Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Tuesday, August 9, 2016

Mayonnaise in 30 seconds - Real Italian Kitchen - Episode 109

I bet most of you who are researching how to make Mayonnaise at home have never made it before, and after watching this video recipe you'll never want to buy it again.

It takes longer to tell you what the ingredients are then it takes to actually make it.

You can feel good about this Mayonnaise because you can choose the quality of the ingredients you are putting in it (Remember my slogan? "You made it, so you know what's in it!").

I chose pasture raised locally sourced eggs, organic lemon, organic sunflower seed oil, sea salt. I ate a lot of it, and I know it's full of fat, but at least it's PRESERVATIVES FREE and it doesn't have any weird ingredients in it that I can't pronounce..!




For the visual aid watch the video I linked above!

Here's a list of the ingredients with the conversion in grams and cups. 


-250ml (3/4cup) Peanut or Sunflower seed oil
-1/2 teaspoon of salt
-1tbsp or freshly squeezed lemon
-1 whole egg, at room temperature.

Utensils:

-Some kind of immersion blender/hand blender. Mine is a Cuisinart Smart Stick, sometimes they are called "wands".
-You'll also need a container with tall walls, what you usually use for whipping cream should work fine.

For the step-by-step just watch the video, skip to the 1:00 minute mark and watch the 30 seconds it takes me to whip this thing together!

Please remember that since the egg is raw, the life of your homemade Mayo will be short, even if kept in the fridge. Consume within 2 or 3 days. If it smells funky or tastes acidic, throw it out.

When I make mine, I usually share it with my neighbors, cause my husband and I are not big sandwich eaters anymore (you know, cause I had to go gluten free..).

I hope you'll try this and if you do please feel free to share some pictures on the Real Italian Kitchen FB, twitter or Instagram page, tag me or #realitaliankitchen




Enjoy!
Valentina
RealItalianKitchen




Tuesday, July 19, 2016

Seafood Soup Recipe + #ReadyChefGo Review - Real Italian Kitchen - Episo...

Ahhh... to steam in the oven. Wait. Say what?

That's what I thought when I first found out about the cooking bags by Ready Chef Go. Why would I steam in the oven? Well they have their reasons for thinking it's a good idea. Watch the video and find out!



Ok. Now that you've watched it, what do you think? Will this be a useful novelty to add to your cooking utensils or will it be another half used box that sits on your shelf?

I will definitely use this for soups and stocks, but not in the microwave and not to save time, that's for sure.

And to be honest, another thing that bothers me about this is the one time use of the bags. You know I don't like to waste, and this is a lot of plastic (or whatever these bags are made out of) that they are releasing in the environment!

So I'll give it a solid 2/5, because the quality of the steamed food is outstanding, but it looses stars when it comes to being environmentally friendly and for daily use.

I hope this was helpful!

Valentina
RealItalianKitchen




Wednesday, February 3, 2016

Spinach and Ricotta Frittata - Gluten Free, Vegetarian, Low Fat


This great recipe is vegetarian, gluten-free, and low fat. It is a great main dish to just serve with a salad or some sweet potato fries! It is super easy to make, it's a tasty alternative if you're trying to cut down on meat.

It could also be your fancy appetizer for your next dinner party or romantic dinner (hint hint).

For the sweet potato fries recipe click here

For salad ideas visit the "Recipe" page of this blog, I have many suggestions!

Ingredients: 

4 eggs from free to roam hens
two big bundles of spinach (you may substitute for any other kind of leafy green)
some grated parmigiano cheese
freshly ground nutmeg
a little bit of salt
half of a small canister of MAGGIO ricotta, easily found at the grocery store. Let's face it, it's never going to be as good as in Napoli, but at least this one is not awful.
Some Extra Virgin Olive Oil to coat the pan

Utensils: 

non stick 9 inch/22cm pie pan
a whisk
a bowl

STEP BY STEP: 

1. If you haven't done so already, clean wash and cook the spinach in a large pot with some water at the bottom. Set the oven to 400F/200C
2. Meanwhile whisk the eggs, the ricotta, salt, nutmeg, parmigiano cheese.
3. Squeeze all the water out of the cooked spinach and whisk away with the rest
4. Coat the pie pan in olive oil (watch the video above for this step)
5. Pour the ricotta/spinach mixture in the pie pan.
6. Bake for 20/30 minutes.

I love it, it's one of my latest favorite fast lunch/dinner solutions, and I say fast because I usually prepare my cooked greens ahead of time. You can also put it in the oven while the oven is warming up and that will cut 10 minutes down from cooking time.


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The song playing in the background of the video is one of my originals called "I never talk about love", I took the vocals out so I could use it in the cooking video. You can find the full version here:
Enjoy!!








Friday, October 2, 2015

How to make and preserve Jam - Marmellata di More - Real Ital...





It's hard to give specific measurements for this recipe, because the quantity of sugar should vary depending on how much fruit you have and how sweet it is.



Examples:

When I made peach jam I had 1kg of peaches, but they were so sweet, I only added 300gr worth of sugar.

For raspberries and blackberries I recommend adding half of the weight of the fruit in sugar, because they're usually not very sweet to begin with.



For the blackberry jam of the video I had



555gr of blackberries

the juice of one lemon

250gr of cane sugar



No need to add any extra pectin, berries have their own natural pectine.



If you follow all the steps of sterilization your jam will keep in the pantry until you open it, then store in the fridge.



Here's a video about just that! "How to Sterilize Jars - Real Italian Kitchen"


Enjoy!!! 

Sunday, September 20, 2015

Gluten Free, Dairy Free Pumpkin Pancakes - Real Italian Kitchen

I got the idea from reading many other recipes online, which all called for special gluten free flours. I used good old Bob Mill's all purpose flour and after much tweaking, here are the measurements for super fluffy guilt free Pumpkin Pancakes!



Yealds 10/12 pancakes:

DRY INGREDIENTS:

1 1/2 cup gluten free all purpose flour from Bob's Mill (also great cause it doesn't have any almond meal in it)

1tsp baking powder

1tsp baking soda

2 tsp cane sugar

a pinch of salt

1 1/2 tsp of cinnamon
1 tsp of all spice
1 tsp of ground ginger or any combination of pumpkin pie spices you happen to have in your pantry!

WET INGREDIENTS:

1/2 a can of pumpkin puree, or 1 cup of your home made one

1 cup almond/coconut milk at room temperature (or just almond milk, or probably also any other kind of milk)

2 tbsp of Kefir (I bet buttermilk works too)

1 large egg (I used a duck egg)

2tbsp coconut oil plus some to oil the pan with


STEP BY STEP:


1. In a bowl, whisk all the dry ingredients

2. In a separate bowl whisk all the wet ingredients.

3. Now whisk the two together. You should start seeing little bubbles in the mix.

You know what I discovered? That if you forget one of the ingredients once you have already mixed the two together, it's not the end of the world! Just add it and whisk it with some energy. And everything will be just fine…!

4. Heat up the pan, throw some coconut oil on it so the pancakes won't stick.

5. With a spoon scoop the batter into the hot pan, making flat pancakes of the size you prefer. With this batter I would say the smaller the better.


Once you see the bubbles exploding on the top (a few minutes), flip them and cook them for an extra 2 or 3 minutes.

6. Serve with maple syrup. I buy mine from Woods Syrup.
Check out how fluffy the are! 

This is a picture of my last serving, as you can see by all the syrup on the plate! 
Not bad for an italian, right?

I hope you enjoy them as much as I did. I had 4… !!!

Valentina
Realitaliankitchen







Monday, January 5, 2015

15 Weight loss tips for your New Year's Resolution - Real Italian Kitchen

15 Weight loss tips for your New Year's Resolution


So you gained some weight over the holidays, or you finally decided that you want to fit in those tight jeans that made your butt look amazing, or you're concerned about your health and are using the New Year as a fresh start and an occasion to change and improve yourself.

Whatever the reason, January seems to always be the "begin your diet" month.

Before you continue reading this, you must know that I'm against fad diets. The ones that tell you that if you only eat proteins you'll loose weight, that if you only eat carrots you'll loose weight, that if you eat food through a straw you'll loose weight. Let's not do that. That's just dangerous from a nutritional point of view and it can really drive a person crazy.

As I have written in previous articles, I don't diet, mine is more of a lifestyle. How did I gain weight over the holidays then? Two words: cookies and alcohol, not necessarily in that order. But we're not here to talk about my butter addiction or my wine loving friends.

Let's talk about 15 easy things you can tweak about your daily habits, that will help you loose weight, will give you more energy and will prevent you from "finding" those pounds (or kilos) again in February or March*!

1. Keep a log

For one week, keep a log of everything you eat, why you ate it (be honest with yourself… write down 'because I was bored' if that's the reason) and after an hour or so from eating it also keep a log of how you feel (bloated, gassy, happy, tired, energetic, not hungry, surprisingly not hungry). This is the first step to finding out which foods are good for your body and which foods aren't. I can tell you to cut sugars, but you're not gonna do it until you understand how deeply those sugars affect your digestive system and your mood. So I hope you got one of those useless paper and pen sets for Christmas, it's time to put it to good use.

2. Hunger VS Craving

Recognize hunger against craving. Hunger comes to you slowly and can be postponed if you can't eat right that moment. Craving comes in suddenly and if you don't eat some carbs fast you're going to faint and/or kill somebody.
When you eat too many foods with low nutritional value and high sugar content (candy bars, sodas, cheeseburgers, cookies, ice-cream, alcohol), your body gets ADDICTED to those substances, and therefore goes into full on withdraw when you cut those foods from your diet. Be strong and go to tip number 3…

3. Healthy Snacks

Make sure you can always count on healthy snacks in moments of desperate craving: fruits and vegetables, granola bar, yogurt, a handful of mixed dried fruit (not more then that cause that's really high in calories). These foods will help you in the difficult detoxing transition which shouldn't last more then a week.

4. Buy fresh, buy local. 

Buy locally sourced, organic, seasonal. It mostly means you're getting fruits and vegetables that haven't had time to lose their flavor or their health benefits by sitting in shipping container for a trip across the ocean. For further informations read this interesting article. The benefits of eating organic meats are also many, the animals live better lives, and they're not fed hormones and antibiotics.

5. Hydrate 

Drink at least 2 liters of water per day. If you don't hydrate yourself your body goes into "survival mode" and you start retaining water. Forget about flavored water, juice and sodas. Substitute with adding lemon juice to your water or making home made fresh juice and smoothies.

6. Less salt

Limit salt intake. That also makes you retain liquids.

7. Detox

To help detox and improve intestinal regularity I suggest two things: LIVER HEALTH by Herb Pharm, 20 drops before every meal, or for occasional relief ORGANIC SMOOTH MOVE tea by Herbalist. Depending on how bad my colon situation is I also take Lactobacillus Acidophilus and Bifidus supplements. They make a variety of those, just pick one that contains no yeast, wheat or gluten. These are all herbal remedies, the worse thing that can happen is that that blend of herbs doesn't work for you. If you eat enough fruits and veggies you shouldn't need this for long.

8. Yes to essential fats

Essential fats are important: 2 and a half spoons of extra virgin olive oil per day, dark chocolate, avocados (one per week), bananas (one per week), dried fruit (2 hours before or after working out), salmon, algae, yogurt, cottage cheese. Avoid margarine, fried food, lard, fatty cheese.

9. Yes to Carbs

It's ok to include some carbs in your diet (rice, pasta, bread, beans, potatoes, fruit, nuts), better if it's whole wheat and unbleached (which I can do for rice and bread but I find whole wheat pasta to be disgusting..). Try to find a good balance between how much you work out and your carbs intake.

10. Choose your source of proteins 

Studies have shown that eating too many animal protein is bad for your health. I'm not saying give up eating meat completely, but limit it to once per day (or less). White meats and fish are lean, red meat should be consumed only every 10 days or so.

11. Move!!! 

Trick yourself into exercising more in your daily routine: a longer walk to get to work, taking the stairs instead of the elevator, walking a few blocks before taking the taxi, park farther from the entrance when you go to the grocery store. After a month of this you'll start noticing lower abs and muscular legs!

The type of exercise that makes you loose weight is CARDIO: running, biking, walking, jumping, dancing, sex….Anything that gets your heart rate up.  Don't do too much anaerobic work (like weight lifting). It adds weight and makes you retain water.

12. Good Night! 

Get a good night of sleep. Wake up early, go to bed early. You actually burn fat when you sleep. If you're an insomniac like me, try meditating or take some herbal supplements that relax you. They start working after a few days of taking them, so stick with it.

13. Meal plan

Breakfast can be your largest meal. Some studies show that everything you eat before 9 am is burned right before lunch time. Keep a light dinner, no midnight snacking unless absolutely necessary. Eat when you're hungry, but follow the limitations we talked about. After a week of this you'll notice you need less and less food outside the main meals.

14. Red Wine

You don't have to cut alcohol completely. One glass of red wine with dinner is acceptable, prescribed by any dietician! Good for the body and good for the soul!

15. Reward your efforts

Reward yourself! One night per week eat your favorite food. Mine is pizza. What's yours? 



I hope this was helpful, if you have any questions leave a comment below, I'll answer to the best of my knowledge. Don't forget to subscribe to my mailing list to get the Food and Health blog updates or subscribe to my youtube channel for tuns of healthy recipes and more Youtube.com/RealItalianKitchen

Valentina
RealItalianKitchen 



*I'm not a certified dietician. My knowledge comes from studies and research I've done personally through following classes, reading books and articles about nutrition, and personal experience. Write to me for any book recommendation about nutrition. If you've tried everything and nothing seems to work, you might have a metabolic problem, you should see a specialist. 



Tuesday, May 15, 2012

Seafood Salad - Summer's favorite

Seafood Salad - appetizer size

Today I would like to interest you in a wonderful warm dish that is served all over the coasts of Italy in the Summer Time.
The Seafood Salad is a bed of cold vegetables (and sometimes fruit) topped by simply cooked fresh seafood (shrimp, prawns, lobster, calamari, clams, muscles).

It's a little expensive, but the quality of the fish makes the salad, so don't go cheap on the fish choice, or your dish WILL suck. If you don't have a lot of money and would still like to enjoy such marvelous invention of culinary art, make it an appetizer and buy less fish.
I save it for special occasions. I like to pair it with a nice bottle of Champagne (Piper, Moet Chandon, Veuve Cliquot are the cheapest ones and they sell in the States for around $40) or a more affordable bottle of Vermentino, a wonderful italian wine peculiar of Toscana, Liguria. Actually at Wine and Spirits I recently saw for sale a Vermentino LUNAE, which is from the area where I'm from. I've visited their vineyard many times with my father (who's a sommelier) and I've always enjoyed their selections.

So, how to make a Seafood Salad. 

Raw vegetables cut in strips:
Carrots, celery, fennel, radish, tomatoes, peppers, mixed green. Pick and choose the ones you want to use or use all of them, for endless combinations.

Seafood:
shrimp, prawns, lobster, calamari, clams, muscles. The last time I made this I only chose shrimp and jumbo shrimp (carabineros) and it was amazing.

Cooking directions:
Shrimp, prawns, lobster, calamari: boil in salted water for no more then 5 minutes. If you overcook these things they get really tough. It's better to keep it undercooked, if it's fresh this stuff can be consumed raw, so you risk nothing.
Clams and muscles: cook in a large pan with a cup of water, cover with a lid until the clam inside is a more intense color (orange for muscles, light brown for clams).

Vinaigrette for 2 people:
3 table spoon of extra virgin olive oil
1 table spoon of lemon (freshly squeezed)
1 table spoon of orange juice (freshly squeezed)
1 tea spoon of mustard
salt and pepper to taste.

Serve with the veggies on the bottom, the fish nicely displayed on top and the vinaigrette on the side or right on top of the food.

Enjoy!
Valentina
Real Italian Kitchen