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Author Archive | Silvia Baldini

Brown Sugar Broiled Pink Grapefruit

February 17, 2017 By

One small but lovely teaspoon of brown sugar sprinkled over a juicy pink grapefruit then 3 to 4 minutes under a broiler – set to high – make this delicious beauty, one of my favorite ideas for a super fast- no work – breakfast. I occasionally add a dash of cinnamon or cardamom powder for extra zing. Think loads of vitamin C  and unlike our government, absolutely no mess in the cabinets. #resist

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Mango, Papaya, Vanilla, Turmeric and Almond Milk Smoothie

February 15, 2017 By

Just glancing at the news makes me tired. One glass of my mango smoothie and I’m back into full gear. This delicious and quite incredible-tasting drink is easy as can be to make with a mango, a small papaya, a heaping spoonful of turmeric, a splash of vanilla extract and a glass of almond milk. The turmeric is the secret weapon. It has potent anti-inflammatory properties and and it quickly reboots your immune system. #resist

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Beef, Prunes, Chickpeas and Ginger Slow-Cooked Pot

February 14, 2017 By

The lovely guys and girls at ctbites just published my yummy winter recipe for Beef, Prunes & Chickpeas pot on their beautiful new redesigned blog. Thank you!

Prunes, chickpeas and ginger combine forces in this hearty slow-cooked dinner that’s crammed full of flavor. It’s the perfect dish when a jolt of much-needed energy to sustain our daily actions is needed.

This pot is a darling at my house come winter during Sunday family dinners when warmth and restoration are very much a necessity. Prunes for fiber, chickpeas for nutrient-rich energy, ginger as  antioxidant and a generous amount of sigh-inducingly tender beef.

Let’s put power back in the right hands and the force of sustenance in our family’s bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
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Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

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Raw Cacao, Dark Chocolate and Hazelnut No-Bake Pots

February 12, 2017 By

It’s Valentine’s Day and I’m always on the lookout for delicious recipes to help me make the most of my every indulgence.

 

My little no-bake pots are crammed with delicious and clever ingredients that are good for your love life and your heart. It’s no secret that chocolate is an aphrodisiac as well as a mood and libido enhancer, and that mega-superfood raw cacao is rich in flavanols and powerful antioxidants that may protect against cardiovascular disease, reduce the risk of stroke and help boost blood circulation.

These raw cocoa no-bake pots are also impossibly tempting with their silken smoothness, impressive richness and depth of flavor and ease of making. And they’re GOOD FOR YOU. I think of them as the energy bullet of desserts—sure to please your loved ones, no matter what color, gender or age they happen to be.

Happy Valentine to all of you lovely ladies!


Chocolate No Bake Pots
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Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
Yum
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
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7 Yogurt Containers Yellow Cake

February 8, 2017 By

The 7 yogurt containers yellow cake. Aways a smashing success. You don’t even need a scale or measuring cup to make it. Just use the small single-portion container from the yogurt to measure the other ingredients. The perfect project for a beginner baker! Immune-boosting probiotics make this heavenly vanilla scented confection a relatively healthful pièce de résistance for any occasion, whether a dinner party or a rainy afternoon baking project. And it’s low in sugar compared to many cakes and has no butter. Watch those tall slices disappear.


7 yogurt containers yellow cake
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Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
7 yogurt containers yellow cake
Yum
Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 125-ml container plain or vanilla nonfat yogurt
  • 2 containers granulated sugar
  • 3 large eggs room temperature
  • 1 container mild olive oil plus more for the pan
  • 1 tbsp pure vanilla extract
  • 1 container potato starch
  • 2 containers all-purpose flour 00 flour is also a good choice
  • 1 tsp baking powder
  • 1/2 tsp salt
Servings: slices
Instructions
  1. Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
  2. Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
  3. Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
  4. With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
  5. Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
  6. Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
  7. Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes

I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.

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7 Yogurt Containers Yellow Cake

February 7, 2017 By

The 7 yogurt containers cake. Always a smashing succes. You don’t need a scale or measuring cups because you use a small yogurt cointaner, a single portion 125ml, to measure all the ingredients.  Probiotics and immune system boosters make this soft, heavenly vanilla scented confection, low in sugar and with no butter, a piece de resistance for a rainy afternoon baking project. See those yellow, tall, crumbly slices disappear.


7 yogurt containers yellow cake
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Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
7 yogurt containers yellow cake
Yum
Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 125-ml container plain or vanilla nonfat yogurt
  • 2 containers granulated sugar
  • 3 large eggs room temperature
  • 1 container mild olive oil plus more for the pan
  • 1 tbsp pure vanilla extract
  • 1 container potato starch
  • 2 containers all-purpose flour 00 flour is also a good choice
  • 1 tsp baking powder
  • 1/2 tsp salt
Servings: slices
Instructions
  1. Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
  2. Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
  3. Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
  4. With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
  5. Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
  6. Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
  7. Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes

I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.

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Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot

February 4, 2017 By

Prunes, chickpeas and ginger combine their forces in to this crammed with hearty flavors slow cooked pot, a perfect combination for a jolt of much needed energy to help us sustain our daily actions.

Prunes for fiber, chickpeas for nutrient-rich energy, ginger as an antioxidant and a generous amount of fork tender bits of beef; this pot is a darling at my house on wintery Sunday family dinners, when warmth and restoring strength are very much a necessity.  Let’s put power back in to the right hands and the force of sustenance in to our family bellies.

Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
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Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Beef, Prunes, Chickpeas and Ginger Slow Cooked Pot
Yum
Print Recipe
This is a tagine, or slow cooker, recipe. It takes about 2 1/2 hours to cook but once you prep it, you don't have much else to worry about.
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Servings Prep Time
8 people 20 minutes
Cook Time
2 1/2 hours
Ingredients
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium celery stalks chopped
  • 2 medium cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1 pinch saffron threads
  • 1 pound cubed lean beef lamb, chicken or pork would work well
  • 1 cup canned chickpeas drained dried chickpeas could be used, but must be soaked overnight
  • 1 large 28 oz can crushed tomatoes
  • 4 cups chicken or beef stock
  • 3/4 cup pitted prunes
  • 1/2 cup diced eggplant
  • 1/2 medium lemon, juiced
  • 1/2 cup fresh cilantro leaves, chopped
Servings: people
Instructions
  1. Heat the olive oil in a large Dutch oven, heavy pot or slow cooker. Add the onions, celery and garlic and cook, stirring, until the onion softens.
  2. Add the ginger, cinnamon and the salt and pepper. Stir and add the saffron threads; cook always stirring, about 2 minutes. Add the beef and cook for 5 minutes until browned.
  3. Add the chickpeas and the crushed tomatoes and stir. Add the stock, cover and gently simmer on low heat for 45 minutes.
  4. Add the prunes and eggplants, cover and gently simmer for 1 hour.
  5. Taste for seasoning and add salt and pepper if needed. Add the juice of the lemon and stir. Then add the chopped cilantro leaves and serve.
Recipe Notes

Add some chili flakes or harissa to kick up the heat. Freeze any leftovers. Serve with long grain or brown rice.

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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

Every mother is a working mother. (Take note, Flotus.) This simple veggie concoction turns into lunch in just 15 minutes. That means less time in the kitchen and more time to call our senators and to spread love and kindness to our beautiful families. Eggplant is a major brain food and the pine nuts, besides boosting energy, help suppress appetite by keeping us sated longer. Together these healthy ingredients keep us in tip-top shape. Should a certain Twatzi decide to grade us on a scale from 1 to 10, we’ll score an 11.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Yum
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Raw Cacao, Dark Chocolate and Hazelnuts No-Bake Pots

February 2, 2017 By

It’s Valentine and I’m always on the look out for delicious recipes to help us make the most of our every indulgence.

My little no- bake pots are crammed with clever ingredients, good for your body and your heart. It’s no secret that chocolate is an aphrodisiac, a mood and libido enhancer and that mega-superfood raw cacao, rich in flavanols and powerful antioxidant may protect us against cardiovascular disease, reduce the risk of stroke, and help us improve our blood circulation.

There you have it, my raw cocoa no-bake pots are silky rich, deep in flavor and they are easy to make and GOOD FOR YOU. I think of them as the energy bullets of desserts – sure to please your loved ones, no matter what color, gender or age they happen to be.

Chocolate No Bake Pots
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Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Chocolate No Bake Pots
Yum
Print Recipe
Servings Prep Time
8 ramekins 25 minutes
Servings Prep Time
8 ramekins 25 minutes
Ingredients
  • 3/4 cup raw cacao powder plus more for dusting
  • 6 ounces 70% bittersweet chocolate, broken into pieces
  • 1/2 cup toasted and peeled hazelnuts
  • 1/2 cups heavy cream
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 1 small pinch sea-salt
Servings: ramekins
Instructions
  1. Place the raw cacao, the pieces of chocolate and the hazelnuts in a food processor.
  2. In a medium saucepan, heat the cream and the milk over medium heat until bubbles appear around the edge of the pan. Do not allow it to boil. Remove the pan from the heat and let it cool slightly.
  3. Add the cooled off cream and milk mixture to the chocolate and hazelnuts with the motor running and process until smooth. Keep the motor running and add the egg, vanilla and salt.
  4. Pour the mixture into 8 ramekins, small espresso cups or cute shot glasses.
  5. Refrigerate until set, at least 4 hours. Take them out at least 1/2 hour before serving to ensure the perfect creamy and silky consistency. Dust with extra raw cacao before serving.
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Artichoke Toast

February 2, 2017 By

Move over, avocado, the mighty artichoke is
a powerful defender against cancer, high cholesterol, heart disease and stomach troubles.

Since women hold up half of the sky, this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our dailyaction.org going.

Share: Text your zip code to 1-520-200-2223. You’ll get a text back with the names and numbers of your federal and state reps and senators. Easy way to get the numbers into your phone.

Artichoke Toast
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Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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Artichoke Toast

February 2, 2017 By

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
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Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Yum
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere.

Therefore, we need all the help and stamina we can get to gallop through the day and win our battles. Lentils and Chickpeas are a source of ginormous energy and taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy, all-inclusive, one-pot family dish. POW!

One Pot Lamb and Lentils Stew
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Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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One-Pot Lamb, Lentils and Chickpeas Stew

February 1, 2017 By

A woman’s place is everywhere, therefore we need all the help and stamina we can get to get to gallop through the day and win our battles. Lentils and Chickpeas are a ginormous source of energy and they taste darn good when slow cooked with savory ingredients. I like to combine them with ground lamb, tomatoes, potatoes, cumin and a pinch of smoked paprika for an easy all inclusive one pot family dish.

One Pot Lamb and Lentils Stew
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Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
One Pot Lamb and Lentils Stew
Yum
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 large onion chopped
  • 2 large garlic cloves, minced
  • 1 pound lean ground lamb you can also use small cubes
  • 3 tbsp sherry vinegar
  • 1/4 cup red wine
  • 1 pound black lentils, rinsed
  • 1 can chickpeas, drained
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 3 tbsp tomato paste
  • 1 cup canned tomatoes, chopped
  • 1 tsp fresh thyme chopped
  • 1 cup peeled and cubed potatoes
  • 3 cups chicken stock
  • 2 bay leaves
  • 1 salt and pepper
  • 3 tbsp chopped parsley
Servings: people
Instructions
  1. Heat the olive oil in a large heavy-bottomed pan and add the carrot, celery and onion. Cover and cook for until softened, which should take just a couple minutes. Then add the garlic and lamb and cook, stirring and crumbling the ground lamb or turning the lamb chunks as needed, until browned on the outside but still pink on the inside, about 5 minutes. Add the vinegar and wine and cook for 5 minutes or until the liquid evaporates.
  2. Add the lentils, chickpeas, cumin and paprika and cook, stirring occasionally, for a few minutes.
  3. Stir in the tomato paste, tomatoes, thyme, potatoes, chicken stock and bay leaves. Season with salt and pepper and cook on medium heat for 45 minutes, or until the lentils are soft but not mushy, sorta like cooking pasta until it’s al dente. Stir with a wooden spoon from time to time.
  4. Remove and discard the bay leaves, season with salt and pepper and serve sprinkled with the parsley.
Recipe Notes

Add some sliced avocado and fresh spinach for extra green power. Leftovers are outstanding spooned on flat bread—we call it lamb pizza.

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Cheesy Soft Polenta

January 31, 2017 By

What do you cook on a snowy day? Polenta. Why? Because you not only want but need the energy and warmth offered by a bowl of soft, creamy, cheesy cornmeal cooked until gooey. Add a glass—wait, make it a bottle—of wine to help with the screaming kids.

I like to serve polenta with a scoop of ragù sauce, slow-cooked ribs, veal stew, or, if you dare, rabbit. But frankly, a simple bowl of polenta mixed with milk and whatever melty cheese you happen to have in your fridge is heaven to me.

Soft, Cheesy Polenta
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Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

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Soft, Cheesy Polenta

January 31, 2017 By

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
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Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Yum
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

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Vanilla Pound Cake

January 30, 2017 By

Yesterday I shared a picture of my vanilla pound cake and a quote: “Having somewhere to go is home. Having someone to love is family. Having both is a blessing.“ Likes all around. But the main response was, “Nice quote! But where’s the recipe?!” Here it is! This pound cake is a family favorite and one of the simplest cakes you can bake. You cannot mess it up. I promise.

 

 

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Vanilla Pound Cake

January 30, 2017 By

Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each  ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!

Vanilla Pound Cake
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Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Vanilla Pound Cake
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Print Recipe
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, plus more for the pan 2 sticks
  • 1 cup granulated sugar
  • 5 large eggs room temperature
  • 2 tsp pure vanilla extract
Servings: 9x5 inch loaf
Instructions
  1. Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
  2. In a medium bowl, stir together the flour, baking powder and salt.
  3. In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
  4. Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
  5. Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes

Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.

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One-Pot Chicken Paella

January 27, 2017 By

One-pot chicken paella. No mess, no hassle. In less than 30 minutes you have a meal for the whole family—and leftovers for lunch boxes.

One Pot Paella
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Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
One Pot Paella
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Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 clove garlic, minced
  • 1 pound chicken breast cubed
  • 2 cups arborio or basmati rice
  • 2 tbsp white wine
  • 4 ounces chorizo or smoked sausage
  • 2 cups chicken broth
  • 1 tsp saffron threads or powder
  • 1 cup fresh or frozen peas
  • 1 cups red bell pepper, diced
  • 1/2 cup diced zucchini
  • 1 bay leaf
  • 1 tsp smoked paprika
  • salt and pepper
  • chopped parsley
Servings: people
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil along with the onion, celery and carrot and cook until softened. Add the chicken and cook until browned, stirring occasionally, for 3 or 4 minutes.
  2. Add the white wine and cook for a couple minutes. Add the chorizo and cook for a couple minutes more. Add the rice and cook until it starts popping, which should take another couple minutes. Add the stock, bring to a boil, and then reduce the heat to a gentle simmer.
  3. Meanwhile, soak the saffron in a small cup of warm water. Then add the saffron and the yellow liquid to the skillet and stir for a couple of minutes.
  4. Add the peas, the bell peppers, the zucchini to the skillet and stir to combine. Add the bay leaf and the smoked paprika, season with salt and pepper and simmer until the rice is cooked, 20 to 25 minutes. Sprinkle with the chopped parsley.
Recipe Notes

You can substitute or add any vegetables. Small cubed potatoes are a great addition. Seafood can be added. Add cleaned shrimps to the paella in the last 6 to 7 minute. Add clams 8 to 9  minutes before the end and cook until they open.

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Banana Bread with Bourbon Raisins and Pecans

January 24, 2017 By

This banana bread is one of the most delicious I’ve ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent use for those blackened bananas left forgotten on your counter. I have adapted this recipe from one by Nigella Lawson by cutting down on the sugar and butter for a lighter version. This banana bread is adored by my two kids. (Don’t worry about the alcohol from the bourbon, I use it to soak the raisins and it cooks away, although you can instead substitute orange juice or apple juice if you prefer.)

Banana Bread with Bourbon Raisins and Walnuts
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Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Banana Bread with Bourbon Raisins and Walnuts
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Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Ingredients
  • 3/4 cup raisins
  • 1/4 cup bourbon or dark rum (orange or apple juice can be substituted)
  • 1 -1/4 cup all porpoise flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter melted
  • 1 cup sugar
  • 2 large eggs
  • 4 to 6 small very ripe bananas, mashed (the blacker the better)
  • 4 tbsp chopped pecans
  • 1 tsp pure vanilla extract
Servings: slices
Instructions
  1. Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
  2. Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
  3. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
  4. In a large bowl, mix the melted butter and sugar and beat until blended.
  5. Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
  6. Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
  7. Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
  8. Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
  9. Let the banana bread cool in the pan on a wire rack.
Recipe Notes

A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.

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Banana Bread with Bourbon Raisins and Pecans

January 24, 2017 By

This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.

Banana Bread with Bourbon Raisins and Walnuts
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Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Banana Bread with Bourbon Raisins and Walnuts
Yum
Print Recipe
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Servings Prep Time
8/10 slices 15 minutes
Cook Time Passive Time
1 to 1 1/2 hour hour 1/2 hour
Ingredients
  • 3/4 cup raisins
  • 1/4 cup bourbon or dark rum (orange or apple juice can be substituted)
  • 1 -1/4 cup all porpoise flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter melted
  • 1 cup sugar
  • 2 large eggs
  • 4 to 6 small very ripe bananas, mashed (the blacker the better)
  • 4 tbsp chopped pecans
  • 1 tsp pure vanilla extract
Servings: slices
Instructions
  1. Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
  2. Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
  3. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
  4. In a large bowl, mix the melted butter and sugar and beat until blended.
  5. Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
  6. Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
  7. Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
  8. Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
  9. Let the banana bread cool in the pan on a wire rack.
Recipe Notes

A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.

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Homemade Nut Butters

January 19, 2017 By

Making your own nut butter is easy, quick and so GOOD! Try making it with all kind of nuts, roasting them or leaving them raw. My favorite is hazelnut butter, maybe because it could become your base for Nutella! Energy packed on a spoon.

Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1 cup nuts (peanuts, cashews, hazelnuts, almonds, pistachios, etc.)
  • 2-4 tbsp sunflower oil use vegetable oil but not olive oil, the taste would be too overpowering
  • 1-2 tbsp runny honey
  • 1/2 tsp sea salt flakes
Servings: cup
Instructions
  1. Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
  2. Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes

You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.

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Nut Butters

January 19, 2017 By

Making your own nut butter is easy, quick and so GOOD!  Try roasting all kind of nuts, or leave them raw. My favorite is hazelnut butter, maybe because it is the base for Nutella! Home- made nut butters are pure wholesome energy packed on a spoon.

Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Nut Butters
Yum
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1 cup nuts (peanuts, cashews, hazelnuts, almonds, pistachios, etc.)
  • 2-4 tbsp sunflower oil use vegetable oil but not olive oil, the taste would be too overpowering
  • 1-2 tbsp runny honey
  • 1/2 tsp sea salt flakes
Servings: cup
Instructions
  1. Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
  2. Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes

You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.

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Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

Energy-packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Edamame, Fava Beans and Pancetta on Toast
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Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

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Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough.  Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.

Edamame, Fava Beans and Pancetta on Toast
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Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

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Veggie Board and Anchovy Dressing

January 17, 2017 By

This salty and addictive anchovy-based dressing is similar to my beloved Italian classic, bagna cauda. It’s very easy to whip together and you can keep it in a jar in the fridge for weeks, ready for whenever you need some extra flavor. Serve it with a rainbow of good-for-you veggie crudités or with simple steamed broccoli. I swear, kids love it.

veggies-crudite-silvia-baldini

Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
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Veggie Board and Anchovy Dressing

January 17, 2017 By

This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.

Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
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Menopause Cake

January 12, 2017 By

Who needs boring and fattening pound cake when you can have menopause cake? This dense and not-so-sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help minimize menopausal and menstrual symptoms. It uses all the healthy goodness of soy, oat flour, and almonds along with the sweetness of sweet potatoes, banana, prunes and figs. One slice a day is all you need for pure girl power bliss!

menopausal-cake-silvia-baldini

Menopause Cake
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Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Menopause Cake
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Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Ingredients
  • 1 medium sweet potato (about 5 oz) peeled and chopped
  • 3 1/2 oz dried figs roughly chopped
  • 3 1/2 oz soy flour
  • 3 1/2 oz self rising wholemeal See note below
  • 3 1/2 oz oatmeal
  • 1 1/34 oz flax seeds Ground
  • 1 1/34 oz pumpkin seeds
  • 1 1/34 oz ground almonds
  • 3 1/2 oz chopped walnuts
  • 1 tsp ground allspice
  • 4 oz chopped pitted prunes
  • 1 tbsp golden syrup or molasses
  • 2 large eggs
  • 7 1/2 fl oz skim milk
  • 1 medium or large ripe banana, mashed
Servings: slices
Instructions
  1. Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
  2. Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
  3. Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
  4. In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
  5. Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
  6. Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes

If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour,  1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt

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Menopause Cake

January 12, 2017 By

Who needs boring and fattening poundcake when you can have menopausal cake. This dense and not so sweet cake, adapted from a Women’s Weekly recipe, is packed with ingredients that can help you minimize menopausal and menstrual symptoms. It uses all the goodness of soya, oat flour and ground almonds, combined with sweet potatoes, banana, prunes and figs for sweetness. One slice a day is all  you need for pure girl power bliss!

Menopause Cake
Yum
Print Recipe
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Menopause Cake
Yum
Print Recipe
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hours
Ingredients
  • 1 medium sweet potato (about 5 oz) peeled and chopped
  • 3 1/2 oz dried figs roughly chopped
  • 3 1/2 oz soy flour
  • 3 1/2 oz self rising wholemeal See note below
  • 3 1/2 oz oatmeal
  • 1 1/34 oz flax seeds Ground
  • 1 1/34 oz pumpkin seeds
  • 1 1/34 oz ground almonds
  • 3 1/2 oz chopped walnuts
  • 1 tsp ground allspice
  • 4 oz chopped pitted prunes
  • 1 tbsp golden syrup or molasses
  • 2 large eggs
  • 7 1/2 fl oz skim milk
  • 1 medium or large ripe banana, mashed
Servings: slices
Instructions
  1. Preheat the oven at 350°F and line a 9 x 5 loaf pan with parchment paper.
  2. Microwave the sweet potato pieces on high in 1 tablespoon water for 5 minutes or until soft, and then use the back of a fork or spoon to mash the sweet potatoes with the water. Soften the figs in 4fl oz of hot water for 10 minutes and then mash the figs and the water with a handheld blender.
  3. Meanwhile, combine the flours and oatmeal in a large bowl. Stir in the seeds, nuts, the allspice and then the chopped prunes.
  4. In another bowl, combine the syrup or molasses with the eggs and milk. Stir in the sweet potato mash, the fig purée and the mashed banana and combine well (you can whizz in the blender, if you like).
  5. Thoroughly mix the wet ingredients into the dry ingredients and then spoon the mixture into the prepared loaf pan.
  6. Bake in the oven at 350°F for 1 hour or until nicely golden and a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack and then remove the cake from the pan and cut into slices. You can store leftovers (if there are any!) in an airtight container or wrap individual slices in plastic wrap and then place in a resealable plastic bag and freeze.
Recipe Notes

If you cannot find self rising whole meal flour you can easily make it at home. Combine 1 cup all-purpose flour,  1 cup all wheat flour, 1 1/4 teaspoon baking powder and 1/4 teaspoon of salt

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Lemon And Olives Moroccan Chicken

January 12, 2017 By
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Lemon And Olives Moroccan Chicken
Yum
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 4 tbsp olive oil
  • 2 medium yellow onions finely chopped
  • 4 cloves garlic finely chopped
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp black ground pepper
  • 1/2 tsp saffron powder or threads
  • 1 tbsp ground turmeric
  • 8 organic chicken thighs on the bone, skinned
  • 1 cup pitted green olives
  • 4 medium organic lemons 2 juiced, 2 sliced
  • 2 cups chicken stock
  • salt and pepper
  • 2 tbsp chopped fresh parsley
Servings: people
Instructions
  1. Heat the oil in a pot over medium heat. Add the onions and cook until softened but not colored, about 5 minutes. Add the garlic, paprika, cumin, pepper, saffron, turmeric, and chicken and cook gently, stirring until the chicken has absorbed the spices and is colored nicely. About 5 minutes.
  2. Add the olives, pour over the lemon juice, the chicken stock and tip in the lemon slices. Simmer gently until the chicken is cook through. About 25 minutes. Season to taste with salt and pepper. Serve with a sprinkle of parsley.
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