Fresh, Simple & Natural Food

Our food keeps us healthy and our health is precious. Preparing a delicious meal at the end of a day sometimes seems overwhelming. In the next few weeks I will try to simplify your life by giving you tools for meal planning and food preparation. Mindful meal planning with planned leftovers will allow for ease in shopping and prep time. When I was growing up, my family ate together every night, but today that is a different story. Busier lives don’t allow time for cooking but we do still have the need for delicious and healthy food. Enter the Mediterranean Food Pyramid…fresh, simple and natural. At A Tasteful Experience, the focus of our food is traditional Italian cuisine.

My Italian ancestors came by good health naturally. Good home grown food, local products and a minimum of high fat foods. I do have a few foods that bother me, so I am aware of many different food sensitivities when cooking for myself and for you. During the summer it is pretty easy to eat healthy. One way to save time in preparation of dinners is make do-ahead salads and just have a fish or meat ready to go onto the grill.

I like making rice salads as they can be made gluten free, substantial, healthy and easy to make. Everybody is happy! Here’s my Confetti Rice Salad. Named for its’ great colors, this salad will liven any plate, go with anything and is good for you! Buon Appetito!

CONFETTI RICE SALAD

3 Cups cooked short grain rice (Arborio, carnaroli or Vialone Nano)

1 Cup frozen peas, thawed

1 Roasted pepper, diced

2 Green onions, chopped (white & green parts)

2 Cups grape tomatoes, halved

Salt & Pepper to taste

3 Tablespoons extra virgin olive oil

3 Tablespoons white wine vinegar

Cook rice in abundant boiling water, rinse to cool and refrigerate. In a large bowl combine the rice and vegetables and season with salt & pepper. Whisk together the oil and vinegar, mix to coat with the rice and vegetables. Serve at room temperature or chilled.

Gluten Free Food

This week I was asked to go out of my box and for one of my clients. She loves the food she receives. She has made me aware of having Celiac disease (wheat intolerant) and has always ordered wheat free products. I have always made sure to use ingredients that are free any gluten. Just to be safe I always make my own stock for my products and home made broth always tastes so much better anyway!

I worked hard and have come up with a great GLUTEN-FREE Chicken Parmesan and also a moist and tender GLUTEN-FREE Meatloaf. If you want to liven up your wheat free enjoyment, you might try these. We can also substitute our organic corn pasta made in Italy for regular pasta, although I do not find it a good substitute in cold pasta salads.

Here’s just a little information for you on items that might contain gluten. The list is really long, so I suggest reading labels before making purchases. Some other names for gluten might be

Distilled vinegar

Rennet

Modified food starch

Grain alcohol

Yeast

Here are just a short list of items that I would suggest label reading before purchasing.Cheese (rennet), cooking sprays, bottled spaghetti sauce, canned tuna, processed meats,all bakery products, low fat products like sour cream (usually contain modified food starch), vanilla (grain alcohol), ketchup, pickles (distilled grain vinegar) and even Worcestershire sauce, canned soups and broths. Check most spices that they don’t have additives.

As you can see, the list is long! A few companies claim to be free of gluten such as Lea & Perrins Worcestershire, Heinz Ketchup, McCormick Spices and Pacific Natural Foods

(chicken, vegetable and beef broth). There are many more companies that have finally become sensitive to this growing problem.

For anyone having any FOOD SENSITIVITIES, please email or call and I will try to come up with a menu plan to fit your needs. I know there is a set menu on the website but you must remember that I am ITALIAN and rules, even my own, are merely suggestions. That may not make sense, but…I don’t have to make sense, I’m ITALIAN!

There is plenty of information available on food sensitivities but I hope this is a good start for anyone unfamiliar with this disease. At A Tasteful Experience we will do our best to fill your culinary desires and care for any of your dietary needs.

Sicilian Swordfish

Grill cuisine is all about fresh, simple and intense natural flavors. Grilling, Italian style includes the use of olive oil, lemon, garlic, basil, oregano and balsamic. These ingredients bring a new train of thought to our American BBQ scene. What is new here, has stood the test of time in Italy.

Grilling has been popular in Italy for many, many years. As with all the cuisine in Italy, every region has it's own specialties and recipes.

If you go to Sicily, you must try the swordfish! There are many recipe variations, but the idea is not to hide the flavor but to enhance the flavor.
Here's a simple recipe to bring that flavor to your table.

2 Lbs swordfish steaks (at least 3/4" thick)
1/4 Cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
2 Cloves garlic, finely chopped
2 Tablespoons + 1 Tablespoon fresh parsley, chopped (preferably flat-leaf)
1 Tablespoon fresh oregano, chopped
Salt & Pepper to taste

Combine marinade ingredients. Pour over fish and let marinate for about 4 hours. Bring fish out of refrigerator about 20 minutes before grilling. Turn grill on medium high. Put swordfish on grill and baste with marinade until just cooked and grill marks appear. Should take about 6 minutes per side. Garnish with reserved chopped parsley.

Bring the Romance of Italy Into Your Home

I really love cooking for other people. Today I delivered some great meals for two great families.
This Free Form Peach Pie you see was just completed for delivery tomorrow along with a few different meals. If you live in north San Diego County, look at my menu offerings at
www.aTastefulExperience.com.

If you ever thought how nice it would be to have your own chef...now it is possible and affordable.
If you have any special needs, just call, I will try to accommodate most requests.


I have finally come up with a great GLUTEN-FREE Chicken Parmesan as well as a moist and tender Gluten-Free Meatloaf (make sure to specify Gluten-Free). All the tomatoes for the sauces are organically grown in my garden. I use a minimal amount of salt on my food as well as limiting saturated fats and sugars. The Balsamic Chocolate Cake actually uses extra virgin olive oil instead of butter and the high quality balsamic limits the use of sugar. A most extraordinary cake!

I can also assist in creating a memorable party or business meeting with taste and nutrition being equally important. You can bring the romance of Italy into your home tonight (well...actually next week!)

On Monday, look forward to some great grilling tips as well as a great Italian inspired grilling recipe. Have a great weekend, I need to get back to the kitchen now. Hope to hear from you soon.

SHRIMP CEVICHE

The SUN is shining for the first time in about 2 weeks. Being from sunny San Diego, we of course, think the sky is falling! It’s both terrible and a blessing to be this spoiled, but mostly a blessing!

Although my mind is thinking GRILL, I think today is all about CEVICHE. Fresh flavor, bright cheerful colors and really easy to prepare! A lazy summer day! Now don’t forget, if you are to busy for the cooking part, let me help. I prepare freshly made, home cooked food and deliver to your door with heating instructions. All you have to do is eat and enjoy…see my website or call at www.aTastefulExperience.com.

I know, I’m Italian inspired, but today I am just inspired! Ceviche Tostada,

a cold beer and a sunny patio! Healthy, tasty, easy and delicious… This recipe calls for shrimp but any firm white fleshed fish or scallops are also good.

Buon Appetito!

SHRIMP CEVICHE

2 pounds of shrimp, butterflied
2 to 3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small red bell pepper, chopped
½ jalapeño pepper, chopped

½ bunch of fresh chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste

In a large bowl, gently mix the shrimp with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).

In another bowl mix the tomato, onion, red pepper, jalapeño, cilantro, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices and tortilla chips. I also like my ceviche as a tostada on a crispy corn tortilla with a small layer of refried black beans. Cold beer, sunshine, friends…ole!

All That Zucchini!

So you decided to grow zucchini in your garden this year. Now…what are you going to do with all that zucchini? Here’s a few recipes that might use up some of that squash. It just isn’t getting any easier than this! Invite your neighbors over for dinner, they’ll love the soup so much, maybe they’ll take home plenty of zucchini!

Zucchini is botanically a fruit, mostly we consider and use it as a vegetable. This is a great low calorie (about 25 calories for a medium zucchini) stomach filler when you are trying to lose weight. Also a great source of fiber, protein, Vitamin C and anti-oxidants!

Zucchini Soup

1½ lbs. zucchini, cut into ½” pieces
1½ cups chicken broth (canned low-fat is fine) or water
¼ cup whipping cream (you can use fat free half& half)
¼ teaspoon ground nutmeg
2 tablespoon grated parmesan

Bring zucchini and broth to a boil in heavy saucepan. Reduce heat to
Medium-low, cover and simmer until zucchini is very tender (about
15 minutes). Working in batches, puree soup until almost smooth. Return to saucepan, add cream, nutmeg and cheese; stir over medium heat until warm, Season to taste with salt and pepper.

Here’s a great condiment and you can use up some of your zucchini.

ZUCCHINI RELISH

5 Cups grated zucchini
2 Cups grated onions
2 Large green peppers, grated
1 Large sweet red pepper, grated
2 ½ Tablespoons salt
1 ¼ Cup cider vinegar
2 Teaspoons mustard seed
1 Teaspoon celery seed
½ Teaspoon turmeric
2 ¼ cups sugar

In large bowl, combine zucchini, onions, green and red peppers and mix in salt. Allow to stand overnight, stirring occasionally. Next day, rinse in cold water. Place zucchini mixture in large pot with vinegar, mustard seed, celery seed, turmeric and sugar. If you like things a little spicy, add a whole hot chili to the mixture. Bring to a boil, let simmer for 20 minutes. Pour into sterilized jars and seal. Process for 10 minutes in boiling water bath.

OK you’re not a canner, so make the relish, let it cool and store in refrigerator. It’s not going to last that long anyway…Use as a condiment or on sandwiches. Throw the pickle relish away and try on your dogs, burgers and sausages.

Here is a wonderful dish of light golden zucchini and pasta. Light and delicious. The perfect side dish or a quick simple meal.

PASTA WITH ZUCCHINI

1 Pound zucchini, sliced thick (about 3 zucchini)
3 Tablespoons extra virgin olive oil
2 Cloves garlic, finely chopped
½ Pound spaghetti
½ Cup pasta water, reserved
¼ Cup fresh basil, chopped
Salt & pepper
Fresh grated parmesean or romano cheese

Heat the water for the spaghetti. Place olive oil in large sauté pan over medium heat, add garlic and stir, add zucchini and cook until golden. Season with salt and pepper and add 2 tablespoons of your hot water. Allow to simmer a few minutes. Cook spaghetti and reserve ½ cup water. Drain pasta and place in pan with zucchini adding a little or the reserved water. Add basil, toss gently and serve. Top with freshly grated cheese.
Buon Appetito!

So, how was your 4th?

How was your 4^th? Celebrating our country and our freedom with

family and friends. After a full day of activity, food and drink comes

the fireworks! The perfect day…

I was fortunate enough to participate in a perfect American barbeque on the 4^th. We started with Maryland style shrimp and cheese plates. For the main event, delicious baked beans (actually slow cooker), scalloped potatoes, grilled brats with all the fixin’s and BBQ’d chicken. We finished the dinner with pineapple-upside down cake. The perfect 4^th of July meal. There are many variations to the perfect 4^th meal, hope yours was as good as mine.

Our host always does such a great job of putting together the theme, buffet, drinks and most importantly, the people. Let’s talk about the buffet. The logistics of the buffet are essential to a great party. Effective setup and a well planned menu are key. Arrange the table or tables so the guests can access easily. Dinnerware and flatware together at the end. I like to start with the main course and any corresponding condiments. Follow this with your side dishes. Whenever possible, tongs are easier to maneuver than forks or spoons.

Food hot off the grill should go in warm platters by the grill and warm side dishes can go in slow cookers or on heating tables. Likewise, cold dishes can go on ice. If you’re serving in the middle of a hot summer day, stay away from dressed green salads, chances are it will become wilted and unappealing. Most important, make the food easy to access.

I hope this will give you some helpful guidelines for your next grilling party. Check in later this week for a great recipe for your next event! Buon Appetito!

Happy Birthday America!

Life was pretty simple in the 50’s and early 60’s. We ate family meals every night and in the summer, the grill came out. Dad always made sure we understood that Italians grill and Americans barbeque. A distinction that meant little to me at the time. On the 4^th of July every year, the entire family met at Arcadia park for the family picnic. I had enough cousins that we could play our own baseball game, the aunts all prepared the side dishes.

My dad always made sure to barbeque, so that meant ribs slow cooked over coals, while the other men prepared fire for dogs, burgers and of course some Italian sausages.

I know this is a food blog, but after all, it is the 4^th of July! It would be easy to talk about food and the 4^th but today I am putting my attention to our fathers and grandfathers who made all those simple days possible. The men who fought in World War II to fight for our freedom. I’m sure they never envisioned the country we are today but if they did,

it was mentioned as little as the war they fought. My dad only had a few stories from his time in the Pacific with the Marines, mostly funny stories with happy endings. Only one night, did he actually talk about a few of his experiences. I don’t remember ever being so taken by the words of a man of few words.

Today instead of talking about the bounty we are so blessed to choose from each day,

I would like to give honor to the men and women who have given their lives for our freedom and our God who has blessed our country. God Bless America and today I celebrate sharing this land with each of you. Tomorrow we can talk about just how much we ate today!