SiciLean™

Natural Remedies for Seasonal Allergies (Recipe: Wilted Spinach Salad with Grilled Chicken)

    'Tis the season. Allergy season, that is. Lately, my house has been a symphony of coughs, sneezes and sniffles.  My first line of defense for any ailment is always diet, supplements and other natural remedies (I tend to use medication - both prescription and over-the-counter medications - as a last resort), so I've busted out my favorite holistic remedies this week, in order to give everyone in my house some relief. If you (or those you love) suffer from seasonal allergies, give these a try:

1. Eat immune boosting foods. Allergies are an immune response. Essentially, an allergic response is triggered when a harmless substance (the allergen) causes the immune system to overreact, as if that substance were harmful. Often, the body responds by creating histamine, causing inflammation in the soft tissues throughout the body (such as nasal passages, eyes, throat, etc.). Foods that boost immunity - particularly, onions and garlic - help prevent this overreaction by the immune system and control the amount of histamines produced. (Source)

2. Eat foods rich in vitamins C and E. These immune-enhancing vitamins also control the symptoms of seasonal allergies: the runny nose, itchy and watery eyes, scratchy throat. Some foods that contain high amounts of these vitamins are peppers (especially red peppers), carrots and spinach (you see where I'm going with this...spinach salad!)

3. Eat foods that are anti-inflammatory. An anti-inflammatory diet benefits us in a number of ways, but those who suffer from seasonal allergies will really benefit from less inflammation in the system. Less inflammation means less reaction /symptoms.

4. Supplement with herbs like echinacea, ginger and licorice. When suffering from allergies and other infections, herbs like echinacea, ginger and licorice (NO, not the candy!) help boost T-cells, the little soldiers of our immune system. They help to fight viruses and infections (like ear infections, sinus infections, etc.), which could result from the mucus and congestion associated with colds and allergies. You can find these herbal supplements at your local pharmacy or health food store. Speak to an expert to make sure that they are appropriate for you, and what dosage is best. (Source)

5. Stay hydrated. Drink lots of water and keep nasal passages moist by using steam, a neti pot, saline spray, etc. sounds to simple to work, but it really does help relieve the symptoms associated with allergies. These things help flush toxins out and reduce discomfort.

This  Wilted Spinach Salad has quickly become my new favorite salad. The spinach is wilted ever so slightly and tossed with grape tomatoes, lots of extra virgin olive oil and toasted garlic (what Sicilian girl WOULDN'T love it!). I like to add some grilled chicken to it, which makes it more of a meal...an immune boosting, vitamin rich, anti-inflammatory one. Will this alone make your allergy symptoms, magically, disappear? Maybe not, but eating this way gives your body the resources it needs to manage allergens, germs and inflammation more efficiently and effectively, so that you can enjoy this beautiful season.

Happy Spring!

Wilted Spinach Salad with Grilled Chicken

For Grilled Chicken:

4 thinly sliced chicken cutlets
Juice of 1 lemon
2 Tbsp. extra virgin olive oil
Salt and pepper, to taste

For Wilted Spinach Salad:

3 Tbsp. extra virgin olive oil
4 cloves of garlic, sliced
1 bag (approx. 9 ounces) of baby spinach
1/2 box (approx. 1/2 pint) grape tomatoes, sliced in half
Splash of balsamic vinegar
Salt and pepper, to taste

In a medium bowl, whisk together olive oil and lemon juice. Sprinkle chicken cutlets with salt and pepper and lay in a baking pan. Pour the lemon dressing over the chicken and allow to marinate for approximately 30 minutes.

Heat grill pan over high heat. Grill chicken cutlets, approximately 3 minutes per side (depending on how thick the cutlets are). When done, remove from grill and set aside.

In a medium stockpot, heat the olive oil until hot, but not smoking. Add garlic slices and simmer until they just begin to turn brown. Remove from heat and immediately add the spinach to the pot. Toss until the spinach is slightly wilted and nicely coated with the olive oil. Add grape tomatoes, balsamic vinegar, salt and pepper.

Divide the spinach salad among four plates and top each one with one sliced chicken cutlet.

Serves 4.

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Fish with Rosemary and Kalamata Olives: The Good News About Fat

    For years, fat has gotten a really bad rap. Millions of people have cut out of their diet things like nuts, olives, oils, even avocados, in an effort to lose weight and improve their health. Unfortunately, it hasn't quite worked out. Most have replaced fat with things like sugar, salt and carbs, and this has proven to be quite dangerous. Statistics show that low fat diets haven't made Americans thinner or healthier. Quite the contrary.

    Sicilians, on the other hand, have known for centuries that fat is NOT the enemy. In fact, recent research studies have confirmed the fact that Mediterranean diets rich in healthy fats (like the SiciLean program) reduce the risk of heart disease and stroke (NY Times, Feb. 26, 2013). Fat plays an essential role in the human body and it is an important part of a healthy diet. But we must educate ourselves about which fats are healthy and why they are beneficial. So, here's some good news about fat:

*Fat Supports Cellular Health: Fat cells assist in the passage of vitamins, minerals and other nutrients into and out of the cells. They also control how proteins, immune cells and hormones bind to cells. Without an adequate supply of healthy fat, your cells will not be able to absorb and use enough nutrients from the food that you eat. Fat also supports healthy cell turnover (and one lovely little benefit of this is improved skin tone).

*Fat Assists the Body in Balancing Hormones: Our cells use fat and cholesterol to create hormones such as estrogen, testosterone and cortisol. When fat consumption is greatly reduced, hormone production slows down and this can create hormonal imbalances. As we age, hormone production tends to slow down, naturally, so incorporating healthy fats into the diet becomes even more important.

*Monounsaturated and Polyunsaturated fats (such as alpha-lineolic acid, omega-3 and omega-6) are essential and getting the right amounts of them can prevent inflammation. Because our bodies can not manufacture these fatty acids, it is important to get them from our diet. Keep in mind that most people have an abundance of Omega-6 and need to balance the ratio of Omega-3 to Omega-6 by adding more Omega-3 to their diet. This is extremely important because, when the body has too much Omega-6 and not enough Omega-3, the result is inflammation...and we all know the dangers of inflammation in the body.

*Fat Controls Blook Glucose: Healthy fats, like olive oil and nuts (Sicilian staples!) help to control insulin levels and blood glucose levels. Without the spikes in blood sugar, we feel satisfied longer (we're less hungry) and our insulin levels remain stable (which helps to keep our entire system balanced).

*Fat is a Flavor Carrier: Let's face it - we all want maximum enjoyment and satisfaction from our food. A little bit of healthy fat, not only gives flavor to our food, but it also helps to blend the flavors together (such as those in herbs and spices). That means that you'll be more satisfied with your food and, probably, consume smaller portions.

So, here's the lowdown: 

Limit consumption of Saturated and Trans fats (those from high fat cuts of meat, chicken with the skin, whole fat dairy products, lard/shortening/margarine, fried foods, and processed foods). Instead, opt for Monounsaturated and Polyunsaturated oils (we call these the "healthy" oils), which include olive oil, walnut oil, grapeseed oil, flaxseed oil and coconut oil. Other healthy fats come from nuts (and nut butters), seeds, olives, avocadoes, and fatty fish (such as salmon).

You can start by preparing this dish: Fish with Rosemary and Kalamata Olives. Lots of healthy fats, lots of nutrients and lots of flavor.

What are your favorite ways to incorporate healthy fats into the diet? Share your ideas in the Comments below!

Fish with Rosemary and Kalamata Olives

4  skinless white fish fillets - about 5-6 ouces each (I used flounder. You can also use tilapia, red snapper or sea bass)

salt

freshly ground black pepper

2 Tbsp. extra virgin olive oil

1 clove of garlic, minced

1/4 cup dry white wine

2 Tbsp. Kalamata olives, sliced

2 tsp. fresh rosemary leaves, chopped

1 lemon, cut into quarters

Season the fish on both sides with salt and pepper and set aside. Heat olive oil in a medium skillet over medium high heat. Place fish in the skillet and cook for 2-3 minutes per side. When fish is cooked through and lightly browned, remove and set aside.

Add the garlic to the pan and cook just until it begins to brown. Add the wine, olives and rosemary to the pan and cook until the wine reduces, about 1 minute. Plate the fish and divide the sauce evenly over top. Squeeze a wedge of lemon over each portion and garnish with sprigs of rosemary, if desired.

Serves 4.

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I love to spread healthy vibes, so if you know of others who might like this post/recipe, please share the link and help grow our SiciLean community :)

Meatless Monday: Kale and Cannellini Bean Stew

    A while back, I made the decision to decrease my consumption of meat and animal products. Not to cut them out completely, but simply to incorporate more meatless meals into my family's diet (you can read that post here). I found out about an initiative called Meatless Monday and took on the challenge of cutting out meat entirely for just that one day each week. It hasn't been nearly as difficult as I expected.

    What I love about Meatless Monday is that it doesn't force people to go to an extreme. All too often, we try to become healthier by taking on a diet/exercise regimen that is so extreme and burdensome that it dooms us to failure. When we aren't successful, shame and guilt set in and we give up on ourselves entirely. Often, we end up in a worse place, physically and emotionally, than where we started. 

    Long term health is a process, a journey. It's finding what works best for our unique and individual body and implementing small changes, consistently, and over time. There's no quick fix. It also requires that each of us find pleasure in the journey (if we don't, what are the chances that we will continue?).

    I know that I'm not cut out to be a vegan. My energy level really lags when I cut out animal protein entirely. It also just doesn't fit in with my lifestyle. I'm realistic with myself about this. I do, however, understand the health benefits of eating less meat/animal products and I appreciate the value of going meatless one day a week. Meatless Monday is one small change that I've implemented and enjoyed. I feel good doing it and it's helped me to discover many new meatless recipes. So, the checklist again:

• Small change
• Consistency
• Done over a period of time
• Provides pleasure/enjoyment

    Here's the newest addition to my Meatless Monday repetoire: Kale and Cannellini Bean Stew (you can find some of my other Meatless Monday faves here). If you're on board with Meatless Monday, please don't forget to update me on how you're doing in the Comments below. Enjoy and Happy Monday!

Kale and Cannellini Bean Stew

 2Tbsp, extra virgin olive oil

1 onion, diced

3 cloves garlic, minced

3 carrots, peeled and sliced into 1/2 inch slices

4 stalks of celery, sliced into 1/2 inch slices

1 15-ounce can of stewed tomatoes, with juice

1 large Yukon gold potato (about 1/2 pound), scrubbed and diced

1 15-ounce can of cannellini beans, drained and rinsed

1 bunch of kale (approx. 1 pound), stems removed and leaves torn into small pieces

Grated Parmigiano-Reggiano cheese, to taste

salt and freshly ground black pepper, to taste

 

Heat olive oil in a large pot, over medium heat. When oil is hot (but not smoking), add onion, garlic, carrot and celery. Sauté until tender, approx. 7-8 minutes. Add tomatoes (with juice) and simmer for about 3 minutes. Add 6 cups of water and potatoes and simmer for an additional 10 minutes, then stir in the kale and the cannellini beans. Cook for about 2 minutes, or until kale is wilted. Season with salt, pepper, to taste. Sprinkle with some grated cheese before serving.

 Serves 6.

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Grilled Shrimp over Sauteed Escarole and White Beans: Get those Greens!

Hi, Friends,

    Have I told you how much I LOVE my greens? I love everything from green juices and smoothies to salads to cooked greens. Incorporating more dark green, leafy veggies into your diet is, without a doubt, the single best dietary change you can make (and, ironically, they are the food most commonly missing from the standard American diet). In fact, for those looking to lose weight and improve their health, here's a great first step: simply add more greens into your diet.

    Greens are an incredibly concentrated source of fiber and nutrition and because greens are a highly alkaline food, they enable the body to maintain its ph-balance and reduce inflammation (you can read more about this here). This contributes to hormonal balance and a strong immune system. Greens also have the added benefit of being high in a variety of minerals, including calcium, magnesium, iron, potassium and zinc. The USDA recommends three cups of dark green, leafy greens per week (source) and, lucky for us, there are a wide variety of healthy greens to choose from.

    An Italian favorite is escarole and it's absolutely divine when sauteed with a good olive oil, lots of garlic (of course!) and white/cannelini beans. My dad had this dish in a restaurant not long ago and loved it so much that my mom figured out how to make it (she's great at copying restaurant dishes). I flipped when I tried it! Well, maybe not quite a flip. More like a cartwheel. Ok, a high-five. But you get the point ;)

Buon Appetito!

Grilled Shrimp over Sauteed Escarole and White Beans

4 Tbsp. extra virgin olive oil

3 cloves of garlic

1 medium head of escarole, washed and torn into large-ish pieces)

1 can of white/cannelini beans, drained and rinsed

1/2 lb. shrimp

1 tsp. lemon-pepper seasoning (or any other seasoning blend that you like - and if you have none on hand, a sprinkling of salt and pepper will do) 

salt and pepper, to taste

juice from 1/2 lemon

In a medium bowl, combine shrimp with 2 Tbsp. of the olive oil and the lemon-pepper seasoning. Toss until shrimp are well coated and then grill them, turning once (approx. 2 mintes on each side).

In a large saute pan, heat olive oil over medium-high heat and add garlic. When garlic is sizzling and just beginning to turn golden brown, add the escarole. Saute until escarole is slightly wilted but still bright green in color (approx. 6-8 minutes). Add the white beans and toss to combine.

Place grilled shrimp on top of escarole and beans. Salt and pepper to taste, squeeze fresh lemon over top and dig in!

Serves 2.

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"Back on Track" Lemon-Dijon Baked Fish

    I came dangerously close to eating pumpkin pie for breakfast yesterday. I suppose that, on Thanksgiving Day (when I entertain), I'm kept so busy that I don't overdo it with the food. Don't get me wrong, I indulge in all of my favorites, but I don't have that difficult a time sticking to decent sized portions of things that are naughty and loading up on things that are nice. It's the day - actually, the weekend - after that's the problem. The fridge is stuffed with leftovers, I'm feeling lazy and tired of cooking, and my mother's pies sit on the counter, beckoning me...

    It took every ounce of willpower I had to resist the pie. Instead, I scooped what was left of the pies out of their plates and into the garbage. But I didn't stop there: I cleaned out the entire fridge, mercilessly tossing everything from leftover spinach dip and stuffing to cranberry sauce and the dark meat of the turkey that nobody eats (and yet, I feel compelled to save). I mean, the dinner was divine and I savored every bite but...enough was enough!

    I realized that that moment is crucial - the moment when that tiny voice inside tells me that enough is enough. Too often, it's drowned out by all of the other chatter going on in my head, but yesterday I realized that I really need to listen for her and pay more attention to her message. Because if I draw the line there - and refuse to allow one day of indulgence to turn into an entire MONTH  of indulgences...it is much easier to "pull focus." I can get myself back on track, and avoid spending the month of December feeling sugar-addicted (and, as a result, exhausted), demotivated and completely frustrated with myself. So...

    After I purged my kitchen of all things Thanksgiving, I grabbed my blender and made myself a fruit smoothie for breakfast (yay, me!!). Then I went to Whole Foods and got some beautiful fish for dinner. I prepared it, using my friend, Susan's, recipe which is super fast, super light and oh so delish! Here's what I did and the new name I've given it ;) Enjoy!

"Back on Track" Lemon-Dijon Baked Fish

4  fillets of Dover Sole (you can also use flounder, lemon sole or any other mild, white fish)

1/4 c. extra virgin olive oil

1/4 c. lemon juice

1 tsp. dijon mustard

2-3 Tbsp. seasoned breadcrumbs

Preheat the oven to 400 degrees. Place the fish fillets into an 11 x 13 baking dish. In a separate bowl, whisk together the olive oil, lemon juice and dijon mustard. Pour over the fish and bake for approximately 8-10 minutes until the fish flakes easily with a fork.

Sprinkle the fish with the breadcrumbs and turn the broiler on high. Broil for 2-3 minutes, until the breadcrumbs are lightly golden brown.

Serves 4.

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Meatless Monday: Tuscan Vegetable Stew

    This dish was inspired by my upcoming trip to Tuscany. Yes, you read that right...I. Am. Going. To. TUSCANY!! Medieval hill towns, olive groves, vineyards as far as the eye can see...THAT Tuscany!

    I have never been there, but I've longingly devoured every corny movie  and a slew of travel memoirs set in Tuscany, and I've been dreaming about going for years. So, last week, when the opportunity presented itself to chaperone a group of students to Tuscany as part of an exchange program, I could just taste it. Literally.

    Almost immediately, I began combing through my cookbooks to find descriptions of Tuscan cuisine and some uniquely Tuscan recipes. I came across this one, which had my name written all over it - Tuscan Vegetable Stew, a hearty combination of squash, veggies, potatoes and fresh herbs (as you know, I'm making a concerted effort to eat less meat and animal products, so this fit the bill perfectly). And the best part is, it's made in the slow cooker.

    I came across the recipe in a magazine put out by America's Test Kitchen, called "Slow Cooker Revolution." I changed it up quite a bit by substituting carrots and fennel for the eggplant (my husband is allergic to eggplant), adding a yellow pepper and a handful of fresh spinach, and reducing the amount of broth to create more of a stew, rather than a soup. I topped the bowls with a generous sprinkling of fresh herbs, grated Parmesan cheese,  a garlic toast and a drizzle of extra virgin olive oil. It was pure vegetarian heaven, made even more heavenly by the fact that the slow cooker did most of the work.

    I mean, really, is there anything better than coming home to a hot, healthy dinner that's ready and waiting for you? 

(Well, besides an unexpected trip to Tuscany??)

Tuscan Vegetable Stew

2 Tbsp. extra virgin olive oil

4 carrots, peeled and cut into 1-inch chunks

1 fennel bulb, fronds removed and cut into 1-inch chunks

1 (28 oz) can of whole tomatoes, drained (but reserve the liquid) and roughly chopped

1 onion, chopped

2 bell peppers (one red and one yellow), cut into 1-inch chunks

4 garlic cloves

1 Tbsp. tomato paste

1 Tbsp. fresh oregano, chopped

2 cups vegetable broth

2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

2 zucchini, halved and sliced into 1-inch thick slices

2 cups of baby spinach

2 Tbsp. chopped basil

2 Tbsp. chopped parsley

1/2 tsp. salt

pepper, to taste

Parmesan cheese, grated or shaved, to taste

additional olive oil, for serving

    Heat olive oil in 12-inch skillet, over medium heat. When hot, add carrots and saute until just beginning to brown, approx 5 minutes. Transfer to slow cooker.

    Add tomatoes, onion, bell pepper, fennel, garlic cloves tomato paste and oregano to skillet. Saute until vegetables begin to brown, approx. 8 minutes. Add to slow cooker, along with the broth, the reserved tomato juice and the potatoes.

    Cover and cook on low until vegetables are tender, 4-6 hours.

    Thirty minutes before serving, stir in the zucchini and spinach. Add salt and pepper, and cook for 30 minutes more. When done, ladle into bowls and sprinkle each bowl with a generous helping of basil and parsley. If desired, top with a drizzle of olive oil, grated/shaved Parmesan cheese, and a garlic toast (recipe below).

Garlic Toasts

6 slices of ciabatta bread (1/2-inch thick slices)

2-3 garlic cloves, sliced in half

    Toast the bread. While still warm, rub on both sides with the garlic clove halves.

 

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Pan-Fried Trout

     This was a new one for me. We love fish and eat quite a lot of it, but I had never tried trout before last week. I have no idea why - it is just the type of mild, white fish that my kids like and it happens to be considerably cheaper than flounder, sole and tilapia (the ones I prepare most). After seeing it, again and again, on menus and at the fish market, I decided to give it a shot and, boy, am I glad I did!

    The kids devoured their pieces and were looking a second helping before I even sat down at the table (Yes, I know, they need to brush up on their table manners, but, in their defense, I do spend an awful lot of time photographing my food before I eat it. After a while, their patience wears thin.)

    According to http://www.thefishsite.com/, Rainbow Trout prefer clear, cool, high quality water and are easily identified by the broad reddish band or “rainbow” which runs along their side from head to tail. It’s a super healthy fish – low in fat and calories, an excellent source of protein, and not subject to concerns over mercury levels.

    The flavor is so delicate that it doesn’t require a lot of preparation. I salted and peppered each of the fillets, dredged them in some whole wheat flour, then sautéed them in a bit of extra virgin olive oil. The flour formed a thin, slightly crispy crust and the fish stayed perfectly moist. I squeezed a lemon wedge over it and served it with some roasted potatoes and a tomato-basil salad.

Easy, tasty, cheap and healthy - Oh yeah, I will be making this one again!

 
Pan-Fried Trout

4 trout fillets

2 Tbsp. extra virgin olive oil

pinch of salt (maybe 1/8 tsp or so)

pepper, to taste

1/3 cup whole wheat flour

4 lemon wedges

In a medium saute pan, heat olive oil over medium high heat. Salt and pepper the trout fillets, then dredge the flesh side through the whole wheat flour until they are lightly coated. Place the fish (skin side up) into the pan and saute for 2-3 minutes or until the flour coating is lightly brown. Flip the fillets over onto the skin side and saute for another 2-3 minutes. When fish flakes easily with a fork, remove from pan. Squeeze lemon wedges over fish.

Serves 4.

 

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Meatless Monday: Penne with String Beans, Peppers and Sundried Tomatoes

 

    I have gone through a lot of “phases” in the interest of staying healthy. There was the green smoothie phase a few years back (an incredibly expensive blender was purchased along with entirely too much kale. Don’t ask.) There were the wheatgrass “shots.” I tried to do the raw food thing (didn’t even last a full day). One friend had me sucking on cubes of Himalayan sea salt each day and another had me sucking on lemons (I was told that both were “detoxifying." My friends suck.)

    Needless to say, none of these “phases” stuck, mostly because doing these things didn’t (a) satisfy me or (b) fit into my lifestyle. That’s the thing about healthy habits – they have to be do-able and they have to leave you feeling good (green teeth, gas and a face that looked like…well, like you sucked on a lemon, do not make one feel good. Or terribly attractive.) So, time and time again, I returned to plain old real food (which includes meat and dairy and white flour and chocolate, every now and then).

    You can imagine how skeptical I was when I heard about Meatless Monday. The thing is, this is real food and, for that reason, it seems do-able and satisfying.  So, I put it out to my readers…

    After my recent post about Meatless Monday, a bunch of readers contacted me and expressed interest in participating in the program (for those of you unfamiliar with the program, check out this post and the Meatless Monday website for some info). As a result, I’ve decided to post some meatless recipes on the blog. I don’t know if it will be once a week, necessarily, but I will do my best to cook/eat more vegetarian meals and share my favorites with you. I really do believe that it is a worthwhile endeavor and I’ve decided to carve out time to do a little research (i.e., comb through the many vegetarian cookbooks out there) and try to make more meatless meals. We’ll see how it goes...

    To start things off, here is a pasta dish that I absolutely LOVE! I call it a pasta dish but, actually, the vegetables are the main attraction here. The entire thing – which serves four people - only contains 8 ounces of pasta! It’s full of sautéed green beans, sweet peppers, onions, sundried tomatoes, garlic and herbs. A few tablespoons of balsamic vinegar combine with the juices released by the veggies to create the perfect sauce. I like to add cubes of fresh mozzarella cheese and, when I have them in the house, some toasted pignoli nuts. I’ve been making this dish for a while (I adapted a recipe that I found in the Sonoma Diet Cookbook by Dr. Connie Gutterson) and it occurred to me that it is a perfect MM dish.

This Meatless Monday thing might not be so difficult, after all.

 
Penne with String Beans, Peppers and Sundried Tomatoes

8 ounces penne pasta

1 Tbsp. salt

1 ½ cups fresh string beans

2 Tbsp. extra-virgin olive oil                   

3 red bell peppers

½ large onion, sliced thinly

2 cloves garlic, minced

¼ cup sundried tomatoes packed in oil, drained and sliced

¼ cup fresh basil, sliced

3 Tbsp. balsamic vinegar

½ cup fresh mozzarella cheese, cubed

¼ cup toasted pignoli nuts **(optional)

Fresh basil leaves, for garnish

Bring about 4 quarts of water to boil in a large pot. Add 1 Tbsp. salt, the pasta and the string beans. Cook according to package directions.

While the pasta and string beans are cooking, heat olive oil in a large sauté pan over medium high heat. When oil is hot, add peppers and onions. Saute until soft (appox. 5 minutes). Add garlic, sundried tomatoes, and basil. Continue to sauté, stirring occasionally. When pasta and green beans are finished cooking, drain them and add them to the vegetables. Stir in the balsamic vinegar. Season with salt and pepper, to taste.  Add the cheese cubes. Garnish with toasted pignoli nuts and basil, if desired.

Serves 4.

**Note: to toast pignoli nuts, heat a small sauté pan over medium high heat and add pignoli nuts. Stir frequently until the nuts are aromatic and slightly golden. Remove from heat and allow to cool.

 

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Some Big News and Lamb Chops with Mint Salsa (a great combination, BTW!)

 
Hi, Friends,

    I'd like to send a great big thank you and a cyber-hug to all of you who subscribe to the blog, visit the site regularly and pass it on to others. Forty Cloves has been incredibly well-received and has really grown and blossomed. I appreciate all of your support and I’m excited to share some great news with you.

     Many people ask me how I am able to cook and eat this way, and stay so slim. I always respond by saying that it is precisely BECAUSE I cook and eat this way that I stay so slim. I tell them about my 101 year old grandmother who maintains that the key to her health and longevity is her Sicilian diet. Then, I mention my parents, aunts, uncles and, well…just about everyone in our family.  We have all grown up on this diet and have continued to eat this way. None of us (and this is not an over-generalization – none!) have struggled with excess weight or the health issues caused by it. (For those of you who claim that we have “good genes,” I say, thank you very much, but please log onto the internet and check out medical statistics for the country of Sicily – some pretty amazing proof that, although my family is rather awesome, it’s not just us!). Eating this way makes sense, not only because the food is incredible, but because it will keep you lean, satisfied, full of energy and feeling fabulous! As if that isn’t exciting enough, here’s one more thing to get pumped up about:

     Forty Cloves is undergoing a metamorphosis, and will soon be “SiciLean”. While the food will remain the same, I’ll be sharing a lot more information about the Sicilian diet (the SiciLean philosophy) and its health benefits. I will provide you with:

• Background information and resources describing the country and culture of Sicily
• Details about the way that Sicilians eat and their beliefs/attitudes about food
• Principles/guidelines of the SiciLean philosophy
• Loads of recipes to make your mouth water and your waist shrink
• Recommendations and shopping tips for wine, olive oil, kitchen gadgets and other things I love
• Links to articles and resources for living a healthy lifestyle
• Advice about entertaining and eating out
• Stories about my wonderful and wacky Italian family
• Whatever else I can come up with to keep you healthy and inspired!

     Make sure to include your email address here and you won’t miss a beat. Once the new site is up and running, I’ll send word to you so that you can come check us out. 

Note: If you’re already a Forty Cloves subscriber, you need do nothing. I know where to find you (wow, that sounds creepy). 

 Thanks, again, and I look forward to catching up with you on SiciLean!

Oh, and here is the Lamb Chop recipe - enjoy!

Lamb Chops with Mint Salsa

8 loin lamb chops

4 Tbsp. extra-virgin olive oil

3 garlic cloves, minced

1 1/4 tsp. salt

fresh black pepper, to taste

1/4 c. fresh mint leaves, chopped

1 lemon, zested and juiced

Preheat grill to medium-high.

First, rub the chops with about 2 Tbsp. of the oilve oil. Salt and pepper both sides of the chops and the rub in the minced garlic. Set aside.

In a medium bowl, whisk together the remaining 2 Tbsp. of olive oil, the mint, lemon zest and lemon juice. Add approx. 1/4 tsp. salt and freshly ground black pepper, to taste. Set aside.

Grill lamb chops for approximately 4 minutes per side. When done, transfer the lamb chops to a serving platter and spoon the mint salsa over the top.

It is a good idea to let the chops rest for about 5 minutes before serving. This will allow the juices to redistribute and the meat to become infused with the flavor of the mint salsa.

Serves 2-4.

 

Orange and Rosemary Grilled Pork Chops

     Let me begin by saying that LOVE the lazy days of summer. As a teacher, I truly appreciate and look forward to this time to regroup and refresh. This week, my kids are in camp all day (this is the first time that they’ve ever been in camp for more than a few hours a day) and the weather has been absolutely fantastic. I have spent the last few days indulging in long runs through my neighborhood, coffee with friends, yoga classes, afternoons spent reading in my backyard, and meals cooked on the grill and eaten outdoors. The stress is melting away, as we speak.

    The pace of life, and meals, has already slowed down considerably. Unlike most weeknights spent juggling homework, after-school activities, and dinner preparation (after a full day of work), summer evenings require no juggling, and meals require hardly any time, planning or preparation.

The conversation usually goes something like this:

Me:        What do you feel like having for dinner tonight?

Any one of my three family members:   I don’t know.

Me:        Okay. I’ll see what looks good.

    And that’s how I plan for dinner. By not planning anything at all. I go to the store and allow myself to be guided by my senses. What looks good? What smells good? What is calling out to me? In the summer, I have the luxury of time to do this. I can go to the market everyday if I want to, shop unhurried, and prepare dinner mindfully and without distractions. Then, we sit together, chatting and eating and lingering at the table for a long while.

This is what we lingered over last night: Orange and Rosemary Grilled Pork Chops.

Money spent:  $10.00

Time spent: 45 minutes

Summertime Sanity: Priceless

 
 Orange and Rosemary Grilled Pork Chops

3 Tbsp. dark molasses

3 Tbsp. balsamic vinegar

3 Tbsp. extra virgin olive oil

3 Tbsp. fresh rosemary, chopped

1/4 cup orange juice

4 pork chops (I prefer boneless ones, about ½ inch thick)

Salt and pepper, to taste

More fresh rosemary, for garnish (oprional)

In a medium bowl, mix the first 5 ingredients. Set pork chops in a shallow baking dish and pour the marinade over them. Allow to marinate for approx. 30 minutes. When time is up, remove the chops from the marinade and season both sides with salt and pepper. Grill for approximately 6 minutes per side.  Garnish with additional fresh rosemary, if desired.