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Recipes
Here is a few cooking videos from Vanessa Fulco. With a New Yorker accent, can you believe she is actually from Switzerland? I have had the pleasure to taste her delicious recipes and believe me, LOVE is all she does it with! Enjoy!
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Here is my mother's famous home made pasta recipe.
Made from scratch, and with safran!
Buon Appetito!
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Hummus
A healthy and filling middle eastern dip! Eat it as an appetizer or snack with some pita or with pita crakers.
INGREDIENTS
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2 15 ounce cans of chickpeas, drained and rinsed
Juice of 1 small lemon (seeds removed, pulp optional)
1 tablespoon good olive oil
1 tablespoon tahini (sesame paste) You can find it at Trader Joe's, Wild Oats or the Whole Food Store
2 small or one large clove of garlic, finely grated
Water to adjust consistancy
Sweet hungarian paprika to garnish
A strong blender or food processor.
DIRECTIONS
1. Drain and wash the chickpeas, add to blender or food processor.
2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water.
3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
4. Remove from bowl of mixer and garnish with a sprinkle of paprika. You could drizzle some olive oil and toss some chopped tomatoes on top of it if you desire. Serve with pita bread.
This dish makes a lovely addition to a middle eastern appetizer platter, the centerpiece for a tray of veggies, or an amazingly filling snack. You can add all sorts of things to your hummus (see the variety of different pre-made hummus in the grocery store for inspiration!)
Number of Servings: 14.
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Grilled Roasted Vegetables with Pineapple These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. This recipe is easily modified to include your favorite vegetables or spices.
INGREDIENTS
1 C diced potato (peeled or unpeeled)
1 C chopped bell pepper (any color)
1 C chopped raw mushrooms
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1 medium onion, chopped
1 C cherry tomatoes
1 can pineapple chunks in natural juices
3 tbsp olive oil
2 tsp chopped garlic
2 tsp dill weed
1 tsp celery salt or celery seed
1 1/2 tsp cayenne pepper (optional)
1 1/2 tsp garlic powder (optional)
1 1/2 tsp onion powder (optional)
salt (to taste)
pepper (to taste)
**Different vegetables and spices can be substituted based on preference and availablity**
DIRECTIONS
Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoughly, then drain all liquids.
Grilled:
Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done)
Oven: Place vegetables in roasting pan. Bake at 350 degrees. Stir every 10 minutes unitl tender.
Number of Servings: 6
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Chicken & Asparagus Pasta
Ingredients
3 cups whole wheat extra wide pasta12 spears asparagus
1/2 chicken breast, bone and skin removed
1-1/2 cups fresh mushrooms, pieces or slices
1/2 cup low sodium chicken broth
1 tbsp extra virgin olive oil
1/4 cup feta cheese, crumbled
1 medium tomato
Pinch of pepper, red or cayenne
Directions
Cook pasta according to package directions.Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
Cook until partially done.
Add asparagus and mushrooms, continue cooking until chicken is done.
Add chicken broth and cover pan, cook until asparagus is crisp tender.
Add pasta, red pepper flakes (to taste), and feta cheese. Remove from heat.
Serve with fresh diced tomatoes to garnish. Enjoy!
Number of Servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 204.2
- Total Fat: 6.6 g
- Cholesterol: 25.8 mg
- Sodium: 209.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.7 g
- Protein: 14.4 g
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Fresh Fruit Salad with Honey-Yogurt Dressing
Ingredients
- 1 cup low fat vanilla yogurt
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 2 large seedless oranges, peeled, sliced, and halved
- 1/2 large pineapple, peeled, cored, sliced, and cut into wedges
- 1 apple, cored and chopped
- 1 ripe pear, cored and sliced into wedges
- 1 kiwifruit, peeled and sliced
Directions
1. In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend ingredients.
2. Arrange fruit on plates and drizzle the honey-yogurt dressing on top.
Serves 6.
2. Arrange fruit on plates and drizzle the honey-yogurt dressing on top.
Serves 6.
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