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FRESH FOR THE FALL

Saturday, October 3rd, 2009

I love the fall.  I love everything about it.  The changing foliage, the cooler weather after a long, hot summer, and most of all fall food.  It’s one of the reasons I love to host Thanksgiving dinner at my house.

Here’s just a few of my fall favorite ingredients:

APPLES

I live in an area surrounded by apple orchards. Fall apple picking is one of my favorite things to do with my kids. Even though they are teenagers I can still get them to humor me every once in a while and come along for the “ride”. They are never sorry they did. There are over 7,000 different apple varieties. A bit about a few of my favorites:

History:

* First apple – Eve’s, Garden of Eden

* Ancient Romans and Greeks grew and loved the fruit

* Apple remnants traced back to Stone Age

Health Benefits:

* Aids in prevention of Alzheimer’s and cancer (antioxidant properties)

* Shown to decrease wheezing in children with asthma

* Helps in management of diabetes

* Helps with weight loss

* Lowers cholesterol

* An apple a day…

Storing:

* Bruise easily so need to handle gently

* Store in crisper section of your fridge to maintain juiciness and crispness

* Store away from foods with strong odors such as onions

* Never store next to cauliflower, broccoli, cabbage, cucumbers, pears, kiwi, peaches, plums and spinach. That’s because apples give off an odorless (& harmless) gas called ethylene. This gas accelerates the decay of these vegetables. Melons and tomatoes also emit this gas.

Types:

Gala: Has a distinctive red and yellow stripe and is heart shaped. Originated from New Zealand and is a cross between Golden Delicious and Kidd’s Orange Red variety. They are usually small in size, very sweet and mellow in flavor. Their skin is thinner than most apples. Excellent for eating and baking.

Fuji: Developed in Japan and is very sweet and crisp. They are a combination of Red Delicious and Genet varieties. Great for eating, salads and they are the best applesauce apples.

Rome (Red Rome or Rome Beauty): Is firm, glossy, red and thick skinned. Not a great eating apple but is delicious in baked goods.

Eating:

*Salads, desserts, pies, applesauce, eating

POMEGRANATES

If you happen to be in the New York area this time of year, I hate to tell you, but there is a shortage of pomegranates. That’s because my 11 year old son has eaten virtually all of them. He is beginning to turn red, just as Violet did in Charlie and the Chocolate Factory.

History:

* Originated in a region spanning from Iran to the Himalayas

* One of the oldest fruits known to man

* Grown in warmer climates

Health Benefits:

* Low in sodium and calories

* Beneficial in fighting different cancers (antioxidant properties)

* Improves cardiovascular health

* Has anti-inflammatory properties

* Helps keep me sane by keeping my 11 year old busy

Storing:

* Like apples, they have a very long storage life. In fact, they become juicier and more flavorful when stored at 32 to 42 degrees F range.

* Are good for up to 6 months if kept this temperature

Eating:

* Eating pomegranates is hard work but is well worth the effort. They are best eaten at room temperature

* Can eat as is

* Add to a salad with spinach, walnuts and feta with a balsamic vinaigrette dressing

* Pomegranate seeds or juice are great with roasted chicken

* Add to a martini (pomegranate martinis are very popular)

FIGS

There’s nothing better than a fresh fig in the early fall.

History:

* Grown for thousands of years on ficus trees. Were cultivated in ancient Greece and Egypt. Came to the U.S. in the 1500′s

Health Benefits:

* High in fiber, minerals, natural and simple sugars

* Contain Vitamins A, B, and C

* Contain good levels of magnesium, iron and potassium (regulates blood pressure)

* Good source of antioxidants so helps fight cancer

* Help fight heart disease and diabetes

Storage:

* Deteriorate rapidly and are very delicate so need to be handled with care

* Will last in fridge for about 2-3 days. Store in tupperware lined with paper towels and cover with plastic wrap

* Do not store in plastic bags. If you do you might as well throw them out

* Best eaten at room temperature within a day or 2 of purchase

* Keep away from direct sunlight

Types:

Smyrna/Calimyrna: Have a golden skin and nutty flavor. They are larger than most figs. They are among the best figs to eat fresh but are also often dried and used in pastries.

Mission: They are a deep purple color and are very sweet. These are great with cheese and yogurt.

Eating:

* Should not be washed until ready to eat

* Use in salads

* Jams

* Add to oatmeal

* Serve with cheese. Try fresh figs with goat cheese, chopped almonds and honey

* Delicious in savory and sweet dishes

* Add fresh figs to couscous, rice or quinoa

* Great in lamb dishes or served with cured meat

CHESTNUTS

Chestnuts tend to be more a winter produce, often associated with the holidays but I had to include them as winter is fast approaching and I love them. One of the reasons I love chestnuts is the memories I have of them growing up in South Africa. We had a huge chestnut tree in my backyard. It was one of my favorite places to escape, climbing high as I could to hide from my annoying older brothers.

History:

* Dates back to Roman times

* Native Americans feasted on chestnuts

* Called marrons in France

* Used as a substitute for potatoes in Europe

Health Benefits:

* Low in sodium, fat and cholesterol

* High in Vitamin C (helps body resist infection and speeds healing time of wounds)

* High in Vitamin B (promotes normal appetite benefits for vision, colon, memory, eases muscle stress and provides energy)

* High in Riboflavin (helps with metabolism of food)

* Good source of dietary fiber

* Rich in saponins which are beneficial to vascular system and connective tissue

Storing:

* Contains about 50% water so very perishable

* Cooked chestnuts can be frozen and stored in freezer for up to 8 months

* Once shelled and cooked they should be covered and kept in fridge for up to 3 days

* Dried chestnuts can be stored in airtight container for 2 months. Can also be frozen

Eating:

* To remove the shell, make an x with a sharp knife on the flat side before boiling, roasting or microwaving

* Boil – for 15 to 25 minutes, remove shell, and then can be mashed or pureed

* Roasting – Preheat oven to 400 degrees. Place on baking sheet for about 15 minutes. Flip halfway through cooking time. Remove shell. Serve hot.

* Roasted on open fire

* Microwaved for 3 minutes prior to removing shell

* Great in soups

* Substitute for potatoes

* Try in stuffing

* Make a chestnut cream and add to your next chocolate dessert or souffle

* Puree and use in crepes or pancakes

Try these fall seasonal ingredients the next time you entertain, with your Thanksgiving dinner or just experiment with them at family dinner. You, your guests, and your kids will all be pleased that you did. Please let me know how it goes. I love the feedback.

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Featured Community Member: Domcondo

Monday, September 28th, 2009

-dom1.jpg-In South Philly there is a no-nonsense approach to life: you love the Eagles and you know how to order a Philly Cheesesteak. If you’re from an Italian-Amerocan family in South Philly, food reigns supreme and if you don’t know how to cook, you might not really belong there.

Half Hour Meals member Domcondo is one guy who definitely belonged there. He is no-nonsense about cooking, but fun at the same time. His blog is redolent with family stories and memories and great Italian-American recipes. You don’t want to miss the chance to read about him, but first here’s a little more about Dom and his food blogging life.

Cucina Domenico is just shy of a year old, do you expect a ‘second season’ from it? What is the driving force behind it?

Yes! Actually, I just put together a list of recipes that will allow me to do weekly updates throughout the rest of the year. I look forward to experimenting with many more recipes and sharing them.

Has food blogging changed the way you look at food?

It’s taught me to be more aware of my ingredient measurements. I’ve always gone with ‘a little of this’ and ‘some of that.’ Now that I’m sharing recipes, I want to make sure that they’re somewhat accurate.
It’s also amazing how many people are interested in talking about food and cooking. I’ve made a lot of new friends and have gotten lots of great feedback from posting weekly blog updates on Facebook.

You are an Italian living in Philadelphia, how is this different, from a culinary standpoint, than Italians living anywere else in the U.S.?

When you’re raised in an Italian/American household in South Philadelphia, you’re brought up on the best: the best breads, the highest quality meats, the freshest produce, the sweetest desserts, all while at the same time supporting our neighborhood shops and stores. We take pride in serving the best foods to our family and
friends. I still make sure to search out the freshest, top-quality ingredients, whether it be where I live now or when we go back to South Philly to visit family.

Is Cucina Domenico your first blog? If not, what else have you written?

This is my first blog. Many of my friends enjoy cooking, so we are always talking food. I had gotten a Myspace page, but didn’t really know what to do with it. One of my co-workers suggested that I post recipes on the page. That eventually led to the idea of starting a blog.

Are you married? Do you have a family? If so, in what ways does that change the way you blog?

Yes, my wife Daria and I have two beautiful little girls, Julianna (age 5) and Ava (age 1). Being that we are both full-time working parents and enjoy spending whatever free time we have available with our kids, there’s obviously not much time in the day for yourself. And that’s fine, that’s what being a parent is all about. I like to consider my food blog to be a practical hobby. We have to eat! Plus, cooking has always been therapeutic to me. Now that Julianna likes to mess around in the kitchen with me, it’s fun to write about and take pictures of what we’re doing.

Your recipe for Pesto-Stuffed Salmon is so simple, but obviously full of flavor – what inspires the creation of recipes like this one?

I like the challenge of taking a simple, basic recipe and making it a bit more interesting without going over the top. Just a few tweaks here and there. I’m a graphic designer my trade. One of my teachers in art school always stressed the KIS method (Keep It Simple!). I try to keep that in mind, it helps me focus on not going overboard with ingredients if I don’t have to.

Name a handful of ingredients that you couldn’t live without.

Definitely garlic and olive oil. They’re the basis to most of my dishes. I’m also a big fan of fresh herbs and spices. I also like to keep on hand a bottle of Italian dressing, a bottle of soy sauce and a jar of salsa. You can doctor up just about any dish in a pinch using one of those three ingredients.

Where does inspiration in your home kitchen come from?

Being from an Italian/American family definitely inspired me to want to cook. My mom, my grandmother, my aunts, my brother and his wife…they’re all great cooks. And my wife bakes like nobody’s business. Whenever we all get together, food and desserts are always involved and we always congregate around the kitchen/dining room table. I’m also inspired by the seasons of the year. I’m a big fan of the fall season and the fall spices, so I’m looking forward to soon trying a few new dishes with pumpkin, squash, cinnamon, nutmeg, etc.

When and Why did you join Half Hour Meals?

I joined this past summer. I really loved the whole concept of the site and also saw it as an opportunity to share my blog with others who have an interest in cooking and blogging about it.

What’s your favorite thing about the site?

The variety on the site is endless! There are so many great recipes and different types of blogs…you can find just about any type of recipe that you want. It’s also great to see the different interests.
It’s very inspiring!

Have you tried others’ recipes from Half Hour Meals?

I haven’t tried anything yet, but I do have a bunch of recipes
bookmarked and plan on trying them out ASAP.

If others were to ask you about Half Hour Meals, how would you describe the site to them?

It’s a fantastic resource to check out different recipes and different ideas. It is incredibly user-friendly, and the options of searching by either course or ingredient is a big plus!

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My Fave Five

Saturday, September 26th, 2009

imagesBook stores are struggling. Walk into my home and you wouldn’t believe that. I am a cookbook addict. They line my bookshelves, are piled high next to my bed, and I once even lost my son as a baby amidst the stacks. I have read them all, but use only a few regularly.

So, if I was stranded on a desert island, which 5 would I choose? The answer is obvious. They’re the ones with splattered food stains, dog eared pages, and shredded book jackets.

What do they have in common (aside from the wear and tear): 1. They are books suited for both the novice and more experienced. 2. All use fresh and seasonal ingredients in their recipes. 3. Their recipes will help make your meals and gatherings tastier, original and most enjoyable.

So here they are, my “SURVIVOR: Kitchen Island 5”…

1. The Barefoot Contessa Cookbook by Ina Garten.

Garten is the real deal. She is self taught with absolutely no formal training. In fact, she was a White House Nuclear Policy Analyst in her “former” life. I have all 6 of her books but this one is essential. Its home is my kitchen. Garten uses simple, fresh ingredients and her recipes are extremely easy to follow. She understands the needs of a novice cook and her recipes reflect that. Her books are also beautiful with breathtaking images. I’m a sucker for a good photo (and a novice photographer). I like to see what the food I make might look like and how to present it. Garten also includes simple entertaining tips that are very stylistic.

These are a few of my tried and true recipes from her book:

Guacamole
Pan Fried Onion Dip
Sun Dried Tomato Dip
Curried Couscous
Outrageous Brownies (outrageous is an understatement!)

2. Bobby Flay – All of his cookbooks – pick one, any one.

Okay, I have to cheat here, I don’t have a favorite, I love them all. Flay is known for bold flavors. His recipes are a staple in my cooking collection. Nobody makes sauces, relishes, and vinaigrettes like he does. Don’t be frightened by such ingredients as Chipotle in Adobe. While the dishes come out perfect as he prescribes you can always elect to use half the suggested amount if you are spice-phobic.

Tried and true recipes from the following Flay cookbooks:

Grilling For Life:

Grilled Tuna Burgers with Green Onion Mayonnaise & Watercress (These are one of the most requested things I make. My friends and family love them)

Mesa Grill Cookbook

Sophie’s Chopped Salad
Grilled Rib-Eye Steaks with Chipotle-Honey Glaze
Sweet Potato & Plantain Puree with Maple Syrup & Cinnamon

Bobby Flay’s Burgers, Fries, and Shakes

California Burger
Toasted Marshmallow Shake (out of this world…but don’t count the calories)
Condiments & Seasonings – you must give all a try like chipotle ketchup
Sweet Potato Fries
Buttermilk Onion Rings

3. Seriously Simple Holidays by Diane Rossen Worthington

I cannot live without this cookbook. (I can’t live without any of her books). It may be a “holiday” book but the recipes can made any day of the week, and anytime of year. “Simple” does not mean boring. Her recipes are cutting edge and absolutely heavenly. She even has a section in her book for the busy cook (ingredients you must have in your pantry), and gives you menu ideas for different holidays. This is a must have book in every kitchen. Easy, delicious, and healthy. She understands that people want things that are simple to make, but are imaginative and delicious. They are truly restaurant quality for the home setting.

Baked Brie with Toasted Almonds and Cranberry Glaze
Winter Chopped Salad
Citrus-Glazed Chicken with Artichoke Hears and Thyme

Seriously Simple: Easy Recipes for Creative Cooks (also by Worthington, and one I really love)

Butternut Squash Soup
Crispy Orange Chicken
Halibut with Balsamic Garlic Glaze
Grilled Lamb Chops with Cilantro-Mint Sauce
Hoisin Honeyed Baby Back Ribs
Lemon-Lime Pound Cake

4. At Blanchard’s Table: A Trip to the Beach Cookbook by Melinda Blanchard and Robert Blanchard

I usually stay away from Restaurant Cookbooks. But not this one. The Blanchard’s gave up the cold winters of Vermont and moved to the island of Anguilla where they opened their restaurant. Belinda Blanchard is self taught. Her recipes are easy to adopt by the home cook and they all taste homemade. They are not the complicated recipes that plague many restaurant books.

Blanchard’s Corn Chowder
Parmesan-Pepper Dressing
Grilled Mahimahi with Mild Red Thai Curry Sauce
White Chocolate and Apricot Bread Pudding with Apricot Sauce

5. The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey

I would be remiss if I left out one of my favorite baking books. This is the ultimate in easy baking. Many of my friends are frightened by the concept of baking. If you are like them, then this is the book to get. If you are cupcake obsessed then you’ve definitely heard of the Magnolia Bakery in NYC. Their first location was and still is on Bleeker Street. People line up outside the bakery just to get their homestyle baked goods. I couldn’t believe they had a cookbook and I was hesitant at first wondering if they really would reveal their cupcake recipe. Well, they did. Their stand out recipes turn out perfectly every time. Even the most inexperienced baker will learn to frost a cake! The book may not transform you into a baker but you will certainly bake more than you do now, and without fear.

Tried and True:

Raspberry Crumb Squares (Sinfully rich and absolutely delicious)
Traditional Vanilla Birthday Cake (also the recipe for out of this world cupcakes)
German Chocolate Cake
Cream Cheese Icing

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Featured Community Member: LadyGourmet

Saturday, September 26th, 2009

Lady Gourmet Living The Gourmet is such a lovely spot for us food lovers to spend time poring over the pages of your site, in order to view and get a feel for your Italian cuisine. I simply love your flavor-filled approach to this style of food and found it universally appealing, authentic and charming.

Take your Apple Cake for instance. The simple way you presented a small portion served on a dainty plate only made me want to taste it all the more! In fact it seems to beg me to reach through my computer screen and pinch off small bits, which are not precisely cut. It is beautiful.

Many of your recipes Peach Cobbler, Turkey Breast with Basil Lemon, Spaghetti with Baby Spinach sun-dried Tomatoes and Figs, Lemon Curry and Brown Sugar Marinated Chicken Strips with Grilled Romaine, to your Garden Potato Salad, (which looks dressed up for a party) to your Orange Vanilla Almond Biscotti, have me really excited about how you prepare these dishes.

Your blog is headlined as Living The Gourmet. Traditional exotic cuisine made simple with Catherine and The Crew. Who other than yourself makes up this crew?

My crew is made up of myself, my son and my daughter. My son thought up the name for this blog and it was fine with me.   It is a blessing to have my son and daughter give me inspiration, ideas and motivation. They teach me so much and give me the energy and enthusiasm, which make this blog work.

I see you have had Living The Gourmet up since last summer, 2008. What is the inspiration for your blog, and is this the only one you write?  Do you see yourself still blogging a year from now?

The inspiration for this blog began with the question, “What can I do?” The answer that immediately came to me is cook, since this is something I do each day.  The idea of blogging seemed a bit foreign to me since I am not computer savvy.  But, both my son and daughter were very patient in helping me with all that there is to do and learn to get this blog going.  I am very grateful to them.  They gave me the encouragement that I needed, since they both truly believed in me.  I could never have made this happen without them.

This is the only blog I have and it is enough for me right now.

I definitely hope and pray that I will be blessed to be blogging a year from now.  It really is a lot of fun.

I know you are on Twitter, because I told you how much I enjoy your backdrop. Do you tweet about food or just about every day matters? Would you care to provide our readers with your Twitter address?

I tweet about food.  I would be happy to provide my Twitter address is Lady Gourmet.

You mentioned your family. Are you married or have children?  Does this change the way you blog? Do you have family support? I ask this because a few years ago not many of us knew what a blog was and now it is quite a respectable thing to write one.

Yes, as I said earlier I would not be doing this were it not for my son and daughter.  Their love, support and enthusiasm have given me the strength and confidence to do this blog.

I do agree that just a few years ago many of us did not know what a blog was but now the word blog is in the dictionary!

Where does your cooking inspiration come from? When you step into your kitchen and all is quiet, tell me what makes this room a special place for you?

My parents were Italian and inspiration for the love of food does not get any better than that!  For Italians food is a symphony, a grand opera from the first course down to the dried figs and tortonis.  The shopping, the preparing, the wonderful aromas, the music, everything is just grand and it all comes together so well and lasts in your memory.  It leaves you longing for then, but also gives you the inspiration to carry those traditions on, so that they will not die.  It is not that easy though since the recipes were not written down, so you try your best.  I do love the simplicity of the Sicilian style of cooking.  I really love all food! I love to see everyone enjoy their meal.  Food is such a wonderful way to bring joy and make memories. The kitchen is the heartbeat of the home it is the place where memories are made that last a lifetime.

What led you to join The Half Hour Meals Community?

I was invited to join The Half Hour Meals Community through my shout box at Blogcatalog.

How long have you been a member here and what is your favorite thing about our site?

I am pleased to say that I have been a member of Half Hour Meals since August 2009.

I must say the most impressive aspect of this community is the friendly atmosphere.

Have you had time to try any other members’ recipes yet?

I have tried the Lemon Orzo by Anniepooh.  It was very good.

When others ask you about HHM, how do you describe our site to them?

I would describe the community of The Half Hour Meals as very welcoming, informative and uncomplicated.  I am very happy to be a part of this community.

Thank you for allowing us to take a closer look at your world and inside your kitchen. I am so pleased you have provided us with good recipes, so we may try them at our dinner tables with our families and friends. Living The Gourmet is just one more quality food lover blog that helps make Half Hour Meals the wonderful community that it has grown to be. Please visit Catherine and her crew to enjoy their fine cuisine.

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Thankful For Half Hour Meals

Wednesday, September 23rd, 2009

When I wake up each day I thank my Maker for giving me one more day to explore my world. I try to find something valuable to contribute to any person I know, or new ones I may get to meet. This is the reason I say I am so thankful for this website.

You can travel and surf thousands of places but until you find a special niche, a place you feel comfortable, then you will continue looking for a community where you can feel at home. Half Hour Meals gives this ambiance not just to me, but to the thousand or so members already signed up. Here in this place, you are asked to add your favorite recipes and sometimes later, find out someone on the other side of the world decided to prepare your recipe for their family! How cool is that. Half Hour Meals extends a warm welcome to everyone and gives us the chance to shine, to be a part of this new and fresh world kitchen.

Take for instance the Community Tab. The discussions have increased 500% in just the past three weeks and what’s more, is that you can learn from the contributing voices of fellow members. I continue to encourage interaction and daily discourse, for as more and more members decide to say hello the spectrum of our conversations will be enhanced, and even if one felt a bit shy in the beginning, it will be replaced with genuine and lasting friendships. This is fast turning into a new comfort zone for food lovers.

Cooks of all ages and sizes, from all walks of life, are finding this universal language of cuisine and ingredients is a fascinating way to open doors which might otherwise have remain closed. I value what you all have to bring to this community, and as the new fall season unfolds, I am certain more and more of us will be so happy we chose Half Hour Meals as our new place to share food, drink and great talks.

A big Woo Hoo is going out to all of BlogCatalog.com administrators, who have made their concept a reality and have provided us with yet one more place to hang our hats!

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Featured Community Member: Eleonora

Monday, September 21st, 2009

-trebbiano.jpg- Recently I had the chance to chat with Half Hour Meals Community Member, Eleonora. She is a wonderfully diverse and very talented woman with a love for all things Italian. Her blog showcases this very well and captivates the reader, taking one on an armchair journey through Italy with stunning photographs and engaging commentary. We are very lucky to have Eleonora as a member here, read on and find out why.

Aglio, Olio & Peperoncino is 8 months old and doing very well. What is the inspiration behind it?

I wanted to share my love for Italian food, the wonderful fresh ingredients available that make the Italian cookery art what it is, and my desire to tell a little about authentic Italian cooking from “the inside,” the history behind it and all the fun trivia and lore that come with our wonderful and diverse regional cuisine.

So many recipes across the internet are written with Americans in mind using ingredients that can often times be difficult to find in other parts of the world. Living in Italy, do you need to adapt for that? If so, how do you manage?

I cook with seasons, local produce and wholesome goods as my parameters. Whenever I share a recipe on my blog, I try to keep in mind that some of my readers may live in places where the ingredients necessary for that recipe are hard or impossible to find. I always include valid substitutes, or ask my readers to experiment with similar local products. I also sometimes mention websites and online stores where Italian products can be found overseas. Another thing I greatly encourage is cultivating fruits and vegetables in your own back yard. I can give you the address of a very good seed dealer in your area, and you can harvest your own zucchini flowers or Treviso-native radicchio!

Is Aglio, Olio & Peperoncino your first blog? If not, what else have you written?

Aglio, Olio & Peperoncino is my first blog, soon followed byForchettine, which is a restaurant review blog (written in Italian) where I showcase restaurant facilities, regional specialties, a great cheese or a favorite wine, etc. just for the fun of it, no commerical agenda in mind!
I have also written an Italian food/lifestyle manuscript, which I am editing at the moment. It contains a little bit of everything, recipes, stories about food, Italian daily life snippets; and a lot about how we forage, shop, cook, eat, praise and appreciate food here in the Boot.

Are you married? Do you have a family? If so, in what ways does that change the way you blog?

I am a single mother of a 4 year-old Roman rascal, so time management is key. I occasionally work as a script supervisor in the film industry, write as freelance contributor, manage a household and blog every other day. While I was researching/writing my book, I’d use my son’s precious nap/bedtime hours to write the first draft, I’d sleep 4 hours and then get up and go to work. Now I do the same for blogging, I post at night and follow up on my blogroll, reading commenting and replying for an average of 3 hours a day, when my boy scampers off to the park with his nanny. I am presently embarking on a new feature film, shot entirely on location in Abruzzo. The need to spend more quality time with my growing child clashes with my obtrusive hours on the film set, so I’m shifting my professional interest towards intensively pursuing freelance writing, designing custom tours and cooking classes/wine tastings for Anglophone travelers visiting Italy. While of course trying to get my book published. It should be fun to re-invent myself at this point in life!

Your recipe for Zuppetta Fredda is very intriguing, is it your own, or an adaptation of one? Tell us what inspired it.

It’s my own recipe, but it obviously is based on creamed summer soups. I am a huge fan of soup. I make it all year round in bulk quantities, and freeze whatever is leftover. In the hotter months I make lots of chilled bisques, veloutées and vichyssoise-type soups. They are wonderfully refreshing comfort food. Rome is fearfully hot, and a bowlful of cold vegetable cream is not only healthy, it’s a very tasty alternative to salad or steamed greens. Zuppetta Fredda was a summer creation I made with what I had in the pantry/fridge that day!

Name a handful of ingredients that you couldn’t live without.

Extra virgin olive oil, garlic, heirloom tomatoes, basil, pasta, bread…

Where does inspiration in your home kitchen come from?

The stalls in the farmer’s market. I allow the colorful gifts of Mother Nature to inspire my palate! I learned to cook from my mother who hardly ever planned menus, she and I would stroll to the market and buy whatever intrigued us, the recipes came later.

When and why did you join Half Hour Meals?

I wished to share my recipes and connect with other food-lovers. I believe the Internet is the new frontier of community-oriented interaction. The modern-day hub where folks can meet and discuss everything, from the day’s events to the contents of their shopping basket.

What’s your favorite thing about the site?

The (loose) requirement of quick preparation dishes. This does not mean escape routes for the lazy cook, rather a compendium of delectable solutions for people who have full lives and don’t want to give up on quality cuisine. The directory is one of my favorite places, where I see what people are preparing, their progress, their taste. I love to observe how blogs reflect their author’s personalities, how the inner chef expresses his/her creativity.

Have you tried others’ recipes from Half Hour Meals?

Yes, I made Banana Nut Muffins, they are warming on a rack as I write this. They look (and smell) delicious. I have a hard tome discarding overripe fruit, so these were perfect for the blemished bananas I had sitting in my fruit bowl. I am an advocate of frugality and I hate to see food go to waste.

If others were to ask you about Half Hour Meals, how would you describe the site to them?

A busy piazza, one different from other recipe websites, where friendly fellow-food lovers and cooks can hook up and share stories, recipes and enjoy the rest of the day too. Cuisine is not all about toiling away at the stove!

Thank you, Eleonora, for sharing a bit about your life with us!

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After School Healthy, Hunger Stopping Snacks

Saturday, September 19th, 2009

The kids arrive home from school. Lunchtime was over hours ago (my 10th grader eats lunch at 10:30 AM) and they’re starving. They immediately head for the snack drawer.  I know they aren’t interested in making healthy choices so I had to come up with healthy alternatives that would appeal to them and wouldn’t ruin their appetites for dinner. The key to success in this scenario is to plan ahead and be organized.

Here are some ideas for you to use:
boy and cooked vegetablesPita Pizza : Spread you favorite sauce on sliced pita or english muffin and  just add low fat mozzarella. Can also add veggie toppings such as broccoli  (they might actually like it). Bake in 350 degree oven for about 10 minutes.

Fruits Galore: Cut a variety of your child’s favorite fruit into bite size  pieces. Add fresh squeezed orange juice to make fruit salad

Dice mango. Top with vanilla or plain yogurt. Sprinkle with 2 Tablespoons  of brown sugar. Let sit for about half an hour or longer in fridge, then serve.

Freeze grapes in portion sized ziploc bags. Just grab a bag when hunger  strikes. Can also freeze the grapes on a wooden skewer. Fun food =  appealing food.

Let your kids create their own yogurt parfaits with layers of yogurt, granola, and fruit.

Popcorn junkies: High in fiber and low in fat, especially when air popped. Add any of the following (you’ll be surprised how  much they will like it):

Sugar/cinnamon mixture, cayenne or paprika (for the adventurous types), almonds, or for a special treat: Mix 2 Tablespoons  each of peanut butter, butter or margarine, and honey. Microwave until mixture melts. Spray popcorn with cooking spray before  adding spices so that they stick.

How ’bout a dip? Carrots, red peppers, cucumbers, celery, sugar snap peas or edamame. Dips such as hummus, salsa, veggie,  applesauce or peanut butter.

Tasty trails: Homemade trail mix is an instant energy boost. Combine choice of dried fruit, pretzels, sunflower seeds, almonds,  cranberries and granola.

What-a-smoothie: Freeze rip bananas and strawberries or selection of other fruit. When ready put the fruit, ice cubes, milk, 1  Tablespoon each of oatmeal and protein powder into a blender and mix. Another combo to try is bananas, peanut butter, milk,  oatmeal, protein powder and ice.

Quesadillas: Combine shredded mozzarella, monterey jack, and cheddar. Sprinkle over one tortilla. Add leftover chicken, if  desired. Top with another tortilla. Either bake in a 400 degree oven on a foil lined cookie sheet for 2-4 minutes or spray with  cooking spray and cook over medium-high heat in a pan for about 2 minutes a side.

Butter doesn’t have to be bad: Try spreading cashew butter on pita chips, rice cakes or graham crackers. Top with sliced  strawberries.

Waffle-licious: Top a whole grain waffle with one of the following combinations: Peanut butter, jelly and banana; low fat  yogurt and sliced fruit; cinnamon applesauce.

‘Mazing Muffins: Banana, Pumpkin, Carrot or Blueberry are just a few of the many healthy types you can bake. Sweeten them  with applesauce. Make these ahead of time and freeze in individual ziploc bags.

What do you do to make sure your kids eat something healthy and don’t fill up on junk food, right after school?

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Featured Community Member: sweetcynic

Friday, September 18th, 2009

Half Hour Meals member Linda, A.K.A “sweetcynic”, lives in Texas and Lindaauthors a blog about food, life, and friends. When you read her blog you come quickly to feel that you truly know her because she shares her thoughts and feelings so freely. Read on to learn a little bit more about her.

Your blog, Curious Notions seems to function as your electronic journal, and really gives us a sense of who you are and what is important to you. What is the inspiration behind your blog? I struggle with inspiration everyday. I started Curious Notions  because I’ve always enjoyed journaling or blogging online. Things that inspire me in my everyday life are food, books, people watching, pretty things, and conversations. I love seeing the beauty in what most would categorize as mundane.

Your journal collection is enormous! How many do you have? Could you ever envision using your journals as the basis for a book? I have 36 filled journals and 7 in progress. I don’t think any of my journals could be a basis of a book as I don’t have any scandal or trauma or intrigue in my life (something I don’t mind!). Maybe a quotation  compilation or a gratitude compilation could be basis of little gift books. I’m okay with not being book material.

How long have you been blogging and how has blogging changed your daily life? I had an online journal starting in high school on a domain my best friend and I bought together. In college, I moved my online journal to a public domain. I was young and naively thought this was a great therapy. It was like my readers and I were in a support group together. I still maintain relationships with old readers from back in those days. I stopped journaling and revealing too much online when someone I had a strained relationship with stumbled on my journal. That was in 2005. Since then I went from online journaling to just blogging. I miss the soulful entries that come easily in being completely frank and revealing with your emotions and life happenings. Blogging is a nice and safer compromise. I also view my life with new perspective now. It’s harder to find blog fodder when you set limitations so now I’m more active in looking at things as possible blog material.

Do you see yourself still blogging several years from now? Most definitely. I’ve been regularly and routinely sharing thoughts on the Internet since 1997. It’s practically hardwired. 

Are you married? Do you have a family? If yes, does this (either one) change the way you blog? I am not married. My parents are not Internet savvy. My younger brother has access to my blog but I don’t think he checks very often. My boyfriend is a subscriber and  visits but I sometimes have a sneaking suspicion he comes to just look at the photos.  Once in a blue moon, he’ll send me an email pointing out typos! I keep them in mind when I write sometimes. Again, I try to not get too personal and it’s difficult for me because I end up writing these heartfelt entries and then never publishing them. I hope to one day achieve a happy medium between heartfelt entries and entries that are too revealing.

Where does your inspiration in the kitchen come from? Learning. That is the most gratifying thing about cooking for me. I used to be quite intimidated by cooking and cooked maybe four times a year. 2 years ago I was inspired by a new apartment and LOTS of counter space so cooking ended up being a twice a week thing. My roommate at the time and now  boyfriend was also an eager food tester and he would join in the cooking festivities. So what inspires me is learning. I hope to soon attempt making my first flan, my first cheesecake and eventually learn more about my Vietnamese culture by exploring Viet cuisine.

Your “P” is for Potluck Party was a great idea and looked like so much fun! Any other party ideas you would like to share?  My friends are already asking what our next alphabet potluck party is. Our next letter drawn is “A.” Anything can be turned into a party. Holidays are easy inspiration. Colors. Costumes. My favorite and most glamorous (only glamorous?) party I’ve ever thrown with a couple of friends was a cocktail New Year’s Party. Dress code was semi formal and the theme was red, black & white. We served red velvet cupcakes with white icing along with other finger foods. I got disposable champagne flutes from the dollar store and we made a flute champagne pyramid to display. You can also host a Girls Beauty night. Bring fruits and edible ingredients that can be turned into facials and other beauty remedies. There’s also Culture Nights. I am planning on attempting to cook Pho with some friends. Those are just some ideas to get your brain greased up. 

Why did you join Half Hour Meals? I got a nice little invitation through BlogCatalog.com and I hopped on over and enjoyed what I saw so I signed on. I can’t wait. After this week I should have more time to try my hands on some of these recipes.

When did you join Half Hour Meals? I joined on September 11, 2009. 

What’s your favorite thing about the site? The forums. Hopefully soon, some recipes! 

Have you tried others’ recipes from Half Hour Meals? I just joined not too long ago and am going out of town soon for a long weekend. I promised some birthday dinners to a couple of my friends and plan on perusing the recipes!

If others were to ask you about Half Hour Meals, how would you describe the site to them? A friendly community of people who enjoy creating in the kitchen.

Thanks for sharing with us Linda! Please go visit Linda’s page and blog here and say hello!

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Featured Community Member: TzGirl

Monday, September 14th, 2009

-FoodFunFarmLife.jpg- Half Hour Meals Member Lynda, A.K.A. TzGirl, lives in East Africa and authors a beautiful blog about her life there. Read on to learn a little more about her.

Your blog, Food, Fun & Farm Life in East Africa is so full of everything, not just food – what is the inspiration behind your blog? I guess you could say that Africa is my inspiration ! I’m passionate about the Continent of my birth & want people to know what a fantastic & diverse place it is – not just all the doom & gloom you (mainly) hear about in the media. Many of my posts are about Tanzania, life on a remote farm and African travel with recipes in between.

You’ve been blogging for a little over a year and a half, how has blogging changed your daily life? Well, I never go anywhere without a notebook and my camera anymore ! My family have also become used to me taking photos of everything before they (dare) eat it!

Do you see yourself still blogging several years from now? Yes, definitely – if my readership continues to grow as it has and people still want to read it – as long as there are people out there reading me, I’ll keep on blogging …

Are you married? Do you have a family? If yes, does this (either one) change the way you blog? Yes, I’m married & I have a 4 year old daughter and a newborn son. My husband gets many more ‘exciting’ treats to eat since I’ve been blogging, and I experiment with more kiddies treats than I did before I became a Mum – so they’re happy!

Where does your inspiration in the kitchen come from? My parents both instilled a love of food and cooking in me from a very young age, so I guess they were my original inspiration & since then I’ve been inspired by all the amazing African chefs I’ve had the honour of working with in the hospitality industry in both South & East Africa.

Your Skinny Lemon & Strawberry Cheesecake is your own creation, do you create your own recipes often? Yes, I do. Unless a recipe on my blog is credited to someone, they are all my own ‘inventions’ !

Why did you join Half Hour Meals? I thought it would be a great way to ‘meet’ other people in the foodie world, to get inspiration from the wonderful recipes (and photos) published there, and to gain new readership for my blog

When did you join Half Hour Meals? Just recently – about a month ago.

What’s your favorite thing about the site? The selection of recipes and the fantastic photographs which accompany them, which are all really easy to browse through.

Have you tried others’ recipes from Half Hour Meals? Not yet – but I hope to soon!

If others were to ask you about Half Hour Meals, how would you describe the site to them? I’d say that it is a nicely laid out & user friendly site which has lots of recipes, information & a growing community.

Thanks for sharing with us, Lynda! Please do go and visit Lynda’s page here at Half Hour Meals, and her blog and say hello!

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Featured Community Member: Annacia

Thursday, September 10th, 2009

Annacia, blogger of all things coffee and chocolate is our Featured Member today. Her blog is full of dark deliciousness and her contributions to Half Hour Meals are just as tasty! Read on to learn more about her and her blog.
-Copy of a-personal chocolate cake.jpg-Your blog, The Dark Caffe, is all about two of my favorite things: coffee and chocolate. What was the inspiration for your blog?

You just said it, two of my favorite things. The funny thing is that I just started really drinking coffee about 3 years ago because I always disliked the smell of the coffee brewing in the mornings. Once I started playing with flavorings and additions I was hooked for good.

Is The Dark Caffe your first blog? If not, what else have you blogged about?

The Dark Caffe is my very first outing and I’m throughly loving it. I hope to add diabetic dedicated site down the road.

Of all the posts you’ve put out in the 6 months that The Dark Caffe has been up, which is your favorite? Why?

At this time I’d have to say “Chocolate Art” posted this month. The reason is that it showcases true talent and great skill. I mean any of can make a chocolate cake but how many of us can sculpt chocolate into true works of art? I just wish that I knew who made them, I would love to give them recognition.

Are you married? Do you have a family? If yes, does this (either one) change the way you blog?

Indeed yes. In fact we had our 24th anniversary this past July. It was incredibly special because on our very few days away and alone together with my tall, blond, Nordic looking guy, we discovered that we are still in love with each other and we figure that we’ll keep hanging out together for a long time. As to family, I acquired 6 yr old blond, Nordic looking little boy along with the bigger fellow. They came as a package and I thought it was a pretty good deal, no labor pains!

Where does your inspiration in the kitchen come from?

Good question, I had to think about that. As with all things in life that has changed many times. Currently, I’m inspired by the need to cook in a healthy direction. I’m now insulin dependent and must think about that when I’m cooking. Many of the things I make are converted to be diabetic friendly and I try to make the most of the wonderful summer abundance of fresh veggies and fruit. I still love making full fat and sugar goodies that I can’t eat so I came up with something to enable me to do what I love without killing myself eating them. I have 3 men in my life: hubby, son and a bachelor friend who stays with us when he’s not working out in camp jobs. I make what appeals to me at any given time and then auction it off to the highest bidder of the 3 of them.

Your White Chocolate Sugar Cookies have a great rating – how did you come up with them?

That was just a moment of inspiration. I was about to make sugar cookies last Christmas but wanted to change up my favorite recipe for them so started looking around the kitchen and noticed the Chocolate Stash. I grabbed the white chocolate went to work and White Chocolate Sugar Cookies was the result. Nobody had to bid on them, they went on the cookie tray and into family history.

Why did you join Half Hour Meals?

Honestly, my first thought was, “Why not, it might be good exposure for Dark Caffe”. Once here I found that I like the site and the community. There are some good people here and I just wish that I had more time to just hang out and chat more.

When did you join Half Hour Meals?

I had to go look. It was Aug 13. It doesn’t seem that long ago.

What’s your favorite thing about the site?

As I have already mentioned, the community, but also the blogs being made available to check out and read. I have looked at many and I’m ashamed to say that I haven’t left any comments anywhere yet. I promise here and now to get back to them and leave comments. And *Thank You* to the folks who have commented on Dark Caffe. I should also say that I like the way the recipes are coming in. Half Hour Meals is alive and active, it’s great!

Have you tried others’ recipes from Half Hour Meals?

Let me just say that I have planned Baked Salmon by Sarah for a salmon side I have in the freezer and I’m pretty sure that Linguine with Baby Spinach and Almonds by Anniepooh will be showing up here soon, too.

If others were to ask you about Half Hour Meals, how would you describe the site to them?

Check it out, it’s a good site that is showing delicious food you’ll want to try. They also have a blog guide that will lead you to all manner of marvelous cuisines to discover. Food is life, be adventurous and find out what it has to offer.

Be sure to check out Annacia’s profile here at Half  Hour Meals, and stop by her blog, Dark Caffe, to have a look around, as well.

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