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Balsamic Pasta and Rodizio Dining

February 5, 2009

I haven’t been a fan of balsamic vinegar for very long. I used to find that its flavor was too sour, too intense. As time has gone on, I am realizing that it was more the quality I was buying that was causing the problem rather than the actual vinegar itself.

I find that I almost crave it now. I use it on my salads with olive oil all the time and my most recent discovery – balsamic vinegar with pasta.
Let me back up a little bit.

There is a type of dining here in Brazil called rodizio (hoe-dee-zee-oh). If you’ve been to a Brazilian steakhouse you somewhat get the idea, but the style extends way beyond this. Basically, you sit down to your meal and servers bring food around to you and you select as much as you want.

At a steakhouse the food of choice is meat, however, you can eat rodizio pizza, seafood, sushi and pasta in Brazil. There is a place in town that serves rodizio pasta here. I had heard that the chef was a very experienced gentleman who has lived in many cities in the world working for a Brazilian airline and their associated hotels. Lucky for us he then move to Maringa and opened his pasta rodizio restaurant.

Let me first explain that gourmet dining or anything remotely close is a rarity here. There are few nice restaurants in town, but most of them serve meat after meat after meat. There isn’t much variation or what I would call culinary skill involved. I’m not saying it doesn’t take skill to make good meat, but that is a cultural thing here. Almost all men know how to make it well. However, culinary art remains at only a couple restaurants in town.

Before I go on I must also fit in a quick aside. A few weekends ago in my links I mentioned that we eat out here much more than we did in the US because the prices are so incredibly reasonable. This meal is a perfect example. This buffet of excellent pastas served to you in a dimly lit, date-night atmosphere came in at R$15 per person. That’s U$ 6.58 a person at the current exchange rate.

Here is a bit of a photo tour of some of the dishes before I explain my balsamic dish.

First there was a salad of greens topped with a pickled eggplant and, of course, rice. I have yet to be to a restaurant here focusing on any type of cuisine that did not serve rice.

A sweet coconut flan-type cup sitting in a spoonful of an herb and pepper sauce. A very interesting contrast of flavors.

Pasta with a sauté of chopped pears and cinnamon.

The unique award went to our dessert – Chocolate Gnocchi. It was traditional homemade potato gnocchi served in a hot chocolate sauce with hot pepper. The sweet flavor with a very subtle heat in the back of the throat was perfect. I would love to try and recreate this.

There were many other things like lasagna scented with cinnamon, spaghetti with garlic and oil, and sweet potato dish with a honey mustard topping and chicken, but I will stop there.

About half way through the meal the waiter brought out this dish. I could tell right away from the smell that it contained balsamic vinegar so I gladly accepted.

It was a tortellini-like pasta fill with a strong cheese in a balsamic vinegar. Seems too simple to be exciting, but the contrast of the flavor of the cheese with the tartness of the vinegar was excellent.

I was in the kitchen the other deciding on a lunch. I had zucchini that needed to be used and then I noticed a small bowl of left over cheese tortellini from a previous meal. They sell a variety of fresh pastas in the supermarket it here and it’s an easy go-to dinner on the nights I don’t feel like putting forth much effort. So I took my leftovers and set out to recreate the dish similar to the one from the restaurant.

I was thrilled with the results and I can’t wait to make it again! I went heavy on the veggies so I would need less pasta. It is delicious, but also a bit heavy and high in calorie.

You can add the balsamic vinegar at any point during the cooking process. The heat will cook out the acidity making it sweeter. If you don’t like a strong flavor add it early. I like to add it after the dish is cooked because of the tartness and this most closely resembles the original dish.

Balsamic Vegetable Tortellini
Makes 1 serving

Olive oil
Small zucchini, chopped
¼ onion, sliced
1 clove garlic, chopped
½ to ¾ cup fresh cheese tortellini
2 Tbsp balsamic vinegar

Put just a bit of oil in your skillet and sauté veggies until they reach your desired consistency. I like mine still a bit crunchy. Add pasta to heat through. Toss with vinegar and serve.

Trying Some New Bars

January 27, 2009

I should probably clarify that I mean the eatin’ kind, not the drinkin’ kind. And this time they were not purchased but made by yours truly.

My husband is training for a marathon type event here in Brazil. The Volta is 100 km race around the island of Florianopolis in Santa Catarina state. It is a relay with 24 stage. Most people participate in teams where each team member runs about 3 legs of the race. Some of it is on the road, some on rough terrain and some on the beach. Needless to say he is running a lot.

He had been asking me if I could make him some kind of bars for part of his breakfast. The bar selection in the supermarket where we live is practically non-existent. You basically have a few choices of breakfast granola bars filled with preservatives.

Now, I’ve tried making my own energy bars before, but I usually end up incorporating so many ingredients that they have way to many calories and fat to be considered nutritional. However, considering how much he is running this isn’t really a problem for him so I gave them another try.

I found this recipe for Chocolate Cinnamon Energy Bars and used part of it as my base and then went on from there. Warning: these have quite a bit of brown sugar. They were almost too sweet with the fruit so next time I’ll be cutting that back. Other than that I thought they turned out pretty good and he likes them too.

However, I’ll be having them in moderation for sure. They fall into more of the meal replacement category than a snack.

Energy Breakfast Bars

2 ½ cups rolled oats
2/3 cup brown sugar
1 cup whole wheat flour
¼ tsp baking soda
½ tsp salt
½ cup honey
½ cup vegetable oil (I used soy)
1 tsp vanilla
½ cup prunes, chopped
½ cup soy nuts
1/3 cup unsweetened, flaked coconut

Line a small cookie sheet with foil and grease well. In a bowl combine oats, brown sugar, flour, baking soda and salt. Pour in honey, oil and vanilla; mix well until all dry ingredients are coated. Stir in prunes, nuts and coconut. Press into greased pan. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

Irish Steel Cut Oats

November 24, 2008

First of all let me say the oatmeal craze among food and health bloggers has been off the charts lately. It is making me crave oatmeal like never before. Growing up oatmeal was always an “old person” food to me – something grandparents ate. I’m so glad the health benefits have come out and now it seems to be enjoyed by just about everyone.

Once I found out how good homemade whole oats were I left instant oatmeal behind a few years ago. All that artificial flavor just can’t compare. The time issue isn’t an argument either. It takes me 2 ½ minutes to make my oatmeal in the microwave and maybe an extra 5 to add ingredients and the flavor is 10 times better.

Before I go on, I have to tell you some very cool news I found out last week – I’m part Irish! As I’ve gotten older I’ve become a lot more interested in my roots especially regarding food. I’ve always known I was German and I’m very drawn to that culture and food. My recent trips to Ireland over the past two years have created similar feelings.

I have an uncle who has followed our family tree back and last week he shared some of the information with us. Apparently my grandfather’s family (not sure how far back yet) came over from Ireland to Virginia. I have to say I’m very proud of this. Bring on the brown bread, scones and Guinness pie!

So anyway, this really doesn’t have anything to do with my new family history finding, but I have always wanted to try Irish Steel Cut Oats. I’m pretty sure this is what I had in the form of porridge while in Dun Laoghaire this year, but I had never made them myself.

The difference in the steel cut oats isn’t really in the nutritional value, but as the name implies, in the way they are cut and processed. They are the whole grain groats cut into 2-3 pieces. Everything I read talked about the heartier texture and I agree. They have a bite to them; a chewiness. Boiling them also results in a creamy texture so there is no need to make them with milk.

I was worried I wouldn’t want to put in the time to cook them, but I have learned it is completely worth it. I may not always have time to make them during the week, but Irish Steel Cut Oats will definitely be a part of my regular weekend breakfast.

For this type of oat, ¼ cup dry is considered on serving. I prepared a ½ cup and it really made three small, but adequate servings. Combine ½ cup of the oats with 2 cups of water and boil stirring often. Watch them because they might boil over if the heat is too high. As they begin to thicken, stir constantly until they reach your desired thickness. The whole process took me about 30 minutes.

I topped mine with frozen blueberries, brown sugar and walnuts. If you’ve seen these oats in stores and haven’t tried them yet, I say go for it. They are one of my new favorite breakfasts.

PS. I also wanted to mention that I got my Larabar JamFrakas thanks to Megan’s Munchies! They were pretty good. I saved the banana chocolate one to the very last because I thought I wouldn’t like it, but it ended up being my favorite. I’ve eaten a lot of bars in the past when I worked in gyms from the ultra high protein to those filled with ephedrine (when it was allowed). I try to steer clear of them now and go for real food, but from time to time they are convenient. I did like the health profile for the Larabar. A good choice for traveling for me.

Fall Flavors and Risotto

September 29, 2008

The first time I made risotto I was definitely intimidated. I was committed to putting in the time, but I thought it was going to take me forever to slowly stir in the warm chicken stock to create that creamy consistency the dish is known for.

To my surprise it wasn’t any more time consuming than most of my other cooking. I return to making risotto time and time again. I love how it gives you the satisfaction of a heavy, cream bases sauce when really it can be made to be very low in saturated fat.

I’ve mentioned how much I love butternut squash this time of year. Last week I pulled out one of my favorite risotto recipes. It turned out great once again so I thought I would share it.

I originally found this recipe for Butternut Squash, Olive and Parmesan Risotto submitted by Lindsay Olives. I made some adjustments to it, first removing the olives. I like olives, but I tried the recipe as is once and I didn’t like the flavor they added to the dish.

This is a good weekend meal. I often roast the squash earlier in the day so that it is completely cooled and easy to handle by the time I start the risotto. You can also roast it in the microwave to speed things up. I have done this before and it really doesn’t take away too much flavor.

Butternut Squash and Parmesan Risotto

1 small butternut squash, split in half and seeded
2 T butter or olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 cup of Arborio rice
1 quart of chicken stock, warmed
½ cup freshly grated Parmesan cheese
Salt and pepper to taste

Pierce the flesh of the squash with a knife and place cut side up on a baking sheet. Bake at 400 degrees F until very tender, about 1 hour. To microwave, place cut side up in a microwave safe dish. Cover with a damp paper towel and cook until tender.

Let the squash cool. Scoop the flesh out and break into smaller pieces. Set aside.

In a large sauce pan or soup pot, heat butter or olive oil. Add the onion and garlic cooking for 3 minutes. Add the rice and stir to coat with the oil or butter. Begin adding the chicken stock about a ½ cup at a time. Stir constantly and add the next addition of stock after the previous has been complete absorbed.

Continue this process until all the stock is used which takes about 25 to 30 minutes. At this point the rice should be cooked and tender. Stir in the squash breaking the pieces up as you incorporate it into the rice. Stir in the cheese and salt and pepper to taste. Makes 4 servings.

Teff

September 10, 2008

Ever heard of it?

I hadn’t, but Ethiopian food is one of the cuisines I have yet to try. Apparently this is an up and coming grain which is a cereal crop in Ethiopia.

I’m really getting into this introduction of new grains that seems to be the trend in healthy eating. It is exciting that there is a whole world out there of different textures and flavors to be discovered.

The Purdue University Department of Horticulture provides some info on Teff and some recipes. It is often ground into flour and is grown in the US, but usually in small amounts to supply Ethiopian restaurants.

I came across it while catching up on my magazine reading last night. Apparently Teff is full of iron, calcium and fiber. In addition, it appears to be very low in gluten.

It can be eaten like oatmeal or mixed with things like ground meat to add nutrition to burgers or meat loaf. I did a little search and actually found it mentioned on several food blogs throughout the past few years.

So what’s the news? Have I been left in the dark with this new-to-me grain, or is everyone else just now discovering Teff too?

Adding it to my list of new foods to try:
Black Rice
Quinoa
Teff

Photo by Rasbak, Wikimedia Commons

Grains and Gluten

August 26, 2008

When I worked at a bakery during high school and college, gluten was seen as a good thing. It is the protein in wheat that gives bread its texture and improves performance of a product when baking.

Throughout my week here in Ireland I have noticed that gluten is mentioned quite a bit. Most bakeries and cafes have a note posted to ask for gluten free options. I heard a lady at breakfast the other day ask for gluten free bread.

There are conditions where gluten is an actual allergy such as in Celiac disease. In these cases it is necessary to eat a gluten-free diet. However, I know that gluten-free is also a bit of a health move for people wanting to eat a vegetarian diet, or maybe just a healthier diet in general.

Also, I have read information that gluten can trigger depression in some people. I actually worked at that bread store with a girl who blamed her mood swings on the gluten in the bread.

We did make bread with spelt flour for those unable to eat gluten. After reading more about it though, I see that spelt does contain gluten it just appears that it is easier to digest than wheat products for many who are sensitive.

Let me go ahead and say that I’m not at all speaking about people that have to eliminate gluten. I understand the necessity of accommodating food allergies.

I am curious about those that eat gluten-free because they view it as a healthy option.

I am not on a mission to eliminate gluten from my diet. I guess there is a part of me that doesn’t understand the reason for doing this when it comes to living a healthy lifestyle.

To me, it is a natural part of a very natural product – wheat and other grains.

I am wondering if the offering of gluten-free products I am seeing here comes from higher rates of allergies in this area or if there are a lot of people around trying to eat gluten-free diets as part of healthy habits.

I am thankful that I have the choice to enjoy all wheat products. There is really no motivation for me to cut it out of my diet.

How do you feel about gluten? Do you avoid it, and if so, what are the benefits for you?

Photo from Festival of World Cultures 2008, Dun Laoghaire, Ireland

Carbs Really Aren’t That Scary

August 19, 2008

I’m traveling for the next few weeks so hopefully it is going to lead to some interesting insight and comparisons when it comes to fake foods. Right now I’m living it up in the Dublin, Ireland area.

I was sitting at breakfast this morning at the hotel. A really nice breakfast I might add. I had already decided to get the porridge (this variety was made with oats). It was available with the free breakfast by request.

When I ordered the waiter asked me if I wanted toast with it. I got to thinking about this as I watched groups of people walk back to their tables with mountains of breads on their plates.

The US is one of the only cultures that is carb-phobic.

Almost all other countries have staples of pasta, rice, potatoes or breads. The interesting thing is most of these cultures are a whole lot healthier than us.

Is it the wine, the fish, or the use of their feet for transportation? Lots of theories and even facts out there.

Believe me. I understand the need to limit carbs. I’m one of those people who can literally gain 5 lbs by just smelling fresh baked bread.

Sure, I’ve experimented with low carb diets before. I can still remember when I worked at a bread store in college. Women would come in during the morning and buy a loaf of bread for their families. I’d ask if they wanted a sample and usually the response I got was, “Oh no, I don’t eat carbs,” or “No thanks. I limit my carbs.”

That is no way to live!! Not for me anyway.

The past few years I’ve been on a mission to keep carbs in my diet in moderation, including the white varieties.

The result?

I need to take off a few more pounds without doubt. However, I have maintained a 25 lb loss for about 5 years now. What is even better is that I still get all those mood altering, serotonin building carbohydrates. I enjoy my food and I feel better.

So, yes, I took the toast this morning and I had an awesome cardio workout afterward.

Thanks carbs!

Since I’m on the road and food is such a huge part of traveling for me I’ll post some of my most interesting healthy meals. Some I hope to recreate once I get back home. Maybe they will serve as inspiration for some new ideas.

My lunch yesterday was a Roasted Chicken with Pancetta Open-faced Sandwich on Olive Bread, topped with mango chutney. It was very tasty, but I think it would have been better warm.

Black is the New Green

August 14, 2008

We know that the color of the fresh foods we eat can indicate the nutrient value and black has been getting a lot of attention lately.

Not only is wearing black slimming, but eating it keeps you healthy.

I’ve always loved black beans and every summer I can remember I have overdosed on blackberries from my Dad’s garden.

I came across this article from Health magazine that outlines a few black foods and why you should eat or drink more of them.

Black Rice
Now this I have never had. 100% whole grain and may reduce the risk of cardiovascular disease. I hope to try it as soon as I can find some. Has anyone tried it before?

Black Beans
Love ‘em. I make beans and rice regularly. I also like mixing canned black beans with chopped red onion and green pepper, then topping it with cilantro and lime juice. Full of disease fighting flavonoids which act as antioxidants.

Black Tea
I can remember drinking black tea when I was younger, but once the green craze hit I left it behind. It looks like it may be time to bring it back. Lots flavonoids here, too.

Blackberries
I love blackberries. The ones from the garden are huge and bursting with sweetness when they are perfectly ripe. I eat them fresh in the summer, but I have to admit the frozen ones we keep for winter usually end up in a dessert like blackberry dumplings or cobbler. The polyphenols in these berries act as antioxidants. Some research from the University of Kentucky (where yours truly went to grad school and worked for 3 years) shows they may slow cancer cell growth too.

So I plan to add little more black to my dark green and definitely let me know if you’ve tried the black rice before.

My Oatmeal

August 4, 2008

Over the past few years, oatmeal has become one of my favorite breakfast foods. I prefer the homemade version. I’ve played around with the instant versions, but they lack texture to me and often the flavors are too sweet.

Of course, since I am trying to eat less packaged foods I’ve pretty much eliminated the instant all together. I found this post on That’s Fit today. It got me thinking more about oatmeal.

Like many other packaged goods the instant is filled with flavorings and added sugar. Many companies have come out boasting that their version is enriched and fortified with vitamins and minerals, but it still can’t beat the real thing.

I remember talking about oatmeal at my office once (when I worked in a office) and my coworkers were discussing their favorite flavors. I volunteered that I made whole oats and they laughed and said, “We don’t have time for that.”

I was a bit confused after that because I microwave my oatmeal, too. It takes me maybe 30 seconds longer to complete my breakfast compared to opening a package and adding water.

My version has a few more calories, but they are healthy calories and will keep you full all day with a calcium bonus.

Simply take ½ c whole oats and mix with 1 c of skim milk. Microwave it for about 2 minutes (it boils over easily!). Then I add a little real butter, about 2 t of brown sugar and cinnamon. Sometimes I’ll add a few walnuts.

There is really no advantage to making the packaged version over the homemade. Although the packaged is easy to make at work, I have done that before. According to the research though it looks like it will just lead to more hunger throughout the day so I’ll stick with the old fashioned.

Photo by kahanaboy, morguefile.com