Quinoa is a satisfying, low-cholesterol source of complex
carbohydrates. Rich in fiber, it’s digested slowly and has a low
glycemic index, helping you steer clear of the blood-sugar roller
coaster. With its chewy texture, quinoa can be eaten at a leisurely
pace. Its heart-healthy polyunsaturated fats will leave you feeling full
while providing more nutritional content than breads or cereals made of
refined grains. Quinoa can be eaten as a breakfast food to provide
long-lasting energy and help you breeze through your morning workout. A
meal of vegetables and quinoa, or quinoa and beans, is a dieter’s dream:
high in vitamins, minerals and protein, while low in fat and calories.As a complex carbohydrate, quinoa acts an internal cleanser, easing
the progress of food through the digestive tract. Used regularly in your
diet, quinoa can help keep you free of constipation and bloating.
Unlike more common grains such as wheat, quinoa is gluten-free and can
be enjoyed by people with digestive disorders, like celiac disease. This
versatile seed can be used in breads, soups or other foods where grains
are a primary ingredient, offering a steady source of colon-cleansing
fiber. The vitamin B and folate in quinoa also help the liver in its
role of eliminating wastes from the body, adding to quinoa’s detoxifying
properties.
bionaturæ (bee-oh-na-too-ray) roughly translates to mean "organic
nature." For the founders of the company it means this and far more. It
means the celebration of Old World tradition, of authentic Italian food
and of family.More than fifteen years ago, a group of young Italians and an
American enthusiastically created an organic selection of authentic
Italian foods. bionaturæ® was born in 1994 and was quickly embraced by
the American consumer as the premier brand of organic foods from Italy.
We have remained a family-oriented, privately owned company, with a
heartfelt devotion to quality and tradition.The superior quality of our foods is made possible by the
traditional small-scale production that is so unique to Italy. Each
product is lovingly crafted by food artisans who utilize timeless
methods of production handed down from multiple generations. Each
product is made with passion, resulting in the highest quality and most
genuine offering.
Simmer the tomato sauce and vodka in a heavy
large skillet over low heat until the mixture reduces by 1/4, stirring
often, about 20 minutes. Stir the cream into the tomato and vodka sauce.
Simmer over low heat until the sauce is heated through. Stir in the
Parmesan cheese until melted and well blended.Meanwhile, cook the pasta in a large pot of boiling salted water
until al dente, tender but still firm to the bite, stirring
occasionally, about 8 minutes. Drain the pasta and transfer it to the
pan with the sauce, and toss to coat.In a large casserole pot, heat oil over medium-high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrot and season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and reduce the heat to low. Cover the pot and simmer for 1 hour
or until thick. Remove bay leaves and taste for seasoning. If sauce
tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round
out the flavor.
Shirataki noodles can be found both in dry and soft "wet" forms in
Asian markets and some supermarkets. When wet, they are purchased
pre-packaged in liquid. They normally have a shelf life
of up to one year. Some brands may require rinsing or par-boiling as
the water they are packaged in has an odor that may be unpleasant to
those not accustomed to it.Alternatively, the noodles can be drained and dry roasted. This gets
rid of the aku (bitterness). It also makes the noodles have a more pasta
like consistency. Dry roasting is done by placing noodles in a
non-stick skillet on high for a minute or until you hear a slight
squeaking noise when moving them around. After that they are ready to be
added to soup stock or have a sauce added to them. There are two types of shirataki noodles sold in the United States
I am not (not!) exaggerating when I say this quick, creamy
garlic alfredo sauce has changed how I view non-dinner nights. You know.
Those nights when dinner just ain’t happening. Too many things going
on. Too lazy (who, me??). Too many nights of husband being out of town. Too many kids needing attention. Too many weeks pregnant (yes, that is a subliminal announcement!). Too many this. Too many that.
Enter this sauce. Fast. Unbelievably fast, and incredibly creamy and
flavorful, this alfredo sauce is what I’ve been searching for the past
five years. Healthier (relatively) than the versions loaded
with butter and cream, it comes together quickly and wonderfully and it
reheats beautifully the next day if you are lucky enough to have
leftovers.Embarrassingly, I have to admit, this sauce is even on the menu this week. I actually planned
it that way. I mean, eating it at least once was inevitable, so I might
as well add it in to the menu plan so I don’t look like a total
slacker.
Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. It was a staple food of the Aztecs, and was used as an integral part of Aztec religious ceremonies. The cultivation of amaranth was banned by the conquistadores upon their conquest of the Aztec nation. Because the plant has continued to grow as a weed since that time, its genetic base has been largely maintained. Research on grain amaranth began in the US in the 1970s. By the end of the 1970s, a few thousand acres were being cultivated. Much of the grain currently grown is sold in health food shops.
Grain amaranth is also grown as a food crop in limited amounts in Mexico, where it is used to make a candy called alegría (Spanish for happiness) at festival times. Amaranth species that are still used as a grain are: Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. The grain is popped and mixed with honey. In Maharashtra state of India, it is called "rājgīrā . The popped grain is mixed with melted jaggery
in proper proportion to make iron and energy rich “laddus,” a popular
food provided at the Mid-day Meal Program in municipal schools.
The rich, practical, multi sensory
approach to learning offered in the Academia Barilla “Fundamentals of
Italian Gastronomy” broadens and deepens the understanding of food and
how it relates to place and culture through the Italian example.A classic dessert that can be served with ice cream or eaten alone as a light snack.Piadina is a sort of flat bread,
originally from Romagna, where it is usually filled with cheese and
cured-meat and folded in two or rolled up and eaten like a sandwich.Invented in Naples in honor of the
first queen of Italy, the Margherita pizza is the triumph of Italian
cuisine in the world. Absolutely perfect for a nutritious snack!Focaccia from the town of Recco is very thin and made with fresh cheese.
