Caffee Latte / Cappuccino

The only part about my daily routing that has changed is that I replaced the trip to Starbucks with a trip to my coffee machine in my kitchen. And I’ve been rewarded with an even better tasting brew while saving a ton of cash. Now you say, “I’m not craving a regular drip, I need a real latte!”. Don’t fret, just bare with me and I promise you heaven in coffee land.

First off, you will need a coffee machine. No Panic! You can get started with a simple, small yet very capable espresso machine for around 40 bucks. I really like the Mr. Coffee ECM20 Steam Espresso Maker as this one also provides the steam for that delicious milky foam. And for that part you probably also want to get a Stainless-Steel Milk Frothing Pitcher. Now the only part missing is the coffee beans itself. And opinions differ greatly in that department, so I give you my take on it and encourage you to play and vary until you find your own favorite.

The most touted coffee brand is Scuro from Illy and you’re looking at around $15 per 100 grams. But my favorite coffee which I’m drinking for year is Lavazza Qualita Oro Espresso. Like Illy, both come ground and vacuum sealed in a can, so they keep their flavor and you don’t have to grind the beans. And you can get the Lavazza for about half the price.

Ok, you’re equipped and ready for action. Use filtered (or bottled) water and fill the little can that came with the machine to the marker. I always go for the 2 cup marker. Unscrew the top and pour in the water and tighten the top again. Then fill the little coffee filter cup to the upper marker, using a little spoon and tighten the coffee by slightly pushing it down until firm. With a push up and twist, firmly put the coffee handle in place. Follow the machine’s instruction for this part. Turn on the power switch.

Expert Tip: As you become a master brewer, you’ll find it much easier to steam your milk while the coffee is half way dripping from the filter. This way you don’t have to run a second cycle just to steam the milk.

Now pour your milk with that delicious foam into a big nice cup, add the coffee and any of your favorite flavors to it and enjoy the best brew you’ve ever had.

Ingredients

• 1 tablespoon olive oil

Ingredients

• 10 (1-inch) sliced asparagus (about 1 1/2 cups)
• 3 ounces haricots verts, trimmed and cut into 1-inch pieces (about 3/4 cup)
• 8 ounces uncooked pizzichi or whole-wheat penne
• 2 tablespoons olive oil
• 4 turkey bacon slices, cut into 1/4-inch-wide strips
• 1 small onion, diced (about 1 1/4 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken stock
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup fresh mint leaves, thinly sliced

Preparation

1. Bring a pot of water to a boil. Immerse asparagus and haricots verts in water 1–2 minutes or until bright green. Remove with slotted spoon; place vegetables in a towel to keep warm. Bring water back to a boil; add pasta. Cook 14 minutes or until al dente. Drain; set aside.
2. Meanwhile, heat oil in a skillet over medium-high heat. Add bacon; cook 3–4 minutes or until crisp, stirring frequently. Set aside; reduce heat to medium-low.
3. Add onion; season with salt and pepper. Cook 5 minutes or until translucent. Add chicken stock; raise heat to high. Cook 2–3 minutes or until stock has reduced by half. Add reserved asparagus, haricots verts, and turkey bacon; cook 1 minute or until heated through. Toss with pasta. Add cheese and two-thirds mint, and toss to combine. Transfer to a serving platter, and garnish with remaining mint.



]]> http://www.cuddleandsnuggle.com/gourmet-food/pizzichi-with-spring-veggies/feed 0 http://www.cuddleandsnuggle.com/gourmet-food/healthy-cooking-1 http://www.cuddleandsnuggle.com/gourmet-food/healthy-cooking-1#comments Tue, 31 Mar 2009 06:00:25 +0000 Angel http://www.cuddleandsnuggle.com/?p=115 Make your own marinara with this quick 30-minute meal. Most pasta dishes load up with carbs, but the shrimp in this dish add plenty of lean, filling protein to the linguine. Plus, it contains 30% of your daily iron needs. Antioxidant-rich tomatoes bring a sweet flavor to the slightly bitter olives. The secret ingredient—clam juice—pulls the garlic and parsley together with its savory flavor. Calories 410, 4 servings.

Ingredients

• 12 ounces large shrimp, peeled and deveined (about 16)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 garlic cloves
• 10 ounce uncooked linguine
• 1 cup canned diced tomatoes, undrained
• 3/4 cup clam juice
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons capers
• 1/2 cup chopped Italian parsley

Preparation

1. Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.
2. Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.
3. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.

   Nutritional Info

   • CALORIES 410
   • FAT 8g (sat 1g, mono 5g, poly 1g)
   • PROTEIN 25g
   • CARBOHYDRATE 58g
   • FIBER 3g
   • CHOLESTEROL 126mg
   • IRON 5mg
   • SODIUM 744mg
   • CALCIUM 93mg



]]> http://www.cuddleandsnuggle.com/gourmet-food/healthy-cooking-1/feed 0 http://www.cuddleandsnuggle.com/gourmet-food/healthy-cooking http://www.cuddleandsnuggle.com/gourmet-food/healthy-cooking#comments Mon, 30 Mar 2009 05:21:22 +0000 Angel http://www.cuddleandsnuggle.com/?p=107

Nutritional Facts:

• Calories 336
• Fat 15g (sat 4g, mono 6g, poly 2g)
• Choles­terol 98mg
• Protein 35g
• Carbohydrate 11g
• Sugars 5g
• Fiber 2g
• Iron 3mg, Sodium 796mg, Calcium 94mg

Prep: 20 minutes, cooking time: 1 hour, 15 minutes Makes 6 servings

Ingredients:

• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces
• 2 tablespoons extra-virgin olive oil
• 2 coarsely chopped yellow onions
• 5 garlic cloves, minced and divided
• 1/2 cup dry white wine
• 1 cup water
• 1 cup chicken broth
• 1 (6-ounce) can tomato paste
• 1 tablespoon chopped fresh oregano
• 1/2 cup ricotta salata cheese, grated

Instructions:

1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning.
2. Heat olive oil in a deep skillet over high heat. (Don’t overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4–5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside.
3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula.
4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste.
5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce)



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