All Posts By: NANCY DeLUCIA REAL

With work and summer weather, I don’t feel like heating up the kitchen. But I still prefer eating delicious and healthy vegetables at home.

So here’s what I’ve been makin’ in minutes – grilled eggplant! Serve Grilled Eggplant & Tomatoes as an appetizer or side dish. It tastes so good!

Prep time: 16 minutes
Serves: 4

Ingredients:
1 large eggplant, tips cut off and discarded & flesh cut into 1/4-inch thick slices
olive oil (for brushing eggplant slices)
Salt (for lightly sprinkling over eggplant slices)
8 to 10 cherry tomatoes
Fresh rosemary leaves, to taste

Directions:
1. Line an 18 X 12 baking sheet with parchment paper or aluminum foil.

2. Place some olive oil in a small bowl.

3. With a basting brush, coat the lined baking sheet lightly with oil; set aside.

4. Place the eggplant slices on the oil-coated baking sheet.

5. Brush the eggplant slices with olive oil and lightly sprinkle with salt.

6. Transfer the baking sheet with eggplant slices to an oven rack positioned 6 inches from oven’s top broiler element (this is the electric conduit at top of oven that turns red when control knobs are set on “broil”).

7. Broil the eggplant slices for about 7 to 8 minutes per side or until they turn golden brown.

8. Using oven mitts, transfer baking sheet with eggplant slices to a counter.

9. Turn the eggplant slices over. Repeat oil coating and salting directions.

10. Return baking sheet with eggplant to oven rack. Broil eggplant slices for 7 to 8 minutes or until they are golden brown.

11. Transfer baking sheet with eggplant to a counter.

12. Gently transfer eggplant slices to a serving platter.

13. Cut the cherry tomatoes in half and place them intermittently on top of and around eggplant slices.

14. Lightly sprinkle olive oil over eggplant and tomatoes.

15. Remove rosemary leaves (they are spiky) from stems; garnish eggplant and tomatoes with rosemary leaves.

16.Serve immediately or cover until ready to serve.
Text and Photograph ©2016 Nancy DeLucia Real

This tart comes with no flour, no sugar (not even agave nectar!), no baking and no guilt! Sounds too good to be true, right?

The tart’s crust is made of ground dates and walnuts. And, the filling is made of pureed mangoes which is topped with fresh fruit.

Serve this luscious tart as a fruit, dessert course or both. They’ll all go nuts over this – literally!

Prep time: 15 to 20 minutes
Serves: 8

Ingredients:
2 cups walnut meats, unsalted
1 cup Medjool dates, pitted
1/8 teaspoon salt
1/2 cup chopped, dried mangoes
1-1/2 cups chopped, fresh mangoes (about 2 mangoes)
2 kiwi fruits
1/2 cup fresh blueberries
1/2 cup fresh raspberries (optional and interchangeable with the blueberries)
1 or more fresh strawberries (you can create your own garnish pattern)

Directions for the Crust:

1. In a food processor, combine the walnut meats and dates.

2. Process until mixture has crumbled and sticks together – the mixture should not be too fine. Do not over process.

3. Transfer the walnut-date mixture to a 9-inch tart pan that with a removable bottom.

4. Using your hands, press the mixture evenly over bottom of tart pan. Make sure it fits into the edges snuggly.

5. Set the tart pan with crust aside while you prepare the filling.

Directions for the Tart Filling:

1. In a bowl, combine the dried mango pieces with cold water (the water should cover the fruit); let sit for 10 to 12 minutes.

2. When dried mango pieces are soft, drain them and discard the water.

3. In a clean food processor, combine the soaked mango pieces with the chopped, fresh mangoes.

4. Process until the mangoes are pureed.

5. Using a spoon, gently transfer the pureed mango filling onto the crust.

6. Spread the filling evenly until it reaches the edges of tart pan.

7. Garnish the tart with sliced kiwis, blueberries and/or raspberries and strawberries.
Text and Photograph ©2016 Nancy DeLucia Real

EXCLUSIVE ART & GASTRONOMY TOUR: MEXICO CITY WITH NANCY DeLUCIA REAL

Dates: Thursday October 6, 2016 – Tuesday October 11, 2016
(6 days/5 nights)

“Most of you know my style in teaching art history and cooking – I give all of myself! Thus, as a tourist, I expect great quality abroad.

Join me on this exclusive tour of Mexico City (also known as Distrito Federal). As Mexico’s largest metropolis, it is the country’s economic and cultural hub. Mexico City has many well-known museums and is a leader in international gastronomy. We will visit my favorite spots. Let’s discover the rich, pre-Columbian heritage – always by our side –fused with a contemporary world. You will be astounded!”- Nancy

Note: AS OF AUGUST 1, 2016, THIS TRIP IS SOLD OUT

MEXICO CITY TOUR (REASONABLY-PRICED LAND PACKAGE ONLY) INCLUDES THE FOLLOWING:

Nancy DeLucia Real will lead thIs tour in Mexico City.
-Transfers from Mexico City International Airport to hotel and from hotel to airport (upon departure from Mexico City).
-5 nights stay at the 5-star Hyatt Regency Hotel, Polanco (exclusive & trendy neighborhood);
Guest Room at Hyatt Regency Hotel

-Welcome drink upon arrival at hotel;
-City tour (on air-conditioned motor coach);
-5 buffet breakfasts (international foods);
-3 lunches;
-2 dinners;
A Buffet Breakfast Station at Hyatt Regency Hotel

-Transportation via air-conditioned motor coach with English-speaking guide from Mexico City;
-Entrances to all sites and visits with guides to:
-Zocalo (Mexico City’s main plaza or square);
-National Palace (site of Mexico’s ruling class since time of the Aztec Empire) with tour of Diego Rivera’s murals on the History of Mexico);
Diego Rivera Mural at National Palace

-Templo Mayor or “The Great Temple” (one of the main temples of the Aztecs in their capital, Tenochtitlan);
-Museum of Palace of Fine Arts (Palacio de Bellas Artes) – Mexico’s most prominent cultural center. We will view Mexican Muralism by José Clemente Orozco and David Alfaro Siqueiros;
-The Metropolitan Cathedral of the Assumption of the Most Blessed Virgin Mary into Heaven (the largest cathedral in the Americas, and seat of the Roman Catholic Archdiocese of Mexico);
-The Frida Kahlo Museum in Coyoacan, known as La Casa Azul (The Blue House), a historic house and museum dedicated to Mexican artist, Frida Kahlo;
-Lake Xochimilco (Mexico City’s “Venice”) – we will enjoy a ride on a trajinera (a gondola-like boat) and explore the lake’s pre-hispanic history re: its canals;
-El Sabado Bazaar – an indoor/outdoor hand crafts and paintings market (with free time to explore);
-National Museum of Anthropology – this museum contains archaeological & anthropological artifacts from Mexico’s pre-Columbian era, including the Stone of the Sun or The Aztec Calendar Stone;
-Chapultepec Castle – this was the 19th-century residence of Emperor Maximilian I & Empress Carlota, built on a hill that was sacred to the Aztecs;
-Soumaya Museum – built by Carlos Slim, the museum houses 66,000 art objects, including works from pre-Hispanic Mesoamerica to European masters (Auguste Rodin, Salvador Dali, Tintoretto, and more);
-Free Evenings – an opportunity for you to discover new restaurants, cafes and entertainment highly suggested by Nancy Real.
-Basilica of Our Lady of Guadalupe – this is Mexico’s national shrine where it is believed the Virgin of Guadalupe appeared to Juan Diego Cuauhtlatoatzin;
-Teotihuacan Pyramids – We will visit the pyramids in the holy city of Teotihuacan (‘the place where the gods were created’), located North East of Mexico City & built between the 1st and 7th centuries A.D.
Teotihuacan Pyramids

-Tips to porters, bellboys and maids at hotels and waiters for all included meals;
-Hotel and VAT taxes.
ALL OF THE ABOVE IS INCLUDED IN THIS EXCLUSIVE LAND PACKAGE.

FOR DETAILS, TOUR PRICE & BOOKING YOUR TRIP-
CONTACT NANCY DeLUCIA REAL by email – thekitchenbuzzz@gmail.com or telephone 310.962.4043.
Nancy & Victor Real, Soumaya Museum, Mexico City November 20, 2015
Text & Photograph of Nancy & Victor Real, Soumaya Museum ©2016 Nancy DeLucia Real
All Remaining Photographs ©Wikipedia

I don’t know about you, but I enjoy fresh meals every day. I usually start with a protein selection and then add lots of vegetables.