All Posts By: NANCY DeLUCIA REAL

Wanna treat your Sweetheart to something special? Try this panna cotta recipe which is made with maple syrup and agave nectar (no sugar). Garnish this Sweetheart Panna Cotta with whipped cream (contains sugar) and your favorite candies!

Happy Valentine’s Day!

Prep time: 20 minutes
Serves: 6

Ingredients:
1/4 cup cold water
2-3/4 teaspoons unflavored gelatin
1/2 cup pure maple syrup
1/2 cup agave nectar
1-1/3 cups heavy whipping cream
1-1/3 cups Half N’ Half cream

Directions:
1. In a six-ounce glass or cup, combine the water and gelatin. Set aside.

2. Meanwhile, in a 4-quart sauce pot, bring the maple syrup and agave nectar to a boil.

3. Simmer the syrup and nectar for 8 to 10 minutes, until it reduces by half.

4. Stir in both creams.

5. The agave syrup may solidify. If this is the case, whisk the mixture over low heat until the agave syrup dissolve.

6. Remove sauce pot from heat and stir in the gelatin with a whisk (make sure it dissolves completely into the liquid panna cotta).

7. Divide the liquid panna cotta into six 4-ounce ramekins.

8. Cover the ramekins with foil and transfer to refrigerator to set for 2 hours or overnight.

9. At serving time, garnish the panna cotta ramekins with whipped cream and candies.

Text and Photograph ©2015 Nancy DeLucia Real

Although most of us are dieting this month, just remember that you don’t have to eat soup for the next 30 days. And, diets don’t have to be boring either. By now, you all know that my vegetables are loaded with good ingredients and great flavors.

This recipe requires fresh zucchini, onions, tomatoes and oregano. When combined with tuna, you’ve created Zucchini-Tuna Boats which taste heavenly! You can make these ahead and keep them refrigerated up to four days.

Prep time: 30 minutes (for stuffing) & 30 minutes (for baking)
Makes: 6 servings (2 pieces each)

Ingredients:
6 light green variety zucchini, tips removed and discarded
1/4 cup extra virgin olive oil, plus 3 tablespoons (for coating baking dish)
3/4 cup finely chopped onion (white or brown)
5 cups chopped vine-ripened tomatoes (chopped into 1/4-inch pieces)
Two 5-ounce cans light tuna* in oil, drained and oil discarded
2 tablespoons finely chopped fresh oregano (1 teaspoon dried oregano can be substituted)
salt and ground black pepper, to taste

Prepare the Stuffing:

1. Using a long knife and working on a cutting board, cut each zucchini in half, lengthwise; set aside.

2. With the tip of the knife, cut all around the inside of the zucchini-half (1/8-inch inside rim) and gently scoop out the flesh; set flesh aside in a bowl.

3. Continue scooping out the zucchini flesh with remaining zucchini halves; set aside.

4. In a 12-inch skillet, heat the olive oil on medium-high setting.

5. When oil is hot, add the chopped onion and stir-fry for 1 to 2 minutes or until onion is translucent.

6. When onion is translucent, add 2 cups of the chopped tomatoes and stir-fry on medium-high setting for about 3 to 4 minutes or just until the tomato begins drying out (do not let it dry out completely).

7. After 3 to 4 minutes, stir in the drained tuna.

8. Stir-fry the tuna-tomato mixture for about 3 to 4 minutes or until it looks amalgamated and not so runny.

9. Add the oregano, salt and pepper. Taste and adjust seasonings.

10. Set the tuna-tomato mixture aside to cool for about 5 minutes.

Fill the Zucchini Boats:

1. Preheat oven to 400°F.

2. Lightly coat a 12 X 16-inch rectangular baking dish with remaining 3 tablespoons olive oil.

3. Spread 2 cups chopped tomatoes over the olive oil in baking dish; lightly sprinkle with salt and ground black pepper, to taste. Set aside.

4. Divide the tuna-tomato mixture evenly among the 12 zucchini boats.

5. As you fill the boats, place them, side-by-side in baking dish.

6. When all zucchini boats have been stuffed, spread the remaining 1 cup chopped tomatoes over stuffed zucchini boats.

7. Cover the baking dish with aluminum foil and bake the Zucchini-Tuna Boats for about 25 to 30 minutes.

8. Serve the Zucchini-Tuna Boats immediately or at room temperature.
Text and Photograph ©2015 Nancy DeLucia Real

*NOTE: If using albacore white tuna, the filling will become dry.

Now that the holidays are over, I’m thinking about foods that’ll warm up my soul in January, February and March. Here’s an easy but healthy comfort food that has stayed with me since my youth in Italy – Cannellini Bean Soup (BTW, Cannellini beans are white and elongated, as opposed to smaller, rounder beans).

After the beans are cooked, just add olive oil, green onions, tomatoes and oregano, to taste. Served with fresh bread, wine and a fireplace, you’ll stay cozy all night.

Prep time: Soak beans overnight plus 1-1/2 hours cooking time
Makes: 5 cups cooked beans
Serves: 3 to 4

Ingredients:
2 cups dry, uncooked Cannellini beans (one cup of dry beans will yield 2-1/2 cups cooked beans)
1 white or yellow onion, peeled and cut in half
2 bay leaves (optional)
extra virgin olive oil (to taste)
3 to 4 green onions, ends and dark green stems cut and discarded
1 to 2 tomatoes (any variety)
2 teaspoons chopped fresh oregano (this can be substituted with 1 teaspoon dried oregano leaves)
salt and ground black pepper, to taste
Crushed red pepper flakes (optional)
French or Italian bread (for serving with beans)

Soak and Cook the Beans:

1. The night before serving the beans, place 2 cups uncooked Cannellini beans in a 3 to 4-quart porcelain or metal bowl on a countertop; cover with cold water.

2. Make sure the water level is one inch above beans; cover the bowl and let beans soak overnight.

3. The next day, drain the beans, discarding the water.

4. Place soaked beans in a 4 to 6-quart sauce pot; add cold water (make sure the water level is two inches above the beans).

5. Add onion and bay leaves to the beans.

6. Bring the beans to a boil.

7. When beans come to a boil, set heat on medium to medium-high.

8. Cook the beans for approximately one hour.

9. After one hour, taste a bean to check doneness. If needed, cook the beans for 20 to 30 more minutes, checking their doneness every 10 minutes.

10. By checking doneness every 10 minutes, the beans will not overcook or break apart.

Prepare Garnish for Beans:

1. Meanwhile, cut the green onions into 1/4-inch pieces; set aside in a glass or porcelain bowl.

2. Remove stems from tomatoes; cut each tomato in half.

3. Remove and discard pulp and seeds from each tomato-half; cut the flesh into 1/4-inch pieces; set aside in a glass or porcelain bowl.

4. If using fresh oregano, remove leaves from stems. Discard stems and finely chop the leaves.

5. Set the chopped oregano leaves aside in a small bowl.

6. When the beans are cooked but still hold their shape, remove and discard the onion and bay leaves.

7. Add salt and black pepper to the beans (to taste).

8. Set the garnish dishes, crushed red pepper flakes and the bread on table.

9. Serve Cannellini Bean Soup in individual bowls.

10. Ask each guest to garnish their own beans.

Wine Pairing Suggestion: Chianti or Cabernet Sauvignon (reds); chilled Chardonnay (white).
Text and Photograph ©2015 Nancy DeLucia Real

Think it’s challenging to make homemade cheese? Not at all. For the holidays this year, instead of buying a ready made cheese ball, buy a cheesecloth, whole, organic milk, distilled vinegar and voila! You’ve churned out fresh, homemade cheese!

This recipe is easy since it only requires a one-hour wait time with hardly any labor. The cheese contains fresh oregano leaves and a chili pepper. This exquisite cheese has a consistency that is between burrata and ricotta. Impress them all – Happy Holidays!

Note: Red dots in the photographed cheese are chili peppers.

Prep time: 15 minutes
Wait time: 1 hour to 1 hour and 10 minutes (for cheese curds to set)

Ingredients:
1 gallon whole, organic milk
1/2 cup distilled, white vinegar
1 cheesecloth, set in a medium-mesh, metal strainer over a medium glass or porcelain bowl or saucepot
1-1/2 to 1-3/4 teaspoons salt
1/8 teaspoon ground black pepper
1/2 teaspoon finely chopped Serrano or dried red chili pepper
1 teaspoon finely chopped fresh oregano leaves or fresh chives
1 cup walnut meats
Assorted crackers or mini-toasts and raw vegetables

Boil Milk & Let Curds Set:

1. Pour 1 gallon milk into an 6 to 8-quart sauce pot.

2. Stirring constantly with a wooden spoon, warm the milk until it almost comes to a boil. The milk should not boil.

3. When the milk is hot and has almost come to a boil, set the sauce pot with the milk aside on a cold burner or a trivet set on a countertop.

4. Pour the vinegar into the milk – DO NOT STIR. Set the milk/vinegar mixture in sauce pot aside to sit for 10 minutes.

5. Meanwhile, making sure to trim the cheesecloth so that you can push it down into a strainer set over a bowl or sauce pot; allow an overhang of about 8 inches.

6. After 10 minutes, you will see curds setting in the milk/vinegar mixture.

7. At this time, gently pour the milk-vinegar mixture into the strainer set with a cheesecloth over bowl or sauce pot.

8. If the sauce pot underneath the strainer is not large enough to take all the liquid, pour only half of the milk-vinegar mixture over cheesecloth.

9. It will take a few minutes for half of the liquid to go through completely.

10. When half of the liquid has gone through the cheesecloth and if bowl underneath does not look large enough to take all the liquid, set the strainer over another bowl or sauce pot.

11. Pour the remaining liquid over the curds in strainer set over bowl or sauce pot.

12. This procedure may take a few minutes.

13. When all the liquid (this is the whey) has been drained and collected in the 2 bowl(s) or sauce pot(s), transfer all the whey to a large sauce pot.

14. Add the salt, black pepper and chopped chili pepper to the whey.

15. Immediately pour they whey with the salt, pepper and chili pepper over the curds in strainer.

16. You may have to wait a few minutes for part of the whey to go through the curds in strainer.

17. As the whey goes through, keep adding the remaining whey mixture until you have poured all of it over the curds.

18. Set the curds/strainer aside to drain for 1 hour.

Form the Cheese & Refrigerate:

1. After 1 hour, scatter the chopped oregano leaves over cheese curds.

2. Lift the sides of the cheesecloth, bringing it up and around the cheese curds and slightly tighten it. If the cheese curds still appear wet, let them finish draining for an additional 10 minutes.

3. After 10 minutes, tighten the cheesecloth around the cheese, gathering it at the center top.

4. Carefully peel off the cheesecloth from the cheese and place the cheese in a 5 to 6-inch round bowl lined with plastic wrap. Make sure the plastic wrap has a 6-inch overhang.

5. Tighten the plastic wrap up and around the cheese and secure it with twine or an elastic band.

6. Cover the cheese in bowl with plastic wrap and refrigerate for about 4 hours.

Unmold the Cheese & Serve:

1. TO UNMOLD THE CHEESE: Carefully peel off and unwrap the top part of the plastic wrap.

2. Open up the plastic wrap around the cheese, creating an overhang outside the bowl.

3. Place serving plate over cheese and quickly invert it.

4. Remove the bowl and peel off the plastic wrap.

5. Decorate the cheese with walnuts and serve with crackers, mini-toasts or celery and carrots.

Note: Homemade cheese will keep, covered with plastic wrap and refrigerated, up to 5 days.

Text and Photograph ©2014 Nancy DeLucia Real

Moussaka is an eggplant dish from Greece and Turkey. In Greece, it is layered with ground lamb and served hot. In Turkey, the eggplant is stewed with lamb and served warm or at room temperature.

In honor of Thanksgiving, I’m making eggplant moussaka from Turkey. It contains ground meat of the same name – lol! For those of you who are vegetarian, simply omit the ground turkey. Bon appetit!

Prep time: 1 hour
Serves: 4 to 6 (as a side dish)

Ingredients:
1 medium eggplant
1 large tomato
extra virgin olive oil (to brush eggplant and tomato)
3 tablespoons extra virgin olive oil (for sautéing the moussaka)
1/2 pound dark ground, organic turkey meat (or lamb)
2 garlic cloves, minced
1 medium brown or white onion, chopped into 1/2-inch pieces
1/2 of a green bell pepper, chopped into 1/2-inch pieces
1/2 of a red bell pepper, chopped into 1/2-inch pieces
1 cup Muir Glen Organic Diced Tomatoes® (canned)
1 cup tomato purée
2 teaspoons white wine vinegar
2 teaspoons granulated sugar
Salt and ground black pepper, to taste
Dash freshly-ground nutmeg

Grill the Eggplant & Tomato:
1. Line a 12 X 18-inch baking sheet with aluminum foil; brush foil with olive oil and set aside.

2. Cut off and discard top and bottom of eggplant.

3. Cut the eggplant into 1/2-inch thick slices and place the on foil-lined baking sheet (previously oiled).

4. Cut the tomato in half and place it (cut-side up) alongside eggplant slices on baking sheet.

5. Brush the eggplant and tomato with olive oil; lightly sprinkle each with salt.

6. Place the baking sheet on a rack positioned 6 to 7 inches away from top broiler element inside oven.

7. Grill the tomato and eggplant for approximately 8 minutes or until eggplant has turned golden brown.

8. When eggplant has turned golden brown, wearing oven mitts, transfer the baking sheet to a counter.

9. Transfer the tomato pieces to a bowl to cool.

10. Turn the eggplant slices over; brush them with olive oil and sprinkle lightly with salt.

11. Grill the eggplant slices (on other side) for 6 to 8 minutes or until they have turned golden brown.

12. After eggplant is done, set the baking sheet to a counter; transfer eggplant slices to a plate to cool. Set aside.

Prepare the Moussaka:
1. Heat 3 tablespoons olive oil in a 12-inch skillet.

2. When the oil is hot (do not let it smoke), add the ground turkey (or lamb).

3. On medium-high heat, stir-fry the meat, constantly breaking it up with a wooden spoon.

4. Add the garlic, onion and chopped peppers.

5. Cook the mixture on medium-high heat, stirring occasionally, until the onion is translucent, about 2 to 3 minutes.

6. When onion is translucent, stir in the diced tomatoes and tomato purée.

7. Cook the moussaka for about 4 to 5 minutes, stirring occasionally, until the tomato sauce has thickened.

8. After 4 to 5 minutes, stir in the vinegar, sugar, salt, pepper and nutmeg.

9. Cook the moussaka for 5 to 6 minutes longer. Taste and adjust seasonings.

10. Serve moussaka alongside one or more recipes from this website:
Hummus Heat with Pitas and Vegetables (see recipe index – Appetizers/Starters);
Persian Cucumber Salad (see recipe index – Salads);
Butternut Squash Risotto (see recipe index – Pastas, Rice & Legumes).

Text & Photograph © 2014 Nancy DeLucia Real