So many culinary possibilities so little time! Weekly recipe searches are an essential part of my internet exploration. I have found and tried numerous discoveries and have decided to share them with all of you as a healthy way to exercise my food appreciation.

For this week’s tasty bite I found while reading an article about Emeril Lagasse. It has been on my mind for two weeks and I finally made it for my sister, she said it was amazing and fabulous. Enjoy!

Fried Green Plantains with Shrimp Ceviche

Ingredients

• 2 quarts peanut oil
• 1 green plantain, peeled, cut in 1/2 crosswise, and very thinly sliced lengthwise
• 1/4 cup kosher salt, plus more for seasoning
• 1 pound medium shrimp, peeled and deveined
• 2 lemons, juiced
• 2 limes, juiced
• 2 oranges, juiced
• 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
• 1/2 cup red onion, finely chopped
• 2 serrano chiles, seeded and finely chopped
• 1 cup seeded and diced tomatoes
• 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
• 1/4 cup extra-virgin olive oil

Instructions

Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the plantains in two batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.

Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup of salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and place on a sheet pan to cool.

Once the shrimp are completely cooled, chop into 1/2-inch pieces and place in a medium-sized stainless steel bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

Stir the tomato, avocado, chopped cilantro, and olive oil into the shrimp mixture. Allow it to sit at room temperature for 30 minutes before serving.

To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried plantain strips and cilantro leaves.

Yield: 6 appetizer portions

Recipe from www.emerils.com

This is an awesome post from The Tipping Glass

Tasty Bite: Fried Green Plantains with Shrimp Ceviche

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2. Behind the Taste: An Italian Melodrama

In the fast pace and extremely demanding world that we live in it’s hard to find and stick with a good health regimen that we can effectively execute in our day-to-day lives. Throw the term ‘diet’ out of your vocabulary and re-train yourself into changing your eating habits and in turn, your entire lifestyle will follow suit. Once you take charge of your nutrition plan and start feeling the difference, you won’t want to go back to the tired over indulging comfort foods or the quick fix travesty menu that we all have been subject to at least once in our lives. Believe me; it’s hard but worth it. So get excited about improving your quality of life!

The first step in beginning this new lifestyle is fasting. Fasting is often used as a sort of internal cleanser and the body needs to stay properly hydrated with lots of water during this time. Many religious practices use fasting as a way of starting a new or washing the slate clean in a sense. It can be a one day fast or a three day fast depending on your preference and comfort. When the body is deprived of fuel it turns to fat reserves for energy. Many people also detoxify the body by fasting. “Detoxification is a normal body process of eliminating or neutralizing toxins through the colon, liver, kidneys, lungs, lymph glands, and skin”. In other words, out with the old and in with the new.

The next step is tweaking your meals to work for your busy schedule and give you the ultimate nutrition and energy. This week we are focusing on breakfast recipes in particular, juice or smoothies are the perfect solution to a healthy start for a busy person that needs tons of energy. They‘re very easy to make and the combinations are endless, the juice or smoothie can also be made the night before but it’s always better to drink as fresh as possible.

Kiwi Energy Burst

Juicing has a rich and diverse beginning spanning as far as antiquity. When the Dead Sea Scrolls were discovered in the twentieth century there was documented evidence of “a pounded mash of pomegranate and fig” resulting in “profound strength and subtle form”. Meanwhile, across the world in Peru, a cool drink was invented and contained a combination of passion fruit and water. The Polynesians also used many tropical fruits including the noni fruit which has been proven to hold many health benefits. the Indian and Korean cultures contributed greatly to this method of nutrition through their technique of juicing, India with the ancient “life juice” using mangos, beets, and limes to boost energy and blood restoration also Korea with a two thousand year old ceremonial green juice that is still used today to protect smokers against lymphocytic DNA damage. Different cultures and time honored traditions have contributed to our modern day knowledge of juicing methods and recipes. Below are two quick and energetic recipes to start your day right!

Kiwi Energy Burst

• 4 oz. of green grapes
• 3 kiwis
• 1 orange

Cut the kiwis into wedges. Peel the oranges and slice into wedges. Juice or blend all of the ingredients.

Immunizer

The Immunizer

• 1 beet
• 4 carrots
• 1/2 grapefruit, juiced in a citrus juicer
• 1-inch piece of ginger

Juice or blend all ingredients and mix well.

Honey Coconut Toast

Recipe makes 2 servings

• 1 whole egg and 1 egg white, beaten
• 2 tablespoons low-fat milk or buttermilk
• 1 teaspoon stevia
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 2 slices raison bread
• 1 teaspoon butter
• 1 teaspoon raw honey mixed with 1 tablespoon hot water
• 2 teaspoons shredded coconut

In small bowl combine beaten eggs with milk, stevia, vanilla, and cinnamon. Dip raison bread into egg mixture, turning on both sides. Make sure most of the egg mixture is absorbed by the bread.

Melt butter in non-stick skillet and add bread. If any egg mixture is left, pour it over the bread. Cook the bread bathed in the egg mixture until browned on both sides.

Transfer to non-stick baking sheet and spread each slice of bread with 1/2 of the honey and 1 teaspoon shredded coconut. Broil for about 1- 2 minutes or so, but make sure bread is not too close to heating element to avoid burning toast. Checking frequently to avoid overcooking. Serve immediately.

Per serving approximately: 204 calories; 8 g protein; 11 g fat; 18 g carbohydrate; 214 mg sodium

This is an awesome post from The Tipping Glass

Behind the Taste: Health Series – Breakfast Edition

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1. Behind the Taste: An Italian Melodrama
2. Behind the Taste

Dips and dressings are fantastic ways to add extra flavor to otherwise bland dishes typically containing fruits and vegetables. My best friend, Marcela, inspired me to share some of my favorites. 

I like this salad dressing because it’s very fresh and light. It also leaves a great after taste!

Refreshing Mint & Honey Dressing:

• 2 tablespoons honey
• 3-4 tablespoons cider vinegar (Depending on your taste for tang, I like 4 tbls)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh mint
• salt & pepper (to taste)

Combine ingredients in blender. Puree together until smooth. Ready to serve. Yields about 4 servings.

Many people have a weakness for Chinese food. Sometimes it’s too overwhelming to deny. So I give in, often. This is a healthy way to curve your craving without over indulging.

Soy Sauce Dressing:

• 3/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons lemon juice
• 1 clove minced garlic
• 1 teaspoon gingerroot (or ground ginger)
• salt & pepper (to taste)

Combine ingredients in blender (or stir together until well blended). You can pour over mixed field greens, use as a stir fry sauce, or as a dressing for cold Chinese cabbage salad.

Why is it always easier to enjoy the fruit platter at a party rather than enjoy it on a somewhat less glamorous plate at home? The answer is dip and presentation, of course. My favorite dip for fresh fruit is juice flavored yogurt drizzle. It tricks your mind into thinking that you’re enjoying a special treat from a quaint bed and breakfast that cannot be replicated. Believe me; this dip lives up to the hype.

Ingredients:

• 1 tablespoon pineapple juice (or pineapple soda)
• 1 teaspoon lime juice
• 1 tablespoon flower honey
• 1 cup organic vanilla yogurt

Stir together with a spoon and combine with your choice of fresh fruit. I like to sprinkle sliced almonds on top for an added crunch. I hope these dips and dressings make it easier for you and your loved ones to enjoy fruits and veggies!

Quick tip: Infused oil is an easy and delicious way to add a base flavor to a side dish or an appetizer. My favorite infused oil is extra virgin olive oil infused with lemon peel, garlic, and red pepper flakes. All you need to do is gently heat the oil, garlic, lemon peel, and pepper flakes to just below a simmer. Once the garlic begins to wilt, remove from heat, strain, and let cool. Poor into dish and serve with fresh crusty bread; another combination I love is thyme and garlic infused oil.

Enjoy!

This is an awesome post from The Tipping Glass

To Dip or To Dress: That is the Question

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1. Behind the Taste: An Italian Melodrama

Italian cuisine is equivalent to a food romance. I am constantly discovering the different flavors of Italy and the methods used to prepare and enjoy meals. I have been captivated by the common bond of Famiglia (or “family”) that surrounds these fine dishes. Cooking Italian isn’t just a simple recipe it’s a way of living, that when practiced, enriches the most basic life experience, eating. Let me take you through just a few of my favorite locations and the dishes they offer, first is the beautiful Island of Capri, next Tuscany, and finally Florence.

Capri is a community cooking culture and is encompassed by fresh, simple flavors. Many who have visited Capri have stated that the island has a distinct aroma of lavender and lemon. Almost everyone who lives on Capri grow their own fresh vegetables. Lemons are the symbol of the island. This refreshing citrus is used as a seasoning, perfume, and is even found in the local art work. The people here make beautiful dishes such as caponata (a medley of fresh tomatoes, mozzarella, olives, fish like tuna or mackerel, basil and olive oil), or the better known caprese salad( which is a beautiful arrangement of tomatoes, mozzarella, and basil leaves), another signature dish is freshly prepared ravioli – typically filled with cheese and served with marinara.

In honor of the light hearted Capri spirit, you can add a little more color and freshness to your next get-together, here is an easy party favor:

Traditional Caprese Salad- Ingredients for 5 people:

• Tomatoes
• Mozzarella
• Extra virgin olive oil
• Fresh basil
• Oregano, salt

Cut the tomatoes and mozzarella into slices (or your desired shape) and place them in alternating order on a plate.

Dress with extra virgin olive oil and a little salt.

Add a few leaves of fresh basil and oregano to taste.

The next stop on our flavor tour through Italy is the Tuscan country side, which is filled with the simple seasonal cooking that is discovered in the distinctive dishes that accompany this beautiful province. Olive groves are seen everywhere and so the main meals of Tuscany contain lots and lots olive oil. They use it to season meat, dipping fresh bread, to drizzle over soup, and of course for cooking. A typical Tuscan dish will typically contain one of the following: sage, rosemary, thyme, chestnuts, pecorino cheese, beans, prosciutto, and lots of bread. These are all ingredients that are grown or cultivated in the region. As most country dishes center on vegetables as a staple, Tuscan food is no different. Artichokes, asparagus, fennel, peas, and wild mushrooms are commonly added in unique ways to many dishes. There are many similar dishes between Tuscany and Florence but one that is completely Tuscan is ribollita (which translates “reboiled”) It is a hearty slow cooked soup containing cabbage, cannellini, and stale bread. This isn’t only a healthy soup but it is also very practical, often times in rural life families find themselves having to use leftovers in different ways to help conserve limited ingredients and ribollita is just one example.

Florentine meals are indicative of heartier ingredients and there is an abundance of fresh crusty breads in dishes like panzanella and tomato or onion soup. Resting prepared meats on a bed of spinach is also a staple of the region as is homemade pasta. No matter what region of Italy you research there is a commonality which is healthy, well balanced, practical meals. And the practice of layering flavors is greatly rewarded with a very satisfied palate.

Craving something simple and delicious? A basic recipe for winter time panzanella is found below from Michael Chiarello of the Food Network:

Ingredients For the croutons:

• 1/4 cup unsalted butter
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 6 cups day-old bread, crust removed, cubed
• 6 tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper

For the salad:

• 1 small red onion, sliced thinly lengthwise
• 3 tablespoons sherry vinegar
• Gray salt
• 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
• 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh sage
• Freshly ground black pepper
• 1/2 pound Brussels sprouts, ends trimmed, then quartered
• 1/2 cup fresh Italian parsley leaves

Directions: Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again.

Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

This is an awesome post from The Tipping Glass

Behind the Taste: An Italian Melodrama

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1. Behind the Taste