Author Archives: Kimberly Crocker

Hot Chocolate Italian Rich

Italian rich hot chocolate is a delightful after dinner treat, or served and enjoyed on any cool evening.

Italian Hot Chocolate is a must try for all Chocolate Lovers! Thick, rich and creamy; perfectly aligning heightened flavor with content taste buds! The following  recipe is simple to prepare and will warm your heart on a cool evening.

Serves 2  4 oz cups (125 ml) and   Preparation time 10 minutes

INGREDIENTS
This recipe calls for whole milk, which can easily be substituted with  1% Milk, Almond Milk, or Soy Milk.

  • 60% dark chocolate bar  4 thin squares, or 2 solid chunks. (50 g)
  • 1 tsp sugar  (10 g)
  • 1 cup (250 ml) Whole Milk
  • Whipping Cream
  • Cocoa Powder, Cinnamon, or Chocolate Shavings (for presentation)
  • **To make a more festive drink add liquor to already prepared hot chocolate; best choices for 1 ounce (30 ml) of one of the following: Kahlua, Baileys, Peppermint Schnapps,  Amaretto, or Frangelico. Then continue to top off whipping cream and Cocoa Powder, Cinnamon, or Chocolate Shavings .

    Hot Chocolate must be tempered when making the drink so that pieces of chocolate do not coagulate. Add a small amount of milk and stir.

On medium-low heat place a sauce pan and 4 chocolate squares (50 g).  With a rubber spatula or wooden spoon begin to stir chocolate until melted. Add sugar and stir.  Remove sauce pan from heat. To reduce coagulation of  chocolate and to achieve a creamier fluid, begin to slowly work in milk, add only 1 TABLESPOON MILK and stir for 10 seconds, add a ANOTHER TABLESPOON MILK, stir for 10 seconds, add 1/4 cup stir thoroughly.

Chocolate is tempered when it’s temperature has been properly raised, lowered and with the right amount of milk fat, the chocolate is left shiny.

Lastly, place sauce pan back onto stove top, constantly stirring for 2 minutes to keep the chocolate and milk creamy and reducing the chances of burning. Chocolate Milk is done when warm vapors  ascend and soft bubbles begin on edge of milk.** Pour chocolate milk into small mugs, can be topped off with whip cream and chocolate shavings or powdered chocolate and cinnamon.

By: Kimberly Crocker-Scardicchio

This recipe is rich in calcium, phosphorous, vitamins A, D, B6, iron, potassium and magnesium. Lesser amounts of vitamins and minerals can also be found in hot chocolate.  4 0z (125 ml) serving has: 96 calories, 15 mg cholesterol, and 55 mg sodium.

Foods that Increase HDL and Reduce LDL

“Consumption of fruits, vegetables and whole grains is critical to lowering blood cholesterol levels and in turn limits excess cholesterol absorption in the intestines.” According to Net Wellness, “you might be interested in how quickly blood levels of other things change with diet and exercise, since they are all related to heart disease. Insulin and triglyceride levels (in the bloodstream) will fall within two weeks, HDL (high density lipoprotein/’good’ cholesterol) is slightly slower and reductions may take up to 6 weeks (and you may not want to reduce this part of the cholesterol), and LDL (low density lipoprotein/’bad’ cholesterol) is the slowest of all with the maximum reductions taking 3-4 months. ”

Biosynthesis of cholesterol is one way that cholesterol is found in our bodies, however, cholesterol is also taken in from dairy and meat products

Biosynthesis of cholesterol produced in the body’s liver  is key to an individual’s overall health. About 20-25% of cholesterol is made in the liver and its production is needed as:

  • A precursor to bile acids,
  • Assisting in the absorption of fat soluble vitamins A, D, E, K across the digestive tract
  • It plays a part in the synthesis of vitamin D,  estrogen, testosterone, progesterone and other various hormones.
  • Properly structures membranes allowing for the function of proton, hydrogen and sodium ions. The insulation of the brain’s myelin sheath also comes from cholesterol and maintains the proper conduction of impulses.

Cholesterol comes from the Greek language; chole (bile), stereos (solid), -ol (AN alcohol referred to as an organic substance, such as a waxy steroid or fat) 

Not all fats are created equal. Fats found in fried foods and baked goods should be eaten in lesser amounts. Aim for including healthy oils that come from vegetables, seeds and nuts

There is little use for animal cholesterol which comes from dairy, meat and fish products. Cholesterol from animals is responsible for increasing LDL cholesterol known as the non-healthy cholesterol, leading to blocked or hardening of arteries.

Plants have very little cholesterol which comes from phytosterols,  (flax seed, peanuts and olives), responsible for competing with LDL cholesterol and reducing it’s negative impact on the body.

HDL is a healthy cholesterol needed to keep our hormones, organs, muscles, veins and arteries operating properly. It works as a sponge, collecting loose cholesterol within the blood stream.

Consumption of fruits, vegetables and whole grains is critical to lowering blood cholesterol levels and in turn limits excess cholesterol absorption in the intestines.

FRUIT 4 servings/day Great for Reduction of LDL Cholesterol and Increase HDL Cholesterol:

  • blueberries
  • apples
  • prunes
  • pears
  • plums
  • apricots

Choose fruits whose skin can be eaten. Eating fruits with membranes or seeds are also helpful for reduction of LDL and increase of HDL cholesterol:

  • oranges
  • grapefruit
  • pomegranates

VEGGIES 5 servings/day Great for Reduction of LDL and increase HDL Cholesterol: Any leafy green, introducing roughage into the diet:

  • Avocado
  • broccoli
  • lentils/legumes
  • rapini
  • kale
  • collard greens
  • spinach
  • lettuce
  • zucchini

WHOLE GRAINS promoting soluble fiber: 

  • 1 cup of oatmeal
  • Seeds: flax, pumpkin or sunflower seeds added to salads
  •  add barley to soups.

Cholesterol from meat is linked to increased LDL cholesterol overtime and should be consumed in moderation. 4 ounces twice a day is considered sufficient. LDL cholesterol should be less than 100

 Fish, Lean Meat, Poultry 2 servings/day. 3-4 ounces per serving. Eat more Fish which contains healthy omega 3  oils such as;

  • Mackerel
  • Salmon
  • Sardines
  • Anchovies

Nuts about 1 tsp 4 times a week.  (Monounsaturated fats.)

  • Almonds
  • Chestnuts
  • Hazelnuts
  • Pecans
  • Pistacchios
  • Walnuts

Cholesterol from phytosterols found in seeds and olives is considered effective in lowering LDL cholesterol and known to be linked to healthy cholesterol or HDL which should be measured between 40-60.

OILS 2 tbsp per day Extra Virgin Olive Oil is a monounsaturated fat and contributes to raising HDL (healthy cholesterol) and causes LDL cholesterol to be reduced.
Water 8 glasses / day

LDL is an unhealthy cholesterol only when it becomes oxidized.  Oxidation of LDL is due to free radicals floating around in our body which are  O+ broken off from degenerating protein called homocysteine. The positively charged oxygen then attaches itself to LDL cholesterol and plaque begins to form in your arteries and veins. Hence forth, why anti-oxidants from fruit and vegetables need to be a part of ones daily intake, to clean up the free radicals.

LDL cholesterol is established through our nutrition,  it is found in trans fats and animal fat.  Trans fats or elaidic acid, is defined as a carbon within a molecule that has been transcended, commonly through hydrogenation of oils, making the trans fat “plastic like” within arteries and veins.  Trans fats are found in margarine, shortening, cookies, and oil-frying.

Animal fats, or saturated fats, are found in milk, butter, cheese, ice cream, meats, poultry, pork and fish.  Although we need a certain amount of meats for vitamin B and fish for Omega-3, they should be consumed in small amounts 3-4 ounce (84-112 g) servings, twice a day.

3 Effective Steps to Increase HDL

  1. Walk 30-60 minutes five times a week for a total of 2 1/2 hours per week.  Walking twice a day for 20-30 minutes each time will increase your metabolism, strengthen bones, muscles and keep your heart pumping…increasing the HDL cholesterol, which removes LDL cholesterol from your arteries.
    z’From an overall health promoting angle it is advisable to endeavor to have 2-3 bowel movements per day to eliminated waste, toxins and cholesterol from your system. For everyday that goes by without having a bowel movement, the toxins are reabsorbed.”
  2. Consume foods that increase HDL levels:  Extra Virgin Olive Oil, Canola and vegetable oils, Walnuts, Fish and fiber,  which are Fruit and Vegetables . Shoot for a total of 4 1/2 cups servings a day of fruits and vegetables.  Please refer to:  Daily Serving Guidelines.
  3. Beverages that assist in increasing HDL levels: Cleanse your body with water and lemon water  throughout the day.  Wine and alcohol in moderation; 1 glass for a woman, 2 glasses for a man.

By: K. Crocker

References:

Panellets! Almond Cookies

ImageAlmond cookies made with fresh lemon are easy to make and substantially nutritious.  Tradition wants these cookies to be made on All Saints Day November 1 in Spain.  A great dessert that can be paired with: espresso, coffee, lemon tea, Vin Santo or Limoncello. Almonds are high in Vitamin E, Manganese, Magnesium and Potassium; all which promote heart health. It has also been demonstrated, that a handful of Almonds consumed together with white bread or sugar shows a drop in the Glycemic Index, stabilizing the blood glucose after meals.

  • 1 pound (500 g) of Almond Meal/Flour
  • 2 1/2 cup (350 g) granulated sugar
  • 1/3 cup (100 ml) water
  • 1 small potato (200 g)
  • 1 grated lemon peel (no white pith)
  • 5 drops of lemon juice

TOPPINGS: choose your favorite! Make a variety of flavors to accent your dessert table.

  • 1 Egg beaten
  • 1 cup (57 g) Pine Nuts
  • 1 cup (57 g) Crushed Almonds
  • 1/3 cup Cocoa Powder with 2 Tablespoons Instant Coffee or Espresso Powder
  • 1/2 cup (28 g) Coconut Flakes
  • Masharano Cherries

Peel the potato and cut into quarters. On high heat, boil potato in a small saucepan of water until cooked, easily breaks apart, 15 minutes cook time. Drain water and mash potato with a fork. Set aside.

In a second medium sized saucepan, place sugar and water. Over medium heat, stirring with a wooden spoon until sugar is dissolved; about 8 minutes, add lemon juice. Turn off heat and remove pan, the liquid should become clear syrup).

Add to syrup: the Almond Flour, Mashed Potato and Lemon Peel. Stir vigorously until all ingredients are combined to a dough. Remove dough and roll dough into a log with a diameter of 1 1/2 inch (3 cm). Place onto plastic wrap, completely wrap and place in refrigerator for 1/2 hour.

Pre-heat oven to 450 F.

Meanwhile, prepare toppings, placing each one into individual bowls/plates.

Grease cookie sheet with butter.

Remove dough from refrigerator, discard plastic wrap and put dough onto cutting board. With a teaspoon cut a piece of dough and make into a small ball. Place ball into favorite topping roll it around and then onto cookie sheet. IF USING NUTS AS A TOPPING, brush dough ball with egg,  then roll dough into nuts and place onto cookie sheet.  Place into oven on center rack and allow to bake for 8 minutes until golden in color. Remove cookie sheet from oven and allow cookies to cool for about minutes, place onto plate cover and store in the refrigerator. Served cold.

Homemade Pasta from La Cucina della Nonna

MOST POPULAR PASTA MAKING CLASS! “HIGHLY RECOMMENDED FOR GROUPS & PARTIES”

Fresh homemade pasta, Easy to make.

Original homemade Pasta Recipe from the kitchen of  Southern Italian Nonnas (Grandmothers) is easy to make and enjoyable to eat! 5 minutes of working the pasta dough and 10 minutes to cut it up; with memories of a wonderful meal that lingers on…. Choose from a variety of  shared Italian Sauces taken from Nonna’s kitchen to compliment your fresh homemade pasta.

Pasta Nest

Pasta Nest

Preparation: 3 minutes for pasta dough. 20 minutes to cut strips.  Pasta can be boiled after it has been hung for 15 minutes then the “Fresh Pasta” should boil for 3 minutes, drain well.  Use a pasta dryer, wooden spoon set up between to jars, or a chair for drying.

INGREDIENTS:

  • 300 grams Semolina Flour (1 1/2 cup)
  • 100 grams flour (1/2 cup)
  • 1 egg (Large)
  • 1/4 tsp salt
  • 1/2 cup warm water (add as needed)
  • (may use  2 small eggs and 1/2 cup water)      

Extra dried pasta can be placed in bag and conserved in refrigerator for 3 days.  If reducing the recipe in half, reduce water to 80 ml  (1/3 and 2 Tbsp).

DIRECTIONS:

In a bowl crack open egg,  set aside empty shell, with a fork beat yolk and egg white until foamy, set aside. In a large mixing bowl add semolina, flour, salt, water and beaten egg, combine with fork and then work the  ingredients together by hand.  (Add additional warm water 1 teaspoon at a time, if pasta ball does not form and is crumbly.)

Remove the pasta ball  from the bowl and continue to knead the dough on a clean table pushing the dough outward with heel of the hand and folding the dough over again, working the dough for about 5  minutes.  The dough will be round, smooth and when indented with your finger tip, gently move back into place by itself.  
Divide the pasta ball into eight parts with a knife and keep covered with plastic wrap as to prevent moisture loss. Can be made and frozen for 2 weeks, then thawed and rolled out. Must be used after 3 days if stored in refrigerator.  

Roll out dough until thin as a dime!

On a large cutting board dust with flour. Begin with one eighth of the pasta mass, roll out flat with a rolling-pin, until the pasta is no thicker than a dime. (If using a pasta machine, dust rollers with flour. Systematically pass the dough through until a final press on number 6.) With a knife cut the rolled out pasta into lengths of 6 inches and about 1/2 inch wide. lightly dust flour onto cut pasta.

Place freshly cut pasta onto back of a chair or onto a pasta rack.

To dry long pasta, try the following suggestion: (always dust with resting point with flour) pasta drying rack, or hang pasta on back of chairs then when half way dried coil pasta onto flour dusted cutting board. Allow to dry for about 60 minutes. Continue process for rest of pasta mass.

Bring a large pan of water (1 quart/liter of water for 100 g of pasta) to a hard boil. Add 1 tablespoon of salt. Add dried pasta. When the pasta floats to the top it is done, about 3 minutes depending on the thickness. Place colander into sink. Poor water and cooked pasta into into colander.

Serve your favorite  Italian Sauces over cooked pasta. Buon Appetito!

Add favorite sauce to homemade pasta!

Mini-meatball filling for ravioli.

Mini-meatball filling for ravioli.

For Ravioli follow the same steps to making pasta dough. Using two flat sheets of pasta dough rolled  out. One sheet should be slightly wider than the other.
Meat Filling:
1/8 cup olive oil
1/2 onion chopped
1 garlic clove minced
1/2 pound hamburger meat
1/2 tsp salt
1 egg
1 Tbsp Parsley

In a frying pan add oil, onion, garlic, hamburger. Using a wooden spoon break apart the meat while it’s browning. Allow to thoroughly cook. Using a colander empty ingredients from frying pan and allow to drain fluid. Transfer ingredients from colander into a food processor. Add egg salt and parsley, blend on high until meat becomes smooth as a pate`.

Cover meat filling with a second pasta sheet. With a "Crimper" seal and cut pasta squares.

Cover meat filling with a second pasta sheet. With a “Crimper” seal and cut pasta squares.

Flour a cutting board. Lay pasta sheet on floured cutting baord. Place small amounts of meat about 2 inches apart. Place the wider pasta sheet on top of mini-meatballs. Scatter more flour on top of pasta sheet. Seal with fingers, may use a “Crimper” to seal and cut the ravioli.

Pastry / Pasta Crimper can be found in most stores and has a double wheel that allows for sealing and cutting of the dough.

Set ravioli aside on another floured cutting board and allow to dry. Maybe cooked 15 minutes after preparation or if waiting to dry, turn every 30 minutes. Ravioli may dry also on floured cutting board in refrigerator. Ravioli may then be bagged and place in freezer. Fresh ravioli can be stored in refrigerator 3 days after preparation or stored in freezer for 2 weeks.

Cheese Filling:
1/2 pound Ricotta
1/2 cup grated parmesan cheese
1/4 cup Italian bread crumbs

Combine all ingredients and follow same steps for meat ravioli.

Meat Ravioli with favorite s

Meat Ravioli with favorite sauce.

Stuffed Calamari Salad

Stuffed Calamari Salad

Stuffed Calamari is ideal for summer time eating! A delectable dish layered with potatoes, olives, onions and tomatoes. It is easily prepared in 10 minutes, cooked/ baked in 20 minutes and can be reheated. Serves 4-6.

Or serve Grilled Calamari .

INGREDIENTS

  • 1 Egg
  • 1/2 cup Milk
  • 2 cups diced Bread (ciabatta/tuscan)
  • 2 Garlic Cloves  peeled and minced
  • 1 Tablespoon chopped Parsley
  • 1/2 teaspoon Salt
  • 2 large Potato peeled and sliced in thin rounds, toss with 1/8 tsp salt
  • 1 medium size Onion peeled and sliced in rounds
  • 1 Tomato sliced in large chunks
  • 2 Tomatoes sliced in rounds
  • 6-12 olives
  • 1 Tablespoon capers (optional)
  • 1 pound Calamari Squid
  • 1/8 cup Extra Virgin Olive Oil
  • 1/4 cup water
  • Mix Green Salad of choice
  • Olive Oil and Lemon to drizzle on salad

PREPARATION

Fill each Calamari with prepared stuffing.

Pre-heat oven at 375 F
Rinse calamari and set aside in a colander. In a large mixing bowl crack 1 egg and discard the shell; with a fork beat the egg for 30 seconds. Add milk to the egg, combine with fork. Place into egg/milk mixture the bread, garlic, parsley salt;  using a spoon, incorporate all ingredients. Set the stuffing aside.

Align Calamari onto potato lined baking pan.

Layer bottom of the pan with potato slices.

Begin filling each calamari by opening the white cylinder meat and fill each calamari 3/4 full with the stuffing. After filling the calamari insert a tomato chunk to close off calamari and    set each one on top of the potato slices, side by side. Distribute any remaining stuffing around the line calamari.

Layered Stuffed Calamari

Add olives and capers around the calamari. Layer onion rings and tomato slices on top of calamari. Drizzle olive oil over entire dish. Distribute water evenly over the food. Cover dish with tinfoil and place pan into the center of the oven, allow to bake for 15 minutes. Uncover dish and turn temperature to broil and broil for 5 minutes. When the potatoes are fork tender the Stuffed Calamari is ready to serve and eat.

Place a Green Salad onto plates, drizzle olive oil and spray half a lemon on salad. Lastly, serve the Stuffed Calamari onto the salad. BUON APPETITO!

By: Kimberly Crocker-Scardicchio