Savory Lemon Infused Chicken or Fish

   Clean lemon taste that entices your senses from the presentation, to smell, to taste. Simply by utilizing the lemon leaves  from a lemon tree or layer pan  and top chicken with lemon slices .  This recipe can be used for chicken, rabbit, fish, shrimp or calamari.

Layer pan: Lemon Slices, chicken, more lemon slices! DELICIOUS!

Combine in a bowl:

  • 1 cup of bread crumbs,
  • 2 minced garlic cloves,
  • 1 tsp salt,
  • 1 Tbsp parsly leaves.

Place chicken breasts and turn generously in bread crumb mix.

INFUSED LEMON SLICES

3 lemons sliced and set aside.
1 lemon halved and juiced
1/3 oil for frying
1 Tbsp butter
1/4 cup oil for cooking
1/2 cup water

In a skillet on medium heat, warm 1/3 cup oil and 1 Tbsp butter for 3 minutes.  Carefully, place chicken fillet into oil and allow to brown 2-3 minutes on each side.  In a separate pan, add 1/4 cup oil,  create a bed of layered lemon slices. Place chicken fillets on top of lemon slices. Layer chicken with lemon slices. Add 1/2 cup water and the juice of one lemon. Cover, and on low-heat allow the chicken to cook for 20 minutes.  Serve with chopped parsley sprinkled on top for presentation.

Lemon leafs infuse flavor into poultry, fish, meat

IF USING LEMON LEAVES:  3 lemon leaves per fillet or chicken wing.

Align lemon leaves and overlap 3 lemon leaves per fillet or chicken wing placing the chicken breast into the center.  Begin to wrap chicken.  (FYI fold or crumble leaves and then straighten them again before laying product onto leaves.  This will assist with the infusion of flavor.)

Layer food of choice for infusion of lemony taste from lemon leaf.

Wrap each chicken breast inside lemon leaves, making packages, and tied in the center with cooking twine about 18 inches long (45 cm).  Place each wrapped chicken into an oven safe pan with olive oil drizzled into the pan and drizzled over the lemon leaves. Put into the oven and bake at 375F or 170 C for 30 minutes.  For chicken wings bake at 400F or 180 C for 30 minutes. Beautiful presentation! Place each lemon leaf wrapped chicken onto a plate. Serve with tossed salad or couscous.

Bolognese

Original meat sauce from Bologna can be served on any pasta of choice served with Parmesan Cheese!

Can be used in Lasagna!

Original Recipe from Bologna, Italy

2 Carrot’s diced
2 Celery stalks diced
1 Onion diced
1/4 cup Olive Oil
1 pound ground meat
1/2 cup red wine (optional)
2 28 ounces tomato sauce (unseasoned)
1/2 cup milk
1 cup water
1 1/2 tsp salt

In a separate large pan combine vegetables, meat and oil and cook over medium heat for 5 minutes, using a wooden spoon to break to pieces the

Sofritto! The base for Bolognese and Lasagna Recipes

ground beef and to combine with vegetables. Add wine and cover for 5 minutes. Reduce heat to Medium low, add sauce, milk, water and salt, cover with pan lid slightly tilted for vapor to escape. Allow to simmer for 20-30 minutes. Add basil leaves allow to cook another 10 minutes. Remove from heat.

 

Serve with favorite pasta and top with Parmesan Cheese!

Consider using this recipe in Lasagna recipes. Add 1 extra 28 oz (700 ml) of sauce for a count of 3 + 1 cup of water!

Lasagna Recipes in Eat Know How

Lasagna & Meatballs   http://eatknowhow.com/2011/03/05/lasagna-with-meatballs/

Southern Italian Lasagna  http://eatknowhow.com/2010/03/17/southern-italian-or-tuscan-lasagna/

Simple Lasagna (meatless) http://eatknowhow.com/2010/11/03/simple-lasagna/

Vegetarian Lasagna (meatless)   http://eatknowhow.com/2011/03/05/vegetarian-lasagna/

Italian Cream

A delicious dessert to be served at any time of the year! May be served with your favorite fruit on the side.

2 egg yolks
1 egg
1/2 cup sugar
1/3 cup flour
1 liter milk (4 cups milk)

In a large sauce pan, combine all eggs yolks and the egg, beat together.  In a frying pan add sugar and flour, combine with a wooden spoon. Add in beaten eggs  to frying pan, combine all ingredients. Turn the stove on medium low and continue to turn ingredients. Add in 1/4 cup milk and stir, add in another 1/4 milk stir well, add in 1/2 cup milk, stir well, add in remaining milk stirring well.  Constantly turning mixture, DO NOT LEAVE THE CREAM UNATTENDED, otherwise it will clump or burn. Turn cream with the wooden spoon covering th whole pan for about 20 minutes. When a small air bubble’s plops in the middle the cream is done. Remove the pan from the heat, carefully pour into a mixing bowl. With a plastic wrap, cover cream by laying the plastic wrap directly onto the cream, this will avoid a skin to form. Place into the refrigerator and allow to cool for 2 hours before serving.

Foods to Reduce Bloating & Promote Diet

Fruits, Vegetables and Grains may be temporarily interfering with your weight-loss.

Making life changes to promote better health is a big step to an individual’s success. Excitement and encouragement build as the pounds are coming off, a reflection of looking thinner in the mirror and energy levels that  improve.

But a few weeks later, after making the full switch over to more “weight-loss friendly foods”, the stomach may appear larger. Stomach Bloat!  Underlying causes are numerous and include: low stomach acid, low digestive enzymes, stress, food intolerance, poor gut motility and gut dysbiosis.  The first step that most Doctors and Dietitians will advice are dietary changes.

Your meals may include more  fiber than before  and the body may not have adjusted to it yet.  The result being stomach distention and you’re left with a bloated, puffy feeling in your lower abdomen.

Eat more of these listed Foods to Reduce bloating/gas/distention:

Eat Asparagus

Asparagus a great, low-calorie side-dish for your meals, it also works well to stop the bloat.  There are certain compounds in the vegetable that promote the growth of certain bacteria in the intestines, which will then serve to increase the movement of food through the colon. Asparagus is versatile in food preparation:  eaten raw, grilled, or boiled and seasoned.

 

Try Papaya served with Salmon.

While you might commonly reach for an apple when on a diet, a better fruit to consider is papaya. Loaded with plenty of antioxidants and low in calories as well, it has a digestive enzyme called papain in it, which aids with the digestion and breakdown of protein by the body. While Salmon, high in omega-3’s promotes HDL cholesterol and reduces inflammation in the body.

Add Other Low Fiber Fruits:  Grapes, Kiwi, Plums Nectarines, Cherries.  Peel skin from other fruits before eating in order to reduce bloating.

Drink Water with Mint Leaves and Lemon Slices.  Also Tea’s.

Another great way to put a stop to the bloated feeling is to drink water with peppermint leaves and lemon slices.
Lemon Water . Lemons contain malic acid, a common ingredient used in over the counter “upset stomach” medication, which reduces the negative effects  that contribute to gas and bacteria.
Tea’s: Peppermint, Ginger, Fennel tea’s all  have a soothing effect on the stomach.

Include more: Celery, Fennel, Carrots, Various  types of Squash

Most diets will contain celery and carrots  since they are a low cal option.  Also try  Fennel;  served as raw slices, or steamed with olive oil and 1/2 tsp of minced garlic.  Squash seasoned with ginger, in which both contribute to reduction of bloating.  Even a small amount can really help to flush out the system and remove unwanted water weight.

Research from the Mayo Clinic suggests……….. 

Avoid foods that affect you most.   Foods high in Sugar and Carbonated Drinks are common offenders. However, “healthy food” may also not work with your bio-chemistry and may have to be reduced in your dietary intake: Beans, Peas, Lentils, Cabbage, Onions, Broccoli, Cauliflower, Bananas, Oranges, Raisins, Whole-Wheat Bread, Salads.  If dairy products are a problem, try low-lactose or lactose-free varieties.

  • Eat fewer fatty foods.

Fat slows digestion, giving food more time to ferment.

  • Temporarily cut back on high-fiber foods.

Fiber aids digestion, but many high-fiber foods are also great gas producers (apples, pears, peaches).  After a break, slowly add them back into your daily consumption and PEEL the skin before eating the fruit. You may also add products such as Beano to high-fiber foods to help reduce the amount of gas they produce.

  • Eat slowly Try to make meals relaxed occasions. Eating when you’re stressed or on the run can interfere with digestion.
  • Get moving.  It may help to take a short walk after eating. It’s been found that a  brisk 10 minute walk before a meal and after a meal will assist in digestion.
  • Try an over-the-counter remedy. If needed, talk to your Doctor about using products such as Lactaid or Dairy Ease, which can help digest lactose. Products containing simethicone can break up the bubbles in gas.

Once every three days try one of these tips and document your results.  Become more informed about your body, so that you can better communicate with your Doctor, or Dietitian.  By doing so you can avoid uneccessary tests and narrow down the problem that needs to be targeted and be more comfortable with your body.

Kimberly Crocker

References

http://www.mayoclinic.com/health/gas-and-gas-pains/DG00014/NSECTIONGROUP=2

http://www.thefooddoctor.com/Bloating-Ahealth_fdw_bloat/

Cure Gas Pains, Stomach Ache. Drink Lemon Water

3 Easy Steps Each Day to a Healthy You

Eggplant Parmigiana

Eggplant presented with fresh basil leaves.

Many styles of Eggplant Parmigiana have been made and written about, but the original recipe still stands tried and proven. This is a dish that you just have to go with and enjoy, don’t count calories or you can miss the moment of sheer enjoyment as your palate will dance with delight. Buon Appetito!

Preheat oven to 400F or 180 C.  Serves 12 persons.

SAUCE

  • 1 medium onion
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 28 oz or 2 720 grams Tomato Sauce ( De Cecco or Fratelli)
  • 1 tsp salt
  • 1/4 cup milk
  • 8 Basil leaves (a few extra for presentation)

Delicious Tomato Basil Sauce for the Eggplant Parmigiana

In a medium size pan, sauté onion in olive oil for 5 minutes on medium low. Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.) Allow to simmer for 20 minutes. Add basil leaves to sauce at end of simmering time.

INGREDIENTS FOR EGGPLANT

  • 1 liter of vegetable oil
  • 1 Eggplant(2 if small) peeled and sliced into 1/3 inch round slices.
  • 1 Tbsp Salt
  • 1 cup Flour
  • 2 eggs (raw) beaten
  • 1/2 cup milk
  • 2 cups mozzarella
  • 1/2 cup parmesan cheese

    After dredging the eggplant slices from four to egg batter (two times), add to hot oil to fry until golden brown.

(Some stores may sell eggplant slices already grilled and may be used instead.) Otherwise, wash,  peel and slice eggplant. Lightly salt all slices and set aside in colander for about 1 hour to allow for bitter water to come out from eggplant. Pat dry eggplant slices with paper towel.
Heat oil in a frying pan oven medium heat for 4 minutes.
Beat raw eggs. Add milk and continue to beat mixture until combined.
Take a slice of eggplant and dredge into flour then dip into the egg mixture, back again into flour and one last time into egg mixture. Place dipped and dredged eggplant into hot oil. Fry until both sides are golden. Remove from hot oil once golden and place onto a paper towel to absorb excess oil. Continue to follow same procedure for all eggplant slices.

Alternate sauce, fried eggplant and mozzarella until the pan is 3/4 full.

ASSEMBLE
In a large baking pan ladle the pre made tomato sauce into pan, enough to cover the bottom of the pan. Organize 6-8 slices of fried eggplant into bottom of pan. Ladle sauce again into baking pan so that the eggplant are lightly covered in sauce. Layer with mozzarella and 2 tablespoon`s of parmesan cheese. Continue to follow assembling order until all eggplant has been used.

Place into a preheated oven of 400 F allow to bake for 30 minutes. Take out of the oven and allow to set for 30 minutes before eating.

Serve after allowing the eggplant to rest for at least 30 minutes. Extra delicious the day after!