FOODESSA

Foodessa FALL favorites

2019-09-24T18:00:00.001-04:00

Shorter days and cooler moments reach for heart and tummy warming recipes.
Colors abound with textures grasping our attention to cook for gatherings.

During the last weeks, an unexpected life project has kept me busy working on my digestive health.
Although super challenging to say the least, I've come to appreciate much more how food affects us.

After many years of not truly understanding why my digestive workings were causing me unease…
I've hunkered down to get to the bottom of the how and why of IBS.
I know…not too appealing is it?
As you can imagine, this is not what I was planning on sharing after my last post.
However, after much reflection, I felt it was time to let it out.

The unfortunate news is that most of my recipes have to be overhauled in order for me to heal with time.
It has brought new meaning to what healthful menu planning is for digestive sufferers.
So many restrictions…I still can't grasp the full complexity of it.
I can only hope that the gut heals completely as I re-introduce some of the foods I love.

For now, I've decided to continue highlighting older and...
improved recipes while I continue on this quest.

Maybe one day, I'll be able to start another blog with my new found culinary journey.
For the near future, I hope you enjoy some of these shared Autumn loved recipes.

******** SAVOURY *******

SQUASH sweet Potato Cognac POTAGE

Borscht style BEET potato carrot soup

SQUASH Goat CHEESE Tarragon BISCOTTI

clever Stuffed CABBAGE roll CUPS

SQUASH rustic pull apart BREAD buns

Stuffed red Pumpkin Peppers

Squash Cheese GNUDI

pink No-Knead BEET bread loaf

swanky SCALLOPS on SQUASH web for HALLOWEEN

ONION based FRENCH style SOUP gratin

Feta Fig Squash stuffed PORK roll

No-Knead - Beet Sour Cream Bread buns

******** SWEETS *******

Chocolate Ricotta Squash muffins

Squash Snickerdoodle shell cookies

APPLE cranberry SAMBUCA maple cake

CHOCOLATE Almond FUDGE

APPLE almond GF cake ... Italian APPLE butter cake

banana coffee DATE nut spice muffins

AUTUMN inspired COOKIE jar {3 recipes}

APPLE spice caramelized Goat CHEESE pie

Chocolate CRANBERRY Cointreau cake

Squash-Spice-Nut-Chocolate-Cranberry cookie

CHOCOLATE nut BEET cookie - No Egg

Flavourful wishes and all the very best to all my readers.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Go HERE for more SWEET creations.

Rum CARAMEL mousse WALNUT frozen pie

2019-07-18T18:00:00.000-04:00

Rum caramel mousse filling is supported by a light, no-bake cereal crust.
Luscious butter Rum caramel sauce cascades while crowned by roasted walnuts.

Throughout my childhood, I so looked forward to Summer for the obvious reasons.
As an adult, not much has changed except for the appreciation that comes with...
the feeling of self-imposed and well deserved freedom to let go of the reins a little.

I've been aiming for somewhat lazy days going forward.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

Like the butterfly, I feel lighter and less stressed somehow.
The usual burdens of responsibility and self-imposed judgement…
somewhat feel less important -- or at least, I've been convincing myself that it is so.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

What also lightens up are what I call decadent frozen delights without the heavier guilt.
This pie is truly special in that it impresses beyond its flavour profile.
It actually is so much less caloric than you would imagine.
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.

I made the Rum caramel sauce ahead of time and therefore…
only needed to compose the rest of the pie much later.
If you would like to speed up the process, use a quality, store-bought caramel sauce.
A high end dark Rum added to it will go a long way to succeeding the finishing touch.
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)

Rum Butter Caramel Mousse Walnut
frozen pie

serves 8

PRINTER version

INGREDIENTS:

(American measures)

Rum Butter Caramel sauce: (made ahead of time)
. 1/4 cup unsalted butter
. 1 cup dark Brown sugar, loose pack
. 3/4 cup evaporated 2% milk, room temperature
. 1/8 tsp. sea salt
. 2 Tbsps. dark Rum
PIE CRUST:
. 1-1/4 cups Cornflake (or cookie) crumbs
. 2 Tbsps. unsalted butter, melted
. 1 Tbsp. Caramel sauce
CARAMEL MOUSSE FILLING:
. 1-1/4 cups evaporated 2% milk
. 3 xLarge eggs, separated
. 2 Tbsps. granulated sugar
. 1/2 cup Caramel sauce
. 1 Tbsp. dark Rum
Garnish:
. 1/2 cup lightly roasted Walnuts
. the remaining caramel sauce

PREPARATION:

Rum Butter Caramel Sauce: (made ahead of time)

1. In a small-medium saucepan, melt the butter on MEDIUM heat. Add in the brown sugar. Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved.

2. Slowly add in and whisk the evaporated milk into the sugar mix. Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking.

3. Remove the pot from the heat and add in the salt and Rum. Let it cool about 30 minutes while stirring once and a while. Pour into a medium glass jar and cool before adding it into the refrigerator. When needed, take out 15 minutes beforehand.
....

. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.
Prepare a lightly oiled 9 inch deep pie plate. Set aside.

. CRUST:

4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce. Transfer the mix onto the lightly oiled pie plate. With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides. Set aside.

. FILLING:

5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume. Set this whipped milk back into the freezer.

6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.

7. Beat the egg whites until soft peaks. Continue beating while adding in the sugar and stiffer peaks have been achieved. Afterwards, beat in the egg yolks on LOW speed. Then, beat in the caramel sauce and Rum.

8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing.

9. Pour the combined mix into the prepared crust. Then, place it into the freezer without covering for about 1 hour. Afterwards, once the pie has somewhat solidified, cover it with plastic wrap. The pie can be ready in as little as 3 hours time. Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces.

10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.

As so many of you, I can't believe how fast Summertime moments are fleeing.

I will practice what I preach and keep the appreciation momentum going.

I will take in precious Summer breezes as well as the rain storms…
all great moments to contemplate life.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

light PASTA dish pleasures

2019-06-25T18:00:00.000-04:00

Transform caloric Italian pasta favourites with a flair for impressing.
Dishes re-invented within the realm of healthier choices without sacrificing taste.

'Eating and Living Like the World's Healthiest People' is highlighted throughout…
the writings of Dan Buettner, author of 'The Blue Zones Solution'.

I had the chance to read this book years ago and had felt an immediate connection to…
what the author experienced during his extensive travels and interviews.
Of course, his adventure in Sardinia, Italy reached my heart as well as my tummy strings.

Hubby and I were fortunate to have ventured in this part of the Europe.
Along our culinary escapade, we devoured their succulent, unforgettable pasta dishes.
So memorable...we still speak of them with watery eyes.

North-Western coast of Sardinia, Italy

Since then, although I've considered my pasta dishes having been given a healthy execution…
I have, since then made bigger efforts to improve on some of my favourites.

Without an inkling of regret and judging from every satisfied mouthful…
here are a few of my transformed healthier recipes.

pasta 'alla GIGI' style

serves 4 main meals

Printer version

INGREDIENTS:
(American measures)

. 1 Tbsp. unsalted butter
. 1 Tbsp. e.v.Olive oil
. 1 thick bacon slice, finely diced
. 1 cup cooked ham, diced small
. 2-1/2 cups cremini Mushrooms, finely sliced
. 2 small garlic cloves, crushed
. 2 Tbsps. tomato paste
. 1/4 cup fortified Sherry wine
. 1 heaping cup frozen peas (optional)
. 1/4 cup beef broth
. 1 cup evaporated 2% milk
. sea salt (optional-to taste only)
…
. about 1 lb. (450-500g) dry 'Short' pasta

garnish:
fresh, chopped parsley and freshly grated Parmesan cheese

PREPARATION:

1. During the sauce making, prepare a salted pot of water to soon cook the pasta at the very 'al dente' stage

Sauce:

2. In a very large saucepan, heat the oil and butter on MEDIUM-HIGH heat. Sauté the bacon and then followed by the ham. Cook for a few minutes until lightly browned. LOWER the heat and remove the bacon and ham with a slotted spoon into a small bowl. Set aside.

3. Increase the heat again to MEDIUM-HIGH heat and add the mushrooms. Cook them until the liquid has dried out and they have lightly browned. Again LOWER the heat and remove the mushrooms with a slotted spoon on top of the bacon. Set aside.

4. Increase the heat again to MEDIUM heat and add the garlic and toss a few times. Then, mash in the tomato paste. Cook for about 1 minute.

5. Add back in the bacon, ham and mushrooms. De-glaze with the Sherry wine.

6. Add the (optional) peas and toss. Add the beef broth, followed by the milk and cook a few minutes on LOW-MEDIUM heat. Last, add the salt (to taste only).

...Meanwhile, the pasta should have been cooking to a very 'al dente' stage.

7. Add the pasta to the sauce and coat throughout. Cook for about 2 minutes or until desired texture is achieved.

8. Garnish with (optional) parsley and a generous grating of Parmesan cheese.

***

Pasta Miss ALFREDO with no cream

PARSLEY sun-dried TOMATO PESTO on PASTA

***

North-Western coast of Sardinia, Italy

Yogurt Herb sauce Pasta
with Julienne Carrot and Zucchini

serves 2 persons

Printer version

INGREDIENTS:
(American measures)

Sauce base:
. 1/2 cup plain 'Greek-style' yogurt
. 2 Tbsps. 'pesto style' herb paste
. 2 Tbsps. e.v. Olive oil
. 1/2 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/4 tsp. each dried herbs: basil, marjoram
. 20 black olives of choice, pitted, halved

Note: vegetables below are julienned or spiralized with appropriate peeler. Core was not used:

. 2 medium zucchini

. 1 medium carrot
…
Boiling water pot:
. 1 tsp. sea salt
. 4 slices of sun-dried tomato, thinly sliced
. 1/2 lb. (250g) dry Linguini pasta

. garnish: fresh herbs and Parmesan cheese, grated

PREPARATION:
Sauce base:

1. Place ALL ingredients (except vegetables) to combine in a large bowl. Set aside.

Boiling water pot:

2. Prepare a large pot of boiling water. Add the sun-dried tomato slices and sea salt.

3. Add the pasta and cook for about 5-7 minutes or up to the 'al dente' stage. Close the heat and mix in the prepared vegetables for one minute.

4. RESERVE 1/4 cup of the pasta water. Strain the pasta and vegetables. Then, immediately add the hot pasta onto the sauce base. Pour the reserved water and cover. Wait 5 minutes before tossing the pasta to combine.

5. Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.

***

CAULIFLOWER mushroom Farfalle PASTA

LEMON black Olive Parmesan Parsley pasta

***

Just as this book has impacted the reflection of my culinary choices…
I truly hope that I will have played a small part in impacting how to…
enjoy a lighter version of more caloric pasta dishes.

Here's to being healthier and happier during the process of making better choices.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.