Romancing with Food
Nothing says I love you more than dim lights, candles, shrimp-veggie alfredo lasagna, and white chocolate raspberry cheesecake. Every human bieng on this planet experiences both good and bad days. A good way to show someone just how much they are loved and cared for is by cooking for them. It can be breakfast to assure they have a good start , or a romantic dinner. Food provides an unstoppable comfort and sort of satisfaction .
Eating healthy is key to living a happy and mentally sound life. It is okay to indulge every now and then on fried foods that we just can't resist (fried oreos). Or go out of our way for that special cupcake shop or ice cream store, as long as the majority of the time we are following a healthy diet along with exercise. (I am one to talk as I am eating a piece of vanilla bean cake for breakfast)
I like to focus on what I like to call my "Prevention Powerpack". I try and incorporate five different colored foods a day into my meals. That means fruits and veggies such as bell peppers (red, orange, yellow, green), beets, radishes, tomatoes, (more reds), eggplant (purple), spinach, broccoli, arugula (greens) and most important, sweet potatoes. All of these help to keep cancers and heart disease away. Bananas (yellow) and flaxseed (dark brown) are good for memory. Eating at least six times a day helps speed up metabolism. Sweet Potatoes have shown a superior ability to raise our blood levels of vitamin A and C and Beta Carotene. They have important antioxidant and anti-inflammoratory properties. Last but not least, I always include high protein meats such as chicken, salmon, crab, scallops, shrimp, and beef.
I like to focus on what I like to call my "Prevention Powerpack". I try and incorporate five different colored foods a day into my meals. That means fruits and veggies such as bell peppers (red, orange, yellow, green), beets, radishes, tomatoes, (more reds), eggplant (purple), spinach, broccoli, arugula (greens) and most important, sweet potatoes. All of these help to keep cancers and heart disease away. Bananas (yellow) and flaxseed (dark brown) are good for memory. Eating at least six times a day helps speed up metabolism. Sweet Potatoes have shown a superior ability to raise our blood levels of vitamin A and C and Beta Carotene. They have important antioxidant and anti-inflammoratory properties. Last but not least, I always include high protein meats such as chicken, salmon, crab, scallops, shrimp, and beef.
Taking pride in the knowledge of the foods you consume, and figuring out how to utilize the foods in order to benefit from the nutrients lead to healthy, gourmet cooking. It might not be a perfectly well balanced meal everytime. We still have to enjoy our love for foods in order to stay happy and healthy.
Cooking, for me, is very theraputic. A nice homemade meal is a strong way I show my love and appreciation. I spend a long time at the farmers markets and grocery stores selecting the perfect cut of meat, the freshest and sweetest smelling fruits and the most colorful and vibrant looking vegetables and greens. All the add-ons are carefully selected as well. I search for the best kinds of salad dressings (when I do not feel like making my own), bacon, breads, butter, eggs, rice, and cereal.
A lot of my recipies are Five Star Recipes and gathered online. I like to make something new eveytime I cook so I am always shopping (for recipes and food that is). I search through appetizers, side dishes, entrees and desserts. I browse from page to page, site to site gathering ideas and altering recipes to my own tastes.
On a good evening I will have some sort of appetizer to snack on while I am preparing the main course. One of my favorite appetizers is a Roasted Tomato "Caprese Salad". I buy a pound and half to two pounds of plum tomatoes. A log of fresh mozzeralla from "Parisi", an Italian Eatery. Fresh basil and garlic. Balsalmic vinegar, if you prefer a vinegarette it is just as good, if not better. I then...
preheat the oven to 275 degrees
place whole tomatoes on a baking sheet
"slow roast" the tomatoes for 2 hours
slice the mozzeralla
remove the tomatoes from the oven, slice in half and remove seeds
slice the rest of the tomato
layer the tomato and mozzeralla (not to a tower)
sprinkle with sea salt and cracked pepper, minced garlic, and sugar
drizzle with balsalmic vinegar and olive oil
sprinkle with fresh sliced basil
Serve as is or on top of toast points and enjoy!
Cooking, for me, is very theraputic. A nice homemade meal is a strong way I show my love and appreciation. I spend a long time at the farmers markets and grocery stores selecting the perfect cut of meat, the freshest and sweetest smelling fruits and the most colorful and vibrant looking vegetables and greens. All the add-ons are carefully selected as well. I search for the best kinds of salad dressings (when I do not feel like making my own), bacon, breads, butter, eggs, rice, and cereal.
A lot of my recipies are Five Star Recipes and gathered online. I like to make something new eveytime I cook so I am always shopping (for recipes and food that is). I search through appetizers, side dishes, entrees and desserts. I browse from page to page, site to site gathering ideas and altering recipes to my own tastes.
On a good evening I will have some sort of appetizer to snack on while I am preparing the main course. One of my favorite appetizers is a Roasted Tomato "Caprese Salad". I buy a pound and half to two pounds of plum tomatoes. A log of fresh mozzeralla from "Parisi", an Italian Eatery. Fresh basil and garlic. Balsalmic vinegar, if you prefer a vinegarette it is just as good, if not better. I then...
preheat the oven to 275 degrees
place whole tomatoes on a baking sheet
"slow roast" the tomatoes for 2 hours
slice the mozzeralla
remove the tomatoes from the oven, slice in half and remove seeds
slice the rest of the tomato
layer the tomato and mozzeralla (not to a tower)
sprinkle with sea salt and cracked pepper, minced garlic, and sugar
drizzle with balsalmic vinegar and olive oil
sprinkle with fresh sliced basil
Serve as is or on top of toast points and enjoy!
One of the entrees I love to prepare is an italian dish. This is a hit everytime. My boyfriend absolutely loves this dish and asks for it again and again. It is my version of a seafood lasagna. I add portobello mushrooms, garlic, spinach and roasted reds. It is served along side a heaping pile of yellow summer squash and zucchini steamed to perfection!
The number one dessert that people can not get enough of is the White Chocolate Raspberry
Cheesecake. I create this dish with love and care and even drizzle a heart into the batter with the fruit reduction. It is a true symbol of my love and affection for anyone who lets this melt in their mouth. I love to make people smile with just one touch to the taste buds. So if you are feeling blue or better yet "red", make this lovely dessert and put a smile on your's and everyone's face around you. Espescially the one you love most! From me to you... White Chocolate Raspberry Cheescake!
1 cup chocolate cookie crumbs (I crush oreos)
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package of frozen raspberries. Fresh raspberries as well
2 tablespoons white sugar
2 teaspoons corn starch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages of cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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