Sicilian Girl

Tweet The only fricasee dish I can recall was with chicken in a wonderful lemon-y butter sauce. I only have mushrooms tonight so I thought I’d try and recreate that fricasse senza (without) the chicken. Mushrooms are fat-free, cholesterol-free and low in calories, yet they are nutrient rich in B-Vitamins (Riboflavin, Niacin, Pantothenic Acid). They [...]

Tweet   Capers are a small but distinctive ingredient in Sicilian cooking. The caper bush grows wild on the Italian Islands of Salina (Aeolian Islands, north of Sicily) and Pantelleria (Strait of Sicily in the Mediterranean Sea and summer home of Giorgio Armani). It is native to the Mediterranean and some parts of Asia. The [...]

Tweet This is a classic Sicilian vegetable dish. It can be prepared with spinach, chard, mustard greens (or any other leafy greens). Nutritious and delicious this recipe literally takes only minutes to prepare. The currants (or raisins) add just the right amount of sweetness, provide generous amounts of potassium and are full of antioxidants. Pine nuts [...]

Tweet This recipe started out as zucchini and ricotta fritters. Well, I have to tell you, it was more like fritter failure because the almond flour I used in the batter just didn’t work. But the flavor was there, so I foraged through the refrigerator to see what I could come up with. Abstaining from [...]

Tweet   I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in it’s raw form. It’s like it’s not even the same vegetable, I don’t care how much dip you swirl it through. But when it’s cooked, [...]

Tweet The quintessential Italian vegetable soup! I have never made a casual  pot of  my Minestrone. What do I mean by that? It’s simple really, each time I prepare this signature recipe, I do so with intention and purpose. This particular pot simmering on the stove today is more than mere vegetables and broth. It [...]

Tweet     I think it’s safe to say, I have never ever thrown away a piece of bread … ever. Why would I, when there is always a use for even the last crusty chunk. I use it for stuffing, breadcrumbs and of course soups. This recipe takes full advantage of any bread you [...]

Tweet   Southern Italians use eggplants in a variety of dishes, from Sicilian caponata to eggplant parmesan. My favorite being the simplest … breaded and fried. (I can make an entire meal out of eggplant prepared this way). However, it can also be enjoyed in soups. If you like this purple vegetable, try this quick [...]

Tweet   Lentils are low in fat, high in protein and fiber and have the advantage of cooking quickly. And unlike beans you don’t have to soak them. These legumes are a common ingredient found in Italian cooking and are very economical. This one-pot wonder is deliciously nutritious and could not be any easier to [...]

Tweet   It is believed by some that this Sicilian antipasto originated with the local fisherman. Their caponata alla marinara made with seafood kept well because of the vinegar which acted as a preservative. Caponata is easy to prepare and keeps for at least a week (it’s always gone by then but I think it [...]