Google + RSS Feed

‘Vegetarian Entrees’ Category

  1. Unbroken Circle

    0

    August 1, 2016 by admin

    I’ve been away.  From you, my loyal readers, from my home in New Jersey and from my country, America.  I’ve been away from just about everything and everyone that I know and feel comfortable with.  I found no familiar places or reference points where I’ve been.

    I’ve just returned from Benaco, Tanzania in East Africa.

    Our interest in a charitable organization called The Village Angels of Tanzania brought me and my husband Sergio, to Benaco.  We are staunch supporters of this charity that seeks to address the most basic needs of 66 abandoned elderly poor of the region and 16 local unskilled, unemployed youth.

    keep reading »


  2. 2015: The Year of the Cauliflower

    0

    February 16, 2015 by Johanna Burani

    Franca's Quinoa Cakes

    Some culinary experts and nutrition watchers are predicting a “coming out” of sorts in 2015 for the underrated cauliflower. This cruciferous cousin to broccoli has been in the hands of cooks since the 4th century B.C. So why has it been given the nod now? Perhaps because of its versatility: it can be baked, boiled, mashed, fried, or pureed, or perhaps because of its friendliness to other flavors. Also, it’s nutrient-dense (Vitamin C, folic acid, potassium, Vitamin B6, copper) while carrying few calories of its own.

    I was talking about food with my good Italian friend, Franca, over a coffee in her Parisian apartment a few weeks ago. We shared our cauliflower recipes. keep reading »


  3. I’m Back!

    0

    January 21, 2014 by Johanna Burani

    Polenta with Buckwheat and Mushrooms

    I know. I’ve been gone for nearly six months. Well, not really “gone” – just away from my computer and my website. I had shoulder surgery during the summer. For a while, I couldn’t drive, see my patients, or use my computer. And I couldn’t cook. I couldn’t even open up the refrigerator door! Doctor’s orders.

    I’m one of those people who needs both of her arms and hands to function well. So, now that I have full use again of my repaired arm, I’ve succeeded in catching up with professional and other responsibilities that had been put on hold.  That means I’m back to share with my virtual friends some of my wholesome, home cooked, low glycemic Italian dishes.

    Today it is snowing in New Jersey and the temperature outside is 22 degrees Fahrenheit.  What better day to cook up some steaming polenta? Here’s a recipe for you.

    keep reading »


  4. Low GI Recipe: Sergio’s Eggs “al Tegamino”

    0

    May 10, 2013 by Johanna Burani

    Uova al Tegamino

    My husband, Sergio, grew up in post-World War II war-torn northern Italy.  Food was not plentiful but fresh eggs were always available for consumption, though not in excess.  His family, like most other families in the neighborhood, owned 1 or 2 hens that they could always rely on for an evening’s meal.  Sergio ate this at least once a week back then.  He loves to make this recipe – for the good taste and for the good memories.

    keep reading »


  5. Low GI Recipe: Beet Greens Frittelle

    0

    September 1, 2012 by Johanna Burani

    Low GI Recipe Beet Greens Frittelle

    Italians love to use every part of every vegetable plant they can.  This recipe   incorporates the slightly bitter-tasting leaves of the rootbeet in a simple, quick and wholesome vegetable side dish or entree.  “Frittelle” translates as “fritters” but there’s nothing deep fried here! keep reading »


  6. Low GI Recipe: Grandma’s Stuffed Artichokes

    0

    March 8, 2011 by Johanna Burani

    Low GI Recipe: Grandma's Stuffed Artichokes

    Artichokes, especially from Sicily, start appearing in green grocer markets all over Italy by early spring.  Their hearty green leaves and full bodied shapes invite shoppers to bring them home for the day’s lunch or dinner menu.  They can be fried, boiled, cut up into a pasta sauce or added to a fritatta.  My Sicilian grandmother always lightly stuffed them.  Artichoke stuffing could include cold cuts, fresh or aged cheese, anchiovies and eggs.  My grandmother’s recipe was very plain and simple – and scrumptious.  Here it is. keep reading »


Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

Subscribe

Enter your address to be notified of new posts and free recipes by e-mail.

Join 1,923 other subscribers

Search this blog

Archives

Photo Credits


Food Photography by:

© Sergio Burani
All Rights Reserved

Click here to visit his site: