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Posts Tagged ‘ricotta’

  1. Soup for Breakfast?

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    January 29, 2016 by admin

    Blueberry-Breakfast-Soup.jpg

    When my husband was a little boy, his mother made him “pappa gialla” on cold, wintry mornings.  The northwestern region of Italy where he grew up was notorious for a bitter dampness that penetrated down to one’s bones.  His mother’s semi-soupy concoction of milk, flour, sugar, eggs and Marsala wine was her antidote to the intense cold outdoors.

    One nutrition trend that is emerging for 2016 is breakfast soups (aka smoothie bowls).  Served in a bowl or in a to-go container, this combination of your personal choices of fruit, dairy, protein, nuts and grains gives you all the powerhouse nutrients of a juiced breakfast PLUS the fiber that doesn’t get tossed.

    I think this can be a wonderful start to any day.  I’ve put together some of my favorite ingredients for a wintry breakfast soup, and, in deference to my mother-in-law, even added a touch of Marsala.  This is an out-of-the-box kind of breakfast.  Maybe it’s for you! keep reading »


  2. Low GI Recipe: Cheese-filled Leek Cannelloni

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    November 10, 2011 by Johanna Burani

    Low GI Recipe: Cheese-filled Leak Cannelloni

    This is my friend Vanda’s recipe.  She was served this unusual “primo piatto” at a restaurant in the mountains well above her village in northern Italy.  She replicated it perfectly (she says) at home and has shared it with me.  And now I’m sharing it with you.  Buon appetito! keep reading »


  3. Low GI Recipe: Broccoli Rabe Tricolore

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    September 30, 2011 by Johanna Burani

    Low GI Recipe: Broccolirabe Tricolore

    “Tricolore” is how the Italians refer to their national flag.  It has “three colors:” green white and red.  And those are the colors you will see looking at you from this dish.  Broccoli rabe is more popular in the States than it is in northern Italy so when I find it and make it for my friends in Friuli, they devour it!  And don’t be fooled: the simplicity of this recipe belies its full-bodied taste. keep reading »


  4. Low GI Recipe: Cannoli Cream Dip

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    November 15, 2010 by Johanna Burani

    Low GI Recipe: Cannoli Cream Dip

    This is a healthful twist to the much-loved Sicilian dessert that surfaces on southern Italian holiday tables especially at this time of year.  It will be part of my Christmas menu this year.  For a truly exquisite treat for your palate look for the freshest ricotta and the best quality dark chocolate you can find.  And definitely opt for the orange flower water if you can find it. keep reading »


  5. Low GI Recipe: Fortified Scrambled Eggs

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    January 1, 2010 by Johanna Burani

    Low GI Recipe: Fortified Scrambled Eggs

    Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!

     

    keep reading »


  6. Low GI Recipe: Vanda’s Baked Frittata

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    June 10, 2009 by Johanna Burani

    Low GI Recipe: Vanda's Baked Frittata

    Vanda is my good friend and a fabulous cook. She lives in Friuli, northern Italy, in a small town very close to mine. She espouses to the freshest ingredients in her cooking. Her dishes are simple, wholesome and usually picked directly from her vegetable garden. This recipe is a great example of her delicious home cooking. 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.

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