Archive for category Recipes

Keeping Ms. HalfEmpty Full: Gazpacho

In this third (and long-awaited) installment of my “Keeping Ms. HalfEmpty Full” series, I present you with an easy recipe for gazpacho inspired by a lovely woman from Valladolid, Spain. I met Señora ‘Spacho during our 30/40 World Tour back in 2011 at VaughanTown.

Mr. HalfFull & Señora 'Spacho shopping for fruit in El Barco de Ávila

Mr. HalfFull & Señora ‘Spacho shopping for fruit in El Barco de Ávila

Señora ‘Spacho was extremely passionate about gazpacho, urging me to delve into the history of this Andalusian liquid salad. She explained how Spaniards have been eating variations of bread and olive oil soup for centuries before tomatoes were introduced to Spain! She raved about a deliciously creamy gazpacho recipe (without bread) she makes for her family to enjoy daily all summer long.

Señora 'Spacho and Ms. HalfEmpty during a One-on-One Session @ VaughanTown.  Como se dice "teach my husband how to make this delicious soup?"

Señora ‘Spacho and Ms. HalfEmpty during a One-on-One Session @ VaughanTown. Como se dice, “Teach my husband how to make this delicious soup?”

I made time to sit down and capture her personal recipe. Let me preface this recipe by saying that she strongly urged me to use both Spanish EVOO and Spanish cucumbers whenever possible!

Señora ‘Spacho also stressed that easily making gazpacho requires an extremely expensive Thermomix blender because it’s so powerful that you don’t have to sieve out any vegetable skin or seeds. Sadly, I didn’t even attempt to make her recipe until we bought an expensive (yet more reasonably pricedVitamix blender three years later. We hemmed and hawed about the price of this appliance before finally buying it, but it’s a game changer!

Ms. HalfEmpty loves my version of Señora ‘Spacho’s gazpacho. She even tried to make it herself once…

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Keeping Ms. HalfEmpty Full: Lean Meatballs

Meatball

A great meatball doesn’t crumble when you slice into it with a fork…delizioso!

In this second installment of my “Keeping Ms. HalfEmpty Full” series, I present you with an easy recipe loosely based on my Italian grandmother’s meatballs, as further clarified by my “meatballer” little sister.  This version has an improved nutritional profile for today’s carnivorous HalfEmpty wife.  Buon Apetito!

Half Full Mug

 

Lean Meatballs

From the kitchen café of Mr. HalfFull

Oven temp: 350°
Cook time: 30-45 min (ovens vary, ensure meatballs are brown)

Ingredients:

  • 1.25 lbs extra lean (95% or more) fresh Ground Sirloin —  this is usually the smallest package found at grocery stores
  • 6 slices of soft 100% Whole Wheat Bread, grated into bread crumbs
  • 1/2 cup of Parmesan Cheese
  • 1/4 cup Skim Milk just enough to keep mixture moist
  • 2 Eggs, beaten
  • 1 cup chopped Parsley (fresh) — since fresh parsley comes in bushels, chop it all and freeze extra for later
  • Garlic (fresh minced or powder, to taste)
  • Sea Salt & fresh ground Pepper (to taste)
  • Oregano & Basil (dried, to taste)
  • Crushed Red Pepper if you like to kick things up a bit

Directions:

  • Preheat oven to 350°
  • Combine all ingredients in a large bowl until mixture is consistent (not dry)
  • Hand roll meatballs gently to avoid packing them too densely

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  • Place meatballs on rack in a pan and bake until brown

Ms. HalfEmpty loves these meatballs because in addition to tasting delizioso, they allow her to control her protein portions.  When this Italian soul food is paired with a small portion of fresh whole wheat pasta and leafy greens tossed in a vinaigrette, she easily gets her proper ratio of vegetables, carbohydrates, and protein.

I enjoy the almost Zen-like ritual of creating a batch of meatballs on a leisurely Sunday with football on TV in the background.  [Aside from Ms. HalfEmpty:  cooking made Mr. HalfFull somewhat useful on football Sundays.  I don’t know if NFL Sundays will continue this fall, but I know he’ll still make meatballs and I may not be a football widow…win/win!]

Meatballs in sauce

Meatballs need to simmer in sauce

Once baked, I can put a few in a small pot of “basic tomato gravy” (a possible future “Keeping Ms. HalfEmpty Full” recipe) to simmer all day, and then freeze the remainder.  A great meatball (even the lean ones) should be tender and moist with absorbed tomato sauce, ensuring a light texture that doesn’t crumble when sliced with a fork.

Freeze Meatballs

Freeze meatballs so Ms. HalfEmpty can sustain herself when I’m away…happy wife, happy life!

One of my favorite ways to utilize leftovers is to fill a panini with thinly sliced meatballs, provolone cheese, sun-dried tomato pesto, and arugula.  Likewise, if you have pizza dough on hand, lean meatball slices are a perfect topping!

Finally, it’s important to consider Lemony Snicket‘s words of wisdom:  “Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”

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Keeping Ms. HalfEmpty Full: Healthy Zucchini Pie

Zucchini Pie Slice

Healthy Zucchini Pie slice -- delicious!

I’m pretty sure our wedding vows include my promise to be Ms. HalfEmpty’s personal chef.  When we first started dating, she lived nearby and would walk over for home-cooked meals in what she called my café.  Now that I think about it, it’s unclear if she was ever formally invited!  Regardless, since then I’ve perfected a few tried and true recipes she loves, and it seems like a fun idea to share them with her readers.  In this first post of my “Keeping Ms. HalfEmpty Full” series, I present you with a recipe loosely based on my Armenian grandmother’s Zucchini Pie, with a bit of nutritional improvement inspired by Ms. HalfEmpty’s healthier eating style.  Bon Appétit!

Half Full Mug

 

Healthy Zucchini Pie

From the kitchen café of Mr. HalfFull

Oven temp: 350°
Cook time: 45 min – 1 hr (ovens vary, use tooth pick test to make sure pie is fully baked)
Ingredients

Simple ingredients make preparation easy

Ingredients:

  • 3 small Zucchini, diced
  • 1 large Sweet Yellow Onion, chopped
  • 1 large Red Pepper, diced
  • 1 cup of Feta Cheese
  • 1 cup of Parmesan Cheese
  • 1/4 cup Canola Oil
  • 1 cup Heart Smart Bisquick
  • 4 Eggs, beaten
  • 3 tbsp Parsley (fresh or dried)
  • Garlic (fresh minced or powder, to taste)
  • Sea Salt & fresh ground Pepper (to taste)
  • Butter (for greasing 9″ glass pie plate)

Directions:

  • Preheat oven to 350°
  • Combine all ingredients in a large bowl until zucchini is coated
  • Lightly grease a 9” glass pie plate with real butter (Ms. Butter would approve)
  • Spoon bowlful of ingredients into pie plate, and bake until golden
Finished Pie

A golden Healthy Zucchini Pie hot out of the oven

Besides the simplicity of my grandmother’s recipe, what I really love is the versatility.  You can serve a slice of Healthy Zucchini Pie in the morning with a fresh-brewed cup of coffee, at lunch with leafy greens tossed in a vinaigrette, or even at the dinner table as the hearty side to a bowl of fire-roasted tomato bisque.  Ms. HalfEmpty is particular about getting her proper ratio of vegetables, carbohydrates, and protein at each meal, and one slice of Healthy Zucchini Pie does the trick.

I have been known to kick things up a notch on occasion (Emeril Lagasse would approve), and over time I have used this Healthy Zucchini Pie recipe as the canvas for using up any left over sundries in our fridge, such as sun dried tomato pesto, shredded Mexican cheeses, or even the remnants of a salsa jar after a leisurely Sunday watching football on TV.

And don’t get me started on how good bacon tastes when sprinkled into this (suddenly not so) Healthy Zucchini Pie recipe.  But as Oscar Wilde said: “Everything in moderation, including moderation.”

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