l’ arte d’ arrangiarsi – The art of making something out of nothing

This past weekend I saw the movie Eat, Pray, Love. I read the book and loved it, and I was happy to see the movie was an accurate representation. The trip I couldn’t wait to see brought to life was her portion of time in Italy.

I have never been to Italy, but there is no doubt in my mind I will make it there one day. They have a passion for life; that I want to experience and live. Until the opportunity comes I am going to take a lesson from them and begin making art out of nothing.

In Italy food is not attached to thoughts of low-fat or low- carb and whether it’s frozen or fresh, so why do I? Why can’t I simply enjoy food for what it is? I  know the feeling of allowing myself to enjoy a piece of cake, or freeing myself from worrying about what diet I will be on next. It is a feeling of happiness, but I only let it last for so long before guilt replaces it. An Italian would never feel guilty for taking second helpings, and why should they?

I already allow myself to feel guilty for so much. Like most of us do I turn to food to ease my feelings of guilt and as a result only feel more guilt. It’s a terrible cycle and I don’t have to do this.

I don’t have to over eat or put on twenty pounds to lose this guilt, I simply have to focus on food as an opportunity to nourish my mind, body and spirit. If I allow myself to enjoy a meal without feeling awful a minute later, I won’t feel the same cravings to do it every day.

So what does making art out of nothing mean to me? It means looking at every meal as more than something to eat, but as an opportunity to try new flavors, create memories and connect with the cultures and people that surround us.

One of my favorite Italian dishes is gnocchi. It is a perfect example of making art out of nothing. Topped off with a pour of olive oil, lemon, garlic, a few veggies, it's comfort on a plate. It’s the kind of meal you can’t help but pair with a crusty piece of bread and a tall glass of wine. Now that’s a reason to celebrate.

For dessert my art comes from experimentation. Adding a bit of extract to a frosting can make a world of difference. Even turning a frosting pink rather than leaving it white can cheer up a cookie or cupcake. My belief is that when it comes to baking or cooking it’s not about who can make the best rosette out of frosting, but who can bring the most passion to a dish. Even if it’s just the addition of one ingredient, that is where true art lies for me.

Gnocchi with spinach and lemon
1 pkg. of store bought gnocchi ( or homemade would be even better)
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup onion, chopped
3 cups of spinach
Juice of 1/2 lemon
1 Tbsp. lemon zest
1 cup of shredded parmesan cheese

Bring water to a boil and cook gnocchi according to package directions. It will cook very quickly. They are done when they begin to float to the top.  Drain and set aside.

In a large skillet heat the olive oil and garlic over medium-low heat. Add the onion and saute for 1 minute.  Add the spinach (it will cook down), lemon juice and zest. Cook until spinach is just wilted.

Toss with the gnocchi and add salt, pepper and parmesan cheese.

Serve and enjoy with crusty bread or a side salad.

Note: The picture above has chicken that I included from dinner the night before. The addition of chicken or shrimp would be delicous in this recipe.


Raspberry  Frosting
(Pictured on cookie above)
Recipe adapted from A Homemade Life by Molly Wizenberg

8 ounces cream cheese, at room temperature
6 Tbsp. butter, at room temperature
3 cups powdered sugar, sifted
1 1/2 tsp. Raspberry extract
Red Food Coloring

Directions:

Combine the cream cheese and butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed until smooth.

Add the powdered sugar gradually, scraping down the sides as needed.

Add the raspberry extract and a few drops of food coloring. Beat until smooth.

Use on your favorite sugar cookie or for cupcakes.

Healthy Ice Cream: Yes, you read that correctly

I can rarely end a night without a little something sweet. One of my absolute favorite sweet treats is ice cream. One of the main reasons I love it is for the creamy, smooth texture. However, I don’t love the high amount of calories and fat that comes along for the ride. My search was on for a healthy ice cream, but it sounds impossible right? Let’s just say nothing is impossible and if you enjoy the flavor of bananas- YOU MUST KEEP READING.

In the June issue of Cooking Light, they did a small feature on different ways to make treats with a banana. They all sounded pretty good, but the one that immediately caught my attention was for quick and easy banana ice cream. It didn’t call for an ice cream machine, just a plan banana, a blender or food processor and any additional flavors of you’re choosing. It seemed too good to be true and I had to find out for myself.

I had my doubts that this would taste anything like the texture of ice cream, but I was willing to go along with it. All you had to do was place peeled ripe bananas in the freezer. Once they are frozen you simply add them to your blender or food processor. It’s really that simple.

This is where the fun begins; you can add any additional flavors you like. I chose to add some peanut butter and a tiny amount of agave. I added the peanut butter once the bananas began to get creamy, but were not completely unfrozen.

After extra flavors are added, you continue to pulse until the bananas are completely smooth and creamy. What results is the texture of soft- serve ice cream. At this point you are probably saying how come I did not know about this creation sooner, because that was my exact thought after the first bite.

I am sooooooo anxious to try this with Nutella, because I can only imagine how heavenly that will be. You could also include it in an ice cream sundae with toppings (caramel would be delicious) and whipped cream. I know that takes away from the health benefits, but at least the ice cream is nutritious.

Enjoy and please share your own creations with me if you make this delicious treat.

Summer is not over yet....

Back to school supplies have hit the stores and fall fashions are in the windows. As August quickly flies by I can’t help but wonder where the summer went. It feels like just yesterday I was grilling out for Memorial Day and now Labor Day is just around the corner. While retailers may be trying to get my mind on fall, I am still focused on the fresh food of summer.


A few weeks back I went to a local farmers market in my neighborhood. I hope to be organized enough one day to buy a bulk of that fresh food at once; however I have learned I would rather buy small amounts than see it go bad in my fridge (a terrible feeling for any foodie).

When I went to the farmers market I didn’t know exactly what I wanted to make, so I allowed the market itself to provide my inspiration. I was sold upon seeing the heirloom tomatoes and included a cute baby eggplant to go with it. What I would make with that I didn’t know at the time, but the one thing I knew was that I wanted to keep the flavors simple.

This summer more than usual, I have been obsessed with making toasted open face sandwiches. They are extremely simple to make and can be done with just about any ingredients on hand. What I love about this dish is that I find it to be in between making a pizza and a sandwich. The bread resembles a crust ready to be filled with toppings, but at the same time the perfect individual portions brings a level of joy that only a sandwich can deliver. It’s truly the best of both worlds. When I came home with the eggplant and tomatoes, it didn’t take long for me to figure out what to make.

A tomato, mozzarella and basil sandwich is a classic summer dish, but I decided to put a new spin on it with the addition of the eggplant. What resulted was a fresh balance of flavors that truly tasted like summer on a plate. The eggplant provided a thicker and heartier texture to the dish, without taking away from the sweetness of the tomato. I had no idea such a simple addition would add so much, but isn’t that what experimenting in the kitchen is all about?

It would be a lie if I said I wasn’t excited for the flavors of fall to come into season. It’s truly one of my favorite times of year as pumpkin, cinnamon and apples fill the air. Yet, during the 90 degree days of August my mind will still be on that tomato, basil, mozzarella and eggplant.

Open- Faced Mozzarella, Eggplant and Tomato Sandwiches
(Note: I tend to free hand the ratio of olive oil and balsamic vinegar, below is an estimate you may do it to your own taste)

Ingredients:
1 loaf of your favorite crusty bread (Ciabatta, Italian, French baguette), cuti into 6 slices
1 small eggplant, cut into 1/2 inch slices
3 Heirloom tomatoes ( or any tomatoes you have on hand), sliced thin
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
6 slices of fresh mozzarella
Fresh basil leaves

Directions:
Preheat oven to 350 degrees.
Slice bread into 6 slices and place on cookie sheet.
Combine the sliced eggplant, tomatoes, garlic, olive oil and balsamic vinegar. Allow to sit for 5- 10 minutes. Add salt and pepper.
Place an equal amount of tomatoes and eggplant on the sliced bread. Top with fresh mozzarella.  Place in oven and bake 10- 15 minutes, or until cheese is melted.  Top with basil and serve.