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Authors: Giada De Laurentiis

Giada's Feel Good Food (11 page)

BOOK: Giada's Feel Good Food
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Frittata with Tuna and Tomatoes

frittata with tuna and
tomatoes
When I was growing up, we used to have frittata for dinner often because it is fast and easy to make, and we'd snack on leftovers after coming home from school the next day. It's good anytime, really, and makes a great make-ahead lunch to take to work, either with a small green salad or sandwiched between two slices of bread. Canned tuna adds needed flavor and olive oil makes it rich and smooth; both add a meaty savoriness to the frittata.
serves 4
6 large eggs, at room temperature
¼ cup whole milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon anchovy paste
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 (5-ounce) cans tuna packed in olive oil, such as Flott, drained and flaked into ½-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 plum tomatoes, seeded and chopped
Position an oven rack in the center of the oven and preheat the oven to 400ºF.
In a large bowl, whisk together the eggs, milk, parsley, anchovy paste, salt, and pepper. Fold in the tuna.
In an ovenproof, 10-inch nonstick skillet, heat the oil and butter over medium-high heat. Add the egg mixture and cook, without stirring, for 5 minutes. Scatter the tomatoes on top and continue to cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes longer.
Put the skillet in the oven and bake until the center is set, 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
Cut the frittata into wedges and serve hot or at room temperature. The frittata will keep for 3 to 4 days in a covered container in the refrigerator.
per serving:
Calories 297; Protein 25g; Carbohydrates 3g; Dietary Fiber 1g; Sugar 3g; Total Fat 19g; Saturated Fat 6g; Sodium 695mg

Kale and Mushroom Wrap

kale
and mushroom wrap
I love vegetables but some days I just can't eat another salad for lunch! Here is a great way to get your veggies and make them interesting. When you throw warm kale and mushrooms into a wrap with a little goat cheese, they melt the cheese a bit. Cranberries add a little unexpected chewy sweetness. This is easy to pack for lunch on the go.
serves 4
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 ounces mushrooms, such as cremini, button, or stemmed shiitake, sliced (4 cups)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (8-ounce) bunch kale, stemmed and coarsely chopped
¼ cup vegetable broth
⅓ cup unsweetened dried cranberries
2 ounces goat cheese, crumbled (¼ cup), at room temperature
4 (10-inch) high-fiber multigrain wraps
In a large skillet, heat the oil over medium-high heat. Add the shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 8 minutes. Add the broth and cranberries. Bring to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
Remove the pan from the heat and stir in the goat cheese. Divide the filling among the wraps. Fold the bottom of each wrap up and roll in the sides, like a burrito, and cut in half. Serve hot.
per serving:
Calories 392; Protein 18g; Carbohydrates 51g; Dietary Fiber 17g; Sugar 3g; Total Fat 20g; Saturated Fat 6g; Sodium 535mg

Nonna's Artichokes

nonna's artichokes
Artichokes are often served like this as a light lunch in Italy, especially if you know you're going out that night for a big meal. My grandmother was a huge lover of artichokes and stuffed them many different ways; for us kids, she would use leftover risotto and serve them to us at lunchtime. I like to make these on the weekend, stuffing them with mushrooms, tomatoes, olives, capers, and Parmesan. No matter the filling, artichokes always remind me of my grandmother.
serves 6
Vegetable oil cooking spray
3 medium artichokes
1 large lemon, halved
4 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
3 tablespoons anchovy paste
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces mushrooms, such as cremini, button, or stemmed shiitake, sliced (2 cups)
3 tomatoes, cored and chopped
½ cup medium black olives, pitted and coarsely chopped
1 tablespoon capers, drained and rinsed
2 tablespoons freshly grated Parmesan cheese
2 tablespoons plain dry bread crumbs
Spray a 9 × 13-inch glass baking dish with vegetable oil spray.
Bring a large stockpot of salted water to a boil over high heat.
Cut the tops off of the artichokes and trim the stems. Halve the artichokes lengthwise and rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon halves, too. Add the artichoke halves, cover, and cook until just tender, 20 minutes. Drain in a colander, stem side up, to allow any excess water to drain from the leaves. When the artichokes are cool enough to handle, use a small spoon to scoop out and discard the fuzzy chokes.
In a large nonstick skillet, heat 3 tablespoons of the oil over medium heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth.
Return the pan with the anchovy oil to the heat and put the artichokes, cut side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, another 6 minutes. Put the artichokes, cut side up, in the prepared baking dish and season with the salt and pepper. Reserve the pan juices.
Preheat the broiler.
Return the pan to the heat and add the mushrooms, tomatoes, olives, and capers. Cook, stirring frequently, until the mushrooms are soft, about 7 minutes. Spoon the mushroom mixture into the artichokes, about ⅓ cup in each artichoke.
In a small bowl, mix together the cheese and bread crumbs and sprinkle 1 teaspoon over each artichoke. Drizzle with the remaining 1 tablespoon of olive oil.
Broil the artichokes until golden brown, 2 to 3 minutes. Serve hot.
per serving:
Calories 184; Protein 5g; Carbohydrates 15g; Dietary Fiber 5g; Sugar 4g; Total Fat 12g; Saturated Fat 2g; Sodium 530mg
I was taught at a very young age, by my mom and grandma
Nonna, always to take care of my skin. When I started wearing makeup as a teenager, I learned to always make sure to remove it all at the end of the day. It sounds simple, but is the most important thing to remember at the end of a long day. My nighttime beauty routine is one that has been learned and passed down for generations: Floss and brush teeth, remove makeup and exfoliate face, and apply face cream and eye cream. Another part of my ritual is a warm cup of chamomile and mint tea after dinner to clean off the day and get ready for the next, a fresh start!
My skin tends to get dry, due to frequent travel and good old-fashioned genetics, so I prefer water-based facial products. I try to avoid anything with alcohol in it as it tends to be a little harsh on already
dehydrated skin. Instead, I look for plumping, collagen-based creams for my face. Another very important ingredient for happy skin is sunscreen. Can't say it enough! I always wear at least 30 SPF on my face, neck, and décolletage. I exfoliate those same areas nightly with a homemade paste of three tablespoons white rice flour mixed with two tablespoons olive oil (almond or grapeseed oil will work just as well, too). I apply it with a soft makeup brush, let it sit for five minutes, and then gently scrub in a circular motion with my fingertips. I rinse with warm water but always follow with a cold splash to seal up the pores. If you have oily skin, you can substitute water or, even better, aloe gel for the oil, changing the ratio to one part flour and two parts liquid. For a more masklike consistency, add an extra tablespoon of rice flour to the mixture. I always apply my face and eye lotions after the scrub. Todd thinks I am nuts for all my little lotion bottles, but my skin loves it! I try to get a proper facial every six weeks to help clean away the old layers of skin and keep the new skin fresh.
Once every three months, my aunt Raffy, my sister, and I all head to the same Korean spa for a head-to-toe scrub, a tradition my aunt started. It is an inexpensive indulgence that we look forward to as much for the time we get to spend together as for the actual pampering. We get scrubbed, then rubbed (complete with oils to condition our hair and scalps), and have facials with fresh cucumbers. It's a combination of the treatments and the girl time, but by the time we are finished, we are utterly rejuvenated, as if every toxin has left our bodies, and our skin positively glows.
BOOK: Giada's Feel Good Food
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