Looking for a new healthy menu and recipes for your Holiday dinner? Look no further than 2 mouth-watering recipes by Amy Riolo, award-winning chef and author. She has written many cookbooks and we are featuring two recipes from her Italian cookbook as a delicious alternative to the usual Holiday fare. Read on for an easy, healthy menu and recipes for the Holidays.
Amy has generously given me permission to share these two easy, healthy recipes with you and has agreed to give away a copy of her cookbook to 3 of our blog readers. See below for recipes and details about how to win a cookbook:
Recipes for:
• Tuscan Seafood Stew
• Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta
Tuscan Seafood Stew
Serves: 8 | Serving Size: Approximately 1 cup
Prep Time: 15 minutes | Cooking Time: 1 hour
• 1/4 cup extra virgin olive oil
• 1 tablespoon minced parsley
• 1 tablespoon minced fresh sage leaves
• 1/2 teaspoon crushed red chile flakes
• 5 cloves garlic, minced
• 12 ounces calamari, cleaned and cut in to 1-inch pieces
• 12 ounces baby octopus, cleaned and cut into 1-inch pieces, if desired
• 1 tablespoon unsalted tomato puree
• 1 cup dry white wine
• 2 cups chopped fresh tomatoes, juice reserved
• 1/4 teaspoon freshly ground black pepper
• 1 cup Homemade Seafood Stock (page 288) or water
• 1 (1-pound) monkfish fillet, cut into 2-inch pieces
• 1 (1-pound) mullet or other white fish fillet, cut into 2-inch pieces
• 12 ounces large shell-on shrimp
• 12 ounces mussels, scrubbed and debearded
Calories 350
Total Fat 12g | Saturated Fat 2.3g | Trans Fat 0.0g
Cholesterol 240mg
Sodium 340mg
Potassium 1110mg
Total Carbohydrate 8 g | Dietary Fat 1g | Sugars 2g
Protein 47g
Phosphorus 610mg
1. Heat oil in 6-quart saucepan over medium heat. Add parsley, sage, chile flakes, and minced garlic, and cook until fragrant, about 1 minute. Add calamari and octopus and cook, stirring occasionally, until seafood is opaque, about 4 minutes. Add tomato paste, stir well, and cook until paste has darkened slightly, about 1 minute. Add wine and cook, stirring often, until the liquid has evaporated, about 20 minutes.
2. Add tomatoes along with their juice, season with pepper, and cook, stirring occasionally, until seafood is tender, about 10 minutes. Stir in stock, cover, and simmer for 10 minutes.
3. Add monkfish and cook, covered, until fish is just firm, about 5 minutes. Add mullet and shrimp to the pot, and scatter mussels over top. Cook, covered, without stirring (so as not to break up the seafood), until the mullet is just cooked through and the mussels have just opened, about 10 minutes.
4. Ladle stew into bowl and serve.
Ricotta, Grilled Eggplant, and Fresh Mint Bruschetta
Serves: 4 | Serving Size: 1 slice bread, 2 tablespoons ricotta, and approximately 1/3 cup eggplant
Prep Time: 5 minutes | Cooking Time: 10 minutes
• 2 baby eggplants (1/2 pound total), ends trimmed and cut lengthwise into 4×1/4-inch slices
• 2 tablespoons good-quality extra virgin olive oil (preferably Calabrian; see Where to Buy Guide), divided
• 1/8 teaspoon unrefined sea salt, divided
• 4 (1/2-inch) slices ciabatta or other light crusty, country bread
• 1/2 cup ricotta cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh mint
Calories 150
Calories from Fat 90
Total Fat 10g | Saturated Fat 2.6g | Trans Fat 0.0g
Cholesterol 10mg
Sodium 170mg
Potassium 225mg
Total Carbohydrate 11g | Dietary Fat 3g | Sugars 2g
Protein 5g
Phosphorus 85mg
1. Preheat broiler to high or grill to medium-high.
2. Lightly brush the eggplant slices with 1 tablespoon olive oil and set on a baking sheet. When the grill is ready, use tongs to place slices directly on the grill and cook each side until grill marks appear and the slices are nicely browned, 3-4 minutes per side. Or, if broiling, place baking sheet directly under broiler, and broil each side until golden, 1-2 minutes per side.
3. Remove baking sheet from oven or, if grilling, use tongs to transfer eggplant back to the baking sheet, and sprinkle with about half the salt. When slices are cool enough to handle, cut into 1/4-inch cubes, place in a bowl, and set aside.
4. When ready to serve (do not prepare these ahead of time or the bread will get soggy), grill the bread on both sides until grill marks appear, or place under the broiler until golden brown. Slather each piece evenly with 2 tablespoons ricotta. Sprinkle with remaining salt and the pepper. Top with the chopped eggplant. Drizzle with remaining 1 tablespoon olive oil and garnish with mint. Serve immediately.
You don’t have to be diabetic to enjoy these delicious and easy, healthy recipes from, The Italian Diabetes Cookbook by Amy Riolo. Just this weekend I made the Cream of Chestnut Soup from her cookbook and it was fabulous!
Cookbook Giveaway:
Win a copy of The Italian Diabetes Cookbook by Amy Riolo. Amy has generously agreed to give a copy of her cookbook to 3 lucky persons reading this blog post. To enter giveaway: Send an email by December 24th with your name and address to kay@sweetlifewellness.com with subject line: Giveaway. Winners names will be drawn on January 2nd, 2020.
More about Chef Amy Riolo
Amy Riolo
Award-Winning, Best-Selling Author, Chef, Television Personality, Cuisine and Culture Expert, Columnist, Mediterranean Diet Advocate
Blog: www.amyriolo.blogspot.com
Website: www.amyriolo.com
Click here to purchase one of Amy’s amazing cookbooks.
Be sure to enter today and have a chance to win a cookbook of delicious and easy healthy recipes, the Italian way! To enter giveaway: Send an email by December 24th with your name and address to kay@sweetlifewellness.com with subject line: Giveaway. Winners names will be drawn and announced on January 2nd, 2020.
Happy Holidays!
To your Joy and Health,
Kay Loughrey, MPH, RDN, LDN
International Speaker, Breakthrough Coach, Nutritionist-Dietitian