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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"We may find in the long run that tinned food is a deadlier weapon than the machine-gun."
-George Orwell, Author

The refrigerator light goes on...

This is a light and delicious salad that is perfect to go with a bowl of soup on a chilly day.

Mozzarella

This is one of the cheeses the Italians call pasta filata – cheeses that have been scalded and kneaded prior to ageing. Ricotta and provolone are also pasta filata cheeses. Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.

The most familiar mozzarella to Americans is the low-moisture version. This was created to cater not just the American palate, but also to satisfy the transportation and storage issues of manufacturers. It is a moist cheese when compared to others traditionally eaten in the U.S. but has a rubbery quality. It does, however, melt exceptionally well, making it ideally suited for pizza.

With Americans now using the best quality ingredients, a wide variety of high-moisture mozzarellas are available. Much is imported, but many artisan cheese makers are producing amazing products. Much of what is produced, both inside and outside of Italy, is made with cow's milk and is usually made with skim or low-fat milk.

High moisture mozzarella is often called “fresh” mozzarella. It is soft, with a sublime taste. Look for a cheese that has a soft creamy texture, while at the same time a taste that evokes fresh milk.

1 ounce mozzarella = 72 calories, 4.5g fat, 3g sat fat, 1g mono fat, 7g protein, 0g carbohydrates, 132mg sodium, 16mg cholesterol


 

Tomato and Endive Salad



Servings = 2 | Serving size =about 2 cups

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well for about 24 hours in the refrigerator.

1 Tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp coarse ground mustard
1 tsp maple syrup
1/8 tsp salt
fresh ground black pepper (to taste)
2 ounces Belgian endive (thinly sliced crosswise)
8 ounces grape tomatoes (halved)
2 ounces fresh mozzarella (cut into fine dice)
6 large leaves fresh basil (chiffonade)

Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together.

Add the endive, tomatoes, mozzarella and basil and toss together. Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 2

.

Amount Per Serving

Calories 168 Calories from Fat 107
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 4g 14%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 18mg 14%
Sodium 361mg 14%
Total Carbohydrates 7g 2%
    Dietary Fiber 2g 8%
    Sugars 4g  
Protein 8g  
Vitamin A 44% Vitamin C 30%
Calcium 23% Iron 1%
Vitamin K 109 mcg Potassium 414 mg
Magnesium 29 mg