Mediterranean Diet Healthy Balanced Realistic Meal Ideas | Homemade Ravioli | Summer Recipes ???? ???? ???? ????
Ciao and welcome to my channel where I share all things Mediterranean Lifestyle!
In this video, I am sharing what I ate in a week post-vacation, trying to clean out my freezer and pantry and make fun summer recipes great as meal prep ideas! This video is filled with lots of easy realistic balanced quick and easy healthy meal and snack ideas and Mediterranean Diet recipes!
I hope you enjoy this video, please leave a comment below with anything you want to see, questions you'd like me to answer, etc. Thank you so much for watching and I hope you create a zestful week ♡
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tags
⋒ #MediterraneanDiet #WhatIEatinaDay #WhatIEatInAWeek
recipes
⋒ Strawberry Protein Bars
⋒ Strawberry White Chocolate Pistachio Cookies
⋒ Lemon Cream Black Raspberry Olive Oil Muffins
⋒ Zesty Saffron Sumac Compound Butter
timestamps
0:00 → intro
0:11 → summer pesto chicken salad
1:22 → lemon cream black raspberry olive oil muffins
2:42 → saffron sumac seafood dish
9:40 → almond strawberry protein bars
10:50 → zest saffron sumac fish
11:59 → strawberry white chocolate pistachio cookies
14:21 → current snack obsession
16:53 → grocery haul
19:39 → pistachio tiramisu
21:49 → homemade ravioli
26:37 → bday dinner & puppy
28:09 → chit chat ????????
Pala Casino Dining: Sautéed Swordfish at The Oak Room
We're dining at The Oak Room tonight to try their Special: Sautéed Swordfish in a Citrus Beurre Blanc with Fingerling Potatoes, Brussels Sprouts, Carrots & Cherry Tomatoes! #PalaCasino
The Truth About ITALIAN SEASONING | How Italians Actually Use Herbs & Spices
You'll never find a product called Italian Seasoning in Italy, and for good reason! These blends of herbs and spices mix a ton of different ingredients together and ruin any real, Italian flavor your food might have.
Less is more when it comes to seasoning, so today Eva is sharing some tips and tricks for using herbs and spices like an Italian. Stay tuned to learn when NOT to use basil, and other handy guidelines for Italian flavor!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel. It helps a lot!
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ITALIAN SWORDFISH STEAK RECIPE -
EGGS IN PURGATORY ITALIA SHAKSHOUKA RECIPE -
We've since found some Calabrian oregano on Amazon! You can try it yourself here (affiliate):
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00:00 What Is Italian Seasoning?
01:31 How Italians Use Salt & Pepper
04:52 How Italians Use Peperoncino
06:53 How Italians Use Garlic
08:11 How Italians Use Parsley
10:05 How Italians Use Sage
12:10 How Italians Use Rosemary & Thyme
13:38 How Italians Use Marjoram
15:27 How Italians Use Oregano
17:42 How Italians Use Basil
20:22 How to Season Your Food Like an Italian
26:14 Pasta Grammarian in Action!
#italianseasoning #italianfood #recipe
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PAUL'S SODIUM ANALYSIS
Eva says the normal serving is 80g of dry pasta. What happens when we cook it? Well, there are three things that can happen:
1) We can take the pasta out of the water about two or three minutes early and put it into the sauce to do the final cooking and to cream it – mantecatura it – all together. When I do that, the pasta comes out of the pot at about 205g. (Note that I don't drain the pasta in a colander. I just scoop it out, and it's still quite wet when it goes into the sauce.) That means the 80g of dry pasta has absorbed 125g of salty water. With pasta water that is 1% salt by weight, the pasta has absorbed about 1.25g of salt. But each bit of the salt is made up, remember, of one atom of sodium and one atom of chlorine. The atomic weight of sodium is about 23 atomic mass units (amu), and the atomic weight of chlorine is about 35.5 amu, so by weight there is a lot more chlorine than sodium in your salt. For every gram of salt in your pasta, there is just under 0.4g, or about 390 milligrams (mg), of sodium. That means your serving of pasta will have about 488mg of sodium before it goes into the sauce. Compared to a lot of other stuff you can eat, that's pretty low. If you finish your pasta in a tomato sauce made from canned tomatoes, you'd add about 140mg of salt per serving from the tomatoes. So except for any other salt you add, your finished serving of pasta with tomato sauce will have about 608mg of sodium.
2) We can cook the pasta al dente, as we would for a pesto, for example. When I do that, the pasta comes out of the pot at about 235g. This means al dente pasta has picked up 155g of salty water, 604mg of which is sodium. So other than any salt added to the pesto, a serving of al dente pasta with pesto will have around 600mg of sodium.
3) We can overcook the pasta into a disgusting slop pile (that is, we can make a mappazzone). When I wasted some perfectly good pasta to test this, it came out of the pot at 264g. The 80g of dry pasta absorbed 184g of salty water, of which a whopping 718mg was sodium. If you add this slop to a sauce made with canned tomatoes you end up with 858mg of sodium total per serving. So properly prepared pasta will have a bit over 600mg of sodium per serving. If you overcook your pasta this figure goes up to perhaps 860mg of sodium per serving or even higher.
Compare this to a serving of
Chef Boy-ar-dee mini ravioli: 1,000mg of sodium
Nalley's chili: 1,130mg of sodium
A cup of milk: 125mg of sodium
An English muffin: 250mg
The normal baker's percentage for salt in bread
dough is about 2%, or about 780mg of sodium
per 100g of dough, or about 3.2 ounces of baked
bread.
We have to conclude that home cooked dry pasta has a LOT less sodium in it than almost any prepared food that you'll find.
Tasty Crab Ravioli the Jacques Pépin Way | KQED
Jacques Pépin prepares a light and tasty menu starting with pea soup from scratch. Either fresh or frozen peas are fine to use, just make sure the fresh peas aren't too old. Jacques recommends serving this soup cold. For the main course, Jacques makes a flavorful crab ravioli with red pepper sauce and chive garnish. He pairs this with a batch of sauteed spinach with nutmeg on the side. An apricot and basil dessert rounds out the menu.
In This Episode:
00:00: How to make pea soup
4:49 Homemade ravioli with crab recipe
12:42 Sauteed spinach with nutmeg recipe
19:42 Apricot and basil dessert recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 324, 1994. crab ravioli
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #ravioli #peasoup #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.