Category Archives: Sides

Eat more than just these.

Probiotics for optimal health

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3-5 pounds of the human body is living bacteria which can work for or against you! Ali Miller, registered dietitian and natural foods consultant with Naturally Nourished, is here to teach us how to balance our gut bacterial and show us a technique to promote optimal digestion.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

What are probiotics?

Probiotic = “for life” a live microbial food ingredient that is beneficial to health having direct and indirect effects on physiology.

What do they do and how do they thrive?

Microbes present in the GI tract have the potential to act in a favorable, deleterious, or neutral manner depending on the ratio of good to bad bacteria

If the beneficial bacteria dominate, we are in a state of symbiosis

If the harmful bacteria dominate, we are in a state of dysbiosis

Symptoms of dysbiosis: gas, bloating, diarrhea, constipation, intestinal toxicity, impaired nutrient absorption

Fueling the Body’s Natural Defense with Probiotics

  • 80% of immune function is directly related to intestinal health
  • Decrease inflammation and can treat inflammatory conditions
    • Gastroenteritis, Inflammatory bowel, IBS, H-pylori, colorectal cancer, Ulcerative Colitis, Crohn’s
  • Aid in digestion and absorption increases bioavailability of nutrients
  • Natural Antibiotics
  • Anti-carcinogenic/Cancer fighting

Examples of probiotics: yogurt, keifer, fermented vegetables, kombucha, miso, saurkraut, cultured foods

What are Prebiotics and what do they do?

  • Nondigestible foods (fiber) that stimulate the growth and activity of beneficial microorganisms (probiotics) in the colon
  • Increase absorption of calcium and magnesium
  • Lower cholesterol levels

Examples of prebiotics include asparagus, sunchokes, onions, garlic, leeks, bananas, jicama, chicory root.

Food as medicine with Naturally Nourished RD www.naturallynourishedRD.com

Ali Miller, RD, LD

Fermentation of vegetables with the jar method allows anaerobic organisms to thrive. These organisms eat the carbohydrate sugars in the vegetable, giving off lactic acid as a byproduct preserving the food and providing probiotic lactobacillus organisms. The brine alters the pH which creates an environment that discourages the spoilage bacteria while allowing the probiotic organisms to thrive.

One important secret to making delicious yet medicinal cultured vegetables is to use local freshly harvested, organic, well-cleaned vegetables. Using the method below you can After washing the veggies, spin them dry. Clean equipment is essential. Scald everything you use in very hot water.

Naturally Nourished RD Simple Sauerkraut

  • 3 heads green cabbage, shredded in a food processor
  • 2 carrots, large, shredded in a food processor
  • 6 cloves garlic, peeled and chopped

Brine

  • 1.5 sea salt Tbsp in 2 cups of water
  • 2-3 whole cabbage leaves

Combine all vegetables in a large bowl or jar. Blend sea salt and water, mix well. Pack vegetables down into a 1½ quart glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly. Fill container almost full with vegetables and pour brine to the top covering all vegetables. Leave about 2 inches of room at the top for veggies to expand.

Roll up several cabbage leaves into a tight “log” and place them on top to fill the remaining 2 inch space. Clamp jar closed. Let veggies sit at about a 70 degree room temperature for at least three days, I recommend 7 days for optimal growth. Refrigerate to slow down fermentation and store in the fridge for up to 6 months.

For more vegetable culture ideas, visit http://naturallynourishedrd.com/

Appetizing appetizers for Thanksgiving Day

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Chef Sam Beier from A Fare Extraordinaire shows food radio talk show host Cleverley Stone how to make some easy appetizers that are perfect for Thanksgiving Day including Brie en croute filled with apple and cranberry chutney, bacon-wrapped poblano quail, a holiday wreath filled with chicken and apple sausage, kale and portabella mushrooms, chocolate peanut butter truffles and cranberry/orange scones.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Chocolate Peanut Butter Truffles
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 11oz Powder Sugar
  • 8oz Peanut butter, Jiffy creamy
  • 4oz Butter
  • 1/4tsp Vanilla Extract
  • 8oz Melting Chocolate

Directions
1. Place the peanut butter in a kitchen aid mixer with the paddle attachment and turn on medium speed.
2. Place the butter in a small pot and melt.
3. Add to the peanut butter the powder sugar and melted butter with the machine on low speed. Once everything is added then turn up to medium speed.
4. Now add the vanilla extract. The mixture should be like a soft play dough consistency.
5. Now scoop out small teaspoon size balls and roll to give them shape.
6. Warm the melting chocolate over a double boiler or in the micro wave.
7. Using a fork place a ball of the peanut butter in the chocolate and coat and remove with the fork.
8. Continue this until all are done and place in the frig until the chocolate firms up.
9. Remove and serve.

Holiday Appetizer Wreath
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 2 links Chicken Apple Sausage, chopped
  • ½ cup chive and cream cheese spread (from 8oz container)
  • 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
  • 2 cups kale, chopped
  • 1 egg, beaten
  • 2 cups Portabella mushrooms

Directions
1. Heat oven to 375 degrees, cook the chicken apple sausage and drain on paper towel.
2. Unroll both cans of dough; separate into 16 triangles.
3. On a large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle in center.
Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
4. Spread cream cheese spread on dough to within 1 inch of points.
5. In small bowl, mix chopped chicken apple sausage, kale, and mushrooms.
6. Spoon onto widest part of dough. Pull end points of the triangles over the mixture and tuck under dough to form ring.
7. Carefully brush dough with beaten egg.
8. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes.
9. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. 10. Store in refrigerator or serve.

Hungry Girl yearns for low-calorie treats

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Lisa Lillien, known best as Hungry Girl, has quite the appetite, but always seeks to make indulgent recipes with minimal calories. She continues the quest with her book, “HUNGRY GIRL TO THE MAX! The Ultimate Guilt-Free Cookbook.”

Before Hungry Girl visited a west Houston bookstore to sign copies of her latest work, she visited FOX 26 Morning News to share just a few of the more than 600 recipes featured in the book.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Classic Cinnalicious French Toast Nuggets

Entire recipe (8 nuggets): 147 calories, 4.5g fat, 360mg sodium, 19.5g carbs, 5g fiber, 3g sugars, 10g protein
Ingredients
1⁄2 teaspoon sugar-free French vanilla powdered creamer
1⁄4 cup fat-free liquid egg substitute
1 dash cinnamon
1 light hot dog bun
2 teaspoons light whipped butter or light buttery spread
Optional topping: sugar-free pancake syrup
Directions
In a wide bowl, mix powdered creamer with 1⁄2 tablespoon hot water and stir to dissolve.
Add egg substitute and cinnamon. Stir well.
Split bun in half. Cut each half widthwise into 4 pieces, leaving you with 8 “nuggets.”
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and let it coat the bottom. Meanwhile, coat nuggets on all sides with egg mixture.
Cook nuggets, flipping occasionally, until golden brown on all sides, 3 to 4 minutes. Enjoy!
MAKES 1 SERVING

Hungry Cowgirl Onion Rings
1⁄2 of recipe (about 15 rings): 148 calories, 3g fat, 441mg sodium, 34g carbs, 8.5g fiber, 6.5g sugars, 5g protein

Ingredients
1 large onion
1⁄2 cup Fiber One Original bran cereal
1 ounce (about 15) reduced-fat BBQ-flavored potato chips
1 teaspoon dried minced onion
1 teaspoon ranch dressing/dip seasoning mix
1⁄2 cup fat-free liquid egg substitute
1 tablespoon BBQ sauce with 45 calories or less per 2-tablespoon serving

Directions
• Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray.
• Slice off onion’s ends and remove outer layer. Cut into 1⁄2-inch-wide slices, and separate into rings.
• In a blender or food processor, grind cereal and chips into crumbs. Transfer to a wide bowl and mix in minced onion and ranch mix.
• In another wide bowl, whisk egg substitute with BBQ sauce. One at a time, dunk rings in the egg mixture, shake to remove excess, and coat with crumbs. Evenly lay rings on the baking sheets.
• Bake for 10 minutes. Flip rings. Continue to bake until outside is crispy and inside is soft, 10 to 15 minutes. Chew, you!
MAKES 2 SERVINGS

Diet Soda Cake
1⁄12th of cake: 171 calories, 3.5g fat, 301mg sodium, 34g carbs,

Ingredients
1 box moist-style cake mix (15.25 to 18.25 ounces)
One 12-ounce can diet soda

Directions
• Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking pan with nonstick spray.
• In a large bowl, whisk cake mix with soda until smooth. Pour into the baking pan.
• Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
• Slice and enjoy!
MAKES 12 SERVINGS

Red Hot Apple Pie in a Cup
Entire recipe: 140 calories, 0.5g fat, 44mg sodium, 47g carbs, 3.5g fiber, 24.5g sugars, 0.5g protein

Ingredients
1 medium Fuji apple, cored and cut into 1⁄2-inch cubes
12 to 15 pieces Red Hots Cinnamon Flavored Candy
2 low-fat cinnamon graham crackers (1⁄2 sheet), crushed
2 tablespoons Fat Free Reddi-wip
Dash cinnamon

Directions
• Place apple cubes in a microwave-safe cup or mug. Top with Red Hots—the more you use, the hotter the results! Cover and microwave for 2 minutes.
• Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
• Mix well. Let cool.
• Top with crushed graham crackers, Reddi-wip, and cinnamon. Voila!
MAKES 1 SERVING

On the Web:

Hungry Girl — http://www.hungry-girl.com/

Quick lunch options to prevent skipping meals

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Ali Miller, registered dietitian and natural foods consultant with Naturally Nourished, shares some balanced lunch options and explains why skipping meals can be detrimental to our weight loss efforts.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

What effects can skipping a meal have on the body?

  • Decreased metabolism
  • Irregular blood sugar levels
  • Decreased energy levels
  • Sugar cravings
  • Difficulty concentrating

What makes a balanced lunch?

The focus should be on vegetables as the primary intake followed by lean, clean proteins and balanced out with a low-glycemic carbohydrate such as beans, sprouted grains, or fruit. Ensure a variety of color, textures, and flavors for optimal balance and diversity to ensure sustainability in your plan!

What are the benefits of packing your own lunch vs. dining out?

When we pack our own lunch, we have the ability to decrease preservatives, binders, fillers, while focusing on clean nutrient-dense foods. Also we can ensure we are getting balanced foods and using discipline in our decision making process…it is a lot easier eating a healthy lunch that was packed the night before when you were satisfied rather than selecting a healthy option on a menu when you are hungry!

Turkey, Apple & Hummus Pinwheels
Ali Miller, RD, LD Naturally Nourished RD

Turkey contains L-tryptophan, which helps to release serotonin, a natural feed-good chemical. This sweet-salty combination is sure to satisfy cravings in a more wholesome and healthful way.

Ingredients

  • 5-6 oz deli sliced, low-sodium turkey (free of nitrates/hormones/antibiotics)
  • 1/2 apple (I like Granny Smith in these)
  • 2 6-inch whole-wheat tortilla or gluten-free option (Flat outs are a good brand as they have higher protein)
  • 2-3 Tbsp hummus (check out Ali’s recipe at: www.naturallynourishedRD.com)
  • 1-2 cups mixed organic salad greens

Directions

  1. Slice apples into ½ inch thick slices.
  2. Spread hummus on tortillas and layer with turkey and apples.
  3. Top with salad greens and roll up tightly.
  4. Place in refrigerator for 2 hours or until firm.
  5. Unwrap and cut each into 5-6 pinwheels.

Yield: ~10-12 pinwheels.
Per 1 wheel: 37 kcal, 0.5 g fat, 60 mg sodium, 6 g carbohydrate, 4 g protein

Greek yogurt dip with fresh veggies
Ali Miller, RD, LD Naturally Nourished RD
Makes 8 servings

Ingredients

  • 1 cup plain Organic Greek Yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh chives or green onions
  • Sea salt to taste

Directions

  1. In a medium bowl, combine the Greek Yogurt and all ingredients.
  2. Add salt to taste and serve with 1-2 cups of your favorite vegetables.
  3. Optional: thin out dip with additional Tbsp lemon juice for salad dressing.

Nutrition per 1/4 cup serving
Calories: 33 Total Fat: 0.8g Carbohydrates: 2g Protein: 5g

Do you like what you see? Visit http://naturallynourishedrd.com/ for more information!  And “like” Naturally Nourished on Facebook by visiting http://www.facebook.com/alimillerRD.

The Junior League of Houston offers take-out Thanksgiving dinner

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For anyone who does not want to cook on Thanksgiving, The Junior League of Houston is offering a full Thanksgiving dinner to-go. The dinner serves between 10 and 12 people at a cost of $200. (no tax on Thanksgiving meal or side dishes). Sales of the to-go dinners benefit the League’s community efforts, which will provide approximately $2 million in trained volunteer time and direct financial support to 37 community programs in 2012 including the Houston Food Bank, Houston Areas Women’s Center and Texas Children’s Hospital.

Catherine McCoin, president of the Junior League of Houston, and Malcolm Rowland, general manager, show food radio talk show host Cleverley Stone how to make cranberry relish and smoked gouda mashed sweet potatoes. Call 713-622-5965 to place orders.

For more information about the dinners, visit http://www.juniorleaguehouston.org/?nd=pantry.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Cranberry Relish
The Junior League of Houston

Ingredients
1 cup Water
1 cup Sugar
12 oz. Fresh Cranberries
1 tsp. Orange Zest

Directions
1. Combine sugar and water in a sauce pan and bring to a boil.
2. Add cranberries and orange zest and bring back to a boil.
3. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat, cool, cover and refrigerate until ready to serve.

Smoked Gouda Mashed Sweet Potatoes
The Junior League of Houston
Serves 6

Ingredients
4 tablespoons butter
3 tablespoons heavy cream, divided
1/2 teaspoon coarse salt
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 pounds sweet potatoes, peeled and cut into ¼ inch slices
½ cup shredded smoked gouda cheese
6 strips bacon, cooked crisp and crumbled
2 green onions, chopped

Directions
1. Heat butter, 2 tablespoons cream, salt, sugar, cayenne and sweet potatoes in a large sauté pan over medium low heat.
2. Coat potatoes, reduce heat to low, cover and cook until potatoes are very tender, 30/40 minutes.
3. Stir occasionally.
4. Remove from heat, add the cheese and the remaining cream.
5. Cover for 1 to 2 minutes until the cheese melts.
6. Mix thoroughly to mash potatoes.
7. Top with the bacon and green onions just before serving.

FOX 26 News visits Killen’s Steakhouse in Pearland

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Don’t let the building fool you; Killen’s Steakhouse is an upscale restaurant in the heart of Pearland, Texas.

Chef Ronnie Killen returned to his hometown after training at Le Cordon Bleu and honing his culinary skills throughout the U.S. He has cooked for President Bush several times and was a candidate to serve as the executive chef at the White House in 2005. Chef Killen has won many awards and accolades and many of his customers consider Killen’s Steakhouse to best of its kind in Texas.

With help from food radio talk show host Cleverley Stone and FOX 26 reporter Ruben Dominguez, Chef Killen demonstrates how to prepare several of his special recipes.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch as Chef Killen prepares steak along with pork bellies and creamed corn.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays from 12 p.m. until 3 p.m. on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

 

To eat or not to eat a gluten-free diet?

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Houston weather, traffic, news | FOX 26 | MyFoxHouston

Nearly two million Americans have celiac disease and should avoid eating gluten, a new study finds. However, as little as a decade ago, virtually no one in the U.S. seemed to have a problem eating the protein that’s found in bread and other foods. Ali Miller, dietitian and natural foods expert with Naturally Nourished, explains the benefits and disadvantages of the health trend behind this fad diet.

Victoria Bechham, Miley Cyrus, and many other celebrities eat gluten-free. Does that mean you should, too?

Is Celiac disease on the rise?

According to a new study from the Mayo Clinic, it may be both. For the study, Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn’t just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.

That translates to about 1.8 million Americans with celiac disease, but about 1.4 million people with the condition may not be aware they even have it. On the flip side, about 1.6 million people in the U.S. are on a gluten-free diet even though they haven’t been diagnosed with celiac disease.

Why is gluten being targeted for negative health effects, isn’t whole wheat good for you?/What is celiac disease?

Gluten is the protein component in many grains including: wheat, rye, spelt, barley, and some oats. People that have Celiac disease have an autoimmune reaction to gluten meaning that their body sees gluten as a foreign invader and gluten destroys the lining of the intestine. There are people that have gluten enteropathy or gluten-sensitivity without Celiac disease, in this case the gluten still destroys the lining of the gut but the body does not have an autoimmune response so the blood work or Celiac panel will not show elevated antigens or “immune system invader alarms”. 1 in 133 people in the US have Celiac disease and it is estimated that 5-10% of the population has gluten-sensitivity.

Symptoms of Celiac Disease: fatigue, headaches, constipation, diarrhea, joint pain, inflammatory reactions, damage to the intestine

Why is Celiac disease on the rise? This really seems to have been a rapid buzz.

3 reasons why Celiac disease and gluten intolerance is on the rise:

- Hybridization
- Weaker Immune Systems
- Higher intake of processed foods

Changes in the grains/crops: Hybridization of the wheat in our food supply has dramatically changed wheat and commercial grains, with a higher proportion of gluten in wheat than ever before. Modern cultivation, milling, storage and processing deplete wheat of nutrients, including vitamin E, B vitamins, calcium, iron, and omega-3 fatty acids. Soil treated with chemical fertilizers, pesticides, synthetic growth hormones affect the plant development, and chemical preservatives contribute to gluten reactivity. Also, the hybridization of crops in our monoculture has produced wheat and flour-making grains to have the highest amount of gluten as it serves as a binder, helps dough rise, and provides structure/texture to baked goods. In the 1950s we began growing only the highest yielding crops.

Compromised immune system function: The hygiene hypothesis which suggests that “ultra-clean environments” do not allow for adequate exposure to antigens during child development; therefore, the gut doesn’t learn to handle antigens properly and the immune system responds with intolerance. With our focus on keeping “germs” away we have dramatically increased application of antibacterial soaps and body products.

Higher consumption of flour-based foods: sandwiches, pastries, muffins, tortillas, etc. and since the 1970s people have been told to choose whole wheat or whole grain which is higher in gluten.

And so is it beneficial to eat a gluten-free diet if you don’t have these conditions?

Gluten is a pro-inflammatory food and may increase fat storage in the body. Also carbohydrates in general cause a rise in blood sugar levels, which can increase risk for diabetes and cause instability with energy levels. I always like to focus on what we are having vs. what we are not. So, if you remove processed grains and flours from gluten-containing grains and replace it with sweet potatoes, legumes (beans), squash, carrots, beets, and starchy whole foods going gluten-free can be very beneficial, but if you just replace gluten foods with other processed gluten-free foods such as cookies, crackers, etc. you may not benefit.

Do you miss out on nutrients when following this type of meal plan?

If done improperly, a gluten-free diet can rob your body of important nutrients like iron, vitamins B12 and D, magnesium, and fiber. Processed gluten-free products are often higher in carbohydrates, fat, and sodium.

If you are replacing processed gluten products with processed gluten-free products, you may still be at a nutritional disadvantage. Instead, replace gluten products with whole sprouted grains, legumes, and nutrient-dense carbohydrates for a healthy improvement to any diet!

Black Bean Quinoa Salad
Ali Miller, RD, LD
Naturally Nourished
ali@naturallynourishedRD.com

With the most complete proteins of any grain and a great source of vitamins and minerals – iron, magnesium, Vit E, potassium, amino acids, and fiber – quinoa is an ideal gluten-free nutritious food for everyone! Quinoa is simple and quick to cook, so next time you’re craving a Mexican meal out; opt for making this wholesome recipe instead!
Yield: 8 servings

Ingredients:

1 ½ cups quinoa 1 can black beans, rinsed 1 cup frozen organic corn kernels 1 ½ tablespoons balsamic vinegar 1 ½ cup bell pepper, finely chopped 2 each jalapeño chilies, seeded/minced ¼ cup fresh cilantro, finely chopped

For Dressing

  • 5 tablespoons fresh lime juice
  • ½ teaspoon salt
  • 1 ¼ teaspoons cumin, ground
  • 1/3 cup olive oil

Method of Preparation:

1. Rinse quinoa with cold water using a fine mesh filter or strainer.
2. In a saucepan, combine quinoa with 3 cups water. Bring to a boil, cover, reduce heat and simmer for 15 minutes until all the water has been absorbed & quinoa is tender.
3. While quinoa is cooking, in a small bowl, toss beans with vinegar and salt and pepper to taste.
4. Transfer quinoa to a large bowl and cool. Add beans, corn bell pepper, jalapenos, and cilantro. Toss Well.
5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well.

Nutritional Analysis: Per serving Calories: 270 Total Fat: 12 g Protein: 9 g Carbohydrates: 30 g Fiber: 7 g Sodium: 213 mg

Do you like what you see? Visit http://naturallynourishedrd.com/ for more information!  And “like” Naturally Nourished on Facebook by visiting http://www.facebook.com/alimillerRD.

Scotch eggs from The Queen Vic Pub & Kitchen

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Chef Shiva Patel from The Queen Vic Pub & Kitchen shows TV talk show host Jeremy Kyle and food radio talk show host Cleverley Stone how to make Scotch Eggs, a popular British pub dish.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

‘No Heat’ summer foods

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Sometimes it is just too hot in the summer to cook! Try some refreshing summer salads and light, hassle-free dishes that do not require firing up the grill or oven. Gwen Marzano from Whole Foods Market demonstrates how to prepare these recipes.

Red, White and Blue Fruit Salad
(colorful, light, yet luscious dessert with flavorful summer berries)
Recipe – http://wholefoodsmarket.com/recipes/2984

Health Starts Here™ Texas Caviar
(a great salad to take on picnics and it can be served cold or at room temperature
Recipe – http://wholefoodsmarket.com/recipes/2956

Strawberry Melon Gazpacho
(a refreshing twist on an old favorite, this is perfect for a summer brunch)
Recipe – http://www.wholefoodsmarket.com/recipes/2949

Carmelo’s Ristorante chef competing at Wine & Food Week

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Wine & Food Week, presented by H-E-B, will take place until June 10 in The Woodlands. Chef Carmelo Mauro from Carmelo’s Ristorante is among the 50 chefs taking part in the Wine & Food Week Wine Rendezvous Grand Tasting & Chef’s Showcase Waterford Crystal Chef of Chefs competition, with a $5,000 prize at stake. As a preview to the competition, Chef Carmelo prepares Sicilian Arancini on FOX 26 Morning News.

Chef Carmelo is a member of the Texas Restaurant Association Hall of Honor. Both of his restaurants hold the Seal of Ospitalita Italiana from the Italian Government guaranteeing the authenticity of the cuisine and Carmelo was voted Maestro della Cucina in 2011 at the Houston Italian Expo. He was born in Taormina, Sicily, and travel was his dream from early childhood.

The hotel industry gave Mauro the opportunity to work his way up from bellhop to general manager. After his training at the Hotel School in Taormina, Mauro was accepted for an apprenticeship at the Frankfurter Hoff in Frankfurt, Germany. From there he was sent to the Queens’ Hotel in Leeds, England and then to the Intercontinental Hotel in Geneva, Switzerland. His hotel career continued with the Intercontinental Hotels in Europe and Africa, the Southampton Princess in Bermuda, and the Royal Palms and Beach Club in the Cayman Islands.

After working twenty years in restaurants and hotels all over the world, Chef Carmelo moved to Houston in 1978 with his wife Hilary and their eldest daughter Luisa. Shortly afterwards they opened their first Carmelo’s Ristorante on Memorial Drive in Houston and in 1985 expanded to Austin leasing, and eventually purchasing the historic Old Depot Hotel, the oldest standing depot in the state of Texas. Both restaurants have been restored over the years and are a continual work in progress.

Chef Carmelo’s business success has been balanced with a rich family life and a very generous community spirit. With the birth of two more daughters, Tara and Liana the family became complete. He serves on the TRA Nomination Committee, the TRA and TRAEF Task Force, and the TRA and TRAEF Metro Task Force. Carmelo’s Ristorante has supported the Texas Department of Agriculture’s Go Texan Week since the beginning, funds from which are donated to the food banks; Chef Carmelo is now serving as a spokesman for this event, which encourages restaurants to buy and use Texas produce, meat and wines. Since the inception of the event, Chef Carmelo has supported Cleverley Stone in raising funds for the Houston Food Bank with her Houston Restaurant Week.

Presently, Chef Carmelo is also serving on the Ambassador’s Council for Interfaith Care Partners and from 2002 until 2007 he served on their board. He received the Volunteer in Kind award for 2009 from the West Houston Chamber of Commerce and he was their 2009 Education Partnership Award winner. In 2007, Chef Carmelo was the recipient of the Ben Gurion Leadership Award. For the year 2007-08, he served as President of the Texas Restaurant Association and is a past president of the Houston Restaurant Association. From 2000-06 Carmelo sat on the Advisory Board of the Miller Career and Technology Center in the Katy Independent School District and has recently rejoined the board. For three years between 2000 and 2003, Carmelo sat on the board of the TRAEF (Texas Restaurant Association Education Foundation). Carmelo’s Ristorante pioneered a program, the first of its kind in the nation, opening a restaurant teaching entrepreneurial skills at Del Valle High School, just outside of Austin, in 2001 to give students the tools they need to successfully pursue a career in business. The restaurant serves as a business laboratory accompanied by a three-year curriculum.

Chef Carmelo, who continues to be very active in Austin and Houston with his altruism, has been recognized widely through the years in Houston and Austin for his commitment to society receiving numerous other awards through the years for his community service. He was recognized by the National Restaurant Association as their Cornerstone Humanitarian of the Year in 2001.

Sips, Suds & Sliders, presented by The Woodlands Mall, will take place Friday, June 8 from 5:30 p.m. to 9:30 p.m. at The Woodlands Waterway Marriott on 1601 Lake Robbins Drive in The Woodlands. Tickets cost $20 in advance and $25 at the door. The Texas-size celebration will feature live music, specialty beers, values wines and a gourmet slider competition.

Tickets cost $125 in advance for the Wine Rendezvous Grand Tasting & Chef Showcase and will take place at the Woodlands Marriott Waterway on 1601 Lake Robbins Drive in The Woodlands.

On the Web:

Wine & Food Week 2012 — http://www.wineandfoodweek.com/

TICKET INFORMATION: www.wineandfoodweek.com or call 713.557.5732

Sicilian Arancini (yields 16 servings)

Ingredients

  • 3 ¾ to 4 cups vegetable stock
  • 4 tablespoons butter
  • ¾ cup finely chopped onion
  • 1 cup Carnaroli or Arborio Rice
  • ½ cup dry red wine
  • ½ cup finely grated Parmigiano-Reggiano, plus extra for garnish
  • 1 ½ tablespoons chopped fresh basil and parsley
  • Salt and freshly ground black pepper
  • ½ cup chilled Bolognese Sauce
  • 2 cups Bufala Mozzarella
  • 1 cup Sweet Peas
  • Vegetable oil for deep frying
  • ½ cup all-purpose flour
  • 1 cup dry Italian breadcrumbs

Directions

  1. In a saucepan bring stock to simmer. Cover, set aside and keep hot.
  2. Melt 3 tablespoons of the butter in a separate saucepan over medium-high heat, add the chopped onion, sauté until transparent – about 4 minutes then add the rice and cook stirring constantly for about 1 minute, add the wine and cook stirring until absorbed. While stirring continually with a wooden spoon begin adding the stock in ½ cup increments allowing the liquid to become completely absorbed by the rice between additions.
  3. Cook about 20 minutes, until the rice is tender and the risotto is creamy. Add the Parmigiano-Reggiano, herbs, salt and pepper. Combine all ingredients well. Transfer to a mixing bowl and allow to cool completely.
  4. Using a small scoop or large spoon, divide the risotto into portions the size of 3 tablespoons, use the hands to form the portions into ball shapes.
  5. Press a hole in the center of each risotto ball and fill the center with a teaspoon of the Bolognese sauce, Bufala Mozzarella and sweet peas. Press the opening closed, roll the ball in your hands until it is smooth.
  6. In a large saucepan, heat 2 inches of oil to 360 degrees F.
  7. Place the flour, remaining 2 eggs (lightly beaten) and bread crumbs in separate bowls; season each bowl with Parmigiano-Reggiano, salt and pepper.
  8. Coat each risotto ball first in the flour, then the eggs, then the bread crumbs. Ensure each ball is completely coated.
  9. Fry the balls a few at a time, turning once during cooking so they are evenly browned. Transfer the Arancini to paper towel lined plates to drain; serve hot or warm.

~~~ Buon Appetito!