Cook Health Food
Welcome to Cook Health Food Recipes and Blog. Come on in and sit. Have a cup of tea. There is so much to share.
Celebrate the unveiling of the highlights.
Every month I will provide a new set of Featured recipes. on the Home page. I’ll choose each recipe based on the feedback I get from you. I will also spotlight seasonal dishes.
Visit the Blog to read posts about a variety of topics such as Sicilian healthy recipes, Sicilian culture, blended with current health topics of the day.
Take a look at the “how-to” videos for short recipes and procedures. Perhaps there you might get a glimpse of my sous chef, Freddy.
Visit SECRETS every Wednesday for a behind-the-scenes look at my culinary tricks and tips and stories of skeletons in my family closet.
COMING SOON is something that I have been working on for a while now. Meal Plan Simplicity will be launched in November. You will hear a lot about this course in the coming weeks.
Featured Recipes
This recipe is passed down from the old Sicilians. They were farmers and everything they ate came from nature. They made their own pasta and grew all ingredients for meals. Read about those old Sicilians.
This low-fat dish is extremely easy to make and not to mention, yummy. White wines would pair with this dish. (Pinot Grigio or Sauvignon Blanc.)
Zucchini Pasta
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 medium zucchini peeled and sliced
- 1 can diced tomatoes drained
- 1 onion medium
- 3 cloves garlic whole
- ¼ cup fresh parsley minced
- ¼ cup fresh basil minced
- salt to taste
- ground pepper to taste
- parmesan or Romano cheese to taste
Instructions
- In a large frying pan, sauté 1 small onion, 3 cloves of garlic in about 2 tbsp. of olive oil until the onion is translucent. (I use the extra virgin olive oil (EVOO)).
- Drain a 28 ounce can of diced tomatoes. Add the tomatoes to the onion/garlic mixture.
- Add the parsley, basil, salt, and pepper.
- When the onions are translucent, add 4 peeled and sliced zucchinis to the tomato mixture. Keep lightly stirring until the zucchini is translucent.
- In the meanwhile, boil pasta according to package directions. (Al dente for me) Drain well in a colander.
- Mix the pasta with the tomato mixture. Serve sprinkled with Romano or Parmesan cheese.
Italian Meatball Soup
Ingredients
Meatballs
- 1 lb. ground beef 90% lean
- ¼ cup fresh parsley chopped
- ¼ cup Romano or Parmesan cheese grated
- 1 egg large
- ⅓ cup Italian style breadcrumbs
Soup
- 2 tbsp. extra virgin olive oil
- 1 medium onion sliced
- 2 tbsp. garlic minced
- 3 celery stalks cut in small pieces
- 1 cup baby carrots
- 1 tbsp. dried basil
- 1 tbsp. dried parsley
- 1 tsp. dried oregano
- 1 28 oz. carton chicken stock
- 2 cups water
- 2 cups baby spinach stemmed
Instructions
- In a large saucepan, cover the bottom of the pan with extra virgin olive oil (EVOO).
- Cut up an onion and add to the oil. This should all be on low to medium heat. Stir.
- Add garlic to taste. I usually use 2 – 3 tbsp. of minced garlic. Do not let it burn.
- Cut up 3 celery stalks, and add them to the olive oil mixture along with a cup of baby carrots.
- Add 5 minced basil leaves, 4 minced parsley sprigs, and 4 minced oregano leaves.
- Stir until the onion is translucent.
- Add a 32 oz. container of organic chicken stock and 2 cups of water.
- Raise the heat to between medium and medium high, and allow it to come to a boil.
- Roll each meatball into the size of a quarter and drop directly into the boiling soup.
- Cover and let cook on Medium Low for about an hour.
- Add 2 cups of baby spinach 15 minutes before the soup is done.
- Serve with Parmesan cheese.
May the forces of evil become confused on the way to your house!
George carlin