Read Online Giada's Feel Good Food by Giada De Laurentiis - Free Book Online
Authors: Giada De Laurentiis
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tender, about 4 minutes. Add the artichokes and broth and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the artichokes are tender, about 12 minutes.
In a blender, puree the soup, 1 cup at a time, until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the saucepan. Mix in the remaining ¼ teaspoon salt. Reheat over low heat, thinning with water if too thick.
Ladle the soup into bowls. Squeeze 1 lemon wedge over each bowl of soup before serving.
per serving: Calories 134; Protein 4g; Carbohydrates 15g; Dietary Fiber 7g; Sugar 5g; Total Fat 8g; Saturated Fat 1g; Sodium 279mg
Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette
quinoa,roasted eggplant, and apple salad with cumin vinaigrette
Quinoa is my go- to grain these days because it is so satisfying and has a great texture. I love it in salads, especially this vegetarian/vegan one, which features Moroccan flavors. The eggplant adds body, the apple crunch and freshness, and the cumin warmth. This salad will keep for several days; spoon the salad over the watercress just before serving. serves 6
vinaigrette
2 teaspoons cumin seeds
¼ cup extra-virgin olive oil
2 tablespoons plus 1½ teaspoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
â teaspoon ground cinnamon
â teaspoon ground cloves
1 large shallot, finely chopped
salad
2 cups vegetable broth
1¼ cups quinoa
Vegetable oil cooking spray
1 (1¼-pound) eggplant, cut into ½-inch cubes
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large apple, such as Honey Crisp or Golden Delicious, cut into ½-inch pieces
¾ cup walnut pieces, toasted
½ cup unsweetened dried cranberries
1 large bunch of watercress
for the vinaigrette: Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes. Turn the seeds out onto a plate and let cool for a minute or two. Grind the seeds fine in a small spice or coffee grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and 1½ teaspoons of the toasted cumin in a small bowl until thick and blended. Stir in the shallot.
for the salad: Position an oven rack in the center of the oven and preheat the oven to 400°F.
Bring the broth to a simmer in a heavy medium saucepan over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, for 5 to 10 minutes. Transfer to a large bowl, let cool, and then fluff with a fork.
Meanwhile, spray a large rimmed baking sheet with vegetable oil cooking spray. On the baking sheet, toss the eggplant with the oil, salt, and pepper. Roast, stirring once, until tender and browned, about 30 minutes. Remove from the oven and let cool slightly, 5 minutes.
Add the vinaigrette, eggplant, apple, walnuts, and cranberries to the quinoa and toss to blend. Cover the bottom of a shallow platter with the watercress. Spoon the quinoa salad on top and serve immediately.
per serving: Calories 444; Protein 11g; Carbohydrates 44g; Dietary Fiber 8g; Sugar 10g; Total Fat 27g; Saturated Fat 3g; Sodium 317mg
Chicken and Honey-Mustard Pinwheels
chickenand honey-mustard pinwheels
I make these for Jade for lunch all the timeâand for Todd, too, actually! They are creamy inside and pack a bit of everything into each bite: some protein, some greens, and some grains. They hold up beautifully in a lunch box alongside some carrot sticks. serves 4
½ cup (4 ounces) mascarpone cheese, at room temperature
¼ cup whole-grain mustard
¼ cup honey
Grated zest of 1 large lemon
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ packed cups arugula, chopped
2 cups shredded
In a blender, puree the soup, 1 cup at a time, until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the saucepan. Mix in the remaining ¼ teaspoon salt. Reheat over low heat, thinning with water if too thick.
Ladle the soup into bowls. Squeeze 1 lemon wedge over each bowl of soup before serving.
per serving: Calories 134; Protein 4g; Carbohydrates 15g; Dietary Fiber 7g; Sugar 5g; Total Fat 8g; Saturated Fat 1g; Sodium 279mg
Quinoa, Roasted Eggplant, and Apple Salad with Cumin Vinaigrette
quinoa,roasted eggplant, and apple salad with cumin vinaigrette
Quinoa is my go- to grain these days because it is so satisfying and has a great texture. I love it in salads, especially this vegetarian/vegan one, which features Moroccan flavors. The eggplant adds body, the apple crunch and freshness, and the cumin warmth. This salad will keep for several days; spoon the salad over the watercress just before serving. serves 6
vinaigrette
2 teaspoons cumin seeds
¼ cup extra-virgin olive oil
2 tablespoons plus 1½ teaspoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
â teaspoon ground cinnamon
â teaspoon ground cloves
1 large shallot, finely chopped
salad
2 cups vegetable broth
1¼ cups quinoa
Vegetable oil cooking spray
1 (1¼-pound) eggplant, cut into ½-inch cubes
3 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large apple, such as Honey Crisp or Golden Delicious, cut into ½-inch pieces
¾ cup walnut pieces, toasted
½ cup unsweetened dried cranberries
1 large bunch of watercress
for the vinaigrette: Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes. Turn the seeds out onto a plate and let cool for a minute or two. Grind the seeds fine in a small spice or coffee grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and 1½ teaspoons of the toasted cumin in a small bowl until thick and blended. Stir in the shallot.
for the salad: Position an oven rack in the center of the oven and preheat the oven to 400°F.
Bring the broth to a simmer in a heavy medium saucepan over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, for 5 to 10 minutes. Transfer to a large bowl, let cool, and then fluff with a fork.
Meanwhile, spray a large rimmed baking sheet with vegetable oil cooking spray. On the baking sheet, toss the eggplant with the oil, salt, and pepper. Roast, stirring once, until tender and browned, about 30 minutes. Remove from the oven and let cool slightly, 5 minutes.
Add the vinaigrette, eggplant, apple, walnuts, and cranberries to the quinoa and toss to blend. Cover the bottom of a shallow platter with the watercress. Spoon the quinoa salad on top and serve immediately.
per serving: Calories 444; Protein 11g; Carbohydrates 44g; Dietary Fiber 8g; Sugar 10g; Total Fat 27g; Saturated Fat 3g; Sodium 317mg
Chicken and Honey-Mustard Pinwheels
chickenand honey-mustard pinwheels
I make these for Jade for lunch all the timeâand for Todd, too, actually! They are creamy inside and pack a bit of everything into each bite: some protein, some greens, and some grains. They hold up beautifully in a lunch box alongside some carrot sticks. serves 4
½ cup (4 ounces) mascarpone cheese, at room temperature
¼ cup whole-grain mustard
¼ cup honey
Grated zest of 1 large lemon
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ packed cups arugula, chopped
2 cups shredded
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