Skinny Italian: Eat It and Enjoy It by Teresa Giudice, Heather Maclean Page A
Authors: Teresa Giudice, Heather Maclean
Tags: food.cookbooks
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seafood, and sausages, although some garlic fanatics put it in just about everything.
Fun fact: If you chew fresh parsley after eating garlic, it’s supposed to help take away the garlic smell. I find it’s just easier to make sure everyone around you (especially anybody you’re going to be kissing later) eats garlic with you. Then all your smells cancel each other out.
T eresa’s
T • I • P
Want to remove the garlic smell off your hands after cooking? Rub them around the surface of your stainless-steel sink for thirty seconds. Don’t have a stainless-steel sink? You can use the faucet or even a travel coffee mug. They even sell little bars of stainless steel the size of soap for this very reason for about ten dollars. Why does it work? The same reason that your hands smell like metal when you touch a bunch of pennies, only the opposite.
G ORGEOUS G ARLIC S HRIMP
MAKES 4 SERVINGS
If you’re a serious garlic lover (like I am), feel free to add more garlic to the recipe. I usually serve this with rice and steamed asparagus with a fresh lemon squeezed over the veggie.
3 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 ½ pounds large (21 to 25 count) shrimp,
peeled and deveined
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1. Heat the oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 ½ minutes. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes.
2. Add the lemon juice and parsley and stir well. Serve hot.
Oregano - ORIGANO
Looks like: Green stalks with small leaves, kind of like mint. It also has pretty purple flowers when it blooms. Dried oregano looks like little flakes of green and brown.
Tastes like: Aromatic, a little bitter, and kind of warm tasting. Really good oregano eaten plain will make your tongue a bit numb.
Dry or fresh: Unlike basil, oregano actually has stronger flavors when it’s dried, and doesn’t lose its goodness. I usually go for fresh things, but with oregano, I only used dried. It’s cheap and easy, it tastes great, it’s good for you, and you’ll use less of it in your recipes than fresh oregano, so it saves you money.
Where to get it: Any grocery store, in the jarred spices section. It’s a classic pizza condiment, so you’ll probably see it in little round jars in nicer pizzerias.
How to prep it: No need. Just scoop, pour, or shake it directly out of the jar.
How to eat it: You can use it in recipes, or sprinkle it right into salads or dipping sauces or over pizza.
How to cook with it: Only the leaves are used for cooking. Just measure out how much you need, and add it directly to the dish. It won’t dissolve like salt, but will stick to the food.
How to store it: Store the jar in a dark place, like your cabinet. It will last from six months to forever. It will never go bad, but it will lose its flavor eventually.
Best in: Tomato sauces, on pizza, over veggies and grilled meat. It also works really well in spicy food. Oregano goes perfectly with a tomato, any way, anytime, anywhere! When you’re using tomatoes, you should automatically think “oregano.”
Fun fact: Oregano became popular in America after World War Two when soldiers who had been stationed in Italy brought the “pizza herb” home with them.
T eresa’s
T • I • P
Many dried spices are also available in a “ground” form that looks like colored powder. Don’t fall for it. Unless you’re baking, you don’t need it. Besides, ground spices lose their flavors the fastest, and cooking recipes are written for fresh herbs, which can be easily converted to dried herbs. Cooking with ground means you’ll probably get way too much flavor (and hardly any oils).
T EMPTING T OMATO AND O REGANO C HICKEN S OUP
MAKES 4
Fun fact: If you chew fresh parsley after eating garlic, it’s supposed to help take away the garlic smell. I find it’s just easier to make sure everyone around you (especially anybody you’re going to be kissing later) eats garlic with you. Then all your smells cancel each other out.
T eresa’s
T • I • P
Want to remove the garlic smell off your hands after cooking? Rub them around the surface of your stainless-steel sink for thirty seconds. Don’t have a stainless-steel sink? You can use the faucet or even a travel coffee mug. They even sell little bars of stainless steel the size of soap for this very reason for about ten dollars. Why does it work? The same reason that your hands smell like metal when you touch a bunch of pennies, only the opposite.
G ORGEOUS G ARLIC S HRIMP
MAKES 4 SERVINGS
If you’re a serious garlic lover (like I am), feel free to add more garlic to the recipe. I usually serve this with rice and steamed asparagus with a fresh lemon squeezed over the veggie.
3 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
1 ½ pounds large (21 to 25 count) shrimp,
peeled and deveined
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1. Heat the oil and garlic together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 ½ minutes. Add the shrimp and season with the salt and pepper. Cook, stirring often, until the shrimp turns opaque, about 4 minutes.
2. Add the lemon juice and parsley and stir well. Serve hot.
Oregano - ORIGANO
Looks like: Green stalks with small leaves, kind of like mint. It also has pretty purple flowers when it blooms. Dried oregano looks like little flakes of green and brown.
Tastes like: Aromatic, a little bitter, and kind of warm tasting. Really good oregano eaten plain will make your tongue a bit numb.
Dry or fresh: Unlike basil, oregano actually has stronger flavors when it’s dried, and doesn’t lose its goodness. I usually go for fresh things, but with oregano, I only used dried. It’s cheap and easy, it tastes great, it’s good for you, and you’ll use less of it in your recipes than fresh oregano, so it saves you money.
Where to get it: Any grocery store, in the jarred spices section. It’s a classic pizza condiment, so you’ll probably see it in little round jars in nicer pizzerias.
How to prep it: No need. Just scoop, pour, or shake it directly out of the jar.
How to eat it: You can use it in recipes, or sprinkle it right into salads or dipping sauces or over pizza.
How to cook with it: Only the leaves are used for cooking. Just measure out how much you need, and add it directly to the dish. It won’t dissolve like salt, but will stick to the food.
How to store it: Store the jar in a dark place, like your cabinet. It will last from six months to forever. It will never go bad, but it will lose its flavor eventually.
Best in: Tomato sauces, on pizza, over veggies and grilled meat. It also works really well in spicy food. Oregano goes perfectly with a tomato, any way, anytime, anywhere! When you’re using tomatoes, you should automatically think “oregano.”
Fun fact: Oregano became popular in America after World War Two when soldiers who had been stationed in Italy brought the “pizza herb” home with them.
T eresa’s
T • I • P
Many dried spices are also available in a “ground” form that looks like colored powder. Don’t fall for it. Unless you’re baking, you don’t need it. Besides, ground spices lose their flavors the fastest, and cooking recipes are written for fresh herbs, which can be easily converted to dried herbs. Cooking with ground means you’ll probably get way too much flavor (and hardly any oils).
T EMPTING T OMATO AND O REGANO C HICKEN S OUP
MAKES 4
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