The Tuscan Influence - Part 2

The Tuscan Influence - Part 2
As I've said before, my dream is to one day spend an extended amount of time in Tuscany, Italy. I'd love find a house to rent that is near public transportation to take us to other areas of Italy so we can explore and discover. I have been studying and learning about Italian cuisine, as well as the people, culture, and history of Italy. I am amazed how the Italian tradition has so greatly influenced American Cuisine. For being a rather small country in size - only 750 miles from the top to the bottom - Italy has one of the world's most popular food cultures.
Italian food is honest and straightforward. Ingredients are harvested nearby to ensure cooks have the freshest ingredients possible.

I am going to try to link a video of Florence, Italy, from You Tube that I watched on Facebook. It shows much of the beauty of a "Day in Florence."

The biggest theme of my first little cookbook, A Year in My Kitchen - 2009, was largely focused on the Mediterranean Diet, which was discovered by a group of scientists that wanted to find out why Mediterranean country populations had lower cholesterol and suffered fewer heart attacks than Americans and other non-Mediterranean countries. The use of olive oil (the good kind of fat), mostly plant-based unprocessed foods, and foods high in complex carbohydrates and fiber were the basis of the diets of people in the Mediterranean region. From the interest in the Med. Diet grew my interest in learning more about Italy and Italian cuisine.

So.......Here are a couple of Mediterranean Diet recipes that will demonstrate how using ingredients
that reflect those used by Italians, Greeks, and other Mediterraneans, can be delicious and satisfying.

Mediterranean-Style Vegetable Soup

• 2 cups zucchini - sliced
• 2 cups broccoli florets
• 2 cups sliced yellow, red, and green sweet bell peppers
• 2 cups fresh mushrooms - sliced
• 2 cups celery - chopped
• 2 cups tomatoes - diced
• 1 1/2 to 2 cups carrots - diced
• 1 to 2 cans low-sodium/low-fat chicken broth
• 1 tsp. dried oregano and 1 tsp. dried basil
• 1 tsp. black pepper
• 1/2 cup water - if needed
• garlic salt - to taste

In a large stock pot or deep Wok skillet, combine zucchini, sweet peppers, carrots, celery, mushrooms, broccoli, one can of chicken broth, basil, oregano, garlic, oregano, and pepper. If one can of chicken broth is not enough for your taste, add a portion or all of the second can of chicken broth to the pot. Bring to boiling; reduce heat. Simmer, covered for 6 to 8 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes as the final step. Add extra water if you think it needs it, as well as garlic salt and additional black pepper. Makes 6 to 8 generous bowls of soup.

Idea for Leftover Veggies: Keep a "For Soup" container or large zip-lock baggie in the freezer for leftover veggies. When the container is full, use the leftovers to make vegetable soup, such as one above. Be sure to mark the date on the container when you begin collecting vegetables and use within 3 months.

Tomato, Pepper, and Feta Cheese
I LOVE feta cheese and look for different ways to use it. This is VERY easy to make, and can last in the refrigerator for two or three days after you make it! YUMMY!!

• 3 medium tomatoes - chopped
• 1 large cucumber - peeled and diced
• 1 medium green or red bell pepper - chopped
• 1 stalk celery - thinly sliced and chopped
• 3 tbsp. white vinegar
• 1/2 tsp. salt
• 1 tbsp. white sugar
• 1 to 2 pkg. feta cheese - crumbled
• ground black pepper - to taste

In a bowl, mix tomatoes, cucumber, bell pepper, and celery. Mix vinegar, sugar, salt and black pepper in a separate bowl, and pour over the vegetables. Gently toss to coat. Cover top of the bowl with plastic wrap. Refrigerate at least 2 hours, stirring occasionally.

NOTE: You can substitute Splenda for the sugar and red wine vinegar in place of white vinegar.