IT’S
TIME TO EAT PRAY LOVE
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| Eager to begin my Quebec journey |
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Traveling to Quebec was my 2nd choice,
Italy was the first dream destination |
One of my favorite wanderlust chick flicks is Eat Pray Love. The protagonist, Liz, played by actor Julia
Roberts enjoys a Foodfest that would make Ernest Hemingway blush. The
indulgences take place in Rome but tend to make me hungry in the Sierra Nevada.
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| At home pasta dish after French Canadian trip |
In one
scene, Liz announces she is “having a relationship” with her Pizza Napolitana
(the scene was shot at L’Antica Pizzeria DaMichele in Naples). And it was
difficult not to call the pizza guy. Not
to forget the Figs and Ham when Liz walks through the streets of Rome. The food
adventurer passes a woman cutting into a plate of fresh figs and Parma
ham—almost a spellbinding ritual to make me want to book a flight abroad ASAP.
And, of course, when Liz orders and savors
each bite of The Spaghetti al’Amatricana, a simple dish, including chili
peppers, onions, pancetta, onions—and olive oil, she makes it look like a meal
fit for a princess or prince (images of the romantic scene of Lady and the Tramp sharing pasta come to
mind).
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| New recipes, new oils, new stories |
Another
fine scene for foodies with both health and decadence on the brain, like me, is when soul searching Liz dines
alone and prepares Egg, Asparagus, Potato and Ham Salad. When she drizzles
olive oil on the food—it lured me to my kitchen pantry to make a meal (like a Stepford wife in a trance I recreated the scene of food to live for. Other food events, like the
Thanksgiving dinner with good food and good people, to Liz ordering an array of
dishes (she mastered a foreign language) for a group of dear Italian friends is
to be cherished.
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| In Montreal my last night captivated by the menu |
Today,
I aspire to make my dishes stand out in presentation like the foods viewed in Eat Pray Love. But in yesteryear as a
Tom boy, I flunked Home Economics in junior high. Worse, my mother didn’t like
me creating dishes in the kitchen. I didn’t follow directions. I always
modified cookbook recipes. But today, for the health and flavor of it, I am a
fearless spiritual warrior in the kitchen. Cooking, baking, dining, and traveling to different countries can be a
rebellious adventure each and every time for me, much like Liz embarking on
food trips in Rome.
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Quebec City, Fond Memories
a cross necklace and black and red checkered jacket
and navy infinity scarf |
Here, take a close-up look at a few of my favorite Italian-style
recipes I’ve created and dished up for myself, a woman from the San Francisco
Bay Area living in the Sierra for more than a decade. I escape into the world
of olive oil and use a touch of Mediterranean flair to my life without whisking
off to Rome.
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Vegetables, olive oil, vinegar, and fresh warm baguettes
with real butter was comfort food 3000 miles from home |
Chicken Cacciatore with Oils
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* *
Enter Chicken Cacciatore, which means “hunter” in Italian. It’s a
complete meal made “hunter-style” with tomatoes, onions, herbs, bell pepper and
chicken. You can bake it or make it in a skillet on the stove top. A common
recipe calls for olive oil, a variety of chicken parts, wine, and tomatoes. This recipe is inspired by my mother’s Chicken
Cacciatore. My version is like her tasty and memorable dish, sort of. But, she used canned tomatoes (I do not like
canned or frozen foods except for all-natural ice cream), a whole chicken, spices
in cans, and white pasta, ingredients used in the 20th century.
Also, the dish would simmer for hours, unlike my meal with fresh stuff.
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| My fantasy still waiting |
As a 21st century post-hippie health-nut,
I put in the oil, left out the wine, turn to skinless chicken breasts, and
embrace fresh Roma tomatoes. I cook the meal faster rather than slower to save
the nutrients of the vegetables. No crock pot for this one. And, of course, I
use organic ingredients and whole grain pasta. (In the 1980s pasta grew in popularity; it’s
still a popular staple teamed with olive oil in my diet repertoire.) A hearty
stew, like this, is comfort food on cool autumn days. When I cook Chicken Cacciatore it brings back
a sense of security and warmth of my home in the suburbs. The aroma of garlic,
onions, and veggies lingers in my home each time with this recipe of mine, a timeless
favorite.
1 tablespoon each olive oil, herbal olive oil, and European style butter
2 boneless, skinless chicken breasts
Pepper to taste
½ cup red onion, chopped
1 garlic clove, minced
½ cup red bell pepper, chopped
4 Roma tomatoes, chopped
4 organic basil leaves
1
24-ounce jar of organic
2 cups whole wheat rotini, cooked
Marinara sauce
with olive oil
On
medium heat, heat oil and butter in large skillet on stovetop. Add chicken
(rinsed with water), sprinkle with pepper, cook about 5-6 minutes, flip over
for another 5 minutes. Place on plate.
In
another large skillet add onion, garlic, bell pepper, tomatoes, basil leaves,
and marinara sauce. Stir for several minutes. Add chicken breasts. Cover and
simmer on low-medium heat for about 10-15 minutes; turn to simmer for another 15
minutes or till chicken is tender and cooked.
Tip:
If sauce is too thick, add a bit of water. Serve on top of whole grain pasta
(follow cooking instructions) served with warm French bread dipped in garlic or
basil olive oil and a tossed green salad. Serves 2-4 (depending on size of
chicken breasts) with leftovers. (Note:
All-natural store-bought sauces are doable but to lose sodium to trans fats,
make your own with fresh tomatoes, herbs, and spices.)
Excerpt from The Healing Powers of Olive Oil, Revised and Updated
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