Well, this is an easy no-fuss one. No yeast required.
It’s really nice as an appetizer with a glass of wine.
It’s from Nice,France. . Socca (Farinata) Adapted from NY Times . INGREDIENTS Yield: 4 to 6 appetizer servings
1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6tablespoons olive oil
½ large onion, thinly sliced
2 teaspoons chopped fresh rosemary PREPARATION
1. Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven.
2. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit at least 1 hour or up to 12 hours. I did 1 hour. The batter should be about the consistency of heavy cream.
3. Remove the pan from the oven, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they’re well browned, about 5 min. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
4. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm. I served with salad on top.
Are you here because you saw the Netflix special on Blue Zones? Well, welcome!
To recap, Blue Zones are places in the world where people live 90 too 100 years old, and are free of disease.
A lot of their success is living the lifestyle they do (in communities, with purpose, and prayer). But, some of it can be contributed to their diet.
Even if we don’t live in some sort of utopian community, we can gain benefits from eating the way they do!
So that’s where these recipes come in.
A little background- I spent a year during the pandemic trying all the Blue Zones recipes. There were some hits and misses. And I did all the hard work for you, so you don’t have to go through the misses.
Below are 3 easy Blue Zone recipes to get you started. They use minimal, everyday ingredients and no fancy cooking techniques.
I hope at least one catches your eye and you give it a try.
*Remember these are simple preparations. If you’re looking for full spice and smack-you-in-the-face flavor you’ll be disappointed. These meals are humble preparations that you would find in the simple countryside.
This recipe is made with buckwheat soba noodles. I hadn’t really worked with soba noodles before, but they are amazing. They are whole grain and just take 4 minutes to cook. There’s only a handful of ingredients in this recipe. So, it instantly became a favorite weeknight meal for me.
Did you know tomatoes don’t come from Italy? The first sauces were pestos made from pine nuts or walnuts like this recipe. Grinding up walnuts and sautéing them in olive oil oddly gives them a meaty, filling mouth feel. In other words, you don’t miss meat. This recipe was a surprise because it’s so minimal, but tasty. The only thing is it doesn’t keep well and should be eaten once it’s made.
The most exciting thing about this dish is that my meat-eating boyfriend loved it. I enjoy eating it with the steamed sweet potatoes, but he loves eating it with rice. Either way it’s a nice, super light dish full of veggies and protein. I always feel like I just enjoyed a day at the spa when I eat this one.
Before You Go
Thanks for taking the time to visit.
I hope you enjoy your intro into the Blue Zones!
And I hope these recipes inspire you to eat more vegetables.
Wherever you’re at in your cooking and eating healthy journey, keep going.
Take pleasure in the learning process and remember to nourish yourself with some self-love too!
I needed an easy fill-yourself-up-don’t-get-wasted food to serve.
Lasagna for the bill perfectly.
This recipe is easy and good. In a perfect world I would have time to make my own sauce and everything but I didn’t. I used two shortcuts: using No-boil noodles and my favorite tomato basil sauce.
Even with the shortcuts it’s still good.
Hope you enjoy it.
Also, it can easily be made gluten-free with oven ready gluten free lasagna sheets. The Gluten free version was not even noticeable to people!
The original recipe is from Meaningful Eats
Easy Dinner Party Lasagna
An EASY recipe for gluten-free lasagna using barilla gluten free lasagna noodles!
Prep Time: 45 minutes
Cook Time: 1hour
Total Time: 1 hour 45 minutes
Servings 12 people
Ingredients
For the Cheese Mixture:
1 16oz bag of shredded mozzarella cheese low-moisture
8 oz ricotta cheese
8 oz cottage cheese small curd
1/2 cup grated parmesan cheese
2 eggs
1 teaspoon dried parsley
1/2 teaspoon pepper
For the Sauce/Lasagna:
1 lb ground beef
1/2 white onion finely diced
29 oz can Hunt’s Tomato Sauce or another canned tomato sauce
24-28 oz bottle jarred tomato basil pasta sauce I like the Tomato Basil sauce from Trader Joe’s best
10 oz Gluten-Free Oven Ready Lasagna Noodles I use Barilla
Instructions
Preheat the oven to 425F.
Set aside one cup of the mozzarella cheese for topping the lasagna later. In a medium bowl, mix together the remaining mozzarella and rest of the cheese mixture ingredients (mozzarella, ricotta, cottage cheese, parmesan, eggs, parsley and pepper) until combined.
In a large skillet over medium-high heat, add the ground beef and onion. Brown the ground beef, breaking into very small chunks as you do. (The smaller the better so there aren’t big chunks of meat in the lasagna.)
Drain the meat of any excess grease and return to the pan. Add the sauces and mix until heated through.
Spoon a thin layer of sauce onto the bottom of a 9×13 baking dish. Using 5 noodles for the first layer – dip a noodle in the sauce and spread the top of the noodle with a layer of sauce. Place in the pan. Dipping/covering each individual noodle with sauce ensures the noodles will cook through. (See the photos in the post.) Repeat with the remaining noodles. You may have to break the 5th noodle in half to fit it along the bottom of the pan. If it breaks no problem, just layer it in the best you can!
Layer the rest of the lasagna as follows:Add 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth.
Spread a few small spoonfuls of sauce over the cheese layer. Dip/cover another 5 noodles and lay them on top of the cheese mixture.
Add the other 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth.Spread a few small spoonfuls of sauce over the cheese layer.
Dip/cover the remaining 6 noodles in sauce and and lay them on top.
Spread any remaining sauce over top of the lasagna.
Cover the dish tightly with aluminum foil. Bake for 40 minutes covered.
Remove the foil and top with the reserved mozzarella cheese.
Bake for another 15-20 minutes until browned and bubbling.
Let the lasagna sit for 20 minutes before serving. Slice and enjoy!
Notes
Ingredient Notes:
Gluten-Free Oven-Ready Lasagna Noodles: You can fine these widely available these days. My favorite brand is Barilla.
San Marzano Canned whole tomatoes: you can use other brands but I find san Marzano tomatoes have the best flavor. I purée them if I buy them whole.
Jarred Tomato Pasta Sauce: My personal favorite for this dish is Trader Joe’s Tomato Basil.
Ground Beef: You can also use ground sausage for more flavor. Be sure to break up the ground beef into very small pieces when you cook it. Nobody wants big chunks of meat in lasagna!
Ricotta/Cottage Cheese: This is my personal favorite combination of cheeses for lasagna. The cottage cheese ensures the ricotta mixture stays moist and distinct.
So a few years ago I got into this thing called “The Blue Zones.”
They’re five places in the world where the oldest people live.
They usually make it to 100+ years and stay active.
One of these places is Sardinia, Italy.
So I looked into what the oldest living family there ate to stay so healthy.
It turned out their secret was eating Minestrone soup every single day.
You’ve probably eaten it before.
It’s full of beans, pasta, vegetables, and cheese.
So when I found this out I started making it every time it got chilly.
Here’s the recipe I make.
Try it out if you want to get to 100 like me!
30- Minute Minestrone Soup
Ingredients (serves 4-6):
2 Tbsp. olive oil
1 large vidalia or yellow onion
1 small zucchini
1 medium carrot
1 stalk celery
2 garlic cloves, minced
4 cups (32 oz.) vegetable broth or water
¾ cup small macaroni or small shell pasta
1 28 oz. can San Marzano tomatoes (whole or chopped)
1 15-oz. can red kidney beans, rinsed
1 15-oz. can northern white bean or cannellini beans, rinsed
1 bay leaf
1 tsp. dried basil
½ tsp each dried thyme, dried oregano, and black pepper
2 Tbsp. fresh chopped parsley
½-1 tsp. Salt
Grated parmesan cheese (optional)
Directions:
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add diced onion, zucchini, carrots, celery, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the vegetable broth, macaroni, tomatoes and juice, kidney beans, white beans, bay leaf, basil, thyme, oregano, pepper, and bring to a boil.
Boil gently for about 15 minutes or until macaroni is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
Taste soup and add salt to taste. I added 1 tsp. salt. Optionally garnish with parmesan, and serve immediately.
Notes:
Holds well for 4-5 days in the fridge.
Use tomato sauce jars or mason jars for easy storage in the fridge
Add a splash of water when reheating if it gets too thick
I hope you love the recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.
30- Minute Minestrone Soup
Enjoy this Blue Zones recipe from Italy. The Longest Living Family, the Melis family, ate this everyday.
1 15-oz.can northern white bean or cannellini beansrinsed
1bay leaf
1tsp.dried basil
½tspeach dried thymedried oregano, and black pepper
2Tbsp.fresh chopped parsley
½-1tsp.Salt
Grated parmesan cheeseoptional
Instructions
To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
Add diced onion, zucchini, carrots, celery, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes.
Add the vegetable broth, macaroni, tomatoes and juice, kidney beans, white beans, bay leaf, basil, thyme, oregano, pepper, and bring to a boil.
Boil gently for about 15 minutes or until macaroni is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
Taste soup and add salt to taste. I added 1 tsp. salt. Optionally garnish with parmesan, and serve immediately.
Notes
Holds well for 4-5 days in the fridge. Use tomato sauce jars or mason jars for easy storage in the fridgeAdd a splash of water when reheating if it gets too thickI hope you love the recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.
I found this recipe on Tasting Table and it looked really good. I changed it a little bit since I used bone-in thighs instead of boneless.
I loved how it smelled and the flavors were really nice. Next time I’ll use boneless thighs so I can slice up the meat like a shawarma. And then add lettuce, tomato, and onions in a pita.
I had a little extra hummus around and that just took it to the next level. Hope you enjoy it.
Sheet-Pan Chicken Shawarma And Garlic-Lemon Potatoes
Ingredients
1 ½ pounds boneless chicken thighs
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
¼ teaspoon smoked paprika
½ kosher salt, plus more to taste
½ teaspoon black pepper
1 ½ tablespoons olive oil, divided
1 pound baby potatoes, halved or quartered if large
1 tablespoon lemon zest
Directions:
Preheat oven to 400 F. 2. In a large bowl, toss potatoes and lemon zest with remaining olive oil and a pinch of salt. Place potatoes on baking sheet.
3. In the same bowl, toss chicken thighs with spices and ½ teaspoon each salt and pepper. Add ¾ tablespoon olive oil and turn to combine. Transfer to the pan with the potatoes. Scatter around the chicken thighs.
4. Place the baking sheet into the oven and cook until the thighs and potatoes are cooked through, 16 to 18 minutes. (If using bone-in thighs, cook for 30 minutes) 5. Remove the chicken and potatoes from oven. Let cool slightly. Serve with roasted potatoes.
Here’s the perfect breakfast meal prep. I’ve been eating them for breakfast all week. They give me energy without feeling heavy.
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I love that the whole thing can be made in a blender.
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Recipe adapted from Forks over knives.
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These are more like “oatmeal cups” instead of muffins but they are wonderful. Perfectly sweet without any added sugars. The 2 key things for this recipe: grease the pan well, and let them rest in the pan at least 10 minutes after baking. I tried to take them out right away and they are just goey and fall apart. Keep them in the fridge. They freeze well too.
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Just Blend Banana Muffins 🍌
INGREDIENTS
• 4 very ripe bananas
• 2 cups oats, ground into flour
• ½ cup plant milk
• ½ cup unsweetened applesauce
• 2 tablespoons ground flax seeds
• 1 teaspoons ground cinnamon
• ½ tablespoon vanilla extract
• ½ tablespoon apple cider vinegar
• ½ tablespoon baking powder
• ½ teaspoon baking soda
INSTRUCTIONS
• Preheat oven to 350º F.
• Line a muffin pan with 12 cupcake liners or grease with cooking spray.
• Place oats in blender and Grind into a flour.
• Add the other dry ingredients.
• Then, add in bananas and remaining ingredients.
• Blend just until combined.
• Do not over mix.
• Pour into muffin liners filling about 2⁄3 full.
• Bake for 30-35 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
• Let sit in pan at least 10 minutes before moving otherwise it falls apart.
• Chef’s Note: Gently stir in 2 cups of frozen blueberries for blueberry banana muffins and increase baking time 8-10 minutes.
🍽️📚 A Decade in the Kitchen: 5 Mistakes to Avoid for Culinary Excellence
Celebrating 10 years as a seasoned chef and passionate teacher has granted me a front-row seat to numerous culinary adventures. Along the way, I’ve witnessed some common pitfalls that many aspiring cooks stumble upon. Today, let’s delve into the five most frequent cooking mistakes and how to conquer them.
1. Not holding the knife right Precision is the heartbeat of every chef’s artistry. A misgrip on your knife could lead to inconsistent cuts and even potential accidents. To wield your blade like a pro, place your index finger and thumb on the blade’s base, creating a pinch grip. This technique provides control and finesse for flawless slicing and dicing.
2. Not seasoning while cooking The layers of flavors in a dish relies on the harmony of seasoning. A sprinkle of salt and a dash of herbs throughout the preparation can elevate your creation from mundane to extraordinary. Remember, season as you go—this ensures every bite is infused with taste.
3. Not getting the pan hot enough The sizzle when ingredients meet the pan is music to a chef’s ears. A common misstep is underestimating the importance of a hot pan. Preheat your pan until it’s gently smoking; this is the key to achieving that golden sear that tantalizes taste buds. Also, make sure to pat you proteins dry with a paper towel. The drier the protein is before you put it in the pan, the better color you’ll get.
4. Not giving ingredients space to cook so stuff gets overcooked Learn to work within the limits of your pan. Do two batches if you need to- it’s worth it! Overcrowding your pan with ingredients hinders proper heat distribution and can lead to uneven cooking. Give your ingredients the space they deserve for a harmonious culinary dance.
5. Overcooking proteins in the pan (instead of using the oven) Bid adieu to dry and tough proteins! A shift from the pan to the oven is a game-changer. It’s how restaurants get juicy, tender proteins every time. They sear it in a pan just for color, then finish it in the oven. This prevents it from overcooking and drying out in a pan. It allows your proteins to cook evenly and retain moisture, giving you a succulent outcome that’s a feast for the senses.
In these 10 fruitful years, I’ve seen these mistakes turn novices into masters. Remember, cooking is an adventure, and blunders are merely stepping stones towards perfection.
Embrace the process, learn from missteps, and let your passion for cooking flourish. Here’s to the learning process and your future tasty discoveries! 🍳👨🍳🎉
Chef Joanna is a graduate of Le Cordon Bleu in Paris and a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at http://www.chefjoannas.com
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1. Place beef steak in freezer for 30 minutes. Then slice thinly.
2. Place rice in pot and cover with lots of water. Soak for 30 minutes then rinse. This makes it fluffy. Cook according to package directions.
3. Meanwhile heat oven to 425 F. Lay broccolini out on a baking tray. Splash with a little soy sauce, sesame oil (1-2 tsp. Each) salt and pepper. Toss. Then place in oven 15 minutes or slightly crispy.
4. Mix the sauce ingredients and set aside.
5. Once you slice the beef, heat pan with a little oil. Cook on high heat for just a minute or two. Once it’s cooked add the sauce in and just heat till bubbly like 30 seconds to 1 minute. Serve immediately over rice with broccolini.
Place beef steak in freezer for 30 minutes. Then slice thinly.
Place rice in pot and cover with lots of water. Soak for 30 minutes then rinse. This makes it fluffy. Cook according to package directions.
Meanwhile heat oven to 425 F. Lay broccolini out on a baking tray. Splash with a little soy sauce, sesame oil (1-2 tsp. Each) salt and pepper. Toss. Then place in oven 15 minutes or slightly crispy.
Mix the sauce ingredients and set aside.
Once you slice the beef, heat pan with a little oil. Cook on high heat for just a minute or two. Once it’s cooked add the sauce in and just heat till bubbly like 30 seconds to 1 minute. Serve immediately over rice with broccolini.
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