Cristina Ferrare

FOODS TO EAT WHEN YOU ARE SICK WITH THE FLU:(

I posted this once before but FLU season is in full swing so I thought it be important to put this out again! It’s that time of year again, FLU SEASON! YUUUUCK! Influenza begins to increase in October and increases all the way through to April.

Because I have to do a lot of traveling in the next few months my doctor said for sure I need a flu shot because of my compromised immune system from the stem cell replacement. If I catch the flu I would be in trouble. I haven’t had a flu shot in over 25 years because of the reaction I get from the shot. Some people have a reaction, most do not, I gave in and went last Friday for the shot. Well, I’ve been in bed for 3 days flat on my back, not able to move because I feel like I have the flu! Terrible headaches, body aches, my back and hips hurt when I’m still and walking. I curled up into a big ball on my bed with ginormous warm blankets and so many pillows no one could find me when they came into the bedroom. I have no appetite at all. I have to eat something because of the medication I still have to take for my Myeloma to keep my blood sugar level , head clear, and over all  strength. Here are some foods that worked for me, it’s heart, brain and gut healthy and helped me feel so much better! Iv’e included a recipe for a smoothie from “Food for Thought” to lift your spirits! 🙂  Read more »

THANKSGIVING TURKEY WITH FAMOUS MARINADE!

Happy Thanksgiving!

A Thanksgiving feast to feed the soul! Here are the recipes you will need to make an outstanding meal! Things like the stuffing, sweet potatoes, creamed spinach and desserts can be made two days in advance or kept frozen for over 3 weeks covered  in an air tight container in the freezer! I share lots of tips and secrets to help make this special day a joy for everyone!

I’ve tried so many ways over the years to prepare turkey so it will have lots of flavor and not turn out dry. I’ve wrapped them in cheese clothes, soaked them in brine, deep fried, put butter over the skin, under the skin, cooked it stuffed, unstuffed, none of that works like this simple marinade. Everyone who has tried it swears that by using this marinade they end up the the most tender and juicy turkey ever. Not to mention the wonderful flavors that penetrate the turkey from the fresh herbs. The fresh herbs usually come in bundles with rubber bands wrapped around them. These fresh herbs are the secret to the most flavorful gravy.

I introduced this recipe on a local talk show I was hosting in Los Angeles called, “A.M. Los Angeles” over 25 years ago and to this day I have strangers stop me in in the streets and grocery stores to tell me how much the love it and now I have new converts! Preparing the turkey with this marinade will insure you will have plenty of gravy that you will want to put on everything!

Happy Thanksgiving! Read more »

FAJITAS WITH MARINATED GRILLED FLANK STEAK, GUACAMOLE, SALSA, AND WARM TORTILLAS!

I grill my vegetables because as they begin to caramelize under the intense heat it brings out full flavor and natural sweetness.When weather forces me inside I pull out my trusty indoor cast iron grill pan.

Not only are these Fajitas great the traditional way with peppers and onions but I also include other veggies such as grilled zucchini and asparagus.

Grilling vegetables are a healthy choice, easy to prepare and are super low in calories.

It’s fun to gather around the table while everyone is making their own personal fajitas. It opens up conversation with one another and everyone gets to be their own chef. I over stuff mine with plenty of grilled onions, peppers and juicy marinated thin slices of flank steak. Top with guacamole and salsa and you have a “smokin” Fajita! Blend up slushy Margaritas and have a great time! Read more »

Beefy Heart Smart Chili

Beef Chili-001 cristina ferrare

“Food for Thought!”

The flavorful spices that are added are anti-inflammatory and gut healthy and include plenty of beans for added protein.

This chili is packed with anti-oxidants and healing properties starting with chili peppers. Fresh or dried chili peppers will give your metabolism a boost and helps keep blood vessels healthy.

I use a lot of garlic and onions in this recipe. “Garlic contains “allicin” and studies have shown that eating garlic regularly may lower chances of getting heart disease by helping lower cholesterol and blood pressure. You can only get the benefit of allicin if you chop or crush the clove”.

“Yellow onions and shallots are considered to be the healthiest onions. They have been used for centuries to reduce inflammation and heal infections. They help regulate blood sugar, and lower the production of bad cholesterol (LDL) helping keep your heart healthy”.

I bet you never thought of these things while enjoying a hearty bowl of chili. Now you know you can feel good about that second helping!

TIP

You will need a 2-pound chuck roast for this recipe. Tell your butcher you are making chili so you want the beef ground only once.  Having the beef ground fresh and also in larger pieces makes a difference in the taste and texture of the dish. Read more »

CHICKEN BREASTS GRILLED WITH SPICY ORANGE-GINGER GLAZE

This is one of my favorite go to meals. It’s light, low in calories and is perfect for lunch or dinner. The chicken turns out moist and tender as is bursting with flavor. I like to serve it with a crisp salad and couscous with chopped fresh vegetables on the side for a perfect dish anytime.
Read more »

CARAMELIZED SCALLOPS

CARAMELIZED SCALLOPS WITH WHITE WINE

I use clarified butter that you can make yourself, recipe below or you can purchase “Ghee” (which is another name for clarified butter) at your market.

*TO MAKE THE CLARIFIED BUTTER, in a small saucepan over low heat, melt 1 stick (4 ounces) of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl, be careful not to let the whey at the bottom get into the bowl. The whey will burn and turn brown at a high temperature. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.
INGREDIENTS
4 servings

12 large scallops

Pinch kosher salt

Freshly cracked pepper

4 tablespoons clarified butter* or Ghee 

1/2 cup Monk fruit sugar spread on a flat plate

½ cup dry white wine

1 fresh lemon, squeezed

1 tablespoon finely chopped flat Italian parsley

8 chives

1 tablespoon lemon zest

INSTRUCTIONS

The crescent-shaped muscle that attaches the scallop to the shell will toughen when cooked. You need to remove the muscle by peeling it away from the sides of each scallop before cooking. Rinse and dry scallops well. Sprinkle both sides of scallops with a pinch of salt and pepper.

Heat a skillet on medium-high for 2 minutes. Add the clarified butter, and swirl to coat the pan. When the butter starts to foam, get ready to add the scallops. Working quickly, hold the sides of the scallop and dip it into the sugar using a twisting motion to coat evenly on one side only. Place the scallops, sugar side down on the skillet and saute for 2-1/2 minutes. If the sugar starts to brown too quickly turn down the heat.

Turn the scallops over and saute for 1 minute. Add the white wine and lemon juice and reduce by half. After about 1-1/2 minutes, transfer the scallops to a warm platter and pour the pan juices over the top. Garnish with chopped parsley, chives, and lemon zest.

 

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