Most Popular Recipes from 2015

December 30, 2015January 21, 2016Leave a comment

1. No Bake Brownies

For the recipe click here.

2. Zesty Coconut Slaw

For the recipe click here.

3. Vegetable Paella

For the recipe click here.

4. Cauliflower Corn Chowder

For the recipe click here.

5. Black Bean Quinoa Burgers

For the recipe click here.

6. Quinoa Kielbasa Stuffed Bell Peppers

For the recipe click here.

Thank you everyone for the sweet comments and feedback over the past three months. I’ve really enjoyed creating Bella’s Belly and I look forward to expanding my blog in 2016. Keep a lookout for new recipes and restaurant reviews.

Chestnuts and Mushrooms

December 27, 2015December 27, 2015Leave a comment

Penne with sausage and mushrooms

I took a hands-on cooking class at 18 Reasons last month. It is located in the Mission right next to Delores Park. They offer a variety of classes ranging from French bistro basics to Arabic bread-making . They also offer cooking classes in low-income communities. I attended the Italian cooking class with an emphasis on chestnuts and mushrooms. The focus ingredients change seasonally. Our instructor led us back to the industrial kitchen and divided us into groups of 3-5 per dish. Then she set us loose with the recipes, giving assistance only when needed. She came around and served us wine while we cooked. When the food was ready we ate together at a large table in the front room. My favorite was the penne and the chestnut mousse dessert.

This is what we attempted to make:

Castagne Arrosto e Bollite (a.k.a Roasted Chestnuts)
Black Trumpets Crostini
Chestnut Soup (from Preggio, Umbria)
Penne with sausage and mushroom
Mushroom flan with cheese fondue and truffles
Egg truffles
Chestnut Mousse

I have copied/pasted my favorite recipes below:

Penne with Sausage and Mushroom

2 tablespoons dried procini

2 Italian sausage links

1 small yellow onion

1 pound shiitake

2 tablespoons

olive oil

1/2 cup heavy cream

salt and pepper to taste

1 box penne

grated pecorino

Instructions:

Soak the porcini in warm water.

Remove the sausage from its casing and crumble it.

Halve the yellow onion and slice it paper thin.

Remove the stems from the mushrooms and slice the caps.

Heat the olive oil in a sauté pan. Add the onion with a generous pinch of salt.

Gently soften over medium-low heat until it picks up a light golden color, stirring often to prevent it from sticking to the bottom of the pan.

Raise the heat to high and add the crumbled sausage. Sauté for 3 to 4 minutes, until it renders some fat and begins to cook.

Strain and squeeze the porcini and chop roughly.

Add the shiitake and porcini to the sausage. The mushrooms will wilt and release moisture. Continue cooking over lively heat for about 10 minutes, stirring often.

Drop the pasta in a salted pot of boiling water and cook al dente.

While the pasta is cooking, check that the moisture has evaporated from the sauce, then add the cream.

Bring the sauce to a boil and lower the flame. The sauce will bubble slightly and in 5 to 10 minutes the cream will thicken slightly. Adjust salt and pepper.

Remove the pasta from the water with a handheld strainer and transfer it into the sauce.

Raise the heat to max and add a small ladleful of pasta cooking water. Stir and toss over the heat for 2 to 3 minutes to make sure all the ingredients are nicely amalgamated.

If the sauce looks too dry add a bit more cooking water before transferring to a warm serving platter.

Serve immediately with the grated pecorino on the side.

Chestnut Mousse

for 1 10” loaf pan

3 egg yolks
3 tablespoons sugar
1 300 grams jar chestnut cream
3 tablespoons rum
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 pint chilled heavy whipping cream 1 cup bittersweet chocolate

Instructions:

Whip the yolks and sugar until they are pale and fluffy and the sugar is completely dissolved.

Place the chestnut cream in a food processor and add the corn syrup and vanilla extract. Pulse until smooth and soft. Taste for sweetness, if you would like it a little sweeter, then add some sugar.

Work the sweetened chestnut cream into the yolk and sugar until it is an even colored mixture.

Whip the cream to medium peaks and fold into the rest of the ingredients, being mindful not to deflate it.

Spoon into individual ramekins. Place in the freezer to set for about 20 minutes. In the meantime, chop the chocolate in small chips.
Serve sprinkled with hand chipped chocolate.

NOTE: if you find the sweetened chestnut cream, you can use that and scratch the corn syrup and vanilla. Also: I love serving this with cookies or little meringues.

If you’re interested, I’m happy to send you the rest of the recipes!

Zucchini Fritters

December 8, 2015May 13, 20161 Comment

2 cups grated zucchini

1 cup flour (I used whole wheat)

2 eggs (beaten)

2 teaspoons baking powder

1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese

1 teaspoon fresh garlic (minced)

1/2 onion (minced)

Oil

Salt and pepper to taste

Grate the zucchinis and squeeze out the water.
Mix the ingredients together.
Roll into small pancakes and fry. Brown well on both sides.

These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

Vegan Chocolate Coconut Banana Bread

December 3, 20151 Comment

This is an altered recipe from Popsugar. I honestly decided to make this recipe because I ran out of eggs and was craving chocolate and bananas. I was impressed with how well this bread turned out. You cannot tell it does not have eggs or dairy. I guarantee it will satisfy your chocolate cravings!

Ingredients:

3 medium overripe bananas (mashed)
1/3 coconut oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup almond milk
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (this is slightly less than what the recipe calls for)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips, 1/4 cup coconut shreds

I used almond milk and coconut oil. I also added 1/4 cup coconut shreds. If you are not a coconut fan then use regular oil and leave out the coconut shreds.

Directions:

Mix bananas, oil, sugar, vanilla, and almond milk together.
In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and coconut shreds.
Mix the dry and wet ingredients together. Sprinkle coconut shreds on top.
Bake at 350ºF for 45-55 minutes. The bread should rise and be slightly cracked.
Cool for 10-15 minutes.

Gluten-free, Dairy-free Pumpkin Pie

November 30, 2015November 30, 20152 Comments

Polynesian Coconut Pumpkin Pie (Gluten-free and Dairy-free)

I hope everyone had a great Thanksgiving. Sorry my pumpkin pie recipe is a little late. Things always get hectic around the holidays. The goods news is that this pie can be made throughout the holiday season. Enjoy!

The crust is an adapted cookie recipe from Wheat Belly. The pie filling is a Polynesian coconut filling that my mom and I adapted from Epicurious.

Gluten-free, Dairy-free Pumpkin Pie CRUST

1 cup of coconut flour
1 cup of ground almonds [I throw whole almonds into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1 tablespoon honey
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup almond milk
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten

Directions:

Preheat oven to 325 degrees and grease pie pan.
Stir together all dry ingredients in large bowl.
Whisk almond milk, butter, maple syrup, vanilla and eggs.
Add to dry ingredients.
Mixture should be like cake batter, so add a small amount of water to thin it, if necessary.
Mold into pie pan and bake for 20 minutes or until toothpick comes out clean.It does not puff up much.

Gluten-free, Dairy-free Pumpkin Pie FILLING

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

Directions:

Preheat oven to 350.
Whisk together the eggs and the brown sugar in a large mixing bowl. Add the honey and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with ice cream. Yum!

15 Super Foods

November 10, 2015November 10, 20153 Comments

Here are 15 super foods that are easy to incorporate into your daily diet. I included links to my recipes that contain the ingredients.

Rainbow Chard (and other dark leafy greens)

Extremely high in Vitamin K and A.
Excellent for blood sugar regulation.
Great source of dietary fiber.
Recipes.

Read more here.

Coconut and Coconut Oil

Contains fatty acids the body needs.
Helps the body burn fat.
Recipes.

Read more here.

Ginger and Ginger Chews (from Trader’s)

Helps soothe the stomach and treats nausea.
Recipes.

Read more here.

Chia Seeds

High in fiber, omega-3 fatty acids, and antioxidants.
Recipes.

Read more here.

Flaxseeds

Lowers cholesterol.
High in micronutrients.
Recipes.

Read more here.

Sprouts

High in Vitamin K.
Contains protein.
Alkalinizes the body.

Read more here.

Cinnamon

Loaded with antioxidants.
Anti-inflammatory.
Recipes.

Read more here.

Apple Cider Vinegar

Lowers cholesterol, clears sinuses, fights bacteria, aids in digestion, and provides extra energy.
Recipes.

Read more here.

Blueberries

One of the most nutrient rich fruits.
Extremely high in antioxidants.
Recipes.

Read more here.

Gogi Berries

High in Vitamin C.
Great source of antioxidants.
Add to your smoothies.
Recipes.

Read more here.

Gim (a.k.a Seaweed or Nori)

I grew up eating Gim (Korean for seaweed) with rice and Korean side dishes. My family buys it in bulk from the Korean market. It’s recently gained popularity in mainstream supermarkets. Trader Joe’s sells single snack packs. Eat it plain or with rice and veggies.
High in omega-3 fatty acids, calcium, and magnesium.

Read more here.

Cocoa Powder

Reduces risk of cardiovascular diseases.
Satisfies your chocolate cravings without the guilt!
Recipes.

Read more here.

Hemp Seeds

Contains essential amino acids.
High in protein.
Add to shakes and smoothies.

Read more here.

Nutritional Yeast

Cream or cheese substitute.
High in protein and fiber.
A good source of B12 (great for vegetarians because B12 is typically found in meat).
Try sprinkling nutritional yeast and spike on popcorn.
Recipes.

Read more here.

Easy Fish Recipes

November 4, 2015November 4, 20151 Comment

Cod in white wine sauce

Ingredients:

Cod (3 pieces)

1 lemon

½ teaspoon lemon zest

½ cup white wine

1 shallot

Salt and pepper to taste

Parsley for garnishing

Directions:

Mix the lemon, parsley, wine, and shallot together.
Pour over the fish.
Cook at 200 for 20 minutes.

Sriracha Glazed Salmon

This is a slightly modified recipe from epicurious.

Ingredients:

Salmon

1 1/2 tablespoon Sriracha

2 tablespoons maple syrup (or honey)

1 tablespoon lime (or orange) juice

1 teaspoon lime (or orange) zest

1 teaspoon ginger (fresh)

1 teaspoon sesame oil

Salt and pepper to taste

Pinch of Chili flakes

Cilantro

Directions:

Mix the ingredients together and pour over the salmon.
Roast at 425ºF until flaky.

Easy Veggie Sides

November 3, 2015Leave a comment

Honey Glazed Carrots

10 carrots

1/4^th cup honey (I like to use maple syrup)

juice of 1 lemon

1 teaspoon thyme

olive oil

salt and pepper to taste

Cut the carrots into thin rectangular slices (about 2 inches). Mix the rest of the ingredients together and pour on top. Roast at 400ºF for 20-25 minutes.

Braised Radishes

1 pound radishes (trimmed)

1/4^th cup chicken stock

1 tablespoon balsamic vinegar

1 teaspoon sugar

butter

salt and pepper to taste

Sauté the radishes briefly in the butter. Add the rest of the ingredients and cover the pan. Cook until tender.

Roasted Curry Cauliflower

1 cauliflower

1 teaspoon curry powder

½ teaspoon ginger

½ teaspoon garlic

olive oil

salt and pepper to taste

Cut the cauliflower into small pieces. Place on a well-oiled pan. Sprinkle the spices on top. Roast at 380ºF for 30 minutes.

Raw Peanut Oatmeal Raisin Cookies

October 17, 2015Leave a comment

Raw Peanut Oatmeal Raisin Cookies

A great snack or healthy dessert. Very simple and no baking required.

Ingredients:

1/2 cup oats

1/2 cup walnuts

1/4th cup shredded coconut (can be left out if you do not like coconut)

1/4th cup flaxseed

1/4th cup peanut butter

3 tablespoon maple syrup

1/2 teaspoon nutmeg and cinnamon

1/2 teaspoon vanilla

1/4th cup raisins

Directions:

Blend oats and walnuts.
Then blend in the coconut, flaxseed, peanut butter, maple syrup, nutmeg, cinnamon, and vanilla.
Blend in the raisins last.
Roll into balls and refrigerate for 2 hours.