web analytics
July 6, 2015 / 19 Tammuz, 5775
At a Glance
Sections
Sponsored Post


Super-Charged Foods

Stuffed Artichoke Bottoms

Stuffed Artichoke Bottoms

Supercharged foods – a term you might have heard bandied about, but what are they?  A simple definition would be any food that is unprocessed, whole and nutrient rich.  Below are some suggestions of supercharged foods to add to your diet.

 

Artichoke: Artichokes contain inulin, which is a type of carbohydrate that has been shown to decrease the hunger hormone ghrelin.

Cayenne pepper: Cayenne pepper heats up the body and therefore is thought to increase metabolism. Chili pepper has a similar effect.

Cinnamon: According to the USDA, consuming as little as a ¼ teaspoon of cinnamon with food helps the body metabolize sugar 20 times faster and lowers blood sugar levels. This means faster weight loss!

Ginger: Ginger has been found to increase feelings of satiety.

Seaweed: The property in seaweed that helps us lose weight is alginate, which lines the walls of the digestive system and prevents dietary fat from passing through.

Tea: The caffeine in tea stimulates thermogenesis, the biochemical process by which fat in the body is burned to produce energy. Plus, tea has a fabulous antioxidant called EGCG (Epigallocatechin gallate) that provides fat-burning activity.

Vinegar: Vinegar helps lower blood glucose levels.

 

Vegetarian Stuffed Artichoke Bottoms
By Lévana Kirschenbaum

Artichokes: A great Sephardi favorite, we grew up in Morocco eating them in every shape and form, even for dessert.  Someone in the food industry, bless him, has done the pesky job of snapping the leaves off the artichokes, and the even peskier job of scraping the fuzz off the artichoke bottoms, leaving us only with exactly what we want (perfect artichoke bottoms or baby artichoke hearts) in order to sail through the preparation of quite a few artichoke-based treats. There’s nothing I don’t do with them: soups, tajines, Hummus, risottos, side dishes, salads, pickles, pastas, dips!

Lean, nutrient-packed, different, and delicious. Did you know there was an artichoke liqueur called Cynar? Not for the fainthearted: Try it, it might grow on you!

You can stuff artichoke bottoms with virtually anything you like: meat, fish, rice, vegetables, cheese, breadcrumbs (substitute ground meat or fish, or cooked rice, in equal parts, for the breadcrumbs, and proceed just as instructed. The latter is what I am choosing to go with in this recipe, just so I can let the artichoke be the main star.

 

Ingredients:

¼ cup olive oil
1 large onion, quartered
4 large cloves garlic
2 ribs celery, peeled
1 bunch flat parsley
6-8 sprigs dill, fronds and stems
Juice and zest of 2 lemons
3 tablespoons capers
3 cups fresh bread crumbs, gluten-free OK
Salt and pepper to taste
14-16 large frozen artichoke bottoms, no need to thaw before using.

 

Cooking liquid:

2 cups water
3 tablespoons olive oil
2 teaspoons turmeric
2 good pinches saffron

 

Instructions:

Heat the oil in large skillet.

In a food processor, coarsely grind the onion, garlic, celery, parsley and dill, and add to the skillet.

Sauté the mixture until translucent.

Add all but last ingredients, and mix thoroughly, adding a few drops water if necessary to form a thick paste.

Fill the artichokes with the mixture, using it all up.

Bring the cooking liquid ingredients to boil, and place the bottoms stuffing side up in the skillet.

Reduce the flame to medium, and cook covered for 20 minutes.

Transfer the artichokes to a platter, and look at the liquid left in the skillet: if it is too thin reduce to thicken, and pour over the artichokes.

Serve hot or at room temperature.

About the Author: Lévana Kirschenbaum was co-owner of Lévana Restaurant on Manhattan’s Upper West Side (alas, recently closed after a thirty-two year run), and a pioneer in upscale kosher dining. She is a cooking teacher and cookbook author, with speaking engagements and cooking demos across the country. She has published “Lévana’s Table: Kosher Cooking for Everyone,” “Lévana Cooks Dairy-Free!” and a book-DVD set based on her demo series called “In Short Order” on cooking great meals in no time, in style and in good health. She has just published “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple." Visit her on the web at www.levanacooks.com


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

One Response to “Super-Charged Foods”

  1. ı love you HAKAN FİDAN

Comments are closed.

Current Top Story
Aerial firefighters put out blaze ignited by Palestinian Authority arsonists near Jerusalem on Saturday.
Palestinian Authority Arabs Trying to Burn Down Israel
Latest Sections Stories
South-Florida-logo

Orlando was once a place where people came only to visit and vacation. Now it is home to a burgeoning Torah community, a place Jewish families can be proud to call home.

South-Florida-logo

The smuggler’s life has been changed forever. He is faced with a major criminal charge. He will probably be sent to prison.

South-Florida-logo

“Thanks to a local philanthropist who shares our core mission, we now are able to connect more Jewish teens to Israel than ever before,” said Todd Cohn, executive director of Southern NCSY.

In September 2013 he was appointed head rabbi of the IDF Central Command and is currently in charge of special projects for the IDF chief rabbinate.

Last month we outlined how a few years after Judah Touro’s death a public movement was inaugurated by the citizens of New Orleans to erect a monument to his memory, and that opposition to this tribute came from a number of rabbis throughout the country who claimed that Judaism forbade the erection of any graven […]

Marceau suggested a dark reason for his wordless art: “The people who came back from the [concentration] camps were never able to talk about it…. My name is Mangel. I am Jewish. Perhaps that, unconsciously, contributed towards my choice of silence.”

Anna Henriques, who hopes to one day head back to Jamaica, says, “Rabbi Raskin must be willing to respect what exists in Jamaica. The way to the future is to gently bring in the traditions of the past and at the same time embrace the idiosyncrasies of the Jamaican people.”

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

It may be that seeking to connect with the past is rooted in the impermanence and impersonality of modern life.

It is very hard to build a healthy marriage when you do not have good role models.

My best book is one that hasn’t been published yet.

We tend to justify and idealize this division with pride attributing these tendencies as demonstrating a higher level of kedushah.

More Articles from Levana Kirschenbaum
Stuffed Artichoke Bottoms

Supercharged foods – a term you might have heard bandied about, but what are they? A simple definition would be any food that is unprocessed, whole and nutrient rich. Below are some suggestions of supercharged foods to add to your diet.

Printed from: http://www.jewishpress.com/sections/food/recipes/super-charged-foods/2013/10/18/

Scan this QR code to visit this page online: