Taverna @DineTaverna

TAVERNA ~ Dallas, TX

I really enjoyed my brunch at Taverna. First off, I appreciate the “fresh squeezed” Orange Juice, immensely! Yes $6 might be a high price but when you are used to real orange juice, you squeeze your own oranges at home, you hate concentrate or any bottled so called orange juices not only for their awful taste but for all the junk they are made of and how bad they are for you, it is so nice to go out for Brunch and enjoy a freshly squeezed orange juice! So here you see, I really appreciate a restaurant that uses real – fresh -ingredients and serves freshly squeezed orange juice, thank you Taverna!

The atmosphere at Taverna is allegra, the inside dining area showed tables of Saturday morning Brunchers, a couple tables with balloons noticeably celebrating birthdays, the room was full but cozy. The brick walls, the open kitchen and bar give the atmosphere a warm feeling, typically Italian 🙂 The waiters are very polite, professional and friendly. The front of the restaurant opens in a very European style where customers can enjoy eating alfresco and furry friends are comfortable.

I ordered the Chef’s (oven baked ) Frittata; shrimp, arugula, white onion, toasted baby heirloom tomatoes with avocado a delicately delicious combination! Jeff ordered “Eggs Any Style”, scrambled with ham and breakfast potatoes and was very happy with his meal also.

We were delighted to have been offered a few slices of their San Daniele, Prosciutto Crudo, it was delicious, I was impressed 🙂

All of the ingredients in the food were very fresh and natural tasting. The Lunch and Dinner Menus are inviting, typical Italian plates and a nice variety to choose from, including Gluten Free Menus 🙂  Which leaves me with the intention of coming back again!

Buon Appetito!

Chicken salad

I love roasted chicken and when I wind up with left overs I make Chicken Salad!
I really don’t measure my ingredients, depending on how much chicken I have I toss it all together,

Ingredients:

  • Chicken, skinned, boned and chopped into cubes or small pieces.
  • Celery, chopped, I like my salad loaded with celery!
  • Onion, white, yellow, red, use what you have!
  • Green Onion, gives a great taste, yes, use it along with another onion above!
  • Mayonnaise , this is my recipe, it is super easy and quick and there is NO comparison to the store bought junk!
  • Dijon Mustard, use just a little to give a twist of flavor, (optional).
  • Salt & Pepper, I usually season the chicken before i mix the ingredients together, just a dash or two.

*It’s as easy as that! It only needs a few hours to settle and cool in the fridge.

I love my Chicken Salad topped with hemp seeds or a little gommasio, on greens such as spinach, kale or served in endive leaves.

*In my cover photo, fresh spinach and steamed baby broccoli.

Buon Appetito!

Dulce de Moka

I’ve had a sore throat for a few weeks now, during these few weeks I was prescribed an antibiotic which didn’t do the trick. I am gargling with lemon juice in the morning now and talk about sting!

Drinking soothes my throat. I was in poor me mode, my throat hurts, my ears hurt and I really wanted something soothing…. and sweet. I don’t do juices or other “drinks”, smoothies too are meals for me not beverages. Water and green tea are my daily hydration and thirst quenchers. I enjoy my morning espresso macchiato from my Bialetti Moka with almond or hemp milk. After my morning ritual of oil pulling, lemon juice gargling and my aloe & maca powder water concoction, this is where my day starts and my espresso need ends.

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Back in Italy caffè is a tradition. Cappuccino or caffè latte for breakfast, un caffè after lunch and one after dinner, macchiato, with milk, cream or even ice cream! Corretto, with a drop or 2 (or 3) of liquor or wine, sometimes used as an amaro or digestive. Un caffè, which means “un espresso”, can also be and for most Italians is, a break time, luxury, sport, appointment date, spiritual moment of relax, late night study caffeine boost,  a sort of scape goat from anxiety, a daily ritual by many believed a wholesome addiction, coffee is healthy right? Habits that can take to an outstanding number of espressos a day!  Below are some fun reads, explanations and examples of Italian caffè syndrome.

An Italian Family Tradition

My Coffee Hell

So, getting back to poor me, my sore throat and sweet tooth, I had an idea!

I’d tried Starbuck’s Frapuccino, once with my son and sincerely, it didn’t really turn me on. At first that sweet chocolatey moka flavor….. but there was a terrible aftertaste, plus knowing what they are made of, their cost AND the brain and chest freeze I got from it.No thanks.

5 Ways To Get Sabotaged at Starbucks

To sum it up this was my excuse to a sweet tooth that led to the making of my,

“Dulce de Moka”.

Recipe

In a blender crush;

  • 4 cubes ice,

add the following and blend.

  • 1 Moka of caffe’ (da 1 tazza/small size Moka, 1 espresso)
  • 2 medjool dates, pitted, halved and soaked until soft
  • 3/4 c  organic coconut mylk (I use this brand)

Joe, you will love it!! XO

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Cin Cin!

 

 

 

 

Brown O’s

My father sent me this photo text a week or so ago, the text read “Made these yesterday…” (photo below)

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“Brown E’s”  He said he made them to take to a Church meeting.

(don’t worry it took me a minute to get it too!)

So I sent him back a photo of my Brown O’s!  🙂

 

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I’d seen dozens of real food, healthy donut recipes on Pinterest this winter and one of my favorite bloggers, Leafparade, was on a donut frenzy, constantly pinning and blogging all sorts of delicious looking donuts!

I finally decided to pick a recipe for homemade, real food donuts and try them out myself!

 

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I picked a recipe I found on Pinterest and hit the jackpot, they were awesome!

Recipe here; http://tastykitchen.com/blog/2013/08/coconut-flour-cake-donuts/

 

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I wrote a review on the Tasty Kitchen’s website, these are delicious and the recipe is perfect, accurate and very easy to follow 🙂

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Buon Appetito!

Super Soup!

I’m headed toward a Super New Year! I feel as though 2014 has me in 5th gear and I see February right around the corner leading to an incredibly enjoyable year to come!

New Years sped by while I was dealing with the flu/bronchitis, which I diagnose as my own immune decline due to nostalgia and stress I usually deal with during the Holiday season, its the one moment of the year I am physically compromised and usually have issues with.

Some old fashioned flu and cold remedies that come to mind are orange juice, honey, chicken soup and alcohol. Old beliefs, which, may somehow had or have their sense.http://adore-vintage.blogspot.com/2012/01/old-fashioned-remedies-10-vintage-ways.htm

l opted for the Soup. My Grandmother, 91, advised me to have some Chicken soup and it would do the trick!

I am not a meat eater so this is sort of my re-introduction to meat in 2014. I am on my mission to find the right foods for my body. I believe that everyone is different, we come from all areas of the earth. Some people eat more fish, others more fruits and vegetables, I think its in our DNA, the same thing for everyone can’t be right.

Last year I stopped eating red and white meat all together, I wanted to see how I felt, if I could manage without meat and if I would suffer in any way. My proteins were legumes, eggs, quinoa, fish etc.

The videos and readings I found on the meats that are sold on the market and the ways animals are kept before and after they are sold to us were grotesque. How and why would anyone ever eat something like that? That is not food for human consumption, that is a human crime. (There are numerous videos online that tell the stories and explain how the meat industry is raising the meat in the super market and about what the animals are fed.) I really still feel in someways humans may not need meat to survive but maybe some need it to feel and be in optimum condition.

A few years ago I was diagnosed allergic to additives in packaged foods. The Allergist gave me a diet to follow that singled out many allergen foods including gluten. I was told to eat fresh butchered meats and fish and was given a list of fruits and vegetables. All organic, non packaged products. That “diet” was what changed my eating habits. I felt so much more energetic, I was satisfied with the food I ate, stomach pains ceased and my allergy passed.

[My Allergy: My tongue would inflame, hurt, numb, mouth sores, no taste, for days. As soon as I would take a bite of something containing what the Doctor calls “synthetic ingredients or additives”, my mouth and tongue would go numb. They were never able to pin point which additive, the Doctors said that there are so many and so many unknown (not on the labels because in small quantities) in the foods we are eating :/  ]

*This is one of my favorite videos: https://www.youtube.com/watch?v=fWXrRftyOMY

This is how and why I do not eat processed or packaged foods and am very careful to what is on the label if I do eat anything of this sort. Judifood = All Natural ingredients period.

This year I have decided to try grass fed (pasture raised) meats and see how my body reacts. How I feel when I run and in everyday life, if consuming animal proteins will make any changes in how I feel. 

I am a type 0+ and reading about my blood type, things make sense. I have decided to try and see 🙂

http://www.md-health.com/O-Positive-Blood-Type-Diet.html

http://www.marksdailyapple.com/blood-type-diet/#axzz2q8UElm2D

Super Soup was going to put me back on my feet and start off 2014 with my new menu’ introducing red and white grass fed meats. 

Super Soup was made with little or no energy, with a strong sense of nostalgia and a the want to find what is best for me 🙂

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Souper Soup!

  • 12 cups Spring Water
  • 4 boneless Chicken Thighs, chopped into cubes
  • 2 large Carrots, chopped
  • 2 sticks Celery, chopped
  • 1 Leak, chopped
  • 1 large Russet Potato, chopped
  • 1 Onion, chopped
  • 1/2 tsp Celery seed
  • A sprig of each bound together: fresh Sage, fresh Rosemary & fresh Thyme
  • 1 1/2 Tbsp Salt

* I added all the ingredients to the Spring Water as I chopped them up and let the Soup boil until all ingredients were cooked thoroughly, (the potato boiled out and thickened the soup).

*I previously boiled some Basmati Rice and served Super Soup on top. The hot Soup warmed the rice. This way the rice doesn’t over cook and the Soup can be frozen.

Buon Apetito!

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Stewed Lentils

Stewed lentils, Lenticchie Stuffate in Italian,  are amongst one of my favorite foods. And are soooo good for me! Lots of protein!

My recipe comes from my life in Italy:

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Sautee’ the vegetables in the evo until onion is translucent. Add the rinsed Lentils to the pan and let sautee’ a couple minutes.

Put the sautéed lentils and veggies in the crock pot on high and add 3 cups vegetable broth, tomato sauce and thyme.

Cook for approx. 1 1/2 hrs. Add more broth if needed until lentils are soft, mixing occasionally. Lentils 1

http://www.livestrong.com/article/41517-lentil-nutrition-information/

2 Poached eggs, steamed Bok Choy and stewed lentils, for breakfast, lunch or dinner, YUM!

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Buon Appetito!

Delicious “Tonno” Salad

Yes, even in Autumn I eat Tuna Salad. My recipe came about with my incredible want to have some good tuna, which is hard to find in the USA. I was used to Italian Tonno. I never thought there would be such a difference. I’m not talking fresh, I’m talking canned. In olive oil, not in water. (Even in water would be great, as long as it tasted like tuna!) Italian canned tuna is pink , American is white. http://www.canned-tuna.com/ Anyway….

I mixed my Tuna with steamed cauliflower and some cappers and voila!, my fresh mayo recipe, and invented the most delicious version of Tuna Salad in this world! Even in Autumn!

Here’s my recipe:

  • 2 cups steamed cauliflower
  • 1 can Genova or Rio Mare Tonno/Tuna in olive oil, strained
  • 1/2 cup fresh mayonnaise (recipe here: https://judifood.com/2013/10/25/e-voila/)
  • 1 tbls cappers
  • 1/2 stalk celery chopped finely (optional)

Flake the tonno, add all ingredients together and mix delicately with a wooden spoon.

Buon Appetito!

*I served my Tonno Salad on Butter leaf lettuce.