Are you still planning your holiday menu? We have some inspiring recipes that we know will be a hit from Celebrity Chef Giada de Laurentiis. As a cookbook author and regular on the TODAY show she also recently launched an incredible new app calledGiada: A Digital Weekly. Published by Random House Digital Publishing, this fun new app is a great way for Giada fans to have access to fresh recipes, lifestyle, and entertainment content at their fingertips, on the go, in a format that is updated weekly.
Launched every week, you you can find big, bright colorful photos that are super easy to navigate. These includes curated stories from people special to Giada, immediate access to content such as food, beauty, fashion, home décor, health and fitness, travel and family life and a fun section featuring Giada’s “hotlist” of what she’s listening to, reading, or watching, and a weekly column written by Giada that’s devoted to Feel Good Food. Available on iPad and iPhone for .99 per week (or a subscription of $2.99 for the month), the app is a great continuation of her Feel Good Food Cookbook (out now) where readers can learn how to cook just like their favorite chef.
Check out two recipes that are in the current 11.21 issue of Giada: A Digital Weekly to inspire your holiday meals.
Raffy’s Ciabatta Stuffing with Chestnuts and Pancetta, Recipe courtesy of Giada De Laurentiis
Serves 8 to 10
Pancetta is a salt-cured Italian bacon with a peppery bite. It adds great flavor to this Italian-inspired stuffing, but bacon makes a fine substitute.
8 ounces thinly sliced pancetta or bacon, cut into 1/4-inch dice
6 tablespoons (3/4 stick) unsalted butter
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary
3 garlic cloves, chopped
2 7.4-ounce jars roasted peeled whole chestnuts, coarsely broken
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 cup canned reduced-sodium chicken broth, or more as needed
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat the oven to 350°F. Butter a 15x10x2-inch glass baking dish. Melt 2 tablespoons of the butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining 4 tablespoons of butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts. Transfer the onion mixture to the large bowl with the pancetta. Add the bread, Parmesan cheese, and parsley, and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing to taste with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Yield: serves 8 to 10
Super Food Fudge Torte, Recipe courtesy of Giada De Laurentiis
Made with agave, this elegant tart is not supersweet but it does have a secret: pureed blueberries and spinach.
6 tablespoons (3/4 stick) unsalted butter
3/4 cup semisweet chocolate chips
1 large egg
2 teaspoons pure vanilla extract
1/2 cup light agave nectar
Blueberry and Spinach Puree (recipe follows)
1/4 cup brown rice flour
2 tablespoons flax meal
1 tablespoon unsweetened cocoa powder
1/4 cup old-fashioned rolled oats, ground in a food processor
1/4 teaspoon salt
Preheat the oven to 350°F. Spray the bottom only (not the sides) of a 9-inch pie plate.
Put the butter and chocolate chips in a heatproof bowl. Set over a saucepan of simmering water. Stir until the butter and chocolate are melted. Set aside to cool.
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Kids in the Kitchen: Mini Banana Waffle Pies With Peanut Butter Dipping Sauce
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Meanwhile, in another bowl, whisk together the egg, vanilla, agave, and blueberry and spinach puree. Stir in the cooled chocolate mixture.
In a mixing bowl, stir together the brown rice flour, flax meal, cocoa powder, oats, and salt. Add to the chocolate mixture and stir to combine; do not over mix. Pour the batter into the prepared pie plate. Bake until a cake tester or wooden skewer inserted into the center comes out clean, 20 to 25 minutes.
Allow to cool completely in the pan before cutting into 8 wedges. Serve dolloped with the spiced yogurt topping.
The brownies will keep, covered tightly, for up to a week in the refrigerator.
Makes 12 brownies
Blueberry and Spinach Puree
1 1/4 cups baby spinach
1/2 cup fresh or frozen blueberries, thawed and drained
1/2 teaspoon fresh lemon juice
Bring the spinach and 2 tablespoons water to a boil in a medium saucepan. Turn the heat down to low and simmer until 10 minutes.
Combine the spinach, blueberries, and lemon juice in a food processor or blender. Process on high until smooth, stopping occasionally, if necessary to scrape the sides. Add a little more water if necessary, to make a smooth puree.
Spiced Yogurt Topping
Recipe Courtesy of Giada De Laurentiis
3/4 cup non-fat Greek yogurt
2 teaspoons maple syrup
1/4 teaspoon ground cinnamon
Mix all ingredients together until smooth and combine. Dollop on top of each slice of torte.
Store covered in the refrigerator for up to 5 days.
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