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May 2016

Credible Greek Peach Barley Recipe

Substituting your flat cereal for this liberal peach porridge is a tasty approach to commence your day. Mediterranean nourishment is enticing and solid, and this credible Greek grain formula from the Greek Vegan is no exemption. Cooked peaches, maple syrup, squeezed orange, cinnamon, cardamom, and grain meet up wonderfully in this sweet treat that is ideal for breakfast, dessert, or a side dish! I prescribe dividing servings into compartments for an extraordinary post-workout nibble to chill you off or battle the mid year heat.

This formula will create three servings, each under 220 calories however high in fiber and stacked with manganese, selenium, thiamin and vitamin B6. Taking after the Mediterranean-style eating regimen can decrease your danger of wellbeing issues further down the road since it underscores eating solid plant nourishments, fiber, entire grains like grain, vegetables, nuts, and olives.

Ingredients : 1 cup barley; 3 cups water; 1/2 tsp Himalayan salt; 3 tsps maple syrup (or agave); 3 tbsps of orange juice; 1/2 tsp cinnamon; 1/2 tsp ground cardamom; 3-4 roasted peaches (2 cups chopped); 1/3 cup fresh chopped mint; Optional toppings: sliced fresh peaches, toasted pecans, and golden raisins


  1. Preheat oven to 400 degrees.
  2. Mix equal parts of both maple syrup (or agave syrup) with orange juice. Set aside.
  3. Rinse, halve, and remove seeds from peaches with a spoon or your fingers.
  4. On a baking sheet, arrange peaches cut side up, fuzzy side down.
  5. Lightly brush the cut side with the syrup and orange juice mixture.
  6. Bake uncovered until tender, 20-30 minutes.
  7. Once cool, peel off peach skin and discard.
  8. Dice peeled peaches into ½” pieces and set aside.
  9. With the peaches in the oven, bring barley, salt, and water to a rolling boil. Once boiling, immediately reduce heat to a very low setting and cover.
  10. Cook on very low for 45 minutes, or until barley is tender.
  11. Set a small pan to very low heat and stir in 3 tsp syrup, 3 tbsp orange juice, and spices together, stirring gently and constantly. Once you have a thin liquid, set aside. For a sweeter syrup mixture, stir in up to a tablespoon of raw sugar while the mixture is warming on the stove.
  12. Once barley is tender, remove from heat and immediately transfer to a large heat-resistant bowl.
  13. Pour in syrup mixture into still hot barley and stir until well coated. Let cool until warm.
  14. Mix in diced peaches and mint. Gently stir together until well combined.
  15. Refrigerate for 1-2 hours.
  16. Garnish with sliced peaches, toasted pecans, or golden raisins and enjoy!

Menu Well-made at Tuscany in Wood Dale

Housed in the Georgetown Square shopping complex (in what was at one time an Asian combination buffet), this extensive venue with seating for around 300 is worked by the Frank Murati family, which has run a comparable eatery in Arlington Heights known as Toscana going on eight years. A vast divider wall painting delineating Tuscany’s wine-developing wide open gives the eatery a warm vibe.

The menu at the Wood Dale area fundamentally reflects that of its lead eatery. Attempted and-genuine choices, for example, heated lasagna, made-in-house pizza, eggplant parmigiana and natively constructed spinach gnocchi and additionally a determination of veal, fish and chicken dishes are all spoken to – nothing you haven’t seen some time recently.

And if you don’t spot your favorite dish, chances are the kitchen will prepare it or put it in the queue as a future chef’s special.

From Toscani’s moderately priced wine list we enjoyed a glass of Montepulciano d’Abruzzo, Fratelli, a well-balanced dry red with a soft, fruity bouquet.

Our dinner began with complimentary bread service (something more and more restaurants are forgoing) featuring a fine-textured tomato focaccia.

Unfortunately, I found the Shrimp de Jonghe appetizer, a Chicago specialty shared with a dining partner, off the mark. While the large shrimp couldn’t have been better, the sherry-laced bread crumbs in this casserole were a letdown: flattened into a gummy mass.

Stick with the other starters such as little neck clams or mussels sauteed in garlic and olive oil, calamari fritti or calamari Toscani (sauteed with crushed red pepper), or Italian sausage and peppers.

The menu also highlights a half-dozen thin-crust pizzas in either 10-, 14- or 16-inch pies. The Toscani Special is loaded up with sausage, pepperoni, mushrooms, onions and green peppers; Piccante Murati’s combines roast beef and hot giardiniera.

On to the entrees, Alfredo sauce with mushrooms and strips of crispy chicken breast starred in the rigatoni Prato. The pasta was perfectly shaped for capturing the delicious creamy sauce.

Meanwhile, we also sampled another well-made traditional dish. Veal Florentina was prepared with prosciutto, spinach, mozzarella and sauteed mushrooms in a light sauce. Both entrees included a decent house salad.

Given the oversized portions, it’s not surprising that the waitstaff is proficient at boxing up leftovers. That’s a good strategy if you’re contemplating dessert. The usual suspects on an Italian dessert menu are at hand: tiramisu, cannoli and chocolate cake.

So is a heavenly salted caramel mousse cake, which I recommend to go along with a fresh-brewed cup of Lavazza coffee. The three-layered confection included a dense caramel cake base, salted-caramel mousse and a fudge topping. A perfect way to end a meal.

Some Reasons Fish and Shellfish Cuisine Affects Health

Fish and shellfish are both awesome wellsprings of incline protein. Protein tops you off and keep you feeling fulfilled, which thusly helps your weight reduction objectives by making you more averse to nibble on unhealthy fallback nourishments between suppers. Protein likewise keeps glucose levels unfaltering, which enhances inclination and secures against sort 2 diabetes.

Some fish and shellfish are high in vitamins and minerals like selenium, vitamin B12, niacin, iron, and zinc. The selenium in fish is a cancer prevention agent that can oversee joint inflammation and keep up solid skin, while vitamin B12 may lessen the danger of cardiovascular illness and moderate memory decrease. Niacin is a B vitamin that may help in waterfall counteractive action. Iron-rich mollusks, shellfish, and shrimp can keep up solid hair. The zinc in shellfish and crab can likewise add to solid hair and lovely skin, while diminishing the danger of macular degeneration.

Some shellfish are high in dietary cholesterol and in this manner ought to be eaten with some restraint by people with raised LDL-cholesterol levels (in the event that you have elevated cholesterol, talk with your doctor about the amount you ought to eat).

Fish that is cured, smoked, canned, or cured is ordinarily high in sodium and ought to be evaded by individuals with hypertension. What’s more, on the off chance that you experience the ill effects of headaches, know that these same fish assortments, which incorporate anchovies, caviar, lox, salted herring, and sardines, are additionally potential headache triggers.

Arlington Heights Maru for authentic Korean Food

Late landing Maru Korean Restaurant has built up itself in a calm shopping complex on Golf Road only west of Arlington Heights Road in Arlington Heights where it’s housed in a space already involved by Chinese diner Shandong Garden.

Gaining practical experience in bona fide Korean food, Maru has somewhere in the range of three months added to its repertoire, however a fabulous opening standard still dangles from its outside declaring its nearness.

For diners just getting acquainted with Korean cuisine, the waitstaff is happy to make suggestions about unfamiliar dishes and answer questions about the menu. Our waiter assured us that the level of heat packed in some of Maru’s dishes could easily be adjusted to match a diner’s comfort level.

To start, the bar stocks a selection of wines, sakes and spirits, and our waiter also pointed us to Cass, a refreshing South Korean beer that paired well with our food.

Conversation-friendly Maru offers seating mainly at tables and chairs, although there are a few booths lining the wall.

Because of Maru’s newcomer status, I was willing to give it some leeway. But, on our recent visit, it was disappointing to discover that bibimbap, a signature Korean dish and one of Maru’s most popular, was unavailable.

However, the kitchen fully redeemed itself with its homemade fried dumplings known as goon mando ($7.95). Seven large, crescent-shaped vegetable- and chicken-filled dumplings were accompanied by a soy sauce for dipping. Definitely a keeper and one suitable for sharing. On my next visit, I intend to branch out and try jiim mandu, a steamed version of this starter.

Dinner continued on a high note with bulgogi, a classic dish that featured grilled marinated beef prepared with onions and carrots and served with white rice and hot sauce on the side as requested. The stir fry-like dish also is available with spicy pork or chicken.

The question of the day for me was how Maru’s bulgogi measured up to a similar version prepared by family members and enjoyed less than a week earlier on a mini holiday in Oregon. Diplomatically, let’s call it a tie.

A fellow diner enjoyed his seafood soon tofu: a somewhat zippy stew made in a tomato-like broth with soft tofu, white fish, clams, crab and shrimp.

Rounding out the main course was banchan, or “side dishes,” which consisted of a half-dozen small bowls of vegetables including kimchi (fermented cabbage), cucumber, white radish, seaweed, potato and lotus root — each with its own distinctive seasonings.

Another menu item regularly praised by patrons is Maru’s sam-gye-tang soup that comes with a whole Cornish hen, ginseng, garlic and rice.

Reservations are accepted, as are takeout orders. And it’s a good idea to call ahead, since the kitchen shuts down between normal lunch and dinner hours.