Top 10 Tips so that YOU Don't Feel Like a Stuffed Turkey

Top 10 Tips so that YOU Don't Feel Like a Stuffed Turkey!

 

 

Because WHO wants to feel like a stuffed turkey after Thanksgiving?  Not me!  Maybe a few ..... or ALL of these tips will help you to not feel that way too. 

1. Get that workout in!  Before the festivities begin or before you put that turkey into the oven.  Sweat comes first. 
2. After your workout .... have a healthy breakfast.  I will definitely have my Shakeology first thing in the morning, before I eat anything else.
3. Use a smaller plate.  Fill it up only once.  This will help to keep your portions under control.
4. Fill up on the healthy stuff first.  There will be less room for the not-so-healthy stuff!  Go with the lean turkey breast and any non-starchy vegetables. 
5. Go easy on the gravy.  A little goes a long way!  And, you want to be sure to TASTE your food ..... not mask it with something else.
6. Just say NO.  Just because everyone else is eating, doesn't mean that you have to.  Choosing smaller portions shouldn't offend a host, but sometimes it IS just necessary to decline.
7. Drink plenty of water.  Holiday beverages add up.  Stay hydrated by drinking water all day.  You can also alternate water with other beverages.
8. Take a walk after your meal. 
9. Rest up.  Don't skimp on sleep during the holidays.  You'll feel stressed out and run down.  Work on getting those 8 hours of shut-eye.
10. Stay positive.  Everyone makes mistakes.  There will be times when even the most disciplined person overeats or skips a workout.  Don't worry -- just get back on track IMMEDIATELY.  Staying positive and having a good mindset is more than half the battle!

 

 

Wouldn't THIS be a great vegetable appetizer to bring to a Thanksgiving gathering?  SO CUTE!

 

If YOU have any tips that help you to stay on track during Thanksgiving, be sure to share them in the comments below!



So very thankful for YOU.  Have a wonderful Thanksgiving with your family and friends.

ALL THE BEST XO,

No-Guilt Cannoli Dip

 

 

Looking for a dessert that is filled with protein, tastes great, and will leave you with no guilt?  Try this No-Guilt Cannoli Dip!  Pair it with some sliced apples or grapes.  Or, simply enjoy with a spoon.

 

No-Guilt Cannoli Dip

Ingredients

• 1 red container skim ricotta cheese (drain any excess liquid)
• 1 tablespoon plain Greek yogurt
• 1 teaspoon vanilla extract
• 1-2 packets stevia
• 1-2 tsp. honey 
• 1 tablespoon mini chocolate chips (optional)

 

Mix all ingredients (excluding chocolate chips) together thoroughly and chill in the refrigerator for approximately 2 hours.  Enjoy! 

(21 Day Fixers:  1 red, 1-2 teaspoons and count optional mini chocolate chips.)

If you would like to participate in one of my monthly 21 Day Fix online accountability groups, get in touch with me here, or email me directly at chrispechulis@gmail.com! ALL THE BEST, Christine

Spaghetti Squash is BACK on the Table at My House!

This recipe was SO SO good!  My new favorite for spaghetti squash -- which honestly, used to be a regular staple in our house ..... but, I'd gotten tired of it. 

NO MORE!  I have, in fact, hidden the leftovers in the refrigerator ..... so nobody "mistakenly takes them" for lunch tomorrow.  Ha ha!

Skinnytaste is one of my favorite recipe sites.  You'll often find Skinnytaste recipes as a part of our weekly menu plan on Sundays at my Facebook page.  Gina's recipes are always delicious, and she uses whole, natural ingredients.  The link to the original recipe is right here:  Spaghetti Squash Sausage Lasagna Boats.

I also pasted it below my own photos, for your benefit.

(21 Day Fixers: I counted this as 1 green, 1/2 a purple, 1 red, and 1 blue.)


If YOU would like to participate in one of my upcoming 21-Day Fix accountability groups (run monthly), please contact me here, or email me directly at chrispechulis@gmail.com.

Spaghetti Squash Sausage Lasagna Boats

Skinnytaste.com
 
Ingredients:
3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper, to taste
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese

For the sauce:
1 tsp olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
14 oz Italian chicken sausage
14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
salt and fresh pepper, to taste
2 tbsp chopped basil

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp. ricotta cheese mixture, and 2 tbsp. mozzarella cheese.

Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

Enjoy!


ALL THE BEST,

These are SO DARNED Good ..... I Feel Compelled to Share.

These are SO DARNED good.

Now, I'm not saying that I don't eat REAL pizza.  That is one food that will never be removed from my diet. 

But, I seriously LOVE pizza.  I could eat it every day.

Thankfully, I recently discovered these Flatout Artisan Thin Pizza Crusts.  And, have been trying out different toppings on them -- they totally do the trick for my frequent "pizza cravings"!  In the photo above, I used a Rosemary and Olive Oil Pizza Crust, along with some ricotta cheese (spiced up), a bit of organic pizza sauce, and fresh chopped spinach.

In this next photo, I used ricotta cheese again, along with some oven-roasted broccoli that we had left over in the refrigerator.  I always pre-season the ricotta with a little salt, garlic, and onion powder. 

These totally taste like a "cheat food" to me. 

You can use the link I posted above to input your zip code, and find a store near you that carries them.  You can usually find the Flatout products near the produce or deli section in your local grocery store.

If you do buy them, let me know.  I would love to hear what combinations you come up with!

If you would like to participate in one of my monthly 21 Day Fix online accountability groups, get in touch with me here, or email me directly at chrispechulis@gmail.com!

And, as always, it is all about balance.  It is okay to enjoy that occasional slice of authentic pizza.  Along with a glass of wine.  XO

ALL THE BEST,

Cooking Chat has a new home!

After nearly 500 tasty posts here, I decided it was time to move Cooking Chat to a new home! This blogspot space was a nice, simple way for a new blogger to get going. But to kick things up a notch with Cooking Chat, I determined it was time to move to a Wordpress powered site.  If you're interested in such things, I chose the Foodie Pro Theme. I'll talk more about the transition at some point "on the other side" at the new site.

But if you just came here looking for this Turkey, Tempranillo and Sweet Potatoes for a Creative Thanksgiving #winePW 6, head on over to CookingChatFood.com for all the tasty details. And update your bookmarks to catch all the future food fun at our new virtual home! Don't worry, all the old posts have already been moved over to the new site.

Breakfast in a Cup!

 

I love this breakfast!  It is healthy, delicious, and kind of cute.  It looks creative and would be ideal to feed houseguests, too. 

AND, it is also super-versatile.  You could use any combination of vegetables and cheese:  bell peppers and onions, along with some sharp cheddar and a bit of salsa would be SO yummy. 

I used what we had in our refrigerator.

Tortilla Egg-Vegetable Cups

(21 Day Fix-Approved)

2 small corn tortillas (I used 1 Flatout wrap)
2 eggs
A dash of unsweetened almond milk
1/2 cup of chopped spinach
1/4 cup feta cheese
Salt and pepper, to taste

Preheat oven to 350 degrees.

Trim tortillas into a circular shape, with a large glass or small bowl.  The trimmed circle should be larger than your muffin pan "cups".  I used one Flatout Wrap, since my husband had used the tortillas -- I was able to get 2 large circles out of 1 Flatout wrap.  A martini glass was my tool for my "circles".  LOL.  It worked.

In medium bowl, mix eggs, almond milk, chopped spinach, HALF of the feta cheese, and your spices.  Whisk until combined. 

Spray muffin tins with cooking spray.  Push tortilla/Flatout circles down into muffin tins.  Spray with cooking spray. 

Divide egg mixture between the two tortilla cups.  Bake in preheated oven for 10-12 minutes.  Remove from oven, and top with the remainder of your feta cheese.  Bake for an additional 2-3 minutes, until feta is melted and eggs are cooked to your liking.

Enjoy!

(21 Day Fixers: 1 yellow, 1 red, 1/2 a green, 1 blue)


ALL THE BEST,

Pork and Bok Choy Stir Fry for #WeekdaySupper

Stir-frying is a good, quick-cooking method suited for weekdays. But sometimes I start putting so many different veggies into the dish, the chopping can get to be more of a chore than I want midweek. This Pork and Bok Choy Stir-Fry keeps things simple. Simplicity is certainly key for a good #WeekdaySupper.

The bok choy here is almost like two different veggies in terms of texture, as you get the leafy greens, and a nice crunch from the stems. Not much more is needed, just a little peppers and onion for color and flavor. I originally made this in the summer, thus the optional summer squash. You could easily skip or substitute in a vegetable more readily available this time of year.

This dish packs a lot of flavor. You don't have to tell your family how easy it is! That can be our little secret...

For the Sauce:
1/4 cup soy sauce
1 tsp sugar
2 tsp balsamic vinegar
1 scallion, chopped
1 clove garlic, minced

For the Stir-Fry
1.5 lbs boneless pork chops, cut crosswise into ½ inch slices
1 large sweet onion, sliced thin
1 yellow bell pepper, chopped
1 large bunch bok choy, coarsely chopped (leafy greens and white stock)
1 summer squash (optional), sliced thin then cut into half circles
1 tbsp canola or other vegetable oil

Be sure to get everything cut up in advance of starting to stir-fry. The cooking process is fast and requires frequent stirring. As you start chopping, start cooking some rice or couscous to serve with the dish.

Make the sauce: combine all the sauce ingredients through the garlic, then set aside.

Get cooking: Put a wok or large skillet on high heat. Add oil, when good and hot, add the pork and stir until the outside of the meat is white, about 2 minutes. Scoop the pork with a slotted spoon into a bowl, and set aside.

Return the pan to the heat, still on high, then stir in the onions. Cook for a minute or two, then add the peppers, followed by the optional squash.

Stir-fry for another 2 minutes, then gradually stir in the bok choy. Cook until the greens start to wilt, a minute or two.

After the bok choy has started to cook, add the pork back in. Lower heat to medium, stir in the sauce. Cover and simmer for about 3 minutes, until the pork is done--you want to get it off the heat when the meat is close to being white throughout, but not quite...don't overcook it!

When the dish is cooked, give the pork and bok choy a good final stir and serve over some brown rice or couscous.  Enjoy!

Check out the Weekday Supper lineup!
Monday - Duck Breasts with Pomegranate Sauce by Confessions of a Culinary Diva
Tuesday - Bacon and Potato Hash by Cindy’s Recipes and Writings
Wednesday - Pork and Bok Choy Stir Fry by Cooking Chat
Thursday - Tuna Rice Bowl by kimchi MOM
Friday - Gluten Free Chicken and Rice Soup by Gluten Free Crumbley

Need Extra Vegetables? Try this Autumn Squash Vegetable Soup.

Have you ever tried the seasonal "Autumn Squash Soup" from Panera Bread?  Well, this can now be your go-to healthy version. You certainly won't miss the fat and calories! 

And, this fits into your 21 Day Fix plan, too.  Bonus.  Your nutrition plan for the day will thank you.  So will your belly. 

Autumn Squash Vegetable Soup

(21 Day Fix Approved)

4 cups of peeled, cubed butternut squash (microwave whole squash 3-4 minutes for easier peeling)
1 large apple, peeled and cubed
1/2 yellow onion, peeled and cubed
4 tsp. coconut oil
1 tsp. curry powder
3-1/2 cups organic, low-salt vegetable broth
1/2 cup unsweetened almond milk
Pink Himalayan salt, ground black pepper, and cinnamon

Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees. 

 

 

 

Meanwhile, in a large skillet over medium-high heat, sauté apple and onion in coconut oil with curry powder. and a few dashes of salt, for about 10 minutes, until softened.

 

Add broth, milk, and squash to the large skillet with the apple and onion, and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Stir in salt to taste. 

 

 

 

Use an immersion blender or transfer soup to a high-speed blender or food processor, and blend until soup is smooth and creamy.

 

Garnish with another sprinkle of cinnamon (or curry powder), along with a few pumpkin seeds or sunflower seeds.

 

(21 Day Fixers:  1 green container of this = 1 green and 1 tsp.  I didn't bother counting the minimal almond milk.  Have one less bite of banana that day instead of counting a small fraction of a purple for the apple.)

 

 

ALL THE BEST,

EASIEST Snack Ever ---> Cheese-Stuffed Mini-Peppers!

 



I kid you not.  This is the EASIEST -- and healthy -- snack, ever.  You may even wonder why you didn't think of it yourself?  Ha ha ..... just kidding. 

But, now that I thought of it, and posted it for your benefit -- go ahead and buy some mini-peppers.  And, make this.  Dee-lish!

Cheese-Stuffed Mini-Peppers

(21 Day Fix-approved)

Ingredients:
2 mini-peppers
1 cheese stick
1 tsp. dried parsley

Preheat oven to "broil".  Remove tops and seeds from mini-peppers.  Cut cheese stick in half.  Place one half in each mini-pepper.  Broil for 7-10 minutes.  Remove from oven, sprinkle with dried parsley, and ENJOY!

That's it!  It really doesn't get much easier.

If you try this, please leave a comment and let me know how you like it! 

(21 Day Fixers: This one serving counts as 1 green and 1 blue.)     

If you would like to participate in one of my monthly 21 Day Fix online accountability groups, get in touch with me here, or email me directly at chrispechulis@gmail.com!

ALL THE BEST,

Spicy Eggplant Dip for #SundaySupper

I don't know about you, but I like to do some serious eating on Thanksgiving! The calendar has turned to November, meaning the holiday season and the related eating is fast approaching. Some lighter recipes to balance the indulgences are in order, and that is the theme of this week's #SundaySupper hosted by Kathia from Basic N Delicious. I'm happy to contribute my Spicy Eggplant Dip to the mix.

This recipe was born out of a desire to use up eggplants from our fall farmshare. You might not believe that until recently I didn't care much for eggplant, considering that I'm posting eggplant recipes two days in row here (yesterday, tossed with grilled swordfish and pasta). But it's true, I'm a recent convert.

Awhile back, Jodi and I shared an incredibly tasty eggplant dip at a restaurant. Neither of us could believe it was eggplant. I intended to try to re-create it at some point. The idea and flavors lingered until I finally got around to making this!

I've made this twice now, for the same group of extended family members. I recall sampling my first batch, thinking it was pretty good, but wasn't sure how it would go over. I had people sample it without telling the ingredients (promising that no raw fish or other exotic ingredients were involved). Everyone really liked it, but no one guessed the main ingredient!

So, if you're looking for a dip to get a holiday gathering started, without filling folks up too much, give this one a try! And perhaps you might see if you're crowd can guess what's in it faster than my family did.

3 cloves garlic
2 cups grilled eggplant*
2 tbsp extra virgin olive oil
1 tbsp soy sauce
1 heaping tbsp chopped fresh parsley
1/3 cup feta cheese
1 tsp honey
generous pinch cayenne
salt and pepper to taste

*Roasted eggplant works too, but our taste testers preferred the version made with grilled eggplant. The instructions start with the grilled eggplant method; here's a link to a basic method for roasting it.

Instructions: Slice eggplant in circles, 1/2 inch thick. 1 large or 2 small eggplants is a a good amount for this recipe.

Spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes.

Preheat a grill to medium high. Spread the salted eggplant out in a grill pan or other such device to keep the eggplant from slipping through the grill grates. Large eggplant slices can be placed directly on the grill. Coat the eggplant with cooking oil spray. Place the grill pan on the grill to cook the eggplant. Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool.

After the eggplant has cooled, measure 2 cups of grilled eggplant and set remainder aside for other use, such as adding to a salad or pasta.

Add the garlic to a food processor, and give it a whir to finely chop the garlic. Add the remaining ingredients to the food processor, and puree until everything is well-combined.

Taste to see if you like the spice level, add a bit more cayenne if needed for more kick. You can also add a bit more olive oil if the dip seems thicker than you'd like.

Scoop the dip into a serving bowl. Serve with pita chips or other dipping item of your choice. Enjoy!

Check out all the tasty and healthy recipes from the #SundaySupper crew!

Drinks

• Lightened Up Eggnog by The Redhead Baker
• Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee

Appetizer or starter

• Gruyere Cheese Puffs by Sustainable Dad
• Lighten-up Sausage Rolls by Jane's Adventures in Dinner
• Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
• Lightened Up Cornbread Stuffing by Cindy's Recipes and Writings
• Spicy Eggplant Dip by Cooking Chat
• Carciofi alla Trapanese by Manu's Menu
• Fresh Salmon Carpaccio by Food Lust People Love

Main Dishes

• Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
• Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
• Grandma's Mac n' Cheese by What Smells So Good?
• Lean Mean Cheeseburger Soup by The Foodie Army Wife
• Roasted Butternut Squash and Chicken Sausage Soup by Hot Momma's Kitchen Chaos
• Lightened-Up Fettuccine Alfredo by Bobbi's Kozy Kitchen

Side Dishes

• Roasted Brussels Sprouts by Brunch with Joy
• Butternut Squash Orzo Pasta by Life Tastes Good
• Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
• Quick and Easy Sweet Potato by The Educators' Spin On It
• Lentil and Mushroom Stuffing by Foxes Love Lemons
• Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
• Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
• Honey Ginger Glazed Carrots by Ruffles and Truffles
• Shrimp Salad with White Wine Vinaigrette by eating in instead
• Cranberry Orange Glazed Green Beans by Cupcakes and Kale Chips
• Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
• Green Beans with Rosemary Garlic Butter by Hezzi-D's Books and Cooks
• Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
• Leaner Green Beans by Noshing With The Nolands
• Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
• Horiatki Salata by Peaceful Cooking
• Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
• Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
• Roasted Parsnip and Apple Soup by Curious Cuisiniere

Desserts

• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• Sweet Apple Bites by Mama's Blissful Bites
• Individual Cheesecakes by Nosh My Way
• Light and Luscious Chocolate Cheesecake by A Kitchen Hoor's Adventures
• Pumpkin Pie Pudding by The Life and Loves of Grumpy's Honeybunch
• Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
• Peanut Butter Coconut Mini Bars by Basic N Delicious
• The Blondie Recipe by Wallflour Girl
• Cinnamon Roll Granola Bars by Pies and Plots
• Skinny Ninja Cheesecake by NinjaBaker.com
• Chocolate Chip Oatmeal Pumpkin Blondie by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

A Valpolicella for Grilled Swordfish and Eggplant Pasta

I was a pretty easy sell for the new monthly Italian Food, Wine and Travel (#ItalianFWT) bloggers event Jen from Vino Travels is launching. Though I'm fairly eclectic in my cooking style, I draw most heavily on Italian foods and flavors. I love the way food and wine from the various Italian regions complement one another, and how I can always be discovering new Italian grape varietals.

Oh yeah, then there's good memories of our honeymoon. The first ItalianFWT event is focusing on the Veneto region. Though it's been twenty years since our honeymoon, I can still quickly conjure up the feeling of enjoying a crisp white wine at an outdoor cafe, watching all the late afternoon activity in the piazza and nearby canal.

Now, time to focus on my first ItalianFWT recipe and wine pairing. I'd like to start with something very authentic, showing how those regional pairings work so nicely. But alas, it's been a very busy fall, and this pairing was driven by need to get something together in time for this first event. I was planning to make this Grilled Swordfish and Eggplant Pasta dish recently. Though it might be more Sicilian in its flavors, I thought I'd pair it with a wine from Veneto in case I didn't have a chance to make a risotto in time for the event. Good thing I did, because I haven't gotten risotto stirring in my pot since this one earlier in the fall.

It may not be a classic dish from Veneto, but the combination of grilled swordfish, eggplant and tomatoes is very tasty! Give it a try, and check out the other recipes and pairings my fellow FWT bloggers have come up with.

For the swordfish
12 to 16 ozs swordfish steak
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 tbsp lemon juice
dash of salt

Veggies and pasta
2 small eggplants or 1 large, sliced semi-circles 1/2 inch thick
2 cups diced tomatoes--high quality canned tomatoes or summer fresh tomatoes
1 garlic clove minced
1 tbsp parsley
1 head of garlic, roasted (you can easily do this on the grill)
12 ozs fusilli pasta
2 tbsp extra virgin olive oil
salt and pepper to taste
1/4 cup Pecorino Romano cheese
handful of sliced olives (optional)
extra cheese to pass at table

Instructions
First, spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes. I've found this salting process to be a key factor in getting me to add eggplant to the list of veggies I enjoy.

Preheat a grill to medium high. Spread the salted eggplant out in a grill pan or other such device to keep the eggplant from slipping through the grill grates. Coat with cooking oil spray. Place the grill pan on the grill to cook the eggplant. Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool. Note:  you can grill the eggplant directly on the grill if you don't have anything to put them in, but you'd want to use whole circle slices and turn them carefully. You can leave the grill on to be ready for the swordfish.

When you put the eggplant on the grill, start a pot of water to boil for pasta and prepare the swordfish marinade. Combine the 1/4 olive oil, garlic, lemon juice and a dash of salt in a large bowl. Add the swordfish, and gently turn it over to coat it thoroughly. Let the fish marinade for 10 to 15 minutes at room temp.

As the fish marinades, prep the tomatoes. Gently combine the diced tomatoes with 1 tbsp of olive oil, parsley, 1 clove of minced garlic, parsley and a dash of salt. Set aside.

Put the pasta on to cook just before you start grilling the swordfish. Remove the swordfish from the marinade, and gently shake off the excess marinade. Reserve the marinade. Place the swordfish on a the grill, and grill covered on medium high for about 6 minutes. Turn the swordfish over, and grill until just cooked through, which will take about 6 more minutes. Keep in mind the fish will cook a bit more while resting and you don't want to overcook it. Our swordfish steak was about an 1 1/2 inches thick, if yours is different that would impact the cooking time a bit.

When the fish is done, place on a platter and loosely cover with aluminum foil to keep warm as you put together the pasta dish. When the pasta is cooked to your liking, drain it and combine with 1 tbsp olive oil, the roasted garlic (squeezed out of the garlic skin after it has cooled enough to work with) and eggplant. Next stir in the cheese and olives, followed by one-half of the tomato mixture, saving the other half of the tomatoes to top off the dish.

To plate the dish, divide swordfish to have a piece ready for each diner. Plate a serving of pasta, followed by a piece of swordfish, then spread some of the reserved fresh tomato topping. A tablespoon or so is good to start, and pass the tomatoes along with romano cheese for additional toppings. Enjoy!

Wine Pairing: My dish might not be classic Veneto, but my wine qualifies! I do have a Cab/Merlot blend from the region on hand, but opted for the Valpolicella, much more typically associated with the region. The bouquet of the 2013 Ca' La' Bionda' Valpolicella Classico reminded me of an overgrown garden in midsummer, with notes of prune. Tart acidity, with plum fruit and hint of cinnamon. The acidity plays nicely with the tomatoes. Like many Italian wines, much more enjoyable with the food than on its own. This Valpolicella is a Corvina and Rondinella blend, as you might expect if you know the area.

I've long enjoyed Pinot Noir with swordfish and salmon, but have been pushing the envelope lately with other red wine pairings for seafood. Valpolicella might not become a classic seafood pairing any times soon, but it worked pretty well with the combination I had here with the swordfish, tomatoes and eggplant.

Thanks for joining our 1st Italian Food, Wine and Travel event on the Veneto, but it doesn't stop here.  Follow along with some other great blogs featuring different aspects of living in the Veneto and what it has to offer.

Here are our featured articles this month:
Food Wine Click - Veneto Food and Wine From Half a World Away
Curious Appetite - Traditional Artisan Cheeses
Just Elizabeth - Venetian Shadows
Italian Journeys - Asolo and Basana del Grappa
Monica Cesarato - Veneto off the Beaten Path
Vino Travels - Sensational Soave

Make sure to join our bloggers' conversations on Twitter throughout the day at #ItalianFWT. We also post on #ItalianFWT throughout the month, so feel free join us all the time and share your Italian experiences! Make sure to check back on December 6th for our 2nd Italian Food, Wine and Travel event. Next month's month's feature will be one of my favorites, Piedmont!