The followings are sample recipes that help you avoid
heartburn and comfortably enjoy every good taste of food.
Tuscan
tuna and bean salad
¼ cup of
pure olive oil
1 spoon of
vinegar wine
1 ½ café
spoons of squeezed fresh lemonade
Salt and
black pepper
2
tablespoons of chopped red onion or chopped shallot
½ red chili
pepper, cut up into tiny cubes
1 clove
garlic
2
tablespoons of chopped fresh sap
3 ½ cups of
cooked or canned cannellini bean
1 can (5
ounces) of tuna aromatized with olive oil
1.
Take a big bowl, mix
with olive oil and lemonade, add a little salt and pepper, then put in red
onion, chili pepper and garlic together with 1 ½ tablespoons of parsley
2.
Put in beans and mix,
grind tuna to cover above tuna and mix, sprinkle ½ tablespoon of left parsley
above. You can eat right away or preserve in the room temperature.
Pumpkin
Risotto Italian rice
1 pumpkin
(1 ¼ - 1 ½ pounds)
1 chopped
orange onion
2
tablespoons of pure olive oil
1 chopped
branch of cumin or 2 chopped stems of onion
1 cup of
Aborio or another kind of Risotto rice
3 – 3 ¼
cups of chicken liquor
1 café
spoon of sea salt
½ café
spoon of chopped fresh sage
¼ café
spoon of furnaced nutmeg
2
tablespoons of salt-free butter
Reggiano cheese
2/3
furnaced Parmigiano - Reggiano cheese
1.
Heat the oven at 400o
F, stab the pumpkin with some holes by the blade. Put the pumpkin on the
tray and grill it in 50 to 60 minutes until it is yellow brown and soft. Wait
for the pumpkin to cool, then peel it, take seeds and strings out, and cut the
remained pumpkin into a big slice.
2.
In a big pot, stir
onion with olive oil in normal temperature. Put on the lid and cook in 3 to 5
minutes. When the onion get soft and pure, stir with cumin and cook in 3 more
minutes. Put the lid off, adjust the fire at medium or high level, and then
cook in 5 to 7 more minutes so as for the cumin to be soft and for the onion to
become brown.
3.
Put in rice, cook and
mix in 2 to 3 minutes, pour the cup of chicken liquor, add salt, sage and
nutmeg. Cook in 3 minutes until the bouillon gets viscid.
4.
Mix with butter until
they melt, and then add cheese and salt. Pour 1 more cup of bouillon and put in
the pumpkin, mix with rice. Put in the last cup of bouillon and reduce the
temperature to medium level, put on the lid and cook in 15 minutes so as the
bouillon can be viscid and the rice can get soft. If the rice is still tough,
add ¼ more of the bouillon cup.
