On January 1, 1801, Guiseppe Piazzi looked through his telescope in the mountains above Palermo, Sicily. He hoped that the first day of a new century would be an auspicious one — that he might find a new planet in the solar system and re-establish Italy as a powerhouse of astronomy. All astronomers knew that there was an extra-large distance between Mars and Jupiter, and Piazzi was sure that there was a planet lurking in that gap. Lo! He found a bright object orbiting the sun and he named it ‘Ceres,’ after Sicily’s patron goddess of the harvest. He had found a new planet!! Other astronomers, hoping to observe it, looked in the same area and found another object there, and then another, and another — astronomers were seeing new planets left and right and they realized that something was wrong. This lead to a consensus over the definition of ‘planet.’ To the ancient Greeks, ‘planet’ meant ‘wanderer:’ those bodies that moved back-ward then forward in their trip across the night sky. But by the early 1800s, ‘planet’ meant a body that orbits the sun and doesn’t have other planets very near to it. Thus Piazzi’s discovery was not a planet, and it was named an ‘asteroid.’ Ceres is the largest of all the bodies in the Asteroid Belt which lies between Mars and Jupiter. He didn’t find a new planet, but he made a name for himself and added to our knowledge of the structure of the Solar System. When the category “dwarf planet” was created, Ceres was given that status.
In honor of Guiseppe Piazzi’s birthday on July 16, we will enjoy a Sicilian Omelette in the morning. Capri is almost due North of Palermo across the Tyrrhennian Sea. Our dinner comes from there. Dine out under the stars.
Sicilian ScrOmelette: 157 calories 11 g fat 0.5 g fiber 13 g protein 2 g carbs 129 mg Calcium NB: Food values shown are for the ScrOmelette only, and do not include the optional beverages. PB GF A protein-packed salad meets eggs for breakfast. This is based on our Sicilian Shepherd’s Salad which we enjoy for dinner.
1-½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. ¼ oz salami sausage ¼ oz mozzerella 2 Tbsp chopped wild greens [ex: dandelion, wild sorrel] or arugula Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories]
Chop the sausage, the cheese, and the greens, and combine them gently. Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Whisk the eggs with salt and pepper, then pour into the heated pan. As the eggs set, sprinkle the sausage mixture over the eggs. Scramble or fold as an omelette and enjoy with the beverages
Caprese Chicken: 289 calories 15 g fat 2.5 g fiber 35.6 g protein 6.3 g carbs 140 mg Calcium PB GF ‘Caprese’ means ‘from Capri,’ the fabled island off the West coast of Italy. In cooking, it often means the use of fresh mozzerella, basil, and tomatoes, as in this recipe. HINT: This recipe serves two . The amounts can be cut in half for one person.
|8-oz chicken breast Kosher salt + pepper||Bone and skin the chicken and pat it dry. Remove the tenderloin and save for another use. Hold the meat flat on the cutting board with your hand flat. Cut it lengthwise parallel to the cutting board, so you have two, equal, thin pieces. Pound the meat to make as thin a filet as you can. Season on both sides .|
|2 oz mozzerella, sliced 2 oz sliced tomatoes 6-8 basil leaves||Place cheese, tomato + basil on each filet. Fold the filet over to enclose the filling. You might need to hold it closed with a toothpick/skewer or tie with kitchen twine. TIP: Filet can be prepped to this point, covered + kept cool up to 24 hrs|
|Non-stick cooking spray 1-½ tsp olive oil 2 garlic cloves, sliced||Heat oil + non-stick spray in a 10-12” nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Remove garlic and reserve it, leaving oil in the pan.|
|Sauté meat bundles until golden on the bottom, about 4–6 mins. If the meat darkens too fast, lower heat. Flip + cook for 4–5 minutes. Cover + cook 2 to 3 mins more, until chicken is cooked and filling is hot.|
|2 tsp Pesto basil leaves 3 oz asparagus per person||Cook asparagus. Transfer chicken to the plates. Add pesto to pan juices and whisk. Pour pan juices over the chicken. Garnish with cooked garlic and basil leaves. Serve asparagus on the side.|
Ingredients for next week: Breakfast, single portion for Monday ……… single portion for Thursday:
|70-calorie whole grain bread||1.5 two-oz eggs|
|cottage cheese + chives||guacamole|
|smoked salmon + cucumber|
|white wine vinegar + dill + sugar|
|Optional smoothie||optional smoothie|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday: …….. single portion for Thursday:
|tuna, fresh or canned||eggs + olive oil|
|cucumber + avocado||bell pepper|
|4-bean salad||whole-wheat sourdough bread|
|scallion + celery||side salad|
|Sparkling water||Sparkling water|