We spent the day in Venice and ate at Taverna San Trovaso for lunch. There were so many touristy and expensive cafes that we were about to head back to Spinea for lunch when we passed by San Trovaso. The menu was very reasonable, and the food was great.
Legumes – Radicchio (4,50 Euro):
It didn’t look that appetizing, but it was quite good – and the leftovers were nice with dinner.
We had Macedonia con la panna (fruit salad with whipped cream) for dessert, but I forgot to take a picture before we ate it…
We went back to La Pizzeria Maeba to pick up a pizza tonight (only 6,30 Euro).
Today’s post is dedicated to eating affordably while on vacation. My main suggestion: make your own food as often as possible. For breakfast I had fruit and yogurt; I also made eggs, some type of sausage, and bread for Bobby. So here is my scrambled eggs recipe, my Italian gnocchi recipe, a fruit and yogurt breakfast, and tips for travel food on a budget.
Quick and Easy Scrambled Eggs Recipe
- 2 eggs
- chopped onions
- a dash of olive oil
- Saute onions in olive oil for 1-2 minutes.
- Beat eggs in a bowl; add to sauteed onions.
- Use a spatula to mix the eggs slowly until finished.
Fruit salad with yogurt
- Chopped apple
- Chopped banana
- Chopped orange
- Flavored yogurt
Travel Food on Budget – Dinner Ideas
For dinner we ate in again and I cooked pasta – gnocchi, to be exact. They came out a little bit mushy, but I think I can fix that by cooking for a bit less. We also had the same salad that we had last night (with grated Parmesan) and my Brussels sprouts, apples, and onions recipe.
How to Make Gnocchi
- Gnocchi pasta
- Spaghetti sauce
- Olive oil
- Heat the spaghetti sauce in a pan with a bit of olive oil. Stir until warmed through.
- Boil water and add gnocchi. As soon as they float, remove them from the water. Don’t wait for all of them to float; remove the floating ones as soon as possible.
- Mix sauce and pasta together.
There were also fresh rolls from the supermercato. And for dessert: more fresh fruit.
Tomorrow we’re off to Venezia, where we will most likely have to spend exorbitant amounts of Euros for food. But I’m excited to visit some churches, maybe museums, markets, and shop.
Bobby and I are in Italy for two weeks, so I’m going to post about some of our culinary adventures. We’re staying near Venice in a piccola citta’ called Spinea.
Lunch today was delicious. Bobby got a pizza: “Prosciutto e Funghi” (Ham and Mushrooms).
I got Insalata Fantasia, a salad of fresh lettuce, tomatoes, mozzarella, corn, and shredded carrots. In Italy you make your own dressing from the oil, vinegar, salt, and pepper that they set at every table.
This evening we managed to cook dinner because our hosts have allowed us to use their kitchen 🙂 We had…
Leftover pizza, bread (both toasted), plus fresh salad with sauteed onions:
Fresh Italian Salad
- Chopped onions
- Chopped tomatoes
- Chopped red pepper
- Saute onions in a spoonful of olive oil.
- Mix together raw veggies and top with onions and the following dressing…
Simple Italian Dressing
- Olive oil
- Apple cider vinegar
- Salt & pepper to taste
We went to a very quaint “supermercato” to get the ingredients. We also picked up some ingredients for tomorrow’s breakfast.
I also plan on posting pictures and critiques of food from restaurants that we go to. Maria (our host) suggested not eating in the city of Venice because it’s ridiculously expensive. Very sound advice, and hopefully it will encourage some imagination and produce new recipes, since I have access to a kitchen.
Bobby and I are going to try to act European by eating large lunches and light dinners. So far so good…
Vegetable and Seitan Stir-Fry
- Diced onion
- Chopped red/orange/yellow pepper
- Sliced carrots
- Chopped bok choy
- Fresh sliced seitan
- Smart Ground meatless crumbles
- Grapeseed oil
- Soy sauce, to taste (about 2 tsp)
- Heat the oil in a pan on high.
- Toss in onions, peppers, carrots, and all fake meat. Saute for 2 minutes.
- Add the bok choy and saute for another minute.
- Add soy sauce, stir, and remove from heat.
- Serve alone or with rice.
Other great veggies to add: broccoli, green peppers, Brussels sprouts, bean sprouts, water chestnuts, baby corn, scallions, mushrooms, zucchini…
Note that it’s important to add the bok choy (and any other leafy vegetables) last, otherwise they become limp.
Apples with Brussels Sprouts Recipe
- 1 package Brussels sprouts
- 1/2 white onion, thinly sliced
- 2 teaspoons of olive oil
- 1 sliced apple
- 1 teaspoon lemon juice
- 1/2 cup water
- 1/2 cup sparkling apple cider
- Slice the apple and add a dash of lemon juice to keep the color.
- Cut and quarter the Brussels sprouts. Steam until al dente.
- Saute the onions, then add the water and sparkling cider. Heat until about half the liquid has evaporated.
- Put sprouts in a serving bowl and add the onion sauce. Mix. Then add the apple and mix again.
- Serve! (Add salt and pepper to taste.)
This could be a side dish with dinner. Very light and very simple.