Healthy Italian Cooking at Home

Category Archives: Fish

FESTIVAL-OF-JOY By Leonid Afremov

FESTIVAL-OF-JOY By Leonid Afremov

Fresh seasonal produce and temperatures above normal are reasons to fix a satisfying salad for dinner. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cucumbers and bell peppers, provide an abundance of vitamins.

Most people think of salads as a first course or a side dish served with dinner. However, by adding some great toppings like grilled steak, poached chicken, boiled eggs or cold shrimp you can take any salad and turn it into a meal. Moreover, salad doesn’t always have to be about leafy greens either — many are made with beans or grains like quinoa, bulgur, barley or farro. You can vary a salad’s flavor by changing the dressing or vinaigrette. Add some crunch to your salads by adding some fresh, raw sweet corn cut off the cob, or toasted nuts or homemade croutons. Now you have a great dinner.

dinnersalad1

Steak Salad with Blue Cheese

Serves 4

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 lb. flank or skirt steak, trimmed and cut in half
  • 4 teaspoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
  • 6 oz. baby greens (6 packed cups)
  • 1 cup cherry tomatoes, halved
  • 3 oz. blue cheese, crumbled (about 3/4 cup)

Directions

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Oil the grill grates.

In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 2 teaspoons olive oil.

Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.

Season the steak with salt and pepper and grill, turning once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.

Toss the greens, onions and tomatoes with just enough of the vinaigrette to coat lightly and divide the mixture among 4 serving plates.

Slice the steak across the grain and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing and serve.

dinnersalad2

Italian Rice Salad

6 servings

Ingredients

  • Garlic Vinaigrette (recipe below)
  • 3 cups cooked, slightly warm basmati rice (directions below)
  • 1 cup chopped red, green and/or orange sweet bell pepper
  • One 6 ounce jar quartered marinated artichoke hearts, drained
  • 1/3 cup chopped red onion
  • 1/4 cup pitted olives, halved
  • 2 tablespoons drained capers
  • Mixed salad greens, mesclun or torn romaine
  • Fresh basil leaves

Directions

Prepare the Garlic Vinaigrette; set aside.

To cook the rice:

Place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.

In a medium saucepan, bring 2 cups water to boiling. Slowly add the rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and let cool about 15 minutes. Makes 3 cups.

In a large bowl, combine rice, bell pepper, artichokes, red onion, olives and capers. Stir vinaigrette and drizzle over the rice mixture; toss gently to coat.

Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens and garnish with basil.

Garlic Vinaigrette

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon snipped fresh basil
  • 1 teaspoon snipped fresh oregano
  • 2 cloves garlic, minced

Directions

In a small bowl, whisk together oil, parsley, vinegar, sea salt, black pepper, basil, oregano and garlic. Makes about 3/4 cup.

dinnersalad3

Asparagus and Shrimp Salad

4 servings

Ingredients

  • 1 pound fresh or frozen medium shrimp, peeled and deveined
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice plus 1/3 cup
  • 1 pound fresh asparagus, trimmed
  • 3-4 oranges
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups torn mixed salad greens
  • 2 oz. sliced prosciutto
  • 1/4 cup sliced green onions

Directions

Remove a 1/2 teaspoon of zest from one of the oranges. Peel oranges. Working over a bowl, cut oranges into sections and dice them; reserve 2 tablespoons and 1/3 cup of the juice. (If necessary, add additional orange juice to make the 1/3 cup.)

In a large saucepan, bring 4 cups water to boiling. Add shrimp; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until shrimp are opaque. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels. Transfer shrimp to a bowl. Add orange peel and the 2 tablespoons orange juice; toss gently to coat.

In a covered medium saucepan, cook asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. Drain in colander. Rinse with cold water; drain again and pat dry with paper towels.

In a small bowl, whisk together the 1/3 cup orange juice, the oil, vinegar, garlic, oregano, salt and pepper.

In a large bowl, combine shrimp, asparagus, diced oranges, prosciutto, greens and green onions. Pour dressing over all; toss gently to coat. Serve immediately.

dinnersalad4

Mediterranean Chicken Salad

4 servings

Ingredients

  • Lemon Dressing, recipe below
  • 12 ounces chicken tenders
  • 8 cups mixed baby greens
  • One 16 ounce jar pickled mixed vegetables (giardiniera), drained and blotted dry with paper towels
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1 cup homemade croutons (directions below)

Directions

For the croutons:

Preheat the oven to 350 degrees F (175 degrees C).

Remove crusts from 2-3 hearty country bread slices. Brush bread on both sides with olive oil. Cut bread slices up into small cubes.

Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool.

Brush 2-3 tablespoons of the dressing on the chicken tenders. Lightly sprinkle with black pepper.

Heat a grill pan over medium high heat; add chicken. Reduce heat to medium. Cook 5 to 7 minutes, turning once or until no pink remains. Slice chicken tenders in bite-size chunks.

In a salad bowl toss together the greens, chicken, giardiniera, olives, feta cheese and remaining dressing. Top with croutons and serve.

Lemon Dressing

3/4 cup

Ingredients

  • 1 large clove of garlic, squeezed through a garlic press
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil

Directions

Mix together the ingredients and set aside.

dinnersalad5

Pasta Salad with Tuna and Summer Vegetables

6 main-dish servings

Ingredients

  • Salt and pepper
  • 1 lb. campanelle or fusilli pasta
  • 2 medium zucchini
  • 1 medium yellow squash
  • 1 pint cherry or grape tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 large cans or pouches of tuna in water

Directions

Heat a large covered pan of salted water to boiling on high. Add pasta; cook al dente.

Trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives in half and finely chop parsley.

In a large serving bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; stir in tomatoes.

Drain pasta well. Add to the tomato mixture along with the tuna, zucchini, squash, olives and parsley. Toss until well mixed. Chill before serving.


smallplatescover

Small plate dining is very appealing when it is hot, as it is right now where I live. It is appealing for two and even for a small gathering of friends. This type of dining, often called tapas dining, used to be called a cocktail or appetizer party years ago. Eating lightly in such hot weather also makes sense for health reasons.

Doctors advise that in the summer, light food should be preferred because it can easily be digested. Vegetables with high water content like onions, tomatoes and cucumbers should be regularly eaten as they will not only cool down the body but provide the daily quota of nutrition as well. Foods high in fat and sugar will cause the body to work harder to process these foods. Contrary to conventional thinking, when it is really hot, you are not going to exercise these calories away.

Summer eating should be enjoyable and entertaining should be fun, even if it is hot. Small plates can be the answer and not overwork the host. You can even ask friends to bring a small plate to share with 6 or 8 friends. Here are some ideas for small plate options with an Italian flavor. Just add a few cool drinks and you are all set.

smallplates5

Lambrusco Cooler

Serves 8

Ingredients

  • 1 (750-ml) bottle lemon Italian soda, chilled
  • 8 ounces fresh cherries, pitted and quartered
  • 8 ounces fresh strawberries, hulled and sliced
  • 1 (750-ml) bottle Lambrusco

Directions

Put 1 cup of lemon soda in a large pitcher with cherries and strawberries and crush the fruit using a wooden spoon to release the juices. Chill at least 4 hours or overnight.

To serve, stir in Lambrusco and remaining soda and pour over ice.

smallplates1

Crostini Di Scampi

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 sprig rosemary, plus 1 teaspoon minced
  • 16 medium shrimp, peeled and deveined, tails removed
  • Freshly ground black pepper, to taste
  • 4  ½ inch thick slices Italian country bread cut in half or quarters, brushed with olive oil and lightly toasted

Directions

Heat oil and garlic in a 12” skillet over medium-high heat. Fry the whole rosemary sprig, turning once, until crisp, 1–2 minutes. Using a slotted spoon, transfer rosemary to a paper towel to drain.

Season shrimp with pepper; add to skillet and saute, turning once, until golden about 2–3 minutes. Using a slotted spoon, transfer shrimp to paper towels to drain. Serve shrimp on toasted bread. Sprinkle with minced rosemary and freshly ground black pepper.

smallplates2

Zucchine Ripiene Con Ricotta

Serves 6

Ingredients

  • 6 medium zucchini (about 2 lbs.), halved lengthwise
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 2 medium tomatoes, cored, seeded and chopped
  • 2 cups ricotta cheese
  • 3/4 cup grated Pecorino cheese
  • 3/4 cup fresh bread crumbs
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 2 teaspoon chopped fresh oregano
  • 1 egg, beaten
  • Kosher salt and freshly ground black pepper, to taste

Directions

Using a small spoon, scoop out the pulp (save pulp for another use) from each zucchini half, leaving a ¼ inch rim around the edges.

Heat 2 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, 1/4 cup of the Pecorino cheese, 1/4 cup of the bread crumbs, parsley, oregano and the egg. Fold in the onion mixture and season with salt and pepper. Set the filling aside.

Arrange an oven rack about 7″ from the broiler element and heat. Rub the insides of the zucchini with 2 tablespoons of the olive oil and season lightly with salt.

Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes. Remove baking sheet from the oven and fill each zucchini half with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini.

Sprinkle each stuffed zucchini with the remaining Pecorino cheese and bread crumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10 to 15 minutes.

smallplates3

Orange Seasoned Dry Cured Black Olives

Serves 8

Ingredients

  • 1 orange
  • 1 lb. dry-cured black olives
  • 1 large sprig rosemary, stemmed and roughly chopped
  • Freshly ground black pepper, to taste

Directions

Using a vegetable peeler, remove zest from the orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl.

Juice the orange and add the juice to the zest along with the olives, rosemary and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.

smallplates4

Peperoni Arrostiti Sotto Olio

6 servings

Ingredients

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 5 leaves fresh basil leaves, finely sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.

Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a paper or plastic food storage bag. Allow peppers to cool in the bag.

Combine olive oil, vinegar, garlic, basil, oregano, salt and pepper in a deep serving container.

Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in the oil mixture. Mix well. Serve.

Store leftover peppers in refrigerator for up to 5 days.

smallplates6

Balsamic Glazed Meatballs

Serves 10-12

Ingredients

  • 1 pound ground beef
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • 1 tablespoon Balsamic Vinegar
  • 2 eggs
  • Sea salt and ground black pepper, to taste
  • 1 teaspoon onion powder
  • 1/2 teaspoon minced garlic
  • 1/4 cup minced fresh parsley parsley
  • 1 tablespoon dried oregano
  • Balsamic Glaze, recipe below

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine beef, bread crumbs and milk. Mix in tomato paste, vinegar and eggs and then add the remaining seasonings. Combine well and form into small, bite sized meatballs.

Place on a baking sheet lined with aluminum foil.

In a medium bowl, combine ingredients for the glaze and whisk together. Brush glaze over meatballs and bake for 30 minutes. Serve hot.

Balsamic Glaze

  • 1/2 cup ketchup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar, packed
  • 1/2 cup water

Combine ingredients in a medium bowl.  Whisk to combine well. Set aside until needed.

smallplates7

Italian Stuffed Mushrooms

Serves 6

Ingredients

  • 12 medium button mushrooms
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup pancetta, diced
  • 1/4 cup onion, diced
  • 1 teaspoon minced garlic
  • 1/4 cup Italian seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons dry white wine
  • Sea salt and ground black pepper, to taste
  • 1/2 cup ricotta cheese

Directions

Preheat oven to 375 degrees F.

Using a spoon or your fingers, pop out mushroom stems and set aside. Finely dice 1/3 cup of the reserved mushroom stems. Reserve the rest for another use.

Heat 1 tablespoon olive oil in sauté pan over medium heat. Add diced mushroom stems, pancetta and onion. Cook until soft and lightly brown; add garlic and sauté an additional 2 minutes.

Remove from the heat and add bread crumbs, Parmesan and wine. Mix well and season with salt and pepper.

Place mushrooms, stem side up in a baking dish. Spoon ricotta inside each mushroom then top with bread crumb mixture.

Drizzle remaining olive oil on top of the bread crumb mixture. Bake for 25 minutes until soft and brown.


nocookcover

What do you do when it is getting close to dinner time but you just don’t feel like cooking? Maybe it has been a week of very hot weather or you had a tough day at work. Canned foods, deli ingredients, frozen fully cooked meat, such as chicken breasts, turkey cutlets, cooked shrimp and fresh summer produce can all be used to make excellent no-cook meals.

Of course, there are always salads and adding a few new ingredients will make them exciting again. Going a step further in using summer’s fresh produce means making gazpacho or other chilled soups — very refreshing plus easy to make.  Don’t forget about other raw foods as well. This is an ideal time to explore all the ways you can avoid heating up the kitchen.

Here are some ideas on what to fix on those days without heading to the nearest fast food restaurant.

nocook1

Tuna-Nectarine Salad with Pita

4 servings

Ingredients

  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons low-fat buttermilk
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 tablespoons snipped fresh chives
  • 12 oz canned tuna in water, drained
  • 4 ripe, yet firm, nectarines or peaches, pitted and diced
  • 1/4 cup chopped, toasted pecans
  • 2 whole pita breads, quartered

Directions

In a bowl whisk together Greek yogurt, buttermilk, mayonnaise and garlic powder until smooth. Stir in chives.

Add tuna and nectarines to the yogurt mixture; toss gently to combine. Spoon tuna mixture onto salad plates; sprinkle with pecans. Serve with pita bread.

nocook3

Cucumber Soup With Prosciutto Sandwiches

4 servings

Ingredients

  • 2 1/2 cups peeled, seeded, and chopped cucumber (about 2 medium)
  • 2 cups buttermilk
  • 1 cup plain fat-free Greek yogurt
  • 1/3 cup chopped shallot
  • 1/4 cup fresh chives or basil, plus extra for garnish
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 tablespoons white balsamic vinegar
  • 4 slices Italian country bread
  • 1-2 tablespoons extra virgin olive oil
  • 4 ounces thinly sliced prosciutto

Directions

In a food processor combine 1 1/2 cups of the cucumber, the buttermilk, yogurt, shallot, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.

Transfer to a large bowl. Stir in the chives, balsamic vinegar and the remaining 1 cup cucumber.

Chill until serving time.

Ladle into soup bowls and garnish with chives or basil.

Drizzle bread with olive oil and top with the prosciutto, dividing evenly. Serve sandwiches with the soup.

nocook2

Crab  Rolls

Serves 4

Ingredients

  • 1/2 pound lump crab meat or chopped cooked shrimp, defrosted if frozen
  • 1/4 cup mayonnaise
  • 4 radishes, chopped
  • 1 stalk celery, chopped, plus 2 tablespoons celery leaves
  • 1/2 Granny Smith apple, cored and chopped
  • 2 tablespoons fresh lemon juice
  • Kosher salt and black pepper
  • 4 hot dog buns, split
  • Pickles and low salt sweet potato chips, for serving

Directions

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

nocook4

Roast Beef Salad

Serve with bread sticks.

Serves 4

Ingredients

  • 2 small heads Boston (tender) lettuce, torn into pieces
  • 12 ounces deli roast beef, sliced into thin strips
  • 1 large tomato, cut into wedges
  • 1/2 red onion, sliced
  • 4 ounces blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and black pepper

Directions

Divide the lettuce, roast beef, tomato, onion, and blue cheese among four salad bowls.

In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle over the salad. Serve.

nocook5

Antipasto Plate

Serve with with fresh seasonal fruit.

Serves 4

Ingredients

  • One 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup chopped roasted red peppers
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 scallions, sliced
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 1/2 pound Provolone (or cheese of choice) cheese, sliced
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup mixed Italian olives
  • 1/2 small loaf Italian country bread

Directions

In a medium bowl, combine the chickpeas, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Serve with the cheese, prosciutto, olives and bread.

nocook6

Seasonal Fruit with Orange-Ricotta Cream

2 servings

Ingredients

  • 1/2 cup  ricotta cheese
  • 1/2 cup vanilla low-fat Greek yogurt
  • 1 tablespoon sugar
  • 1 tablespoon orange liqueur (such as Grand Marnier), optional
  • 1/2 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • 1 cup quartered strawberries or whatever fruit is in season
  • 2 whole strawberries

Directions

Combine the first 6 ingredients in a blender; process until smooth. Spoon cheese mixture into a small bowl; cover and chill for 3 hours.

Spoon 1/2 cup quartered strawberries or other fruit into each of 2 small dessert dishes and top each with 2 tablespoons cheese mixture.

Garnish each serving with a whole strawberry or other fruit.


easydinnerscover

Summer brings an abundance of fresh fruits and vegetables to grocery stores, farmers’ markets and local gardens. That means more opportunities to add good tasting, heart-healthy foods to your everyday meals. Tomatoes, corn, eggplant and bell peppers are now at their best. Use them in your main dish recipes to add color and nutrition.

easydinner3

Pork Tenderloin Sandwiches with Slaw

4 servings

Ingredients

  • 12 ounces pork tenderloin
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 hamburger buns, split and toasted
  • Ketchup, mustard and/or pickles

Directions

Cut pork crosswise into four pieces. Place one pork piece between two pieces of clear plastic wrap. Pound lightly with the flat side of a meat mallet, working from center to edges until 1/4 inch thick. Remove plastic wrap. Repeat with remaining pork pieces.

In a shallow dish, combine flour, salt, onion powder, garlic powder, Italian seasoning, cayenne pepper and black pepper. Dip meat into the flour mixture, turning to coat.

In a very large skillet, heat oil over medium heat. Add pork; cook for 8 to 10 minutes or until no pink remains and juices run clear, turning once. (If all the pork slices won’t fit in the skillet, cook in two batches, adding additional oil if necessary.)

To serve: place pork pieces in buns and top with ketchup, mustard and/or pickles. Serve slaw on the side.

Slaw

Ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Several dashes bottled hot pepper sauce
  • 2 cups packaged shredded broccoli slaw mix or cabbage slaw mix
  • 2 tablespoons thinly sliced green onion
  • 3 tablespoons minced red or green bell pepper
  • 1 tablespoon snipped fresh parsley

Directions

In a screw-top jar combine vinegar, honey, salt, black pepper and bottled hot pepper sauce.

Cover and shake well.

In a medium bowl combine broccoli, green onion, bell pepper and parsley. Pour vinegar mixture over the vegetable mixture; toss to coat. Cover and chill before serving.

easydinners4

Corn-Mushroom Risotto with Grilled Chicken

Make 2 extra grilled chicken breasts on the weekend and save for this dish.

2 servings

Ingredients

  • 2 small skinless, boneless grilled chicken breast halves (8 to 10 ounces total)
  • 2 teaspoons olive oil
  • 1/2 teaspoon snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine
  • 1/2 cup fresh corn, cut off one cob
  • 1/4 cup chopped onion
  • 1/3 cup Arborio rice
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup fresh snow pea pods or green beans, halved crosswise
  • 1/4 cup diced tomato
  • 1/4 cup grated Parmesan cheese

Directions

In a medium saucepan combine the water, broth and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.

In another medium saucepan heat the 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, thyme, pepper and garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently.

Carefully add 1/2 cup of the broth mixture, stirring to loosen browned bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.

Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)

When rice is fully cooked but still slightly firm, remove from the heat. Stir in pea pods or green beans, tomato and Parmesan cheese. Dice chicken and stir into rice mixture. Serve.

easydinners2

Swordfish and Squash Kabobs

You can serve this dish over rice or orzo pasta or with a simple green salad on the side.

Serves 6

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh-squeezed orange juice
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
  • 2 pounds zucchini and yellow summer squash, cut into 1-inch-thick rounds
  • 12 cherry tomatoes

Directions

In a medium mixing bowl, whisk together oil, orange juice, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Add swordfish and toss well to coat; cover and refrigerate for 1 hour.

Prepare a grill for medium-high heat cooking and oil the grill grates.

Thread marinated swordfish, squash rounds and tomatoes onto skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)

Discard excess marinade. Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.

easydinners5

Summer Vegetable Bake

Serve with a green salad.

4 servings

Ingredients

  • 2 medium sweet onions
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 2 1/2 teaspoons dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1 eggplant (about 1 pound), ends trimmed, halved lengthwise
  • 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
  • 1/2 pound russet (baking) potatoes
  • 3 plum tomatoes
  • 6 ounces feta cheese

Directions

Heat oven to 400 degrees F . Peel and halve onions; cut into 1/4-inch-thick slices.

Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute.

Add 1/2 teaspoon of the Italian seasoning and 1/4 teaspoon of the pepper. Pour mixture into the bottom of a 9 x 13 oven-safe casserole.

Cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices.

Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Italian seasoning and 1/4 teaspoon pepper. Alternate vegetables on top of the onion mixture in 1 layer; packed tightly.

Cover dish with aluminum foil and bake for 45 minutes. Remove foil and crumble feta cheese on top. Bake 15 more minutes uncovered. Cool slightly and cut into servings.

easydinners1

Linguine with Scallops, Red Bell Peppers and Broccoli

4 servings

Ingredients

  • 8 ounces linguine
  • 1 bunch broccoli florets
  • 1 large red bell pepper, seeded and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound scallops, tough muscle removed, rinsed
  • 3 tablespoons flour
  • Salt and black pepper
  • 6 garlic, finely chopped
  • 3 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions in salted boiling water, about 8-9 minutes for al dente; add broccoli during the last 2 minutes of cooking. Reserve 1/2 cup cooking water.

Drain.Heat the oil and butter in large skillet over medium-high heat.

Coat scallops with flour and season with salt and pepper. Saute 2 minutes per side; remove to a plate and set aside.

Add the garlic and bell pepper to the skillet and cook until pepper softens.

Add pasta, parsley, lemon juice, scallops and the pasta water. Toss gently to combine and simmer 1 minute. Add salt and pepper to taste.

Pour into a large serving bowl. Add cheese and toss. Serve.


part10cover

As immigrants from the different regions of Italy settled throughout the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the local communities and later for Americans nationwide.

Nevada

part10renocover

For almost 150 years Reno, Nevada, has had an Italian American presence. After arriving in American ports on the West and East Coasts, the immigrants sought out areas of the United States where the climate would be similar to the one they had left behind in Europe. They also desired to move to locations where either a plentiful number of jobs were available or where the land was cheap enough so that they could earn a living from farming or ranching. Northwestern Nevada satisfied all these demands. The dry, mountainous terrain is similar to that of many of the provinces in northern Italy where most of the local Italian families emigrated from and the area featured cheap and fertile land.

Initially, Italians streamed into the area to work on the Transcontinental Railroad. After the completion of the railroad in 1869, Italian immigrants continued to move to the area in significant numbers to work at the local ranches and lumber companies. This trend lasted through the first few decades of the twentieth century.

part101

After arriving in Nevada, Reno’s Italian Americans gradually created distinctive ethnic neighborhoods throughout the valley. Three major Italian areas developed in the region: one in central Sparks along Prater Way, one in north Reno along Washington Street and one along the Truckee River just west of downtown. These districts were conveniently located within easy walking to some of the major employers of local Italian Americans—the Union Pacific freight depot in Sparks and the many Italian-owned shops, restaurants and other small businesses located along Lake Street in downtown Reno.

Each of these neighborhoods featured a particular style of architecture. From the 1910s until the 1940s, Italian immigrants constructed Craftsman-style homes in their Reno neighborhood. These houses distinctively feature shallow sloping roofs, upstairs dormer windows and tapered columns. The immigrants built these wide, low-rising dwellings to take full advantage of the small sizes of their neighborhood lots. While this style of home design is not exclusive to the Italian American community, this particular local immigrant group did make almost exclusive use of this style because of its efficient use of lot space, its simple design and construction and the inexpensive nature of the required building materials.

part102

Today, many Craftsman-style homes remain in all three of the major Italian American neighborhoods and, while not carrying the weight of a full historic district, the city provides guidance and information for homeowners interested in restoring their historic properties. The valuable historic character of this collection of homes and streets, so important to the area’s Italian American community, is now being painstakingly preserved by volunteer residents with the official backing of the City of Reno.

The many small business enterprises run by northern Nevada’s Italian Americans functioned as a major means of achieving financial stability and social mobility among its members. Many local Italians, lacking a formal American education, saw the formation of small shops, restaurants and other enterprises as an accessible path to financial and social success for both themselves and their families. Some of Reno’s most popular businesses, past and present, have been owned and operated by local Italian Americans. The Eldorado Hotel and Casino, the Mizpah Hotel, the Sportsman, First National Bank of Nevada and Pioneer Citizens Bank are a few examples of prominent establishments that were started by local Italians. On a smaller scale, Italian American–owned neighborhood shops such as the Dainty Cake Shop and Pinky’s Market were also staffed mostly by Italian Americans who were either related to or were close friends with the owners. In addition to their influence on Reno’s  business community, Italian Americans had an impact on local leisure activities through games and gatherings they did for fun and relaxation. Some of these activities included gardening, wine making, and bocce ball tournaments. (Source: http://www.onlinenevada.org)

Ivano Centemeri, executive chef at Eldorado Hotel Casino’s La Strada restaurant in Reno, has been bringing Italian flavors to area eateries since 1995. Born and raised in Monza, Italy, near Milan, Centemeri came to Reno to share his culture through food. He’s happy that people enjoy learning about his background. Centemeri began his cooking endeavors at just 15 years old. After the required amount of schooling, he enrolled in culinary school to make cooking his career path. In addition to indulging in the cooking process at work and at home, Centemeri works with the owners of Arte Italia to further share his culture with others. The Italian arts and culinary center is devoted to the preservation of historical Italian traditions and heritage. A huge part of any culture is the cuisine, which is why, several times a year, the center hosts chefs from around Italy to demonstrate authentic cooking from their respective regions.

part103

Porcini Risotto

(courtesy of Chef Ivano Centemeri)

Porcini mushrooms have a smooth, meaty texture and woodsy flavor. They are a natural enhancement to a smooth Risotto. Chef Centemeri serves this dish topped with pan seared scallops.

Serves 4

Ingredients

  • 3 tablespoons butter
  • 1/2 large white onion, finely chopped
  • 1 ½ cups Carnaroli or Arborio, an Italian rice
  • 3 cups prepared chicken stock
  • 2.5 oz dried Porcini mushrooms
  • 1 cup Parmigiano-Reggiano cheese, freshly grated

Directions

In a saucepan, simmer the Porcini mushrooms in the chicken stock on low for 15 minutes.

Melt 1 tablespoon butter in heavy large saucepan over medium heat.

Add onion. Sauté until translucent, stirring occasionally, about 10 minutes.

Add rice and while stirring, add 1/2 cup broth with the Porcini mushrooms.

When liquid in rice mixture has reduced, add an additional 1/2 cup stock with the Porcini mushrooms, always stirring.

As liquid reduces continue to add stock with Porcini mushrooms 1/2 cup at a time, continually stirring until stock and mushrooms are used, about 20 minutes.

Mixture will be creamy and rice slightly al dente. Add remaining 2 tablespoons of butter, season with salt and pepper to taste.

Fold in 1 cup Parmigiano-Reggiano and serve.

Arizona

part104

The Roosevelt Dam, the US’s first project under the Federal Reclamation Act, is the tallest masonry dam in the world and is located on the Salt River in Arizona. “I want to recollect the men who built the dam, who made the road to the Roosevelt Dam from Phoenix.” President Theodore Roosevelt spoke these words during his March 18, 1911 dedication at the new dam named after him. It was indeed a diverse community of men, some with families, the President chose to acknowledge that day. One of the unique traits of the American West was just how quickly immigrants from around the world came together to create a new society. The people who hired on to build the dam reflect this trait.

The Roosevelt Dam was designed as a masonry dam that required each block of stone to be precisely cut and shaped. Stonemasons from around the world were sought out and hired for the demanding job. The dam was faced from boulders cut or blasted from the surrounding sandstone cliffs and then bonded with mortar and concrete. The first stone, weighing six tons, was set September 20, 1906 by stonemasons, many of whom were Italian immigrants.

Between the boulders, laborers placed large stones weighing up to ten tons each, carried by the cable ways at night to free the units for mortar hauling during the day. Each stone was lowered into waiting mortar and fitted into place. Workers filled the gaps with small rocks and the vertical spaces with mortar. Although construction was hampered by floods throughout the building process, the Roosevelt Dam was completed by February 1911. Four years later, the reservoir was full and water was released over the spillways.

The Roosevelt Dam was located in a very remote canyon 40 miles from the railroad at Globe and about 60 miles from Phoenix, inflating the cost of freighting supplies and adding to the difficulty of construction. Construction of a road from Mesa, called the Apache Trail, took three years to build. Houses for workers and a few stores were built on a hillside within walking distance of the dam site. The town and the campsite were provided with water, sewer lines, an ice plant, telephones and electricity. Roosevelt had utilities other towns in Arizona wished for but it also went without something every other boom town had. The government forbade the sale of alcohol.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

. Here twenty-six Italian stonemasons pose for the Reclamation Service photographer Walter J. Lubken in 1906.

When construction workers first came in 1903, the project was called Tonto Dam or Tonto Basin Dam, after the valley that holds the lake. The dam was built where the river was narrowed to 200 feet as it entered a rugged canyon just below a point called “The Crossing.” Exactly when the town came to be named Roosevelt is not clear. There is evidence that it was first called Newtown. But the Post Office was established January 22, 1904 as “Roosevelt,” and probably by then everyone knew it would be called Theodore Roosevelt Dam, after the president who supported its construction. (Source: Arizona State History)

part106
Bass in Pesto Fish Broth

The Theodore Roosevelt Dam created Roosevelt Lake and it is the largest of four lakes created as part of the project. This lake has some of the best fishing waters in the country. The game fish include large mouth bass, small mouth bass, crappie, carp, channel catfish, flat head catfish, bluegill, buffalo fish and an occasional rainbow trout.

4 servings

Ingredients

  • 4 medium leeks
  • 1 cup fish stock or clam juice
  • 1/2 cup basil pesto
  • 1/2 pint cherry tomatoes, sliced in half
  • 4 tablespoons extra-virgin olive oil
  • 4 bass fillets, 6 ounces each
  • Salt and pepper to taste

Directions

For the leeks:

Cut off the root ends. Slice off the white part of the leeks just before the stem turns green. Split the leeks in half lengthwise. Cut into ½ inch-wide strips. Bring a pot of salted water to a boil and blanch the leeks for 1 to 2 minutes, or until soft. Drain well. Reserve.

For the pesto broth:

Bring the fish stock or clam juice to a boil, reduce to a slow simmer and add the pesto. Stir well, and keep warm while the fish is cooking.

Heat the oven to 350 degrees F. Season the bass fillets with salt and pepper. Heat a large, ovenproof saute pan and add the olive oil. When hot, carefully add the fillets to the hot saute pan. Sear until golden brown on one side, about 2 minutes. Carefully turn over the fillets and place the pan in the oven. Cook for 4-5 minutes.

To serve:

Place 4 equal mounds of leeks in the center of 4 large bowls. Place the fish on top of the leeks. Place the tomatoes around the fish in the bowl. Finish by ladling the pesto broth around the fish. Serve immediately. (Source: The Arizona Republic)

New Mexico

part107

KiMo Theater

Yesterday

Although the railroad represented the city’s major industry, other enterprises played an important role in the early development of Albuquerque. Italian immigrants built many of the city’s premier buildings. In 1886 Gaetano Palladino and Michael Berardinelli built the first county courthouse. They also built the ornate, brownstone Nicholas T. Armijo Building. Luigi Puccini, cousin of the famed composer, is responsible for the Puccini building, now home to both the El Rey Theater and Puccini’s Golden West Saloon. Oreste Bachechi built both the Savoy Hotel in 1905 and in 1927 the KiMo Theater.

Bachechi initiated the process of Italians settling in Albuquerque. Born in Bagni de Lucca, Italy in 1860, he came to Albuquerque in 1885. He opened a small tent saloon near the railroad to cater to the needs of travelers and railroad employees and later expanded this business into a prosperous wholesale liquor dealership. News of his economic success influenced other Italians to try their fortune in Albuquerque. Additionally, Bachechi lent some Italian immigrants money for their passage and helped them find work when they arrived.

In 1925, Oreste decided to achieve his true dream – building his own theater. Envisioning a unique southwestern style, he soon hired an architect to design it, winding up with the Pueblo Deco style. This architectural style fused the spirit of Native American culture with Art Deco. The KiMo Theater was opened on September 19, 1927 and the first movie shown in the KiMo was Painting the Town Red. The first talking movie was Melody of Broadway. Frances Farney played the Wurlitzer organ during each performance.

The KiMo was also an important employer for young people just getting started in the entertainment business. Vivian Vance, who gained fame as Lucille Ball’s sidekick in the I Love Lucy series, started working at the KiMo. The theater also hosted such Hollywood stars as Sally Rand, Gloria Swanson, Tom Mix and Ginger Rogers. A year after the realization of his dream, Oreste Bachechi died, leaving the management of the KiMo to his sons, who combined vaudeville and out-of town road shows with movies. Extra revenue came in from the luncheonette and curio shop on either side of the entrance. (Source: History of Albuquerque)

part108

Today

The New Mexico Italian Film & Culture Festival (formerly the NM Italian Film Festival) has become an Albuquerque tradition and is held in February each year. Eleven films were screened this past February (three in Santa Fe and eight in Albuquerque., The festival also features music, art, Italian food and a silent auction. Extending over 11 days, the festival, a benefit for the University of New Mexico Children’s Hospital, starts at the Jean Cocteau Cinema with a wine and food reception and a screening. All films are in Italian with English subtitles and include a great mix of genres, from comedy to drama to romance. The mission of the New Mexico Italian Film & Culture Festival is to promote and raise awareness of Italian culture in New Mexico while contributing to a valuable state institution that benefits all New Mexican children. (Source http://www.italianfilmfest.org/home.php)

La Lama Mountain Ovens is a high-altitude bakery located in New Mexico with an Italian emphasis. Old family recipes and old-world techniques are being recorded and tested and then preserved on their website along with modern translations.

As a family project, their primary mission is to record, test and preserve the best of the Italian-American old family recipes and translate them to fit today’s families. They have also developed an appreciation for the differences that their 8,000 foot altitude makes to the cooking and baking, process – and intend to share tips and techniques useful to anyone trying to prepare food above 2,000 feet.

'

Baked Ziti with Four Cheeses

by CeCe Dove, La Lama Mountain Ovens

Serves six

Ingredients

  • 1 lb. ziti pasta
  • 3/4 lb. whole milk ricotta
  • 1/4 lb. Italian Fontina cheese, coarsely grated
  • 1/4 lb. whole milk Mozzarella, coarsely grated
  • 1/4 cup finely grated Parmesan cheese
  • 1 quart tomato sauce
  • 2 cups Bechamel sauce

Bechamel Ingredients

  • 2 cups cold whole milk
  • 1/4 lb. butter
  • 4 tablespoons flour
  • 1 teaspoon salt

Directions

For the Bechamel Sauce

Melt the butter in a medium saucepan – add flour and stir to blend; cook the butter/flour mixture 2 minutes. Add the cold milk all at once and whisk to blend. Add salt. Bring to a simmer, stirring constantly until thickened.

Butter a glass casserole dish, approximately 13 x 9, and set aside.

For the Ziti

Cook the ziti to the al dente stage in a large quantity of boiling salted water.

While the pasta is cooking, warm the tomato sauce and put it into a bowl large enough to hold all ingredients.

When the pasta is cooked, drain well, add to the bowl with the tomato sauce. Add the Bechamel sauce and then add the ricotta, fontina and mozzarella cheeses. Mix vigorously until well combined.

Pour into the buttered casserole, top with the Parmesan cheese and bake 30-35 minutes until bubbly.

Let sit five minutes before serving. (Source:http://www.parshift.com/ovens/home.htm)

part109

 

Read Part 1

Read Part 2

Read Part 3

Read Part 4

Read Part 5

Read Part 6

Read Part 7

Read Part 8

Read Part 9


seafoodcover

Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.

Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.

Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.

seafood2

Grilled Shrimp Pitas

6 servings

Ingredients

  • 1 cup plain Greek yogurt
  • 4 ounces feta cheese, crumbled
  • 1/2 cucumber, peeled, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 6 pitas, about 6-inch diameter
  • 3 cups lettuce
  • Sliced red onion and plum tomatoes

Directions

For the Sauce

In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.

For the Shrimp

Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.

Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.

To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.

seafood3

Grilled Hazelnut Salmon

4 servings

Ingredients

  • 4 six-ounce skinless salmon fillets, about 1 inch thick
  • 1 tablespoon hazelnut oil
  • 1/3 cup finely ground hazelnuts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/3 cup white balsamic vinegar
  • 1/4 cup hazelnut oil
  • 2 ½ cups arugula
  • 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
  • 2 ounces Brie cheese, cubed
  • 3 tablespoons finely chopped chives

Directions

Rinse fish and pat dry with paper towels. Brush one side of the  fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.

For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)

For the dressing

In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.

Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.

seafood4

Tuna with Fruit Salsa

4 servings

Ingredients

  • Four 5 ounce tuna steaks, 1-inch thick
  • 2 fresh ripe peaches, halved and pitted
  • 2 tablespoons olive oil
  • Salt and cracked black pepper
  • 2 tablespoons apricot preserves
  • 1 tablespoon vinegar
  • 1/2 cup fresh raspberries
  • 3 green onions, thinly sliced

Directions

Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.

Heat grill and oil the grates.

Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.

Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.

In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.

Serve fruit salsa with tuna steaks and sprinkle with green onions.

seafood5

Mustard-Glazed Halibut Steaks

Save time and grill a vegetable or two alongside the fish.

4 servings

Ingredients

  • Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely snipped fresh basil

Directions

Pat fish dry with paper towels.

In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.

For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.

For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.

seafood1

Grilled Scallops With Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don’t stick to the grate.

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 12 large sea scallops, side muscle removed
  • Kosher salt and freshly ground black pepper
  • 4 metal skewers
  • Salsa Verde, recipe below

Directions

Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.

Salsa Verde

This sauce is delicious with shellfish.

Ingredients

Makes About 1 Cup

  • Half a lemon, zested and juiced
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 3/4 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup chopped fresh chives

Directions

Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.


grillflavorcover

Whether you are grilling vegetables, seafood, beef, pork or poultry, use these healthy cooking tips to add flavor–but not fat–to your next cookout. Grilling is one of the healthiest cooking methods available because it sears in flavor while the fat drips away. The BBQ’s smokiness adds calorie-free flavor and you can add more flavor to grilled foods in other ways, also. Choose fresh and flavorful ingredients that have taste without adding fat or sodium. Here are some of my suggestions:

1. When choosing marinades, look out for high proportions of oil, which can add fat without contributing flavor. Rely on marinades that use juices and vinegar for acid. And opt for recipes that flavor with fresh or low-sodium ingredients.

grillflavor1

For Grilled Chicken

Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup finely chopped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper and 1/8 teaspoon salt.

Place 1 1/4 pounds boneless chicken breasts in a resealable plastic bag set in a shallow dish. Pour the marinade into the bag with the chicken; seal the bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken; reserve marinade.

Tip: Make extra marinade and marinate some of your favorite vegetables to grill alongside the chicken.

Place chicken on an oiled grill and cook for 15 to 18 minutes or until chicken is no longer pink (165 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade. Makes 4 servings.

grillflavor2

For Grilled Flank Steak

Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper and 1/8 teaspoon salt.

Trim fat from one flank steak. Score both sides of the steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour the marinade over steak in the bag.  Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes. Drain and discard the marinade.

Preheat grill and reduce heat to medium. Oil the grates and cook the steak about 15 minutes. Grilled corn and red bell peppers go well with this steak and you can use leftovers to make a salad for the next day.

grillflavor4

For Grilled Fish

Garlic Marinade: In a blender or processor combine 6 garlic cloves, peeled and quartered, 1/2 onion, quartered,  1/2 red sweet pepper, quartered and seeded, 1/4 cup dry white wine, 2 tablespoons olive oil,  2 tablespoons ketchup, 2 teaspoons sweet paprika, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper until coarsely chopped. Stir in ¼ cup slivered fresh basil leaves.

Transfer half of the marinade to a small bowl; cover and chill until ready to serve.

Place 1 1/2 pounds fresh fish steaks or fillets (such as tuna, sea bass, swordfish or salmon), cut 1 inch thick in a shallow glass dish. Spoon remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for 2 to 4 hours, turning fish occasionally.

Drain fish, discarding marinade in the dish. Grill fish in an oiled grill basket over medium for 8 to 12 minutes or until fish flakes easily with a fork. Gently turn the basket once halfway through the  grilling time. Serve fish with the reserved marinade. Makes 4-6 servings.

2. Wood chunks or chips infuse meat with flavor without adding calories. You can choose from mesquite, alder, maple, cedar, nut woods (such as hickory and pecan) or fruit woods (such as cherry and apple). Soak them first in water for an hour, then drain and sprinkle directly onto the coals (for gas or electric grills, put the wood in a smoker box or heavy-duty foil). If you’re grilling longer than an hour, plan to add more wood during cooking.

grillflavor3

Apple-Smoked Pork Loin

8 servings

Ingredients

  • 3 cups apple wood chips or 6 to 8 apple wood chunks
  • One 2 – 2 1/2 pound boneless pork top loin roast (single loin)
  • 2 teaspoons dried oregano, crushed
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper

Directions

At least 1 hour before cooking, soak wood chips or chunks in enough water to cover.

Trim fat from the roast. Place roast in a shallow dish. In a small bowl, stir together dried oregano, garlic, salt and pepper. Sprinkle evenly over all sides of the roast; rub in with your fingers.

Drain wood chips. Prepare grill for indirect grilling over medium-low heat. For a charcoal grill use a drip pan. Sprinkle half of the drained wood chips over the coals. For a gas grill place the chips in a smoker box or in heavy-duty foil.

Place roast on the grill rack on the indirect side of the grill. Cover and grill for 1 to 1-1/2 hours or until internal temperature registers 145 degrees F on an instant-read thermometer. Add more wood chips as needed during grilling. Remove roast from grill. Cover with foil; let stand for 15 minutes before slicing.

3. Glazes are brushed onto meat near the end of cooking to add flavor. Look for glazes that rely on low sugar jellies or preserves. Here is a simple recipe to make.

grillflavor6

Fruit Glaze

Brush on chicken, salmon or pork during the last 5 minutes of grilling time.

Ingredients

  • 2/3 cup low-sugar fruit preserves (such as apricot, berry or peach)
  • 1/4 cup pineapple juice
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cardamom

Directions

Place fruit preserves in a small saucepan; snip any large pieces of fruit. Stir in pineapple juice, lemon juice and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool about 10 minutes (glaze will thicken as it cools). Makes about 3/4 cup.

For Grilled Salmon

Rinse 1 lb of salmon and pat dry with paper towels. Cut into 4 equal pieces and measure thickness of the salmon. Sprinkle with salt and pepper.

Place salmon on oiled grill rack or in an oiled fish basket over medium heat. Grill 4-6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once halfway through grilling. Brush with fruit glaze during the last minute or two of cooking time.

4. Seasonings that are rubbed directly onto the meat’s surface are excellent, low-fat ways to flavor grilled foods. Look for rubs with salt-free seasonings. To use a rub, sprinkle the mixture evenly over the meat. Next, rub the mixture into the meat with your fingertips.

grillflavor5

Garlic Herb Rub

Ingredients

  • 1 tablespoon dried basil, crushed
  • 1 tablespoon dried thyme, crushed
  • 1 tablespoon dried marjoram, crushed
  • 1 tablespoon finely shredded lemon peel or dried lemon peel
  • 1 tablespoon garlic powder
  • 2 teaspoons dried sage, crushed
  • 2 teaspoons fennel seeds, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

In a small bowl, combine all ingredients. Rub about 1 tablespoon of the herb mixture on 1 pound of meat and cook as desired.

If using fresh lemon peel, store rub in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. If using dried lemon peel, store in an airtight container at room temperature for up to 6 months.

Grilled Lamb Chops

Trim fat from 6 lamb chops, cut 1 inch thick. Place the chops on a plate. Sprinkle garlic herb mixture evenly over chops; rub in with your fingers. Cover the chops with plastic wrap and marinate in the refrigerator at least 30 minutes or up to 24 hours.

Grill chops on an oiled grill on medium until chops are cooked to your likeness. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium.) Let rest 5 minutes before serving.



chef mimi blog

So Much Food. So Little Time.

Foodfulife

Eating life to the fullest!

Angie Mc's Reblog Love

a variety of interests and talents from voices that ring true and touch hearts.

With my heart in Abruzzo

Exploring my heritage in the green heart of Italy

DreamDiscoverItalia

Discovering Italy one trip at a time

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

EATING WELL DIARY

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Pensieri e briciole di vita di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful Bay Area

Follow

Get every new post delivered to your Inbox.

Join 1,959 other followers

%d bloggers like this: