Healthy Italian Cooking at Home

Category Archives: corn

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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.

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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.

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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.

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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.

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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.

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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.


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Summer is a great time for tomatoes. This is when they are at their best – deep red, juicy and intense in flavor. There are Beefsteak, Roma, Vine-Ripened, Grape, Cherry, Heirloom and so many other types of tomatoes. Each has their own flavor and each can be used in multiple ways.

Perhaps you grow tomatoes, or you are the lucky recipient of someone who has too many to use or maybe you are indulging in the bounty at the farmers’ market. However, you come by your tomatoes, now is the perfect time to try new and exciting things with them. Of course, you know, you can use fresh tomatoes to make tomato sauce, salsa or bruschetta and, you know, they taste great in salads and sandwiches. Below are a few different ways to use up some of your tomatoes.

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Tomato, Watermelon and Feta Appetizer

Makes about 1 1/2 dozen skewers

Ingredients

  • 1 large beefsteak tomato, cored and cut into 1-inch pieces
  • 1 1/2 cups 1-inch watermelon cubes
  • 4 ounces whole feta cheese, cut into 18 cubes
  • 1 1/4 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 18 (3-inch) wooden skewers
  • Extra virgin olive oil for drizzling

Directions

In a large bowl, place the tomatoes, watermelon, lime juice, mint, salt and pepper. Gently toss the ingredients, cover the bowl and chill 30 minutes to 1 hour.

Thread 1 tomato piece, 1 watermelon cube and 1 feta cube onto a skewer and place on a serving platter. Repeat with remaining skewers.

Drizzle with the remaining marinade in the bowl and a little olive oil. Serve immediately.

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Chilled Green Tomato Soup with Crab Meat

Have green tomatoes? Here is something to make instead of fried green tomatoes.

Makes about 3 quarts

Ingredients

  • 1 small green bell pepper, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 1/2 pounds firm green tomatoes, cored and coarsely chopped
  • 6 cups chicken or vegetable broth
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups loosely packed arugula
  • 14 fresh basil leaves
  • 1/2 bunch fresh parsley, stems removed
  • 2 1/2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons hot sauce
  • 2 small hot peppers, seeded and sliced
  • Lump crab meat

Directions

Melt butter with oil in a Dutch oven over medium-high heat. Reduce heat to low; add onions and cook, stirring often, 15 minutes. Add celery and chopped green bell pepper; cook, stirring often, 5 minutes. Add garlic; cook, stirring constantly, 1 minute. Add tomatoes, broth and bay leaves. Season with salt and pepper to taste. Increase heat to medium-high, and bring to a boil.

Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes or until tomatoes are tender. Remove from the heat and discard the bay leaves. Stir in arugula, basil and parsley. Let cool 30 minutes.

Process soup with an immersion blender in the pot or, in batches, in a food processor or blender until smooth. Stir in lemon juice and hot sauce and add additional salt and pepper to taste, if needed. Cover and chill 8 to 24 hours.

Ladle chilled soup into serving bowls and top each serving with some crab meat and a few slices of hot peppers.

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Fresh Mozzarella, Corn and Tomato Salad

Serves 4 to 6

Ingredients

  • 4 ears corn-on-the-cob, in the husk
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely chopped fresh chives
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 pound fresh mozzarella, cut into 1/4-inch cubes
  • 1/2 lb (8 oz) plum (Roma) tomatoes, quartered
  • 1/2 cup Kalamata olives
  • 1 ripe avocado, halved, peeled and cut into 1/4-inch cubes, optional
  • 10 large fresh basil leaves, cut into thin strips
  • 5 cups baby arugula, spinach or romaine lettuce for serving

Directions

Preheat oven to 400°F. Soak corn in the sink or in a bowl filled with cold water for 15 minutes.

Prepare vinaigrette by whisking together oil, vinegar, mustard, garlic, chives, salt and pepper. Set aside.

Once the corn has soaked, place it on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes or until the corn kernels are tender.

Cool to room temperature; then discard husks and silks. Cut the kernels off the cobs and put them in a large serving bowl. Add mozzarella, tomatoes, olives, avocado, if using, and basil.

Drizzle the dressing over the salad. Toss gently to combine. Season with additional salt and pepper, if needed, and serve over a bed of greens.

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Fresh Tomato Cheese Tart

Serves 6 to 8

Ingredients

  • 1 cup Italian seasoned bread crumbs
  • 1 cup whole wheat flour
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt
  • 3-4 medium tomatoes (You will need enough to make 2 layers)
  • 1 cup ricotta
  • 1/2 cup shredded mozzarella cheese
  • 2 eggs
  • 1 cup fresh basil leaves

Directions

Preheat oven to 350°F.

Combine bread crumbs, flour, butter and salt in a food processor until dough comes together.

Using your hands, press the dough into a 10-inch tart pan or pie plate. Bake until golden, 10 to 12 minutes.

Slice the tomatoes thinly and place on paper towels. Lightly sprinkle the tomatoes with salt so they can release their juices and set aside.

In a food processor, combine ricotta, mozzarella, eggs and basil leaves just until blended.

Top the baked tart shell with a layer of tomatoes followed by the cheese filling.

Top with another layer of sliced tomatoes and drizzle with olive oil.

Bake the tart until golden brown and set in center, 45 to 55 minutes.

Let rest for 15-20 minutes before cutting.

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Pasta with Hot Italian Sausage and Fresh Tomatoes

Serves 6

Ingredients

  • 3/4 pound(12 oz) farfalle (bowtie) pasta or your favorite short pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 pound hot Italian sausage
  • 3 cloves garlic, finely chopped
  • 1 bunch fresh basil, leaves torn into pieces
  • 1 pound cherry tomatoes, halved
  • 2 ounces Parmigiano Reggiano cheese, shaved or shredded
  • 1 tablespoon lemon juice
  • Sea salt and ground black pepper

Directions

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and toss with the olive oil. Set aside.

Preheat a large skillet. Cut the casing off the sausage and add it to the pan, crumbling it into small pieces.

Add garlic and cook until the sausage is browned and cooked through, 7 to 10 minutes.

Add cooked sausage to the pasta with the basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.


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Freezing vegetables is a fast and easy form of preserving food, such as asparagus, broccoli, green beans, peppers, summer squash, tomatoes and berries. According to the National Center for Home Food Preservation (NCHFP), fruits and vegetables will last in the freezer for eight to 12 months if prepared and stored properly. Vacuum-seal bags cost more than regular freezer bags, but advocates say they are worth the extra expense because they make frozen foods last even longer.

Most freezer bags are made of No. 4 LDPE (low-density polyethylene), which is not known to leach chemicals. If you’re worried about putting hot food into plastic, however, wait until the food cools before packing it into bags. Freezer bags are ideal because they can lay flat in the freezer and not take up too much room.

Only freeze fruits and vegetables that are in excellent condition and that have been thoroughly cleaned. Some vegetables you plan to freeze should be blanched for a few minutes. Blanching — the process of heating vegetables with boiling water or steam for a set amount of time, then immediately plunging them into cold or iced water — stops enzyme activity that causes vegetables to lose nutrients and change texture. The cooled vegetables can then be packed into freezer-safe storage containers. Fruits or blanched vegetables can also be patted dry with clean kitchen towels, frozen in a single layer on cookie sheets and, then, put into containers. Using cookie sheets for freezing ensures that the fruits and vegetables won’t all stick together, thus allowing you to remove a handful at a time from the container.

Blanching Vegetables

Get a blanching pot, which has a basket and cover, or fit a wire basket into a large pot with a lid. Boil 1 gallon of water per pound of vegetables in the pot. Lower the basket of vegetables into vigorously boiling water and cover with the lid. The water should resume boiling within 1 minute; if it doesn’t, you have too much vegetable or too little water. Start the blanching time when the water returns to a boil.

As soon as the recommended blanching time elapses, pull the vegetable basket out of the boiling water and plunge it into cold water (60°F or colder) for the same length of time as you blanched them. Drain the vegetables thoroughly after cooling—extra moisture ruins the produce in the freezer. Package in freezer containers.

Blanching Times

Vegetable Quantity (yields 1 pint) Blanching time (minutes)
Asparagus 1 to 1 1/2 lbs 2 (small), 3 (medium), 4 (large)
Beans (snap, green, wax) 3/4 to 1 lb 3
Beets 1 1/4 to 1 1/2 lbs Until tender, then slice or dice
Broccoli 1 lb 3
Brussels sprouts 1 lb 3 (small), 4 (medium), 5 (large)
Carrots 1 1/4 to 1 1/2 lbs 2 (sliced or diced), 5 (small whole)
Cauliflower 1 1/4 lbs 3
Corn on the cob 6 to 8 ears 7 (small), 9 (medium), 11 (large)
Eggplant 1 to 1 1/2 lbs 4
Peas (snap or snow) 2 to 2 1/2 lbs 1 1/2 (small), 2 (large)

Unblanched Freezing

This is the fastest, easiest method of freezing vegetables. It was originally thought that this method was acceptable only for chopped onions, peppers, fresh herbs or vegetables that were to be stored for less than 1 month. But I have found that many unblanched, frozen vegetables can be stored for up to twice as long and still maintain good color, flavor and texture. Try this method with onions, peppers, herbs, celery, corn in husks, cabbage, sugar snap peas, summer squash, young tender broccoli and green beans. It is the preferred method to use with berries. It can also be used with high quality fruits, especially ones you plan to use semi-thawed or baked in a dessert such as a crisp or a crumble.

1. You will need a scrubbing-brush, towels, freezer bags and a labeling pen and tape.

2. Select vegetables that are slightly immature. Wash the vegetables and drain on towels.

3. Prepare the vegetables: slice, dice, chop, Julienne or leave whole. Leave berries whole; peel and slice or chop other fruit.

4. Pack in freezer bags, expelling as much air as possible. Label with the name of the fruit or vegetable and date.

5. Freeze in a single layer in the coldest part of the freezer.

6. The best methods of cooking vegetables frozen in this manner are stir-frying and steaming.

Bell Peppers

It’s pepper season, which means that you will find plenty of peppers at the market for a very reasonable price. Buy extra and freeze them for the winter months when fresh peppers are expensive – especially the red ones.

Peppers can be frozen without blanching:

All you have to do is slice the upper fourth of each pepper off, remove the peppers’ ribs and seeds, place the gutted peppers — along with their tops — inside freezer bags, then expel the air from the bags, seal tight and place them in the freezer.

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Roasted Red Pepper Recipe

Wash red peppers and cut out any blemished spots.

Place whole peppers on a hot grill or under a hot broiler. Use tongs to turn peppers as needed until they’re blistered on all sides with brown and black patches.

Place the hot, roasted peppers in a large pot with a lid or enclose them in a paper bag. Allow them to cool. When the peppers are cool, use your hands and a table knife to remove loose pieces of skin. Cut peppers in half and remove cores.

Freeze the roasted peppers on cookie sheets and then pack into freezer-safe containers. Roasted peppers can be used for dozens of recipes.

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Stuffed Green Bell Peppers

Ingredients

  • 8 frozen whole green peppers
  • 2/3 cup uncooked rice
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 pound lean ground beef or turkey
  • 1 six-ounce can of tomato paste
  • 3 cups of water
  • Salt and pepper

Directions

Stand the frozen peppers upright in a Dutch Oven.

Next, heat the rice in the oil in a frying pan and when the rice begins to turn brown add the garlic and onion. When both are browned, add the ground beef to the pan, break the meat into small chunks and cook until brown. Stuff each peppers about half full with the rice-onion-beef mixture.

Wipe out the pan and empty the can of tomato paste into the pan. Heat the paste until visibly darkened, stirring constantly. Add three cups of water to the pan, stir to dissolve the browned paste and add salt and pepper to taste.

Pour the tomato sauce into and around each of the stuffed peppers so that they are filled with and standing in liquid. Put the tops back on the peppers, cover the saucepan tightly and cook over low heat until the rice is done (30 to 45 minutes).

Corn

Experts recommend blanching sweet corn before freezing it, which locks in taste, texture and nutrition. You can freeze whole, blanched ears, if you have freezer space, or cut the kernels from blanched, cooled ears and freeze only the kernels. I save some of the cobs and simmer them in water to cover and to make corn broth. Corn broth is a great base for vegetable soups and chowders.

For corn that’s ready to heat and eat in the winter, try this easy roasting method. Cut the corn kernels off a dozen or more ears. Spread the kernels out in a big baking pan, dot with 8 oz of butter cut into small pieces and add enough milk to cover the bottom of the pan. Bake at 350 degrees Fahrenheit until piping hot, stirring every 10 minutes. After the roasted corn cools, spoon the mixture into freezer bags.

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Corn Chowder

Serves 4

Ingredients

  • 4 slices bacon, diced
  • 1 small leek (white and light green parts), thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups whole milk
  • 2 russet potatoes, peeled and cut into a 1/2-inch dice
  • 2 cups frozen corn kernels
  • Pinch ground nutmeg

Directions

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings.

Add the leek, thyme leaves, salt and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes.

Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.

Tomatoes

When it comes to tomatoes I take the easy way. I prefer to quarter and core the tomatoes and place them, uncooked, in gallon freezer bags. These tomatoes are excellent for making tomato sauce or soup. No extra work removing the skins before freezing, because after being frozen the skins slip right off after I take them out of the freezer.

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Pasta Sauce from Frozen Tomatoes

Ingredients

  • 1 gallon bag of frozen tomatoes (as described above), partially defrosted
  • 3 minced garlic cloves
  • 1/2 cup minced onion
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 1 chopped fresh oregano or 1 teaspoon dried

Directions

Remove the tomato skins.

Saute onion and garlic in olive oil until tender in a large Dutch Oven., Add tomatoes and seasonings.

Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 30 minutes.

For a thicker consistency, remove the lid and raise the heat to medium and cook until more liquid evaporates. The longer this sauce simmers the better it is.

Summer Squash

Despite their profusion in the garden, summer squash — including zucchini, yellow squash and patty pans — are lightweights in the flavor department. They’re also spoil rapidly. I like to hollow out zucchini squash for stuffing and steam them before freezing. They are then ready for stuffing and baking throughout the year.

The standard procedure for freezing summer squash is to blanch half-inch slices in boiling water or steam for three minutes. However, I don’t care for them prepared this way since they get mushy when cooked after being frozen.

Another method for freezing summer squash is to slice zucchini horizontally into large, flat slices before blanching. These can be grilled or used to make roll-ups. You can also freeze grated squash to add to baked goods. Zucchini bread is excellent made with frozen, shredded zucchini.

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Freezer Zucchini Bread

Defrost the zucchini in the refrigerator overnight or if you forget just defrost it in the microwave. You may want to double the ingredients and make 2 loaves.

Ingredients

  • 3/4 cup sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1-1/4 cups frozen shredded zucchini, defrosted 
  • 1/2 cup walnuts

Directions

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into the sugar mixture. Fold in zucchini and walnuts.

Transfer to an 8-inch x 4-inch loaf pan coated with cooking spray. Bake at 350° F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Green Beans

You can freeze most types of snap beans, including yard-long beans. The more substantial the bean, the better they are for freezing. For example, pencil-thin green beans soften too much when blanched and frozen, but bigger, firmer green beans are fine. After blanching green beans, you can put them directly into freezer containers, or pat them dry and freeze them on a cookie sheet before placing them in freezer bags.

When cooking thawed green beans, use a “dry” cooking method, such as braising them in a little butter or olive oil, instead of cooking them in boiling water.

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Baked Parmesan Frozen Green Beans

Ingredients

  • 4 cups frozen whole green beans
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment and spray with olive oil cooking spray.

Place the bag of green beans in the microwave for 3-4 minutes or until just thawed (or you could leave them out at room temperature for a few hours).

Place the beans on the prepared baking pan, making sure they are evenly spread out and none are laying on top of each other.

Sprinkle seasonings and Parmesan cheese evenly over green beans.

Place the pan in the preheated oven and bake for 15 minutes, or until golden brown and crispy.

 


fathersdaycover It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.

Appetizer

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Herbed Shrimp Kabobs

6 servings Ingredients

  • 3/4 cup basil leaves
  • 3/4 cup flat leaf parsley
  • 1 tablespoon white champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 -1/2 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
  • 24 peeled and deveined medium shrimp (about 1 pound)
  • 24 cherry tomatoes
  • 24 small wooden skewers, soaked in water for 30 minutes

Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.

Main Course

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Spicy Grilled Chicken Thighs

6 servings Ingredients

  • 1 1/2 teaspoons dried crumbled sage
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon powdered garlic
  • 2 pounds boneless chicken thighs

Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.

Red Cabbage Slaw

Serves 6-8 Ingredients

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
  • 2 large carrots grated
  • 1/4 cup chopped fresh chives

Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving. fathersday4

Grilled Corn with Herb Butter

6 servings Ingredients

  • 4 tablespoons butter, at room temperature
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 6 ears corn, husked

Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork. fathersday1

Grilled Zucchini Salad

This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients

  • 2 pounds medium zucchini (about 6), halved lengthwise
  • 2 tablespoons olive oil, divided
  • 6 scallions, sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon Kosher salt

Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.

Dessert

fathersday5

Grilled Peaches with Cherry Wine Sauce

6 servings Ingredients For the sauce:

  • 1 1/2 lbs fresh cherries, pitted
  • 1 ½ tablespoons sugar
  • 3/4 cup dry red wine
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons. Kirsch (cherry liqueur)

For the peaches:

  • 6 medium peaches
  • 3 tablespoons unsalted butter
  • 3 tablespoons. brown sugar
  • Vanilla frozen yogurt
  • Mint garnish, optional

Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.


100_0907

Grouper is a mild, sweet fish that belongs to the sea bass family. It is a salt water fish that can become quite large. It is a locally caught fish where I live and grouper sandwiches are very popular here.

Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. In my local area, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.

In many parts of the world, grouper fisheries are depleted. One reason for this is their unusual mating ritual, where mature fish come together to spawn in huge numbers and that makes them easy targets for destructive fishing practices. This situation removes many reproducing fish and challenges the recovery of their populations.

Red and black grouper from the U.S. Gulf of Mexico are no longer over fished. Management techniques supported by EDF (Environmental Defense Fund) show enormous promise for bringing our seas back from unhealthy environments. Under an innovative fishing model known as catch shares, fishermen have an economic incentive to help the fishery recover. They get a share of the allowed catch, which grows larger as the fishery recovers.

Grouper is also a healthy menu choice. Six ounces of uncooked grouper has only 165 calories and 3 grams of fat (none of which is saturated). It can be cooked in a variety of ways since it is a firm fish that holds up to various cooking methods, including cooking it on the grill. Since grouper is a lean fish, however, it benefits from basting with a flavorful sauce while grilling.

Herb Infused Fish Fillets

Since I cook for two most days, I made half the amount listed in the recipe below. You can also use any firm white fish fillets that are available in your area.

4 servings

Ingredients

  • 1 1/2 lbs grouper fillets (or other firm white fish) 3/4 to 1 inch thick
  • 6 sprigs fresh thyme
  • 4 fresh rosemary sprigs
  • 8  bay leaves 
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, sliced
  • Salt to taste
  • 2 tablespoons minced fresh oregano leaves
  • Heavy-duty aluminum foil
  • Olive oil cooking spray
  • Freshly ground black pepper

Directions

Rinse the fish fillets and and pat dry with paper towels.

Lightly salt both sides of the fish and set aside until the grill is ready

Heat the grill to medium-high.

100_0901

Cut off a piece of heavy-duty aluminium foil large enough to accommodate the fish on the grill. Poke several holes through the foil, spray with olive oil cooking spray and make a base on the foil for the fish with the thyme, rosemary and bay leaves.

In a small bowl combine the lemon juice, garlic and olive oil.

100_0902

Place the fish on top of the herb branches, brush the fish with the lemon mixture.

100_0904

Place the foil with the fish on it on the grill over direct heat and close the cover. Grill for 6 minutes, brush the fish with the lemon mixture again and sprinkle with the minced oregano leaves.

100_0905

Close the grill cover and cook for about 6 more minutes more or until the fish flakes when poked with a fork in the thickest part.

Grind fresh black pepper over the fish before serving.

100_0906

Roasted Corn and Peppers

I served the grilled grouper for dinner with this side dish.

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 2 cups fresh corn kernels
  • 1 cup onion, diced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon fresh-ground black pepper

Directions

Heat the oven to 450 degrees F.

Combine the olive oil with the peppers, corn, onion and the salt and pepper in a baking dish.

Roast the mixture in the oven until the corn and peppers start to brown, about 20 minutes, stirring twice.

grouper1

Grilled Grouper Sandwich

If you would like to turn this grilled grouper into one of Florida’s best dishes, here is how to do it.

Ingredients

For the sauce:

  • 1/2 cup reduced-fat mayonnaise
  • 2 medium green onions, finely chopped (2 tablespoons)
  • 1 tablespoon sweet pickle relish
  • 1 ½ teaspoons capers, drained and chopped
  • 1 ½ teaspoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce

For the sandwich:

  • 4 grouper fillets, about 1 inch thick (5-6 oz each), cooked according to the recipe above.
  • 4 whole wheat hamburger buns
  • 4 leaves green leaf lettuce

Directions

In a small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with a whisk until well blended. Cover and refrigerate until serving time.

On each bun bottom, place lettuce and a grilled grouper fillet. Spoon some sauce evenly over the fish. Cover with a bun top and serve.

grouper2

Caesar Salad Topped with Grilled Grouper

You can also turn this grilled grouper into a great salad, another favorite in my region.

Ingredients

  • 4 grouper fillets, about 1 1/2 inches thick (6 oz each), cooked according to the recipe above.
  • 1/2 cup olive oil, divided
  • 3 large garlic cloves, divided
  • 1/2 teaspoon coarse kosher salt
  • 3 cups of firm country bread, cut into 1 inch pieces
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/4 cup mayonnaise
  • 2 anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Large head of romaine lettuce, torn into bite-size pieces

Directions

Preheat the oven to 350°F.

For the croutons:

Whisk 1/4 cup of the oil, 2 of the garlic cloves, minced and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to a baking sheet.

Bake croutons until golden brown, about 12 minutes. Cool completely.

For the dressing:

Combine the 1/3 cup Parmesan cheese, mayonnaise, anchovies, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil and 1 garlic clove in a blender and puree until smooth.

Season dressing to taste with salt and pepper.

For the salad:

Place lettuce and croutons in a large bowl and toss with the dressing. Place the lettuce and croutons onto 4 individual serving plates and place one grilled grouper fillet on top of each salad.

Sprinkle each with additional Parmesan cheese.


veggiebakingcover

Fruits and vegetables can be added to bread to enhance the flavor and create a moister texture. You will find breads and desserts baked with onions, carrots, sweet potatoes, zucchini, beets, tomatoes, pumpkin, spinach and even avocados. Vegetables can be added raw, canned, dried or freshly cooked to produce delicious baked goods. Vegetable breads are richer than basic breads because the vegetables contribute flavor and texture to the loaves. You can also use potatoes, corn, rutabagas, parsnips and other starchy vegetables to sweeten and bring a soft texture to the bread.

Some vegetables, like zucchini, are 80% to 90% water so you have to remove some of that water before adding it to the dough.  You can do that by mixing the shredded vegetable with a little salt, letting it drain in a colander and squeezing it dry in a paper towel.

Any time that you add vegetables to your bread, be prepared to adjust the amount of flour that you use. Vegetables will add moisture to your bread and if they are grated or pureed (along with the type of vegetables) will determine the moisture added. The kneading process will also extract some water from the vegetables. It’s easy to add a little more flour if the dough feels too watery.  Because it is easier to add more flour than water, start your dough a bit on the wet side and add flour as needed.

Make sure the bread is completely baked.  It should register 195 to 200 degrees F on an instant-read thermometer. If it’s not thoroughly baked, the water in the vegetables will make the bread soggy.

veggiebread1

Corn and Bacon Spoon Bread

Ingredients

  • 8 ounces bacon, diced
  • 2 cups milk
  • 3/4 cup yellow or white cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black or white pepper
  • 2 cups corn kernels, fresh or frozen/defrosted
  • 4 large eggs, separated

Directions

Preheat the oven to 325°F.

Heat a 9″ square or round cast-iron pan over medium-high heat. Add the bacon and cook until it’s starting to crisp. Transfer the bacon to a paper towel-lined plate. Discard the drippings, but don’t clean the pan.

You can also make the spoon bread in a 9″ square or round cake pan. Cook the bacon in a regular skillet and grease the 9″ pan with some of the bacon drippings.

Pour the milk into a saucepan and heat it to simmering. Slowly whisk in the cornmeal, stirring to prevent lumps from forming.

Add the sugar, salt, pepper, cooked bacon and corn. Stir over low heat for 2 to 3 minutes.

Remove the pan from the heat, then stir in the egg yolks one at a time until incorporated. Allow to cool slightly, 10 to 15 minutes.

Beat the egg whites until stiff peaks form. Fold a small amount of the egg whites into the cornmeal mixture to lighten it a little, then fold all of the cornmeal mixture into the egg whites. Transfer the batter to the bacon-seasoned pan.

Bake the spoon bread for 50 to 60 minutes, until it’s set in the middle and golden brown around the edges. Remove the pan from the oven and serve it hot, right out of the pan.

veggiebread3

Sweet Potato Biscuits

One large sweet potato (about 3/4 pound), peeled and cooked, will yield about 1 cup mashed. I cut my biscuits into squares instead of rounds because it saves time and there is no waste.

Ingredients

  • 1 cup cooked sweet potato
  • 1/3 cup milk
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 2 cups flour (you can also substitute 1 cup of whole wheat pastry flour in place of 1 cup of all-purpose flour)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter

Directions

Preheat the oven to 400ºF.

Mash or puree cooked sweet potatoes with milk and honey until smooth. Set aside; cool to room temperature.

Mix dry ingredients together  in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles a coarse meal. Make a well with dry ingredients and add the mashed sweet potatoes. Mix just until moistened.

Turn dough onto a lightly floured surface. Pat dough into a rectangle about to 1-inch thick. With a sharp knife cut biscuit dough into 3-inch squares.

Place biscuits on an ungreased baking sheet. Bake 12 to 15 minutes, or until biscuits are lightly browned on top. Serve warm with butter and jam.

veggiebread4

Orange Carrot Quick Bread

Ingredients

  • 1/2 cup sifted all-purpose flour
  • 1 cup white whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup butter, room temperature
  • 1/2 cup, firmly packed brown sugar
  • 1/3 cup skim milk
  • 2 tablespoons unsweetened orange juice
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 1 1/2 cups shredded carrots
  • 1/4 cup finely chopped walnuts

Directions

Combine the first 6 ingredients in a small bowl. Set aside.

Using a mixer, cream butter and gradually add the sugar, beating well. Beat in milk, orange juice, egg, vanilla and orange zest. Stir in carrots and walnuts. Add reserved dry ingredients. Mix well.

Spoon batter into a 4 1/2-by-8 1/2-inch loaf pan coated with cooking spray. Bake at 375 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in the pan 10 minutes. Remove from the pan and let cool completely on wire rack.

veggiebread2

Gluten-Free Chocolate Chip Zucchini Bread

Since gluten-free batter is thinner than standard batter, the chips and nuts tend to sink to the bottom of the loaf; that’s why it’s important to let the batter rest and thicken for 15 to 20 minutes, then stir to redistribute the add-ins before pouring it into the pan and baking. Another technique you can try is leaving the chips and nuts out of the batter initially, then stirring them into the top third of the batter once it’s been poured into the pan.

Yield: 9″ x 5″ loaf

Ingredients

  • 3 large eggs
  • 1/3 cup molasses or honey
  • 1/2 cup vegetable oil
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups Gluten-Free Flour
  • 1 teaspoon salt, plus extra for the zucchini
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
  • 1 cup mini chocolate chips
  • 3/4 cup chopped walnuts, optional

Directions

Preheat the oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

Place shredded zucchini in a colander, sprinkle with a little salt and let it drain for 30 minutes. Squeeze the zucchini dry.

In the large bowl of an electric mixer, beat the eggs, molasses or honey, oil, sugar and vanilla until smooth.

Add the flour, salt, xanthan gum, baking soda, baking powder and cinnamon, mixing until well combined.

Stir in the zucchini, chocolate chips and nuts. Let the batter rest for 15 minutes, then stir to redistribute the chips and nuts.

Pour the batter into the prepared pan.

Bake the bread for 65 to 70 minutes or until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean).

Remove the bread from the oven and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

veggiebread5

Pizza-Style Dinner Rolls

Ingredients

  • Nonstick cooking spray
  • 2/3 cup seeded and chopped tomato
  • 1/3 cup  shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil or Italian seasoning, crushed
  • 1 pound whole wheat pizza dough, at room temperature, See recipe homemade below.
  • Milk
  • 2 tablespoons finely shredded Parmesan cheese

Directions

Lightly coat a 9 x 13 inch baking pan with nonstick cooking spray; set aside.

In a small bowl combine tomato, mozzarella cheese, garlic and basil; set aside.

Divide dough into 12 equal portions. On a lightly floured surface, flatten each dough portion into a 3-inch round.

Spoon about 1 tablespoon of the tomato mixture into the center of each dough round; shape the dough around the tomato mixture into a ball, pinching the dough together to seal.

Place rolls, seam sides down, in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).

Lightly the brush tops of the rolls with milk and sprinkle with Parmesan cheese.

Preheat the oven to 375 degrees F.

Bake the rolls for about 20 minutes or until the tops are golden brown. Cool in the pan on a wire rack for 20 minutes. Serve warm.

Easy Whole-Wheat Pizza Dough

Makes 1 pound of pizza dough

Ingredients

  • 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
  • 1 package active dry yeast, (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup whole-wheat flour
  • 1 cup bread flour, plus additional for dusting
  • 2 tablespoons yellow cornmeal

Directions

Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour and cornmeal until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)

Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.


 

chickenand1

Boneless, skinless chicken breasts are versatile, easy to prepare and naturally lower in fat and calories than many other meat options. By itself, though, chicken can be quite boring. Baked, grilled or roasted chicken is probably a regular part of your dinner rotation. So you’ll need some great side dishes for that chicken to bring some excitement to your plate.

Chicken Breasts with Herbs

Using a variety of herbs brings great flavor to chicken breasts.

4 servings

Ingredients

  • 2/3 cup chopped Italian (flat leaf) parsley
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons finely shredded lemon peel
  • 3 large cloves finely chopped garlic 
  • 3 tablespoons butter
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup chicken broth

Directions

In small bowl stir together parsley, oregano, lemon peel and garlic. Set aside. Season chicken with salt and pepper.

In a 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate.

Remove skillet from the heat; stir in half the herb mixture. Return to the heat. Add broth; bring to boiling, stirring to scrape up browned bits.

Return chicken to the skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.

Pour the pan sauce over the chicken and sprinkle with the remaining herb mixture.

Make a new dish by changing the sauce:

Mustard Wine

In place of the chicken broth above add 1/2 cup white wine and 2 tablespoons Dijon mustard. Continue with the recipe above.

Mushrooms and Sage

Brown 8 oz. sliced cremini mushrooms in the pan after the chicken is removed. Add the chicken broth and 3 tablespoons chopped fresh sage instead of the oregano. Continue with the recipe above.

Tomato

Turn the heat up after removing the chicken and add 2 cups cherry or grape tomatoes (about 12 oz.). Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes.  Add the remaining ingredients to the pan. Crush the tomatoes slightly to release their juices and continue with the recipe above.

Baked Onions with Fennel Breadcrumbs + A140924 Food & Wine Nancy Silverton January 2015

Baked Onions with Fennel Crumbs

Ingredients

chickenand3

  • 3 medium red or sweet onions, peeled and cut in half, root ends left intact but trimmed so they lay flat
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • 1/2 cup chicken stock
  • 6 bay leaves
  • 1 teaspoon fennel seeds
  • 1/4 cup panko crumbs
  • 1 1/2 teaspoons fresh minced sage

Directions

Preheat the oven to 425°F. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.

Meanwhile, in a small skillet, toast the fennel seeds over moderate heat, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko crumbs, sage and 2 tablespoons of olive oil. Toss and season with salt.

Carefully turn the onions cut side up in the skillet. Spoon the bread crumb mixture on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.

chickenand4

Fresh Corn and Squash Saute

4 servings

Ingredients

  • 2 tablespoons butter
  • 1/2 small white onion, finely diced
  • 1 clove garlic, minced
  • 3 small zucchini, diced
  • 3 ears corn, husks and silk removed
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Shredded fresh basil leaves, for garnish
  • Grated Parmesan cheese for garnish

Directions

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add garlic and onion and stir onion until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until the vegetables are tender, about 8 minutes. Season with sea salt and pepper. Add shredded basil and grated cheese to taste.

chickenand5

Green Bean and Vegetable Medley

6 servings

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 1 pound fresh cremini mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon white pepper

Directions

Place green beans and carrots in 1 inch of boiling water. Cover and cook until tender but still firm. Drain.

Heat oil in a large skillet over medium heat. Saute garlic, onions and mushrooms until almost tender.

Reduce heat, cover and simmer 3 minutes. Stir in green beans, carrots, salt, herbs and white pepper. Cover and cook for 5 minutes over medium heat.

chickenand6

Au Gratin Potatoes

4 servings

Ingredients

  • 4 large russet potatoes, sliced into 1/4 inch slices
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups good quality shredded white or yellow cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.

Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. sprinkle with salt and pepper. Top with the onion and add the remaining potatoes. Sprinkle with salt and pepper.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt and stir constantly with a whisk for one minute. Stir in milk very slowly. Cook until the mixture has thickened.

Stir in cheese all at once and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes. Cover the dish with aluminum foil with the side facing the potatoes sprayed with cooking spray.

Bake 1 hour and 10 minutes in the preheated oven. Remove foil and bake for 20 minutes more.

chickenand7

Penne with Broccoli and Ricotta

Serves 4

Ingredients

Coarse salt

  • 8 oz penne or other short pasta
  • 4 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup ricotta cheese, room temperature
  • 1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add penne and cook 2 minutes less than the package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green.

Reserve 1/2 cup of the pasta water, drain pasta and broccoli; set aside.

In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and beginning to brown, about 5 minutes. Add the reserved pasta water to help loosen any browned bits from the bottom of the pan.

Add penne and broccoli and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish and mix in the ricotta cheese. Sprinkle with Parmesan cheese and serve.



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