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Labor Day Get Together

August 24, 2012

Labor Day was first celebrated on Tuesday, September 5th, 1882. Two years later, in 1884, it was celebrated on the now-traditional first Monday in September. Originally celebrated in New York, by 1885, it had spread to many industrial centers of the country. This holiday originated in other countries first, then in Canada in the 1870s. In the aftermath of many deaths from the hands of the US military during the 1894 Pullman Strike, President Grover Cleveland made reconciling with labor a priority and the holiday in the US emerged.

There is some dispute as to who first proposed the Labor Day holiday. Some records show that it was Peter J. McGuire, general secretary of the Brotherhood of Carpenters and Joiners and a co-founder of the American Federation of Labor, was first in suggesting a holiday to honor those “who from rude nature have delved and carved all the grandeur we behold”. But McGuire’s place in Labor Day history has not gone unchallenged. Recent research shows that the originator of Labor Day may have been Matthew Maguire of the International Association of Machinists in Paterson, NJ. Maguire may have proposed the holiday in 1882 while serving as the secretary of the Central Labor Union of New York. What is clear is that the Central Labor Union adopted the proposal and appointed a committee to plan a demonstration and picnic. By 1894, 23 states had adopted Labor Day legislation and in June of that year, Congress passed Federal legislation recognizing the first Monday in September as Labor Day.

Labor Day Parade, Union Square, New York, 1882

Over the years, many traditions have been added to the US holiday including parades, festivities for the family, BBQs, water sports, fireworks, and public events. Many people also view Labor Day as the end of summer. It has become a day of rest, relaxation, and spending time with the family. Labor Day weekend is also the start of football season for the US. So, as you take your final trip to the beach or fire up the grill for your Labor Day picnic, take a moment to commemorate the founders of Labor Day, both of them!  (Source: US Department of Labor)

Menu For Your Get Together

Rosemary-Lemon White Bean Dip                             

Ingredients:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, very finely chopped
  • 1 teaspoon finely chopped fresh sage, extra for garnish
  • 1/2 teaspoon finely chopped fresh rosemary
  • Two 19-ounce cans low sodium cannellini beans, rinsed and drained
  • 2 tablespoons lemon juice
  • Salt
  • Cayenne pepper
  • Pita chips and Cut Up Vegetables, for serving

Directions:

In a medium skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat.

Transfer the cannellini beans to a food processor. Add the lemon juice, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and garnish with fresh herbs. Serve with pita chips and veggies.

 

Grilled Chicken Stuffed with Basil and Tomato

Before grilling, soak the toothpicks or wooden skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken — splitting each piece in half and fanning it open like a book — creates two layers to contain the stuffing.

Serves 4

Ingredients:

  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 1/2 teaspoon Kosher salt
  • Freshly ground pepper
  • 2 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil

For The Stuffing:

  • 12 fresh basil leaves, plus more for garnish
  • 2 beefsteak tomatoes, cut into 1/4-inch-thick slices
  • 4 slices fresh mozzarella cheese

Directions:

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you.

Pound Chicken Cutlets Lightly

Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Place each breast between 2 pieces of plastic wrap and pound lightly to even out the thickness of the cutlets.

Sprinkle each piece all over with salt and pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.

Heat a grill or grill pan until medium-hot.

Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato and one slice of cheese. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.

Stuff Chicken with Basil, Tomato Slices and Mozzarella Cheese

Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil.

Cook Stuffed Cutlets on the Grill

Grilled Stuffed Chicken Cutlets

Garden Vegetable Pasta Salad

It is always a good idea to offer a vegetarian option for your friends. This salad can serve as a side to the chicken entree or a main dish option for vegetarians. If they are vegan, then leave the parmesan cheese out of the dressing and serve it in a bowl to sprinkle on top of the salad.

Salad:

  • 1 pound fusilli or pasta of your choice
  • 2 medium eggplant
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 1 large red onion, cut into 1/2-inch slices
  • 1 medium sweet red pepper, cut in half and seeds removed
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 plum tomatoes, chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 2 tablespoons minced fresh parsley

Parmesan Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

Directions:

Cook pasta according to package directions; drain and place in a large bowl and set aside.

Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper.

Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.

Add the tomatoes, olives, parsley and grilled vegetables to the pasta.

In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.

Serving size 3/4 cup.

Grilled Corn on the Cob

Ingredients:

  • 8 ears corn
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh chives
  • 1 teaspoon hot sauce

 Directions:

Preheat grill to medium-high.

Combine oil, minced garlic, minced chives and hot sauce in a small bowl.

Brush husked corn with oil mixture. Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes.

 

Green Bean Salad

Ingredients:

  • 1 pound green beans—halved on the diagonal
  • 3 tablespoons pine nuts (pignoli)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons finely chopped fresh basil
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

Toast the pine nuts in a skillet over medium heat until lightly browned (about 2 minutes). Set aside.

Cook the green beans in rapidly boiling water for 6 minutes, then refresh under cold water and drain.

Add all the remaining ingredients, except pine nuts, to a screw top jar and shake to combine.

Place the green beans in a serving bowl, pour over the dressing mixture and stir to combine thoroughly.

Let stand at room temperature. Stir in the pine nuts just before serving.

 

Berry Cobbler

Ingredients:

  • 1/2 cup sugar or 1/4 cup light sugar alternative, such as Truvia for Baking or Light Domino Sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  • 1 1/2 cups fresh sliced strawberries
  • 1 1/2 cups fresh blueberries
  • 1 cup fresh blackberries

Topping:

  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 1/3 cup fat-free milk
  • 1/4 teaspoon vanilla extract
  • 1 /4 teaspoon almond extract
  • 2/3 cup all-purpose flour or Eagle Ultra Grain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 11 x 7-in. baking dish coated with cooking spray.

For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.

Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.

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Posted by in Appetizer, Beans, Bread, Chicken, cobbler, corn, Desserts, eggplant, Fruit, green beans, Grilling, Healthy Italian Cooking, Italian Cuisine, Pasta, Salad, tomatoes, Vegetables, zucchini Tags: , ,

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Have You Ever Heard Of Summer Field Peas?

August 17, 2012

Southern peas and butterbeans, popped fresh from the pod and there are dozens of types—each with a subtle difference in taste and texture.

I had never heard of field peas until I moved to the South. Green peas, I knew, so I just figured field peas were another name for peas. Apparently not!

Shell beans are one of the highlights of summer and they are good. They are low in fat and loaded with protein, potassium and fiber. These petite vegetables are all different and yet incredibly similar at the same time. They come in multiple shapes, sizes and colors. They are confusingly referred to as peas, beans, or both, and they are a much revered staple in Southern cooking. Since the spring green pea is not well suited to the Deep South‘s infamously hot and humid weather, field peas or cowpeas thrived in this type of weather and became more popular.

Every region has its favorites, which are the result of localized seed saving, reflecting idiosyncratic preferences in flavor and texture. They come in a wide array of shapes, sizes, and colors with curious names, such as Red Ripper, Stick Ups, Myrtle’s, Old Timer, and Dixie Lee. Their flavors are remarkably distinct, ranging from “hints of cardamom” to “reminiscent of boiled peanuts.”

Field peas, however, were not always so highly regarded. They were known to have spread to Florida from the West Indies around 1700 and to the Carolinas by 1714. Field peas came to the west with the slaves from Africa and, because of the field peas ability to adapt to southern tropical conditions, the vegetable became a staple.   The importance of field peas in the southern diet cannot be overstated. Rivaled only by corn, these little legumes have saved many poor farmers from starvation more times than can be counted. Nutritious field peas provided the backbone of their diet when the only meat on the table was what seasoned the vegetables.

During the Civil War, salt was scarce and those with several hogs had no way to preserve the meat after the slaughter. Without meat, protein-rich field peas became the primary source of nourishment. Many unfortunate Southerners in the path of Union General William Tecumseh Sherman’s, March to the See, had their livestock slaughtered and their crops and storehouses burned.

Field peas were left untouched, however, because they were considered food solely for livestock and slaves. Aristocratic Southerners, who had previously scorned the humble field pea, now found them the last resort against starvation. Well-earned reverence and superb taste, rather than desperation, have driven the consumption of field peas across boundaries of race and class ever since.

How the Peas are Packaged at the Farmer’s Market

Here in the Deep South these various shell beans are easily interchangeable in recipes and are mostly prepared in the traditional method. That is, brought to a boil and simmered until tender with some seasoning and fat, usually bacon or ham hocks.

Types of Field Peas

Speckled butter beans have a rich, creamy texture and earthy, nut-like flavor. When cooked, they lose their variegated color and turn pinkish brown.

Crowders nestle so closely inside the pod that the ends of the peas begin to square off. Brown crowders are favored by many for their hearty flavor.

Pink-eyed peas have a colorful purple hull and a lighter, less earthy taste than their black-eyed pea cousins.

Butter beans, the colloquial name for baby green limas, are highly prized in the South. When perfectly cooked, the inside of the beans become creamy and take on a rich, buttery texture.

Lady cream peas are smaller and sweeter in flavor than other field peas. Considered to be the top of the line in this vegetable group, they remain pale green or white when cooked. 

What to Look For

When shopping for unshelled peas or butterbeans, choose flexible, well-filled pods with tender seeds.

How to Freeze Field Peas

To freeze, wash shelled peas or butter beans and blanch in boiling water to cover for 2 minutes; cool immediately in ice water, and drain well. Package the beans in airtight containers, leaving 1/2-inch headspace, or in zip-top plastic freezer bags, removing as much air as possible. Seal, and freeze up to 6 months. Don’t thaw frozen peas before cooking. Fresh or frozen field peas can easily be substituted in recipes calling for rinsed and drained canned peas. Simply use 2 cups cooked and drained peas for 1 (15-oz.) can.

How to Cook Field Peas

Field peas make for great succotash, salads, dips, and stews.

Traditional Recipe:

  • 4 cups fresh shelled peas
  • 2 1/2 cups water
  • a small slice (about 1- 1/2 ounces) of salt pork or other cured, smoked meat or a piece of fatty pork such as bacon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Put the peas in a pot, add salt and pepper and cover with water.  Bring to a boil over med-high heat. Skim off foam. Reduce heat, cook covered until the peas are quite tender, but not mushy, about 20-30 minutes. Taste carefully for seasoning. Serve hot with cornbread or rice.

My Way of Cooking Field Peas

Carefully wash and pick over the peas. Discard any damaged peas. Put 3 cups fresh, shelled lady cream peas (or other field pea variety) in a pot and cover with water. Bring to a boil over medium-high heat. At this point the peas will give off a lot of foam. Drain the peas in a colander and wash off all the scum. Clean the pot. Return the washed peas to the washed pot. 

  • 4 cups chicken broth
  • 2 tablespoons chopped onion
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 fresh thyme sprig
  • 1 small garlic clove, crushed

Directions:

To the beans add the broth and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until tender. Drain; discard thyme and garlic.

My favorite recipe and, one in which, I add an Italian accent.

Field Peas in Light Tomato Sauce

Note: Peas cooked this way are light enough to accompany a piece of grilled or sauteed fish or chicken, but substantial enough to play a starring role as a summer vegetable entree. If you like a spicier sauce, finely chop a hot pepper and add it to the onions when making the sauce. A pinch of crushed red pepper flakes will also do the trick.

Ingredients:

  • 3 cups shelled crowder peas or any field pea, cooked according to directions above
  • Salt
  • 1 tablespoon olive oil
  • 1 oz. pancetta, finely chopped
  • 1 cup onion, finely diced
  • 1/3 cup celery, finely, freshly ground black pepper
  • 2 teaspoons garlic, finely chopped
  • 1/2 teaspoon dried thyme
  • 2 cups fresh tomato, peeled, seeded and finely diced or canned
  • 1 cup chicken stock

Directions:

While the peas are cooking, pour the oil in a heavy, nonreactive skillet. Place the pancetta in the pan and cook over medium-low heat, turning as needed, until well browned and very crisp. Remove the pancetta from the pan to a paper towel and set aside.

Add the onion and celery to the skillet, sprinkle generously with salt and a few grinds of black pepper and stir well. Cook over medium heat, stirring often, until the onion and celery are just tender, about 10 minutes. Stir in the garlic and dried thyme and cook 5 minutes longer. Stir in the diced tomato and sprinkle generously with salt. Cook for 5 minutes, stirring occasionally, and add the chicken stock. Partially cover and simmer very gently for 20 minutes. Taste carefully for seasoning and adjust as needed.

Drain the cooked crowders, reserving the cooking liquid. Add crowders and cooked pancetta to the simmering tomato sauce and stir well. Simmer gently for 5 to 10 minutes, adding a bit more of the reserved cooking liquid if the sauce becomes too dry. Taste for seasoning. 6-8 servings.

Succotash Salad

6 servings

Ingredients:

  • 1 cup fresh butter beans or any field pea
  • 2 cups fresh corn kernels (3 large ears)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh chives
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

1. Cook beans according to directions above and drain.

2. Sauté corn in 1 tablespoon oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp-tender.

3. Whisk together lemon juice, next 4 ingredients, and remaining 2 tablespoons oil in a large bowl; stir in corn and beans. Serve immediately, or cover and chill up to 3 days.

Red Snapper over Lady Peas                                                                                             

Serves 4

Ingredients:Recipe for Flounder with Lady Pea Succotash from Highlands Bar & Grill

  • 1/2 small red onion, cut into 1-inch slices
  • 1 cup cooked lady peas (1/4 cup pot liquid from the peas reserved)
  • 2 tomatoes, seeded and cut into ¼-inch dice
  • 2 ears corn, husked, boiled for 4 minutes, kernels cut off the cob
  • 1/2 small shallot, finely minced
  • 4 basil leaves, torn into small pieces
  • 1 teaspoon fresh minced chives
  • 1 tablespoon sherry vinegar
  • Kosher salt and freshly ground pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 red snapper fillets, (6-8 ounce)
  • Oil for brushing on the fish

Directions:

Prepare a hot grill or preheat the broiler. Grill or broil the onion slices, turning once, until lightly charred on both sides, approximately 3-4 minutes per side.

Let cool, then cut into 1/4 inch dice. In a large bowl, combine the charred onion, cooked peas, tomatoes, corn, shallot, basil and chives.

Stir in the sherry vinegar and season with salt and pepper. Stir in the olive oil, and adjust the seasonings to taste. Set aside.

To prepare the fish, coat both sides with olive oil and season the fish with salt and pepper.

Place the fish, skinless side down, on the grill and cook until nicely golden, 3-5 minutes. Carefully turn fish, skin side down, and cook until done, another 3-5 minute.

While the fish is cooking, add the pea succotash and reserved pot liquid to a sauté pan and cook over medium heat until heated through. Serve fish drizzled with a splash of olive oil over the peas.

Pea Cakes                                                                                                                                                                                      

These cakes are good served over cooked greens.

Serves 4

Ingredients:

  • 2 cups cooked peas (pink eyed purple hulls, butter beans or crowder peas preferred), drained but retain all the cooking broth
  • 1 cup crumbled cornbread
  • 2 tablespoon chopped chives
  • 1 tablespoon minced red hot chili pepper, such as a ripe serrano
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon all-purpose flour, plus extra for dredging
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 2 tablespoons vegetable oil

Directions:

Puree 1/4 cup of the cooked peas with 1/4 cup of reserved broth in a blender until smooth.

Pour into a medium bowl, add the remaining whole peas, 1 tablespoon of the reserved broth, the cornbread, chives, hot pepper, olive oil, flour, salt and pepper and mix well.

Add the egg and mix again. (You may need to adjust the “wetness” by adding a bit more flour or broth: it should be just moist enough to hold together.)

Form 8 to 10 small cakes by shaping about 3 tablespoons of the mixture into 2-inch wide patties, pressing the mixture with your fingers and patting together.

Heat the vegetable oil in a heavy skillet over medium-high heat. Dust the cakes with a little flour and gently place them, in batches if necessary, in the hot oil.

Lower the heat to medium and cook, turning once, until golden brown, about 4 minutes on each side. 

Shrimp, Crab and Field Pea Salad

Serves 6

 Ingredients:

  • 1 1/2 cups cooked shell beans, any variety
  • 1 shallot, minced
  • 1/2 cup sherry vinaigrette, recipe below
  • Kosher salt and freshly ground black pepper
  • 2 ripe avocados, halved, pitted, peeled, sliced and then halved again
  • 1 pound crabmeat, picked
  • 1 pound medium shrimp, cooked and peeled
  • Grated zest of 1 lemon
  • 1 cup julienned fresh basil leaves
  • Thin tomato slices, enough to cover a platter

Directions:

Mix the beans in a large bowl with shallot, sherry vinaigrette, salt and pepper. Gently stir in avocado, crabmeat, shrimp, and most of the basil. Cover a serving platter with tomato slices and spoon the salad over the tomato slices. Garnish with lemon zest and remaining basil.

Sherry Vinaigrette

File:Sherryvinegar.jpg

Makes 1/2 cup

Ingredients:

  • 1/2 shallot finely minced
  • 2 tablespoons sherry vinegar
  • Salt and freshly ground black pepper
  • 6 tablespoon olive oil

Directions:

Combine the shallot, sherry vinegar and a good pinch each of salt and pepper in a small bowl and let sit for about 10 minutes.

Whisk in olive oil in a steady stream. Taste and adjust the seasonings.

Note: The vinaigrette will keep for several days in a jar in the refrigerator.

 

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Posted by in Beans, corn, crab, Fish, Healthy Italian Cooking, peas, Salad, shrimp, tomatoes, Vegetables Tags: , , , , ,

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No Oven Meals

July 20, 2012

Now it’s hot. The kind of hot that forces you to sit still, preferably under a ceiling fan, sipping a cold drink. You can almost hear the grass growing taller and the air conditioner spending money. Everyone slows down. It’s so hot you don’t want to cook – not for anybody! But you still have to eat! At least with the recipes below, you won’t have to turn the oven on.

Menu 1

Omelet with Summer Vegetables

This satisfying entrée for one or two is good for any meal, from breakfast to dinner. Serve with fruit or the salad below.
1-2 servings

Ingredients:

  • 1 teaspoon olive oil plus cooking spray
  • 2/3 cup frozen whole-kernel corn, thawed
  • 1/2 cup chopped zucchini
  • 3 tablespoons chopped green onions
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1/4 teaspoon black pepper
  • 3 large egg whites plus 1 large egg or you can use ¾ cups egg substitute
  • 2 tablespoons shredded cheese of your choice

Directions:

Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray and add the olive oil. Add corn, zucchini and onions to the pan; sauté 4 minutes or until vegetables are crisp-tender. Remove vegetable to a bowl.

Combine 1/4 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Return skillet to heat. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of the omelet with a spatula, tilting pan to allow the uncooked egg mixture to come in contact with the pan. Spoon the corn mixture onto half of the omelet; sprinkle the corn mixture with cheese. Loosen the omelet with a spatula, and fold in half over the corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide the omelet onto a plate.

Baby Greens with Oranges

Blood Oranges are attractive in this salad when they are available in your area.

Makes 4 (1-1/2-cup) servings.

Ingredients:

  • 6 cups mesclun or other mild salad greens
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon balsamic vinegar
  • 4 thin slices red onion, separated into rings
  • 1 cup orange sections
  • 3 tablespoons mixed country olives or regular kalamata olives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small dish. Pour dressing over greens, gently tossing to mix.
Divide mixture into servings and top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper.

Menu 2

Linguine With Fresh Herbs

6 servings

This is a lean pasta dish, filled with flavor as well as color. Serve as a main entree with the Caprese Salad (recipe below).

Ingredients:

  • 3 tablespoons plus 1 teaspoon extra virgin olive oil
  • 1 cup fresh breadcrumbs made from cubed Italian or French bread, including crust, coarsely ground in food processor
  • 1/2 cup finely chopped red onion
  • 2 teaspoons minced garlic
  • 3/4 cup chicken broth, low-sodium canned
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup loosely packed chopped fresh basil leaves
  • 1/3 cup loosely packed chopped fresh mint leaves
  • 1/2 cup loosely packed chopped Italian parsley leaves
  • 3 tablespoons minced fresh thyme
  • 1 pound linguine

Directions:

In a 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Add bread crumbs and toast until golden, stirring frequently to prevent scorching. Remove from heat and transfer to a small bowl.

In same skillet, heat remaining 3 tablespoons oil over low heat. Add red onion and saute, stirring frequently, until soft but not brown, about 2 minutes. Add garlic and cook until soft, about 30 seconds. Stir in chicken broth and simmer until heated. Season with salt and red pepper flakes.

Transfer mixture to a pasta bowl, and add basil, mint, parsley and thyme. Stir to combine.

Cook pasta in 6 quarts salted boiling water until al dente. Drain pasta, transfer to pasta bowl, and toss with herb mixture. Sprinkle toasted bread crumbs on top and serve.

Frugal Tip:  I keep a zip bag in the freezer and add any leftover pieces of bread I have from dinner.  When I need fresh breadcrumbs, I can pour out the amount needed and process them into crumbs.

Tomato and Mozzarella Salad

4 servings
Ingredients:

  • 1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
  • 2 large vine-ripened tomatoes, sliced 1/4-inch thick
  • 1/2 cup fresh basil leaves
  • Freshly-ground black pepper and salt to taste
  • 2 tablespoons extra-virgin olive oil

Directions:

Alternate fresh mozzarella slices with sliced tomatoes, overlapping, in a circular design on a serving plate.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste.
Just before serving, drizzle with top-quality extra-virgin olive oil.

Menu 3

Chicken and Pepper Stew

This dish can also be cooked in your Slow-Cooker (about 8 hours on low or 4 hours on high).

Serve with Olive Oil Mashed Potatoes and Green Salad.

Frugal Tip:  Bell peppers are in season now, so take advantage of their lower price. I buy extra peppers, slice them into thin strips and place them in freezer bags for the winter months. Frozen peppers work very well in casseroles or omelets or in sauces.

Ingredients:

  • 8 chicken thighs or legs, skinned
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, cut in half lengthwise and then sliced
  • 1/4 to 1/2 teaspoon hot red pepper flakes
  • 3 to 4 garlic cloves, thinly sliced
  • 1 1/2 pounds (4 large) mixed green or yellow or orange or red bell peppers, cored, seeded and thinly sliced
  • 1-28-ounce container Pomi chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil or fresh basil leaves sliced thin

Directions:

1. Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate.
2. Turn the heat down to medium. Add the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the red pepper flakes and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
3. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add  oregano, basil and freshly ground pepper; taste and adjust the salt.

Olive-Oil Mashed Potatoes

Ingredients:

  • 2 pounds Yukon Gold  potatoes
  • Salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup skim milk or buttermilk

Directions:

  1. Peel potatoes and cut into 1-inch chunks. In a large saucepan, cover potatoes with cold water by 2 inches and add 2 teaspoons salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl.
  2. Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Season with salt and pepper. Drizzle with more olive oil before serving, if desired.

Menu 4

Italian Bean Salad With Tuna

Frugal tip:  Early in the week, grill fresh tuna fillets for dinner and include an extra half a pound to cook and save for this recipe later in the week.

Serves 4.                                                                                                                                                                                                                                                                                                                                                              

Ingredients:

  • 8 oz. fresh cooked tuna
  • 2 cans of low sodium white (cannellini) beans, rinsed and drained
  • 3 tablespoons of olive oil
  • 3 tablespoons of wine vinegar
  • 3 cloves garlic finely minced
  • 1 red onion finely minced
  • 1 celery stalk, diced
  • 1/4 teaspoon dry oregano 
  • pinch of crushed red pepper flakes
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup of sun dried tomatoes packed in oil, chopped
  • Grilled Italian Bread slices

Directions:

In a large non metallic bowl combine all the ingredients, and mix well.

You can serve this dish right away or refrigerate for two to three hours and serve with the grilled bread.

Sprinkle with chopped parsley just before serving.

Menu 5

Steak Salad with Tomatoes, Peppers, Sweet Onions and Balsamic Vinaigrette

4 Servings

Ingredients:

For the balsamic vinaigrette:

  • 1 tablespoon finely chopped shallots
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper

For the grilled steak:

2 top sirloin steaks, about 8 ounces each

For the green salad:

  • 8 cups romaine lettuce, washed and torn into bite-sized pieces
  • 2 cups cherry tomatoes, rinsed and sliced in half
  • 1 green bell pepper stemmed, seeded and diced
  • 1/2 cup thinly sliced Vidalia onion

4 small whole grain crusty rolls

Directions:

For the balsamic vinaigrette:

Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.

(This can be made in advance and stored in the refrigerator for up to 3 days.)

For the grilled steak:

Preheat the grill to medium-high.

Season the steaks with salt and pepper.

Grill the steaks on both sides until it is cooked as you prefer, about 5-6 minutes per side for medium and depending on the thickness of the steak. Transfer the steaks to a cutting board to rest for five minutes. (The steak can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the green salad:

Slice the steaks into thin strips and place them in a mixing bowl. Add the tomatoes, bell pepper and onion slices and half of the balsamic vinaigrette.

Place the romaine lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the steak, tomato, bell pepper and onion mixture on top. Serve with a roll.

Healthy dessert to add to any of the menus.

Tropical Sherbet

Last-Minute Tropical Sherbet

You can make it ahead, but don’t freeze overnight; the mixture will become icy.
4 servings (serving size: 3/4 cup)

Ingredients:

  • 2 ½ cups cubed mango or 1 (12-ounce) package frozen mango chunks 
  • 1 cup fresh or frozen pineapple chunks
  • 1 (6-ounce) carton lemon low-fat yogurt 
  • 1 teaspoon grated lime zest
Directions:
If using frozen fruit, remove mango and pineapple from freezer and let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and lime in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).
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Soups For The Summertime

July 12, 2012

Warm weather doesn’t mean you put comforting foods like soup on the back burner. There are a variety of soups that are hearty, healthy, and refreshing. Summer soups are especially great for vegetarians, since they usually don’t involve any meat (you can substitute vegetable stock for chicken stock in any recipe). Two brands of store bought vegetable broth, I find full of flavor are Imagine and Pacific.

Soups are very easy to digest and a large pot of soup is a very affordable way to feed a family or a group of people. Soup stretches a little meat a long way.

Soup is easy to make and it is a complete one-pot meal with minimal effort and minimal clean up.
It is a quick meal for any time of the day. Simply heat and eat. Soup is also an easy lunch to take to work.

Here are some suggestions to try and they are probably soups you have eaten in the past.
1) Gazpacho
Gazpacho is a chunky vegetable soup popular in Spain. You can make it with tomato, which is the most common, or with radishes or watermelon.
2) Sweet Fruit Soups
Using yogurt, you can create a chilled melon soup or a strawberry orange soup. Using lemon juice and sparkling wine, you can create sparkling pineapple soup.
3) Vegetable soups
Avocados, potatoes, spinach, carrots, asparagus, and fennel can all be the star ingredient of a summer soup. Many can be chilled and served that way.

The abundance of summer local vegetables are perfect for soups and are a delicious way to use up this bounty. Whether you’re using fruits, vegetables, or a combination of both, you’re likely to come across some interesting flavors you haven’t experienced before. Spicing your summer soups up with cayenne, cinnamon, pepper, and garlic will add to the number of unique combinations you have available to enjoy.

Following are some summertime soup recipes that you might not have had before.

Golden Summer Squash & Corn Soup      

4 servings, scant 1 cup each

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash, (about 1 pound), diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 1- 14-15 ounce can reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels, (from 1 large ear; see Tip)
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and cheese.

Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.

Cold Tomato Basil Soup

Ingredients:

  • 2 pounds tomatoes
  • 1 bunch fresh basil, chopped
  • 2 cups vegetable broth
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Directions:

Place all ingredients in a food processor or blender and process until almost smooth, or until desired consistency is reached.
Transfer to a large saucepan and simmer over low heat for 10 minutes.
This quick and easy tomato soup is delicious hot or cold. Makes four servings.

Meatball and Zucchini Soup

Ingredients:                                                                                                                                                                                                                                                                      

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1/2 teaspoon dried oregano
  • 1-32 oz carton low sodium chicken or beef broth
  • 2 tablespoons long grain rice
  • 3/4 pound zucchini, cut in half lengthwise and thinly sliced
  • Salt to taste
  • Meatballs, recipe below
Directions:
 

In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, broth, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes).Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season to taste with salt and serve.

Meatballs

  • 1 egg or 1/4 cup egg substitute
  • 3/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup soft bread crumbs
  • 1 pound ground lean beef or turkey or chicken
  • fresh ground black pepper

Directions:

In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in meat. Shape into 3/4-inch meatballs.

Fresh Summer Minestrone

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup dried white beans, soaked overnight
  • 1/2 pound new or Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 2 small carrots, cut into ½-inch pieces
  • Salt
  • 3 medium tomatoes
  • 1 cup fresh corn kernels (cut from about 1 medium ear of corn)
  • 1 cup fresh or frozen peas
  • 2 ounces spinach leaves, trimmed and sliced into thin strips (2 cups)
  • Freshly ground black pepper
  • Extra-virgin olive oil for drizzling
  • 2 heaping tablespoons mixed minced herbs such as basil, marjoram or oregano, thyme and flat-leaf parsley
  • dash of crushed red pepper flakes

Directions:

Bring 3 cups water to boil. in a saucepan or kettle

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add beans and boiling water; bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.

Add potato and carrot; continue to cook, covered, until beans are tender, about 40 minutes more.

Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/2-inch pieces.

When beans are tender, add tomato, corn, peas and spinach; simmer uncovered for 5 minutes. Season with salt and pepper. Serve warm or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.

Chicken & Barley Soup          

Makes 4 servings, about 2 cups each

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, divided
  • 6 cups reduced-sodium chicken broth
  • 1 large bone-in chicken breast (10-12 ounces), skin removed, trimmed
  • 1/3 cup pearl barley
  • 2 cups diced plum tomatoes
  • 1 cup trimmed and diagonally sliced asparagus (¼ inch thick)
  • 1 cup fresh or thawed frozen peas
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper to taste
  • 1/2 cup lightly packed torn fresh basil leaves
  • 1 strip orange zest (1/2 by 2 inches)

Directions:

1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.

2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.

3. When the barley is done, add the chicken, tomatoes,, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.

4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.

Seafood Chowder                                                                                                                 

Ingredients:

  • 1 pound white fish ( ex. haddock, cod, grouper), cut into small pieces
  • 1 pound shelled and deveined shrimp, cut into thirds
  • 1 1/2 cups water or fish stock or clam broth
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 clove garlic, minced
  • 1 onion peeled and finely chopped
  • 1 celery stick, finely diced
  • 1 small green bell pepper, finely diced
  • 1 pound peeled, diced Yukon Gold potatoes
  • 1 cup fresh corn kernels
  • 2 tablespoons flour (Wondra is good for sauces)
  • 2 cups skim milk
  • 1 tablespoon butter
  • Chopped parsley and basil

Directions:

Heat oil in a soup pot and add the onion, bell pepper and celery and cook gently. Add the garlic, potato, corn and coat in the fat.
Sprinkle in the flour and stir well, simply stir Wondra into the cold broth and whisk into the soup.
Gradually add the fish stock, stirring all the time until flour is dissolved. Cook at a simmer for about 25 minutes.
Add the fish and shrimp and cook for 5 mins.
Warm the milk and butter  in a glass measuring cup in the microwave and pour very slowly into the soup when the potatoes are soft. Top each bowl with some chopped herbs.

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How To Grill Without Meat

June 27, 2012

With a nod to good health and great taste, consider some out-of-the-ordinary vegetarian entrée options for grilling this summer. There’s more to vegetable grilling than just throwing some sliced vegetables onto the grill. With the right recipes, you can create tasty meat-free menu items that are substantial enough to take center plate at your cookout. They’ll be just as hearty as the meat options you’re serving, and full of fantastic flavor, thanks to time spent on the grill.
Don’t be surprised if the meat-eating guests take to these dishes as much as the vegetarians do. And if the attending carnivores want further motivation besides great taste, here it is: Research has shown that reducing the amount meat in your diet can cut your risk of developing cancer, heart disease, high blood pressure, obesity, and type 2 diabetes.

At backyard barbecues around the country, a vegetarian can often feel like the odd person out — forced to bring his own entrees or to pick around the edges. Fortunately grilling season kicks into high gear just as vegetable produce peaks. Not only are gardeners growing veggies by the bagful, but supermarket prices for fresh fruits and vegetables are also low. This is a chance for hard-core grillers to bring their talents of outdoor cookery to dishes for the meatless crowd.

In addition to providing the smoky flavor that emanates from the coals, grilling caramelizes the natural sugars in the vegetables and makes them taste extra sweet. Just about anything that sprouts from the ground or grows on a tree can be suspended over coals, including corn on the cob, zucchini, potatoes, onions, pineapples, mangoes, and mushrooms. Most vegetarian foods are more delicate than meat and have less fat. So to keep food from sticking to the grill and falling apart, it’s important to keep the grill clean and well-oiled.

Once the grill is hot, scrape it well with a grill brush to remove burned-on bits of food. Then fold a paper towel into a small square, soak it with vegetable oil. Grab it with your long-handled tongs and rub down the grill thoroughly.

For sandwiches, cut veggies like zucchini and eggplant lengthwise into thin slices–or into thick rings, in the case of onions, tomatoes, and peppers. Round out the meal by serving grilled veggies over pasta, rice, or polenta. Asparagus is one of the best and simplest vegetables to grill and is terrific in pastas and rice dishes. Leave the spears whole and simply lay them perpendicular across the grill grates!

No Fake Meat And No Tofu Recipes:


How To Make Pizza On the Grill

Grilled pizzas are a specific style of pie: typically thin-crusted, they’re lightly sauced (too much liquid means a soggy crust) with minimal toppings. They also cook very fast.

Make the Dough

Use your favorite crust recipe or see recipe below. Divide the dough into two or more pieces and shape into balls for individual-sized pizzas. Set the dough aside to proof while you prepare your toppings.
Tip: if you have a heavy-duty mixer or bread machine, double the recipe. Divide and shape the dough, and freeze each portion in a plastic freezer bag greased with about a tablespoon of olive oil for another dinner.

Assemble Your Toppings

With grilled pizza, the crust is the star. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and bit of chopped fresh herbs.
Suggested bases: marinara, pesto, flavored olive oil, salsa verde.
Suggested cheeses: mozzarella, fresh mozzarella, ricotta, feta cheese, Parmesan, Gorgonzola.
Ideas for toppings: grilled vegetables, fresh figs, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic.

Grill the Crust

Prepare the grill for high heat.

Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts. When the coals are hot, have all of your toppings ready near the grill.

The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.

Begin by placing one or two dough rounds on the grill.

  • You can oil the grill grates, but it’s not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
  • Don’t worry if it droops a little through the grate–it’ll firm up fast.
  • After two to three minutes, give it a little tug–it should move easily. If it sticks, give it another minute or so.
  • When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the “done” side is up, and add the toppings.
 

Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to 10 minutes (if your grill has cooled dramatically, you might need to cover it with a lid to finish the cooking).

Grilled Veggie Pizza

4 pizzas

Ingredients:

Dough:
5 cups all-purpose flour ( or half whole wheat and half white flour)
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon instant yeast (or active dry yeast, dissolved)
3 1/2 tablespoons olive oil
1 3/4 cups room temperature water

Directions:
Combine  ingredients in a mixer with a dough hook and knead for six minutes. Let rise until doubled. Divide into 4 balls of dough and keep covered.

Toppings: (Enough for 4 pies)

  • 2 pounds mozzarella cheese, shredded
  • 1 large bell pepper, chopped
  • 1 large red pepper, chopped
  • 8 ounces mushrooms, sliced
  • 2 cups sweet corn
  • 4 scallions, diced
  • Fresh oregano or basil

Directions:
Place ingredients in small bowls near the grill for easy access.

Simple sauce:

  • 2 cups tomato sauce (depending on how saucy you like your pies)
  • 1-2 teaspoons red pepper flakes
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon dried oregano
  • Big pinch of salt and pepper

Directions:
Stir together sauce ingredients and place near grill.

Appetizers

Eggplant Caponata Crostini

Serves 8                                                                                                                                                                                   

Ingredients

  • 1 tablespoon olive oil, plus more for grilling
  • 1 large onion, finely chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 2 garlic cloves, thinly sliced
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • 1-2 tablespoons sugar or Truvia sugar substitute equivalent
  • 1/3 cup red-wine vinegar
  • Coarse salt
  • 1 small eggplant, cut into 1/2-inch slices
  • 8- 1/4-inch-thick diagonal slices Italian bread
  • Fresh basil leaves, for garnish

Directions:

  1. Preheat a  BBQ grill or grill pan over medium-high heat. Brush both sides of eggplant slices lightly with oil. Grill 6 minutes on each side. Cut into ½ inch cubes.
  2. Start sauce while eggplant grills. Don’t turn off grill.
  3. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
  4. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.
  5. Cover and cook, stirring occasionally, until mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
  6. Brush both sides of bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
  7. Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.

Grilled Caprese Sandwiches

4 Sandwiches                                                                                                                                                                                                                                                                   

Ingredients:

  • 8 slices round narrow Italian bread
  • 2 large garlic cloves, halved
  • 1 tablespoon olive oil
  • 8 slices (6 oz.) fresh mozzarella cheese
  • 2 ripe plum tomatoes, thinly sliced (8 slices)
  • Pesto
  • 1/2 teaspoon black pepper

Directions:

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Spread the plain side of half the bread slices with a thin layer of pesto.

Layer cheese and tomatoes on top of the pesto.  Sprinkle with black pepper. Top with remaining bread, garlic side up. Grill sandwiches until grill marks appear and cheese is beginning to melt, 6 minutes, turning once.

Main Dishes

Stuffed Grilled Zucchini

4 servings.                                                                                                                                                                                                                                                             

Ingredients:

  • 4 medium zucchini
  • 5 teaspoons olive oil, divided
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon minced garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon minced fresh oregano
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese

Directions:

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp.
In a skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, oregano and salt.
Spoon into zucchini shells. Sprinkle with Parmesan cheese.
Grill, covered, over medium heat for 10-15 minutes or until zucchini is tender.

Tomatoes Stuffed with Cannellini and Couscous

Serves: 6

After the initial assembly, this dish takes care of itself. If you like, you can prepare and grill the tomatoes well ahead of serving. The flavors will get even better.

Ingredients:                                                                                                                                                                                                                                                                                                

  • ½ cup couscous
  • 4 tablespoons olive oil (preferably extra-virgin), divided
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup vegetable broth
  • 6 large ripe but firm tomatoes (10 ounces each; about 4 3/4 pounds total)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons Italian seasoning

Directions:

Preheat the grill. Coat a 9″ x 6″ disposable foil pan with cooking spray.
In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook for 3 minutes, or until the onion is softened.

Meanwhile, cut 1/4″ slices from the tomato tops. Discard the tops. With a serrated knife or spoon, scoop out the tomato flesh, leaving 1/4″-thick walls. Set aside. Finely chop the tomato flesh. Add to the onion along with the beans, parsley, Italian seasoning, pepper, vegetable broth and the couscous. Stir to combine. Spoon into the reserved tomato shells, mounding slightly. Spoon any extra stuffing into the base of the pan. Drizzle with the remaining 2 tablespoons of oil. Cover with aluminum foil.

Place on the grill away from direct heat. Grill, rotating the pan occasionally, for about 45 minutes, or until the tomatoes are tender and the tops are golden.  Allow to stand for 20 minutes.

Grilled Stuffed Eggplant 

Serves: 6                                                                                                                                                                                                                                                                      

Ingredients:

  • 3 small eggplants, halved lengthwise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned dry bread crumbs
  • 3 plum tomatoes, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

Directions:
Preheat a covered grill to medium-high.
With a small, sharp knife, scoop out the flesh of each eggplant leaving 1/4-inch thick shells  and place in a medium bowl. Add the cheese, bread crumbs, tomatoes, parsley, garlic, salt, and pepper. Stir to mix. Stuff the mixture tightly into each eggplant half. Drizzle with the oil.
Place the eggplant halves in a disposable aluminum foil pan. Set on the grill. Cover and grill for 20 to 25 minutes, or until the eggplant is soft and the top is golden and crisp.

Portobello Burgers with Roasted Peppers, Mozzarella, and Caramelized Onions

Serves: 4                                                                                                                                                                                                                                                                                                                                              

This grilled “burger” with all the trimmings will satisfy even devoted beef fans. Serve some oven sweet potato fries on the side.

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 4 portobello mushroom caps, about 3 1/2-4 ounces each
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 slices fresh mozzarella cheese, about 2 ounces
  • 4 (100-calorie) light multi-grain english muffins or hamburger buns
  • 2 jarred roasted red peppers, drained and cut into strips

Directions:                                                                                                                                                                                                                                                                                                
Preheat the grill.
Heat 1 teaspoon of the oil in a small nonstick skillet over medium-high heat. Add the onion and sugar and cook, stirring occasionally, until lightly browned, about 5 to 6 minutes. Remove from the heat.
Combine the remaining 2 teaspoons oil and the vinegar in a small bowl. Brush the mixture over the mushroom caps and sprinkle with the salt and pepper.
Grill, covered, turning occasionally, until tender, 9 to 11 minutes. Top each with 1 slice of the cheese and grill until the cheese melts, about 1 to 2 minutes longer. Transfer to a plate and keep warm.
Toast the muffins or rolls. Place the bottom half of each muffin on a plate and top with 1 portobello cap, one-fourth of the roasted peppers, and one-fourth of the onion. Top with the remaining muffin halves.

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If Corn Were an Italian Vegetable…

May 29, 2012

but it is not. With the exception of Polenta, which is ground cornmeal, corn, as we know it, is fed to the animals.

Ari Weinzweig, of the famed Zingerman’s Deli in Ann Arbor, Michigan has an excellent blog about the history of how polenta came to Italy. He writes that since corn arrived in Europe, after Columbus’ first visit to the Western Hemisphere, it would be reasonable to assume that the history of polenta would have seemed to have started in the Americas. However, grinding corn meal was a natural next step for people who were already making similar porridges from chickpea flour, chestnut flour, millet, barley and other grains.

Corn came to Italy long after this tradition of porridge eating was well established. In Italian it is referred to as granoturco (“Turkish grain”) which would indicate that, despite its North American origins, it arrived from the Ottoman east, most likely via Venetian traders. One old Italian name for corn is meliga, or melica, derived the even older word for millet.

Polenta remained a staple of the poor, primarily in the north, right into the early years of the 20th century.  The Italian peasants who relied on the ground cornmeal they were cooking, were not aware, that it was noticeably different from the cornmeal Americans were eating.  What had happened was that the Italians skipped a step from the traditional Native American preparation, leaving people vulnerable to a previously unheard of disease.

In the Western Hemisphere the dried corn kernels were soaked in water that had an added alkaline substance, such as wood ash, lye or quicklime and this step loosened the husk and released the natural niacin in the enzymes of the corn kernel. Humans need niacin; without it, our tissues start to degenerate. The Native American discovery of this process permitted them to make a cuisine that relied heavily on corn—supplemented by beans and squash—nutritionally viable. Polenta makers skipped this stage of the process. The corn was simply grown, dried and then ground.  Convenience, it seems, was the reason Europeans skipped this step. 

Early in the 18th century, some Italians began to fall victim to a new disease, called pellagra. (The name means, literally, “rough skin.”) The symptoms also included nervousness, sore joints, mental illness and left people looking pallid and unhealthy. At first corn was blamed, and actually banned, as the cause of pellagra. With little else to eat though, many peasants continued cooking polenta just as they had. Finally, early in the 20th century scientific advancement made it clear that nutrient-deficient diets, not corn itself, was the cause of pellagra. Of course, it is no longer a health problem that people have to worry about and polenta is one of the most important dishes in the northern Italian cuisine.
http://www.zingermansfoodtours.com/2011/08/why-did-polenta-become-italian/

What made me think so much about corn today, is that it is corn season where I live. I received my first share on Saturday from the CSA. I belong to near my home. CSA stands for Community Supported Agriculture. When you join a CSA, you are essentially buying a farm share. Members pay in advance for a growing season so farmers have operating capital. During the growing season, members receive a box of produce from the CSA on a regular schedule. The produce is superior to anything you will find in a supermarket. Most likely the produce from  the CSA was picked the morning you received it. Taste and freshness are the stand out qualities of locally grown produce.  If you have an opportunity to belong to a CSA or shop at a Farmer’s market, I would urge you to do so.  After I had this big bag of corn on the cob sitting on my kitchen counter, I began to think about how corn would fit into the Italian cuisine, that is, if they had it.

Mario Batali, in his book, The Italian Grill, says that Italians do not grill corn, but if they did, this is what they might do.

A sprinkling of fresh mint and red pepper flakes makes a nice finish.

Corn As Italians Would Eat It

Ingredients

6 ears corn, shucked
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 to 1 1/2 cups Parmigiano-Reggiano (freshly grated)
2 tablespoons fresh mint, chopped
Hot red pepper flakes

 Directions

Preheat a gas grill or prepare a fire in a gas grill.
Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

Sweet Corn and Zucchini Gratin With Fresh Basil
Serves 6

Ingredients

  •  1 tablespoon extra virgin olive oil
  •  1 medium onion, finely chopped
  •  1 medium red bell pepper, diced
  •  1 large garlic clove, minced
  •  3/4 pound zucchini, thinly sliced or diced
  •  Kernels from 2 ears sweet corn (about 2 cups)
  •  3 large eggs or 3/4 cup egg substitute
  •  1/2 cup skim milk
  •  1/2 cup fresh basil, washed, dried and coarsely chopped
  •  1/4 cup fresh parsley, washed, dried and coarsely chopped
  •  3/4 cup Sargento® Shredded Reduced Fat Italian 4 Cheese Mix, shredded
  •  Sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees. Spray a 2-quart gratin or baking dish with olive oil cooking spray.
Set aside the kernels from one of the ears of corn.

Heat the olive oil in a large skillet over medium heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes; add the red pepper and a generous pinch of salt. Cook, stirring often, until the onions and peppers are tender, about five minutes. Add the garlic and the zucchini, stir together and add another generous pinch of salt and some pepper. Cook, stirring often, until the zucchini is just beginning to look bright green and some of the slices are translucent. Stir in the kernels from one of the ears of corn. Stir together for a minute or two, and remove from the heat. Pour into a mixing bowl.

Place the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add the basil, parsley and the cheese, and stir everything together. Pour into the gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

Corn, Cherry Tomato, Mozzarella & Basil Salad

  • 1-1/2 cups red cherry tomatoes (about 8 oz.)
  • 1-1/2 cups yellow cherry tomatoes (about 8 oz.)
  • 3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
  • Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
  • 1/2 teaspoon. kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup julienned fresh basil leaves
  • 1 tablespoon sherry vinegar
  • 1/4 cup fruity extra-virgin olive oil

Directions
Cut the cherry tomatoes in half and place them in a serving bowl. Add the mozzarella cubes and the corn kernels, season with the salt and pepper. Drizzle with the vinegar and then with the olive oil. Toss gently. Top with basil.

Fresh Corn Risotto

  • 6 cups chicken stock or low-sodium broth
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 1 1/2 cups Arborio rice (12 ounces)
  • 1/2 cup dry white wine
  • 1 cup corn kernels (from 2 ears)
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons unsalted butter, cubed
  • Salt and freshly ground pepper
Directions
  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
  2. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it is al dente and creamy, about 25 minutes. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve.

Did you know that there are gluten free pastas made of corn in the market?

Rustichella Organic Gluten Free Fusilli Pasta - 100% Corn

Pasta with Fresh Corn Pesto

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is reformed with corn in place of the basil. The finished dish has a creamy richness that is reminiscent of carbonara.

Ingredients

  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
  • 4 cups fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 teaspoons coarse salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese plus additional for serving
  • 1/3 cup Pignoli (pine nuts), toasted
  • 1/3 cup extra-virgin olive oil
  • 8 ounces penne or fusilli
  • 3/4 cup coarsely torn fresh basil leaves, divided

Directions

  • Cook bacon in large non-stick skillet over medium heat until crisp and brown, stirring often. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings from the skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.
  • Transfer 1 1/2 cups corn kernels to small bowl and reserve. Pour remaining corn mixture into processor. Add 1/2 cup grated Parmesan cheese and pine nuts. With machine running, add olive oil through the feed tube and blend until pesto is almost smooth. Set pesto aside.
  • Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to a desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
  • Transfer pasta to a large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Pasta With Italian Sausage,Tomatoes and Corn

Serves: 4

  • 2 ears of corn, grilled for 3-4 minutes, turning occasionally to grill evenly on all sides. Set aside to cool. When cool enough to handle, cut off kernels.
  • 8 ounces ziti
  • 6 oz. green beans, cut into 1 inch lengths
  • 1 tablespoons extra virgin olive oil
  • 4 links of sweet or spicy Italian sausage, casing removed
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • Salt, to taste
  • Freshly ground black pepper
  • Fresh basil, hand torn
  • 4 ounces Parmigiano-Reggiano, finely grated
Directions

Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. During the last 4 minutes of cooking add the green beans. When pasta is done, drain pasta and beans, and set aside.

Heat 1 tablespoon olive oil in a medium sauté pan, cook sausage and garlic over medium heat until browned, 5-7 minutes, breaking up into bite-sized pieces. Add pasta, beans, grilled corn, tomatoes and season with salt and pepper.  Gently stir in basil and Parmigiano-Reggiano and serve.  

Italian Vegetable Soup

  • 4 ears corn, husks and silks removed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1-32 oz container reduced-sodium vegetable or chicken broth
  • 2 large zucchini, halved lengthwise and thinly sliced
  • 1 medium red bell pepper, seeded and diced (about 1 cup)
  • 8 ounces green beans (stem ends removed), cut into fourths
  • 1 can (14.5 ounces) no salt added, diced tomatoes
  • 1/2 cup orzo
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons freshly grated Parmesan cheese
  • Basil Pesto
  1. Stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
  2. In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is soft, 3 to 5 minutes.
  3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, pepper, corn, tomatoes and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Add herbs, crushed red pepper, cheese and salt to taste. Top each serving with a tablespoon of basil pesto.

                                                                                                              

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Posted by in Basil pesto, Beans, Cheese, corn, Grains, Healthy Italian Cooking, Pasta, polenta, Salad, Sausage, Soup, Vegetables, zucchini Tags: , , , , , , , ,

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