Healthy Mediterranean Cooking at Home

Easy Stove-top Dinner

 

Skillet Ravioli

Ingredients

9 oz pkg fresh deli spinach ravioli
2 cups Marinara sauce
¼ cup freshly grated Parmesan cheese

Directions

Heat the marinara sauce in a medium skillet. Gently place the ravioli on top of the sauce. Cover the pan, turn the heat down to low and simmer the ravioli until tender, about 20 minutes. Sprinkle with cheese and serve.

Zucchini Sausage Saute

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
¼ cup finely chopped bell pepper
1 small zucchini, sliced thin
2 Italian sausage links, cooked and sliced thin
½ teaspoon dried Italian seasoning
¼ teaspoon salt

Directions

Heat the oil in a small skillet. Ass the onion and bell pepper. Cook until tender about 5 minutes. Add the zucchini and cook for about 3 minutes. Add the sausage slices and seasonings. Saute until all the ingredients are hot. Serve with the ravioli.

Chipotle Shrimp Taco with Avocado Salsa

For 2 servings

Avocado Salsa
¼ of red onion, finely chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1/4 teaspoon kosher salt
2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon lime juice

Shrimp
1 tablespoon olive oil
1/2 teaspoon chipotle or blended chili powder
2 tablespoons jarred salsa
1/2 pound larg3 shrimp (about 8) peeled and deveined
4 -6-inch tortillas, heated
1 lime, cut into wedges
Shredded lettuce

Chipotle Lime Sour Cream
¼ cup sour cream
1 teaspoon lime juice
14 teaspoon salt
¼ teaspoon chipotle powder

 

Directions

Combine the salsa ingredients in a medium-serving bowl. Cover and refrigerate until serving time.

Mix the sour cream sauce ingredients together and refrigerate until serving.
Season the shrimp with chipotle powder and salsa. Cook in the oil in a medium skillet just until pink.

Serve in heated tortillas of your choice. With the Avocado Salsa, cheese, and shredded lettuce.

Italian Pork Chop Dinner


Pork Chops

Ingredients

2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt

Directions

In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.

Air-Fryer Directions
Preheat your air fryer to 400 degrees F.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer.

Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.


Panfried Potatoes

Ingredients

¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving

Directions

Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.

Zucchini Tomato Saute

Ingredients

1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese

Directions

Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.

Italian Codfish Cales With Creamy Spinach Orzo

First Step

Poached Cod Fish

3 cups cold water
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Tomato Pesto Sauce for serving

Directions

Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF). Let cool in the poaching liquid off the heat.
Shred the cod.

Step Two

Cakes
1lb cod, poached and shredded
4 cups of mashed potatoes
1/2 cup of finely chopped onion
2Garlic cloves, minced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup chopped parsley

For cooking
White rice flour
4 tablespoons butter

Directions

Combine the cake ingredients in a mixing bowl.
Coat a large piece of waxed paper lightly with white rice flour. Measure the cakes with a 1/4 measuring scoop and drop them on the floured paper. With floured hands shape into little patties. Coat highly in a little flour to remove any sticky areas. Makes about 18

Heat the butter in a large skillet and lightly brown the patties on both sides. About a minute on each side until light gold.
Cover a baking sheet with parchment and place the patties on the pan. Bake in a 400-degree oven for about 20 minutes until hot.

Serve with 2 cups marinara sauce and add 2 tablespoons of basil pesto to the sauce.

Creamy Orzo With Spinach

Ingredients

11/2 cups uncooked whole wheat orzo pasta
3 cups chicken or vegetable broth
2 tablespoons butter
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/2 cup grated Italian Fontina cheese
10 oz pkg frozen chopped spinach, defrosted and drained
Salt & pepper to taste

Directions

Bring the broth to a boil in a medium saucepan with a cover. Add the orzo, lower the heat, and cover the pan. Simmer the orzo until the broth is absorbed, about 30 minutes. Set aside in a bowl.
Melt the butter in the empty saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the spinach and cook for 3 minutes. Stir in the cream, Fontina cheese, seasoning, salt, and pepper to taste. Add the orzo and cook over low heat until all the ingredients are hot.

Ratatouille Pot Pie And Greek Salad

As you can probably tell from recipes this past week, eggplant is in season in the south. The varieties are extensive and I am coming up with lots of recipes. Stay tuned for more.

Ratatouille Pot Pie

Ingredients

Filling

2 medium eggplant, peeled and cut into bite-size pieces
1 large onion, chopped
1 yellow pepper and 1 red pepper, chopped
1 zucchini, chopped
1 large tomato, seeded and diced
2 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 tsp. dried basil
2 cups shredded Italian Fontina cheese
3 tablespoon olive oil olive oil

Pastry

1 pkg. Pastry dough for a 9-inch pie
11 egg, beaten

Directions:

Can be prepared a day ahead.
Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with the olive oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.

When ready to bake – heat the oven to 425ºF.
Stir the cheese into the eggplant mixture.

Unroll the dough and arrange one crust in a 9=inch pie pan. Pour the eggplant mixture into the casserole. Place the top crust on and flute the edge. Brush with beaten egg.

Bake 45minutes until crust is golden brown and vegetables are bubbly. Let stand 5 minutes before serving.

Greek Salad

Creamy Greek Feta Dressing

½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup feta plus extra for the salad
¼ cup Greek yogurt
2 teaspoons honey
2 teaspoons dijon mustard
¼ teaspoon oregano
¼ teaspoon mint
Salt and pepper

Salad
8 large leaves of leaf lettuce, sliced crosswise
1/4 large red onion, thinly sliced
1/2 green bell pepper, cut into large dice
1 vine-ripened tomato, cut into wedges
1/2 English cucumber, halved lengthwise, cut into 1/2-inch pieces
12 Kalamata olives
6 Peperoncini peppers

Directions

For the dressing

Blend all ingredients in a blender or food processor until smooth.

For the salad
Combine the lettuce, onion, bell pepper, tomato, cucumber, olives, and feta in a large salad bowl. Pour the dressing over and toss until all of the ingredients are well coated. Add extra feta cheese if you would like more. Serve immediately/

 

Sautéed Fish Fillets With LemonBasil Butter

Make extra lemon-herb butter. It’s delicious tossed with steamed green beans or hot cooked rice or pasta.

Butter Sauce
3 tablespoons butter, softened
1 tablespoon prepared basil pesto
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon zest

Fish
2 (6-ounce) skinless haddock, halibut, or cod fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup rice or all-purpose flour
1 tablespoon olive oil
10 oz package frozen chopped spinach, cooked

Directions

Combine the ingredients for the butter sauce in a small bowl, stirring until well blended. Set aside

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly on both sides with salt and pepper. Dredge in flour and shake off any excess.

Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Divide the spinach evenly between two dinner plates. Place a piece of fish on top of the spinach. Spread each fish fillet with basil butter mixture.

Cacio e Pepe Penne Pasta

Ingredients

3 tablespoons salted butter
1 teaspoon freshly ground black peppercorns
1 garlic clove, minced
1 cup Parmigiano Reggiano cheese, finely grated
8 oz penne pasta
1/2 cup of the pasta water before draining the pasta
Chopped parsley for garnish

Directions
Cook pasta according to the package for al dente. Reserve ½ cup of pasta water.

Drain the pasta. Add the butter, garlic, and ground pepper into the pot over low heat. Add the cooked, pasta, pasta water, and cheese.

Top with a little more grated cheese, freshly cracked black pepper, and parsley.

Eggplant Rollatini For Dinner

 


Ingredients

2 eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices total
Salt
Olive oil
2 cups whole milk ricotta cheese
3 tablespoons Parmesan cheese
1 egg
!/2 cup flour
1 cup breadcrumbs
1/4 cup chopped fresh parsley
3 cups prepared tomato sauce, homemade or store-bought
1/2 cup shredded mozzarella

Directions

Brush slices with olive oil and place on a baking sheet. Roast ( or broil) in a 400-degree oven for 5-10minutes, just until they are soft enough to roll.

While eggplant is baking, make the filling: In a large bowl, combine the ricotta, 3 tablespoons grated Parmesan cheese, salt, and pepper, and mix well.

Drain eggplant on a paper towel if fried. When the eggplant has cooled for about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.

Carefully dredge the rolls in flour, egg, and breadcrumbs.
Heat a thin layer of olive oil in a skillet and brown the rolls until crispy on all slides.

Coat the bottom of a deep baking dish that will fit the rolls in one layer with tomato sauce. Start placing the rolled eggplants at the bottom of the pan.

 

When the pan is filled, put some sauce on top of the eggplant. Sprinkle with shredded mozzarella cheese.

Bake in a 400-degree F oven for about 15 minutes. The cheese should be melted and a little bubbling should be going on. Serve with Italian Sausage and a green salad.

 

Italian Peach Crostata

Tuaca is an Italian naturally flavored brandy liqueur. Tuaca is a sweet golden brown blend of brandy, citrus essences, vanilla, and other secret spices. It is bottled at 70 proof. Tuaca’s mild, sweet flavor makes it popular as a cordial, mixed by some with coffee.

Ingredients

Two Crust pastry dough, enough for a 9-inch cake pan
4 large peaches, thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter
¼ teaspoon cinnamon
2 tablespoons Tuaca
1 whole egg, beaten with 1 tablespoon of water
Ice cream, for serving

Directions

Preheat the oven to 375 degrees F.
Fit one pastry into a 9-inch cake pan.

In a bowl, gently mix peaches, sugar, cinnamon, Tuaca, and flour together. Arrange the fruit mixture in circles until the crust is covered. Cut the butter into small pieces and distribute it over the peaches.

Cut the second pastry dough into ½-inch wide strips. Weave the strips on top of the peaches.

Fold up the pastry dough’s edge over the strips’ edge.
Brush the pastry with the beaten egg.

Bake for 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack, and serve warm or at room temperature with your favorite ice cream.

Tuaca Vanilla Citrus Liqueur 750 ML

This Dinner Says Summer

Chicken Salad

Ingredients

3 cups cooked chicken: roasted, grilled, or rotisserie
Half a delicious red apple, seeded, peeled, and finely diced
1 tablespoon lemon juice
1 small yellow onion, finely diced
1 large celery stalk, finely diced
1 cup of small pecans, toasted
1 tablespoon chopped fresh dill
1 cup mayonnaise
Salt and pepper to taste

Directions

Mix the apple and lemon juice in a large bowl. Add the finely diced chicken and all the remaining ingredients except the pecans. When ready to serve, stir in the pecans. Serve over lettuce leaves with corn on the cob and heritage tomatoes.

 

Roasted Eggplant And Tomato Soup

Ingredients

5 cups (1/2-inch-diced) peeled eggplant (1 pound)
2 large chopped leeks, white and light green portions
2 tablespoons minced garlic (6 cloves)
4 cups vegetable stock, preferably homemade
2 (28-ounce) cans of crushed tomatoes, preferably San Marzano
2 tablespoons sundried tomato paste
2 teaspoons whole dried fennel seeds
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon honey
Kosher salt and freshly ground black pepper to taste
1 teaspoon fresh basil leaves
Freshly grated Italian Parmesan cheese, for serving

Directions

Preheat the oven to 425ºF. Spread eggplant on a rimmed baking sheet, and toss with 2 tablespoons of oil and 1/2 tsp. salt. Bake for 25 to 30 minutes, tossing once halfway through, until soft.

Add 2 tablespoons olive oil to a Dutch Oven, add the leeks, and cook for 6 to 8 minutes, occasionally stirring, until the onion is tender but not browned.

Add the garlic and cook for one minute, stirring often. Add the stock, roasted eggplant, crushed tomatoes, tomato paste, fennel seeds, oregano, red pepper flakes, honey, salt, and black pepper.

Bring to a boil, lower the heat, and simmer uncovered for 1-hour stirring occasionally. Puree the soup with a hand blender.

Stir in basil and taste for seasonings.

Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.


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