Looking for a few ideas on what to cook for dinner on busy weeknights? Here are a few recipes for you to try. The codfish, pork kabobs and Parmesan chicken come together fast. For the pasta dish, roast the broccoli in the oven while the pasta is cooking. Just a few minutes more are needed to pull it all together with some delicious results. Use seasonal vegetables for the sides.
Lemon Breadcrumb Topped Codfish
Pacific cod is a sustainable fish. Serve with a pasta or rice side dish and a vegetable.
2 servings
Ingredients
1 tablespoon olive oil
1/2 cup panko breadcrumbs
½ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon olive oil mayonnaise
Two 6 oz center cut Pacific cod fillets
Directions
Heat the oven to 400°F.
Make the lemon-zest breadcrumbs: In a medium bowl, combine the breadcrumbs, oil, salt and pepper to taste and the lemon zest.
Mix well. Set aside.
Place the cod fillets in a small baking dish coated with olive oil.
Spread the non skin side of each fillet with some of the mayonnaise and then press on a layer of breadcrumbs.
Put the pan in the oven and roast until the fish is cooked through, 18-20 minutes.
Grilled Pork Kabobs
Serve with potato salad or baked beans.
4 servings
Ingredients
3 (1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb), trimmed of fat
½ teaspoon salt
¼ teaspoon black pepper
1 medium zucchini, cut into 1-inch pieces
¼ of a red onion, cut into 1 inch pieces
Half a medium bell pepper, cut into 1 inch pieces
½ cup Peach BBQ sauce
Directions
Heat an outdoor grill and oil the grill grates.
Sprinkle both sides of each pork chop with salt and pepper; cut each chop into 1 inch pieces.
Alternately thread pork pieces, zucchini, onion and bell pepper evenly onto metal skewers. .
When ready to grill, place the skewers on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.
Brush with the BBQ sauce. Cook 5 minutes. Turn kabobs; brush with more sauce.
Cook an additional 5 to 7 minutes or until the pork is cooked through.
Creamy Broccoli Pasta
Serve with an Italian mixed green salad or a tomato salad.
Serves 4-6
Ingredients
1 lb dry rigatoni pasta
1 large bunch broccoli florets
1 clove garlic
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup grated Parmigian0-Reggiano cheese
1/8 teaspoon nutmeg
Salt, pepper and olive oil
6 slices of Prosciutto di Parma
Directions
Heat the oven to 425 degrees F.
In a large bowl mix the broccoli with enough of the olive oil to coat generously, add salt to taste, and a few grinds of pepper.
Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced.
Roast until the florets begin to brown, about 10 minutes. Stir the broccoli pieces and add the slices of prosciutto to the pan,
Continue to roast until the broccoli is tender and the prosciutto is crisp, about 10 more minutes.
Boil a large pot of water to cook the pasta. When it reaches a full boil, add salt and the pasta and cook according to package instructions for al dente.
When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
Mince the garlic and cook it over medium heat in the empty pasta pot with the butter until the garlic has softened slightly (3-5 minutes).
Add the flour, stir and cook for 2-3 minutes more. Whisk in the milk.
Increase the heat to medium-high and cook, whisking constantly, until the milk mixture comes to simmer.
As soon as it reaches a simmer, it will thicken and should be able to coat a wooden spoon.
Turn the heat off and whisk in the cheese. Add freshly cracked black pepper, nutmeg and salt to taste.
Return the drained pasta to the sauce in the pasta pot and add the reserved pasta water, tossing the pasta to loosen it up.Stir in the roasted broccoli.
Top the pasta with broken pieces of the crispy prosciutto and serve.
Parmesan Crusted Chicken Cutlets
Serve with a light pasta and a green vegetable.
Serves 2
Ingredients
2 boneless, skinless chicken breasts (4 ounces each)
Table salt and ground black pepper
¼ cup unbleached all-purpose flour
½ cup grated Parmesan cheese
1 large egg, beaten
1 tablespoon olive oil
Half a lemon , cut into wedges
Directions
Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness.
Pat dry with paper towels and season both sides with salt and pepper.
Set up three shallow bowls: one with the flour, one with the egg and one with the cheese.
Using tongs and working with 1 cutlet at a time, coat chicken in flour, shaking off excess.
Transfer chicken to the egg; coat evenly and let excess run off.
Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres.
Heat oil in a nonstick skillet over medium-high heat until shimmering. Place the cutlets in the skillet and reduce heat to medium.
Cook until cheese is pale golden brown, about 3 minutes.
Carefully turn the cutlets over and continue to cook until the cheese is pale golden brown on the second side, about 3 minutes.
Serve immediately with lemon wedges.
Eating a healthy lunch can help control blood glucose, hunger and weight. Lunch is a chance to keep you full until dinner and fit in some important food groups. Get more mileage out of your lunch by including fiber from whole grains and protein from low-fat dairy products and other lean protein sources. Taking a healthy lunch to work is one of the simplest ways to trim your budget. Most people think nothing of spending $10 or so for a restaurant lunch, but over the course of a month — or a year — the expense can really add up.
Beyond the cost savings, most meals packed at home are healthier than foods from restaurants or fast food counters, if you leave out the processed foods such as cookies, chips and snacks, which have higher sodium, added sugar and saturated fat.
When we eat out, we’re often faced with huge portions and fattening extras — like the french fries that routinely come with sandwiches. When you pack lunch at home, you can control your portions and choose healthier ingredients.
Falafel Sandwich with Tomato Gazpacho
Patties
1 (15-ounce) can chickpeas, low-sodium, drained and rinsed or 2 cups homemade dried beans
1/4 cup minced onion
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon lemon juice
1/2 cup parsley leaves
2 tablespoons olive oil plus extra
Olive oil for the pan
Olive oil cooking spray
Tahini Sauce
1/2 cup pure tahini paste (sesame paste)
2 tablespoons fresh lemon juice
1-2 tablespoons warm water, plus more if necessary
1 garlic clove, grated
1 tablespoon olive oil
1/4 teaspoon kosher salt
Large pinch cumin
Large pinch cayenne pepper
Sandwich
1 cup chopped romaine lettuce
4 whole-wheat pita pocket breads, sliced open
Directions
Combine all falafel patty ingredients, except the parsley, in the bowl of a food processor. Process for 10 seconds.
Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but the mixture is slightly coarse. Stir in the chopped parsley
Refrigerate the mixture in a covered bowl for a few hours before making the patties.
For the tahini sauce:
Whisk all of the tahini sauce ingredients together until smooth in a serving bowl. Set aside at room temperature.
Preheat oven to 425 degrees F.
Pour a little olive oil on a rimmed baking sheet and spread it to cover the pan. Place the pan in the oven while the oven is preheating.
Form mixture into 8 or 9 balls and flatten into patties.
Place the patties on the hot pan and spray the tops with a little olive oil cooking spray.
Bake the patties for 10 minutes, turn the patties over and bake an additional 10 minutes, or until they are crisp and browned.
Wrap the pita breads in foil and heat them in the oven for 5 minutes while the patties are baking.
Fill each pita with some of the lettuce, falafel patties and tahini sauce.
Tomato Gazpacho
2 servings
Ingredients
3 large ripe plum tomatoes, seeds removed
2 scallions, trimmed
1 celery stalk, trimmed
Half a green bell pepper, seeds removed
1 large garlic clove, peeled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon agave syrup
Celery and cucumber sticks for garnish
Directions
Chop all the vegetables and place in a processor or blender and process until smooth.
Pour into a covered container and chill. Serve in 8 oz glasses and garnish with stalks of celery and cucumber.
Asparagus Quiche with Heirloom Tomato Salad
8 servings
Ingredients
1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
1 bunch scallions (green onions). trimmed
2 tablespoons olive oil
Salt and pepper
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half (milk/cream)
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar
Directions
Heat the oven to 450°F.
Line a baking pan with heavy-duty foil. Spread the asparagus and scallions on the baking sheet and toss with the olive oil, salt and pepper to taste.
Roast until the vegetables until tender, about 12 minutes. Cool and cut into one-inch pieces.
Lower the oven temperature to 350°F.
Place the pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.
Arrange the roasted asparagus and scallions over the bottom of the crust.
In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper.
Whisk together until well combined.
Pour over the vegetables and top with the cheese.
Bake 45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Heirloom Tomato Salad
Ingredients
1 pint miniature heirloom tomatoes, halved
1 garlic clove, grated
½ teaspoon Italian seasoning
2-3 tablespoons Italian Vinaigrette
Directions
Combine the tomatoes, garlic, vinaigrette, Italian seasoning and salt and pepper to taste. Mix and let rest for about 15 minutes.
Serve over butter lettuce, if desired.
Mediterranean Style Pasta Salad
Ingredients
1/3 cup olive oil
3 garlic cloves, grated
1 medium zucchini, quartered lengthwise and very thinly sliced
2 plum tomatoes, seeded and finely diced
12 Kalamata olives, pitted and chopped
6 scallions, very thinly sliced
2 tablespoons finely chopped fresh dill
1 cup finely diced feta cheese
½ lb small cooked shrimp, optional
Salt and pepper
1 lb short pasta
Directions
Combine all the ingredients except the shrimp, pasta and the salt in a large bowl. Toss and let sit for at least 30 minutes or up to 4 hours.
Bring a large pot of water to a boil. Salt the water and add the pasta and cook until al dente.
Carefully scoop the pasta out of the pot with a large spider or slotted spoon and add to the bowl with the vegetables.
Add the shrimp, if using, salt and pepper to taste and serve warm or at room temperature.
If made ahead, refrigerate covered overnight. Bring to room temperature before serving.
Isn’t this dinner Mexican, you say?
Southwest or Tex-Mex is a style of food that evolved from what the nomadic ranchers in northern Mexico and (what is now) the southwestern US ate. If you were driving cattle across a vast area of land, what do you eat? Easily stored/canned things like beans, unleavened breads (i.e., tortillas) salsa or pico de gallo. They are the core ingredients that you get in what most of the country calls a “Mexican restaurant” (but which is really Tex-Mex).
True Mexican food is highly varied and regional, but it contains a lot of corn grain and more sophisticated meat preparations than just the ground beef and grilled chicken common in Tex-Mex food. In Mexico, tortillas are made from corn and, in the southwest, tortillas are usually made with wheat. Mexican cheese is white, while Tex-Mex cheese is yellow. Taco shells are practically unknown throughout Mexican. South of the border fresh coriander, parsley, oregano and epazote are the usual spices. While north of the border, cumin is the spice most often used along with hot chile peppers.
There is nothing Mexican about sweet corn (which is a common ingredient in many Tex-Mex dishes). It is an American addition. In Mexico, corn is mostly used in the form of grain. Tamales and moles are probably the most common and the most true of Mexican dishes. Tamales are made with a dough made from corn (hominy) called masa and with lard. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come. They can have a sweet or savory filling. The most common fillings are pork and chicken and they are served with either a red or green salsa or mole.
Stuffed Poblano Peppers
I used some of the leftover BBQ chicken for the stuffing that I made earlier in the week.
Ingredients
1 cup homemade or store-bought salsa
1 jalapeño chile (ribs and seeds removed, for less heat), minced
1 large scallion, chopped
1 minced garlic clove
Coarse salt and ground pepper
2 cups cooked chicken, finely diced
1/2 cup shredded cheddar cheese
1/4 teaspoon ground cumin
4 large poblano chiles, a thin slice from the top, ribs and seeds removed
Salt and pepper to taste
Directions
Preheat oven to 425 degrees F. Coat an 8 inch baking dish with olive oil cooking spray.
In a mixing bowl, combine the salsa, jalapeno, scallions, garlic, cheese chicken, cumin and salt and pepper to taste.
Divide the filling evenly among the poblano peppers, pushing the filling in as much as possible without breaking the sides of the peppers.
Place them in the baking dish. Cover the baking dish tightly with aluminum foil.
Bake until the poblanos are tender, about 45 minutes. Serve over the bean and corn saute.
Pinto Bean and Corn Saute
Ingredients
1 tablespoon vegetable oil
2 scallions, diced
1 jalapeño chile
1 garlic clove
1/2 teaspoon ground cumin
Salt
1 cup cooked pinto beans
1 cup corn
1 large plum tomato diced
1 tablespoon lime juice
Directions
Heat a nonstick skillet over medium and add 1 tablespoon vegetable oil.
Saute the scallions and jalapeno for 2 minutes, until they are softened.
Add the garlic, cumin and 1/4 teaspoon salt. Continue to cook for 1 more minute.
Add pinto beans, corn and tomato and cook for about 3 minutes. Add lime juice, stir until combined and serve.
Who can resist BBQ chicken? Sweet, savory and smoky flavors are what summer grilling is all about and when barbecued chicken is done right, it is delicious. For many of my northern readers, summer grilling will be over in a few months, so don’t let the summer go by without making this dish. Using a rub gives the chicken flavor and cooking it over indirect heat is important so that the chicken does not dry out or become burned. Finishing the chicken with a tasty sauce just adds to the overall flavor. Make your favorite sides and you have dinner. Oh, and don’t forget an easy homemade dessert.
BBQ Chicken
The rub and BBQ sauce can be made in advance, even several days ahead, to save time.
Ingredients
7 to 8 lbs bone-in chicken, cut into 6 or 8 parts
Spice Rub
1/4 cup brown sugar
2 tablespoons onion powder
1 tablespoon seasoned salt
1 tablespoons garlic powder
2 tablespoons smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons lemon pepper
1 tablespoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne
Peach Barbecue Sauce
4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled
Directions
To make the spice rub:
Combine all the ingredients for the spice rub in a jar or mixing bowl.and blend well.
To make the barbecue sauce:
In a medium saucepan, combine all the ingredients except the butter.
Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)
Reduce the heat and simmer for 25 minutes, stirring occasionally.
With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Set aside
To prepare the chicken:
Rinse and pat dry the chicken pieces. Sprinkle on the rub generously and let rest while the grill heats.
I have a three burner gas grill. When a recipe calls for indirect grilling, I like to heat all the burners on the highest setting.
Then I turn off the middle burner. Brown the chicken pieces over the direct side of the grill and them move to the center, indirect area.
Cook the chicken pieces for 20 minutes and turn the chicken over.
Cook for 15 to 20 more minutes or until an instant read thermometer reads 165°F in the meatier part of the thigh or breast.
When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken.
Cook the chicken pieces an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.
Remove the chicken from the grill to a serving platter and serve with some of the barbecue sauce on the side.
Potato Salad
Ingredients
1 ½ lbs whole medium-large red skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat and cook the potatoes with the lid ajar until tender, about 15 minute.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste.
Cover the bowl and chill in the refrigerator.
Italian Fried Peppers
These peppers are in season and we never get tired of them.
Ingredients
12 Italian frying peppers, washed and dried
¼ cup olive oil
2 large garlic cloves, sliced
½ teaspoon crushed fennel seed
½ teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.
Directions
Heat a large saute pan over medium to high heat and add the olive oil, garlic and red pepper flakes. Cook for about 30 seconds.
Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.
Add the fennel and Italian seasoning and cook for about 10 minutes until soft and beginning to brown. Serve at room temperature.
Almond Chocolate Pudding Dessert
Ingredients
Pudding
Two 3.4 oz packages of Cook & Serve chocolate pudding
4 cups almond milk (or milk of your choice)
½ teaspoon almond extract
Topping
1 cup heavy(whipping) cream
½ cup powdered sugar
¼ teaspoon almond extract
Chocolate shavings
Directions
Put all the ingredients for the pudding in a large saucepan.
Bring to a boil over medium high heat, whisking constantly, until the mixture bubbles a little and thickens.
Immediately pour the pudding into an 8 inch glass pan (or a similar size dish) and let cool on the counter for about 20 minutes.
Refrigerate the pudding until cold and set.
For the topping
Combine all the ingredients except the chocolate shavings in a medium bowl and beat the mixture until whipped and soft peaks form.
Spread the whipped cream over the chocolate pudding. Grate chocolate shavings over the cream and chill until serving time.
Breakfast breads are comforting but they can be unhealthy. Keep them healthy by adding whole grains, low-fat dairy and fruit. A Healthy Doughnut? Healthy doughnuts do exist. These baked ones are the way to go to reduce the fat and calories. Don’t be put off by the fact that some of the treats are made with whole wheat flour. It adds great flavor, not density. Try baking with different grains and you will be rewarded with some great tasting breads.
Apple Flavored Baked Doughnuts With Maple Glaze
Makes 10
Doughnuts
1/4 cup vegetable oil
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1/2 cup apple butter
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups whole wheat pastry flour
Glaze
1/4 cup maple syrup
1 cup powdered sugar
1 teaspoon honey
Pinch of salt
Directions
Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
Beat together the oil, eggs, sugars, applesauce, apple butter, orange juice, vanilla, apple pie spice, salt and baking powder until smooth.
Add the flour, stirring just until smooth.
Fill 10 of the wells of the doughnut pans to the rim; using a scant 1/3 cup of batter in each well.
If you have a little dough left add a little to each of the doughnuts.
Bake the doughnuts for 15 minutes or until a cake tester inserted into the center of one comes out clean.
After about 5 minutes, remove the donuts from the pan and transfer them to a wire rack to cool.
Allow the doughnuts to cool completely before glazing.
To make the glaze:
Mix together all of the glaze ingredients, stirring until smooth.
Place waxed paper under the racks holding the donuts.
Spread the doughnuts with glaze (or dip tops in the glaze); return to the rack until the glaze is set.
Pecan Banana Bread
Make 1 loaf. the recipe can be doubled to make 2 loaves.
Ingredients
1 cup chopped pecans
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup dark brown sugar
2 tablespoons melted unsalted butter
4 medium-size very ripe bananas, mashed (2 cups)
1 egg, lightly beaten
Vegetable cooking spray
Directions
Place the pecans in a single layer in a jelly roll pan and bake at 350° for 8 to 10 minutes or until lightly browned.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
Combine brown sugar, melted butter, bananas and egg in a small bowl; add to the flour mixture, stirring just until dry ingredients are moistened. Stir in the pecans.
Pour mixture into a 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray.
Bake at 350°F for 60 minutes or until a wooden pick inserted in center of the bread comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack 2 hours or until completely cool.
Serve with cream cheese, if desired.
Barley Bread
Barley flakes are similar to oats and one of the oldest whole grains. Although barley may not be as popular as other whole grains like oats, wheat, or even the current favorite, quinoa, that makes it one of the best whole grain choices. The technique used below for helping the bread retain its shape during rising, works very well. Serve with homemade jam for breakfast or use it to make a sandwich, especially turkey.
Makes 1 boule
Ingredients
1 1/2 cups buttermilk
½ cup barley flakes
2 ¼ teaspoons instant dry yeast (1 package)
3 tablespoons olive oil
2 tablespoons honey
1/4 teaspoon baking soda
1 teaspoon salt
2 – 2¼ cups bread flour
3 tablespoons toasted wheat germ, plus extra for the top of the bread
1/2 cup barley flour
2 tablespoons vital wheat gluten
1 cup unbleached all-purpose flour
Olive oil for the dough
Directions
In the large bowl of an electric mixer, soak the barley flakes in the buttermilk for at least 30 minutes.
Put the olive oil, honey and baking soda into the bowl with the buttermilk and barley flakes ; stir well to combine.
Stir in 2 cups of bread flour, the yeast, salt, barley flour, wheat gluten, all-purpose flour and wheat germ.
With the paddle attachment mix the ingredients until they come together around the paddle. If the dough is very sticky, add the remaining bread flour, 1 tablespoon at a time.
Switch to the dough hook and knead the dough for five minutes, then let it rest for ten minutes.
Knead for another 5 minutes, or until the dough is supple and elastic. Drizzle the dough with a teaspoon of olive oil, roll the dough over to coat it entirely with oil.
Cover with a damp tea towel and allow it to rise until doubled, about an hour and a half.
Shape the dough into a flat ball to create a “boule”.
To keep it from spreading out as it rises, set the ball inside a 9 inch springform pan, on a piece of parchment, for the second rise.
Brush the shaped dough with some more olive oil. Cover with a damp tea towel and let it rise for 45 minutes.
Preheat the oven to 350 degrees F.
When the oven is hot and the dough has completed its second rise, brush the dough with a bit more olive oil.
Remove the springform ring and slide a baking sheet under the parchment.
Slash the top of the loaf in diagonal cuts that are about ¼ inch deep and sprinkle the top with a little wheat germ.
Bake for 60 minutes or until the bottom sounds hollow when tapped and registers 200 degrees F on an instant read thermometer.
Remove the bread from the oven and place on a wire rack to cool. Allow the loaf to sit for at least an hour before slicing.
Mediterranean ingredients and flavors are abundant in this dinner. Fish, beans and bread all healthy foods prepared with olive oil and healthy cooking methods. Seasoning is important in making recipes that taste good. Fennel, rosemary, parsley, sage, garlic, preserved lemon and olives all contribute to making these foods taste so good. Don’t leave any of them out and definitely try the bean recipe – it is delicious.
Mediterranean Grilled Salmon
Prepare the bean recipe first and keep warm while you grill the salmon.
Ingredients
1/4 of a preserved lemon, pulp discarded and peel minced
1 scallion, minced
2 tablespoons chopped parsley, plus extra for garnish
2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
2 center-cut salmon fillets with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola
Directions
In a bowl, mix the preserved lemon with the scallion, parsley and 1 tablespoon each of the oil and lemon juice.
Using a sharp knife, make several 1-inch-deep slits in the salmon skin. Rub the preserved lemon mixture on all sides of the salmon. Place in a covered dish and allow to marinate several hours.
Remove the fish from the refrigerator about 20 minutes before grilling. Rub the remaining oil all over the salmon, then drizzle the fish with the remaining lemon juice; season with salt and white pepper.
Light an outdoor grill and oil the grates very well so the fish does not stick.
Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.
Turn the salmon and grill until just cooked through, about 2 minutes longer.
Place the fish over the prepared cannellini beans and garnish with chopped parsley. Scatter the olives over the fish.
Cannellini Beans
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 sweet onion, chopped
1 stalk celery, diced
8 fresh sage leaves
1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
1 package frozen artichoke hearts, defrosted cut in half if large
2 cups cooked cannellini beans, canned or homemade and drained
1 teaspoon fennel seed
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 -1/2 teaspoon red pepper chili flakes
Directions
Combine the onion, garlic, sage, fennel, celery and oil in a deep, wide skillet.
Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion and fennel start to soften.
Add the artichoke hearts, the beans, broth and salt. Simmer for about 10 minutes. Add the red pepper chili flakes. Keep warm.
Rosemary and Sea Salt Focaccia
Ingredients
Dough
1 cup sourdough starter
1/2 cup warm water
2 ¼ teaspoons instant yeast
2 1/4 cups of all-purpose, unbleached flour
2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1 tablespoon honey
Topping
4 tablespoons olive oil, divided
4 sprigs fresh rosemary, chopped
1 large garlic clove minced
2 tablespoons large crystal cut sea salt
1 tablespoon coarse ground black pepper
Directions
Combine all of the dough ingredients in an electric mixer and mix with the paddle attachment for 2-3 minutes, until the dough comes together in a ball around the paddle.
Knead with the dough the hook attachment for 5 minutes. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should rest for an hour or until it doubles in size.
Use a non-stick vegetable oil spray to lightly grease a large baking dish 10″ x 15″. Drizzle 2 tablespoons olive oil on top of the spray. The olive oil is used for flavor in focaccia.
Gently pull and shape the dough to fit into the bottom of the pan. Don’t pat all the way to the edges of the pan; leave a little room around the perimeter for the dough to expand.
Cover the pan and allow the dough to rise for 30 minutes.
Using your fingers poke dimples into the dough, pressing down firmly; your fingers should reach the bottom of the pan without actually breaking through the dough.
Re-cover the dough, and let it rise until it’s noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 425°F.
Drizzle the top of the dough with 2 tablespoons olive oil. Sprinkle with rosemary, garlic, black pepper and coarse sea salt.
Place the pan of focaccia onto a middle oven rack and spritz lightly with water. Turn the oven temperature down to 400 degrees F.
Bake the focaccia until it’s light golden brown, about 20 minutes.
Remove the focaccia from the oven and immediately turn it out of the pan onto a rack.
Focaccia is delicious hot from the oven or warm and it is best the same day it’s made. But leftovers can be successfully reheated, either as slices in the toaster or in a 350°F oven, just until warmed through.
I remember my years living up north and the wonderful Asian restaurants we had in our area. Missing those dishes, I have been tinkering with recipes and sauces to create some of the tastes I remember. This recipe turned out with the taste I was looking for, especially with the combo of grilled meat and deliciously seasoned vegetables and noodles. Give it a try. It has great flavor.
Asian Grilled Pork Kebabs
4 servings. This recipe may be doubled.
Ingredients
1 (12-ounce) pork tenderloin, trimmed of fat and cut into 1-inch chunks
Marinade
½ teaspoon kosher salt
1 tablespoon packed brown sugar
1 tablespoon sweet sriracha sauce
1 tablespoon sweet soy sauce
1 teaspoon cornstarch
1 teaspoon sambal oelek chili paste
Directions
Mix the marinade ingredients together in a glass dish.
Add the pork and mix well. Cover and refrigerate for several hours.
When ready to grill, thread the pork onto two 12-inch metal skewers, leaving 1/4 inch between pieces. Reserve the marinade in the dish.
Spray both sides of the meat generously with vegetable oil spray.
Turn all grill burners to high, cover, and heat the grill until hot, about 15 minutes. Leave the primary burner on high and turn off the other burners.
Clean and oil the cooking grate. Place the skewers on the hot side of the grill and cook the pork until well charred, 3 minutes.
Turn the skewers, brush with the reserved marinade mixture, and continue to grill until the second side is well charred and the meat registers 140 degrees on an instant read meat thermometer, 3 minutes longer.
Transfer the pork to a platter, tent loosely with aluminum foil, and let rest while the stir fry vegetables are prepared
Stir Fry Sauce
Ingredients
1/4 cup sweet soy sauce
1/4 cup oyster sauce
2 tablespoons Chinese wine (or dry sherry)
2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon honey
1/2 teaspoon ground white pepper
Directions
Combine ingredients for the stir fry sauce in a jar and shake to combine. Store in the refrigerator until ready to use.
Asian Stirfry Vegetables and Noodles
Ingredients
2 tablespoons peanut oil
2 cups Chinese fresh noodles
Stir Fry Sauce, recipe above
2 tablespoons water
1 garlic clove, minced
1/2 teaspoon finely chopped ginger
12 oz broccoli florets, cut into smaller florets
1 1/2 cups shredded carrot
3 scallions, sliced
Directions
Place the noodles in a bowl and pour boiling water over them to cover. Let sit in the hot water until ready to add to the stir fry.
Heat the peanut oil in a large skillet over high heat. When the oil is hot, add the garlic and ginger followed by the broccoli.
Stir fry until the broccoli florets are tender. Add the shredded carrots and stir for a minute or two.
Remove the skillet from the heat.
Drain the noodles and add them to the skillet. Stir in the stir fry sauce and water.
Return to the heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. Add the scallions. Stir.
Pour onto a serving platter and top with the grilled pork to serve.
Growing up in an Italian American family, every Sunday meant pasta was on the menu. My grandmother and mother could come up with an infinite amount of pasta recipes to keep us from getting bored. The smells were incredible. It is easy to keep the tradition alive, if you can keep the process simple. Which is what I have done with my Sunday dinner recipe for pasta. I hope you enjoy it.
Tomato Sausage Sauce
Serves 6
Ingredients
1/2 lb sweet or hot Italian sausage
1 (26-oz) container Pomi chopped tomatoes
2 large garlic cloves, minced
1/4 teaspoon crushed hot red-pepper flakes
1 tablespoon olive oil
1 teaspoon salt
4 fresh basil leaves, torn into bits
Pasta
1 lb spaghetti twists or other short pasta
1 cup ricotta cheese, warmed in the microwave
1 cup grated Parmigiano-Reggiano cheese
Directions
For the sauce:
Heat the oil in a deep skillet. Brown the sausage on all sides and remove to a plate to cool. Then cut into ¼ inch slices.
Add the garlic and red-pepper flakes to the skillet, stir for a minute. Add tomatoes, sliced sausage and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from the heat and stir in the basil leaves.
For the pasta:
Cook the pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
Return the pasta to the pot and add the sausage sauce. Cook for a minute.
Pour pasta into a large serving bowl, dollop with tablespoons of the warmed ricotta with and serve with the grated cheese.
Notes:
The sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.
You can also turn this dish into a baked pasta casserole:
Add 8 oz cubed mozzarella cheese to the ricotta.
Drain the pasta and return it to the pot. Add 1 cup of the sausage sauce and toss to coat with the pasta.
Spoon the pasta into an oiled 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta-mozzarella mixture on top.
Gently fold some of the ricotta mixture into the pasta; don’t overmix—you should still have pockets of ricotta.
Sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top.
Let rest for 20 minutes before serving.
Italian Garden Salad
Ingredients
1 head of Romaine Lettuce, washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives
Italian Salad Dressing
Seasoning mix:
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt
Dressing
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix
Directions
For the salad dressing:
Combine the ingredients for the seasoning mix in a small jar.
In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.
Combine the green salad ingredients together in a salad bowl Add some of the dressing and mix well.
Taste the salad to see if if needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.
Sourdough Ciabatta
2 large loaves
Ingredients
2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour
Directions
Mix the yeast with the flour.
In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.
Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.
Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.
Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.
Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.
Cover with a damp towel.
Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.
Steak dinners are special and you don’t need to go to a steakhouse to get a great steak dinner. Easy to do at home. Choosing a cut of steak may seem an intimidating task as there are so many to choose from. When choosing your cut, it should be moist rather than dry or slimy. Look for firm, fine-grained meat with a light marbling of fat – without this the steak will be dry once cooked. Any fat on the edges of the steak should be creamy-colored and the meat should be deep burgundy in color, not bright red. Rib-eyes, strip steaks, top sirloin steaks and T-bone steaks are familiar and delicious; you can’t go wrong with any of them. My choice and just the right size for a special dinner are New York strip steaks also called Delmonico steaks. The biggest mistake cooks make when grilling steak is that they overcook it. I prefer organic, grass-fed meat and that type of steak is very easy to overcook. Grass-fed beef cooks much more quickly than regular beef. To make these steaks delicious – use a marinade and follow the directions for the cooking time below. If you cook regular beef, the steaks will need a few more minutes on the grill than grass-fed beef. All you need then are some great side dishes. Dinner party a success!
Marinated Grass-Fed Steak
Serves 6
Directions
Six 1-inch-thick top loin (New York strip/Delmonico) bone-in, organic, grass-fed (8 to 10 oz. each) steaks, trimmed
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup soy sauce
8 teaspoons chopped fresh thyme, divided
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 large garlic cloves, minced
Directions
For the marinade:
In a medium bowl, mix the oil with the soy sauce, the Worcestershire, mustard, vinegar, half of the thyme and garlic.
Put the steaks in a large dish and coat them with the marinade mixture.
Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.
Sprinkle the steaks with 2 1/2 teaspoons salt and 4 teaspoons pepper.
Clean and oil the grill grates. Heat one burner to medium high and the second burner to medium low.
While the grill heats, let the steaks rest at room temperature.
Place the steaks over the hotter part of the fire.
Cook, covered, 2 minutes per side. If the steaks are thinner then only grill for 1 minutes per side.
Using an instant meat thermometer, check the temperature of the meat.
If it is 120-125 degrees F, remove the steaks to a serving plate.
If the temperature is lower than 120 degrees F, move the steaks to the low heat burner.
Continue to grill until the temperature reaches 120 degrees F.
Transfer the steaks to a large serving platter, sprinkle with the remaining thyme and let rest five minutes before serving.
Sautéed Potatoes
Ingredients
4 pounds red-skinned potatoes
Salt to taste
4 tablespoons olive oil
2 tablespoons butter
2 teaspoons finely chopped garlic
Freshly ground pepper to taste
4 tablespoons finely chopped parsley and chives
Directions
Place the potatoes, unpeeled, in a large saucepan with salted water to cover.
Cook the potatoes until tender, about 20 minutes. Drain and let cool.
When cool enough to handle, peel them. Cut the potatoes into 1 inch cubes.
(The recipe can be prepared ahead to this point. Drizzle the potatoes with a little olive oil, cover and refrigerate until ready to saute.)
Heat the oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes.
Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula.
Cook for a few minutes more until light brown.
Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and chives. Serve immediately.
Stuffed Grilled Zucchini
Start the zucchini on the low heat side of the grill about 5 minutes before you put the steaks on the grill.
Ingredients
3 medium zucchini
Olive oil
2 tablespoons finely chopped sweet onion
2 tablespoons chopped celery
1/4 teaspoon minced garlic
1 chopped plum tomato
1/2 cup dried bread crumbs
1/4 cup chopped deli sliced pepper rings
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Directions
Cut each zucchini in half lengthwise; scoop out pulp, leaving 1/4-in.ch thick shells. Brush with oil; set aside.
Chop the zucchini pulp.
In a large skillet, saute the zucchini pulp, celery and onion in oil. Add garlic and tomato; cook 1 minute longer.
Add the dried bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the chopped pepper rings, parsley and salt. Spoon the mixture into the zucchini shells.
Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender and the top of the stuffing begins to brown.
remove the cooked zucchini to a serving dish. cover with foil until the steaks are ready to be served.
Saltimbocca is an Italian word for jumps in the mouth. It is an Italian dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. The original version of this dish is Saltimbocca alla Romana (saltimbocca Roman-style) which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken and that is the version I use. Be sure to use good quality prosciutto, preferably Prosciutto di Parma, for the best taste.
Chicken Saltimbocca
6 servings
Ingredients
6 skinless boneless chicken breast halves
12 large fresh sage leaves
6 thin prosciutto slices (about 3 ounces)
1/2 cup plus 4 teaspoons all-purpose flour
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 cup dry white wine
2 tablespoons fresh lemon juice
Directions
Place the chicken breasts between 2 sheets of plastic wrap on a work surface.
Using a mallet, pound the chicken to a 1/4-inch thickness. Sprinkle the chicken with salt and pepper.
Place 2 sage leaves on top of each chicken breast half.
Top each chicken breast with a prosciutto slice, pressing to adhere. Spread 1/2 cup flour on plate.
Dredge chicken in flour to lightly coat both sides.
Preheat the oven to a low heat setting (around 200 degrees F.)
Cover a baking sheet with aluminum foil.
Melt 1 tablespoon of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add 3 chicken breasts, prosciutto side down; cook 4 minutes.
Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to the foil lined pan and place in the oven.
Repeat with the remaining butter, oil and chicken breasts. Place in the oven.
Whisk the wine and remaining 4 teaspoons of flour in small bowl. Pour into the same skillet that the chicken was cooked in and bring to boil.
Add the lemon juice; whisk until the sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
Place the chicken on a serving platter and spoon the sauce over the chicken. Serve with the polenta.
Quick Cooking Polenta
6 servings
Ingredients
4 cups chicken stock
1 cup quick cooking polenta
1 cup finely grated Parmigiano Reggiano cheese
1 tablespoon butter
1/4 teaspoon salt
Directions
Place the broth in a saucepan and bring to a boil over medium-high heat. Add the polenta, whisking to prevent clumping.
Reduce heat to low. Cook, stirring constantly, until liquid is absorbed and the polenta is creamy and thoroughly cooked, about 3-4 minutes.
Add cheese, butter and salt, stirring gently until incorporated. Serve immediately.
Skillet Green Beans
Serves 6
Ingredients
1 pound green beans, washed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with side of a knife
A little salt
1/4 cup water
Salt & pepper
Directions
Heat the skillet on medium and add the oil.
Add garlic and cook 30 seconds or til lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.
Stir in the water. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase the heat to high.
Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed. Transfer to a serving dish.
