Healthy Mediterranean Cooking at Home

Monthly Archives: November 2021

Potato Filled Cabbage Rolls

Ingredients

Cabbage
8 large savoy cabbage leaves
1 carrot shredded
½ cup water

Potato Filling:
4 cups plain mashed potatoes
1 onion finely chopped
2 eggs
4 tablespoon butter melted
1 teaspoons salt

Directions

I like to remove the large cabbage leaves, put them in a zip; ock freezer bag, and place the package in the freezer until you are ready to make the cabbage rolls. Defrost the leaves overnight in the refrigerator. Place on kitchen towels.
Or
Remove the core from the cabbage head, Add the cabbage to a pot of boiling water, core down, and cook for 10 minutes. Carefully remove the number of leaves you want for the stuffed cabbage. Place them on a kitchen towel. Reserve the remaining cabbage for another dish.

Combine the potatoes with the eggs, onion, salt, and melted butter and set aside.
To stuff the cabbage leaves:
Remove the top of the stem with kitchen scissors. Place ½ cup of the filling onto the bottom part and roll folding in the sides.
Place the rolls in a greased baking dish just large enough to fit the rolls. Pour ½ cup water into the dish.

Sprinkle the shredded carrot over the cabbage rolls. Bake in a preheated 350-degree oven for 2 hours. 4 servings

Serve with

Pork Chop Piccata

Ingredients

4 thin pork chops
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons Capers, drained
1 lemon, juiced
2 tablespoons finely chopped parsley

Directions

Season the pork with salt and pepper. Place the flour in a wide dish and coat the pork chops.
In a skillet, melt the butter on medium. Add the pork and cook for 5 min. per side, until browned.
Add the lemon juice and capers to the skillet. Being to a boil. Remove from the heat. Garnish with parsley and serve. 4 s34vings


Hoisin Chicken in Lettuce Leaves

Makes 4 servings

Ingredients

2 tablespoons peanut oil oil
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon grated garlic
2 scallions, chopped
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/4-inch pieces
4 -oz sliced water chestnuts, rinsed and coarsely chopped
1/3 cup bottled hoisin sauce
1/2 cup chopped mushrooms
12 large red- or green-leaf lettuce leaves

Directions

Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, garlic, and scallions and stir-fry for 45 seconds.

Add chicken and mushrooms and stir-fry until just cooked through about 2 minutes. Add water chestnuts and sauce. Stir-fry until heated for about 1 minute.

Transfer to a bowl.
Have guests serve themselves by spooning the chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.

Pork Fried Rice

Yield: 4 servings (serving size: about 2 cups)

Ingredients

1 teaspoon sesame oil
1 large egg
2 tablespoons peanut oil or olive oil, divided
1 tablespoon Chinese chili sauce
1 boneless pork loin chop, one-inch thick, cooked, and cut into 1/4-inch pieces
1/2 cup chopped celery
1/2 cup chopped green onions
3 cups cooked, chilled long-grain rice
4 oz diced water chestnuts, rinsed and drained

Sauce
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
2 tablespoons Chinese wine {shaosing}
3 tablespoons lower-sodium soy sauce
2 tablespoons oyster sauce

Directions

Heat 1 teaspoon sesame oil in a skillet and add the egg. Scramble the egg and remove to a small bowl/

Combine the chili sauce with the cubed pork.
Combine the sauce ingredients in a small bowl.

Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to a pan, swirling to coat. Add pork, celery, and scallions to the pan, and sauté for 2 minutes. Remove to a bowl.

Add the remaining 1 tablespoon peanut oil to the skillet and add the rice, stirring well to coat the rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Add the sauce and stir-fry for one minute. Add the pork mixture, water chestnuts, and egg. Stir-fry until all the ingredients are combined and hot.
Serve with the Lettuce wraps.


Sausage Tomato Sauce

Ingredients

1 lb hot or sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water

Directions

Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours. Remove the sausage to a serving bowl.

Spaghetti with Ricotta Cheese

Ingredients

1 lb whole grain spaghetti
Italian Sausage Sauce, recipe above
1 cup ricotta cheese, warmed in the microwave
1 cup grated parmesan ch

For the pasta
Heat a large pit of salted water to boiling, add the spaghetti, and cook until al dente, according to the package instructions. Drain Return it to the pasta pan and add 2 cups of tomato sauce, stir gently, and add the Parmesan cheese. Stir again. Place the pasta in a pasta serving bowl. Drop tablespoons of warm ricotta cheese on top. Serve the sausage on the side.

Italian Romaine Lettuce Salad

Ingredients

1 small head of Romaine lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.



2 servings

Ingredients

12 oz boneless ribeye steak or tour favorite steak
Kosher salt and black pepper
1 tablespoon butter
3 cups romaine lettuce
1/ 2 cup diced tomatoes
½ cup thinly sliced cucumber
¼ cup thinly sliced radish
¼ cup diced red onion
1/3 medium avocado, sliced or diced
1/2 cup blue cheese
Ranch Dressing

Directions

Dry the steak with paper towels. Heat a medium skillet until very hot. Add the steak and cook without moving for three minutes. Turn the steak over and season both sides with salt and pepper. Top with the butter,

Cook the steak until it reaches an internal temperature of 120 to 125°F (49 to 52ºC) for medium-rare, about 3 to 5 minutes.

Transfer the steak to a cutting board and rest for 10 minutes. Slice the steak into ¼-inch thick pieces. Cut smaller if desired.

Arrange all the salad ingredients, except the avocado, in two large individual salad bowls. Top with the sliced steak and sliced avocados. Serve with ranch dressing and warm dinner rolls.


2 servings

Ingredients

2 flounder fillets (1 pound total)
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese
½ cup Italian flavored bread crumbs
2 tablespoons extra-virgin olive oil
1 cup Marinara Sauce
½ cup shredded mozzarella cheese

Directions

Preheat the oven to 425°F.

In a baking dish large enough to just fit the flounder spread the marinara sauce over the button of the dish. Place the fish in the dish and season the fish fillets with salt and pepper.

Mix the Parmesan with the bread crumbs, and olive oil and sprinkle over the fillets. Press down on the breading to be sure it coats the fish.

Bake for 15 minutes, or until the fish is cooked and the topping is golden.
Top each fillet with ¼ cup shredded mozzarella cheese.
Return to the oven and bake until the sauce is hot and the cheese melts.

Serve With cooked spaghetti and a green vegetable.

 


Broccoli-Cheddar Mac & Cheese

2 servings

Ingredients

6 ounces penne pasta {whole wheat}
1 medium stalk of fresh broccoli, cut into small florets {about 10-12 oz]
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1 cup shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons panko breadcrumbs

Directions

Preheat oven to 425°F.

Bring a large saucepan of salted water to a boil. Add pasta and cook according to package directions, adding broccoli for the last minute of cooking. Drain.

Wipe the pot dry and place over medium-low heat. Add butter and swirl until melted. Sprinkle flour over the butter; whisk until smooth. Slowly add milk, salt, and smoked paprika; cook, whisking constantly, until the mixture bubbles and thickens about 5 minutes. Remove from heat and stir in Cheddar cheese. Add the drained pasta and broccoli, stirring to coat well.
Combine the panko and Parmesan cheese.

Transfer the mixture to an 8–inch baking dish and sprinkle with panko mixture. Bake15 minutes.

Serve with a tomato salad.


Stir-Fried Chili Scallops with Baby Bok Choy

2 servings

Ingredients

8 large fresh sea scallops
2 Tablespoons. chicken broth
1 Tablespoon Chinese chili sauce
2 teaspoons. soy sauce
1/2 teaspoons. cornstarch
2 Tablespoons peanut oil
1 Tablespoon. minced ginger
2 teaspoons minced garlic
1/2 teaspoon salt
One medium head bok choy, trimmed and sliced (about 2 cups)
1 thin carrot, sliced on the bias
3 large crimini mushrooms, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips (about 2 cups)
1/3 cup chopped scallions

Directions

Rinse the scallops under cold water, remove the muscle and any visible bits of shell or grit, and set on paper towels. With more paper towels, pat the scallops dry.

In a small bowl combine the broth, chili sauce, soy sauce, and cornstarch.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Swirl in 1 Tablespoon of the oil, add the ginger and garlic, then, using a metal spatula, stir-fry for 10 seconds or until the aromatics are fragrant.

Push the aromatics to the sides of the wok. Carefully add the scallops and spread them evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the scallops begin to sear. Sprinkle on 1/4 tsp. of the salt and stir-fry for 30 seconds or until the scallops are opaque but not cooked through.

Transfer the scallops to a plate.

Swirl the remaining 1 Tbs. oil into the wok, add the bok choy, carrot, and bell peppers, sprinkle on the remaining 1/4 tsp. salt, and stir-fry 1 minute or until the bok choy just begins to turn bright green. Add the mushrooms and scallions and stir-fry for 30 seconds

Stir the broth mixture, swirl it into the wok, and stir-fry for 1 minute.
Return the scallops with any juices that have accumulated to the wok. Cook until the scallops are just cooked. Serve with rice.


Pan-Seared steak

Ingredients

2 center-cut beef tenderloin steaks {filet mignin}, about 5-6 oz each
Sea Salt and Freshly ground black pepper
2 tablespoons unsalted butter

Directions

Pound the steaks in plastic wrap until they are an even ½=inch thickness. Season generously with sea salt and freshly ground black pepper.
Heat a nonstick medium skillet unit, very hot, about 5 minutes. Place the steaks in the pan, lower the heat to medium. Cook 3 minutes without moving the steaks. Turn them over, place one tablespoon of butter on each steak and cook for 3 to 4 minutes more.

Twice Baked Potatoes

2 servings

Ingredients

1 large russet potato, 12 ounces
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons butter, at room temperature
1 slice bacon cooked and crumbled
2 tablespoons chopped chives

Directions

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Sprinkle with salt and pepper. Roast on a sheet tray covered with foil until tender, 50 minutes to 1 hour.

While still hot, cut the potato in half lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around on the potato shell. Season the insides of the potato shell lightly with salt and pepper.

To the bowl with the potato flesh, add the sour cream and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Mound into the potato shells and bake for 15 minutes, then turn on the broiler to high and brown the tops of the potatoes,t. Sprinkle with bacon and chives.

Spinach Salad

2 servings

Ingredients

6 cups fresh baby7 spinach leaves, washed and spinner dried
½ cup diced red onion
2 radishes, sliced thin
½ cup dried cherries
½ cup crumbled blue cheese
½ cup toasted sliced almonds
Italian vinaigrette

Directions

Combine the salad ingredients in a medium bowl and toss until the ingredients are evenly distributed. Add enough of your favorite dressing to lightly coat the spinach leaves. Divide into two salad dishes and serve with the steak.


For 2 servings

Ingredients

12 oz Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 fennel bulbs stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through the stem end
2 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and pepper
12 jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
1 teaspoon dried oregano
1 teaspoon grated lemon zest, plus lemon wedges for serving
2 ounces feta cheese, crumbled (1/2 cup)
1/4 cup pitted kalamata olives, halved
1 tablespoon chopped fresh parsley

Directions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss potatoes, fennel, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl. Spread vegetables in a single layer on a rimmed baking sheet or dish and roast until just tender, about 25 minutes.

Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.

Using a spatula, flip potatoes and fennel so browned sides are facing up. Scatter shrimp and feta over top. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes. Sprinkle olives and parsley over top and drizzle with extra oil. Serve with lemon wedges.

Adapted from an America’s Test Kitchen

 



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