Healthy Mediterranean Cooking at Home

Monthly Archives: October 2022

Ingredients

1 lb pizza dough, at room temperature
16 oz whole milk mozzarella cheese, sliced thin
¼ cup grated Parmesan cheese
Sauce
14 oz container of finely chopped Italian tomatoes
2 tablespoons of olive oil
2 garlic cloves, minced
1 medium onion, sliced
12 oz fresh button mushroom, sliced
1 teaspoon dried Italian seasoning

Directions

For the dsauceSaute the mushrooms and onions in oil until tender. Add the remaining ingredients and simmer for 20 minutes/
To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.


 

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 (15 ounces) can of diced tomatoes
1-28 oz can of Fire Roasted Red Pepper strips
1 cup of corn
2 jalapeno peppers, seeded and finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon chopped cilantro
2 cups shredded cooked chicken
1 1/2 cups shredded Cheddar cheese
1 tablespoon vegetable oil
6 corn tortillas, cut into strips

Directions

Heat 1 tablespoon of oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and jalapeno peppers and cook, stirring, for 1 minute. Add broth, tomatoes, red peppers chili powder, and cumin. Bring to a boil, stirring occasionally. Reduce heat to a simmer. Cover and cook for 20 minutes.

Toss the tortilla strips with 1 tablespoon oil and place on a sheet pan. Toast the strips in a 425-degree F oven until crispy, about 10 minutes.

Add chicken. Remove from heat. Add cheese and tortilla strips. Stir well. Return the pot to medium heat and cook until hot, 1 to 2 minutes.

 


 

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 Italian sausage or chorizo link, diced
2 teaspoons achiote paste or 1/2 teaspoon Sweet Spanish paprika,
1/2 teaspoon cayenne pepper and 1/2 teaspoon Aleppo pepper
11/2 cup seafood or vegetable broth
1/2 of a large onion, chopped
1/2 cup Spanish {Bomba{ or other shirt grain rice, soaked in water for 20 minutes and then drained
2 garlic cloves, chopped
1 large pinch of Spanish saffron threads soaked in 1/4 cup of water
Salt
1 large Roma tomato, chopped
3 oz diced bell pepper
12 large shrimp, peeled and deveined
6 oz bay scallops
1/4 cup chopped fresh parsley

Directions

In a large deep pan or cast iron skillet, heat the olive oil. Turn the heat to medium-high and add the sausage and chopped onions. Saute the mixture for 5 minutes then add the rice, and cook for 3 more minutes, stirring regularly.

Add the chopped garlic and broth r. Stir in the saffron and its soaking liquid, achiote paste or paprika, cayenne pepper, Aleppo pepper, and salt. Stir in the chopped tomatoes and bell peppers. Bring to a boil and let the liquid slightly reduce, then cover (with a lid or tightly with foil) and cook on low heat for 25 minutes.

Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 4-5 minutes. Add the scallops and recover, cook, or until the shrimp turns pink.
Garnish with parsley.

This is a complete meal, but you could add a salad and crusty bread if you wish.

 



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