Healthy Mediterranean Cooking at Home

Monthly Archives: November 2023


Besides a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It is easy to turn the leftover bee and gravy into a stroganoff.

4 servings


5-6 ½-9nch slices of roasted beef tenderloin, sliced very thin
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium sweet onion, sliced
4 oz fresh sliced mushrooms
½ teaspoon dried thyme
½ cup sour cream
6-8  oz noodles
Salt and pepper


Fill a large {12-inch} skillet 3-quarters full of water. Bring to a boil, add salt and the noodles. Cook until al dente. Drain in a colendar.
In the same skillet, melt the butter over medium heat,m add the onions and mushrooms, and cook until tender, 6-8 minutes.
Lower the heat and add the beef and thyme. Stir gently until warm.
Stir the sour cream into the gravy and add to the skillet. Heat gently over low, stirring often until hot, about 5 minutes. Add the noodles and heat gently, stirring often until hot, about 5 minutes. Adjust seasoning of salt and pepper to taste.

Serve in pasta bowls.



Turkey Leftover Vegetable Soup


  • 8 cups turkey or chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 1 onion, halved, plus 1 onion, minced
  • 2 bay leaves, divided
  • 2-3 cups leftover turkey meat, diced into small pieces
  • 2 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
  • 1 tablespoon chopped fresh sage


Put the broth, turkey bones, carrot halves, celery stalk, onion halves, and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, for about 1 1/2 hours.

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set the broth aside.

In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery, and onions. Cook over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.

Season with salt and pepper to taste.



Sage and Cream Turkey Fettuccine

2 servings Ingredients

3 ounces of dried spinach or plain fettuccine
1/3 cup light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon ground black pepper
6 ounces leftover cooked turkey breast, cut into bite-size strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced


Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions, and garlic to a hot skillet. Cook and stir for about 3 minutes. Stir in turkey and mix well. Stir the sour cream mixture into the turkey mixture in a skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot-cooked pasta



Wishing Everyone A Happy Thanksgiving.


Pat-in-the-Pan Pie Crust


1 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking powder

1/3 cup vegetable oil

3 tablespoons water

Crust Directions

Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling


2 1/2 cups pumpkin puree

1/4 cup maple syrup

1/3 cup brown sugar

1/2 cup whole milk

1 tablespoon vegetable oil

2 1/2 tablespoons cornstarch

1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)

1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.



12 oz fresh rigatoni pasta or any short pasta
2 tablespoons olive oil
1 lb diced yellow and green summer squash
1/2 large red onion, sliced
4 cloves garlic, minced
1 cup roasted red pepper strips
8 tablespoons unsalted butter
¾ cup of pasta cooking water
4 oz fresh mozzarella, diced
1/2 cup shredded parmesan cheese
Salt and black pepper, to taste
¼ teaspoon red pepper flakes
Freshly chopped parsley


Heat a large pot of water over high heat until boiling. Add salt and pasta, and cook according to package directions. Reserve about 1 cup of the pasta water before draining the pasta. Set pasta aside until ready to use
Heat a large skillet over medium heat and add the olive oil. Next, add in onion and cook for about 1 minute. Add the diced squash and minced garlic, as well as a big pinch of salt and pepper. Mix well and let the squash cook until almost all of the water has cooked out and the squash is soft and starting to brown a little bit. It will take about 10 minutes,
Add half the butter, red pepper strips, and seasoning.
Cook for 3-4 minutes.
Add the pasta back in and mix everything together well. Add remaking butter and fresh mozzarella. Mix and add the pasta water.
Heat for a few minutes. Remove from the heat and add the Parmesan and parsley.
Serve in pasta bowls.

Mushroom, Bacon and Cheese Frittata

Serves 4


6 large eggs
1/4 cup cream
4 slices of bacon, chopped
Olive oil
1 garlic clove, chopped
1/4 cup white onion, diced
4 oz can sliced mushrooms, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 slices of deli Swiss cheese, cut into 1-inch pieces
1 tablespoon chopped fresh chives


Turn the broiler on to low setting. In a medium bowl, whisk eggs and cream. Set aside.

Heat a medium nonstick saute pan over medium-high heat. Add the chopped bacon and cook until crisp.

Add the minced garlic and chopped onion, and cook for 2 minutes.

Add mushrooms, oregano, and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set. Distribute the cheese pieces evenly over the top of the frittata.

Place the frittata into the oven and broil until golden and fluffy. Remove from pan and sprinkle the chives on top.

Quick and Easy Cream Biscuits


2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
1 ½ cups heavy cream


Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line the baking sheet with parchment paper.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds.

Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Shape the dough into a 3/4-inch-thick square. Cut the square into 8 equal pieces and place on the prepared baking sheet.

Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through baking.


Air Fryer and Oven cooking directions included.


1 pound lean ground beef, lamb, or turkey
¼ cup finely chopped onion
1/4 cup dry breadcrumbs
1 egg
2 tablespoons water
2 teaspoons minced garlic
½ teaspoon ground cumin
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Slices of Red Onion and Summer squash
Lentil recipe below
If you use wooden skewers soak them in hot water for 30 minutes before using


Heat oven to 400°F.

Combine beef, onion, breadcrumbs, eggs, water, garlic, cumin, Greek seasoning, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.

Thread meatballs with alternating vegetables onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven for 25-30 minutes.

Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

The recipe can be made in an 8-quart Air Fryer. Heat the Air Fryer to 350°F. Use skewers that fit your air-fryer. Place skewers in the Air Fryer basket sprayed with cooking spray. Bake at 350°F for 25 minutes or until an instant-read thermometer inserted into the center registers 160°F.

Creamy Lentils with Garlic, Parmesan, and Tomatoes


2 cups cherry tomatoes
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Kosher salt
Ground black pepper
1 cup dried lentils
2 cups chicken broth
1/2 cup Greek yogurt
¼ cup grated parmesan cheese
¼ cup chopped fresh mint


In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a big pinch of kosher salt and black pepper. Stir to combine, then cover the pan until the tomatoes are softened, about 5 to 8 minutes.

Use a wooden spoon to mash the softened tomatoes. Let them cook, uncovered, until they have softened and let out a lot of juice, about 3 to 5 minutes.

Add the lentils and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and stir to combine. Let the lentils and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent it from scorching at the bottom.
Before the orzo has absorbed the liquid, spoon some of the warm tomato-ey broth into a large measuring cup. Add the yogurt and whisk to combine, bringing the yogurt to room temperature.

When the lentils are tender and have absorbed most of the juice, about 10 minutes, turn the heat off. Add the warmed yogurt and stir to combine.

Stir in the cheese and fresh mint. Taste and adjust the seasoning to your liking and serve with the kabobs.


Here in the warm south, summer squash is still growing and very plentiful at the farm markets.


2 large zucchini cut lengthwise into thin slices (9-10 slices)
1 cup Flour
1 egg beaten with 1 tablespoon of water
2 cups Italian-flavored bread crumbs
¼ cup olive oil
1/2 sweet onion diced
2 teaspoons Italian seasoning
1 pound spicy Italian sausage sliced into thin rounds
4 garlic cloves minced
Salt and black pepper to taste
26-28 oz canned diced Italian tomatoes
¼ teaspoon red pepper flakes if using spicy sausage, more if using sweet sausage
16 oz mozzarella cheese, sliced thin
1/4 cup grated parmesan cheese
1/4 cup fresh basil roughly chopped


Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
Dredge the zucchini slices in flour mixed with salt to taste, egg wash, and bread crumbs.
In a large nonstick skillet over medium heat, add the oil and heat until very hot but not smoking.
Shallow fry the zucchini sliced until light brown. Drain well on paper towels.


Clean out the skillet and add the sausage slices. Cook until brown on both sides.
Add the onion and garlic and cook 3 minutes.


Add the tomatoes, red pepper, basil, and Italian seasoning. Cook until thickened, about 30. Adjust salt and pepper to taste.
In a 9×13 inch oiled baking dish alternate layers of zucchini, sausage sauce, and mozzarella slices. Sprinkle each layer with Parmesan.
Cover with foil.
Bake at 400 degrees Fahrenheit for 45 45 hours minutes until the casserole is bubbling.
Let rest for 15 minutes before serving.
Add a salad and fresh Italian bread to round out the meal.


This is an easier version for Thanksgiving because you do not need the oven. Browning the top is optional.


Kosher salt
16 oz. elbow macaroni
3 tablespoons unsalted butter
¼ cup minced onion
4 tablespoons instant or all-purpose flour
3 cups milk
1 ½ cups grated Cheddar cheese
11/2 cups grated Monterey Jack cheese
4 oz diced Velveeta cheese
1 tablespoon Dijon mustard
Freshly ground black pepper
¼ cup panko breadcrumbs mixed with 1 tablespoon of melted butter.


Fill a large skillet with water, add salt, and bring to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.

Melt the butter in the same skillet over medium heat and saute the onion. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.

Add cheese, and mustard, and whisk until the cheese is completely melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the panko crumb mixture over the pasta.

Broil until the top is browned, 3 to 4 minutes, and serve.
Serve with oven-fried fish or chicken or as a main entree with a vegetable.


2 servings


1 large baking potato, cut into 2-inch cubes
Half of a large sweet onion quartered
8 oz sea bass fillet, cut in half {sustainable and wild caught}
½ cup flour
Salt and pepper to taste
¼ cup olive oil
3 whole garlic cloves
½ of a14-ounce jar quartered artichoke hearts in vinaigrette
Juice from 1/2 lemon
¼ cup chopped mixture of fresh herbs parsley, sage, mint, and chives
1 tablespoon capers


In a large skillet, heat the olive oil. Add the garlic, potatoes and onions. Lower the heat to medium-low and cook the vegetables until tender, about -15 minutes
Dry the fish with paper towels, sprinkle with salt and pepper to taste, and then dredge in flour.

Remove the garlic cloves and push the vegetables to the sides of the skillet. Turn the heat up to medium and add the fish. Cook for about 2 minutes on each side. Add the artichokes, capers, artichoke vinaigrette, lemon juice, and capers.


Sugar Snap Pea Salad

1 package of sugar snap peas
1 celery stalk, diced
4 large radishes
¼ cup diced red onion

Honey Mustard salad dressing

2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 small garlic clove, grated or minced
¼ teaspoon sea salt, more to taste
Freshly ground black pepper


Trim the ends off the peas and cut into 1-inch lengths. Cook in boiling salted water until tender, about 4-5 minutes. Drain. Combine with the remaining salad ingredients and add ⅓ of the vinaigrette. Chill until serving time.


Serves 4

What makes this so easy? Simply toss all the ingredients together in a Dutch oven, place it in the oven, and forget about it for two hours, or cook it all day in your slow cooker.


2 tablespoons all-purpose flour
½ teaspoon salt
1/4 teaspoon black pepper
1 pound lean boneless round steak, trimmed of fat and cut into 1-inch cubes
2 cups beef broth
1 large baking potato scrubbed and cut into 1-inch pieces
1 large carrot cut into ½- inch pieces
4 ounces sliced fresh mushrooms
1 large onion, cut into eight pieces
½ teaspoon dried thyme, crushed
¼ teaspoon garlic powder


Preheat oven to 350°F.
In a plastic bag with a tight-fitting seal, combine flour, salt, and pepper. Add meat and shake until well-coated. Shake off excess flour.

In an ovenproof Dutch oven, combine coated meat and remaining ingredients. Cover and bake for 2 hours or until meat is tender, stirring once or twice during the cooling time.

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