Healthy Mediterranean Cooking at Home

Category Archives: Beef

With family visiting for the holidays, I had plenty of leftovers to use up. Leftover vegetable dishes can become salads, such as my Green Bean Salad recipe. Leftover pork and steak can become new entrees. Leftover Tzatziki Sauce needed a new entre dish to accompany, so a middle eastern chicken dish is perfect. Leftover asparagus is always good in an omelet or a quiche. So many new meals from leftovers. Give your leftovers a makeover.

Spicy Shrimp and Fettuccine

Serve this pasta with a Green Bean Salad.

4 servings

Ingredients

8 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large (16-20) shrimp, peeled and deveined
2 cups chopped plum tomato
4 tablespoons ricotta cheese
1 tablespoon tomato paste
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese

Directions

Cook pasta al dente according to the package directions. Drain.

Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute.

Add shrimp; sauté 1 minute. Stir in tomatoes, tomato paste, basil and salt. Turn the shrimp over once and cook until pink on all sides.

Stir in pasta and Parmesan cheese; cook 1 minute or until thoroughly heated.

Place pasta mixture in individual heated pasta bowls; top each serving with 1 tablespoon ricotta cheese.

Serve immediately.

Green Bean Radish Salad

You can also use leftover cooked green beans for this salad.

Ingredients

1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, finely chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice

Directions

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and let cool.

Place the radishes and the cooled beans in a serving bowl .

Combine the olive oil, shallots, vinegar and lemon juice in a large measuring cup.

Pour over the radishes and green beans and toss to coat.

Let marinate 1 hour at room temperature, tossing occasionally.

Season to taste with salt and pepper and serve.

Chicken Shawarma Pitas

Serve with a Greek Salad.

2 servings

Ingredients

Tzatziki Sauce

1 cup finely diced peeled and seeded cucumber
1/4 cup low-fat plain yogurt
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt, divided

Chicken

1 garlic clove, minced
1 teaspoon za’atar spice mix
Salt and freshly ground pepper
1 large boneless, skinless chicken breast, trimmed
1 tablespoon olive oil
2 pita breads or lavash
1 small tomato, chopped
Thinly sliced romaine lettuce

Directions

Preheat an outdoor grill to medium.

Stir cucumber, yogurt, lemon juice and 1/4 teaspoon salt together in a medium bowl. Set aside.

Combine garlic, za’atar, 1/2 teaspoon black pepper and 1/4 teaspoon salt in another medium bowl.

Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat.

Add 1 tablespoon oil and toss to combine.

Grill the chicken on a stove top grill, turning once, until cooked through, about 2 minutes per side.

To serve:

Spread 1/4 cup of the cucumber-yogurt sauce on a pita (or lavash) and top with one-half of the chicken, tomato and lettuce.

Fold like a taco (or roll closed, if using lavash). Repeat with the remaining ingredients.

Cuban Sandwich

Serve with Homemade Tomato Soup

2 servings

Ingredients

1/2 cup leftover grilled pork tenderloin; thinly sliced
1 loaf Cuban or Italian bread or rolls
2 tablespoons butter, melted
2 oz ham; thinly sliced
Yellow ballpark mustard
2 slices Swiss cheese
2 slices Provolone cheese
Dill pickle rounds
1/4 cup diced jarred banana peppers

Directions

Slice bread in half lengthwise and then in half horizontally. Butter the outside of the bread.

Spread mustard on the insides of the bread and layer each sandwich with 1/2 of remaining ingredients. Set tops of rolls in place and press down to flatten sandwiches.

Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes.

Brush the tops of the sandwiches with melted butter and place them in the skillet buttered side down.

Brush the bottoms of the rolls with butter and use the preheated pot to compress the sandwiches for 15 to 20 seconds.

Cook (keeping the pot on the sandwiches but no longer pressing down) until the first side is golden brown, 3 to 4 minutes.

Remove the pot, turn the sandwiches over, replace the pot on top of the sandwiches, and cook until golden brown, 3 to 4 minutes more. Serve immediately.

Asparagus Tart

Ingredients

1 tablespoon olive oil
1 large leek, light green and white portions
1 large shallot, sliced thin
1/2 lb leftover cooked asparagus, cut into one inch lengths
1/4 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
One 8-ounce tube refrigerated reduced fat crescent rolls
3 Roma tomatoes, sliced thin and drained on paper towels
2 cups shredded cheddar cheese
3 eggs, beaten

Directions

Preheat the oven to 350 degrees F.

Heat the oil in a nonstick skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until starting to soften,4- 5 minutes.

Add the shallots and saute for another 3 minutes.

Add the Italian seasoning, asparagus, a large pinch of salt and a pinch of black pepper.

Stir and remove the pan from the heat and let cool. When the mixture is cool, add the beaten eggs.

Pat the crescent roll dough into a 9-by-13-inch baking dish. Arrange the sliced, drained tomatoes over the dough.

Spread the asparagus mixture over the tomatoes. Sprinkle the cheese over the top.

Bake until golden brown, 30 to 40 minutes. Cut into squares and serve.

Steak Quesadilla with Homemade Salsa

2 servings

Ingredients

4 (10 inch) flour tortillas
2 teaspoons olive oil
¼ cup minced red onion
¼ cup diced pickled jalapeno peppers
1 cup grated cheddar cheese
4 ounces cooked steak, sliced thin
Homemade salsa, recipe below
Sour cream, optional

Directions

Brush a large frying pan with olive oil and heat the pan. Lay a tortilla on the bottom of the pan.

Cover evenly with one half of the steak, onion, jalapenos and cheese. Top with another tortilla shell.

Cook for about 4-5 minutes or until the bottom tortilla begins to lightly brown and then use a wide spatula to turn the quesadilla over and cook for another 4-5 minutes.

Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve with salsa and sour cream.

Homemade Salsa

Ingredients

One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce

Directions

Mix together and chill.

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Weather here in the South is perfect grilling weather and perfect for dining out on the patio. We have guests for dinner and grilling steak with plenty of Mediterranean flavors is my choice for the menu. When I grill steak, I often make extra so that the leftovers can be used for a salad or Mexican dishes.

When I cook beef, I prefer grass-fed organic meat. As such the cooking technique is a little different. The steak benefits from being brushed with olive oil and cooked a much shorter time than regular beef. Using these tips makes for a delicious grilled steak.

Menu

Grilled Steak with Balsamic Glaze
Arugula
Italian Bread
Marinated Olives
Sliced Tomatoes with Italian dressing and basil

Grilled Ribeye Steak

Ingredients

Balsamic Glaze

1/2 cup good quality balsamic vinegar
1/2 cup minced shallots
1/4 cup extra-virgin olive oil plus extra for the steaks
1/4 teaspoon dried crushed red pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons drained capers
2 teaspoons fresh thyme leaves

Ribeye Steaks

4 3/4-inch-thick grass-fed rib-eye steaks
3 garlic cloves, minced
3 teaspoons smoked paprika
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 cups arugula
Parmesan cheese, shaved

Directions

Simmer the balsamic vinegar in a small skillet over low heat until thickened. Add the shallots, 1/4 cup oil and crushed red pepper. Return to a simmer and remove the pan from the heat. Whisk in the parsley, capers and thyme.

Rub both sides of steaks with olive oil. Combine the minced garlic, paprika, salt and black pepper in a small bowl. Sprinkle on both sides of the steaks. Let rest at room temperature for 1 hour.

Prepare an outdoor barbecue for medium-high heat. Brush the grill rack with oil.
Grill the steaks until cooked to your desired degree of doneness, but they are best if cooked for about 3 minutes per side for medium-rare.

Line a serving plate or individual plates with arugula and place the cooked steaks on top. Spoon the glaze over the steaks and arugula. Sprinkle with the shaved cheese and serve.


With company coming for the holidays, I like to make some traditional Italian dishes. My children always ask for Italian and have ever since they were little. A favorite is ravioli and homemade ravioli is so delicious. Store-bought doesn’t compare. Since I am making it, I thought I would share the “how to” with you.

How To Make Homemade Ravioli

Combine 2 1/4 cups all-purpose flour, 3 large eggs, beaten, 1 tablespoon water, 1 tablespoon olive oil and 1/4 teaspoon salt in a food processor. Process until the dough comes together; shape into a ball.

Place dough on a lightly floured surface; flatten slightly. Cut dough into 4 pieces. Wrap 3 dough pieces in plastic wrap; set aside.

Knead dough with a pasta machine. Set the rollers of the pasta machine at the widest setting (position 1). Feed one unwrapped dough piece through the flat rollers by turning the handle. (Dough may crumble slightly at first but will hold together after two to three rollings.)

Lightly flour the dough strip; fold strip into thirds. Feed through rollers again. Continue this process 5-6 times more, until the dough is smooth and elastic.

Roll the dough out with the machine keeping the sheets as wide as the pasta maker roller. Reduce the setting to position 3. Feed the dough strip through the rollers. Without folding strip into thirds, repeat on positions 5 and 6.

Place the rolled out dough on a floured kitchen towel. Repeat kneading and rolling with the reserved dough pieces.

Ravioli Filling

1 cup ricotta cheese, well-drained
6 ounces shredded mozzarella
1 cup fresh herbs (basil, parsley, thyme, marjoram), chopped
1 egg
Salt and pepper, to taste

Directions

In a mixing bowl, thoroughly combine all the filling ingredients. Chill in the refrigerator to firm up the filling.

To Shape Ravioli

In a small bowl, combine 1 egg and 1 tablespoon water; set aside.

Place the rolled dough on a cutting board and brush strips lightly with the egg mixture.

Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough.

Lay a second strip of dough, brushed side down, over the first.

Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together.

Cut into squares or rounds. Place cut out ravioli on cookie sheets sprinkled with semolina flour.

I usually cook some and freeze the rest for a quick dinner at a later date.

To Cook Ravioli

Bring a large amount of salted water to boiling in a large pot. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. They will float to the top of the water when cooked. Using a slotted spoon, transfer ravioli to a serving dish and add the sauce and grated Parmesan cheese.

Braciole

Ingredients

6-8 thin slices top-round or sirloin steak
Extra-virgin olive
Kitchen string
Pasta Sauce, recipe below

Filling

2 large cloves garlic, grated
1/4 cup finely minced onion
1 cup breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon dried Italian seasoning

Directions

In a medium mixing bowl combine the filling ingredients.

Between pieces of plastic wrap, pound the meat thin, scaloppine style.

Lay the meat slices out side by side on a clean workspace. Divide the filling equally on the meat slices, leaving a 1/4-inch border.

Drizzle with olive oil and roll each piece up jelly roll style. Tie each piece in three places with the string.

Brown in olive oil and add to the sauce.

Cover the pan, reduce the heat so that the sauce just simmers, and cook the braciole in the sauce, stirring occasionally, for about 2 hours or until the meat is very tender.

Pasta Sauce

Makes about 2 quarts of sauce.

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (26-ounce) Italian chopped tomatoes (I use Pomi brand tomatoes)
1 (6 oz) can tomato paste
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh basil leaves

Directions

In a large saucepan or Dutch oven, heat the olive oil over medium heat and add the onion and cook until softened, about 5 minutes.

Add the garlic and cook 1 minute. Add the tomato paste and cook for about 2 minutes.

Add the tomatoes, oregano, salt, and crushed red pepper, reduce the heat to a simmer, and place the cover on the pan but leave it ajar so the sauce can reduce.

Cook for 2-3 hours until reduced and thickened and then add meatballs, sausage or braciole. Cook for 30 minutes more.

Add the basil at the end of the cooking time.

 


Asparagus Quiche

This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.

Serves 6

Ingredients

1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half 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 asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.

Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.

Lower oven temperature to 350°F.

Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.

Arrange the roasted asparagus, crumbled bacon and shallots 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 asparagus.Top with the cheese.

Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Colcannon

Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.

Ingredients

6 Servings

Ingredients

4 large baking potatoes, cooked, peeled and cut into small cubes
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives

Directions

Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.

Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.

Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.

Add half & half and bring to a simmer.

Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.

Coarsely mash with a potato masher and season with salt and pepper.

Transfer the colcannon to a large serving bowl and sprinkle with chives.

This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.

Grilled Chicken Over Greek Salad

This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,

Serves 2

For the chicken marinade

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast

For the salad

One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
Pita bread

Directions

To prepare the chicken

In a glass measuring cup, mix the first seven ingredients together.

Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.

Prepare an outdoor grill or heat an indoor grill.

Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.

To prepare the salad

Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.

In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.

Serve with warm pita bread.

Open-Face Reuben – My Way

This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.

For 2

Ingredients

2 large slices rye bread; see link for my homemade rye bread recipe
https://jovinacooksitalian.com/2017/03/17/happy-st-pats-day/
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below

Directions

Heat the oven to 450 degrees F.

Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.

Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.

Serve with some great pickles.

For the Guinness Mustard Sauce:

1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer

In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.


The University of Oregon defeated Ohio State University 46–33 in 1939 to win the first-ever NCAA men’s basketball tournament. The Final Four, as the tournament became known, has grown in size and popularity since then. Today, the NCAA basketball tournament has become the most popular sporting event, after the Super Bowl.

For the first 12 years of the men’s tournament, only eight teams were invited to participate. Today, the tournament breaks into four regions of 16 teams. The winning teams from those regions comprise the Final Four, who meet in that year’s host city to decide the championship.

The NCAA held its first women’s basketball tournament in 1982. The women’s tournament started with 32 teams, but now the women’s format echoes the men’s, with play in four regions culminating in a Final Four held in a single location. The championship is played the day after the men’s, concluding the college basketball season.

Yesterday was Selection Sunday and the madness begins on Thursday. Here are some recipes to help you cheer.

Cheesesteak Sandwiches

4 large sandwiches

Ingredients

1 clove garlic, minced
1 small onion, finely chopped
Half a green bell pepper, finely chopped
8 very thin sandwich steaks (usually sirloin)
1 tablespoon olive oil
8 slices American cheese or your favorite cheese
4 long hoagie rolls, about 8 inches long (I like Martin’s for these sandwiches)

To make the toppings:

Heat a griddle or a large, heavy frying pan, over medium heat. Add oil to the pan and, when it begins to shimmer, add the garlic, onion and green peppers and stir to combine.

Cook, stirring every so often, until they begin to soften, approximately 10 minutes. Season to taste with salt and pepper, remove to a bowl and set aside.

To make the steaks:

Place the steaks between pieces of plastic wrap and pound with a meat mallet until uniformly thin.

Turn the heat to high until nearly smoking. Season the meat aggressively with salt and pepper.

Place the steaks on the griddle, working in batches if necessary, and cook for 2 minutes on each side, until well browned but very rare. Remove to a serving platter and allow to rest.

To make the sandwiches:

Preheat the oven to 200 degrees F. Place the sub rolls in the oven to warm.

Return sliced steaks to the griddle or frying pan, over medium heat, and place the onions and peppers on top of the steaks. Turn heat to low and cover each steak with sliced cheese.

To serve:

Remove the rolls from the oven and fill each sub with a mixture of 2 steaks, vegetables and cheese. I usually cut these sandwiches in half and arrange on a serving platter.

If serving to guests, keep them warm on a hot plate.

Deviled Eggs and Smoked Salmon

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a platter and chill.

To serve:

Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.

Spanakopita Triangles

Let the package of fillo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or be refrozen, so don’t worry that you are not using the entire package.

Makes about 16 triangles

Ingredients

One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets Fillo Dough, thawed
Olive oil
Tzatziki, recipe below

Directions

In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.

Keep the fillo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.

Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.

Cut the layered fillo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.

Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.

Repeat until all the filling is used up.

Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.

Rolls can be made ahead and reheated just before party time.

Serve hot with Tzatziki Sauce.

Tzatziki

Ingredients

1 cup peeled and seeded cucumber, finely chopped
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon fresh squeezed lemon juice
½ teaspoon salt, divided
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil

Directions

Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt. Place the colander over a bowl and let the cucumbers drain for one hour.

Turn the cucumbers over on paper towels. Squeeze all the water out.

Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.

Quick and Easy Almond Bark

Ingredients

16 ounces slivered almonds
16 ounces high quality baking milk or dark chocolate (such as Valrhona )

Directions

Toast the almonds in a 9″x 13″ baking pan at 350 degrees F for 5 to 10 minutes. Remove to a bowl and cool.

Line the same baking pan with a piece of parchment and set aside.

Melt the chocolate in a glass bowl with a cover in the microwave on high for about 2 minutes. Uncover and stir the chocolate with a spatula until smooth.

Stir in the nuts, a little at a time, until they are all incorporated and covered with chocolate.

Pour the mixture into the prepared baking pan. Spread the mixture to the sides of the pan and press down with a spatula until smooth.

Cover with another piece of parchment and press down to flatten. Chill in the refrigerator until hardened.

Cut into serving pieces and store in a cool place.


Just about every cuisine in the world has a cabbage roll dish. Meat fillings are traditional in Europe where beef, lamb or pork are used and seasoned with garlic, onion and spices. Grains, such as, rice and barley, eggs, mushrooms and vegetables are often included. Pickled cabbage leaves are used for wrapping, particularly in Southeastern Europe. In Asia, seafood, tofu and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping.

Cabbage rolls are a favorite in Polish cuisine and are called, gołąbki, which literally means “little pigeons.” My mother-in-law was of Polish heritage and liked to make this dish in the traditional way.  I have tried many recipes for cabbage rolls but they have not always been to my liking. This recipe comes about with my adjusting and readjusting the ingredients until I got to this version. Now, my husband and I really like this dish. Hope you do, also.

Stuffed Cabbage

Ingredients

1 large head of cabbage

Braising Sauce

2 garlic cloves, minced
Half a sweet onion, finely chopped
1 tablespoon unsalted butter
1 bay leaf
1/4 teaspoon crushed red pepper (chili) flakes
One 26 – 28 ounce container chopped Italian tomatoes
2 tablespoons (packed) brown sugar
1 tablespoon red wine vinegar
Kosher salt, freshly ground pepper

Meat Filling

1 garlic clove, minced
Half a sweet onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1/2 cup chopped parsley leaves
1 pound lean ground beef or turkey
1 large egg, beaten to blend
½ cup dried breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
Freshly ground black pepper

For the cabbage:

With a sharp knife remove some of the core and gently remove eight large leaves from the head. You may have to cut away some of the core in stages to remove the leaves without tearing them.

Reserve remaining cabbage for another use.

Fill a large pot with water and bring to a boil. Place the cabbage leaves in the boiling water and cook until pliable, about 5 minutes. Drain and place on a kitchen towel.

Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of rib (this will make the leaves easier to roll).

For the sauce

Melt the butter in a large Dutch oven over medium heat. Add the garlic, onion and bay leaf and cook, stirring often, until the onion is tender, about 5 minutes.

Add the red pepper, tomatoes, brown sugar and vinegar; season generously with salt and black pepper.

Reduce heat and cook, uncovered and stirring occasionally, until the sauce is thickened slightly, about 30 minutes. Remove the bay leaf and set aside.

For the meat filling

In a large bowl combine all the filling ingredients and season with black pepper. Mix gently with clean hands until incorporated; set filling aside.

To assemble the cabbage rolls:

Preheat the oven to 350°F.

Divide the meat filling into 8 equal portions.

Shape the filling into a log about 3″ long and 1″ wide. Starting at the base where you cut the V, place a portion of the filling meat and fold in the sides.

Roll like a burrito into a tight cylinder. Repeat until you’ve rolled the cabbage leaves.

Oil a 13 x 9″  baking pan. Place the cabbage rolls in the baking dish in rows side-by-side.

Top with the braising sauce; Cover with foil and bake the rolls until tender, about, 1½ hours.

Set aside the dish, covered, to rest while you cook the asparagus.

Creamy Mashed Potatoes

This recipe is easily multiplied (each pound of uncooked potatoes yields about 2 cups mashed potatoes).

Ingredients

1 pound Yukon Gold or russet potatoes
Cold water, for cooking, enough to cover plus 1-inch
1 teaspoon salt
6 tablespoons cream
3 tablespoons butter
Salt to taste

Directions

Scrub the potatoes well and peel them. Cut potatoes into 1 inch pieces place the potatoes in a large pot. Cover with cold water, then stir in the salt.

Cover and bring to a boil on high, then reduce the heat to maintain a low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.

In a small pan, gently melt the butter, cream and salt to taste and mix together, keep warm.

Return the drained potatoes to the cooking pot, turn the heat to medium and let the excess water cook off for a minute or two, shaking the pan occasionally.

Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter-salt mixture into the potatoes. Taste and adjust the seasonings. Serve immediately.

Note: the potatoes can be prepared earlier and reheated in a casserole dish in the oven along with other dishes you are cooking.

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil
1 bunch asparagus
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
¼ cup Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.

Break off the woody bottoms of the asparagus and wash in cold water.

Arrange trimmed asparagus in 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.

Top with breadcrumbs and bake for 20 minutes.


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Where I grew up in the US, one could get authentic, great tasting Chinese food. Where I live now – not so much. So I have taken to making my own. Most of the time I can recreate the flavors I remember and make some delicious tasting Chinese food – like the dishes below. Yes, I know, it is not Italian but every once in a while change is good.

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Corn & Chicken Egg Drop Soup

Ingredients

4 cups chicken stock
One 5 oz boneless chicken breast
2 cups corn
1 tablespoon regular soy sauce
1 tablespoon Chinese cooking wine or dry sherry
1 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2 eggs, whisked
Salt and white pepper, to taste
3 tablespoons chives, chopped
Sesame oil

Directions

Bring the chicken broth to a boil in a medium saucepan. Add the chicken breast and lower the heat to a simmer. Cook the chicken for about 15 minutes.

Remove the chicken to a plate to cool. When the chicken is cool enough to handle, cut it into small pieces or shred it.

To the broth in the saucepan add the corn, soy sauce, Chinese cooking wine, ginger, garlic and cornstarch mixture.

Bring to boil, then turn down the heat to medium. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Adjust the seasoning with salt, turn off the heat and slowly whisk in the eggs so it cooks in “ribbons” throughout the soup. This also helps to thicken the soup.

Add the chicken and chives and season with white pepper. Heat until hot throughout but do not boil. Drizzle with a little sesame oil before serving.

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Beef & Broccoli

Ingredients

½ pound beef tenderloin, sliced very thin
Salt and pepper to taste
10 -12 oz fresh broccoli florets
1 garlic clove, minced
½ teaspoon grated fresh ginger
2 cups fresh Chinese noodles
1 tablespoon peanut oil

Sauce

1 cup beef broth
1 teaspoon chili paste
¼ teaspoon red pepper flakes (chili)
1 ½ teaspoons regular soy sauce
1 teaspoon packed dark brown sugar
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Sprinkle the sliced beef with salt and pepper and set aside while you make the sauce.

Place the noodles in a medium bowl and pour in enough boiling water to cover the noodles. Let sit while you prepare the stir fry.

In a medium mixing bowl whisk all the sauce ingredients together. Set aside.

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Heat the peanut oil in a large skillet or wok. Add the garlic and ginger, stir and then add the beef slices. Stir fry for about a minute and then remove the beef from the pan and place on a plate.

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Add the broccoli florets to the skillet and stir fry for about three minutes. Pour in the sauce, mix into the broccoli and stir fry for another minute.

Drain the noodles and add them to the skillet. Add the browned beef and stir fry for about two minutes. Serve immediately.

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Chinese Almond Cookies

Makes 32, if you measure with a cookie scoop.

Ingredients

1 1/3 cups almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs
1 teaspoon almond extract
1 3/4 cups all-purpose flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon baking soda
Thinly sliced almond

Directions

Place the almond flour, salt and butter in the bowl of an electric mixer with a paddle attachment and beat on medium speed for three minutes.

Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

Sift together the flour, sugar and baking soda then add to the butter mixture at low speed. Mix until just combined.

Flatten the dough into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

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Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Place the second egg into a small bowl and beat it.

Divide the batter into 1 inch balls. This is very easy to do with a cookie scoop. Place cookies 2 inches apart on the prepared baking sheets. Flatten the balls of dough with the bottom of a glass dipped in flour.

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Brush the top of the cookies with the beaten egg and sprinkle almond slices on top of each cookie.

Bake the cookies for 20 to 22 minutes or until the cookies begin to turn golden brown. Transfer the cookies to a wire rack and allow to cook completely before storing in an airtight container.



Manish writes

A learner | Dreamer | Introvert | Traveler

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