Zoodles With Basil Pesto
If you are not a fan of zucchini noodles, by all means, use cooked pasta.
2 servings
Ingredients
2 zucchini
2 tablespoons butter
1/4 cup basil pesto, see recipe below
1/2 cup grated Parmesan cheese
Directions
Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget.
Place the zoodles on a double thick layer of paper towels to dry.
In a large skillet, heat the butter and, then, add the zucchini noodles; toss for 2-3 minutes. Add the cheese and pesto sauce; toss the zoodles until completely covered in pesto.
Basil Pesto
Ingredients
4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
Directions
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.
Caprese Salad
2-3 servings
Ingredients
2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin
Directions
Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.
Grilled Ribeye Steak
2 servings
Ingredients
1 ¼ lb bone-in Ribeye steak
2 teaspoons steak seasoning (I use Pensey’s)
1 tablespoon butter
Directions
Press the steak seasoning onto the steak and let it sit at room temperature for one hour before grilling.
Preheat an outdoor grill or a stovetop grill pan. Oil the grill.
Place the steak on the grill and cook for 4 minutes. Turn the steak over and grill for 3 minutes for medium-rare or 4-5 minutes for medium.
Remove to a plate and place the butter on top of the steak. Let rest 5 minutes before slicing.
Pepper Steak
Servings 6
Ingredients
Prepare the marinade 1 day ahead.
Marinade
1-1/2 pounds flank steak, skirt steak or sirloin steak, cut into 1/4-inch thick strips
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
Sauce
2 tablespoons cornstarch or arrowroot
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1/2 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoon brown sugar
2 teaspoons freshly ground coarse black pepper
Vegetables
3 green bell peppers, cored and cut into 1-inch squares
2 large onions, peeled and cut into 1-inch squares
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions finely minced
4 tablespoons vegetable, peanut or canola oil
Kosher salt to taste
Directions
For the marinade:
Combine beef, soy sauce, and Shaoxing wine in a plastic ziplock bag and toss to coat. Marinate for overnight in the refrigerator.
For the sauce:
Combine the soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.
Combine peppers and onions in a bowl and set aside.
Combine garlic, ginger, and scallions in a bowl and set aside.
When ready to cook, heat 1 tablespoon oil in a wok or large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding the second batch of beef to the same bowl.
Wipe out the pan with a paper towel. Heat 1 more tablespoon oil and cook half of the peppers and onions. Transfer to bowl with the beef. Repeat with remaining oil and remaining peppers and onions. Place the pan over high heat and return the peppers/onions/beef to the pan and add the garlic/ginger/scallion mixture. Cook, tossing and stirring for 30 seconds. Add sauce and cook, tossing and stirring constantly until slightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.
Sesame Rice
You can cook the rice in a saucepan instead of the oven if you prefer.
4-6 servings
Ingredients
1 tablespoon sesame seeds
2 tablespoons sesame oil
1 clove garlic, finely chopped
1 cup chopped celery
1/2 cup chopped green onions
1 cup uncooked long grain rice
2 low sodium chicken bouillon cubes
1/2 teaspoon salt
2-1/2 cups hot water
Sesame oil
Directions
In a large saucepan, saute sesame seeds, garlic, celery and scallions in the sesame oil; add rice and saute until the rice is lightly browned.
Spoon into an ungreased baking dish. Dissolve bouillon and salt in hot water; pour over the rice mixture.
Cover and bake at 325°F for 50-60 minutes or until the rice is tender. Drizzle with a little sesame oil and serve.
These are the dishes my children and grandchildren love. I try to make them when they visit. No one ever seems to tire eating these traditional family favorites.
Neapolitan “Low Carb” Meatballs
Makes 12 large meatballs
Ingredients
1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup shredded mozzarella cheese
2 large eggs, beaten
¼ cup minced fresh parsley
1 teaspoon Montreal steak seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
Marinara Sauce for cooking the meatballs, recipe below
Directions
Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs. Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of marinara sauce and simmer for one hour.
Marinara Sauce
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
6 oz can tomato paste
Two 26-28 oz containers of Italian finely chopped tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Directions
Heat the oil in a large deep skillet. Add the onion and garlic. Cook until tender. Add the remaining ingredients and bring to a boil. Turn the heat to low and simmer the sauce for about 1 ½ hours.
Sausage and Peppers
Ingredients
2 lbs Italian pork sausage, one hot; one sweet
2 tablespoons olive oil
2 large garlic cloves, finely chopped
8-10 Italian frying peppers, stems and seeds removed; cut into 1-inch rings
2 medium onions, sliced
1 cup marinara sauce, recipe above
Directions
Heat an outdoor grill with direct and indirect heat. Place the sausage links on the indirect heat side and cook for 15 minutes. Turn the sausage links over and grill for 15 minutes more. Remove the links to a plate and cool. Cut the sausage into 1-inch pieces.
You may also cook the sausage in the oven or in a frying pan.
Heat the oil in a large deep skillet. Add the garlic, onions, and peppers. Turn the heat to low and cook until the vegetables are soft and tender, about 30 minutes. Add the sliced sausage and marinara sauce. Heat over low until hot.
Cheese Ravioli
My favorite frozen ravioli are made by Celentano. They are most like homemade ravioli and for busy times they are perfect.
Ingredients
One family size package cheese ravioli
2 cups Marinara sauce, heated, recipe above
Grated Parmesan cheese
Directions
Cook the ravioli in boiling salted water according to the package instructions.
Tip
I like to place the package of ravioli in the refrigerator overnight. That way the ravioli do not stick together and you can drop individual ravioli into the boiling water.
Remove the ravioli with a spider utensil and place the ravioli in a serving bowl. With each layer, add sauce and Parmesan cheese. Continue until all the ravioli are in the serving bowl. Serve immediately.
Eggplant Parmesan
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
2-3 large eggs
1 cup Italian style bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano
Directions
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the eggs in one shallow dish and the breadcrumbs mixed with the cheese in another.
Dip the eggplant slices into the egg, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe above)
8 ounces sliced mozzarella cheese
1 recipe breaded and baked eggplant
Directions
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of sauce over the eggplant and add half of the cheese slices. Add the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish tightly with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Italian Romaine Salad
Ingredients
1 head of romaine lettuce, sliced, washed and dried
1 small red onion, cut into rings
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
Place the greens and onion in a medium salad bowl. In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Leftover Meatballs, Sausage & Peppers and Eggplant make great sandwiches.
Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences, with strong similarities to the cuisine of the neighboring Dominican Republic and Puerto Rico. A small Chinese influence can also be accounted for in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions with them.
A majority of the dishes are sautéed or slow-cooked over a low flame. Most Cuban cooking relies on garlic, cumin, oregano, and bay laurel leaves and uses a sofrito as a base in main dishes. Sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil.
Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender. Root vegetables such as yuca, malanga, and boniato are common in the cuisine. These vegetables are flavored with a marinade, called mojo, which includes olive oil, lemon juice, sliced raw onions, garlic, cumin, and a little water. The steak recipe below includes all those flavors.
Cuban Style Steak
Ingredients
Marinade
4 large garlic cloves, minced
1 tablespoon steak seasoning
¼ teaspoon cumin
1 teaspoon lime zest
3-4 fresh orange slices
1 teaspoon salt
1 flank steak, patted dry
Salsa
1 large jalapeño pepper, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons cilantro paste
½ teaspoon hot sauce
1 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup water
2 teaspoons olive oil
2 teaspoons honey
1/2 teaspoon salt
Directions
To make the marinade:
Combine the marinade ingredients together in a large ziplock bag.
Add the steak, close the bag and massage the marinade into the meat; set aside for 30 minutes or refrigerate for up to 12 hours.
To make the salsa:
Combine the jalapeno, onion, cilantro, lime juice, water, oil, honey, hot sauce, salt and lime zest in a serving bowl for a chunky salsa-like consistency.
To cook the steak:
Light a grill or grill pan and
oil the grate. Remove the steak from the marinade, letting the excess drip off. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes.
Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against the grain.
Serve the steak with the salsa.
Bake the squash and tomatoes in the oven at the same time.
Oven Baked Spiralized Butternut Squash
Ingredients
1/2 of a butternut squash spiralized or 2 containers of spiralized butternut squash from the market
Olive oil
Salt & pepper to taste
Sauce
2 garlic cloves, minced
4 tablespoons of butter
2 tablespoons of fresh parsley
4 tablespoons of parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Place the squash noodles on a large baking sheet, with sides, drizzle with olive oil, sprinkle with salt and pepper and toss the squash to coat it all.
Bake in the oven for 20 minutes, tossing the squash once or twice with tongs during the cooking process. Place the squash in a serving bowl.
Heat the butter, and garlic in a small microwave dish or small pan. Pour the butter sauce over the squash and toss. Add the parsley and cheese and toss again. Serve immediately.
Stuffed Tomatoes
Ingredients
2 medium ripe tomatoes
½ cup cooked spinach or swiss chard, drained
1 garlic clove, minced
¼ teaspoon red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon olive oil
2 tablespoons Parmesan Cheese
Directions
Preheat the oven to 400 degrees F.
Combine the spinach, mozzarella, garlic, olive oil & red pepper flakes in a small bowl – set aside.
Cut a thin slice off the top of the tomatoes and remove the seeds & juice. Season the insides of the tomatoes with salt and pepper. Using a spoon, fill each tomato with the spinach stuffing mixture. Place in a small, shallow baking dish. Sprinkle the top of each tomato with 1 tablespoon of Parmesan cheese. Bake 20 minutes and serve.
Stir-Fried Beef with Asparagus
I had enough Pork Fried Rice leftover to serve with this dish. See the recipe.
Ingredients
1 pound lean, tender beef steak (tenderloin, top sirloin, ribeye or strip steak) sliced into thin strips
1 tablespoon cornstarch
4 tablespoons peanut oil or vegetable oil, divided
1 teaspoon sesame oil
1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
1 tablespoon minced peeled fresh ginger
1 large garlic clove, grated
1/2 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
Directions
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until the meat begins to brown, about 1 1/2 minutes. Turn the slices over and cook until the second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in the same skillet over medium-high heat. Add asparagus, green onions, garlic and ginger; sauté until vegetables are crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to the skillet and cook until the sauce is slightly thickened about 1 minute. Transfer to a platter and serve with rice or fried rice.
Asian Cucumber Salad
Ingredients
2 cucumbers, peeled, seeded and cut crosswise into half moons
1 teaspoon sea salt
One small red onion, thinly sliced (about ½ cup)
Garnish
1 tablespoon sesame seeds
¼ cup unsalted peanuts, coarsely chopped
Dressing
1/4 cup unseasoned rice vinegar
1 tablespoon sesame oil
1 1/2 tablespoons Mirin
1 scallion, minced
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes (chili)
1/4 teaspoon granulated sugar
Directions
Place sliced cucumbers into a fine-mesh strainer suspended inside a medium-sized bowl. Season with the 1 teaspoon sea salt. Toss thoroughly to combine. Place in the refrigerator for at least 30 minutes up to overnight to drain the cucumbers of excess moisture.
To make the dressing: In a small bowl, combine the rice vinegar through the sugar. Whisk well and set aside.
Transfer the cucumbers to a clean kitchen towel. Pat dry. Combine the cucumbers and red onions scallions to a medium-sized bowl. Add the dressing and toss. Place the salad in the refrigerator and allow the flavors to develop, for 30 minutes or up to 1 hour, stirring occasionally.
When ready to serve, garnish with sesame seeds and peanuts.
Grilled Steak Salad
4 servings
Ingredients
1 1/2 pound French-cut, bone-in ribeye steak, about 2 inches thick
Olive oil
Steak Rub
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Salad
4 cups packed fresh lettuce leaves, washed, dried and torn into small pieces
1 cup cheddar cheese, cut into small cubes
Half a medium red onion, thinly sliced
Half a cucumber, peeled and sliced
2 tomatoes, cut in eighths
4 large radishes, sliced thin
1 medium green bell pepper, sliced
1 medium avocado, peeled, pitted and sliced
Vinaigrette:
1 tablespoon grated garlic
2 tablespoons very good balsamic vinegar
4 tablespoons extra-virgin olive oil
Salt to taste
Freshly ground black pepper
Directions
In a small mixing bowl, combine the rub ingredients. Brush the steak with olive oil. Sprinkle the seasoning over the entire steak and set aside.
To make the dressing:
Place the garlic and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper. Set aside.
For the grilled steak:
Heat an outdoor grill or stovetop grill pan. Oil the grill grates or pan. Prepare one side of the grill for indirect heat or turn the heat under a grill pan to very low. Place the steak on the indirect side of the grill.
Plan on grilling the steaks for 10-15 minutes on each side over indirect heat. When the internal temperature measures 80-85 degrees turn the steak over. If it’s higher, decrease the amount of cook time on the second side to 5-10 minutes. Once the internal temperature of the meat is about 120 degrees move the steak to the direct heat side of the grill for 2 minutes per side for searing. For a grill pan, turn the heat to high and sear the steak for the same amount of time. Remove the steak to a cutting board and let it rest for 10 minutes.
For the salad:
Toss the lettuce with half the vinaigrette. Place the lettuce on a serving platter. Top the lettuce with the cheese, tomatoes, bell pepper, cucumber, onion, radishes, and avocado. Line each topping in its own individual row.
Slice the steaks into strips and place them on the salad platter. Drizzle the remaining balsamic vinaigrette over the salad ingredients.
This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.
On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper
Directions
Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.
Philly Style Cheesesteak Sandwiches
This sandwich goes well with coleslaw.
2 sandwiches
Ingredients
1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce
Directions
Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.
Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.
Be sure the peppers and onions are warm.
Divide the peppers and onions between each sub roll, placing them on the bottom half.
Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.
Mexican Shredded Chicken Sandwich
Serve this sandwich with Guacamole.
2 servings
Ingredients
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half
Directions
Heat the oven broiler.
Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.
Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.
Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.
Divide the chicken mixture between the four roll halves and top with the remaining shredded cheese. Place under the broiler for a minute to warm the chicken and slightly melt the cheese.
