Healthy Mediterranean Cooking at Home

Category Archives: Bread

Classic Manhattan Clam Chowder

Ingredients

1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Chopped parsley
Saltine crackers for serving

Directions

Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.

Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.

When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.

The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Homemade Shrimp Po-Boy Sandwiches

3 servings
You can buy the creole seasoning or make your own. See recipe.

Shrimp Seasoning
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil

Rémoulade Sauce
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Kosher salt
A good sprinkle of paprika

Sandwich
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
Creole seasoning
Sliced tomato
Shredded lettuce

3 French bread rolls, about 6 inches long, warmed

Directions

Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.

Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.

To make the sandwiches

Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.


These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.

Yield 8

Ingredients

2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt

Directions

Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.

Turn the dough out onto a floured work surface and knead by hand for a minute or two.

Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.

After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.

If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.

Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.

Cover with greased plastic wrap and let them rise for 30 minutes.

Preheat to 375°F.

Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.


Tuna Patties

Ingredients

2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
1 egg
Salt and pepper, to taste
2 tablespoons extra virgin olive oil

Salad

Salad greens
Sliced red onion
Sliced tomato
Kalamata Olives
Hardboiled Eggs
Pita bread
Italian salad dressing

Tzatziki Sauce

1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced

Directions

For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.


Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.

For the salad plate

Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.

For the tzatziki sauce

add a handful of feta cheese to the sauce for more flavor/

Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.


This recipe makes a spectacular and delicious loaf of bread.

Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil

Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds

Directions

Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.

Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.

Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.

Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 40 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.


The same recipe can make two different loaves of zucchini bread by the flavoring you add to the mix.

Basic Recipe

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini (from about 1 medium zucchini)

For Cinnamon Raisin Zucchini Bread
Add
¾ cup brown sugar
1 teaspoon cinnamon
1 cup of raisins.

For Savory Cheese Zucchini Bread
Add 2 tablespoons of sugar
12 cup shredded cheddar cheese
½ teaspoon cayenne pepper.

Directions

Preheat the oven to 325 degrees F°. Butter and flour an 8 x 4-inch loaf pan.

In a large bowl, whisk the flour with baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and remaining ingredients according to which recipe you are making.

Stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 15 minutes, until the loaf rises and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.


Shrimp Salad In Cantaloupe Rings

2 servings

Ingredients

8 oz cooked shrimp, diced into small pieces
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 celery stalk, finely chopped
1 hard-boiled egg, chopped
2 teaspoons chopped fresh dill
3 tablespoons mayonnaise
Salt and pepper to taste
2 center-cut slices of cantaloupe kept in circles, about 1-inch thick, peeled and seeded

Directions

Combine the salad ingredients in a mixing bowl. Chill in the refrigerator for several hours.
Place a cantaloupe circle on each of the two plates. Divide the shrimp salad in half and pole into the cantaloupe rings and serve with the Zucchini Salad and muffins.


Zucchini Salad

2 servings

Ingredients

Salad
1 medium zucchini, sliced into very thin circles
1 small shallot, finely chopped
1/4 cup toasted walnuts
1/4 cup dried cranberries
2 tablespoons chopped fresh mint
Sea salt and freshly ground black pepper

Lemon Vinaigrette
1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/2 teaspoon honey
1/4 to 1/3 cup extra-virgin olive oil

Directions

Whisk together the dressing ingredients and set them aside.

In a medium serving bowl, combine the salad ingredients. Add half the dressing and mix well. Use the remaining dressing for another recipe.

Mini Corn Muffins

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons canola oil

Directions

Combine the cornmeal, baking powder, sugar, flour, and salt in a bowl. Whisk in the egg substitute, milk, and oil together.
Fill your mini muffin cups with batter up to three-fourths full.
Set your oven to 400 degrees F. Place the muffin cups inside the oven then let them cook for ten to twelve minutes or just until the toothpick inserted at the middle of the muffin does not have anything sticking to it when pulled out. Then allow them to cool down for five more minutes then place them on the wire rack.

 

 


Jewish Deli Style Pickled Green Tomatoes

Ingredients

½ serrano or jalapeno chile
1 pound firm green tomatoes about 4 green tomatoes
6 cloves garlic
2 tablespoons dill seeds
½ tablespoon whole black peppercorns
1 cup distilled white vinegar
1 cup of water
2 tablespoons Kosher Salt

Directions

Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut the tomatoes in half and cut the big ones into quarters. . Peel the garlic cloves and slice them in half lengthwise.

Prep the bottle. Make sure you have a really clean bottle and lid. The lid insert should be new so that it has a good seal. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submerging them in a boiling water bath.

Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2″ – 3/4″(12.7 – 19.1 mm) of space at the top.

Make the brine. Combine the vinegar, water, and salt in a saucepan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4″ (6.4 mm) of the top. Wipe the jar top, put the lids on, and tighten.

Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.

The brine will taste very salty at first, but don’t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.

Zucchini Bread

one 8 1/2″ x 4 1/2″ loaf

Ingredients

3/4 cup light brown sugar or dark brown sugar, packed
2 tablespoons milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups Unbleached All-Purpose Flour
2 cups grated or shredded zucchini, somewhere between firmly packed
3/4 cup chopped walnuts, toasted until golden

Directions

Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. I line my baking pan with parchment paper cut to fit the pan.

In a medium-sized bowl, beat together the brown sugar, milk, vegetable oil, eggs, and vanilla until smooth.

Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth.

Stir in the zucchini and walnuts.

Scoop the batter into the prepared pan, smoothing it if necessary.

Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.

Remove the bread from the oven, and cool it in the pan for 10 minutes. Turn it out of the pan onto a rack to cool completely. For best results, don’t slice until it’s cool.

Store the bread at cool room temperature, well wrapped, for several days; freeze for longer storage.

 


Lamb Cake

Ingredients

1 pkg store-bought pound cake mix
3/4 to1 cup water (use 1/4 cup less than the package directions-my cake mix calls for 1 1/4 cups of water)
3 eggs
1/2 cup vegetable oil
Whipped Cream Frosting, recipe below
1 lamb mold

Directions

Preheat the oven to 375 degrees F.

Prepare the lamb mold by coating it with vegetable oil. Let sit for a few minutes then wipe clean with a paper towel.

Then grease (use a solid shortening) and flour the lamb mold, making sure to get all the creases.

Place the front of the mold on a baking sheet.

Prepare the cake batter according to the cake mix directions.

Fill the mold to the top for the front of the cake, do not fill the backside of the mold.

Place the back of the mold on the front and place the baking sheet in the oven. Bake for 45-55 minutes, or until the cake tests are done. (Test with a toothpick through a vent hole in the mold.)

Remove the mold from the oven, wait 10 minutes and remove the back of the body mold.

Stand the cake up and gently remove the front of the mold. Have clean towels rolled up and ready to support the head of the cake, while placing a rolled-up towel in the back of the cake to support that part also.

Place a dab of icing on a plate and stand the cake in an upright position. Frost and decorate with jelly beans, raisins, cherries, or chocolate chips for the eyes and nose.

(Best results cool cake in the refrigerator before frosting, this makes a firmer surface for the icing.) Place green-tinted coconut around the base of the lamb; add jelly beans and a colorful bow at the neck, if desired.

Whipped Cream Frosting

This is a great whipped cream recipe because it does not weep after it sits on the cake.

Ingredients

1 (8 ounces) package of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream

Decorations: jelly beans, coconut, raisins, chocolate chips, food coloring

Directions

Combine the cream cheese, sugar, vanilla extract, and almond extract in a large mixing bowl or the bowl of an electric stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Sourdough Hot Cross Buns

12 buns

Ingredients

1 tablespoon instant yeast
2 cups bread flour or 1 cup all-purpose flour and 1 cup whole wheat pastry flour
2 teaspoons.wheat gluten
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 cup sourdough starter
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup raisins
Powdered sugar icing, recipe below

Directions

Combine the flour, wheat gluten, yeast, sugar, cinnamon, and salt in the bowl of an electric mixer. Mix with a paddle attachment to thoroughly combine the ingredients.

Add the sourdough starter, milk, butter, and vanilla. Mix together until a dough forms. Add the raisins, and mix them into the dough.

Switch to the dough hook. Knead until the dough is smooth — about 10 minutes.

Place the dough in a greased bowl, turning to coat the top. Cover; let rise in a warm place until double — about 1 hour.

Punch down the dough. Divide into 12 equal pieces. Shape each into a ball. Place in a greased 13×9 inch baking dish.

Cover the dish with plastic wrap; let rise in a warm place until double — about 30 minutes.

Bake in a preheated oven at 400°F for 20 minutes or cooked in the center and golden brown in color.

Cool on wire rack. Be sure the buns are completely cool before adding the frosting or the frosting will melt over the buns.

Powdered Sugar Icing

Combine the following ingredients to make a thick frosting.

1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

With a spoon, drizzle icing in a cross pattern over each bun.


Fresh Pear Bread Recipe

Ingredients

3 eggs
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4-5 medium)
1 teaspoon lemon juice
1 cup chopped walnuts

Directions

Grease and line two loaf pans with parchment paper. Grease the parchment.
Preheat the oven to 350°F.

In a mixing bowl, combine the eggs, sugar, oil, and vanilla; mix well. Add the chopped pears and fold them in gently.

In a second mixing bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Fold in the walnuts.

Stir into the egg mixture just until moistened. (batter will be thick).

Divide the mixture evenly between the loaf pans. I use a scale to make sure they have even amounts.


Bake 60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans using the parchment to wire racks. Yield: 2 loaves.


SOURDOUGH POTATO SANDWICH BREAD

This bread is delicious especially for making BLTs. The bread makes excellent toast and compliments soups.

Ingredients

1 package active dry yeast or instant yeast
6 cups bread flour
1/4 cup sugar
2 teaspoons salt
Mashed potatoes (enough for 2 servings) 1 1:3 lbs
3/4 cup milk
1/4 cup butter, melted and cooled
2 large eggs
1 cup sourdough starter, room temperature

Directions

Preheat oven to 350°F. Grease two 9 inch loaf pans.

In a large bowl of an electric mixer, combine all the bread dough ingredients with the paddle attachment until the dough gathers around the paddle. Push the dough off the paddle and switch to the dough hook.
Knead the dough for 8 minutes until completely smooth, Place dough in a greased bowl, turning over to grease top. Cover and let rise in a warm place until doubled (1 1/2 – 2 hrs.)

Punch dough down. Knead briefly to release air. Divide in half.
Shape each half into a smooth ball and then into a loaf. Place in greased loaf pans.
Cover loaves and let rise to the top of the baking pans.

Bake in a preheated 350-degree oven for about 35-40 min. or until loaves are richly browned.
Let cool on wire racks.
Makes 2 large loaves.



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