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Healthy Mediterranean Cooking at Home

Category Archives: Bread

Every few weeks I like to try a new cuisine, This week it is French.

French Onion Soup

8 servings

Ingredients

3 large sweet onions, peeled
2 tablespoons olive oil
2 tablespoons butter
64 ounces (8 cups) beef broth
1 tablespoon dry sherry
Salt and pepper to taste
1 teaspoon dried thyme
8 tablespoons freshly grated/shredded parmesan cheese
16 slices thin swiss cheese
1 tablespoon dry sherry
Salt and pepper to taste
8 (1-ounce) slices French bread,1/2-inch thick, toasted

Directions

Cut onions in half, then thinly slice.
In a large soup pot, heat oil and butter over medium-high heat and add the onions.
Saute onions for about 20 minutes, until limp and golden brown in color.


Add the beef broth and thyme and heat to boiling, about 5-8 minutes. Stir in the sherry and salt and pepper to taste.
Heat the oven to broil.
Place soup crocks (the number will depend on servings) in a baking pan and ladle onion soup evenly among the soup crocks filling each ¾ quarters of the way.
Add one tablespoon of grated cheese to each crock and stir gently.
Place a slice of toasted bread and two slices of swiss cheese on top of each bread slice.
Carefully transport the baking pan with the crocks to the broiler and broil the crocks until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. Serve the crocks on separate plates.

Chicken with Creamy Mustard Sauce

4 servings

Ingredients

8 medium bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced yellow onions (2 onions)
2 garlic cloves, grated
1 teaspoon dried Herbes de Provence
2 tablespoons dry white wine
6 ounces sour cream
2 tablespoons heavy cream
2 tablespoons Dijon mustard
Chopped fresh parsley for garnish

Directions

Remove the chicken skin or leave on depending on personal preference.
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (11 to 12-inch) skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium-low heat for 15 minutes without moving, until the skin is golden brown. Turn the chicken pieces with tongs and sprinkle with the Herbs de Provence.

Add the onions and garlic to the pan,, moving some of the onions under the chicken, cover the pan and cook for 15 minutes more, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are brown. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine and Dijon mustard and stir over low heat for one minute. Add the sour cream and heavy cream and stir for one minute. Return the chicken, skin side up, and the juices to the skillet and reheat. Sprinkle with parsley and serve with the braised cabbage.

White Wine Braised Savoy Cabbage

4 servings

Ingredients

1 small head of Savoy cabbage, about 1 pound
2 large shallots, sliced thin
½ teaspoon dried thyme
1 slice bacon
1/2 cup white wine
4 oz unsweetened applesauce
2 tablespoons butter

Directions

Cut the cabbage in quarters, remove the core and cut the cabbage into thin slices
Sauté the bacon in a deep skillet.
When done, remove and drain on a paper towel.
Add the cabbage and stir-fry briefly.
Add the wine and thyme, cover and simmer over low heat for 15 minutes.
Add applesauce and butter, stir and simmer for another 5 minutes.
Crumble bacon and add to the cabbage. Stir well and serve.

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When you cook steak and chicken, make extra. The leftovers easily make quick weeknight meals.

Steak & Bean Tacos

I like to serve this dish with a green mixed salad and ranch dressing.

2 servings

Ingredients

Half of a leftover grilled flank steak, sliced thin
Original recipe for the grilled steak
2 cups cooked black beans
1 cup medium spicy salsa
2 cups shredded cheddar cheese
4 flour tortillas

Directions

Any leftover steak will work in this recipe, just slice it very thin. Reheat the steak in the microwave or in foil in a moderate oven temperature until warm. Heat the beans and warm the tortillas. Assemble the tacos with beef, beans, salsa, and cheddar cheese.

Greek Salad With Leftover Grilled Chicken

2 servings

Ingredients

8 oz leftover grilled chicken that had been marinated in 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 sliced garlic clove, ½ teaspoon dried oregano, salt, and pepper to taste.
Grilled chicken directions
2 Pita breads, warmed
Greek Salad Ingredients
Romaine lettuce, torn into small pieces
Bell peppers, seeded and cut into one-inch squares
Red onions, sliced thin
Cucumbers, peeled and sliced into half moons
Tomatoes, cut into one-inch pieces
Kalamata olives
Pepperoncini
Crumbled Feta cheese
Greek Salad Dressing, recipe below

Directions

I always grill more chicken than I need for dinner because there are so many dishes you can make with the leftovers. Like this one – a family favorite.
Assemble the salad ingredients in individual bowls. (I use pasta bowls.) Mix with some of the dressing. Slice the leftover chicken and place on top of the salad. Serve additional dressing on the side along with the warm pita bread.

Greek Salad Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice

Directions

Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Pour the Greek dressing over the salad ingredients as directed above.


Servings 8

Ingredients

Taco Pie Filling

Ingredients

2 lbs pound lean ground beef
1 tablespoon olive oil
3 tablespoons homemade (see recipe below) or store-bought taco seasoning
1 garlic clove, minced
1 medium onion, diced
2 jalapeno peppers, seeded and minced
16 oz jar of salsa
Salt and pepper to taste
2 cups cheddar cheese or a Mexican cheese blend for the topping
1 package of cornbread mix (ex. Jiffy)

Or For Low Carb/Gluten Free Cornbread Recipe

“Cornbread” Pie Crust

Ingredients

1 cup shredded cheddar or Monterey Jack cheese
2 cups almond flour
1 tablespoon baking powder
½ teaspoon kosher salt
2 ounces cream cheese at room temperature
3 large eggs
1/4 teaspoon Amoretti Sweet Corn Extract

Directions

For The Filling:

In a deep skillet, heat the oil and cook the ground beef until brown.

Add the onion, garlic, and jalapeno and continue to cook until the onion is tender.

Add the taco seasoning and salsa and cook for about 10 minutes or until the liquid is incorporated into the filling.

Taste and adjust seasonings per your liking and allow to cool a little.

Preheat the oven to 350 degrees F. Liberally oil a 12-inch deep dish baking pan or cast iron skillet.

For the Cornbread:

Mix the package according to the directions. Spoon the batter into the prepared pan and gently spread the batter evenly across the bottom and up the sides of the pan.

For the Low Carb/Gluten Free Mix:

Place the cheddar and cream cheese, eggs, almond flour, baking powder and extract in a food processor. Process until a thick batter forms.

Spoon the batter into the prepared pan and gently spread the batter evenly to the sides of the pan.

Top the batter with the taco meat and bake for 40 minutes. Add the cup of cheddar cheese and return to the oven for 5 minutes more..

Let the taco bake cool for 10 minutes before serving.

Serve with sour cream, salsa, guacamole, tomatoes, cilantro or black olives.

Homemade Taco Seasoning Mix

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl or jar, mix all the spices together. Store in an airtight container.

Serve with a

Garden Salad With Ranch Dressing: Recipe

Or Creamy Coleslaw: Recipe


Lemon Butter Chicken With Roasted Vegetables

Ingredients

Chicken
4 lb whole organic chicken
1 teaspoon sea salt
½ teaspoon ground black pepper
4 oz unsalted butter
2 garlic cloves, minced
Juice and zest of one lemon
A handful of fresh herbs

Vegetables For Roasting
3 large carrots
2 large onions
A handful of fresh mushrooms
Salt and pepper

Directions

Preheat the oven to 400°F (200°C).
Season the chicken with salt and pepper, both inside and out.


Use a roasting pan with a rack, place the vegetables on the rack. Season the vegetables with salt and pepper to taste.
Place the chicken breast side up on top of the vegetables. Place the herbs in the cavity of the chicken.


Combine the garlic and butter in a small saucepan over medium heat. The butter should not turn brown, just melt.
Let the butter cool for a couple of minutes.


Pour the garlic butter over the chicken. Bake on the lower oven rack for 1 to1 ½ hours, or until the internal temperature reaches 180°F (82°C). Baste with the juices from the bottom of the pan every 20 minutes.
If you don’t have a meat thermometer, another way to tell if the chicken is done is to poke a skewer between thigh and breast. The juices should run clear, not pink.

Let rest ten minutes before slicing.

Roasted Orangetti Squash

Orangetti Squash is a spaghetti squash variety that is orange instead of yellow. It has a thick, hard, golden-orange rind, with small tan flecks on the rind. The flesh is also golden-orange, with a mild flavor.

Ingredients
1 large orangetti spaghetti squash
2 tablespoons olive oil
Kosher salt and fresh ground black pepper

Directions

Preheat the oven to 400 degrees F.
Cut the squash in half, lengthwise, and scoop the seeds out of each.
Rub about 1 tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.
Place the squash cut-side down in a baking pan with sides and roast 40-45 minutes.


When the squash is cool enough to handle, gently scrape the flesh with a fork to release spaghetti-like strands into a serving bowl.
Pour some of the lemon butter sauce from the chicken over the squash strands and toss. Garnish with fresh chopped parsley.

Other Serving suggestions:

Season with garlic, red pepper flakes, chili powder; butter and parmesan cheese to taste; or serve with your favorite marinara sauce or pesto.

Jalapeno Cheddar Biscuits

Ingredients
2 cups unbleached self-rising flour
1/4 cup cold butter, cut into cubes
3/4 cup (6 ounces) cold milk or buttermilk
1 jalapeno pepper, seeded and finely diced
1 cup shredded cheddar cheese

Directions

Preheat the oven to 425°F.
Place the flour in a bowl. Work in the butter or shortening with a pastry blender just until crumbs are the size of large peas. Add the jalapenos and cheddar.
Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
Turn the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
Pat the dough into a 5″ x 8 rectangle about 1/2 thick.
With a sharp knife, cut the rectangle into 8 rectangular biscuits. Place on the biscuits on a parchment covered baking sheet.

Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.


Serve with tzatziki (recipe below) and pita bread. A Greek salad rounds out the meal.

Pork Souvlaki

I used pork for this dinner. Prepare the meat 1 day ahead.

Servings 6

Ingredients

1-1/2 lbs boneless pork loin or boneless chicken or lamb loin, cut into 1″ cubes
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic minced
2 teaspoons Greek seasoning (or use 2 teaspoons dried oregano, 1 teaspoon dried thyme,
1 teaspoon grated lemon zest, 1 teaspoon sea salt and 1 teaspoon ground black pepper.)
1 tablespoon water

Directions

Combine the olive oil, lemon juice, red wine vinegar, minced garlic, Greek seasoning and water in a plastic ziplock bag.
Place the pieces of pork in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate overnight.’

Place wooden skewers to soak in cold water for about 30 minutes before placing the meat on the skewers or use metal skewers.
Preheat an outdoor grill or a stovetop grill pan to medium-high heat. You may also use a broiler.
Thread the pieces of pork onto the skewers; discard unused marinade.
Grill the kebabs, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Serve immediately with tzatziki sauce and a small pita bread.

Tzatziki Sauce

Ingredients

1 large cucumber, peeled and seeded
1/2 teaspoon Kosher salt
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onions), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon minced fresh dill
1/4 teaspoon black pepper
½ cup crumbled feta cheese

Directions

Peel and seed the cucumber. Grate the cucumber on a box grater or finely chop. Place in a colander and add the salt. Let drain for 10-15 minutes. Turn out onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Place the yogurt in a mixing bowl. Add the grated cucumber to the yogurt along with the remaining ingredients and stir well. Taste and adjust seasoning to your liking.

Cover and chill in the refrigerator several hours before serving.

Greek Salad

Dressing
1/2 cup red wine vinegar,
2 garlic cloves, crushed,
1/2 teaspoon dried basil,
1 teaspoon dried oregano,
1 tablespoon sugar,
1/2 teaspoon salt,
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice.

Directions

Pour all the ingredients into a large jar and shake well..
Place the jar in the refrigerator for a few hours to blend the flavors.
Use the Greek dressing with your favorite Greek salad ingredients: romaine lettuce, green peppers, red onions, cucumbers, tomatoes, kalamata olives, pepperoncini and crumbled feta.


Our blueberry bushes are producing lots of berries this month. I have used them in salads, pancakes, and desserts. Though I would share with you a few breakfast breads, I just made this week to use up some our bounty. There will also be plenty to freeze for the winter months.

Blueberry Bread

You can use any flavoring you like in this bread, It doesn’t have to be lemon.

12 servings

Ingredients

1 ¾ cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup milk
¼ cup vegetable oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
2 cup fresh blueberries

Topping
2 tablespoons lemon juice
1 tablespoon sugar

Directions

Preheat oven to 350 degrees F. Grease the bottom and sides of an 8×4-inch loaf pan; set aside.

In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared pan.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in the pan on a wire rack for 10 minutes. Remove the bread from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

Blueberry Scones

Ingredients

Dough
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 stick) cold butter
1 cup fresh blueberries
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup milk

Topping
2 teaspoons milk
2 tablespoons cinnamon sugar

Directions

Preheat the oven to 425°F.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is uneven and crumbly;.
Stir in the blueberries.

In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened.
Line a baking sheet with parchment. Sprinkle some flour on the parchment.
Scrape the dough onto the floured parchment, and form into a circle about 3/4″ thick.
Brush each circle with milk, and sprinkle with cinnamon sugar.
Using a knife or bench knife slice the circle into 8 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

Bake the scones for 20 to 25 minutes, or until they’re golden brown.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.


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.



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