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Healthy Mediterranean Cooking at Home

Category Archives: Buttermilk

This is the perfect time of year to go creative with your salad making recipes.  So many fresh ingredients are available in summer that you will not get bored with the variety of salads to you can make. Below are a few I have made and you might like to give them a try.

Shrimp Cobb Salad

Mini corn muffins (see recipe) go well with this salad.

For 2 servings

For the shrimp
1/2 pound large shrimp, peeled, tails removed and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice

For the ranch dressing
1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon yellow mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon dried dill

For the salad
1 slice cooked bacon, crumbled
1 cup shredded carrots
8 grape tomatoes, halved
Half a cucumber, peeled and diced
2 hard-boiled eggs, quartered
4 cups chopped Romaine lettuce, sliced
½ cup crumbled blue cheese (or any other cheese)

Directions

To prepare the shrimp:

Early in the day.

Peel and devein the shrimp. Place them in a skillet with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.

Spread the shrimp in one layer and cook for 5 to 6 minutes, just until pink. Refrigerate until time to make the salad.

To prepare the dressing:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Refrigerate until serving time.

To assemble the salad:

Arrange the lettuce in the bottom of two salad plates. In rows across the lettuce arrange the shrimp, carrots, tomatoes, egg and cucumber.

Crumble the blue cheese and bacon over the salad ingredients. Serve with the dressing.

Mini Corn Muffins

Makes 24 mini muffins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal (coarse or regular)
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 jalapeno pepper, minced
1 scallion, minced
1/2 cup shredded cheddar cheese
1 cup buttermilk
1 large egg, lightly beaten
¼ cup vegetable oil

Directions

Preheat oven to 375°F. Spray a 24 mini muffin tin with cooking spray or use paper liners.

Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the buttermilk, egg and oil in a big measuring cup. Pour the buttermilk mixture into the flour mixture and stir until combined.

Fill the muffin cups three-quarters full.

Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 15 minutes.

Transfer pan to a wire rack and let cool for 5 minutes.

Mexican Corn Salad

Serve with fresh tomato salsa and homemade tortilla chips, recipes below.

Ingredients

8 ears corn, kernels stripped
1/2 cup mayonnaise
1 celery stalk, finely chopped
1 small onion, finely diced
1 jalapeno pepper, seeded and finely chopped
Half of a large green bell pepper, finely chopped
1 teaspoon chili powder
½ teaspoon ground cumin
1/4 teaspoon kosher salt
7 grape tomatoes, halved, optional garnish

Directions

In a serving bowl, place chopped celery, onion and peppers. Add the corn, salt, cumin and chili powder. Mix well. Stir in the mayonnaise.

Arrange the cut tomatoes around the top of the salad to garnish, if desired. Chill the salad until serving time.

Fresh Homemade Salsa

About 3 cups

Ingredients

1 tablespoon extra-virgin olive oil
1 cup diced sweet onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 1/2 pounds fresh, ripe tomatoes
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro or parsley
2 tablespoons lime juice

Directions

Be very careful while handling chile peppers. You can, avoid touching the cut peppers with your hands if you use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

You can make the salsa in one of two ways: finely chop the ingredients by hand or use a processor. I prefer to finely chop all the ingredients because I like a chunky, more rustic salsa that is easy to scoop on tortilla chips.

For the processor method:

Roughly chop the tomatoes, chilies and onions.

Place all of the ingredients in a food processor. Pulse only a few times-just enough to finely dice the ingredients but not enough to purée them.

Place the mixture in a serving bowl. Taste the salsa. If the chilies made the salsa too hot, add some more chopped tomato. Adjust for salt.

Let sit for an hour at room temperature for the flavors to combine. Serve with homemade tortilla chips.

Homemade Tortilla Chips

Olive oil

One package (8-10) large (12 inch) flour tortilla

Taco seasoning mix, recipe below

Directions

Preheat the oven to 350 degrees F. Oil two rimmed baking sheets.

Brush the tortillas with olive oil and sprinkle each evenly with taco seasoning.

Cut the tortillas into 6-8 triangles and arrange them on the prepared baking sheets.

Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.

Taco Seasoning Mix

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, mix all together. Store in an airtight container.

Tabbouleh

Serve with pita chips and hummus.

Ingredients

1 cup bulgur wheat
1 bunch scallions, chopped
1 bunch flat leaf parsley, chopped (about 1 cup)
1 cup (about 1 pound) chopped very ripe tomatoes
1 cup peeled, seeded and chopped cucumber
1 cup chopped fresh mint, chopped
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kalamata olives and Feta cheese for garnish
Romaine lettuce leaves for serving
Warm Pita bread or Pita chips, for serving

Directions

Rinse the bulgur in a fine-mesh sieve under cool running water until the water runs clear, then transfer the bulgur to a bowl.

In a heatproof bowl, mix the bulgur with 1/4 teaspoon salt and 1 cup boiling water.

Cover, and let stand until tender but slightly chewy, about 30 minutes.

Drain the bulgur to remove any liquid not absorbed.

In a large bowl, combine the scallions, parsley, tomatoes, cucumber, mint, remaining salt, pepper and cumin.

Add the soaked bulgur to the bowl and gently toss.

Add the olive oil and the lemon juice and lightly toss, adding more seasoning if necessary.

Set the tabbouleh aside for at least 30 minutes before serving to allow the flavors to blend. Cover and chill overnight.

When ready to serve, garnish the salad with kalamata olives and feta cheese. Serve with romaine lettuce leaves and pita bread.

Baked Pita Chips

If you do not have access to Za’atar seasoning, you can make your own. See recipe below.

2 packages of whole wheat pita breads
Olive oil
Za’atar seasoning

Directions

Heat the oven to 350 degrees F.

Brush each pita on both sides with olive oil.

Cut each in quarters and place on baking sheets. Sprinkle with Za’atar seasoning,

Bake until crispy and brown about 15 minutes.

Homemade Za’atar Seasoning

Makes 1/4 cup

Combine 1 tablespoon dried oregano, 1 tablespoon sumac, 1 tablespoon ground cumin and 1 tablespoon sesame seeds.

Stir in 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly and store in an airtight jar.

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Growing up in the New York metropolitan area, we often had crumb buns on Sunday morning. These crumb buns had a distinctive taste and plenty of crumbs – the best part. When I moved away from the area, I realized the rest of the US did not know what a really good crumb bun was all about. At least not in my view. So for many years, I kept trying different recipes until I came up with the right proportions and the right ingredients to make what I remember as the best tasting crumb bun. I am sharing my recipe with you.

New York Style Crumb Cake

TOPPING

8 tablespoons softened butter
1 1/4 cups unbleached self-rising flour
1 cup confectioners’ sugar, plus extra for for sprinkling on the finished cake
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

CAKE

6 tablespoons butter, at room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
2 1/2 cups unbleached self-rising flour
1 cup buttermilk

Directions

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.

To make the topping:

Mix all of the topping ingredients until medium crumbs form. I use my hands. Set aside.

To make the cake:

In an electric mixing bowl, beat together the butter, sugar and vanilla until light and fluffy.

Add the eggs one at a time, beating just until blended after each addition.

Scrape the bottom and sides of the bowl between additions.

Add the flour alternately with the buttermilk, mixing gently to combine and scraping the bowl after each addition.

Spread the batter in the prepared pan.

Squeeze the topping together in small clumps and sprinkle the crumbs on top of the cake batter.

Cover the entire top of the cake.

Bake for about 40-45 minutes, until a cake tester or toothpick inserted into the center comes out clean.

Remove the cake from the oven and let cool on a wire rack.

When the cake is completely cool, dust it with confectioners’ sugar. To serve cut into squares.


Strawberry fields in bloom in February near where I live.

Strawberry fields in bloom in February near where I live.

Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.

Oat & Wheat Pancakes

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Makes about 8 four-inch pancakes

Ingredients

2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla

Directions

Combine the oats and buttermilk. Let sit for 15 minutes.

Combine the flour, baking powder, baking soda and salt in a mixing bowl.

Combine the egg, maple syrup and vanilla. Stir into the oat mixture.

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Pour the oat mixture into the flour mixture and stir well.

Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.

Serve with maple syrup.

Eggs and Potato Hash

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The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.

2 servings

Ingredients

2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
4 eggs
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.

Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.

Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.

Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.

Sprinkle the oregano and the cheese over the hash.

Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

Fruit Muffins

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12 Muffins

Ingredients

2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts

Directions

Preheat the oven to 350 F. Grease 12 muffin tin cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.

In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.

Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.

Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

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img_0015No reservations needed for this dinner! Sometimes it is just nice to have a special dinner with your partner in your own home. I try to have this special kind of evening every once in a while. Come up with a menu that is elegant but easy to make and the evening will be memorable. The salad and main dish recipes below are easy and come together quickly. The dessert takes a bit longer but eclairs and cream puffs are not difficult to make. You can certainly make anything you like for dessert, as long as it is special to you. Keep romance alive.

Blue Cheese and Dried Cranberry Tossed Salad

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Ingredients

1 hearts of romaine lettuce, chopped
1/4 of a cucumber, sliced
1/4 of a red onion, sliced thin
1/2 cup chopped toasted almonds
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese

Dressing

3 tablespoons raspberry vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper, to taste

Directions

For the dressing: Whisk vinegar and honey in a small bowl until blended. Whisking continuously, slowly add oil. Season with salt and pepper.

Layer the romaine lettuce with the cucumber, onion, almonds, cranberries and bleu cheese on two individual salad plates. Dress the salad with the vinaigrette just before serving.

Filet Mignon with Leek Sauce

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Serves 2

Ingredients

2 Filet Mignon steaks, about 7 oz each and 2 inches thick
1/4 teaspoon sea salt
2 tablespoons coarsely ground black pepper
2 tablespoons butter
1 large leek, finely chopped white and light green sections of the leek
1/4 cup red wine (such as Cabernet)
1 tablespoon capers
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley

Directions

Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks.

In a small saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers and tarragon.

Simmer for 3 minutes, or until well blended and heated through. Keep warm.

Grill or broil the steaks about 5-6 minutes on each side or until a meat thermometer inserted in the center registers 135°F for medium-rare. Place the steaks on individual serving plates.

Top with the leek sauce and sprinkle with parsley.

Buttermilk Mashed Potatoes

Ingredients

1 pound potatoes, peeled and cut into cubes
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.

Mash the potatoes, adding the buttermilk until moist. Add the chives, cover and keep warm.

Chocolate Filled Eclairs

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Makes 12 medium-sized eclairs

Pastry

3/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt
3/4 cup all-purpose flour
3 large eggs

Directions

Heat the oven to 425 degrees F; line a baking sheet with parchment paper or use an eclair pan.

Put the butter in a saucepan with the salt and water; bring it to a boil over medium-high heat and stir until the butter is melted.

Reduce the heat to medium and add the flour; continue to cook, stirring constantly with a wooden spoon, until the mixture pulls away from sides of the pan and forms a ball, about 30 seconds.

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Remove the pan from the heat and let cool for 3 to 4 minutes.

Add the eggs to the slightly cooled flour mixture one at a time, beating well with the wooden spoon after each addition — the batter will come apart after each egg is added but will reunite as you stir.

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Mound dough about 1 inch high and 1 to 2 inches in diameter on the prepared baking sheet, leaving about an inch of space between each one. If using an eclair pan simply fill the indentations.

Bake until puffed and golden, about 25 minutes. Remove the puffs from the oven and pierce the bottom of each puff once with a skewer, to keep them from getting soggy.

Return to the oven; prop the oven door open with a wooden spoon and let the puffs crisp up for about 5 minutes. Cool on a rack.

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Chocolate Filling

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons powdered sugar
2 1/2 tablespoons unsweetened cocoa powder

Directions

Place cream, vanilla extract, sugar and cocoa powder into a large bowl. Stir to combine the ingredients. Cover and chill the bowl and the beaters for at least 30 minutes.

When chilled, beat until stiff peaks form.

Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Directions

In a double boiler over hot, but not boiling water, combine the chocolate chips, butter and corn syrup. Stir until the chips are melted and the mixture is smooth; then add the vanilla.

To assemble the éclairs:

Cut the eclairs in half lengthwise. Pipe or spoon the filling into the pastries, then dip the tops of each one into the glaze.

For best results, serve immediately or refrigerate and serve within several hours.

Note: Puffs can be stored in an airtight container for up to 2 days; freeze unfilled eclairs for longer storage. If the eclairs soften in storage, they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300°F for about 5 to 8 minutes. Cool completely before filling.


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The Wall Street Journal recently featured an article on how we waste food in America. They noted that the average four-person family spends about $2,000 a year on food that ultimately ends up in the garbage. Throwing away leftovers or unused produce that goes bad in the refrigerator is very wasteful. Being frugal and using what you have is smart and will certainly save you lots of money.

Keeping to my theme from last week of planning meals so food is not wasted, I wanted to share with you how I came about making this dinner for us. I don’t always recycle leftovers into new dishes as I have written about in earlier posts, but I do sometimes think about what will go well with the leftovers that I have on hand or how I can use produce that is still in my refrigerator.

A few weeks ago my market had a special on white/red/purple baby potatoes – buy one 3 lb. bag and get one free. I always try to take advantage of these deals, if I like the produce or product.

I had some of the baby potatoes left after making the Lemon Basil Roasted Chicken (https://jovinacooksitalian.com/2017/01/11/what-is-in-season-in-january/) and the Easy Skillet Potato recipe: (https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/) that I wrote about in earlier posts.

Last week, I made Carrots Agrodolce and we had about half of the recipe leftover. (See link: https://jovinacooksitalian.com/2017/02/01/what-is-in-season-in-february/).

The next step was to plan what would go well with the potatoes and the carrot dish.

I shop at a Publix market and every week they email me their circular. I use it to plan my shopping list and meals for the week. I saw a great buy this week on organic chicken – buy one package and get another free. Don’t see that too often. So chicken was on the menu and I decided it should be buttermilk oven fried chicken – one of my favorites.

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Potatoes keep awhile but not forever. I separated the baby purple potatoes from the others because I thought they would make an attractive salad to go with the chicken.

Purple Potato Salad

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Ingredients

1 1/2 pounds small (baby) purple potatoes
3 scallions, sliced
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste

Directions

Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 15 minutes.

In a mixing bowl combine the mayonnaise and mustard. Add the scallions, celery and remaining ingredients and mix well.

Drain the potatoes. Rinse in cold water and cut into thin slices.

Place the warm potatoes in the bowl with the dressing and toss well. Chill until serving time.

Oven Fried Buttermilk Chicken

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Ingredients

5-6 pieces skinless chicken, bone-in or boneless
1 cup buttermilk
2 dashes hot sauce
1 cup flour
1 1/2 cups Panko (Japanese) bread crumbs
2 eggs, lightly beaten or ½ cup refrigerated egg substitute
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon salt
½ teaspoon coarsely ground black pepper to taste
Paprika for sprinkling on the breaded chicken

Directions

Combine the buttermilk and hot sauce in a zip lock bag. Add a pinch of salt and black pepper. Dry the chicken pieces with paper towels and add to the bag. Marinate for up to 24 hours in the refrigerator.

Turn the bag occasionally to evenly distribute the buttermilk.

In a shallow bowl, blend the flour with the seasonings. Place the eggs in a second shallow bowl and the Panko crumbs in a third shallow bowl.

Remove the chicken from the buttermilk and drain.

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Dredge each piece of chicken in the flour mix to coat all sides, shaking off any excess flour. Next, dip each piece in the eggs. Then in the bowl of Panko crumbs, gently press the crumbs into the chicken to coat evenly.

Heat the oven to 400 degrees F.

Place each chicken piece on a greased rack set on a baking sheet. Sprinkle the tops of the breaded chicken pieces with paprika.

Bake boneless chicken for 30 minutes and bone-in chicken for 45 minutes or until the chicken is crispy and a meat thermometer registers 165°.

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SpringProduce_CH

Winter, spring, summer and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. The recipes below can be adapted by whatever ingredients are in season without changing the recipe. In the summer you can make the quiche and fish packets with summer squash, corn and/or peppers. In the fall, use kale, butternut squash and/or Brussels sprouts. In the winter, use broccoli, cauliflower and/or celery.

Easy Quiche

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Ingredients

1 (9″) refrigerated pie crust, at room temperature or make this easy, healthy 9″ no-roll pie crust.

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 7 tablespoons oil: (canola, vegetable, olive, peanut, your choice)
  • 1/4 cup cold water

Directions

Whisk together the flour, salt, sugar and baking powder in a medium mixing bowl.

Whisk together the oil and water in a measuring cup and then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened.

Pat the dough across the bottom of a 9 inch pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.

Crimp the edge or flatten with the tines of a fork.

Follow directions below for completing the quiche.

Quiche Filling:

  • 2 1/2 cups of sliced seasonal vegetables, such as asparagus or spinach for spring, zucchini and corn for summer, etc.
  • 1/4 cup fresh chopped chives
  • 1 1/2 cups (6 ounces) grated cheese (Swiss, Parmesan, Asiago, Cheddar or a combination)
  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (8 ounces) buttermilk or half & half

Directions

For the crust:

After shaping the pie crust in the pan, prebake the crust for 10 minutes at 425°F.

When you take the pie shell out of the oven, turn the heat down to 375°F.

For an asparagus filling:

While the pie crust bakes, cut the asparagus into 1-inch pieces on the diagonal.

Set aside 12 asparagus tips.

Beat together the eggs, salt, flour and buttermilk or half & half.

Pour ¼ cup of the egg mixture onto the bottom of the prebaked crust to seal it.

Over that, arrange the asparagus pieces and chives.

Sprinkle the cheese over the asparagus. Pour the remainder of the egg mixture over the vegetables.

Arrange the asparagus tips, in spoke fashion, around the outside edge of the quiche.

Bake for 35 to 40 minutes or until the custard is firm and a knife inserted in the middle comes out clean.

Cool about 10 minutes before cutting.

Fish Fillets Baked with Spring Vegetables

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Use any vegetables and herbs that are in season with the fish.

Serves 4

Ingredients

  • 1/4 of a fennel bulb, cut into matchstick-size strips
  • 1 large carrot, cut into matchstick-size strips
  • 1 medium leek (white and light green parts only), halved lengthwise, each half cut lengthwise into matchstick-size strips
  • 4 fish fillets, 4 ounces each and 1 inch thick, patted dry
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • 4 thin slices of lemon
  • 4 teaspoons olive oil

Directions

Preheat the oven to 425°F.

Cut eight 15-inch-long sheets of cooking parchment or aluminum foil.

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Divide the fennel, carrot and leek equally on each of four of the parchment sheets. Place the fish on top of the vegetables. Sprinkle each with salt and pepper.

Top each fish fillet with 1 tablespoon of chives and a slice of lemon. Top with 1 teaspoon of olive oil on each piece of fish.

Place one of the remaining four sheets of parchment on top of each fish fillet.IMG_0004

Fold all the edges toward the center and fold several times to seal securely. Transfer the packets to a large rimmed baking sheet.

(The packets can be made up to 6 hours in advance. Refrigerate until baking time.)

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Bake for 12-15 minutes. Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve.

If the fish isn’t cooked enough, reclose the open packet and bake for 1 to 2 minutes more. Serve the fish and vegetables in the packets.


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Last week my fish market received its first seasonal shipment of Copper River salmon. It was gorgeous. Copper River salmon is bright orange or red with a firm texture and an excellent taste. It is also excellent cooked on a grill.

I purchased an 8 oz fillet and for dinner that night. I had also shopped for some seasonal vegetables to use for the week and thought a creamy spinach would make a perfect bed for the salmon. I wanted to flavor the salmon but not overwhelm it, and since I would be cooking it on the grill, I wanted to keep it moist. I like citrus flavors with fish, so I added citrus zest, chives (which are thriving in my garden right now), some truffle oil and wrapped the fillets in prosciutto. This turned out really well. I had leftover Pea Salad from last week, so that was a good side dish.

For dinner two, I made pork chops since I wanted to try a tip I had just picked up about soaking pork chops in buttermilk before cooking them to keep them tender. This works very well. The pork chops were delicious. I had leftover warm potato salad from earlier in the week to go with it and cooked fresh broccoli florets, also in season and on sale in my market, for a second side.

Hopefully you will like these recipes for two and, if you have a larger family, the recipes are easily doubled.

Dinner One

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Prosciutto-Wrapped Salmon

2 servings

Ingredients

  • 1/4 teaspoon each salt and black pepper
  • 8 oz skinless salmon fillet, cut in half
  • 4 thin slices prosciutto
  • 1 minced garlic clove
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh parsley, finely chopped
  • Zest from 1/2 lemon
  • Zest from 1/2 lime
  • Zest from 1/2 orange
  • 1 tablespoon truffle oil or olive oil

Directions

Cut a piece of heavy-duty foil large enough to fit the salmon. Coat lightly with cooking spray and pierce a few holes in the foil with a fork. Place the foil on a tray.

(I like to place fish fillets on the grill with foil underneath, so that the fish doesn’t fall apart.)

In a small bowl, combine the garlic, parsley, chives and citrus zest and mix thoroughly.

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Lay the salmon fillets flat on the foil and drizzle with the truffle oil. Season with the salt and pepper and sprinkle with the citrus mixture. Wrap each filet in prosciutto. Place the salmon in the refrigerator until ready to grill.

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Heat an outdoor grill to medium-high.

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Slide the foil with the fish on it, onto the grill; close the lid and grill until the fish is cooked through, about 10  minutes.

Serve the salmon over creamy spinach.

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Easy Creamed Spinach

Ingredients

  • 10 oz package fresh baby spinach
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons 1/3 less fat cream cheese, plain or with chives
  • 2 tablespoons reduced fat milk
  • Salt and pepper

Directions

Heat oil in a deep skillet and add the garlic; cook 1 minute.

Add spinach in batches, pushing it down with a wooden spoon or spatula to help it wilt.

Keep adding more spinach until all the spinach is wilted. Cook the spinach until it is dry, then lower the heat.

Make a well in center of the spinach and add the milk and then the cream cheese.

Heat and stir until the mixture is dissolved. Mix throughout the spinach. Season with salt and pepper to taste.

peasalad

Spring Pea Salad

You can find the recipe here.

Dinner Two

dinnerfortwocover2

Oven Fried Pork Chops

2 servings

Ingredients

  • 2 bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • 1/2 cup panko crumbs
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

Preheat the oven to 425°F.

Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

Combine the buttermilk and hot sauce; add the pork chops and marinate for at least an hour in the refrigerator.

Mix the flour with the slat and pepper. Dredge the pork chops in the flour, dip in the buttermilk again and then coat in the panko crumbs.

Heat the butter and oil in an ovenproof skillet add the pork chops to skillet and cook until golden brown, about 2 minutes per side.

dinnnerfortwo7

Transfer the skillet with the pork to the oven. Bake until the pork chops are crisp on the outside and a meat thermometer inserted into the pork registers 150°F, about 15 minutes.

Transfer the pork chops to serving plates. Garnish with lemon wedges

IMG_0008

Warm Potato Salad

You can find the recipe here.

dinnerfortwo6

Broccoli Sauté with Orange Zest and Almonds

Serves:  2

Ingredients

  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 2 cups broccoli florets
  • 1 teaspoon orange zest
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon toasted, slivered almonds

Directions

Heat a medium skillet and add the almonds. Toast to a light brown. Remove and set aside.

Add the olive oil to the skillet and heat.

Add the garlic and cook for 1 minute.

Add the broccoli, salt, pepper, orange zest and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.

Remove the skillet from the heat, sprinkle with toasted almonds and mix well.



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