Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Shrimp Kabobs

Ingredients

1/4 cup chopped fresh parsley
2 chopped scallions
2 tablespoons feta cheese, mashed
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon red-wine vinegar
3 tablespoons olive oil
10 large raw shrimp, peeled and deveined
1 bell pepper, cut into 8 pieces
Half a red onion, cut into quarters
½ of a 10-ounce package coleslaw mix (with carrots and red cabbage)
½  cup pita thins broken into small pieces

4 to 6-inch skewers

Directions

Preheat an outdoor grill broiler or stovetop grill to medium-high.

Combine the parsley, scallions, feta, honey sal, pepper, t.vinegar, and oil in a mixing bowl and blend. Set aside.

Thread 5 shrimp and 4pepper pieces on each of two skewers. Place the red onion quarters on another skewer. Brush them with some of the dressing.

Grill the kabobs until the shrimp turn pink and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.

Combine the slaw mix and the pita chips with the dressing. Place on a serving pl; atter and serve the kabobs over the salad.

 

 

 


You can buy rolls if you choose but homemade really make these sandwiches. Serve the sandwiches with pickles and your favorite sandwich sides.

Italian Sub Rolls

6 rolls

Ingredients

Overnight Starter
3/4 cup (85g) Unbleached All-Purpose Flour
1/2 cup (113g) lukewarm water
1/8 teaspoon instant yeast

Dough
2 teaspoons instant yeast
2/3 cup (152g) lukewarm water
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt

Directions

To make the starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.

To make the dough
Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough.

Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.

Turn the dough out onto a lightly oiled work surface. Divide it into six equal pieces.

Roll the pieces into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they’re rising, preheat the oven to 425°F.
Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.

Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days.

Easy Philly Cheesesteak Sandwiches

2 servings

Ingredients

1/2 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Italian seasoning
Kosher salt
Freshly ground black pepper
10 oz shaved deli roast beef
Extra-virgin olive oil
2 sub rolls, split
4 thin slices of Provolone or American or Processed cheese, about 1 ounce each

Directions

In a mixing bowl combine the onion, peppers, garlic, oil, and Italian seasoning. Season with salt and pepper and toss to coat evenly.

Spread the vegetables on a stovetop grill pan or large skillet in a single layer. Grill over high heat until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a bowl.
Place the beef slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat.

Grill the steak slices on the grill pan over high heat, 1 minute, Turn the beef slices over with a wide spatula and cook for 1 minute

Warm the rolls.
Build the sandwiches with cheese on the bottom, meat, onions, and peppers. Serve warm.

 


Chicken And Vegetables

ingredients

4 chicken cutlets, about 2 lb
8 slices Prosciutto di Parma
1/4 teaspoon salt
3 small zucchini, about 1 ½ lb, sliced ¼-inch thick circles
2 cups diced plum tomatoes
1 yellow bell pepper, diced
½ cup finely diced red onion
1 teaspoon dried Italian seasoning
1 cup shreddedMozzarella cheese
2 tablespoons olive oil
Polenta, recipe below

Directions

Preheat oven to 375 F.
Sprinkle the cutlets lightly with salt and pepper
Wrap two slices of prosciutto around each chicken cutlet.
Pour the olive oil into a 9×13-inch baking dish and spread the oil over the bottom of the dish.
Layer the zucchini slices overlapping each other across the bottom of the baking dish.
Place the prosciutto-wrapped chicken on top of the zucchini.
Top the chicken evenly with the diced tomatoes, onion, and bell pepper.
Sprinkle the mixture with salt and Italian seasoning.
Bake for25 minutes or until the chicken registers 155-160 degrees F on an instant meat thermometer.
Sprinkle the cheese over each breast and return the dish to the oven. Bake 10 minutes or until the cheese melts and the chicken registers 165 degrees F.

Creamy Polenta

4 servings

Ingredients

2 cups reduced-sodium chicken broth
2 cups whole milk
1 cup polenta
¼ cup cream cheese
1/8 teaspoon dried thyme
1/2 cup finely grated Parmigiano Reggiano cheese
1/2 teaspoon salt

Directions

Place the broth and milk in a saucepan and bring to a boil over medium-high heat. Add polenta, whisking to prevent clumping. Reduce heat to low. Add thyme and the cream cheese, and cook, stirring constantly, until liquid is absorbed and polenta is creamy and thoroughly cooked for about 10 minutes.
Add cheese and salt, stirring gently until incorporated.

To serve
Spread 1/4th of the polenta on a serving plate and top with baked chicken breast and vegetables.

 


Suggested dishes to serve with the casserole: baked ham, sliced tomatoes, muffins, fruit salad.

8 servings

Ingredients

2 slices bacon, cooked and crumbled
1 large shallot, minced
1 bunch Tuscan kale {spinach/swiss chard}
1 large baking potato, peeled
1 garlic clove, minced
6 large eggs
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 cups shredded mozzarella cheese, divided
1 teaspoon kosher salt
½ teaspoon black pepper

Directions

Preheat the oven to 350°F.
Coat a medium baking dish with vegetable spray.
Remove the stems from the kale. Wash the kale well. Chop and dry the leaves.
Shred the baking potato on a box grater.
In a large bowl, whisk together the eggs, cream, and mustard. Add the garlic, shallot, and, 1 cup of mozzarella cheese, the shredded potato, salt, and pepper. Mix well.
Stir the kale into the egg mixture, Mix well.
Pour the mixture into the prepared baking dish.
Top the casserole with the remaining mozzarella cheese,
Cover with foil. and bake for 45 minutes. Remove the foil and bake,
uncovered, for 15 minutes, until the top is lightly brown. Let rest 10 minutes before cutting into serving pieces.

 


Pasta

Ingredients

Kosher salt and freshly ground black pepper
2 cups green beans, cut into 2-inch lengths
1 lb bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, grated
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons butter
1 cup grated Pecorino-Romano cheese, plus more for serving
1/2 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 minutes. Use a spider or strainer to transfer the green beans to a colander.
Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Reserve ½ cup of pasta cooking water. Drain the pasta.

Return the pot to the stovetop and add the olive oil, garlic, and red pepper flakes. Cook for 1 minute, then add the lemon zest and juice and 1/4 cup pasta water. Return the pasta to the pot. Add the butter and green beans, then toss to coat the pasta and beans in the sauce. Keep tossing until the sauce is glossy and thickened, about 3 minutes more.

Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among 4 serving bowls and garnish with parsley, more Pecorino, and a drizzle of olive oil.

Italian Sausage And Peppers

Ingredients

1 tablespoon olive oil
1 lb Italian sausage
2 bags of mini peppers, stems removed
1 large onion cut into thick slices
2 garlic cloves, grated
½ teaspoon crushed red pepper flakes

Directions

Heat the oil in a large skillet with a cover. Cut the sausage links in half and add them to the skillet. Brown the sausage on all sides. Add the remaining ingredients. Reduce the heat to low and simmer the ingredients until the vegetables are tender.


Pork Cutlets

2-3 servings {easily doubled or tripled}

Ingredients

5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese

Directions

Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.

.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.

Swiss Chard And Mashed Potato Combo

Chard Recipe

2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil

Directions

Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.

 


Springtime Vegetables and Eggs

6 servings

Cut all the vegetables into ½ inch cubes

ingredients

¼ cup olive oil
1 large garlic clove, chopped
1 medium baking potato, peeled and diced
1 cup diced red onion
1 large yellow bell pepper, seeded and diced
½ teaspoon salt1/4 teaspoon black pepper
1/2 teaspoon dried basil1/4 teaspoon drie4d oregano
1 medium zucchini, diced
2 plum tomatoes, seeded and diced
1 cup leftover cooked asparagus {see recipe}
8 eggs, beaten
2 cups shredded mozzarella cheese

Directions

Heat the broiler and move the rack down to the center of the oven.
In a large 12-inch ovenproof skillet or omelet pan, heat the oil.
Add the garlic. potato. Bell pepper android onion. Cook over medium heat until soft, 10=12 minutes. Add the seasonings, zucchini, and asparagus. Cook until heated through.
Pour the beaten eggs over the vegetable and cook over medium until the eggs are set on the bottom. Distribute the cheese evenly over the egg mixture.
Place the pan on the oven shelf under the broiler and cook until the cheese is completly7 melted and the eggs are set on top.
Let the frittata rest for 10 minutes before cutting into serving pieces.


Ingredients

Dough

1 teaspoon instant yeast

1 teaspoon honey

1 cup lukewarm water

3 cups bread flour

1 teaspoon salt

1 tablespoon extra virgin olive oil

Topping

1 medium zucchini, finely diced

1 yellow bell pepper, finely diced

2 plum tomatoes, seeded and finely diced

One-quarter of a large red onion, finely diced

16 oz block whole milk mozzarella cheese, sliced thin

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

Salt and pepper to taste

Crushed red pepper flakes for serving

Directions

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Place in a greased bowl, cover, and let rise until doubled.

For an overnight rise:  Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.

Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.

Top the crust in the following order: slices of mozzarella, vegetables, oregano, salt, pepper, and shredded mozzarella cheese.

Bake the pizza on the bottom rack of the oven for 15-20 minutes or until the crust is golden. Let stand 5 minutes before slicing.


Almond Cream Cheese Coffee Cakes

Makes 2 cakes

Dough

1/2 cup sugar
1/2 cup salted butter, room temperature
1/4 teaspoon salt
4 ½ teaspoons instant yeast
1/2 cup milk at room temperature
2 eggs at room temperature
4 cups bread or all-purpose flour

Filling

1 package (8 ounces) cream cheese, at room temperature
8 ounces almond paste, broken into small pieces

Glaze

2 cups confectioners’ sugar
4 tablespoons milk
1/2 teaspoon almond extract
¼ cup toasted slivered almonds

To Make the Dough:

Mix all the dough ingredients in an electric mixer with the paddle attachment until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for 10 minutes or until the dough is soft and smooth.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover two large baking pans with parchment paper.

Transfer the dough to a lightly floured work surface and divide in half.
Rol one half into a large rectangle, about 12 x 140inches.

Spread half of the filling on the dough, leaving a half-inch border all around the dough.

Fold the dough into thirds like a letter from the long side. Seal the ends tightly. Form the roll into a horseshoe and pinch the ends together.

Place the dough on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1-inch intervals.


Repeat with the remaining ingredients to form another cake.

Allow the cakes to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.

Baking

Preheat the oven to 325 degrees F.

Bake the cakes for 30 minutes until the crust is golden brown. Switch pans after 15 minutes to alternate on the oven racks.

Remove the cake from the oven and slide with the parchment paper to cool on a wire rack.

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a thin frosting. Sprinkle with sliced almonds and allow the glaze to set before serving.


Strawberry Tiramisu

Ingredients

30 whole  ladyfingers
8 oz mascarpone cheese
2 cups cold  heavy whipping cream
1 teaspoon vanilla extract
¼ cup powdered sugar
½ cup orange juice
3 cups fresh strawberries, sliced

Directions

In a large mixing bowl beat heavy cream until soft peaks form.

Add in the mascarpone cheese, powdered sugar, and vanilla extract and beat on medium speed until stiff, set aside.

Separate the ladyfingers.

Line half of the ladyfingers in a single layer, in the bottom of a 9×13 baking dish.

Brush the ladyfingers with half of the orange juice.

Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.

Repeat the steps again.

Place in the refrigerator for a few hours or overnight. Cut into 8 squares for serving.

 



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