Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Looking to make more healthy meals that incorporate more vegetables, then here is a great recipe for you to try.
Most firm vegetables can be turned into rice and the technique is ideal for keeping meals lower in calories and carbs and high in nutrition. So for this new take on Scallop Risotto, I adapted the classic recipe by using riced butternut squash instead of rice.

To make it even easier, Green Giant and Alexia sell frozen riced butternut squash. I defrost it first and drain it well. I think that if cooked in the frozen stage too much water is retained, so I don’t follow the directions on the package.

Butternut Squash “Risotto”

2 servings

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, finely diced
1/2 teaspoon salt
1 cup chicken or fish broth
10 oz riced frozen butternut squash, defrosted and drained
1 tablespoon fresh sage, chopped
1/2 cup grated Parmesan cheese

Directions

Heat the olive oil and butter in a large pot over medium-low heat. Add the shallots and salt. Cook until tender, stirring occasionally.


Add the squash to the pan and sauté for 3-4 minutes.

Then add the broth. Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the squash is completely tender and the liquid has evaporated. Add the sage and cheese. Stir well.

Creamy Scallops

2 servings

Ingredients

1 tablespoon extra-virgin olive oil
6 large sea scallops
1 tablespoon unsalted butter
2 large garlic cloves, minced
Salt and fresh ground black pepper to taste
2 tablespoons dry white wine or broth
1/4 cup heavy cream
1/2 tablespoon lemon juice
2 tablespoons chopped parsley

Directions

Heat olive oil in a skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer in the pan.

Season with salt and pepper to taste and fry for 2 minutes on one side, then turn them over and fry again for 2 minutes. Remove the scallops from the skillet and transfer them to a plate.

Melt the butter in the same pan and add in the garlic; cook 1 minute.

Pour in the wine (or broth) and bring to a simmer. Let cook for 2 minutes. Add cream and allow to simmer until slightly thickened.

Remove the skillet from the heat; stir in lemon juice and add the scallops back into the pan to warm through.

Place a serving of the butternut squash risotto on each dinner plate. Top with the scallops and cream sauce. Garnish with parsley.

Roasted Green Beans and Mushrooms

4 servings

Ingredients

1 lb green beans, trimmed and cut into 2-inch pieces
4 oz cremini mushrooms, sliced
1 tablespoon olive oil
Sea salt and freshly ground black pepper
Pinch of crushed red pepper flakes

Directions

Preheat the oven to 400 degrees F. Oil a medium baking dish.
Add the green beans, mushrooms and olive oil. Mix well and then season with sea salt, freshly cracked pepper and a pinch of crushed red pepper flakes. Place into the oven and roast for 15 minutes. Stir the vegetables. Continue to roast for 10-15 minutes, until the green beans are just tender. Don’t overcook. Remove the dish from the oven and serve.

 

Advertisements

Easy Overnight Pizza Dough

Makes one 16 inch round pizza. Prepare the dough one day ahead. This process makes the best pizza dough.

Ingredients

1 teaspoon instant yeast

1 teaspoon honey

1 cup lukewarm water

3 cups bread flour

1 teaspoon salt

1 tablespoon extra virgin olive oil

Sausage and Peppers Topping

8 oz spicy Italian Sausage, cut into thin slices

1 lb small bell peppers, sliced thin

1 large onion sliced thin

1 clove garlic, minced

1 teaspoon dried Italian seasoning

8 oz mozzarella cheese, sliced thin

Olive oil

Pizza Sauce

26 oz container strained Italian tomatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1/2 teaspoon dried Italian seasoning

½ teaspoon red pepper flakes

1 teaspoon honey

1 tablespoon olive oil

Directions

One day before making the pizza:

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.

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 400 degrees F and let the oven heat for 30 minutes.


Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.

Preheat a large sauté pan on medium-high and place 1 tablespoon of olive oil in the pan, then add sausage and cook until browned about 6 minutes, stirring until no pink remains. Add the garlic, Italian seasoning, peppers and onions and saute until the vegetables are tender.

Let stand 5 minutes to cool.

Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan. Top the crust with slices of mozzarella cheese, pizza sauce, peppers, onions, and sausage.

Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.


Makes 18 rolls

Ingredients

18 large outer savoy cabbage leaves, frozen and thawed
(Freezing makes it easier to roll wilted leaves and eliminates the boiling step.)
Stuffing Ingredients
1 lb lean organic ground pork
1/2 cup diced onion
1/2 cup chopped bell pepper
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 tablespoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
1 ½ cups cooked orzo, rice or cauliflower rice

Marinara Sauce, recipe below
Spaghetti Squash, recipe below

Directions

Combine the filling ingredients (pork through orzo) in a large mixing bowl.
To assemble the cabbage rolls:
Heat the oven to 375 degrees F.
Oil a 9×13 inch baking pan.
Place the cabbage leaves on a kitchen towel. Cut about 1-inch of the hard core on the stem off.

Use about 1/3 cup of filling for large leaves and about 1/4 cup for smaller leaves.
Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.

As you complete them, place each roll, seam side down, into the prepared baking dish. Continue until all the filling is used up.

Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls. Cover the dish tightly with foil and bake the cabbage rolls for 1 ½ hours or until the rolls are tender.

Marinara Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes

Directions
Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.

Roasted Spaghetti Squash

The squash can bake in the oven along with the cabbage rolls.

Ingredients

1 medium spaghetti squash, halved and seeds removed
Olive oil
Salt and pepper to taste
1/4 cup chopped fresh sage leaves
1 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F.


Place the squash cut-side-down into an oiled 9×13 inch baking and bake 45 minutes until it is easily pierced with a knife. Don’t overcook the squash. It should be tender but the strands should still have some chew to them so they have the same texture as spaghetti.
When the squash is done, turn the halves so that the cut-side is facing up and allow to cool for about 5 minutes.

Run a fork through the flesh to separate the “spaghetti-like” strands. Turn into a serving bowl and toss the strands with olive oil, salt, pepper, sage, and Parmesan cheese.

Serve the cabbage rolls with the spaghetti squash.


This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.

Creamy Stuffed Chicken Breasts

For 2 servings

Ingredients

1 large boneless chicken breast (10-12 oz)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Paprika

Filling
1 cup leftover creamed spinach from the Steakhouse post. See recipe.

Directions

Preheat the oven to 375 degrees F.
Place the chicken breast on a cutting board and with a sharp knife cut the chicken breast in half lengthwise. Pound the two halves covered in plastic wrap until evenly thin. Sprinkle each with salt, pepper and garlic powder.

Spoon the creamed spinach mixture evenly over each chicken breast half. Roll up the breasts carefully so the filling doesn’t ooze out. Secure with toothpicks.

Place them in a baking dish coated with cooking spray. Sprinkle the top of each chicken roll with paprika and drizzle with the olive oil. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through and registers 160 degrees F on a digital meat thermometer.

Sautéed Broccoli Rabe

Ingredients

Kosher salt
1 large bunch broccoli rabe, trimmed, tough stalks peeled
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into 4 to 6 wedges
Parmesan cheese, shredded

Directions

Wash and cut the broccoli rabe into two-inch lengths.


Bring 3 quarts of water to a boil in a large Dutch oven and season it generously with kosher salt.
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and pat dry. Heat the olive oil in the same Dutch Oven over moderately high heat. Add the garlic and red pepper flakes, and sauté, stirring for 30 seconds. Add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes.

Season with salt and pepper to taste, and top with shavings of Parmesan cheese. Serve with the lemon wedges alongside.


I recently watched an episode of The Kitchen on the Food Network where they prepared Reverse Seared Ribeye. The technique seemed to make sense so I decided to give it a try.
While this method does take longer to prepare than just grilling the steak, the outcome ensures the meat is cooked to your likeness. The steaks also tasted very good.

Reverse Seared Ribeye Steaks

Ingredients

Two 1 inch thick bone-in ribeye steaks, at room temperature
Coarse sea salt and freshly cracked black pepper
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter

Directions

Preheat the oven to 225 degrees F.
Season all sides of the rib-eyes liberally with salt and pepper. Place on a wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 45-60 minutes. When the ribeyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.


Heat a large heavy skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Turn the steaks over and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 30 seconds. Sear the fat cap on the sides of the steaks 30 seconds more.


Place the steaks on a serving platter and spoon the pan juices over the steaks, Slice the meat and serve.

Creamed Spinach

Save 1 cup of the creamed spinach for stuffed chicken breasts. Recipe next week.

Ingredients

Two 10 ounces frozen spinach
1/4 cup grated Parmesan cheese
4 ounces cream cheese
4 tablespoons sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Directions

Defrost frozen spinach overnight in the refrigerator or in the microwave until warmed through, usually about 6-7 minutes.
Heat a saucepan on the stove to medium-high heat. Once the pan is hot, add the spinach and let some of the water evaporate. Season the spinach with salt and pepper to taste and mix together.


Add cream cheese and stir together until cream cheese is melted.
Add sour cream and mix together. Turn the heat to low. Add the parmesan cheese and stir until the creamed spinach thickens. Serve immediately.

Homemade Onion Rings

Cornflakes and a hot sheet pan are the secrets to the crispness of these onion rings.

Ingredients

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, sliced crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil

Directions

Preheat oven to 450 degrees F.
In a food processor, pulse the cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.
In another medium bowl, whisk together egg, buttermilk, flour, and cayenne. Season with salt and pepper.
Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.
Pour oil onto a rimmed baking sheet. Place the baking sheet in the oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.
Arrange onion rings on the baking sheet. Bake, turning once until onion rings are golden brown, about 16 minutes. Season with salt.

Sautéed Mushroom Caps With Herbs

Servings: 2 as a side dish

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/2 lb cremini mushroom
1 clove garlic grated
Salt and black pepper to taste
1/2 tablespoon fresh lemon juice
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh thyme, finely chopped

Directions

Remove the mushroom stems and save for another use. In a skillet over medium heat, add butter and oil. Once the oil is hot, add mushrooms in a single layer, cut-side-down. Sprinkle with garlic, salt, and pepper. Saute until bottoms are browned (4-5 min), then turn them over and cook until browned on the second side.
Add the lemon juice and herbs. Stir mushrooms and cook another 1 minute. Remove from heat and serve.


Entertaining at lunchtime can be relaxing and informal for the host. If you have friends that are on special diets, a lunchtime menu can be an easy way to meet their needs and guests, not on a special diet will be happy with your menu, Here are two recipes that work well for everyone.

Bacon Swiss Quiche (Gluten-Free and Low Carb)

Press in the Pie Pan Crust
1 ½ cups almond flour
1 teaspoon sweetener (sugar substitute such as monk fruit)
¼ teaspoon salt
¼ cup butter, melted
Filling
5 slices bacon
2 scallions, finely chopped
6 eggs
1 cup heavy cream
2 cups shredded Gruyère cheese, divided

Directions

For the pie crust:
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic 9-inch pie plate. Press firmly with fingers into the bottom and up the side of the pie pan. Use a flat-bottomed glass or measuring cup to even out the bottom.

To prebake the unfilled crust: 
Preheat the oven to 325 degrees F. and bake the crust 10 minutes. Cool slightly before filling.

To prepare the filling:
Turn the oven up to 375 degrees F.
Cook the bacon in a skillet until crispy and remove to a paper towel to drain. Break into small pieces.
Drain all but 1 tablespoon of bacon fat from the skillet. Add the chopped scallions to the skillet and cook until softened about 2 minutes.

Beat the eggs and cream together in a large measuring cup or a bowl.
Place 1 cup of the shredded cheese on the prebaked pie crust. Top with the crumbled bacon and cooked scallions. Place the pie dish on a baking sheet.


Add the egg mixture and top with the remaining shredded cheese.
Place the baking sheet on the middle shelf in the oven and bake the quiche for 45 minutes. Remove from the oven and let cool 10 minutes before cutting.

No-Fuss Butternut Squash Soup

6-8 servings

Ingredients

4-12 oz packages frozen pureed butternut squash or 4-15 oz cans organic butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage

Directions

Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.


Grilled Chicken Tenders

Ingredients

1 lb chicken tenders
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 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 chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate overnight.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler.
Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Spoon some of the Greek salad onto serving dishes and top each serving with some of the grilled chicken tenders.

Greek Salad

Serve with warmed pita bread.

Dressing

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

Salad

4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of a red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese

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.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.



cartographysis

when literature and travel meet at the cul-de-sac

NekesaAgola

This is a lifestyle blog. I get to put down life experiences of different people.Their passions and their joys, their struggles and their tears. I also get to feature once in a while.

Travel & Lifestyle

Dreamer in a wild world

Selbstheilungswege

Kostenlose Selbsthilfereihe mit verschiedenen Themengebieten, Podcast, Gedichten, Videos und Musik

La bibliothèque de Sev

Chroniques livresques et élucubrations littéraires

Jhilli's Culinaireculture

Influence of different cultures & countries on food of each other.

Travel and Hike with PCOS

Rollercoaster ride of life

Tips from Sharvi

Tips to make your daily life easier!

My German Table

German comfort food for the soul

TaraLynns Eden

Cats, Dogs, Food, Exercise, Health & Beauty, Meditation and of course AMAZON!!! Happy!!!

mumsinreallifecouk.wordpress.com/

Just two mums sharing our experiences

4 Spatulas

Delicious Recipes From My Kitchen To Yours!

Keto For Health

Fitness and Health Through Keto Diets

Moda-Creative thinking

Moda-Creative thinking

capturingminnesota

Minnesota, Grilling, Smoking, Music and Beer

Eat My Street

Join in the joie de vivre

Elas Way of Life

low calories food and recipes

Gringirls

Two girls one trip

Matilde Mbulo

amazon.com/author/matildembulo

Ally's Notebook

Thoughts To Share

Listen Italy

Daily news from Italy, in English

LET'S TALK ABOUT IT

I'm here to talk about it nothing is off limits from fashion, food, health, music, relationships, sex and even my life.

Adolfo's Blog

Nature Lover, Gardening Enthusiast, Traveller, Photography

The Wacky Spoon

~ A Sustainable Living Blog ~

Myfashunpassion. Com

Fashion, Beauty, Food, Interior decor and Lifestyle Photos

3...2...1...BAKE!

Baking - Recipes - Fun

Katie Writes Blog

Style, Real Talk & a little Sparkle

Considering

"Important and lasting beliefs or ideas that are shared by the members of a culture about that which may be good or bad, or desirable or undesirable"

The New Vintage Kitchen

A Vermont innkeeper's collection of reimagined kitchen classics

The Forgotten Muse

Musings from a Bohemian at heart about life, art, writing, and whatever else comes to mind.

Popsicle Society

It's all about you

Sista Soul, #SistaSoul, #SistaSoulWorld, #SistaSoulHappenings

#SistaSoul, #Abuse, #Art, #Artist, #Business, #Body, #Diet, #Fireplaces, #Food, #Gardens, #Health, #Houses, #Media, #Music, #NauralMedicine, #Recipes, #Self, #SocialMedia, #Vocals, #Writing

The Youthful Traveller

Young, Independent and ready to collect moments

Adi's Wings

Living with A Mental Illness 🖤

Little Irish Sweetheart

I'm 5'1 and Irish... He calls me 'Sweetheart'

kelleysdiy

Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Gold Recipes

Gols Recipes

Tammy's Reading/Writing Life

A mother, wife, writer, teacher, coach, book fairy, and runner that has random thoughts about lots of topics!

Zach’s Scope

lifestyle blog

%d bloggers like this: