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Healthy Mediterranean Cooking at Home

Category Archives: Dinner

Have lots of leftovers from Thanksgiving? Here is a delicious recipe to use some of the leftovers in a new way. For the topping, I use a mixture of potatoes and cauliflower to reduce the number of carbs in the dish. If you are not a fan of cauliflower use all potatoes. Don’t forget the leftover cranberry sauce to add as a side.

Filling Ingredients

4 cups cubed leftover turkey
1 medium onion, diced
1 garlic clove, minced
1 celery stalk, diced
1 carrot, finely diced
Half a green bell pepper, diced
1 cup leftover green beans, diced
2 cups leftover turkey gravy

Topping

2 cups leftover mashed potatoes
2 cups leftover mashed cauliflower
1 tablespoon melted butter.
½ cup shredded cheddar cheese

Directions

Preheat the oven to 350°F. Choose either an 8×8-inch or a 9×14-inch oven-proof pan, depending on how much food you have. Oval gratin dishes or a casserole dish also work well, as do individual baking dishes. Butter the dish well.

To reheat the filling before putting the casserole in the oven.

Combine the filling ingredients in the baking dish, cover with plastic wrap and heat in the microwave until warm (not hot), about 4 minutes on high.
If you don’t wish to use the microwave, reheat the mixture in a saucepan and pour into the baking dish.

To make the topping:

Thoroughly combine the mashed potatoes and cauliflower. Mix in the melted butter and cheddar cheese. Spread the topping over the filling in the baking dish, spreading it to the edges of the dish. Place the baking dish on a foil covered cookie sheet. The filling may bubble over.

Bake, uncovered, for about 45 minutes. You will know it is done when the pie filling is bubbling hot and the topping turns golden brown. Let rest for 5 minutes before serving.

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The word “spiedino” is a diminutive of “spiedo” the Italian food term for skewered meat. Spiedini, or “skewers,” are a popular way of grilling throughout Italy, from north to south. Small pieces of meat, fish, vegetables, and even cheese are skewered on a spiedo, or “stick,” and then cooked over a flame. This recipe is one I have adapted from the Italian restaurant, Carrabba’s Italian Grill.

Spiedino Di Mare (Skewered Seafood)

Serves 3-4

Ingredients

6 oz sea scallops
6 oz large shrimp, peeled, deveined and tails removed
Kosher salt and black pepper to taste
Extra virgin olive oil
1 clove garlic, grated
1/4 cup seasoned Italian breadcrumbs, for breading
Lemon Butter Sauce, recipe below
Fresh parsley, chopped
Bamboo or metal skewers
Simmered Italian Seasoned Rice, recipe below

Directions

If using bamboo skewers, soak them in warm water for a 1/2 hour.
Season the scallops and shrimp with salt and pepper to taste.
Add the grated garlic to the breadcrumbs.
Lightly coat the seafood with olive oil, then dip in the seasoned breadcrumbs.
Preheat a stovetop grill and oil the grill.
Skewer the shellfish and grill on both sides just until the shrimp turn a light pink.
Place the grilled seafood on the prepared rice and pour the lemon butter sauce over the shellfish. Sprinkle chopped parsley on top.

Lemon Butter Sauce

Ingredients

2 tablespoons salted butter
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon Worcestershire sauce
Black Pepper to taste

Directions

Melt the butter in a small saucepan or in the microwave. Add the lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste. Mix well and set aside.

Simmered Italian Seasoned Rice

Ingredients

1 3/4 cups Chicken Broth
1 teaspoon Italian seasoning
3/4 cup uncooked long-grain white rice
1/2 cup grated Parmesan cheese

Directions

Heat the broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
Stir the rice into the broth. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the cheese.

Italian Peppers and Onions

Ingredients

4 bell peppers, seeded and sliced
1 onion, sliced thinly
4 whole garlic cloves skin removed
1 teaspoon fresh oregano, roughly chopped
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Olive oil
Few leaves of fresh basil, chopped

Directions

Heat a large non-stick skillet over medium-high heat and cover the bottom with olive oil. Place the whole garlic cloves in the oil and let the garlic infuse the oil and begin to caramelize. This should take about 5 minutes. Remove the garlic.


Add the peppers, onions, oregano, red pepper, salt, and pepper and allow the vegetables to cook down and soften turning them over a few times. This should take about 15 minutes.
Place the vegetables in a serving bowl and sprinkle with chopped basil.


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.


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.


Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the table in Italy.
No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana in Italy is made with eggplant, tomato, caciocavallo cheese, and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Below is a classic recipe for chicken that I grew up on and it is still a big favorite in my family.

Chicken Parmigiana

2 servings

Ingredients

1 cup plain breadcrumbs
3 tablespoons fresh flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten lightly
2 chicken breast halves
2 tablespoons olive oil
2 cups Homemade Marinara, see recipe
1/2 cup grated Parmigiano-Reggiano cheese
4 slices of mozzarella cheese
4 oz thin Spaghetti, cooked al dente

Directions

Preheat the oven to 375˚F.

Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour, and egg in three separate dishes.

First, dredge the chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in an ovenproof skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side.
Top each breast with Marinara, covering each piece, place the skillet in the oven and bake for 15 minutes, or until bubbling.

Place two slices of mozzarella on each piece of chicken and bake for another 5 minutes or until the cheese melts.
Serve with the cooked spaghetti mixed with the remaining marinara sauce.

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish and olives. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

3 garlic cloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 tablespoon olive oil
One 6 oz can tomato paste
Four 28 oz containers Italian chopped tomatoes
1 teaspoon each dried oregano, dried basil, crushed red pepper, and dried thyme.
Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper, and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italian Leaf Salad

Ingredients

1 small head of lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

 


Leftovers in my house always get reinvented into new dishes. In these recipes, they also change from breakfast meals to dinner meals.

Corned Beef Hash

Serve with Roasted Asparagus, recipe below.

3-4 Servings

Ingredients

2 cups leftover corned beef, cubed (recipe on how to make the corned beef)
1 cup diced onion
1 garlic clove, minced
2 cups cooked Yukon gold potatoes (or rutabaga for a lower carb option)
3-4 large eggs
2 tablespoons unsalted butter

Directions

Heat the butter in a large skillet on medium heat. Add the onion and cook a few minutes, until soft.

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to medium-high and press down on the mixture with a metal spatula.

Cook until browned, then turn the mixture over. Do not stir the potatoes and corned beef but let them brown. If you hear them sizzling, this is good. (Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to turn sections over in the pan so that they brown on the other side. Press down again with the spatula.)

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are crispy and brown.

Sprinkle with parsley and black pepper and remove the pan from the heat.

Fry the eggs in a separate skillet and top each portion of hash with an egg.

Oven-Roasted Asparagus

Ingredients

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet covered with foil in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Spinach Cheddar Omelet

2 servings

Ingredients

(spinach recipe)

Ingredients

2 cups leftover cooked spinach
2 tablespoons unsalted butter
1 cup cremini mushrooms, thinly sliced
1 cup yellow onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
1 cup shredded cheddar cheese
Minced fresh parsley, for garnish
Additional black pepper, for garnish

Directions

Heat the butter in a large skillet and add the mushrooms and onions; cook until and soft and tender. Season with salt and pepper.

Add the leftover spinach and heat until hot.

Beat the eggs in a small mixing bowl and pour over the vegetable mixture. Stir the eggs around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until the eggs are just slightly shiny on top. Sprinkle the cheddar over the top.

Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling and let cook another minute over low heat.

Slide omelet out of skillet and divide in half. Serve garnished with minced parsley and extra black pepper.

Baked Parmesan Tomatoes

2 servings

Ingredients

2 large tomatoes
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon chopped fresh oregano or basil
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Preheat oven to 450°F.
Cut a thin slice off the top and the bottom of each tomato. Cut them in half, horizontally.


Place tomatoes on a baking sheet. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes until warm, about 10 minutes. Serve alongside the spinach omelet.

 


Grilled Rib-Eye Steaks

2 servings

Ingredients

Sauce
2 tablespoons balsamic vinegar
1 minced green onion
1 tablespoon extra-virgin olive oil plus more for steaks and grill
1/8 teaspoon dried crushed red pepper
1 tablespoon chopped fresh Italian parsley
1/2 tablespoon drained capers
1/2 teaspoon fresh thyme leaves

Steaks
Two 3/4-inch-thick grass-fed rib-eye steaks
1 garlic clove, pressed
2 teaspoons smoked paprika
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Directions

Rub both sides of the steaks with oil and garlic. Mix paprika, coarse salt, and black pepper in small bowl. Sprinkle on both sides of the steaks. Let stand at least 15 minutes and up to 1 hour.

Combine the sauce ingredients in a small glass dish. Set aside

Prepare an outdoor or stovetop grill (medium-high heat). Brush the grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to serving plates.

When the steaks are cooked and resting, heat the sauce in the microwave until hot, about 1 minute. Spoon the sauce over the steaks and serve.

Green Bean Casserole

Servings 6

Ingredients

1 pound fresh green beans, trimmed and cut into 1-inch lengths
1 clove garlic, minced
4 tablespoons dry white wine or dry vermouth
2 tablespoons butter
6 ounces cream cheese, softened
3 ounces cheddar cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup unsalted chicken stock/broth or vegetable stock
Salt to taste
1/4 teaspoon pepper
Shallot topping, recipe below

Directions

Preheat the oven to 350 degrees F. Butter an 8×8 ovenproof casserole dish.

Cook green beans to your liking. Boil in salted water or steam them on for 3-4 minutes..drain and place in a mixing bowl.

Sauce: In a saucepan heat the butter and add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the wine. Saute for about a minute or until the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted.

Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt, and pepper. Whisk and taste to adjust seasoning.

Pour the sauce into the bowl with the green beans and stir together. Pour the green bean mixture into the buttered baking dish. Put the green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Sprinkle with the fried shallots and serve.

Fried Shallots

Ingredients

Vegetable oil
4 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt

Directions

Pour about one inch of oil into a deep skillet. Add shallots and place the pot over medium
heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
Place a fine-meshed sieve over a bowl. Transfer shallots to the sieve and let drain well. (Save the oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.’

Spinach-Stuffed Tomatoes

6 servings.

Ingredients

6 medium tomatoes
2 tablespoons butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella cheese
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Salt

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.(Save the use the pulp for tomato sauce.)
Combine the bread crumbs, Italian seasoning garlic powder and black pepper in a small bowl. Set aside 1/4 cup for the topping. Add spinach and mozzarella cheese to the remaining crumb mixture. Sprinkle the tomato shells lightly with salt; stuff with the spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss the reserved crumbs with the melted butter. Sprinkle over tomatoes. Bake, uncovered, at 350°F for 20-25 minutes or until crumbs are lightly browned.



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