Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Garlic

Shrimp Parmigiana

For 2 servings you will need the following:

Ingredients

12 large shrimp (16-20 per pound), peeled, deveined, tails removed
Salt and pepper to taste
1 egg, beaten
1/3 cup Italian Style Panko Bread Crumbs
1/2 cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup homemade marinara sauce, warmed
1 cup (4 oz) shredded mozzarella cheese

Directions

Preheat oven to 400°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray. I like to use individual baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg to coat and then into the breadcrumb mixture. Place the breaded shrimp in the baking dish or six in each individual baking dish. Sprinkle any remaining breadcrumbs over the shrimp.


The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
When ready to bake, drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.

Homemade Marinara Sauce

Ingredients

2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
3 large basil leaves

Directions

In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano, and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for other uses.

Garlic Roasted Asparagus

Makes 4 servings

Ingredients

1/4 cup extra-virgin olive oil
4 cloves fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon fresh finely chopped parsley
1 pound thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Directions

Preheat oven to 400°F.
Line a large jelly roll pan with foil. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 10-15 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.

Advertisements

Here is another example of how I made use of leftovers. Nothing should be wasted. Last week I roasted a chicken and used the chicken carcass to make the broth. If you have leftover chicken and vegetables, they can also become part of the soup. See the link for the roasted chicken.  Good soup needs a well seasoned and rich stock to make a delicious soup base. Store-bought broth may do in a pinch but you will have a much better tasting soup if you make your own broth. If you are following a low carb diet, the egg noddles can easily be substituted with zucchini noodles.

Chicken Stock

Ingredients

15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
1 chicken carcass leftover from roasted chicken
5 carrots, chopped
5 celery stalks and leaves, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water

Directions

Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.

Chicken Noodle Soup

Ingredients

8 cups homemade Chicken Stock
2 cups diced leftover cooked chicken or 1 lb chicken tenders
2 cups chopped carrots
2 cups chopped celery
2 garlic cloves, minced
1 cup chopped onion
4 ounces uncooked medium egg noodles
1 teaspoon kosher salt
1/2 teaspoon black pepper
Chopped fresh parsley or thyme for garnish

Directions

In a Dutch oven over medium-high heat bring the broth to a boil. If you don’t have any leftover cooked chicken then add the chicken tenders to the broth. Reduce heat and simmer for 15- 20 minutes. Remove the chicken tenders from the pan with a slotted spoon or large spider and set aside.


Add carrot, celery, garlic, and onion to the broth; cover and simmer for 10 minutes. Add noodles and simmer 6 minutes.
Dice the cooled chicken tenders into small pieces. Add the diced tenders or leftover chicken, salt, and black pepper to the broth; cook for 2 minutes or until the noodles are tender. Serve in individual soup bowls garnished with fresh herbs.


Prosciutto Wrapped Shrimp In Spanish Sauce

2 servings

Ingredients

12 large shrimp (16-20), peeled, deveined and tails removed
6 slices Prosciutto di Parma, cut in half lengthwise
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 red bell pepper, seeded and finely diced
2 tablespoons dry sherry
1/4 teaspoon smoked paprika
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice

Directions

Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
Wrap 1 prosciutto slice around the center of each shrimp.

Heat the oil in large skillet over medium heat. Add bell pepper and paprika to the skillet and cook until bell pepper is soft about 3 minutes.

Increase heat to high, add shrimp and cook until the edges turn pink about 1 minute. Turn shrimp over, add sherry and simmer until the shrimp are just cooked through about 1 minute. Using tongs, transfer the shrimp to a serving platter.

Add garlic, thyme, butter, and lemon juice to the skillet with the peppers and simmer until thickened, about 1 minute. Pour the sauce over the shrimp on the serving platter. Serve this dish with sautéed spinach and rice or cauliflower rice.


Steak Pizzaiola

I like to use the mini bell peppers for sauces because they are tender and sweet tasting.

Serves 2

Ingredients

1 rib-eye steak (about 12 oz. and 1 inch thick), trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
12 oz. mini bell peppers, seeded and thinly sliced
1 large sweet onion, halved and thinly sliced
1 cup Marinara Sauce
1 tablespoon chopped fresh flat-leaf parsley

Directions

Cut the steak in half crosswise and pat dry with paper towels. Season both sides of each steak with salt and pepper.
In a large heavy frying pan over medium heat, add the oil, onions, garlic, and peppers. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 10 minutes. Transfer the vegetables to a bowl with a slotted spoon.


Add the butter to the pan and increase the heat to medium-high. Put the steaks in the pan and sear until deeply browned on both sides and medium rare about 2-3 minutes per side. Transfer the steaks to individual serving plates.
Pour the marinara sauce into the skillet and add 1/2 cup of the sautéed peppers and onions and stir them into the sauce. Reserve the remaining peppers and onions for another recipe.
Bring the sauce to a boil, reduce the heat, and simmer just until the vegetables are hot, 1 minute. Divide the mixture in half and pour over each steak. Garnish each serving with chopped parsley.

Sautéed Swiss Chard With Garlic and Lemon

Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2”
pieces
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Directions

Wash the chard well in several changes of cold water. Drain in a colander. Heat oil in a large, deep skillet over medium heat. Add garlic and red pepper flakes and half of the Swiss chard, season with salt and pepper.

Cook, tossing often until wilted. Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted about 1 minute. Season with additional salt and pepper if needed.

Rosemary Flavored Roasted Rutabaga Wedges

Ingredients

1 medium rutabaga, peeled
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400 degrees F.
Cut the ends off the rutabaga and then cut the rutabaga in half. Cut each half in two. Cut the slices into wedges.


Place the rutabaga wedges in a large ziplock bag with the oil and seasonings and toss to coat. Spread the mixture evenly on a sheet pan and cook for 45-50 minutes until tender and brown. Turn the wedges over half way through the cooking time.


Steak Kabobs

For a heartier meal, add a tomato salad and some soft rolls.

2 servings

Ingredients

2 ribeye steaks, each 10 oz
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/4 cup olive oil
6 mushroom caps
1 small zucchini, cut on the diagonal into half-inch pieces
1 medium yellow onion, quartered

Directions

Add the balsamic vinegar, olive oil, garlic, salt, pepper, and rosemary to a bowl and whisk well to combine.

Trim all the fat from the steaks and cut them into one-inch cubes. the steaks and cut into even sized cubes.

Add the meat to the marinade and stir well. Add the vegetables and stir. Refrigerate the mixture for several hours before grilling.

Preheat an outdoor grill and oil the grill grates. You may also cook the kabobs on a stovetop grill.

Place the meat cubes on one long skewer or two short. Alternate the vegetable on another skewer.

Cook the meat skewers over the grill for about 8 minutes. Grill the vegetables for about 6 minutes until grill marks appear.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon
1/2 teaspoon dried Italian seasoning

Directions

Bring the broth to a simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes.

Add the hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover and cook until the rice is tender, about 25 minutes.

Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the kabobs.


Salisbury Steak In Cream Gravy

Ingredients

1 lb lean, grass-fed ground beef
2 teaspoons steak seasoning
Salt and black pepper to taste
1/4 cup butter, divided
1 garlic clove, minced
1 cup chopped onions
1 cup sliced mushrooms
1 cup low sodium beef stock
2 oz cream cheese. room temperature, cut into small cubes
1 tablespoon flour, cornstarch or arrowroot

Directions

Form the beef into 4 patties, about 3 inches across and ½ -inch thick. Sprinkle with salt, pepper and steak seasoning. Set aside.
In a nonstick, deep frying pan, over medium heat melt 2 tablespoons of butter, fry the patties until they are brown on both sides and almost cooked through, but not quite. Remove to a plate and cover with foil.

Add the remaining butter to the skillet butter and add the garlic and onions. Cook until the onions soften and then add the mushrooms. Season with salt and pepper to taste. Cook until the mushrooms are no longer giving off liquid. Dissolve the thickener in the beef broth and add it to the skillet along with the cream cheese cubes. Bring the sauce to a boil, stirring constantly. Add the patties, cover the pan and simmer 10 minutes.

Cauliflower Garlic Mash

If you are not a fan of cauliflower then substitute 2 lbs of cooked Yukon gold potatoes. If you are a bit adventuresome, give this cauliflower recipe a chance. It is delicious especially when the main dish has a gravy component.

Ingredients

8 cups cauliflower florets (1 large head)
3 tablespoons extra-virgin olive oil
2 cloves garlic
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh sage

Directions

I use a microwave steamer (Tupperware – also retro) and steam the cauliflower and garlic for 5 minutes.

For stovetop:
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Place the rack in the bottom of the saucepan. Add the cauliflower and garlic; cover and cook until very tender, 10 to 12 minutes. Drain very well on kitchen towels and squeeze tightly to remove any liquid in the cauliflower.


Transfer the cauliflower and garlic to a food processor along with the olive oil, salt, and pepper. Process until very smooth. Transfer to a saucepan or microwave-safe bowl and stir in the sage. Reheat until hot and serve immediately.

Sautéed Spinach

Ingredients

10 oz package of organic frozen spinach, defrosted and drained
Half a large shallot, minced
1 garlic clove, minced
2 tablespoon extra-virgin olive oil
Salt and pepper

Directions

Heat the oil in a saucepan and add the shallot and garlic; saute until the shallot is tender. Add the drained spinach and saute for 2-3 minutes – just until hot. Season with salt and pepper to taste. Serve immediately.


Look for compact heads of cabbage that are heavy for their size. Whether red or green, the leaves should be crisp and deeply colored. Check the stem to make sure it has no cracks around its base. Avoid discolored heads with wilted outer leaves.

Italian Sausage Stuffed Cabbage

Ingredients

1 lb cooked Italian hot (rope) sausage
8 savoy cabbage leaves
2 cups Marinara Sauce

Directions

Preheat the oven to 325 degrees F. Oil an 8×12 baking dish.

Blanch the cabbage leaves in boiling water or, as I do, freeze the leaves and then defrost them overnight in the refrigerator. Remove the bottom part of the stem on each leaf. Place the leaves on a kitchen towel.

Cut the sausage into 8 equal pieces. Place one piece of sausage on each cabbage leaf. Roll up the leave into little packages. Spread some Marinara Sauce in the bottom of the baking dish and arrange the cabbage rolls in the dish. Cover the rolls with Marinara Sauce. Cover the dish with foil and bake the cabbage rolls for 1 ½ hours.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many
1/2 teaspoon dried Italian seasoning

Directions

Bring broth to a simmer in medium saucepan.
Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes. Add hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover. Cook until the rice is tender, about 25 minutes. Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the cabbage rolls.

Asparagus with Lemon Vinaigrette

Serves 4

Ingredients

1 bunch thin asparagus spears, tough ends trimmed
1 tablespoon olive oil
Salt and ground black pepper

Dressing
1 tablespoon minced shallot
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 tablespoon minced fresh thyme leaves
1/4 teaspoon Dijon mustard
2 ½ tablespoons extra-virgin olive oil

Directions

Adjust oven rack to uppermost position and heat broiler.
Mix the asparagus with the 1 tablespoon of oil and salt and pepper to taste, then lay the spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from the heat, shaking pan halfway through to turn spears, until the asparagus are tender and lightly browned 8 to 10 minutes.

Cool the asparagus for 5 minutes and arrange them on a serving dish.
Whisk the shallot, lemon juice, lemon zest, thyme, mustard, and 2 ½ tablespoons of olive oil in small bowl; season to taste with salt and pepper. Drizzle over the asparagus and serve.

 



Motivation & Environment

Motivation, GOD, Futurist Science & Technology, Spirituality, Environment

Intellectual Shaman

Poetry for Finding Meaning in the Madness

Claire’s

Cooking Creations

OlverIndulgence

Make Food Your Own

Just Peachy

Sweet treats, crafts, trips and more!

Flavour Adventure

Exploring flavours of the world

Dreams in Young Flourish

Diamonds, diamonds and stars

Midwest Fancy

Recipes that your friends will call fancy

my book eyes

A Children's Book Review Blog

recipes

great treats to make with a bottle of naturual neqta

The Mysterious Blogger

About Everything - About Nothing - About Everything In-Between! But Mostly “Out of My Mind!”

Raastha

A blog on travel, food, our earth and many little amazing things!!!!

Julie Journeys

Off the beaten path adventures, hidden gems, and travel tips from around the World!

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Buona Fortuna Lodge # 2835

Sons and Daughters Of Italy In America

BOOK Brigade

happy reading everyday with Mickey

cartographysis

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

nekesaagola.wordpress.com/

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

Wege der Selbstheilung

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!!!

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

Gesunde, einfache Rezepte und mehr

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 ~

%d bloggers like this: