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Healthy Mediterranean Cooking at Home

Category Archives: Garlic

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.

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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.

 


Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot and minced garlic to the pan; cook and stir briefly.


Stir in wine, scraping the skillet to loosen any brown bits. Add the broth and the 2 tablespoons of reserved flour. Stir well. Return the pork to the skillet.

Cover and simmer over medium heat until the pork is tender and the sauce is thickened for about 15 minutes. Add the cream, stir and simmer for a few minutes. Serve.

Zoodles or Pasta with Herbs

Ingredients

3 tablespoons olive oil
1 large clove garlic, grated
1 tablespoon fresh chopped herbs
4 oz thin spaghetti, cooked or zoodles (2 zucchini)
Salt and pepper to taste

Directions

Heat the oil in a skillet and add the garlic. Cook for one minute, add the cooked spaghetti or zucchini noodles and herbs.

Toss until hot. Season with salt & pepper to taste.

Mini San Marzano Tomato Salad

Ingredients

2 cartons mini San Marzano tomatoes
3 tablespoons Italian vinaigrette
Salt & pepper to taste
Your favorite herbs to taste ( I use a dried herb blend called Sunny Paris from Penzey’s that includes: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, and bay leaf.) Tastes so good on tomatoes.

Directions

Several hours before serving time.cut the tomatoes in half and place them in a serving bowl. Add the remaining ingredients and toss well. Leave the salad at room temperature to marinate until serving time.



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