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Healthy Mediterranean Cooking at Home

Category Archives: Grilling

Homemade Lasagna

6 servings

Ingredients

Fresh Pasta Noodles
Marinara Sauce
Lasagna Cheese Filling

Fresh Pasta Noodles

Ingredients

1 1/2 cups of all-purpose or Italian (00) flour
2 eggs
1 tablespoon extra virgin olive oil

Directions

Mix the pasta in a food processor.

Place the eggs and oil in the bowl of the processor fitted with the steel blade and pulse for a few seconds to combine. Add flour and pulse until the dough just comes together.
The dough should be smooth and slightly sticky. If the dough seems dry add a tablespoon or two of water. Pulse a few times and then scrape the dough onto a lightly floured board.

Use a pasta machine.

Cut the dough into quarters. Roll out one-quarter at a time, keeping the rest of the dough wrapped in plastic. Shape the dough into a flat rectangle.

Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Run the dough once through the machine. Remove and lightly dust with flour. Fold the dough in thirds, like a book, pressing down with your fingers, and run through the machine again. Repeat this step at least two more times, dusting lightly with flour if needed, until the dough is smooth and elastic.

Now change the rollers of the pasta machine to the next decreasing setting and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Repeat with the remaining dough. Keep the rolled out pasta sheets covered with kitchen towels.

For lasagna noodles, cut the pasta strips into 8 pieces that are 4 x 10-inches. This is enough for 4 layers.

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.

Lasagna Cheese Filling

Ingredients

24 oz. whole milk ricotta cheese
2 eggs, beaten
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup chopped Italian parsley
1/4 cup grated Parmesan cheese
8 oz. mozzarella cheese, sliced thin

Directions

Mix all the ingredients, except the mozzarella cheese, together until smooth. Refrigerate until ready to assemble the lasagna.

Completing the Lasagna:

Preheat the oven to 375 degrees F. Oil an 11 x 8-inch glass baking dish.

Spread about 1 cup of sauce on the bottom of the dish and place a layer of noodles on top.

Spread one-third of the sliced mozzarella cheese on top of the pasta and then one-third of the ricotta cheese mixture over the mozzarella; top with another 1 cup of sauce. Repeat the layers twice, then top with a layer of noodles. Spread 1 cup of sauce over the top layer of pasta.

Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes longer. Let stand 15 minutes before cutting.

Grilled Italian Sausage

One of my favorite grilling sausages is made by Fortuna”s Sausage & Italian Market called TUSCANO made with provolone, hot peppers, sun-dried tomatoes. See link.

Ingredients

1 ½ lb Italian Rope Sausage
Olive oil

Directions

Brush the sausage with olive oil.

Heat the outdoor grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.

Coil the link over the indirect heat side of the grill and close the grill lid. After 15 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry. Cook for 15 minutes more. Check with a meat thermometer for 160 degrees F internal temperature to be sure the sausage is cooked all the way through. If not, continue to cook until the temperature is reached.

Note: to cook on a stovetop grill, heat the pan, lower the heat to low and oil the pan. Cook the sausage for about the same time as above or until the internal temperature is 160 degrees.

Italian Romaine Lettuce Salad

Ingredients

1 small head of Romaine 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.

Homemade Italian Country Bread

Ingredients

2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt

Directions

Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.

Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.

Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.

Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.

At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.

Do not grease or spray the Cloche pan or Dutch Oven.

After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.

USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!

Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.

Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.

Bake 15 minutes more, or until the bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.

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Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ¼ lb total
Lemon wedges

Marinade
2 tablespoons olive oil
1 tablespoon lemon juice
2 large garlic cloves, sliced
1 teaspoon Greek seasoning store-bought (or combine equal parts of coarse salt, Turkish oregano, garlic, dried lemon zest, black pepper, and marjoram and use 1 teaspoon in this recipe)

Directions

Place the lamb chops in a medium ziplock bag with the marinade ingredients. Seal the bag, shake and store the bag in the refrigerator for several hours before grilling.

To grill the lamb chops:

Preheat an outdoor or stovetop grill. Oil the grill.
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side.

Transfer the chops to a serving platter and let rest for 5 minutes. Serve with lemon wedges, the Greek Salad, Tzatziki, and grilled pita.

Greek Vegetable Salad

2 servings

Ingredients

1 medium cucumber, peeled, seeded and cut in large dice
1 large tomato, seeded and cut in large dice
4 -5 pepperoncini, seeded and cut in large dice
1/4 of a red onion, cut in large dice
12 Greek olives
1/3 cup crumbled feta cheese

Dressing
1/3 cup olive oil
3 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon dried oregano or Greek seasoning
1/2 teaspoon honey

Directions

In a serving bowl, combine the cucumber, tomato, pepperoncini, onions, olives, and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Tzatziki Sauce

Makes 1 cup

Ingredients

1 cucumber, peeled, seeded and grated
1/2 teaspoon salt, divided
1 scallion, minced
1/2 cup plain whole milk Greek yogurt
1 tablespoon lemon juice
2 cloves garlic grated
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh dill finely chopped
1/2 teaspoon za’atar or dried oregano

Directions

Place the grated cucumber in a fine-mesh sieve and sprinkle with ¼ teaspoon salt and drain for about 30 minutes.

In a mixing bowl, combine yogurt, lemon juice, garlic, black pepper, ¼ teaspoon salt, parsley, and oregano or za’atar and stir to combine.
Add the cucumber to the yogurt mixture and stir to combine.
Cover and refrigerate for about an hour before serving to allow the flavors to develop.

 

Grilled Pita Bread

A very good tasting low carb mini pita (4g net carbs) is made by Joseph’s Middle East Bakery

2 servings

Ingredients

2 small (mini) pita bread
Olive oil
Za’atar

Directions

Lightly brush both sides of each pita with olive oil. Sprinkle with a little za’atar. Place on the grill for 1 minute, turn them over and grill for 1 minute more. Serve with the Tzatziki Sauce.


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.


Zoodles With Basil Pesto

If you are not a fan of zucchini noodles, by all means, use cooked pasta.

2 servings

Ingredients

2 zucchini
2 tablespoons butter
1/4 cup basil pesto, see recipe below
1/2 cup grated Parmesan cheese

Directions

Cut the base end off the zucchini and use the other end to hold while the zucchini turns in the gadget.

Place the zoodles on a double thick layer of paper towels to dry.

In a large skillet, heat the butter and, then, add the zucchini noodles; toss for 2-3 minutes. Add the cheese and pesto sauce; toss the zoodles until completely covered in pesto.

Basil Pesto

Ingredients

4 packed cups washed basil leaves
½ cup shelled pistachio nuts, pignoli or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.

Caprese Salad

2-3 servings

Ingredients

2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.

Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.

Season with salt, pepper, and drizzle with the olive oil.

Scatter a few olives around the serving plate and serve.

Grilled Ribeye Steak

2 servings

Ingredients

1 ¼ lb bone-in Ribeye steak
2 teaspoons steak seasoning (I use Pensey’s)
1 tablespoon butter

Directions

Press the steak seasoning onto the steak and let it sit at room temperature for one hour before grilling.

Preheat an outdoor grill or a stovetop grill pan. Oil the grill.

Place the steak on the grill and cook for 4 minutes. Turn the steak over and grill for 3 minutes for medium-rare or 4-5 minutes for medium.

Remove to a plate and place the butter on top of the steak. Let rest 5 minutes before slicing.


Grilled Pork Chops

This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.

Ingredients

1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total and cut 1-inch thick

Directions

Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator at least 2 hours.


Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Summer Pasta

Makes: 6 to 8 servings

ingredients

12 ounces dried tagliatelle or fettuccine pasta
1/4 cup olive oil
5 cloves garlic, minced
1 red onion, finely chopped
Pinch crushed red pepper, or more to taste
2 cups yellow summer squash, diced
2 medium tomatoes, seeded and diced
1/4 cup fresh basil leaves, torn
1/4 cup heavy cream
2 teaspoons finely grated zest
1/2 cup grated Parmesan cheese

Directions

Bring a large pot of salted water to boiling. Add the pasta and cook until al dente. Drain.
In a large, deep skillet, combine the olive oil, garlic, red onion and crushed red pepper. Cook over medium heat about 3 minutes or until the onion begins to soften. Stir in the yellow squash, tomatoes and torn basil. Season with salt and pepper.
Reduce heat to low and simmer until the squash is tender, about 3-4 minutes. Add the cream and lemon zest; stir.

Stir in the drained pasta. Mix and add the Parmesan. Transfer to a large serving bowl.

Citrus Green Beans With Toasted Pecans

Ingredients

1 shallot, diced
2 tablespoons olive oil
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon lime zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 pound green beans, trimmed and cut into 1 inch lengths
1/2 cup pecan halves, toasted
Salt & pepper

Directions

Cook green beans in boiling salted water to cover in a large, deep skillet with a cover, stirring occasionally, 3 minutes; drain.
Heat the oil in the skillet and add the shallot. Cook until tender. Add the green beans and cook for 2 minutes. Add the three zests and three tablespoons of juice. Stir. Adjust seasoning.
Sprinkle with pecans and serve.


Grilled Tuna Au Poivre

Serves 2

Ingredients

1 tuna steak, about 8 oz; 1/2″ thick
1 tablespoon whole peppercorns, crushed
1 tablespoon butter, melted
Sea Salt to taste
Basil Parmesan Cream Sauce, recipe below

Directions

Heat an indoor grill pan over high heat. Brush the pan with the melted butter. Thoroughly pat the tuna steaks dry with paper towels.
Season the tuna steak lightly with salt and press in the crushed peppercorns on both sides of the tuna.


Grill the tuna steak for 2 minutes per each side. Give the tuna steak a quarter turn and grill two minutes. Turn the tuna steak over. Grill two minutes more. (For a total of 6 minutes.).
Place the tuna steak on a serving dish, cut in half and pour a little basil cream sauce over the tuna. Serve the remaining sauce on the side.

Basil Parmesan Cream Sauce

Ingredients

1 cup packed fresh basil leaves
1 clove garlic
1 tablespoon olive oil
½ teaspoon salt
1/2 cup light (half & half) cream
1 teaspoon lemon juice
1/3 cup grated Parmesan cheese

Directions

In a food blender, combine basil, garlic, salt and olive oil. Process for about 40 seconds, or until mixture begins to emulsify. Pour the light cream into the blender and pulse for 20 seconds to incorporate. Pour into a small saucepan and bring to a simmer over medium heat, be careful to not let the mixture boil. Turn off the heat and stir in the lemon juice and grated parmesan cheese. Set aside while you cook the tuna.

Sautéed Yellow Squash Noodles

Feel free to use cooked spaghetti in place of squash noodles.

2 servings

Ingredients

2 yellow squash
1 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons Parmesan cheese
Salt & pepper to taste

Directions

Use the thin julienne setting on a mandoline. a spiralizer or a sharp knife to slice the yellow squash into thin strips similar to spaghetti. Next, the “noodles” need to dry out or the texture will be mushy when you saute them. Ideally, leave them on your counter on double thickness of paper towels for at least 3 hours.

If you want to prep the dish in the morning for dinner, wrap the noodles in paper towels and place them in a plastic ziplock bag. After the noodles set and lose some of their moisture, warm the olive oil and garlic in a skillet and saute the noodles just a few minutes to heat and coat with oil. Season with salt * pepper and sprinkle with Parmesan. Serve with the grilled tuna and cream sauce.

Tomato Salad

4 servings

Ingredients

1 1 /2 tablespoons minced shallots
1 1/2 tablespoons red wine vinegar
14 teaspoon kosher salt plus more
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
3 large ripe beefsteak or heirloom tomatoes, cut into 1/2″ slices
1 tablespoon rinsed capers
Freshly ground black pepper
Fresh herbs to taste

Directions

Combine shallots, vinegar, salt, and sugar in a small bowl. Gradually whisk in oil to blend.
Set vinaigrette aside.
Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter herbs on top. Whisk vinaigrette again and drizzle over the tomatoes before serving.


Grilled Rib Eye Steaks with Shallot-Thyme Butter

Steak
2 rib-eye steaks, 6-8 ounces each
2 tablespoons coarsely ground peppercorns
1 tablespoon coarse sea salt

Shallot-Thyme Butter
4 tablespoons unsalted butter, softened
1/2 teaspoon fresh thyme leaves, minced
5 chive leaves, minced
1 small shallot or half of a large shallot, minced
Salt and freshly ground pepper
1/2 teaspoon lemon juice

Directions

Prepare the butter: Mash the butter with a fork, integrating all the remaining butter ingredients. Add 1/4 teaspoon each of salt and pepper.

Prepare an outdoor gas or charcoal grill and oil the grill grates. (You can also use a grill pan to cook the steak. Oil the grill pan after it gets very hot.)

Season the steaks with the peppercorns and salt. Press the mixture into the steaks.

When the fire is ready or the grill pan is very hot, grill the steaks for about 3 minutes per side for rare, and about a minute or two longer for medium-rare to medium.

Remove the steaks to a serving platter and place 2 tablespoons of the butter on each steak. Let rest 5 minutes and serve.

Creamed Spinach

Ingredients

4 cups chopped fresh spinach leaves
1 garlic clove, minced
1 small onion finely chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
Salt and pepper

Directions

Heat a large saucepan over medium heat. Add the oil and butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes.

Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot.

Cook the spinach until it is wilted, then lower the heat and add the cream and cream cheese.

Stir and cook for about 5 minutes until the cheese is dissolved throughout the spinach. Season with salt and pepper and serve hot.

Oven-Baked Onion Rings

4 servings

Ingredients

1 large sweet onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 eggs
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray

Directions

Preheat the oven to 450 degrees F.

Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.

Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper.

Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.

Place the onion rings on paper towels to remove extra moisture from the soaking.

Work with one or two onion slices at a time, place them into the bag of flour mix.

Seal the bag and shake until the onion rings are well coated with flour.

Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated.

Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.

Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.

Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, about 15 minutes.



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