Healthy Mediterranean Cooking at Home

Category Archives: Healthy Italian Cooking

Blueberry Yogurt Muffins

Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.

12 -18 muffins depending on the size of your pans.

Ingredients

1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins

Directions

Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.

In a large bowl, whisk together the flour, wheat germ, baking powder and salt.

In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.

Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.

Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.

Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.

Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.

Honey Oatmeal Bread

This bread is delicious toasted and it make wonderful French Toast.

Ingredients

3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk

Directions

In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.

Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.

Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.

Transfer the dough to a lightly oiled surface and shape it into a log.

Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.

Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.

If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Blackberry Buckwheat Pancakes

Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.

Ingredients

¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Maple Syrup

Directions

Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.

Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.

Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.

Stir in blackberries.

For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.

Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.

Serve with Maple Syrup.

 

Sunday Breakfast-Huevos Rancheros

See directions below on how to cook dried beans and how to make refried beans.

For 2 servings

Ingredients

Olive oil
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below

Directions

Prepare the refried beans according to the directions below.

Heat the oven to 150°F, and place two serving plates in the oven to keep warm.

Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.

Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.

Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.

Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.

To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.

Repeat with the second tortilla. Serve immediately.

Refried Beans

This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.

4 servings

Ingredients

1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper

Directions

Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.

Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.

Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

How To Cook Dried Beans

Ingredients

1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed

Directions

Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.

In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.

Set aside 2 cups for the refried beans and save the remainder for another recipe.

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Asparagus Quiche

This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.

Serves 6

Ingredients

1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar

Directions

Heat the oven to 450°F.

Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.

Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.

Lower oven temperature to 350°F.

Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.

Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.

In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.

Pour over asparagus.Top with the cheese.

Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Colcannon

Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.

Ingredients

6 Servings

Ingredients

4 large baking potatoes, cooked, peeled and cut into small cubes
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives

Directions

Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.

Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.

Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.

Add half & half and bring to a simmer.

Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.

Coarsely mash with a potato masher and season with salt and pepper.

Transfer the colcannon to a large serving bowl and sprinkle with chives.

This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.

Grilled Chicken Over Greek Salad

This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,

Serves 2

For the chicken marinade

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast

For the salad

One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
Pita bread

Directions

To prepare the chicken

In a glass measuring cup, mix the first seven ingredients together.

Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.

Prepare an outdoor grill or heat an indoor grill.

Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.

To prepare the salad

Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.

In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.

Serve with warm pita bread.

Open-Face Reuben – My Way

This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.

For 2

Ingredients

2 large slices rye bread; see link for my homemade rye bread recipe
https://jovinacooksitalian.com/2017/03/17/happy-st-pats-day/
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below

Directions

Heat the oven to 450 degrees F.

Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.

Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.

Serve with some great pickles.

For the Guinness Mustard Sauce:

1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer

In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.


 

Spring is here and so are luscious strawberries at very reasonable prices. Take advantage of this beautiful fruit and eat them as is or use them to make some delicious recipes. Below are some of my favorite ways to use strawberries. What are yours?

Strawberry Breakfast Cake

Topping

3 tablespoons unsalted butter,softened
¼ cup brown sugar
½ cup self-rising flour
½ teaspoon cinnamon

Cake

4 tablespoons unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla
1 cup self-rising flour
1 1/2 cups sliced strawberries

Directions

Grease a 9 inch springform pan and sprinkle the inside with a little granulated sugar. Heat the oven to 350 degrees F.

Combine the topping ingredients together in a medium mixing bowl. With your fingers, rub the mixture into crumbs. Set aside.

In the large bowl of an electric mixer beat the butter and sugar together until creamed. Add the eggs, one at a time.

On low-speed add the sour cream and vanilla. Gradually add the flour, mixing until incorporated.

Pour the cake batter into the prepared pan. Top the batter with the sliced strawberries and sprinkle the topping over the berries.

Bake the cake  in the center of the oven for about one hour or until a cake tester inserted in the center of the cake comes out clean.

Let the cake cool in the pan for several hours and then remove the cake pan ring. The cake can also be served warm.

Strawberry Preserves

Preserves are cooked the same way jam is, however, the only difference is that the fruit in preserves is cut into chunks, whereas with jam, the fruit is crushed. The texture of preserves is not as stiff as jelly or jam. It is easy to spread and makes a great topping for ice cream or pancakes.

Ingredients

1 quart of strawberries
2 1/2 cups granulated sugar
2 tablespoons fresh lemon juice
1 long strip of lemon zest

Directions

Fill 4 pint jars with boiling water and place the lids in a bowl and cover with boiling water. Set aside while you make the preserves.

Wash the strawberries and remove the leaves. Cut them in half and place the berries in a large saucepan. Add the sugar, lemon juice and zest. Stir well.

Bring the mixture to a boil and stir occasionally until mixture thickens, about 20-25 minutes or a candy thermometer registers 220 degrees F.

Remove the pan from the heat. Empty the pint jars and remove the lids from the water.

Fill the jars with the preserves and place the lids on the jars. Cool for a few hours at room temperature. Store the jars in the refrigerator for a few weeks or freeze them for future use.

Strawberry Almond Scones

Self-rising flour can be used for a quicker preparation. Leave out the salt and baking powder in the recipe, if using.

Ingredients

1 cup fresh hulled and finely chopped strawberries
3/4 cup heavy cream, plus extra for brushing on the scones
2 1/3 cups all-purpose flour, plus more for shaping the scones
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cut into cubes
½ cup toasted sliced almonds
½ teaspoon almond extract
Coarse sugar for the topping

Directions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a medium bowl, combine the chopped strawberries and cream and set aside while you make the dough.

In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.

Add the almond extract to the strawberry-cream mixture. Add the mixture to the flour/butter mixture and stir together with a fork, just until combined.

Turn dough out onto a floured surface and gently pat into an 8-inch circle. Cut into 8 triangles.

Lightly brush the tops of the scones with a little cream and sprinkle with coarse sugar.

Transfer the triangles to the prepared baking sheet and bake until golden brown, 20 to 25 minutes. Immediately place the scones on a rack to cool completely.

Strawberry Fruit Salad

Ingredients

1 pint strawberries, trimmed and sliced
2 large red mangoes, peeled and cut into small chunks
1 orange, zested, white pith removed and sliced
1 teaspoon honey

Directions

In a medium bowl, stir together the strawberries, mangoes, orange slices, zest and honey. Chill, covered, until ready to serve.


Reggio Emilia is one of the nine provinces in the Italian region of Emilia-Romagna and it is situated in Northern Italy, in the Po Valley area. Reggio is a center of art, whose symbols include the seventeenth-century Basilica della Ghiara (a Baroque style church built in 1597) and the famous Teatro Municipale. (a theater).

The economy of the province was for a long time based on agriculture and the province is known for Parmigiano-Reggiano cheese, Lambrusco wine and Balsamic Vinegar. In the twentieth century Reggio Emilia saw a rapid development of small industries, particularly in agricultural mechanics. A few of those industries became large companies, with an international market. Reggio Emilia is also home to some fashion companies and the ceramic tile industry, For more than 100 years, a strong tradition supports building and banking cooperatives in the province, as well as consumers’ cooperatives. This industrial growth has attracted immigration from North and Central Africa, East Europe and the Far East (China, Pakistan, India).

The Autostrada A1 bridges were designed by Santiago Calatrava and opened in 2005-2006. A central arch bridge spans the Milan-Bologna high-speed railway line and the Autostrada del Sole A1 motorway, while twin cable bridges are at either end. The twin bridges pass over service roundabouts and access roads to allow connections with the adjacent Reggio Emilia AV Mediopadana high-speed railway station. In 2009, the European Convention for Constructional Steelwork gave the three bridges a European Steel Design Award, stating that the twin bridges’ original visual effects at different angles give the two bridges “the aspect of huge musical instruments.

Educational Leaders

In 1991, the American magazine, Newsweek, named the Diana Preschool in Reggio Emilia, Italy, one of the 10 best schools in the world. As a result, the early childhood centers in this city gained international attention. So what did this little Italian community do to create a world-renowned system of early learning and how does it work?

Until World War II, Reggio was known more for the quality of its wine and ham than for the excellence of its schools. The Reggio Emilia preschools have their origins post-World War II when a small group of women set up a preschool that was the first established secular school for young children. This break with the Catholic church forged a new kind of school. Today, Reggio Emilia has over 35 of these preschools and educators around the world attend conferences and seminars in Reggio Emilia to learn about the system.

The Reggio Emilia Municipal Infant-Toddler Centers provide early childhood programs for children from birth to 3 years and 3-6 years. The philosophy supports a new way of thinking about children and families – where all children, especially those who could be marginalized, are considered full of potential and possibilities – and this seems to have struck a chord with educators around the world who are looking for different ways of providing education.

The Reggio Emilia approach promotes a rethinking of childhood and calls for society to value children’s possibilities, potential, capabilities and competencies. The Reggio Emilia Approach values:children’s relationships with other children, teachers, parents and their classroom environment. Project work, where children are engaged in explorations of their world and make choices about what they will investigate are encourages., Then together with their teachers and peers, students express themselves in what is called the “100 Languages” that place a strong emphasis on visual arts and active listening, where children’s voices, thoughts and opinions are valued (as much as the teachers’). Through these approaches to teaching and learning, the educators challenge and extend each child. They see all of the children as capable and that a teacher’s role is to enable children to reach their potential – not to fix children.

A Foodies’ Paradise

Among the first courses typical of the Reggio Emilia cuisine are cappelletti stuffed with meat and Parmigiano-Reggiano cheese and pumpkin tortelli. Second courses include local specialties of meatloaf, rabbit alla reggiana and roasted stuffed pork. Typical of this area is also the fried gnocco served with salami and cheeses and erbazzone, a torte made with spinach and chard. Among the desserts, the favorites are sweet rice cakes and spongata reggiana with dried fruits, honey and raisins.

Spinach Tortelli

Ingredients

For the pasta

700g/1½lb ’00’ flour, plus extra for dusting
3 medium eggs
Semolina, for dusting

For the filling

200g/7oz spinach, cooked in salted water and chopped
200g/7oz ricotta
30g/1oz grated Parmesan
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper

For the sauce

Small handful of pine nuts
Handful of sage leaves
50g/2oz butter
Parmesan, grated or in shavings

Directions

For the pasta:

Pour the flour into a mound onto a flat surface and make a well in the center. Crack the eggs into the well and gradually mix with either a blunt knife or your hands.

When the dough becomes a thick past,e use your hands to incorporate more of the flour. Be careful not to make the dough too dry.

Knead until well blended and the dough is soft and flexible.

Let the pasta rest for about 20 minutes with a bowl inverted over it or leave it covered in plastic wrap.

For the filling:

In a mixing bowl, combine the spinach, ricotta, parmesan and nutmeg and season with salt and freshly ground black pepper.

To make the tortelli:

Divide the fresh pasta into four pieces and keep three portions under a bowl while you roll and stuff one-quarter.

Roll out the pasta into a long, wide strip either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half.

Place teaspoons of the filling in a line down the center of one of the strips about 5 cm/2 in apart. Place the other strip directly on top.

Press the air out from around the filling by pushing down the pasta around them and sealing them in.

Take a small glass or round cutter with a decorative edge measuring about 7 cm/3 in across and cut out circles of pasta around each mound of filling.

They can be cooked immediately in boiling water or stored in fine semolina for up to two hours. You can also freeze them at this stage and then cook them frozen.

To cook the tortelli:

Bring a large pan of salted water to the boil and gently lower in the tortelli. Cook for about four minutes or until the pasta is soft but not floppy.

For the sauce:

Toast the pine nuts in a dry, deep frying pan. Add the sage leaves and butter and melt the butter taking care not to burn it.

Add about a tablespoon of the pasta cooking water and stir together to emulsify the sauce. Add twist of black pepper. Remove from the heat.

When the pasta is done, drain it gently and toss with the sauce in the deep frying pan.

Let the pasta rest in the sauce for a few minutes. Serve sprinkled with Parmesan cheese.

Roast Pork with Balsamic Vinegar

By Kathy Bechtel (http://www.chefbikeski.com/)

Ingredients

4 bay leaves
1/4 cup good quality balsamic vinegar
1 tablespoon minced garlic
1 sprig fresh rosemary, chopped (about 1 tablespoon)
1 teaspoon fresh ground pepper
1 1/2 teaspoons kosher salt
1 5-lb bone-in pork roast

Directions

Combine the first six ingredients in a small bowl.

Place the roast in a sealable plastic bag – it should just fit into a gallon bag. If not, place in a roasting pan. Pour in the marinade and seal the bag.

Turn the bag over a couple of times to move the marinade around and cover the meat on all sides. Allow to marinate in the refrigerator for a couple of hours or overnight.

Preheat the oven to 400°F.

Remove the pork from the bag and place in a roasting pan. Put into the preheated oven. After 15 minutes, reduce the oven temperature to 375F°.

Roast until the internal temperature of the meat is 130F°, about 90 minutes in total. Check at 60 minutes, just to see what the temperature is.

Remove from the oven and let rest for 10 minutes. Slice and serve.

Torta di Riso

Ingredients

4 cups whole milk
3 large pieces of lemon rind (only the yellow of the rind)
Cinnamon stick
Quarter of a vanilla pod or 1/2 teaspoon of pure vanilla extract
1 cup granulated sugar
1 cup Arborio Rice
1 tablespoon Sassolino Liquor or rum
Zest from a whole lemon
4 eggs
4 teaspoons of brown sugar
2 tablespoons bread crumb
1.5 tablespoon brown sugar
Confectioners’ sugar

Directions

In a medium sized pot, add the milk, lemon rind, cinnamon stick, quarter of a vanilla pod, and a half cup of sugar.

Bring ingredients to a boil over medium heat, occasionally stirring so that the sugar dissolves in the milk.

When the milk begins to boil, lower the heat to a simmer, remove any skin from the surface of the milk, and mix in the rice.

Cook over low heat (approx. 30 minutes), stirring occasionally. Once the rice soaks up the milk and becomes congealed and sticky, take the mixture off of the heat.

Allow the rice mixture to cool and preheat the oven to 350°F (180°C).

Remove the lemon rinds, cinnamon stick, and vanilla pod from the rice pudding and add the remaining half cup of sugar and the Sassolino liquor. Combine thoroughly.

Zest a whole lemon into the rice pudding. Be careful to only zest the yellow of the rind and none of the white pith.

Using a fork, whisk 1 egg in a separate bowl and slowly mix it into the rice pudding.

Repeat this step with the remaining eggs. Do not try to add all 4 eggs at the same time or the cake won’t hold together.

Butter the interior of an 9 inch springform pan.

Sprinkle on a thin layer of 2 teaspoons brown sugar and bread crumbs on the pan as evenly as possible.

Pour the cooked rice mixture into the pan and sprinkle on a thin layer of 2 teaspoons of brown sugar on top.

Bake until the torta is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

Allow the torta to cool for 20 minutes.

Using a butter knife, cut along the edges of the pan. Remove the pan ring. Turn the torta over onto a serving plate and remove the pan bottom.

Sprinkle with confectioners’ sugar. Torta di Riso is better made one day ahead.


A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.

Pork Sandwiches

For leftover pork.

Leftover pork from a roast or scaloppini dish makes an excellent sandwich.

See original recipes for pork

https://jovinacooksitalian.com/2017/02/24/what-to-cook-in-february/ Or https://jovinacooksitalian.com/2017/02/13/sunday-dinner/

Ingredients for each sandwich:

2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter

Prepare the sandwiches:

Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.

Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.

How to cook the sandwiches:

In a Panini Press:

Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.

On the stove:

Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Turkey or Chicken Stuffed Pasta Shells

Ingredients

32 large dried pasta shells
Paprika

White Sauce

4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese

Filling Ingredients

3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese

Directions

In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.

Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.

Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.

Drain and place the shells on kitchen towels on the counter.

Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.

To make the filling:

Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.

To assemble the dish:

Pour half of the remaining white sauce into the prepared baking dish.

Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.

You want to be sure you have filling for all the shells distributed evenly.

As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.

Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.

Potato, Onion and Rosemary Frittata

This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.

Ingredients

1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste

Directions

Preheat the broiler. While you prepare the fritatta.

In a mixing bowl, whisk eggs. Add the cheese and mix.

In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.

Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.

Add the butter to the skillet clean and melt over medium heat.

Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.

Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.

Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.


The University of Oregon defeated Ohio State University 46–33 in 1939 to win the first-ever NCAA men’s basketball tournament. The Final Four, as the tournament became known, has grown in size and popularity since then. Today, the NCAA basketball tournament has become the most popular sporting event, after the Super Bowl.

For the first 12 years of the men’s tournament, only eight teams were invited to participate. Today, the tournament breaks into four regions of 16 teams. The winning teams from those regions comprise the Final Four, who meet in that year’s host city to decide the championship.

The NCAA held its first women’s basketball tournament in 1982. The women’s tournament started with 32 teams, but now the women’s format echoes the men’s, with play in four regions culminating in a Final Four held in a single location. The championship is played the day after the men’s, concluding the college basketball season.

Yesterday was Selection Sunday and the madness begins on Thursday. Here are some recipes to help you cheer.

Cheesesteak Sandwiches

4 large sandwiches

Ingredients

1 clove garlic, minced
1 small onion, finely chopped
Half a green bell pepper, finely chopped
8 very thin sandwich steaks (usually sirloin)
1 tablespoon olive oil
8 slices American cheese or your favorite cheese
4 long hoagie rolls, about 8 inches long (I like Martin’s for these sandwiches)

To make the toppings:

Heat a griddle or a large, heavy frying pan, over medium heat. Add oil to the pan and, when it begins to shimmer, add the garlic, onion and green peppers and stir to combine.

Cook, stirring every so often, until they begin to soften, approximately 10 minutes. Season to taste with salt and pepper, remove to a bowl and set aside.

To make the steaks:

Place the steaks between pieces of plastic wrap and pound with a meat mallet until uniformly thin.

Turn the heat to high until nearly smoking. Season the meat aggressively with salt and pepper.

Place the steaks on the griddle, working in batches if necessary, and cook for 2 minutes on each side, until well browned but very rare. Remove to a serving platter and allow to rest.

To make the sandwiches:

Preheat the oven to 200 degrees F. Place the sub rolls in the oven to warm.

Return sliced steaks to the griddle or frying pan, over medium heat, and place the onions and peppers on top of the steaks. Turn heat to low and cover each steak with sliced cheese.

To serve:

Remove the rolls from the oven and fill each sub with a mixture of 2 steaks, vegetables and cheese. I usually cut these sandwiches in half and arrange on a serving platter.

If serving to guests, keep them warm on a hot plate.

Deviled Eggs and Smoked Salmon

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 oz smoked salmon slices
2 tablespoons chopped chives

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a platter and chill.

To serve:

Arrange the eggs and salmon on a serving platter. Sprinkle chives over both and serve.

Spanakopita Triangles

Let the package of fillo dough sit in the refrigerator overnight to defrost. Any remaining dough can be kept in the refrigerator well wrapped in plastic for four weeks or be refrozen, so don’t worry that you are not using the entire package.

Makes about 16 triangles

Ingredients

One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 scallions (green onions), minced
2 cloves minced garlic
1/2 cup fresh parsley, chopped
1 tablespoon fresh oregano, minced
1 cup Feta cheese, crumbled
4 ounces cream cheese, at room temperature
2 eggs, beaten
Salt and pepper to taste
48 sheets Fillo Dough, thawed
Olive oil
Tzatziki, recipe below

Directions

In a mixing bowl, combine the spinach with the scallions, parsley, dill, cheeses, eggs, salt and pepper until smooth.

Keep the fillo dough not being used, covered with a damp cloth to prevent drying, while you work on the triangles.

Spread one sheet of the dough on a cutting board and brush with some olive oil. Place a second sheet of dough on top and brush with oil. Repeat with a third sheet.

Cut the layered fillo in half lengthwise. Place one tablespoon of filling about 1″ from the corner of each strip. Fold one corner of fillo diagonally across to the opposite edge to form a triangle.

Brush lightly with oil. Continue to fold the triangle onto itself. Brush the outside of the triangle with oil and place the triangles seam side down on parchment covered cookie sheets at least 1” apart.

Repeat until all the filling is used up.

Bake in a preheated 350ºF oven for 20 to 25 minutes or until golden brown.

Rolls can be made ahead and reheated just before party time.

Serve hot with Tzatziki Sauce.

Tzatziki

Ingredients

1 cup peeled and seeded cucumber, finely chopped
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon fresh squeezed lemon juice
½ teaspoon salt, divided
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 tablespoon extra virgin olive oil

Directions

Place the chopped cucumber in a fine mesh colander and sprinkle with ¼ teaspoon of salt. Place the colander over a bowl and let the cucumbers drain for one hour.

Turn the cucumbers over on paper towels. Squeeze all the water out.

Combine the cucumber and remaining ingredients in a small bowl; cover and chill at least 1 hour.

Quick and Easy Almond Bark

Ingredients

16 ounces slivered almonds
16 ounces high quality baking milk or dark chocolate (such as Valrhona )

Directions

Toast the almonds in a 9″x 13″ baking pan at 350 degrees F for 5 to 10 minutes. Remove to a bowl and cool.

Line the same baking pan with a piece of parchment and set aside.

Melt the chocolate in a glass bowl with a cover in the microwave on high for about 2 minutes. Uncover and stir the chocolate with a spatula until smooth.

Stir in the nuts, a little at a time, until they are all incorporated and covered with chocolate.

Pour the mixture into the prepared baking pan. Spread the mixture to the sides of the pan and press down with a spatula until smooth.

Cover with another piece of parchment and press down to flatten. Chill in the refrigerator until hardened.

Cut into serving pieces and store in a cool place.


seasonalmarch

Looking forward to spring!

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In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.

Stuffed Artichokes

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This makes a wonderful appetizer that can be prepared in advance.

2 servings

Ingredients

1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling

Directions

To prepare the stuffing:

In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.

Toss and set aside.

Heat the oven to 400 degrees F.

Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..

Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.

Use a spoon (a grapefruit spoon works well) to scoop out the choke.

Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.

I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.

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Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.

Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.

Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.

Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.

Remove from the baking dish and set on individual serving dishes.

Bucatini with Spring Vegetables

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2 servings

Ingredients

6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)

Directions

img_0012

Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.

In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.

Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.

Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.

Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.

Pass with lemon wedges, if desired.

Springtime Pizza

img_0006

Serves 4

Ingredients

1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste

Directions

Snap off the bottom ends of the asparagus.

Mix the ricotta with the basil leaves and a little salt.

Preheat the oven to 500 degrees F. Lightly oil a pizza pan.

Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.

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Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.

Sprinkle with the olives and black pepper.

Bake the pizza until browned, about 20 minutes.

Beet Salad With Blue Cheese

img_0008

Serves: 4

Ingredients

4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese

Directions

Preheat the oven to 350°F.

Remove the tops and tails from the beets.

Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.

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Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.

For the dressing:

Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.

While the beets are still warm, peel and cut them into eighths.

Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.

Strawberry Rhubarb Pie

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Ingredients

2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature

In large bowl combine:

2 1/2 cups hulled, sliced strawberries
2 1/2 cups of rhubarb cut into 1/2 inch pieces
3/4 cup packed brown sugar
1/4 cup tapioca flour, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice

Directions

Preheat oven to 425 degrees F

Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.

Fit one pastry sheet into the pie pan and place pan on a baking sheet.

Pour the filling into the pie shell.

Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.

Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.

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Spray the strips with cooking spray and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch drips).



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