Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Healthy Italian Cooking

Pistachio-Basil Pesto

Ingredients

4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ 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.

Fresh Tomato Pesto Tart

Press in the Pan Pastry Dough
1/2 teaspoon salt
2 cups All-purpose, Low-Carb or Gluten-free flour
1 cup shredded cheddar cheese
½ cup (1 stick) cold unsalted butter, melted

Directions

Heat the oven to 425 degrees Fahrenheit.
Pour the flour, cheddar cheese, and salt into a 9-inch pie pan. Stir with a fork to mix the ingredients together. Pour in the melted butter and mix with the fork until the dry ingredients are completely moistened. Press the dough, using the fork, across the bottom of the pan and up the sides.


Bake the crust for 8-10 minutes until lightly brown.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F.

Filling
1 cup coarsely grated mozzarella cheese
6 plum tomatoes, sliced into 1/4-inch-thick slices
½ cup freshly grated Parmigiano-Reggiano
¼ cup pistachio basil pesto, recipe above

Directions

Spread the bottom of the baked crust with the pesto. Sprinkle with the mozzarella. Arrange the tomatoes in an overlapping single layer over the crust and sprinkle the Parmesan evenly over the top.

Bake until the tart is deep golden brown and crispy, about 25 minutes. Let cool to room temperature before cutting.

Bell Peppers Stuffed With Shrimp Salad

When using shrimp for salads, I prefer to grill or oven roast them. Boiling tends to make them soft and they do not stand up to the dressing.

Ingredients

Shrimp
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoons seafood seasoning
1 tablespoon good olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salad
1/2 cup mayonnaise
3 chopped green onions
1 stalk celery, chopped
Zest and juice of half an orange
1/4 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried dill
4 green bell peppers, halved and seeded

Directions

Heat a grill pan over medium-high.
Place the peeled and deveined the shrimp in a ziplock plastic bag with 1 tablespoon olive oil, seafood seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper and shake the bag. Spread the shrimp in one layer on the heated grill pan. Cook for 6 to 8 minutes, just until pink, firm and cooked through. Let cool for 25 minutes.

To make the dressing. In a mixing bowl, whisk together the mayonnaise, orange zest, orange juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

When the shrimp are cool, cut them into ½ inch dice and add them to the dressing and toss. Chill in the refrigerator until serving time. Fill bell pepper halves with shrimp salad and serve.

Summer Green Bean Salad

Ingredients

1 pound green beans trimmed and cut into 2 inch lengths
1 large ripe tomato, seeded and diced
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 finely chopped shallot
1 garlic clove, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Coarsely chopped basil for garnish

Directions

Several hours before serving:
Place green beans in a pan of salted boiling water to cover. Cook until crisp-tender, about 3 to 4 minutes according to the size of the beans. Do not overcook. Drain.
In a salad bowl, whisk together mustard, vinegar, shallots, garlic, oil, chopped tomato, salt, and pepper. Add hot, drained green beans and toss well. Sprinkle with basil. Let the dish sit at room temperature for several hours before serving. Toss a few times during the marinating time.

Advertisements

In my kitchen, a pound of crab meat can go pretty far. At least two meals. Make the crab filling and use it to stuff fish fillets and to make crab cakes.

Crab Filling

1 pound Lump crab meat
1/2 cup chopped green onion
2 celery stalks, finely chopped
1/2 cup minced red bell pepper
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 teaspoons seafood (Old Bay) seasoning

Directions

Whisk together the mayonnaise, mustard, minced garlic, fresh parsley, lemon juice, pepper and Old Bay seasoning.
Stir in the onion, celery and bell pepper. Gently fold in the crab meat, without breaking up the lumps. Set aside one cup of the mixture for the stuffed flounder and reserve the rest for crab cakes.

Crab Stuffed Flounder

Place the fish and sauce over cooked pasta or squash noodles. Serve with a tomato salad to complete the dinner.

Ingredients

2 large or 4 small slices flounder fillets, about 12 oz total
1 cup crab filling
4 teaspoons butter
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh thyme

Lemon Cream Sauce, recipe below

Directions

Preheat the oven to 400 degrees F. Oil an 8-inch baking dish.
Place the flounder on a piece of wax paper. Arrange the crab mixture lengthwise down the wider section of the fillets. Starting from the thinner edge of the fillet, fold over the long way. Place the stuffed fillets in the baking dish and sprinkle each with cayenne pepper and thyme.

Place a teaspoon of butter on top of each fish fillet.


Bake for 15 minutes.
Make the sauce while the fish bakes. Pour over the cooked fish and serve.

Baked Crab Cakes

Ingredients

Crab Filling from above, about 2 cups
1 cup fresh breadcrumbs
4 teaspoons butter

Directions

Preheat the oven to 425 degrees F.

Add the breadcrumbs to the crab filling and form the mixture into four patties. If you do not want to bake the patties immediately, they can be refrigerated, covered with plastic wrap, for several hours or overnight.

Place the patties in an oiled baking dish and place a teaspoon of butter on top of each crab cake. Bake for 20-25 minutes until golden brown. Serve with the lemon sauce.

Lemon Cream Sauce

This recipe makes enough sauce for both the stuffed flounder and the crab cakes.

Ingredients

1 shallot, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives

To make the Lemon Cream Sauce

Melt the butter over medium heat in a small skillet, add the shallot and cook until softened. Add the cream and remaining ingredients. Whisk until thickened, about another minute or two.


This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.

On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper

Directions

Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.

Philly Style Cheesesteak Sandwiches

This sandwich goes well with coleslaw.

2 sandwiches

Ingredients

1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce

Directions

Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.

Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.

Be sure the peppers and onions are warm.

Divide the peppers and onions between each sub roll, placing them on the bottom half.

Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.

Mexican Shredded Chicken Sandwich

Serve this sandwich with Guacamole.

2 servings

Ingredients

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half

Directions

Heat the oven broiler.

Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.

Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.

Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.


Divide the chicken mixture between the four roll halves and top with the remaining shredded cheese. Place under the broiler for a minute to warm the chicken and slightly melt the cheese.


Beef Rolls
1 1/2 lbs boneless beef top sirloin or top round, cut into 4-6 thin slices
4-6 slices of prosciutto
Olive oil
1 cup mozzarella cheese, shredded

Filling
2 tablespoons grated parmesan cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/4 cup onion, chopped fine
1/4 cup finely chopped bell pepper

Sauce
2 tablespoons olive oil
1/4 cup finely chopped onion
1/4 cup minced carrots
1/4 cup minced celery
1 garlic clove, minced
1/4 teaspoon red pepper (chili) flakes
One container (26-28-ounces) Italian finely chopped tomatoes
1/2 cup dry red wine
2 bay leaves
1 teaspoon dried Italian seasoning
1 teaspoon salt
4 large basil leaves, torn into small pieces

Directions

Beef Rolls
Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin, about 1/4 inch thick. Drizzle each with olive oil and sprinkle with salt & pepper. Lay a slice of prosciutto on each one.

Mix together the parmesan cheese, onion, bell pepper, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto.

Roll up the slices, tucking in the ends and tie with kitchen string.

Heat the olive oil in a large deep skillet over medium heat. Cook the beef rolls until browned on all sides, about 15 minutes. Remove from the pan with a slotted spoon to a plate and set aside.

Sauce
If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.

Add the garlic and stir. Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan, about 2 minutes.

Add the tomatoes, salt, bay leaves, Italian seasoning and red pepper flakes.

Place the beef rolls back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 – 2 hours. Remove the bay leaves.

Sprinkle the rolls with the mozzarella and basil leaves, cover the pan and cook for 2 minutes longer.


The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, and Tunisia.
This series continues with the country of Algeria.

Algeria is located in North Africa on the Mediterranean Sea and this fertile northern region is home to the olive and cork trees. Fig, agave, and various palm trees grow in the warmer areas. Central Algeria consists of the High Plateaus that contain salt marshes and shallow salt lakes. The land becomes more arid the farther south one travels, eventually becoming the Sahara Desert. Roughly 80 percent of the country is desert and camels are widely used for transportation. The coastal region has a typical Mediterranean climate—pleasant nearly year round, with winter temperatures rarely falling below freezing (32°F). Rainfall is also abundant along the coast. Farther inland, higher altitudes receive considerable frost and occasional snow. Little or no rainfall occurs throughout the summer months in this region. In the Sahara Desert, rainfall is unpredictable and unevenly distributed.

Algerian food is a mix of various influences, from Berber to Arabic to French to Jewish. Most cooking is centered around spicy couscous which is served with long-simmered meats and stews. Algerian meals are often finished with dates and fresh fruit. Algerian ingredients are essentially Mediterranean, including lamb, chicken, tomatoes, olives, peppers, eggplant, lentils, oranges and lemons. Spicy Algerian merguez sausage is famous around the world.

Algerian cuisine traces its roots to various countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country’s earliest inhabitants. Their arrival, which extends as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Algeria Berbers to first create couscous, Algeria’s national dish. The Romans, who eventually took over Algeria, also grew various grains. Muslim Arabs invaded Algeria in the 600s, bringing exotic spices such as saffron, nutmeg, ginger, cloves, and cinnamon from the Spice Islands of eastern Indonesia. They also introduced the Islamic religion to the Berbers. Islam continues to influence almost every aspect of an Algerian life, including the diet.

Olives (and olive oil) and fruits such as oranges, plums, and peaches were brought across the Mediterranean from Spain during an invasion in the 1500s. Sweet pastries from the Turkish Ottomans and tea from European traders also made their way into Algerian cuisine.

In the early 1800s, Algerians were forced to surrender their farmland to the French. The French introduced their diet and culture to the Algerians, including bread and sidewalk cafés. This French legacy remains evident in Algerian with the French language being the country’s second language.

Tomatoes, potatoes, zucchini, and chilies were brought over from the New World.

Sources: WHATS4EATS INTERNATIONAL RECIPES AND COOKING AROUND THE WORLD and Food in Every Country

Chakchouka is a traditional Algerian dish that’s mainly eaten for breakfast. Traditionally, the main ingredients in Chakchouka include sautéed onions, tomatoes and various spices topped with a few eggs. This meal is served with a side of bread, pita or rice.

NORTH AFRICAN EGGS POACHED IN A PEPPER RAGOUT

4 to 6 servings

INGREDIENTS

Olive oil — 3 tablespoons
Paprika — 1 to 2 tablespoons
Onion, thinly sliced — 1
Garlic, minced — 2 to 3 cloves
Tomatoes, peeled, seeded and diced — 3
Green and red bell peppers, diced — 2 to 3
Water — 1 cup
Salt and pepper — to taste
Eggs (optional) — 4

METHOD
Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
Serve with crusty bread, pita or rice.

CHAKCHOUKA VARIATIONS
Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
Add 1 small, diced eggplant along with the peppers.
Add 1 potato, cut in a small dice, along with the peppers.
Sprinkle the top of the cooked dish with chopped parsley or cilantro.
Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

Couscous is considered the national dish of Algeria, This dish is composed of small pellets of steamed semolina pasta topped with meat, vegetables, and various spices. In Algeria, the most popular meat and vegetable accompaniments for this meal include chicken, carrots, and chickpeas. Although a rather simple dish, Couscous offers considerable freedom in its selection of ingredients.

NORTH AFRICAN STEAMED PASTA GRAINS

4 to 6 servings

INGREDIENTS

Couscous — 2 cups
Salt — 1/2 teaspoon
Boiling water or stock — 2 cups

METHOD
Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over into the bowl all at once and stir in well.
Cover the bowl with a tight-fitting lid or with plastic wrap and set aside for about 10 to 15 minutes to steam.
Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like.

Harira is a traditional North African soup and recipes for this dish vary from region to region but in Algeria, Harira is often composed of lamb simmered with vegetables, spices, and herbs.

NORTH AFRICAN LAMB AND CHICKPEA STEW

6 to 8 servings

INGREDIENTS

Olive oil or butter — 1/4 cup
Lamb, cubed for stews — 1 pound
Onion, chopped — 1 large
Celery, chopped — 2 stalks
Turmeric — 1 teaspoon
Cinnamon — 1 teaspoon
Ground ginger — 1/2 teaspoon
Nutmeg — 1/4 teaspoon
Saffron — big pinch
Tomatoes, chopped — 2 cups
Water or stock — 2 quarts
Chickpeas, cooked and drained — 2 cups
Lentils — 1/2 cup
Salt and pepper — to taste
Cilantro, chopped — 1/2 cup
Parsley, chopped — 1/2 cup
Lemons, cut into wedges — 2

METHOD
Heat the oil or butter in a large pot over medium-high flame. Add the lamb and brown on all sides. Remove the meat to a plate and set aside.
Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4-5 minutes. Add the spices and sauté for another 1-2 minutes.
Stir in the tomatoes and cook for 3-4 minutes. Pour in the stock and return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes.
Add the chickpeas, lentils, salt, and pepper and simmer for another 20 minutes, or until the lentils cooked through and tender.
Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges for each diner to squeeze into their stew as desired.

HARIRA VARIATIONS
Meats: Substitute cubed chicken or beef for the lamb. Or eliminate the meat altogether for a vegetarian version.
Sometimes 2 or 3 beaten eggs are stirred into the stew at the end to make ribbons of egg in the broth.
Add 1 cup soup pasta toward the end. Or add 1 cup of rice along with the lentils. You may need to add a little more water.

 

Mechoui comes from an Arabic word meaning “roast on a fire,” and like its namesake, the meal is prepared in much the same way. This dish is composed of meat spiced and roasted over a fire that is usually served at large gatherings. In the Algerian variation, the meat is roasted on a spit giving the meat a crispy, grilled flavor.

NORTH AFRICAN SPIT-ROASTED LAMB

6 to 8 servings

INGREDIENTS

Leg of lamb — 1 whole
Olive oil — 1/3 cup
Garlic, minced — 8 cloves
Paprika — 2 tablespoons
Coriander — 2 tablespoons
Cumin — 1 tablespoon
Salt and pepper — to season
Unsalted butter, melted — 6 tablespoons

METHOD
Trim any excess fat from the lamb, but leave enough to protect and moisten the meat. Mix the olive oil with the garlic, cumin, turmeric, salt and pepper and rub this mixture all over the meat. Cover and refrigerate for up to 24 hours.
Set up the rotisserie (in front of the fire, not over it) and rotate the spit slowly for 4 to 5 hours, or until all the meat is cooked through, moist and tender. Salt the meat from time to time and baste it periodically with melted butter to encourage a crispy skin. Remove the spit from the fire and let the meat rest. Then use clean hands to remove the meat from the bones and onto serving platters.
Or
Preheat the oven to 300°F. Place the leg of lamb on a rack in a roasting pan big enough to fit it. Add 1/2 cup of water to the pan and cover the pan with aluminum foil. Set the pan in the oven and roast for 4 to 5 hours, or until the meat is cooked through and starting to fall off the bone.
Increase oven temperature to 450°F. Remove foil and return pan to oven. Roast for another 15 to 30 minutes, basting every 5 minutes or so with the melted butter until the surface of the lamb is browned and crisp. Remove from oven, cover loosely with foil and set aside to rest for around 30 minutes.
Remove the lamb to a serving platter. Strain any pan juices into a bowl or gravy boat and serve on the side. Serve with bread or couscous and a simple salad. Diners can help themselves to the meat by pinching off portions from the platter.

MÉCHOUI VARIATIONS
North African Spice Blend: For a more complex flavor, add a spoonful of ras el hanout spice blend to the paprika, coriander, and cumin listed above.

Makroud is a traditional Algerian dessert. This pastry is composed of a date or almond stuffing and dipped in a sugar syrup or honey. Makroud are also eaten with coffee for breakfast. They will keep for over a month stored in a well-sealed container.

ALGERIAN ALMOND COOKIES

Makes 20 to 24 cookies

INGREDIENTS

Almonds, whole, blanched — 1 1/4 pound
Sugar — 1 cup
Eggs, beaten lightly — 2
Water — 2 cups
Sugar — 1/2 cup
Orange flower water — 1 tablespoon
Powdered (confectioners) sugar — 3 cups

METHOD
Preheat the oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and place them on an ungreased cookie sheet. Repeat with the remaining dough.
Bake cookies for about 12 to 15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10 to 15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to moisten. Then toss each cookie in the confectioner’s sugar to coat well. Shake off the extra sugar, place on a rack to dry and repeat with the rest of the cookies.

MAKROUD VARIATIONS
Add 1 tablespoon lemon zest to the almond dough.
If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon extract.


Easy Coquilles St. Jacques

Serve this entrée with a green salad or sautéed greens.

Ingredients for 4 servings

2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half

Directions

Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter

Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.

Dry the scallops well on paper towels.

In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.

Add the shallots and garlic and saute for just a minute or so.

Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.

Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.

Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.

Divide the mixture equally among the gratin dishes.

Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.

Easy BBQ Shrimp

Serve this entrée with potato salad and a tomato or cucumber salad.

4 servings

Ingredients

1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.

Directions

For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.

In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.

Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.

Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.

Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.

When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.


Chocolate Covered Maple Cookies

Makes 18 cookies

Ingredients

2 cups finely ground almond flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1/3 cup pure maple syrup
2 teaspoons vanilla extract
6 ounces dark chocolate chips

Directions

Preheat the oven to 350°F.
Line two cookie sheets or rimmed baking pans with parchment paper and set aside.

In a large bowl, whisk together the almond flour, baking powder, and salt. Be sure all the clumps are gone from the almond flour. Switch to a silicone spatula and stir in the maple syrup and vanilla. Mix until a sticky dough forms and holds together.

With a cookie scoop or tablespoon, scoop up the dough and form it into a ball. Form the ball into a small rectangle about 2 inches long and a ¼ inch thick. Place the cookie on the prepared baking sheet. Repeat with the rest of the dough, placing each cookie about 2 inches apart on the baking sheets.

Place the cookies in the oven and bake for about 12 minutes, switching the cookie sheets on the oven racks at the halfway point. The cookies are ready when the edges are golden brown.
Transfer the cookies on the parchment paper onto a wire rack, and let them cool completely.

Place the chocolate in a small deep glass mixing bowl and place the bowl in the microwave on high for 30 seconds, stir, and place back in the microwave for another 30 seconds. Stir until the chocolate is completely dissolved.

Place another piece of parchment paper on a kitchen counter. When the cookies are completely cooled, dip one half of each cookie onto the chocolate. Place the cookies on the parchment-lined sheet. Repeat until finished. Leave at room temperature until the chocolate hardens. Store the cookies in an airtight container for up to 3 days at room temperature or in the refrigerator or place in a freezer container for up to 6 weeks.

Maple Walnut Biscotti

Makes

Ingredients

1 3/4 cups almond flour
1 tablespoon arrowroot powder
1/2 teaspoon baking soda
¼ teaspoon salt
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon water
2 oz. dark chocolate chips
1 oz finely chopped walnuts

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt. Be sure all the clumps are gone in the almond flour.
Add the maple syrup, the vanilla and orange extracts, and water.
Stir well to combine.
Fold the chocolate chips and nuts into the batter. On a cutting board, form the batter into a rectangular log, 2 inches wide by 8 inches long and place on the parchment-lined baking sheet.

Bake for 20 minutes until lightly browned. Remove the baking sheet from the oven and let cool for 30 minutes.
Reheat the oven to 250 degrees F. Cut the log into thin slices with a very sharp knife and place them cut side down on the same parchment-lined baking sheet. Bake for 10 minutes, then turn them over and bake 10 minutes more, watching carefully to make sure they do not burn.
Remove the pan from the oven and let cool completely before serving.



DailYcious

Daily delicious recipes cooked with love

Cupcakes and Cube Steaks

Food, Family, and Keeping the Kids Alive

Canvassed Recipes

Let's Start Cooking....

DRA MARTHA A. CASTRO NORIEGA, MD, FACS "The Exotic Blogger"

MEDICINA AT CASTRO-SCHNEIDER GLOBAL MEDICAL SERVICES

Entropy

Boost the idea of today's science and technology.

Cupcakecacheblog

Following the world of cupcakes

coniferesetfeuillusdotcom.wordpress.com/

food, photography, & an occasional narrative

Ask Miss Whimsical

Life And More

CrapPile

A blog about writing, society, and life itself

moviewarden.wordpress.com/

Motion-picture Reviews

One Mom's Journey with CrossFit

Trials, Tribulations, & Triumphs

Zhiguai Translations

Chinese Tales of the Strange and Anomalous, translated (roughly) by Geoff Humble

torontofitchicks.wordpress.com/

Our Recipes. Our Stories. Our City.

Yummy-Ciouss

Cooking With Love, Provides Food For The Soul

Flavor Smasher

The ultimate place for smashing flavors

Dessert Times

Extra! Extra! Eat all about it!

Cheche Winnie

Sustainable Living & Wildlife Conservation in Kenya Blog

Kamau kiemo

Safety, Health and HR

Men Can Make Homes

....and quite well as well !!

Recipes by chefkreso

Cooking with imagination

Baking in the Burbs

Sweet and Savory Recipes from my House to Yours

Drawing Back The Curtain

opening...discovering...exploring....creating

Vah Foods

Happy Cooking

TravelwithIgor

Expeditions - explorations - adventures

Seasoned Scribbles

My Culinary Adventure

Living Out Loud

Body, Health and Soul

Commememucho

Rincón de ideas y de recetas sencillas

Pizza Pals

Because talking about pizza is always fun!

Building The Love Shack

This is the story of building a cottage , the people and the place. Its a reminder of hope and love.

THE GYPSY INDIAN

Travel and Photography Blog By Vidisha Terdal

Poems Found

Once lost

Lickmyspatula

Delicious and easy recipes, awesome pictures, cooking tips

The Helsingian Pathfinder

the inward path is the way ahead

My Self-Made Mess

Too much month, not enough money

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Live to Eat

Making memories one meal at a time.

Jodi Ambrose's Blog

Proud to be a sass-mouth!

Jen Dionne's Website

Small Town Values, BIG Town Ideas

Sara’s Baking Blog

Homestyle recipes from a mom, writer & lover of all things chocolate

SindrElf

Geeky Blogger

The Village World Report News

10,000 Black Mens Movement Supporter!

%d bloggers like this: