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Healthy Mediterranean Cooking at Home

Category Archives: Pork

This easy, oven bake makes a wonderful, flavorful dinner with plenty extra for leftovers. I only use the breasts, thighs and chicken legs in this recipe. I also cut the breasts in half. The rest of the chicken parts are used for soup stock. If you would like to use the entire chicken for this recipe, then cut it into 12 pieces.

Chicken and Sausage Bake

Serves 6-8

Ingredients

One whole chicken (about 4 lbs) cut into 8 pieces
1 ½ bs sweet Italian pork sausage cut into 3 inch lengths
Two medium sweet onions, cut into eighths
6 mini bell peppers, seeded and cut in half
½ cup chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon red chili flakes
3 garlic cloves, minced
4 tablespoons olive oil
Sea salt & coarse black pepper

Directions

Preheat oven to 400 degrees F.

Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with sea salt and pepper.

Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers.

Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken and sausage. Drizzle with the olive oil.

In one corner of the baking dish, pour in the chicken broth.

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 30 minutes.

Remove from the oven and serve with Italian bread.

Tomato Feta Salad

Don’t forget to let the salad marinate. It will develop great flavor.

4 servings

Ingredients

1 tablespoon good quality balsamic vinegar
1/2 teaspoon dried basil or oregano
1/2 teaspoon salt
1/2 cup coarsely chopped sweet onion
4 diced plum tomatoes or a pint of multi-colored grape tomatoes, halved
¼ cup kalamata olives, cut in half
2 tablespoons extra virgin olive oil
1/2 cup cubed feta cheese

Directions

In a serving bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes.

Add the tomatoes, oil and feta cheese; toss to coat. Let marinate at room temperature for one hour. Serve with a slotted spoon.

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This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.

Stuffed Peppers

This recipe goes well with sautéed cabbage. See recipe below.

Ingredients

6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper

Directions

Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.

Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.

Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.

Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.

Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.

Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.

I used some foil to support them and keep them from falling out.

Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.

Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.

Sautéed Cabbage In Brown Butter

Ingredients

One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper

Directions

Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.

Thinly slice the remaining half of the cabbage.

Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.

Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.

Oven BBQ Pork Roast and Vegetables

 

 

Ingredients

1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets

Directions

Heat the oven to 325 F.

Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.

Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.

Pour the BBQ sauce over the pork.

Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.

Baste the pork roast with the barbecue sauce several times during the roasting time.

Let the roast rest for 10 to 15 minutes before slicing.

Homemade BBQ Sauce

Ingredients

2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper

Directions

Combine all of the ingredients in a medium saucepan over medium-high heat.

Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.

Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.

This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.

Let the sauce cool before transferring to a storage container.

Oven Roasted Salmon and Broccoli

2 servings

Ingredients

1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced

Directions

Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.

Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.

Evenly distribute the jalapeno mixture over the salmon and broccoli.

Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad

Cucumbers In Tzatziki Sauce

Ingredients

1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.

Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.

Fold in the cucumber slices.

Cover and chill in the refrigerator before serving.


I am sharing with you some of my most favorite and popular party foods. They will quickly disappear. Try some of them for your next get-together.

Mixed Olives, Sliced Cheese and Breadsticks

Serve with your favorite cheese, cut into slices, and breadsticks.

Olives

1 cup mixed Italian olives
1 teaspoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped mixed fresh herbs, (flat-leaf parsley, basil, oregano)
1/2 teaspoon lemon zest

To prepare the olives:

Combine the ingredients in a bowl and let sit for 1 hour. Serve at room temperature. Store in a covered container in the refrigerator for up to 2 weeks.

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.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Tuna Dip

Serve with fresh celery and carrot sticks and thinly cut radish rounds.

Makes 8 servings.

8-ounces canned tuna
4 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3/4 cup chopped red onion
3/4 cup chopped fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon capers, washed and drained
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions

Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.

Place the tuna in a food processor and pulse to break it up.

Turn the speed to low-speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.

Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.

Mediterranean Bruschetta

Ingredients

1 tablespoon olive oil, plus extra for the bread
1 clove minced garlic
2 large tomatoes, seeded and finely chopped
1/2 cup finely diced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped oil cured Italian olives
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 baguette, cut diagonally into 1/4 inch-thick slices

Directions

Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.

Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.

Brownies

Ingredients

3 tablespoons unsalted butter
2 tablespoons vegetable oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 large eggs
1 tablespoon cold leftover brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Directions

Position rack in the lower third of the oven and heat oven to 325 degrees F.

Use an 8 by 8 silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely with cooking spray.

Put the butter, oil and chocolate in a microwave-safe bowl and heat at 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously by hand until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using a silicone pan).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 16-2-inch squares.

Store extra brownies in a tightly sealed container at room temperature for up to 3 days.


It is cold this week in the South- really cold. Here are a few of my warming recipes for the week.

Spicy Olive Tapenade

This recipe is a delicious side to a bowl of soup.

Ingredients

2 garlic cloves
2 teaspoons orange zest
¼ teaspoon crushed red pepper flakes
2 cups kalamata olives, pitted
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Crostini or crackers for serving

Directions

In the bowl of a food processor combine the tapenade ingredients and pulse until well combined. Place in a serving bowl.

Serve at room temperature over crostini or crackers.

Pasta Fagioli

Ingredients

6 oz small pasta
2 tablespoons olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 dried bay leaf
1 teaspoon dried oregano
1 28-oz container chopped or diced tomatoes
4 cups vegetable broth or water
Two 15 oz cans cannellini beans, drained
Salt and pepper
1/2 cup fresh basil herbs, cut into ribbons
Crushed red pepper and grated Parmesan for garnish

Directions

In a large pot of boiling water, cook the pasta according to package instructions. Drain well, and set aside.

In a large Dutch Oven, heat 2 tablespoons of olive oil. Saute the onions, celery and carrots over medium-high heat until the vegetables are tender.

Add the garlic, bay leaf and oregano. Cook for another 2 minutes, stirring occasionally.

Add the tomatoes, vegetable broth and cannellini beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer.

Cover the pot with a lid but leave on a slant. Simmer for 15 minutes.

Stir in the pasta and heat until warmed through. Stir in the fresh basil and remove from the heat.

Transfer to serving bowls and top with crushed red pepper and grated Parmesan cheese.

Prosciutto-Wrapped Shrimp

Ingredients

Shrimp

6 thin slices prosciutto
18 large shrimp (16-20 size), peeled and deveined (tail on or off)
Salt and pepper

Garlic Butter Sauce

1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
Pinch of salt and pepper
Whisk all ingredients together until combined.

Directions

Preheat oven to 425°F.

On a cutting board, cut each slice of prosciutto into three long strips. Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.

Brush with garlic butter sauce over onto all the sides of each shrimp. Season with a few generous pinches of salt and pepper.

Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Brush with more garlic butter and serve.

Tuscan Kale and Rutabaga Mash

Tuscan kale goes by many names: lacinato kale, dinosaur kale, black-leaf kale and Tuscan kale. It is common in Tuscany, and in Italian it’s called cavolo nero (literally: “black cabbage”). It’s leaves are more tender and flavorful than other types, sweeter and less bitter.and easier to cook than curly leaf kale.
In Italy, rutabagas are often roasted with other vegetables and served with a balsamic dressing.

Tuscan Kale

1 bunch Tuscan kale, stems removed, washed and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt

Rutabaga

1 medium rutabaga, peeled and diced
2 teaspoons salt, divided
2 tablespoons butter
1/2 teaspoon freshly ground black pepper

Directions

To prepare the kale:

Place the chopped kale leaves in a deep skillet and heat, using just the water that remains on the leaves to provide moisture.

Cook over medium heat for 20-25 minutes, stirring occasionally.

Drain the leaves in a colander and add the garlic, salt and olive oil to the skillet. Toss the kale in the oil for 1-2 minutes and remove from the heat.

To prepare the rutabaga:

Put the rutabaga chunks in a large saucepan and cover with water.

Add 1 teaspoon of salt.

Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until very tender.

Drain and let them dry in a colander. Place them back in the pot and mash the rutabagas with the butter, remaining 1 teaspoon salt, and the black pepper.

Stir in the cooked kale.

Tender Meatloaf

Ingredients

1 lb lean ground beef
1 lb lean ground pork
2 cups prepared pasta sauce
2 tablespoons regular soy sauce
1 small onion, minced
¼ cup chopped parsley
1 teaspoon ground black pepper
4 cloves of garlic, minced
2 large eggs
1/2 cup very finely grated Parmesan cheese
1/2 cup plain bread crumbs
2 slices partially cooked bacon, minced

Directions

Preheat the oven to 350 degrees F.

Mix all the ingredients together in a large bowl.

Put the mixture into a greased loaf pan. Smooth the top. (I use a meatloaf pan and the fat drips into the lower pan.)

Bake uncovered for 1 hour 30 minutes. Check the center with a meat thermometer. Cooked meatloaf temperature should be 160+.

Take the pan out of the oven and let the meatloaf rest for 10 minutes. Slice and serve.


Hear are some of my favorite dinners for entertaining friends over the holidays. The underlined entrees can be accessed by clicking the word.

Oven Barbecued Brisket

Serve with baked potatoes and green peas.

Cooking Time: About 4 hours

Serves 8-10

Ingredients

2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced

Directions

Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.

When it is hot, add the oil, swirl it around, then add the beef.

Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.

Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).

Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.

Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.

When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.

Pasta Carbonara

Serve with a Green Mixed Leaf Salad.

Serves 6

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup minced guanciale, pancetta or bacon (about 1/4 pound)
Salt and freshly ground black pepper
1 pound spaghetti, linguine, fettuccine or other long, thin pasta
4 large eggs
1/2 cup grated Parmesan or Pecorino Romano, or more to taste

Directions

Bring a large pot of water to a rolling boil.

In a medium skillet, combine the olive oil and pork/bacon and turn heat to medium. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Turn off heat.

Add salt to the boiling water and cook the pasta until al dente. Reserve about 1 cup of water before the draining pasta.

Beat eggs in a large warmed pasta serving bowl. Stir in 1/2 cup freshly grated Parmesan and the bacon and its juices. When the pasta is done, drain and toss with egg mixture.

Add a little of the pasta cooking water to moisten. Season with plenty of black pepper, and serve.

Ricotta Stuffed Shells

Serve with Meatballs and a salad.

Serves 6

Sauce

1/4 cup extra virgin olive oil, plus more for the pan
1/2 teaspoon crushed red pepper (chili) flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
Half a sweet onion, finely diced
Two 26-28 ounce containers finely chopped Italian tomatoes

Filling

2 lbs (32 oz) container whole milk ricotta cheese
2 eggs, beaten
1/4 teaspoon fine grain sea salt
1 cup grated mozzarella
½ cup chopped parsley
24 jumbo dried pasta shells

Directions

Oil two 13 x 9-inch baking pans, or equivalent. Set aside.

Bring a big pot of water to boiling and preheat the oven to 350 degrees F.

To make the sauce:

Combine the olive oil, red pepper flakes, sea salt, onion and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat. Simmer for 15 minutes. Remove from the heat and let cool.

To make the filling:

Combine the ricotta, egg, parsley and salt in a medium bowl. Mix until combined, then stir in the mozzarella. Set aside.

To make the pasta:

Cook the shells according to package instructions in well-salted water – until barely al dente. Don’t overcook the shells or they will tear as you attempt to fill them. Drain and let cool on kitchen towels until you can handle them with your hands.

Spread 1/3 of the sauce across the bottom of each prepared pan. Fill each shell with ricotta filling, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through and the cheese is bubbly. Sprinkle with grated Parmesan cheese.

Herb-Crusted Pork Roast

Serve with roasted acorn squash and creamed spinach.

Serves 6-8

Ingredients

One 3 pound top loin, bone-in pork roast, fat trimmed
1 garlic clove, minced
1/2 tablespoon coarse or kosher salt
¼ cup minced herbs (I used sage, rosemary, tarragon, oregano and basil)
1 tablespoon olive oil
1 cup dry white wine
Freshly ground black pepper

Directions

Pat the pork loin dry with paper towels. Place the roast on a platter or in a baking dish. Rub the roast with the olive oil and press the herbs and salt onto all the sides of the roast.

Cover the dish with plastic wrap and refrigerate for at least 2 hours (up to 24 hours). Bring to room temperature for 1 hour before roasting.

Preheat the oven to 450°F.

Place the roast on a rack that has been placed inside a roasting pan and cook for 20 minutes. Remove the pan from the oven, turn the roast over and baste with 1/4 cup of the wine.

Return the roast to the oven and reduce the temperature to 325°F. Cook for 60-75 minutes longer, turning the roast and basting it with wine every 20 minutes; reserve 1/4 cup of wine for the sauce.

Check the roast after it has been cooking for 60 minutes. Place a meat thermometer in the roast to determine if it has reached 150 -155 degrees F.

If not, continue cooking until the temperature is reached.

Transfer the roast to a platter and pour the pan juices into a measuring cup.

Place the roasting pan over moderate heat on the stove-top; when it starts to sizzle, add the reserved 1/4 cup wine and cook for 2 minutes, scraping up the drippings from the bottom of the pan.

Add to the pan juices in the measuring cup; let the fat rise to the surface, about 5 minutes. Skim off the fat and season the sauce with black pepper.

Carve the roast into thin slices and arrange the meat on a platter. Serve the pan juices on the side.


Make dinner with December’s seasonal foods. Here are a few ideas.

Pork Cutlets with Apple-Fennel Sauce

4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.

In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.

Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.

Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.

Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.

Transfer the cutlets to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil and butter to the skillet.

Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.

Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.

Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.

Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

4 servings

Ingredients

4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices.

Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.

Cover the pan and cook over medium-low heat for 4-5 minutes.

Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Cake

Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.

Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.

In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.

Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.

Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture.

On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.

Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Pour into the prepared pan and sprinkle the top with the crumb mixture.

Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Italian Sausage Stuffed Acorn Squash

4 servings

Ingredients

2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds.

Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place the squash halves in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.

Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.

Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.

Creamy Spinach

4 servings

Ingredients

2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper

Directions

Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.

Oven Roasted Parmesan Cauliflower

4 servings

Ingredients

1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

 


Pasta With Bolognese Sauce

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
16 ounces lean ground beef
16 ounces lean ground pork
1 small onion, chopped
2 celery stalks, chopped
1 large garlic clove, minced
Two 26 oz container chopped Italian tomatoes
6 ounce can tomato paste
1/2 cup dry red wine
1 cup beef broth
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
1/4 cup heavy cream
Parmesan Cheese (Grated)
Fettuccine, cooked

Directions

Sauté the onion, celery and minced garlic in the olive oil and melted butter over medium heat in a heavy sauce pan for 2-3 minutes until softened.

Add the beef and pork and cook an additional 8 – 10 minutes until meat is lightly browned and no pink remains. add the wine and cook until reduced slightly.

Add the broth, tomatoes, tomato paste, Italian seasoning and red pepper. Allow the sauce to simmer for 60 minutes then add the cream.

Stir to incorporate and heat through an additional 2 minutes. Serve over cooked fettuccine pasta and garnish with grated Parmesan cheese.

Zucchini Ricotta Tart

Gluten-free pie crusts and pat-in-the-pan pie crusts all work well with this tart recipe.

8 servings

Ingredients

Crust

Pastry for a single crust, homemade or store-bought

Filling

1 tablespoon olive oil
1 medium-large zucchini, diced
1/2 teaspoon salt
¼ teaspoon black pepper
1/2 a medium fennel bulb, diced
2 scallions, diced
1 small garlic clove, minced
8 ounces ricotta cheese
3 large eggs
1/4 cup heavy (whipping) cream
1/2 cup shredded Parmesan cheese

Directions

Crust

Preheat the oven to 325 degrees F and grease a 9-inch pie pan.

Place the pastry in the prepared pan and pat firmly onto the bottom and sides of the pan. Flute the edges for a decorative crust.

Bake the pie shell for 15 minutes, until lightly golden. Remove the baked pie shell from the oven and let cool while you prepare the filling.

Do not turn off the oven.

Filling

Heat the oil in a skillet and add the fennel, scallions and garlic. Cook for 5 minutes and then add the diced zucchini.

Add the salt and pepper and cook the vegetables for another 5 minutes. Remove the skillet from the heat.

In a mixing bowl, whisk together the ricotta, eggs and cream.

Sprinkle the Parmesan cheese on the bottom of the crust and top with the sautéed vegetables. Pour the ricotta mixture over the vegetables.

Place the quiche on a parchment lined baking sheet and bake for 60 minutes, or until the center is no longer wobbly and a tester comes out clean.

Stuffed Cabbage Rolls

Makes 12 cabbage rolls.

1 head of cabbage
4 cups cooked rice or 4 cups cauliflower rice (12 oz package frozen and defrosted, works as well)
1 lb ground beef
1 teaspoon dried onion
1 teaspoon dried garlic
2 eggs
1/2 teaspoon salt
1 teaspoon Montreal spice
1 teaspoon dried Italian seasoning
1 tablespoon Worcestershire sauce
1 cup vegetable broth
3 tablespoons unsalted butter

Directions

Cut the core out of the cabbage head and remove 12 outer leaves.

Parboil the cabbage leaves in salted water for 2-3 minutes or until the leaves are slightly wilted.

Drain the leaves in a colander and them place them on a kitchen towel.

In a large mixing bowl, combine the beef, cauliflower rice, onion and garlic. Add in the seasonings and the eggs and mix together.

Use a paring knife and remove about 2 inches of the large vein on the leaves to make it easier to roll up the leaves.

Take a cabbage leaf and place it with the core side towards you. Place a heaping spoonful of the filling in the center of the cabbage.

Rolling away from you, bring the cabbage over the filling, tuck in the sides and finish the roll. Repeat with the remaining leaves.

Heat a large, deep skillet and add 3 tablespoons of butter. When the butter has melted, add the cabbage rolls and lightly brown them on all sides.

Pour broth over. Cover and simmer for 1 ½ hours. Serve with mashed potatoes of your favorite side dishes.



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