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Healthy Mediterranean Cooking at Home

Category Archives: barbecue

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.

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Pork Chops

Ingredients

3–4 pork chops (1 lb) 3/4 inch thick
Freshly ground black pepper
1/2 cup homemade BBQ sauce (see recipe below) or your favorite brand

Directions

Prepare an outdoor grill for high direct heat and indirect heat. Oil the grates.

Trim off excess fat and pepper both sides of the pork chops.

Place the pork chops on the grill over direct high heat with the lid closed. Cook for 2 minutes.

Turn the pork chops over and continue grilling, lid closed, for another 2 minutes.

Reduce the heat to medium-low on a gas grill or move the chops to a cooler portion of a charcoal grill.

Brush a liberal amount of barbecue sauce on the chops and then turn them over. Brush more barbecue sauce on the top side.

Cook for another 2 or 3 minutes or until the internal temperature of the chops are 145° F.

Remove the pork chops from the grill to a serving platter and let rest for about 5 minutes.

BBQ Sauce

Ingredients

26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt

Directions

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

Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.

Store in an airtight container in the refrigerator.

Buttermilk Mashed Potatoes

4 servings

Ingredients

1 pound potatoes, peeled and cut into cubes
Salt
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.

Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Add the chives and serve..

Garlicky Sautéed Greens

4 Servings

Ingredients:

3 cloves garlic, sliced thin
2 tablespoons extra virgin olive oil
4 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt

Directions:

Heat garlic and oil in large skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.

Add the Swiss chard, red pepper flakes, and salt to empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.

Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.

Return to them to the pan, turn the heat to low and toss with the reserved garlic and oil mixture.when hot, transfer to a serving bowl.


I recently discovered black soybeans. What are they, you ask?

Black soybeans are very similar to regular yellow soybeans—free of fat and a good source of protein. They are low in net carbohydrates (the number of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of cooked black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.

The black variety is higher in some phytonutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains the antioxidants.
You can buy them canned in most supermarkets but I prefer the taste of home cooked.

Cooking Technique

Black soybeans are great substitutes for higher-carb beans, such as black, navy, and pinto beans. They don’t taste soybean-like as the yellow ones do, but rather more like regular black beans. You can substitute them in dishes that call for black beans, such as baked beans, refried beans, bean soup, chili, and 4-Bean Salad.

I learned the secret of how to cook these beans successfully from the Very Well Fit Dieticians’ blog.
Because of their delicate skin and silken texture, black soybeans need to be cooked a bit differently than regular beans. To avoid their getting mushy, it is best to soak the dried black soybeans overnight in salted water. You will use the same water measurements called for in recipes using regular beans, but be sure to add the salt. For one cup of dry black soybeans, soak in 4 cups of water with a 1/2 teaspoon of salt added.

When it’s time to cook the beans, use the same measurements you would normally, except salt the water. So if, for instance, you are using 1 cup of beans (which have been soaked overnight in salt water), add them to a pot with 3 cups of water and 1/2 teaspoon of salt. Bring the beans to a boil uncovered, reduce the heat to a simmer and skim off the whitish-gray foam on top. Add a clove of garlic and half a small onion, cover and cook for 1 1/2 – 2 hours until tender, adding more water if necessary.
Use these cooked beans in a variety of dishes. I tried them in my baked bean recipe and it turned out quite delicious.

Baked Beans

Ingredients

3 slices bacon
1 large sweet (Vidalia) onion, diced
4 cups cooked black soybeans
1 cup low sugar barbecue sauce, see recipe below for homemade
1 chipotle pepper in adobo sauce, diced plus 1 teaspoon sauce
1 1/2 teaspoons liquid smoke
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 300 degrees F.

In a Dutch oven or oven-ready, flame-proof casserole dish cook the bacon over medium heat until it just begins to crisp. Remove the bacon to a paper-lined plate.

Turn the heat to low and add the onion and garlic to the pot. Continue cooking until the onion softens.

Add the remaining ingredients. Bring to a simmer. Cut each piece of cooked bacon in half and place on top of the beans.

With a lid on, place the bean mixture in the oven. Cook for about 3-4 hours or the until beans are completely tender and the sauce has thickened.

Adjust the seasoning to your taste. They can be served immediately but are better if left to sit for the next day.

Makes 8-10 servings.

BBQ Sauce

Ingredients

26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup honey or maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt

Directions

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

Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.

Store in an airtight container in the refrigerator.


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.


BBQ Ribs

Rub Mixture Ingredients

1/4 cup sweet paprika
1/2 cup brown sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons dried onion
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon dried oregano

Ribs
2 St. Louis-cut or spare rib racks, about 2 lbs
Peach BBQ sauce, recipe below

Directions

Mix all the rub ingredients together and coat the ribs all over with the mixture. Place the ribs in a baking dish, cover the dish with foil and refrigerate overnight.

Preheat the oven to 250°F. Place the foil covered baking dish with the ribs in the oven and roast for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The ribs will finish cooking on the grill.

When the ribs are done baking, heat the grill to medium-high. Oil the grill rack.

Brush the ribs with BBQ sauce and place them on the grill. Grill the ribs, basting with more BBQ sauce and turning occasionally, until they begin to char, about 5 to 6 minutes.

Cut into serving pieces and serve with additional BBQ sauce for dipping.

Georgia Peach Barbecue Sauce

Yields about 4 cups.

Ingredients

4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled

Directions

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar.

Reduce the heat and simmer, covered with the lid ajar, for 60-90 minutes until the sauce thickens, stirring occasionally.

Remove the pot from the heat and puree the sauce with an immersion blender.

Return the pan to the heat. With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Cool and then refrigerate the sauce.

Sauce freezes well.

Southwest Biscuits

Ingredients

Biscuit Dough

2 cups unbleached self-rising flour
1/4 cup cold unsalted butter, diced
3/4 cup (6 ounces) cold milk or buttermilk

Filling

2 scallions, minced
1 jalapeno pepper, seeded and diced
1 ½ cups Mexican blend shredded cheese
2 tablespoons butter

Directions

Preheat the oven to 350 degrees F. Butter an 8 inch round baking pan.

Place the flour in a bowl. Work in the butter with a pastry cutter just until the crumbs are the size of large peas.

Add the milk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Roll the dough into a 12 x 8 inch rectangle.

Sprinkle the dough with the shredded cheese and then with the scallions and jalapeno peppers.

Roll the dough up, jelly roll style, from the 8 inch side into an 8 inch log.

With a sharp knife, cut the biscuits into 1 inch pieces for a total of 8 rolls.

Arrange the rolls in the prepared baking pan. Dot the rolls with butter and place in the oven.

Bake for about 30 minutes until golden brown.

Summer Macaroni Salad

Ingredients

8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 red bell pepper finely diced
1/4 cup chopped scallions
1/4 cup diced bread & butter pickles
1/4 cup minced fresh parsley

Dressing

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper

Directions

Make the dressing by combining the ingredients in a serving bowl and set aside while you cook the macaroni.

Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt because the mayonnaise, pasta cooked in salted water and seasonings add enough.

Cover the salad and chill the salad for several hours before serving.

Italian Fried Peppers

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature.

Tomato Basil Salad

Ingredients

1 pint miniature (Juliet) plum tomatoes or grape tomatoes
½ cup sliced fresh basil
¼ cup Italian vinaigrette
Salt and pepper to taste

Directions

Combine all the ingredients in a serving bowl. Leave at room temperature several hours before serving.

Blueberry Galette

Ingredients

1 lb fresh blueberries (3 cups)
2 tablespoons cornstarch or other pie thickener
1 tablespoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 teaspoon sugar
1 (9-inch) refrigerated pie dough (from a 15-oz package)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
Whipped cream or frozen yogurt, optional

Directions

Put an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Stir together blueberries, cornstarch, zest, juice, cinnamon, salt and 1/2 cup sugar in a large bowl until combined.

Unwrap the pie dough and unfold onto the prepared baking sheet.

Spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge.

Fold the edges of dough over 1 inch of the blueberry mixture, pleating the dough as you move around the filling.

Dot the blueberry filling with butter pieces.

Lightly brush the pastry with some of the beaten egg and sprinkle with the remaining teaspoon sugar.

Bake until the blueberry filling is bubbling and the pastry is golden, 25 to 30 minutes.

Cool slightly on the baking sheet on a wire rack. Serve the warm galette with a spoonful of whipped cream or frozen yogurt.


Homemade Burger Buns

Makes 6 large burger buns.

Ingredients

2 3/4 cups bread flour
1/2 cup grated sharp cheddar cheese
1 teaspoon salt
1 teaspoon minced dried onion
1 tablespoon honey
2 1/2 teaspoons instant yeast
4 tablespoons softened butter
1 large egg
2/3 cup lukewarm water
Olive Oil cooking spray

Directions

Combine all of the ingredients in an electric mixer bowl and mix the ingredients with the paddle attachment until the dough comes together around the paddle.

Switch to the dough hook and knead the dough until smooth.

Place the dough in a lightly greased bowl, cover it, and let it rise for 60 to 90 minutes, until puffy and doubled.

To form the buns:

Gently deflate the dough on a lightly floured surface and divide it into 6 pieces; each 4 ounces.

 

Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan.

If you don’t have a bun pan, space them on a lightly greased or parchment-lined baking sheet.

Gently flatten the buns with your hand to fill the bottom of the pan’s wells, or until they’re about 3 1/2″ to 4″ wide.

Cover the buns and let them rise for 60 to 90 minutes or until they reach the top of the pan.

Towards the end of the rising time, preheat the oven to 350°F.

Spray the tops of the buns with olive oil cooking spray.

Bake the buns for 18 to 20 minutes or until they are a light, golden brown and their interior temperature is at least 190°F, measured with an instant-read thermometer.

Remove the buns from the oven and transfer them to a rack. Allow the buns to cool completely, then store airtight at room temperature.

Adapted from a King Arthur recipe.

Grass-fed Steak Burgers with Barbecue Sauce

Makes 4 burgers

Ingredients

4 thick (1/2 inch) sweet onion slices for grilling
4 slices American or Swiss Cheese
Burger Buns, recipe above for homemade or use store-bought

BBQ Sauce

1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tablespoon of the sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice
1 teaspoon minced garlic

Burgers

1 1/4 pounds grass-fed ground beef (sirloin)
1 1/2 teaspoons each kosher salt and freshly ground black pepper
BBQ sauce, recipe above
1 tablespoon vegetable oil, divided

Make the BBQ sauce:

Purée all sauce ingredients in a food processor until very smooth.

Make the burgers:

In a bowl, combine beef, salt and pepper.

Form into 4 equal sized patties about 5 oz each and 3/4 inches thick. Put on a plate, cover, and chill until ready to grill.

Preheat an outdoor grill for medium heat). Oil the grill grates.

Brush both sides of the onions with BBQ sauce. Grill, covered, until softened, turning once, 8 minutes total.

Brush both sides of the burgers with BBQ sauce and grill, covered, turning once, about 8 minutes total.

Lay the bun halves, cut side down, on grill to toast slightly during the last-minute of grilling for the burgers and onions.

Transfer buns to a platter, place slices of cheese on the bun bottoms and top with burgers and onions.

Serve with extra barbecue sauce or ketchup.

Chopped Vegetable Salad with Green Goddess Dressing

Ingredients

4 mini bell peppers, different colors or 1 large bell pepper
1 cucumber, peeled and seeded
Half of a large red onion
2 celery stalks
Half a pint of grape tomatoes
Green Goddess Dressing, Recipe Link 

Directions

Dice all the vegetables into ½ inch pieces.

Combine the vegetables in a mixing bowl and mix thoroughly;

Divide the mixture among individual salad bowls.

Serve the dressing on the side, so each diner can add the amount of dressing they like.

Macaroni Salad

Ingredients

8 oz elbow macaroni
2 celery stalks, finely diced
1/2 onion finely diced
1/2 bell pepper finely diced
1 cup grape tomatoes, halved, seeded and finely diced
1/4 cup spicy cherry peppers, diced or pickle relish
1/4 cup minced parsley

Dressing

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper

Directions

Make the dressing by combining the ingredients and set aside while you cook the macaroni.

Cook the pasta al dente in boiling salted water, drain and add the dressing while the pasta is warm.

Add the chopped vegetables and mix well. Add salt to taste, but I find this type of salad doesn’t need extra salt.

The mayonnaise, pasta cooked in salted water and seasonings add enough.

Chill the salad for several hours before serving.

Refrigerator Dill Pickles

Makes 2 quarts. I use old mayonnaise jars with screw top lids.

Ingredients

2 cups water
2 cups white distilled vinegar
2 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon crushed black pepper
1 teaspoon dill seed
6 thinly sliced garlic cloves
6-8 pickling cucumbers (Kirby)
A few sprigs of dill
2 clean quart size jars

Directions

Combine water, vinegar, sugar, kosher salt, pepper, dill seed and garlic in a medium saucepan. Bring to a boil; stir.

Quarter pickling cucumbers lengthwise and divide evenly in the jars; add fresh dill.

Top with the hot vinegar mixture. Cover and refrigerate for several days before eating.

The pickles keep for a few months in the refrigerator.


potluckcover

This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.

Stromboli

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Ingredients

2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water

Directions

Preheat the oven to 400 degrees F. and line two baking sheets with parchment.

On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.

Spread half the marinara sauce over the dough.

Sprinkle with half the shredded cheese.

Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.

Roll the dough up into a log and brush the seam edges with beaten egg.

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Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.

Complete the other roll in the same manner.

Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

Eggplant Parmigiana

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First Stage

I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.

For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs in another.

Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.

Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.

Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.

Second Stage

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe below)

1-8 ounce package shredded mozzarella cheese

1 package of breaded and baked eggplant

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.

Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.

Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Here is the recipe for Marinara Sauce.

Homemade Version

Ingredients

3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine

Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables

Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes

Directions

Simmer for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer for another hour or until the sauce has thickened.

Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.

Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.

Oven Barbecued Brisket

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Time: About 4 hours

Ingredients

Salt and pepper

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.

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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.

Yield: 10 or more servings.

 



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