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Healthy Mediterranean Cooking at Home

Category Archives: lemon

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.

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Around the world, people eat certain foods thought to symbolize good fortune when the new year arrives. Here are a few recipes guaranteed to make you feel lucky.

Happy New Year.

Pulled Pork Sandwiches

Pork, thanks to its rich fat content, symbolizes wealth and prosperity.

12 servings

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) boneless pork shoulder or pork butt

Mustard Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register at least 170 degrees F, but basically, what you want to do is to roast it until it falls apart.

While the pork is roasting, make the mustard sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 30 minutes until the sauce is thickened slightly. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 20 minutes. While the pork is still warm, you want to “pull” the meat. Use 2 forks: 1 to steady the meat and the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon pulled pork mixture onto the bottom half of a hamburger bun and top with some of the mustard sauce.

Black-Eyed Peas

Legumes including beans, peas and lentils are symbolic of money. Their small, seed like appearance resembles coins that swell when cooked. In Italy, it is customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight. In the Southern United States, it is traditional to eat black-eyed peas in a dish called hoppin’ john.

Ingredients

4 cups shelled black-eyed peas
2 ounces bacon
1 onion, diced
2 celery stalks, diced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth, plus extra if needed
3-4 sprigs fresh thyme

Directions

Cook the bacon in a large saucepan. Remove with a slotted spoon to a paper towel plate and reserve for later.

Add the onion and celery to the hot bacon fat and cook until tender. Add the peas and saute for a minute or two.

Add the thyme and 2 cups of chicken broth or just enough to cover the peas by about 1 inch. Add more if the peas are not covered.

Bring to a low boil and add the sugar and stir well.

Scoop off any foam that forms and discard it.

Cover and reduce the heat to medium-low, let simmer for about 25 minutes.

Add the pepper and salt, stir well and continue to cook for 10 more minutes.

Taste the peas for tenderness, they should be tender after this amount of time but not mushy. Drain.

Top with the crumbled bacon and serve.

Southern Winter Greens 

Cooked greens, including cabbage, collards, kale and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money and are symbolic of an economic fortune.

Ingredients

2 tablespoons unsalted butter, divided
3 1/2 pounds mixed winter greens such as collards, mustard greens or kale
6 ounces slab bacon, cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste
Salt and pepper

Directions

Discard stems and center ribs from the greens, then coarsely chop leaves.

Cook bacon in a wide 6 to 8 quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.

Heat the butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, add onion and cook, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding more. Add garlic, red-pepper flakes, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, uncovered, stirring, until the greens are tender, about 10 minutes.

Stir in bacon, vinegar, salt and pepper to taste.

Stuffed Flounder

The Chinese word for “fish” sounds like the word for “abundance,” one of the many reasons fish has become a go-to good luck food. In Germany, Poland and Scandinavia, it’s believed that eating herring at the stroke of midnight will ensure a year of bounty—as herring are in abundance throughout Western Europe. Also, their silvery color resembles that of coins, a good omen for future fortune.

Ingredients

1 lb flounder fillets
1 pkg (10 oz) fresh spinach or a 10 oz package frozen, thawed and drained
1/4 cup Feta cheese
1 clove garlic, minced
1 tablespoon olive oil, plus extra for baking
1/4 cup diced scallions
1 tablespoon grated Parmesan Cheese
1 tablespoon paprika
1 teaspoon dried oregano
Salt and pepper to season

Directions

Heat oil in skillet. Add garlic and scallions and saute for a minute or two.

Add spinach to the pan and saute for about 3 minutes. Take the pan off the heat and add the feta and Parmesan cheese. Season with black pepper to taste. Set aside to cool.

Season the fish with salt and pepper. Place about 2 tablespoons of filling onto the center of each piece of fish.

Roll fish around stuffing. Place fish seam side down into an oiled baking dish. Drizzle with olive oil Sprinkle fish with oregano and paprika.

Bake at 400 degrees F uncovered for 30 minutes.

Fettuccine in Lemon Sauce

In China, Japan and other Asian countries, it’s customary to eat long noodles on New Year’s Day.because they signify. The noodles must not be broken or shortened during the cooking process.

Ingredients

1 pound fettuccine
1 clove garlic, grated
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons extra-virgin olive oil
Salt
1 cup finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped

Directions

Place the spaghetti in a pot of boiling salted water and cook the spaghetti al dente.

Place the grated garlic in a warm pasta serving bowl. Add the freshly squeezed lemon juice and slowly drizzle in the extra-virgin olive oil while whisking.

Whisk until the ingredients have emulsified and add the cheese. Drain the spaghetti and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly.

Sprinkle the pasta dish with fresh parsley and lemon zest. Serve immediately.


 

faith_willinger_20001My friend, Andy, recently gave me a cookbook titled, Adventures of an Italian Food Lover by Faith Heller Willinger. The author’s name was familiar to me because I have been cooking from her book, Red, White, and Greens: The Italian Way with Vegetables, for a long time. You can also check out a column she wrote for The Atlantic Monthly by visiting this site: http://www.theatlantic.com/author/faith-willinger/

In the Adventures book, Faith takes readers to country markets and busy city shops, to wineries in rural villages, to kitchens in restaurants and into private homes where her friends share their recipes – real Italian recipes.

Additionally, Willinger introduces the reader to the people of Italy: the grocers who stock homemade artisan cheeses and salumi, winemakers, Tuscan bakers, butchers and chocolatiers. Each entry is followed by a recipe. The recipes include some classic Italian dishes that will be familiar, but most are as authentic and original as the people Ms. Willinger profiles in the book. Actually these profiles are one of the best features in the book.

Even if you’re practiced in making Italian food, there’s still much to learn from Ms. Willinger.  She includes information on the most important ingredients, explaining such things as why certain dry pastas are superior to others, what goes into making Italy’s best cheeses, how to select the best olive oils and what distinguishes an artisanal ricotta from another more ordinary one.

The book can also function as a guidebook for travelers because she includes web sites, hours of operation and contact information that make arranging a personal visit easy.

Here are a few recipes from the book for you to try. The book is divided into three major areas of Italy: Northern and Central Italy; Tuscany and Southern Italy and the Islands.

From Chapter 1 – Northern and Central Italy

bellini

Bellini Cocktail

Willinger adapted this recipe from Walter Bolzonella’s recipe, a barman of the Hotel Cipriani in Venice.

Serves 2

For the peach puree:

  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/2 to 3/4 pound ripe white peaches
  • 2 teaspoons sugar

For the drinks:

  • A few raspberries, if desired, for color
  • 1 bottle Prosecco sparkling wine

Directions

Put the water and lemon juice in a bowl. Peel, pit and slice the peaches. Immerse them in the acidulated water, so they don’t discolor and macerate for at least 10 minutes or up to 6 hours.

Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, puree the peaches with the sugar and reserved liquid. Use more sugar if the peaches are very tart

but this is not a sweet drink. If the peaches don’t have pink veins (which lend a Bellini its rosy hue), add a few raspberries to the mixture before pureeing.

Transfer the mixture to a jar or bottle and chill thoroughly.

Pour cold peach puree into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.

wright-custard1

Zabaione

Serves 4

Ingredients

  • 3 egg yolks at room temperature
  • 3 tablespoons sugar
  • 3 tablespoons Moscato d’Asti wine
  • Butter or hazelnut cookies or fresh fruit or berries

Directions

Place the ingredients in a 1 ½-2 quart pot (use a copper or stainless steel bowl with a rounded bottom, holding the bowl with a pot holder)

Begin beating at high-speed with a mixer until foamy. Place the pot over medium heat and continue beating.  Mixture will grow greatly in volume and thicken.  Remove the pot from the heat when the mixture feels warm and continue beating.  

Place back over the heat, beating the whole time, removing the pot from the heat when it seems to be heating up too much. Practice makes perfect.  

The zabaione will be thick and foamy, warm but not hot to the touch.  Serve in individual glass serving bowls with butter or hazelnut cookies on the side.  Or over berries or sliced fresh soft ripe fruit like peaches or mango.

Chapter 2 – Tuscany

39260f3404aafec4f3b94cef4e7a1470

Ricotta-Stuffed Zucchini Flowers

Serves 4-6

Ingredients

  • 1 cup ricotta, fresh, if possible, or sheep’s milk ricotta
  • 12-16 fresh zucchini flowers
  • 3 tablespoons extra virgin olive oil, divided
  • Freshly ground black pepper
  • Fine sea salt
  • 1 tablespoon minced fresh basil

Directions

If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then gently spin-dry in a salad spinner. Removing the stamens is unnecessary.

Pack the ricotta into a pastry bag — I use a disposable one and simply cut the tip off the end. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of ricotta into each.

Drizzle one tablespoon of extra virgin olive oil in a large non-stick skillet. Place the stuffed flowers in the skillet in a single layer and the place pan over the highest heat.

When the pan heats and the oil begins to sizzle, cover and cook for four to six minutes or until the flowers are hot, steamed by the moisture of the ricotta.

Transfer to a serving dish and top with pepper and salt, minced basil, and the remaining extra virgin olive oil.

2black-grape-schiacciata

Etruscan Grape Tart

Serves 6 to 8

Ingredients

  • 1 package active dry yeast (2 ½ teaspoons)
  • ¾ cups warm water
  • 3 tablespoons Chianti — drink the rest with dinner
  • 1 tablespoon honey
  • 2 ½ – 2 ¾ cups soft wheat flour (Italian “00” or White Lily flour)
  • ¼ cup Tuscan extra virgin olive oil, plus more for oiling the bowl
  • ½ teaspoon fine sea salt
  • Around 1 ¾ pounds wine, Concord, or red Grace grapes
  • 6 tablespoons sugar

Directions

Dissolve the yeast in the warm water, wine and honey in a large bowl. Let sit for 10 minutes or until bubbles form. Stir in ¾ cup flour — it doesn’t have to be smooth because lumps will dissolve. Cover and let rise for 1 hour.

Add the olive oil, salt and 1 ½ cups flour. Knead dough until smooth and elastic. Add up to ½ cup additional flour if necessary so it isn’t sticky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 ½ hours.

Punch the dough down and divide into two pieces. Roll each piece out to a rough 10 by 16-inch rectangle. Place one rectangle on parchment paper on a cookie sheet (or use a nonstick cookie sheet), scatter the dough with half the grapes and sprinkle with 3 tablespoons sugar.

Use the second rectangle of dough to cover the bottom layer. Sprinkle the remaining grapes on the dough, gently press the grapes into the dough, and sprinkle with 3 tablespoons sugar. Cover with plastic wrap and a dishtowel and let rise for 1 hour.

Preheat the oven to 400ºF. Bake for 35 to 45 minutes or until dark brown. Remove from the pan while still warm and spoon excess juice over the tart. Serve at room temperature.

From Chapter 3 – Southern Italy

4316

Spaghetti with Walnuts and Anchovies

Serves 4 to 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, sliced
  • 2 whole salt-cured anchovies, filleted, or 4–6 canned anchovy fillets
  • 3–4 tablespoons coarsely chopped walnuts
  • Chili pepper to taste
  • 1 tablespoon minced fresh parsley
  • Coarse sea salt
  • 14–16 ounces spaghetti

Directions

Heat the extra virgin olive oil in a large skillet and sauté the garlic over low heat until it barely begins to color. Add the anchovy fillets and, with a wooden spoon, mash them until they dissolve into the oil. Add the walnuts, chili pepper and parsley; stir to combine and remove from heat.

Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.

Add the spaghetti to the sauce in the skillet along with 1/2 cup reserved pasta-cooking water, and cook over high heat, stirring with a wooden fork, until the pasta is cooked al dente, adding a little more pasta water as the sauce dries.

8626e78b21adb8b7c4677f18e87d1da1

Sweet & Sour Lemon Sauce

Use as a sauce for fish.

For the candied zest:

  • 2 Meyer lemons
  • 1 orange
  • 6 tablespoons coarse sea salt
  • 1/2 cup wildflower honey
  • 1 cup sugar

Directions

Peel the zest from the lemons in strips, leaving 1/4-inch pulp attached to the zest. Peel the orange the same way.

Put the zests in a bowl and toss with 2 tablespoons salt; add 1 cup water and weight down with a small plate to keep zests submerged for 1 to 2 hours. Rinse and drain.

Bring 10 cups of water to a rolling boil, Add the remaining 4 tablespoons of salt and the zests and when the water returns to a rolling boil, remove from heat and let zests cool completely in the salted water. Drain zests.

Combine the honey, sugar and 2 1/4 cups of fresh water in a small pot and bring to a simmer. Add the drained zest and cook over lowest heat, less than a simmer, for 40 minutes.

Remove from the heat and let zest cool in the syrup overnight. The next day, bring the syrup back to a simmer, lower the heat and cook for 1 hour. Remove from the heat and cool completely.

Repeat the process one more time, cooking zest on the lowest heat for 30 minutes. Store zest in its syrup in a jar.

For the sauce:

  • 3 1/2 Meyer lemons
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled
  • 1 tablespoon minced celery
  • Fine sea salt
  • White pepper
  • 3 tablespoons chopped candied lemon zest

Directions

Trim three lemons with a knife, cutting the rind away down to the pulp. Section the lemon into wedges, cutting between the white connective membranes.

Squeeze the juice from the remains of the lemons into a measuring cup and add the wedges. You should have about 1/2 cup.

Squeeze the juice from the remaining 1/2 lemon and add it to the wedges. In a small saucepan, add the oil and saute the garlic and celery over medium heat until the celery barely begins to color.

Add the lemon wedges and juice and cook, mashing the mixture with a wooden spoon, until the mixture is pulpy. Remove the garlic. Season the lemon mixture with salt and white pepper.

If the sauce is too tart, add a spoonful or two of syrup from the candied zest. Transfer lemon mixture to a blender and add candied zest. Blend until smooth.

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dinnermenucover

How do you decide what to have for dinner? Do you go by what you are in the mood for or what is the quickest meal you can come up with for tonight? If I don’t plan ahead for specific dinners, I usually find myself looking at what is in the refrigerator/freezer/pantry for ideas. That is how the meals below came together – no recipes – just what makes a good match. Chicken breasts and flank steak were in the freezer. The asparagus and salad ingredients were in the refrigerator. I also had a little cream and the mozzarella cheese in the refrigerator. Chicken broth, corn meal and the ingredients for the soup were in the pantry. So they became dinner for 3 nights in the true Italian frugal way. They all passed the test for delicious, according to my husband. If you are looking for something different to make, try the recipes below.

Dinner One

stuffedchicken4

Stuffed Chicken Breasts 

If you have leftover chicken, as I did, it makes a delicious chicken salad.

Ingredients

  • 2 whole jarred roasted red peppers, divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 boneless, skinless, chicken breast halves
  • 2 tablespoons Italian bread crumbs, divided
  • Chopped fresh parsley
  • 1/4 cup low-sodium chicken broth

Directions

Heat oven to 375°F.

Place the chicken breasts between two pieces of plastic wrap and pound until evenly thin.

stuffedchicken1

Cut the roasted red peppers to fit the flattened chicken breasts. Place the peppers on the chicken and sprinkle 1/4 cup of cheese on top of each breast. Fold in the sides of each breast and roll the breasts up, jelly roll style.

Place the chicken rolls in a small baking dish (just large enough to fit the chicken rolls) and sprinkle with the Italian bread crumbs and parsley.

stuffedchicken3

Pour the broth around the chicken rolls and bake for about 45 – 60 minutes (depending on the size of the chicken breasts) or until the chicken registers 165 degrees F on an instant meat thermometer. Slice the chicken rolls into half-inch slices to serve.

asparagus

Oven Roasted Asparagus With Lemon Shallot Sauce

If you are making the asparagus without the chicken dish above, then preheat the oven to 425°F. Bake the asparagus until tender for 15 to 20 minutes. If making the asparagus with the chicken, then use the directions below.

Ingredients

  • 1 bunch asparagus, ends trimmed
  • 1 tablespoon olive oil
  • Salt

Sauce

  • ½ cup low sodium chicken broth
  • 1 scant teaspoon cornstarch
  • 1 tablespoon minced shallot
  • 1/2 tablespoon fresh lemon zest
  • ¼ cup heavy cream
  • 1/8 teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice

Directions

Toss the asparagus with oil and a sprinkling of salt in a large bowl. Spread on a baking sheet or a baking dish.

After the chicken has roasted for 30 minutes, put the asparagus in the oven with the chicken and roast, stirring once halfway through, until tender, about 25-30 minutes.

Place the asparagus on a serving plate.

To make the sauce:

Combine the cornstarch and broth.

In a small saucepan, heat the broth, shallot, zest, turmeric and cream to boiling. Boil until thickened and slightly reduced, whisking the entire time.

Remove the pan from the heat and whisk in the lemon juice.

Season with salt to taste and keep warm. (Makes 1/2 cup.)

To serve:

Pour the sauce over the roasted asparagus on the serving plate.

Dinner Two

steak2

Grilled Flank Steak

For the flank steaks marinade:

  • 1/2 cup  chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh rosemary
  • 4 medium cloves garlic, peeled and smashed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce
  • ½ teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 flank steak, trimmed of excess fat

To marinate the flank steaks

Combine all the ingredients except the steak in a glass baking dish. Add the steak and turn to coat in the marinade. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

steak1

Grill the steaks

Remove the steaks from the refrigerator 1 hour prior to cooking.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grates.

Remove the flank steak from the marinade and grill the steaks, covered, until grill marks form and the steaks have a nice brown sear, 4 to 5 minutes.

Turn the steaks and continue grilling until grill marks form on the other side and the steak is cooked to medium rare (an instant-read thermometer inserted in the thickest part of a steak should read 130-135°F), 3 to 4 minutes more.

Let the steak rest 10 minutes loosely covered with foil. Cut the flank steak across the grain and serve with the Greek Salad.

greeksalad2

Greek Salad

Ingredients

  • 1/2 medium head romaine lettuce, torn into bite-size pieces, washed, and dried
  • 1 medium tomatoes, diced
  • 1/2 medium English cucumber, diced
  • 1/2 cup kalamata olives
  • 1/4 medium red onion, thinly sliced
  • 4 oz peperoncini (Tuscan peppers), drained & sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon kosher salt, plus more as needed
  • Freshly ground black pepper
  • 1/2 cup crumbled feta cheese

Directions

Place the lettuce in a large bowl and add the tomatoes, cucumber, peppers, olives and onion.

Place the oil,  lemon juice, oregano, salt, and pepper to taste in a small, nonreactive bowl and whisk to combine.

Pour over the salad and toss to combine. Sprinkle with the feta and serve with pita bread.

Dinner Three

blackbean1

Black Bean Soup

Makes about 9 cups

  • 1 pound dried black beans (2 cups), rinsed
  • 1 tablespoon olive oil
  • 2 large onions, chopped fine (about 3 cups)
  • 2 large carrots, chopped fine
  • 2 ribs celery, chopped fine
  • 2 medium cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon ground coriander
  • 1 teaspoon oregano
  • 4 cups low-sodium chicken or vegetable broth
  • One 10 oz can Rotel chunky diced tomatoes with mild chilies
  • Water
  • 1 teaspoon table salt

Directions

Early in the morning, place the beans with water to cover in a large bowl and let soak for a couple of hours. Drain and rinse the bean.s

Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot and celery and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

Reduce heat to medium-low and add the garlic and spices; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, tomatoes and vegetable broth.

Add enough water to keep the liquid just covering the beans. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally for 1 hour.

Stir in the salt. Continue to cook until the soup thickens and the beans are cooked but not mushy, about 30 to 60 minutes more.

cornmuffins1

Corn Muffins

12 muffins

Ingredients

  • 1 cup unbleached flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup honey
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 1 1⁄4 cups grated sharp cheddar cheese

Directions

Preheat the oven to 425 degrees F.

Butter a regular muffin pan.

In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.

In a medium bowl, beat the egg with the milk and melted butter.

Combine with the dry ingredients until just evenly moistened. Do not overmix.

Stir in 1 cup of the cheese. Immediately spoon the batter into the muffin pan.

Evenly sprinkle the remaining cheese on top of the muffins.

Bake 18 -20 minutes or until a toothpick inserted in the center of the muffin comes out clean.


ennacoverenna2

Enna is a province in Sicily, Italy. It is located in the center of the island and is the only province in Sicily without a seacoast,yet it possesses the greatest number of ponds and lakes.. The capital city sits on a high elevation giving a gorgeous view of the region.There are many castles, cathedrals, churches and interesting archeological areas, 8 lakes, many nature reserves and forests within the province.

Some of the interesting sites in Enna are:

  • Villa Romana del Casale, a huge ancient Roman “villa”, where there are many well-preserved Roman mosaics.
  • Morgantina, an ancient town in the province, whose  important archeological discoveries are housed in many large museums around the world.
  • Torre Pisana, a very large tower that provides an extensive panoramic view of the surrounding countryside.
  • Lake Pergusa has a forest inside a wildlife reserve, where thousands of rare birds can be found.
  • The Autodromo di Pergusa is the most important racing circuit of Southern Italy. It hosts international competitions, such as Formula One, Formula 3000, and the Ferrari Party with Michael.
  • Schumacher and other champions.
  • Built in 2009, Regalbuto is a popular theme park in the area.

Enna’s cuisine is characterized by simple dishes that reflect an agricultural and sheep farming community. Vegetables, oranges, lemons, eggs and cheese are used in many local recipes.

Pastas with mashed beans, cauliflower, broccoli, eggplants or tomatoes are common. Wild asparagus are a great local favorite and so are bitter chicory and wild fennel. Black Lentils from Leonforte, near Enna are well-known and used quite often in Sicilian cooking.

Baked or grilled pork, lamb or goat meat and strong cheeses complete the typical menu.

Cookies stuffed with dried figs, honey, fruit candy and roasted almonds along with a glass of limoncello, fare typical holiday celebrations.

enna3

enna4Quite famous is Piacentinu, a cooked, semi-hard cheese. It is round in shape and available in various ages. Traditionally, it is made in the province of Enna, Sicily, using whole sheep’s milk, pepper and saffron. Since the 1100s, piacentino has been known for its saffron color. Ruggero the Norman (1095-1154), the king of Sicily, asked local cheese-makers to make this cheese with saffron because he believed that spice caused an uplifting, anti-depressing effect. Pepper, a rare and precious spice at the time, was also added to the cheese because it was a popular ingredient in the Sicilian Court. Today, this cheese is still made using whole, raw milk from sheep that graze primarily on veccia, a leguminous weed found in and around Enna. The plant gives the cheese its distinct flavor.

ennacheese

The milk, together with sheep or goat rennet, is heated to 140 degrees F and then whole black peppercorns and saffron are added. Once a mass has formed, the cheese is left to cool in its whey. The cheese is ready after a week. A wheel of piacentino is usually 14 to 16 inches in diameter and weighs between 13 to 26 lbs. The cheese has a soft rind, a yellow color and a delicate, savory flavor.

Source: (D. PAOLINI, Guida agli itinerari dei formaggi d’Italia, Bologna, Edagricole, 2003)

enna1

Specialties of the Enna Cuisine

enna6

Black Lentils Enna Style

This lentil dish is often served with fish.

Ingredients

  • 1/2 of a large onion, diced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 4 Roma tomatoes, seeded and diced
  • 1 cup black lentils, washed and drained
  • Salt and freshly ground black pepper, to taste
  • Extra virgin olive oil

Directions

Place lentils in a saucepan with 2 cups of cold water, cover, bring to a boil over medium-high heat, then lower the heat to simmer. Cook gently for 15 minutes. Mix in the vegetables, cover the pan and continue cooking gently until lentils are tender, about 35-40 minutes. Season with sea salt and pepper to taste.

enna9

Stuffed Artichokes

Ingredients

  • 4 large artichokes, cleaned
  • 2 lemons, one cut in half and the other cut into thin slices
  • 4 cups water
  • 3 tablespoons butter
  • 4 tablespoons olive oil, divided
  • 2 large cloves garlic, minced
  • 2 cups seasoned dry bread crumbs
  • 1 teaspoon dried Italian seasoning
  • 1/4 cup grated Romano cheese
  • 1 teaspoon sea salt

Directions

Place cleaned artichokes in bowl with lemon halves and water.

While the artichokes are soaking, prepare the stuffing by heating the butter with 3 tablespoons of oil in 8-inch skillet. Add minced garlic and saute 30 seconds. Add bread crumbs and dried Italian seasoning. Stir for 1 minute while the bread crumbs brown slightly. Remove from the heat and stir in the grated cheese.

Spread the leaves of the artichokes open by hitting the chokes upside down on a work surface to spread the leaves open. Fill each with about 1/2 cup of the crumb mixture.

Place each artichoke in a deep pot with water 1/4 of the way up the side of the pot. Add 1 teaspoon salt to water and drizzle with the remaining 1 tablespoon oil over artichokes and place lemon slices on top.  Cover: bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. (the size of the artichoke will vary the cooking time). Remove from the heat and serve room temperature.

enna 7

Enna’s Ground Pork Ragu

Adapted from “The Southern Italian Table” by Arthur Schwartz

Makes 7 cups

  • 1 medium onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 lb. ground pork
  • 1/2 cup dry red wine
  • One 12-oz. can tomato paste
  • 1 quart water
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 tsp. ground cinnamon
  • 1 oz. unsweetened chocolate
  • 1 teaspoon sugar
  • Grated cheese for serving

Directions

In a 4 quart saucepan saute the onion in olive oil until wilted.

Add the pork and break up over medium heat until its raw color disappears.

Add the wine and simmer for a few minutes over slightly higher heat.

Add tomato paste and water; stir and bring to a simmer.

Add salt, pepper, cinnamon, chocolate and sugar. Stir until chocolate melts, reduce heat and simmer for around 30 minutes.

Serve over pasta with grated cheese.

enna10

Salmoriglio Sauce

Salmoriglio is a Sicilian marinade and sauce that is easy to make and add a great deal of flavor to poultry and fish. Use the recipe below to marinate chicken for up to two days in the refrigerator, shrimp for up to 30 minutes or to pour over grilled fish.

Salmoriglio:

  • 1/2 cup of lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons dried oregano
  • 3 to 5 smashed and chopped garlic cloves
  • 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper

Combine lemon juice, garlic and seasonings and whisk to combine. Slowly whisk in olive oil for a creamy semi-emulsified sauce for already cooked fish.

For a marinade, combine all the ingredients in a gallon sized plastic zippered bag and shake with chicken or shrimp to combine. Double the recipe to marinate a whole chicken. For a change of flavor, use three tablespoon chopped fresh flat-leaf parsley instead of or in addition to the oregano.

For Swordfish:

  • 3 to 4 swordfish steaks
  • 2 tablespoons extra virgin olive oil
  • Sea Salt and freshly ground Pepper to taste

Try to get swordfish with the skin on if grilling outdoors; this will help keep the fish from drying out. Rub or brush olive oil on the fish. Oil the grill (use a grill pan or fish basket) or non-stick pan.

Over medium heat, cook the steaks for 3 to 4 minutes per side, depending on the thickness of the pieces. Salt and pepper after each side is cooked, not before. When the fish is done, it will be opaque and a knife will slide into it easily.

If the fish had skin, remove it after cooking. Drizzle Salmoriglio over the fish; garnish with lemon wedges and flat-leaf parsley if desired.

enna7

enna8

Fruit and Animal Shaped Marzipan

This authentic Italian recipe is at least 5 centuries old and originates in Enna, Sicily.

During the Easter season every year, shops sell marzipan figures and fruit decorated in festive colors. They are garnished with colored sweets, foil covered chocolates and red and gold processional flags.

The origins of these elaborate sweets are in the Sicilian convents. Impoverished families enrolled daughters, whom they could not afford to feed or marry, into convents where they knew their daughters would be fed and safe. The nuns produced traditional Easter and Christmas cakes along with brightly decorated fruits. Small wheels were built into the entrance gates to the convents and money was exchanged for the ornately decorated little cakes. The money earned from the bakery supported the nuns and the upkeep of the convents.

2 1/4 pounds shelled almonds, blanched in boiling water
2 1/4 pounds sugar
Water
Cornstarch
Assorted food coloring (paste recommended)

Dry the blanched almonds well in a hot oven if you blanch them yourself. Grind using a mortar and pestle; if you use a food processor, pulse rather than blend so that the almonds are ground but not so fine that they give off their oils.

Dissolve the sugar in a little hot water. Add the ground almonds and simmer over very low heat, stirring constantly until a paste-like mixture comes away easily from the sides of the pan. If you want to color the marzipan, divide it into bowls and color as desired. Paste colors are recommended rather than liquids for strong, true colors. Allow the marzipan to cool enough to handle easily.

Either roll or pat the marzipan onto a cornstarch-dusted surface and cut into shapes or pat into molds that have been dusted with cornstarch. Allow to dry at room temperature until firm.

Source:  2009 All Things Sicilian.


grainscover

Whole grains generally are packed with nutrients and fiber, which aid in healthy digestion and weight management. These are the “good carbs” that help balance your diet and can fill you up.
Time-saving tip: cook extra grains and store portioned leftovers in the freezer — you’ll be ready when you need them for a recipe.

Farro And Chicken Chili

grains1

Farro is popular in Italy and, more recently, in North America and other European countries as well, for its roasted, nutty flavor and distinctive chewy texture. Farro’s tough husk makes it more difficult to process than other commercially produced grains, but that husk also helps protect the grain’s vital nutrients. With a higher fiber and protein content than common wheat, farro is also especially rich in magnesium and B vitamins. As a type of wheat, farro is unsuitable for those with celiac disease, gluten intolerance or a wheat sensitivity or allergy. As with all grains, pearled farro will take less time to cook.

6-8 servings

Ingredients

  • 1 cup semi-pearled farro
  • 2 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 cups water
  • 2 cups chopped onions (2 large)
  • 2 cups chopped zucchini (2 small)
  • 1 cup chopped carrots (2 medium)
  • 1 fresh jalapeno chili pepper, stemmed, seeded and finely chopped*
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper
  • Two 14 1/2 – ounce cans reduced-sodium chicken broth
  • One 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • One 6 ounce can tomato paste
  • 1 cup shredded cheddar cheese (4 ounces)

Directions

Rinse farro. In a medium saucepan bring 2 cups of water to boiling. Stir in farro. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until farro is tender. Drain off any excess water and discard.

In a large skillet bring 2 cups water to boiling. Add chicken breasts. Reduce heat. Simmer, covered, for 12 minutes or until no longer pink (165 degrees F). Using a slotted spoon, transfer chicken to a cutting board. Cool slightly. Coarsely dice the chicken. Set aside. Retain the chicken cooking water.

In a 4-quart Dutch oven cook onions, zucchini, carrots and chili pepper in hot oil about 5 minutes or until tender. Stir in chili powder, cumin, crushed red pepper, broth, tomatoes, tomato paste and the chicken cooking water. Bring to boiling; reduce heat. Simmer, covered for 20 minutes.

Stir in cooked farro and diced chicken. Cook and stir until heated through. Ladle chili into serving bowls. Top each serving with cheddar cheese.

Note* Chili peppers contain volatile oils that can burn your skin and eyes. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Beef Steaks With Kasha Pilaf

grains2

Buckwheat Groats are soft white seeds with a mild flavor, but when toasted they develop a more intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground into fresh flour. Buckwheat flour makes delicious pancakes. Buckwheat groats are gluten-free seeds from a plant related to rhubarb. The outer husk is pulled away and the grain-like fruit is harvested and eaten. First cultivated in Southeast Asia thousands of years ago, kasha eventually took root in Eastern Europe, where it became a classic side dish. Buckwheat is very nutritious and provides a complete protein, including all the essential amino acids. Use buckwheat groats in any recipe that calls for whole grains. Be sure to purchase buckwheat groats that have been toasted.

4 servings

Ingredients

  • 2/3 cup buckwheat groats
  • 3 tablespoons olive oil, divided
  • 1/2 cup chopped red onion (1 medium)
  • 2 large cloves garlic, minced
  • 1/4 cup dried cherries
  • 1/4 cup coarsely snipped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1 pound beef tenderloin
  • 1/4 teaspoon steak seasoning
  • 1/3 cup sliced almonds, toasted

Directions

In a medium saucepan bring 1-1/2 cups water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until tender (you should have about 2 cups of cooked groats). Set aside.

In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until the onion begins to soften.

Drain cooked groats, if necessary. Add onion mixture to the cooked groats. Stir in 1 tablespoon of olive oil, the cherries, basil, vinegar and salt.

Let stand at room temperature while you prepare the beef.

Cut beef crosswise into 1/2 inch thick slices. Evenly sprinkle beef pieces with the steak seasoning.  Add the remaining tablespoon of oil to the same skillet; heat over medium heat.

Cook beef pieces in hot oil about 4 minutes or until medium  (145 degrees F), turning once halfway through the cooking time.

Serve beef pieces over groats mixture. Sprinkle with toasted almonds.

Amaranth Biscuit Topped Stew

grains3

Amaranth is often popped like popcorn and mixed with honey, molasses or chocolate to make a popular treat in Mexico called “alegría” (meaning “joy”). Although amaranth derives its name from the Greek for “never-fading flower,” it is its highly nutritious seeds, not its vibrant red blooms, that are its most valuable asset. Like buckwheat and quinoa, amaranth is an especially high-quality source of plant protein including two essential amino acids, lysine and methionine. Amaranth is packed with iron and calcium and its fiber content is triple that of wheat. Amaranth is completely gluten-free and suitable for those with celiac disease. It is an especially digestible grain, making it a good choice for people recovering from illness.

8 servings

Ingredients

  • 1/2 cup whole grain amaranth
  • Nonstick olive oil cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 tablespoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup butter

Directions

Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray.

Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.

Add mushrooms, onion and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling.

In a small bowl stir together 1/4 cup cold water, the cornstarch and 1/4 teaspoon of the salt; stir into the mixture in the skillet. Cook and stir until mixture thickens.

Pour the mixture over the pork in the baking dish. (Sweet potatoes will not be done yet.) Bake for 30 minutes.

Remove the baking dish from the oven and increase the oven temperature to 450 degrees F.

For the biscuits:

In a large bowl combine flour, cornmeal, baking powder, thyme, black pepper and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.

Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.

Using a large spoon or ice cream scoop, drop about ¼ cup of the biscuit dough into eight mounds on top of the stew.

Return the baking dish to the oven and bake for 15 minutes or until the biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Quinoa Salmon Cakes

grains4

The quinoa plant is a relative of beets, spinach and Swiss chard, but we treat its seeds as we would a grain, preparing and eating them in much the same way. Available in light brown, red and even black varieties, quinoa is filling and has a mellow flavor. It is a good source of manganese, iron, copper, phosphorous, vitamin B2 and other essential minerals and has the highest protein content of any grain. It is especially high in lysine, an amino acid that is typically low in other grains. Quinoa’s protein is complete, containing all nine essential amino acids – a rarity in the plant kingdom. Quinoa is gluten-free and easy to digest.

While it’s best to rinse all grains before cooking, pre-washing is especially advisable for quinoa, in order to remove the bitter saponin coating on its outer hull that sometimes remains after processing. To do so, simply run cold water over quinoa in a fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.)

After rinsing, combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes, or until the grains become translucent and the germ appears as a thin white ring around each grain. This recipe will yield 3 cups of cooked quinoa.  Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked. Fluff with a fork.

6 servings

Ingredients

  • 2 cups cooked quinoa
  • 12 ounces cooked salmon or two 6 ounce pouches pink chunk salmon, drained
  • 1/2 cup finely chopped onion (1 medium)
  • 2 tablespoons snipped fresh chives
  • 2 cloves garlic, minced
  • 1 cup panko (Japanese-style bread crumbs)
  • 3/4 teaspoon lemon pepper seasoning
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 2 tablespoons olive oil
  • Nonstick olive oil cooking spray
  • 6 cups arugula

Lemon-Mustard Sauce

  • 1 lemon, cut into thin wedges
  • One 6  ounce carton plain Greek yogurt
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons lemon juice
  • Dash freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In a large bowl stir together cooked quinoa, salmon, onion, 2 tablespoons chives and the garlic.

In a medium bowl stir together panko and lemon pepper seasoning; then add milk, eggs, egg whites and oil, stirring until combined. Add the panko mixture to the salmon mixture; stir until well mixed.

Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup.

Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes.

Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove cakes from muffin the cups. Arrange on top of the arugula. Serve with lemon wedges and the lemon mustard sauce.

For the lemon-mustard sauce:

Stir together yogurt, mustard, 1 tablespoon chives, the lemon juice and black pepper. Serve sauce with warm salmon cups.

Barley-Stuffed Red Bell Peppers

grains5

A staple of soups and stews, barley is the oldest known domesticated grain and comes in hulled and pearled varieties. Hulled barley is the true whole-grain form, with only the outermost hull removed, whereas pearled barley is polished to remove the bran layer and often the inner endosperm layer as well. Pearled barley is both easier to find and the type called for in most recipes. Barley is an excellent source of fiber (one cup cooked contains 13 grams); its insoluble fiber helps maintain large populations of friendly bacteria in the digestive tract. Additionally, barley has been shown to aid in regulating blood sugar after meals (more so than other grains) for up to 10 hours, Like wheat and rye, barley is a gluten grain and is therefore unsuitable for those with celiac disease or gluten intolerance.

If you cannot find quick cooking barley then combine 1 cup pearled barley and 3 cups water in a pot and bring to a boil. Reduce heat, cover and simmer 45-60 minutes.

4 servings

Ingredients

  • 1 cup sliced fresh mushrooms
  • 1 cup vegetable or chicken broth
  • 2/3 cup quick-cooking barley
  • 2 large red bell peppers
  • 1 egg, lightly beaten
  • 1 large tomato, peeled, seeded and chopped (about 3/4 cup)
  • 3/4 cup shredded mozzarella cheese (3 ounces)
  • 1/2 cup shredded zucchini
  • 1/4 cup finely diced onion
  • 1/3 cup soft bread crumbs
  • 1 tablespoon snipped fresh basil
  • 1 teaspoon snipped fresh rosemary
  • 1/4 teaspoon sea salt
  • Several dashes of bottled hot pepper sauce

Directions

Preheat oven to 350 degrees F.

In a medium saucepan combine mushrooms, broth and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain and reserve the cooking liquid.

Halve sweet peppers lengthwise; remove seeds and membranes.

In a medium bowl combine egg, tomato, 1/2 cup of the cheese, onion,  zucchini, bread crumbs, basil, rosemary, onion salt and hot pepper sauce. Stir in cooked barley mixture.

Place peppers, cut sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers. Pour the barley cooking water around the peppers to cover the bottom of the baking dish. Cover the dish with foil.

Bake for 30 minutes or until barley mixture is heated through and the peppers are tender. Sprinkle each pepper with the remaining 1/4 cup cheese. Bake, uncovered, about 2 minutes more or until the cheese is melted.


July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.



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