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Healthy Mediterranean Cooking at Home

Category Archives: Soup

Roasted Pumpkin Soup

Ingredients

1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish

Directions

Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells half way with water and place on the prepared baking sheet.

Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Glazed Ham

Don’t forget to save the bone for soup.

Ingredients

6 lb ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end
1/2 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon country whole seed mustard

Directions

Heat the oven to 325° F.

Place the ham, fat side up, in a roasting pan.

Bake the ham for about 20 minutes per pound, about 2 hours for a 6 lb ham, or until an instant read meat thermometer registers at least 140° F (60° C), the safe minimum temperature for a fully cooked ham.

In a medium bowl whisk together the apricot preserves, brown sugar, apple cider, mustard and thyme.

About 30 minutes before the ham is done, spoon the glaze over the entire ham.

Cover the ham loosely with foil and let it stand for 15 minutes before carving and serving.

Rutabaga Gratin

You can also put this dish in the oven with the ham at the lower temperature to cook the two dishes at the same time. Put the gratin in the oven when the ham has an hour and a half of cooking time remaining.

Servings: 6-8

ingredients

2 pound rutabaga (peeled, thinly sliced)
1 cup heavy cream
½ teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper
2 cups shredded cheddar cheese
2 tablespoons unsalted butter, cut into small pieces

Directions

Coat a 7×11 or an 8×12 baking dish with cooking spray. Preheat the oven to 350 degrees F.

Place the sliced rutabaga in a saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil.

Cook for 3 minutes in the boiling water, drain and set aside.

Combine the cream, garlic powder, thyme, ¼ teaspoon salt and ¼ teaspoon pepper with a whisk.

Pour one-third of the cream into the bottom of the baking dish.

Place a layer of rutabaga slices on top, followed by one-third of the cheese. Dot with one-third of the butter.

Continue to layer ending with a layer of cheese.

Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

Remove from the oven and cover loosely with foil to rest for 10-15 minutes before serving.

Sautéed Green Cabbage Steaks

Ingredients

1 small head green cabbage
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Celery seed for garnish

Directions

Bring a large pot of water to a boil. Immerse the whole head of cabbage in the boiling water until the outer leaves begin to loosen.

Remove the cabbage from the water and drain. Cut the stem end off and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves will be large enough for stuffing. Reserve those leaves for another use.

Cut the remaining cabbage in half and cut two half-inch thick slices from the cabbage halves.

Melt the butter in a saute pan over medium-high heat. Add the cabbage steaks, sprinkle with half the salt and pepper. Cook for 10 minutes.

Turn the cabbage steaks over with a wide spatula, sprinkle with the remaining salt and pepper and cook for 10 minutes more.

Sprinkle lightly with celery seed and serve.

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Italian Cheese Stuffed Peppers

Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.

For each 2 servings

Ingredients

1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt

Directions

Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.

Slice the bell pepper in half lengthwise and remove the ribs and seeds.

Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.

Remove the peppers from oven.

Mix the ricotta cheese with the salt and Parmesan cheese.

Fill each pepper half with ¼ cup of the tomato sausage sauce.

Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.

Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.

Top each pepper with 2 tablespoons mozzarella cheese.

Bake on the middle rack for 15-20 minutes.

Tomato Sausage Sauce

You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.

Ingredients

1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes

Directions

Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.

Cook until the sausage is brown. Drain off any grease in the pan.

Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.

Reduce heat to low and simmer uncovered for 30 minutes.

Asian Meatball Soup

I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\

For the meatballs

1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt

For the broth

1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt

For the vegetables

3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro

Directions

To make the meatballs:

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.

\To make the soup:

In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes

Roasted Pumpkin

Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.

Ingredients

2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme

Directions

Preheat oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Cut each half into 1″ thick slices

Place the oil on a baking sheet with sides.

Add the pumpkin slices and sprinkle the seasonings over the pumpkin.

Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.

Turning the slices over halfway through the cooking time.

Pan-cooked Broccoli Rabe with Italian Sausage

Ingredients

1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

Cut off the tough ends and stalks of the broccoli stems.

Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.

Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.

Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.

Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.

Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.

Remove the sausages to a plate and cover with aluminum foil to keep them warm.

Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.

Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil.

Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.

Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.


 

To make really good tasting chicken soup, you need a rich tasting broth. I usually start with the remains of a whole 4 lb chicken that I have either cooked on the grill or in the oven. Remove as much meat as you can, reserve 2-3 cups for the soup and use the remainder of the chicken meat for other dishes. To make the broth even richer, roast the chicken bones in the oven.

Place an oven rack in the bottom third of the oven; preheat to 450°F. Spread the bones in a large roasting pan and place the pan in the oven on the lower rack and roast the bones until deeply brown, 45-60 minutes. Transfer the bones to a Dutch Oven or soup pot. Spoon the fat from the juices in the roasting pan and discard. Place the roasting pan on the stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups of water. Bring to a simmer, scraping up the browned bits with a wooden spoon. Pour into the pot with the roasted bones.

Add the following:

2 scrubbed carrots, cut in half
1 onion quartered or 1 bunch of scallions
2 celery stalks, cut in thirds
1 large garlic clove, peeled
3 sprigs of fresh thyme
6 peppercorns
1 large bay leaf

Directions

Add these ingredients to the stockpot with the roasted bones and add enough cold water to cover by 3 inches. Bring to a boil, lower the heat and simmer uncovered for 4 hours.

Remove and discard the large bones and vegetable pieces. Strain the stock in a fine mesh colander lined with a piece of cheesecloth.

Discard the vegetables and bones. Add ½ teaspoon of salt and ¼ teaspoon of black pepper to the souppot.

You can add more seasoning later depending on how you will use the stock. You now have a clear, flavorful stock to make some great soups.

Below are recipes for some of my favorite chicken soups:

Mexican Chicken and Vegetable Soup

Ingredients

3 medium poblano peppers
1 tablespoon olive oil
1 large garlic clove, minced
1 cup celery, chopped into 1/2 inch cubes
1 cup chopped orange or yellow bell pepper
1 cup sweet onion, chopped into 1/2 inch cubes
1 jalapeno pepper, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon salt
8 cups homemade chicken broth, recipe above
14 oz container chopped tomatoes, no sugar or salt added
1 cup green beans, trimmed and cut into 2 inch lengths
2 cups okra, trimmed and sliced into ½ inch rounds
3 seeded and chopped plum tomatoes
2 cups shredded or chopped cooked chicken
Toasted tortilla strips (see recipe below) and cheddar cheese for garnish

Directions

Roast the poblano peppers over a grill or under the broiler. Cool and remove the skin. Chop and set aside.

Heat the oil in a large soup pot or Dutch Oven and add the garlic, celery, onion, bell pepper and jalapeno pepper.

Cook over low heat until tender.

Add the chili powder, cumin and salt. Stir well. Add the chicken broth and canned tomatoes. Bring to a boil.

Add the green beans,okra, plum tomatoes and diced poblano peppers.

Lower the heat and cook for 30 minutes or until the vegetables are tender. Add the cooked chicken and heat.

Serve with toasted tortilla strips and cheddar cheese as a topping for the soup.

Baked Tortilla Strips

8 corn tortillas (6 inch)

Heat the oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into thin strips; place in a single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool and use to add to the soup.

Chicken Vegetable Soup

Ingredients

3 cloves garlic, finely chopped
8 ounces button mushrooms, thinly sliced
7 stalks celery, cut into 1/2-inch diagonal slices
4 medium carrots, cut into 1/4-inch diagonal slices
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
6 cup homemade chicken broth, recipe above
2 cups cooked chicken
1 cup cooked noodles, optional
1 cup freshly grated Parmesan (for serving)

Directions

Add the oil to the soup pot and heat over low heat. Add the onions. Cook, stirring often, for 8 minutes or until softened.

Add the garlic and cook for 1 minute.

Add the mushrooms, celery and carrots. Cook, stirring occasionally, for 15 minutes.

Add the salt, black pepper, paprika, cayenne pepper and parsley.

Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

Add the broth and chicken mixture to the vegetables in the soup pot.

Taste for seasoning and bring to a boil, lower the heat and simmer for 30 minutes.

Add cooked noodles, if using and extra cooked chicken, if desired.

Italian Escarole Bean Soup

Ingredients

½ yellow onion, diced
3 celery stalks, diced
1 tablespoon minced garlic
2 cups dried white beans (cannellini), soaked overnight in water to cover and drained
2 tablespoons olive oil
16 cups chicken broth, recipe above
1 tablespoon dried Italian seasoning
2 heads of escarole, washed and cut into small pieces
1 cup diced, cooked spicy Italian sausage
1 tablespoon kosher salt
Parmesan cheese for serving

Directions

Heat oil in a large Dutch Oven and add the onions, celery and garlic. Cook until tender.

Add the Italian seasoning, the drained cannellini beans and the chicken broth.

Bring to a boil, lower the heat to a simmer and cooked the beans for 30 minutes. Add the sausage, salt and escarole.

Let simmer until the escarole wilts. Ladle into soup bowls and top with Parmesan cheese.

Tortellini Soup

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade chicken broth, recipe above
1 piece of Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for garnish

Directions

Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.

In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.

Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.

Reduce the heat and simmer, covered, for 10 minutes.

In a large pot of boiling, salted water, cook the tortellini until al dente, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the cooked tortellini.

Serve the soup sprinkled with grated Parmesan.


Do you ever entertain at lunchtime? Every once in a while, it is fun to ask friends over for a special lunch on a weekend. There are so many good things you can make for this meal while keeping it simple, delicious and mostly made ahead to allow you time with your friends.Finish the lunch menu with a platter of delicious fruit and that is all you really need.

Mini Carrot Muffins

Make these muffins well in advance and keep in the freezer. Heat in a moderate oven for about 15 minutes before serving.

Ingredients

1/1/2 cups all-purpose
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup shredded carrots
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons low-fat or almond milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
½ cup chopped pecans
Cooking spray

Directions

Preheat oven to 400°F.

Place the beaten egg, brown sugar, milk, vanilla, oil and butter in a large mixing bowl. Combine thoroughly.

In a large measuring cup or medium mixing bowl combine flour, salt, cinnamon and baking powder.

Add to wet ingredients and mix until just combined. Stir in carrots and pecans.

Divide batter evenly among 24 miniature muffin cups coated with cooking spray. A cookie scoop works well for this.

Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.cool five minutes in the pan and then remove to a wire rack to cool completely.

Tomatoes Stuffed With Shrimp Salad

The shrimp salad can be prepared the day before you are having lunch. Cook the shrimp and place in a covered container. Make the dressing and store it in the refrigerator. The next morning, combine the shrimp and dressing and store in the refrigerator until is time to serve. Then fill the tomatoes just before serving.

Ingredients

1 pound large shrimp (21-25)
1/4 cup mayonnaise
1 tablespoon orange zest
1 tablespoon freshly squeezed orange juice
1 tablespoon good white wine vinegar
1 teaspoon minced fresh dill
1 tablespoon capers, drained and chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped bell pepper
2 tablespoons finely chopped celery
Salt and pepper


Directions

Preheat the oven to 400 degrees F.

Peel, remove the tails and devein the shrimp.

Place them in a baking dish with the olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper and toss together.

Spread the shrimp out in one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

To make the dressing.

In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper.

When the shrimp are cool, add them to the dressing and toss. Add the dill, capers, and vegetables and toss well.

Cover and chill until serving time.

Hollow out the tomatoes and fill with the shrimp salad and serve.

Summertime Corn Chowder

The chowder can be made weeks in advance and defrosted overnight. I keep several soups in the freezer for just such occasions.

For the corn stock ingredients

12 corn cobs (corn kernels removed and set aside for the chowder)
2 chive stalks
2 stems fresh parsley
2 stems fresh thyme
1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

2 tablespoons butter
2 leeks, white and light green sections, chopped
3 celery stalks, cut into 1/2-inch dice
3 carrots, diced
1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
1 jalapeno pepper, finely diced
1 lb potatoes, peeled and diced
6 cups fresh corn kernels, divided
1 sprig fresh thyme
1 teaspoon chili powder
1 cup half-and-half or evaporated canned milk
6 cups corn stock or vegetable broth if you don’t make the corn stock
Kosher salt and black pepper to taste
Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.


August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.

Steak Burgers

4 servings

There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.

You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.

Serve these burgers with a Greek Salad.

Ingredients

  • 1 1/3 lbs grass-fed organic ground beef steak for burgers
  • Steak seasoning (I like Penzey’s Chicago seasoning)
  • 4 sturdy burger rolls (recipe link for my homemade rolls)
  • 1/2 cup tomato jam (recipe link)
  • 2 whole roasted red peppers
  • 1 medium onion sliced and sautéed in butter

Directions

Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.

Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.

Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.

Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.

Greek Vegetable Salad

For 2 servings

Ingredients

  • Half of a red onion, thinly sliced
  • 8 pitted Kalamata olives
  • 1 small green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 4 Tuscan pickled peppers
  • Half of a cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese

Dressing

  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon agave syrup
  • 1/4 teaspoon ground black pepper

Directions

In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.

Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.

Creamy Zucchini Pasta

Serve with Stuffed Tomatoes, recipe below.

Serves 2-3

  • Salt to taste
  • 8 ounces penne or other short pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 small sweet onion
  • 1/2 teaspoon chile flakes
  • 1 large zucchini, about one pound
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Stuffed Tomatoes

For 2

Ingredients

  • 2 vine-ripened medium-sized tomatoes
  • Salt
  • 1/2 cup plain panko breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons chopped chives
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Cut the tops off the tomatoes and scoop out the pulp and seeds.

Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.

In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.

Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.

Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.

Corn Chowder

For the corn stock ingredients

  • 12 corn cobs (corn kernels removed and set aside for the chowder)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

  • 2 tablespoons butter
  • 2 leeks, white and light green sections, chopped
  • 3 celery stalks, cut into 1/2-inch dice
  • 3 carrots, diced
  • 1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
  • 1 jalapeno pepper, finely diced
  • 1 lb potatoes, peeled and diced
  • 6 cups fresh corn kernels, divided
  • 1 sprig fresh thyme
  • 1 teaspoon chili powder
  • 1 cup half-and-half or evaporated milk
  • 6 cups corn stock or vegetable broth if you don’t make the corn stock
  • Kosher salt and black pepper to taste
  • Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Gulf of Maine Redfish Poached in Puttanesca Sauce

Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.

2 servings

Ingredients

  • 1 ¼ pounds Maine redfish of other boneless white fish fillets, cut into 4 equal pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse kosher salt
  • 1 small onion or 1 large shallot, diced
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons dry red wine
  • 1/4 cup coarsely chopped, pitted Kalamata olives
  • 1 tablespoons capers
  • 1/2 teaspoon anchovy paste
  • 2 cups seeded and finely diced fresh plum tomatoes, about 8-9
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper chile flakes
  • 1/2 cup chopped parsley
  • 3 oz thin spaghetti or linguine

Directions

For the puttanesca sauce 

Heat the oil in a medium saute pan with a cover over medium-high heat until hot.

Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.

Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.

Taste and adjust the seasoning.

Cook the pasta al dente. Drain

For the fillets

Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.

Sprinkle with salt.

Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.

Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.

Divide the pasta between two plates and place the fish and sauce over the pasta to serve.


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

Plagia, Ikaria Island, North-Eastern Aegean Islands

Before it became known as a “Blue Zone”—a region of the world where people tend to live unusually long and healthy lives—the island of Ikaria, Greece, was unknown to most Americans. Ikaria is where the majority of the people live to be well into their 90’s.

In the past few years, Ikaria has received considerable attention from scientists and journalists who want to learn the secrets of its long-living residents. Food clearly plays a large role in the Ikarians’ longevity: The Mediterranean diet they follow has been linked to lower rates of cancer, obesity, Alzheimer’s disease, and—most recently—heart disease. Although, we, Americans, can’t adopt all aspects of the Greek-island lifestyle, we can incorporate some of the eating patterns and dietary traditions practiced there. And, the best part of “eating like a Greek” is  that the food is delicious.

Ikarians regularly dine on potatoes, greens, olives and seasonal vegetables. Vegetables are a big part of every meal and they are prepared in a healthy way—served raw in a salad or roasted with olive oil, rather than fried.

The majority of people in Greece eat a salad as an appetizer before the main course. This way, their appetite is significantly reduced by healthy ingredients.

Shellfish and fish are abundant in their cuisine, all of which tastes great over pasta with lemon and olive oil or in a souvlaki-style flatbread wrap with vegetables. Ikarians also eat smarter snacks—like raw vegetables and protein-rich dips made from Greek yogurt, beans or lentils.

Ikarians typically have a late morning breakfast comprised of goat’s milk, yogurt and or cheese, fruit, herbal tea or coffee, whole grain bread and local honey. At lunch, salads made of beans, legumes and potatoes, along with cooked fresh garden vegetables are standard fare and prepared with generous amounts of olive oil. Locally-caught fish may also be served and Ikarian red wine typically accompanies the meal. Meat is eaten just a few times per month. Ikarians eat a late lunch and it is usually followed by an afternoon nap, a practice that many Ikarians still follow and which results in a restful and stress free rest of the day. Quiet leisurely late afternoons and a heart-healthy routine greatly reduces the risk for heart disease. A light dinner of bread, olives, vegetables and wine is followed by evening visits with neighbors before bedtime.

Ikaria is the Mediterranean Diet in all its aspects, including the ways in which locally produced fresh, seasonal, home-cooked food and community are all integrated in ways that support physical, emotional/ mental health, relationships and the environment.

“Eat Like a Greek”

Greek Lentil Soup

Recipe and photo by Chef Diane Kochilas

Servings: 6-8

Ingredients

  • 2 large red onions, coarsely chopped, about 2 cups (500 mL)
  • Salt, to taste
  • 2 medium garlic cloves, peeled and minced
  • 1 pound (500 g) small brown lentils
  • 1/2 cup (125 mL) chopped or pureed tomatoes
  • 4 fresh sage leaves
  • 2 sprigs dried oregano
  • 2 bay leaves
  • 1 fresh or dried whole chile pepper or crushed red pepper flakes to taste
  • 1/2 cup (125 mL) extra virgin Greek olive oil
  • 1/4 cup (60 mL) red wine vinegar
  • Raw red or white onion for serving

Directions

Coarsely chop one of the onions. Place in a large, heavy pot, sprinkle with a little salt and cook, covered, over very low heat until tender, about 6-8 minutes. Add the minced garlic and stir.

Rinse the lentils in a colander. Add the lentils, tomatoes, sage, oregano, bay leaf and chile pepper to the pot, and toss all together for a few minutes over low heat.

Pour in enough water to cover the contents of the pot by 3 inches. Raise heat to medium, bring to a boil, reduce heat to low and simmer, partially covered, for one hour, or until very tender.

Season to taste with salt. Pour in the olive oil and vinegar just before serving.

To serve: Remove the bay leaf, oregano and sage leaves and discard. Slice the remaining onion. Sprinkle a few onion slices over the top of each soup portion. Drizzle in additional olive oil and vinegar if desired.

Briam – Baked Vegetables in Olive Oil (Island of Ikaria-Greece)

FOODS OF CRETE COOKBOOK, recipe and photo by Chef Bill Bradley, R.D.

Briam is an oven baked dish of fresh vegetables, herbs, olive oil, and an optional feta cheese. It is one of the most classic dishes of Greece.

Serves 6

Ingredients

  • 2 small or 1 large eggplant, cut into large, thick strips
  • 4 small or 2 large potatoes, peeled and cut into large pieces
  • 3-4 small zucchini, ends cut off and cut into large pieces
  • 2 onions, cut in half
  • 1 red bell pepper, cut into large pieces
  • 1 orange bell pepper, cut into large pieces
  • 2 tomatoes, chopped
  • 1 bunch dill, stems removed and chopped
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup feta, crumbled

Directions

Preheat oven to 400 degrees F.

In a large Dutch oven or baking dish, mix together all the ingredients except the feta cheese. Cover with a lid or aluminum foil.

Bake for 1 hour and stir. Re-cover and bake for another hour. Remove the baking dish from the oven, stir in the feta cheese and serve immediately.

Rosemary and Olive Focaccia

FOODS OF CRETE COOKBOOK, recipe and photo by Koula Barydakis

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tablespoons dry yeast
  • 1 tablespoon oregano
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/3 cup extra virgin olive oil
  • 2 cups warm water
  • 2/3 cups Kalamata olives, pitted
  • 2 tablespoons dried or fresh rosemary, chopped

Directions

Preheat oven to 350 degrees F.

Mix flour, yeast, oregano, sugar, salt, olive oil and water in a bowl. Knead until the dough is soft (at least 5 minutes).

Cover with a warm, moist towel and put in a warm place until the dough has doubled in size (about an hour).

Spread dough on a baking (cookie) tray, pressing lightly so that it is flat and even.

Oil the dough. Make little cavities throughout the top of the dough by pressing down with your fingers.

Place olives and rosemary in the cavities.

Bake at 350 degrees F for 1 hour. Serve hot.

Chicken Salad Greek Style

Recipe and photo from GAEA.

Ingredients

  • 2 skinless, boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup bite-sized broccoli florets
  • 2 small fennel bulbs, thinly sliced
  • 1 orange, segmented
  • 6 cherry tomatoes, halved
  • 1 avocado, sliced
  • Salt and freshly ground pepper to taste

Dressing:

  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped chives

Directions

Using a rolling pin, glass jar or mallet, pound and flatten the chicken breasts to an even thickness. Season all sides with salt and pepper.

Heat olive oil in a skillet over medium heat. Once heated, sauté the chicken breasts until golden brown, about 1 minute each side.

Reduce heat to low and cover for 10 minutes. Remove the skillet from the heat and let the chicken rest, covered, for an additional 10 minutes.

Slice thinly.

Bring a small pot of water to a boil. Add the broccoli florets and cook until slightly softened, about 1 minute.

Place the fennel, oranges, cherry tomatoes and avocado to a large salad bowl.

Mix all of the dressing ingredients together. Season to taste with salt and pepper.

Add the chicken slices to the salad bowl. Drizzle dressing on top and gently toss all of the ingredients together. Serve.

Baked Seafood Orzo with Kalamata Olives

Recipe and photo by Chef Diane Kochilas

Serves 6

Orzo is one of the most popular Greek pasta shapes. In Greek, it’s called kritharaki.

Directions

  • Salt
  • 1 pound orzo
  • 1/2 cup extra virgin Greek olive oil
  • 1 large red onion, finely chopped
  • 4 garlic cloves, minced
  • 3 cups chopped tomatoes (good quality canned are also fine)
  • Pinch of hot sauce or hot pepper flakes
  • 1/2 cup white wine, plus one cup if using whole, unshelled mussels
  • 2/3 cup pitted Kalamata olives
  • 2 pounds mussels in their shell, or 2 ½ cups shelled, frozen mussels, defrosted
  • 2 cups cleaned, shelled small fresh or frozen and defrosted shrimp
  • 1/2 cup chopped fresh oregano
  • 1/2 chop chopped fresh parsley

Directions

Preheat oven to 350F / 175C.

Bring a pot of water to a rolling boil and salt generously. Add the orzo and simmer until al dente. It should be a little underdone.

Drain, transfer back to the hot pot and toss with 2 tablespoons olive oil.

While the orzo is boiling start the sauce:

Heat 3 tablespoons olive oil in a large, wide pot or deep skillet and cook the onion over medium heat until wilted and translucent, about 8 minutes. Stir occasionally.

Add 3 of the 4 chopped garlic cloves and stir.

Pour in the tomatoes. Bring to a boil and add the wine. Simmer until the alcohol has cooked off.

Add 1 cup of hot water, the star anise and hot sauce or hot pepper flakes, and season with salt and pepper.

Cook the sauce over medium heat for 15 minutes, until slightly thickened. Add the olives to the sauce five minutes before removing the pan from the heat.

While the sauce is simmering, prepare the seafood:

If using mussels in the shell, make sure they are cleaned and well-washed.

Steam them in two inches of wine in a wide pot with the lid closed, over high heat, until they open.

You can add herbs or garlic if you want to the steaming liquid, before adding the mussels.

Remove and strain in a fine-mesh sieve, reserving the liquid.

Heat 2 tablespoons olive oil in the same pot and add the shrimp and remaining garlic.

If you are using shelled mussels that have been defrosted, drain them and add them to the shrimp.

Stir over medium heat until the shrimp start to turn pink. Remove.

Toss the mussels and shrimp, the reserved steaming liquid, and the pan juices from lightly sautéeing the shrimp into the tomato sauce.

Stir in the oregano and parsley. Remove the star anise.

Oil a large baking dish, preferably ovenproof glass or ceramic. Place the orzo in the baking dish and mix in the sauce thoroughly.

Pour in any remaining olive oil.

Bake, covered, for about 25 to 30 minutes, or until the orzo is fully cooked. Remove, cool slightly and serve.

Tahini-Walnut Phyllo Flutes

Recipe and photo by Chef Diane Kochilas

Serves 12

Ingredients

  • 2 cups tahini
  • 2 cups sugar
  • 1 to 1 ½ cups water
  • 3 cups finely ground walnuts
  • 2 teaspoons cinnamon
  • 1 pound phyllo dough, thawed and at room temperature
  • 1/2 cup extra virgin Greek olive oil
  • Greek honey for serving

Directions

Whip together the tahini and sugar at high speed in the bowl of an electric mixer until creamy, about 5 minutes.

As you whip the mixture, drizzle in the water. It should end up being the consistency of peanut butter.

Using a wooden spoon or whisk, stir in the cinnamon and walnuts.

Preheat the oven to 350F/170C. Lightly oil two sheet pans.

Open the phyllo and place horizontally in front of you.

Cut three stacks of three-inch strips and keep them covered with a kitchen towel and a damp towel on top.

Take the first strip, oil lightly. Place a second strip on top and oil that, too.

Place a tablespoon of the filling on the bottom center of the strip, fold in the sides, and then roll up to form a tight cylinder.

Place seam-side down on the baking sheet. Repeat with the remaining ingredients until everything is used up.

Bake the flutes for 8 – 12 minutes, until golden. Remove and cool slightly.

To serve: Drizzle with honey.

You can store the cooled pastries in tins in a cool dry place for up to 5 days.


I enjoy inviting friends over and usually prepare a meal for them. It can be brunch, or a casual meal by the pool, a BBQ or a more formal meal. The menu below was for a special occasion with some special friends. I wanted to make something different for the main course and came up with Chicken “Wellington”. This turned out to be a delicious meal that my friends loved.

First Course

Italian Onion Soup

Ingredient

1/4 cup extra virgin olive oil
3 cloves of garlic, peeled and sliced
2 pounds of Tropea onions or red sweet onions – halved or quartered and thinly sliced
1 tablespoon sea salt
6 cups beef broth
1/2 cup dry red wine
Croutons
Shaved Parmesan cheese for the topping

Directions

In a large heavy-bottomed pot, add the olive oil and set on the pan over medium heat.

When the oil is hot, add the garlic and let sizzle for about 1 minute. Be careful not to burn.

Add the onion slices and sprinkle with the salt. Stir into the olive oil with a wooden spoon.

Reduce the heat to low and slowly cook the onions for about 15 minutes – stirring frequently.

The onions will reduce in size and begin to develop a light browned color.

Add the wine to the pot and cook until the liquid reduces. Add the beef broth and bring the liquid to a boil.

Cover with a lid, reduce the heat to low and cook for 45 minutes.

Uncover and cook for another 15 minutes, letting the soup thicken a bit.

When ready to serve, pour soup into individual soup bowls, top with croutons and shaved cheese.

Second Course

Stuffed Chicken Breasts In Pastry

Ingredients

One 17.3-ounce package Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
6 skinless, boneless chicken breasts halves
6 heaping tablespoons chive/onion cream cheese, divided
3/4 cup spinach pesto, divided, Recipe Link

Directions

Pound the chicken breasts to an even thickness between sheets of plastic wrap.

Place one heaping tablespoon of cream cheese on one end of each breast and flatten the cheese to make an even layer.

Fold the opposite end of the breast over the cheese and press down. Do the same with the rest of the chicken.

Preheat the oven to 375 degrees F.

Unfold one pastry sheet on a lightly floured work surface. Roll the pastry sheet into a 16-inch square.

Cut into 4 squares. Do the same with the second sheet of pastry and set 2 squares aside.

Spoon about 2 tablespoons of spinach pesto on each square.

Top each with a folded chicken breast. Brush the edges of the pastry with the egg mixture.

Fold the corners of the pastries up over the chicken and press to seal. Place the pastries on an oiled baking sheet.

Use a small decorative cookie cutter to cut out 6 flowers or other shapes.

Place a cutout on top of each pastry.Brush with the egg mixture.

Bake for 30 minutes. Pastry should be golden brown and flaky and the chicken should register 165 on an instant read meat thermometer.

While the chicken is baking make the wine sauce.

Mushroom Wine Sauce

Ingredients

2 tablespoons butter
2 cloves minced garlic
1 shallot, minced
Salt and black pepper to taste
2 cups mushrooms, sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup white wine
1/2 cup heavy cream

Directions

In a medium skillet heat the butter over medium heat. Saute the mushrooms, shallot and garlic for 5 minutes.

Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes.

Add the wine, bring to a boil and reduce by about 1/2 over medium heat.

Turn the heat down to a simmer and add the cream. Heat over low and serve with the cooked chicken breasts.

Rapini with Garlic and Oregano

4 Servings

Ingredients

1 bunch broccoli rabe (rapini), ends trimmed and rinsed
1 tablespoon olive oil
2-3 large garlic cloves minced
1/2 dried oregano, crushed
1/4 teaspoon red pepper, crushed
Salt to taste

Directions

Cook broccoli in boiling, salted water in a large saucepan 2 to 3 minutes or until just tender; drain.

Rinse with cold water; coarsely chop and drain again.

Heat oil in the same saucepan. Add broccoli, garlic, crushed red pepper and oregano; cook stirring 3 to 4 minutes.

Season with salt, to taste.

Corn Custard

Ingredients

4 tablespoons butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 eggs
2 cups prepared Bechamel sauce, see recipe below
1/2 cup finely ground yellow cornmeal flour (Masa Harina)
1 cup ricotta cheese
1/4 cup chopped fresh chives
1 tablespoon honey or agave syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated sharp cheddar cheese

Directions

Preheat the oven to 375 degrees F. Grease the inside of a 2 quart baking dish.

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs and Bechamel sauce in a large bowl. Slowly whisk in the cornmeal and then the ricotta.

Add the honey, salt, pepper and the cooked corn mixture. Process until smooth with a stick blender.

Stir in the chopped chives and the grated cheddar cheese. Pour into the baking dish.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

This dish can be prepared one day ahead and refrigerated. Remove from the refrigerator one hour before baking.

Béchamel Sauce

Ingredients

3 cups whole milk
4 tablespoons butter
4 tablespoons flour
Pinch of salt

To make the béchamel:

Melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk.

Cook for about 2 minutes, then slowly add the milk, whisking continuously.

Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt.

Remove from the heat and set aside. Makes about 3 cups.

Dessert Course

Vanilla Ice Cream with Berry Sauce and Shortbread Cookies

Slice-and-Bake Shortbread Cookies

Makes about 4 dozen

Ingredients

1 cup salted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder

Directions

Beat 1 cup softened butter at medium speed with an electric mixer until creamy.

Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

Stir together the flour, baking powder and salt.

Gradually add flour mixture to the butter mixture, beating at low-speed until blended.

Shape the shortbread dough into 2 (7-inch) logs.

Wrap each log in plastic wrap and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

Preheat the oven to 350°F.

If frozen, let logs stand at room temperature 10 minutes.

Cut each log into 1/4 inch t slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

Bake the shortbread slices for 10 to 12 minutes or until the edges of slices are golden.

Remove shortbread from the baking sheets and place on wire racks; let cool completely (about 20 minutes).

Store in airtight containers or in the freezer.



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