Healthy Mediterranean Cooking at Home

Category Archives: Vegetables

 

Salmon Cakes

Ingredient

1 lb salmon fillets

1/4 cup finely chopped onion plus extra for poaching

1/4 cup finely chopped celery

1/4 cup finely chopped red bell pepper

1 teaspoon mustard

1 teaspoon lemon juice

1/4 cup prepared ranch dressing

1 teaspoon chopped fresh thyme leaves, plus extra for poaching

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup Italian seasoned bread crumbs, divided

Butter for cooking

 

Directions

Poach the salmon in simmering, lightly salted water in a deep skillet for 5-6 minutes. Add a few slices of onion, a few sprigs of time , salt and pepper to the poaching liquid.

 

Drain and flake fish with a fork. Remove any skin and pin bones. Cool slightly. Add the celery onion, bell pepper, salt, pepper, mustard lemon juice, ranch dressing, thyme and 1/2 cup breadcrumbs. Mix well. Divide into 4 equal patties. Place the remaining breadcrumbs in a shallow dish. Coat the cakes on both sides in the crumbs. Place on a plate and refrigerate until ready to cook.

 

Heat 2 tablespoons butter in a medium skillet and brown the cakes on both sides. Serve with lemon wedges.

 

 

Lemon Pasta With Peas

Ingredients

9 oz pkg fresh linguine pasta

Salt

Sauce

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

2 tablespoons lemon juice

1 cup frozen and defrosted peas

1/2 grated Parmesan cheese

Directions

Cook the pasta in boiling salted water for 2 minutes. Drain.

Heat the butter, oil and garlic in the empty pasta pot. When the butter has melted, add the lemon juice, peas  and drained pasta. Heat for a minute. Mix well and add the cheese. Stir and serve with salmon cakes.

 


 

 

Tuna Salad On Pumpernickel Bagel

4 servings

Ingredients

4 pumpernickel bagels

6 oz canned tuna, drained

1/2 cup finely diced onion

1/2 cup finely diced celery

1/4 cup mayonnaise

4 slices American cheese

4 large Iceberg lettuce leaves

Directions

Combine the tuna, onion, celery, and mayonnaise in a medium bowl.

Slice the bagels in half and lightly toast them under the broiler.

Place a slice of cheese on top of each warm bagel half.

Divide the tuna salad evenly between the 4 bagels.

Top with a lettuce leaf and the a bagel half.

Serve with your favorite sides such as pickles, sliced tomato in fries.

 

 


 

Red Snapper, Italian Style

Ingredients

1 1/2 pounds red snapper fillets
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon chili  pepper flakes
2 tablespoons olive oil
2 bell peppers, sliced into thin strips
1 medium onion, sliced
35 oz can of Italian peeled tomatoes
Directions
Heat the oil in a large, deep skillet over medium high heat.
Add the sliced peppers, onion, and garlic. Sauté until tender, about 10 minutes. Add the tomatoes, Italian seasoning, and chili flakes. Bring to a low boil.
Season the fish with the salt and pepper. Lower the heat to a simmer. Nestle the fillets into the sauce, cover the pan and poach the fish for 8-10 minutes until they are cooked gh. Gently transfer the fillets to serving dishes and spoon the the sauce over the fillets.

Add a side of cooked green peas and mashed potatoes.

 


 

 

Baked Chicken Roll-Ups

Ingredients

3 large boneless chicken breasts

6-8 slices deli ham

6-8 slices Swiss cheese

1 cup Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 sick-8 oz- undated butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup finely chopped fresh basil

Directions

Cut the beasts into 2 or 3 thin cutlets. Place between sheets of plastic wrap to flatten into 1/4 inch cutlets.

Season the cutlets with salt and pepper.

Melt the butter and add the onion and garlic powder to the butter.

Combine the brad crumbs with the grated Parmesan and basil.

Cut each slice of Swiss cheese in half. Fold each slice of ham in half.

Place a half slice on Swiss cheese on top of each cutlet. Place a slice of folded jam on top of each Swiss cheese covered cutlet. Top the ham with a half slice of cheese. Starting with the narrow end of each cutlet. Roll up the cutlet tightly.

Dip each rolled cutlet in the melted butter and roll in the breadcrumb mixture.

Place the rolls  seam side down in a buttered baking dish. Pour any extra butter over the breaded cutlets.

Cover the dish and refrigerate for at least an hour.

Preheat the oven to 400 degrees F. Bake the cutlets for 30 minutes. The  coating will be lightly brown. Serve with roasted potatoes and a green vegetable.

 


 

 

Salmon With Roasted Grapes

6 servings

1 1/2 lb salmon fillet, cut into 6 equal pieces

2 cups of organic red grapes

1 large onion, sliced

1 tablespoon of lemon juice

Salt and pepper to taste

2 tablespoons chopped parsley

2 tablespoons chopped basil leaves

Olive oil

Directions

Preheat the oven to 400 degrees F and oil a 9×13 inch baking dish.

Combine the grapes, salt, pepper, lemon juice and 1 tablespoon of olive oil. Spread the mixture in the baking pan, Roast for 15 minutes. Remove the pan from the oven. Sprinkle the salmon with salt and pepper. Place the salmon fillets on top of the grapes. Drizzle olive oil over the fish. Return the pan to the oven and bake for 15 minutes. Sprinkle the fish with the chopped herbs and serve.

 

Baked Potato Wedges

Ingredients

3 Russet Potatoes, quartered

1/4 cup olive oil

Salt and pepper to taste1 garlic clove, minced

1/2 teaspoon dried Italian seasoning

Directions

Preheat the oven to 400 degrees F.

Combine the potatoes with the remaining ingredients in a bowl. Pour into a baking dish and spread out evenly in the pan. Bake for 1 hour..

Green Beans With Onions and Mushrooms

Ingredients

1 lb green beans, ends trimmed

1 tablespoon olive oil

Half a medium onion, diced

4 oz sliced mushrooms

Sat and pepper to taste

Directions

Bring a large pot of salted water to boil in a large skillet. Add the beans and cook for 3 minutes. Drain the beans in a colander. Return the skillet to medium heat and add the oil, onions and mushrooms. Cook until the vegetables are tender. Add salt and pepper to taste. Return the beans to the skillet and heat until hot. Serve immediately.

 

 

 


 

Pasta With Zucchini, Tomatoes And Mushrooms

6 servings

Ingredients

8 oz sliced mushrooms

1 pint cherry tomatoes, quartered

1 large or 2 small zucchini, diced

1 small red onion, finely chopped

2 garlic cloves, minced

1/3 cup extra virgin olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons salt plus extra for the pasta

1 teaspoon coarse black pepper

1 lb short pasta

1/2 cup grated Parmesan cheese

 

Directions

Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.

 

With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.

Cool the pasta in boiling salted water until al dente instructions on the pasta package.


 

 

Sausage and Peppers Hero Sandwiches

2 servings

Ingredients

2 Italian sausage links

half a bell pepper sliced

half a yellow onion sliced

1/2 teaspoon garlic powder

1/4 teaspoon dried Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

2 Italian rolls, heated

 

Directions

Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.

Split  the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.

Serve the sandwiches with a green salad.

 

 


 

Greek Omelet

Ingredients

8 large eggs, beaten

1 tablespoon of olive oil

1 medium onion, diced

1 cup diced fresh tomatoes

1-10 pkg frozen spinach, defrosted and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese, crumbled

Directions

PREHEAT THE BROILER.

Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper  and sauté for 3 minutes.

Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.

Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.

 

Buttery Braised Potatoes

Ingredients

3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved

1 cup water

2 tablespoon butter

1 garlic clove, minced

1/2 teaspoon salt

1 tablespoon chopped parsley

1 teaspoon lemon juice

 

Directions

Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt.  Bring to a simmer over medium heat. Cover pan and cook 10 minutes.

Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates.  Add lemon juice and parsley. Serve with the omelet.

 


 

Nut-Crusted Fish Fillets

Ingredients

2 white fish filets (6 oz. each) {I used red snapper}
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped {your choice}
1 teaspoon each of fresh parsley, chives, rosemary, and thyme

Directions

Sprinkle the fish with salt and pepper. Place skin side down on a baking sheet or pan.
Combine mustard and honey, and brush on top of the fish.
Mix nuts, and herbs together and sprinkle on the fish.
Bake at 400°F 15 minutes or until flaky.

 

Creamy Lemon Butter Sauced Gnocchi

Ingredients

1- pkg shelf-stable potato gnocchi, about 17 oz
1/2 cup grated Parmesan cheese
Sauce
Juice of two lemons
8 tablespoons butter
2 garlic, grated
Salt to taste
⅓ cup heavy cream
Chopped parsley for garnish

Directions

Cook the gnocchi according to the package directions. As they rise to the top of the boiling water, scoop them out with a spider to a pasta bowl.
Heat the sauce ingredients until the butter is melted. Add the cheese and poor over the gnocchi. Mix well. Sprinkle with parsley and serve.

 

Garden Peas with Chopped Onion

Ingredients

1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter

Directions

Saute butter and onion in a small saucepan over low heat for about 5 minutes. Add the peas and heat over low until hot.


I

ngredients

Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil

Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese

Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream

Directions:

Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.

Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels

In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.

Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.

Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.

 

 



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