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Healthy Mediterranean Cooking at Home

Category Archives: asparagus

Shrimp Parmigiana

For 2 servings you will need the following:

Ingredients

12 large shrimp (16-20 per pound), peeled, deveined, tails removed
Salt and pepper to taste
1 egg, beaten
1/3 cup Italian Style Panko Bread Crumbs
1/2 cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup homemade marinara sauce, warmed
1 cup (4 oz) shredded mozzarella cheese

Directions

Preheat oven to 400°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray. I like to use individual baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg to coat and then into the breadcrumb mixture. Place the breaded shrimp in the baking dish or six in each individual baking dish. Sprinkle any remaining breadcrumbs over the shrimp.


The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
When ready to bake, drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.

Homemade Marinara Sauce

Ingredients

2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
3 large basil leaves

Directions

In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano, and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for other uses.

Garlic Roasted Asparagus

Makes 4 servings

Ingredients

1/4 cup extra-virgin olive oil
4 cloves fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon fresh finely chopped parsley
1 pound thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper

Directions

Preheat oven to 400°F.
Line a large jelly roll pan with foil. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 10-15 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.

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Italian Mushroom Tomato Sauce

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 large onion, sliced
8 oz sliced fresh mushrooms
2 cloves garlic, minced
1 cup beef broth
One 26-28 ounce container Italian diced tomatoes
2 bay leaves
1/2 teaspoon dried basil or 1 tablespoon snipped fresh basil
1/4 teaspoon dried oregano or 1 teaspoon snipped fresh oregano
Salt
1/4 teaspoon crushed red pepper flakes

Directions

Heat the oil and butter in a large saucepan.
Add the mushrooms, onions, and garlic to the skillet. Cook until the vegetables are tender. Then, stir in the broth and undrained tomatoes, bay leaves, herbs, salt to taste and red pepper. Cover with the lid ajar and simmer about 1 1/2 hours or until the sauce is very thick, stirring occasionally. Keep warm.

Chicken Fontina

Ingredients

2 large boneless chicken breasts, pounded thin
All-Purpose or low carb flour
1 egg white beaten with 1 tablespoon water
1 cup fresh bread crumbs, made from regular or low carb bread
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
3 large slices Italian Fontina cheese
Italian Tomato Mushroom Sauce, recipe above.

Directions

Sprinkle the chicken breasts with salt and pepper. Lightly coat the pounded chicken breasts in flour. Dip in the beaten egg white and then into the bread crumbs. Press the crumbs onto the breasts. Place the breaded cutlets on a plate and refrigerate for several hours.


In a large skillet with a cover heat the butter and oil. Add the cutlets and brown on both sides.

Cover each breast with tomato mushroom sauce and a 1 1/2 slices of cheese. Cover the skillet and heat until the cheese begins to melt.

Roasted Asparagus with Parmesan

Serves 4

1 pound medium asparagus, woody stalks removed
2 tablespoons extra virgin olive oil
l garlic clove, peeled and minced
2 tablespoons grated parmesan cheese
1 teaspoon grated lemon zest
Salt and pepper to taste

Directions

Heat the oven to 400 degrees F.
Toss the asparagus with oil in a large baking dish.
Roast for 10 minutes.
Sprinkle the minced garlic and lemon zest on the asparagus and roast an additional 10 minutes.
Season to taste with salt & pepper and sprinkle with Parmesan cheese.


Sicilian Style Swordfish

Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other ingredients from the Mediterranean region, such as capers, lemon, eggplant, mint and bell peppers.

2 servings

Ingredients

2 swordfish steaks, about 6 oz each and 1/2-inch thick
1 clove garlic, sliced
1 tablespoon capers, drained
1/4 cup parsley, chopped
1 tablespoon chopped fresh oregano
1 lemon, cut in half
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Directions

Cut one lemon half into thin slices and set aside. Juice the other half and set aside.
In a medium skillet with a lid, brown the garlic in oil, then remove it and add the fish, lemon slices and capers.
Season with salt, parsley, and oregano. Turn the fish over.
Drizzle the lemon juice over and finish cooking with the lid on for about 2 minutes more.

Baked Eggplant Slices

3-4 servings

Ingredients

1 eggplant, peeled and sliced into 1/2-inch-thick rounds
2-3 plum tomatoes, sliced thin
Extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano and
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2/3 cup grated Parmesan cheese
Salt

Directions

Place the eggplant slices and tomato slices on paper towels and sprinkle both sides of the vegetables with salt. Let rest for 20 minutes. Rinse the eggplant with cool water and blot dry with paper towels. Blot the tomato slices with a paper towel also.


Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil and brush the foil with olive oil.
Mix the cheese with the oregano, basil, red pepper flakes and garlic powder in a small bowl.


Arrange eggplant slices on the prepared baking sheet and drizzle with olive oil.


Sprinkle each slice with half the cheese mixture. Top with tomato slices and sprinkle the remaining cheese mixture on top.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. For a crispy top, place the pan under the broiler for 5-10 minutes.

Asparagus Gratin

Servings 4

Ingredients

1 bunch asparagus, small/medium thickness, trimmed and cut diagonally into 1 1/2-inch pieces
1 finely chopped shallot
1 garlic clove minced
1/2 cup heavy whipping cream
1/2 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese

Directions

Preheat the oven to 400 degrees F and lightly grease a 1.5 to 2 quart or an 8×8 baking pan.
Place asparagus in the baking dish and spread them evenly.


In a small mixing bowl, whisk together heavy cream, shallots, garlic, salt and pepper to taste.
Pour cream mixture all over the asparagus.
Sprinkle mozzarella cheese over the top.


Bake for 25-30 minutes until the asparagus are tender and the top of the gratin is golden brown.


Scallops In Garlic Sauce

Serve this dish over rice or make my Cauliflower “risotto”. It is delicious.

Servings: 2

Ingredients

2 tablespoons extra-virgin olive oil
10 oz or 12 large sea scallops
2 tablespoons unsalted butter, divided
4 large garlic cloves, minced
Salt and fresh ground black pepper to taste
1/2 cup heavy cream
1 tablespoon lemon juice
1/4 cup chopped parsley

Directions

If the scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly dry the scallops with paper towels.

Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer.

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms), then turn the scallops over and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove the scallops from the skillet and transfer to a plate.

Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook for 1 minute.

Add the cream and allow to simmer until slightly thickened. Remove the pan from the heat; stir in the lemon juice and add the scallops back into the pan to warm through slightly. Garnish with parsley. Serve over the cauliflower risotto.

Cauliflower “Risotto”

Servings 4

Ingredients

2 tablespoons butter
2 cloves of garlic, minced
1 shallot, minced
1/4 cup dry white wine
3 cups cauliflower rice (if using frozen, defrost and drain well)
1/2 cup Parmesan cheese, grated

Directions

Heat a sauté pan and then add the butter, garlic, and shallots. Cook until the shallots are tender.
Add in the cauliflower rice. Stir to coat in the butter. Pour in the wine and bring to a simmer.
Next, add in the Parmesan cheese, mix once more and then cover and cook for 5 minutes. Serve immediately.

Asparagus Wrapped in Bacon

For each serving, you will need

4 asparagus spears
1 slice of bacon
Olive oil
Salt and pepper

Directions

Preheat the oven to 425º F.
Wrap 3-4 stalks with a piece of bacon. Arrange on a rimmed baking sheet and repeat until all asparagus stalks have been wrapped with bacon pieces.
Brush the bundles with olive oil and sprinkle lightly with salt and pepper.
Bake until asparagus is cooked through and bacon is done in about 20 minutes. Turn the bundles over halfway through cooking. Remove from the oven and serve.


Filet Mignon

Two 4-ounce filet mignon, (1-inch thick)
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

Asparagus

½ lb asparagus, trimmed
1 tablespoon olive oil
salt and pepper to taste

Creamy Garlic Shrimp

2 tablespoons unsalted butter
6 large shrimp deveined, tails removed
2 cloves garlic, minced
2 tablespoons dry white wine or low-sodium chicken broth
4 tablespoons heavy (whipping) cream
1 tablespoon freshly shredded parmesan cheese
Salt and pepper to taste
1 tablespoon fresh parsley chopped

Directions

Heat the oven to 400 degrees F.

For the asparagus:

Oil a baking dish that will fit the asparagus. Season with salt and pepper and drizzle with the olive oil. Place the dish in the oven about 10 minutes before you are ready to cook the steak.

For the steaks:

Remove the steaks from the refrigerator at least 20-30 minutes before cooking. Season the steaks liberally with salt and pepper. Place a small heavy-bottomed ovenproof skillet over medium heat. When hot, add the oil and swirl the pan to coat the surface. When the oil shimmers, add the steaks and don’t move them for 3 minutes. Gently work a spatula under the steaks and turn them over. Cook for another 3 minutes and place the skillet in the oven with the asparagus. Cook for 5 minutes and remove the steaks to a serving dish to rest. Let the asparagus cook for another 5 minutes.

Turn the oven to broil and move the oven rack closer to the broiler.

For the shrimp:

In a second small skillet, heat the butter; add the garlic, sauté one minute.
Pour in the white wine (or broth), and bring to a boil, then reduce the heat to a simmer. Add the cream and continue simmering, while stirring. Add in the parmesan cheese; allow to melt in the sauce. Season with salt and pepper to your taste.
Add the shrimp and cook until just pink on one side, about 1 minute; turn the shrimp over and cook until pink; about 1 minute. Place the shrimp and sauce on top of the steaks and sprinkle with the parsley. Serve the asparagus on the side.

Broiled Tomatoes

2 servings

Ingredients

1 large beefsteak tomato, halved
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons olive oil
1 tablespoon shredded parmesan cheese

Directions

Preheat broiler. Arrange tomato halves, cut side up, in an oiled baking dish.
Mix garlic, parsley, and olive oil; pour over tomatoes. Sprinkle with cheese.
Broil 5 inches from the heat for 3 minutes or until cheese is golden brown. Serve.


Chicken Scaloppine

Serves 2

Ingredients

1 boneless, skinless chicken breast (8-10 ounces), tenderloins removed and trimmed of excess fat and halved horizontally
Salt and ground black pepper
3 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 large egg white
1 tablespoon minced fresh chives
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges

Directions

Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

Combine the flour and grated Parmesan cheese in pie plate. In a second pie plate, whisk together the egg white and chives.
Coat the chicken in the flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let the excess run off. Coat the chicken a second time in the flour mixture.

Heat the oil and the butter in a large skillet over medium-high. Place the cutlets in the skillet and reduce the heat to medium. Cook until the chicken is pale golden brown, about 3 minutes. Carefully turn the cutlets with a wide spatula and continue to cook until the chicken is pale golden brown on the second side, about 3 minutes. Transfer the chicken to individual plates and serve with lemon wedges.

Caprese Salad

2 servings

Ingredients

2 medium tomatoes
6 ounces fresh mozzarella cheese
Fresh basil leaves
3 tablespoons extra-virgin olive oil
Black Italian olives
Salt and pepper to taste

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.

Asparagus Wrapped in Prosciutto

2 servings

Ingredients

10 thin asparagus spears, woody ends removed
2 very thin slices Prosciutto di Parma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches (5 in each) and wrap one slice of prosciutto around each bundle. Place the bundles in a small oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.


Stir-Fried Beef with Asparagus

I had enough Pork Fried Rice leftover to serve with this dish. See the recipe.

Ingredients

1 pound lean, tender beef steak (tenderloin, top sirloin, ribeye or strip steak) sliced into thin strips
1 tablespoon cornstarch
4 tablespoons peanut oil or vegetable oil, divided
1 teaspoon sesame oil
1 pound thin asparagus, trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
1 tablespoon minced peeled fresh ginger
1 large garlic clove, grated
1/2 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar

Directions

Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until the meat begins to brown, about 1 1/2 minutes. Turn the slices over and cook until the second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in the same skillet over medium-high heat. Add asparagus, green onions, garlic and ginger; sauté until vegetables are crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to the skillet and cook until the sauce is slightly thickened about 1 minute. Transfer to a platter and serve with rice or fried rice.

Asian Cucumber Salad

Ingredients

2 cucumbers, peeled, seeded and cut crosswise into half moons
1 teaspoon sea salt
One small red onion, thinly sliced (about ½ cup)

Garnish
1 tablespoon sesame seeds
¼ cup unsalted peanuts, coarsely chopped

Dressing
1/4 cup unseasoned rice vinegar
1 tablespoon sesame oil
1 1/2 tablespoons Mirin
1 scallion, minced
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes (chili)
1/4 teaspoon granulated sugar

Directions

Place sliced cucumbers into a fine-mesh strainer suspended inside a medium-sized bowl. Season with the 1 teaspoon sea salt. Toss thoroughly to combine. Place in the refrigerator for at least 30 minutes up to overnight to drain the cucumbers of excess moisture.

To make the dressing: In a small bowl, combine the rice vinegar through the sugar. Whisk well and set aside.
Transfer the cucumbers to a clean kitchen towel. Pat dry. Combine the cucumbers and red onions scallions to a medium-sized bowl. Add the dressing and toss. Place the salad in the refrigerator and allow the flavors to develop, for 30 minutes or up to 1 hour, stirring occasionally.

When ready to serve, garnish with sesame seeds and peanuts.



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