Healthy Mediterranean Cooking at Home

Category Archives: carrots


2 servings

Ingredients

For the lamb: marinade
4 small loin lamb chops {grass-fed}
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon dried oregano
’Salt and pepper to taste
Combine the ingredients in a plastic zip; lock the bag and add the lamb. Refrigerate for several hours or overnight.

For the mustard sauce:
1 small shallot, finely chopped
1 tablespoon white wine vinegar
½ cup chicken or beef stock
1 tablespoon whole grain mustard
1 tablespoon instant flour {Wondra}
1 tablespoon heavy cream
1 tablespoon butter
Kosher salt and freshly ground pepper
Heat all the ingredients in a small saucepan over low heat until thickened. Keep warm.

Cooking the lamb
Preheat an outdoor grill or a stovetop grill or an air fryer; Drain the lamb and grill for 6 minutes on one side and 6-7 minutes more on the second side, Place the lamb on a serving dish and spoon the mustard sauce over the lamb.

Honey-Ginger Oven Roasted Carrots

For 2 servings
Ingredients
4 large organics carrots (cut into 2-inch lengths
2 tablespoon oil
2 tablespoons honey
1/2 teaspoon dried ginger
Salt and pepper to taste

Directions

Preheat the oven to 400 degrees F. with a cover
Pour the oil into a small baking dish. Add the carrots and drizzle with the honey. Sprinkle the ginger, salt and pepper over the carrots. Mix everything well. Cover the dish.
Bake for 30 minutes until just tender.

Italian Style Rice

Ingredients

1 tablespoon extra virgin olive oil
1 green onion minced
1 garlic cloves, minced
1/2 cup long-grain rice
1 cup chicken stock
1 /2 cup frozen peas
1/2 cup parsley, chopped
1/4 cup grated parmesan cheese

Directions

Sauté green onion on a medium saucepan with 1 tablespoon of oil until soft. Add garlic and rice. Sauté for 2-3 minutes. Add the broth and bring the mixture to a boil.
Lower the heat to low and cover the pan. Cook 15 minutes. Add the peas and parsley. Cover the pan and cook 5 minutes more. Stir in the cheese snd serves with the fish.


Pork Chops

Ingredients

Dry Rub

2 tablespoons brown sugar

1/2 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon Italian seasoning or dried oregano

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

The Pork

2 large bone-in pork chops (1-inch thick)

2 tablespoons olive oil

Directions

Preheat the oven to 375 degrees Fahrenheit. Oil a baking dish large enough to fit the pork chops.

In a small bowl, mix the dry rub ingredients.

Rub the pork chops with olive oil and season them with a dry rub. Make sure you rub the seasoning all over the pork chops (both sides).

Place the pork chops onto the prepared baking sheet.

Bake in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 140 to 145 degrees. 

Remove from the oven and let it rest for 5 to 10 minutes, tented with aluminum foil. While the meat rests – the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees.

Oven Roasted Carrots

Ingredients

1 bunch fresh organic carrots about 6

2 tablespoon butter

Slat and pepper

Directions

Cut the ends off the carrots and wash well. Dry.

Oil a 13×9-inch baking pan.

Place the carrots close together in a single layer in the pan..

Sprinkle it with salt and pepper and dot with the butter.

Seal the foil on top and on the edges. Place the pan in the oven with the pork chops and cook until tender. They take about the same time as the pork chops. How tender you want them is up to your taste.

Garlic and Olive Oil Mashed Potatoes

Ingredients

6 large baking potatoes (about 4 pounds), peeled and diced

7 tablespoons extra-virgin olive oil

2 garlic cloves, peeled

Salt and pepper

Directions

Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.

Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. 

 


Pork
2 thick-cut bone-in pork chops
olive oil
2 tablespoons pork seasoning
¼ cup honey Dijon mustard
½ cup unseasoned panko crumbs

Directions

Coat the pork with the seasoning and refrigerate for several hours. When ready to cook , brush the mustard on the chope
S and dredge the meat in the panko. Press the crumbs on firmly.
Preheat an oven to 400 degrees.F.

Heat an oven-safe heavy skillet over high heat.add 2 tablespoons of oil and Sear the pork chops for 2 minutes on each side.
Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
Let rest 5 to 10 minutes before serving.

Vegetables
1 large sweet potato
2 large yellow squash
5 large carrots
2 tablespoons avocado oil
1 tsp salt
1/2 tsp black pepper
¼ cup orange juice
2 fresh thyme sprigs
¼ cup chopped fresh chives

Directions

Preheat the oven to 400ºF.
Scrub the vegetables with a vegetable brush,
Trim the ends pff the carrots, squash and potatoes. Leave the carrots whole. Cut the squash into quarters lengthwise and the sweeter potato into sixths lengthwise.
Place vegetables on a 16 x 12 x 1 inch baking sheet or in a baking dish large enough to hold the vegetables.
Drizzle with olive oil and toss to coat. Season with salt amd pepper. Sprinkle with orange juice and place pieces of thyme on top.
Bake in the oven for 10 minutes, remove from the pan from the oven and toss vegetables. Place back in the oven and bake for an additional 10=15 minutes, until fork tender. Place the vegetables on a serving platter and sprinkle with chopped chives.


Simple Pot Roast

You will have leftovers and if you like pot pies save 4 cups of diced meat,2 cups of gravy, and 3 carrots for later in the week. Recipe next week.

Ingredients

One (4-5pound) boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Olive oil
1 onion, sliced
2 large garlic cloves, grated
4 cups beef broth
1 teaspoon dried Italian seasoning
¼ cup Instant flour {Wondra}

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with salt & pepper.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear on all sides of the meat until browned.
Aff the onion, garlic, Italian seasoning, and beef broth. Bring the liquid to a boil. Cover the pot and. place it in the oven for 3 hours or until fork-tender.

Remove the roast to a platter and cover with foil. Remove ½ cup of the beef broth and mix thoroughly with the flour. Stir the mixture back into the pot and cook until thickened. Add salt and pepper if needed. Slice the roast and serve with the gravy.

Oven Roasted Carrots

Ingredients

1 bunch fresh organic carrots about 6
2 tablespoon butter
Slat and pepper
Foil

Directions

Cut the ends off the carrots and wash well. Dry.
Place a large sheet of foil on a sheet pan.
Place the carrots close together in a single layer on top of the foil.
Sprinkle with salt and pepper and dot with the butter.
Seal the foil on top and on the edges. Place the pan in the oven with the pot roast for the last hour of cooking the pot roast.
Serve with the roast and potatoes.

Garlic and Olive Oil Mashed Potatoes

Ingredients

6 large baking potatoes (about 4 pounds), peeled and diced
7 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
Salt and pepper

Directions

Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.

Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. Serve with the roast.


Chinese Chicken Stock

Ingredients

3-4 lb chicken
10 cups water (cold)
3 slices​ fresh ginger
2​ scallions (cut into 1-inch pieces)
1 tablespoon Chinese rice wine (or dry sherry)
Salt and black (to taste)

Directions

Place the chicken in a large pot with 10 cups of water (or enough to cover).
Add the ginger, green onion, rice wine, or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat, and simmer for 2 hours. Strain the broth and use as called for in recipes. Shred one cooked chicken breast for the soup recipe below. Use the remainder of the meat for other recipes.

Chinese Chicken Noodle Soup

Ingredients

8 cups Chinese chicken broth
4 garlic cloves, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
2 tablespoons sherry or Chinese rice wine
2 teaspoons sesame oil
4 oz Asian curly noodles, cut into smaller pieces
3 medium carrots, thinly sliced
2 celery stalks, thinly sliced
6 denied shiitake mushrooms, soaked
1 medium onion, sliced
8 oz can water chestnuts, drained
Chilies, hot sauce, chili paste, optional

Add broth ingredients to a large saucepan. Cover and simmer for 10 minutes
to have ingredients infuse flavors.

Cook noodles according to the package.

Cut vegetables as needed.

Add carrots to the broth and simmer for 2 min. and remove but keep warm. Add
chicken and bok choy and cook for 2-3 min. until bok choy is tender.

Divide the broth between four bowls, add the noodles, carrots, chicken, and
bok choy in sections around the bowl and the green onions scattered in the
middle or the side.

Serve with hot sauce, optional.

Ginger Pork in Lettuce Leaves

6 servings

Ingredients

3/4 pound ground pork
1 red bell pepper, finely diced
1 garlic clove, minced
1 tablespoon minced peeled ginger
1 tablespoon Thai sweet chile sauce
1 tablespoon Asian fish sauce
2 teaspoons Asian sesame oil
1 tablespoon peanut oil
One 8-ounce can water chestnuts, drained and diced
2 scallions, thinly sliced
2 tablespoons oyster sauce
2 tablespoons chopped cilantro
24 lettuce leaves

Directions

In a medium bowl, combine the ground pork with bell pepper, garlic, ginger, chile sauce, fish sauce, and sesame oil l.

In a large skillet or wok, heat the peanut oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce, and cilantro and remove from the heat.

Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up,


This Chinese dish is from the Mandarin style of cooking and is therefore not spicy. If you like spicy food add hot sauce to taste.

Ingredients

1 1/2 pounds pork tenderloin
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
3 tablespoons peanut oil, divided
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
3 carrots, sliced thin on the diagonal
1 sweet onion, quartered and layers separated
2 celery stalks, sliced thin on the diagonal
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 scallions, sliced
Hot cooked Jasmine rice

Sauce
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 teaspoon sesame oil

Directions

Remove any silverskin from the pork. Cut pork into thin 1-inch-long pieces. Season with pepper and salt.

Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of the pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.

Heat the remaining 1 tablespoon oil in the skillet. Add bok choy, carrots, celery, onion, remaining salt, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 5 to 6 minutes.

Whisk together the cornstarch and the remaining sauce ingredients in a bowl. Pour the sauce mixture over the vegetable mixture in the skillet; bring to a simmer over medium-high. Add pork and simmer stirring, until thickened, about 1 minute. Serve with rice.

 


While I only wanted 2 servings of the lamb, I made extra vegetables so there would be leftovers for another meal. The vegetables are a great addition to a salad.

Ingredients

1 lb green beans trimmed
6 rainbow carrots trimmed and sliced in half
1 large yellow bell pepper, seeded and cut into thin slices
4 tablespoons olive oil, divided
6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
3 large cloves garlic, grated
1/4 cup lemon juice, divided
Salt and pepper
2 lamb chops (about 6 1/2 oz each)
1 tablespoon Dijon mustard
4 teaspoons seasoned panko crumbs
2 tablespoons capers

Directions

Position a rack in the upper third of the oven; preheat to 475°F.

In a large bowl, toss the green beans, carrots, and peppers with 3 tablespoons olive oil, half the rosemary, 2 garlic, and 3 tablespoons lemon juice; season with salt and pepper.

Spread the vegetables in a single layer on a foiled lined baking sheet. Roast 12 to 15 minutes.

In a small bowl, whisk the mustard, 1 tablespoon olive oil, the remaining rosemary, the remaining garlic, and the lemon juice; spread the mixture all over the lamb chops.

Sprinkle with panko crumbs,

Place the lamb chops on the baking sheet with the vegetables and roast for 15 minutes.

Transfer the vegetables to a serving platter, add the lamb and sprinkle all with the capers. Serve immediately.


Corn is very plentiful and has a long growing season where I live. So when it is at its best, I freeze many quarts of this vegetable to use during the off-season. Even after spending several months in the freezer, you can taste its sweetness when using it in your cooking. You certainly can use frozen corn from the supermarket in this recipe.

Chowder

Ingredients

2 tablespoons butter

1 large onion, diced (about 2 cups) 

1 large carrot, diced

4 ribs celery with leaves, diced

1 1/2 pounds  Yukon gold potatoes, peeled and diced 

4 cups vegetable stock 

2 fresh whole sprigs of thyme  

1 teaspoon kosher salt 

¼ -½ teaspoon cayenne pepper

1to 2 tablespoons honey 

7 cups frozen sweet corn kernels, divided

2 cups whole milk 

Additional salt to taste, pepper to taste

Directions

Heat the butter in a Dutch oven or large soup pot. Add the onion, celery, carrots, and potatoes to the pot and saute for ten minutes until soft.

Add honey if the corn isn’t sweet. 

Add 4 cups of corn, vegetable stock, cayenne, salt, and thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Remove the pot from the heat and puree the contents with an immersion blender. Add milk, 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.

Garnish the soup with cheddar cheese or toasted tortilla strips when serving, if desired.

 


2 servings

Ingredients

12 sea scallops (10 oz)washed, dried and side muscle removed
½ teaspoon dried chili flakes
2 teaspoons sesame oil
5 oz curly soba noodles
2 carrot sliced thinly on the diagonal
1 celery stalk sliced thinly on the diagonal
Half a medium onion finely diced
6 dried shiitake mushrooms
1 tablespoon peanut oil

Sauce
1 clove garlic, grated
½ cup chicken broth
1 Tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Cover the noodles with cold water and let sit until hydrated-30 to 45 minutes. Drain in a colander and set aside.
Cover mushrooms in hot wat and let sit for 30 minutes. Drain and slice thinly, discarding the stem.
Combine the sauce ingredients in a measuring cup and set aside.
Heat peanut oil in a medium deep skillet or wok. Add the carrot, celery, and onion. Stir-fry about 5 minutes until the vegetables are tender. Add the mushroom and sauce. Stir-fry until thickened. Add the drained noodles and mix until the noodles are completely coated in sauce. Keep warm.
Heat the sesame oil in a small skillet and add the chili flakes. Heat for a minute and add the scallops. Cook the scallops for about two minutes on each side,
Divide the noodles between two serving bowls, top each with half the scallops, and serve immediately.


I had at least half of the ingredients in my Sunday Dinner post leftover. That means I was able to make a meat pie with mashed potato topping that my family loves.

Cottage Pie

Serves 4

Ingredients

2 cups leftover beef roast, fat removed and cut into small dice
2 cups leftover pan gravy
1 cup leftover roasted carrots, diced
10 oz package frozen peas
2-3 cups leftover mashed potatoes
Butter flavored cooking spray

Directions

Preheat the oven to 375 degrees F. Oil a 10-inch deep-dish casserole dish
Combine the diced beef, gravy peas, and carrots and pour into the prepared casserole dish.
Spread the potatoes over the mixture to the edges of the casserole dish. Spray the potatoes with the butter spray. Bake the casserole for 45 minutes. Serve hot.

 

 



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