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Healthy Mediterranean Cooking at Home

Category Archives: cauliflower

Salisbury Steak In Cream Gravy

Ingredients

1 lb lean, grass-fed ground beef
2 teaspoons steak seasoning
Salt and black pepper to taste
1/4 cup butter, divided
1 garlic clove, minced
1 cup chopped onions
1 cup sliced mushrooms
1 cup low sodium beef stock
2 oz cream cheese. room temperature, cut into small cubes
1 tablespoon flour, cornstarch or arrowroot

Directions

Form the beef into 4 patties, about 3 inches across and ½ -inch thick. Sprinkle with salt, pepper and steak seasoning. Set aside.
In a nonstick, deep frying pan, over medium heat melt 2 tablespoons of butter, fry the patties until they are brown on both sides and almost cooked through, but not quite. Remove to a plate and cover with foil.

Add the remaining butter to the skillet butter and add the garlic and onions. Cook until the onions soften and then add the mushrooms. Season with salt and pepper to taste. Cook until the mushrooms are no longer giving off liquid. Dissolve the thickener in the beef broth and add it to the skillet along with the cream cheese cubes. Bring the sauce to a boil, stirring constantly. Add the patties, cover the pan and simmer 10 minutes.

Cauliflower Garlic Mash

If you are not a fan of cauliflower then substitute 2 lbs of cooked Yukon gold potatoes. If you are a bit adventuresome, give this cauliflower recipe a chance. It is delicious especially when the main dish has a gravy component.

Ingredients

8 cups cauliflower florets (1 large head)
3 tablespoons extra-virgin olive oil
2 cloves garlic
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh sage

Directions

I use a microwave steamer (Tupperware – also retro) and steam the cauliflower and garlic for 5 minutes.

For stovetop:
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Place the rack in the bottom of the saucepan. Add the cauliflower and garlic; cover and cook until very tender, 10 to 12 minutes. Drain very well on kitchen towels and squeeze tightly to remove any liquid in the cauliflower.


Transfer the cauliflower and garlic to a food processor along with the olive oil, salt, and pepper. Process until very smooth. Transfer to a saucepan or microwave-safe bowl and stir in the sage. Reheat until hot and serve immediately.

Sautéed Spinach

Ingredients

10 oz package of organic frozen spinach, defrosted and drained
Half a large shallot, minced
1 garlic clove, minced
2 tablespoon extra-virgin olive oil
Salt and pepper

Directions

Heat the oil in a saucepan and add the shallot and garlic; saute until the shallot is tender. Add the drained spinach and saute for 2-3 minutes – just until hot. Season with salt and pepper to taste. Serve immediately.

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Asian Salmon

2 servings

2 center-cut skin-on salmon fillets, 6 to 8 ounces each
1 teaspoon Asian chili oil or vegetable oil

Glaze
1 tablespoon ketchup
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon toasted sesame oil
1/2 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic

Directions

Adjust the oven rack to the middle position and heat the oven to 325 degrees F.
Combine the glaze ingredients in a small bowl and set aside.

Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high heat until just smoking.
Place the salmon fillets, flesh-side down, in the skillet and cook until well browned about 1 minute. Using a fish spatula ora flat spatula, carefully turn the salmon over and cook on the skin side for 1 minute.

Remove the skillet from the heat and spoon the glaze evenly over the salmon fillets. Transfer the skillet to the oven and bake until the center of the thickest part of the fillets are cooked and an instant-read thermometer inserted in the thickest part of fillets registers 125 degrees F, 8 to 10 minutes. Transfer fillets to individual plates and serve with Asian fried rice.

Asian Fried Rice

4 servings. Makes a great leftover for lunch,

Ingredients

4 cups leftover cooked rice or uncooked cauliflower rice
2 bacon slices, cooked and diced
2 large eggs, beaten
2 teaspoons sesame oil, divided
2 tablespoons Asian chili oil or peanut oil, divided
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 tablespoons soy sauce or coconut aminos
3 scallions, thinly sliced
1/2 cup diced celery
1/2 cup finely diced banana pepper or other thin-skinned pepper
1 teaspoon Asian Fish Sauce

Directions

Heat 1 teaspoon sesame oil in a large heavy skillet over high heat. Add the beaten eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Turn the omelet over and cook for 15 seconds. Transfer the omelet to a cutting board and cut into ½-inch pieces.

Add 1 tablespoon chili or peanut oil to the pan along with scallions, ginger, and garlic; cook, stirring until the scallions have softened, about 30 seconds. Add banana pepper and celery; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large bowl.
Add the remaining 1 tablespoon chili or peanut oil to the pan; add the rice and stir-fry 2 minutes.

Return the vegetable mixture, bacon and eggs to the pan; add soy sauce, fish sauce and remaining sesame oil and stir until well combined. Serve with the salmon.


Ribeye Pork Chops

Ingredients

2 bone-in ribeye pork chops, 2 inches thick weighing about 16 oz each
Your Favorite Rub For Pork
Your Favorite BBQ Sauce
Here is a link to my favorite pork rub and BBQ Sauce:

https://jovinacooksitalian.com/2017/07/14/weekend-bbq/

Directions

Coat the pork all over with the rub mixture. Place the pork in an oiled baking dish and cover the dish with foil.

Preheat the oven to 250°F. Place the foil-covered baking dish in the oven and roast the pork for about 2 1/2 hours, or until the meat is tender but not falling off the bone. The pork will finish cooking on the grill.

Heat an outdoor grill or grill pan to medium-high. Oil the grill rack.

Brush the pork with BBQ sauce and place them on the grill. Grill the pork, turning occasionally, until the chops begin to char, about 5 to 6 minutes.

Crispy Baked Butternut Squash

Servings 4

Ingredients

1 butternut squash peeled and cut into spirals
1/4 cup vegetable oil
Salt and pepper

Directions

Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray. Place the butternut squash in a ziplock bag with the oil. Shake the bag.

Arrange the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 20 minutes, or until caramelized and charred in spots.

Turn the spirals over after 10 minutes. Serve immediately.

Twice Baked Cauliflower

6 Servings

Ingredients

1 medium head cauliflower, trimmed and cut into large florets
4 cloves garlic, diced
4 green onions, diced
8 strips bacon, diced
1/2 cup sour cream
4 ounces cream cheese
1 cup shredded cheddar cheese
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Directions

Preheat the oven to 425 degrees F.

Put the cauliflower florets in a large ziplock bag and add the olive oil, salt, and pepper. Shake the bag and turn the florets out onto a baking sheet.

Roast until the florets are soft and begin to brown, about 30 minutes.

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate.

Place the roasted cauliflower florets in the processor with the garlic and green onions. Process until almost smooth. Add the cream cheese and sour cream and process until smooth.

Pour the cauliflower puree into an oiled medium=sized baking dish. Sprinkle the top with the cooked bacon and cheddar cheese. Bake uncovered for 15 to 20 minutes.

 


Have lots of leftovers from the holiday? I do. So I thought I would share with you how I used some them in some new dishes.

Ham Salad

4 servings

Ingredients

2 cups finely diced baked ham
2 tablespoons sweet pickle relish
1/4 cup mayonnaise
2 tablespoons Dijon mustard
Half medium onion, finely diced
2 celery stalks, finely diced
Half a bell pepper, finely diced
Salt and black pepper to taste

Directions

Combine the mayonnaise, mustard and pickle relish in a large bowl. Add the ham, vegetables, salt and black pepper to taste. Stir well and refrigerate until serving time.

This salad is also tasty mixed into cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.

Deviled Eggs

Good for leftover Easter eggs.

Ingredients

6 large eggs
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup olive oil mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Paprika for garnish

Directions

Place the eggs in a saucepan just large enough to hold the six eggs. Cover with cold water and place the pot over high heat. Bring to a boil, turn off the heat and cover the saucepan.

Let the eggs rest in the hot water for 12 minutes. Drain the water from the pot and add some ice cubes and cold water to cover the cooked eggs.

Let them cool until you can handle the eggs without burning your fingers.

Gently tap the eggs in several places and remove the shells. Place the peeled eggs on paper towels to dry.

Cut the eggs in half lengthwise. Carefully remove the yolks and place in a mixing bowl. Mash the yolks with a fork. Add the onion, celery, mayonnaise, mustard and salt and pepper. Mix well.

With a spoon fill each egg where the yolk had been with some of the mixture.

Place the eggs on a serving platter and sprinkle the tops with paprika. Chill until serving time.

Coleslaw

I never use an entire cabbage at once, so I am able to get several meals from a head of cabbage.

Servings 4

Ingredients

Half a medium cabbage, sliced thin
2 scallions sliced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon celery seed
1/4 cup mayonnaise
1/4 cup heavy cream (whipping)
1⁄2 tablespoon white vinegar
1⁄2 tablespoon lemon juice

Directions

In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, cream, vinegar and lemon juice, using a whisk. Add the cabbage and scallions, stir gently to mix.

Refrigerate until serving time.

Mock “Split Pea” Soup

12 cups

I had green beans and cauliflower leftover from the holidays and decided to use them in a soup along with the ham bone. I was so surprised that soup tasted just like split pea soup but without all the carbs. Amazing taste.

Ingredients

1 baked ham bone with some meat attached
4 cups vegetable stock
4 cups water
1 onion or 1 leeks, diced
1 large carrot, diced
3 stalks celery with leaves, diced
2 cups cooked cauliflower
2 cups cooked green beans
Salt and pepper, to taste

Directions

Put the ham bone in a large soup pot. Add the broth and water; bring to a boil. Cover and simmer until the meat is starting to fall off the bones, about an hour.

Remove the ham bone from the broth and set aside to cool.

Add the vegetables to the broth in the pot. Bring to a boil; cover and simmer until the vegetables are very tender about 30 minutes.

Puree the soup with an immersion blender until smooth. Remove the meat from the bones, cut into bite-size pieces and add to the soup.

Adjust the seasoning with salt and pepper, to taste.Heat on low for about 20 minutes.


Pan Seared Petite Ribeye Steaks

Servings 2

Ingredients

Steak
2 grass-fed, organic, petite ribeye steaks about ½ inch thick and 6-8 oz each
1 teaspoon Montreal steak seasoning
3 tablespoons unsalted butter

Mushroom Shallot Wine Sauce
1 large, finely chopped shallot
16 small button mushroom caps, stems removed
1 large garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley

Directions

Season the steaks on all sides with the steak seasoning.
Heat a heavy skillet on high heat until very hot.


Sear steaks 1 minute on each side.
Continue to sauté in the pan turning the heat down to medium for an additional 2 minutes per side.
Place the cooked steaks on a plate and cover with foil, so that they rest while the sauce is made.
Reduce the heat to medium-low in the skillet and add the garlic, shallot, mushroom caps and butter to the pan drippings. Sauté 4 minutes or until lightly browned. Add the wine, Worcestershire sauce, pepper and salt; cook over low heat about 3 minutes or until the sauce is reduced slightly. Remove the pan the from heat and stir in the parsley. Pour the mushroom mixture over the steaks and serve.

Parmesan Baked Cauliflower

Ingredients

1 head of cauliflower
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon coarse black pepper
2 egg whites
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
Cut the head of cauliflower into large florets. Place the florets in a large mixing bowl.
In a small bowl mix together the oil, garlic, salt, pepper and eggs. Gently toss with the florets.
Sprinkle Parmesan in with the florets and mix to coat.


Spread the florets on the prepared baking sheet in a single layer.
Bake about 30 minutes or until browned and tender, turning the florets over after 15 minutes. Serve with the steaks.


There was a time when seafood stews and chowders were the food of the poor. Fishermen would make a stew out of leftover bits of seafood, tails or heads. Seafood, today, can be quite expensive. To keep the cost down buy local varieties of seafood and those that are on sale. Combining easy to find fish fillets with small amounts of shrimp or clams creates a rich blend of flavor without costing too much money. Adding an assortment of fresh vegetables, simple herbs and seasonings can make endless combinations for seafood soups or stews. If you have fish stock, then use it in place of the chicken broth. I rarely have it and I like the taste of chicken broth in the recipe. Some cooks use bottled clam broth, but I find that on the salty side. The vinegar helps to perk up all the flavors in the stew.

This stew creates a hearty meal that can be prepared in advance of the dinner hour. A salad and toasted crostini slices can be good sides, if you think you need them. You can use this recipe as a basic model in which to add seafood and seasonal vegetables that you like to use. Give it a try for a dinner out of the ordinary.

Seafood Stew

Ingredients

3 tablespoons butter, divided
1 garlic clove, minced
1 large shallot, diced
1/2 cup chopped onion
1 cup chopped celery
1 thin carrot, diced
1/2 cup diced red bell pepper
2 cups cauliflower, cut into small florets
½ cup diced rutabaga (or potato)
2 cups homemade or store-bought low-sodium chicken broth
1 teaspoon seafood (Old Bay) seasoning
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
2 tablespoons apple cider vinegar
1 large plum tomato, seeded and diced
3 lbs firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined and tails removed
1 cup heavy cream
1/4 cup minced fresh parsley

Directions

In a large saucepan over medium heat, melt 2 tablespoon butter. Add the onion, shallot and garlic. Saute for a minute or two and them add the carrot, celery and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the rutabaga and cauliflower. Stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until the rutabaga and cauliflower are tender. Remove the cover and add the: salt, pepper, chili flakes, seafood seasoning, thyme, tomato and vinegar. Sir well.

Add the cream, fish cubes and shrimp. Cook stirring the mixture gently for 4-5 minutes or until the fish and shrimp are cooked. Add the parsley and remaining tablespoon butter, heating until the butter is incorporated. Serve in large individual pasta bowls.


This is a great month to take advantage of some of the early spring crops that are coming to market. Broccoli, Cauliflower, all types of greens, beets and strawberries are some of the best choices. And, if you are lucky to have a friend who likes to garden, like me, you can reap some of the harvest. See the photo below for what I was treated to from his garden.

Stuffed Peppers

This recipe goes well with sautéed cabbage. See recipe below.

Ingredients

6 bell peppers, assorted colors
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1/2 cup jarred, mild salsa
1 cup frozen cauliflower rice, defrosted, or regular cooked rice
3/4 cup shredded cheddar cheese, divided
Salt and pepper

Directions

Cut the tops off the peppers. Reserve the top and remove the stem. Dice the tops and set aside.

Remove the seeds and membrane from the peppers. Wash and set on a paper towel, upside down, to drain.

Heat a skillet and add the oil. Brown the ground beef until you no longer see any pink color.

Push the beef to the side of the pan and add the onion, bell pepper tops and garlic. Saute until tender.

Add the Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper, stir, and remove the pan from the heat. Let cool.

Stir in defrosted cauliflower rice, salsa and ½ cup cheese. Fill the peppers to the top and place them in a baking dish just large enough to hold the peppers upright.

I used some foil to support them and keep them from falling out.

Bake in a 350 degree F oven for 30 -40 minutes or until the peppers are tender.

Remove the baking dish from the oven and top each pepper with some of the remaining cheese. Return to the oven for five minutes to melt the cheese topping.

Sautéed Cabbage In Brown Butter

Ingredients

One head of savoy cabbage
1/2 onion, sliced thin
3 tablespoons butter
1 small garlic clove, minced
Salt and pepper

Directions

Remove the large leaves from the cabbage for stuffing, Cut the rest of the cabbage head in half. Set aside one half for coleslaw or another recipe.

Thinly slice the remaining half of the cabbage.

Heat the butter in a medium skillet and cook until the butter turns a light brown, Add the onion and garlic and cook 3-4 minutes to tenderize the onions.

Add the sliced cabbage and cook until very soft and tender, about ten minutes. Season with salt and pepper. Serve with the stuffed peppers.

Oven BBQ Pork Roast and Vegetables

 

 

Ingredients

1 top loin pork roast, bone-in, about 3 pounds
8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
8 oz carrots, thinly sliced
Half a sweet onion, cubed
1 ½ cups bottled or homemade BBQ sauce, see recipe below
Half a head of cauliflower cut into large florets

Directions

Heat the oven to 325 F.

Oil a roasting pan with foil and place the mushrooms, carrots, celery and onion on the bottom of the pan.

Place the roast on top of the vegetables and sprinkle with salt and pepper. Place the cauliflower florets on two sides of the roast.

Pour the BBQ sauce over the pork.

Roast the pork for 30 minutes per pound, or until it registers at least 140 degrees F on an instant read thermometer.

Baste the pork roast with the barbecue sauce several times during the roasting time.

Let the roast rest for 10 to 15 minutes before slicing.

Homemade BBQ Sauce

Ingredients

2 tablespoons butter
3/4 cup water
Two 6 oz cans tomato paste
1/2 cup cider vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion or powder
3/4 teaspoon dried leaf oregano
3/4 teaspoon ground paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon dry mustard
1/8 teaspoon fresh ground black pepper

Directions

Combine all of the ingredients in a medium saucepan over medium-high heat.

Bring the mixture to a boil and then reduce the heat and let simmer on low, uncovered, for about an hour.

Make sure to stir frequently, about once every 10 to 15 minutes, while the BBQ sauce is cooking.

This will help better incorporate the flavors and ensure that the sauce is evenly cooked throughout.

Let the sauce cool before transferring to a storage container.

Oven Roasted Salmon and Broccoli

2 servings

Ingredients

1/4 lb broccoli florets (about 2 floret tops)
3 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
Two 6-ounce skinless salmon fillets
1 jalapeño, thinly sliced into rings, seeds removed if desired
1 small garlic clove, grated
1 tablespoon unseasoned rice vinegar
2 tablespoons chopped green onion (scallions)
1 mini red bell pepper, minced

Directions

Preheat the oven to 400°F. Mix broccoli florets with 1 tablespoon oil in a baking dish; season with salt and pepper.

Roast broccoli, tossing occasionally, until crisp-tender, 10 minutes.

Combine the jalapeño slices, vinegar, scallions, bell pepper, 1 tablespoon olive oil and a pinch of salt in small bowl.

Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to the edges of the baking dish and place salmon in the center.

Evenly distribute the jalapeno mixture over the salmon and broccoli.

Roast until salmon is cooked throughout and the broccoli is tender, 15 minutes. Serve with Cucumber Salad

Cucumbers In Tzatziki Sauce

Ingredients

1 large or 2 medium cucumbers
Half of a large cucumber
3/4 cups plain Greek yogurt (not low-fat)
2 scallions (green onion), minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Peel and seed the half cucumber. Grate the half cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Peel the large cucumber, cut in half lengthwise and cut into thin half-moon slices.

Place the yogurt in a medium bowl.Add grated cucumber to the yogurt along with the remaining ingredients, except the sliced cucumber and stir well.

Fold in the cucumber slices.

Cover and chill in the refrigerator before serving.



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