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Healthy Mediterranean Cooking at Home

Category Archives: celery

Make dinner with December’s seasonal foods. Here are a few ideas.

Pork Cutlets with Apple-Fennel Sauce

4 servings

Ingredients

1/4 cup all-purpose flour
Kosher salt and pepper to taste
1 egg
1 cup panko breadcrumbs
Four boneless pork cutlets, pounded to 1/4 inch thick
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
1 apple, peeled and thinly sliced
Lemon wedges, for serving

Directions

In a shallow dish, mix the flour with salt and pepper. In another shallow dish, beat the egg.

In a third shallow dish, spread the panko and season with additional salt and pepper. Dredge the pork in the flour, shaking off the excess.

Dip the pork in the egg, then dredge in the panko to coat. Place the cutlets on a large plate.

In a large skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil.

Add the pork cutlets and cook over moderately high heat until golden, 2 minutes.

Turn the cutlets over, and cook until just golden on the outside and white throughout, about 2 minutes more.

Transfer the cutlets to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil and butter to the skillet.

Add the fennel and onion and cook over moderately high heat, stirring occasionally, until light golden and crisp-tender, about 3 minutes.

Stir in the lemon juice and apple slices and season with salt and pepper. Cook for an additional 2 minutes.

Place the cutlets back in the pan and let them heat in the fennel mixture for a few minutes.

Place the cutlets on a serving platter and top with the fennel mixture. Serve with lemon wedges.

Sautéed Carrots

4 servings

Ingredients

4 medium carrots, peeled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon dried marjoram

Directions

Cut the carrots diagonally into 1/4-inch thick slices.

Place the carrots, 3 tablespoons water, the salt and pepper in a medium skillet and bring to a boil.

Cover the pan and cook over medium-low heat for 4-5 minutes.

Add the butter and marjoram and saute for another minute, until the water evaporates and the carrots are coated with butter.

Cranberry Orange Cake

Topping

1/4 cup unsalted butter, softened
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Cake

2-1/3 cups unbleached all-purpose flour; more for the dusting the pan
1-1/4 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh or defrosted frozen cranberries
1-1/2 teaspoons finely grated orange zest
1-1/2 cups granulated sugar
½ cup softened unsalted butter
3 large eggs
1 cup buttermilk

Directions

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour a 9×13-inch baking pan.

Combine the walnuts, brown sugar, cinnamon and butter in a mixing bowl. Using your hands to form the mixture into crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Add the cranberries and orange zest and mix.

In the bowl of a stand mixer, mix the ½ cup butter on low-speed with the stand mixer’s paddle attachment until smooth.

Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater.

Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture.

On low-speed, mix until the flour drifts disappear and then add half the buttermilk; mix until just blended.

Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

Pour into the prepared pan and sprinkle the top with the crumb mixture.

Bake for 55 to 60 minutes or until a cake tester inserted in the middle of the bread comes out clean. Cool on a wire rack.

Italian Sausage Stuffed Acorn Squash

4 servings

Ingredients

2 large acorn squash, halved crosswise, seeds and fibers removed
1 teaspoon unsalted butter
1 small onion, peeled and chopped
1 celery stalk, sliced thin
8 ounces Italian sausage, casing removed
1 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups lightly toasted sourdough bread, cut into 1/4-inch cubes
1/3 – 1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon chopped fresh Italian parsley

Directions

Preheat the oven to 400 degrees F.

Cut the squash in half and remove the seeds.

Cut a thin slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh.

Place the squash halves in a baking dish large enough to hold the squash halves and set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

Add the sausage and break up the meat with the back of a spoon. Cook until no traces of pink remain, about 8 minutes.

Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, bread cubes with enough broth to moisten the stuffing and mix until well combined.

Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/2 inch.

Cover the squash loosely with aluminum foil.

Roast for 45 minutes.Remove the foil and bake for 15 minutes more or until the squash is tender and browned on the top.

Place 1 squash half on each of 4 plates, garnish with parsley and serve immediately.

Creamy Spinach

4 servings

Ingredients

2-10 oz pkgs frozen chopped spinach, defrosted and drained or 2 lbs. fresh spinach
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons milk
Salt and pepper

Directions

Heat the oil in small saucepan and add the garlic; cook 1 minute. Add spinach and heat.

Make a well in the center of the spinach and add the milk and cheese.

Heat and stir until the cheese is dissolved throughout spinach. Season with salt & pepper.

Oven Roasted Parmesan Cauliflower

4 servings

Ingredients

1 whole cauliflower head
2 eggs
¼ cup milk
1 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.

Cut the cauliflower into large florets.

Beat the eggs with the milk in a shallow dish.

Place the grated cheese in a shallow dish.

Place the flour in a plastic bag and add the salt and pepper.

Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.

Dip each floret in egg and then in cheese and place on the prepared pan.

Place the pan in the oven and bake for 23-30 minutes.

 

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Having leftover baked ham is a good thing. There are so many tasty dishes to make with the leftovers. I think I like these dishes even better than the original. Here is the link for the post on baked ham.

Chicken Cordon Bleu

2 servings

Ingredients

2 boneless chicken breast cutlets
2 slices leftover baked ham
2 slices (2 oz) Swiss or Gruyère cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Breading Mix

2 tablespoons flour
2 tablespoons almond flour
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 400°F.

Place each breast on a cutting board and make a horizontal slit through the thicker side, cutting almost to the opposite side.

Place a ham slice and a cheese slice in each pocket, leaving a 1/2 border. Seal chicken over the filling.

In a shallow bowl, mix the egg with the milk.

In a shallow plate, combine the flour, almond flour, Parmesan cheese, salt and pepper.

Carefully dip each piece of chicken first in the milk mixture, then in the crumb mixture to coat.

Place chicken in a baking dish coated with cooking spray.

Combine melted butter and oil, and drizzle half over the chicken; turn breasts over and drizzle with the remaining butter mixture on the other side.

Bake about 30 minutes, turning once halfway through cooking time, until lightly browned on the outside and cooked through.

This dish goes well with oven roasted asparagus.

Ham and Cheese Egg Muffins

Egg Muffins make an easy, portable, and tasty breakfast that’s packed with protein and are good-for-you.

Makes 12 egg muffins

Ingredients

8 large eggs
½ cup refrigerated egg substitute (Egg Beaters)
Salt and pepper to taste
1 cup cubed leftover baked ham
1 cup shredded cheddar, Italian blend or mozzarella cheese
1 cup red bell pepper, chopped
1/4 cup golden (or red) grape tomatoes, chopped
2 green onions, chopped
1/8 teaspoon cayenne powder
1/4 teaspoon garlic powder

Directions

Preheat the oven to 350 degrees F.

Whisk together the eggs, egg substitute, salt and seasonings. Stir in the ham, cheese, bell peppers, tomatoes and green onions.

Spray a standard 12 cup muffin tin with olive oil cooking spray.

Using a muffin scoop, pour the egg mixture filling into each cup filling them to the top.

Bake for about 25-30 minutes until cooked through and puffy.

Ham & Cheese Omelet

2 servings

Ingredients

2 tablespoons butter
3-4 slices of baked ham, cut into smaller pieces
2 slices of American, Cheddar or Swiss cheese, cut into 8 pieces
6 large eggs
1 tablespoon heavy cream
Black pepper to taste

Directions

Melt the butter over low heat in a skillet or omelet pa. Add the sliced ham and cook until hot and beginning to brown slightly.

In a mixing bowl, beat the eggs with the cream and some black pepper to taste. Pour the mixture over the ham.

Cook until the eggs begin to set. Place the slices of cheese over the eggs. Cover the pan and let cook until completely set. Uncover the pan.

Fold half of the cooked egg over the other half to form a half circle. Let cook a minute or two and then serve.

 

Stuffed Peppers with Ham and Cauliflower Rice

These little ham stuffed peppers are great for lunch. The recipe can be doubled and tripled. You can also use regular rice if you prefer.

2 servings

Ingredients

2 small bell peppers
1/2 cup cauliflower rice
1/4 medium onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon butter
2 ounces shredded mild Cheddar or American cheese
1/2 cup diced baked ham
1 tablespoon minced parsley
Black pepper to taste

Directions

To prepare the cauliflower rice:

Wash and cut a head of cauliflower into small pieces.

Put the cauliflower pieces into a food processor and process it until it is in rice-size pieces.

Reserve 1/2 cup for this recipe and use the remainder for another dish.

Cook the whole peppers in 2 cups of lightly salted boiling water for 3 minutes.

Reserve 1/4 cup of the cooking liquid and then drain the peppers.

Cut the tops off the peppers and remove the seeds and white membrane. Reserve the top slice.

Preheat the oven to 375°F.

In a skillet, sauté the onion and celery in butter until tender, about 4 to 5 minutes.

Add the cooking water and shredded cheese.

Stir until blended; add ham, cauliflower rice, parsley and pepper.

Fill peppers with the ham mixture and top with the pepper lids.

Coat a small baking dish with cooking spray and place the peppers in the dish.

Bake the peppers until the stuffing is heated through, about 30 minutes.


With winter just around the corner, it’s the perfect time to warm up with recipes made with November’s seasonal ingredients. check the charts above for what is in season. You will find several recipes below that incorporate seasonal produce. Fruit choices start to diminish but November’s offerings of quince, pomegranate, pears and apples work in both sweet and savory dishes.

Low Carb Pumpkin Bread

This bread is also gluten-free.

I have a bread pan that measures 12 x 6.5 inches and I prefer to use this pan when baking quick breads. Baking quick breads can be tricky because they don’t always cook right in the middle and sometimes they come out too dry. This pan spreads the dough out more and makes good-looking serving slices.

Ingredients

3 cups finely ground almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 cup melted unsalted butter
1 cup sugar or 1:1 sugar substitute
6 large eggs
15 oz can pureed pumpkin
1 cup chopped pecans or walnuts

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the almond flour, baking soda, salt and spices.

In a second bowl, mix the melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry.

Spray a 12×6.5 inch or a 9×5 inch or two 8×4 inch bread pans with cooking spray.

Pour the pumpkin mixture into the pan and sprinkle the top with the chopped nuts.

Use a rubber spatula to lightly press the nuts into the dough.

Bake the 12 inch pan for 45 minutes and the other pans for about an hour, or until a cake tester inserted in the middle comes out clean.

Remove the pan from the oven and cool the bread for ten minutes. Remove the bread to a rack to finish cooling.

Chicken Pot Roast

Serve this dish with noodles or mashed potatoes.

Ingredients

1 tablespoon olive oil
1 clove garlic
1 small onion, diced
½ teaspoon dried thyme
1 bay leaf
1 celery stalk, diced
1 small carrot, diced
3-4 lb organic chicken
Salt and pepper
Chicken stock

Directions
Heat the oven to 325°F. Heat the oil in a Dutch Oven over medium heat.

Add the garlic and vegetables and cook over a medium heat, stirring occasionally, for 5 minutes. Add the thyme and bay leaf.

Place the chicken on top of the vegetables in the pan (breast-side up) and season generously with salt and freshly ground black pepper.

Add enough stock to a reach a depth of 1 inch.

Cover the pan tightly with foil or a lid, then place the pot in the oven and roast for 1 ½ hours, basting occasionally with the pan juices.

Increase the oven temperature to 350°F, remove the lid and continue to bake for 20 minutes more, to allow the chicken to brown.

Remove the chicken to a cutting board. Remove the bay leaf.

With a hand-held immersion blender, puree the sauce and vegetables in the pot to create a sauce.

Adjust the seasoning and reheat the sauce. Slice the chicken and serve with the sauce.

Cauliflower Puree

Ingredients

1 head of cauliflower
2 tablespoons heavy cream
1 tablespoon butter
2 ounces Italian fontina cheese
Salt and pepper to taste

Directions

Clean and trim the cauliflower, breaking it into medium-sized pieces.

Place in a microwave safe bowl with the cream and butter.

Microwave, uncovered, on high for six minutes.

Stir to coat the cauliflower with the cream/butter mixture. Microwave for another six minutes on high.

Remove from the microwave and put into a high-speed blender or food processor along with the cheese. Puree until smooth.

Season with salt and pepper to taste. Adjust the cream and butter to your preference. Reheat just before serving.

Bacon Wrapped Pork Chops

4 Servings

Ingredients

Pork Chops
4 boneless pork chops (about 1 ¼ lbs; 1/2-inch thick each)
4 slices bacon (not thick cut)
1 tablespoon olive oil, divided
Salt and pepper

Apple Cider Vinegar Sauce
1/4 cup onion, finely diced
2 cloves garlic, minced
1/4 cup apple cider vinegar
1/2 cup chicken broth
½ teaspoon dried thyme
2 tablespoons butter
2 teaspoons brown sugar

Directions

Let the pork chops come to temperature for 20 minutes before cooking.

Trim the fat off of the pork chops and wrap a piece of bacon around each one, securing it with several toothpicks.

Rub each chop with a 1/2 teaspoon of oil over both sides and season both sides with salt and pepper.

Heat a deep skillet over medium heat until hot. Add the remaining 1 teaspoon of oil and swirl to coat the bottom of the pan.

Add the pork chops on the side with the bacon, placing them right next to each other to keep them upright.

Cook for 1 minute per side until all the bacon is brown.

Place the pork chops flat in the pan to cook the top and bottom surfaces, 3-5 minutes per side depending on the thickness.

Remove the pork to a plate and cover loosely with foil.

Add the onions and garlic to the pan and saute for 1-2 minutes or until they begin to soften.

Add the chicken broth and thyme to the pan and stir.

Add the vinegar to the pan and stir, scraping up any browned bits stuck on the bottom of the pan.

Reduce the sauce by half and add the butter and brown sugar. Cook and stir until they are incorporated into the sauce.

Place the pork back in the back in the pan and heat for a few minutes, turning the pork over after a minute or two, so they can be coated in the sauce.

Seasoned Baked Rutabaga Fries

Ingredients

1 rutabaga, peeled and sliced into very thin “fries”
1 tablespoon olive oil, plus more for the pan
1 teaspoon cornstarch
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder

Directions

Preheat the oven to 450 °F. Use a metal sheet pan and place it in the oven while the oven preheats.

In a large Ziploc bag, mix the cornstarch with the garlic powder, paprika, onion powder, salt and pepper and shake to combine.

Place the rutabaga fries in the bag and shake to evenly coat them. Add the oil and shake again.

Arrange the fries on the hot sheet pan so they are not touching.

Bake 15 minutes and turn the fries over. Bake another 10 minutes or until the fries are brown and crispy.

If the fries are getting too dark too fast, reduce the oven temperature to 400°F.)


Cod Pomodoro

2 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
Half of a small fennel bulb, thinly sliced, plus a few fennel fronds
Half of a small onion, sliced thin
1 celery stalk, thinly sliced
Kosher salt, freshly ground pepper
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper flakes
1 cup homemade or store-bought marinara sauce
Two 4-ounce skinless cod fillets
1/2 cup shredded mozzarella cheese

Directions

Preheat the oven to 375 degrees F.

Heat oil in a medium ovenproof skillet over medium-low heat.

Add minced garlic, sliced fennel, onion and celery and season with salt and pepper. Cook, stirring often, until soft, about 10 minutes.

Add spices and cook, stirring, until spices are absorbed, about 1 minute.

Add marinara sauce to the skillet; bring to a simmer and cook to meld the flavors, about 5 minutes.

Season fish with salt and pepper and place the fillets in the sauce. Spoon some of the sauce over the fish.

Place the pan in the oven. Bake 15-20 minutes in the preheated oven, or until the fish is firm when touched with a fork.

Remove the pan from the oven and top the fish with the mozzarella cheese. Return the pan to the oven until the cheese melts.

Serve the fish with the sauce.

Baked Eggplant Slices

Place the eggplant into the oven about ten minutes before you place the fish in the oven.

2 or more servings

1 small eggplant, peeled
1 large egg
1/4 cup finely grated Parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for the baking pan

Directions

Preheat oven to 375 degrees F. Thoroughly coat a baking pan with oil. Set aside.

In a shallow bowl, whisk together the egg with 1 tablespoons water. In another shallow dish mix the Parmesan cheese with the breadcrumbs.

Cut the eggplant into thin slices. Dip the eggplant slices in the egg mixture, letting the excess drip off.

Dredge the slices in the breadcrumb mixture, pressing down gently to coat well. Transfer the breaded slices to the baking pan.

Bake until golden brown on the bottom, about 15 minutes.

Turn the slices over and continue to bake until lightly browned on other side, about 10 minutes more.

Remove from the oven, serve plain or drizzle with a little marinara sauce, if desired.

Swiss Chard Sautéed with Garlic and Lemon

4 servings

Ingredients

2 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
2 large bunches Swiss chard, ribs and stems removed, leaves torn into 2” pieces (about 12 cups)
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Directions

Wash Swiss chard well and place in a colander.

With some water clinging to the leaves, immediately transfer the washed chard to a large, deep skillet.

Cook the chard over low heat until almost wilted, 3-4 minutes. Drain the chard in a colander.

In the same skillet, heat the oil over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.

Add the Swiss chard, season with salt and pepper and cook, tossing often, until completely softened, about 4-5 minutes.

Add lemon juice and cook, tossing, about 1 minute; adjust seasoning if needed. Serve.


It is that time of year! Sports and more sports. We love to invite friends over to watch some of our favorite teams and small bite appetizers are the best foods to have on hand. Folks love them. Here are a few of our big hits.

Asian Meatballs

To make this ahead: cook the meatballs and prepare the sauce separately. Refrigerate separately until serving time. Then reheat the sauce, add the meatballs and cook until the meatballs are hot. Pour into a serving bowl.

For the Meatballs

1 lb organic ground chicken or pork
1 tablespoon grated ginger
1/4 cup finely chopped scallions
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
Peanut oil

For the Sauce

1 teaspoon sesame oil
6 tablespoon unseasoned rice wine vinegar
1 tablespoon regular soy sauce
4 tablespoons sweet soy sauce
1 tablespoon Gochujang (red chili paste)
1/2 cup water
6 tablespoons brown sugar
1 teaspoon arrowroot powder or cornstarch
1/2 cup finely chopped scallions

To make the meatballs:

Combine all of the meatball ingredients in a medium mixing bowl and mix thoroughly.

Using a cookie scoop form into 21-22 one inch balls and saute in peanut oil over medium heat until cooked through and crispy. Drain on paper towels.

To make the sauce:

Combine the sesame oil, vinegar, soy sauces, chili paste, water, sugar and arrowroot in a small saucepan. Reserve the scallions.

Whisk until combined and bring to a boil.

Simmer for five minutes until thickened.

To serve:

Add the cooked meatballs and scallions to the thickened sauce and stir to coat. Heat for a few minutes. Pour into a shallow serving dish.

Spinach Stuffed Mushrooms

This recipe can be made ahead and refrigerated. Bring to room temperature and bake before serving.

Ingredients

15 large mushrooms cleaned and stems removed

Spinach filling

1 scallion, minced
1 small garlic, grated
1 pkg frozen spinach, defrosted and squeezed dry
2 tablespoons heavy cream
4 oz cream cheese at room temperature
3 ounces feta cheese
1/4 teaspoon Greek seasoning or dried oregano
1/4 teaspoon pepper
Olive oil

Directions

Hollow out the mushrooms and reserve the mushroom stems for another use.

Preheat the oven to 375 degrees F. Place 2 tablespoons of butter in a glass baking dish and put the dish in the oven while the oven preheats.

Combine all the filling ingredients in a mixing bowl. Stuff the caps with the filling and place in the hot prepared pan.

Bake for 20 minutes or until golden brown.Place on a serving platter.

If the Mushrooms have been in the refrigerator, bring them to room temperature for an hour before cooking.

They may need to be baked a little longer.

Mini Crab Puffs with Remoulade Sauce

The crab puffs can be baked ahead, refrigerated and reheated just before game time.

Ingredients

1/2 pound fresh crab meat
2 tablespoons minced bell pepper
2 tablespoons minced celery
1 scallion, minced
1 garlic clove, grated
1 tablespoon finely chopped chives
1 tablespoon mayonnaise
1 egg
1/2 tablespoon baking powder
1/2 tablespoon Worcestershire sauce
1 teaspoon crab seasoning (recommended Old Bay)
2 tablespoons almond flour or all purpose flour

Directions

Combine all the ingredients except the crab in a mixing bowl. Mix well and then fold in the crab meat.

Cover the bowl and chill the mixture until ready to bake.

Coat a mini muffin pan with cooking spray and, using a cookie scoop, fill 15 openings to the top of the muffin cup with the crab mixture.

Bake at 350 degrees F for 15 -20 minutes until cooked through and lightly golden brown.

Cool in the pan for 10 minutes and remove to a serving platter.

Serve with

Remoulade Sauce

1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 teaspoon pickle relish
1/4 teaspoon fresh lemon juice
¼ teaspoon black pepper

Directions

Combine all the ingredients in a serving dish. Whisk until completely mixed. Cover and refrigerate until serving time.

 


Pot Roast

Beef roast and vegetables are slow cooked in a delicious broth until the meat just falls apart in this recipe. Definitely comfort food.

Browning the beef in bacon fat adds much flavor to the meat and you can drain the pot of the fat after the beef is browned and before you add other ingredients, if you prefer.

Herbes de Provence is a mixture of dried herbs typical of the Provence region of southeast France. This blend often contains savory, marjoram, rosemary, thyme, oregano and lavender leaves. These herbs are a delicious addition to stews and braised meats.

You can also add small potatoes to the pot roast, if you wish. Add them to the pot after the roast has cooked about 1 1/2 hours. Or you can serve this dish with mashed potatoes.

Servings: 8

Ingredients

Beef
2 1/2 to 3 pound chuck roast
2 tablespoons bacon fat or oil of your choice
Sea salt and black pepper
1 teaspoon dried Herbes de Provence

Vegetables
1 large sweet onion cut in quarters
5 medium (5-6 oz) carrots, peeled and cut in half
5 large stalks celery, cut into thirds
2 cloves garlic, sliced
2 1/2 cups unsalted beef broth
1/2 cup dry red wine
2 tablespoons tomato paste

Directions

Preheat the oven to 275 degrees F and place the rack to the middle position.

Trim any visible fat on the outside of the roast.

Heat a large dutch oven over medium heat.

Dry the chuck roast with a paper towel and season both sides well with salt and pepper and the Herbes de Provence.

When the pot is very hot, add the bacon fat and swirl to coat the bottom of the pot.

Brown the chuck roast on one side for 4-5 minutes then flip and brown the other side for another 4-5 minutes. Turn the heat to low.

Place the vegetables in the pot around the browned pot roast. In a large measuring cup,combine the broth, wine and tomato paste.

Mix well and pour over the beef and vegetables. The liquid should be almost to the top of the roast.

If not, add a little more broth until it is. Turn the heat up to medium until the liquid begins to simmer.

Cover the pot and place the pot roast into the oven to cook for 3 hours or until the roast is very tender.

It’s done when a fork pierces easily all the way through the meat and/or it shreds easily with a fork.

Check after 3 hours but it may take as long as 4 depending on how thickly cut the chuck roast is.

Remove the roast and vegetables to a large serving plate with a slotted spoon.

Skim the fat and add enough of your favorite thickener for about 4 cups of liquid.

Cook the gravy, stirring constantly until the liquid thickens.

Slice the meat on the platter and serve the meat and vegetables with the gravy on the side.

 

 


Fall weather makes you think casseroles. I like casseroles to be a little unique and not weighed down with heavy cream sauces. I also like to take advantage of some of the fall vegetables and use them in my preparation. Making a meat stuffing that can work for both recipes saves a bit of time. These dishes can be done ahead and refrigerated. Bring to room temperature before baking. They also hold up well in the freezer. So plan ahead.

All Purpose Meat Stuffing for Vegetables

Ingredients

1 lb organic lean ground beef
1 lb organic lean ground pork
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
Kosher salt
Mexican flavoring, recipe below
Italian flavoring, recipe below

Directions

In a large skillet over medium heat, the heat oil. Add the beef and pork. Cook until brown.

Drain the meat and pour into a large mixing bowl. Add the garlic, onion and bell pepper to the skillet; season with salt.

Cook until soft, about 5 minutes. Add the vegetables to the meat and mix well. Place half of the stuffing in another bowl.

Mexican Zucchini Casserole

I saw a video on Facebook from Delish that made zucchini enchiladas and decided to create my own, easy version with more vegetables and a homemade red enchilada sauce.

Ingredients

Half of the meat stuffing recipe from above
1 teaspoons ground cumin
1 tablespoon chili powder
2 cups red enchilada sauce, recipe below
2 cups Shredded Monterey Jack/Cheddar cheese blend, divided
2 large, long zucchini, halved lengthwise
Sour cream

Directions

Preheat the oven to 350ºF. Oil a 7×11 inch baking dish

For the Mexican stuffing:

Add the cumin and chili powder to the meat and stir until combined. Stir until incorporated. Set aside.

For the casserole:

On a cutting board, with a sharp knife cut thin lengthwise slices of zucchini.

Place a layer of zucchini slices in the bottom of the dish, about 5 slices per layer, overlapping the slices slightly.

Spoon half of the meat mixture over the zucchini slices. Pour 1 cup of the sauce over the first layer, then sprinkle with 1 cup of cheese.

Repeat with another layer of zucchini and beef mixture.

Spoon remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Cover the dish with foil. Bake for 45 minutes. Remove the foil and bake for 15 minutes more or until bubbly and hot.

Serve with sour cream for a garnish.

Red Enchilada Sauce For Mexican Zucchini Casserole

Ingredients

1 tablespoon olive oil
1/2 teaspoon granulated garlic
1 teaspoon minced dried onion
1 teaspoon dried oregano
2 tablespoons chili powder
2 whole dried chipotle chile peppers
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon honey or other sweetener
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
3 cups unsalted chicken broth
1 bay leaf

Directions

Combine all the ingredients in a medium saucepan with a lid. Stir well.

Bring to a low boil, lower the heat to a simmer and place the lid slightly ajar on the pot.

Simmer for two hours, stirring occasionally until reduced and thickened. Remove the dried chipotle peppers and bay leaf.

Taste and adjust the seasonings. If the sauce is a little bitter, add just a touch more sweetener. It will help balance the flavors.

Set aside until ready to assemble the casserole.

Stuffed Cabbage Casserole

Ingredients

Half the meat stuffing from the recipe above
1 egg, beaten
1 teaspoon dried italian seasoning
1 cup shredded mozzarella cheese.
1/2 cup grated parmesan cheese
2 cups marinara sauce, recipe below
1 large cabbage

Directions

For the stuffing:

Add the egg, Italian seasoning and cheeses to the meat mixture. Add 1 cup marinara sauce and stir well. Set aside.

For the cabbage:

Bring a large pot of salted water to a boil. Discard any discolored or broken outer leaves and remove the cabbage core.

Carefully peel off 8 large leaves.

Blanch the cabbage leaves for about 30 seconds to 1 minute (a few at time), until wilted and spread them out on kitchen towels, so that they dry and cool.

Preheat the oven to 375 degrees F and coat a deep casserole dish with cooking spray.

Make the cabbage rolls:

Lay cabbage leaves on the counter. Place a golf ball-sized round of meat mixture on each leaf.

Fold in the sides of the cabbage rolls and wrap cabbage leaf around the filling. Repeat with remaining leaves and mixture.

Place the cabbage rolls in the prepared dish. Pour the remaining marinara sauce over the cabbage. Cover the dish.

Bake in the preheated oven for 45 minutes. Remove from the heat, allow to sit for 5 minutes and serve.

Marinara Sauce

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
½ cup minced onion
1 teaspoon dried Italian seasoning
2 – 26 oz containers chopped tomatoes without salt or sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2 tablespoons red wine vinegar

Directions

Heat the oil in a large saucepan. Add the garlic and onion. Cook over low until tender.

Add the tomatoes and the rest of the ingredients. Bring to a boil, lower the heat to a simmer, cover the pan with the lid ajar.

Cook the sauce, stirring occasionally, for about two hours until thickened. Adjust seasoning to taste.

 

 



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