Healthy Mediterranean Cooking at Home

Category Archives: celery

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.



Ingredients

1 garlic clove grated
1 tablespoon olive oil
l1 tablespoon butter
¼ cup finely chopped onion
¼ cup finely chopped celery
3 mini red sweet peppers, finely chopped
10 oz raw shrimp (about 18), peeled and chopped
6 oz firm white fish such as sea bass, chopped
8 oz lump crab meat
1 teaspoon seafood seasoning (Old Bay)
1 cup whole milk Ricotta cheese
1 cup shredded Mozzarella
1/2 cup grated Parmesan, plus extra for the top
1 egg
1/2 teaspoon fresh ground black pepper
24 large pasta shells

White Sauce
2 cups heavy cream
1 cup of water
2 tablespoons flour
1/4 cup grated Parmesan
3/4 teaspoon seafood seasoning

Directions

Cook the jumbo shells in boiling salted water for two minutes less than the package instructions. Drain in a colander and run cold water over them for a minute or two. Place the shells on kitchen towels while you make the filling.

Preheat the oven to 350°F.Butter a large baking dish

In a skillet, heat oil and butter over medium heat. Add in garlic, onion, celery, and mini peppers, and cook until the vegetables are softened; about 3 minutes. Add in shrimp and sea bass and season with Old Bay seasoning. Cook until the shrimp become pink and the sea bass is cooked; about 3-5 minutes. Remove from the skillet and let cool.

In a large bowl, combine the ricotta, parmesan, mozzarella, egg, and fresh ground black pepper. Stir in cooled shrimp mixture and crab meat.

In the same skillet, you cooked the shrimp in, bring the cream and milk to a low boil. Reduce the heat and simmer for 10 minutes, add the seafood seasoning. Remove the skillet from the heat and whisk in the flour and parmesan cheese. Return to a simmer, and cook until the sauce thickens about 5 minutes.

Fill each pasta shell with 2 tablespoons of the seafood filling and place them in the baking dish.

Pour the sauce over the filled pasta shells in the baking dish. Sprinkle the top with parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

Serve with a green mixed salad.


Pork Fried Rice

Ingredients

2 tablespoons vegetable oil
1 egg, beaten
1 onion, chopped
2 cloves garlic, grated
2 cups diced raw or cooked vegetables (see suggestions, below)
2 cups diced cooked pork (I used leftover spare ribs)
3 cups cold leftover cooked rice
2 tablespoons soy sauce
1/4 cup oyster sauce
1 teaspoon sesame oil
4 green onions, sliced
Fried rice veggie ideas: celery, bell peppers, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas, snow peas, cabbage.

Directions
In a wok or a large skillet, heat 1 tablespoon of the oil over high heat. Add egg and cook, stirring, until the egg is scrambled. Remove the scrambled egg to a plate.
Pour the remaining oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by any cooked vegetables (the first ones into the pan should be the veggies that take the longest to cook, like raw carrots). Already-cooked veggies should be added last. Now add cooked meat, stirring to mix well and heat through.

Add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients and heat thoroughly. Add soy sauce, oyster sauce, and sesame oil and cook, stirring and tossing, for 2 or 3 minutes. Stir in the scrambled egg and green onions and stir-fry for one more minute. Remove from heat and serve immediately.

Fish Baked In Teriyaki Sauce

Ingredients

2 tablespoons teriyaki sauce
1/2 teaspoon minced garlic
2 cod fillets, each 6 ounces
2 teaspoons sesame seeds

Directions

In a small bowl, whisk together the teriyaki sauce and garlic.
Lightly spray a small baking pan with cooking spray. Place the fillets in the pan. Pour the teriyaki marinade over both sides of the fillets. Cover and refrigerate for at least 15 minutes to marinate the fish.
Preheat the oven to 400 degrees F.. Sprinkle the fish with the sesame seeds.
Bake until the fish is opaque throughout when tested with a tip of a knife, about 15 to 20 minutes. Serve with the fried rice.

Asparagus in Ginger Garlic Sauce

Sauce
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/2 teaspoon grated garlic
1 pinch red pepper flakes

Stirfry
1 bunch medium-size asparagus spears, trimmed
1 tablespoon peanut oil

Directions

Combine sauce ingredients and set aside.
Cut the asparagus into two-inch pieces, on the diagonal.
Heat a large skillet over medium-high until hot, 3–5 minutes, and add oil and asparagus; season lightly with salt. Cook, tossing occasionally until asparagus is just beginning to brown around the edges, about 2 minutes. Add sauce and cook, tossing constantly, until asparagus is still crispy yet cooked through and coated in the sauce, about 30 seconds longer.

 


I served this entree with Charleston Gold Rice and Sliced Tomatoes.

Sole Fillets
Ingredients
1 lb sole fillets, divided in half
2 tablespoons butter, sliced
2 tablespoons fresh lemon juice

Crab Filling
8 oz crabmeat
1⁄4 cup onion chopped
1/4 cup celery chopped
¼ cup mild green pepper chopped
1 teaspoon Dijon mustard
1 tablespoon seafood seasoning (Old Bay)
1 tablespoon lemon juice
½ cup mayonnaise
1 cup plain panko crumbs
2 tablespoons chopped fresh parsley

Cheese Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup shredded Cheddar cheese

Salt

Directions

Butter a one-quart baking dish. Place half of the sole fillets in the bottom of the baking dish.

Combine the filling ingredients in a mixing bowl and then spread the crabmeat mixture over the fillets.

Cover the crabmeat with the remaining sole fillets. Squeeze the lemon juice over the fish. Place the butter slices over the top of the fish.

Bake uncovered 30 minutes at 400ºF.

While the fish is baking, melt the butter for the cheese sauce in a small saucepan. Stir in the flour and 1/4 teaspoon salt. Simmer until bubbly and smooth.

Add the milk, stirring until the sauce thickens. Do not boil. Add the grated cheese and stir until melted. Remove from direct heat and keep warm.

When the fish is cooked, pour the cheese sauce into a serving bowl and serve the cheese sauce on the side or spoon over the fish as it is served.


Sea Bass

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions

Caper Sauce
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper

Directions

Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.

Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.


Serve immediately.

Creamy Corn Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes

Filling
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F.

Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.

Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.

Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.

Sweet Potato Patties

The potato cakes can bake in the oven along with the tomatoes in this dinner menu.

Ingredients

Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.

In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.

 

Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.

Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.


Grilled Pork Chops

2 servings

Spice Rub
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon coarse salt
1 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
4 thin bone-in pork loin chops (about 4 oz each)

Directions

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with the paste and refrigerate 1 hour (or up to 3).
Heat an outdoor grill or broiler to medium-high. Cook pork, covered if grilling, 5 minutes per side. Let rest 5 minutes before serving.

Sweet Potatoe Salad

Ingredients

2 large sweet potatoes, about 1 1/2 lb, peeled and diced
Salt
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions

Dressing:
½ a large jalapeno pepper or 1 small, seeded and minced
1 tablespoon whole-grain mustard
2 tablespoons pickle relish
1 tablespoon honey
1 garlic clove, grated
2 tablespoons of rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced fresh parsley, plus more for garnish

Directions

Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork-tender, about 10 minutes depending upon the size of the potatoes. Drain, gently, and set aside.

In a serving bowl place the celery, and green onions.
Prepare the dressing in a large measuring cup, whisking together all the dressing ingredients.

Add the sweet potatoes to the bowl with the celery, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve chilled. Garnish with extra chopped parsley if desired.

Grilled Japanese Eggplant

What Is the Difference Between Japanese Eggplant and Regular Eggplant?
Their smaller size and thinner shape make them look more like a baby zucchini than a big, globe eggplant! Once you cut into it, you’ll find fewer seeds than most eggplant varieties (which also means they’re less bitter, since the seeds are responsible for creating bitter eggplant). The flesh is sweet and creamy with a spongy texture, meaning they’ll soak up marinades and sauces exceptionally well.

Ingredients

Marinade
1 tablespoon vegetable oil, plus more for brushing
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/2 a jalapeno pepper, minced

Eggplant
3 Japanese eggplants, about 1 lb total, halved lengthwise
Kosher salt
Freshly ground pepper
1/2 cup Asian plum sauce

Directions

Combine the marinade ingredients in a long dish.{lace the cut eggplant in the marinade and turn them over several times. Season the eggplant with salt and pepper. Set aside for an hour.

Heat an outdoor grill or preheat a grill pan. Remove the eggplant from the marinade. Grill cut side down over high heat until lightly charred, about 2 minutes. Turn the eggplant and cook until lightly charred and tender, about 2 minutes. Brush the cut side of the eggplant with the p;u, sauce, and turn them over to grill for another 2 minutes. Transfer the eggplant to a serving dish and drizzle the remaining plum sauce over the slices.


Chicken Salad with Fresh Herbs and Pecans

6 servings

Ingredients

For the chicken
1 garlic clove, peeled
3-4 celery tops
Half an onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning or dried Italian seasoning
3 large boneless, skinless chicken breasts, about 1 ½ lb

For the salad
½ cup diced celery
½ cup diced onion
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup pecans, toasted and chopped

Directions

To cook the chicken

Fill a 12-inch covered saute or large saucepan pan 3/4 of the way with water and bring to a simmer.

Add the garlic, celery tops, onion half, seasoning, salt, and pepper. Return the liquid to a simmer.

Add the chicken breasts to the poaching liquid, cover, and simmer until the internal temperature of the chicken reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes.

Remove the chicken breasts to a plate and set aside to cool. Save the broth for soup or gravy.

To make the salad

Combine the diced celery, diced onion, mayonnaise, mustard, and herbs in a large serving bowl and mix well. Refrigerate until the chicken is cool

When the chicken is cool enough to handle, cut it into 1/2-inch dice.

Add the chicken and the pecans to the mayonnaise mixture, and mix well. Cover and transfer the salad to the refrigerator to chill until serving time.


Beef Tenderloin Steaks

2 beef tenderloin steaks, (about 6 ounces each)
Olive oil, for brushing
1 teaspoon coarse sea salt
Freshly ground black pepper

Directions

Place the steaks between pieces of plastic wrap and pound to a 1/2-inch thickness. Refrigerate.

A half-hour before cooking, remove the steaks from the refrigerator and preheat an outdoor or stovetop grill. Brush meat lightly with olive oil and season with salt and pepper. Place steaks on the grill and cook, without moving, until grill marks appear, about 4 minutes. Turn the steaks over and continue to grill until an instant-read thermometer inserted into the meat sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before slicing.

Steak Salad

For 2 servings

3 cups mixed salad greens
Small red onion, sliced thin
Half a cucumber, peeled and sliced
Large tomato, diced
Celery stalk, sliced
1/2 cup crumbled blue cheese
Ranch Dressing, recipe below

Combine all the salad ingredients in a salad bowl and drizzle with the dressing according to taste.

Ranch Dressing

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons white wine vinegar
1 tablespoon dried chives
1 tablespoon dried parsley flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and vinegar. Add the chives, parsley, salt, garlic powder, onion powder, and black pepper and whisk well to combine.

Easy, Easy Biscuits

Ingredients

1 cup all-purpose flour, plus extra for shaping the dough
1 ½ teaspoons baking powder
½ teaspoon salt
¼ cup mayonnaise
½ cup milk

Directions

Preheat oven to 375 degrees F.
Cover a baking sheet with parchment paper.
Sprinkle lightly with flour.
Stir biscuit ingredients together in a bowl until smooth. Pour flour mixture into the prepared parchment-covered pan.


Pat into a rectangle and cut the dough into six equal pieces. Separate the biscuits on the pan.

Bake until golden brown, about 25-30 minutes. Serve with the steak salad.


Swiss Chard and Ham Quiche

Ingredients

Easy Oil Pastry
1 1/2 cups all-purpose flour or whole wheat pastry flour(for low carb/gluten-free crust use 1 1/2 cups almond flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive or vegetable oil
4 tablespoons cold water
Quiche
1 tablespoon butter
1 bunch Swiss chard, chopped
1 small onion, chopped
2 cups leftover baked ham, chopped
4 large eggs
3/4 cup half-and-half
Kosher salt and black pepper
4 ounces Swiss cheese, grated (1 cup)

Directions

For the pastry:
Whisk together the flour, salt, and baking powder. This can be done right in the pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Refrigerate until ready to use.

Preheat oven to 400 degrees F.

For the quiche:
Rinse the Swiss chard and chop.
Melt the butter in a large skillet, add the onion and saute until just turning golden. Add the Swiss chard and continue to saute about 10 minutes, until the Swiss chard has wilted. Stir in the ham and season with pepper and salt.
Sprinkle half of the shredded cheese in the bottom of the pastry in the pie pan
Spread the chard mixture on top of the cheese.
Beat the eggs and mix with the half & half. Pour over the chard mixture in the pie pan. Sprinkle the top with the remaining cheese.
Bake about 45-50 minutes, until puffed and browned. Serve warm or at room temperature.

Ham and Bean Soup

Ingredients

1 lb pound dry great Northern beans, soaked overnight in cold water
1 tablespoon olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
1 small-medium potato, peeled and chopped
2 large cloves garlic, finely chopped
A handful of parsley sprigs
Several sprigs of fresh thyme
1 ham bone and the meat surrounding it
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
8 cups of water
Leftover chopped ham, optional

Directions

Drain the beans and set aside.
In a large pot on high heat add in the olive oil and then add in the onions, carrots, and celery until soft, about 6 to 8 minutes.
Add the drained beans, the ham bone, and water. Stir, cover and simmer on low heat for 20 minutes.


Add in the potatoes, garlic, and herbs, stir, cover and simmer for 20 more minutes. Taste one of the beans to see if they are tender. If not cook for 5-10 minutes and adjust the seasonings. Add additional chopped ham if desired and heat for a few minutes.


Pork Piccata

Ingredients

1/3 cup flour
Salt & pepper
1 lb boneless center-cut loin pork chops, trimmed of all fat (about 3 pork chops-1/2 inch thick)
2 tablespoons olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley
2 teaspoons capers
1/4 teaspoon black pepper

Directions
Cut each pork chop in half lengthwise to make 6 cutlets. Pound the cutlets thin between plastic wrap.


Place the flour in a shallow dish and add salt and pepper to taste. Dredge pork in the flour. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from the pan. Reduce heat to medium.
Add shallots and garlic to the pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in parsley, capers, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Serve pork in the sauce.

Quinoa Pilaf

Ingredients

1/2 cup quinoa, rinsed several times
1 cup low-sodium chicken broth
1 tablespoon olive oil
1 garlic clove, minced
1/2 large onion, chopped
1 celery stalk chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped

Directions
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs the liquid, about 15 minutes.
Heat oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally until the onion begins to brown, about 6 minutes.
When the quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, and parsley. Season with salt and pepper to taste.

Tomato Salad With Burrata Cheese

For 2 servings

1 (8 to 10-ounce) ball of fresh burrata cheese
1 large tomato, preferably heirloom
Extra virgin olive oil
3 Fresh oregano stems with leaves removed
Sea salt or fleur de sel

Directions
Thinly slice the tomatoes and cut the cheese into pies. Place the tomatoes on a serving plate and top with the oregano leaves. Distribute the burrata over the tomatoes. Drizzle the tomatoes and burrata generously with olive oil and sprinkle with fleur de sel.



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