Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: celery

Folklore tells us that what has come to be known as Italian Wedding Soup began as a dish traditionally served to the bride and groom at their wedding reception. However, that story is not exactly true. Italian Wedding Soup gained its name, not from the occasion that might bring it to the table but rather from the harmony of its ingredients. The name of the dish in English, “wedding soup”, actually means “married soup” (minestra maritata) in Italian. The modern Americanized version of wedding soup is a far lighter dish than the original, which was a rib-sticking dish intended as the main (and sometimes only) meal of the day. The Italian Wedding Soup history also has ties with America, where it was brought here by the Neapolitan immigrants. In Italy, the soup went out of fashion around the time the immigrants took their recipe with them to America. There are many, many versions of this soup. Below is my version of the dish and the one my family loves. This soup tastes better if made a day ahead.

Italian Wedding Soup

For the meatballs:

1 pound lean ground chicken
1 cup plain breadcrumbs
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried Italian seasoning
1/2 cup freshly grated Parmesan cheese
3 tablespoons heavy cream
1 egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons extra virgin olive oil
1 large onion, diced
2 medium stalks celery with leaves, diced
3 carrots, peeled and diced
1 clove garlic, minced
12 cups chicken broth
1 cup small pasta, such as ditalini
1 tablespoon dried Italian seasoning
10 ounces frozen spinach, defrosted
Parmesan cheese for garnish

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with foil and spray it with cooking spray.

For the meatballs:

Place the ground chicken, bread crumbs, garlic, parsley, Italian seasoning, Parmesan, cream, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
Form 1 inch balls (I use a small cookie scoop) and drop the meatballs onto the prepared pan They don’t have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

For the soup:

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the garlic, onions, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and bring to a boil. Reduce the heat and add the pasta and cook for 6 to 8 minutes, until the pasta is tender. Add the Italian seasoning and then the meatballs to the soup and simmer for 1 minute. Stir in the spinach and cook for 1 minute. Adjust the seasoning if necessary. Ladle into soup bowls and sprinkle each serving with grated Parmesan.

Advertisements

Have lots of leftovers from Thanksgiving? Here is a delicious recipe to use some of the leftovers in a new way. For the topping, I use a mixture of potatoes and cauliflower to reduce the number of carbs in the dish. If you are not a fan of cauliflower use all potatoes. Don’t forget the leftover cranberry sauce to add as a side.

Filling Ingredients

4 cups cubed leftover turkey
1 medium onion, diced
1 garlic clove, minced
1 celery stalk, diced
1 carrot, finely diced
Half a green bell pepper, diced
1 cup leftover green beans, diced
2 cups leftover turkey gravy

Topping

2 cups leftover mashed potatoes
2 cups leftover mashed cauliflower
1 tablespoon melted butter.
½ cup shredded cheddar cheese

Directions

Preheat the oven to 350°F. Choose either an 8×8-inch or a 9×14-inch oven-proof pan, depending on how much food you have. Oval gratin dishes or a casserole dish also work well, as do individual baking dishes. Butter the dish well.

To reheat the filling before putting the casserole in the oven.

Combine the filling ingredients in the baking dish, cover with plastic wrap and heat in the microwave until warm (not hot), about 4 minutes on high.
If you don’t wish to use the microwave, reheat the mixture in a saucepan and pour into the baking dish.

To make the topping:

Thoroughly combine the mashed potatoes and cauliflower. Mix in the melted butter and cheddar cheese. Spread the topping over the filling in the baking dish, spreading it to the edges of the dish. Place the baking dish on a foil covered cookie sheet. The filling may bubble over.

Bake, uncovered, for about 45 minutes. You will know it is done when the pie filling is bubbling hot and the topping turns golden brown. Let rest for 5 minutes before serving.


Simple Pot Roast

I served the pot roast with mashed potatoes and leftover spinach.

Ingredients

One (2-3-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Flour
Olive oil
4 carrots, each cut in 3 or 4 pieces
1 cup chopped yellow onions
1 cup chopped celery
2 large garlic cloves, grated
1/2 cup red wine
2 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried Italian seasoning

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with salt & pepper. Dredge the whole roast in flour, including the ends.
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. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the onions, celery, and garlic and cook over medium heat until tender but not browned. Add the wine and bring to a boil. Add the stock and seasonings. Put the roast back into the pot and bring the liquid to a boil. Cover the pot and. place it in the oven for 60 minutes. Then turn the oven down to 250 degrees F, add the carrots to the pot and cook for an additional 2 hours.

Remove the roast to a cutting board and carrots to a serving plate. Use an immersion blender to puree the broth until smooth. Slice the meat. Serve warm with the sauce spooned over it.


The idea for this tomato-based seafood stew comes from the fisherman from Genoa who immigrated to the US and settled in the Bay area of California. Cioppino was developed in San Francisco by these Italian immigrants who prepared a fish stew with what they had on their fishing boats from their daily catch.

Legend has it that requests were made as the boats came in for the day asking for any seafood to “CHIP IN ” to the pot; add Italian seasoning and hence the name: Cioppino (chip-EEN-o). Most food historians and cookbook authors don’t even try to fix the recipe in time, although all point to San Francisco as the place of origin. Cioppino wasn’t well-known beyond the Bay area (or at least outside of California) until after World War II. John Thorne…describes in the September/October 1996 issue of his newsletter, Simple Cooking, how he came upon a vintage (1921) cookbook that discusses cioppino in detail. That book, Fish Cookery, by Evelyn Spencer of the U.S. Bureau of Fisheries and John N. Cobb, director of the College of Fisheries at the University of Washington, offers a recipe for cioppino that had appeared three years earlier by H.B. Nidever in California Fish and Game. Thorne believes that it may be one of the first, if not the first, ever published.

In 1925 Nunzio Alioto, an Italian immigrant, set up a stall at #8 Fisherman’s Wharf to sell lunchtime provisions to the Italian laborers. His business grew and by 1932 he had constructed the first building at the corner of Taylor and Jefferson, by combining the fish stand with a seafood bar. After Nunzio passed away unexpectedly, his widow Nonna Rose and her three children took over the stall. In 1938 she installed a kitchen in the original structure and officially opened Alioto’s Restaurant. Their specialty was Cioppino.

Here is my version that I have developed over the years and one that suits my family’s taste.

Italian American Seafood Stew (Cioppino)

Serve with a green salad and some crusty Italian bread for dipping in the delicious sauce.

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
5 cloves garlic, finely chopped
1 dried bay leaf
1/2 teaspoon crushed red pepper flakes
3 cups fish stock
2 cups chopped Italian tomatoes in juice, crushed
1 tablespoon dried Italian seasoning
2 pounds firm, skinless fish fillets (such as red snapper, grouper, swordfish, tuna, mahi-mahi or halibut), cut into bite-size pieces
1 lb shrimp, deveined
1 lb sea scallops
Kosher salt and freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh flat-leaf parsley
1 cup white wine
2 pounds littleneck clams, scrubbed and soaked to remove the sand

Directions

Heat the olive oil in a Dutch Oven over medium-high. Add onion, carrot, celery, and garlic. Sauté 10 minutes. Add the red pepper flakes, bay leaf, Italian seasoning, fish stock, and tomatoes. Bring to a boil, reduce the heat to a simmer the sauce for about 30 minutes.

Add the wine to a large deep skillet and bring to a boil. Add the clams, turn the heat to a simmer and cover the pan. Remove the clams as they open to a covered bowl. Discard any clams that do not open. Strain the juices in the skillet through a fine mesh colander. Set aside the clams and the strained cooking liquid.

Next add the fish pieces and shrimp to the tomato sauce, pushing them down into the liquid a little. Cover the pot and simmer for 4 minutes. Add the scallops and simmer for 2 minutes. Add the opened clams and strained wine and heat for a minute or two.

Immediately scoop the stew into large bowls, garnish with chopped parsley. Serve with Italian bread.


Dipping Sauce: To Accompany Wraps

Ingredients

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon honey
2 teaspoons sesame oil
Pinch of red pepper flakes
Pinch granulated garlic

Directions

Mix together and let sit at room temperature for several hours to allow the flavors to combine.

Homemade Egg Rolls

6 rolls

Ingredients

2 tablespoons toasted sesame oil
1/2 pound ground pork
1 tablespoon fresh grated ginger
1 garlic clove, grated
1 cup finely shredded green cabbage
1/4 cup chopped red bell pepper
2 green onions, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
6 large wonton wrappers or medium low carb tortillas
1 egg, beaten
Vegetable oil

Directions

Place a skillet over medium-high heat. Add the sesame oil, ground pork, grated ginger, and garlic.
Brown the ground pork and break it into small pieces with a wooden spoon. Once the pork is mostly cooked through, stir in the shredded cabbage, bell pepper, green onions, honey, oyster sauce, and soy sauce. Cook until the cabbage has softened, about 5 minutes. Remove from the heat and let cool for 10 minutes.

Lay each wonton or tortilla out on a kitchen towel and scoop 1/6 of the pork filling on one end of each wrap. Brush the edges with egg to seal. Fold the edge of the egg wrap over the filling and fold the sides inward, like a burrito. Roll the wrap, tucking in the edges to fully enclose the filling. Brown on all sides in hot vegetable oil and drain on paper towels. Serve with Chinese mustard or dipping sauce.

Cabbage Pot Stickers

Serves 8

Ingredients

8 outer cabbage leaves from a medium head
1/2 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger

Directions

Bring a large pot of salted water to a boil. Cut the core off each of the cabbage leaves and add to boiling water. Boil for 5 minutes, until the cabbage is soft and tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a skillet and cook until the pork is brown. Place ⅛ of the filling on each cabbage leal and fold in the sides and then roll up the cabbage to enclose the filling.

Brush the skillet with vegetable oil and place the cabbage rolls in the pan. Cover the pan and cook the rolls over low heat for 5 minutes. Turn the rolls over, cover and cook for another 5 minutes. Serve with a dipping sauce.

Lettuce Wraps

4 servings

Ingredients:

1 tablespoon peanut oil or vegetable oil
1 pound chicken tenders
2 cloves garlic, minced
1 celery stalk, finely chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha
2 green onions, thinly sliced
Large lettuce leaves

Directions:

Heat the peanut oil in a large skillet over medium-high heat. Add the chicken tenders and cook until browned on both sides, about 5-6 minutes. Remove to a plate to cool. Then cut the tender into small pieces.
Mix together the garlic, celery, green onions, hoisin sauce, soy sauce, sesame oil, rice wine vinegar, ginger and Sriracha in the skillet the chicken was cooked in. Cook 2 minutes and then add the chopped chicken. Cook until hot.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and roll up.

Asian Broccoli Salad

Side dish for Asian wraps.

2 servings

Ingredients

Half a head of broccoli cut into small florets
1 garlic clove, grated
1 teaspoon sesame oil
¼ cup Teriyaki sauce
Large pinch crushed red pepper flakes

Directions

In a large bowl, stir together the ingredients including the uncooked broccoli florets. Toss to combine.
Let sit for several hours at room temperature. Toss again before serving.


Cauliflower Antipasto Salad

Ingredients

For the salad
1 medium cauliflower, cut into small florets
8 ounces fresh small mozzarella balls
1-16 oz jar roasted red peppers, drained and cut into small cubes
4 ounces salami slices
4 ounces pepperoni slices
1 small red onion, diced
2 celery stalks, diced
8 oz pepperoncini, drained and sliced into rings
4-5 oz oil cured olives

For the dressing
1/2 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced

Directions

Place the cauliflower florets in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes or until as tender as you’d like. Drain and dry on paper towels.

Cut the pepperoni and salami slices into quarters.

Add the remaining salad ingredients to the bowl with the cauliflower.

To make the dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.

Pour the dressing over the cauliflower salad and toss to coat.

Cover the bowl and refrigerate for 2 hours to allow the flavors to develop before serving.

Pesto & Fresh Tomato Pizza

Pizza Dough
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water

Topping
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.

Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.

Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.

Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.

Mini Cheesecakes

Makes 12 mini cheesecakes

Crust
1 cup almond flour
1/2 tablespoon brown sugar or brown sugar substitute (I use monk fruit)
1/4 cup salted butter, melted

Cake
16 oz cream cheese, room temperature
1/3 cup granular sugar or granular sugar substitute (monk fruit)
2 large eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract

Topping
Sugar-free fruit jelly or jam (I used cherry)

Directions

Preheat oven to 350°F
Line a standard muffin pan with cupcake liners.

In a medium mixing bowl combine the almond flour and the brown sugar. Add the melted butter to the bowl and mix until the almond flour is coated and the mixture is the texture of wet sand. Place about 1 tablespoon of the crust mixture in the bottom of each muffin cup,. Use a spoon to press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.

In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and sweetener and mix until all ingredients are well combined and smooth. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. I use an ice cream scoop to measure equally. If using a silicone muffin pan, place it on top of a baking sheet.

Bake for 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow the cakes to cool in the pan on the counter for 20 minutes. Place a teaspoon of jam on top of each mini cake.
Chill for up to 24 hours before serving.


Pepper Steak

Servings 6

Ingredients

Prepare the marinade 1 day ahead.

Marinade
1-1/2 pounds flank steak, skirt steak or sirloin steak, cut into 1/4-inch thick strips
2 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry

Sauce
2 tablespoons cornstarch or arrowroot
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
1/2 cup low-sodium homemade or store-bought chicken stock
1 tablespoon sesame oil
1 tablespoon brown sugar
2 teaspoons freshly ground coarse black pepper

Vegetables
3 green bell peppers, cored and cut into 1-inch squares
2 large onions, peeled and cut into 1-inch squares
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions finely minced
4 tablespoons vegetable, peanut or canola oil
Kosher salt to taste

Directions

For the marinade:
Combine beef, soy sauce, and Shaoxing wine in a plastic ziplock bag and toss to coat. Marinate for overnight in the refrigerator.

For the sauce:
Combine the soy sauce with cornstarch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside.

Combine peppers and onions in a bowl and set aside.

Combine garlic, ginger, and scallions in a bowl and set aside.

When ready to cook, heat 1 tablespoon oil in a wok or large deep skillet over high heat until smoking. Add half of the beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding the second batch of beef to the same bowl.

Wipe out the pan with a paper towel. Heat 1 more tablespoon oil and cook half of the peppers and onions. Transfer to bowl with the beef. Repeat with remaining oil and remaining peppers and onions. Place the pan over high heat and return the peppers/onions/beef to the pan and add the garlic/ginger/scallion mixture. Cook, tossing and stirring for 30 seconds. Add sauce and cook, tossing and stirring constantly until slightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.

Sesame Rice

You can cook the rice in a saucepan instead of the oven if you prefer.

4-6 servings

Ingredients

1 tablespoon sesame seeds
2 tablespoons sesame oil
1 clove garlic, finely chopped
1 cup chopped celery
1/2 cup chopped green onions
1 cup uncooked long grain rice
2 low sodium chicken bouillon cubes
1/2 teaspoon salt
2-1/2 cups hot water
Sesame oil

Directions

In a large saucepan, saute sesame seeds, garlic, celery and scallions in the sesame oil; add rice and saute until the rice is lightly browned.

Spoon into an ungreased baking dish. Dissolve bouillon and salt in hot water; pour over the rice mixture.

Cover and bake at 325°F for 50-60 minutes or until the rice is tender. Drizzle with a little sesame oil and serve.



Adolfo's Blog

Nature Lover, Gardening Enthusiast, Traveller, Photography

HR'S wat's this plant?

A new series on interactive plant identification

The Wacky Spoon

- Taking you from Garden-to-Table -

Myfashunpassion. Com

Fashion, Beauty, Food, Interior decor and Lifestyle

3...2...1...BAKE!

Baking - Recipes - Fun

Katie Writes Blog

Style, Real Talk & a little Sparkle

Culture, Art, Technology, Beauty, Travel, Photography, Humor

"Important and lasting beliefs or ideals shared by the members of a culture about what is good or bad and desirable or undesirable"

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

The Forgotten Muse

Musings from a Bohemian at heart about life, art, writing, and whatever else comes to mind.

Popsicle Society

It's all about you

Sista Soul, #SistaSoul, #SistaSoulWorld, #SistaSoulHappenings

#SistaSoul, #Abuse, #Art, #Artist, #Business, #Body, #Diet, #Fireplaces, #Food, #Gardens, #Health, #Houses, #Media, #Music, #NauralMedicine, #Recipes, #Self, #SocialMedia, #Vocals, #Writing

The Youthful Traveller

Young, Independent and ready to collect moments

I Smell Cakes & Candy by Custom Made Love

My Fat & Fab Life The Momma Rapper

Adi's Wings

Living with A Mental Illness 🖤

Little Irish Sweetheart

I'm 5'1 and Irish... He calls me 'Sweetheart'

Equipping

The World

kelleysdiy

Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Tammy's Reading/Writing Life

A mother, wife, writer, teacher, coach, book fairy, and runner that has random thoughts about lots of topics!

Zach’s Scope

lifestyle blog

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

LIBARAH

Just bcoz something’s toxic doesn’t mean its not tasty.

Wishing Wells Life

Real Food, Real Creativity, Real Life

Life Is A Teacher

Kevy Michaels

A. C. Cockerill

Past to Future in a Picosecond

FrejaTravels

Explore the world with us

Mamma's Budget Baking

Budget Baking For Beginners

The Pintrest Cook That Could

A busy wife and mom taking on Pintrest recipies one at a time.

My tiny u.p. farm

Attempting to live off the land in Michigan's Upper Peninsula

Blooms & Beautifuls

Disney Magic, Dream Vacations,

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

The Primitive Palate

Low Carb & Keto Cooking

Single Serve

Delicious meals for one in under 20 minutes.

Unmeasured Journeys

Because life is a series of miraculous journeys.

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Retired? No one told me!

Tonight I Dream. Tomorrow I Do!

The Emerging Science

Reviews, Analysis and Brainstorming of Research Data

Jennifer Guerrero

the not so starving artist

Momoe's Cupboard

Low Budget Meals and Ideas

History of King Royal Panwars

History, Architecture , Ancient Fashion and Beautiful Royal Palaces In India

Juliet Kitchen

A Taste of Heaven by Yasmin

%d bloggers like this: