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Healthy Mediterranean Cooking at Home

Category Archives: mushrooms

Beef Pot Roast

Ingredients

3 lb chuck beef roast
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
2 tablespoons olive oil
2 cups beef broth

1 large sweet onion, sliced
3 cloves garlic, minced
6 medium carrots, peeled and cut in half
1 cup sliced mushrooms
1 tablespoon arrowroot powder or cornstarch
1 tablespoon cold water

Directions

In a small bowl combine the sea salt, black pepper, paprika, garlic powder, thyme, and onion powder. Mix together. Rub seasoning mixture all over the roast.

Heat a large Dutch Oven over high and add the oil. Sear the roast on both sides until browned.

Pour the beef broth over the roast. Sprinkle minced garlic over the top and add the onions. Bring to a boil, cover, and lower heat to low.

Cook for 60 minutes, turn the roast over and add the carrots and mushrooms. Cover and cook for 2-3 hours more or until the meat is falling apart tender.

Remove the carrots and roast from the pot and place on a serving platter. Cover with foil and let rest while you thicken the gravy.

In a small bowl combine: arrowroot powder and cold water. Stir until mixed.

Bring the sauce in the pot to a boil and pour in the arrowroot powder mixture. Boil and stir until the sauce thickens. Turn down the heat to very low.

Slice the roast and serve with the carrots and hot gravy.

Swiss Chard and Mashed Rutabaga

You may use two Yukon gold or one large baking potato instead of the rutabaga in this recipe.

For the Swiss Chard

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

For the rutabaga

1 medium rutabaga
Salt
1 clove garlic, peeled
2 cups low sodium chicken broth
1 tablespoon olive oil

Directions for the Swiss Chard

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf. Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and set aside.

Directions for the Rutabaga

Peel the rutabaga. Cut into ½ inch diced pieces. Place the rutabaga in a medium saucepan with a cover.

Add the chicken broth, garlic, and a little salt to taste. Bring to a boil and lower the heat to medium. Cover the pan and cook until very soft, about 45 minutes.

Drain the rutabaga over a bowl and reserve the broth for soup. Return the cooked rutabaga to pan and mash with a potato masher. Add the olive oil.

To finish the dish

Stir the mashed rutabaga or potato into the Swiss chard. Heat the mixture over low heat, cover the pan and let the mixture simmer for about 30 minutes until the chard is very tender. Serve with the pot roast.

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Pork Marsala with Mushrooms

3 servings

Ingredients

1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream

Directions

Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.


Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.


Add the mushrooms, shallot and minced garlic to the pan; cook and stir briefly.


Stir in wine, scraping the skillet to loosen any brown bits. Add the broth and the 2 tablespoons of reserved flour. Stir well. Return the pork to the skillet.

Cover and simmer over medium heat until the pork is tender and the sauce is thickened for about 15 minutes. Add the cream, stir and simmer for a few minutes. Serve.

Zoodles or Pasta with Herbs

Ingredients

3 tablespoons olive oil
1 large clove garlic, grated
1 tablespoon fresh chopped herbs
4 oz thin spaghetti, cooked or zoodles (2 zucchini)
Salt and pepper to taste

Directions

Heat the oil in a skillet and add the garlic. Cook for one minute, add the cooked spaghetti or zucchini noodles and herbs.

Toss until hot. Season with salt & pepper to taste.

Mini San Marzano Tomato Salad

Ingredients

2 cartons mini San Marzano tomatoes
3 tablespoons Italian vinaigrette
Salt & pepper to taste
Your favorite herbs to taste ( I use a dried herb blend called Sunny Paris from Penzey’s that includes: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, and bay leaf.) Tastes so good on tomatoes.

Directions

Several hours before serving time.cut the tomatoes in half and place them in a serving bowl. Add the remaining ingredients and toss well. Leave the salad at room temperature to marinate until serving time.


We really like veggie pizza. Fresh vegetables shine here. Many people consider pizza fast food and lump it together with all the burger and fries places. However, pizza has quite a few advantages over other fast foods and is one of the healthier choices you can make. And, if you make it at home, it is even healthier and more delicious. Veggie Pizza undoubtedly contains more nutrient-packed vegetables that can help contribute to your daily requirements. Add vegetables that are in season for even a better taste and you won’t miss the meat. Don’t forget the salad to go with your pizza.

Veggie Pizza

Ingredients

1 lb pizza dough, at room temperature
1/2 cup finely diced bell pepper
1 small zucchini, sliced very thin, about 1 cup
1/2 cup chopped mushrooms
1/4 cup diced red onion
1/4 cup chopped black olives
1/2 cup Marinara Sauce
8 oz. Mozzarella cheese, sliced
Dried oregano, salt, and pepper to taste

Directions

Preheat the oven to 450 degrees F. Oil a large pizza pan.
Stretch the pizza dough until it covers the bottom of the pan. Distribute the mozzarella slices evenly over the dough. Spread the Marinara sauce over the cheese and arrange the vegetables on top of the sauce. Sprinkle with oregano, salt, and pepper to taste. Place the pan on a middle shelf in the preheated oven and bake for 20 minutes. Let rest 5 minutes before cutting.

Arugula Salad with Asiago Cheese

Arugula is also in season now and makes a delicious salad. Look for: arugula that is fresh, vibrant and green. Avoid leaves that are wilted, yellowing or slimy. When buying pre-packaged arugula, check the bag for excess water, as moisture can cause arugula go bad quickly. Storing the arugula in a plastic bag with a dry paper towel can help the greens stay dry. Kept dry and cool arugula can last up to two weeks.

Ingredients

3 cups washed and dried arugula leaves
1/2 cup shaved Asiago cheese
Freshly coarse cracked black pepper

Dressing

1/4 cup red wine vinegar
1 garlic clove, grated
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 ½ teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

Directions

For the dressing

Pour all the ingredients into a jar with a screw top and shake until combined. Place the arugula in a salad bowl and shave the cheese over the salad.

Pour a little of the dressing over the salad and mix well. Add cracked black pepper and serve.

 


Mu (or Moo) Shu is a dish of northern Chinese origin and it is believed to have first appeared on the menus of Chinese restaurants in the United States in the 1960s.

In its traditional Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and enokitake mushrooms. One of the first restaurants in Manhattan to serve the dish was Pearl’s, one of the best known New York City Chinese restaurants at the time. A 1967 article in The New York Times states that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants.

At the time of its introduction, the dish was prepared in a traditional manner, but, as wood ears and daylily buds were scarce, a modified recipe was developed. In this modified recipe, which gradually came to be the norm in North America, green cabbage is an ingredient, along with scrambled eggs, carrots, scallions, and bean sprouts, along with lesser amounts of daylily buds and wood ear mushrooms. The American version is more like the filling for Chinese Spring Rolls. Shiitake mushrooms, bok choy, snow pea pods, bell peppers, onions, and celery are sometimes also used, and dry sherry is often substituted for the huangjiu.

Although most commonly made with pork, the same basic dish can be prepared by substituting another meat or seafood. Many Chinese families use chicken but shrimp and beef are less common in home cooking. The dish is served with rice or noodles and soft tofu in China. In America, the dish is served with hoisin sauce and several warm, steamed, thin, white tortilla-like wrappers made of flour, called “Mandarin pancakes”; these are similar to those served with Peking Duck.

Now, here is my version:

Ingredients

Marinade
3 tablespoons reduced sodium soy sauce or coconut aminos
1 tablespoon sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
1/2 teaspoon Chinese Five Spice powder
1 pound chicken breasts, cut into ½-inch strips

Stir-fry
2 medium stalks celery, thinly sliced
3 cloves grated garlic
1 tablespoon grated fresh ginger
6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
1 cup sliced green onions (scallions)
4 cups sliced cabbage (½-inch strips)
8 oz can Bamboo shoots, drained
1 cup bean sprouts (mung beans for stir-frying)
1 tablespoon soy sauce
1 tablespoon peanut oil
Chinese Pancakes, recipe below

Directions

Mix together the marinade ingredients in a medium bowl, add the chicken, and mix to coat. Prepare the vegetables, and grate the ginger and the garlic so everything will be ready when it is time to cook.

Heat a large skillet over medium-high heat with the oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending on how thick you cut the chicken. Remove the chicken from pan to a bowl.

Add the celery, ginger, and garlic to the skillet. Saute for one minute.

Add the rest of the vegetables in the following order: mushrooms, green onions, cabbage, bean sprouts, bamboo shoots, stir-frying for 1 to 2 minutes after each addition:

Add the soy sauce and the chicken. Toss to combine. Serve with warm Chinese pancakes and hoisin sauce.

Chinese Pancakes

Options for the Pancakes:
Use regular, low carb or gluten-free tortillas
Make Crepes – regular, low carb or gluten-free
Or make authentic Chinese Mandarin Pancakes

Mandarin Pancake Ingredients
1½ cups flour
Pinch of salt
2/3 cup boiling water
1 teaspoon oil

Directions

Mix the flour and salt in a heatproof bowl. Pour the boiling water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush all areas of 6 of the discs with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each composed of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, turning the pancakes frequently so both of the dough discs are rolled into the same size.

Heat a wok or frying pan over medium-low heat, and place one pancake in the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all the pancakes are done.


Springtime On The Gulf Coast

I am a home cook that hates to waste food. I also don’t like heated up leftovers. So…I try to think of ways to reinvent my leftovers. In the past week, I had cooked asparagus, green beans, Swiss chard, Italian sausage and mini bell peppers to use up. The new recipes turned out just fine.

Ham and Asparagus Quiche

This is a good dish to use up some of your leftover cooked vegetable sides. We like this dish for a lighter dinner and I serve it with a salad.

6 servings

Ingredients

Press in the Pan Crust

1 ½ cups all-purpose flour or Bob’s Red Mill Low Carb or Gluten-Free Baking Mix
1/4 teaspoon kosher salt
4 oz (1 stick ) unsalted butter, cut into cubes
3-4 tablespoons cold water

Quiche Filling

3 eggs
1 cup heavy cream
1 cup baked ham cubes
1 cup chopped cooked asparagus
½ cup chopped cooked green beans
¼ cup cooked sliced mushrooms
2 tablespoons chopped chives
1 cup shredded cheddar cheese

Directions

To make the pastry

Place the flour, salt, and butter in the bowl of a food processor. Pulse until the butter is cut into little pieces. Slowly drizzle in the cold water by tablespoons until the dough comes together.

Remove the dough from the processor and press onto the bottom and sides of a 9-inch pie pan. Place the pan in the refrigerator for an hour or two.

Heat the oven to 425 degrees Fahrenheit. Bake the crust for 10-12 minutes until the edges begin to brown.

Reduce the oven temperature to 350 degrees F.

To make the filling

In a medium mixing bowl combine all the filling ingredients. Pour the mixture into the partially baked pie crust. Bake in a 350 degree F oven for about 35-40 minutes until set. Let rest 10 minutes before cutting.

Sautéed Swiss Chard

This was the original recipe, I made for a side dish.

Ingredients

2 cloves of garlic, minced
1/2 medium onion finely chopped
2 large bunches of Swiss chard, washed in several changes of water
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
Salt to taste

Directions

Drain the washed chard very well. With a knife, remove the chard stems that run up the middle of each leaf.Save them for soup.

Cut the leaves into smaller pieces.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, and black pepper.

Heat for 3-5 minutes, stirring occasionally until the onions are tender.

Add the chard leaves and cook, covered, for 3-5 minutes until the leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste and serve as a side dish. Reserve leftovers to make the patties for another meal.

Swiss Chard Patties

Ingredients

2 cups leftover cooked Swiss chard
2 tablespoons flour
1 scallions, minced
1 egg
1/2 cup shredded cheddar cheese

Directions

Combine all the ingredients in a medium bowl. Heat a stovetop griddle or a large frying pan. Oil the griddle. With a muffin-scoop drop batter onto the hot griddle.

Cook until lightly brown on the underside, Turn the patties over and cook until lightly brown. These patties make a delicious side dish.

If you have patties leftover, they make a great breakfast. Heat the patties in a skillet. Top each with a fried egg.

Sausage and Peppers with Spaghetti Squash

3 servings

Ingredients

4 cooked Italian sausage links
6 mini bell peppers, assorted colors
1 small yellow onion
1 ½ cups homemade or store-bought Marinara Sauce
One 2 lb spaghetti squash
3 tablespoons olive oil, divided
1 large garlic clove, minced
¼ cup chopped fresh parsley
Salt and pepper to taste

Directions

Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard the seeds from the middle of each half.

Arrange the squash halves in a baking dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 minutes.

Remove the dish from the oven and drain the water from the baking dish. Set the squash aside to cool.

Cut the onion and peppers into thin slices. Cut the sausage into ¼ inch circles.

In a medium skillet, heat 1 tablespoon of olive oil. Add the onions and peppers and cook until tender, about 5-6 minutes. Add the Marinara sauce and sliced sausage. Heat the mixture until hot.

With a fork rack back and forth across the cooled squash to remove its flesh in strands…like spaghetti!

Heat the remaining 2 tablespoons of olive oil in a small skillet. Add the garlic and cook for one minute. Add salt and black pepper to the skillet and then add the squash strands. Stir-fry for a few minutes until the squash is hot. Don’t overcook. Add the parsley, mix and serve with the sausage and peppers.


Roasted Salmon With Chive Sauce

This chive sauce makes salmon so delicious.

Serves: 4

Ingredients

For the oven roasted salmon

1 large skinless salmon fillet (about 675g | 1-1/2lb), cut into 4 equal pieces
Salt and pepper to taste
4 pats of butter

For the chive sauce

1 tablespoon butter
1 medium shallot, minced
1 garlic clove, minced
1 cup (240ml) chicken broth
2 tablespoons Dijon Mustard
1/2 cup (120ml) heavy cream
1 tablespoon cornstarch or arrowroot powder
2 tablespoons chopped fresh chives, plus extra for garnish

Directions

For the salmon:

Preheat the oven to 450°F; place the salmon in a baking dish and sprinkle with salt and pepper. Top each piece of salmon with a pat of butter. Roast in the preheated oven until the top of the fish starts to brown, about 15 minutes.

For the chive sauce:

While the fish is in the oven, heat the butter in a small saute pan set over medium heat. Add the shallot and garlic. Cook until golden then add the chicken stock and bring to a simmer; simmer for about a minute then whisk in the mustard.

In a small container, whisk the cornstarch in the cream and then add this to the simmering sauce; whisk until well incorporated and the sauce thickens, about 45 seconds. Remove the pan from the heat and whisk in the fresh chopped chives.

Remove the roasted salmon from the oven and pour the chive sauce over the fish. Garnish with more chopped chives and serve.

Pan-fried Potatoes and Onions

Serves 4

To keep this dinner low carb, I used rutabaga instead of potatoes for this typical potato recipe. Either vegetable works well.

Ingredients

Salt and Pepper to taste
2 ½ lbs red potatoes or rutabaga, peeled
1 medium yellow onion, chopped
1 tablespoon butter
2 tablespoons olive oil

Directions

Cut the potatoes or rutabaga into thin slices about 1/8 to 1/4-inch thick. Heat the oil and butter in a large frying pan over medium heat. Add the sliced potatoes or rutabaga and cook until the bottom layer begins to brown. Keep an eye on it because they will burn. Once the browning begins, turn the slices over with a metal spatula. When the potato or rutabaga start to soften, add the onions and turn the entire mixture with the spatula to mix.

Sprinkle with salt and pepper.

Continue frying until the slices are evenly browned and soft, and the onions are caramelized.

Green Beans with Mushrooms

Serves 4

Ingredients

1 lb fresh green beans, ends trimmed and cut in half
4 oz cremini mushrooms sliced
1 small garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon dried thyme
Salt and pepper to taste

Directions

Place the green beans in a large skillet with a cover. Pour water into the pan to just cover the beans. Bring to a boil, reduce the heat to a strong simmer, cover the pan and cook the beans for 2 minutes. Drain the beans and set aside.

Add the oil and garlic to the empty skillet and heat for a minute. Add the mushrooms and thyme. Saute until the mushrooms are no longer releasing their liquid. Add the drained green beans and cook for about 3-4 minutes or until they are tender. Don’t overcook. Season to taste with salt and pepper and serve.


Cacciatore means “hunter’s style.” This dish developed in central Italy and is considered a country-style dish in which chicken pieces are simmered together with tomatoes. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting. Tomatoes were added after the explorers brought them to Europe from the Americas and the original dish was made with pheasant or rabbit. This dish became a staple in Italian-American homes and there are many ways to make this dish. My grandmother and my mother made it often and I continue the tradition a bit differently. Hope you like my version.

Chicken Cacciatore

Serve with a mixed green salad.

Ingredients

One 4 lb organic chicken
2 teaspoons kosher salt (divided)
1 teaspoon freshly ground black pepper (divided)
1/3 cup all-purpose, low carb or gluten-free flour
2 tablespoons extra-virgin olive oil (divided)
1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 oz sliced cremini mushrooms
1 large clove garlic, finely chopped
1 (26-oz.) container Pomi brand finely chopped tomatoes
1/2 teaspoon crushed red pepper flakes
1 bay leaf
1/2 lb cooked thin spaghetti or zucchini noodles

Directions

Cut the chicken into 8 pieces (cut breasts in half). Save the wings and backbone for soup.
Arrange the chicken pieces in a single layer on a large plate. Season the chicken with 1 teaspoon of salt and ½ teaspoon black pepper. Place the flour in a ziplock bag. Place a few pieces of chicken in the bag with the flour, seal and shake the bag until the chicken is coated. Remove the coated chicken pieces to the plate. Continue until all the chicken pieces are floured.

Heat a large Dutch oven over medium heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove the browned chicken to the plate. Add 1 tablespoon oil to the pan and brown the remainder of the chicken. Remove to the plate.
Add the vegetables to the pot; reduce the heat to low and sauté until the vegetables are softened, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes, red pepper flakes, bay leaf, remaining salt and pepper and the browned chicken pieces to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender. Serve with thin spaghetti.

Italian Country Bread

Ingredients

2 teaspoons SAF (instant) yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 degrees)
4 cups bread flour
1 1/2 teaspoon kosher salt

Directions

Place the warm water in an electric mixing bowl. Add honey. Mix until the honey is dissolved.
Add the 4 cups of flour and salt and mix. Sprinkle the yeast on top of the flour.

Using the paddle attachment on number 2 speed, mix the dough until a dough forms that holds together and cleans the sides of the bowl. Switch to the dough hook and continue kneading for 7-8 minutes, until the dough is soft but supple.

Shape the dough into a ball. Spray the mixer bowl with olive oil cooking spray and place the ball of dough back into the bowl. Cover with plastic wrap and let rise until double, about 60 minutes.

Place a sheet of parchment paper in a 9 or 10-inch pan or shallow dish. Turn the dough out onto the parchment pan or dish. Gently shape the dough into a round and cover with greased plastic wrap and a kitchen towel. Let rise in a warm place until doubled, about 30 minutes or more.

At the same time put a covered Cloche pan or Dutch Oven in the oven and preheat the oven to 500 degrees F.

Do not grease or spray the Cloche pan or Dutch Oven. Baking in a cloche pan is similar to a mini hearth oven.

After the dough has risen for 30 minutes and the oven temperature is at 500 degrees F, open the oven and take the lid off the cloche pan.

USE A THICK POTHOLDER BECAUSE THE LID IS VERY HOT!

Transfer the dough while on the parchment to the bottom of the hot cloche pan. Cover with the cloche lid.

Bake for 15 minutes, reduce the oven temperature to 450 degrees F and remove the cloche lid.

Bake 15 minutes more, or until bread is crusty and brown. Remove the pan from the oven and place the bread on a wire cooling rack.



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