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Healthy Mediterranean Cooking at Home

Category Archives: onion

Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.

Fish Parmigiano

Serve this fish entrée with basil pesto pasta and yellow summer squash.

Ingredients

4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese

Directions

Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.

Preheat the oven to 400 degrees F.

Brush each fish fillet on all sides with the mayonnaise.

Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.

Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.

Bake for 20 minutes.

Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.

Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.

Creamy Cauliflower Pasta

Serve this pasta entrée with a tomato salad.

Topping

1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme

Cauliflower

2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream

Directions

For the topping:

Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.

Cook, stirring, until the mixture is well toasted and golden-brown.

Stir in the thyme; remove from heat, and reserve.

For the cauliflower:

Preheat the oven to 350°F.

In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.

Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.

Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.

For the pasta:

Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.

Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.

Sprinkle the breadcrumb topping over the top of the pasta and serve.

Pork Chops Pizzaiola

Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.

Ingredients

For the pork

4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil

For the sauce

1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig

Directions

For the pork:

Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.

Beat the egg with a little water. Season the pork with salt and pepper.

Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.

It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.

For the sauce:

Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.

Cook over low heat until the vegetables are tender, about 10 minutes.

Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.

To cook the pork:

Cover the bottom of a large skillet with a thin coating of olive oil. Heat.

Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.

Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.

Dinner Frittata

I usually make extra grilled vegetables, so I can use them in a frittata or quiche.

Serve this entrée with an Italian Mixed Greens Salad.

Serves 4-6

Ingredients

2 cups leftover grilled potatoes, peppers and onions
See recipe link 
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese

Directions

Preheat the broiler

Heat the oil and butter together in an ovenproof nonstick skillet.

Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.

Scatter the crumbled bacon over the mixture.

Pour the beaten eggs over all and cook until the eggs are set on the bottom.

Distribute the cooked spinach over the top of the frittata.

Break the cheese slices into quarters and place them evenly over the spinach.

Place the skillet under the broiler and cook the frittata until the cheese melts.

Remove and let rest for 3 or 4 minutes. Cut into serving pieces.

Chicken Piccata

Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.

Serves 2

Ingredients

Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice

Directions

Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.

Heat a medium skillet over medium-high heat.

Add the olive oil and butter, swirl them around the pan, and add the chicken.

Turn the heat to high and saute the chicken 2 minutes per side.

Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.

Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.

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My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.

Grilled Patty Pan Squash

Ingredients

2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese

Directions

Preheat an outdoor grill and brush the grates with oil.

Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,

Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.

They should be tender but cook a minute or two longer, it they are not.

Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.

Summer Potato Salad

Ingredients

1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Directions

Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.

Drain and let the potatoes cool until they can be handled without burning your hands.

Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.

Add the onion, celery and pickles. Stir well and add salt and pepper to taste.

Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.

Chill the salad before serving.

Refrigerator Bread and Butter Pickles

2 quart jars with lids ( I use recycled pickle jars)

Ingredients

1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers

Directions

Place the pickling spice in the boiling water. Take the pan off the heat.

After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.

Let the mixture cool to lukewarm.

Then, strain the mixture into a large measuring cup and discard the solids.

Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.

Firmly pack layers of onions and cucumbers into two clean quart jars.

Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.

Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.

Return the jars to an upright position and put them in the refrigerator.

After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.

Oven Baked ”Fried” Green Tomatoes

Ingredients

2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten

Directions

Preheat the oven to 400 degrees F. Oil a cookie sheet.

Place the flour mixed with Cajun seasoning in one shallow dish.

Add the egg to a second dish. Add a tablespoon of water and mix well.

Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.

Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.

Sprinkle the tomato slices evenly with salt and pepper.

Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.

Place the breaded tomatoes on the prepared baking sheet.

Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.

Serve with your favorite sauce.

Italian Frying Peppers

 

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.

Blueberry Muffins

I almost always make these blueberry muffins with the farm’s sweet berries.

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.

Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.


Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.

Ingredients

1 ½ lbs Italian Sausage
Olive oil

Directions

Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.

Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine all the ingredients.

Place the mixture on a piece of heavy-duty foil (about 18 inches square).

Fold the foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.

Baby Spinach Salad with Sherry Vinaigrette

Serves: 6

Ingredients

Vinaigrette

2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste

Salad

1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese

Directions

Make the vinaigrette:

Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.

Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.

Cool to room temperature.

In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.

Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.

 

 


Green Bell Peppers are in season and there are a lot to be found at the farmers’ markets and supermarkets. Take advantage of their low price and pick some up on your next shopping trip. What can you make with them? Certainly sauteing them in olive oil with onions makes for a great topping for any kind of grilled meat or fish. Stuffing them makes for a fine main dish. Here is a different way to stuff them.

Small Batch Pork and Bean Chili

You certainly can double all the ingredients for the chili to make a full batch. I like to keep this small batch on hand to use with hot dogs or nachos and for stuffing vegetables. This recipe makes use of leftover pork or beef.

For the beans:

If you don’t have time to cook beans, skip that step and use 1 1/2 cups drained and rinsed canned beans instead.

1 cup dried pinto or kidney beans
1 large yellow onion, chopped
2 large cloves garlic, minced
1 teaspoon dried oregano
Kosher salt

For the chili:

Variation: add 1 cup of fresh corn kernels to the chili, when adding the tomatoes.

2 teaspoons olive oil
1 large onion, chopped
2 large cloves garlic, minced
1 ½ tablespoons chili powder
11/2 teaspoons dried oregano
11/2 teaspoons ground cumin
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 14-oz. can diced tomatoes
3 tablespoons tomato paste
8 oz leftover pork or beef, cut into 1/2-inch dice (about 2 cups)

Prepare the beans:

In a medium bowl, soak the beans in enough water to cover by at least 2 inches and refrigerate overnight.

Drain the beans and put them in a medium saucepan. Cover with fresh cold water by about 1 inch. Add the onion, garlic, and oregano. Bring to a boil over high heat, lower the heat to a simmer, and cook for 30 minutes.

Add ½ teaspoon salt and continue to simmer until tender, about 30 minutes more. Drain and reserve 1 ½ cups for the chili and reserve the rest for another dish.

Make the chili:

Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and pale gold, about 15 minutes.

Add the garlic, chili powder, oregano, cumin, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper and cook for 1 to 2 minutes. Stir in the tomatoes and tomato paste.

Add the pork, bring to a boil and then reduce the heat to low. Simmer, covered, until the meat is so tender that it falls apart, about 30 minutes. Stir the beans into the chili and simmer for about 15 minutes before using.

Chili Stuffed Peppers

For every 2 servings you will need:

2 green bell peppers
Pork and Bean Chili, about a ½ cup for each pepper
Grated cheddar cheese

Directions

Slice off the stem end of the peppers and remove and discard seeds and membranes.

Place the peppers in a glass dish, cut side down, add a few tablespoons of water, cover with plastic wrap and microwave the peppers on high for two minutes. Drain the peppers on a paper towel.

Stand peppers upright in the glass baking dish.

Spoon in the chili until it reaches the top of the pepper, cover the top with shredded cheese. Repeat until all of the peppers you are cooking are filled.

Cover the dish and bake at 375 degrees F for 30 minutes.

Remove the cover and place some shredded cheese on top of each pepper.

Return the dish to the oven and heat until the cheese melts.

Remove the dish from the oven and allow to cool slightly before serving.


Grilled Rib Eye Steaks with Basil Butter

2 servings

Ingredients

Coarse sea salt
Freshly ground cracked black pepper
2 boneless rib eye steaks, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
2 tablespoons basil butter, recipe below

Directions

Lightly brush the steaks on both sides with oil and season with salt and pepper. Let stand at room temperature for 30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450° to 550°F). Oil the grill grates.

Grill the steaks over direct high heat, with the lid closed, until cooked to medium rare, about 6-8 minutes or until cooked to your likeness. Turn the steaks over, once, half way through the cooking process.

Remove the steaks from the grill and place 1 tablespoon of the basil butter on top of each steak.

Let the steaks rest for 5 minutes before serving.

Lemon Basil Garlic Butter

Makes 8 tablespoons

Ingredients

1/2 cup salted butter, softened to room temperature
1/2 cup finely chopped fresh basil
1 garlic clove, finely minced
1/2 teaspoon fresh lemon zest
1/4 teaspoon cracked black pepper

Directions

Mix together all the ingredients until blended well. Form into a log.

Wrap in plastic wrap and refrigerate for up to a week. I keep the log in the freezer and it is easy to slice of a tablespoon or two when you need it.

Foil Wrapped Potatoes and Onions

2 servings

Ingredients

2 large red-skinned potatoes, scrubbed
Two ¼ inch thick slices of sweet onion, peeled
1 clove garlic, minced
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
Smoked Paprika
Aluminum foil

Directions

Tear off 4 sheets of heavy-duty aluminum foil about 12 inches long. Place one sheet of foil on top of another sheet of foil. Repeat with the other two pieces of foil.

Slice potatoes into rounds about ¼ inch thick. Place 1 sliced potato in the middle of each foil square and drizzle with 1 tablespoon of oil.

Sprinkle with salt and red pepper and top each with a slice of onion. Sprinkle generously with smoked paprika.

Fold the foil edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions.

Turn the heat on one side of the grill to low. Place each potato packet on this side of the grill. Close the lid and cook for for 15 minutes.

Turn the packet over and allow to cook for another 15 minutes.

Place the steaks on the grill over the high heat side and follow directions above.

Remove the packets from the heat and carefully open each packet to serve.

Grilled Tomatoes With Mozzarella

2 servings

Ingredients

2 ripe plum tomatoes
2 teaspoons Italian salad dressing, divided
Salt and pepper to taste
1 teaspoon dried Italian seasoning, divided
2 slices mozzarella cheese, cut in half

Directions

Wash the tomatoes and cut off the stem end.

Slice each tomato in half. Place on a sheet of aluminum foil.

Drizzle each half with Italian salad dressing.

Sprinkle each with salt, pepper and dried Italian seasoning

Place the foil with the tomatoes on it on the grill, close the grill top.

Grill for approximately 3 minutes. Open the grill and place a mozzarella cheese slice on each tomato half.

Close the grill and cook for two minutes more or until the cheese melts. Serve.

 



You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.

Green Peppers

Shrimp and Bell Peppers in Orange Sauce

Ingredients

1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.

Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.

Whisk the cornstarch and orange juice together. Add the honey.

Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.

Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.

Corn on the Cob

Fresh Corn and Ricotta Cakes

Makes 8 cakes

Ingredients

2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Olive oil
Fresh ground pepper, to taste

Directions

In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.

Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.

Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.

Serve with sour cream or a tomato salsa, if desired.

Basil

Pizza With Basil Pesto and Ricotta

Ingredients

1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced

Directions

Place the sliced tomatoes on paper towels to remove some of their moisture.

Oil a large pizza pan and stretch out the dough to fit the pan.

Spread the basil pesto over the dough.

Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.

Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.

Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.

Blueberries


Blueberry Cheesecake Pie

8 servings

Topping Ingredients

1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water

Crust Ingredients

1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted

Filling Ingredients

2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract

Directions

To make the topping:

In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.

Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.

To make the crust:

Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.

Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

To make the filling:

Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.

Set the pie pan on a baking sheet and pour the filling into the crumb crust.

Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.

Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.

Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.

Zucchini

Yogurt-Zucchini Bread 

Ingredients

1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)

Directions

Preheat the oven to 325°F.

Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.

Butter and flour a 9 x 4 1/2-inch metal loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.

Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.


Some of the US’s best blue crab is hand-picked here along the Gulf Coast, mostly gathered from the Bayou La Batre vicinity. With the volume of crab needed to supply our local seafood markets, multiple small crab pickers along the coast are used when gathering the freshest crab meat. Crabs are readily available along the Gulf coast as soon as the water is warm, so the season usually runs from March to November.

Sustainable Practices

Over fishing has made blue crab difficult to come by in many areas of the US.

According to the Marine Resources Division of the Alabama Department of Conservation, some rivers, estuaries and parts of upper Mobile Bay near the delta are closed to the use of crab traps. These spots serve as a nursery, giving small crabs a chance to grow before they move out into Mobile Bay and the Mississippi Sound, where they can be harvested. Other areas are closed to crabbing to protect the diamondback terrapin–turtles with concentric, diamond-shaped markings–which can get caught in the crab traps and drown.

Established in 2012, G.U.L.F. is the sustainable seafood program under the Audubon Nature Institute. G.U.L.F. works with the seafood supply chain, from harvesters to retailers, fishery management agencies, and consumers to ensure that fisheries in our region thrive for the benefit of future generations. Through education and outreach, restaurant engagement, fishery improvement projects, and third-party assessment and certification, G.U.L.F. pledges to promote sustainable practices, foster a community invested in Gulf fisheries, and create a more stable and confident fishing industry. The G.U.L.F. Responsible Fisheries Management (RFM) certification is a regionalized model measuring the responsible practices for the sustainable harvest of our vibrant Gulf of Mexico seafood. The Louisiana blue crab fishery was the first to go through the process and receive the G.U.L.F. RFM certification. Global Trust, an independent assessment body specializing in the certification of fisheries, carried out the evaluation and awarded the certification.

Fisheries certified under the umbrella of G.U.L.F. will gain credibility in a marketplace with ever-increasing demands for sustainability verification. In recent years, large retailers, such as Walmart, Whole Foods, Kroger, Winn-Dixie and Publix have developed strict sourcing policies that require sustainability assurances before purchasing seafood. This certification demonstrates that Louisiana blue crab is responsibly harvested for sustainable use, thereby safeguarding both the seafood itself and the industry that relies on it.
I think crab cakes should taste like crab and not bread. So, I only use breadcrumbs on the outside of the cakes to give them a coating and not in the filling. Of course, this makes them more fragile, so I bake them instead of frying them – which is so much more healthy for us.

Crab Cakes

Ingredients

1 pound fresh lump crab
1/2 cup finely diced red bell pepper
1/2 cup finely diced red onion
1/2 cup finely diced celery
1 tablespoon dry mustard
1 tablespoon Old Bay (seafood) seasoning
1 tablespoon hot sauce
1/4 cup mayonnaise
1/2 teaspoon salt
Panko crumbs

Remoulade Sauce

Ingredients

1/4 cup mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons whole grain mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

Directions

Remove any cartilage from the crabmeat. Do not break up the lumps.

In a mixing bowl, whisk the mayonnaise with the Old Bay seasoning, hot sauce, dry mustard and salt.

Add the diced bell pepper, celery and onion. Mix gently. Fold in the crab meat.

Chill the mixture, covered, for several hours in the refrigerator.

To make the remoulade sauce:

Stir together all the ingredients, cover and store the sauce in the refrigerator until serving time.

Preheat the oven to 375 degrees F.

To make the crab cakes:

Spread about 1 cup of panko breadcrumbs on a large sheet of waxed paper.

Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place on the breadcrumbs.

Press down gently on each ball to form a cake and cover the entire surface with breadcrumbs. Add more breadcrumbs as needed.

Lightly oil the bottom of a rimmed cookie sheet. Place the breaded crab cakes on the baking sheet.

Put the cookie sheet into the oven and bake until the crab cakes are golden brown on each side, about 20 minutes.

Turn the crab cakes over half way through. Use a wide spatula and turn the cakes gently since they are fragile/

Serve with the Remoulade Sauce.

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

The following salads go well with crab cakes.

Tomato Cucumber Feta Salad

Ingredients

2 large plum (Roma) tomatoes, sliced into thin rounds
1 small cucumber, peeled and sliced into thin rounds
1/4 cup crumbled feta cheese
1 tablespoon fresh, chopped oregano
2 tablespoons finely chopped shallots
1 tablespoon lemon juice
1 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste

Directions

Alternate the tomato and cucumber slices on a serving, Sprinkle the feta, shallots and oregano together.

Dress with lemon juice, olive oil, salt and pepper to taste.

Southwestern Corn Salad

Make this salad a day ahead so the ingredients can marinate.

Ingredients

6 ears fresh corn on the cob
1/2 cup finely chopped fresh cilantro
1 cup finely chopped green onions
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey or agave syrup
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced
2 poblano peppers, chopped

Directions

Remove the corn from the cobs and place into a large bowl. Add remaining ingredients and toss well.

Cover and chill overnight. Stir well before serving.

 

 



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