Healthy Italian Cooking at Home

Category Archives: peppers

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Tips On Grilling Shellfish

The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.

Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.

Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.

Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.

Two skewers work best to prevent the seafood from spinning or turning on the grill.

Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.

Tips On Grilling Vegetables

Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.

Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.

For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.

If you use wooden skewers, soak them in warm water for 20 minutes.

Marinade for the Shellfish and Vegetables

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoons dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Directions

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Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.

Grilled Shellfish Skewers

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For 2 servings

Ingredients

  • 6 medium sea scallops
  • 6 medium shrimp, peeled and deveined
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below

Grilled Vegetable Skewers

For 2 servings

Ingredients

  • 1/4 of a Fennel bulb, cut into 2 inch pieces
  • 1/3 of a Red Bell Pepper, cut into 2 inch pieces
  • 1 small Zucchini, cut into 2 inch slices
  • Marinade, recipe above
  • 2 double skewers
  • Green Goddess Dressing, recipe below

Directions

Marinate the shellfish and vegetables separately for 30  minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.

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Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.

Preheat an outdoor grill to high and grease the grill grates with oil.

Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.

After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill.  Cook for 2-3 minutes on each side.

Serve the grilled shellfish and vegetables with the Green Goddess Dressing.

Green Goddess Dressing

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This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.

Makes 1 cup

Ingredients

  • 1/4 cup snipped chives
  • 1/4 cup chopped fresh flat leaf parsley leaves
  • 2 tablespoons chopped fresh tarragon
  • 2 anchovy fillets
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper

Directions

Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.  

With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.

Store in the refrigerator until serving time.

Brown and Wild Rice with Pecans and Thyme

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
  • 3/4 cup chopped, toasted pecans
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and fresh ground black pepper to taste
  • 2 cups low sodium chicken stock

Directions

In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.

Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.

Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)

After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.

Turn off the heat and let stand, covered, 10 minutes. Serve hot.

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Summer by Alexander Andreev

Summer by Alexander Andreev

Summer is a great time to entertain and if you can do it outdoors, it is even better. Casual get-togethers call for easy to do recipes using foods that can stand up to the outdoor elements. If you are hosting or attending such a party, thoughts usually run along the “what should I make” category. Since I live where it is quite hot six months of the year, I tend not to serve or take mayonnaise flavored dishes. Here are some ideas for each menu course of what to make or bring to an outdoor party. These have all been stamped with approval from my family and friends.

Appetizer Course: Crostini with Mushrooms

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Ingredients

  • 3 lb mixed fresh mushrooms
  • 3 oz. dried mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped shallots
  • 6 cloves garlic
  • 1/4 cup low-sodium beef or vegetable broth
  • 2 tablespoons cognac
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Chopped flat-leaf parsley for garnish
  • Grated Parmesan for garnish

Directions

Heat oven to 450 degrees F.

Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.

Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until the mushrooms release their liquid — about 10 minutes.

Add the shallots, garlic, rehydrated mushrooms. Cook until the liquid has evaporated. Add broth, cognac, butter, salt, pepper, rosemary and the thyme.

Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Garnish with parsley and Parmesan cheese.

Serve warm with grilled bread.

Salad Course: Grilled Shrimp Tomato Salad

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This is a popular dish, so I often divide the salad onto smaller serving dishes, so I can have them available in several areas.

Serves 6

Ingredients

  • Vegetable oil for the grill
  • 1/3 cup extra virgin olive oil, plus 3 tablespoons olive oil
  • 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried crushed red pepper
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, divided
  • 2 pounds peeled and deveined large raw shrimp
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds tomatoes,  quartered
  • Parsley sprigs for garnish

Directions

Oil the grill grates and preheat the grill to medium-high heat.

Whisk together the ⅓ cup extra virgin olive oil and next 6 ingredients (through garlic) in a small bowl. Whisk in 1/2 teaspoon kosher salt.

Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup of the vinaigrette.

Mix the shrimp with the 3 tablespoons of olive oil, the 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.

Grill the shrimp, covered with the grill lid, 2 minutes on each side or just until shrimp turn pink.

Mix the grilled shrimp with the remaining vinaigrette and arrange over tomatoes. Garnish with the parsley sprigs. Serve at room temperature.

Main Dish: Italian Sausage and Peppers

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This dish is always a big hit with everyone.

Serves 6

For the sausage:

  • 1 ½ lb. Italian sausage

Directions

Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas).

Keep a third of the grill indirect heat. On a charcoal grill, this means spreading the coals over two-thirds of the firebox and leaving one-third coal-free.

On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.

Lightly brush or rub the sausage with olive oil. This prevents sticking and makes them extra crisp. Use tongs and don’t break the sausage skin when turning.

Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.

The safe internal temperature for ground meats—sausages included—is 160 degrees F.

Cut the sausages into two-inch lengths and set aside.

For the peppers and onions:

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To finish the dish:

  • 2 cups Marinara (tomato) sauce

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

Add the tomato sauce and heat.

Add the grilled sausage links to the skillet with the peppers and onions. Heat until the sausage is warm. Serve with lots of crusty Italian bread.

Side Dish: Corn Pudding

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Ingredients

  • Butter
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 cups fresh (about 4 ears) or frozen corn kernels, divided
  • 1 1/2 cups half-and-half
  • 6 eggs
  • 1/4 teaspoon cayenne
  • 1 cup shredded Monterey Jack Cheese
  • Chopped parsley for garnish

Directions

Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size.

In a mixing bowl combine the onion, bell pepper, 1 cup of the corn and the salt and black pepper; Set aside.

Combine the remaining 1 cup of corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs and cayenne. Blend thoroughly.

Spoon the corn/pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all.

Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.Garnish with chopped parsley.

Dessert Course: Peach Cobbler

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Filling

  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 to 6 medium (4 cups) peaches, peeled and sliced

Cobbler

  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold butter, cut into chunks
  • 1 egg, slightly beaten
  • 3 tablespoons heavy cream

Directions

Heat the oven to 400°F.

Combine all the filling ingredients except the peaches in a mixing bowl.

Stir in peaches. Pour into an ungreased 13×9-inch baking pan.

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Make the topping:

Combine the 1 1/2 cups flour, 2 tablespoons sugar, baking powder and salt in a bowl; cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs.

Stir in the egg and cream just until moistened. Spread the topping over the peach filling; sprinkle with the 3 tablespoons of remaining sugar.

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Bake 35-40 minutes or until golden brown and bubbly around edges. Serve warm or chilled.

 


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Tomatoes were yellow and orange-colored at the beginning of the tomato’s cultivation, with the color red becoming more prevalent through many years of breeding. Today, there are hundreds of different types of tomatoes in colored varieties that include red, orange, yellow, white, green, purple and black. Some tomatoes, like Heirloom and cherry, come in many varieties, as well.

Most people consider the red tomato varieties the most popular, especially the Beefsteak and Roma varieties. Pink tomatoes have similar flavors to the red ones, that include the Pink Girl and Brandywine varieties. Orange tomato varieties include Persimmon and Mountain Gold and they are usually sweeter than red tomatoes, due to a higher sugar content. Yellow varieties, such as Golden Boy and Garden Peach, are similar to the orange type, but are usually less tangy than red tomatoes. There are green tomato varieties (not just unripened tomatoes) that ripen green and usually have a lower acidic taste than red tomatoes.

Fresh Tomato SauceIMG_0009

Ingredients

  • 4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
  • 1/4 cup olive oil
  • 1 large sweet onion, finely diced
  • 2 celery stalks, finely diced
  • 1 carrot, finely diced
  • 2 large cloves of fresh garlic, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes (chili)
  • 1-2 teaspoons honey, if needed

Herbs

Place the following  herbs in a piece of cheesecloth and tie the cheesecloth closed.

  • 1/3 cup fresh basil leaves
  • 1 sprig of fresh thyme
  • 1 sprig of fresh oregano
  • 2 bay leaves
  • 2 sprigs of parsley

Directions

Pour the olive oil into a large stockpot over medium heat.

Add the onions, celery, garlic and carrots.

Saute for 5 minutes or until the vegetables are tender.

Add the tomatoes and sea salt.

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Simmer on low heat, covered, for about an hour until the tomatoes cook down.

Remove the pot from the heat and using an immersion blender, process the mixture until smooth.

Return the pot to the heat and add the herb cheesecloth package.

Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.

Bring the sauce to a simmer and cook  until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard.

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Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.

This sauce is especially good served over gnocchi.

Pepper Pizza

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Ingredients

  • 1 lb of your favorite pizza dough, at room temperature
  • 1 lb mozzarella cheese, sliced thin
  • 2 cups fresh tomato sauce, see recipe above
  • 1 ½ cups leftover sautéed peppers and onions, see recipe here
  • 1/4 teaspoon crushed red pepper flakes
  • 4 slices of prosciutto, cut into strips

Directions

Preheat the oven to 450 degrees F. Move an oven rack to lowest position in the oven.

Press the dough out on a greased pizza pan. Top the dough with the sliced mozzarella.

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Spread the sauce over the cheese. Place the peppers and onions evenly over the sauce. Sprinkle with the hot pepper.

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Place the pizza in the oven and bake until crisp, about 20 minutes. Remove the pizza from the oven and place the prosciutto slices evenly on top.

Return the pizza to the oven for about a minute or two to warm the prosciutto. Set the pizza on the counter on top of a wire rack to cool for about 5 minutes before cutting.

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Tomato Jam is great on burgers in place of ketchup or served alongside grilled meat or fish. It also pairs exceptionally well with cheeses and cured meats. I like to serve it as an appetizer, as part of a cheese board selection.

Makes about 2 1/2 cups

  • 3 pounds Roma tomatoes), cored and quartered
  • ½ cup plus 1 tablespoon granulated sugar
  • 1 ¼ and ¼ teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons good quality red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 medium shallots, minced (about ½ cup)
  • 2½ teaspoons chopped fresh thyme
  • 3/4 cup dry red wine

Directions

In a food processor, pulse the tomatoes, sugar, 1¼ teaspoons salt, ¼ teaspoon pepper and red wine vinegar until the tomatoes are finely chopped but not completely pureed and the sugar is dissolved, about 6 2-second pulses.

In a 12 inch skillet over medium heat, heat the olive oil until shimmering. Add the shallots, thyme and the ¼ teaspoon salt, and cook, stirring, until softened, about 3 minutes. Add the red wine, adjust the heat to medium-high and bring to a boil. Continue to boil, stirring occasionally, until the liquid is reduced to a loose glaze, about 4-5 minutes. Add the processed tomato mixture.

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Adjust heat to medium-high and simmer vigorously, stirring more often as the mixture reduces, until it is glossy and has a jam like consistency, somewhere between a sauce and a paste, about 60-90 minutes (depending on how watery your tomatoes are).

Set the pan aside, off heat, to cool to room temperature.

Taste and adjust the seasoning with salt and pepper and store. The jam can be refrigerated for 1-2 weeks or frozen for six months.

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julydinneryellowwatermelon

Yellow Watermelon

 

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Crenshaw Melon

 

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July has an abundance of vegetables and fruits available, so I try to incorporate as many as I can into my weekly menu. I made a few dinners last week that utilize these seasonal fruits and vegetables and I hope you like them as much as we did.

Veggie Packed Frittata

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Serve with a mixed green salad and some hot biscuits.

Serves 8

Ingredients

  • 1 lb parboiled potatoes, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 3 links pre-cooked Italian chicken sausage, sliced thin
  • 1 bell pepper, seeded and thinly sliced
  • Half of a small onion, thinly sliced
  • 6 mushrooms, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons thinly sliced basil
  • 6 asparagus, cut into 2 inch lengths
  • 8 eggs, beaten
  • 1 cup shredded cheddar or mozzarella cheese

Directions

Heat an oven broiler.

Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook the sliced sausage, garlic, bell pepper, mushrooms and onion until the vegetables are soft, 3–4 minutes. Add asparagus; cook until wilted, about 1 minute.

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Stir in the sliced potatoes and salt and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes.

Sprinkle the cheese on top and place the skillet under the broiler. Broil until set and the cheese is melted, about 3 minutes. Garnish with remaining basil before serving.

Summer Melon Salad with Grilled BBQ Shrimp

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Last week my CSA had melons aplenty. I received two Crenshaw and one yellow watermelon. So I came up with a few recipes to make. The melon salad is in this post and next week, I will share the melon soup recipe I made. When you make the salad try to use two different types of melon for contrast. I also like the balance of the tangy grilled shrimp with the sweetness of the fruit salad. I also served this salad dinner with some homemade cornbread. See the recipe for Cheddar Cornbread here.

For the salad

  • 4 cups Crenshaw melon, peeled and seeds removed
  • 4 cups yellow watermelon, peeled and seeds removed.
  • 2 cups red grapes, halved
  • 1 cup toasted pecans, toasted

For the shrimp

  • 12 large shrimp, shelled and deveined
  • 1/4 cup Peach BBQ sauce, see recipe here
  • Lemon quarters for garnish

Basil Honey Dressing

  • 3 tablespoons chopped basil leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Directions

Combine the salad dressing ingredients in a blender. Set aside in a serving bowl.

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For the melon salad

In a mixing bowl combine the two types of melon with the grapes. Refrigerate until ready to serve.

Just before serving, mix the melon and grape mixture with the toasted pecans and a little of the basil dressing. Serve additional dressing with the salad.

For the grilled shrimp

Prepare an outdoor grill for medium hot heat or heat an indoor stove-top grill.

Thread the shrimp onto skewers and brush them lightly with BBQ sauce. Place the shrimp skewers on the grill directly over the heat. Cook for 2 to 3 minutes.

Turn the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove them to a plate and serve with lemon quarters, the melon salad and cornbread.

Stuffed Zucchini with Fresh Basil Pesto Spaghetti

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Basil is so plentiful this time of year, so I try to think of different ways to use it in my summertime cooking. Of course, freezing basil pesto for the winter months is also another option. It is also a great addition to salad dressing and omelets, as in the recipes above.

2 servings

For the eggplant

  • 1/2 tablespoon olive oil, plus extra for baking
  • 2 medium zucchini
  • 1 link pre-cooked Italian chicken sausage, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons finely chopped bell pepper
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped plum tomatoes
  • 2 tablespoon dried Italian bread crumbs
  • Pinch crushed red pepper flakes
  • 2 tablespoons shredded cheddar cheese

For the spaghetti

  • 8 oz spaghetti
  • 1/2 cup prepared basil pesto, see recipe here
  • 1 cup freshly grated Parmesan cheese

Directions

Cut a thin slice off the top of each zucchini. With a small spoon (I like to use a grapefruit spoon) remove most of the flesh from the zucchini without cutting into the outside. Chop the cut slice and the flesh.

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Heat the 1/2 tablespoon of oil in a medium skillet and add the chopped zucchini, chopped sausage and the garlic. Saute until the zucchini is completely cooked and has lost its moisture.

Add the onion, bell pepper and tomatoes, cook until soft. Add enough breadcrumbs to hold the mixture together, about 2 tablespoons.

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Remove the pan from the heat and allow the mixture to cool, about 30 minutes.

Stir in the cheese and fill the hollowed out zucchini shells with the mixture.

Place the stuffed zucchini in a small baking dish. (The zucchini can be prepared in advance up to this point and refrigerated until baking time.)

Preheat the oven to 375 degrees F.

Drizzle the zucchini with olive oil.  Pour about 1 inch of water into the bottom of the baking dish.

Place the baking dish in the oven and bake for about 40-45 minutes or until the filling is golden brown and the zucchini shells are tender.

For the spaghetti

While the zucchini are baking, cook the pasta in salted boiling water until al dente. Reserve ½ cup of the pasta cooking water and drain the spaghetti.

Return the drained pasta to the cooking pot and add the pesto with a little of the cooking water to thin the sauce a bit.

Add the Parmesan cheese and black pepper. Mix well and serve alongside the stuffed zucchini.


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While most peppers start out green, depending on the variety, they will mature into a variety of colors, such as red, orange, yellow and sometimes even purple. Bell peppers are abundant in the summer and these colorful vegetables have a sweet flavor. When choosing bell peppers, make sure to pick those with shiny, blemish-free skin. No wrinkles or soft spots either. Their size and shape will vary greatly so don’t use that as an indicator of age or taste. Packed with vitamins and low in calories, bell peppers can be added to a variety of dishes to bring both color and flavor to your diet. Use them raw or roasted or grilled. Freeze them if you end up with more than you can use. Here are some ideas for using bell peppers:

Add peppers to your favorite kebabs for late summer grilling. This is when it’s a great idea to get one of each color.

Add chopped pepper to your favorite tuna or chicken salad for extra crunch.

Make a colorful pepper slaw. Thinly slice peppers and toss with green onions, cider vinegar and just enough mayonnaise to coat the mixture. Let sit in the refrigerator for several hours to soften the peppers slightly.

Make a bell pepper pizza. Brush a rolled out pizza crust with extra-virgin olive oil. Top with thinly sliced red, orange and yellow peppers and add tablespoons of ricotta cheese. Sprinkle with grated Parmesan cheese and bake. Add fresh basil leaves just before the pizza finishes cooking.

Bell peppers make excellent appetizer dippers. Cut wide strips and use for hummus, salsa or other dips.

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Grilled Stuffed Italian Peppers

This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried versions.

Yield: 10 peppers

Ingredients

10 Italian (long) frying peppers

Filling

  • 8 ounces low-fat cream cheese with chives and onion, softened
  • 2 ounces extra-sharp white cheddar cheese, shredded (about 1/2 cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh lemon juice
  • 1/8 – 1/4 teaspoon cayenne pepper

Directions

Preheat an outdoor grill to medium-high heat. Oil the grill grates.

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Cut a thin slice off the top of the peppers. Carefully remove the seeds so you not tear the peppers.

Combine the filling ingredients in a mixing bowl, stirring well to combine. Using a small spoon fill the peppers. Coat the outside of the peppers with olive oil cooking spray.

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Place the peppers on the grill, close the cover and grill the peppers 5 minutes. Turn the peppers over and grill for 5 more minutes.

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Southern Style Stuffed Peppers

Ingredients for every 2 peppers

  • 2  whole bell peppers
  • 2 teaspoons butter
  • Salt and freshly ground black pepper

Filling

  • 2 tablespoons diced sweet onion
  • 2 tablespoons diced celery
  • 2 tablespoons chopped fresh tomato
  • 1 cup fresh corn kernels
  • 3/4 cups grated Cheddar or Monterrey Jack cheese
  • 2 tablespoons finely chopped fresh herbs

Directions

Preheat the oven to 375 degrees F. Lightly oil a baking dish deep enough to stand the peppers upright.

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Cut the tops off the peppers and remove the seeds.  Save the tops.  Lightly salt the inside of the peppers.

Combine the filling ingredients in a mixing bowl. Season with black pepper. Stuff the peppers with the filling, packing it in tightly. Place 1 teaspoon of butter on top.

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Replace the pepper tops and set them in the prepared dish. Add water to the dish, about one inch deep, cover, and bake until the peppers are completely cooked, about 45-50 minutes.

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Sautéed Peppers and Onions (Peperonata)

Peperonata recipes come in many versions; some get stewed, some are cooked with potatoes or with tomatoes. I prefer to lightly saute them, so they retain a slight crunch. This dish is perfect to serve with grilled steak, chicken cutlets, sausage or fish. They are also good in a sandwich, especially an Italian pepper and egg sandwich.

Ingredients

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

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Variations:

Add 4 Roma or other plum tomatoes, seeded and diced with the peppers in the skillet

Add ½ cup sliced basil leaves, instead of oregano

Add 1/4 cup Balsamic Vinegar with the peppers to the skillet

Add 2 boiled potatoes, sliced, to the onions in the skillet

Steak Pizzaiola with Peppers and Onions

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Beef Loin

The loin is actually two subprime cuts—the strip loin and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine. The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut that includes both the strip and the filet separated by a t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked.

Ingredients

  • 1 boneless strip loin steak, cut into 1/4 inch thick slices and fat trimmed
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Half of the sautéed Pepper and Onion recipe – from above
  • 2 cups Marinara (tomato) sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh oregano or basil
  • 1/4 teaspoon red pepper flakes (chili)

Directions

Sprinkle the 1 teaspoon salt on the steaks and let rest at room temperature for 30 minutes.

Heat the olive oil in a large skillet over high heat. Add the steaks and sear them on one side for 2 minutes. Turn the steaks over.

Top each steak with about 1/2 cup of the sautéed peppers and onions. Cover the peppers and onions on each steak with 1/2 cup of tomato sauce. Sprinkle each with some red pepper flakes, black pepper and herbs.

Cover the skillet and cook until warmed, about 5 minutes on medium heat.

 


hot weather construction

It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers ­– all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.

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Italian Cantaloupe Salad

This makes a great lunch. Just add a few bread sticks.

Serves 4

Ingredients

  • 1/2 medium cantaloupe, cut into 1 inch cubes
  • 10 basil leaves, sliced thin
  • 12 Italian green olives
  • 6 small sweet pickled Italian cherry peppers, diced
  • 1/4 red onion, finely diced
  • 1/2 cup diced provolone cheese (or any cheese you like)
  • 1 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • Salt and pepper to taste

Directions

In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.

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Carrot, Cucumber and Sweet Onion Salad

Good side for grilled meats or fish.

Serves 4

Ingredients

  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1/2 cup fresh flat-leaf parsley leaves

Directions

Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.

Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.

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Spaghetti Salad

Ingredients

  • 6 oz spaghetti, cooked al dente and drained
  • 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
  • 1/4 red onion, finely diced
  • 1/2 cup pitted and sliced Italian oil cured black olives, halved
  •  2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • Salt and black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • Basil leaves, sliced thin

Directions

In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,

Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.

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Tuna Patty with Peach and Corn Salad

Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.

For 2 servings

Ingredients

  • 6 oz leftover grilled tuna
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup panko crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 1/2 teaspoon Tabasco (hot sauce)
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon butter
  • Ranch Dressing, recipe below
  • Peach and Corn Salad, recipe below

Directions

Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.

Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.

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Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.

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Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.

Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.

Mixed Green Salad with Homemade Ranch Dressing

Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.

Make the salad dressing according to the recipe link: Homemade Ranch Dressing.

Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.

Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.

Summer Peach and Corn Salad

Serve this on the side with the tuna patty or as a salad on its own.

Serves: 4

Ingredients

  • 2 ears fresh corn, kernels removed
  • 2 peaches, diced
  • 1 small shallot, finely diced
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Salad

  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese

Directions

Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.

Chill for a few hours to allow the flavors to blend.

Serve as a side with the tuna patties over greens and top with the shaved cheese. 

You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.

 


july

At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.

Stuffed Cucumbers

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These little bites are delicious for lunch or for a summer appetizer.

Ingredients

  • 2 medium cucumbers, peeled
  • 1/2 cup chive and onion cream cheese
  • 1/2 cup carrots, finely shredded
  • 1/4 of a green bell pepper, finely chopped
  • 1 small banana pepper or other spicy pepper, finely chopped
  • 2 tablespoons relish
  • Sweet paprika for garnish

Directions

Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.

Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.

Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.

Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.

Eggplant Rollatini

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Ingredients

Eggplant

  • 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
  • 1 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon dried Italian herbs
  • Olive oil

Filling

  • 1 cup ricotta cheese
  • 1 egg
  • Salt & Pepper
  • 1/4 cup minced fresh herbs (parsley, basil)
  • 1/4 teaspoon garlic powder

Rollatini

  • 2 cups Marinara (tomato) sauce
  • 1/2 cup grated Parmesan cheese

Directions

Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.

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Dredge the eggplant slices in the flour mixture and place in the skillet.

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Cook until brown on both sides. Drain on paper towels and let cool until room temperature.

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Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.

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Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.

Bake in a 350 degree F oven for 30 minutes.

Big Batch Summer Vegetable Chowder

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Makes plenty to freeze for future dinners and lunches.

Ingredients

  • 12 ears fresh corn
  • 2 quarts water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 carrots, diced
  • 1 green bell pepper, diced
  • 3 cups southern field peas
  • 3 medium red potatoes, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 9 oz pkg fresh spinach tortellini
  • Chopped fresh herbs for garnish

Directions

Slice the kernels from each corn cob into a large bowl. Set aside.

Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.

Simmer, uncovered, for 40 minutes.

When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.

Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.

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Cook for several minutes until the corn is soft, stirring frequently.

Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.

Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.

Tomato Tart

IMG_0009

Serves 6-8

Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
  • 1 1/2 cups shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 shallot, thinly sliced
  • Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped chives

Directions

Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.

Heat the oven to 425°F.

Place the dough in a greased 10 inch pie dish or tart pan.  You can also place the dough on a baking sheet on parchment and form the tart like a galette.

IMG_0008

Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.

Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.

Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.

Regular or Gluten-Free Strawberry Peach Sponge Cake

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The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.

Ingredients

Simple Sponge Cake Mixture

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup cake flour

Gluten-Free Cake Mixture

Ingredients

  • 8 oz butter, softened at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon light rum
  • 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
  • 1 tablespoon baking soda
  • 2 tablespoons milk

Regular or Gluten Free Cake Filling

Ingredients

2 tablespoons light rum for sprinkling on the cake layers

1/2 cup strawberry syrup or jam (recipe for strawberry syrup)

6 strawberries, cut into thin slices

1 medium peach, peeled and sliced thin

12 whole small strawberries, stems removed

Whipped Cream Topping

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon light rum

Directions

Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.

Heat the oven to 350 degrees F.

Directions for making the simple sponge cake:

Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.

Add 1/2 cup sugar to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into the egg whites.

Fold flour in using 1//3 cup each time until well mixed. Do not over mix.

Pour evenly into the prepared pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the gluten-free sponge cake:

Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.

Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.

Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.

Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the whipped cream topping:

Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.

Directions for assembling the cakes:

Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.

Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.

Chill in the refrigerator until serving time.


						
						
					
		

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