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Healthy Mediterranean Cooking at Home

Category Archives: peppers

Fall vegetables are starting to appear in the markets – lots of different types of squash, beets, cauliflower and cabbage are typical at this time. Hot Dogs or Franks say fall and hot dogs can fit into a healthy diet, if you read the label to make sure you are getting the right type. Check for high sodium and sugar levels in the nutrient list. Ideally, one hot dog should have less than 100 calories, no more than 6 grams of fat (and no more than one-third of that as saturated fat), and no more than 300-400 grams of sodium.

I like to purchase Applegate Farms Uncured Organic Beef Hot Dogs. They contain beef, spices and that’s about it. These hot dogs are free of nitrates and have only 70 calories, 6 grams of fat and 330 mg of sodium. Yes, they taste good and yes, they taste like a hot dog. So when the hot dog craving happens choose wisely. I like to skip the bun and prefer the way they taste cooked in sauerkraut.

Cauliflower fritters are a great way to use up any leftover cauliflower. This recipe makes a delicious side dish.

Franks and Sauerkraut Saute

Serve with your favorite pumpernickel or rye bread.

2 servings

Ingredients

4 uncured (nitrate free), natural/organic all beef hot dogs
1 tablespoon butter
1 cup chopped red or white onion
½ cup chopped green bell pepper
1 clove garlic, minced
1 teaspoon paprika
2 cups sauerkraut, rinsed and drained

Directions

Heat a deep skillet with a cover over medium heat.

Melt the butter, add the onion, bell pepper, garlic, and paprika, cook until the onion is soft, about 5 minutes.

Add the sauerkraut and caraway, simmer, covered, 15 minutes.

Add the hot dogs and bring to a low boil, reduce heat, cover and simmer for 15 minutes more.

Serve immediately.

Cauliflower Fritters

2-3 servings

Ingredients

2 cups cooked cauliflower florets
1 egg, beaten
1/4 cup green onions or shallots, minced
3 tablespoons shredded cheddar cheese
1 tablespoon all-purpose flour or almond flour
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley
Olive oil
Sour cream for serving

Directions

In a shallow mixing bowl mash or finely chop the cooked cauliflower. Squeeze out any moisture. Add egg, flour, cheese and spices.

Place a skillet over medium heat. When hot, add 1 tablespoon of oil. Place four 1/4 cup fritter mixture in the pan and cook 3 minutes per side.

Don’t turn the fritters until the bottoms are well cooked. Drain on paper towels.

Repeat with the remaining fritters and add more oil if needed. Serve with a little sour cream on top of each fritter.

Old Fashioned Baked Beans

I make a big pot of these beans and freeze them in 1 to 2 cup containers, so they are handy for a quick meal. Of course, you can use canned beans but homemade tastes so much better.

Serves 8-10

Ingredients

1 pound navy beans
1 large yellow onion, diced
3 medium cloves garlic, minced
1 cup ketchup
1 tablespoon dry mustard
3 pieces thick bacon
1 teaspoon freshly cracked pepper
1/4 cup brown sugar
1/4 cup dark molasses
1/4 cup honey
1 bay leaf
1/4 cup real maple syrup
1/4 cup Dijon country mustard
3/4 teaspoon kosher salt

Directions

Rinse beans in a colander under water to remove any stones or impurities.

Place the rinsed beans in a large pot or bowl and fill with water to completely cover the beans.

Set aside, loosely covered, on the kitchen counter, overnight.

Preheat the oven to 300 degrees F.

Cook the bacon in an ovenproof Dutch Oven. When crisp, remove to a paper towel to cool and, then, cut into small pieces.

Drain the beans and place in the Dutch Oven with the onions and the garlic. Mix well.

Add all the remaining ingredients, including the chopped bacon and stir until all contents are well mixed.

Add enough water to cover the beans, about 3 cups, depending on the size of your pot.

Cover the pot and place in the oven. Cook for 4-5 hours – stirring several times during the baking period.

Remove the lid after 3 hours and continue baking for the next hour – to allow the liquid to evaporate into a thick sauce.

Add the kosher salt. Taste the beans and add more salt, if needed.

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Baja California is an 800-mile-long peninsula, known for its varied geography, beautiful beaches and delicious cuisine. Baja California, about 15 miles from downtown San Diego, is south of the California border and is part of the country of Mexico.

A few years ago we visited the area and had some of the best fish tacos I have ever had. While Baja is part of Mexico, Baja cuisine is distinct from mainland Mexican cooking. Since virtually all points on the peninsula are no more than 50 miles from a body of water, seafood plays a starring role in many dishes. Also, its physical separation from mainland Mexico has allowed Baja cuisine to develop independently.

Many ethnic influences helped shape Baja’s culinary point of view. Sixteenth-century Spanish explorers went to colonize Baja because they believed it was an area rich in jewels. Both Asian and European seafarers visited Baja on fishing and trading expeditions. So, eventually, a cuisine of Mexican, Spanish and Asian influences emerged and that eventually led to tacos.

In its simplest form, a taco is a tortilla wrapped around a filling. Most food historians speculate that the fish taco emerged when Asians introduced Baja natives to the practice of deep-frying fish. When this battered fried fish was combined with traditional Mexican toppings, the fish taco was born.

Modern fish tacos emerged in the 1950s in the Baja city of either Ensenada or San Felipe; it’s an ongoing debate, with both cities claiming to be the “home” of the fish taco. From their tiny stands, street vendors in these cities produce simple, inexpensive fare fast. The fish taco is hot, fresh and delicious — the perfect combination for hungry workers and market goers.

While I do not deep fry the fish in my recipe, these tacos are delicious and come close to what I remember eating in my visit there.

Baja California Style Fish Tacos

2-3 servings

Ingredients

4 tablespoons all-purpose flour
1/4 teaspoon ground cumin
¼ teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dark beer
12 ounces firm fillets of mild, white fish, cut crosswise into 1-inch wide strips
1 tablespoon vegetable oil
4-6 small corn tortillas, warmed
Tomato Salsa, recipe below
White Sauce, recipe below

Directions

Combine flour, cumin, garlic powder, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat fish in the batter.

Heat the oil in a large nonstick skillet over medium-high heat.

Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Drain on paper towels.

Tomato Salsa

Makes about 1 1/2 cups.

Ingredients

2 medium tomatoes, seeds removed and chopped
1/4 cup minced red onion
1 scallion finely chopped
2 tablespoons chopped pickled jalapenos
1 small clove garlic, grated
1/4 cup fresh cilantro, chopped
1/2 teaspoon chopped fresh oregano
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper

Directions

In a medium bowl, mix together tomatoes, red onion, scallion, jalapenos, garlic, cilantro, oregano and lime juice.

Season with salt and pepper and chill until serving time.

White Sauce

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoons lime juice
1 tablespoons milk

Directions

Whisk all ingredients together in bowl.  The sauce can be made and refrigerated up to 2 days in advance.

Assemble The Tacos

Serve the fish in warmed tortillas topped with salsa and drizzled with white sauce.


Isn’t this dinner Mexican, you say?

Southwest or Tex-Mex is a style of food that evolved from what the nomadic ranchers in northern Mexico and (what is now) the southwestern US ate. If you were driving cattle across a vast area of land, what do you eat? Easily stored/canned things like beans, unleavened breads (i.e., tortillas) salsa or pico de gallo. They are the core ingredients that you get in what most of the country calls a “Mexican restaurant” (but which is really Tex-Mex).

True Mexican food is highly varied and regional, but it contains a lot of corn grain and more sophisticated meat preparations than just the ground beef and grilled chicken common in Tex-Mex food. In Mexico, tortillas are made from corn and, in the southwest, tortillas are usually made with wheat. Mexican cheese is white, while Tex-Mex cheese is yellow. Taco shells are practically unknown throughout Mexican. South of the border fresh coriander, parsley, oregano and epazote are the usual spices. While north of the border, cumin is the spice most often used along with hot chile peppers.

There is nothing Mexican about sweet corn (which is a common ingredient in many Tex-Mex dishes). It is an American addition. In Mexico, corn is mostly used in the form of grain. Tamales and moles are probably the most common and the most true of Mexican dishes. Tamales are made with a dough made from corn (hominy) called masa and with lard. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come. They can have a sweet or savory filling. The most common fillings are pork and chicken and they are served with either a red or green salsa or mole.

Stuffed Poblano Peppers

I used some of the leftover BBQ chicken for the stuffing that I made earlier in the week.

Ingredients

1 cup homemade or store-bought salsa
1 jalapeño chile (ribs and seeds removed, for less heat), minced
1 large scallion, chopped
1 minced garlic clove
Coarse salt and ground pepper
2 cups cooked chicken, finely diced
1/2 cup shredded cheddar cheese
1/4 teaspoon ground cumin
4 large poblano chiles, a thin slice from the top, ribs and seeds removed
Salt and pepper to taste

Directions

Preheat oven to 425 degrees F. Coat an 8 inch baking dish with olive oil cooking spray.

In a mixing bowl, combine the salsa, jalapeno, scallions, garlic, cheese chicken, cumin and salt and pepper to taste.

Divide the filling evenly among the poblano peppers, pushing the filling in as much as possible without breaking the sides of the peppers.

Place them in the baking dish. Cover the baking dish tightly with aluminum foil.

Bake until the poblanos are tender, about 45 minutes. Serve over the bean and corn saute.

Pinto Bean and Corn Saute

Ingredients

1 tablespoon vegetable oil
2 scallions, diced
1 jalapeño chile
1 garlic clove
1/2 teaspoon ground cumin
Salt
1 cup cooked pinto beans
1 cup corn
1 large plum tomato diced
1 tablespoon lime juice

Directions

Heat a nonstick skillet over medium and add 1 tablespoon vegetable oil.

Saute the scallions and jalapeno for 2 minutes, until they are softened.

Add the garlic, cumin and 1/4 teaspoon salt. Continue to cook for 1 more minute.

Add pinto beans, corn and tomato and cook for about 3 minutes. Add lime juice, stir until combined and serve.


Who can resist BBQ chicken? Sweet, savory and smoky flavors are what summer grilling is all about and when barbecued chicken is done right, it is delicious. For many of my northern readers, summer grilling will be over in a few months, so don’t let the summer go by without making this dish. Using a rub gives the chicken flavor and cooking it over indirect heat is important so that the chicken does not dry out or become burned. Finishing the chicken with a tasty sauce just adds to the overall flavor. Make your favorite sides and you have dinner. Oh, and don’t forget an easy homemade dessert.

BBQ Chicken

The rub and BBQ sauce can be made in advance, even several days ahead, to save time.

Ingredients

7 to 8 lbs bone-in chicken, cut into 6 or 8 parts

Spice Rub

1/4 cup brown sugar
2 tablespoons onion powder
1 tablespoon seasoned salt
1 tablespoons garlic powder
2 tablespoons smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons lemon pepper
1 tablespoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne

Peach Barbecue Sauce

4 ripe peaches, peeled and chopped
1/2 cup firmly packed brown sugar
Half an onion finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/3 cup cider vinegar
One bottle tomato ketchup (about 31 oz.)
2 tablespoons Worcestershire sauce
¼ cup honey
2 tablespoons butter, cubed and well chilled

Directions

To make the spice rub:

Combine all the ingredients for the spice rub in a jar or mixing bowl.and blend well.

To make the barbecue sauce:

In a medium saucepan, combine all the ingredients except the butter.

Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.)

Reduce the heat and simmer for 25 minutes, stirring occasionally.

With a whisk, blend in the butter cubes, a couple at a time, until incorporated. Set aside

To prepare the chicken:

Rinse and pat dry the chicken pieces. Sprinkle on the rub generously and let rest while the grill heats.

I have a three burner gas grill. When a recipe calls for indirect grilling, I like to heat all the burners on the highest setting.

Then I turn off the middle burner. Brown the chicken pieces over the direct side of the grill and them move to the center, indirect area.

Cook the chicken pieces for 20 minutes and turn the chicken over.

Cook for 15 to 20 more minutes or until an instant read thermometer reads 165°F in the meatier part of the thigh or breast.

When the chicken is cooked, pour some of the barbecue sauce into a separate container (to avoid contaminating the whole batch) and brush it onto the chicken.

Cook the chicken  pieces an additional few minutes so that the sauce adheres to the chicken in a sticky glaze; watch the chicken carefully at this point and pull it off the grill if the sauce starts to burn.

Remove the chicken from the grill to a serving platter and serve with some of the barbecue sauce on the side.

Potato Salad

Ingredients

1 ½ lbs whole medium-large red skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
¼ cup minced bread and butter pickles.
½ cup finely chopped sweet onion
2 celery stalks, finely chopped
½ cup olive oil mayonnaise
Salt and black pepper to taste

Directions

Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat and cook the potatoes with the lid ajar until tender, about 15 minute.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.

Italian Fried Peppers

These peppers are in season and we never get tired of them.

Ingredients

12 Italian frying peppers, washed and dried
¼ cup olive oil
2 large garlic cloves, sliced
½ teaspoon crushed fennel seed
½ teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Heat a large saute pan over medium to high heat and add the olive oil, garlic and red pepper flakes. Cook for about 30 seconds.

Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.

Add the fennel and Italian seasoning and cook for about 10 minutes until soft and beginning to brown. Serve at room temperature.

Almond Chocolate Pudding Dessert

Ingredients

Pudding

Two 3.4 oz packages of Cook & Serve chocolate pudding
4 cups almond milk (or milk of your choice)
½ teaspoon almond extract

Topping

1 cup heavy(whipping) cream
½ cup powdered sugar
¼ teaspoon almond extract
Chocolate shavings

Directions

Put all the ingredients for the pudding in a large saucepan.

Bring to a boil over medium high heat, whisking constantly, until the mixture bubbles a little and thickens.

Immediately pour the pudding into an 8 inch glass pan (or a similar size dish) and let cool on the counter for about 20 minutes.

Refrigerate the pudding until cold and set.

For the topping

Combine all the ingredients except the chocolate shavings in a medium bowl and beat the mixture until whipped and soft peaks form.

Spread the whipped cream over the chocolate pudding. Grate chocolate shavings over the cream and chill until serving time.


August means summer and it is a good time to take advantage of all the great produce at the market. Tomatoes are tasting good now, lots of corn around, as well as eggplant, peaches and blueberries. Take advantage of the grill. Pair pasta with lots of vegetables. Make colorful salads. Seafood is in season, so pair it with tomatoes or seasonal vegetables. Lots of delicious meals ahead for the month.

Steak Burgers

4 servings

There are several cuts of beef that work well in making steak burgers including: Brisket, Hanger, Short rib, Steak tail and/or Sirloin and when combined with chuck or each other, they can create some of the best-tasting Burgers around. Get creative with your toppings. While bacon and cheese are ever popular, I like to create healthier toppings from what is seasonally available. So my toppings incorporate tomatoes, peppers and onions.

You can actually roast the peppers on the grill. After the grill is heated, oil the grates and place the peppers directly on the hot grill. Rotate them as they blacken. As soon as all the sides are blackened, place the peppers in a paper bag to cool. when they are cool enough to touch, remove the stem and seeds and pull off the skin. The peppers are then ready to place on top of the burgers.

Serve these burgers with a Greek Salad.

Ingredients

  • 1 1/3 lbs grass-fed organic ground beef steak for burgers
  • Steak seasoning (I like Penzey’s Chicago seasoning)
  • 4 sturdy burger rolls (recipe link for my homemade rolls)
  • 1/2 cup tomato jam (recipe link)
  • 2 whole roasted red peppers
  • 1 medium onion sliced and sautéed in butter

Directions

Shape the meat into four equal patties. If you want to make just two servings, freeze two of the burgers for another time.

Sprinkle the steak seasoning on both sides of the patties and spray each with olive oil cooking spray.

Heat an outdoor grill on high. Oil the grill grates. Place burgers on the grill, cover, cook turning once, for 8 minutes total.

Toast the rolls at the same time. Place the burgers on the bottom half of the rolls.

Assemble the burgers by placing 2 tablespoons of tomato jam on each patty, then one-quarter of the onions and top each with half of a roasted red pepper. Place the roll tops on the burgers and serve.

Greek Vegetable Salad

For 2 servings

Ingredients

  • Half of a red onion, thinly sliced
  • 8 pitted Kalamata olives
  • 1 small green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 4 Tuscan pickled peppers
  • Half of a cucumber, peeled, seeded and diced
  • 1 cup crumbled feta cheese

Dressing

  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove minced garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon agave syrup
  • 1/4 teaspoon ground black pepper

Directions

In a large salad bowl, combine the onion, olives, bell peppers, Tuscan peppers, tomatoes, cucumber and feta cheese.

Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, agave and black pepper. Pour the dressing over the vegetables, toss and serve.

Creamy Zucchini Pasta

Serve with Stuffed Tomatoes, recipe below.

Serves 2-3

  • Salt to taste
  • 8 ounces penne or other short pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 small sweet onion
  • 1/2 teaspoon chile flakes
  • 1 large zucchini, about one pound
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil or a combination of herbs you like

Directions

Bring a large pot of salted water to a boil. Cook the pasta al dente. Drain.

Slice the zucchini into ½ inch circles and then cut each circle into little logs.

Cut the onion in the same manner, so that the pieces are about the same size as the zucchini.

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add the garlic, stir and, then, add the zucchini.

Cook over low heat, stirring occasionally, until cooked through and tender. Do not let it brown.

Add the chile flakes and stir. Add the cream. Season with salt and pepper. Let cook on low heat until thickened a bit.

Stir the basil into the sauce, add the cooked pasta and let the pasta cook in the sauce for a minute or two.

Turn off the heat. Toss with the Parmesan cheese and serve.

Stuffed Tomatoes

For 2

Ingredients

  • 2 vine-ripened medium-sized tomatoes
  • Salt
  • 1/2 cup plain panko breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoons chopped chives
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Cut the tops off the tomatoes and scoop out the pulp and seeds.

Salt the insides of the tomato shells and set upside down on a paper towel to drain, about 15 minutes.

In a medium bowl, mix together the panko breadcrumbs, garlic, herbs, 1/4 cup of the grated Parmesan cheese and the oil.

Stuff the tomatoes with the filling, sprinkle the top with the remaining Parmesan cheese.

Place the tomatoes in a small oiled baking dish and bake the tomatoes until cooked through and the tops are golden brown, about 20 minutes.

Corn Chowder

For the corn stock ingredients

  • 12 corn cobs (corn kernels removed and set aside for the chowder)
  • 2 chive stalks
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf

Directions

Put corn cobs, chives, parsley, thyme, bay leaf and cold water to cover in a large pot and bring to a boil over high heat.

Reduce heat to low, cover the pot and simmer for 1 1⁄2 hours. Strain, discard the solids and measure the broth.

If you do not have 6 cups add water to make the 6 cups. Set aside the broth.

For the chowder ingredients

  • 2 tablespoons butter
  • 2 leeks, white and light green sections, chopped
  • 3 celery stalks, cut into 1/2-inch dice
  • 3 carrots, diced
  • 1 bell pepper, stemmed, seeded and cut into 1/2-inch dice
  • 1 jalapeno pepper, finely diced
  • 1 lb potatoes, peeled and diced
  • 6 cups fresh corn kernels, divided
  • 1 sprig fresh thyme
  • 1 teaspoon chili powder
  • 1 cup half-and-half or evaporated milk
  • 6 cups corn stock or vegetable broth if you don’t make the corn stock
  • Kosher salt and black pepper to taste
  • Grated cheddar cheese, chopped chives or crumbled bacon, for garnish

Directions

Heat the butter in a Dutch oven or large soup pot.

Add the leeks, celery, carrots, bell pepper, jalapeno and potatoes to the pot and saute for ten minutes until soft.

Add 3 cups of the corn, the 6 cups corn stock, chili powder and the thyme.

Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Take the pot off the heat and puree the contents with an immersion blender.

Add the half and half, salt and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Gulf of Maine Redfish Poached in Puttanesca Sauce

Acadian Redfish, also known as ocean perch, are caught in the Gulf of Maine (deep waters off the coasts of Maine, Massachusetts and New Hampshire). The fish I purchased is certified, wild caught and sustainable. Fish cooked this way is so tasty and tender.

2 servings

Ingredients

  • 1 ¼ pounds Maine redfish of other boneless white fish fillets, cut into 4 equal pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon coarse kosher salt
  • 1 small onion or 1 large shallot, diced
  • 1 tablespoon finely chopped garlic
  • 3 tablespoons dry red wine
  • 1/4 cup coarsely chopped, pitted Kalamata olives
  • 1 tablespoons capers
  • 1/2 teaspoon anchovy paste
  • 2 cups seeded and finely diced fresh plum tomatoes, about 8-9
  • 1 tablespoon tomato paste
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon red pepper chile flakes
  • 1/2 cup chopped parsley
  • 3 oz thin spaghetti or linguine

Directions

For the puttanesca sauce 

Heat the oil in a medium saute pan with a cover over medium-high heat until hot.

Saute the onions and garlic until translucent, about 2 minutes, and then stir in the wine, olives, capers and anchovy paste, tossing to combine.

Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes.

Taste and adjust the seasoning.

Cook the pasta al dente. Drain

For the fillets

Dry the fillets well with paper towels. Score the skin of each fillet three times with a sharp knife.

Sprinkle with salt.

Bring the sauce to a boil, again. Reduce heat to a simmer and add the fish fillets, skin side down.

Cover the pan and cook over low heat for 6 minutes or until the fish is cooked. Sprinkle with the parsley.

Divide the pasta between two plates and place the fish and sauce over the pasta to serve.


July’s dinner recipes take full advantage of all the wonderful, seasonal produce available at this time of year. Where I live, this month is just about the end of the local growing season, too hot, while many of you are just reaping the benefits of gardens begun just a few months ago. And, for me, it is also too hot to grill. What you say! Since I am fortunate to be able to grill 12 months a year, the thrill is not seasonal. Some days I do not want to deal with the heat and the hot grill. So. many of my meals on these very hot days are prepared in an air-conditioned house.

Dinner One

Garden Fresh Meatloaf

Serve with a green bean salad and fried Italian peppers, recipes below.

Ingredients

2 lbs. grass-fed, organic, lean ground beef
2 carrots, finely diced
1 celery stalk, finely diced
Half of a large green bell pepper, finely diced
1 small sweet onion, finely diced
1 clove garlic, minced
Half pint grape tomatoes, seeded and chopped
1 cup of your favorite fresh herbs, chopped
1 tablespoon olive oil
2 large eggs, beaten
¼ cup ketchup
1 cup bread crumbs
½ cup water

Directions

Heat the oil in a medium skillet. Add all the diced vegetables and garlic to the skillet and cook until tender.

Add the herbs and season with salt and pepper. Cool to room temperature.

Preheat the oven to 350 degrees F.

Place the beef in a mixing bowl. Add the cooked vegetables, beaten eggs, ketchup, water and bread crumbs.

Combine thoroughly and place in a greased 9×5 loaf pan.

Bake the meatloaf until an instant-read thermometer registers 160°F, about 60-75 minutes.

Let rest a few minutes and then unmold, slice and serve.

Green Bean Salad

4 servings

Ingredients

1 tablespoon red wine vinegar
3 tablespoons olive oil
1 clove garlic, finely minced
Kosher salt and freshly ground pepper, to taste
2 cups fresh green beans, trimmed and cut into 2 inch pieces
2 oz feta cheese, crumbled
1/4 cup finely diced red onion
1/4 teaspoon dried oregano

Directions

To make the vinaigrette:

Whisk together the vinegar, oil, garlic, salt and pepper in a serving bowl; set aside.

For the green beans:

Bring a large saucepan of lightly salted water to a boil; add the beans and cook until just tender, about 3 minutes.

Using a slotted spoon, transfer the beans to a bowl of ice water. Drain well and toss with the vinaigrette, oregano, feta and onion.

Chill before serving.

Italian Fried Peppers

Ingredients

10-12 long Italian frying peppers
Extra virgin olive oil
1 large garlic clove, sliced thin
½ teaspoon crushed fennel seed
½ teaspoon dried oregano
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper.

Directions

Wash and dry the peppers.

Heat a large saute pan over medium to high heat and add just enough extra virgin olive oil to cover the bottom of the pan and add the garlic and red pepper flakes. Cook for about 30 seconds

Add the peppers and season with salt and pepper. Turn the peppers over a few times to coat in oil.

Add the fennel and oregano and cook for about 10 minutes until soft and beginning to brown. Can be served at room temperature.

Dinner Two

Shrimp Tacos For Two

Serve this entrée with a cucumber salad. Recipe below.

Ingredients

1 tablespoons olive oil
1 small clove garlic grated
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground red pepper (cayenne)
1/2 pound medium shrimp, peeled, tails removed and deveined
4 corn tortillas
Homemade Tomato Salsa, recipe link
Shredded Garden Leaf lettuce
Shredded cheddar or Mexican cheese

Directions

Combine olive oil, lime juice, cumin, paprika, garlic and red pepper in a zip-top plastic bag, add the shrimp and seal. Set aside for 15 minutes.

Remove shrimp from the bag; discard marinade. Heat a grill pan over medium-high heat.

Arrange the shrimp on the pan and grill 2 minutes on each side.

Preheat the oven to 375 degrees F. Lightly coat 4 corn tortillas with olive oil cooking spray and place them in a metal taco holder.

Place the holder in the oven and heat the tortillas until just beginning to get crispy, about 10 minutes.

Remove the holder from the oven and fill each shell with shrimp, tomato salsa, cheese and shredded lettuce.

Cucumber Salad with Ranch Dressing

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
1 small sweet onion sliced into thin rounds and halved
¼ cup ranch dressing (recipe link here)

Chopped fresh dill, optional for garnish

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Alternate the cucumber and onion slices on a serving plate. Drizzle with the ranch dressing, garnish with dill, if using, and serve.

Dinner Three

Mediterranean Chicken

This is a great one pot meal. If you do not have access to fresh cherry peppers, you can use the jarred version instead.

Ingredients

3 tablespoons olive oil
1 lb potatoes, peeled and quartered
All-Purpose flour, Kosher salt and black pepper
4 cloves garlic
4 chicken thighs, skin removed
½ cup dry white wine
A dozen fresh sweet red cherry peppers, halved and seeded
1 package frozen artichoke hearts, defrosted
2 tablespoons fresh oregano

1/2 teaspoon red chile flakes, optional

Directions

Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat.

Add the potatoes and 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until lightly brown, 8 to 10 minutes.

Add the garlic and cook for 1 minute. Remove the potatoes to a bowl and set aside.

Heat the remaining oil in the same skillet over medium-high heat.

Season the chicken with a 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in flour, shaking off any excess.

Cook until browned, about 3 minutes per side.

Return the potatoes to the skillet.

Add the wine, artichoke hearts, red chile flakes, if using, and cherry peppers.

Simmer, covered, until the chicken is cooked through and the potatoes are tender, about 25-30 minutes. Stir in the oregano and serve.

Dinner Four

Grilled Greek Salmon

Serve with a Tabbouleh Salad (click here for recipe link), Tzatziki Sauce and Pita Bread or Chips.

Sumac is a middle eastern spice that’s tangy and a little tart. If you don’t have it, use more lemon zest instead.

4 servings

Ingredients

1 1/2 lbs fresh salmon fillets, cut into 4 equal pieces
2 tablespoons olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice (about 1 large lemon)
2 cloves of garlic, grated
1 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon sumac
Tzatziki Sauce, recipe below

Directions

Mix together the olive oil, lemon zest, lemon juice, garlic, salt, dill, dried oregano, crushed red pepper and sumac in a plastic ziplock bag.

Place the salmon fillets in the bag and close the bag.

Gently massage the marinade into the fish to coat it evenly, refrigerate and allow the fish to marinade for about 30 minutes.

Heat an outdoor grill to medium high.

Place the fish on a foil lined baking sheet skin-side down, turn the foil edges up and pour the marinade over the fish.

Slide the foil onto the grill, close the lid and cook the salmon for about 8-10 minutes.

Remove the foil from the grill by sliding the foil back on the baking sheet.

You can also cook the salmon in the oven.

Bake in a 400 degree F oven for about 15-20 minutes.

Spoon some Tzatziki Sauce over the top and serve with Tabbouleh Salad and pita chips or bread.

Tzatziki

Ingredients

This sauce is delicious on top of grilled salmon.

2 cucumbers, peeled and seeded
1 1/4 cups plain Greek yogurt
2 teaspoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Place the yogurt in a medium bowl.

Grate the cucumber on a box grater onto a paper towel, roll up and squeeze the towel to remove some of the liquid.

Add it to the yogurt along with the remaining ingredients and stir.

Cover and chill in the refrigerator before serving.

 


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week



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