Healthy Mediterranean Cooking at Home

Category Archives: potatoes

SOURDOUGH POTATO SANDWICH BREAD

This bread is delicious especially for making BLTs. The bread makes excellent toast and compliments soups.

Ingredients

1 package active dry yeast or instant yeast
6 cups bread flour
1/4 cup sugar
2 teaspoons salt
Mashed potatoes (enough for 2 servings) 1 1:3 lbs
3/4 cup milk
1/4 cup butter, melted and cooled
2 large eggs
1 cup sourdough starter, room temperature

Directions

Preheat oven to 350°F. Grease two 9 inch loaf pans.

In a large bowl of an electric mixer, combine all the bread dough ingredients with the paddle attachment until the dough gathers around the paddle. Push the dough off the paddle and switch to the dough hook.
Knead the dough for 8 minutes until completely smooth, Place dough in a greased bowl, turning over to grease top. Cover and let rise in a warm place until doubled (1 1/2 – 2 hrs.)

Punch dough down. Knead briefly to release air. Divide in half.
Shape each half into a smooth ball and then into a loaf. Place in greased loaf pans.
Cover loaves and let rise to the top of the baking pans.

Bake in a preheated 350-degree oven for about 35-40 min. or until loaves are richly browned.
Let cool on wire racks.
Makes 2 large loaves.


Roasted Swordfish and Potatoes with Caper Aioli

Ingredients

12-14 oz baking potato, cut into eighths
1/2 cup olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 swordfish steaks, about 1 inch thick (about 1 pound in all)
1 teaspoon dried Italian seasoning

Caper Herb Aioli
½ cup mayonnaise
1 teaspoon dried parsley
1teadpoon fried chives
1teadpoon minced garlic
1 tablespoon drained and chopped capers
1 teaspoon wine vinegar

Directions

Heat the oven to 400°F. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.

Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon of each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.

In a small bowl, combine the mayonnaise with parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.

Parmesan Asparagus

Ingredients

1bunch asparagus, woody ends removed
2 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
½ cup grated Parmesan cheese

Directions

Wash the asparagus and cut it into 3-inch pieces. Place the oil in a 12-inch baking dish and add the asparagus. Toss. Add garlic, salt, and pepper. Toss again. Place the dish in the oven when you add the swordfish. Cook 20 minutes. Sprinkle with cheese and serve with the swordfish and potatoes. 


Meatloaf

Ingredients

1 celery stalk chopped fine
1 tablespoon minced garlic
1cup finely chopped bell pepper
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
1 cup low sugar ketchup
2 pounds of lean ground round
1 cup Italian bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

Directions

Preheat the oven to 375 degrees F.
In a large bowl, combine the meat, eggs, vegetables, bread crumbs, ketchup, seasonings, and parsley. Form into a loaf and put into an oiled rectangular baking pan with inch-high sides.

Bake the meatloaf in the oven for 1 hour. Let rest 10 minutes before cutting into serving pieces.

Mashed Potatoes

Ingredients

Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream

Directions

Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.

Sauteed Kale

Ingredients

1 bunch kale
Salt and pepper to taste
3 garlic cloves, sliced in half
¼ cup olive oil

Directions

Remove the kale leaves from the stalks. Chop into small pieces. Wash well and dry in a salad spinner.
Heat the garlic and oil in a deep skillet. Add the kale, salt, and pepper to taste. Cook the kale over low heat until soft, about 30 to 40 minutes.


Grilled Pork Chops

This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.

Ingredients

1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total, and cut 1-inch thick

Directions

Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

 Pan-Fried Lemon Potatoes

Ingredients

1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs of fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil

Directions

Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs, and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves, and rosemary.

Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.

Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.

Sauteed Spinach 

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags of frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Directions

Heat oil in a large saucepan over medium heat. Add garlic and cook for 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.


Zucchini Frittata

8 servings

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
2 medium Yukon gold potatoes
1 medium onion
2 large zucchini
8 fresh sage leaves, chopped
8 fresh basil leaves, chopped
Salt and pepper to taste
12 eggs lightly beaten
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions

Cut the potatoes, onion, and zucchini into thinly sliced rounds.
Heat the oil in an ovenproof skillet. Add the potatoes and cook until softened, Add the garlic and onions, Cover the pan and cook until the onions are soft. Add the zucchini and cook until tender, about 5 minutes. Add salt and pepper.

Pour in the eggs and tilt the pan so the vegetables are covered. Cook for a few minutes and using a spatula lift the edges of the mixture to allow the uncooked egg to drain underneath. Cook until most of the egg is set,
Tuen the broiler to high,


Sprinkle the top of the frittata with the cheeses. Place the pan under the broiler for about 5 minutes. The top should be golden brown. Let rest 10 minutes before cutting into servings pieces.


Salmon

2 servings
Ingredients

2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey

Topping
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper

Directions

Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.


Combine the topping ingredients in a small bowl. Divide the mixture in half and press onto the salmon fillets.
Bake the salmon for 15-19 minutes.

Boils Potatoes With Herb Butter

Ingredients

2 lbs new potatoes
1 teaspoon salts
Sauce
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper

Directions

Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.

Dilled Cucumber Salad

Ingredients

2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar

Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.

In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.


Pork Chops

Ingredients

Dry Rub

2 tablespoons brown sugar

1/2 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon Italian seasoning or dried oregano

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

The Pork

2 large bone-in pork chops (1-inch thick)

2 tablespoons olive oil

Directions

Preheat the oven to 375 degrees Fahrenheit. Oil a baking dish large enough to fit the pork chops.

In a small bowl, mix the dry rub ingredients.

Rub the pork chops with olive oil and season them with a dry rub. Make sure you rub the seasoning all over the pork chops (both sides).

Place the pork chops onto the prepared baking sheet.

Bake in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 140 to 145 degrees. 

Remove from the oven and let it rest for 5 to 10 minutes, tented with aluminum foil. While the meat rests – the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees.

Oven Roasted Carrots

Ingredients

1 bunch fresh organic carrots about 6

2 tablespoon butter

Slat and pepper

Directions

Cut the ends off the carrots and wash well. Dry.

Oil a 13×9-inch baking pan.

Place the carrots close together in a single layer in the pan..

Sprinkle it with salt and pepper and dot with the butter.

Seal the foil on top and on the edges. Place the pan in the oven with the pork chops and cook until tender. They take about the same time as the pork chops. How tender you want them is up to your taste.

Garlic and Olive Oil Mashed Potatoes

Ingredients

6 large baking potatoes (about 4 pounds), peeled and diced

7 tablespoons extra-virgin olive oil

2 garlic cloves, peeled

Salt and pepper

Directions

Place potatoes and garlic in a heavy large pot. Cover with cold salte4d water. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes.

Drain. Return potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add the olive oil and mash until smooth. Season to taste with salt and pepper. 

 


Sicilian Potato and Green Bean Salad

Ingredients

1 ½ pound {about 5} unpeeled red new potatoes, steamed
1 lb fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/2 cup sun-dried tomato strips packed in olive oil
Salt

Dressing
2 tablespoons fresh lemon juice
1 teaspoon capers, rinsed and drained
1 teaspoon anchovy paste
1 clove garlic, minced
¼ teaspoon ground black pepper
1 hard-cooked [steamed} egg, steamed and mashed
¼ cup olive oil from the sun-dried tomatoes
¼ cup packed fresh basil leaves, cut into very thin strips

Directions

How to steam the eggs and potatoes

I don’t boil eggs in water, instead, I steam them and they come out perfect every time. Bring 1 inch of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot, and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled.

ill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 12 minutes. Drain. As soon as they are cool enough to handle, thinly slice the potatoes.
If you do not have a steamer basket, you can cook the eggs and potatoes in the conventional; way.

In a 4-quart Dutch oven combine green beans and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 5 minutes. Drain. Let stand at room temperature for about 1 hour or until cool.

For the dressing

Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons of juice.

For the salad

in a salad bowl combine oil, 2 teaspoons lemon peel, 3 tablespoons lemon juice, the capers, anchovies, garlic, and 1/4 teaspoon black pepper. Mash the egg and stir it into the dressing.

Oven-Baked Chicken Thighs

Ingredients

2 lbs {5} chicken thighs
5 teaspoons lemon pepper
5 tablespoons Dijon Honey Mustard
1 cup unseasoned panko crumbs

Ingredients

Season the thighs with lemon pepper and refrigerate for several houses.

When ready to cool:

Preheat the oven to 400 degrees F and oil a baking dish.
Brush the chicken with mustard on all slides and dredge in panko. Place in the baking dish.

Cook for 45 to 50 minutes and the chicken is crispy and registers 165 degrees on an instant meat thermometer.


Suggested dishes to serve with the casserole: baked ham, sliced tomatoes, muffins, fruit salad.

8 servings

Ingredients

2 slices bacon, cooked and crumbled
1 large shallot, minced
1 bunch Tuscan kale {spinach/swiss chard}
1 large baking potato, peeled
1 garlic clove, minced
6 large eggs
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 cups shredded mozzarella cheese, divided
1 teaspoon kosher salt
½ teaspoon black pepper

Directions

Preheat the oven to 350°F.
Coat a medium baking dish with vegetable spray.
Remove the stems from the kale. Wash the kale well. Chop and dry the leaves.
Shred the baking potato on a box grater.
In a large bowl, whisk together the eggs, cream, and mustard. Add the garlic, shallot, and, 1 cup of mozzarella cheese, the shredded potato, salt, and pepper. Mix well.
Stir the kale into the egg mixture, Mix well.
Pour the mixture into the prepared baking dish.
Top the casserole with the remaining mozzarella cheese,
Cover with foil. and bake for 45 minutes. Remove the foil and bake,
uncovered, for 15 minutes, until the top is lightly brown. Let rest 10 minutes before cutting into serving pieces.

 


Pork Cutlets

2-3 servings {easily doubled or tripled}

Ingredients

5-6 lean pork cutlets,½ inch thick
2 tablespoons Dijon mustard
1/2 cup unseasoned Panko breadcrumbs
1/2 teaspoon dried thyme
Black pepper
1 tablespoon olive oil
2 plum tomatoes, sliced thin
5-6 slices of mozzarella cheese

Directions

Spread the mustard evenly over the pork.
Sprinkle the thyme and pepper over the cutlets.
Coat each piece of pork with the panko breadcrumbs.

.Heat oven to 425°F. Spread the olive oil over the bottom of a baking dish just large enough to hold the cutlets.
Between sheets of plastic wrap or waxed paper, flatten each pork cutlet to about 1/4-inch thickness.
Bake 15 minutes or until golden brown. Top each cutlet with tomato slices and mozzarella cheese. Return to the oven and bake for 5 minutes. Serve immediately.

Swiss Chard And Mashed Potato Combo

Chard Recipe

2 cups cooked Swiss Chard
4 medium baking potatoes, peeled and cubed
2 garlic cloves
Salt to taste
Olive oil

Directions

Cook the potatoes and garlic in boiling salted water until soft. Drain and return the potatoes and garlic to the pot. Mash well. Moisten with 3 tablespoons of olive oil. Add the drained cooked Swiss Chard. Mix well, Heat over low heat until hot.

 



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