Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: potatoes

Inviting friends over for dinner does not have to be a scary experience. With a little planning and the right kinds of recipes, it can be very manageable. On a recent evening, I entertained six of my friends for dinner and a relaxing evening. Here is my game plan.
Choose recipes that you can cook or do most of the preparation for in advance.
The main dish I served can be done the day before, refrigerated overnight and reheated while you and your guests enjoy an easy appetizer and cocktails. I have included my make ahead tips in the recipes below.

Mixed Olives, Sliced Havarti Cheese and Breadsticks. Chilled Prosecco

Italian Mixed Green Salad with Pistachios, Dried Raspberries and Gorgonzola Cheese

6 servings

Make Ahead Tip: The greens can be washed a day ahead or early in the morning, dried in a spinner and placed in a salad serving bowl. Place a paper towel on top of the greens, cover the dish with plastic wrap and refrigerate. Slice the tomatoes and onions, place in a storage container, drizzle a little dressing over them, cover and refrigerate.

Ingredients

1 heart of romaine lettuce
1 head red/green leaf lettuce
10 radicchio leaves, torn into small pieces
¼ of a red onion, diced
1 pint sliced miniature colored tomatoes
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Gorgonzola cheese
1/2 cup pistachio nuts
¼ cup dried raspberries
Italian vinaigrette

Directions

To the washed greens in the salad bowl, add the nuts and raspberries. Pour some dressing over the ingredients and mix well.

Place some of the greens on 6 individual salad dishes, top with some of the marinated tomatoes and onions and top the tomatoes with a one inch square of cheese. Serve immediately.

Swiss Steak

Swiss steak is meat, usually beef, prepared by braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven. In England and in some parts of the United States, especially the South, it is also called smothered steak. The dish does not come from Switzerland, as the name suggests, but from the technique of tenderizing by pounding called “swissing”.

6 or more servings

Make Ahead Tip: This dish benefits from being prepared a day or two in advance. Once it has finished cooking, pour into a shallow, ovenproof casserole dish. Cover tightly with foil and refrigerate. Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour. Then, reheat in a 325 degree oven for one hour. (The dish can reheat while you and your guests are enjoying appetizers and cocktails.)

Ingredients

3 tablespoons olive oil
3 tablespoons butter
16 ounces fresh sliced mushrooms
1 large onion, sliced thin
1 clove garlic, minced
All-purpose flour
3 pounds boneless round steak, 3/4-1/2 inch thick
4 cups beef broth
Salt and pepper
2 tablespoons Worcestershire sauce
1 teaspoon Kitchen Bouquet (brown gravy coloring)

Directions

Preheat the oven to 325 degrees F.

Cut the round steak into serving size pieces and place between pieces of plastic wrap. Pound lightly to about 1/4 inch thick.

Sprinkle with salt and pepper. Dredge in flour.

In a Dutch oven, heat 1 tablespoon of oil and 1 tablespoon of butter. Add some of the meat and brown on both sides. Remove to a plate.

Repeat with remaining oil, butter and meat.

Add the garlic, onions and mushrooms to the pan and cook until the onion is softened and the mushrooms have released their liquid.

Add the Worcestershire sauce and Kitchen Bouquet. Stir in ¼ cup all-purpose flour and mix until the flour dissolves. Add the beef broth.

If the broth doesn’t cover the meat, add a little water. Stir until all the ingredients are mixed into the broth and bring to a boil.

Add the browned meat back to the pot,

Cover the pot and bake for 3 hours or until tender. Remove the meat to a shallow ovenproof casserole. Cover tightly with foil and refrigerate.

Take the casserole out of the refrigerator two hours before you want to serve it. Let the casserole come to room temperature for one hour.

Then, reheat, covered, in a 325 degree F oven for one hour.

Twice Baked Potatoes

Make Ahead Tip: The potatoes can be baked a day before or early in the morning of the day of your dinner party. They can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven with the casserole, uncovered, for one hour.

6 servings

Ingredients

2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish

Directions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt and pepper; mix until the potatoes are light and fluffy.

Stir in the cream and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then reheat in the oven, along with the Swiss Steak casserole, uncovered, for one hour.

To serve: cut each potato boat in half (to make 8 pieces). Serve one half to each guest. There will be 2 second helpings.

These are very filling. I have found that half of a large potato is sufficient for most guests.

Green Beans with Ginger and Lemon Zest

Make Ahead Tip: Blanch the beans in boiling water the day before or early in the morning on the day you are serving them. Place them in a storage container and drizzle with a little olive oil. Cover and refrigerate.

6 servings

Ingredients

1 tablespoon olive oil
1 clove garlic, grated
1 tablespoon fresh ginger root, grated
2 teaspoons lemon zest, finely grated
3 cups fresh green beans, trimmed and cut in half
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Directions

Blanch the green beans in boiling water for two minutes. Drain.

Heat the oil in a large skillet over medium-low heat. Add the garlic and ginger and cook, stirring, 1 minute.

Add the beans and cook, stirring occasionally, about 2 minutes.

Add the lemon zest, cover the pan and steam the beans until they are crisp-tender, about 2 minutes.

Add the salt and pepper and pour into a serving dish.

Pear Frangipane Tart

This pastry should be made early in the day of your dinner party. It cannot be made a day ahead because it will lose its crispness.

Ingredients

1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white

Directions

Thaw the puff pastry according to package directions. On a lightly floured surface, roll out pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.) Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high-speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread frangipane filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on filling.

Brush the pears with the egg white.

Bake until the pears are golden and frangipane is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.

 

 

Advertisements

Steak dinners are special and you don’t need to go to a steakhouse to get a great steak dinner. Easy to do at home. Choosing a cut of steak may seem an intimidating task as there are so many to choose from. When choosing your cut, it should be moist rather than dry or slimy. Look for firm, fine-grained meat with a light marbling of fat – without this the steak will be dry once cooked. Any fat on the edges of the steak should be creamy-colored and the meat should be deep burgundy in color, not bright red. Rib-eyes, strip steaks, top sirloin steaks and T-bone steaks are familiar and delicious; you can’t go wrong with any of them. My choice and just the right size for a special dinner are New York strip steaks also called Delmonico steaks. The biggest mistake cooks make when grilling steak is that they overcook it. I prefer organic, grass-fed meat and that type of steak is very easy to overcook. Grass-fed beef cooks much more quickly than regular beef. To make these steaks delicious – use a marinade and follow the directions for the cooking time below. If you cook regular beef, the steaks will need a few more minutes on the grill than grass-fed beef. All you need then are some great side dishes. Dinner party a success!

Marinated Grass-Fed Steak

Serves 6

Directions

Six 1-inch-thick top loin (New York strip/Delmonico) bone-in, organic, grass-fed (8 to 10 oz. each) steaks, trimmed
Kosher salt and freshly ground black pepper
1/2 cup vegetable oil
1/4 cup soy sauce
8 teaspoons chopped fresh thyme, divided
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 large garlic cloves, minced

Directions

For the marinade:

In a medium bowl, mix the oil with the soy sauce, the Worcestershire, mustard, vinegar, half of the thyme and garlic.

Put the steaks in a large dish and coat them with the marinade mixture.

Cover the bowl and marinate the steaks in the refrigerator, turning occasionally, for at least 4 hours and up to 1 day.

Sprinkle the steaks with 2 1/2 teaspoons salt and 4 teaspoons pepper.

Clean and oil the grill grates. Heat one burner to medium high and the second burner to medium low.

While the grill heats, let the steaks rest at room temperature.

Place the steaks over the hotter part of the fire.

Cook, covered, 2 minutes per side. If the steaks are thinner then only grill for 1 minutes per side.

Using an instant meat thermometer, check the temperature of the meat.

If it is 120-125 degrees F, remove the steaks to a serving plate.

If the temperature is lower than 120 degrees F, move the steaks to the low heat burner.

Continue to grill until the temperature reaches 120 degrees F.

Transfer the steaks to a large serving platter, sprinkle with the remaining thyme and let rest five minutes before serving.

Sautéed Potatoes

Ingredients

4 pounds red-skinned potatoes
Salt to taste
4 tablespoons olive oil
2 tablespoons butter
2 teaspoons finely chopped garlic
Freshly ground pepper to taste
4 tablespoons finely chopped parsley and chives

Directions

Place the potatoes, unpeeled, in a large saucepan with salted water to cover.

Cook the potatoes until tender, about 20 minutes. Drain and let cool.

When cool enough to handle, peel them. Cut the potatoes into 1 inch cubes.

(The recipe can be prepared ahead to this point. Drizzle the potatoes with a little olive oil, cover and refrigerate until ready to saute.)

Heat the oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes.

Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula.

Cook for a few minutes more until light brown.

Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and chives. Serve immediately.

Stuffed Grilled Zucchini

Start the zucchini on the low heat side of the grill about 5 minutes before you put the steaks on the grill.

Ingredients

3 medium zucchini
Olive oil
2 tablespoons finely chopped sweet onion
2 tablespoons chopped celery
1/4 teaspoon minced garlic
1 chopped plum tomato
1/2 cup dried bread crumbs
1/4 cup chopped deli sliced pepper rings
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Directions

Cut each zucchini in half lengthwise; scoop out pulp, leaving 1/4-in.ch thick shells. Brush with oil; set aside.

Chop the zucchini pulp.

In a large skillet, saute the zucchini pulp, celery and onion in oil. Add garlic and tomato; cook 1 minute longer.

Add the dried bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat. Stir in the chopped pepper rings, parsley and salt. Spoon the mixture into the zucchini shells.

Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender and the top of the stuffing begins to brown.

remove the cooked zucchini to a serving dish. cover with foil until the steaks are ready to be served.


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.

 


July is a  month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,

My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals.  I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.

Eggplant Caponata

Ingredients

1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini

Directions

Preheat the oven to 400°F.

Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)

Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.

Let drain on a paper towel for 10 minutes, cut side down.

Scoop the eggplant out of the skin and finely chop.

Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.

Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.

Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.

Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.

Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.

Summer Squash and Potato Pie

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese

Directions

Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.

Very thinly slice the onions, zucchini, squash and potatoes.

Preheat oven to 375°F

Coat a 10-inch quiche dish or pie pan with cooking spray.

Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),

Sprinkle with thyme, salt and pepper.

Drizzle with the melted butter. Cover with aluminum foil.

Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.

Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.

Let stand 10 minutes before serving.

Pasta with Tomato and Zucchini Sauce

Ingredients

3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.

In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.

Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.

In a large pot of boiling salted water, cook the pasta until al dente; drain well.

Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.

Creamy Corn Stuffed Poblano Peppers

Ingredients

8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional

Directions

Preheat the oven to 450 degrees F.

Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.

Roast until they begin to soften, about 15 minutes.

Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.

Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.

Remove the corn kernels from the cobs; add to a bowl along with the scallions.

Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.

Divide the stuffing mixture into 8 equal portions.

Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.

Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.

Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.

Oven Roasted Okra

I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.


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

Fish Parmigiano

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

Ingredients

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

Directions

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

Preheat the oven to 400 degrees F.

Brush each fish fillet on all sides with the mayonnaise.

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

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

Bake for 20 minutes.

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

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

Creamy Cauliflower Pasta

Serve this pasta entrée with a tomato salad.

Topping

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

Cauliflower

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

Directions

For the topping:

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

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

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

For the cauliflower:

Preheat the oven to 350°F.

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

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

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

For the pasta:

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

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

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

Pork Chops Pizzaiola

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

Ingredients

For the pork

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

For the sauce

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

Directions

For the pork:

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

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

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

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

For the sauce:

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

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

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

To cook the pork:

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

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

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

Dinner Frittata

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

Serve this entrée with an Italian Mixed Greens Salad.

Serves 4-6

Ingredients

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

Directions

Preheat the broiler

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

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

Scatter the crumbled bacon over the mixture.

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

Distribute the cooked spinach over the top of the frittata.

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

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

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

Chicken Piccata

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

Serves 2

Ingredients

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

Directions

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

Heat a medium skillet over medium-high heat.

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

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

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

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


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

Grilled Patty Pan Squash

Ingredients

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

Directions

Preheat an outdoor grill and brush the grates with oil.

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

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

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

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

Summer Potato Salad

Ingredients

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

Directions

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

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

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

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

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

Chill the salad before serving.

Refrigerator Bread and Butter Pickles

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

Ingredients

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

Directions

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

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

Let the mixture cool to lukewarm.

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

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

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

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

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

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

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

Oven Baked ”Fried” Green Tomatoes

Ingredients

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

Directions

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

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

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

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

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

Sprinkle the tomato slices evenly with salt and pepper.

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

Place the breaded tomatoes on the prepared baking sheet.

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

Serve with your favorite sauce.

Italian Frying Peppers

 

Ingredients

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

Directions

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

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

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

Blueberry Muffins

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

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

Ingredients

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

Topping

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

Directions

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

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

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

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

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

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

To make the topping:

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

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

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



Priyanka's Spiritual Cafe

creating moments of Happiness

Empowered

Everyday

The Recipettes

Two friends exploring the world of food.

Shop and Bake with Connie

Shopping and Baking

GracielaHagedorn

Health & Beauty &Nutrition & Fitness Blogger

YummiTummi

Recipes

STAY LIT.

PROACTIVE IN LIVE, LOVE & LAUGH

Yarrow Baking co.

Home baked goods using natural, real ingredients

Leels Cooks

Nom Nom Nom

Kailua Online

by Kailua Lover

Cheche Winnie

Writing is human communication tool and it brings out the real personality in you as a person.

frugalandhappycitylife

frugal living - and happy

McGee Travel Tales

Adventure stories from around the world, the kitchen, and the written word

Crafty For Home

A Little bit of everything we do to make a home

Cooking Adventures

A Culinary Journey

nadiuf

A fine WordPress.com site

Master Recipes

Indian Cuisine,Veg recipes,Non veg recipes,Indian food recipes

Charlotte's Web

Fitness, Food, Health and Happiness

Clueless In Asia.

An open diary into my experiences living and working in Asia, as a Westerner.

Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo.wordpress.com/

Sparkling stories of Gelsomino the sourdough

The Essence Within

Glorious both in its spirit and in the letter

Heyitsdaniellek

Kid fashion & Mommy's Life

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Easy Real Food Recipes

Author and Blogger Who is Passionate About a Healthy Happy Lifestyle!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

detroitisforfoodies.wordpress.com/

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

%d bloggers like this: