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Healthy Mediterranean Cooking at Home

Category Archives: potatoes

Sunrise on the Gulf

Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.

Jumbo Cinnamon Crumb Muffins

Ingredients

Crumb Topping

1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Muffin Batter

1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

Directions

Prepare the topping:

In a medium bowl, stir together brown sugar, flour and cinnamon.

With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.

Preheat the oven to 350 degrees F.

Butter and flour two jumbo 6-cup muffin pans.

In a mixing bowl, whisk together flour, sugar and baking soda.

In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.

Pour into the flour mixture and stir with a spoon just until combined.

Fill the muffin cups halfway and top with the crumb mixture.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Switch pans in the oven after 15 minutes.

Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.

Avocado and Egg Sandwich

Ingredients for each serving

1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
1 egg
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Hot sauce

Directions

Mix the avocado with sea salt and black pepper to taste.

Toast the bread and rub one side with the garlic clove.

Spread with the mashed avocado. Top with some sliced tomatoes.

In a small nonstick skillet, heat the oil and cook the egg as desired.

Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.

Top with a little hot sauce and bacon on the side, if desired.

Barley Fruit Scones

Makes 8 scones

Ingredients

1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones

Directions

Place a rack in center of the oven and preheat to 350 degrees F.

Cover a baking sheet with parchment paper.

Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.

Cut butter into 1/2-inch pieces and add to the flour mixture.

With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.

In a small bowl, whisk together buttermilk and egg.

Pour the buttermilk and egg into the dry mixture and mix until just combined.

Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.

Divide the dough into 2 equal pieces (use a scale).

Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.

Cover one disk with the marmalade or jam.

Top with the other disk and press down gently so that dough settles into the marmalade.

Seal edges by lightly pressing together.

Sprinkle the top with sugar.

Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.

Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.

Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.

Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.

Potato Omelet

Ingredients

1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)

Directions

Preheat the broiler.

Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.

Add the potatoes and let cook until they begin to brown.

Pour the whisked eggs over the vegetables.

Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.

Place the cheese on top.

Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.

 

 

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Today’s dinner is one of our favorites. I don’t often eat lamb, but loin lamb chops are different. After siting in a marinade and then going on the grill, you couldn’t ask for anything more delicious than this. My market sells organic meats and when the lamb chops go on sale, I buy a few and put some extra away in the freezer for another day.

Red potatoes are in season in my area, so they are plentiful and inexpensive at the farmers’ markets. With the green beans, I got lucky. They are also in season but my batch came from a friend’s garden. He has quite a vegetable garden growing in a corner of his yard and he often shares some of his produce with me. Give this dinner a try, if you are in the mood. Delicious.

Grilled Lamb Chops

2 servings

Ingredients

4 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 lamb loin chops, about 1 inch thick (about 2 3/4 pounds in all)

Directions

In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat. Refrigerate for several hours before grilling.

Light an outdoor grill or heat the broiler. Oil the grill grates. Place the chops on the grill and reserve any marinade in the dish.

Grill over high heat or broil the lamb chops for 5 minutes, basting with the reserved marinade. Turn and cook until done, about 5 minutes longer.

When grilling quick-cooking items such as chops, turn them only once.

If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust.

Once that brown edge forms, the meat is easy to move.

Creamy Scalloped Potatoes

Ingredients

White Sauce

3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk

Casserole

2 pounds (about 6 medium) red potatoes, thinly sliced
Half of a medium onion, diced
1 cup shredded cheddar cheese
1 tablespoon chopped fresh thyme leaves
Salt to taste

Directions

Preheat oven to 375 degrees F.

Place a saucepan over medium heat and add the butter. Using a whisk, add the flour and stir briskly to incorporate the flour and butter. Sprinkle in the mustard, salt and pepper.

Continue to cook for one minute over medium heat. Whisk in the milk and continue to stir, until the liquid comes to a full boil.

Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute more. Remove from the heat and set aside.

Spray a 1 ½ quart baking dish with vegetable spray. Spoon 2-3 tablespoons of the white sauce into the bottom of the dish.

Sprinkle lightly with onions. Arrange a layer of overlapping potatoes in the bottom of the dish.

Sprinkle with salt and half of the onions. Pour 1/2 of the sauce evenly over the potatoes.

Sprinkle with half the cheese and some of the thyme leaves. Repeat with a second layer in the same order.

Place the baking dish onto a rimmed baking sheet. Spray a piece of aluminum foil on one side with vegetable spray and place over the potatoes. Bake for 45 minutes.

Reduce the heat to 350 degrees and remove the foil. Continue to bake for an additional 45 minutes.

Lemon-Ginger Green Beans

Ingredients

1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon ginger root, grated
3 cups fresh green beans, trimmed and cut in half
2 tablespoons fresh lemon juice
1/8 teaspoon table salt
1/8 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 garlic and ginger and cook, stirring, 1 minute. Add the beans and cook, stirring occasionally, about 2 minutes.

Add lemon juice, cover the pan and steam the beans until they are crisp-tender, about 2 minutes. Season to taste with salt and pepper.


Sourdough Potato Bread

Adding potato to a bread recipe can make it softer and more moist, which is what you want for a great tasting sandwich bread. This recipe makes excellent sandwich bread, as well as, toast. Make an egg salad sandwich on this bread-so good.

Ingredients

2 ¼ teaspoons instant yeast
6 cups bread flour
1/4 cup sugar
1 large russet (baking) potato, cooked
3/4 cup milk
1/4 cup butter, melted and cooled
2 teaspoons kosher salt
2 large eggs
1 cup sourdough starter, room temperature

Directions

Preheat oven to 350°F.

Remove the skin from the baked potato and mash. Set aside.

In a large bowl of an electric mixer, combine the yeast, bread flour and sugar.

In a large measuring cup or medium mixing bowl, combine the mashed potatoes, melted butter, milk, eggs, sourdough starter and salt. Pour into the flour mixture in the mixer bowl.

Using the paddle attachment, mix the ingredients until a dough forms. Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).

Place the dough in greased bowl, turning over to grease the top. Cover and let rise in a warm place until doubled ( 2 hours)

Punch dough down. Knead briefly and divide in half.

Shape each half into a smooth ball and then into a loaf. Place the shaped dough in 9 x 5 inch greased loaf pans.

Cover loaves and let rise until almost doubled (1 hour)

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

Makes 2 large loaves.


People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.

There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.

Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.

Here are some recipes suitable for Passover with Italian Jewish influences.

Tomato Soup with Rice

Ingredients

1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley

Directions

In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.

Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.

Add the remaining chicken broth and rice. Season with salt, thyme and pepper.

Simmer 20 to 30 minutes. Serve garnished with parsley.

Honey Lemon Artichokes

Ingredients

1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
Salt
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice

Directions

Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.

Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.

Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.

Use a vegetable peeler to remove a thin layer from the remaining stems.

Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.

Quickly transfer each trimmed artichoke to the bowl of lemon water.

Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.

Preheat a large saute pan over medium heat. Add the oil and swirl to coat.

Add the artichokes cut side down, fitting them snugly into the pan.

Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.

Season lightly with salt.

Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.

The liquid should thicken slightly and the artichokes will be tender.

Transfer to a platter. Spoon some of the sauce over the artichokes.

Garnish with the parsley and red bell pepper. Serve warm or at room temperature.

Braised Chicken and Eggplant

Ingredients

3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil

Directions

Season the chicken with salt and pepper.

In a large deep skillet, heat the oil and brown the chicken on each side.

Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.

Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.

Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.

Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.

Roasted Potatoes with Rosemary and Garlic

Ingredients

2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper

Directions

Heat the oven to 400 degrees F.

Wash and pat dry the potatoes and place them in a large bowl.

Add the olive oil, minced garlic, rosemary, salt and pepper.

Toss the potatoes making sure to coat them well with the herbs and oil.

Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.

Serve at once garnished with more fresh rosemary and a drizzle of olive oil.

Almond Cake with Lemon Syrup

Lemon Syrup

1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon

Cake

1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
Confectioners’ sugar

Directions

In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.

Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.

Remove the pan from the heat; let steep.

Preheat the oven to 325 degrees F.

Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.

Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.

In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.

Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.

Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.

Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.

Let cool for 10 minutes. Run a knife around the edge of the cake.

Remove the pan sides and invert the cake onto a wire rack.

Peel off the parchment and let the cake cool to room temperature.

Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.

Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.

Sift confectioners’ sugar over the cake and serve.


In my part of the world, produce planted in February is coming into season during the month of April. Friday’s market had plenty of radishes, cauliflower, broccoli, potatoes, spinach, leeks and asparagus. Fresh herbs and citrus fruits are still plentiful and they make excellent flavor additives to savory dishes.

There was lots to choose from, so the menu this week will reflect the variety of spring crops available. Here are a few ideas for when these crops are in season in your area.

Radish Salad

Pair this salad with the scallop recipe below. It is a great combination.

2 servings

Ingredients

4 large radishes
1 teaspoon grated orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon honey
1/8 teaspoon cayenne pepper
1/4 cup extra virgin extra virgin olive oil
1/2 cup shredded carrots
1 oz baby spinach leaves
1/2 cup toasted pecan halves

Directions

Whisk together the lemon juice, orange zest, salt, honey and cayenne; whisk in the extra virgin olive oil. Set aside

Rinse and trim the radishes and slice into thin rounds.

Line a salad bowl with the spinach leaves and mound the radishes in the center and top them with the olives.

Drizzle the salad with the dressing just before serving.

Broccoli and Ricotta Pizza

Ingredients

1 lb pizza dough, at room temperature
2 cups broccoli florets
8 oz mozzarella, sliced thin
2 cups ricotta cheese
1 clove garlic, finely chopped
1/2 cup grated Parmesan cheese
20 black olives, pitted and halved
2 chopped fresh plum tomatoes
Salt
Olive oil

Directions

Heat the oven to 500 degrees F. Oil a large pizza pan.

Press the pizza dough out on the pan to the edges.

Cook the broccoli in salted boiling water for 2 minutes until it is just crisp-tender.

Drain, rinse under cold running water and drain well.

In a medium-sized bowl, combine the ricotta, Parmesan and garlic. Add a pinch of salt.

Place the sliced mozzarella evenly on the dough.

Drop the ricotta mixture in tablespoons on top of the dough and mozzarella.

Sprinkle with the olives and chopped tomatoes. Arrange the broccoli on top of the mixture.

Drizzle the top of the pizza with 1 tablespoon of olive oil.

Bake the pizza for 18 to 20 minutes. Let rest 5 minutes before slicing.

Pasta with Asparagus, Prosciutto and Lemon Sauce

Ingredients

1 tablespoon olive oil
4 ounces thin sliced prosciutto, diced
1 garlic clove, sliced thin
1 cup half & half or heavy cream
2 tablespoons lemon juice
Salt and freshly ground black pepper
12 oz short pasta (I use Barilla’s Casarecce pasta for this dish)
1 bunch very thin asparagus, trimmed and cut into 1 in pieces
1 1⁄2 cups grated Parmesan cheese
Chopped fresh basil to taste

Directions

Bring 4 quarts salted water to boil in large pot.

Add the asparagus to the boiling water with the pasta for the last two minutes of cooking time.

Cook pasta al dente, about 10 minutes. Reserve 1 cup of pasta cooking water, drain pasta and asparagus and return to pot.

While the pasta is cooking, heat oil in large nonstick skillet over medium heat until just smoking.

Cook prosciutto until lightly browned and crisp, (5 minutes) Transfer to paper towel lined plate.

Add garlic to the pan and cook 30 seconds.

Stir in cream and lemon juice and simmer until thickened, 3-5 minutes. Season with salt to taste.

Add the pasta and asparagus to the lemon cream sauce with  1/2 cup reserved pasta water, the cheese and the basil, toss to combine, add remaining water, if needed.

Sprinkle with black pepper and crunchy prosciutto. Serve immediately.

Sea Scallops in a Citrus Rosemary Sauce

I also like to serve this dish with a mango salsa. See recipe:

Serves 2. This recipe is easy to increase the number of servings.

Ingredients

1 tablespoon olive oil
1 small finely chopped shallot
6 large sea scallops, side muscle removed
Flour, for dredging
Sea salt and freshly ground pepper
1 tablespoon fresh lemon juice
Juice and zest from half a large orange
1 tablespoon unsalted butter
1 tablespoon chopped fresh rosemary

Directions

Heat oil in a small skillet. Sauté shallots over medium heat until soft. Push them to one corner of the pan.

Pat scallops dry with paper towels. Season flour with salt and pepper.

Dredge the scallops in the flour.

Increase heat under pan to high; sear the scallops for 1 minute. Turn and cook the other side for 2 minutes.

Add lemon juice, orange juice and orange zest to the skillet (the sauce will sizzle and steam).

Bring to a boil, reduce heat and swirl in butter and rosemary. Serve immediately.

Potato Soup

Ingredients

2 slices pasture-raised bacon
2 leeks, rinsed well with white and light green parts sliced very thin
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced
1 1/2 pounds russet potatoes, peeled and cubed
1 quart vegetable or chicken broth
2 bay leaves
2 cups half & half or whole milk
Fresh dill or chives, chopped fine
Sea salt and freshly ground white pepper
Sour cream for garnish, optional

Directions

In a heavy-bottomed soup pot, cook the bacon until crisp. Remove to a paper towel. When cool enough to handle crumble into small pieces.

Heat the reserved bacon fat over medium heat and add the leeks, garlic, celery and carrot.

Cook until tender, about five to six minutes or so.

Add the broth, cubed potatoes and a teaspoon of sea salt and ½ teaspoon of pepper. Cover the pot.

Cook the potatoes, vegetables and broth together over medium-low heat until the vegetables are softened and fall apart when pressed with the tines of a fork, about thirty minutes.

Puree with an immersion blender or use a processor.

Add the half & half, dill or chives to taste, crumbled bacon and adjust the seasoning. Reheat over low.

Serve with a tablespoon of sour cream, if desired.


Asparagus Quiche

This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you serve them. Have you tried asparagus in a quiche or an omelet? Delicious – give it a try. Double the ingredients and make a second quiche for the freezer.

Serves 6

Ingredients

1 refrigerated pie crust for a 9 inch pie, at room temperature
1 bunch asparagus, trimmed
3 slices bacon
1 shallot, minced
1/4 cup chopped chives
1 tablespoon Dijon mustard
3 eggs
1/2 cup half & half cream
1 tablespoon chopped chives
1 1/2 cups shredded Cheddar

Directions

Heat the oven to 450°F.

Line a baking pan with heavy-duty foil. Spread asparagus on the baking sheet and toss with olive oil, salt and pepper. Place the bacon strips on one end of the pan.

Roast until the asparagus are tender, about 12 minutes. Cool and cut into one inch pieces. Drain the bacon on a paper towel and crumble.

Lower oven temperature to 350°F.

Place pie crust in a 9-inch pie pan. Place the pie pan on a clean baking sheet.

Arrange the roasted asparagus, crumbled bacon and shallots over the bottom of the crust.

In a mixing bowl, combine the chives, Dijon mustard, eggs, half & half, a large pinch salt and a large pinch black pepper. Whisk together until well combined.

Pour over asparagus.Top with the cheese.

Bake 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.

Colcannon

Cabbage is beautiful this time of year – mild and tender – so take advantage of one of the season’s best vegetables. Colcannon is popular because it combines the cabbage with potatoes for a delicious side dish.

Ingredients

6 Servings

Ingredients

4 large baking potatoes, cooked, peeled and cut into small cubes
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, minced
Half a large head of green cabbage, thinly shredded
1 1/2 cups half & half
Freshly ground black pepper
1 tablespoon finely diced fresh chives

Directions

Melt 4 tablespoons butter in a deep skillet with a cover over medium heat.

Add the leeks and garlic and cook, stirring frequently, until very soft, 8–10 minutes.

Add the shredded cabbage and cook, stirring often until the cabbage is soft and tender.

Add half & half and bring to a simmer.

Add potatoes and remaining butter and cook until the potatoes are hot and most of the half & half is absorbed.

Coarsely mash with a potato masher and season with salt and pepper.

Transfer the colcannon to a large serving bowl and sprinkle with chives.

This recipe can be prepared ahead and reheated in a moderate oven or in the microwave just before serving.

Grilled Chicken Over Greek Salad

This is one of my favorite dishes. So many delicious ingredients – all in one bowl. This salad works in any season and the chicken doesn’t have to be grilled. It can be sautéed or baked in the oven,

Serves 2

For the chicken marinade

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon lemon zest
2 ½ tablespoons fresh squeezed lemon juice
1/2 teaspoon Greek seasoning
Large pinch sea salt
Dash black pepper
2 small or one large boneless chicken breast

For the salad

One heart of romaine lettuce, washed and shredded
2 medium vine-ripened tomatoes, cut into 1 1⁄2″ pieces
Half a cucumber, peeled, halved lengthwise, and sliced crosswise into 1⁄4″ pieces
1⁄2 medium red onion, thinly sliced
½ bell pepper, sliced
3 tablespoons extra-virgin olive oil
1 tablespoon. red wine vinegar
1⁄8 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, crumbled
8 kalamata olives
4 Tuscan (pepperoncini) peppers
Pita bread

Directions

To prepare the chicken

In a glass measuring cup, mix the first seven ingredients together.

Place the chicken breasts in a storage dish with a cover and pour the marinade over the meat. Refrigerate for up to 3 hours.

Prepare an outdoor grill or heat an indoor grill.

Place the meat on the hot grill and turn the chicken about every 4 minutes until the chicken registers 165 degrees internal meat temperature. Set on a plate to cool while you prepare the salad.

To prepare the salad

Slice the chicken into thin pieces. Combine the lettuce, tomatoes, cucumbers, bell peppers and onions in a salad bowl.

In a small bowl, whisk together oil, vinegar and oregano; season with salt and pepper and pour over the salad mixture. Toss and top with feta, olives, pepperoncini and sliced chicken.

Serve with warm pita bread.

Open-Face Reuben – My Way

This sandwich can be made with any leftover meat. I just happened to have corned beef from St. Patrick’s Day on hand. I have use sliced turkey, chicken and steak in the past for this sandwich and they all turned out well. I usually bake oven fries with this dish which take about 20 minutes. Put the sandwich in the oven after the potatoes have baked for ten minutes.

For 2

Ingredients

2 large slices rye bread; see link for my homemade rye bread recipe
https://jovinacooksitalian.com/2017/03/17/happy-st-pats-day/
10 slices cooked corned beef
4 slices swiss cheese
½ cup sauerkraut, drained
4 tablespoons mustard sauce, recipe below

Directions

Heat the oven to 450 degrees F.

Toast the bread and place it on a foil lined baking pan. Spread 2 tablespoons of the mustard sauce on each piece of toasted bread. Arrange the meat slices on top.

Place 1/4 cup sauerkraut on top of each sandwich and top with two slices of cheese. Place the sandwiches in the oven for 10 minutes so the meat can heat and the cheese melt.

Serve with some great pickles.

For the Guinness Mustard Sauce:

1/4 cup stone ground mustard
1/2 cup mayonnaise
2 tablespoons sour cream
½ teaspoon horseradish powder (ground)
4 tablespoons Guinness beer

In medium bowl combine mustard, mayonnaise, horseradish and sour cream together. Slowly whisk in beer. Chill in the refrigerator.


A survey of my freezer containers, indicated leftover pork and turkey breast were getting old. Time to use them up. I also had 2 cooked baking potatoes in the refrigerator. Since I hate just heating up leftovers, I had to get creative. Sandwiches are always a good meal and so is pasta. I had plenty of dried pasta shells in the pantry, so I decided to come up with a filling for them using the leftover turkey breast meat. Potatoes and eggs – one of my favorites. So here is what I came up with for a few brand new meals.

Pork Sandwiches

For leftover pork.

Leftover pork from a roast or scaloppini dish makes an excellent sandwich.

See original recipes for pork

https://jovinacooksitalian.com/2017/02/24/what-to-cook-in-february/ Or https://jovinacooksitalian.com/2017/02/13/sunday-dinner/

Ingredients for each sandwich:

2 teaspoons prepared basil pesto
2 slices sourdough or ciabatta bread or rolls
2 slices provolone cheese
2 thin slices leftover cooked pork
½ jarred roasted red pepper, drained and sliced
2 large basil leaves
2 teaspoons butter

Prepare the sandwiches:

Brush one side of each slice of bread with pesto. Place the pork slices on top of the pesto covered side of the bread. Add the roasted red pepper, basil leaves and cheese.

Place the second piece of bread, pesto side down, on top if the cheese. Press the sandwich together. Spread the butter on the outside of the bread slices.

How to cook the sandwiches:

In a Panini Press:

Preheat the press. Place the sandwich in the press and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.

On the stove:

Preheat a skillet to medium low. Add the sandwich and press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.

Turkey or Chicken Stuffed Pasta Shells

Ingredients

32 large dried pasta shells
Paprika

White Sauce

4 cups milk
4 tablespoons instant flour or all-purpose flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup grated Parmesan cheese

Filling Ingredients

3 cups finely diced, cooked chicken or turkey
1 medium onion, finely diced
2 celery stalks, finely diced
1 green bell pepper, seeded and finely diced
1 clove garlic, grated
½ cup chopped parsley
1 teaspoon salt
¼ teaspoon white pepper
2 cups shredded mozzarella cheese

Directions

In a large saucepan combine the milk with the instant flour, butter and salt, Put the pan over medium heat and bring to a boil, stirring often.

Once the mixture boils, stir constantly until slightly thickened. Add the Parmesan cheese and stir until melted. Remove the pan from the heat and set aside.

Bring a large pot of salted water to a boil and add the shells. Cook them for a few minutes less than the package directions say. They should be pliable but not soft.

Drain and place the shells on kitchen towels on the counter.

Preheat the oven to 350 degrees F. Grease a large baking dish that can accommodate the 32 shells or use two smaller dishes.

To make the filling:

Combine all the ingredients together in a mixing bowl and add i cup of the white sauce. Stir well.

To assemble the dish:

Pour half of the remaining white sauce into the prepared baking dish.

Fill the shells with the turkey mixture, about 1 tablespoon for each. If you have any filling left over, you can add to the shells in the dish later.

You want to be sure you have filling for all the shells distributed evenly.

As you fill the shells, place them in the baking dish. When all the shells are in the dish, pour the remaining sauce over the shells and sprinkle lightly with paprika.

Cover the dish tightly with foil and bake the shells for 45 minutes. Let rest 5 minutes before serving.

Potato, Onion and Rosemary Frittata

This recipe is a good way to use leftover cooked potatoes. This frittata makes a delicious, quick dinner and all you need is a green salad to complete the meal.

Ingredients

1 tablespoon olive oil
½ medium onion, diced
2 baking potatoes, cooked and sliced
1 tablespoon fresh rosemary, minced
6 large eggs
3 tablespoons grated Parmesan cheese
2 tablespoons butter
Salt and freshly ground pepper to taste

Directions

Preheat the broiler. While you prepare the fritatta.

In a mixing bowl, whisk eggs. Add the cheese and mix.

In an oven-proof skillet, heat oil over medium-high heat. Add onions and sauté 2-3 minutes. Add potatoes and rosemary and sauté until the potatoes are golden.

Add salt and pepper to taste. Remove the vegetables from the pan to a plate and set aside.

Add the butter to the skillet clean and melt over medium heat.

Add the beaten egg mixture and cook for a minute. Spread the sautéed vegetables on top of the eggs,.Let cook for 7-8 minutes or until the edges are set and the top is still slightly wet.

Place the frittata under the broiler for 3-5 minutes or until the top is set and golden.

Remove the skillet from the oven and let rest 5 minutes. Turn the frittata out onto a platter or serving dish and cut into wedges.



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