Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: spinach

Creamed Spinach

4 servings

Ingredients

2 tablespoons butter
1 large shallot, minced
4 garlic cloves minced
4 ounces cream cheese cut into pieces
1/2 cup heavy cream
20 oz frozen spinach, defrosted and squeezed dry
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Salt and fresh ground pepper to taste

Directions

In a large saucepan, melt butter over medium heat.
Add the shallot and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until the shallot softens.
Stir in cream cheese and cream; cook, stirring, until cream cheese is melted and smooth.
Stir in spinach; add nutmeg, cayenne pepper, salt, and pepper. Simmer over medium heat until the mixture thickens, about 4 to 5 minutes. Spread a portion of the creamed spinach on individual serving plates.

Parmesan Fish Fillets

4 servings

Ingredients

16 ounces thin fish fillets
1 large egg
2 tablespoons milk
1⁄ 3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Lemon wedges, optional

Directions

Dry the fish fillets well with paper towels.
Beat the egg and milk together in a large flat dish. Whisk in the Parmesan cheese, flour, paprika, salt, and pepper until combined.

Heat the oil in a large non-stick frying pan over medium-high heat.
Dip each fish fillet in the egg mixture, letting excess liquid drip off. Put the fish in the frying pan and cook for 3 minutes, then turn the fish over. Cook for 2 minutes, remove the pan from the heat and place a cooked fish fillet on top of the creamed spinach on each plate.
Serve with lemon wedges if using.

Fresh Tomato Salad

4 servings
.
Ingredients

1-pint grape tomatoes halved
1/4 cup thinly sliced red onion
¼ cup pitted kalamata olives, halved
1 tablespoon each of fresh basil & oregano, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste

Directions

Place tomatoes, red onion, olives and herbs in a salad bowl.
Season with salt and pepper to taste.
Drizzle with the olive oil and red wine vinegar. Toss to combine.

Let sit at room temperature for a few hours so that the tomatoes absorb the flavoring ingredients.

Advertisements

I recently roasted root vegetables for dinner and had extra cooked spinach on hand, so rather than reheat the vegetables, I came up with a new way to serve them. The two new dishes complimented pan seared beef tenderloin steaks very well.

Spinach Stuffed Tomatoes

Ingredients

2 large beefsteak tomatoes
1 cup leftover garlic sautéed spinach
2 tablespoons grated Parmesan cheese
2 teaspoons Panko bread crumbs
Olive oil

Directions

Cut off a thin slice from the tops of the tomatoes. Scoop out the seeds and center flesh with a small serrated spoon. Sprinkle the insides of the tomatoes with a little salt and turn them over on a paper towel to drain for 30 minutes.
Divide the spinach in half and fill the center of the tomatoes. Top the spinach with 1 tablespoon of grated cheese and sprinkle the bread crumbs on top. Drizzle with a little olive oil.
Preheat the oven to 350 degrees F. Oil a small baking dish and place the filled tomatoes in the dish. Bake uncovered for 20 minutes.

Roasted Root Vegetable Puree

Ingredients

2 cups leftover roasted root vegetables (carrots, sweet potatoes, and parsnips)
1-2 tablespoons heavy cream
1 tablespoon butter
2 tablespoons chopped fresh chives

Directions

Place the roasted vegetables in the processor. Pulse until completely pureed. Add the cream to make a smooth mixture. Place the pureed vegetables in a microwave safe bowl, top with the butter and heat on high for several minutes until the vegetables are hot. Sprinkle on the chives and serve.

Filet Mignon with Cabernet Sauce

Ingredients

2- 6 oz. filet mignon steaks, about 1-inch thick
1/2 teaspoon each salt & pepper
1/4 cup minced shallots
1 tablespoon fresh herbs, such as rosemary or thyme
1 cup Cabernet wine
2 tablespoons unsalted butter

Directions

Heat a skillet and add 1 tablespoon butter. Sprinkle the steaks with salt & pepper. Cook filets until desired doneness,4- 5 minutes per side (depending on thickness) for medium-rare.
Remove the steaks to serving plates
Add shallots, cook 1 min, add wine and herbs. Boil for several minutes until reduced. Stir in butter. Pour the sauce over the steaks and serve.


Going to a Potluck Dinner? Here are some tips and suggestions for dishes that travel well:

Pre-baked casseroles held together with cheese or eggs
Slow-cooked dishes that travel in the crock pot
Salads with separate dressing to be mixed in just before serving
Pasta salads
Savory pies and tarts
Dishes that do not need re-heating – use an insulated carrier to keep the food hot.

re is a recipe for a dish I like to bring to a potluck: Stuffed Shells.

Italian-American Meat Sauce

Ingredients

1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 garlic cloves, peeled and chopped fine
1 pound ground beef
1 pound ground pork
Salt
Two 35-ounce cans San Marzano tomatoes
2 cups of water
6 oz can tomato paste
2 bay leaves
1 tablespoon dried Italian seasoning

Directions

Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add the garlic and cook, stirring, until the garlic is softened, about 1 minute. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat is brown, about 10 minutes. Add the bay leaves, Italian seasoning, tomatoes, water and tomato paste. Stir until the paste is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a simmer and cook, uncovered, stirring often, until the sauce is thickened, about 2 hours.

Spinach Ricotta Cheese Filling

Ingredients
Two 10 oz pkgs frozen chopped spinach, defrosted and squeezed dry
32 oz container whole milk ricotta cheese
1 cup shredded Mozzarella cheese
½ teaspoon garlic powder
2 eggs, lightly beaten
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese

Directions

Combine all of the filling ingredients in a mixing bowl and store in the refrigerator until ready to stuff the shells.

Stuffed Jumbo Shells

Ingredients

One 12 oz box jumbo shells (about 46 shells)
Spinach ricotta cheese stuffing (see recipe)
Meat sauce (see recipe)
4 tablespoons freshly grated Parmesan cheese

Directions
Preheat the oven to 400 degrees F.
Drop the jumbo shells into boiling salted water and cook about 10 minutes or until tender but not overcooked. Drain and place on kitchen towels.


Spoon a layer of sauce over the bottom of two large baking dishes.
Fill each shell with equal portions of the ricotta cheese mixture.

Arrange the shells stuffed side up in the baking dish. Spoon more meat sauce over the shells and sprinkle with the grated cheese.

Cover the dishes with foil and bake for 30 minutes.


I am reposting this page because the post I published Friday was marked as against “community standards” on FB. I don’t know how recipes can be marked as against community standards. So I am trying this again.

Grilled Chicken Tenders

Ingredients

1 lb chicken tenders
Marinade
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Combine the marinade ingredients in a plastic ziplock bag. Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate for several hours.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler. Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.

Stuffed Zucchini

For 2 servings

1 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small garlic clove, minced
2 tablespoons finely chopped scallion
1/2 cup frozen spinach, defrosted, drained, and chopped
1/4 teaspoon dried oregano
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper to taste

Directions

Preheat oven to 350°F. Oil a baking dish large enough to fit the zucchini.
Using a serrated spoon, remove the fleshy centers of each zucchini half. Lightly salt the zucchini shells.

In a small skillet heat the oil and cook the chopped zucchini flesh, garlic, and scallion until soft. Add the drained spinach, salt, and pepper to taste and the oregano. Cook until the spinach is tender about 2 minutes. Remove the pan from the heat to cool.

Add the ricotta cheese, mozzarella, and feta cheese. Stir well. Scoop the spinach mixture into the zucchini shells and place in the baking dish.

Place in the oven to bake, 35 to 40 minutes, or until zucchini is tender. Let cool slightly and serve.

Tomato Salad

2-3 servings

Ingredients

1/2 cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
1/2 teaspoon salt, divided
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil

Directions

For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.


Prosciutto Wrapped Shrimp In Spanish Sauce

2 servings

Ingredients

12 large shrimp (16-20), peeled, deveined and tails removed
6 slices Prosciutto di Parma, cut in half lengthwise
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/2 red bell pepper, seeded and finely diced
2 tablespoons dry sherry
1/4 teaspoon smoked paprika
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice

Directions

Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.
Wrap 1 prosciutto slice around the center of each shrimp.

Heat the oil in large skillet over medium heat. Add bell pepper and paprika to the skillet and cook until bell pepper is soft about 3 minutes.

Increase heat to high, add shrimp and cook until the edges turn pink about 1 minute. Turn shrimp over, add sherry and simmer until the shrimp are just cooked through about 1 minute. Using tongs, transfer the shrimp to a serving platter.

Add garlic, thyme, butter, and lemon juice to the skillet with the peppers and simmer until thickened, about 1 minute. Pour the sauce over the shrimp on the serving platter. Serve this dish with sautéed spinach and rice or cauliflower rice.


This dinner is a good example of how I like to use leftovers to create a few new dinners. The creamed spinach was leftover from my Steakhouse dinner and extra broccoli rabe will be used to make a pasta dish later in the week.

Creamy Stuffed Chicken Breasts

For 2 servings

Ingredients

1 large boneless chicken breast (10-12 oz)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Paprika

Filling
1 cup leftover creamed spinach from the Steakhouse post. See recipe.

Directions

Preheat the oven to 375 degrees F.
Place the chicken breast on a cutting board and with a sharp knife cut the chicken breast in half lengthwise. Pound the two halves covered in plastic wrap until evenly thin. Sprinkle each with salt, pepper and garlic powder.

Spoon the creamed spinach mixture evenly over each chicken breast half. Roll up the breasts carefully so the filling doesn’t ooze out. Secure with toothpicks.

Place them in a baking dish coated with cooking spray. Sprinkle the top of each chicken roll with paprika and drizzle with the olive oil. Bake, uncovered, for 30-35 minutes or until the chicken is cooked through and registers 160 degrees F on a digital meat thermometer.

Sautéed Broccoli Rabe

Ingredients

Kosher salt
1 large bunch broccoli rabe, trimmed, tough stalks peeled
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 lemon, cut into 4 to 6 wedges
Parmesan cheese, shredded

Directions

Wash and cut the broccoli rabe into two-inch lengths.


Bring 3 quarts of water to a boil in a large Dutch oven and season it generously with kosher salt.
Cook the broccoli rabe in the boiling water for about 5 minutes, until tender. Drain, and pat dry. Heat the olive oil in the same Dutch Oven over moderately high heat. Add the garlic and red pepper flakes, and sauté, stirring for 30 seconds. Add the broccoli rabe and sauté, tossing or turning it with tongs, until tender, about 2 minutes.

Season with salt and pepper to taste, and top with shavings of Parmesan cheese. Serve with the lemon wedges alongside.


I recently watched an episode of The Kitchen on the Food Network where they prepared Reverse Seared Ribeye. The technique seemed to make sense so I decided to give it a try.
While this method does take longer to prepare than just grilling the steak, the outcome ensures the meat is cooked to your likeness. The steaks also tasted very good.

Reverse Seared Ribeye Steaks

Ingredients

Two 1 inch thick bone-in ribeye steaks, at room temperature
Coarse sea salt and freshly cracked black pepper
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter

Directions

Preheat the oven to 225 degrees F.
Season all sides of the rib-eyes liberally with salt and pepper. Place on a wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 45-60 minutes. When the ribeyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.


Heat a large heavy skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Turn the steaks over and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 30 seconds. Sear the fat cap on the sides of the steaks 30 seconds more.


Place the steaks on a serving platter and spoon the pan juices over the steaks, Slice the meat and serve.

Creamed Spinach

Save 1 cup of the creamed spinach for stuffed chicken breasts. Recipe next week.

Ingredients

Two 10 ounces frozen spinach
1/4 cup grated Parmesan cheese
4 ounces cream cheese
4 tablespoons sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Directions

Defrost frozen spinach overnight in the refrigerator or in the microwave until warmed through, usually about 6-7 minutes.
Heat a saucepan on the stove to medium-high heat. Once the pan is hot, add the spinach and let some of the water evaporate. Season the spinach with salt and pepper to taste and mix together.


Add cream cheese and stir together until cream cheese is melted.
Add sour cream and mix together. Turn the heat to low. Add the parmesan cheese and stir until the creamed spinach thickens. Serve immediately.

Homemade Onion Rings

Cornflakes and a hot sheet pan are the secrets to the crispness of these onion rings.

Ingredients

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, sliced crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil

Directions

Preheat oven to 450 degrees F.
In a food processor, pulse the cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.
In another medium bowl, whisk together egg, buttermilk, flour, and cayenne. Season with salt and pepper.
Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.
Pour oil onto a rimmed baking sheet. Place the baking sheet in the oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.
Arrange onion rings on the baking sheet. Bake, turning once until onion rings are golden brown, about 16 minutes. Season with salt.

Sautéed Mushroom Caps With Herbs

Servings: 2 as a side dish

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/2 lb cremini mushroom
1 clove garlic grated
Salt and black pepper to taste
1/2 tablespoon fresh lemon juice
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh thyme, finely chopped

Directions

Remove the mushroom stems and save for another use. In a skillet over medium heat, add butter and oil. Once the oil is hot, add mushrooms in a single layer, cut-side-down. Sprinkle with garlic, salt, and pepper. Saute until bottoms are browned (4-5 min), then turn them over and cook until browned on the second side.
Add the lemon juice and herbs. Stir mushrooms and cook another 1 minute. Remove from heat and serve.



Motivation & Environment

Motivation, GOD, Futurist Science & Technology, Spirituality, Environment

Intellectual Shaman

Poetry for Finding Meaning in the Madness

Claire’s

Cooking Creations

OlverIndulgence

Make Food Your Own

Just Peachy

Sweet treats, crafts, trips and more!

Flavour Adventure

Exploring flavours of the world

Dreams in Young Flourish

Diamonds, diamonds and stars

Midwest Fancy

Recipes that your friends will call fancy

my book eyes

A Children's Book Review Blog

recipes

great treats to make with a bottle of naturual neqta

The Mysterious Blogger

About Everything - About Nothing - About Everything In-Between! But Mostly “Out of My Mind!”

Raastha

A blog on travel, food, our earth and many little amazing things!!!!

Julie Journeys

Off the beaten path adventures, hidden gems, and travel tips from around the World!

Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Buona Fortuna Lodge # 2835

Sons and Daughters Of Italy In America

BOOK Brigade

happy reading everyday with Mickey

cartographysis

when literature and travel meet at the cul-de-sac

nekesaagola.wordpress.com/

This is a lifestyle blog. I get to put down life experiences of different people.Their passions and their joys, their struggles and their tears. I also get to feature once in a while.

Travel & Lifestyle

Dreamer in a wild world

Wege der Selbstheilung

Kostenlose Selbsthilfereihe mit verschiedenen Themengebieten, Podcast, Gedichten, Videos und Musik

La bibliothèque de Sev

Chroniques livresques et élucubrations littéraires

Jhilli's Culinaireculture

Influence of different cultures & countries on food of each other.

Travel and Hike with PCOS

Rollercoaster ride of life

Tips from Sharvi

Tips to make your daily life easier!

My German Table

German comfort food for the soul

TaraLynns Eden

Cats, Dogs, Food, Exercise, Health & Beauty, Meditation and of course AMAZON!!!

mumsinreallifecouk.wordpress.com/

Just two mums, sharing our experiences

4 Spatulas

Delicious Recipes From My Kitchen To Yours!

Keto For Health

Fitness and Health Through Keto Diets

Moda-Creative thinking

Moda-Creative thinking

capturingminnesota

Minnesota, Grilling, Smoking, Music and Beer

Eat My Street

Join in the joie de vivre

Elas Way of Life

Gesunde, einfache Rezepte und mehr

Gringirls

Two girls one trip

Matilde Mbulo

amazon.com/author/matildembulo

Ally's Notebook

Thoughts To Share

Listen Italy

Daily news from Italy, in English

LET'S TALK ABOUT IT

I'm here to talk about it nothing is off limits from fashion, food, health, music, relationships, sex and even my life.

Adolfo's Blog

Nature Lover, Gardening Enthusiast, Traveller, Photography

The Wacky Spoon

~ A Sustainable Living Blog ~

%d bloggers like this: