Healthy Mediterranean Cooking at Home

Category Archives: tomatoes

 

Red Snapper, Italian Style

Ingredients

1 1/2 pounds red snapper fillets
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon chili  pepper flakes
2 tablespoons olive oil
2 bell peppers, sliced into thin strips
1 medium onion, sliced
35 oz can of Italian peeled tomatoes
Directions
Heat the oil in a large, deep skillet over medium high heat.
Add the sliced peppers, onion, and garlic. Sauté until tender, about 10 minutes. Add the tomatoes, Italian seasoning, and chili flakes. Bring to a low boil.
Season the fish with the salt and pepper. Lower the heat to a simmer. Nestle the fillets into the sauce, cover the pan and poach the fish for 8-10 minutes until they are cooked gh. Gently transfer the fillets to serving dishes and spoon the the sauce over the fillets.

Add a side of cooked green peas and mashed potatoes.

 


 

Pasta With Zucchini, Tomatoes And Mushrooms

6 servings

Ingredients

8 oz sliced mushrooms

1 pint cherry tomatoes, quartered

1 large or 2 small zucchini, diced

1 small red onion, finely chopped

2 garlic cloves, minced

1/3 cup extra virgin olive oil

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons salt plus extra for the pasta

1 teaspoon coarse black pepper

1 lb short pasta

1/2 cup grated Parmesan cheese

 

Directions

Heat oil in a large skillet. Add the onion and mushrooms, cook until tender and the mushrooms are no longer watery, Add 1 teaspoon salt, zucchini, garlic and tomatoes. Cook until the zucchini softens about 5 minutes. Add the herbs, remaining salt and pepper. Turn the heat to very low.

 

With a slotted spoon or spider scoop out the pasta and add it to the sauce. Mix well over the heat and cook for 2 minutes, Remove from the heat and add the cheese. Mix well. Serve in individual pasta bowls with salad and Italian bread.

Cool the pasta in boiling salted water until al dente instructions on the pasta package.


 

Greek Omelet

Ingredients

8 large eggs, beaten

1 tablespoon of olive oil

1 medium onion, diced

1 cup diced fresh tomatoes

1-10 pkg frozen spinach, defrosted and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese, crumbled

Directions

PREHEAT THE BROILER.

Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper  and sauté for 3 minutes.

Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.

Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.

 

Buttery Braised Potatoes

Ingredients

3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved

1 cup water

2 tablespoon butter

1 garlic clove, minced

1/2 teaspoon salt

1 tablespoon chopped parsley

1 teaspoon lemon juice

 

Directions

Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt.  Bring to a simmer over medium heat. Cover pan and cook 10 minutes.

Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates.  Add lemon juice and parsley. Serve with the omelet.

 


I

ngredients

Ratatouille
1/2 cup chopped plum tomatoes
3 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon chopped fresh thyme
2 medium zucchini, finely diced
1 small eggplant, peeled and finely diced
1 bell pepper, seeded and finely diced
Salt and pepper
Olive oil

Shells
1 box of jumbo pasta shells
2 cups ricotta cheese
2 eggs
½ cup fresh chopped parsley
2 cups shredded mozzarella cheese, divided in half
1/4 cup parmesan cheese

Sauce
2 cups Marinara Sauce mixed with 1/2 cup heavy cream

Directions:

Preheat the oven to 400ºF. In a greased 9×13″ pan, combine garlic, onion, thyme, and a pinch of salt and pepper. Spread out in an even layer on the bottom of the pan. Place the diced vegetables on top of the onion mixture, but do not combine. Drizzle with a little oil, and sprinkle with salt and pepper. Bake for about an hour, or until veggies are softened and beginning to brown slightly. Drain the vegetables in a colander and set them aside.

Cook the shells in boiling salted water for about 9 minutes, or until not quite done (you want them to finish cooking in the oven — that way they won’t be too floppy and overcooked). Drain and place on kitchen towels

In a mixing bowl combine, the stuffing ingredients and 1 cup of shredded mozzarella cheese. Mix until thoroughly combined. Stir in the roasted vegetables.

Scoop a tablespoon or so of ricotta filling into each pasta shell. Place a layer of sauce on the bottom of a 9×13-inch baking dish. Top with the remaining mozzarella.

Preheat the oven to 350 degrees F.
Bake for 30 minutes, or until cheese is melted and bubbly.

 

 


Ingredients

2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste

Directions

In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.

Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.

Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes

Top each serving with grated cheese.


4 servings

Ingredients

2 teaspoons minced garlic, divided
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
1 lb medium potatoes, halved
Cooking spray
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
Half of the red onion, sliced
3/4 cup low-sodium chicken broth
1/4 cup chopped pepperoncini peppers
1/4 cup green olives
1 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 (14-ounce) can of artichoke hearts, drained and quartered
1/2 cup feta cheese

Directions

Preheat oven to 400°F.

For the potatoes
Combine 1 teaspoon garlic, oil, 1/2 teaspoon salt, thyme, 1/2 teaspoon black pepper, and potatoes in a baking pan coated with cooking spray. Bake at 400degrees F° for 45 minutes or until tender.

For the chicken
In a large ovenproof skill, heat 1 tablespoon olive oil over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Coat in flour, shaking any excess off the chicken cutlets.

Add chicken to pan; sauté 3-4 minutes or until lightly browned. Remove chicken from pan.


Add onion to pan; sauté 5 minutes. Stir in broth and bring to a boil. Stir in 1 teaspoon of garlic, 1/4 teaspoon salt, tomato, basil, pepperoncini, olives, and artichokes. Simmer for a minute or two. Place browned chicken cutlets on top. Place the skillet in the oven and bake for 20 minutes along with the potatoes.

Sprinkle with feta cheese and serve with the potatoes.


 

Ingredients

¼ to 1/3 cup olive oil
4 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks of celery, diced
2 stems fresh rosemary and 2 stems fresh thyme
1 dried bay leaf
2 cans Undrained cannellini beans, or 3 cups cooked dried white beans with cookies liquid
2 tablespoons tomato paste
15 oz can chopped Italian tomatoes
1 tablespoon chicken bouillon powder
1 lb spicy Italian sausage, cut into ½ inch slices
1/2 lb chicken tenders, each cut in thirds

Directions

Heat the oven to 350 degrees F.
Heat the oil in a medium Dutch Oven. Brown the sausage and remove to a bowl. Add a little more oil if needed and brown the chicken. Remove to the bowl with the sausage.

 

Add the vegetables to the pot, stirring frequently, and cook until tender. Add remaining ingredients, 1 at a time. Bring to a simmer and transfer to the oven, Bake for 45 to 60 minutes until thickened slightly. Remove the herbs. Serve with crispy Ciabatta bread.


 

Herbed Italian White Beans

Ingredients

4 tablespoons olive oil
1 tablespoon garlic, crushed, or to taste
1 teaspoon. dried sage
1 (14-oz.) can cannellini beans (Italian white beans), drained, or 2 cups homecooked
2 cups grape tomatoes cut in thirds crosswise
Salt and pepper to taste
2 tablespoons fresh basil, shredded
2 teaspoons wine vinegar or to taste

Directions

Heat oil in a large skillet over medium-high heat. Add garlic and sage. Sauté about 2 minutes.
Add drained beans and tomatoes. Season with salt and pepper. Stir gently to combine. Cover, reduce heat, and simmer until hot/.
Uncover the pan and remove from heat. Immediately add basil and vinegar and serve.

Greek Style Lamp Chops

Ingredients

2 loin lamb chops
2 tablespoons Greek seasoning

Marinade
1 garlic clove, mined
1 tablespoon lemon juice
1 tablespoon olive oil
Salt

Directions

Combine the marinade ingredients in a plastic bag. Add the lamb and refrigerate for several hours.
When ready to cook, coat chops with a tablespoon of seasoning.
You can grill the chops in a grill poa or in the broiler for about 4 minutes per side. You can cook them in an air-fryer at 400degrees F for 12 minutes or cook them in a skillet for about 4 minutes on each side

Oven Roasted Asparagus

Ingredients

2 tablespoons olive oil
1 bunch asparagus
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper

Directions
Preheat the oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in a baking dish and drizzle with the oil. Sprinkle with salt, pepper, and lemon.
Top with breadcrumbs and bake for 20 minutes.


For 2 servings

Avocado Salsa
¼ of red onion, finely chopped
1 jalapeno, seeded and chopped
1 garlic clove, minced
1 medium tomato, seeded and chopped
1 Hass avocado, peeled, seeded, and cut into chunks
1/4 teaspoon kosher salt
2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon lime juice

Shrimp
1 tablespoon olive oil
1/2 teaspoon chipotle or blended chili powder
2 tablespoons jarred salsa
1/2 pound larg3 shrimp (about 8) peeled and deveined
4 -6-inch tortillas, heated
1 lime, cut into wedges
Shredded lettuce

Chipotle Lime Sour Cream
¼ cup sour cream
1 teaspoon lime juice
14 teaspoon salt
¼ teaspoon chipotle powder

 

Directions

Combine the salsa ingredients in a medium-serving bowl. Cover and refrigerate until serving time.

Mix the sour cream sauce ingredients together and refrigerate until serving.
Season the shrimp with chipotle powder and salsa. Cook in the oil in a medium skillet just until pink.

Serve in heated tortillas of your choice. With the Avocado Salsa, cheese, and shredded lettuce.



Pork Chops

Ingredients

2 bone-in pork chops, center-cut, 1/2-inch thick
2 tablespoons mayonnaise
1teaspoon dried Italian seasoning
1 cup Italian flavored Panko crumbs
½ teaspoon salt

Directions

In a flat shallow bowl, mix the breadcrumbs, with the Italian seasoning.
Cover the pork chops with a light coating of mayonnaise. then place the pork chops in the breadcrumb mixture and coat all sides evenly.

Air-Fryer Directions
Preheat your air fryer to 400 degrees F.
Place breaded pork chops into the air fryer in one layer and cook for 8 to 10 minutes, carefully flipping halfway through cooking. If cooking thicker pork chops, cook for 14-15 minutes.
Remove pork chops from the air fryer.

Oven Baked Directions
Preheat the oven to 425°F
Heat 2 tablespoons of olive oil in a heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and the meat thermometer inserted into pork registers 150°F, about 20 minutes.


Panfried Potatoes

Ingredients

¼ cup olive oil
2 pounds of small Yukon Gold potatoes
Kosher salt and freshly cracked black pepper
4 cloves garlic, sliced
Flakey salt and freshly ground black pepper, for serving

Directions

Slice the potatoes into thin round circles. Heat the oil in a medium skillet along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until lightly brown and tenders for about 20 minutes. Season with salt and pepper.

Zucchini Tomato Saute

Ingredients

1 teaspoon olive oil
1 fresh tomato, seeded and chopped
1 zucchini, sliced
¼ cup onion, finely chopped
1 clove of garlic, minced
12 teaspoons dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup diced fresh mozzarella cheese

Directions

Heat the oil in a medium saucepan over medium heat. Add the tomatoes, zucchini, onion, garlic, Italian seasoning, salt, and black pepper and stir to combine. Cook for 10 minutes, or until the vegetables are tender. Top with the cheese. Top with the mozzarella and serve.



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