Healthy Mediterranean Cooking at Home

Tag Archives: Potluck recipes

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This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.

Stromboli

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Ingredients

2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water

Directions

Preheat the oven to 400 degrees F. and line two baking sheets with parchment.

On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.

Spread half the marinara sauce over the dough.

Sprinkle with half the shredded cheese.

Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.

Roll the dough up into a log and brush the seam edges with beaten egg.

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Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.

Complete the other roll in the same manner.

Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.

Cool 10 minutes before slicing.

Eggplant Parmigiana

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First Stage

I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.

For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs

Directions

Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.

Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.

Place the egg substitute in one shallow dish and the bread crumbs in another.

Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.

Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.

If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.

Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.

Second Stage

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.

Preheat the oven to 375 °F.

2 ½ cups Marinara sauce (see recipe below)

1-8 ounce package shredded mozzarella cheese

1 package of breaded and baked eggplant

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.

Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.

Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.

Here is the recipe for Marinara Sauce.

Homemade Version

Ingredients

3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine

Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables

Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes

Directions

Simmer for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.

Simmer for another hour or until the sauce has thickened.

Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.

Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.

Oven Barbecued Brisket

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Time: About 4 hours

Ingredients

Salt and pepper

2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced

Directions

Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.

When it is hot, add the oil, swirl it around, then add the beef.

Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.

Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).

Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.

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Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.

When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.

Yield: 10 or more servings.

 



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