Saturday, June 29, 2013

Blueberry Salad

Salad with Maple, Nuts, Seeds, Blueberries

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese Recipe

Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grape seed oil over the salad one at a time; toss until evenly coated. Season with salt. or  add poppy seed dressing.
Poppy Seed Dressing

Ingredients:

  • 1 1/2 cups sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon salt
  • 2/3 cup cider vinegar
  • 2 cups vegetable oil
  • 2 tablespoons poppy seeds
  • 1/4 cup grated onion, optional

Preparation:

Combine granulated sugar, mustard, salt and vinegar in blender. Add oil slowly, blending until thick. Stir in poppy seeds and the grated onion. Store in an airtight container in the refrigerator.

Almond Recipes

Sweet Potato Almond Chipotle Soup

INGREDIENTS:

4-5 large sweet potatoes, about 3 pounds
3 tablespoons canola oil, or butter
2 medium onions, diced
1/2 cup white wine
1 chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
6 tablespoons ground almonds
6-8 cups vegetable or chicken stock, or water
1/4 cup maple syrup or honey, to taste
Slivered almonds, roasted for garnish

DIRECTIONS:
Preheat the oven to 375 degrees. Line a baking sheet with foil. Place the sweet potatoes on baking sheet. Bake until soft when pierced with a knife (more than 1 hour). Let cool. Peel and discard skin and rough chop.
Heat the oil or butter over medium heat in large, heavy soup pot. Cookthe onions 7 minutes stirring often or until translucent. Add the white wine. When the liquid has evaporated, add the chipotle and cook for 2-3 minutes.
Add the ground almonds and stir. Add the sweet potatoes and stir. Add enough cold stock (or water if using) to cover.
Turn the heat up to medium-high. Once boiling, reduce the heat and simmer, covered, for 15 minutes or until soft. Remove the soup from the heat. Using a hand blender, purée soup until smooth. Stir in the maple syrup to taste and season with salt and pepper. Garnish with roasted slivered almonds.

White Fish Espagnole Recipe


INGREDIENTS

  • 1/4 cup olive oil
  • 1/4 cup chopped onions
  • 1/3 cup chopped green peppers
  • One 15-ounce can stewed tomatoes, or 1 1/2 cups chopped fresh tomato
  • 1/4 cup minced parsley
  • 1 teaspoon dried marjoram
  • 3 tablespoons dry sherry
  • 1 pound cod, pollock, or another white fish fillets
  • Salt and pepper, to taste
  • 2 tablespoons butter or vegetable oil

DIRECTIONS

In a food processor or an electric blender, coarsely grind the almonds. Heat 1 tablespoon of the oil in a saucepan and stir in the almonds. Cook, stirring frequently, over medium heat, until the almonds are golden. Remove from the pan. Stir in the remaining 3 tablespoons of the oil, then add the onions and green peppers into pan; cook until soft, about 3 minutes. Stir in the stewed tomatoes, parsley, marjoram, sherry, and ground almond mixture. Heat through and keep warm. Season the fish with salt and pepper. Melt the butter in a frying pan and sauté the fish until golden and until the fish flakes with a fork. Transfer the fish to a platter and top with the almond vegetable gremolata. Accompany with stir-fried, cubed zucchini and hot cooked rice, if you wish.

Pasta with Cherry Tomatoes and Almond Pesto

Pasta with Cherry Tomatoes and Almond Pesto

Ingredients

  • 1/2 cup sliced almonds
  • 1 clove garlic
  • 1 handful basil leaves, about 1 cup packed
  • 3 tablespoons plus 1/3 cup olive oil, divided
  • 1/3 cup grated Parmigiano-Reggiano or Pecorino
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pints cherry tomatoes, halved
  • 1 pound pasta, long or short

Directions

  • Heat 1 tablespoon oil in a skillet and fry almonds until just pale golden, about 1 minute. Set aside
  • Drop garlic into feed tube of processor with motor running to finely chop. Then add almonds, basil, water, and 1/3 cup oil and puree. Pulse in cheese and season to taste with salt and pepper.
  • Remaining tablespoon oil to skillet and cook cherry tomatoes until juicy, about 2 minutes. Stir in almond pesto and season to taste.
  • While tomatoes are cooking, cook pasta according to package in salted boiling water. Reserve a little cooking water then drain and toss with sauce. Add cooking water to moisten as desired.

Parsley Almond Pesto with Angel Hair

Parsley Almond Pesto with Angel Hair

Ingredients

  • 2 garlic cloves
  • 2 cups flat-leaf parsley leaves (from 1 bunch)
  • 2 cups finely grated Parmigiano-Reggiano (1 cup)
  • 1/3 cup slivered almonds
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 pound dried capellini pasta

Directions

  • With food processor running, drop in garlic and finely chop. Stop motor and add parsley, cheese, almonds, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
  • Put pesto in a large bowl. Cook pasta until al dente in a large pot of well-salted boiling water. Reserve 1 cup pasta cooking water. Whisk pasta cooking water into pesto. Drain pasta then add to thinned pesto with salt and pepper to taste and toss well. Serve with additional grated Parmigiano-Reggiano.

Spaghettini with Tomatoes, Anchovies and Almonds

Spaghettini with Tomatoes, Anchovies and Almonds

Ingredients

  • 1 1/2 pound(s) beefsteak tomatoes, cored and finely diced
  • 1/4 cup(s) finely shredded basil leaves
  • 2 scallions, white and green parts thinly sliced
  • 1/2 cup(s) extra-virgin olive oil
  • pinch(s) of crushed red pepper
  • Salt and freshly ground black pepper
  • 1/2 cup(s) salted roasted almonds
  • 3 large oil-packed anchovies
  • 1 large garlic clove, smashed
  • 1/2 cup(s) grated fresh pecorino cheese, such as Fiore di Sardo plus more for serving
  • 2 tablespoon(s) capers, drained
  • 1 pound(s) spaghettini

Directions

  • 1. In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.
  • 2. Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
  • 3. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.

Mediterranean Food CollectionMediterranean Food Collection

Spinach Pie

Picture of Spinach Pie Recipe

Ingredients

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Directions

Preheat the oven to 375 degrees.
In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.
Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely.

Classic Tabouli Saladimage of Classic Tabouli Salad

Ingredients:

  • 1 cup cracked wheat bulgar ( or cracked wheat germ)
  • 1 tsp. salt, divided
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic
  • 1/2 cup fresh mint leaves
  • 1/2 tsp. freshly ground black pepper
  • 1 bunch flat leaf parsley
  • 4 tomatoes
  • 1 English or hothouse cucumber

Preparation:

  1. Put bulgar in a bowl and sprinkle with 1/2 tsp. salt. Add 1 1/2 cups boiling water, cover, and let sit 20 minutes.
  2. Meanwhile, whirl olive oil, lemon juice, and garlic in a blender (or, pulse garlic in a food processor until minced, then add oil and juice). Add mint leaves, remaining 1/2 tsp. salt, and pepper. Whirl until mint leaves are minced into the dressing and the dressing is more or less smooth. Taste and adjust salt and pepper.
  3. Chop parsley leaves. Core, seed, and chop tomatoes. Peel, seed, and chop cucumber.
  4. Drain bulgar, if necessary. Pour dressing over the bulgar and toss to combine well. Add parsley and toss to combine well. Add tomatoes and cucumber and stir to combine. Serve immediately or cover and chill until ready to serve, up to overnight.
Roasted Fingerling Potatoes with Chive Pesto
Roasted Fingerling Potatoes with Chive Pesto

Ingredients

  • 1 3/4 lb. fingerling potatoes, halved lengthwise
  • 1 Tbsp. plus 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (packed) chopped fresh chives, plus more for garnish
  • 1/2 cup (packed) chopped fresh flat-leaf parsley
  • 2 Tbsp. slivered almonds, chopped walnuts, or pine nuts
  • 1 garlic clove
  • 2 tsp. fresh lemon juice

Preparation

  • Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown, 25-30 minutes.
  • Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 Tbsp. water. Season pesto with salt and pepper.
  • Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto

    Lemon-Roasted Potatoes
    Lemon-Roasted Potatoes

    Ingredients

    • Nonstick vegetable oil spray
    • 4 pounds unpeeled fingerling potatoes in assorted colors, rinsed, halved lengthwise
    • 1/2 cup olive oil
    • 1 cup extra-virgin olive oil
    • 1/2 cup fresh lemon juice
    • 6 tablespoons chopped fresh dill
    • 4 teaspoons finely grated lemon peel
    • 24 garlic cloves, sliced

    Preparation

    • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
    • Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
    • Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

 Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Ingredients

  • 1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 small garlic clove, pressed
  • 1/3 cup (packed) freshly grated Parmesan cheese
  • Coarse kosher salt

Preparation

  • Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD Chickpea salad can be made 4 hours ahead. 

    Zucchini Keftedes with Feta and Dill

    Zucchini Keftedes with Feta and Dill

    Ingredients

    • 1 1/3 pounds medium zucchini, trimmed
    • 1 teaspoon coarse kosher salt
    • 1/2 cup thinly sliced green onions
    • 3 tablespoons chopped fresh dill
    • 3 tablespoons chopped fresh mint
    • 2 garlic cloves, minced
    • 1 teaspoon finely grated lemon peel
    • 1 cup panko (Japanese breadcrumbs)
    • 1 large egg, beaten to blend
    • 1 cup coarsely crumbled feta cheese
    • Canola oil (for frying)
    • Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
    • Additional chopped fresh dill (for garnish)

    Preparation

    • Grate zucchini. Sprinkle with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
    • Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.
    • Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side.
    • Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle with dill. 

Sun-Dried Tomato Muffins

Sun-Dried Tomato Muffins

Ingredients

1 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped sun-dried tomatoes in olive oil, drained
1/4 cup pimiento-stuffed olives
Grated Parmesan cheese
  • 1 Heat oven to 400ºF. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
  • 2 Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
  • 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Tips
Keep these savory muffins moist by using the sun-dried tomatoes packed in olive oil. Rehydrated sun-dried tomatoes, although equally delicious, will make for a drier muffin.

Olive-Feta Pinwheels

Olive-Feta Pinwheels

Ingredients

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons cream cheese spread (from 8-oz container)
1/4 cup crumbled feta cheese (1 oz)
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh oregano or parsley
  • 1 Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
  • 2 Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano.
  • 3 Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
  • 4 Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. 
Basil-Red Pepper Muffins
Basil-Red Pepper Muffins

Ingredients

1 cup fat-free (skim) milk
1/3 cup olive or vegetable oil
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 cups Gold Medal® all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped red bell pepper
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1 Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  • 2 Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups.
  • 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Tips
Accompanying these muffins with tapenade—a Mediterranean olive spread—instead of butter makes these muffins even more of a treat! Stirring muffin batter gently—just until dry ingredients are moistened—results in perfectly shaped muffins.

Savory Pull-Apart Bread

Savory Pull-Apart Bread

Ingredients

10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick® mix
1 package (8 ounces) feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil
  • 1 Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
  • 2 Mix Bisquick mix, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture.
  • 3 Bake about 20 minutes or until golden brown. Serve warm.

Tips

Add 1/4 cup chopped Kalamata olives with the cheese mixture used to top the bread for even more Mediterranean flavor.

Impossibly Easy Spinach-Parmesan Pie

Impossibly Easy Spinach-Parmesan Pie

Ingredients

1 tablespoon butter or margarine
4 medium green onions, sliced
2 garlic cloves, finely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup small curd creamed cottage cheese
1/2 cup Original Bisquick® mix
1 cup milk
1 teaspoon lemon juice
1/4 teaspoon pepper
3 eggs
3 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg
  • 1 Heat oven to 350ºF. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
  • 2 Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
  • 3 Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions, if desired. 

Fresh Seafood Stew

Fresh Seafood Stew

Ingredients

3 pounds uncooked clams in shells
6 cups water
1/3 cup white vinegar
1 large onion, chopped (1 cup)
1 cup Progresso® chicken broth (from 32-ounce carton)
1/2 cup dry white wine or Progresso® chicken broth
1 tablespoon tomato paste
2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon fennel seed
1/8 teaspoon saffron threads, if desired
1/8 teaspoon ground red pepper (cayenne)
2 large tomatoes, chopped (2 cups)
1 pound red snapper or whitefish fillets, cut into 2-inch pieces
3 cups cooked white rice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
  • 1 Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.
  • 2 Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
  • 3 Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.

Tips

Use the oval, greenish brown fennel seed in both sweet and savory fare. Their licoricelike flavor gives tomato-based dishes, such as this one, a sweet, slightly spicy flavor boost.

Tropical Fruit Dip for Cookies and Fruit

Tropical Fruit Dip for Cookies and Fruit

Ingredients

1 cup vanilla yogurt
1/4 cup flaked coconut, toasted if desired
1 can (8 ounces) crushed pineapple in juice, drained
2 tablespoons packed brown sugar
2 nectarines, sliced
16 strawberries
8 small bunches grapes
16 fudge-striped cookies
  • 1 In medium bowl, mix yogurt, coconut, pineapple and brown sugar.
  • 2 Serve dip immediately with fruit and cookies, or cover and refrigerate at least 1 hour.


Homemade cleaning solution going ‘Organic’

Home made Veggie/ Fruit spray
1 tbs lemon juice
2 tbs baking soda
1 cup water
Store in a labelled spray bottle .
Spray the produce, leave for 2 minutes, scrub , rinse and pat dry.

Home made Veggie/ Fruit Wash
1 cup vinegar
3 tbs salt 
3-4 cups water
Soak veggies or fruit in a basin or in a clean sink  filled with Veggie/Fruit wash for 10 minutes. Rinse and dry.



To “Spray” or “Soak” 
For soft or high surface produce like strawberries, lettuce, broccoli etc use the wash or soak method.
For hard surface produce like apples, pears, potatoes use the spray. – spray , rub and rinse.