Garlicky Shrimp, Tomato and White Bean Stew

 Garlicky Shrimp, Tomato and White Bean Stew

1 lb. large shell-on shrimp, peeled, deveined and tails removed, shells reserved ¼ C. extra-virgin olive oil 1 onion, chopped fine 4 garlic cloves, peeled, halved lengthwise, and sliced thin 2 anchovy fillets, rinsed, patted dry, and minced ¼ tsp. Red pepper flakes Salt and pepper 2 (15 oz.) cans cannellini beans (1 can drained/rinsed, 1 can left undrained) 1 (14.5 oz.) can diced tomatoes, undrained ¼ C. shredded fresh basil ½ tsp grated lemon zest  1 Tbsp fresh lemon juice

Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering.  Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes.  Remove skillet from heat and carefully add 1 cup water.  When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes.  Strain mixture through colander set over large bowl.  Discard shells and reserve liquid (you should have about ¼ cup.)  Wipe skillet clean with paper towels.  Heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, ¼ tsp salt and ⅛ tsp pepper in skillet over medium-low heat.  Cook, stirring occasionally, until onion is softened, about 5 minutes.  Add 1 can drained beans, 1 can beans with their liquid, tomatoes and shrimp stock and bring to simmer.  Simmer, stirring occasionally, for 15 minutes. 
Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, util shrimp are just opaque, 5 to 7 minutes.  Remove skillet from heat and stir in basil, lemon zest and lemon juice.  Season with salt and pepper to taste.  Drizzle with remaining 1 tablespoon oil, and serve. Serves 4 to 6

Recipe altered slightly from America’s Test Kitchen

Loaded Greek Salad

 Delish!  I didn't add the sugar into the dressing.  

Loaded Greek Salad

prep time 15 MINUTES total time 15 MINUTES

An amped up version of a classic Greek salad with avocado, artichokes, garbanzo beans, and more!! The tangy Greek salad dressing is ready in seconds and is a major flavor booster! Naturally gluten-free and vegetarian!!

INGREDIENTS

Salad

•  1 small red onion, sliced into thin strips

•  1 medium English cucumber, diced small

•  2 medium Roma tomatoes, diced small (another type of tomato may be substituted)

•  2/3 cup black kalamata olives, pitted

•  12 ounces artichoke hearts

•  1- 15-ounce can garbanzo beans, drained and rinsed

•  4 ounces feta cheese

•  1 medium Hass avocado, cubed

Greek Dressing/Vinaigrette

•  1/3 cup olive oil, plus more for final drizzling if desired

•  2 to 3 tablespoon red wine or balsamic vinegar (balsamic is stronger and will give more bite)

•  2 to 3 tablespoons lemon juice

•  1 tablespoon Dijon mustard

•  1 teaspoon dried oregano

•  1 teaspoon kosher salt, or to taste

•  3/4 teaspoon freshly ground black pepper, or to taste

•  2 to 3 teaspoons granulated sugar (optional)

INSTRUCTIONS

For the Salad:

• Add all ingredients to a large bowl; set aside.

For the Greek Dressing:

• Add all ingredients except sugar to a small bowl and whisk vigorously to combine. Taste, and optionally add the sugar. I personally couldn't go without it because I use the higher end of the spectrum of both vinegar and lemon juice. As desired, add more oil, vinegar, salt/pepper, etc. as desired. Tweak the ingredients to make it your own and suit you.

• When you're happy, pour the dressing over the salad and toss well to coat evenly.

• If desired, add a final drizzle of olive oil over the salad, and serve immediately.

• Yield; 8 servings

NOTES

• After being dressed, I suggest consuming salad as soon as possible, but it will keep airtight for up to 3 days in the fridge noting that it will become more watery as the vegetables release their juices and the avocado oxidizes.

https://www.averiecooks.com/loaded-greek-salad/

Spanish Scrambled Eggs with Shrimp and Asparagus

 Spanish Scrambled Eggs with Shrimp and Asparagus

8 large eggs

Kosher salt and ground black pepper

12 ounces extra-large (21/25 per pound) shrimp, peeled, halved crosswise and patted dry

2 tablespoons extra-virgin olive oil, divided

2 tablespoons sherry vinegar 

8 ounces asparagus, trimmed and cut into 1-inch pieces

2 medium garlic cloves, thinly sliced

1/4 teaspoon smoked paprika, plus more to serve

1 tablespoon chopped fresh parsley

In a large bowl, lightly beat the eggs with 1/4 teaspoon each salt and pepper; set aside.  Season the shrimp with 1/2 teaspoon each salt and pepper.  In a 12-inch non-stick skillet over medium-high heat, heat 1 tablespoon of oil until almost smoking.  Add the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes.

Remove the pan from the heat, add the vinegar and stir until the vinegar has reduced and the shrimp are opaque throughout, another 20 to 30 seconds.  Transfer the shrimp to a plate. 

In the same skillet over medium-high heat, heat the remaining 1 tablespoon oil until shimmering.  Add the asparagus and a pinch of salt, then cook, stirring often, until crisp-tender, about 2 minutes.  Add the garlic and cook, stirring until fragrant, about 30 seconds.  Reduce to medium and pour the eggs into the center of the skillet.  Cook, using a silicone spatula to stir continuously, pushing the egg mixture toward the middle as the edges begin to set, until the eggs are shiny and softly set, about 2 minutes; the curds should not be runny. 

Remove the  pan from the heat.  Pour off and discard the accumulated shrimp juices, then add the shrimp and paprika to the skillet.  Fold until the shrimp are evenly distributed, then taste and season with salt and pepper.  Transfer to a serving dish and sprinkle with additional paprika, if desired, and the parsley.

Serves 4 to 6

Recipe from Tuesday Nights Mediterranean

Penne alla Silana

 Penne alla Silana

1 pound penne pasta
Kosher salt and ground black pepper
2 Tbsp extra-virgin olive oil
1 medium onion, diced
3 to 4 ounces pancetta, chopped (or bacon)
3/4 to 1 1/2 tsp. red pepper flakes
28-ounce can whole tomatoes, crushed by hand
4 ounces Genoa salami or spicy salami, cut into 1/4-inch cubes
3 ounces provolone or aged provolone cheese, cut into 1/4-inch cubes
1 cup lightly packed fresh basil, roughly chopped
1/2 cup pecorino Romano cheese, finely grated 

In a large pot, bring 4 quarts water to a boil.  Add the pasta and 2 tablespoons Kosher salt, then cook, stirring occasionally, until al dente.  Reserve about 1 cup of the cooking water, then drain and return the pasta  to the pot.

Meanwhile, in a 12-inch skillet over medium-high heat, heat the oil until shimmering.  Add the onion and the pancetta, then cook, stirring occasionally, until the onion starts to soften and the pancetta is crisp, 3 to 5 minutes.  Stir in the pepper flakes and tomatoes with juices.  Bring to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.

Add the sauce to the pot with the drained pasta, along with the salami, provolone, half the basil, half the pecorino and 1/2 cup of the reserved pasta water.  Toss well, adding more pasta water if needed so the sauce coats the noodles.  Taste and season with salt and black pepper.  Serve sprinkled with the remaining basil and the remaining pecorino. 

Serves 4-6

Recipe slightly adapted from Tuesday Nights Mediterranean cookbook

Pasta with Sausage and Mushroom Ragu

We checked out the new Milk Street cookbook, Tuesday Nights Mediterranean and we're really enjoying it.  For this recipe I used dried shiitake mushrooms because I had those on hand, and it was delish.  But feel free to get porcinis if you prefer.  It called for 12 oz. of pasta but I used about 18 oz and it was great. They recommend using turkey or chicken Italian sausage, but we had regular pork Italian sausage on hand so we used that.  We also didn't have fresh basil so I just sprinkled some dried basil on top.

Pasta with Sausage and Mushroom Ragu

12 oz. dried pappardelle or tagliatelle pasta
Kosher slat and ground black pepper
3 Tbsp extra-virgin olive oil
1 pound Italian sausage, casings removed 
1 medium yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
2 medium garlic cloves, chopped
1 ounce dried porcini mushrooms, broken into small  pieces, rinsed and drained
1 C. chicken broth
1/4 C. heavy cream
1/2 C. finely grated parmesan cheese, plus more for serving
1/2 C. lightly packed fresh basil, roughly chopped.

*Don't forget to break the porcini mushrooms into small pieces BEFORE rinsing.

In a large pot, bring 4 quarts water to a boil.  add the pasta and 2 tablespoons salt and cook, stirring occasionally, until al dente.  Reserve 1 1/2 cups of the pasta cooking water, then drain and return the pasta to the pot.  Toss with 1 tablespoon of oil; set aside.

Meanwhile, in a 12-inch skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering.  Add the sausage and cook, breaking it into small bits, until no longer pink, 3 to 5 minutes.  Add the onion, carrot, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.  Cook, stirring occasionally, until the mixture is lightly browned, 5 to 8 minutes.  Stir in the mushrooms, then add the broth and scrape up any browned bits.  Add 1 cup of the reserved pasta water and cook, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.   Add the cream and cook, stirring, for about 1  minute.

Pour the sauce over the pasta and add the Parmesan.  Cook over medium, stirring often, until the sauce clings to the pasta, about 2 minutes; add reserved pasta water 2 tablespoons at a time if needed so the sauce coats the noodles.  Taste and season with salt and pepper.  serve sprinkled with the basil and additional Parmesan.  

Recipe altered slightly from Milk Street Tuesday Nights Mediterranean cookbook

Easy, Soft Flatbread

This really is the easiest and tastiest flatbread recipe I've tried. I usually triple the batch because my family gobbles it up.

Easy Soft Flatbread

2 c. flour

1/2 tsp. salt

3 1/2 T. butter

3/4 c. milk

Combine the butter and milk and heat just until the butter is melted (stove or microwave). Add it to the flour and salt in a medium bowl (I use my stand mixer because I make a bigger batch). Mix it and then knead it until it is smooth, either in the stand mixer or on a lightly floured counter.

Cover with a bowl or plastic wrap and let rest for 30 minutes. Lightly spray the counter with oil (or dust with flour if you prefer) and cut the dough into 4-6 pieces (I usually do 6) and shape roughly in a ball. Heat a non-stick pan over medium heat (or more than one pan if you're making lots). 

While the pan heats, roll out the dough into about 1/8" thick rounds (thinner is better so it cooks more evenly without getting tough). Spray the pan if necessary (I never do) and place one disk in. Cook about 1- 1 1/2 minutes; it will bubble up and start to get brown spots like a tortilla. Flip and cook the other side, pressing down if it bubbles up too much. If you find spots that still look doughy, flip it back over and cook a little longer, pressing down on those doughy spots with a spatula.

Stack the bread on a plate lined with a tea towel to keep them from getting soggy, and cover them with a tea towel (or the sides of the towel if it's big enough). Continue cooking, stacking, and covering.

Notes:

If you're making a bunch, I roll out several while the pans heat, then always try to make sure I have 2 more ready to go in. It moves fast, but you can get a system down.

If you want it to be more crispy like Naan, cook it at a higher temperature, and maybe don't stack them and cover them.

From RecipeTinEats.com

Salmon with Tabbouleh Salad

This is a yummy and healthy dinner that's fresh and leaves you feeling full. Naturally, the onion is completely optional. 😉

Salmon with Tabbouleh Salad

 

 

3 C water

1 C bulgur

1 lb skinless salmon, cut into 4 filets 

1 tsp salt

½ tsp pepper 

1 small red onion

1 Tbsp extra-virgin olive oil 

2 Tbsp red wine vinegar 

4 plum tomatoes

8 black olives

1 – 1 ½ C mixed baby salad greens

1/3 C fresh basil, chopped 

 

In a large saucepan, bring water to a boil.  Turn off the heat, add the bulgur, cover, and set aside until cooked, about 30 minutes. 

 

While bulgur cooks, sprinkle salmon with ½ tsp each salt and pepper.  Spray large skillet with cooking spray and warm over medium-high heat.  Add salmon and cook until opaque in the center, about 3 minutes on each side.  Transfer salmon to a plate and let cool to room temperature. 

 

Halve and thinly slice the onion.  Cut up tomatoes and halve olives.  Combine oil and vinegar in small bowl, and add the remaining ½ tsp salt.  Drain bulgur and put in large bowl with dressing, vegetables, salad, and basil.  Toss to coat well. 

 

Divide salad between 4 plates and top each with a salmon filet.  

 

 

 

Serves 4

 

 

 

From Noom.

This recipe is very simple, very easy, very cheap, and pretty quick to throw together.  Jeremy isn't a fan of lentils, so it's not his favorite.  Ava agrees.  Talmage and Adelyn ate three bowls of it.  I liked it a lot, but I did have to add some salt at the end (plus, some extra water - it was a bit too thick).  The salt really brought out the flavor.  And I'm all for cheap and quick (and healthy!).

Greek Lentil Soup (Fakes)

"Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar.

Ingredients

• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onion, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano

• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1 teaspoon olive oil, or to taste
• 1 teaspoon red wine vinegar

Directions

1. Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
2. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

ALL RIGHTS RESERVED © 2015 Allrecipes.com
Printed From Allrecipes.com 9/16/2015

One-Pan Mediterranean Chicken Pasta

Easy, fast and delicious.

One-Pan Mediterranean Chicken Pasta

Serves 4-5

Ingredients:
1/4 cup extra virgin olive oil
½ cup chicken, cooked and shredded
4 cloves garlic, minced
2 cups chicken broth
3/4 cup water
15oz can quartered artichoke hearts, quarters cut in half
pinch red chili pepper flakes
1/2lb penne pasta
2 Tablespoons fresh lemon juice
2 Tablespoons drained capers
1 cup cherry or grape tomatoes, halved
1 cup freshly grated parmesan cheese (shredded Parmesan or Romano)
1/2 cup lightly packed fresh basil leaves, chopped (or 1 tsp dried basil)

Directions: 

1. Heat oil in a large, nonstick skillet over medium-high heat. Add garlic then saute until golden brown.
2. Add chicken broth, water, artichoke hearts, red chili pepper flakes, 1/2 teaspoon salt, and pepper to the skillet then bring mixture to a boil and add pasta and chicken. Shake pan to make sure all the pasta is covered with liquid then place a lid on top, turn heat down to medium, and then simmer for 2 minutes less than package directions (you want the pasta to be under al dente as it will cook for a few more minutes in the sauce.)
3. Remove lid then add lemon juice, capers, and tomatoes, and then turn the heat up to high and reduce sauce for 2-3 minutes. Remove pan from heat then stir in parmesan cheese and basil. Let sit for 2-3 minutes to thicken then serve.

http://iowagirleats.com/2014/07/21/one-pan-mediterranean-chicken-pasta-gluten-free/#_a5y_p=2053833

Hummus

This is a yummy hummus recipe.  It doesn't taste very strong the first day it's made, so I like to make it a day ahead.


Hummus
printed from melskitchencafe.com
*Note: The prepared hummus can be prepared and refrigerated 5 days in advance . When ready to serve, stir in 1 tablespoon hot water to loosen up the texture of the hummus, if needed.
*Makes about 2 cups
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne


Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish, if desired (I processed all the chickpeas in with the hummus).
Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Transfer hummus to serving bowl, sprinkle reserved chickpeas (if using), cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve. Best after a day or two. **To freeze, pour into muffin tin for individual servings. Thaw in microwave then top with a bit of olive oil.

Avocado Chicken Pitas

Here's another Simple and Delicious recipe... altered a bit. These are really yummy!



Avocado Chicken Pitas

6 whole wheat pita breads (flat breads, not pockets)
2 medium-small ripe avocados
1 tablespoon lemon juice
1/4 teaspoon salt, heaping
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1 cup shredded chicken, cooked
2 medium tomatoes, chopped
2 cups (8 ounces) shredded Monterey Jack cheese

Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese.
Bake in oven at 350 degrees for 5-6 minutes or until cheese is melted. (You can also use toaster oven rather than conventional oven). Yield: 3 servings.

Greek Chicken Penne

This is another one from this month's Simple and Delicious. Jeremy and I both really liked it. I took out the onions and used shredded chicken instead of boneless skinless chicken breast.

Greek Chicken Penne

Ingredients
2-1/2 cups uncooked penne pasta
1 cup shredded chicken, cooked
2 garlic cloves, minced
1 tablespoon olive oil
1 can artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook the garlic in oil over medium heat until browned. Stir in the chicken, artichokes, tomato, parsley, lemon juice, oregano, salt and pepper; heat through. Stir in cheese.
Drain pasta; toss with chicken mixture.
Yield: 5 servings.

Easy Mediterranean Fish Stew

I made this a couple weeks ago and it was deeeelish. I didn't use the anchovy fillets, but I put them in the recipe just in case you're feeling adventurous. :) I also used regular russet potatoes and they worked fine, and I just used dried thyme b/c I don't have fresh thyme growing in the garden. And I used mahi mahi for the fish. Yum!!

Easy Mediterranean Fish Stew

4 large garlic cloves, minced
Salt
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed (optional)
2 Tbsp extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
1 (28-ounce) can diced tomatoes, with juice
1 pound small red potatoes, scrubbed and quartered or sliced
1 bay leaf
couple sprigs of fresh thyme
crushed red pepper flakes to taste (optional)
splash of lemon juice
1 quart water
Ground black pepper, to taste
1 to 1 1/2 pounds firm white-fleshed fish (tilapia, cod, halibut)
2-4 tablespoons minced fresh flat parsley

Heat the olive oil in a large, heavy soup pot or dutch oven over medium heat. If using anchovy, mash the garlic, 14/ teaspoon salt and anchovies together with mortar and pestle. Add the onion, celery, carrot and 1/2 teaspoon salt. Cook, stirring, until the onion is tender. Add the garlic (or garlic-anchovy paste, if using). Cook, stirring, until the mixture is very fragrant, about 1 minute. Add the tomatoes (with juice). Cook, stirring often, until the tomatoes have cooked down a bit and the mixture is aromatic, about 10 to 15 minutes. Add the potatoes, salt to taste, bay leaf, thyme, red pepper flakes, lemon juice and water and bring to a simmer. Reduce the heat to low, cover partially and simmer for 30 minutes. Taste, adjust salt and add black pepper to taste.
Season the fish with salt and black pepper, and stir into the soup. The soup should not be boiling. Simmer for 5 to 10 minutes (depending on the type and thickness of the fish) or just until it flakes easily when poked. Remove from the heat, remove the bay leaf, stir in the parsley, taste once more, adjust the seasonings and serve.

Serves 4-6

From the Denver Post and they got it from "The Very Best of Recipes for Health" by Martha Rose Shulman