Category: Mediterranean Diet

Roasted Root Vegetables

8/31/2021

rosemary
thyme
flat parsley

root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

Create bed of herbs in bottom of roasting pan and season with rock salt
Lay vegetables on top of herbs and add more rock salt
Seal with foil, shiny side up to steam while roasting
Put roasting pan on stove until it starts popping
Roast in oven 45 minutes
Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
Serve with protein and sauce or glaze

note: really don't use eggplants in this recipe

Roasted Figs

7/28/2021

Figs, halved
Goat Cheese
Balsamic/Raspberry Vinegar

Figs, sliced open
Gorgonzola or Blue Cheese
Prosciutto
Honey

Balsamic Glaze Lamb Chops

4/14/2021

1 lb lamb rib chops bone in, frenched
2 tbs fresh thyme
2 tsp rosemary

2 garlic cloves, minced
1-1/2 teaspoons salt
1 tsp freshly ground black pepper

Blueberry Balsamic Glaze:

1 small shallot, minced
1/4 cup balsamic vinegar
3/4 cup blueberry juice
1 tsp sugar
1 - 2 thyme sprigs
1 tbs butter

Bourbon Balsamic Glaze:

1/3 cup bourbon
1 tbs brown sugar
1/3 cup balsamic vinegar
1 - 2 thyme sprigs
1/4 teaspoon cayenne pepper
1 tbs butter

Combine ingredients through pepper and rub into lamb chops
Rest until room temperature
For blueberry glaze, first cook shallots in warm oil until translucent
Stir together vinegar, juice, and sugar and bring to boil
Add thyme and reduce
Season
Remove from heat and stir butter into sauce
Sear lamb on all sides in sizzling hot oil, 2-3 min total for rare or 4-5 min total for medium rare
Cover with foil and rest 5-7 minutes
For bourbon sauce, deglaze lamb pan with bourbon and pour liquid in with sauce
Remove thyme from sauce and poor over chops

Galinhada

3/31/2021

Brazilian

1 lb chicken
salt & pepper
ground cumin
1/2 cup hot water
5 saffron threads
1 white onion, diced
1 bell pepper, diced
4 cloves garlic, minced

1 cups rice, soaked in hot water
1/2 cup white wine
1 cup chicken broth
1 tbs tomato paste
1 bay leaf
1 can diced tomatoes, drained
1/2 lemon
2 tbs green onions, chopped

Rub seasoning into chicken and let rest at room temperature
Soak saffron in hot water
Brown chicken on all sides; set aside
Saute onions and peppers until soft
Cook in garlic until frgrant
Saute rice for 1-2 minutes, stirring
Deglaze with wine and allow to evaporate
Stir in steeped saffron, broth, tomato, paste, and bay leaf
Bring to a boil, place chicken on top and let cook until rice is al dente
Cook in tomatoes
Squeeze lemon on top and add green onions before serving

Chorizo Paella

2/20/2021

8 oz chorizo
1 small onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1/4 cup dry white wine
1 cup bomba or arborio rice
1 pinch saffron threads

1 tsp smoked paprika
1 tsp turmeric
1 bay leaf
1 can fire roasted tomatoes
2 cups chicken stock
fresh flat-leafed parsley, chopped

Brown chorizo
Cook onion, peppers, and garlic until tender
Deglaze pan with wine
Stir in rice, paprika, saffron, turmeric, and bay leaf
Add tomatoes and chicken stock and bring to a boil
Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
Top with parsley and serve with lemon

Pomegranate Roast Chicken

1/19/2021

1 tbs salt
1 tsp ground cloves
1 tsp black pepper
1 tsp ground nutmeg
1-2 tsp smoked paprika
6 large garlic cloves, chopped
1 tbs pomegranate molasses
1 tbs white vinegar

6 chicken thighs
1 large onion, sliced, divided
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp pomegranate molasses
1 bay leaf
2 tbs dried mint leaves, crushed
1 large pomegranate, seeded

Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
Set on top of half the onions and refrigerate for at least 2 hours
Brown chicken in hot oil and place in roasting dish
Saute onions in hot oil and simmer in wine until reduced
Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
Garnish with mint and pomegranate

Spaghetti Squash

12/8/2020

spaghetti squash
green vegetables such as spinach, broccoli, spinach, etc
garlic
white pepper

Italian seasoning
paprika
ginger
parmesan cheese

Halve squash and scoop out seeds and innards
Season, brush with oil, and bake cut side down for 50 minutes at 400 degrees
Cook vegetables and seasoning
Shred squash and remove from shells
Mix together and return to shels
Dust with parmesan cheese and broil for 10 minutes

Braised Lamb

11/3/2020

From Gordon Ramsay's Ultimate Cookery Course on Amazon, episode 2.

Also delicious to just roast the carrots for a few hours!

lamb shanks
red and green chilies, sliced
garlic, crushed and chopped
2 tsp smoked paprika
dash oregano
cumin seeds
salt & pepper

cinnamon stick, broken and lightly crushed
carrots, sliced at an angle
onions, thickly sliced
bay leaves
red wine
stock
mint

Combine ingredients through olive oil, rub together, and marinate 30 min to overnight
In dutch oven on stove, cook brown until deep color change on all sides
Mix in rest of marinade with lamb
Add vegetables and bay leaves to pot and lift lamb to sit on top
Deglaze pan with wine and bring to boil until reduced by half
After adding stock, return to boil then cook in oven uncovered for 3 hours at 315 degrees
Roll lamb in sauce, plate, then spoon remaining sauce on top
Top with picked fresh mint and serve with vegetables

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Lemon Chimichurri Salmon

7/13/2020

salmon
salt & pepper
1/2 lemon
2 tbs garlic, minced
1/4 cup red wine vinegar
1/2 tsp kosher salt

1/4 cup cilantro, finely chopped
2 tbs flat parsley, finely chopped
1 tbs oregano, finely chopped
1/3 cup olive oil
1 tsp red pepper flakes
1 avocado

Lay salmon into hot oil, skin side down
Season with salt and pepper and lemon zest
Bake at 400 degrees for 3 minutes on each side minutes
When flipping fish, squeeze lemon onto fish
Mix all other ingredients, except avocado, in food processor or mixer
(optional) Add chunk of avocado to sauce for texture
Serve salmon with chimichurri sauce, avocado, and lemon slice

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