Lately I’ve been experimenting with the Mediterranean diet. Being one who has dealt with high cholesterol my entire life, heart health has always been a focus of mine. I’m also looking to find more reasons to be in the kitchen nowadays, it’s very therapeutic for me, always has been. I enjoy the challenges that come along with trying new recipes. Learning about the Mediterranean diet and all its health benefits has been a fun journey so far. I’ve collected several recipes through websites, magazines, and even treated myself to a new book by Mediterranean diet guru Suzy Karadsheh. You can follow her amazing website at themediterraneandish.com.
After spending some time doing research on the proper ingredients and cooking methods, I found myself inspired to give it a go with my own recipe. I’ve always been a fan of grains, such as couscous, farro, quinoa, and brown rice. These grains, along with many more, are often included in the Mediterranean diet. The recipe that I chose to experiment with uses a mixture of quinoa and brown rice as the base. To that, I added olive oil, shallot, cherry tomatoes, chopped asparagus, bay scallops, fresh chopped parsley, salt and pepper. I ended up with a quick and delicious, filling and heart-healthy meal. I even allowed myself a shortcut by using a Near East brand box of rosemary and olive oil quinoa and brown rice mixture.
I’m looking forward to spending more time researching the Mediterranean diet, its benefits, and its wonderful flavors… and I look forward to sharing the recipes here with you!
Bay Scallops, Tomatoes and Asparagus with Quinoa and Brown Rice
Makes 4 small or 2 large servings
One 4.9 ounce box Near East quinoa and brown rice blend, rosemary, and olive oil flavor (or you can use your favorite choice of prepared rice or grains) One shallot, finely chopped One pint cherry or grape tomatoes Two tablespoons olive oil 12-15 spears asparagus, 1/3 of the bottom removed and discarded, chop the rest to half inch size pieces 25 to 30 small frozen Bay scallops 1/4 cup chopped fresh parsley, plus additional for garnish Salt and pepper
Prepare the rice according to directions, set aside when done. While the rice is cooking, heat oil over medium heat in a sauté pan. Add chopped shallot, heat until translucent. Add tomatoes, you can cut them in half or add them whole. Put a lid on the pan until the tomatoes start to soften. Add the asparagus, season with salt and pepper, cover again with the lid.
When the tomatoes start to break down and liquid starts to form in the pan, add the scallops (you can add them frozen), put the lid back on for 5-7 minutes. The scallops will cook within this time.
After the scallops are tender, stir the rice and chopped parsley into the pan. Continue to simmer with the lid off to allow the sauce to thicken.
Season to taste with salt and pepper. Serve with additional parsley as garnish.
A few weeks back, my daughter Ava and I were trying to figure out what we wanted to have for dinner. Instead of making a full meal, she suggested we have ourselves a fun picky food dinner made up of different party dips. It was a rainy Saturday and we had no plans for the night, so we went ahead with this fun idea. Two of the dishes that Ava requested were Buffalo chicken dip and spinach artichoke dip, served with toasted bread. While this did sound fun and appetizing, I was in the mood for just a bit more. Something just a step beyond party dips. What I decided to do was use these dips as a stuffing with mini peppers. Not only did this combination kick the party meal up a few notches, it also became a fun way to actually serve the party dips.
With New Year’s Eve literally just a few days away, what better time to share this idea with you. It really is not so much of a recipe, but rather an idea, a concept and a fun presentation. While we went with Buffalo chicken and spinach artichoke, I could see a bunch of party dips working well with this presentation. Anything from smoked salmon and clam dip, to French onion, hummus and crab dip would make an excellent pairing with a pepper. I’m even thinking Italian hoagie dip would be pretty amazing….although I’m not sure I would serve those warm. The crunch of a fresh stuffed pepper may be the better choice there.
The dip recipes that I used were found online, and believe me there are a ton of them out there for you to follow. If you are not into making a dip of your own, use a container of store bought dip. Again, this is more about presentation and not so much about making it from scratch. The suggestions that I can offer are to use mini peppers, sliced in half and seeds removed. Use about a tablespoon of your dip, making sure to not overstuff. Bake in a 400 degree pre-heated oven for 35-40 minutes. And there ya go.
I encourage you to take this idea and run with it. Make it your own, and it will become the hit of the appetizer table. Or just have it for dinner like we did…either way, you will enjoy!
The big debate at my family’s Thanksgiving dinner has never been about wanting a leg or a wing, white meat or dark meat, or should the potatoes be sweet mashed or twice baked. Rather, it’s always been about what dessert would you like to try and how big of a piece? The dessert table can quite honestly get to the point of insanity. A tasty and enjoyable insanity, but insanity, nonetheless.
Years ago, my Mom would make two homemade apple pies for Thanksgiving. One we would have for breakfast while we watched the Thanksgiving Day parade on the television, the other we would enjoy for dessert. There would also be the occasional coconut custard pie added to the mix. As I started to develop my passion for cooking and for all things pumpkin, it became my tradition to make the pumpkin pie for our dessert table. When my daughter, Julianna, learned how to make a pumpkin pie from scratch in her home economics class, she asked to take over the pumpkin pie duties. My brother, on the other hand, took over the apple pie responsibilities a while back, making not only the traditional lattice crust version that my Mom would make, but also an apple cider cream pie that is beyond amazing. Not only do we have pumpkin pie and two variations of apple pie represented, but there are also holiday cookies, candies and chocolate covered cherries thrown into the mix for the grandkids who are not fans of the traditional Thanksgiving desserts.
It has become an annual pre-holiday conversation, trying to figure out how we can scale this all back a bit. The argument is always that we don’t need all this dessert…but, it’s only one time of year and it all tastes so good. So, every year we have this dessert extravaganza that we all enjoy and appreciate, but honestly are only able to sample just a tiny bit of each. We are just coming off the biggest meal of the year, and now we are trying to enjoy little bits of these delicious baked goods to satisfy our sweet tooth and our curiosity. The coveted ‘sliver’ as my wife Daria would always say.
This past summer, during one of the many get togethers that my close friends and I enjoy, I had made a dessert using crescent rolls cut into 24 individual pieces and baked in a mini muffin tray. The individual pastry cups were topped with whipped mascarpone cheese and berries. The dessert was a big hit, not only for the combination of flavors but also for the simplicity of it being one bite. One piece may have been plenty, but if you wanted more you could take another single serving. No slivers, no samples. It was a nice way to enjoy dessert in a small portion. This, of course, got me thinking about applying this approach to Thanksgiving. With a little bit of research, and a test batch shared with a good friend of mine who has always been one of my favorite taste-testers, I came up with what I think will be the perfect compromise for my family’s Thanksgiving dessert table.
The recipe below will make 24 individual bite sized servings. You will need one container of crescent rolls for the crust. The dough will get rolled out into one sheet, then cut into 24 individual pieces. Grease a mini muffin tray and place each pastry square into a cup. Bake at 350 degrees for 10 minutes, or until the pastry starts to turn golden brown. Remove from oven and let cool for 10 minutes. The pastry cups taste best immediately after being baked and cooled, and should be filled just before serving. I would not recommend filling the pastry cups too far ahead of time, because they may get soggy. You can bake the pastry cups ahead of time and place them, unfilled, into a container and then refrigerate. You can then warm them up in the oven before adding any filling and serving them.
The apple pie filling sautéing in the pan.
The two pie fillings that I made are not only Thanksgiving approved, but they are also simple to make and very versatile. The measurements for each filling will make enough for 24 individual pastry cups of each, most likely with leftover filling that can be used in several ways.
The apple pie filling, inspired by a recipe that I found online, is made by cooking diced apple pieces tossed with cinnamon, sea salt, vanilla extract and maple syrup in butter on the stove top for 15 minutes. These spiced apples make for a great pie filling, and they also work well as an addition to yogurt and oatmeal, as a topping for pancakes, waffles or ice cream, or even just on their own as a snack.
The pumpkin pie filling is a no-bake filling that combines canned pumpkin with cinnamon, pumpkin pie spice, milk, vanilla pudding mix and whipped topping. The recipe for this pie filling will make more than enough needed. The leftover filling can be used in a no-bake graham cracker crust (chilled for 4 hours, if so), served as a dip alongside spiced wafers, or simply enjoyed on its own as a pumpkin spiced pudding. During my test run, I made 12 apple and 12 pumpkin, with plenty of extra leftover filling of both to enjoy.
Whether you choose either of these suggested pie fillings, or come up with your own individual dessert filling (coconut custard, chocolate or banana cream…just to name a few), this presentation will make dessert fun and manageable for everyone.
To serve, you could either assemble the pastry cups before presenting them ready to eat, or you could place the empty pastry cups and a dish of the fillings that you make on the table and allow your guests to make their own bite sized treats. Whatever method you choose, don’t forget the whipped cream topping!
3 apples, diced (suggested apples: Granny Smith, Gala, Pink Lady, Golden Delicious. A variety works very well) 2 tablespoons water 1 tablespoon butter 1 tablespoon maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon fine sea salt 1/4 teaspoon pure vanilla extract
Cut apples into small, 1/2 inch cubes. Put apple pieces into skillet with 2 tablespoons water. Cover, cook over medium heat for 5 minutes, stirring occasionally until apples become slightly soft and water is absorbed. Add butter to the pan, stir until apples are evenly coated. Continue to cook for another 5 minutes, stirring occasionally, until apples are softened. Add maple syrup, cinnamon, salt and vanilla extract. Stir until well mixed. Continue to cook for another 5 minutes. Remove from heat. Serve warm or chilled!
No-Bake Pumpkin Pie Filling
1 15-ounce can pure pumpkin puree 1 3.4-ounce box instant vanilla pudding 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/4 cup milk 1 8-ounce container whipped topping
Using a hand mixer or stand mixer, combine the pumpkin puree, vanilla pudding mix, cinnamon, pumpkin pie spice and milk in a mixing bowl until well combined (you can follow the suggested mixing time on the pudding box). Fold in the whipped topping one tablespoon at a time, until you get the desired taste and texture. You can use as much whipped topping as you prefer, up to the entire 8 ounces. Chill for four hours before serving.
This is a quick and condensed version of the Sunday summer Italian-American staple. While I am using 16 ounces of pure canned crab meat in place of of actual crabs, I guarantee you that this dish does not lack flavor, aroma and the overall deliciousness of the real deal.
The trick to doing this condensed version correctly is to use the proper type of canned crab meat. You want to get the full 16 ounce size can of pure crab meat that is sold in the seafood section of the grocery store. The smaller cans of crab meat found near the canned tuna are packed with water, so you are not really getting much for your money with those. You will find a choice of crab meat (special, claw, lump), the lump crab meat being the most expensive. I use the special crab meat and find that it works very well. The lump crab meat, of course, is the tastiest. But there are a lot of flavors going on in this dish, and I feel that the cost of the lump crab is a bit much for what you are using it for in this recipe.
1 28-ounce can crushed tomatoes 1 16-ounce can crab meat 1/4 cup olive oil 1 small onion, diced 3 cloves garlic, minced 1 sprig fresh basil 1 tablespoon Old Bay seasoning 1 tablespoon fresh chopped oregano, or 1/2 tablespoon dried oregano Pinch sea salt, to taste
Add the olive oil to a sauté pan over medium heat. Add the onions, stir until soft and translucent. Add the garlic, stir until aromatic, about 30 seconds to one minute. Add the crushed tomatoes, stir. Add the full sprig of basil, then add the crab meat and stir. Add the Old Bay seasoning, salt and oregano, stir. Cover with lid, let simmer over low heat for 15-20 minutes, spiring occasionally.
Meanwhile, boil a large pot of salted water. Add the pasta of your choice, cook according to directions to al dente stage.
Remove the basil and adjust the taste of the gravy to your liking. Remove the cooked pasta from the pot and place in a large bowl, reserving the pasta water. Top the pasta with the crab gravy. You can add a bit of the reserved pasta water to thin out the gravy if you prefer. Plate it and enjoy!
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