Greek Fasolada
I love making soups! The moment I feel Fall weather in the air I start making hearty soups. Greek Fasolada (Greek Navy Bean Soup) is so simple to make and quite a popular dish in Greece. Some say that it is, in fact, the Greek national dish. This soup can be made year round, but is popular during Lent. Tasty, nutritious and should be eaten with olives and warm bread.
INGREDIENTS
1 Cup Navy Beans
3 ½ Cups Water
1 Chopped Yellow Onion
3 Chopped Garlic Cloves
2 Peeled & Chopped Carrots
2 Peeled & Chopped Celery Stalks
1 Cup Diced Tomatoes
1 Tablespoon Tomato Paste
3 Cubes Vegetable Stock
1 Teaspoon Oregano
¼ Cup Chopped Parsley
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Soak the beans in the water overnight. Fill a soup pot with 3 quarts of water and add the soaked beans. Cook on medium for 30 minutes. Add the onion, garlic, celery and carrots. Cook for 1 hour. Next add the tomatoes, tomato paste, vegetable stock cubes, salt, pepper and oregano. Cook on low heat for an additional 1 hour. If the beans are not tender yet cook for longer. To serve add chopped parsley. Serves 4
Ratatouille
Ratatouille (ratatouille niçoise) is a traditional French Provençal stewed vegetable dish that originated from Nice. Ratatouille is usually served as a side dish, but also may be served as a main dish. The secret of a good ratatouille is by cooking the vegetables separately so that each vegetable holds its own flavor. There are many versions of ratatouille, but here is my version.
INGREDIENTS
2 Large Onions
2 Medium Green Zucchini
1 Medium Yellow Zucchini
1 Green Bell Pepper
1 Red Bell Pepper
1 Large Eggplant
8 Seeded Plum Tomatoes
4 Crushed Garlic Cloves
¼ Cup Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
Slice all of the vegetables and keep them separated. Heat 2 tablespoons of the olive oil in a heavy sauté pan. When the oil is hot add the onions and crushed garlic. Cook for 8 minutes over a high heat. Remove the onions and place in a large bowl. Repeat this process with all of the vegetables cooking them in small batches. Be careful not to overcrowd the pan. Preheat the oven to 350° F. Layer the sautéed vegetables into a large oven safe pot or ceramic dish. Add the salt and pepper. You don’t need to add any water or stock as the vegetables will produce enough of their own juices so that they don’t burn. Cook for 45 minutes. Remove from the oven and serve either as a side or main dish. Serves 4
Steak With Tomato Gravy
INGREDIENTS
1 ½ Tablespoons Olive Oil
¼ Cup Unbleached Flour
1 ½ Teaspoon Paprika
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Black Pepper
4 Skillet Steaks (4 Ounces and ½ Inch Thick)
2 Ounces Thinly Sliced Monterey Jack Cheese
1 Cup Arugula
In a large skillet heat the olive oil over a medium high heat. Reduce the heat to medium. In a small dish combine flour, paprika, sea salt and freshly ground pepper. Dredge the steaks in the flour mixture and reserve any remaining flour mixture. Cook the steaks in the hot oil for 4 minutes per side. Top with the cheese the last two minutes of cooking. Set aside and keep warm.
Tomato Gravy
INGREDIENTS
6 Seeded & Cut Large Tomatoes
7 Chopped Garlic Cloves
3 Tablespoons Olive Oil
2 Tablespoons Fresh Sage
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
While the steaks are cooking place the tomatoes in a food processor. Cover and pulse until tomatoes are coarsely chopped. In the same skillet that you cooked the steaks in add the 3 tablespoons of olive oil and the chopped garlic. Cook over a medium heat for 2 minutes until golden. Stir in the tomatoes and crushed fresh sage, salt, pepper and reserved flour mixture. Bring the tomato mixture to a boil and then reduce the heat. Simmer for 6 minutes. To serve place a small handful of arugula leaves on each plate, top with a steak and then ladle over some of the Tomato Gravy. Place any remaining in a serving bowl to place on the table. Serves 4
Green Bean Salad
I love this salad!
INGREDIENTS
1 Large Sliced Sweet Onion
1 Tablespoon Olive Oil
1 Pound Trimmed Green Beans
1 Teaspoon Snipped Fresh Rosemary
½ Teaspoon Sea Salt
1 Clove Minced Garlic
1 Cup Cooked Fresh Corn
1 ½ Cups Sliced In Half Cherry Tomatoes
2 Tablespoons Fresh Lime Juice
In a medium sized skillet cook the onions in the hot olive oil over a medium heat for 5 minutes. Don’t overcook the onions. You want them just to begin to soften. Add the green beans, rosemary, garlic and salt. Cover and cook for 10 minutes more or until beans are crisp-tender. Remove from the heat and toss in corn, tomatoes and lime juice. Serve hot or cold. Serves 4
Pomegranate Ribs
INGREDIENTS
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6
Lamb Burgers
INGREDIENTS
1 ½ Pounds Ground Organic Lamb
4 Peeled & Sliced Vidalia Onions (Optional)
1 Sliced Heirloom Tomato
4 Tablespoons Olive Oil
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Pepper
4 Hamburger Buns
1 Cup Mayonnaise
2 Tablespoons White Truffle Oil
2 Tablespoons Honey
6 Ounces Sliced Cheese (Optional)
1 Head Bib Lettuce
Preheat the grill. Form the lamb burgers into equal sized patties and season generously with the salt and pepper. Season the onion with the olive oil and grill until they are soft and almost fall apart. Remove from the grill and keep war. Slice the buns and lightly grill until golden brown. Set aside. In a small mixing bowl combine the mayonnaise, truffle oil and honey and set aside. Grill the burgers or place a skillet over a medium high heat and sear the burgers and then flip. Cook on each side for 4 minutes (less time for rare and more time for well done). Top each burger (if you want) with a thick slice of cheese and melt. Serve on grilled buns with onions, lettuce, tomato and a generous dollop of truffle mayonnaise. Serves 4
Blackened Striped Bass
INGREDIENTS
6 (6 Ounce) Filets Striped Bass
½ Cup Blackening Spice or Cajun Spice Rub
2 Tablespoons Olive Oil
2 Cups Fresh Baby Spinach
Preheat the oven to 350° F. Lightly dust both sides of the fish filets with the blackening spice. Heat the olive oil in a large sauté pan over a high heat. Carefully place 3 filets in the pan and reduce the heat to a medium heat. Cook for 30 seconds. Flip the filets and continue cooking for another minute. Transfer the cooked fish to a sheet pan and repeat the procedure with the remaining filets. Place the sheet pan in the oven and bake for 10 minutes or until the desired doneness is reached. To serve place a handful of spinach leaves in the center of each plate and top with a fish filet. Garnish with fresh basil if desired. Serve 6
I love beets and I love cabbage. This dish is easy to make and a real winner. If you want to make this borscht completely vegetarian then use vegetable stock instead of the beef stock
Borscht
INGREDIENTS
3 Tablespoons Butter
¼ (2 Pound) Sliced Head Green Cabbage
2 Sliced Carrots
2 Sliced Celery Stalks
1 Diced Onion
1 Pound Peeled & Cut Beets
15 Ounces Tomatoes In Puree
15 Ounces Beef Broth
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
Celery Leaves For Garnish
In a large Dutch oven, melt the butter over medium heat. Add the cabbage, carrots, celery and onion. Cover and cook. Stir frequently until tender and browned. Cut the beats into small bits. Add the beets, tomatoes with the puree, broth, sugar, salt, pepper and 1 ½ cups of water. Heat to a boiling over a high heat. Reduce the heat to low and cover. Simmer for 50 minutes. Stir occasionally. Spoon 2 cups of the soup into a blender and blend at a low speed until smooth. You can also do this in a food processor. Return the mixture to the Dutch oven and heat through. Garnish with celery leaves and sour cream. You can serve hot or cold. Serve with pumpernickel bread. Serves 4
Lamb Kabobs
I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.
INGREDIENTS
16 Large Shallots
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Fresh Rosemary
3 Tablespoons Olive Oil
1 ½ Teaspoons Sea Salt
1 ½ Teaspoons Coarsely Ground Black Pepper
2 Pounds Lamb Cubes
2 Peppers Cut Into Slices
In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4
Tomato And Arugula Salad With Portobello Mushrooms And Grilled Steak
An easy weeknight dinner. Add some roasted baby potatoes or grilled garlic bread to complete the meal.
INGREDIENTS
1 Large New York Strip Steak
2 Portobello Mushrooms (Stems Removed)
3 Cups Arugula (Remove Stems, Wash & Spin Dry)
2 Tomatoes (Cored & Cut Into Wedges)
Balsamic Vinaigrette
1 Teaspoon Minced Garlic – Divided
5 Tablespoons Extra Virgin Olive Oil – Plus 2 Tablespoons
2 Tablespoons Balsamic Vinegar
1 Teaspoon Lemon Juice
1/8 Teaspoon Sea Salt
1/8 Teaspoon Freshly Ground Pepper
Mix ½ Teaspoon of the garlic and 2 tablespoons of the olive oil in a small bowl. Brush some of the olive oil on each side of the mushrooms first and then the rest on the steak. Sprinkle the mushrooms and steak with the sea salt and pepper. Set aside and start the grill.
In another bowl, mix the other ½ teaspoon of garlic with the balsamic vinegar and lemon juice. Whisk in 5 tablespoons of the olive oil. Add 2 pinches of the sea salt and pepper.
Grill the steak and mushrooms. When done remove from the grill. While the steak is resting, add the arugula to the small mixing bowl and moisten with some of the vinaigrette. Turn arugula out onto a serving platter. Top with the tomatoes. Slice the mushrooms thin, place throughout the salad. Slice the steak thinly and cut the pieces in half. Drizzle the steak tomatoes and mushrooms with additional dressing and sprinkle with a little more salt. Add to the salad and serve. Serves 2
