Appetizer Vegetarian · Appetizers · Fish · Gluten Free · Grains · Nuts

Grilled parmesan polenta with olives, peppers, pine nuts and rosemary

Belinda

So many wonderful Mediterranean flavors and gluten free!

Serves 8 as starter or 6 as a main course

2 1/2 pints water
1 tsp salt
1/2 lb polenta (It’s recommended to use the instant variety, which cooks in 5 minutes)
3 tbsp butter
1/2 cup freshly grated parmesan cheese
3 red peppers
1 yellow pepper
extra virgin olive oil
2 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1/2 cup pitted and chopped kalamata olives
3 anchovy fillets, drained of oil and squished (optional, but I love them)
1/4 cup fresh pine nuts
sea salt

Bring the water to the boil in a large wide (not tall and narrow) saucepan.
Add the salt, then shake in the polenta from a height. Stir continuously, using a wooden spoon.
When the polenta is cooked (5 mins for instant polenta and about 20 mins for regular polenta), stir in the butter and parmesan cheese.
Tip it on to a shallow tray and spread out to 1/2 inch thick. Smooth the surface and leave to cool. The cooked polenta can be left at room temperature for several hours, or it can be made a day in advance, but should be kept covered and refrigerated.

Blacken the peppers over a hot gas flame until well charred, put them into a paper bag (I use a paper grocery bag) and clip it shut so the peppers can steam until cool. This makes it easy to remove the skins.
When cool, remove the skins, core and seeds, put them into a colander over a bowl to catch any precious juices, and cut into fine slices.

Heat 1 tbsp olive oil over a low heat in a small pan and add the garlic and rosemary. Cook gently until aromatic, but don’t let the garlic color.
Add the black olives and take off the heat, then stir in the peppers and any juices caught underneath the peppers.
If using anchovies, blend them into this mixture. This can all be prepared a few hours ahead; cover and keep it at room temperature.

Fry the pine nuts in a little oil until golden (make sure you keep moving them around in the pan or they will burn) and drain on a paper towel, sprinkling them with a little salt.

When ready to finish off the polenta, cut it into squares and brush it on both sides with olive oil.
Barbecue the pieces on both sides, or grill them on an indoor griddle until light brown and crispy.
Transfer the crispy pieces onto a serving platter, spoon on the pepper topping and add a smattering of toasted pine nuts.

Serve immediately with a good, interesting green salad.

Baking · Do-ahead

French lemon yoghurt cake

Belinda

One word; Gorgeous!

Serves 8

1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1 pinch Kosher salt
1 cup goat milk yoghurt
1 1/3 cups white sugar, divided use
3 large eggs
Zest of 2 Meyer lemons
1 tsp vanilla extract
1/2 cup canola oil
1/3 cup Meyer lemon juice

Preheat the oven to 350 F

Grease a loaf tin and line the bottom with parchment paper.
Sift the flour, baking powder and salt.

In another bowl, mix together the yoghurt, 1 cup of the sugar, eggs, lemon zest and vanilla.

Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.

Pour the batter into the greased loaf pan and bake for 45 minutes, or until a cake tester comes out clean. (I use a skewer)

Allow the hot cake to rest for 10 minutes before turning onto a baking rack.

In a small saucepan, heat the remaining 1/3 cup sugar with the lemon juice, just until the sugar dissolves.

Place the rack with the cake over a large plate and drizzle the glaze over the cake until it is absorbed

 

Appetizers · Gluten Free · Meat

Baked mozzarella balls wrapped in prosciutto with a herb tomato sauce

Belinda

Crispy prosciutto balls encompassing melting mozzarella with a herb flavored tomato sauce.

Serves 4

4 balls (4oz each) buffalo mozzarella
ground pepper
8 thin slices Italian prosciutto
1 1/2 tbsp vegetable oil

Tomato Sauce
4 tbsp extra virgin olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp champagne vinegar
1/2 cup Passata (tomato puree)
6 plum (Roma) tomatoes, peeled and seeded
5 basil leaves
5 tarragon leaves
sea salt and ground pepper

To serve

a little chopped basil and tarragon
olive oil to drizzle

For the sauce heat 1 tbsp of the olive oil in a pan and sweat the shallot and garlic over low heat until soft.

Add the vinegar and cook for a further 3 – 4 minutes until reduced, then add the passata and tomatoes, and simmer for 3 minutes.

Add the herbs and remaining olive oil and cook over a very low heat for 10 – 15 minutes, stirring occasionally, until thick and a deep red.
Season with salt and pepper. Remove from the heat, allow to cool, then push through a coarse sieve and set aside.

Preheat an oven to 300 F. Season the mozzarella with pepper and roll up in the prosciutto allowing 2 slices per ball of cheese.

Heat the oil in a large frying pan over high heat until just smoking.
Place the parcels in the pan, and sear, turning constantly, until the outsides are well colored, about 1 minute.
Transfer the parcels to a baking dish and cook in the oven for 5 to 7 minutes.

Spoon the tomato sauce in the center of individual plates and sprinkle with the chopped basil and tarragon.
Set a mozzarella parcel on top, drizzle with olive oil and serve!

Poultry

Low calorie roasted chicken with fresh (or dried) figs and Kalamata olives

Belinda

This is a low calorie high flavor dish that will become a favorite. If you don’t have fresh figs then use dried figs, apricot or prunes.
With the fat dramatically reduced, you will want to serve this often

Serves 2

3 chicken breast halves, on the bone, skin removed
1/4 cup finely minced garlic
1/4 cup low-fat chicken broth
1 tbsp dried oregano
1/4 tsp freshly ground black pepper
2 tbsp red wine vinegar
2 tbsp pitted Kalamata olives, 6 to 8 olives
2 tbsp capers with a little juice
3 bay leaves
3 tbsp light brown sugar
1/2 cup dry white wine
3/4 cu fresh figs, cut into halves or 1/2 cup dried figs, apricots or prunes

In a large bowl, combine the chicken, garlic, broth, oregano, pepper, vinegar, olives, capers with juice and bay leaves.
(If using dried fruit, add them now)
Cover, refrigerate and marinate overnight or for at least 8 hours

Preheat the oven to 350 F

Arrange the chicken in a shallow baking dish and cover with the marinade. Sprinkle with brown sugar and pour the wine around the chicken pieces.
Bake for about 1 hour, basting every 10 minutes, or until the chicken is cooked through.
After 15 minutes of cooking add the fresh figs.
Remove and discard the bay leaves.
Garnish each serving with sauce, olives and figs and serve immediately.

Only 300 Calories per serving too

 

Do-ahead · Gluten Free

Oil free orange balsamic dressing

Belinda

This is worth having in your repertoire of salad dressings as it has NO oil at all and you don’t miss it.

Makes abut 1 cup

1/2 cup freshly squeezed orange juice
1/2 cup good balsamic vinegar
1 tbsp finely minced garlic
1/4 tsp freshly ground black pepper
2 tbsp sugar
1 tbsp finely minced orange zest
Salt to taste (optional)

In a small bowl, combine all the ingredients.
Cover and refrigerate until ready to use.
Whisk before serving

12 calories per tbsp!

 

Fish

Broiled honey soy salmon

Belinda

I think this is one of my favorite dishes, as it’s very light, very quick and has terrific flavor.
Served with lemon-dill rice and ginger green beans (both recipes on this blog) makes the best meal without any guilt!

Serve 6

6 tbsp honey
6 tbsp soy sauce
2lbs salmon fillet, skin on
1/4 tsp crushed red pepper flakes
1 generous tbsp minced fennel fronds or Italian parsley

Preheat the broiler. Line a baking sheet with aluminum foil

In a small bowl, combine the honey and soy sauce and mix well.
Lay the salmon, skin side down, on the baking sheet.
Drizzle a quarter of the sauce over the salmon.
Sprinkle with the red pepper flakes and fennel and broil 2 inches from the heat source for 10 to 15 minutes, depending on the thickness of the salmon.
Drizzle every 2 to 3 minutes with the remaining sauce until the salmon turns a deep mahogany, is opaque and flakes when pierced with a fork.
Do not allow it to char.
Serve immediately

Poultry · Whole30 compliant

Easy garlic roast chicken pieces with rosemary and lemon

Belinda

This is a really lovely dish to serve with my lemon-dill rice and the combination of flavors complement each other very well.

Serves 4 and takes about 30 minutes to cook

2 1/2lbs boneless chicken pieces, whether thigh or breast, cut into large chunks
6 to 8 cloves garlic, crushed
3 tbsp fresh rosemary leaves, stripped from the stems and coarsely chopped   (You can also use fresh oregano instead of rosemary)
1 lemon, zested and juiced
1 tbsp grill seasoning blend  (I use Montreal Seasoning, but you can just use coarse salt and pepper)
1/2 cup dry white wine or chicken broth

Preheat the oven to 450 F

Arrange the chicken in a shallow baking dish, about 9” by 13”.
Add the garlic, oil, lemon zest and grill seasoning or salt and pepper to the dish.
Toss and coat the chicken with all these ingredients, then place in the oven.
Roast for about 20 minutes.
Add the wine and lemon juice to the dish and combine with the pan juices.
Return to the oven and turn the oven off and leaving the chicken in the oven for another 10 minutes or so before removing from the oven and serving.

Serve with my lemon-dill rice, spooning the pan juices over the chicken.

Accompaniments · Do-ahead · Fish · Gluten Free · Sauces

Tangy and fresh lime and caper vinaigrette to have with fish or chicken.

Belinda

This is a wonderful and versatile vinaigrette to serve with fish or chicken.
It’s divine paired with my “Light and zesty lemon dill rice” recipe. (in the RICE folder)
Thank you Delia Smith!

Juice and zest of 1 good sized juicy lime
1 heaped tbsp capers, drained
1 tbsp white wine vinegar
1 clove garlic, finely chopped
1 heaped tsp good grain mustard
1 tbsp chopped fresh cilantro (coriander)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

To garnish

A few sprigs of fresh cilantro

Prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

Warm it through a little in a saucepan (to take off the chill) and tip over a nice piece of sauteed or poached fish, chicken or halloumi cheese
Top with the garnish of cilantro sprigs.
Serve with my lemon dill rice and you have a really light, stunning meal.

Grains

Light and zesty lemon dill rice

Belinda

This is very light, fresh and tangy and a perfect accompaniment to fish or chicken.

Serves 4

2 1/2 cups low fat chicken broth
1 cup long grain rice
2 tbsp finely minced garlic
4 tsp finely minced lemon zest
2 tsp fresh lemon juice
Freshly ground black pepper to taste
2 tbsp finely minced fresh dill
4 scallions, finely minced, green part only

In a saucepan, bring the chicken broth, rice, garlic, lemon zest and juice to a boil over high heat.
Cover, reduce the heat and simmer for 20 to 25 minutes until the liquid is absorbed and the rice is tender.

Remove from the heat, season with the pepper, stir in the dill and scallions and fluff with a fork.
Serve immediately

Meat · Pasta

Pasta chorizo carbonara

Belinda

A little cross culture and all the better for it too!  Well worth a try.

Serves 2 but can easily be doubled

6 oz spaghetti, linguini or other long pasta
1 tbsp olive oil
6 oz chorizo, crumbled, or the bought cooked one, cut into small dice
2 large egg yolks
4 fl oz heavy cream
Sea salt and freshly ground black pepper

Add the pasta to a large pan of well salted boiling water and cook until al dente.

Meanwhile, heat the oil in a skillet. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.

Whisk the egg yolks and cream together and season lightly. (since the chorizo is already seasoned quite well)

When the pasta is done, drain it thoroughly and immediately return it to the hot saucepan.
Tip in the cooked chorizo, followed by the egg mixture.
Use 2 forks to mix the eggy cream into the hot pasta.
It will cook in the heat of the pasta, coating each strand in a light creamy sauce.

Serve straight away, with a final twist of black pepper on top