curry rolls 7

Curry Rolls Recipe with Spinach and Apricot Chutney

Crispy Spinach Curry Rolls (5)

These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp.

Crispy Spinach Curry Rolls recipe

This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.

Crispy Spinach Curry Rolls (4)

History Lesson

Garbanzo beans a.k.a. chickpeas are traced back to the Middle East.  About 3000 B.C., they were cultivated in the Mediterranean. Soon they spread to India and Africa. They were very popular with the Egyptians, the Greeks, and the Romans.  Of course, explorers spread the beans around the world as they traveled across the oceans.

Chickpeas have been found at several early archaeological sites. Including such sites as the Pre-Pottery Neolithic sites of Tell el-Kerkh (ca. 8,000 B.C.) and Dja’de in Syria(about 9,000 B.C.), Cayönü (7250-6750 BC), Hacilar (ca 6700 BC), and Akarçay Tepe (7280-8700 BP) in Turkey; and Jericho (8350 BC to 7370 BC) in the West Bank.

Crispy Spinach Curry Rolls (3)

In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. And during World War 1, they were grown for this use in some areas of Germany for the Axis powers. They are still sometimes brewed instead of coffee.
Nutritionally, garbanzos are an excellent source of protein. Combined with a grain such as rice or pasta, garbanzos become a complete protein
. Almost as good as meat, but without the unhealthy fat. They are source of cholesterol lowering fiber, and especially high in insoluble fiber. Which helps prevent digestive disorders such as diverticulitis and irritable bowel syndrome.


Wine pairing for Curry Rolls

Merlot

Body and Tannins: soft tannins

Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle. The French name for the blackbird, probably a reference to the color of the grape. Pairs Well With These Foods: wine-infused red sauces, grilled vegetables, black olives, sweet potatoes, curry

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Recipes header
curry rolls 7

Crispy Spinach Curry Rolls with Apricot Chutney

These crispy spinach curry rolls are India’s answer to burritos. A typically spicy curry is rolled into roti, an Indian flatbread, and then fried until crisp.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 1 medium red onion
  • 1 oz fresh ginger
  • garlic use 2 large cloves
  • 1 can chickpeas
  • 4 oz fresh mozzarella
  • 5 oz baby spinach
  • 1 ⁄2 oz curry powder
  • 1 oz apricot preserves
  • 4 8-inch flour tortillas
  • kosher salt & ground pepper
  • neutral oil such as vegetable
  • apple cider vinegar or white wine vinegar
  • sugar

Instructions
 

  • Prep ingredients: Halve onion, then peel and finely chop about 1 1⁄2 cups. Peel ginger and finely chop 1 1⁄2 tablespoons (save rest for own use). Peel and finely chop 2 teaspoons of garlic. Drain chickpeas over a bowl to reserve 1⁄2 cup liquid. Cut mozzarella into 1⁄4-inch pieces.
  • Sauté aromatics: Heat a medium nonstick skillet over medium-high. Add 1⁄2 of spinach, cover, cook to wilt, 1 minute. Transfer to a fine- mesh sieve; press out liquid. Add 1 tablespoon oil and 3⁄4 of the onion to skillet over medium-high; cook, stirring, until golden, 3-4 minutes. Add 3⁄4 each of ginger and garlic, cook 1 minute. Add 1 1⁄2 tablespoons of curry; cook until toasted, 1 minute.
  • Make curry: Add chickpeas, 1⁄4 cup of the reserved liquid, and 1 teaspoon of salt, and cook over medium heat, coarsely mashing chickpeas with a spoon. Cook, stirring frequently, until liquid is evaporated and chickpeas are very thick, 2–3 minutes. Stir in cooked spinach and transfer to a plate to cool slightly. Fold in mozzarella.
  • Make chutney: Heat 1 tablespoon oil in a small saucepan over medium. Add remaining onion, cook, stirring, 2–3 minutes. Add remaining ginger and garlic ; cook, 1 minute. Add apricot preserves, 3 tablespoons each of vinegar and chickpea liquid, and 1 tablespoon of sugar; bring to a boil. Reduce heat; simmer until reduced to 1⁄2 cup, 1–2 minutes. Transfer to a bowl; season with salt.
  • Make curry rolls: Place tortillas on a work surface and mound filling in the centers. Spread filling to 4-inch by 2-inch rectangles. Fold in sides of the tortilla, then tightly roll up into a cylinder, like a burrito. In a large bowl, whisk 1⁄2 tablespoon of vinegar with 1 tablespoon oil, and a pinch each salt and pepper. Add remaining spinach, and toss to combine.
  • Cook curry rolls: Rinse and dry skillet. Heat a scant 1⁄8-inch oil over medium-high. Add curry rolls, seam side-down, and cook, turning occasionally, until browned all over, 4–5 minutes (reduce heat if browning too quickly). Transfer to a paper towel-lined cutting board to drain. Cut each roll in half, and serve with chutney and a salad alongside. Enjoy!
Keyword curry, curry recipe, foodie, indian food, vegan
Oaks Bluff, Martha’s Vineyard

Best Please To Eat In Oak Bluffs, Martha’s Vineyard

Best Please To Eat In Oak Bluffs: Martha’s Vineyard, a Massachusetts island, sits in the Atlantic just south of Cape Cod. A longtime New England summer vacation staple, it encompasses harbor towns and lighthouses, sandy beaches and farmland and amazing seafood. It’s accessible only by boat or air. 

With over 200,000 visitors in the summer months, The Vineyard is full of restaurants that cater to the seasonal swell in visitors. 

Oak Bluffs has a special place in my heart. From sandy beaches and seafood restaurants to eclectic downtown shops and historic cottages, you’ll find more than enough to do and see in Oak Bluffs while visiting the island.

If you are going to spend a day on the vineyard then Oak Bluffs is the town to visit. 


Top 8 please to eat at if you are spending a weekend in Oak Bluffs

1. GIORDANO’S RESTAURANT

Four generations later the Giordano family is still carrying on the same old fashioned tradition in Oak Bluffs. We are proud to serve the people of Martha ’s Vineyard.

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2. NANCY’S RESTAURANT

A family owned and operated business since 1960, Nancy’s continues to serve on the Oak Bluffs harbor, providing guests classic seafood fare, a sushi bar, creative cocktails, and two large menus heavily influenced with Middle Eastern cuisine.

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3. THE SWEET LIFE CAFE

The Sweet Life Café, one of Martha’s Vineyard’s best fine-dining restaurants, features Modern American cuisine with an accent on local catches and produce.

READ MORE

4. FAT RONNIE’S BURGER BAR

The family burger business began in Harlem in 1972, with Ronnie’s grandmother and her self-named burger joint called MAXINE’S. Maxine was the first black female union butcher in the country.

READ MORE

5. MAD MARTHA’S HOMEMADE ICE CREAM

menu options and really good homemade ice cream. Counter Service was good and had our ice cream in no time.

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6. BISCUITS

Biscuits, located on 26 Lake Avenue, has become an Island institution. For the past 15 years, Chris Arcudi and Celeste Elser have been serving Southern-style foods to clients they now see as family.

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7. LINDA JEAN’S RESTAURANT

Linda Jean’s quaint outpost since 1976 serving home-style American eats & seafood with bottomless coffee.

READ MORE

8. BACKDOOR DONUTS

If you happen upon our back door during the daytime, you wouldn’t think much of it. Just a random, non-descript purple door in the parking lot of a supermarket. However, once the sun sets, the back door swings open. With it, the sweet smells of sugary summer pour out. 

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Peaceful in the winter, bustling in the summer, Oak Bluffs is a colorful and historic town on the Massachusetts island of Martha’s Vineyard.

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Summertime Shrimp Fajitas with Lime Crema

Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite.

Summer time can be tricky, in terms of eating food. When it is hot outside you try to avoid heavy foods that are full of carbs that will slow you down. Also you don’t want to spend a lot of time in front of a stove. Or have the oven heating your house while you are baking. Shrimp Fajitas are the perfect summer dish for those hot summer days.

Shrimp Fajitas Recipe

The first step to creating the summertime dish is to prep the ingredients. First we take the onion and halve and thinly slice lengthwise. Next take your Poblano Pepper cut in half. Make sure to remove the stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together. Now that the hard part is over we move onto seasoning the shrimp.

I like to use frozen shrimp, it’s cheaper and most of the work is already done. Defrost shrimp and pat dry. Take a medium bowl, and toss the shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning.

Key to the perfect Shrimp Fajitas

The key to amazing Shrimp Fajitas is a sneaky little part of the recipe: it’s toasting the tortillas and making the crema. Heat a large skillet over high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Make sure to watch it closely because you don’t want to make the tortilla too crispy. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.

The part B to the to amazing Fajitas is making the lime crema. In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 3 teaspoons lime juice. Make sure to season to taste with salt and pepper.

Shrimp Fajitas 10

Once you are done with warming the tortillas it’s time to cook the onions & peppers. Add some more oil to the same pan. Add peppers and cook for about 2 minutes. Next add onions and ½ teaspoon taco seasoning. Make sure to, stirring frequently you don’t want anything to burn. You will know that the onions are beginning to brown and peppers are crisp-tender, about 5 minutes.

Finally we cook the shrimp and corn. Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to the skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat and season to taste with salt and pepper. Now you have summer time Shrimp Fajitas.

Tips for cooking shrimp

HOW TO DEFROST SHRIMP

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water. RELATED RECIPE:  Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

HOW LONG TO MARINATE SHRIMP

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you’re ready to get cooking.

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Shrimp Fajitas with Poblano Peppers & Lime Crema

The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they're shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • large skillet

Ingredients
  

  • 1 lime
  • 2 pkts sour cream
  • 5 oz corn
  • 6 6-inch flour tortillas
  • taco seasoning use ¾ tsp
  • 10 oz shrimp
  • ¼ oz fresh cilantro
  • 1 poblano pepper
  • 1 medium yellow onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Halve and thinly slice all of the onion lengthwise. Halve poblano pepper, remove stem and seeds, then thinly slice. Finely chop cilantro leaves and stems together.
  • Season shrimp: Pat shrimp dry. In a medium bowl, toss shrimp with 1 teaspoon oil and 1¼ teaspoons taco seasoning (save rest for step 4).
  • Toast tortillas: Heat a large skillet over medium-high. Add 1 tortilla at a time to the skillet and toast on one side until warm, about 30 seconds. Transfer to a large sheet of foil, stacking and wrapping to keep warm as you toast remaining tortillas.
  • Cook onions & peppers: Heat 2 tablespoons of oil in the same skillet over medium-high. Add peppers and cook, stirring, about 2 minutes. Add onions and ½ teaspoon taco seasoning. Cook, stirring frequently, until onions are beginning to brown and peppers are crisp-tender, about 5 minutes.
  • Add shrimp & corn: Add shrimp, corn, 2 tablespoons water, and half of the chopped cilantro to skillet. Cook, stirring, until shrimp are curled and firm and corn is tender, 3–4 minutes. Remove from heat. Season to taste with salt and pepper.
  • Make lime crema & serve: In a small bowl, combine all of the sour cream, 1½ teaspoons oil, and 2 teaspoons lime juice. (Add 1 tablespoons water if needed to loosen.) Season to taste with salt and pepper. Cut any remaining lime into wedges. Serve shrimp and veggies in tortillas with lime crema and remaining chopped cilantro over top. Serve with any lime wedges on the side.

Video

Notes

NUTRITION PER SERVING
Calories 740kcal, Fat 35.0g, Proteins 33.0g, Carbs 77.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fajitas, UNDER 30 MINUTES

Oven-Fried-Pulled-Pork-Taquito-2

Oven-Fried Pulled Pork street Taquitos

Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.

Before you start the meal let’s talk about the ingredients. The best thing about this meal is that it’s simple. The most typical cut for making pulled pork is the pork shoulder.

The pork shoulder is the entire front leg and shoulder of a Pig. When shopping I would buy the Jack Daniel’s Pulled Pork with Jack Daniel’s BBQ Sauce, 16 oz. You can get a nice amount at $8 a pound.

Key to this meal:

The key to this meal is the filling. First you heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and about 90% of the onions. Let it cook for a little bit. Don’t forget to keep stirring. Should take about 5 minutes or until there softened and golden brown. Add pulled pork and half of the chopped garlic; cook, breaking up pork with a spoon. We don’t want dry pork so stir in ½ cup water; simmer, scraping up browned bits, 1 minute. Season to taste with salt and pepper.

Brief History of the Taquitos

We can thank wikipedia for this history lesson. ‘Two Southern California restaurants are often given credit for their roles in the early development of the taquito. Cielito Lindo was founded by Aurora Guerrero in 1934 and located on Olvera Street in Los Angeles. Guerrero’s daughter used her taquito recipe in opening chain restaurants in Los Angeles, and soon competitors were selling similar dishes. In San Diego, what would become El Indio Mexican Restaurant began selling taquitos during World War II, when tortilla factory owner Ralph Pesqueria, Sr., was asked by workers at the Consolidated Aircraft Company factory across the street for a portable lunch item.”

WINE PAIRING

GRENACHE

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork. 


TIPS FOR COOKING PORK

Lightly coat pork with vegetable oil to keep it from drying out during cooking.

Before roasting pork, sear all sides to create a flavorful crust on the surface of the meat.

Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.

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Oven-Fried-Pulled-Pork-Taquito-2

Oven-Fried Pulled Pork Taquito with Taco Sauce & Cheddar

Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 960 kcal

Equipment

  • medium skillet
  • rimmed baking sheet

Ingredients
  

  • 2 pkts sour cream
  • ¼ oz fresh cilantro
  • 8 oz can tomato sauce
  • taco seasoning use 2¼ tsp
  • 6 6-inch flour tortillas
  • ½ lb pulled pork
  • garlic use 2 large cloves
  • 2 pieces sharp cheddar
  • 1 poblano pepper
  • 1 medium red onion
  • kosher salt & ground pepper
  • neutral oil

Instructions
 

  • Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Finely chop onion. Halve poblano pepper, discard stem and seeds, then finely chop. Finely chop all of the cheddar. Finely chop 2 teaspoons garlic. Generously oil a rimmed baking sheet. Using your fingers, break pulled pork up into bite-size pieces.
  • Cook filling: Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers and all but 2 tablespoons of the onions; cook, stirring, until softened and golden brown, about 5 minutes. Add pulled pork and half of the chopped garlic; cook, breaking up pork with a spoon. Stir in ½ cup water; simmer, scraping up browned bits, 1 minute. Season to taste with salt and pepper.
  • Assemble flautas: Place tortillas on a work surface; spoon about ⅓ cup of the pork filling onto one half of each tortilla, and spread to a 4- x1-inch rectangle. Top with some of the cheese, then roll tightly, starting at the filled side of the tortilla. Place flautas on prepared baking sheet, seam side down. Wipe out skillet and reserve for step 5.
  • Bake flautas: Generously brush tops and sides of flautas with oil. Bake on upper oven rack until golden brown and crispy, 15–20 minutes (watch closely as ovens vary).
  • Make taco sauce: Heat 1 tablespoon oil in reserved skillet over medium-high. Add 2¼ teaspoons taco seasoning and remaining chopped garlic; cook, stirring, until garlic is sizzling, about 1 minute. Stir in tomato sauce and ½ cup water, and bring to a boil. Simmer over medium heat until sauce is slightly thickened, about 5 minutes. Season to taste with salt and pepper.
  • Finish & serve: Coarsely chop cilantro leaves and stems together. In a small bowl, thin all of the sour cream by adding 1 teaspoon water as needed. Season to taste with salt and pepper. Serve flautas topped with some of the taco sauce, sour cream, remaining chopped onions, and cilantro. Serve remaining taco sauce on the side, for dipping.

Notes

NUTRITION PER SERVING
Calories 960kcal, Fat 55.0g, Proteins 42.0g, Carbs 74.0g
ALLERGENS
Milk and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pork, pulled pork

pork chops

Caramelized Onion Pork Chop with Egg Noodles

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon. Finished with buttery egg noodles just waiting to soak up the delectable pan sauce.

Caramelized Onion Pork Chop

WHY WE LOVE PORK CHOPS

Pork chops are one of most popular meats. They come from the loin section of the pig. From the loin, a cut is made to the pig’s spine section perpendicularly and an individual meat piece is drawn out from it that contains a vertebra or a rib. Pork chops are considered to be a more tender section of the pig. They are also considered to be more flavorful as well as the priciest part of a pig.

The Origin of Pork

The Spanish explorer, Hernando de Soto, who introduced the pig to America in 1539.  It was in China, hundreds of years prior to de Soto that pigs were domesticated. Around the year 1600, pig production started to grow rapidly and more and more people were eating pigs.

Pork became a thriving business. And various types of pork dishes were created. There is grilling, frying, roasting. All are different methods were created for making pork safe to eat.

Key to this meal

No one likes dry pork chops. The key to this meal is to cook the pork chops just right. We start by patting the pork chops dry. Then season all over with 1½ teaspoons steak seasoning. Next heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.

The second most important step to making this meal special is making the sauce. Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high. Turning chops halfway through, until sauce is thickened and chops are cooked through. It should take  about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.

Caramelized Onion Pork Chop

TIPS OF FRYING PORK CUTLETS:

When pan-frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. With the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become overdone.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.

To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil and if the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil.

3 TIPS FOR THE PERFECT PORK CHOP

Tip number 1: There are a couple of ways to season pork chops. You can use a little salt and pepper to season them, or you can take it up a level and brine the chops before cooking. A nice quick brine takes only 30 minutes. The brine will season the meat nicely without it tasting to salty.

Tip number 2: If you have spent good money on a nice piece of meat, make sure you treat it well. Take the pork chops out of the refrigerator for about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

Tip number 3: After you finish cooking your pork chop, transfer it to a separate plate. Tent with foil, and let the meat rest for five minutes. If it’s going to take you that long to get everything else ready for dinner, don’t even sweat it. This is a great way to let the meat finish its cooking process and pack in those amazing flavors.


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Caramelized Onion Pork Chop

Caramelized Onion Pork Chop with Egg Noodles & Zesty Green Beans

Pan-roasted bone-in pork chops, topped with caramelized onions, served with crisp green beans tossed with briny capers and fresh tarragon.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American, Mediterranean
Servings 2
Calories 1000 kcal

Equipment

  • medium saucepan
  • medium skillet

Ingredients
  

  • ½ lb egg noodles
  • 1 pkt broth concentrate
  • steak seasoning use 1½ tsp
  • 1 pkg bone-in pork chops
  • ½ lb green beans
  • ¼ oz fresh tarragon
  • 1 oz capers
  • 1 medium red onion
  • butter
  • kosher salt & pepper
  • olive oil
  • red wine vinegar or apple cider vinegar
  • sugar

Instructions
 

  • Caramelize onions: Peel and thinly slice onion; finely chop 2 tablespoons of the onion. Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions, ½ teaspoon sugar, and a pinch each of salt and pepper. Cook, stirring often, until browned; add 1 tablespoon water to scrape up browned bits, every so often, 12–15 minutes. Transfer to a bowl. Wipe out; reserve skillet for step 4.
  • Make vinaigrette: Meanwhile, bring a medium saucepan of salted water to a boil. Coarsely chop capers. Pick tarragon leaves from stems, discard stems and finely chop 1 tablespoon leaves. In a medium bowl, stir to combine chopped tarragon, chopped onions, capers, 2 tablespoons oil, and 1 tablespoon vinegar. Season to taste with salt and pepper.
  • Cook green beans: Trim green beans, then cut into 1-inch pieces. Add to boiling water and cook until bright green and crisp-tender, about 3 minutes. Using tongs, transfer green beans to bowl with vinaigrette, and toss to coat. Season to taste with salt and pepper. Reserve the saucepan with water for step 6.
  • Cook pork: Pat pork chops dry and season all over with 1½ teaspoons steak seasoning. Heat 1 tablespoon oil in a reserved skillet over medium-high. Add pork and cook until well browned, but not cooked through, about 2 minutes per side. Transfer to a plate. Pour off and discard any fat.
  • Make sauce: Return caramelized onions to skillet; stir in broth concentrate, ¾ cup water, and 1 teaspoon vinegar. Return pork chops to skillet. Bring sauce to a simmer and cook over medium-high, turning chops halfway through, until sauce is thickened and chops are cooked through, about 5 minutes. Swirl in 1 tablespoon butter. Season to taste with salt and pepper.
  • Cook noodles & serve: While sauce simmers, return water in saucepan to a boil; add noodles and cook until tender, about 6 minutes. Drain, return to the saucepan, and toss noodles with 1 tablespoon butter. Season to taste with salt and pepper. Spoon noodles onto plates, then top with pork chops and sauce. Serve green beans alongside.

Video

Notes

NUTRITION PER SERVING Calories 1000kcal, Fat 68.0g, Proteins 53.0g, Carbs 42.0g
ALLERGENS Egg, Wheat, Sulphur dioxide and sulphites and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword pork, pork chops

Greek Style Shrimp scampi

Greek Style Shrimp Scampi Pan Roast with Tomatoes

Greek Style Shrimp Scampi: Pan roasting is my favorite way to prepare dinner. Pan roasts that feature quick-cooking shrimp is even better! Onions and tomatoes roasted first, then shrimp added at the last minutes of cooking. The shrimp and veggies , served on a bed of orzo flavored with dill and garlic. Topped with crumbled goat cheese and more fresh dill.


The keys to this meal

If you look at the instructions for this meal it’s very simple. but one of the trickiest parts is not to overcook the orzo. Add 1 cup orzo to boiling water. Stirring occasionally, until al dente, 6–8 minutes. That means slightly undercooked, so around the five minute mark taste of the orzo, it should have a slight stiffness in the middle.

Reserve ¼ cup cooking water for the last step. Once the orzo is al dente drain well. Return orzo to pot and add chopped dill, remaining chopped garlic, and 2 tablespoon butter and salt to taste. Cover to keep warm off the heat.

WHAT MAKES GREEK FOOD SPECIAL

What  makes Greek food unique? For me its the rich taste. Greece historically is a melting pot of cultures. Located between Europe, Asia and Africa, Greek food is full of fruits, cheeses, olive oil, wines, spices from around the region.

The main staple of Greek cuisine is olive oil.  Used in almost all of their dishes. It is produced from the olive trees prominent throughout the region. Adds a distinctive taste of Greek food.

wine pasta Mediterranean diet

Why is olive oil so good for you

About 14% of the oil is saturated fat, 11% is polyunsaturated, like omega-6 and omega-3 fatty acids. The predominant fatty acid in olive oil with 73%  is a monounsaturated fat called oleic acid. Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer

olive oil

Why is Greek food so diverse: 

There is a great variety in Greek agriculture. That leads to Greek food having a variety of choices that makes it so good. The high diversification comes also from the great climate and rich local environment. This allowed for the Greek culture to develop different agricultural processes. Thus encouraging the local, very local, farming and a high diversification of ingredients and recipes.


Wine pairing

Pinot Noir

Body and Tannins: light, silky tannins, light-bodied

Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pine cone-shaped bunches of fruit.


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Greek Style Shrimp scampi

Greek-Style Shrimp Pan Roast with Tomatoes & Herb Orzo

Pan roasting is my favorite way to prepare dinner. Pan roasts that feature quick-cooking shrimp is even better! Onions and tomatoes are roasted first, then shrimp is added at the last minutes of cooking.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine greek
Servings 2
Calories 770 kcal

Equipment

  • medium saucepan
  • rimmed baking sheet

Ingredients
  

  • 2 pieces feta cheese
  • orzo use 1 cup
  • 10 oz shrimp
  • ¼ oz fresh dill
  • 1 container grape tomatoes use half
  • 1 medium red onion
  • garlic use 2 large cloves
  • butter
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with a rack in the center. Bring a medium saucepan of salted water to a boil. Cover and keep warm over low. Peel and finely chop
  • 2 teaspoons garlic. Halve onion, then peel and thinly slice. Halve half of the grape tomatoes lengthwise (save rest for own use). Finely chop 1 tablespoon dill fronds and tender stems together, reserving a few fronds for garnish.
  • Prep shrimp: Pat shrimp dry, then transfer to a medium bowl. Add 1 teaspoon of the chopped garlic, 1 tablespoon oil, and a generous pinch each of salt and pepper, tossing to coat shrimp. Set aside until step 5.
  • Roast onions & tomatoes: On a rimmed baking sheet, toss onions, tomatoes, 2 tablespoons oil, and a generous pinch each of salt and pepper. Roast on center oven rack until tomatoes are jammy and onions are tender and lightly browned, 10–12 minutes.
  • Cook & season orzo: Add 1 cup orzo to boiling water and cook, stirring occasionally, until al dente, 6–8 minutes. Reserve ¼ cup cooking water for step 6, then drain orzo well. Return orzo to pot and add chopped dill, remaining chopped garlic, and 1 tablespoon butter. Cover to keep warm off the heat.
  • Roast shrimp: Add shrimp to baking sheet with onions and tomatoes, making sure they have direct contact with baking sheet. Roast on center oven rack until shrimp are curled and firm, 5–7 minutes.
  • Finish & serve: Add 2 tablespoons of the reserved cooking water to baking sheet with shrimp and stir to combine. Stir remaining cooking water into orzo to loosen. Serve herb orzo topped with shrimp pan roast. Crumble feta over top, then garnish with remaining dill fronds.

Notes

NUTRITION PER SERVING
Calories 770kcal, Fat 34.0g, Proteins 37.0g, Carbs 83.0g
ALLERGENS
Milk, Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dill, greek food, orzo, shrimp

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Three-Cheese Cannelloni

Three-Cheese Cannelloni with Chopped Italian Salad

Cannelloni is very similar to a lasagna noodle in rolled-up form. The sauce cooks in a skillet, then cannelloni are nestled in and baked to perfection. Don’t be worried by the excess sauce.

Vegan food Italian food quick meals

The oven cooked pasta soaks up all of the water, leaving nothing but saucy goodness all around. While it bakes, you’ve got plenty time to make a quick chopped Italian salad.

Three-Cheese Cannelloni 1

How did this dish come to be?

Some people credit famed Italian chef, Nicola Federico, with the discovery of this particular Italian delicacy. It is thought that Federico created cannelloni in Naples, Italy while he was a chef for a popular Italian eatery restaurant La Favorita.

From there, it is thought to have spread to other areas of Italy as well as other countries.
But others think the cannelloni was invented in 1907 at the restaurant La Favorita better known as the ‘O Parrucchiano in Sorrento, Italy by the chef Salvatore Coletta.

Three-Cheese Cannelloni 2

Known as cannelloni in Italy, this tasty stuffed pasta dish is known in America as manicotti. The word cannellone literally means “a big pipe” and manicotto loosely translates as “a big sleeve.”

Three-Cheese Cannelloni 9

The best way to describe cannelloni is a type of Italian pasta with a cylindrical shape. Cannelloni is prepared from a recipe that blends together wheat flour, salt, and water. When it is formed, it is first cut into rectangular pieces that are rolled into tube-like shapes.

Cannelloni can be filled in many different ways.Typically, this pasta is between three and four inches long, and it is stuffed with a rich meat, vegetable, fish, or cheese filling that is blended with spices and/or sauce.

Three-Cheese Cannelloni 7

If, for example, you’re using a DeLallo Manicotti product, then a pastry bag might be helpful to fill the “sleeves.” If you choose to use DeLallo Lasagna noodles instead, then place your fillings towards the edge of the pasta closest to you; then roll it gently, without pressing too hard.

Three-Cheese Cannelloni vegan food Italian

Popular Types of Fillings:

Ricotta e Spinaci (spinach):This is the most popular filling and it’s vegetarian. All you’ll need is a pound of fresh spinach—steamed or quickly boiled, then cooled in ice water; tightly squeeze the water from the spinach and finely chop. Add one pound of fresh ricotta, two egg yolks, freshly grated Parmigiano-Reggiano, a pinch of nutmeg, salt and pepper. For this filling I would recommend using a Tomato Basil, Béchamel, or ragù sauce.

Three-Cheese Cannelloni 6 vegan food

Fresh vegetables:

Start with one large eggplant, one green pepper, a few mushrooms, one zucchini, a couple of fresh tomatoes, a couple of small onions, four ounces of already boiled or steamed asparagus tips and a little basil leaves. Cut all ingredients into pieces that are equal in size so that they cook evenly. Heat up olive oil and begin by sautéing the onions, then add the rest of the ingredients; add pepper and salt, and cook until the veggies are tender.

Vegan food and Italian food

Let the mixture cool, fill the pasta, add chopped basil and two asparagus tips inside each manicotti. You can insert small pieces of a good melting cheese, such as Fontina, smoked provolone or mozzarella into the filling. The best sauce to use with this is Béchamel. Pour some on the bottom of the pan and over the manicotti—be generous with both the Béchamel and Parmigiano. Serve hot.

Three-Cheese Cannelloni 5

Carne aka meat: A meat-based filling usually includes either ground beef, veal, lamb, pork or a mixture of any of these meats. Quickly sauté the meat with maybe diced carrots, or celery, onions, add a little white wine if you are feeling adventurous.

Combine an egg, Parmigiano-Reggiano, then fill your pasta. The best sauce to use for this is Béchamel; or Béchamel with Gorgonzola, Taleggio or other cheese mixed in at the end.

Three-Cheese Cannelloni
Recipes header
Three-Cheese Cannelloni

Three-Cheese Cannelloni with Chopped Italian Salad

Cannelloni is very similar to a lasagna noodle in rolled-up form. The sauce cooks in a skillet, then cannelloni are nestled in and baked to perfection.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

  • 3 ⁄4 oz Parmesan 3
  • 4 oz fresh mozzarella 3
  • garlic use 2 large cloves
  • 1 ⁄2 lb fresh pasta sheets use 3 sheets 1,2
  • 1 can tomatoes
  • 1 container ricotta 3
  • 11 ⁄2 oz pepperoncini
  • 1 ⁄2 oz white wine vinegar
  • 1 romaine heart
  • olive oil
  • coarse kosher salt
  • freshly ground pepper
  • nutmeg
  • sugar

Instructions
 

  • Prep ingredients: Preheat oven to 425°F with a rack in the center. Grate parmesan and mozzarella on large holes of a box grater. Peel and finely chop 2 large garlic cloves. Cut 3 cooked al dente lasagna sheets each in half crosswise to make 6 pieces total (save rest for own use). If necessary, finely chop tomatoes in their can with kitchen scissors.
  • Make filling: In a medium bowl, combine ricotta, parmesan, half of the mozzarella, 1 tablespoon oil, a pinch of nutmeg, and 1⁄2 teaspoon each salt and coarsely ground pepper.
  • Make sauce: Heat 1 tablespoon oil in a medium ovenproof skillet. Add 2⁄3 of the garlic and cook over medium-high until golden, 1 minute. Add tomatoes and 1⁄2 cup water and bring to a boil. Add 1⁄2 teaspoon salt, 1 teaspoon sugar, and several grinds pepper. Pour all of sauce into a heatproof bowl. Off the heat, spoon 1⁄2 cup sauce back into skillet.
  • Assemble cannelloni: Arrange halved pasta sheets on a work surface. Divide ricotta mixture evenly, making a stripe down the center of each sheet. Roll up into cylinders and return to skillet seam side-down. Pour remaining sauce on top.
  • Finish cannelloni & bake: Sprinkle remaining mozzarella on top and bake until pasta is tender, cheese is golden, and sauce is nearly absorbed, 15– 20 minutes. Cover and let sit 5 minutes before serving. The pasta will absorb any excess liquid as it sits.
  • Make salad & serve: Meanwhile, in a medium bowl, combine remaining garlic and pepperoncini (chop if necessary). Combine vinegar and 2 tablespoons oil… stir with a whisk vigorously until emulsified.(blended) Season to taste with salt and pepper. Quarter romaine lengthwise, then cut into 1-inch pieces, discarding end. Add romaine to dressing and toss to coat. Use a spatula to transfer cannelloni to plates and serve salad alongside. Enjoy!

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