Jovina: Salsa with a kick

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Homemade Salsa

Ingredients

One 26 oz container Pomi chopped tomatoes
1/4 cup finely chopped red onion
2 tablespoons chopped pickled jalapenos
1 garlic clove, minced
1 teaspoon salt
1 teaspoon agave
1/4 teaspoon coriander
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon lime juice
A few dashes chipotle Tabasco sauce

Directions

Mix together and chill.

Jovina cooks from the Med: Versatile vegetable dips

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Marinated Olives

Ingredients

1½ cups mixed black and green olives, a combination of Sicilian green olives, Greek Kalamata olives and Spanish green olives
4 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
1 sprig fresh rosemary,
1 teaspoon lemon zest
1/4 teaspoon fennel seeds
1 pinch crushed red pepper
1 clove garlic, sliced thin

Directions

Remove the needles from the rosemary sprig. Discard the stem and chop the needles.

Mix all ingredients together in a bowl until thoroughly combined. Cover and refrigerate for at least 12 hours, stirring occasionally.

Remove the olives from the refrigerator 1 hour before serving to allow them to come to room temperature. Store any leftover olives in the refrigerator, covered, for up to a week.

Red Pepper Hummus

Ingredients

2 cloves garlic, roughly chopped
¼ cup lemon juice
¼ cup water
15 oz canned chickpeas (garbanzo beans)—rinsed and drained
½ cup tahini
1 teaspoon sea salt
½ cup jarred or homemade roasted red peppers, chopped
¼ teaspoon red pepper flakes (chili)
Extra virgin olive oil

Directions

Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Pour into a serving bowl and drizzle a little extra virgin olive oil.

Tzatziki

Ingredients

1 cucumber, peeled and cut in half lengthwise
2 cups Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1½ tablespoons finely chopped fresh dill or mint
1 tablespoon extra virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Directions

Scrape the seeds out of the cucumber halves using the pointy end of a teaspoon and discard.

Grate the cucumber flesh into a bowl then squeeze out any excess moisture using your hands,(a small handful at a time.

Place the grated cucumber into a large bowl and add the yogurt, garlic, lemon juice, olive oil, dill, salt and pepper. Stir well to combine.

Place the tzatziki in the refrigerator for at least 2 hours (and preferably overnight) to let the flavors blend.

All-Purpose Dressing

Ingredients

2½ tablespoons extra virgin olive oil
1½ tablespoons red wine or balsamic vinegar
½ clove garlic, grated
¼ teaspoon each of sea salt and freshly ground black pepper

Directions

Shake together all the ingredients in a jar until well combined.

Tapenade

Tapenade can be used to season grilled fish or chicken. It is also delicious spread on toasted baguette slices and topped with chopped tomatoes or simply serve it with crackers or crusty bread and vegetable crudités for dipping.

Ingredients

1 clove garlic, roughly chopped
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
¾ cup pitted black olives
1 tablespoon capers
2 anchovy fillets
¼ teaspoon freshly ground black pepper

Directions

Place all ingredients in a food processor or blender and process until smooth. Serve at room temperature.

Peppers and Onions

Ingredients

6 bell peppers, a variety of colors
2 thinly sliced garlic cloves
1 thinly sliced medium onion
1 teaspoons sea salt
1/2 teaspoon coarsely ground fresh black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil, plus 1 tablespoon for cooking
1 tablespoon coarsely chopped flat-leaf parsley

Directions

To blister the peppers, place them on a hot grill or under the broiler. Turn on all sides until the skins are completely blackened.

Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.

Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds.

Cut the peppers into 2-inch strips.

Heat 1 tablespoon of olive oil in a large frying pan (over medium-high heat).

Add the sliced onions and sauté until the onions soften. Reduce heat to low heat and add the garlic and the sliced peppers. Add the salt and black pepper

Cover the pan and let the mixture stew together for about 5 minutes. Pour the mixture into a storage bowl.

Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.

Toss with the olive oil, vinegar and parsley just before serving.

Sautéed Greens

Ingredients

3 lbs fresh greens, stems removed and washed in several changes of water
3 garlic cloves, finely chopped
¼ cup extra virgin olive oil
¼ teaspoon red pepper flakes (chili)
Sea salt to taste
1 tablespoon fresh lemon juice.

Directions

Place the greens with the washing water still clinging to the leaves in a large pot.Cook on low until completely wilted and tender, depending on the type of greens used.

Drain and cut the leaves into smaller pieces.

Place the olive oil, garlic and chili in the empty pot and heat over low until the garlic is tender but not brown.

Add the drained greens and cook just until hot. Remove the pan from the heat and stir in salt to taste and the lemon juice.

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Jovina cooks Italian: Lobster Salad

Cooking the Italian Provinces – Cagliari | jovinacooksitalian

Cagliari Style Lobster Salad

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Lobster, which is called aragosta in Cagliari, is smaller, clawless and sweeter than New England lobster.

2-3 servings

Ingredients

  • 1/2 pound cooked lobster tail meat
  • 10 cherry tomatoes, stemmed, washed and cut in half
  • 1 tablespoon finely minced Italian parsley
  • Grated zest of 1 large lemon
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon fine sea salt, or more to taste
  • 1/4 teaspoon ground white pepper
  • Whole arugula leaves, washed and dried, optional

Directions

Cut the lobster meat up into bite-size pieces and place in a bowl. Gently mix in the tomatoes, parsley and lemon zest.

In a small bowl whisk together the olive oil, lemon juice, salt and pepper.

Pour the dressing over the lobster mixture and toss gently with two spoons.

Cover the bowl and refrigerate for at least 2 hours.

When ready to serve, allow enough time for the lobster mixture to come to room temperature.

Line serving plates with arugula leaves, if using. Divide the lobster mixture evenly and spoon into the center of each plate.

Jovina cooks Italian: Cheese stuffed celery, salmon and crab rolls with salad

 

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Southern Pimento Cheese Stuffed Celery

Ingredients

  • 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
  • 8 ounces shredded sharp Cheddar cheese (about 2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons drained chopped pimientos
  • 1 teaspoon grated onion
  • 1/8 teaspoon garlic powder
  • Pinch salt
  • Pinch ground cayenne pepper
  • Celery stalks, cut into 4 inch lengths

Directions

Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.

Scrape into a serving  bowl, cover and refrigerate for 30 minutes or up to 2 days.

Use the spread to fill celery stalks and serve immediately.

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Grilled Crab Stuffed Salmon Rolls

  • 1 Salmon Fillet, about 8 oz, skin removed

Crab Stuffing

  • ½ cup shelled, fresh  lump crab meat
  • 1 tablespoon minced onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green bell pepper
  • 2 teaspoons mayonnaise
  • ¼ teaspoon seafood seasoning (Old Bay)
  • ¼ teaspoon ground garlic
  • 1 teaspoon lemon juice

Directions

For the stuffing

Mix the crab meat with the vegetables and seasoning.

For the salmon rolls

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Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.

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Refrigerate until time to grill.

Preheat the grill to medium hot.

Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.

Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.

To cook indoors

Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.

Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..

An August Dinner For Two | jovinacooksitalian

Tomato Cucumber Arugula Salad

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Ingredients

  • 1 large tomato cut in half and sliced
  • 1/4 of a cucumber, cut in half and sliced
  • 2 scallions, finely diced
  • 2 cups arugula
  • Italian vinaigrette

Directions

Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately

Clean Food for Thought: Shrimp with Avocado Salsa

 

maxresdefault (3)Shrimp  with Avocado Salsa | Food For Thought
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Shrimp  with Avocado Salsa

Serves 4

Ingredients

For the Avocado Salsa

  • 2 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ½ jalapeno, seeded and diced
  • 3 tbsp cilantro, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lime juice
  • salt and pepper to taste

For the Shrimp

  • 24 medium shrimp, raw, peeled and deveined
  • 2 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 tsp fresh lime juice
  • Optional Toppings: red cabbage

Directions

  1. In a medium bowl, mix the shrimp, 1 tbsp olive oil, chili powder, cumin, salt and lime juice. Let sit in the fridge for 5-10 minutes before cooking.
  2. In a large bowl, mix all of the ingredients for the salsa. Set aside.
  3. Heat a small to medium skillet on medium with the rest of the olive oil. Once hot, add in the marinated shrimp. Cook for about 5 minutes, until the shrimp is not opaque.
  4. Put some chopped cabbage on a plate, put6 warm shrimps  on top with the salsa on top of this.

Enjoy!

(originally published on cleanfoodforthought and reproduced by kind permission)

 

 

Jovina cooks Italian: Shrimp and tomato salad and Sausage with Peppers

What To Make For An Outdoor Summer Party | jovinacooksitalian

Salad Course: Grilled Shrimp Tomato Salad

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This is a popular dish, so I often divide the salad onto smaller serving dishes, so I can have them available in several areas.

Serves 6

Ingredients

  • Vegetable oil for the grill
  • 1/3 cup extra virgin olive oil, plus 3 tablespoons olive oil
  • 5 tablespoons mixed chopped fresh herbs, such as dill, basil, mint, and/or chives
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon dried crushed red pepper
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt, divided
  • 2 pounds peeled and deveined large raw shrimp
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds tomatoes,  quartered
  • Parsley sprigs for garnish

Directions

Oil the grill grates and preheat the grill to medium-high heat.

Whisk together the ⅓ cup extra virgin olive oil and next 6 ingredients (through garlic) in a small bowl. Whisk in 1/2 teaspoon kosher salt.

Arrange tomatoes on a large serving platter or in a large bowl, and drizzle with 1/4 cup of the vinaigrette.

Mix the shrimp with the 3 tablespoons of olive oil, the 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt.

Grill the shrimp, covered with the grill lid, 2 minutes on each side or just until shrimp turn pink.

Mix the grilled shrimp with the remaining vinaigrette and arrange over tomatoes. Garnish with the parsley sprigs. Serve at room temperature.

Main Dish: Italian Sausage and Peppers

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This dish is always a big hit with everyone.

Serves 6

For the sausage:

  • 1 ½ lb. Italian sausage

Directions

Prepare an outdoor grill for cooking over medium-hot charcoal (moderate heat for gas).

Keep a third of the grill indirect heat. On a charcoal grill, this means spreading the coals over two-thirds of the firebox and leaving one-third coal-free.

On a gas grill, leave one burner off. Sausages should be grilled over indirect heat.

Lightly brush or rub the sausage with olive oil. This prevents sticking and makes them extra crisp. Use tongs and don’t break the sausage skin when turning.

Grill the sausages over the indirect part of the grill until crusty and golden brown on the outside and cooked through, about 30 minutes, turning them over after 15 minutes.

The safe internal temperature for ground meats—sausages included—is 160 degrees F.

Cut the sausages into two-inch lengths and set aside.

For the peppers and onions:

  • 1/4 cup olive oil
  • 6 sweet bell peppers or 20 Italian frying peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 large sweet onions, halved and sliced
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano or 1 teaspoon of fresh oregano leaves
  • 1/2 teaspoon red pepper flakes (chili)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To finish the dish:

  • 2 cups Marinara (tomato) sauce

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions, the peppers, garlic, oregano, pepper flakes, salt and pepper and cook for about 10 minutes, until crisp tender.

Add the tomato sauce and heat.

Add the grilled sausage links to the skillet with the peppers and onions. Heat until the sausage is warm.