Stuffed Peppers Greek Style

Now if you don't like lamb this might not float your boat, but we sure do! Ron was very excited for this one.

2 organic big red peppers (you can use green but the red are definitely sweeter)
3/4 lb ground lamb
4 garlic cloves minced
1/2 large onion chopped
1 tbls oregano (more or less to taste)
2 tbls parsley chopped
3 tbls raisins
2 tbls pine nuts
Salt/pepper
3/4 cup cooked brown rice
1 large can tomato sauce
Olive oil
Feta cheese

In a large skillet add just enough oil to barely cover the bottom and sauté onion and garlic for 3 minutes. Add the lamb and continue cooking till lamb is browned and cooked through. Drain off any water from the meat so it really browns. Add oregano,parsley,raisins and pine nuts. Cook for 3-4 minutes and add cooked brown rice and 1/2 cup of the tomato sauce. Stir till all mixed.
Cut the peppers long way and discard seeds and stem and put in glass baking pan. Fill pepper halfs with filling mixture and add any left over filling to open areas in pan. Pour the remaining sauce over the top of everything. Cover tightly with foil and cook at 350 for approx 45 minutes or until bubbly. Before serving sprinkle feta cheese over the top! If you are not a fan of lamp you can substitute ground beef or even ground pork or any mixture of the above.
I served this with roasted cauliflower which is also wonderful if you haven't tried it: coated with parmesan. Of course I have to get my Italian in there!
Ciao Bella!

Grilled Cod with a Flair

After the food extravaganza last weekend, I've been trying to get us back on our "healthy track" and no better way than seafood! We had purchased some delicious Atlantic Cod at our local Farmers Market and just kicked it up a tiny notch that was quick and delicious.

2 cod fillets (any mild white fish would also be great to use)
1Tsp olive oil
Salt pepper
1 tsp Emeril's seasoning
2 Tbls unsalted butter
1 tsp black olive concentrate
8 grape tomatoes chopped
1 garlic clove minced
1/2 tsp minced Italian parsley

Brush the fillets with mixture of olive oil, Emeril's seasoning and salt and pepper. Heat grill to high. Mix the rest of the ingredients and heat for 5 minutes while you grill fish. In my house, Ron is my grill master!
Pour the sauce over fish and done. I served with steamed broccoli and carrots with a garlic lemon butter sauce. 20 minutes start to finish dinner.
Ciao Bella!

Seared Sea Scallops with Mediterranean Fennel Sauté

Lent is almost over and I will soon be eating my chocolate so thought I should make a big effort to keep it healthy and of course delisioso tonight

1 lb jumbo sea scallops
2 bulbs fennel, core removed and sliced very thin
2 cups organic arugula
1 tomato chopped
4 cloves garlic sliced
Crushed red pepper
Salt/pepper
Olive oil
1/2 -3/4 cup feta cheese
1 tbl butter
1 tbl fresh lemon juice
1 Avocado cut in chunks
Splash of white wine ( about 1/3 cup)
Juice of 1/2 lemon
Rinse and pat the scallops dry and pull off the little side muscle if still attached
Brush with olive oil, salt/pepper and set aside.

In large skillet heat 2 tbls oil and add fennel slices. Cook over medium heat until they begin to brown. Cover the pan and continue cooking till tender, 4-6 minutes. Uncover and add garlic, arugula and tomato. Cook another 3-4 minutes till wilted. Add salt/pepper, crushed red pepper and feta cheese and turn to low while you sear the scallops.
On grill pan or sauté pan, heat 1 tbls olive oil and add dry scallops and brown over medium heat approx 5 minutes till they caramelize. Turn over for another 2-4 minutes till browned on the other side. Don't over cook, you want them succulent! Remove from pan... hit with the splash of white wine cook for 2 minutes and add the butter and lemon juice. Assemble the sauté mixture on plate, scallops on top, avocado chunks and drizzle the sauce over all of it. Healthy and tons of great flavor. I was quite proud of this dish. Ciao Bella and Buona Pasqua!