Olive Crusted Swordfish and Mediterranean Orzo

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I’ve actually never cooked swordfish before – but have always enjoyed it at restaurants. Swordfish is an oily fish so be sparing with the amount of oil you use in its preparation. This twist lends a nod to the Mediterranean with the components of Greek yogurt, black olives and lemon juice in its crust. While the orzo salad bursts with color from the green of fresh spinach leaves and flavor from the juices of the ripe tomatoes. This meal brings me back to memories of dining al fresco seaside in Italy with my family. Seafood there is always so fresh and dishes are clean and light. Pair this meal with a glass of your favorite white wine!

(Ingredients- Swordfish)

Swordfish Steaks

Plain Greek Non Fat Yogurt

Panko Bread Crumbs

Sliced Black Olives

Lemon

Cooking Spray

Olive Oil / Oregano / Black Pepper / Sea Salt / Garlic Powder

(Ingredients- Orzo)

Orzo Pasta

Plain Greek Non Fat Yogurt

Fresh Spinach Leaves

Campari Tomatoes

Crumbled Feta Cheese

Lemon

Dijon Mustard

Olive Oil / Mrs. Dash Lemon Pepper Seasoning

 A couple of things to note … 

  • I would boil the orzo pasta prior to doing anything and set aside so the pasta is room temperature before you combine the other ingredients into it.
  • I believe ½ Cup Dried Orzo makes 1 Cup Cooked. I made four cups cooked.
  • While the fish is cooking you can prep all the parts that go into the orzo.

Coating for the Swordfish

Chop up the black olives and place in a bowl.

Combine the olives with two tablespoons of the Greek yogurt, a cup of the panko breadcrumbs, juice of ½ a lemon, a dash of oregano, garlic powder, black pepper and sea salt.

Once combined coat the top of each swordfish piece. The mixture will be thick an sticky so just pat it onto the fish.

Baking the Swordfish

Pre-heat the oven to 400.

Take a baking dish and lightly coat with a cooking spray.

Place the fish in the baking dish and drizzle olive oil onto the fish.

Bake for about 15 – 20 minutes until the fish is cooked through and the crust should brown. Depending on how thick your fish is you may need to bake a bit longer.

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Putting Together the Orzo

In a measuring cup combine the following.

¼ Cup of Olive Oil, one tablespoon of Mrs. Dash Lemon Pepper Seasoning, Juice of one lemon, one tablespoon of Dijon mustard.

This will be your dressing for the Orzo and once in with the orzo you can also add two tablespoons of the Greek yogurt.

Chop up four Campari tomatoes, cut  fresh spinach leaves into ribbons.

Combine the vegetables along with half a cup of the crumbled feta into the orzo.

Add the dressing and the Greek yogurt and mix again.

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Once fish is cooked – Plate with the Orzo Salad and enjoy with that glass of white wine! 

 © Cookery for Two – 2015 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

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Italian Wedding Soup

It’s the season for soup – One in particular which I’ve seen a hundred times over but have never tried is Italian Wedding Soup. This particular evening I decided to give it a go. I mean what could there not be to like about moist mini turkey meatballs in chicken broth with hearty vegetables and pasta. Fresh parmesan tops the dish and melts right into your bowl and taste buds. This soup is filling, warming and delicious. So on those cold nights or maybe even when you’re feeling under the weather curl up with a bowl of this soup and let your troubles of the day just melt away.

Ingredients Meatballs:

Cooking Spray, Olive Oil, Salt, Pepper, Garlic Powder

1 Egg

½ Pound of Ground Turkey Meat

½ Cup of Italian Bread Crumbs

1 Tablespoon of Milk

1 Tablespoon grated Parmesan

Ingredients Soup:

Olive Oil, Salt, Pepper, Garlic Powder

(1) Small Shallot Minced

(2) Garlic Cloves Minced

(2) Containers of Low Sodium Chicken Broth

(1) Cup Dry White Wine

(1) Cup Sliced Zucchini

(3) Cups Fresh Spinach Leaves

*Be sure to trim the stems.

(2) Cups Pasta

*Use something small like mini wheel shaped pasta or mini bowties.

 (1) Can Cannellini Beans

Package of Fresh Shredded Parmesan

Directions Meatballs:

*Note: You will start getting the soup together when you get to the step about the meatballs cooking for 30 minutes

Pre-heat the oven to 350 degrees.

– In a bowl combine turkey meat, egg, breadcrumbs, milk, grated parmesan and a couple of sprinkles of all seasonings.

– Roll a mini size ball of meat mix in-between your hands and place in a baking dish which has been prepped with cooking spray.

– Drizzle olive oil all over the meatballs and sprinkle with all seasoning one more time.

– You can make about 25 mini meatballs with the ½ pound of meat.

– Bake the meatballs for about 30 minutes or until browned and cooked through.

– When the meatballs are done be sure to mix them up so they pick up all the oils, flavor and juices in the dish.

Directions Soup:

– Heat a tablespoon of olive oil at the bottom of your pot.

– Throw in the minced garlic and shallot to brown.

– Now pour in the wine and scrape up any bits on the bottom of the pot.

– Next you can add the chicken broth and bring to a boil.

– Throw in pasta and bring down to a simmer.

– Once pasta is cooked through add in the zucchini and cannellini beans.

– Sprinkle seasonings into the pot and cover.

– Let simmer till zucchini is now cooked through.

– Throw in the meatballs and cook on low heat for about 10 – 15 minutes.

– Take spinach leaves and tear by hand and throw them into the pot.

– Sprinkle seasonings into the pot and spin to make sure all the ingredients are combined.

 – Continue to cook on low heat for another five  minutes.

– Once done – ladle soup into bowls and top with the fresh parmesan.

Enjoy!

*Feel free to swap out any of the veggies I used for other kinds.

*Note you can always add in a can of tomato paste to the broth and give the base a tomato flavor.

*Also you can brown up Italian sausage and throw slices of that into the soup instead of the mini meatballs.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Chicken Saltimbocca Roll Up’s

One of my boyfriend’s favorites when we go out for Italian is Chicken Rollatini – now this dish isn’t really Rollatini since there’s no cheese, but I took what most put out flat on a plate as a layered dish and rolled it up! Added in some spinach to cover the vegetable category and baked it all in a pool of red wine and broth – needless to say the dish was such a hit I don’t think the cheese was even missed. Serve up a piece or two with some spaghetti all’ olio and you’re sure to have rave reviews from everyone around the table.

Tools:  Toothpicks and Baking Dish

Ingredients:

Salt, Pepper, Garlic Powder, Olive Oil

½ a Lemon – Sliced Up

2 Garlic Cloves – Chopped

½ Cup Red Wine

½ Cup Low Sodium / Organic Chicken Broth

(4)Large Chicken Cutlets

1 Package Chopped Frozen Spinach – Thawed

(4) Pieces of Prosciutto

Grated Parmesan Cheese

Directions – Prepping the Baking Dish:

– Pour the red wine and the chicken broth into the dish.

– Sprinkle the garlic all over in the dish.

– Place lemon slices all over in the dish.

Directions – Putting the Chicken Together:

– First season the chicken cutlets by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Next you must season the spinach – place in a bowl and mix 1 tablespoon olive oil and sprinkle of pepper into the spinach. 

– Now lay the cutlets flat on a cutting board and place a thin layer of the spinach along the cutlet.

– Next lay one piece of prosciutto along the cutlet.

– Starting from the end closest to you – roll the cutlet going up- roll tightly and secure the roll up with about three to four toothpicks.

*Depending on the size of your cutlets vs. the stuffing the prosciutto may show through beyond the chicken but as you can see from my photo that’s not so bad. Just be sure everything is firmly secured together as one piece with your toothpicks so nothing fall’s out.

– Now lay the roll ups in the baking dish.

– Sprinkle some parmesan cheese on top of the roll ups and then drizzle some olive oil over the top.

Directions – Cooking the Roll Ups:

– Place the backing dish in a pre-heated oven of 375 degrees and cook for 20-30 minutes or until chicken is cooked through.

Bon Appétit!

*Don’t forget that side dish – serve with a fresh green salad or for more of an indulgence serve with spaghetti all’ olio.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Veggie Lasagna

Lasagna is such a comfort food for cheese lovers (which I so am) All that mozzarella and ricotta imbeded in some amazing red sauce. Sometimes though you just don’t want the meat, so here is a great swap out recipe option where you can use Spinach!

Makes – 8 to 10 Servings – *Depending on cut of Pieces

Sauce Ingredients: 2 Garlic Cloves Chopped – Handful of Chopped Basil – 1 Large Can Crushed Tomatoes – 1 Can Tomato Paste – 1 Cup Red Wine – Salt – Black Pepper – Garlic Powder – Red Pepper Flakes – 3 Tablespoons Olive Oil

Sauce Directions:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– Add Crushed Tomatoes, Tomato Paste & Red Wine. 

– Sprinkle Salt, Black Pepper & Garlic Powder along with Red Pepper Flakes to Taste.

– Cover Pot – Put on Low Heat – Simmer for a good 30 Minutes or Even Longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.

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Filling – 2 Part Process

Ingredients: 1/2 Bag of Fresh Spinach Leaves – NOT Salad Spinach Leaves! – 1 Container of Pre Washed & Cut Mushrooms – 2 Garlic Gloves – 1 Shallot – 2 Tablespoons Olive Oil – 1 Cup Red Wine 1 Large Container of Part Skim Ricotta – 2 Cups of Skim Shredded Mozzarella. – 2 Eggs – Salt – Black Pepper

Part One Directions: (Spinach & Mushrooms)

Chop Spinach & Mushrooms / Do not use stems on spinach leaves!

Chop Garlic & Shallot.

Heat Olive Oil in Pan.

Sauté Garlic & Shallot Till Cooked Through.

Add Chopped Mushrooms Sauté till Cooked Through.

Add Red Wine.

Add Chopped Spinach Leaves.

Simmer covered on low.

*Cook till wilted and most of the liquid is gone.

*Reserve about 2 tablespoons of the liquid with Spinach and Mushrooms for garnish.

Part Two Directions: (Ricotta, Eggs and Cheese)

Combine Ricotta, Eggs & Cheese in a bowl and mix.

Add in a couple of dashes of Salt and Pepper mix again. 

*Once both parts are completed combine them to make your filling for the lasagna.

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Directions to Build the Lasagna:

Ingredients: The Filling – 1 Box Barilla No Bake Lasagna Sheets – 2 Cups Whole Milk Mozzarella – Reserved Spinach & Mushroom Drizzle

In a 9″ x 13″ pan layer a base of sauce. 

Then place four sheets of lasagna as seen below in the pan:

Add filling to this 1st layer – then sauce.

Again four more sheets – filling – then sauce.

And so on till you get to the top layer – put ONLY sauce then sprinkle the bag of Cheese on top.

On top of the cheese drizzle the liquid, Spinach and Mushrooms you previously put aside.

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Directions for Baking:

Preheat oven to 375 Degrees.

Cover tray with tin foil.

Bake lasagna for one hour covered then another five minutes uncovered.

Let rest in oven turned off for about ten minutes.

 Serve & Enjoy

Don’t forget that glass of Vino! 

~A.M.A.~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.