Hello, :) I want to have a mediterranean themed night and need some recipe ideas? Main dishes wouldbe most helpful, but if you know of any delicious side dishes, starters, snacks and desserts the addition would be much appriciated :) thanks in advance xxxWhat's a delicious Mediterranean dish?
Bernie鈥檚 Favorite Pasta Dish
Ingredients:
1 pound dried linguine
3 T olive oil, divided
12 garlic cloves, chopped
2 cups chopped onions
Salt, pepper and dried oregano to taste
14 ounce can artichoke quarters, coarsely chopped
small jar sun dried tomatoes, julienned
2 T capers
Parmesan cheese to taste
Red Pepper flakes to taste
Directions:
Boil plenty of water for the pasta, add salt to water, and cook pasta per package directions. Drain well, mix with 2T of the olive oil and set aside.
Meanwhile heat 1T olive oil in saucepan, saut茅 onions and garlic until tender but not browned, adding salt, pepper and oregano while sauteing. Add the sun dried tomatoes, the artichokes and let simmer just to heat through.
Fold the onion and garlic mixture into the pasta, mixing thoroughly. Top with capers, fresh Parmesan, and some crushed red pepper flakes and serve immediately.
Try a risotto or pasta dish. can contain meat or fish/seafood ( if catering for vegetarians use Borrotti beans)and use Mediterranean style vegetables, such as courgettes (zucchini), aubergine (eggplant} and others as available. Some supermarkets may sell mixed Mediterranean style vegetables in the frozen food section, or occasionally fresh. Bread is an important accompliment as is a mixed salad.. Fresh fruit salad is a good dessert using fruits from that part of the world, either alone or with Italian ice-cream. You might like to look up more details on a recipe site online.What's a delicious Mediterranean dish?
Grilled chicken with mixed veggies (peppers, courgettes, onion mainly) Cooked in olive oil.
With Rice.
yummy.
Paella is a good choice. You should please everyone with a good paella dish. Have a look online for a recipe.. pretty straight forward to prepare. You could also make some sangria (a mediterranean alcoholic drink) obv if your 18 or 21+What's a delicious Mediterranean dish?
appetizer - pita bread with hummus or
pita bread with olive oil and vinegar poured on a plate separately.
kabobs - chicken, steak
rice pilaf
baklava dessert
Taramasalata - A delicious greek spread made with pureed carp eggs. Enjoy on bread with a drizzle of good greek olive oil.
Calamares y patatas fritas.
"Squid and chips"
Deep fried baby squid. A la Grec.
Sunday, January 29, 2012
I'm looking for some Mediterranean Recpes.....?
I'm hosting a friends bday and would like some recipes for dolmas, gyros, ts(z)iki, and especially baklava....please helpI'm looking for some Mediterranean Recpes.....?
Baklava
"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
**************************************鈥?br>
Dolmas Recipe
This Dolmas recipe produces one of the more perfect party finger foods; flavorful, rice-and-pine-nut-stuffed grape leaves. The Dolmas recipe is a welcome addition to a Mediterranean theme-party or any party. It pairs very well with Tzatziki (Cucumber Dip).
Dolmas
8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil , divided
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
1/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon
Preparation: The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.
Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.
**************************************鈥?br>
Cucumber Dip Recipe
The Cucumber Dip Recipe is also known as the Tsatsiki or Tzatziki recipe, which is why we call it Cucumber Dip. It's a great party dip recipe-- in any part of the world.
Cucumber Dip
2 cups thick, Greek-style yogurt
2 small cucumbers, peeled and diced
8 scallions, finely chopped
2 cloves garlic, minced
1/4 cup fresh chopped mint (2 Tbs. dried) plus a little for garnish
Salt and pepper to taste
Tip: To remove excess moisture from the cucumber, salt the diced cucumber generously and place in a colander. Let it drain for 45 minutes to an hour, then rinse and pat dry.
In a small bowl, beat the yogurt until smooth.
Fold in the garlic and scallions. Season with salt and pepper.
Fold in the mint, then add the cucumber.
Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.
Serve with crusty bread or pita bread triangles and raw vegetables. Cucumber Dip also pairs very well with Dolmas . Makes about 3 cups.
**************************************鈥?br>
GYROS
1/2 lb Ground lamb
1/2 lb Ground beef
2 slices semi dried (day old) bread
2 Cloves garlic, chopped fine
2 Tbls Fresh parsley, chopped
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Ground funugreek
1/4 tsp Ground cumin
1 Egg, beaten
TZATZIKI SAUCE
(Yogurt cucumber sauce)
2 Small Cucumbers, Peeled, Seeded %26amp; Diced
1 1/4 cup Yogurt
2 Tbls Olive oil
Juice of 1 lemon
4 Garlic cloves, minced
1 Tbls Fresh dill, chopped
White pepper
Salt
TZATZIKI SAUCE
1) Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.
2) Blend yogurt mixture with a whip until smooth.
3) Dry cucumbers by patting with paper towels.
4) Add Cucumbers and dill to yogurt mixture.
5) Salt and pepper to taste.
GYROS
1) Mix lamb and beef in a glass bowl.
2) Crumb bread into meat mixture.
3) Add Spices and mix well.
4) Stir egg into meat mixture.
5) Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through.
Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce (Yogurt cucumber sauce)I'm looking for some Mediterranean Recpes.....?
Dolmas
1 tablespoon olive oil
2 onions, minced
1 1/2 cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed
Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Gyro Meat with Tzatziki Sauce
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
Baklava
3 1/2 cups sugar
2 1/2 cups water
2 tablespoons honey
2 teaspoons fresh lemon juice
1 stick cinnamon
3 whole cloves
1/2 pound walnuts, finely chopped
1/2 pound blanched almonds, finely chopped
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds filo pastry
1 pound (4 sticks) unsalted butter, melted
In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.
In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.
Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.
Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
Baklava
"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
**************************************鈥?br>
Dolmas Recipe
This Dolmas recipe produces one of the more perfect party finger foods; flavorful, rice-and-pine-nut-stuffed grape leaves. The Dolmas recipe is a welcome addition to a Mediterranean theme-party or any party. It pairs very well with Tzatziki (Cucumber Dip).
Dolmas
8 ounces grape leaves, in brine (about 40-45 leaves)
1/2 cup olive oil , divided
2 cups cooked long grain rice
4 green onions or scallions, finely chopped
1 small red or white onion, finely chopped
1/4 cup fresh chopped mint
1 tablespoon zest of lemon
Salt to taste
1/2 cup pine nuts, finely chopped
Juice of 1 lemon
Preparation: The Dolmas Recipe is not difficult but it does take some time. Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.
Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.
**************************************鈥?br>
Cucumber Dip Recipe
The Cucumber Dip Recipe is also known as the Tsatsiki or Tzatziki recipe, which is why we call it Cucumber Dip. It's a great party dip recipe-- in any part of the world.
Cucumber Dip
2 cups thick, Greek-style yogurt
2 small cucumbers, peeled and diced
8 scallions, finely chopped
2 cloves garlic, minced
1/4 cup fresh chopped mint (2 Tbs. dried) plus a little for garnish
Salt and pepper to taste
Tip: To remove excess moisture from the cucumber, salt the diced cucumber generously and place in a colander. Let it drain for 45 minutes to an hour, then rinse and pat dry.
In a small bowl, beat the yogurt until smooth.
Fold in the garlic and scallions. Season with salt and pepper.
Fold in the mint, then add the cucumber.
Garnish with a tablespoon of fresh chopped mint, if desired. Chill well before serving.
Serve with crusty bread or pita bread triangles and raw vegetables. Cucumber Dip also pairs very well with Dolmas . Makes about 3 cups.
**************************************鈥?br>
GYROS
1/2 lb Ground lamb
1/2 lb Ground beef
2 slices semi dried (day old) bread
2 Cloves garlic, chopped fine
2 Tbls Fresh parsley, chopped
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Ground funugreek
1/4 tsp Ground cumin
1 Egg, beaten
TZATZIKI SAUCE
(Yogurt cucumber sauce)
2 Small Cucumbers, Peeled, Seeded %26amp; Diced
1 1/4 cup Yogurt
2 Tbls Olive oil
Juice of 1 lemon
4 Garlic cloves, minced
1 Tbls Fresh dill, chopped
White pepper
Salt
TZATZIKI SAUCE
1) Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.
2) Blend yogurt mixture with a whip until smooth.
3) Dry cucumbers by patting with paper towels.
4) Add Cucumbers and dill to yogurt mixture.
5) Salt and pepper to taste.
GYROS
1) Mix lamb and beef in a glass bowl.
2) Crumb bread into meat mixture.
3) Add Spices and mix well.
4) Stir egg into meat mixture.
5) Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through.
Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce (Yogurt cucumber sauce)I'm looking for some Mediterranean Recpes.....?
Dolmas
1 tablespoon olive oil
2 onions, minced
1 1/2 cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed
Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Gyro Meat with Tzatziki Sauce
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
Baklava
3 1/2 cups sugar
2 1/2 cups water
2 tablespoons honey
2 teaspoons fresh lemon juice
1 stick cinnamon
3 whole cloves
1/2 pound walnuts, finely chopped
1/2 pound blanched almonds, finely chopped
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds filo pastry
1 pound (4 sticks) unsalted butter, melted
In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.
In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.
Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.
Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
Mediterranean food information?
i need to do a big food tech assignment due for tomorrow,, please help:(
i need info on mediterranean food, such as ingredient properties, recipes that i could base a design on, and like things about the food
thanks so much if you can post info you know about it or any links with USEFULL information:)
no silly answers please, thankyou xMediterranean food information?
to the answer that said pasta, lasagna, and ravioli...no.
Mediterranean food is based off of healthy fats and oils. Think olive oil, olives, tomatoes, feta cheeses, rice, grilled meats, pita bread, hummus...
Here is a great blog all about the healthy Mediterranean lifestyle, based around local foods and recipes.
I'm sure it will help your research.
http://mediterraneanlifestyles.blogspot.鈥?/a>Mediterranean food information?
pasta, pasta, pasta, pasta, pasta, pasta or ravioli, lasagne, gnocchi, tortellini.
Did you google Mediterranean food?Mediterranean food information?
here is what I found
http://www.mediterraneandiet.gr/
cook a lot of pasta, lasagna, and ravioli!!!mymathlab login
i need info on mediterranean food, such as ingredient properties, recipes that i could base a design on, and like things about the food
thanks so much if you can post info you know about it or any links with USEFULL information:)
no silly answers please, thankyou xMediterranean food information?
to the answer that said pasta, lasagna, and ravioli...no.
Mediterranean food is based off of healthy fats and oils. Think olive oil, olives, tomatoes, feta cheeses, rice, grilled meats, pita bread, hummus...
Here is a great blog all about the healthy Mediterranean lifestyle, based around local foods and recipes.
I'm sure it will help your research.
http://mediterraneanlifestyles.blogspot.鈥?/a>Mediterranean food information?
pasta, pasta, pasta, pasta, pasta, pasta or ravioli, lasagne, gnocchi, tortellini.
Did you google Mediterranean food?Mediterranean food information?
here is what I found
http://www.mediterraneandiet.gr/
cook a lot of pasta, lasagna, and ravioli!!!
A good website for contemporary crock pot recipes?
I want crock pot meals that are contemporary and healthy (mediterranean, thai, etc) and are all-in-one kind of meal. A good website for contemporary crock pot recipes?
foodnetwork.com
But your don't really need recipes for that stuff.
Just let your creative juices flow.
Ask yourself:
What do you like?A good website for contemporary crock pot recipes?
Try the Rival web site they manufacture crock pots.A good website for contemporary crock pot recipes?
This looks promising.
foodnetwork.com
But your don't really need recipes for that stuff.
Just let your creative juices flow.
Ask yourself:
What do you like?A good website for contemporary crock pot recipes?
Try the Rival web site they manufacture crock pots.A good website for contemporary crock pot recipes?
This looks promising.
Need new dinner recipes? please help?
We are running out of dinner recipes to eat as a family, and feel like trying something new. Can't seem to find anything so please suggest what you know or have found.
If possible, these are some of the ingredients we'd prefer to be included (obviously not all the ingredients in one recipe):
Chicken breast
Bacon
Mediterranean
Chipolata sausages
Prawns
Fresh cheese sauce
Pasta
Potatoes
Rice.
Thanks for the help :)Need new dinner recipes? please help?
This is a dish that is common in The Bahamas(where I'm from) and I make it all the time. You can adjust everything to your liking because I don't really measure things.
Fry down a medium/large onion with a little bit of vegetable oil just until it gets tender. Add salt, black pepper, LITTLE bit of garlic, dash of fresh or dried thyme. Add about a half of an 8oz can of tomato paste, so like 4ounces. Cook that down for like 20 minutes.
Then add a few cups of water, not too much so that it's soupy, you just want a nice thick gravy to form. Let that come to a boil, don't stir the pot until it's boiling. At this point you can add your chicken, which should be cleaned and ready to go. Let that cook until the chicken is just about done, to this pot you can add white potato, sweet potato, carrots, corn, pumpkin, and/or dumplings, although you don't have to add anything to it if you don't want. Serve with white rice (or even peas %26amp; rice if you know how to make it).
You can also make this with pork chops, spare ribs, stew beef, and fish.
Trust me it's delicious and once you get the hang of it you'll love it.
Corn Chowder
peel and cube potatoes, boil until done, then drain half the water(or more if you want it more creamy) and some butter, add can milk until potatoes are just covered then can cream corn or two depending on the amount you are making, heat and serve. (once in your bowl crumble up some soda crackers and put on top ) YUM
boil macaroni, brown hamburg, mix together the add two wooden spoonfuls of cheese whiz, then add 1-2 cans of tomato soup, mushrooms, green peppers, onions, mix then cover top with cheese slices and put in oven til cheese melts.Need new dinner recipes? please help?
Chicken breast - Chicken Cordon Bleu - butterfly the chicken, flatten a little, put a piece if ham %26amp; cheese, dip in beaten egg then dried breadcrumbs and pan fry for 3 mins on each side before putting in 180C oven for 15 mins. Season raw chicken, egg and breadcrumbs with a little s %26amp;p.
Bacon - Pasta Carbonara - Saute chopped bacon, chopped onions %26amp; chopped mushrooms, add cream, season, bring to boil and then reduce heat. Serve with pasta. Variation - you can fry off cubed chicken first before adding bacon etc.
Prawns - Marinate prawns 2 hours in some olive oil, vinegar, parsley and white wine. Wrap each prawn in a basil leaf and a piece of prosciutto and secure with toothpick. Grill, pan fry or BBQ prawns for 1 minute on each side and serve.
That's all I can think of right now, hope it helps...Enjoy!!
some ideas, make stuffed chicken breast cordon bleu (with cheese %26amp; broccoli, or ham and swiss cheese for example), cut breast not all the way in the middle, flatten, fill and roll up, bread with egg wash/seasoned breadcrumbs and for best results freeze overnight (they won't leak so easily when baked) bake at 350/40min
fried potatoes: fry bacon and onion (lots of both) until bacon is rendered and onions are translucent, set aside, boil potatoes skin-on for ~10 min, cool, peel, cut into slices ~1/4" thick, fry in veg. oil until kind of crispy and done, ad bacon/onion stir and enoy (german bratkartoffeln)
fry chickenbreast, boil pasta as directed, mix warm pasta with lettuce (romain) and ranch or ceasar dressing, put warm chicken strips on top
slice fresh potatos in 1/8 slices, layer with salt/pepper/onion/cheesesauce and a little flower in between in baking dish, bake for ? at 350... depending on amount and baking dish...until done (scalloped potatoes) serve with sausage or chicken
all i can come up with before breakfastNeed new dinner recipes? please help?
Below is a link to a very frequently updated blog called, What Should I Have for Dinner Tonight? You will find every kind of suggestion imaginable on it if you simply look through it and refer back to it ever week or fortnight for updates.
Hope this helps! :)
cut and slice potatoes, fry in skillet, drain grease, then slice and fry sausage, add to potatoes, then scramble some eggs into potato/sausage mixture, and last melt cheese on top(i add salt,pepper %26amp; cajun seasoning) i serve on flour tortillas
These are a few regulars in our home:
Sweet %26amp; Spicy Shrimp on Rice
1/2 cup olive oil
2 Tbls. Cajun or Creole seasoning
2 Tbls.Lemon juice
2 Tbls. fresh chopped Parsley
1 1/2 Tbls. Honey
1 Tbls. Soy sauce
Pinch of Cayenne pepper
1 Pound Uncooked Large Shrimp, shelled and deveined
2 cups cooked rice
Combine first 7 ingredients together, seasoning through cayenne, mix to blend. Add shrimp and toss to coat. Refrigerate 1 hour. Bake in a preheated oven (450F) for 10 minutes, stirring occasionally. Serve over rice.
Thai Chicken
1 tablespoon olive oil
1 medium onion, thinly sliced
1 3/4 teaspoons Thai green or red curry paste*
1 14-ounce can unsweetened coconut milk* whisked to blend
1 tablespoon (packed) brown sugar
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
2 tablespoons fresh lime juice plus wedges for garnish
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saut茅鈥?5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season to taste with salt and pepper.
Mediterranean
PASTA PUTTANESCA
3 tablespoons extra virgin olive oil
1 Large onion鈥攆inely chopped
4 cloves garlic鈥攆inely chopped
6 anchovy fillets鈥攃hopped
1 small red chili鈥攄e-seeded and finely chopped
2 Tbls capers鈥攔insed and drained
1/2 cup pitted black olives鈥攓uartered
2 14 oz canned diced tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoon finely chopped fresh flat-leaf parsley
1 pound spaghetti
Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
Add the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.
Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta.
Drain the cooked pasta into a colander and put the sauce in the bottom of the pot.
Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.
To make this meal more protein-packed you can add a large can of tuna (drained and flaked) to the sauce at the end of cooking to heat through. I personally love it just as it is!
Just make it with chicken breast instead
Ingredients
1 1/2 pounds whole chicken legs, thigh and drumstick separated
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 teaspoons peanut or canola oil, divided
8 ounces sweet Italian turkey sausage links
2 teaspoons butter
2 large tomatoes, diced
2 large cloves garlic, crushed and peeled
1 large shallot, minced
1/2 cup white wine
1 sprig fresh rosemary
1 sprig fresh thyme
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons capers, rinsed
1 teaspoon freshly grated lemon zest
2 tablespoons finely chopped flat-leaf parsley, for garnish
Preparation
Remove skin from chicken and trim any excess fat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 teaspoon oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all sides, about 7 minutes. Transfer to a clean cutting board; let cool slightly, then slice crosswise into 1/2-inch-thick rounds.
Add the remaining 1 teaspoon oil and butter to the pan and increase heat to medium-high. Add the chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
Add tomatoes, garlic, shallot, the remaining 1/4 teaspoon salt and pepper to the pan and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 9 minutes. Add wine, rosemary and thyme and continue cooking, stirring occasionally, for 2 to 3 minutes. Return the chicken and sausage to the pan, turning to coat with sauce. Cover and simmer until the chicken and sausage are cooked through, 15 to 20 minutes.
Stir broth and cornstarch together in a small bowl until smooth. Transfer the chicken and sausage to a serving dish with a slotted spoon. Discard the rosemary and thyme sprigs. Stir the cornstarch mixture, capers and lemon zest into the pan; bring to a simmer and cook until the pan juices are thickened, 1 to 2 minutes. Serve the chicken with the sauce and garnish with parsley, if desired.
If possible, these are some of the ingredients we'd prefer to be included (obviously not all the ingredients in one recipe):
Chicken breast
Bacon
Mediterranean
Chipolata sausages
Prawns
Fresh cheese sauce
Pasta
Potatoes
Rice.
Thanks for the help :)Need new dinner recipes? please help?
This is a dish that is common in The Bahamas(where I'm from) and I make it all the time. You can adjust everything to your liking because I don't really measure things.
Fry down a medium/large onion with a little bit of vegetable oil just until it gets tender. Add salt, black pepper, LITTLE bit of garlic, dash of fresh or dried thyme. Add about a half of an 8oz can of tomato paste, so like 4ounces. Cook that down for like 20 minutes.
Then add a few cups of water, not too much so that it's soupy, you just want a nice thick gravy to form. Let that come to a boil, don't stir the pot until it's boiling. At this point you can add your chicken, which should be cleaned and ready to go. Let that cook until the chicken is just about done, to this pot you can add white potato, sweet potato, carrots, corn, pumpkin, and/or dumplings, although you don't have to add anything to it if you don't want. Serve with white rice (or even peas %26amp; rice if you know how to make it).
You can also make this with pork chops, spare ribs, stew beef, and fish.
Trust me it's delicious and once you get the hang of it you'll love it.
Corn Chowder
peel and cube potatoes, boil until done, then drain half the water(or more if you want it more creamy) and some butter, add can milk until potatoes are just covered then can cream corn or two depending on the amount you are making, heat and serve. (once in your bowl crumble up some soda crackers and put on top ) YUM
boil macaroni, brown hamburg, mix together the add two wooden spoonfuls of cheese whiz, then add 1-2 cans of tomato soup, mushrooms, green peppers, onions, mix then cover top with cheese slices and put in oven til cheese melts.Need new dinner recipes? please help?
Chicken breast - Chicken Cordon Bleu - butterfly the chicken, flatten a little, put a piece if ham %26amp; cheese, dip in beaten egg then dried breadcrumbs and pan fry for 3 mins on each side before putting in 180C oven for 15 mins. Season raw chicken, egg and breadcrumbs with a little s %26amp;p.
Bacon - Pasta Carbonara - Saute chopped bacon, chopped onions %26amp; chopped mushrooms, add cream, season, bring to boil and then reduce heat. Serve with pasta. Variation - you can fry off cubed chicken first before adding bacon etc.
Prawns - Marinate prawns 2 hours in some olive oil, vinegar, parsley and white wine. Wrap each prawn in a basil leaf and a piece of prosciutto and secure with toothpick. Grill, pan fry or BBQ prawns for 1 minute on each side and serve.
That's all I can think of right now, hope it helps...Enjoy!!
some ideas, make stuffed chicken breast cordon bleu (with cheese %26amp; broccoli, or ham and swiss cheese for example), cut breast not all the way in the middle, flatten, fill and roll up, bread with egg wash/seasoned breadcrumbs and for best results freeze overnight (they won't leak so easily when baked) bake at 350/40min
fried potatoes: fry bacon and onion (lots of both) until bacon is rendered and onions are translucent, set aside, boil potatoes skin-on for ~10 min, cool, peel, cut into slices ~1/4" thick, fry in veg. oil until kind of crispy and done, ad bacon/onion stir and enoy (german bratkartoffeln)
fry chickenbreast, boil pasta as directed, mix warm pasta with lettuce (romain) and ranch or ceasar dressing, put warm chicken strips on top
slice fresh potatos in 1/8 slices, layer with salt/pepper/onion/cheesesauce and a little flower in between in baking dish, bake for ? at 350... depending on amount and baking dish...until done (scalloped potatoes) serve with sausage or chicken
all i can come up with before breakfastNeed new dinner recipes? please help?
Below is a link to a very frequently updated blog called, What Should I Have for Dinner Tonight? You will find every kind of suggestion imaginable on it if you simply look through it and refer back to it ever week or fortnight for updates.
Hope this helps! :)
cut and slice potatoes, fry in skillet, drain grease, then slice and fry sausage, add to potatoes, then scramble some eggs into potato/sausage mixture, and last melt cheese on top(i add salt,pepper %26amp; cajun seasoning) i serve on flour tortillas
These are a few regulars in our home:
Sweet %26amp; Spicy Shrimp on Rice
1/2 cup olive oil
2 Tbls. Cajun or Creole seasoning
2 Tbls.Lemon juice
2 Tbls. fresh chopped Parsley
1 1/2 Tbls. Honey
1 Tbls. Soy sauce
Pinch of Cayenne pepper
1 Pound Uncooked Large Shrimp, shelled and deveined
2 cups cooked rice
Combine first 7 ingredients together, seasoning through cayenne, mix to blend. Add shrimp and toss to coat. Refrigerate 1 hour. Bake in a preheated oven (450F) for 10 minutes, stirring occasionally. Serve over rice.
Thai Chicken
1 tablespoon olive oil
1 medium onion, thinly sliced
1 3/4 teaspoons Thai green or red curry paste*
1 14-ounce can unsweetened coconut milk* whisked to blend
1 tablespoon (packed) brown sugar
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
2 tablespoons fresh lime juice plus wedges for garnish
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saut茅鈥?5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season to taste with salt and pepper.
Mediterranean
PASTA PUTTANESCA
3 tablespoons extra virgin olive oil
1 Large onion鈥攆inely chopped
4 cloves garlic鈥攆inely chopped
6 anchovy fillets鈥攃hopped
1 small red chili鈥攄e-seeded and finely chopped
2 Tbls capers鈥攔insed and drained
1/2 cup pitted black olives鈥攓uartered
2 14 oz canned diced tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoon finely chopped fresh flat-leaf parsley
1 pound spaghetti
Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
Add the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.
Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta.
Drain the cooked pasta into a colander and put the sauce in the bottom of the pot.
Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.
To make this meal more protein-packed you can add a large can of tuna (drained and flaked) to the sauce at the end of cooking to heat through. I personally love it just as it is!
Just make it with chicken breast instead
Ingredients
1 1/2 pounds whole chicken legs, thigh and drumstick separated
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
2 teaspoons peanut or canola oil, divided
8 ounces sweet Italian turkey sausage links
2 teaspoons butter
2 large tomatoes, diced
2 large cloves garlic, crushed and peeled
1 large shallot, minced
1/2 cup white wine
1 sprig fresh rosemary
1 sprig fresh thyme
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons capers, rinsed
1 teaspoon freshly grated lemon zest
2 tablespoons finely chopped flat-leaf parsley, for garnish
Preparation
Remove skin from chicken and trim any excess fat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 teaspoon oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all sides, about 7 minutes. Transfer to a clean cutting board; let cool slightly, then slice crosswise into 1/2-inch-thick rounds.
Add the remaining 1 teaspoon oil and butter to the pan and increase heat to medium-high. Add the chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
Add tomatoes, garlic, shallot, the remaining 1/4 teaspoon salt and pepper to the pan and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 9 minutes. Add wine, rosemary and thyme and continue cooking, stirring occasionally, for 2 to 3 minutes. Return the chicken and sausage to the pan, turning to coat with sauce. Cover and simmer until the chicken and sausage are cooked through, 15 to 20 minutes.
Stir broth and cornstarch together in a small bowl until smooth. Transfer the chicken and sausage to a serving dish with a slotted spoon. Discard the rosemary and thyme sprigs. Stir the cornstarch mixture, capers and lemon zest into the pan; bring to a simmer and cook until the pan juices are thickened, 1 to 2 minutes. Serve the chicken with the sauce and garnish with parsley, if desired.
Do atheists have any special, non-holiday meal recipes for lunches?
Well...it's lunch time where I am and I thought that I would try something different for a change. Lady Yuyuko and I typically eat beef, chicken, sashimi, rice, soba, eel, hitobito, and veggies with tea or sake. I've tried making Western, Mediterranean, and Indian foods only because they are easy to make, but I've been wondering. Is there a line of atheist cuisine that I can try out, or does no such foods exist?Do atheists have any special, non-holiday meal recipes for lunches?
No. There's no special Atheist dish, just as there is none for any other religion. Dishes originate from countries and cultures within those countries. Not ideology and dogmatic nonsense.
Plain bagel toasted, with scrambled eggs, bacon, and cheese. Perfect sandwich.Do atheists have any special, non-holiday meal recipes for lunches?
Beef Wellington
Kotter's famous tuna casserole.Do atheists have any special, non-holiday meal recipes for lunches?
My favorite is the 'Godless Heathen Lasagna'
its what you usually have with two shots of whiskey in it.
Why the hell would there be special foods for people who don't believe in God?
Chip butties
We call it... "popcorn".
No. There's no special Atheist dish, just as there is none for any other religion. Dishes originate from countries and cultures within those countries. Not ideology and dogmatic nonsense.
Plain bagel toasted, with scrambled eggs, bacon, and cheese. Perfect sandwich.Do atheists have any special, non-holiday meal recipes for lunches?
Beef Wellington
Kotter's famous tuna casserole.Do atheists have any special, non-holiday meal recipes for lunches?
My favorite is the 'Godless Heathen Lasagna'
its what you usually have with two shots of whiskey in it.
Why the hell would there be special foods for people who don't believe in God?
Chip butties
We call it... "popcorn".
Recipe for mediterranean vegetable wellington?
Thank you for asking for a recipe....hope you give this a try because it is DELICIOUS!! It may not be exactly what you're looking for, but it's very good. (It's as close to a Wellington as you'll get because of the fillo dough.)
Vegetable Strudel
Serves 6 to 8.
This can be assembled up to several days in advance and refrigerated, tightly covered with plastic wrap.
1 to 2 tbsp. butter
2 c. minced onion
1 large carrot, in small dice
2 c. finely shredded cabbage
2 c. minced broccoli
1/2lb. mushrooms, minced
1 tsp. salt
1 tsp. caraway seed
1 tbsp. minced garlic
1 to 2 tbsp. fresh lemon juice
5 tbsp. minced fresh dill
5 green onions, minced (greens included)
Freshly ground black pepper
1 c. crumbled feta cheese
3/4c. fine bread crumbs, divided
1/2c. olive oil
1 lb. phyllo pastry
To make the filling, melt butter in a large, deep skillet over medium heat. Add onion and cook for 5 minutes, then add carrot, cabbage, broccoli, mushrooms and salt. Continue to cook over medium heat, stirring intermittently, until vegetables are just tender (about 5 minutes). Remove from heat, stir in caraway, garlic, lemon juice, dill, green onions, black pepper to taste, cheese and1/2cup of bread crumbs. Brush a 9- by 13-inch baking pan with a little olive oil. Lay a sheet of phyllo in the pan and brush it lightly with oil. Place another sheet on top and brush with oil again. Continue layering phyllo, brushing oil between layers until you have a stack of about 12 leaves. (The phyllo will be slightly larger than the pan, but it's OK to let it climb up the sides a bit.)
Sprinkle phyllo stack with remaining bread crumbs and then add the filling, spreading it to within1/2inch of the edges. Layer more phyllo over the filling, brushing each layer with olive oil, including the very top. Use the entire pound of phyllo. Using a serrated knife and a gentle sawing motion, cut unbaked strudel into squares and bake in preheated 375-degree oven for 30 to 35 minutes, or until crisp and brown. Serve hot or warm.
Nutrition information per serving:
Calories 435 Fat 20 g Sodium 813 mg
If you (or anyone) tries this recipe---let me know!Recipe for mediterranean vegetable wellington?
dunnoRecipe for mediterranean vegetable wellington?
Im from the Mediterranean but I have never heard of that before.Recipe for mediterranean vegetable wellington?
Dont know but it sounds yummy.
i think that you would be better off if you made a terrine, instead of this wellington
Vegetable Strudel
Serves 6 to 8.
This can be assembled up to several days in advance and refrigerated, tightly covered with plastic wrap.
1 to 2 tbsp. butter
2 c. minced onion
1 large carrot, in small dice
2 c. finely shredded cabbage
2 c. minced broccoli
1/2lb. mushrooms, minced
1 tsp. salt
1 tsp. caraway seed
1 tbsp. minced garlic
1 to 2 tbsp. fresh lemon juice
5 tbsp. minced fresh dill
5 green onions, minced (greens included)
Freshly ground black pepper
1 c. crumbled feta cheese
3/4c. fine bread crumbs, divided
1/2c. olive oil
1 lb. phyllo pastry
To make the filling, melt butter in a large, deep skillet over medium heat. Add onion and cook for 5 minutes, then add carrot, cabbage, broccoli, mushrooms and salt. Continue to cook over medium heat, stirring intermittently, until vegetables are just tender (about 5 minutes). Remove from heat, stir in caraway, garlic, lemon juice, dill, green onions, black pepper to taste, cheese and1/2cup of bread crumbs. Brush a 9- by 13-inch baking pan with a little olive oil. Lay a sheet of phyllo in the pan and brush it lightly with oil. Place another sheet on top and brush with oil again. Continue layering phyllo, brushing oil between layers until you have a stack of about 12 leaves. (The phyllo will be slightly larger than the pan, but it's OK to let it climb up the sides a bit.)
Sprinkle phyllo stack with remaining bread crumbs and then add the filling, spreading it to within1/2inch of the edges. Layer more phyllo over the filling, brushing each layer with olive oil, including the very top. Use the entire pound of phyllo. Using a serrated knife and a gentle sawing motion, cut unbaked strudel into squares and bake in preheated 375-degree oven for 30 to 35 minutes, or until crisp and brown. Serve hot or warm.
Nutrition information per serving:
Calories 435 Fat 20 g Sodium 813 mg
If you (or anyone) tries this recipe---let me know!Recipe for mediterranean vegetable wellington?
dunnoRecipe for mediterranean vegetable wellington?
Im from the Mediterranean but I have never heard of that before.Recipe for mediterranean vegetable wellington?
Dont know but it sounds yummy.
i think that you would be better off if you made a terrine, instead of this wellington
Crock-pot burned my Mediterranean chicken!?
I have a great Mediterranean chicken recipe (for the Crock-pot) that calls for 8 hours on low, but the rice has burned both times I've made it.
Would 5 or 6 hours on low still cook the chicken through? Here is the recipe below, any advice is greatly appreciated. The dish is delicious, even though the rice is a bit crispy. :)
Thanks!
1 pound boneless skinless chicken breasts, lightly pounded
1 cup wild rice blend
5 cloves garlic, smashed
1/2 cup oil-packed sun-dried tomatoes
1/2 cup capers, drained
2 cups water
1/2 cup fresh-squeezed lemon juice
1/4 cup extra virgin olive oil
1. Season chicken with salt and pepper to taste. Place chicken in Crock-pot. Add rice, garlic, tomatoes and capers; stir well.
2. Mix water, lemon juice and oil in small mixing bowl. Pour mixture over rice and chicken. Stir once to coat chicken. Cover; cook on LOW for 8 hours.Crock-pot burned my Mediterranean chicken!?
8 hours seems excessive. I'd check for doneness at the 4th or 5th hourCrock-pot burned my Mediterranean chicken!?
add more waterihop locations
Would 5 or 6 hours on low still cook the chicken through? Here is the recipe below, any advice is greatly appreciated. The dish is delicious, even though the rice is a bit crispy. :)
Thanks!
1 pound boneless skinless chicken breasts, lightly pounded
1 cup wild rice blend
5 cloves garlic, smashed
1/2 cup oil-packed sun-dried tomatoes
1/2 cup capers, drained
2 cups water
1/2 cup fresh-squeezed lemon juice
1/4 cup extra virgin olive oil
1. Season chicken with salt and pepper to taste. Place chicken in Crock-pot. Add rice, garlic, tomatoes and capers; stir well.
2. Mix water, lemon juice and oil in small mixing bowl. Pour mixture over rice and chicken. Stir once to coat chicken. Cover; cook on LOW for 8 hours.Crock-pot burned my Mediterranean chicken!?
8 hours seems excessive. I'd check for doneness at the 4th or 5th hourCrock-pot burned my Mediterranean chicken!?
add more water
Garlic free vegetarian recipes?
I'm allergic to garlic, but I've noticed that a lot of veggie recipes have loads of garlic (not sure why). Some are okay without garlic, but for the most part, it doesn't taste right without it (pastas, Indian food, Mediterranean food).
They don't really make garlic free cookbooks. Does anyone have any garlic free recipes to share?Garlic free vegetarian recipes?
I have a few :) They add garlic because it's flavorful and yummy.
Portabello Philly Cheese Steaks. (really good!)
http://www.eatingwell.com/recipes/portob鈥?/a>
Sweet and Summery Spinach Salad
http://vegweb.com/index.php?PHPSESSID=8b鈥?/a>
Squash Casserole
http://allrecipes.com/Recipe/Moms-Squash鈥?/a>
Baked mac %26amp; cheese (yum!)
http://www.eatingwell.com/recipes/baked_鈥?/a>
Green Pizza
http://www.eatingwell.com/recipes/arugul鈥?/a>
Creamy Spinach Stuffed Portabellos
http://www.delish.com/recipefinder/cream鈥?/a>
Hot Chile Grilled Cheese (yum!)
http://www.eatingwell.com/recipes/hot_ch鈥?/a>
Vegetable Soup (yum!)
http://www.marthastewart.com/recipe/big-鈥?/a>Garlic free vegetarian recipes?
BRIANNE'S BLACK BEAN BURGERS
Ingredients
1 [15 ounce] can Busch鈥檚 Black Beans, drained, but not rinsed
陆 cup brown rice, cooked
...
1 egg, beaten
录 cup bread crumbs
陆 cup shredded cheddar cheese
录 cup vegetable oil
A little onion, chopped
A little jalapeno pepper, chopped
Salt, and Pepper, to taste
Directions
1. Preheat Oven to 350 degrees
2. In a medium bowl, mash beans with potato masher [or fork, if unavailable].
3. Mix in all other ingredients [in no specific order].
4. Scoop out some of the mixture and form it into a ball.
5. Place on ungreased cookie sheet, flatten with palm.
6. Bake 20 minutes each side.
7. Cool 5 minutes.Garlic free vegetarian recipes?
try looking for swaminarayan recipes. they don't eat garlic or onions in their food, and its vegetarian! :)
Hi Doc...
Try this one: Vegetarian Casserole
This savory shepherd's pie doesn't have to be difficult to make. Use leftover mashed potatoes or substitute instant mashed potatoes instead of starting from scratch. Carrots, onions, beans, and garlic make up the bottom layer that is seasoned with herbs. The flavor is rich and creamy; you will never know that this is a vegetarian version.
Vegetarian Shepard's Pie
ingredients
* 3 small potatoes (3/4 pound)
* 1/2 teaspoon dried basil, crushed
* 2 tablespoons margarine or butter: Optional (if vegan, use substitute veg. oil)
* 1/4 teaspoon salt
* 2 to 4 tablespoons milk: Optional
* 1 medium onion, chopped (1/2 cup)
* 1 medium carrot, sliced (1/2 cup)
* 1 tablespoon cooking oil
* 1 15-ounce can kidney beans, rinsed and drained
* 1 14-1/2-ounce can whole tomatoes, drained and cut up
* 1 10-ounce package frozen whole kernel corn or mixed vegetables
* 1 8-ounce can tomato sauce
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon sugar
* 1 cup shredded cheddar cheese (4 ounces) Optional!
* Paprika (optional)
directions
1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
2. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
3. Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings. Prep time: 25 minutes.
Best2u
:))
They don't really make garlic free cookbooks. Does anyone have any garlic free recipes to share?Garlic free vegetarian recipes?
I have a few :) They add garlic because it's flavorful and yummy.
Portabello Philly Cheese Steaks. (really good!)
http://www.eatingwell.com/recipes/portob鈥?/a>
Sweet and Summery Spinach Salad
http://vegweb.com/index.php?PHPSESSID=8b鈥?/a>
Squash Casserole
http://allrecipes.com/Recipe/Moms-Squash鈥?/a>
Baked mac %26amp; cheese (yum!)
http://www.eatingwell.com/recipes/baked_鈥?/a>
Green Pizza
http://www.eatingwell.com/recipes/arugul鈥?/a>
Creamy Spinach Stuffed Portabellos
http://www.delish.com/recipefinder/cream鈥?/a>
Hot Chile Grilled Cheese (yum!)
http://www.eatingwell.com/recipes/hot_ch鈥?/a>
Vegetable Soup (yum!)
http://www.marthastewart.com/recipe/big-鈥?/a>Garlic free vegetarian recipes?
BRIANNE'S BLACK BEAN BURGERS
Ingredients
1 [15 ounce] can Busch鈥檚 Black Beans, drained, but not rinsed
陆 cup brown rice, cooked
...
1 egg, beaten
录 cup bread crumbs
陆 cup shredded cheddar cheese
录 cup vegetable oil
A little onion, chopped
A little jalapeno pepper, chopped
Salt, and Pepper, to taste
Directions
1. Preheat Oven to 350 degrees
2. In a medium bowl, mash beans with potato masher [or fork, if unavailable].
3. Mix in all other ingredients [in no specific order].
4. Scoop out some of the mixture and form it into a ball.
5. Place on ungreased cookie sheet, flatten with palm.
6. Bake 20 minutes each side.
7. Cool 5 minutes.Garlic free vegetarian recipes?
try looking for swaminarayan recipes. they don't eat garlic or onions in their food, and its vegetarian! :)
Hi Doc...
Try this one: Vegetarian Casserole
This savory shepherd's pie doesn't have to be difficult to make. Use leftover mashed potatoes or substitute instant mashed potatoes instead of starting from scratch. Carrots, onions, beans, and garlic make up the bottom layer that is seasoned with herbs. The flavor is rich and creamy; you will never know that this is a vegetarian version.
Vegetarian Shepard's Pie
ingredients
* 3 small potatoes (3/4 pound)
* 1/2 teaspoon dried basil, crushed
* 2 tablespoons margarine or butter: Optional (if vegan, use substitute veg. oil)
* 1/4 teaspoon salt
* 2 to 4 tablespoons milk: Optional
* 1 medium onion, chopped (1/2 cup)
* 1 medium carrot, sliced (1/2 cup)
* 1 tablespoon cooking oil
* 1 15-ounce can kidney beans, rinsed and drained
* 1 14-1/2-ounce can whole tomatoes, drained and cut up
* 1 10-ounce package frozen whole kernel corn or mixed vegetables
* 1 8-ounce can tomato sauce
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon sugar
* 1 cup shredded cheddar cheese (4 ounces) Optional!
* Paprika (optional)
directions
1. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
2. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
3. Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings. Prep time: 25 minutes.
Best2u
:))
Mediterranean Indian fusion recipe?
Is there such a top notch dish or recipe that combines my two favorite cuisines? Thanks.Mediterranean Indian fusion recipe?
these are few recipes. hope you love them
Good Luck
Thanks
Mojadara - ???????
Ingredients:
1 cup brown lentils, washed
1 cup long-grain rice, washed
salt as per taste
1/2 teaspoon black pepper
1 tablespoon cumin powder
1/2 teaspoon turmeric powder
1 1/2 cups warm water
4 large onions, sliced and crispy fried
Vegetable oil
Plain yogurt
Method:
1. In large saucepan with water, bring lentils to boil. Remove pan from heat and let lentils sit 10 minutes, covered. Rinse it under running water and drain thoroughly.
2. In heavy pan, heat oil. Saute rice and lentils over medium heat for few minutes, until grains are well coated. Add salt, pepper, cumin, turmeric and warm water. Bring to boil over high heat, stirring occasionally.
3. Reduce heat, cover pan tightly, and leave on low heat for 15 minutes.
4. Serve with fried onions as garnish over rice and yogurt on the side.
======================================…
Fattoush Salad - ??????
It is a Lebanese salad made from vegetables and toasted or fried pieces of pita bread.
Ingredients:
2 cups Romain Lettuce finely chopped
1 cup red cabbage shredded
1/2 cup orange pepper diced
1/2 cup red pepper diced
1/2 cup green pepper diced
1 cup chopped cucumber
1/4 cup radish diced
1/2 cup diced tomato
1/4 cup carrot shredded
1/4 cup green onion chopped
1/4 cup red onion chopped
1/2 cup parsley chopped
1 tsp. dry mint
2 tsp. sumac
1 lemon juice
2 to 3 cloves garlic minced
1/4 cup extra virgin olive oil
1 cup pita chips
Method:
1. Chop up the first 12 ingredients and place in a large bowl.
2. In a small bowl mix the mint, sumac, garlic, lemon juice and olive oil.
3. Piece the toasted or fried pita chips into 1/2 inch bits.
4. When ready to serve, mix all of the vegetables then add the dressing and mix.
5. Top with pita chips.
======================================…
Ful Mudammas - ???????????
This dish is made from fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served as a breakfast food.
1 Can fava beans 16oz
1 Can garbanzo beans 16oz
2 Large minced Garlic
1 tsp of salt
1 lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
2 radish sliced
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
Method:
1. In a pot warm up the fava beans and chick peas then transfer to a large bowl.
2. Add minced garlic with salt and lemon juice and combine with beans.
3. With a mortar, mash half of the beans then mix with a spoon.
4. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper.
5. Serve with pita bread.
======================================…
Tabouli - ?????
This dish is originated in Syria and Lebanon.
Ingredients:
2 Cups Tomatoes or 2 Cans Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 tsp leaves fresh mint
1/4 Cup dry or 1/2 cup soaked burgle (bulgur)
1 tsp dry mint
1 tsp salt
2 lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper
Method:
1. Rinse and finely chop parsley and fresh mint leaves and place in a bowl.
2. Add chopped tomato, green onion, yellow onion, and soaked burgle and combine with parsley.
3. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow burgle to absorb some of the dressing.
4. To serve scoop it in Romaine Lettuce Leaves.
======================================…
Baba Ganoush Dip - ???? ???? ???
Baba Ganoush is a Syria (Mediterranean) dish. Is a famous appetizer made from eggplant. It is like the Baigan Bhartha of the Indian cuisine. It is accompanied with pita bread.
Ingredients:
1 Large Eggplant baked then peeled
1/2 Cup Lemon Juice
2 Garlic Minced
1/2 tsp Salt
1/2 Cup of Tahini
blend in blender or mix with mortarmint or parsley for garnish
olive oil/cayenne pepper to top
Method:
1. Roast the eggplant then place a plastic bag to cool, then you can peel and remove top, place in a bowl.
2. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar.
3. Spread in a place and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.
============================
Tahini Sauce - ????? ???
Tahini is the paste of sesame seeds. It is a Mediterranean sauce. But it is also used to prepare some Chinese, Korean and Japanese cuisine. It is an important ingredient for hummus.
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preparation:
1. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula.
2. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil.
3. Blend for 2 minutes.
4. Check for consistency.
5. The goal is a thick, yet pourable texture.
6. Add more oil
thanks for ur ratings
NDTVcooks.com
http://cooks.ndtv.com/Default.asp
* there is a couscous salad here that looks delicious
when I was there in India, I found that what the Egyptians call "Tamiya" was exactly the same as what Indians call "Bonda" and the Middle-Easterners call "Falafel" .....small world !!
and also when I was in India, I had pizzas made to an Indian taste, with green chllies heating up the pizza sauce......
xxx
Morimoto's Lobster Masala:
http://asian-fusion-food.suite101.com/ar…Mediterranean Indian fusion recipe?
Hi. I actually have a food blog with lots of those recipes, check it out and let me know if you found something you like.
http://themiddleeasterncook.blogspot.com…
peanutbutter chicken
season chicken thighs with general indian spice and add one cup of creaamy pb and 1/2 c warm water mix into cken until you have a syrup of bbq sause consistancy ba\ke 350 45 min or un til cken is done baste with excess sauce in pan thoughout cooking serve with rice piliaf or spicy yellow rice
these are few recipes. hope you love them
Good Luck
Thanks
Mojadara - ???????
Ingredients:
1 cup brown lentils, washed
1 cup long-grain rice, washed
salt as per taste
1/2 teaspoon black pepper
1 tablespoon cumin powder
1/2 teaspoon turmeric powder
1 1/2 cups warm water
4 large onions, sliced and crispy fried
Vegetable oil
Plain yogurt
Method:
1. In large saucepan with water, bring lentils to boil. Remove pan from heat and let lentils sit 10 minutes, covered. Rinse it under running water and drain thoroughly.
2. In heavy pan, heat oil. Saute rice and lentils over medium heat for few minutes, until grains are well coated. Add salt, pepper, cumin, turmeric and warm water. Bring to boil over high heat, stirring occasionally.
3. Reduce heat, cover pan tightly, and leave on low heat for 15 minutes.
4. Serve with fried onions as garnish over rice and yogurt on the side.
======================================…
Fattoush Salad - ??????
It is a Lebanese salad made from vegetables and toasted or fried pieces of pita bread.
Ingredients:
2 cups Romain Lettuce finely chopped
1 cup red cabbage shredded
1/2 cup orange pepper diced
1/2 cup red pepper diced
1/2 cup green pepper diced
1 cup chopped cucumber
1/4 cup radish diced
1/2 cup diced tomato
1/4 cup carrot shredded
1/4 cup green onion chopped
1/4 cup red onion chopped
1/2 cup parsley chopped
1 tsp. dry mint
2 tsp. sumac
1 lemon juice
2 to 3 cloves garlic minced
1/4 cup extra virgin olive oil
1 cup pita chips
Method:
1. Chop up the first 12 ingredients and place in a large bowl.
2. In a small bowl mix the mint, sumac, garlic, lemon juice and olive oil.
3. Piece the toasted or fried pita chips into 1/2 inch bits.
4. When ready to serve, mix all of the vegetables then add the dressing and mix.
5. Top with pita chips.
======================================…
Ful Mudammas - ???????????
This dish is made from fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served as a breakfast food.
1 Can fava beans 16oz
1 Can garbanzo beans 16oz
2 Large minced Garlic
1 tsp of salt
1 lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
2 radish sliced
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
Method:
1. In a pot warm up the fava beans and chick peas then transfer to a large bowl.
2. Add minced garlic with salt and lemon juice and combine with beans.
3. With a mortar, mash half of the beans then mix with a spoon.
4. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper.
5. Serve with pita bread.
======================================…
Tabouli - ?????
This dish is originated in Syria and Lebanon.
Ingredients:
2 Cups Tomatoes or 2 Cans Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 tsp leaves fresh mint
1/4 Cup dry or 1/2 cup soaked burgle (bulgur)
1 tsp dry mint
1 tsp salt
2 lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper
Method:
1. Rinse and finely chop parsley and fresh mint leaves and place in a bowl.
2. Add chopped tomato, green onion, yellow onion, and soaked burgle and combine with parsley.
3. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow burgle to absorb some of the dressing.
4. To serve scoop it in Romaine Lettuce Leaves.
======================================…
Baba Ganoush Dip - ???? ???? ???
Baba Ganoush is a Syria (Mediterranean) dish. Is a famous appetizer made from eggplant. It is like the Baigan Bhartha of the Indian cuisine. It is accompanied with pita bread.
Ingredients:
1 Large Eggplant baked then peeled
1/2 Cup Lemon Juice
2 Garlic Minced
1/2 tsp Salt
1/2 Cup of Tahini
blend in blender or mix with mortarmint or parsley for garnish
olive oil/cayenne pepper to top
Method:
1. Roast the eggplant then place a plastic bag to cool, then you can peel and remove top, place in a bowl.
2. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar.
3. Spread in a place and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.
============================
Tahini Sauce - ????? ???
Tahini is the paste of sesame seeds. It is a Mediterranean sauce. But it is also used to prepare some Chinese, Korean and Japanese cuisine. It is an important ingredient for hummus.
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
Preparation:
1. Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula.
2. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil.
3. Blend for 2 minutes.
4. Check for consistency.
5. The goal is a thick, yet pourable texture.
6. Add more oil
thanks for ur ratings
Report Abuse
Mediterranean Indian fusion recipe?NDTVcooks.com
http://cooks.ndtv.com/Default.asp
* there is a couscous salad here that looks delicious
when I was there in India, I found that what the Egyptians call "Tamiya" was exactly the same as what Indians call "Bonda" and the Middle-Easterners call "Falafel" .....small world !!
and also when I was in India, I had pizzas made to an Indian taste, with green chllies heating up the pizza sauce......
xxx
Morimoto's Lobster Masala:
http://asian-fusion-food.suite101.com/ar…Mediterranean Indian fusion recipe?
Hi. I actually have a food blog with lots of those recipes, check it out and let me know if you found something you like.
http://themiddleeasterncook.blogspot.com…
peanutbutter chicken
season chicken thighs with general indian spice and add one cup of creaamy pb and 1/2 c warm water mix into cken until you have a syrup of bbq sause consistancy ba\ke 350 45 min or un til cken is done baste with excess sauce in pan thoughout cooking serve with rice piliaf or spicy yellow rice
Would a Mediterranean dish for Thanksgiving be weird?
I am addicted to Penne Rosa from Noodles %26amp; Company. I recently found the recipe for it and I thought it would be fun to make it for Thanksgiving instead of the traditional Mac %26amp; Cheese. Do you think it would be okay to serve, or would it be a weird combination with the other traditional Thanksgiving food (Turkey, Potatoes, Corn, etc.)?Would a Mediterranean dish for Thanksgiving be weird?
Sound yumm! But maybe try to originate the other foods. Like, instead of turkey, try a good lobster and shrimp. (:
Can you help with mine? http://answers.yahoo.com/question/index;鈥?/a>
I'd say do it! Always nice to change things up once in awhile :) Happy HolidaysWould a Mediterranean dish for Thanksgiving be weird?
i hope it's not weird. i'm having spaghetti and meatballs instead of turkey. please don't report me to the DHS
we cook Jamaican and Haitian dishes at thanksgiving along with the traditional things and i works out good.... as long as the food is good no one will careWould a Mediterranean dish for Thanksgiving be weird?
That might be a great change, people can eat macaroni %26amp; cheese any day but your idea is different. Whatever people likes, gets eaten and doesn't cause too much of a conflict as far as digestion is great.
That would never fly with my family because we are a strictly traditional family when it comes to holidays, but if it's ok with your family, why not?
Sound yumm! But maybe try to originate the other foods. Like, instead of turkey, try a good lobster and shrimp. (:
Can you help with mine? http://answers.yahoo.com/question/index;鈥?/a>
I'd say do it! Always nice to change things up once in awhile :) Happy HolidaysWould a Mediterranean dish for Thanksgiving be weird?
i hope it's not weird. i'm having spaghetti and meatballs instead of turkey. please don't report me to the DHS
we cook Jamaican and Haitian dishes at thanksgiving along with the traditional things and i works out good.... as long as the food is good no one will careWould a Mediterranean dish for Thanksgiving be weird?
That might be a great change, people can eat macaroni %26amp; cheese any day but your idea is different. Whatever people likes, gets eaten and doesn't cause too much of a conflict as far as digestion is great.
That would never fly with my family because we are a strictly traditional family when it comes to holidays, but if it's ok with your family, why not?
Help with making a mediterranean slice please?
I dont have a recipe but am trying to make a slice like the one i buy from a cafe i have eaten at.
It has a pastry base and on top is a layer of potato, grated carrot, egg plant and cheese aslo pepper and some tomato paste.
What kind of pastry would i use - would filo be ok? I assume i will soften the potato before baking but how do i prepare eggplant - i have never used it in a recipe
suggestions please???Help with making a mediterranean slice please?
First off, you are on the right path.
When making a mediterranean dish, you want a thin dough. You could make this from scratch, but I believe that your Phyllo dough will be the ideal fix for this.
For the potato, you could also grate it, causing less cooking time, or you could slice it very thin. However, this can be hard to do if you don't have a mandeloin for it - yet it can be done.
If you slice your potato ahead of time, there are some extra things you cna do. Rinse it in water so that you get the extra starch off if you want a thinner sauce/consistency. Or after grating it, place the grated potato on paper towels or to be more enviro friendly, on a cloth. Drying the water out will cause less of a watery sauce.
Eggplant...it is up to taste at this point. Some like the skin, many don't. My husband cannot stand it and I love it. IF THEY DONT LIKE THE SKIN...skin it, cut it, and use it quickly. Why? If you don't, you will see the color go from tan to darker color, which will be less attractive to the eye. You can prevent this by cutting and cooking quickly.
My straight advice - peel the eggplant - reason - better to have it off then on b/c the people that like skin will still eat it without. You dont need a peeler - use a sharp knife if you need to. Slice it thinly, in the circular fashion, not the length - do this b/c it is more difficult to make even slices on the long pattern.
Eggplant cooks quickly - so as long as you cut it thinly, you wont have a problem in your dish. Some people consider it near a tofu like ingredient, because it adopts the taste of the things it is around. That is why they often roast it or cook it by itself, so it has the flavor of eggplant, not everything around it. Think about eggplant parmesean - it tastes like delicous pieces of breaded heaven with sauce and cheese...if the eggplant is thin enough, you wont even know it is there.
I think you are going to have a great dish in this mediterranean dish - also, remember that you can layer the ingredients in smaller layers, using the phyllo in between them. And you dont have to use as much butter as they say you do with the dough - you can and it will taste buttery, but you dont need to if you are cutting calories or fat - I serve phyllo cups - homemade - often, and try to use less butter or oil so that I can reserve using those fats - like cheese or cream - in my spinach puffs or potato puffs.
Have a blast!~Help with making a mediterranean slice please?
I think filo pastry would be too flimsy and thin for such a slice and would use puff pastry.
Eggplant - slice into round 1.5cm thick. dust with salt, and sandwich between 2 paper towels, weigh down with cutting boards or just your hands. this draws out all the extra moisture.
you would shallow fry the eggplant.
hope this helps - sounds yummy
It has a pastry base and on top is a layer of potato, grated carrot, egg plant and cheese aslo pepper and some tomato paste.
What kind of pastry would i use - would filo be ok? I assume i will soften the potato before baking but how do i prepare eggplant - i have never used it in a recipe
suggestions please???Help with making a mediterranean slice please?
First off, you are on the right path.
When making a mediterranean dish, you want a thin dough. You could make this from scratch, but I believe that your Phyllo dough will be the ideal fix for this.
For the potato, you could also grate it, causing less cooking time, or you could slice it very thin. However, this can be hard to do if you don't have a mandeloin for it - yet it can be done.
If you slice your potato ahead of time, there are some extra things you cna do. Rinse it in water so that you get the extra starch off if you want a thinner sauce/consistency. Or after grating it, place the grated potato on paper towels or to be more enviro friendly, on a cloth. Drying the water out will cause less of a watery sauce.
Eggplant...it is up to taste at this point. Some like the skin, many don't. My husband cannot stand it and I love it. IF THEY DONT LIKE THE SKIN...skin it, cut it, and use it quickly. Why? If you don't, you will see the color go from tan to darker color, which will be less attractive to the eye. You can prevent this by cutting and cooking quickly.
My straight advice - peel the eggplant - reason - better to have it off then on b/c the people that like skin will still eat it without. You dont need a peeler - use a sharp knife if you need to. Slice it thinly, in the circular fashion, not the length - do this b/c it is more difficult to make even slices on the long pattern.
Eggplant cooks quickly - so as long as you cut it thinly, you wont have a problem in your dish. Some people consider it near a tofu like ingredient, because it adopts the taste of the things it is around. That is why they often roast it or cook it by itself, so it has the flavor of eggplant, not everything around it. Think about eggplant parmesean - it tastes like delicous pieces of breaded heaven with sauce and cheese...if the eggplant is thin enough, you wont even know it is there.
I think you are going to have a great dish in this mediterranean dish - also, remember that you can layer the ingredients in smaller layers, using the phyllo in between them. And you dont have to use as much butter as they say you do with the dough - you can and it will taste buttery, but you dont need to if you are cutting calories or fat - I serve phyllo cups - homemade - often, and try to use less butter or oil so that I can reserve using those fats - like cheese or cream - in my spinach puffs or potato puffs.
Have a blast!~Help with making a mediterranean slice please?
I think filo pastry would be too flimsy and thin for such a slice and would use puff pastry.
Eggplant - slice into round 1.5cm thick. dust with salt, and sandwich between 2 paper towels, weigh down with cutting boards or just your hands. this draws out all the extra moisture.
you would shallow fry the eggplant.
hope this helps - sounds yummy
Anyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
with maybe some onion in it ... don't remember the name exactly..Anyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
Tabouleh:
one handful of finer ground wheat bulghur
One small onion, chopped finely
Juice of one lemon
place in bowl in this order (lemon helps to kill the onion a little)
about 2 cups of finely chopped flat leaf parsley
1-2 medium very ripe tomatoes, chopped small
optional- finely chopped cucumber and finely chopped scallion
extra virgin olive oil (eyeball it, as Rachael Ray says), salt and pepper, red pepper if you like-all to taste
after lemon and onions have had the chance to mingle for a few minutes, combine the other ingredients, stir and let sit for about 20-30 minutes so that the bulghur can softenAnyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)
--------------------------------------鈥?br>
from Lebanese Mountain Cookery by Mary Hamady. This filling and tasty salad is a meal in itself. It's an especially good use for home-grown tomatoes. The cookbook presents two version of the recipe, one "Wisconsin tradition" and one "Tabbouleh Old Country Style." In addition, there are several variations. I tend to compromise between the two "traditions" and add most of the ingredients from the variations. Mary Hamady says, in part, "Eaten in dripping bites, wrapped up in small freshly picked grapeleaves or romaine, and accompanied by fresh Arabic bread, this salad surpasses all others. Pay attention to the vegetable chopping. This is a finely chopped salad, meaning some time devoted to the cutting board. The beauty of small bits of red mingling with `confettied' green and white is worth the work involved."
"Wisconsin tradition"
3/4 c. (177 mL) medium burghul (bulgur wheat)
1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt
2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]
1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil
"Old Country Style"
1/2 c. (115 mL) medium or fine burghul
1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt
3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine
1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil
Variations
1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas
Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes and then place in sieve to drain. [I typically soak for much longer, perhaps an hour. Otherwise the bulgur is quite chewy.]
Combine minced onion with allspice, pepper and salt. Set aside.
In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
Gently fold in the soaked or rinsed wheat. [I always add the seasoned onions at this point, just because it's been a while since I actually read this recipe.] Refrigerate until an hour before serving.
Stir in seasoned onion and dress with lemon and oil.
Surround salad with small romaine leaves or young grapeleaves. Use them to scoop up the salad in bites. [Usually we just eat it with a fork.]
Variations: One variation suggestion is to add 1 chopped cucumber and and one cup whole fresh peas or chickpeas. I always add the cucumber and the chickpeas.Anyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
Here are a few:
http://www.cooks.com/rec/search/0,1-0,co鈥?/a>edelbrock
Tabouleh:
one handful of finer ground wheat bulghur
One small onion, chopped finely
Juice of one lemon
place in bowl in this order (lemon helps to kill the onion a little)
about 2 cups of finely chopped flat leaf parsley
1-2 medium very ripe tomatoes, chopped small
optional- finely chopped cucumber and finely chopped scallion
extra virgin olive oil (eyeball it, as Rachael Ray says), salt and pepper, red pepper if you like-all to taste
after lemon and onions have had the chance to mingle for a few minutes, combine the other ingredients, stir and let sit for about 20-30 minutes so that the bulghur can softenAnyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)
--------------------------------------鈥?br>
from Lebanese Mountain Cookery by Mary Hamady. This filling and tasty salad is a meal in itself. It's an especially good use for home-grown tomatoes. The cookbook presents two version of the recipe, one "Wisconsin tradition" and one "Tabbouleh Old Country Style." In addition, there are several variations. I tend to compromise between the two "traditions" and add most of the ingredients from the variations. Mary Hamady says, in part, "Eaten in dripping bites, wrapped up in small freshly picked grapeleaves or romaine, and accompanied by fresh Arabic bread, this salad surpasses all others. Pay attention to the vegetable chopping. This is a finely chopped salad, meaning some time devoted to the cutting board. The beauty of small bits of red mingling with `confettied' green and white is worth the work involved."
"Wisconsin tradition"
3/4 c. (177 mL) medium burghul (bulgur wheat)
1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt
2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]
1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil
"Old Country Style"
1/2 c. (115 mL) medium or fine burghul
1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt
3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine
1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil
Variations
1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas
Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes and then place in sieve to drain. [I typically soak for much longer, perhaps an hour. Otherwise the bulgur is quite chewy.]
Combine minced onion with allspice, pepper and salt. Set aside.
In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried spearmint.
Gently fold in the soaked or rinsed wheat. [I always add the seasoned onions at this point, just because it's been a while since I actually read this recipe.] Refrigerate until an hour before serving.
Stir in seasoned onion and dress with lemon and oil.
Surround salad with small romaine leaves or young grapeleaves. Use them to scoop up the salad in bites. [Usually we just eat it with a fork.]
Variations: One variation suggestion is to add 1 chopped cucumber and and one cup whole fresh peas or chickpeas. I always add the cucumber and the chickpeas.Anyone have a recipe for a mild Mediterranean salad with I think it was Couscous grain in it?
Here are a few:
http://www.cooks.com/rec/search/0,1-0,co鈥?/a>
Mediterranean couscous recipe???
i used to buy this flavour couscous. but then i jst got plain couscous. how to i flavour this couscous to a mediterranean flavour? thanks! or any other nice flavour you can think of! :)Mediterranean couscous recipe???
the recipe that Jamie Oliver did for sainburys is gorgeous you'lll find it on there web site, yer its the chicken, tomato and onion
the recipe that Jamie Oliver did for sainburys is gorgeous you'lll find it on there web site, yer its the chicken, tomato and onion
What is this spanish/mediterranean soup called?
I went to this Spanish / Mediterranean Restaurant and before the main course they served us a soup in a wide bowl. It was watery, not thick but with beans, sausage, cilantro, etc, and had this smoked taste to it. It was soo good! What is this soup called, if anyone knows?
I heard the guy say "some queso" while serving...and clearly it wasn't cheese lol .. but i'm sure he said something else, and i just heard queso haha. But if anyone knows! I'd love to know the name and or recipe. thanks!What is this spanish/mediterranean soup called?
Soup is called soup in any country.4Freedom.
Mediterranean Garlic Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Large heads of garlic
2 Cups white onions -- sliced
3 Tablespoons vegetable oil
2 Quarts rich chicken or vegetable stock
1 Cup dry white wine
1 Large bay leaf
1 Tablespoon chopped fresh sage leaves (1 teaspoon drie
3 Whole cloves
salt and freshly ground white pepper
drops of fresh lemon juice
1/3 c olive oil
4 egg yolks
%26lt;%26lt;garnish%26gt;%26gt;
toasted sour dough croutons
fresh grated Asiago or Gruyere cheese
fresh chopped chives
Separate garlic into cloves and crush slightly with side of knife. Do not
peel.
Add garlic, onions and vegetable oil to a soup pot and saute until onions
just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
Strain pressing down firmly on the solids to extract all flavor. Return
soup to pot and correct seasoning with salt, pepper and lemon juice.
In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
thin stream. Gradually beat in remaining soup. Return to pot and reheat
gently being careful not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.
Yield: 6 to 8 servings
--------------------------------------…
Title: Soupe de Potiron (Pumpkin Soup)
Categories: Soups
Yield: 6 Servings
3 1/2 lb Pumpkin
3 White onions
1 Garlic clove
2 Fresh sage leaves
-OR- a pinch of dried sage
2 tb Olive oil
10 c Boiling water
Salt
Black pepper
1/3 c Long-grain rice
-- rinsed and drained
Fresh Parmesan shavings
-- (if desired)
Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the
flesh into small cubes. Peel onions and chop coarsley. Place
pumpkin and onion in a soup pot with the garlic, sage, oil, and
water. Season to taste with salt and pepper, then let simmer on low
heat for 45 minutes.
Transfer soup to blender or food processor (working in batches if
necessary) and puree. Return soup to pot and bring to a boil. Add
rice at this point; cook until rice is tender. Adjust seasoning and
serve, garnished with a few Parmesan shavings if desired.
: I would try using Italian arborio rice in this soup,
to make the soup thicker and creamier.
“The Classic Mediterranean Cookbook”What is this spanish/mediterranean soup called?
For what you're describing it seems you had: Frijoles Charros
Here is the recipe: http://www.globalgourmet.com/food/specia…
Good luck!What is this spanish/mediterranean soup called?
Spain is on the Iberian Peninsula near the Atlantic Ocean, not the Mediterranean Sea.
Anyway, I would guess that's gazpacho with cheese ("queso" being Spanish for "cheese").
I heard the guy say "some queso" while serving...and clearly it wasn't cheese lol .. but i'm sure he said something else, and i just heard queso haha. But if anyone knows! I'd love to know the name and or recipe. thanks!What is this spanish/mediterranean soup called?
Soup is called soup in any country.4Freedom.
Mediterranean Garlic Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Large heads of garlic
2 Cups white onions -- sliced
3 Tablespoons vegetable oil
2 Quarts rich chicken or vegetable stock
1 Cup dry white wine
1 Large bay leaf
1 Tablespoon chopped fresh sage leaves (1 teaspoon drie
3 Whole cloves
salt and freshly ground white pepper
drops of fresh lemon juice
1/3 c olive oil
4 egg yolks
%26lt;%26lt;garnish%26gt;%26gt;
toasted sour dough croutons
fresh grated Asiago or Gruyere cheese
fresh chopped chives
Separate garlic into cloves and crush slightly with side of knife. Do not
peel.
Add garlic, onions and vegetable oil to a soup pot and saute until onions
just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
Strain pressing down firmly on the solids to extract all flavor. Return
soup to pot and correct seasoning with salt, pepper and lemon juice.
In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
thin stream. Gradually beat in remaining soup. Return to pot and reheat
gently being careful not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.
Yield: 6 to 8 servings
--------------------------------------…
Title: Soupe de Potiron (Pumpkin Soup)
Categories: Soups
Yield: 6 Servings
3 1/2 lb Pumpkin
3 White onions
1 Garlic clove
2 Fresh sage leaves
-OR- a pinch of dried sage
2 tb Olive oil
10 c Boiling water
Salt
Black pepper
1/3 c Long-grain rice
-- rinsed and drained
Fresh Parmesan shavings
-- (if desired)
Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the
flesh into small cubes. Peel onions and chop coarsley. Place
pumpkin and onion in a soup pot with the garlic, sage, oil, and
water. Season to taste with salt and pepper, then let simmer on low
heat for 45 minutes.
Transfer soup to blender or food processor (working in batches if
necessary) and puree. Return soup to pot and bring to a boil. Add
rice at this point; cook until rice is tender. Adjust seasoning and
serve, garnished with a few Parmesan shavings if desired.
: I would try using Italian arborio rice in this soup,
to make the soup thicker and creamier.
“The Classic Mediterranean Cookbook”What is this spanish/mediterranean soup called?
For what you're describing it seems you had: Frijoles Charros
Here is the recipe: http://www.globalgourmet.com/food/specia…
Good luck!What is this spanish/mediterranean soup called?
Spain is on the Iberian Peninsula near the Atlantic Ocean, not the Mediterranean Sea.
Anyway, I would guess that's gazpacho with cheese ("queso" being Spanish for "cheese").
Mediterranean salad on the salad bar at Ruby Tuesday's.?
A couple of years ago, in Easley, SC's Ruby Tuesday's, they had a Mediterranean salad on the salad bar. It was predominantly green, the ingredients were finely chopped and it was almost like a chunky salsa - does anyone know what kind of ingredients they used? I would like to recreate something similar - it doesn't have to be exact....please help me if you know what I'm talking about or know what kind of stuff would go into a recipe like that.Mediterranean salad on the salad bar at Ruby Tuesday's.?
Search a recipe for Tabooli on google
Its a finely chopped, green, arabic salad.
you can eat it plain or use it as a dipMediterranean salad on the salad bar at Ruby Tuesday's.?
I went to a sight called allrecipes.com to research your question.
And there were more than several recipes for Mediterranean salad. You can check them all out and chose a favorite. But this one seemed to top the list of reviewers who made these various salads. It's called Mediterranean Greek salad.
Ingredients:
3 cucumbers;seeded and sliced
11/2 cups crumbled feta cheese
1 cup sliced and pitted black olives
3 cups diced Roma tomatoes
1/3 cup diced, oil-packed sun dried tomatoes(with oil reserved)
1/2 red onion sliced
Combine:
All ingredients in a large salad bowl and toss using 2Tbsp of the reserved oil. Cover and chill until serving
I would imagine you could cut back to just 1Tbsp of oil and top with your favorite chunky salsa. Mine is Herdez brand.
If this recipe didn't catch your fancy go to the previously mentioned web site to look at the other recipes for this salad.Mediterranean salad on the salad bar at Ruby Tuesday's.?
Take one bunch of Italian flat leaf parsley or regualr parsley if that is all you have. Wash and chop fine. Chop One tomato finely and one cucumber finely. Chop some fresh mint (about 1/2 as much as you did with the parsley)..... You can if you like add bughul that has been soaked until soft.....add salt and then squeeze one lemon into the mix. You can also chop up some ice berg lettuce to be in really small pieces as well and add this to it.
easiest way to get exact ingredients if it is no longer a salad there talk to the chef, and they will let you know.
otherwise, spinach, and dark green lettuce like Boston or Romane (for romane you need to add something sugary type to get out the bitter taste) finely chopped
larger tomato chopped fine or coursly ground
halved tomatoes usually cherry or grape designed,
and if included fine cut chicken and dont forget=
and some chicken soup for the soul; lol have fun=
Christiananswers.com
teach all the truth especially the young=
Provers 6:22 train up a child in the way they should go, and when they are old they will not depart from it.
we can turn our back on Jesus, after this, yet he will never turn from us, and will lovingly correct us till we return to his love.
yet I Corinthians 6:9-13 says to the unbeliever and adulterers too
"Such WERE some of you, but you have been cleansed by THE BLOOD OF JESUS."
The Bible's teachings of Jesus unconditional love and care.
Isaiah 9:6 the promised Messiah to be born mighty God =
"Unto us a child is born, a son is given, he shall be mighty God, the prince of peace." Isaiah chapter 9 verse 6
Yes Jesus loves you and every one unconditionally, there is a God that cares.
thank Jesus that he loves us unconditionally and has a better way;
How i came to Jesus was to understand his love and his words to let him into my heart's door, to forgive my sins and be my friend.
Jesus speaking from heaven declares
"I love you and ask you to repent quickly of sin. Behold I knock on your heart's door ask me in, and i will be your friend." Revelation1:1 chapter 1 verse 1 %26amp; 3:19 %26amp;20
so I prayed; "Help me Jesus, I am sorry for my sins, come into my heart and be my friend, amen."
and it happened Jesus is my Messiah and God as promised and my best friend.
in Jesus amazing grace John 3 %26amp;10 repented of even 1 lie and all sins, and asked Jesus in to our heart to be our friend, amen It means born again and having the more abundant life, happy in Jesus joy. :)
have a great week, David
and Romans 1:16 not ashamed to share the gospel to the Jew first and then to all people
Romans 9-11 the gentile is grafted in for their salvation, and to provoke the Jewish people to jealousy by their love of the Messiah Jesus and joy and inner peace as they share with them.
Isaiah 52:13-53:12 is a key the promised coming and death of Jesus the Messiah for our sins.
praying for you and please pray for me too, thanks
Search a recipe for Tabooli on google
Its a finely chopped, green, arabic salad.
you can eat it plain or use it as a dipMediterranean salad on the salad bar at Ruby Tuesday's.?
I went to a sight called allrecipes.com to research your question.
And there were more than several recipes for Mediterranean salad. You can check them all out and chose a favorite. But this one seemed to top the list of reviewers who made these various salads. It's called Mediterranean Greek salad.
Ingredients:
3 cucumbers;seeded and sliced
11/2 cups crumbled feta cheese
1 cup sliced and pitted black olives
3 cups diced Roma tomatoes
1/3 cup diced, oil-packed sun dried tomatoes(with oil reserved)
1/2 red onion sliced
Combine:
All ingredients in a large salad bowl and toss using 2Tbsp of the reserved oil. Cover and chill until serving
I would imagine you could cut back to just 1Tbsp of oil and top with your favorite chunky salsa. Mine is Herdez brand.
If this recipe didn't catch your fancy go to the previously mentioned web site to look at the other recipes for this salad.Mediterranean salad on the salad bar at Ruby Tuesday's.?
Take one bunch of Italian flat leaf parsley or regualr parsley if that is all you have. Wash and chop fine. Chop One tomato finely and one cucumber finely. Chop some fresh mint (about 1/2 as much as you did with the parsley)..... You can if you like add bughul that has been soaked until soft.....add salt and then squeeze one lemon into the mix. You can also chop up some ice berg lettuce to be in really small pieces as well and add this to it.
easiest way to get exact ingredients if it is no longer a salad there talk to the chef, and they will let you know.
otherwise, spinach, and dark green lettuce like Boston or Romane (for romane you need to add something sugary type to get out the bitter taste) finely chopped
larger tomato chopped fine or coursly ground
halved tomatoes usually cherry or grape designed,
and if included fine cut chicken and dont forget=
and some chicken soup for the soul; lol have fun=
Christiananswers.com
teach all the truth especially the young=
Provers 6:22 train up a child in the way they should go, and when they are old they will not depart from it.
we can turn our back on Jesus, after this, yet he will never turn from us, and will lovingly correct us till we return to his love.
yet I Corinthians 6:9-13 says to the unbeliever and adulterers too
"Such WERE some of you, but you have been cleansed by THE BLOOD OF JESUS."
The Bible's teachings of Jesus unconditional love and care.
Isaiah 9:6 the promised Messiah to be born mighty God =
"Unto us a child is born, a son is given, he shall be mighty God, the prince of peace." Isaiah chapter 9 verse 6
Yes Jesus loves you and every one unconditionally, there is a God that cares.
thank Jesus that he loves us unconditionally and has a better way;
How i came to Jesus was to understand his love and his words to let him into my heart's door, to forgive my sins and be my friend.
Jesus speaking from heaven declares
"I love you and ask you to repent quickly of sin. Behold I knock on your heart's door ask me in, and i will be your friend." Revelation1:1 chapter 1 verse 1 %26amp; 3:19 %26amp;20
so I prayed; "Help me Jesus, I am sorry for my sins, come into my heart and be my friend, amen."
and it happened Jesus is my Messiah and God as promised and my best friend.
in Jesus amazing grace John 3 %26amp;10 repented of even 1 lie and all sins, and asked Jesus in to our heart to be our friend, amen It means born again and having the more abundant life, happy in Jesus joy. :)
have a great week, David
and Romans 1:16 not ashamed to share the gospel to the Jew first and then to all people
Romans 9-11 the gentile is grafted in for their salvation, and to provoke the Jewish people to jealousy by their love of the Messiah Jesus and joy and inner peace as they share with them.
Isaiah 52:13-53:12 is a key the promised coming and death of Jesus the Messiah for our sins.
praying for you and please pray for me too, thanks
Looking for "Kibby" (mediterranean meatball) recipe. :)?
I read about it in a Dean Koontz book! :)Looking for "Kibby" (mediterranean meatball) recipe. :)?
Hi! I love Kibbeh! Here's a recipe from a Lebanese cookbook that I've made.
OUTER SHELLS:
1/2 cup bulgur
1/2 lb lamb
1 cup finely chopped red onion
1/2 tsp ground allspice
1/2 tsp ground oregano
1/2 tsp ground black pepper
Salt to taste
1 tbsp olive oil
vegetable oil for shallow frying
FILLING:
1 tbsp olive oil
1/2 cup ground lamb
1/4 cup chopped onions
1/2 tbsp pine nuts
1/2 tbsp slivered almonds
1/4 tsp allspice
1/4 tsp oregano
1/2 tbsp finely chopped mint leaves
1/2 tbsp pepper
Salt to taste
METHOD:
Place bulgur in a bowl and pour cold water to cover. Soak for about 15 minutes. Drain and rinse under cold water, and squeeze well to remove the moisture.
Make the filling:
Heat oil in a small frying pan, add the onions and cook till soft, add the pine nuts and almonds and cook till they start to brown. Add the spices, salt and ground lamb and cook till the meat is cooked through. Remove from the stove and stir in the mint leaves and keep aside.
Make the outer shells:
Add the bulgur, ground lamb, chopped onions, olive oil and the spices to a large bowl and mix well to combine. Add a little water if necessary.
Shape the outer shell mixture into equal sized balls:
This will make about 8 balls. Insert your thumb to make a hollow space in the balls, place the filling in the hollow and flatten out the balls and shape into ovals so that the filling is completely covered.
Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.
* * * * *
This is yummy served with a garlic/yogurt sauce:
1 cup plain yogurt
1 tsp minced garlic
1 TB finely chopped fresh mint
Salt to tasteLooking for "Kibby" (mediterranean meatball) recipe. :)?
No recipe here, but I do love it. I see it on restaurant menus spelled "kibbe", so that may help you in your search.Looking for "Kibby" (mediterranean meatball) recipe. :)?
Kibbe (lots of different spellings) is a range of lamb dishes with bughul wheat included mostly from around Lebanon and Syria, the recipe given previously is for the most famous version it is a bit tricky to make and really needs practise but it is absolutely delicious.
Others have the ingredients baked in a tray, served in soup and one where the meat is raw Kibbe Nayye
She's right and her recipe is good...so I,m not going to bother to answer, but its good that you asked or you wouldn't have found out how to spell it so you can find other recipes for it. Greek cookbooks are also a good source! Keep asking about things like this! everyone learns from it (and isn't it nice that most answerers aren't snobby about spelling mistakes... I think so!)
There are a lot of quicker recipes so look them up or wait for others to kick in.
Hi! I love Kibbeh! Here's a recipe from a Lebanese cookbook that I've made.
OUTER SHELLS:
1/2 cup bulgur
1/2 lb lamb
1 cup finely chopped red onion
1/2 tsp ground allspice
1/2 tsp ground oregano
1/2 tsp ground black pepper
Salt to taste
1 tbsp olive oil
vegetable oil for shallow frying
FILLING:
1 tbsp olive oil
1/2 cup ground lamb
1/4 cup chopped onions
1/2 tbsp pine nuts
1/2 tbsp slivered almonds
1/4 tsp allspice
1/4 tsp oregano
1/2 tbsp finely chopped mint leaves
1/2 tbsp pepper
Salt to taste
METHOD:
Place bulgur in a bowl and pour cold water to cover. Soak for about 15 minutes. Drain and rinse under cold water, and squeeze well to remove the moisture.
Make the filling:
Heat oil in a small frying pan, add the onions and cook till soft, add the pine nuts and almonds and cook till they start to brown. Add the spices, salt and ground lamb and cook till the meat is cooked through. Remove from the stove and stir in the mint leaves and keep aside.
Make the outer shells:
Add the bulgur, ground lamb, chopped onions, olive oil and the spices to a large bowl and mix well to combine. Add a little water if necessary.
Shape the outer shell mixture into equal sized balls:
This will make about 8 balls. Insert your thumb to make a hollow space in the balls, place the filling in the hollow and flatten out the balls and shape into ovals so that the filling is completely covered.
Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.
* * * * *
This is yummy served with a garlic/yogurt sauce:
1 cup plain yogurt
1 tsp minced garlic
1 TB finely chopped fresh mint
Salt to tasteLooking for "Kibby" (mediterranean meatball) recipe. :)?
No recipe here, but I do love it. I see it on restaurant menus spelled "kibbe", so that may help you in your search.Looking for "Kibby" (mediterranean meatball) recipe. :)?
Kibbe (lots of different spellings) is a range of lamb dishes with bughul wheat included mostly from around Lebanon and Syria, the recipe given previously is for the most famous version it is a bit tricky to make and really needs practise but it is absolutely delicious.
Others have the ingredients baked in a tray, served in soup and one where the meat is raw Kibbe Nayye
She's right and her recipe is good...so I,m not going to bother to answer, but its good that you asked or you wouldn't have found out how to spell it so you can find other recipes for it. Greek cookbooks are also a good source! Keep asking about things like this! everyone learns from it (and isn't it nice that most answerers aren't snobby about spelling mistakes... I think so!)
There are a lot of quicker recipes so look them up or wait for others to kick in.
Does anyone have the recipe for Bravo! penne mediterranean?
Bravo Pasta Penne Mediterranean
1 OZ OLIVE OIL
1/2 tsp CHOPPED GARLIC
1 TBS SUN DRIED TOMATOES
2 OZ BERCY SAUCE (recipe follows)
1 TBS FETA CHEESE
1 OZ BUTTER
1 pinch SALT %26amp; PEPPER
1 OZ FRESH PICKED SPINACH
7 OZ COOKED PENNE NOODLES
1 tsp TOASTED PINE NUTS
1 TBS FETA CHEESE
In a saute pan, heat oil.
Add garlic and sun dried tomatoes, saut茅.
Add Bercy Sauce, bubble and reduce.
Add Butter, Feta Cheese and salt %26amp; pepper, cream together.
Add spinach and pasta, toss well.
Place mixture into pasta bowl, top with feta and pine nuts.
BERCY SAUCE
3 OZ OLIVE OIL
2.5 OZ CHOPPED SHALLOTS
.5 OZ CHOPPED GARLIC
1 QT WHITE WINE
1 GAL WATER
8 OZ CHICKEN BASE
4 OZ WATER
2.5 OZ CORNSTARCH
In a stock pot, heat oil.
Add garlic and shallots, saut茅 til golden brown.
Add white wine, bubble and reduce by 1/2.
Mix chicken base and water.
Add to stock pot.
Bring to a boil.
Add 4 oz water to corn starch, mix well.
Add cornstarch mixture to sauce.
Simmer for 10 minutes.
Strain and discard garlic and shallots.
Refrigerate.dominoes
1 OZ OLIVE OIL
1/2 tsp CHOPPED GARLIC
1 TBS SUN DRIED TOMATOES
2 OZ BERCY SAUCE (recipe follows)
1 TBS FETA CHEESE
1 OZ BUTTER
1 pinch SALT %26amp; PEPPER
1 OZ FRESH PICKED SPINACH
7 OZ COOKED PENNE NOODLES
1 tsp TOASTED PINE NUTS
1 TBS FETA CHEESE
In a saute pan, heat oil.
Add garlic and sun dried tomatoes, saut茅.
Add Bercy Sauce, bubble and reduce.
Add Butter, Feta Cheese and salt %26amp; pepper, cream together.
Add spinach and pasta, toss well.
Place mixture into pasta bowl, top with feta and pine nuts.
BERCY SAUCE
3 OZ OLIVE OIL
2.5 OZ CHOPPED SHALLOTS
.5 OZ CHOPPED GARLIC
1 QT WHITE WINE
1 GAL WATER
8 OZ CHICKEN BASE
4 OZ WATER
2.5 OZ CORNSTARCH
In a stock pot, heat oil.
Add garlic and shallots, saut茅 til golden brown.
Add white wine, bubble and reduce by 1/2.
Mix chicken base and water.
Add to stock pot.
Bring to a boil.
Add 4 oz water to corn starch, mix well.
Add cornstarch mixture to sauce.
Simmer for 10 minutes.
Strain and discard garlic and shallots.
Refrigerate.
Any suggestions for a great mediterranean pasta dish?
Want a good spicy marinara sauce, Kalamata olives and feta plus whatever you suggest. Just can't find the perfect recipe. Entertaining next weekend and want to impress!Any suggestions for a great mediterranean pasta dish?
You are mixing your nationalities. Marinara sauce is an italian tomato sauce and the other 2 ingredients are greek. I would not put them together.
You are mixing your nationalities. Marinara sauce is an italian tomato sauce and the other 2 ingredients are greek. I would not put them together.
Recipe for mediterranean pesto-cheeze torte?
Mediterranean Spinach Torte - Recipe
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, minced
1 pound fresh spinach, coarsely chopped
2 eggs
3/4 cup cream, milk, or soy milk
salt and freshly-ground pepper to taste
1/2 cup grated Gruyere cheese
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1. Preheat oven to 350F. Heat the olive oil in a skillet over medium heat and saute the garlic until golden and fragrant, just a couple of minutes. Add spinach and saute, stirring often, until wilted and tender. Remove spinach and garlic from the pan with a slotted spoon, leaving as much moisture behind in the pan as possible, and reserve.
2. In a medium mixing bowl, whisk the eggs and cream until thoroughly combined. Butter a 9-inch round pie pan and spread spinach mixture evenly over the bottom. Sprinkle spinach with grated cheese, then pour the egg-cream mixture evenly over that. Sprinkle with basil and oregano.
3. Bake for 35 minutes until golden and puffy. Allow to cool until just warm before cutting and serving.
Serves 6.Recipe for mediterranean pesto-cheeze torte?
Mediterranean Layered Torte:
1 day 20 min prep
40 servings
3 (8 ounce) packages cream cheese, softened
1 cup crumbled feta cheese
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, chopped and well drained
1 (8 ounce) container hummus
1/2 cup seeded and chopped unpeeled cucumbers
1/2 cup coarsely chopped and well drained pitted kalamata olives or Greek olives
1. Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
2. Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
3. Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
4. Cover and refrigerate at least 24 hours, but no more than 48 hours.
5. When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, minced
1 pound fresh spinach, coarsely chopped
2 eggs
3/4 cup cream, milk, or soy milk
salt and freshly-ground pepper to taste
1/2 cup grated Gruyere cheese
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1. Preheat oven to 350F. Heat the olive oil in a skillet over medium heat and saute the garlic until golden and fragrant, just a couple of minutes. Add spinach and saute, stirring often, until wilted and tender. Remove spinach and garlic from the pan with a slotted spoon, leaving as much moisture behind in the pan as possible, and reserve.
2. In a medium mixing bowl, whisk the eggs and cream until thoroughly combined. Butter a 9-inch round pie pan and spread spinach mixture evenly over the bottom. Sprinkle spinach with grated cheese, then pour the egg-cream mixture evenly over that. Sprinkle with basil and oregano.
3. Bake for 35 minutes until golden and puffy. Allow to cool until just warm before cutting and serving.
Serves 6.Recipe for mediterranean pesto-cheeze torte?
Mediterranean Layered Torte:
1 day 20 min prep
40 servings
3 (8 ounce) packages cream cheese, softened
1 cup crumbled feta cheese
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, chopped and well drained
1 (8 ounce) container hummus
1/2 cup seeded and chopped unpeeled cucumbers
1/2 cup coarsely chopped and well drained pitted kalamata olives or Greek olives
1. Place cream cheese and feta cheese in food processor; cover and process until blended. Divide into thirds (about 1 cup each).
2. Line a 5 cup mold or a 8-1/2 x 4-1/2 x 2-1/2 loaf pan with plastic wrap. Spoon 1/3 of the cream cheese mixture in bottom of mold. Smooth top with spatula. Spread tomatoes over cheese layer. Spoon hummus over tomatoes; then sprinkle cucumbers over hummus.
3. Spoon another cup of cheese mixture over cucumbers; smooth out. Spoon olives evenly over cheese layer. Spoon remaining cheese mixture over the olives; smooth out. Bang filled mold on counter to pack down the torte.
4. Cover and refrigerate at least 24 hours, but no more than 48 hours.
5. When ready to serve, turn mold upside down on serving platter. Remove plastic wrap and serve torte with your choice of breads, or crackers.
Side dish for Mediterranean stuffed chicken with feta, cream chess and dill?
http://allrecipes.com/Recipe/Mediterrane…
I'm looking for a couple side dishes that would go well with this recipeSide dish for Mediterranean stuffed chicken with feta, cream chess and dill?
You've got a lot of flavor in your entree. You want to keep your sides pretty simple- You could go with sauteed spinach with a little garlic, sauteed zuchinni or squash with herb d'provence or Italian seasoning. You could certainly go with brown rice simmered in chicken or veg broth.
Here's some other sides that will complement your entree:
Roasted Broccoli with Parmesan
Recipe courtesy Melissa d'Arabian
Rated: 5 stars out of 5
Ingredients
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Directions
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with the grated Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.
- - -
Herbed Green Beans
Allrecipes.com
Ingredients
1 pound fresh green beans, trimmed (can sub 16oz can)
4 1/2 teaspoons butter, melted
1/4 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon dried oregano
1/8 teaspoon pepper
Directions
Place green beans in a microwave-safe dish. Combine the remaining ingredients; pour over beans and toss to coat evenly. Cover and microwave on high for 6-8 minutes or until beans are tender.
- - -
Herbed Quinoa
Recipe courtesy Giada De Laurentiis
Rated: 4 stars out of 5
Level: Easy
Yield: 4 servings
Ingredients
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (I reduce by half)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest (I reduce by half)
Kosher salt and freshly ground black pepper
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Happy cooking!Side dish for Mediterranean stuffed chicken with feta, cream chess and dill?
Make a saffron rice to go with it. The colors will blend well and it will blend well with the meal.
Enjoy.Side dish for Mediterranean stuffed chicken with feta, cream chess and dill?
rice or couscous and roast veg
I'm looking for a couple side dishes that would go well with this recipeSide dish for Mediterranean stuffed chicken with feta, cream chess and dill?
You've got a lot of flavor in your entree. You want to keep your sides pretty simple- You could go with sauteed spinach with a little garlic, sauteed zuchinni or squash with herb d'provence or Italian seasoning. You could certainly go with brown rice simmered in chicken or veg broth.
Here's some other sides that will complement your entree:
Roasted Broccoli with Parmesan
Recipe courtesy Melissa d'Arabian
Rated: 5 stars out of 5
Ingredients
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Directions
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with the grated Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.
- - -
Herbed Green Beans
Allrecipes.com
Ingredients
1 pound fresh green beans, trimmed (can sub 16oz can)
4 1/2 teaspoons butter, melted
1/4 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon dried oregano
1/8 teaspoon pepper
Directions
Place green beans in a microwave-safe dish. Combine the remaining ingredients; pour over beans and toss to coat evenly. Cover and microwave on high for 6-8 minutes or until beans are tender.
- - -
Herbed Quinoa
Recipe courtesy Giada De Laurentiis
Rated: 4 stars out of 5
Level: Easy
Yield: 4 servings
Ingredients
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (I reduce by half)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest (I reduce by half)
Kosher salt and freshly ground black pepper
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Happy cooking!Side dish for Mediterranean stuffed chicken with feta, cream chess and dill?
Make a saffron rice to go with it. The colors will blend well and it will blend well with the meal.
Enjoy.Side dish for Mediterranean stuffed chicken with feta, cream chess and dill?
rice or couscous and roast veg
Mediterranean vegetable pasta?
Anyone got any good recipes? Had it in a restaurant the other day, would like to re-create it at home.Mediterranean vegetable pasta?
penne pasta or linguine (mix of spinach and semolina pasta)
olive oil
If you're vegetarian; feta cheese %26amp; cream or unflavored yogurt
white wine
onions
zuchinni
tomatoes
eggplant
olives,
red bell pepper
garlic
sea salt
black pepper
herbs: thyme and oregano
roast peppers and garlic.
sautee onions with eggplant until browned in olive oil with sea salt, add tomatoes and zuchinni, follow with olives, then chop roasted red peppers and garlic, sautee together, add white wine, thyme and oregano till alchohol cooks off.
serve with feta cheese and a once around drizzle of cream or a dallop of yogurt, garnish with thyme and oregano, freshly cracked black pepper
mix some black olives,chopped tomatoes,cucumber,onions and your fave pasta with olive oil and goat cheese!salt and freshly ground pepper to taste!!Mediterranean vegetable pasta?
1 aubergine 3 courgettes,1 onion,1 red,yellow,green pepper cored deseeded 4,plum tomatoes,olive oil,1 clove garlic.
blanch peppers courgettes few mins remove saute onion garlic untill soft fry aubergine both sides untill brown roast tomatoes mix with pasta of choice
well boil any pasta i use penna pasta then i add cooked veggies with tomatioes and add cheese on top and pop it into the ovenMediterranean vegetable pasta?
Which one of the 1001 recipes do you want? Just use your imagination, anything goes. Delicious with a bit of langostino or a nice whtiefish. Salmon does well too.
penne pasta or linguine (mix of spinach and semolina pasta)
olive oil
If you're vegetarian; feta cheese %26amp; cream or unflavored yogurt
white wine
onions
zuchinni
tomatoes
eggplant
olives,
red bell pepper
garlic
sea salt
black pepper
herbs: thyme and oregano
roast peppers and garlic.
sautee onions with eggplant until browned in olive oil with sea salt, add tomatoes and zuchinni, follow with olives, then chop roasted red peppers and garlic, sautee together, add white wine, thyme and oregano till alchohol cooks off.
serve with feta cheese and a once around drizzle of cream or a dallop of yogurt, garnish with thyme and oregano, freshly cracked black pepper
mix some black olives,chopped tomatoes,cucumber,onions and your fave pasta with olive oil and goat cheese!salt and freshly ground pepper to taste!!Mediterranean vegetable pasta?
1 aubergine 3 courgettes,1 onion,1 red,yellow,green pepper cored deseeded 4,plum tomatoes,olive oil,1 clove garlic.
blanch peppers courgettes few mins remove saute onion garlic untill soft fry aubergine both sides untill brown roast tomatoes mix with pasta of choice
well boil any pasta i use penna pasta then i add cooked veggies with tomatioes and add cheese on top and pop it into the ovenMediterranean vegetable pasta?
Which one of the 1001 recipes do you want? Just use your imagination, anything goes. Delicious with a bit of langostino or a nice whtiefish. Salmon does well too.
Mediterranean Quiche Recipe..........?
can you share a Mediterranean Quiche recipe please
can been made under an hour
I've been looking for it but couldn't find any good ones
please help!Mediterranean Quiche Recipe..........?
mediterranean quiche
45 minutes
1 pack ready pastry
3 eggs
200g semi cured grated manchego
handful of fresh spinach
handful of fried bacon strips
2 tomatoes
1 leek
mediterranean herbs
salt
pepper
1. line the baking tray with the pastry and fork
2. mix eggs and grated manchego, add salt and pepper
3. pour egg mix into the baking tray and spread
4. blanch 1 leek cut finely for 1 minute and spread over egg mix
5. roughly chop the spinach and put over leeks
6. sprinkle with the bacon
7. slice tomatoes and place on top
8. delicately press all this into the eggmix
9. paint the tomatoes with the mediterranean herb paste
10. bake in the preheated oven at 200潞C, bottom shelf for about 25-30 minutes or until crust is golden brown.
Chef's tip
using manchego cheese made it more mediterranean. Mediterranean Quiche Recipe..........?
Can't find an exact match, but one of these might be OK -
http://www.epicurious.com/tools/searchre鈥?/a>Mediterranean Quiche Recipe..........?
I make this all the time but I never make the dough. Buy quiche dough ready made. It is so much easier and no-one will notice the difference in the taste.
1. Roll out the dough and lay in the dish.
2. You may want to dry bake the dough first if you like a crunchy base. Pierce it a bit first with a fork and stick in the oven for a few minutes. If you are a perfectionist, cover the edges with foil first so that they don't go brown when you later bake the quiche.
3. Crumble some feta cheese into the base.
4. Having saut茅ed some peppers first, add them to the quiche
5. Add some caramelised red onions (saut茅ed with butter, salt and sugar until golden brown)
6. Whisk about 3 eggs together in a bowl. When whisked, add some fresh cream and oregano into the mix and some salt and pepper to taste.
7. Pour this mixture into the quiche
8. Oven bake at 190 degrees until the top is golden. The eggs and cream will raise a bit.
This is delicious! I even made it at Christmas for my family with spinach and then red peppers cut into Christmas tree shapes. It went down really well :)lund boats
can been made under an hour
I've been looking for it but couldn't find any good ones
please help!Mediterranean Quiche Recipe..........?
mediterranean quiche
45 minutes
1 pack ready pastry
3 eggs
200g semi cured grated manchego
handful of fresh spinach
handful of fried bacon strips
2 tomatoes
1 leek
mediterranean herbs
salt
pepper
1. line the baking tray with the pastry and fork
2. mix eggs and grated manchego, add salt and pepper
3. pour egg mix into the baking tray and spread
4. blanch 1 leek cut finely for 1 minute and spread over egg mix
5. roughly chop the spinach and put over leeks
6. sprinkle with the bacon
7. slice tomatoes and place on top
8. delicately press all this into the eggmix
9. paint the tomatoes with the mediterranean herb paste
10. bake in the preheated oven at 200潞C, bottom shelf for about 25-30 minutes or until crust is golden brown.
Chef's tip
using manchego cheese made it more mediterranean. Mediterranean Quiche Recipe..........?
Can't find an exact match, but one of these might be OK -
http://www.epicurious.com/tools/searchre鈥?/a>Mediterranean Quiche Recipe..........?
I make this all the time but I never make the dough. Buy quiche dough ready made. It is so much easier and no-one will notice the difference in the taste.
1. Roll out the dough and lay in the dish.
2. You may want to dry bake the dough first if you like a crunchy base. Pierce it a bit first with a fork and stick in the oven for a few minutes. If you are a perfectionist, cover the edges with foil first so that they don't go brown when you later bake the quiche.
3. Crumble some feta cheese into the base.
4. Having saut茅ed some peppers first, add them to the quiche
5. Add some caramelised red onions (saut茅ed with butter, salt and sugar until golden brown)
6. Whisk about 3 eggs together in a bowl. When whisked, add some fresh cream and oregano into the mix and some salt and pepper to taste.
7. Pour this mixture into the quiche
8. Oven bake at 190 degrees until the top is golden. The eggs and cream will raise a bit.
This is delicious! I even made it at Christmas for my family with spinach and then red peppers cut into Christmas tree shapes. It went down really well :)
Does anyone have any good baby food recipes?
I already have the Annabel Karmel book and I do use wholesomebabyfood.com too. I like to have a good selection in the freezer so if anyone has any good ones, let me know!
P.S. Is Mummy Berry around with her cheesy leek and potato bake thingy? And the mediterranean veg one too?Does anyone have any good baby food recipes?
How adventurous are your little ones?
OK
The easiest way to do the cheesy leek thing is sautee some leeks %26amp; potatoes (cut into fine dice) then add some milk and cook off until tender, grate some cheese into it and either mash or blend depending on the texture your little one likes.
Roasted med veg?
Cut up some peppers, courgette, aubergine, celery %26amp; red onion roast with a little olive oil and some herbs, and puree up (or pulse for chunky) with a little tinned tomato until you're happy with the texture.
You could also try a 3 bean %26amp; veg chilli
sautee off some onion, peppers, celery, courgette, add some mild chilli powder and whatever beans you like (tinned but no salt ones)
Again mix with a little tomato to blend.
A curry would be similar, a bit of mild curry powder with whatever veg you like %26amp; some dried apricots, a little baby veg or chicken stock (or even milk) to blend.
Happy eating . . . :-)
best is pumpkin and potato mash, you can even throw in some broccoliDoes anyone have any good baby food recipes?
my little one loves pumpkin too... steamed and mashed. aside from this, he can finish 6 inches blended rock melon a day. sometime its not about the recipe, its about the timing and just the variety... try giving blended fruits...it does work for me. best of luck!
omg .. i was just searching the internet for the same thing
yet to find any thing really good.
but i will be making a a "creamy chickpea , pumpkin and chicken puree mash thingy for my 6 month old tomorrow
- 2 cups diced pumpkin
-1/2 can chickpeas
- 1 cup of skinless chicken . cooked and diced ( approx 120gm)
- aprox 250mls or 9 oz of formula or breast milk
steam pumpkin , combine pumpklin , chickpeas and chicken in food processor and puree . add milk to make to a pasteDoes anyone have any good baby food recipes?
i just use my common sense and own cooking experience and make meals from things i use for the rest of the family.
I don't think there is much point in going to all this trouble to make special meals for babies/toddlers when you can just make extra of most of the things you are having (with exceptions for spicy foods, salty foods etc..) and then puree, mash etc... and freeze for the baby
Tonight we had steak, mash potato, vegies and gravy. I made extra mash, gravy and vegies for putting in Aidans meals and got a chicken breast instead of steak and cooked it all at the same time. Then when dinner was over i just mixed up the extra stuff with the chicken into meals for Aidan and froze it in containers. Simple, easy and he eats what we eat without all the fuss of making meals specially for him.
I had enough there for 4 meals for him. Tomorrow we are having tacos so he will get one of the meals i made up tonight.
Other things I make into meals for him from what we are eating is spaghetti bolognaise, all different casseroles, thick soups/stews, creamy chicken, mushroom and rice, sheppards pie/cottage pie...the list is endless
If i need to I might steam up extra vegies or a different meat to add to his but its no trouble if i just do it when i am making the rest of the families dinner
happy cooking!
(oh, Aidan is 9months today btw!)
My daughter loves mashed potato with mashed apple. Odd combination, but she adores it!
Also sweet potato and broccoli mashed together.
Blended broccoli cheese.
Butternut pumpkin and creamed corn.
Assorted vegetables with cheese sauce, always goes down well.
I also make chicken soup and put loads of veg in until it's thick and then blend it all together.
P.S. Is Mummy Berry around with her cheesy leek and potato bake thingy? And the mediterranean veg one too?Does anyone have any good baby food recipes?
How adventurous are your little ones?
OK
The easiest way to do the cheesy leek thing is sautee some leeks %26amp; potatoes (cut into fine dice) then add some milk and cook off until tender, grate some cheese into it and either mash or blend depending on the texture your little one likes.
Roasted med veg?
Cut up some peppers, courgette, aubergine, celery %26amp; red onion roast with a little olive oil and some herbs, and puree up (or pulse for chunky) with a little tinned tomato until you're happy with the texture.
You could also try a 3 bean %26amp; veg chilli
sautee off some onion, peppers, celery, courgette, add some mild chilli powder and whatever beans you like (tinned but no salt ones)
Again mix with a little tomato to blend.
A curry would be similar, a bit of mild curry powder with whatever veg you like %26amp; some dried apricots, a little baby veg or chicken stock (or even milk) to blend.
Happy eating . . . :-)
best is pumpkin and potato mash, you can even throw in some broccoliDoes anyone have any good baby food recipes?
my little one loves pumpkin too... steamed and mashed. aside from this, he can finish 6 inches blended rock melon a day. sometime its not about the recipe, its about the timing and just the variety... try giving blended fruits...it does work for me. best of luck!
omg .. i was just searching the internet for the same thing
yet to find any thing really good.
but i will be making a a "creamy chickpea , pumpkin and chicken puree mash thingy for my 6 month old tomorrow
- 2 cups diced pumpkin
-1/2 can chickpeas
- 1 cup of skinless chicken . cooked and diced ( approx 120gm)
- aprox 250mls or 9 oz of formula or breast milk
steam pumpkin , combine pumpklin , chickpeas and chicken in food processor and puree . add milk to make to a pasteDoes anyone have any good baby food recipes?
i just use my common sense and own cooking experience and make meals from things i use for the rest of the family.
I don't think there is much point in going to all this trouble to make special meals for babies/toddlers when you can just make extra of most of the things you are having (with exceptions for spicy foods, salty foods etc..) and then puree, mash etc... and freeze for the baby
Tonight we had steak, mash potato, vegies and gravy. I made extra mash, gravy and vegies for putting in Aidans meals and got a chicken breast instead of steak and cooked it all at the same time. Then when dinner was over i just mixed up the extra stuff with the chicken into meals for Aidan and froze it in containers. Simple, easy and he eats what we eat without all the fuss of making meals specially for him.
I had enough there for 4 meals for him. Tomorrow we are having tacos so he will get one of the meals i made up tonight.
Other things I make into meals for him from what we are eating is spaghetti bolognaise, all different casseroles, thick soups/stews, creamy chicken, mushroom and rice, sheppards pie/cottage pie...the list is endless
If i need to I might steam up extra vegies or a different meat to add to his but its no trouble if i just do it when i am making the rest of the families dinner
happy cooking!
(oh, Aidan is 9months today btw!)
My daughter loves mashed potato with mashed apple. Odd combination, but she adores it!
Also sweet potato and broccoli mashed together.
Blended broccoli cheese.
Butternut pumpkin and creamed corn.
Assorted vegetables with cheese sauce, always goes down well.
I also make chicken soup and put loads of veg in until it's thick and then blend it all together.
Dry white wine substitute in mediterranean dish?
I have no idea what wine tastes like, and this recipe, it's mediterranean chicken with potatoes, (there's all tomatoes, artichokes, bit of basil.. olives) what can i substitute for dry white wine?Dry white wine substitute in mediterranean dish?
Chicken Stock and a squeeze of lemon juice for acidity.
Don't forget if you put in the wine early, you'll cook out all of the alcohol.Dry white wine substitute in mediterranean dish?
You could just the same amount of chicken stock if you don't want to use alcohol. I use knorr chicken stock cubes if I have no homemade stock. If you are open to using other types of alcohol you could use dry cider. You could also try White grape juice just make sure it isn't loaded with sugar.Dry white wine substitute in mediterranean dish?
In this case you can use chicken broth. A cheap bottle of white wine might be worth trying though. All of the alcohol is burned off so you wouldn't feel any effects from it just the flavors.
How to Substitute Marsala Wine for Dry White Wine. Many popular Mediterranean dishes call for white wine that is reduced with spices and citrus.
Chicken Stock and a squeeze of lemon juice for acidity.
Don't forget if you put in the wine early, you'll cook out all of the alcohol.Dry white wine substitute in mediterranean dish?
You could just the same amount of chicken stock if you don't want to use alcohol. I use knorr chicken stock cubes if I have no homemade stock. If you are open to using other types of alcohol you could use dry cider. You could also try White grape juice just make sure it isn't loaded with sugar.Dry white wine substitute in mediterranean dish?
In this case you can use chicken broth. A cheap bottle of white wine might be worth trying though. All of the alcohol is burned off so you wouldn't feel any effects from it just the flavors.
How to Substitute Marsala Wine for Dry White Wine. Many popular Mediterranean dishes call for white wine that is reduced with spices and citrus.
Mediterranean cooking?
I love all the warm rich flavors at Mediterranean restaraunts and would like to try to cook with more Mediterranean flair at home. What are the staple spices/ ingredients that I need to stock up on? Any recipes would also be greatly appreciated!Mediterranean cooking?
Olive oil, fresh herbs (basil, oregano, parsley), tomato, summer squash, fresh fish and cold wine
Along with all the ingredients that are mentioned try to get some cumin ,saffron,cinnamon sticks, cloves,and for herbs we use dill,mint.coriander if it agrees with you,parsley and we love lemons with olive oil and oregano.Take a look at this site
for inspiration and recipes.
http://www.hummingbirdpublications.com The amazing flavors of Greece. [ recipes at news letters].Let me know what you think.You can post on my blog.Mediterranean cooking?
Try this, it is so easy and tasty. Soften sun dried tomatoes in warm water drain and dice. Add 1/4c olive oil and 1-2 cloves of pressed garlic. Cook 1/2 box linguini per box instructions, drain. Toss with olive oil mixture serve with crusty bread, a salad and red wine. Yum.
Hello
Almost all Turkish dishes begin with onions cooking till opaque in 1-2 table spoons olive oil. Tomatoes are next in line and then vegetables all cubed. Some vegetables like green beans need extra water just enough to cover the content of the pot. You can use tomato paste instead of real tomatoes. The Spices are salt, black pepper, red pepper and mint. Cook on medium heat for 15-20 minutes. Yogurt plain goes with everything you can also add shredded garlic ( fresh not powder) or cucumber shredded and some dried mint. A good salad is tomatoes cubed, sheep milk feta cubed, olive oil, salt, pepper, and dried mint. You let it sit at room temp for a bit. Turkish meat balls are made with ground beef and if you'd like some part mouton. In a large bowl shred one white onion, add in chopped parsley, one egg, breadcrumbs, salt, pepper, a tomatoes shredded, cumin, ground beef ( chicken works as well ). The mixture should be doughy if not add more breadcrumbs to absorb the liquid. Take a enough mix to fill the inside of you hand, roll then press down flat enough to spread between your two palms (not finger). Cook each patty in a pan non stick no oil until the outer edges look cooked then turn to other side. Serve with basmati rice ( long grain white ). In a pan melt two tablespoons of butter. While that's melting take one cup rice and fill it with water to wash of the dusk and hydrate the grains. Poor off the water and put rice in pan. Gently stir to lightly cook in the butter. As you as you begin to smell the rice which will happens within seconds add two cups of water. Stir and bring to boil. Once boiled stir once more and reduce heat to 3 on electric stove. Allow to cook covered approx. 15-20 minutes. Don't open the pot. To know it's cooked look at the bottom of the pot with a spoon if there is little or no water left it's almost ready. Turn off the stove cover the pot and allow to swell for several minutes. Black pepper work well on rice very little though each person should put their own. Bon Appetit!Mediterranean cooking?
Since everyone already said the basics (olive oil, herbs, sun-dried tomatoes etc.) I decided to give a cookin tip for mediterrenean cooking.
I call it "Spiced up olive oil", %26amp; all my friends copy me about it.
Take a small bottle %26amp; fill it with extra virgin olive oil. Add 3 whole garlic cloves (you don't even have to peel them, except for the flaky skins that can mess your oil up), a seeded dry red chily pepper, a stick of rosemary, atick of oregano %26amp; a stick of thyme.
You can start using it about 2 days after you've let the oil soak up on all the flavors (leave them in there of course!).
It doesn't go bad for like 4-5 months. It's a great way to spice up every meal %26amp; enrich it's flavor (also, drizzle it on salad, it's perfection). It's also beautiful to keep on the counter, %26amp; everyone will ask you about it when they sea it.
Include 'harr' which is cayenne pepper (but some variety which is quite HOT!...which is what 'harr' means).
I live in Italy, and am also a chef. Mediterranean cooking....extravergin olive oil, fresh..and only seasonal ingredients.....which means if you can't grow it in your garden at the specific time, don't buy it or use it. Pasta is a staple, have fun with it...go with your particular tastes. I remember my mother...pasta with balsamic vinegar!!
Mediterranean...lots of fresh veg and fish good luck, but have fun with it
Olive oil, fresh herbs (basil, oregano, parsley), tomato, summer squash, fresh fish and cold wine
Along with all the ingredients that are mentioned try to get some cumin ,saffron,cinnamon sticks, cloves,and for herbs we use dill,mint.coriander if it agrees with you,parsley and we love lemons with olive oil and oregano.Take a look at this site
for inspiration and recipes.
http://www.hummingbirdpublications.com The amazing flavors of Greece. [ recipes at news letters].Let me know what you think.You can post on my blog.Mediterranean cooking?
Try this, it is so easy and tasty. Soften sun dried tomatoes in warm water drain and dice. Add 1/4c olive oil and 1-2 cloves of pressed garlic. Cook 1/2 box linguini per box instructions, drain. Toss with olive oil mixture serve with crusty bread, a salad and red wine. Yum.
Hello
Almost all Turkish dishes begin with onions cooking till opaque in 1-2 table spoons olive oil. Tomatoes are next in line and then vegetables all cubed. Some vegetables like green beans need extra water just enough to cover the content of the pot. You can use tomato paste instead of real tomatoes. The Spices are salt, black pepper, red pepper and mint. Cook on medium heat for 15-20 minutes. Yogurt plain goes with everything you can also add shredded garlic ( fresh not powder) or cucumber shredded and some dried mint. A good salad is tomatoes cubed, sheep milk feta cubed, olive oil, salt, pepper, and dried mint. You let it sit at room temp for a bit. Turkish meat balls are made with ground beef and if you'd like some part mouton. In a large bowl shred one white onion, add in chopped parsley, one egg, breadcrumbs, salt, pepper, a tomatoes shredded, cumin, ground beef ( chicken works as well ). The mixture should be doughy if not add more breadcrumbs to absorb the liquid. Take a enough mix to fill the inside of you hand, roll then press down flat enough to spread between your two palms (not finger). Cook each patty in a pan non stick no oil until the outer edges look cooked then turn to other side. Serve with basmati rice ( long grain white ). In a pan melt two tablespoons of butter. While that's melting take one cup rice and fill it with water to wash of the dusk and hydrate the grains. Poor off the water and put rice in pan. Gently stir to lightly cook in the butter. As you as you begin to smell the rice which will happens within seconds add two cups of water. Stir and bring to boil. Once boiled stir once more and reduce heat to 3 on electric stove. Allow to cook covered approx. 15-20 minutes. Don't open the pot. To know it's cooked look at the bottom of the pot with a spoon if there is little or no water left it's almost ready. Turn off the stove cover the pot and allow to swell for several minutes. Black pepper work well on rice very little though each person should put their own. Bon Appetit!Mediterranean cooking?
Since everyone already said the basics (olive oil, herbs, sun-dried tomatoes etc.) I decided to give a cookin tip for mediterrenean cooking.
I call it "Spiced up olive oil", %26amp; all my friends copy me about it.
Take a small bottle %26amp; fill it with extra virgin olive oil. Add 3 whole garlic cloves (you don't even have to peel them, except for the flaky skins that can mess your oil up), a seeded dry red chily pepper, a stick of rosemary, atick of oregano %26amp; a stick of thyme.
You can start using it about 2 days after you've let the oil soak up on all the flavors (leave them in there of course!).
It doesn't go bad for like 4-5 months. It's a great way to spice up every meal %26amp; enrich it's flavor (also, drizzle it on salad, it's perfection). It's also beautiful to keep on the counter, %26amp; everyone will ask you about it when they sea it.
Include 'harr' which is cayenne pepper (but some variety which is quite HOT!...which is what 'harr' means).
I live in Italy, and am also a chef. Mediterranean cooking....extravergin olive oil, fresh..and only seasonal ingredients.....which means if you can't grow it in your garden at the specific time, don't buy it or use it. Pasta is a staple, have fun with it...go with your particular tastes. I remember my mother...pasta with balsamic vinegar!!
Mediterranean...lots of fresh veg and fish good luck, but have fun with it
Anyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
Hosting dinner tonight.
So far, I will be having :
Salmon and Cream Cheese Roll
Lamb Kebab
Tabbouleh Salad
Chicken Satay Stir Fry
Curried King Prawns
Braised Beef Short-Ribs
errr...any suggestion with that rice/noodle recipe?
Thanks!
=DAnyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
Here is a rice noodle recipe
http://www.finecooking.com/recipes/rice-鈥?/a>
Cantonese rice salad
http://www.mediterrasian.com/delicious_r鈥?/a>
Tuna rice and lentils
http://www.mediterrasian.com/delicious_r鈥?/a>
This one is a must
http://www.grouprecipes.com/83734/brown-鈥?/a>
This is my favorite with caramelized onion on the top.
http://delicioustv.com/2007/06/vermicell鈥?/a>
mediterranean fried rice
4 servings
Measure Ingredient
**FOR THE SAUCE**
2 tablespoons Lemon juice
2 tablespoons Tomato paste
录 teaspoon Saffron; soaked*
Salt
Freshly ground pepper
~ - - - - 1 1/2 tablespoons extra-virgin olive oil (up to 2 tbsp) 2 cloves garlic (up to 3 cloves) -- minced 1 leek, cleaned and trimmed -- finely chopped 1/4 cup fennel -- thinly sliced OR celery -- thinly sliced 3 cups cooked white rice (up to 4 c) 1 tomato -- seeded and diced 1/4 cup chickpeas 2 tablespoons pine nuts -- lightly toasted 8 black olives (pref oil-cured) 3 dried tomatoes -- cut in thin slices 1 bunch basil -- stemmed * Soak saffron in 1 tabelspoon water or Basic Vegetable Stock for 15 minutes For the sauce, combine the lemon juice, tomato paste, saffron, salt, and pepper in a small bowl and whisk until smooth. Add plenty of salt and pepper. The mixture should be highly seasoned. Just before serving, heat a wok or large non-stick frying pan over a high flame. Swirl in the oil. Add the garlic and leek and stir fry for 15 seconds, or until fragrant but not brown. Add the fennel and stir fry for 1 to 2 minutes, or until the fennel is tender. Stir in the rice, tomato, chickpeas, pine nuts, olives, and dried tomatoes, and most of the basil. Stir fry for 2 minutes, or until the ingredients are thoroughly heated. Stir in the sauce and cook for thirty seconds. Correct the seasoning, adding salt or lemon juice to taste. Decorate the rice with the remaining basil leaves and serve at once. Serves 6 as a side dish or 4 as a main course.Anyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
Rice recipe, i will prefer sushi. Asian ppl like it most, especially Japanese and Korean.
Prepare seaweed, like an A4 paper size. The ingredients are glutinous rice, cucumber, white carrot (white vinegar to make it taste sweet and sour), beef / fish / hot dog (you like).
First, spread the rice on top of the seaweed evenly using spoon, Then, put all the ingredient, cucumber + white carrot + hot dog (already cut into small pieces). Roll it with a bamboo pad, you can buy in a Japanese / Korean ingredient shop.
Lastly, cut the roll using a japanese knife (only for sushi used) so that it can become even. Beautifully put all the pieces in a large plate and you can decorate with tomatoes, cut it whenever you want. Either a V shape or piece by piece. Happy cooking~
sounds good :)
umm try sweet and sour noodles
orr sweet soy fried noodles
if you go to the australian womens weekly website and do a recipe search they have a whole lot of different meditterean and asian foods
good luckAnyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
You could just do simple fried rice!
So far, I will be having :
Salmon and Cream Cheese Roll
Lamb Kebab
Tabbouleh Salad
Chicken Satay Stir Fry
Curried King Prawns
Braised Beef Short-Ribs
errr...any suggestion with that rice/noodle recipe?
Thanks!
=DAnyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
Here is a rice noodle recipe
http://www.finecooking.com/recipes/rice-鈥?/a>
Cantonese rice salad
http://www.mediterrasian.com/delicious_r鈥?/a>
Tuna rice and lentils
http://www.mediterrasian.com/delicious_r鈥?/a>
This one is a must
http://www.grouprecipes.com/83734/brown-鈥?/a>
This is my favorite with caramelized onion on the top.
http://delicioustv.com/2007/06/vermicell鈥?/a>
mediterranean fried rice
4 servings
Measure Ingredient
**FOR THE SAUCE**
2 tablespoons Lemon juice
2 tablespoons Tomato paste
录 teaspoon Saffron; soaked*
Salt
Freshly ground pepper
~ - - - - 1 1/2 tablespoons extra-virgin olive oil (up to 2 tbsp) 2 cloves garlic (up to 3 cloves) -- minced 1 leek, cleaned and trimmed -- finely chopped 1/4 cup fennel -- thinly sliced OR celery -- thinly sliced 3 cups cooked white rice (up to 4 c) 1 tomato -- seeded and diced 1/4 cup chickpeas 2 tablespoons pine nuts -- lightly toasted 8 black olives (pref oil-cured) 3 dried tomatoes -- cut in thin slices 1 bunch basil -- stemmed * Soak saffron in 1 tabelspoon water or Basic Vegetable Stock for 15 minutes For the sauce, combine the lemon juice, tomato paste, saffron, salt, and pepper in a small bowl and whisk until smooth. Add plenty of salt and pepper. The mixture should be highly seasoned. Just before serving, heat a wok or large non-stick frying pan over a high flame. Swirl in the oil. Add the garlic and leek and stir fry for 15 seconds, or until fragrant but not brown. Add the fennel and stir fry for 1 to 2 minutes, or until the fennel is tender. Stir in the rice, tomato, chickpeas, pine nuts, olives, and dried tomatoes, and most of the basil. Stir fry for 2 minutes, or until the ingredients are thoroughly heated. Stir in the sauce and cook for thirty seconds. Correct the seasoning, adding salt or lemon juice to taste. Decorate the rice with the remaining basil leaves and serve at once. Serves 6 as a side dish or 4 as a main course.Anyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
Rice recipe, i will prefer sushi. Asian ppl like it most, especially Japanese and Korean.
Prepare seaweed, like an A4 paper size. The ingredients are glutinous rice, cucumber, white carrot (white vinegar to make it taste sweet and sour), beef / fish / hot dog (you like).
First, spread the rice on top of the seaweed evenly using spoon, Then, put all the ingredient, cucumber + white carrot + hot dog (already cut into small pieces). Roll it with a bamboo pad, you can buy in a Japanese / Korean ingredient shop.
Lastly, cut the roll using a japanese knife (only for sushi used) so that it can become even. Beautifully put all the pieces in a large plate and you can decorate with tomatoes, cut it whenever you want. Either a V shape or piece by piece. Happy cooking~
sounds good :)
umm try sweet and sour noodles
orr sweet soy fried noodles
if you go to the australian womens weekly website and do a recipe search they have a whole lot of different meditterean and asian foods
good luckAnyone has a recipe for something Mediterranean or Asian that uses rice/noodles?
You could just do simple fried rice!
Does anyone have a copycat recipe for the Olive Garden's Mediterranean Shrimp Scampi?
I have a recipe for their Mediterranean Garlic Shrimp...about the same thing...
TrishDoes anyone have a copycat recipe for the Olive Garden's Mediterranean Shrimp Scampi?
try the recipe at this link....http://www.recipezaar.com/90922minn kota
TrishDoes anyone have a copycat recipe for the Olive Garden's Mediterranean Shrimp Scampi?
try the recipe at this link....http://www.recipezaar.com/90922
Any good recipes for halawa?
I bought some at a Mediterranean grocery store out of curiosity. Not sure what to do with it.Any good recipes for halawa?
This is my husband's favorite halwa
GAJAAR KA HALWA (CARROT HALWA)
2 lbs. of Carrots (grated)
1 cup of Sugar
Seeds of 4-5 small Cardamoms (Illaichi)
1 tbsp. of Oil
Ricotta Cheese (Khoya)
1 tbsp. of Vanilla Extract (Kewra)
Pistachios (prefered amount)
Almonds (prefered amount)
Raisins (prefered amount)
4-5 tbsp. of Powdered Milk
DIRECTIONS
1) Grate the carrots and put them in a pot on low heat along with the cardamom seeds. When they become soft and the water dries up, add sugar and again leave for the water to dry.
2) Then add oil, roicotta cheese, pistachios, almonds, raisins and milk and continuously stir on high heat until the water dries. When done add vanilla extract just before removing from heat.
Serving Suggestions: Serve Hot Or Cold
Degree of Difficulty: Hard
Also try:
SOHAN HALWA
2 cups of Corn Flour (Makai Ka Aata)
Almonds (Baadaam) (as desired)
Pistachios (Pistay) (as desired)
Cardamom Seeds (Ilaichi Daanay) (as desired)
1 tsp. of Saffron (Zaafraan)
3 cups of Sugar
1 cup of Whole Milk
2 cups of Clarified Butter (Ghee)
Flat Tray (greased)
DIRECTIONS
1) Heat 3 cups of water in a heavy based pot. Add in sugar and boil for 5-6 minutes. Add 1 cup of milk and boil for another 4-5 minutes and strain.
2) Dissolve the cornflour in 1 cup of water. Add this to the previous mixture. Dissolve saffron in a little bit of water, and add to the cornflour mixture. Cook over low heat. When the cornflour mixture starts becoming thick, start adding in the oil a little by little. Continue adding the oil slowly to prevent it from sticking to the bottom of the pan. Continuously stir while it is cooking.
3) When the mixture starts separating and begins lump formation, add the almonds, pistachois and cardamom seeds and mix.
4) Have your pre-greased tray ready, and spread the sohan halwa mixture on it. Flatten mixture by pressing.
5) Garnish with almonds and pistacchios. Let it cool then cut into square pieces and enjoy.
Degree of Difficulty: Hard
Recipe Category: Dessert
Recipe Ethnic Group: Pakistani
Recipe Category: Sweets/Desserts
Recipe Ethnic Group: PakistaniAny good recipes for halawa?
Sweetheart, it is something you just eat as a dessert or with tea for its sweetness. :)Any good recipes for halawa?
Searched for halawa : Found 3 recipes
Halawa Mishmish (Apricot Balls)
Halawa Tamr (Date and Walnut Drops)
Halawa Tamr (Fig, Date and Walnut Drops)
http://fooddownunder.com/cgi-bin/search.鈥?/a>
HALAWA WITH CHEESE
http://www.cooks.com/rec/doc/0,1613,1561鈥?/a>
hmm im not sure but I love it also! it is made from sesame seeds i know but I dont know if you can make it yourself. It tastes really great in syrian bread as a suggestion!
This is my husband's favorite halwa
GAJAAR KA HALWA (CARROT HALWA)
2 lbs. of Carrots (grated)
1 cup of Sugar
Seeds of 4-5 small Cardamoms (Illaichi)
1 tbsp. of Oil
Ricotta Cheese (Khoya)
1 tbsp. of Vanilla Extract (Kewra)
Pistachios (prefered amount)
Almonds (prefered amount)
Raisins (prefered amount)
4-5 tbsp. of Powdered Milk
DIRECTIONS
1) Grate the carrots and put them in a pot on low heat along with the cardamom seeds. When they become soft and the water dries up, add sugar and again leave for the water to dry.
2) Then add oil, roicotta cheese, pistachios, almonds, raisins and milk and continuously stir on high heat until the water dries. When done add vanilla extract just before removing from heat.
Serving Suggestions: Serve Hot Or Cold
Degree of Difficulty: Hard
Also try:
SOHAN HALWA
2 cups of Corn Flour (Makai Ka Aata)
Almonds (Baadaam) (as desired)
Pistachios (Pistay) (as desired)
Cardamom Seeds (Ilaichi Daanay) (as desired)
1 tsp. of Saffron (Zaafraan)
3 cups of Sugar
1 cup of Whole Milk
2 cups of Clarified Butter (Ghee)
Flat Tray (greased)
DIRECTIONS
1) Heat 3 cups of water in a heavy based pot. Add in sugar and boil for 5-6 minutes. Add 1 cup of milk and boil for another 4-5 minutes and strain.
2) Dissolve the cornflour in 1 cup of water. Add this to the previous mixture. Dissolve saffron in a little bit of water, and add to the cornflour mixture. Cook over low heat. When the cornflour mixture starts becoming thick, start adding in the oil a little by little. Continue adding the oil slowly to prevent it from sticking to the bottom of the pan. Continuously stir while it is cooking.
3) When the mixture starts separating and begins lump formation, add the almonds, pistachois and cardamom seeds and mix.
4) Have your pre-greased tray ready, and spread the sohan halwa mixture on it. Flatten mixture by pressing.
5) Garnish with almonds and pistacchios. Let it cool then cut into square pieces and enjoy.
Degree of Difficulty: Hard
Recipe Category: Dessert
Recipe Ethnic Group: Pakistani
Recipe Category: Sweets/Desserts
Recipe Ethnic Group: PakistaniAny good recipes for halawa?
Sweetheart, it is something you just eat as a dessert or with tea for its sweetness. :)Any good recipes for halawa?
Searched for halawa : Found 3 recipes
Halawa Mishmish (Apricot Balls)
Halawa Tamr (Date and Walnut Drops)
Halawa Tamr (Fig, Date and Walnut Drops)
http://fooddownunder.com/cgi-bin/search.鈥?/a>
HALAWA WITH CHEESE
http://www.cooks.com/rec/doc/0,1613,1561鈥?/a>
hmm im not sure but I love it also! it is made from sesame seeds i know but I dont know if you can make it yourself. It tastes really great in syrian bread as a suggestion!
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