Thanks.Know any yummy mediterranean recipes and/or tips for cooking healthy?
I grew up in a Lebanese-American family, which has a very similar style to that of Greek cooking (same Mediterranean background) and I recently learned of a recipe from a family friend that turned out GREAT! It was spinach, sauteed lightly in olive oil with pine nuts, onions, and ground beef, seasoned with the traditional Lebanese seasonings (salt, pepper, allspice) and put over rice pilaf (I substituted brown rice though, as its a bit healthier). It was really good and was super easy to make!
many fresh veggies are available year-round in teh USA (I assume that's where you are)... eggplant, lemons, onions, tomatoes, lettuces, mushrooms. Add a few decent canned goods to that (diced tomatoes, tomato puree, olives, EVOO, chick peas, tahini....) you ought to be all set!Know any yummy mediterranean recipes and/or tips for cooking healthy?
I love making stir-fry (I'm Asian). Saute some sliced veggies (they don't have to be fresh) in canola oil and then mix in cooked soba and sesame oil.
mmh pesto on a pita with tomato and mozerella
simple and delicious.Know any yummy mediterranean recipes and/or tips for cooking healthy?
Slow country boil,all them veggies you like and some shrimp too.....
Mediterranean Salad:
INGREDIENTS
2 cupsTanimura and Antle Sweet Gem鈩?Gourmet Lettuce, chopped
2 cups radicchio, shredded
2 fennel bulb, thinly sliced
1/2 cup walnuts, toasted and chopped
1 cup Gorgonzola cheese, crumbled
Dressing
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 cup Olive oil
Salt and pepper to taste
DIRECTIONS
In small bowl which balsamic vinegar, mustard, salt, pepper. Add oil in stream, whisking until dressing is emulsified.
In another bowl toss lettuce, radicchio, fennel, walnuts, Gorgonzola and dressing.
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STUFFED CHICKEN:
INGREDIENTS
4 boneless chicken breast halves - pounded thin
8 ounces cream cheese, softened
1 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
4 tablespoons melted butter
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
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SUMMER TOMATOES:
INGREDIENTS
5 fresh tomatoes
5 shallots, coarsely chopped
1 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping
DIRECTIONS
Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.
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Mediterranean Eggplant Dip
Ingredients
1 1/2 cups Greek style yogurt
1 packet (1.0 oz) Hidden Valley庐 Original Ranch庐 Salad Dressing and Seasoning Mix
6 tablespoons extra virgin olive oil
1 eggplant (1 lb), peeled, grated*
1 large onion, grated* and drained
1 to 2 tablespoons dried mint
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Ingredients for this chicken stew recipe
Serves 4 to 6
* 1 whole medium-sized chicken - cut into 8 bone-in pieces
* 3 tablespoons olive oil or 2 tablespoons lard
* 1 small to medium size onion - grated
* 1 carrot - sliced
* 1 small handful flat-leaf parsley leaves - whole
* 1 clove garlic - peeled and whole
* 2 bay leaves
* 2 corns pepper
* 1 tablespoon flour
* 1 cup vi ranci or white wine
* 2 to 3 cups hot water
* Salt
For garnishing
* 2 tablespoons olive oil
* 10 shallots or 10 sweet spring onions - peeled
* 12 champignons
* 4 to 5 teaspoons capers
Chicken stew recipe preparation instructions
1. Moderately salt the chicken pieces. Heat 3 tablespoons olive oil in a big casserole pot over medium heat. Add the chicken pieces and brown them, 3 or 4 minutes each side. Remove the chicken from the casserole and set it aside.
2. In the same casserole combine the onion, carrot, parsley, garlic, bay leaves, and pepper. Stir for one minute and add the flour and salt. Stir to prevent sticking. When the sofregit or sauce has thickened, add the wine and the water, so that the sauce can continue cooking for 5 minutes without all liquid evaporating. You need this sauce for the next step of this chicken stew recipe.
3. Sift the sauce into a bowl, return the chicken to the casserole, and pour the sauce over the chicken. Cover and simmer the chicken with the sauce for 20 to 30 minutes depending on the size of the chicken.
4. When the chicken has simmered for 15 to 20 minutes, heat 2 tablespoons olive oil in a frying pan, and fry the shallots and the champignons over medium heat.
5. Add the capers to the chicken 3 minutes before removing the casserole from heat.
6. Traditionally, you serve this chicken stew recipe with the shallots or spring onions and champignons around the chicken.
www.mediterranean-food-recipes.com
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 pound boneless leg of lamb steaks, 1-1 1/2 inches thick (see Note)
1 1/2 teaspoons kosher salt, divided
Freshly ground pepper to taste
2 medium cucumbers, peeled, halved, seeded and diced
2 large tomatoes, diced
1 15-ounce can chickpeas, rinsed
1/2 cup minced red onion
1/4 cup crumbled feta cheese
1/4 cup sliced fresh mint leaves
1/4 cup lemon juice
1 teaspoon extra-virgin olive oil
1.Preheat grill to high. Sprinkle lamb with 1/2 teaspoon salt and pepper. Grill the lamb for 2 to 4 minutes per side for medium, depending on the thickness of the steaks. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing across the grain.
2. Meanwhile, place cucumbers, tomatoes, chickpeas, onion, feta cheese and mint in a large bowl. Add lemon juice, oil, the remaining 1 teaspoon salt and more pepper to taste; stir to combine. Serve topped with the sliced lamb.
NUTRITION INFORMATION: Per serving: 256 calories; 9 g fat (3 g sat, 4 g mono); 54 mg cholesterol; 23 g carbohydrate; 21 g protein; 5 g fiber; 713 mg sodium; 646 mg potassium.
Nutrition bonus: Vitamin C (35% daily value), Selenium (29% dv), Zinc (27% dv), Folate (23% dv), Potassium (19% dv), Iron (15% dv), Vitamin A (15% dv).
1 Carbohydrate Serving
TIP: Note: Leg of lamb is lean, flavorful and cooks quickly when cut into steaks. Steaks will vary in thickness, depending on the butcher. If leg of lamb steaks are unavailable in your supermarket, trimmed, deboned lamb shoulder chops are a good substitute.
Do a google search also.
Food Network. Personally I love lamb although a bit expensive.
http://www.foodnetwork.com/topics/lamb/i鈥?/a>
*
25 min
*
Level
Easy
*
Yield
4 sandwiches
Close
Times:
Prep
15 min
Inactive Prep
--
Cook
25 min
Total:
40 min
Ingredients
For the Pesto:
* 1 cup (packed) fresh mint leaves
* 1/2 cup fresh parsley leaves
* 3/4 cup olive oil
* 1/4 cup fresh lemon juice
* 4 garlic cloves
* 1 teaspoon salt
* 1/2 teaspoon dried crushed red pepper
* Fresh mint sprig
For the Eggplant Spread:
* 1 medium eggplant
* 1/4 cup olive oil, divided
* 8 cloves garlic, in paper
* 1 tablespoon white balsamic vinegar
* Salt and freshly ground black pepper
For assembly:
* 4 rolls
* Eggplant spread
* 4 slices lamb sirloin, roasted
* 2 onions, caramelized
* 2 slices buratta cheese
* 2 cups mache
* 1/2 cup pesto
* 1/2 cup mascarpone
* 1/2 cup micro mint
For the pesto:
Directions
Combine all ingredients in a food processor until the pesto reaches desired consistency.
For the eggplant spread:
Preheat oven to 425 degrees F.
Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
For assembly:
Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.
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