Highest Rated
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(5 out of 5) - Old-Fashioned Rice Pudding - Microwave (5 out of 5)
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- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
mediterranean Recipes
(Chronologically Listed)
Strapatsada (Mediterranean Vegetable-Egg Dish)
Heat oil in non stick skillet.
Saute onion until soft.
Add 1 cup of choice of vegetables.
To “swerat” over low heat until tender but not mushy.
Stir in tomato with the beaten eggs.
Add cheese now if you are using it.
Season lightly.
No salt if using cheese.
Stir until lightly scrambled.
Serve hot with lemon wedges.
Calories without cheese 71.
Medium fat meat 1/2 vegetable 1/2 fat diabetic cooking from around the world- vilma liacouras chantiles.
Serving ideas: serve with leafy green salad.
Squid Mediterranean
Cut body of squid into 1/2-inch slices; set aside.
Heat olive oil in a large skillet; add onion and garlic.
Cook until onion is tender.
Add squid and remaining ingredients.
Bring to a boil.
Cover, reduce heat and simmer 30 minutes or until squid is tender.
Do not overcook!
Serve over a bed of rice.
Institute.
Typed for you by lois flack, cyberealm bbs, watertown, ny.
Spiced Mediterranean Tart
Make pastry shell and bake in a two-piece 10-inch tart pan.
Wash spinach and transfer to large saucepan.
Cook over medium-high heat, using only water clinging to the leaves, until spinach is wilted.
Plunge immediately into ice water to stop cooking process.
Drain and pat dry.
Chop finely and set aside.
Position rack in lower third of oven and preheat to 350 degrees fahrenheit melt butter in a large saucepan over medium-high heat.
Add onion and saute until golden brown.
Stir in garlic, nuts and raisins and cook one minute.
Add spinach, cinnamon, salt, pepper and nutmeg and cook, stirring cinstantly, until moisture has evaporated, about one minute.
Set aside.
Combine cream cheese, sour cream, eggs, salt, pepper and red pepper in food processor and puree.
Spread spinach mixture over bottom of pre-baked crust.
Sprinkle with parmesan cheese.
Pour cream cheese mixture over top.
Bake at 350 degrees, until knife inserted between edge and center of filling comes out clean, about 40 minutes.
Cool to room temperature, cover and refrigerate.
Makes 6 main course servings or 12 appetizer.
Notes: this delicious and flavorful tart is always a hit as an appetizer or as a luncheon main course!
Spanish Chicken And Ham With Mediterranean Vegetables
Soak the clay pot in cold water for 10 minutes.
Place the chicken in the pot, season with salt and pepper and add the onion, garlic and wine.
Cover and place in a cold oven.
Adjust the heat to 450f and cook for 40 minutes.
In the meantime, cut the eggplant into thick slices and then into small cubes.
Place the cubes on a wire cake cooking rack and sprinkle with two teaspoons salt.
Allow to stand undisturbed for 10 minutes to drain the bitter juices.
Heat the oil and fry the eggplant until lightly browned.
Add the zucchini and peppers and fry until softened.
Add these ingredients and the tomatoes, ham, tomato sauce and bay leaf to the chicken in the pot.
Cover and continue cooking for another 40 minutes.
From “cooking in clay” by irena chalmers, potpourri press, greensboro n.
, 1974.
Sausages Mediterranean Style
Heat the oil in a large pan.
Add the garlic and sausage pieces, cook until browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes, ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil.
Serve with tagliatelle or crusty bread and salad.
Sausage Casserole On A Bed Of Mediterranean Vegetables
Slice the potatoes and brush with melted butter.
Place into the oven for 30-40 minutes until they are cooked and golden brown.
Heat 1oz of the butter in a pan, add the peppers and a sprinkle of salt and pepper.
Heat the other 1oz of butter in another pan, add the onions and a sprinkle of salt and pepper.
Add 1 glass of brown ale to the onions and then do the same to the peppers.
Tip the onions into the pan of peppers and stir.
Place the mixed peppers and onions into the bottom of a casserole dish.
Cut up the four sausages into pieces and place into the vegetables.
Sprinkle with some mixed herbs.
Layer with the sliced potatoes.
Season with salt and pepper.
Sardines On A Mediterranean Salad
Prepare the salad first.
Slice and dice all salad ingredients slicing thinly at 1/2cm length.
For eye appeal it is important to have everything cut to the same size.
Prepare the dressing.
In a blender add the sun dried tomatoes, balsamic vinegar and some salt and pepper.
Blend quickly.
Pour in oil, a quarter at a time blending in between each addition.
Remove and adjust seasoning.
Mix some of the dressing with the salad ingredients.
This mixture will last up to 5 days, remembering to turn every day to distribute the settled dressing.
Spread some of the remaining dressing over plates so that a thin layer covers the surface.
Then arrange some salad on each plate.
Dip sardines in flour, shaking off excess.
When all sardines have been floured, heat half the oil and half the butter in a pan, when hot add sardines and cook quickly on both sides.
Do not over crowd the pan transfer the cooked sardines to paper towel to drain then cook the remaining sardines.
Arrange the sardines on top of the salad and serve immediately.
Roasted Mediterranean Vegetables
Preheat oven to 425 degrees.
Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 tablespoon oil.
Place carrots and potatoes in pan.
Drizzle with remaining oil over vegetables; toss to coat.
Roast vegetables for 10 minutes.
Add peppers, onion and garlic to pan; toss to coat.
Continue to roast until vegetables are browned and tender, stirring once, about 20-25 minutes.
Add vinegar, salt and pepper, toss to coat.
Stir in olives if using.
At this serving.
Stir in basil.
Serve warm or at room temp.
Roast Pork With Mediterranean Stuffing
Pre-heat the oven to 180c, 350f, gas mark 4.
Place the pork joint in a roasting tin.
Sprinkle salt over the fat of the joint and cook for 2 hours or until the meat is cooked throughout.
Melt the butter in a large frying pan and fry the onion until softened.
Add the tomatoes, apricots, oregano, basil, garlic and breadcrumbs and fry for 1-2 minutes.
Stir in the worcestershire sauce, seasoning and 2-3 tablespoons water.
Place in an ovenproof dish.
Place the stuffing in the oven 1/2 hour before the pork is ready.
Remove the joint from the tin and allow to stand for 10-15 minutes before carving.
Drain the excess oil from the meat juices.
Blend the cornflour with stock, apple juice, basil and oregano and add to the meat juices.
Bring to the boil, stirring until thickened.
Serve with the roast pork.
Roast Loin Of Lamb With Mediterranean Vegetables
For the vegetables: dice the peppers, cover with vegetable oil in a thick bottom pan, season with salt and pepper and white wine vinegar.
Cook until soft all over and gently heat.
Drain off the oil when cooked.
Blanche the diced courgettes in boiling salted water, refresh in cold water and drain.
Fry the chopped shallots in olive oil, add the tomato and the basil, season with salt and pepper and a little balsamic vinegar.
Fry the aubergine in olive oil until golden brown and completely soft.
Season with salt, vinegar and balsamic vinegar.
To cook the potato: peel and slice the potato, it will need to be about 2-3 centimeters thick and roughly 8-10cm in diameter.
Put the potato, butter, garlic and rosemary in a small thick bottomed pan and just cover with water, season lightly.
Cook the potoato on a high heat until all the water has evapoated and it has coloured on one side.
Turn the potoato over and finish cooking in a slow oven.
For the pistou: finely dice the peppers, cover with oil and season with salt and pepper, white wine vinegar and a little honey.
It should taste like a sweet ands sour sauce.
Cook until just soft.
To assemble the dish: warm the diced peppers,courgette and tomato mixture along with a slice of aubergine, using a ring.
Build the tombet, place the aubergine on the bottom and then fill the rings with the pepper, courgette and tomato.
At the same time seal the lamb and cook for about 5 minutes in the oven, allow it to rest for a further 4-5 minutes.
Warm the pistou and fondant potato.
Place the tombet at the top of the plate and the fondant in the middle.
Surrounded by pistou and the sauce.
Slice the lamb in half and place it on the fondant.
Roast Grouse With Cotechino Stuffing - Mediterranean
Cook the onion, garlic, celery, carrot and thyme in the oil until soft but not brown.
Crumble the cotechino sausage into the onion mix with the sage and fry for 10 minutes.
Add the chicken liver and cook for a further 2 minutes.
Add the wine, and boil to reduce by half.
Season with salt and pepper, allow to cool then fold in enough breadcrumbs to bind the stuffing.
Stuff the birds, and wrap each in two slices of prosciutto.
Preheat the oven to its hottest setting.
Heat the olive oil in a pan and cook the garlic, onion, thyme and chopped mushrooms until the onion is softening.
Add the mushroom juice and cook until no liquid remains.
In a roasting pan, heat some olive oil and brown the birds on each side.
Roast in the hot oven for 10 minutes, turn the birds and roast for a further 5 minutes with the mushroom mix and the wine.
Remove the birds and keep warm.
Stir the juices in the pan and add a little butter to enrich the sauce.
Serve the birds with polenta and pangrattato.
Ricotta Fruit Cake With Rosemary Syrup - Mediterranean
Cream the butter and sugar until pale and fluffy.
Add the egg yolks one by one, beating well between each addition.
In a separate bowl fold the fruit zests, fruit and nuts into the ricotta.
Fold the butter and egg mix into the ricotta and fruit.
Sift the flour into this mix and combine.
Beat the egg whites to soft peaks.
Fold one large spoon of the egg whites into the ricotta mix.
Once this is amalgamated fold in the remainder carefully, ensuring that you do not lose too much of the air.
Grease a 12 x 2 inch spring form cake tin sparingly with vegetable oil.
Pour in the mixture and bake in a 180c oven for about 45 minutes or until the tip of a knife inserted into the centre comes out clean.
When the cake is cool, spike it all over with a fork and dribble with the rosemary syrup.
Rosemary Syrup:
Add sugar and water to a pan over a medium heat and reduce.
Add rosemary and infuse.
Penne With Mediterranean Vegetables
Naturally lean vegetables get a big fat-free flavor boost from balsamic vinegar.
In a large nonstick skillet over med-high heat, cook vinegar and garlic for 3 minutes.
Add onions, eggplant, squash, and peppers.
Cook for 5 minutes.
Add tomatoes and parsley.
Cook, stirring frequently, for 15 minutes.
Stir in oil, parmesan, salt, and thyme.
Cook for 5 minutes or until sauce thickens.
Cook pasta in a large pot of boiling water per package directions.
Drain and return to pot.
Add sauce mixture and toss well.
For a more assertive flavor, substitute chopped fresh basil for the parsley.
Pangrattato - Mediterranean
Heat the oil and add the garlic.
Cook the garlic gently to a deep golden colour, remove and reserve for another use.
Add breadcrumbs to the oil and cook until deep golden.
Just before the end add the herbs.
Mediterranean-Style Stuffed Chicken (Wash)
Preheat oven to 375 degrees.
In a large bowl mix together all stuffing ingredients and set aside.
With a long sharp knife, slice a pocket into each chicken breast leaving an opening of about 1 1/2 inches.
Stuff each breast and brown with olive oil on top of the stove.
Bake for 30 to 40 minutes or until chicken is thoroughly cooked.
Serve with orzo and greek salad.
Mediterranean-Style Penne
Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer to paper towels using slotted spoon.
Add onion and eggplant to drippings in skillet.
Saute over medium-high heat until eggplant is tender and golden, about 15 minutes.
Add tomatoes, garlic, vinegar and thyme.
Reduce heat to medium and cook 5 minutes.
Stir in capers.
Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain.
Transfer to large bowl.
Toss with olive oil.
Mix in eggplant sauce, feta, olives and bacon.
Sprinkle with parsley and serve.
Mediterranean-Style Chicken
Rinse chicken; pat dry.
Spray a 10-inch skillet with nonstick cooking spray.
Preheat over medium heat.
Add chicken and brown for 10 to 15 minut turning to brown evenly.
To the skillet, add undrained tomatoes, wine, sug basil, garlic, and bay leaf.
Bring to boiling; reduce heat.
Cover and sim about 35 minutes or till chicken is tender.
Transfer chicken to another di keep warm.
In a small bowl stir together water and cornstarch.
Stir into tomato mixture in skillet.
Cook and stir till thickened and bubbly.
Cook stir for 2 minutes more.
Serve chicken and sauce over cooked spaghetti.
Garnish with olives, i desired.
Mediterranean Strata
In 11×7 baking dish, layer half of the bread cubes and all the spinach.
Sprinkle with the basil and tomatoes.
Top with half the cheese, the remaining bread cubes, and then remaining cheese.
Beat together the eggs milk, salt and pepper.
Pour over cheese and bread.
Cover and refrigerate overnight.
Bake uncovered in a preheated 350 oven for 40 to 45 minutes or until light and fluffy.
Serve immediately.
Mediterranean-Style Beef Stir Fry
Trim fat from beef.
Thinly slice beef across the grain into bite-size strips.
Spray a wok or large skillet with non-stick cooking spray.
Heat over medium heat.
Stir-fry garlic for 15 seconds.
Add squash and broccoli and stir-fry for 3 - 4 minutes or until crisp-tender.
Remove from wok.
Add oil to wok, then add beef and stir-fry 3 - 4 minutes or to desired doneness.
Return vegetables to wok.
Add cherry tomato halves, salad dressing and green onions.
Toss to mix.
Cover to heat through.
Serve over hot pasta, and sprinkle with parmesan cheese.
Mediterranean Stir-Fry With Angel Hair Pasta
Prehaet oven to 350 degrees fahrenheit place 3 to 4 quarts of water on to boil.
Reserve 1 tablesppon of basil for garnish.
In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil.
Set aside.
Heat wok or skillet over medium-high heat and spray with vegetable oil.
When wok is smoking, add onion and eggplant.
Toss 2 minutes add zucchini, bell pepper and artichoke hearts.
Stir-fry 3-4 minutes.
Add salt and pepper to taste.
Toss and remove to a bowl.
Pour reserved sauce over vegetables.
Place bread in oven to warm.
Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions.
Drain.
Add sesame oil to wok.
When wok is smoking, add drained pasta.
Toss well for 2 minutes - the pasta should be crisp.
Divide pasta in 2 portions and place on individual plates.
Spoon vegetables over top.
Sprinkle with reserved basil.
Serve with warm bread.
Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat 12%, 548mg sod exchanges: 6.3 veg, 5.7 bread, 1.2 fat.
Format: 8/9/96, lisa crawford.