Flounder Florentine
2 servings
Ingredients
One large (12-16 oz) flounder filet
1 cup leftover sauteed spinach (recipe)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil
Directions
Coat a baking dish large enough to hold the flounder with olive oil. Place the flounder in the dish and season with salt and pepper.
Spread the spinach over the flounder and top with the shredded cheese.
Preheat the oven to 400 degrees F
Bake the flounder for 15 minutes.
Baked Tomatoes For Two
Ingredients
1 large fresh tomato. Cut in half
Salt and pepper
2 tablespoons Italian flavored panko crumbs
Olive oil
Place the tomato halves on a small baking sheet with foil. Sprinkle the tops with salt and pepper. Drizzle with olive oil and top each half with 1 tablespoon of panko crumbs. Bake in a 400-degree oven for 15 minutes. ( Bake in the oven with the flounder.
Lemon Vegetable Couscous
Ingredients
Olive oil
1 ¼ cups chicken broth
1 cup whole wheat Israeli couscous
1 small zucchini, diced
1 onion, diced
2 large garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons lemon juice
Directions
In a medium saucepan, bring1 ¼ cups of chicken broth to a boil. Add 1 tablespoon olive oil and 1 cup whole wheat Israeli couscous. Return the mixture to a boil, lower the heat to low, cover the pan, and cook 10 minutes. The couscous will absorb the broth. Stir, add ½ teaspoon salt, and set aside.
In a medium skillet, heat 2 tablespoons of olive oil. Add the onion and garlic. Saute over low heat for 5 minutes. Add the zucchini, Italian seasoning and salt, and pepper to taste. Cook for 5 minutes. Add the cooked couscous and lemon juice. Heat. Adjust seasoning with salt to taste. Serve with the flounder.
Although the granules look like grains, couscous is actually tiny pasta made from a type of wheat called semolina. Unlike other pastas, which are mixed with water and eggs into sheets, couscous is made by rubbing semolina between wet hands until minuscule pieces are formed. The couscous is then dried and later cooked in boiling water.
Israeli couscous
Israeli couscous is also a type of pasta but consists of granules that are much larger – about the size of small pearls. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed. This process gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected touch to regional recipes.
Mediterranean Scallops Over Couscous
Ingredients
1 tablespoon extra-virgin olive oil, plus extra for drizzling on the finished dish
Half a sweet onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1/2 cup Israeli couscous
13-14 oz container no-salt-added diced Italian tomatoes, with juice
1/2 cup vegetable broth
10 ounces bay scallops, tough side muscle removed
1/3 cup frozen peas
Chopped parsley
2 lemon wedges
Directions
Heat oil in a medium covered skillet over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seeds, salt, pepper, and saffron; cook for 20 seconds. Add couscous and cook over medium-high, stirring constantly, until toasted, about 3-4 minutes. Add the vegetable stock and tomatoes, bring the mixture to a boil and then turn down the heat to low. Cover the pan and simmer for 10-12 minutes or until the couscous is tender.
Increase the heat to medium, stir in peas and scallops; cook, stirring occasionally, for 2 minutes or until the scallops are just cooked through. (If the scallops are not all the same size, place the larger scallops in the pan first, wait several seconds and then add the smaller ones).
Drizzle with olive oil, top with chopped parsley and serve with lemon wedges.
About 1.3 million Americans are of Greek descent and have the majority live in New York City, Boston, and Chicago. However, Tarpon Springs, Florida is home to the highest per capita representation of Greek Americans in the country (11%).
In 1768 about 500 Greeks from Smyrna, Crete, and Mani settled in New Smyrna Beach, Florida. The colony was unsuccessful, and the settlers moved to St. Augustine in 1776. The first significant Greek community to settle in the U.S. was in New Orleans, Louisiana during the 1850s. By 1866, the community was numerous and prosperous enough to have a Greek consulate and the first official Greek Orthodox Church in the United States. Immigration picked up again in the 1890s and early 20th century, due largely to economic opportunity in the U.S. Most of these immigrants worked in the northeastern cities in the United States; while others labored on railroad construction and in the mines of the western states. Many Greek immigrants expected to work and return to their homeland after earning capital and dowries for their families. However, due to conflicts between Greece and Turkey, Greek immigrants lost the right to return to their homeland and were made refugees. Additionally, in 1924 the first widely implemented U.S. immigration limit against non-Western European immigrants created an impetus for immigrants to apply for citizenship and permanently settle in the U.S.
Greeks began to arrive in large numbers after 1945, fleeing the economic devastation caused by World War II and the Greek Civil War. From 1946 until 1982, approximately 211,000 Greeks emigrated to the United States. In the aftermath of the recent Greek financial crisis, there has been a resurgence of Greek emigration to New York City with the majority of the immigrants settling in Astoria, Queens.
As immigrants from various Greek areas, they settled in different regions of the United States and became “Greek Americans”. Many of their traditional foods and recipes depended on the availability of those ingredients in the U.S. so these recipes often developed into new traditions. For example, Greek Salad is called Horiatiki in Greece and the salad is made with feta and cucumber, but no lettuce—only the Greek American version of the salad contains lettuce. Greek cuisine has certainly influenced American cuisine not only with the popularity of Greek salad but also with foods like gyros, souvlaki, and baklava.
Contemporary Greek cooking makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and meats that include lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are usually made with nuts and honey.
Below are some traditional Greek recipes for you to try.
Spanakopita (Spinach Triangles)
Ingredients
10 sheets of phyllo dough
500g spinach washed and roughly chopped (18 ounces)
1 tablespoon olive oil
2 onions, finely chopped
2 cloves of garlic, crushed
2 eggs, beaten
200g feta cheese, crumbled (7 ounces)
Pinch of grated nutmeg
2 tablespoons fresh dill, chopped
Melted butter for the pastry
Salt and pepper to taste
Directions
Sauté the onions in the olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Let the mixture cool down in a colander to drain. Pour into a mixing bowl. Mix in the feta cheese, eggs, nutmeg, dill, salt, and pepper.
Preheat the oven to 350 degrees F.
Spread one sheet of the phyllo dough on the kitchen counter and keep the rest covered with a cloth.
With a cooking brush drizzle some melted butter on the phyllo sheet on the counter. Spread one more sheet on top and drizzle with some more butter.
Cut the phyllo sheets in 3-4 lengthwise pieces (depending on if you like the spanakopita triangles to be small or larger). At the end of each piece add one tablespoon of the filling. Fold one corner over the filling to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling.
Oil the bottom of a large baking dish, place the spanakopita triangles in the dish and brush them with more melted butter. Bake in the preheated oven at 25-30 minutes, until golden and crispy. Serve with Tzatziki Sauce.
Greek Tzatziki Sauce
Ingredients
1 cup plain Greek Yogurt
2 teaspoons fresh dill chopped
1/2 cup cucumber, peeled and seeded
2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
2 cloves garlic, grated
Directions
Chop the cucumber into tiny pieces, place in a colander and sprinkle lightly with salt. Let drain for 20 minutes. Squeeze dry in a paper towel. Place in a mixing bowl and add the remaining ingredients. Cover and chill in the refrigerator for several hours.
Grilled Zucchini and Lamb Chops
Ingredients
1 large zucchini
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Cut the zucchini into quarters. Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb and zucchini, seal the bag and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb and zucchini quarters on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Greek Couscous
Ingredients
1 cup couscous
1 cup of water
1/2 cup diced roasted red peppers
1/2 cup diced sun-dried tomatoes
1/4 cup chopped kalamata olives
2 tablespoons olive oil
4 oz crumbled feta cheese
1 tablespoon toasted pine nuts
2 tablespoons chopped fresh parsley
Directions
Prepare couscous as directed on the package. (Boil the water, add couscous, stir quickly. remove from heat and let sit for 5 minutes). Do not add butter and salt.
In a large bowl, mix peppers, tomatoes, and olives together well. Add couscous and stir with a fork to fluff the couscous.
Add the oil, pine nuts, and feta and stir gently to combine. Sprinkle with parsley.
Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.
Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.
Moroccan Spiced Chicken
Ingredients
1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon
Couscous, recipe below
Directions
Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.
In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.
Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.
Couscous
Ingredients
1/4 teaspoon salt
1 cup whole wheat couscous
1 tablespoon olive oil
1 ¼ cups no salt added chicken broth
Directions
Bring the chicken broth and salt to a boil in a medium saucepan. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for 5 minutes. Fluff with a fork to break up any lump and serve.
Cucumber Salad
Ingredients
1 English cucumber, sliced thin
1 scallion, finely chopped
1 garlic clove, minced
1/3 cup plain whole milk Greek yogurt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed.
Directions
Combine all the ingredients in a serving bowl. Mix well, cover the dish and refrigerate several hours before serving.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon, and Israel on the east; the African countries of Egypt, Libya, Tunisia, Algeria, Morocco on the south and the Mediterranean Island Countries of Cyprus and Malta. The Mediterranean countries utilize many of the same healthy ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the cuisine in the countries of Portugal, Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, and Tunisia.
This series continues with the country of Algeria.
Algeria is located in North Africa on the Mediterranean Sea and this fertile northern region is home to the olive and cork trees. Fig, agave, and various palm trees grow in the warmer areas. Central Algeria consists of the High Plateaus that contain salt marshes and shallow salt lakes. The land becomes more arid the farther south one travels, eventually becoming the Sahara Desert. Roughly 80 percent of the country is desert and camels are widely used for transportation. The coastal region has a typical Mediterranean climate—pleasant nearly year round, with winter temperatures rarely falling below freezing (32°F). Rainfall is also abundant along the coast. Farther inland, higher altitudes receive considerable frost and occasional snow. Little or no rainfall occurs throughout the summer months in this region. In the Sahara Desert, rainfall is unpredictable and unevenly distributed.
Algerian food is a mix of various influences, from Berber to Arabic to French to Jewish. Most cooking is centered around spicy couscous which is served with long-simmered meats and stews. Algerian meals are often finished with dates and fresh fruit. Algerian ingredients are essentially Mediterranean, including lamb, chicken, tomatoes, olives, peppers, eggplant, lentils, oranges and lemons. Spicy Algerian merguez sausage is famous around the world.
Algerian cuisine traces its roots to various countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country’s earliest inhabitants. Their arrival, which extends as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Algeria Berbers to first create couscous, Algeria’s national dish. The Romans, who eventually took over Algeria, also grew various grains. Muslim Arabs invaded Algeria in the 600s, bringing exotic spices such as saffron, nutmeg, ginger, cloves, and cinnamon from the Spice Islands of eastern Indonesia. They also introduced the Islamic religion to the Berbers. Islam continues to influence almost every aspect of an Algerian life, including the diet.
Olives (and olive oil) and fruits such as oranges, plums, and peaches were brought across the Mediterranean from Spain during an invasion in the 1500s. Sweet pastries from the Turkish Ottomans and tea from European traders also made their way into Algerian cuisine.
In the early 1800s, Algerians were forced to surrender their farmland to the French. The French introduced their diet and culture to the Algerians, including bread and sidewalk cafés. This French legacy remains evident in Algerian with the French language being the country’s second language.
Tomatoes, potatoes, zucchini, and chilies were brought over from the New World.
Sources: WHATS4EATS INTERNATIONAL RECIPES AND COOKING AROUND THE WORLD and Food in Every Country
Chakchouka is a traditional Algerian dish that’s mainly eaten for breakfast. Traditionally, the main ingredients in Chakchouka include sautéed onions, tomatoes and various spices topped with a few eggs. This meal is served with a side of bread, pita or rice.
NORTH AFRICAN EGGS POACHED IN A PEPPER RAGOUT
4 to 6 servings
INGREDIENTS
Olive oil — 3 tablespoons
Paprika — 1 to 2 tablespoons
Onion, thinly sliced — 1
Garlic, minced — 2 to 3 cloves
Tomatoes, peeled, seeded and diced — 3
Green and red bell peppers, diced — 2 to 3
Water — 1 cup
Salt and pepper — to taste
Eggs (optional) — 4
METHOD
Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slightly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
Serve with crusty bread, pita or rice.
CHAKCHOUKA VARIATIONS
Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
Add 1 small, diced eggplant along with the peppers.
Add 1 potato, cut in a small dice, along with the peppers.
Sprinkle the top of the cooked dish with chopped parsley or cilantro.
Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
Couscous is considered the national dish of Algeria, This dish is composed of small pellets of steamed semolina pasta topped with meat, vegetables, and various spices. In Algeria, the most popular meat and vegetable accompaniments for this meal include chicken, carrots, and chickpeas. Although a rather simple dish, Couscous offers considerable freedom in its selection of ingredients.
NORTH AFRICAN STEAMED PASTA GRAINS
4 to 6 servings
INGREDIENTS
Couscous — 2 cups
Salt — 1/2 teaspoon
Boiling water or stock — 2 cups
METHOD
Mix the couscous and salt together in a large bowl. Pour the boiling water or stock over into the bowl all at once and stir in well.
Cover the bowl with a tight-fitting lid or with plastic wrap and set aside for about 10 to 15 minutes to steam.
Remove the cover and fluff the couscous with a fork. Stir in 1 tablespoon of butter or olive oil if you like.
Harira is a traditional North African soup and recipes for this dish vary from region to region but in Algeria, Harira is often composed of lamb simmered with vegetables, spices, and herbs.
NORTH AFRICAN LAMB AND CHICKPEA STEW
6 to 8 servings
INGREDIENTS
Olive oil or butter — 1/4 cup
Lamb, cubed for stews — 1 pound
Onion, chopped — 1 large
Celery, chopped — 2 stalks
Turmeric — 1 teaspoon
Cinnamon — 1 teaspoon
Ground ginger — 1/2 teaspoon
Nutmeg — 1/4 teaspoon
Saffron — big pinch
Tomatoes, chopped — 2 cups
Water or stock — 2 quarts
Chickpeas, cooked and drained — 2 cups
Lentils — 1/2 cup
Salt and pepper — to taste
Cilantro, chopped — 1/2 cup
Parsley, chopped — 1/2 cup
Lemons, cut into wedges — 2
METHOD
Heat the oil or butter in a large pot over medium-high flame. Add the lamb and brown on all sides. Remove the meat to a plate and set aside.
Reduce heat to medium and add the onions and celery. Sauté until the onions are translucent, 4-5 minutes. Add the spices and sauté for another 1-2 minutes.
Stir in the tomatoes and cook for 3-4 minutes. Pour in the stock and return the meat to the pot. Bring to a boil, then reduce heat to medium-low and simmer for about 45 minutes.
Add the chickpeas, lentils, salt, and pepper and simmer for another 20 minutes, or until the lentils cooked through and tender.
Adjust seasoning, stir in the cilantro and parsley and serve with lemon wedges for each diner to squeeze into their stew as desired.
HARIRA VARIATIONS
Meats: Substitute cubed chicken or beef for the lamb. Or eliminate the meat altogether for a vegetarian version.
Sometimes 2 or 3 beaten eggs are stirred into the stew at the end to make ribbons of egg in the broth.
Add 1 cup soup pasta toward the end. Or add 1 cup of rice along with the lentils. You may need to add a little more water.
Mechoui comes from an Arabic word meaning “roast on a fire,” and like its namesake, the meal is prepared in much the same way. This dish is composed of meat spiced and roasted over a fire that is usually served at large gatherings. In the Algerian variation, the meat is roasted on a spit giving the meat a crispy, grilled flavor.
NORTH AFRICAN SPIT-ROASTED LAMB
6 to 8 servings
INGREDIENTS
Leg of lamb — 1 whole
Olive oil — 1/3 cup
Garlic, minced — 8 cloves
Paprika — 2 tablespoons
Coriander — 2 tablespoons
Cumin — 1 tablespoon
Salt and pepper — to season
Unsalted butter, melted — 6 tablespoons
METHOD
Trim any excess fat from the lamb, but leave enough to protect and moisten the meat. Mix the olive oil with the garlic, cumin, turmeric, salt and pepper and rub this mixture all over the meat. Cover and refrigerate for up to 24 hours.
Set up the rotisserie (in front of the fire, not over it) and rotate the spit slowly for 4 to 5 hours, or until all the meat is cooked through, moist and tender. Salt the meat from time to time and baste it periodically with melted butter to encourage a crispy skin. Remove the spit from the fire and let the meat rest. Then use clean hands to remove the meat from the bones and onto serving platters.
Or
Preheat the oven to 300°F. Place the leg of lamb on a rack in a roasting pan big enough to fit it. Add 1/2 cup of water to the pan and cover the pan with aluminum foil. Set the pan in the oven and roast for 4 to 5 hours, or until the meat is cooked through and starting to fall off the bone.
Increase oven temperature to 450°F. Remove foil and return pan to oven. Roast for another 15 to 30 minutes, basting every 5 minutes or so with the melted butter until the surface of the lamb is browned and crisp. Remove from oven, cover loosely with foil and set aside to rest for around 30 minutes.
Remove the lamb to a serving platter. Strain any pan juices into a bowl or gravy boat and serve on the side. Serve with bread or couscous and a simple salad. Diners can help themselves to the meat by pinching off portions from the platter.
MÉCHOUI VARIATIONS
North African Spice Blend: For a more complex flavor, add a spoonful of ras el hanout spice blend to the paprika, coriander, and cumin listed above.
Makroud is a traditional Algerian dessert. This pastry is composed of a date or almond stuffing and dipped in a sugar syrup or honey. Makroud are also eaten with coffee for breakfast. They will keep for over a month stored in a well-sealed container.
ALGERIAN ALMOND COOKIES
Makes 20 to 24 cookies
INGREDIENTS
Almonds, whole, blanched — 1 1/4 pound
Sugar — 1 cup
Eggs, beaten lightly — 2
Water — 2 cups
Sugar — 1/2 cup
Orange flower water — 1 tablespoon
Powdered (confectioners) sugar — 3 cups
METHOD
Preheat the oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and place them on an ungreased cookie sheet. Repeat with the remaining dough.
Bake cookies for about 12 to 15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10 to 15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to moisten. Then toss each cookie in the confectioner’s sugar to coat well. Shake off the extra sugar, place on a rack to dry and repeat with the rest of the cookies.
MAKROUD VARIATIONS
Add 1 tablespoon lemon zest to the almond dough.
If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon extract.
The Mediterranean countries include France, Spain, Italy, Greece and Portugal along the north; Turkey, Syria, Lebanon and Israel on the east; and the African countries of Egypt, Libya, Algeria, Morocco and Tunisia on the south. The Mediterranean countries utilize many of the same ingredients but each country has a unique way of creating recipes with those same ingredients. So far in this series, I have written about Mediterranean cuisine in general and about the countries of Portugal, Spain, France, Italy and Greece. This series continues with the country of Turkey.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir and the rest of the Aegean region inherits many elements of the Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftas and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf and künefe. In the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.
The cuisine of Turkey’s Mediterranean regions are rich in vegetables, herbs and fish. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in restaurants and literature, native Turkish daily meals, however, largely center around rice, vegetables and bread. Dolma, rice and meat stuffed vegetables, are frequently prepared throughout the country, most often with peppers, grape leaves or tomatoes. The eggplant is the country’s most beloved vegetable, with zucchini a popular second and then beans, artichokes, cabbage, usually prepared in olive oil. Pilav (pilaf), Turkish rice, is a common filling for dolmas, as well as a common side dish. Various grains are used to make pide (flat bread), simit (sesame rings) and börek, a flaky, layered pastry filled with meat or cheese that is often eaten for breakfast.
Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplant, green peppers, onions, garlic, lentils, beans, zucchini and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, urfa biber and thyme. Olives are also common on various breakfast and meze tables. In Turkey ‘iftars’ (the breaking of fasts) are generally opened with date palms. “Beyaz peynir” and yogurt are part of many dishes at that meal, including börek, manti, kebab and cacik.
Turks enjoy three meals a day. Kahvalti (kah-vall-tuh), or breakfast, is generally a light meal consisting of fresh tomatoes, beyaz (salty cheese), black olives, bread with jam and honey and an occasional soft-boiled egg. Freshly baked bread and tea are almost always present. Sucuk (a spicy sausage) and pastirma (seasoned beef) are frequently prepared in the wintertime. Those in a hurry often stop at a street cart or büfe (food stand) to grab a quick börek , a flaky, mince or cheese filled pastry, or simit, a bread ring topped with sesame seeds. Muslims do not consume pork products, making bacon absent from most menus.
Öyle yemek (oy-leh yem-eck), or lunch, is traditionally a heartier (and warmer) meal than breakfast. Çorbalar, or soups, are served in a variety of ways, and most commonly include lentils and vegetables and meats. Larger lunch items include baked lamb or chicken served with peppers and eggplant, and fresh grilled fish with a side of lemon. Rice and bulgar pilaf dishes are also popular. Lahmacun (lah-mah-jun), Turkish pizza, is popular among children. It consists of a thin crust and a layer of spicy ground lamb and tomato sauce. Tost, a grilled cheese sandwich, is also popular.
Akam yemek (ak-sham yem-eck), or dinner, is the largest meal of the day. Mezeler (or mezze, singular), are “appetizers” served before the main meal. Most mezeler dishes are large enough to comprise an entire meal by themselves. Salads, soups, pilaf-stuffed fish and köfte (fried minced meatballs) can leave diners quite full. A meat dish accompanied by starchy vegetables (such as potatoes) typically follows. Seasonal fresh fruits or milky puddings are most often enjoyed for dessert.
Turks are extremely hospitable and enjoy company. They will welcome even unexpected guests with Turkish coffee. Meals are traditionally served on a large tray, placed on a low table or on the floor. The family and guests sit on cushions on the floor around the prepared foods. To avoid accidentally insulting the host, it is best to not refuse second or third helpings. It is also customary to remove one’s shoes at the door and offer a small gift to the host for their generosity.
Source: Food In Every Country
Make Some Turkish Recipes At Home
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Εggplant Spread
This eggplant dish is usually served as a dip or spread with pita bread or vegetable sticks but can also be served as a side dish to any barbecue cookout.
Ingredients
3 large, round eggplants-aubergines
100 gr of olive oil
1 lemon
1 onion
Salt & white pepper
Parsley
Directions
Chop the onion and place in 1 cup of water.
Rinse and dry the aubergines and prick them with a fork.
Bake the aubergines in the oven (375 degrees F) or on a charcoal grill for about an hour.
Remove from the heat and cool
Peel off the skin, remove the seeds, cut them in long slices and lay on a cutting board.
Mash them with a wooden spoon or a pestle.
Drain the onion well. Put the aubergines in a bowl add the onion, the salt, pepper and blend by hand or in a processor.
Add lemon and oil and whisk the mixture well.
Sprinkle with finely chopped parsley.
Turkish Grandma’s Wheat Soup
(Buğday Çorbasi)
Ingredients
1 ½ cups shelled whole wheat kernels
4 cups of yogurt
6 cups of chicken broth or stock
1 egg
1 tablespoon all-purpose flour
1 tablespoon butter
Mint leaves
Aleppo pepper
Salt
Directions
Soak the wheat overnight in water. Drain well.
Place the yogurt in a sieve lined with cheesecloth and let the excess liquid drain out for a minimum of 5 to 6 hours, or overnight if possible.
Place the wheat in a large pot with the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, covered, for 45 to 60 minutes.
Remove the pan from the heat and strain the soup. If desired, puree in food processor.
Place the strained yogurt in a small pan with the egg and flour over medium heat, constantly mixing well. This will help prevent curdling.
If the mixture is too thick you can add ¼ cup of water. Cook over low heat, stirring constantly until the mixture bubbles.
Remove the pan from the heat and whisk it into the wheat mixture, cooking over low heat and adding more chicken broth or water if the soup is too thick.
Stir in salt and pepper to taste and adjust seasoning if needed.
In a small skillet melt the butter and when it is hot and sizzles turn the heat off and quickly add a handful of mint leaves and Aleppo pepper to taste, mixing well. Pour in circles on top of the soup.
Mini Kebabs
Ingredients
For the kebabs
½ kg lean ground beef or lamb, minced
2 thick slices of day old bread
2 tablespoons tahini
½ clove of garlic, finely chopped
2 tablespoons sesame seeds
1 teaspoon cinnamon
1 teaspoon cumin powder
Salt and pepper to taste
12 wooden skewers, soaked in water
Olive oil
For the yogurt dip
250 ml. Greek yogurt, 2% fat
1 tablespoon mint, fresh (chopped) or dried
½ teaspoon cumin
Salt, pepper
For serving
Chopped parsley
Chopped tomatoes
Mini pita breads
Directions
Soak the bread in water until completely soft.
Drain well and knead in the beef together with all the remaining kebab ingredients until you have a homogeneous mix.
Season well according to taste.
Take about 2 tablespoons of the mixture and form oblong sausage-shaped kebabs. Thread these onto the soaked wooden skewers.
Cover with plastic wrap and place in the refrigerator for a couple of hours to firm up.
Heat an outdoor grill and oil the grates.
Brush the kebabs with olive oil, place them on the grill for 20 minutes turning frequently, until golden.
To make the yogurt dip, combine all the ingredients and season well.
Serve 2 kebabs per person, on warm pita bread topped with parsley and chopped tomatoes with the dip on the side.
Chickpea and Couscous Croquettes
Ingredients
300 gr boiled chickpeas
125 gr couscous, soaked for 20 minutes in hot water, squeezed
3 tomatoes, peeled and seeded
3 onions, cut into thick slices
½ cup red wine
2 tablespoons soy sauce
2 tablespoons mustard
2 garlic cloves
1 bunch parsley
4 tablespoons olive oil
Rosemary, thyme
Directions
Put the couscous, chickpeas, onion, tomato, wine, soy sauce, mustard, garlic, parsley and olive oil into the food processor.
Add rosemary, thyme and salt and pepper to taste. Blend the mixture. Leave in the refrigerator for at least one hour to thicken.
Shape the mixture into medium-sized round croquettes and fry them in hot oil until golden brown. Drain.
Serve with a yogurt sauce:
Mix 1 cup strained yogurt with 4 tablespoons of olive oil, 1 finely chopped tomato, 1 tablespoon finely chopped parsley, 1 grated garlic clove and 1 pinch each cumin and coriander powder.
Seker Pare
These traditional Turkish cookies are called seker pare which means sweet bits in Turkish.
Ingredients
300 gr flour
180 gr semolina
240 gr butter, melted
170 gr icing sugar
2 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
45-50 almonds, blanched
750 gr sugar
600 ml water
½ tablespoons lemon juice
Directions
Preheat the oven to 347F/175C.
Prepare the syrup. Boil the water, sugar and lemon juice for 10 minutes; allow to cool.
Break the eggs into a glass bowl, add the icing sugar and blend with a hand-held mixer for 3 – 5 minutes.
Add the melted butter, baking powder and salt and continue to mix for a further 5 minutes.
Finally, add the flour and semolina and knead until the dough becomes smooth and uniform.
Break off a piece of dough (walnut sized), roll into a ball, press the top lightly between the palms of the hands and place on a greased baking pan. Do the same with the rest of the dough.
Insert an almond into the center of each ball. Bake for 30 – 40 minutes.
When ready, remove the cookies from the oven and pour the cold syrup over.
Leave them in the syrup for 1 hour before serving.
Overeating or overindulging – especially over a few days – can make you feel sluggish. Eating and preparing all your meals and snacks at home for the next few weeks will help you get back to healthy eating.
Making meals at home gives you the freedom to add in lots of lean protein, fruits, vegetables and whole grains without added salt or fat that can be found in restaurant meals.
In addition to cooking meals at home, use cooking techniques and methods that are lower calorie or lower fat. Cooking in a lot of oil or butter or using higher fat, higher calorie ingredients may only perpetuate your overindulgence.
To make home cooking easier, go to the grocery store and stock up on your favorite healthy foods. Try to purchase: lean protein, low-fat dairy, whole grains, fruits and vegetables. Healthy choices will be in your refrigerator or pantry when you need them.
Here are some healthy and lower calorie dinners to help you get started.
Pork Cutlets in Mustard Sauce
4 servings
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 thin boneless pork chops, 4-5 ounces each
- 3 tablespoons unseasoned bread crumbs
- One 14 1/2 ounce can reduced-sodium chicken broth
- 3 cloves garlic, peeled and smashed
- 1 pound small potatoes about 1 inch in diameter
- 1 pound Japanese eggplant or zucchini, cut into 2 x 1-inch pieces
- 1/2 pound baby carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Heat the oven to 400 degrees F.
Place broth, smashed garlic and potatoes in a large pot, cover and bring to a boil. Reduce the heat to medium and simmer, covered, 10 minutes.
Add eggplant or zucchini, carrots and the salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally or until the vegetables are tender.
Coat a baking dish with nonstick cooking spray.
In a small bowl, combine mustard, dill, minced garlic and olive oil.
Place pork chops in the prepared baking dish and spread tops with an equal amount of mustard and dill mixture. Sprinkle bread crumbs over each chop.
Bake for 15 minutes or until an internal temperature registers 145 degrees in the center of the pork. Place the baking dish under the broiler for 1 minute until the crumbs are brown.
Serve pork with the vegetables.
Roasted Cod with Salsa
Choose any fruit in season or the kind of fruit you like.
4 servings
Ingredients
- 2 nectarines
- 2 peaches
- 2 plums
- 1/2 cup chopped red onion
- 1 large green or yellow bell pepper, seeds removed and finely chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh flat leaf parsley, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon salt, divided
- 1 1/4 pounds cod
- 1 teaspoon lemon zest
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 cup brown rice or whole wheat couscous
Directions
Heat the oven to 450 degrees F. Coat a glass baking dish with nonstick cooking spray.
Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, bell pepper, lemon juice, parsley, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.
In a small bowl combine the lemon zest, black pepper, thyme and oregano.
Cook the brown rice or couscous following package directions. Stir in half the lemon zest mixture and 1/4 teaspoon salt. Cover and set aside.
Place cod in the prepared baking dish and season with the remaining half of the lemon zest mixture and 1/4 teaspoon of salt. Bake for 15 minutes or until cooked through.
Place brown rice or couscous on a serving plate, top with the cod and fruit salsa.
Pasta with Sausage and Peas
6 servings
Ingredients
- 12 ounces penne or small shell pasta, uncooked
- 2 tablespoons olive oil, divided
- 4 links fully cooked Italian chicken sausage, sliced on the diagonal
- 2 cloves garlic, chopped
- 1 pound tomatoes, seeded and chopped
- 1/4 teaspoon salt
- 1/2 cup low-sodium chicken broth
- 1 cup frozen peas, thawed
- 4 tablespoons freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente. Drain.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove the sausage with a slotted spoon to a bowl.
Reduce heat to medium and add the remaining 1 tablespoon oil and the garlic. Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. Stir in chicken broth, peas and browned sausage. Heat through.
Place cooked pasta in a large bowl. Add sausage mixture and half the Parmesan. Toss to combine. Top with remaining Parmesan and serve.
Root Vegetable Chili
Corn muffins would go quite well with this dinner.
4 servings
Ingredients
- 1 lb lean ground turkey, optional
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1 butternut squash (about 1 1/2 lbs), peeled, seeded and cut into 1/2-inch cubes
- 1/2 pound parsnips, peeled and diced
- 1 rutabaga, peeled and diced
- 1/2 pound carrots, peeled and diced
- 1 green bell pepper, cored, seeded and diced
- Two 14 1/2 ounce cans fire-roasted diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- One 15 ounce can kidney beans, rinsed and drained
- One 15 ounce can black beans, rinsed and drained
- 4 scallions, chopped
- Lime wedges for garnish
Directions
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add ground turkey, if using, and cook until brown. Omit this step if you want a vegetarian meal.
Add butternut squash, parsnips, rutabaga and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in the scallions. Serve lime wedges on the side.
Pizza with Roasted Tomatoes and Mushrooms
Friday night can still be pizza night.
4 servings
Ingredients
- 1 pound cherry tomatoes
- 6 ounces sliced Portobello mushrooms
- 4 large scallions, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup torn basil leaves
- 1 tablespoon chopped oregano
- One pound pizza dough, at room temperature
- 6 ounces mozzarella or provolone cheese, diced
Directions
Heat oven to 400 degrees F.
Coat a large rimmed baking pan with nonstick cooking spray.
Place tomatoes, mushrooms and scallions in the prepared baking pan and toss with the olive oil. Season with salt and pepper and bake for 30 minutes.
Remove the pan from the oven and toss the vegetables with the basil and oregano.
Stretch the pizza dough out on a rectangular baking sheet. Spoon the vegetable mixture over the top. Bake for 10 minutes and remove the pan from the oven.
Scatter the diced cheese over the pizza and return the pan to the oven. Bake for 5 to 10 minutes more or until the pizza is crispy. Allow to cool slightly before slicing.
Some days are so busy that there doesn’t seem to be much time left at the end of the day to prepare dinner. If you keep the ingredients for some quick cooking recipes on hand, you will be able to put a healthy meal on the table without a lot of preparation or long cooking times. So much better for the family than fast food. Stock your pantry with quick cooking rice, couscous, thin spaghetti and orzo. Broths and canned tomatoes are very useful, as are dried seasonings. Keep packages of thin chicken cutlets, lean ground beef, salmon and pizza dough in the freezer and you have the ingredients for an easy meal.
Chicken Cutlets in Lemon Sauce
Serve with Zucchini and Quick Cooking Brown Rice. This is an easy meal for two and the recipe can easily be doubled.
2 servings
Ingredients
- Two 6 ounce skinless, boneless chicken breasts, pounded thin
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 lemon, juiced
- 1 cup chicken broth
- Salt and fresh pepper
- 3 tablespoons fresh chopped parsley
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
Directions
Season the chicken with salt and pepper. Place the flour in a bowl and the beaten in another bowl.
Heat the oil and one tablespoon of butter in a large non stick pan over medium heat.
Lightly flour chicken, then dip in the egg and add to the hot pan. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
Place the chicken broth in the bowl with the remaining flour and whisk. Add to the pan along with the lemon juice, parsley and remaining butter and simmer on low heat for about 2 minutes so it reduces slightly and thickens. Turn off the heat. Return the chicken to the pan to combine with the sauce and serve.
Salmon & Broccoli with Herb Sauce
4 servings
Ingredients
- Two 8-oz thick-cut boneless, skinless wild salmon fillets
- 1/4 teaspoon ground black pepper, plus additional, to taste
- 1 tablespoon olive oil
- 1 cup clam broth or fish stock, divided
- 1 leek, thinly sliced crosswise, white and pale green parts only
- 1 head broccoli, cut into thin spears
- Juice of 1 lemon, divided
- 6 oz plain Greek yogurt
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh mint leaves
- Sea salt, to taste
Directions
Preheat the oven to 350°F.
Pat salmon dry with paper towels and season with pepper. In a large ovenproof sauté pan with a cover, heat oil on medium-high. Add salmon and sear for 3 minutes per side, until lightly golden. Transfer salmon to a plate and keep warm.
Reduce the heat to medium and add 1/4 cup clam broth to the pan. Add leek and cook for 2 minutes, stirring, until liquid evaporates and leeks soften. Add remaining 3/4 cup broth and broccoli; mix well.
Return salmon to center of the pan, nestling the fish between leeks and broccoli. Drizzle half of the lemon juice over salmon; cover the pan and transfer to the oven. Cook for 12 to 14 minutes, until salmon and broccoli are tender. Remove pan from the oven and, using a slotted spoon, transfer salmon and vegetables to a platter; cover with foil to keep warm. Reserve 1/2 cup of the pan juices.
Prepare lemon-herb sauce:
In a small bowl, combine yogurt, tarragon, mint, remaining half of lemon juice and reserved 1/2 cup pan juices; mix well. (Add more lemon juice or pan juices as needed to reach desired consistency.) Season with salt and additional pepper.
To serve, cut the salmon fillets in half and plate each with lemon-herb sauce and leek-broccoli mixture.
Spaghetti with Italian Sausage & Spinach
4 servings
Ingredients
- 2 links fresh Italian sausage (about 8 oz), casings removed
- 1 tablespoon olive oil
- 1 1/2 cups whole milk
- 8 oz thin spaghetti
- 1/4 teaspoon red pepper (chili) flakes, or to taste
- 6 oz spinach leaves (about 6 packed cups)
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon ground black pepper
- 1 1/2 oz Parmesan cheese, grated
Directions
Mist a large pot or saucepan with olive oil cooking spray and heat to medium-high. Add sausage and cook, stirring and crumbling with a spatula, until no longer pink, about 3 minutes. Transfer to a small bowl and set aside.
To the same pot, add 2 cups water and the milk and bring to a boil on medium-high. (TIP: Watch carefully and stir from time to time, as milk has a tendency to boil over.)
Add spaghetti and pepper flakes. When the liquid returns to a boil, reduce heat to medium-low, cover and simmer, stirring frequently, until the spaghetti is just short of al dente, 11 to 14 minutes.
Stir in spinach and simmer, uncovered, until spinach is wilted, most of the liquid is absorbed and the spaghetti is al dente, 2 to 4 minutes.
Add lemon zest, black pepper and sausage and stir until heated through, 30 seconds to 1 minute. Divide among plates and top evenly with cheese.
Beef Kebabs with Tahini Sauce
Serves 2
Ingredients
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons tahini paste
- Olive oil cooking spray
- 8 oz lean ground sirloin
- 1 small clove garlic, minced
- 2 tablespoons very finely minced white onion
- 1 1/4 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon fresh ground black pepper, divided
- 1/2 teaspoon sea salt, divided
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt-free garlic and herb seasoning blend
- 1/2 cup couscous
- 1/4 cup packed chopped fresh parsley
- 1 large Roma tomato, cut into 8 wedges
Directions
Two 12-inch skewers (If using wooden skewers, soak in warm water for at least 20 minutes before using.)
Line a baking sheet with foil and arrange an ovenproof wire rack over the top. Mist rack with cooking spray.
(NOTE: If you don’t have an ovenproof wire rack, simply bake your kebabs directly on a baking sheet.)
Prepare tahini sauce:
In a small bowl, stir yogurt, lemon juice and tahini until well combined. (If the tahini is hard or lumpy, microwave for 20 to 30 seconds, or until smooth.) Set aside while the kebabs cook.
Arrange an oven rack 5 to 6 inches from the top heat source and preheat the broiler to high. Line a baking sheet with foil and arrange an ovenproof wire rack over the top. Mist rack with cooking spray.
Prepare couscous:
In a small saucepan, bring 1/2 cup plus 2 tablespoons water to a boil. Stir in seasoning blend, remaining black pepper, salt and couscous. Cover and remove from the heat. Let sit, covered, for 5 to 7 minutes. Fluff with a fork and stir in parsley
Prepare kebabs:
Arrange an oven rack 5 to 6 inches from the top heat source and preheat the broiler to high.
In a large bowl combine sirloin, garlic, onion, cumin, coriander, ¼ teaspoon each black pepper, salt and cayenne. Stir gently until thoroughly combined.
Divide mixture into 4 equal portions. Shape each portion into a narrow, oblong 2- to 3-inch-long patty. Mold 2 patties around 1 skewer about 1 inch apart (see photo). Repeat with remaining 2 patties and skewer.
Transfer to the prepared rack and broil until tops are lightly browned, 3 to 4 minutes. Turn and broil until lightly browned and cooked through, 3 to 4 more minutes.
Divide couscous between two serving plates and top each serving with 1 beef skewer. Serve with tahini sauce and tomato wedges, dividing evenly.
Quick Tomato Soup
8 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme
- One 28-ounce can crushed Italian tomatoes
- One 14-ounce can whole peeled tomatoes, with juice
- 4 cups vegetable broth
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Directions
Heat oil in a Dutch oven over medium heat and add onion and celery; cook, stirring occasionally, until softened, about 4 minutes. Add garlic and thyme cook, stirring, until fragrant, about 10 seconds.
Stir in canned tomatoes and broth; bring to a low boil over high heat. Reduce heat to a simmer and cook for 10 minutes.
Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.)
Stir in half-and-half, salt and pepper. Serve with the wrap or a grilled cheese sandwich.
Spinach and Feta Cheese Wraps
2 wraps
Ingredients
- 4 eggs
- 2 teaspoons.prepared basil pesto
- 1 tablespoon olive oil
- 1-1/2 cups chopped fresh baby spinach leaves
- 1/2 cup crumbled Feta Cheese
- 2 (2 oz.) whole-wheat flat breads
- 1/2 cup jarred roasted red peppers, drained and thinly sliced
Directions
In a 10-inch skillet heat olive oil over medium heat. Beat eggs and pesto together with a fork in a medium bowl. Pour into the skillet. As eggs start to set, lift the edges with a spatula, allowing uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle with feta; cover the pan and heat 1 minute longer. Cut omelet in half.
Immediately, place half of the omelet on one flat bread. Top with half the spinach leaves and half the roasted red peppers and roll up tightly. Wrap in parchment and let rest about 10 minutes so the vegetables can warm up. Repeat with the second flat bread and the remaining ingredients. Serve with a bowl of soup.
The lazy days of summer have disappeared. Those days have gone by so quickly and here we are back into the busy after school activities routine! Soccer, tee ball, baseball, dance, gymnastics, violin…no matter what we or our children are involved in, the usual time for these activities seems to fall right in the middle of dinner time.
Dinner doesn’t have to be eaten between 5-6 p.m., though. An early dinner, right after school, can work better on busy nights. Instead of eating an after school snack, serve dinner. Or make smoothies which are quick to drink and easy to digest and have dinner after the activity. Bottom line, eat when it makes sense and don’t be ruled by tradition.
Many recipes can be doubled and freeze well. Making dinner for one night with a spare to freeze will save you time not only because you won’t have to cook on a busy night, but you also won’t have many dishes to wash late in the evening.
Slow Cookers can not only be used for cooking but also for keeping foods warm, so when you walk in the door, dinner is ready.
Here are some of my favorite ideas for quick and healthy meals for busy evenings.
Shrimp and Tomato Piccata
4 servings
Ingredients
- 1 1/2 pounds fresh or frozen medium shrimp
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 8 ounces fresh thin string beans, trimmed
- 3 medium tomatoes, cut into wedges
- 1 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon capers, drained
- 4 oz. dried linguine
Directions
Cook the pasta al dente. Drain.
Thaw shrimp, if frozen. Peel shrimp if they have shells and devein, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add garlic and green beans to the skillet; cook and stir for 3 minutes.
Add shrimp; cook and stir about 3 minutes or until shrimp are opaque. Add tomatoes; cook for 1 minute more.
For the sauce:
In a small bowl whisk together the remaining 2 tablespoons olive oil, the lemon peel, lemon juice and capers. Pour shrimp mixture over the hot cooked pasta. Drizzle sauce over the shrimp and vegetables. Serve.
Beef Sirloin Tips with Pepper Sauce
4 servings
Ingredients
- 1 ½ pounds beef sirloin tip steak
- 1/2 teaspoon smoked paprika or regular paprika
- 1 tablespoon olive oil
- One 12 ounce jar red and yellow sweet peppers and onions
- 1/2 cup homemade or store-bought spaghetti sauce
- 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
- Quick cooking polenta or couscous
Directions
Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika.
In a 12-inch skillet, heat oil over medium-high heat. Add meat and brown on all sides. Remove from skillet; keep warm.
Add the jar of peppers and onions with the liquid and the tomato sauce to the skillet. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened.
Return meat to the skillet; heat through. Sprinkle with parsley. Serve with quick cooking polenta or couscous or mashed potatoes.
Greens, Cannellini Beans and Italian Sausage
4 servings
Ingredients
- 1 tablespoon olive oil
- 12 ounces Italian sausage links, cut lengthwise into long slices
- 1 medium onion, cut into thin wedges (1/2 cup)
- One 15 ounce can cannellini (white kidney) beans, rinsed and drained
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, minced
- One 14 1/2 ounce can reduced-sodium chicken broth
- 12 cups chopped kale or your favorite greens
- 2 tablespoons balsamic vinegar
Directions
In a very large skillet heat oil over medium heat. Add sausage and cook and until browned. Add onion and cook for 6-8 minutes until the onions are tender.
Remove mixture from the skillet to a bowl and cover with foil to keep warm.
Add beans, thyme and garlic to the skillet. Stir and heat through. Add broth. Bring to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes.
Gradually add kale, stirring until wilted before adding more. Cook and stir for 8 to 10 minutes or until all of the greens are slightly wilted and tender.
Add sausage mixture and vinegar to the skillet; heat through. Serve with crusty Italian bread.
Crispy Fish Fillets with Apple-Celery Slaw
4 servings
Ingredients
- 2 lemons, halved
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 3 stalks celery, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1 cup shredded red cabbage
- 1 pound of your favorite fish fillets
- 1/2 teaspoon salt
- 1/3 cup yellow cornmeal
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil
Directions
Cut one lemon half into 4 wedges; set aside. Juice the remaining lemon half into a large bowl. Add the mayonnaise and honey and mix well. Remove 2 tablespoons of the mixture and set aside.
For the slaw:
Stir celery, apple and cabbage into the remaining mayonnaise mixture in the bowl and refrigerate while you prepare the fish.
For the fish:
Sprinkle fish fillets with salt and brush with the reserved 2 tablespoons of mayonnaise mixture. In a shallow dish combine cornmeal and chili powder; coat fish in the cornmeal mixture.
In a 12-inch skillet heat oil over medium heat. Cook fish in hot oil 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork.
Serve fish with slaw and the lemon wedges.
Sautéed Chicken Breasts with Simple Wine Sauce
4 servings
Ingredients
- 4 skinless, boneless chicken breast halves, (about 1 lb total)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1 cup reduced-sodium chicken broth or chicken stock
- 1 tablespoon snipped fresh chives
- Sautéed Seasonal Vegetables
Directions
Sprinkle the chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.
Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.
Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.
For the sauce:
Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.
Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.
Serve the chicken and wine sauce with the veggies on the side.
For the veggies:
In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste.
LOST IN WINTER by Leonid Afremov
Tips For Eating Healthy
Choose whole, fresh, natural, organic, local, seasonal, unrefined and unprocessed foods. You’ll typically find the least processed foods around the perimeter of the store.
Eliminate artificial flavors, colors, preservatives, sweeteners and hydrogenated fats from your diet.
Beans, nuts and legumes are great sources of plant-based protein.
Eat a colorful variety of plants to ensure you’re getting the best nutrients for your body.
Nuts, seeds and avocados (all plant-based whole foods!) are great micronutrient-dense sources of healthy fats.
Minimize or eliminate extracted oils (like canola) and processed fats (like margarine).
Dinner # 1
Citrus Salmon
Ingredients
- 2 teaspoons garlic, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 oranges
- 1/2 cup sweet white wine, such as Riesling (or chicken broth)
- 4 (6-oz) salmon fillets, skin removed
- 1 teaspoon salt-free garlic/herb seasoning
- 1/4 teaspoon pepper
- 2 tablespoons orange marmalade
- 1 tablespoon country Dijon mustard
- 1 tablespoon unsalted butter
Directions
Chop garlic and dill.
Cut half the orange into 1/4-inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 1/2 oranges for juice (about 1/2 cup).
Place wine, orange juice, garlic, dill and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.
Season salmon on both sides with the garlic seasoning and pepper. Add salmon to the wine mixture; simmer 4 minutes on each side or until salmon reaches 145°F on an instant read thermometer (or opaque and separates easily). Transfer salmon to serving dish.
Add marmalade and mustard to the wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from the heat; gently stir in butter.
Pour sauce over salmon. Serve.
Asparagus-Almond Salad
Ingredients
- 1 1/2 lb fresh asparagus spears
- 3 tablespoons smoked almonds
- 1 oz Parmesan cheese
- 1 cup grape tomatoes
- 1 teaspoon olive oil
- 1/4 cup white wine vinegar
- 1/4 teaspoon pepper
Directions
Cut asparagus into bite-size pieces, removing the tough root end.
Chop almonds. Shave the cheese. Halve the tomatoes.
Preheat a large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in the pan, then add asparagus; cook and stir 3 minutes.
Stir in tomatoes, vinegar and pepper; cook and stir 2–3 more minutes or until the tomatoes and asparagus are softened.
Remove pan from the heat; sprinkle with nuts and cheese. Serve.
Dinner #2
Seasoned Pork with Lemon Couscous
Ingredients
- 4 teaspoons olive oil
- 1 ½ cups coarsely chopped, unpeeled eggplant
- 1/2 cup chopped red onion (1 medium)
- 1 garlic clove, minced
- 4 – 1/2 inch thick boneless pork loin chops
- 1 teaspoon dried Italian seasoning
- 1 ¼ cups reduced-sodium chicken broth
- 1/4 cup oil-packed dried tomatoes, drained and chopped
- 3/4 cup whole wheat couscous
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup coarsely chopped fresh spinach
Directions
In a large skillet heat 2 teaspoons of the oil over medium heat. Add eggplant, garlic and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally. Remove to a bowl.
Meanwhile, trim fat from the chops. Sprinkle chops with Italian seasoning.
Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in the center (145 degrees F on an instant read thermometer), turning once. Remove from heat; let rest in the pan for 3 minutes. Place pork chops on a platter and cover with foil.
Return eggplant mixture to the skillet and add broth and dried tomatoes. Bring to boiling. Stir in couscous, lemon peel, lemon juice and salt; remove from the heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.
Dinner #3
Carrot Ginger Soup
Serve a small cup of this soup with the baked egg dish below for a meatless dinner.
Ingredients
- 1 pound carrots, peeled and trimmed and chopped into 1/2-inch slices
- 1/2 cup onion, chopped
- Juice from 1 orange, about ¼ cup
- 1 1/2 tablespoons grated fresh ginger
- 1 tablespoon olive oil
- 4 cups (32 oz carton) vegetable broth
Directions
Sauté onion in olive oil until it begins to soften.
Add carrots and cook for 3 minutes.
Add ginger and continue cooking for 2 minutes.
Add broth and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
Purée soup in a blender or with a hand immersion blender until just blended.
Add orange juice and reheat.
Parmigiano-Reggiano Baked Eggs with Swiss Chard
Serves 4
Serve with thick slices of your favorite bread.
Ingredients
- Butter for the ramekins
- 2 teaspoons extra-virgin olive oil
- 2 large garlic cloves, sliced
- 4 cups packed thinly sliced Swiss chard leaves (reserve chard stems for another use)
- 3/4 cup coarsely grated Parmigiano-Reggiano cheese, divided
- 2 small tomatoes, halved, seeds removed, diced
- 4 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Directions
Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes.
In a large skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons of water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid.
Stir in 1/2 cup of the cheese and half of the tomato. Spoon the mixture evenly into the prepared ramekins. Break an egg into each ramekin and sprinkle with the remaining cheese. Pile remaining tomato around the eggs and season with salt and pepper. Place on a baking sheet and bake until the egg whites are set, about 20 minutes. Cool 5 minutes before serving.
Dinner #4
Panko-Crusted Steak Over Vegetable Ragù
Ingredients
- 1 medium zucchini
- 1 small onion
- 1 medium tomato
- 1 large red bell pepper
- 8 oz whole baby portabella mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons water
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried Italian seasoning, divided
- 2 tablespoons panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon ground smoked paprika
- 1 1/2 lbs lean steak (such as filet, sirloin or top round)
Directions
Preheat the oven to 425°F.
Cut zucchini, onion, tomato and bell pepper into 1/2-inch pieces.
Cut mushrooms in half.
Whisk tomato paste, water and balsamic vinegar until smooth; toss with vegetables and 1 teaspoon of the Italian seasoning. Place vegetables on a baking sheet in a single layer; bake 15-20 minutes or until tender. Remove to a serving platter.
Combine remaining 1 teaspoon Italian seasoning, panko bread crumbs, Parmesan cheese and paprika until blended. Coat both sides of the steak with the bread crumb mixture. Place steak on a second baking sheet; bake 10-12 minutes or until the temperature reaches 145°F on an instant read thermometer (for medium-rare). Slice the steak and serve over the vegetable ragu..
Note: If you unable to find smoked paprika, regular paprika will work as well.
Dinner #5
Tuna Parmesan
Ingredients
- 4 – 5 to 6 ounce fresh or frozen tuna steaks
- 2 lemons
- 1/3 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 12 ounces fresh asparagus
- 1 – 5 ounce package mixed baby salad greens
- 1/3 cup shaved Parmesan cheese
Directions
Thaw fish, if frozen. Preheat the oven to 450 degrees F.
Finely shred 2 teaspoons peel from one lemon. Squeeze juice from the lemon.
For the dressing:
In a small bowl whisk together the lemon peel and juice, olive oil, pepper and salt; set aside. Cut the remaining lemon into wedges; set aside.
Snap off and discard woody bases from the asparagus. Place asparagus in a single layer in a shallow baking pan. Drizzle with 2 tablespoons of the dressing. Bake, uncovered, for 8 minutes.
Meanwhile, pat the tuna dry with paper towels.
In a large skillet heat 1 tablespoon of the dressing over medium heat. Add tuna; cook for 8 to 12 minutes or until browned and the center is slightly pink.
Divide greens among serving plates; top with tuna and asparagus. Drizzle remaining dressing over all. Top with the shaved Parmesan cheese. Serve with lemon wedges.
