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Subject: "Mediterranean Recipes"

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Printer-friendly copy     Conferences Recipe Board Topic #186 Reading Topic #186

bignasty197800 Member since Oct-2-04 6295 posts Apr-15-09, 10:46 AM (EST)   "Mediterranean Recipes"   Grilled Mediterranean Tuna Steaks 1 medium tomato, chopped (3/4 cup) 1/4 cup crumbled feta cheese (1 ounce) 2 tablespoons chopped kalamata or ripe olives 3 tablespoons chopped fresh basil or oregano leaves 1/4 cup olive or vegetable oil 1/2 teaspoon garlic salt 1/4 teaspoon pepper 4 tuna steaks, 1 inch thick (about 2 pounds) 1. In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving. 2. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. 3. In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna. 4. Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Pesto-Stuffed Tomatoes 4 medium tomatoes (1 1/4 to 1 1/2 pounds total) 2 tablespoons shredded fresh Parmesan cheese 2 tablespoons pine nuts 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 1/2 teaspoons olive or vegetable oil 1/2 teaspoon garlic salt 1/4 teaspoon pepper 2 slices bread, torn into crumbs 1 tablespoon shredded fresh Parmesan cheese 1. Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture. 2. Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper. 3. Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted. Gyros 4 pita breads (6 inches in diameter) 1/2 cup plain yogurt 1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves 1 teaspoon sugar 1 small cucumber, seeded and chopped (3/4 cup) 1 pound ground lamb or beef 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 small onion, chopped (1/4 cup) 2 tablespoons vegetable oil 2 cups shredded lettuce 1 medium tomato, chopped (3/4 cup) 1. Split each pita bread halfway around edge with knife; separate to form pocket. 2. Mix yogurt, mint and sugar in small bowl. Stir in cucumber. 3. Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape mixture into 4 thin patties. 4. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center. Place cooked patty in each pita pocket. Top with yogurt mixture, lettuce and tomato. Microwave Directions: Omit oil. Arrange patties on microwavable dish. Cover loosely with microwavable paper towel and microwave on High 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until no longer pink in center. Let stand covered 3 minutes. Greek Salad Lemon Dressing 1/4 cup vegetable oil 2 tablespoons lemon juice 1/2 teaspoon sugar 1 1/2 teaspoons Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper Salad 7 oz spinach, torn into bite-size pieces (5 cups) 1 head Boston lettuce, torn into bite-size pieces (4 cups) 1 package (4 oz) crumbled feta cheese (1 cup) 4 medium green onions, sliced (1/4 cup) 24 pitted ripe olives 3 medium tomatoes, cut into wedges 1 medium cucumber, sliced 1. In tightly covered container, shake all dressing ingredients. 2. In large bowl, toss salad ingredients and dressing. Serve immediately. Sunny Mediterranean Chicken Chicken 1 cup bran cereal 6 boneless skinless chicken breasts (about 1 3/4 lb) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup milk Vegetables 4 tablespoons olive oil 1 medium zucchini, sliced (2 cups) 1 small unpeeled eggplant, cubed (2 cups) 1 jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch strips 1/2 large red onion, sliced, separated into rings 1 large clove garlic, finely chopped 3 tablespoons water 4 teaspoons lime juice Couscous 1 1/2 cups water 1/4 teaspoon salt 1 cup uncooked whole wheat couscous 1 lime, cut into 6 wedges 1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Sprinkle both sides of chicken with 1/2 teaspon salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal. 2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F). Remove chicken from skillet; cover to keep warm. 3. In same skillet, heat remaining 2 tablespoons oil over medium heat. Cook zucchini, eggplant, roasted peppers, onion and garlic in oil 3 minutes, stirring occasionally. Stir in 3 tablespoons water and the lime juice; cook about 1 minute or until vegetables are crisp-tender. 4. Meanwhile, in 2-quart saucepan, heat 1 1/2 cups water and 1/4 teaspoon salt to boiling. Stir in couscous. Cover; remove from heat and let stand 5 minutes or until water is absorbed. Fluff couscous with fork. 5. On large serving platter, place couscous. Top with chicken and vegetables. Serve with lime wedges. Roasted Vegetable Dip with Baked Pita Crisps Pita Crisps 1 1/2 pita breads (6 inches in diameter) 2 teaspoons canola oil or butter, melted 1 teaspoon dried basil leaves 2 tablespoons grated Parmesan cheese Dip 1 medium zucchini, sliced (2 cups) 1 medium yellow summer squash, sliced (1 1/2 cups) 1 medium red bell pepper, sliced 1 medium red onion, thinly sliced 2 cloves garlic, peeled Cooking spray 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1. Heat oven to 375°F. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased 15x10x1-inch pans or on cookie sheets. 2. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (crisps will continue to crisp as they cool). Serve warm or cool. (Pita crisps can be stored tightly covered up to 3 weeks at room temperature.) 3. Increase oven temperature to 400°F. Spread zucchini, yellow squash, bell pepper, onion and garlic in ungreased 15x10x1-inch pan. Spray vegetables with cooking spray. Sprinkle with salt and red pepper. 4. Bake about 30 minutes, turning vegetables once, until tender and lightly browned. 5. In blender or food processor, place vegetables. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth. 6. Serve dip immediately, or refrigerate at least 2 hours until chilled. Serve with pita crisps. Mediterranean Vegetable Salad 1/3 cup tarragon vinegar or white wine vinegar 2 tablespoons canola or soybean oil 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon pepper 2 cloves garlic, finely chopped 3 large tomatoes, sliced 2 large yellow bell peppers, sliced into thin rings 6 oz washed fresh spinach leaves (from 10-oz bag), stems removed (about 1 cup) 1/2 cup crumbled feta cheese (2 oz) Kalamata olives, if desired 1. In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors. 2. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives. Leg of Lamb with Garlic and Herbs 1 leg of lamb, 5 pounds 3 garlic cloves, cut into slivers 3 teaspoons dried dill weed 1 1/2 teaspoons salt 1 teaspoon dried rosemary leaves, crushed 1/2 teaspoon pepper 1. Heat oven to 325ºF. Do not remove fell (paperlike covering) from lamb. Make 10 or 12 small slits in lamb with tip of knife. Insert slivers of garlic into slits. Mix remaining ingredients; rub over lamb. 2. Place lamb, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water. 3. Roast uncovered to desired doneness: For medium-rare, 1 hour 40 minutes to 2 hours 5 minutes or until thermometer reads 140ºF; for medium, 2 hours 5 minutes to 2 hours 30 minutes or until thermometer reads 155ºF. 4. Cover lamb with tent of aluminum foil and let stand 15 to 20 minutes. Temperature will continue to rise about 5ºF (to 145ºF for medium-rare; to 160º for medium) and lamb will be easier to carve as juices set up. Remove foil. Greek Beef and Orzo 1 pound lean ground beef 1 can (14 1/2 ounces) stewed tomatoes, undrained 1 medium celery stalk, sliced (1/2 cup) 1/2 cup uncooked orzo or rosamarina pasta 1/2 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1/2 cup plain low-fat yogurt 1. Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain. 2. Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt. Grilled Greek Pizza 3 tablespoons olive or vegetable oil 1/8 teaspoon salt 6 drops red pepper sauce 1 clove garlic, finely chopped 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 3 green onions, sliced (3 tablespoons) 2 medium tomatoes, seeded, coarsely chopped (1 1/2 cups) 1/3 package (48-oz size) frozen pizza dough & Italian bread (1 loaf), thawed 1 cup shredded mozzarella cheese (4 oz) 1/2 cup crumbled feta cheese (2 oz) 10 kalamata olives, cut in half, pitted 1. In small bowl, mix oil, salt, pepper sauce and garlic; reserve 1 tablespoon. To remaining oil mixture, add basil, onions and tomatoes; toss. Cover; let stand at room temperature 30 minutes. 2. Heat gas or charcoal grill. Divide dough in half. On floured surface, roll each half into 8-inch round. Place dough rounds on grill over medium heat. Cover grill; cook 1 to 2 minutes or until bottoms of crusts begin to brown. 3. Remove crusts from grill, and place browned sides up on ungreased cookie sheet. Brush reserved oil mixture evenly over crusts. Top with tomato mixture, cheeses and olives. 4. Slide pizzas from cookie sheet onto grill. Cover grill; cook 2 to 4 minutes or until bottoms of crusts are brown and cheese is melted. (If crusts brown too quickly, place a piece of foil between crusts and grill.) Grilled Greek Chicken with Red Wine and Garlic 1/2 cup dry red wine or chicken broth (from 32-oz carton) 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves 1 tablespoon chopped fresh or 1 teaspoon dried mint leaves 3 tablespoons olive or vegetable oil 2 cloves garlic, finely chopped 1 1/2 to 2 lb cut-up whole chicken pieces 1 jar (4 3/4 oz) pitted kalamata or ripe olives, drained 1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour. 2. Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives. Mediterranean Chicken-Pasta Salad 1 box basil pesto pasta salad mix 1/3 cup water 3 tablespoons olive oil 2 cups cut-up cooked chicken 1 cup cherry or grape tomatoes, halved 1 cup cucumber, coarsely chopped 4 oz crumbled feta cheese (1 cup) 1 can (2 1/4 oz) sliced ripe olives, drained 1. Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil. Add chicken; let stand while pasta is cooking. 2. Drain pasta; rinse with cold water. Shake to drain well. 3. Stir drained pasta and remaining ingredients into chicken mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad. Greek Pasta Salad 3 cups uncooked tricolored rotini pasta (9 oz) 1 large green bell pepper, cut into strips 1 large orange or yellow bell pepper, cut into strips 1 can (14 oz) artichoke hearts, drained, cut into quarters 1 package (4 oz) crumbled feta cheese (1 cup) 2/3 cup pitted kalamata olives 1/2 cup oil-packed sun-dried tomatoes, drained, chopped 1 cup Greek vinaigrette or Italian dressing 1/4 teaspoon coarsely ground pepper Chopped fresh parsley, if desired 1. Cook and drain pasta as directed on package. Rinse with cold water; drain. 2. In very large (4-quart) bowl, mix remaining ingredients except parsley. Add pasta; toss. Sprinkle with parsley. Greek Tossed Pasta Salad 1 box Caesar pasta salad mix 1/4 cup water 3 tablespoons vegetable oil 4 cups torn romaine lettuce 2 medium tomatoes, coarsely chopped (1 1/2 cups) 1 small cucumber, coarsely chopped (1 cup) 1/2 cup thinly sliced red onion, slices cut in half 4 oz crumbled feta cheese (1 cup) 1 can (2 1/4 oz) sliced ripe olives, drained 1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. 2. Drain pasta; rinse with cold water. Shake to drain well. 3. In large bowl, stir together seasoning mix, oil and water. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan topping. Serve immediately, or refrigerate. Mediterranean Quinoa Salad 1 cup uncooked quinoa 2 cups roasted garlic-seasoned chicken broth (from two 14-oz cans) 1/2 cup chopped drained roasted red bell peppers (from 7-oz jar) 1/2 cup cubed provolone cheese 1/4 cup chopped kalamata olives 2 tablespoons chopped fresh basil leaves 2 tablespoons fat-free Italian dressing 1. Rinse quinoa under cold water 1 minute; drain. 2. In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain. Cool completely, about 45 minutes. 3. In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving. Chicken Tabbouleh Salad Salad 2 cups chicken broth (from 32-oz carton) 2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces 1 cup uncooked couscous 2 medium cucumbers, chopped (2 cups) 2 medium onions, finely chopped (1 cup) 2 small tomatoes, seeded, chopped (1 cup) 1 cup chopped fresh parsley Minted Lime Dressing 1/2 cup lime juice 1/4 cup chopped fresh mint leaves 1/4 cup olive or vegetable oil 1 teaspoon salt 1. In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center. 2. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed. 3. In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors. Grilled Mediterranean Chicken Vegetable Kabobs Rosemary-Lemon Marinade 1/4 cup lemon juice 3 tablespoons olive or vegetable oil 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped Chicken and Vegetables 1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1 medium zucchini or yellow summer squash , cut into 1-inch pieces 1 medium red onion, cut into wedges 1 lb fresh asparagus spears 1/4 cup crumbled feta cheese (1 oz) 1. In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours. 2. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade. 3. Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade. 4. Sprinkle feta cheese over kabobs. Serve kabobs with asparagus. Pastitsio Macaroni Mixture 1 cup uncooked elbow macaroni (3 1/2 oz) 1 egg white 1/4 cup grated Parmesan cheese 2 tablespoons milk Lamb Mixture 3/4 lb ground lamb 1 1/2 cups cubed peeled eggplant 2 cups diced tomatoes (from 28-oz can), drained 1 medium onion, chopped (1/2 cup) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 clove garlic, finely chopped Sauce 1 cup milk 1 tablespoon cornstarch 2 tablespoons grated Parmesan cheese 1 egg, beaten 1. Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients. 2. Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients. 3. In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients. 4. In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce. 5. Bake uncovered about 40 minutes or until set in center. Mediterranean Grilled Tuna Sandwich 1/4 cup olive or vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 tablespoon red wine vinegar 1/4 teaspoon salt Dash of pepper 1 clove garlic, finely chopped 1/2 pound tuna, or marlin fillets, 3/4 to 1 inch thick 1 medium tomato, seeded and coarsely chopped (3/4 cup) 1/4 medium red onion, thinly sliced 2 tablespoons chopped pitted kalamata or ripe olives 2 tablespoons chopped fresh Italian or regular parsley 2 teaspoons capers 1 loaf (1/2 pound) unsliced crusty Italian, French or sourdough bread 2 leaves romaine lettuce, shredded 1. Mix oil, thyme, vinegar, salt, pepper and garlic. In shallow glass or plastic dish or resealable food-storage plastic bag, pour half of oil mixture over fish fillets; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 1 hour. Mix remaining oil mixture, the tomato, onion, olives, parsley and capers; cover and refrigerate. 2. Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 5 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Break fish into chunks. 3. Cut off top one-third of bread loaf. Hollow out both parts, leaving 1/2-inch-thick crust. Arrange romaine on bottom half of bread. Top with fish. Spoon tomato mixture evenly over fish. Replace top piece of bread. Wrap loaf in plastic wrap or foil and refrigerate 30 to 60 minutes. Unwrap and cut into 4 pieces. Greek-Style Tuna Salad Sandwiches 1 can (12 oz) tuna, drained, flaked 1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar) 1/2 cup crumbled feta cheese or shredded mozzarella cheese 1 medium stalk celery, chopped (1/2 cup) 1 loaf (1 lb) French bread 1/4 cup Italian dressing 1. In medium bowl, mix tuna, bell peppers, cheese and celery. 2. Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use. 3. Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours. Lamb Shish Kabobs 3/4 pound boneless lamb, but into 1-inch pieces 1/4 cup Caesar or French dressing 8 frozen small whole onions, from 1-pound bag, thawed and drained 8 pineapple chunks, about 1 inch 1/2 medium green bell pepper, cut into 1-inch pieces 1/2 medium red bell pepper, cut into 1-inch pieces 1 1/2 cups hot cooked rice 1 tablespoon chopped fresh parsley, if desired 1. Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours. 2. Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece. 3. Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley. Fresh Seafood Stew 3 pounds uncooked clams in shells 6 cups water 1/3 cup white vinegar 1 large onion, chopped (1 cup) 1 cup chicken broth (from 32-ounce carton) 1/2 cup dry white wine 1 tablespoon tomato paste 2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves 1 teaspoon fennel seed 1/8 teaspoon saffron threads, if desired 1/8 teaspoon ground red pepper (cayenne) 2 large tomatoes, chopped (2 cups) 1 pound red snapper or whitefish fillets, cut into 2-inch pieces 3 cups cooked white rice 2 tablespoons chopped fresh parsley 2 teaspoons grated lemon peel 1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water. 2. Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender. 3. Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew. Spinach and Pine Nut Meat Loaf 1 1/2 pounds lean ground beef 1/4 cup pine nuts or slivered almonds, toasted 1 cup milk 1 tablespoon Worcestershire sauce 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, finely chopped, or 1/8 teaspoon garlic powder 1 egg 3 slices bread, torn into small pieces 1 small onion, chopped (1/4 cup) 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain 1. Heat oven to 350ºF. Mix all ingredients. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. 2. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hours or until thermometer reads 160°F (170°F if ground pork is used). Let stand 5 minutes; remove from pan. Easy Spinach-Parmesan Pie 1 tablespoon butter or margarine 4 medium green onions, sliced 2 garlic cloves, finely chopped 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain 1/2 cup small curd creamed cottage cheese 1/2 cup pancake mix 1 cup milk 1 teaspoon lemon juice 1/4 teaspoon pepper 3 eggs 3 tablespoons grated Parmesan cheese 1/4 teaspoon ground nutmeg 1. Heat oven to 350ºF. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese. 2. Stir pancake mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg. 3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional Parmesan cheese, if desired. Mediterranean Couscous 2 teaspoons butter or margarine 3 medium green onions, chopped (3 tablespoons) 1 garlic clove, finely chopped 1 1/2 cups water 1/2 teaspoon vegetable or chicken bouillon granules 1 cup uncooked couscous 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried basil leaves 1/4 teaspoon pepper 1 medium yellow summer squash, chopped (1 cup) 1 medium tomato, chopped (3/4 cup) 1. Melt butter in 2-quart nonstick saucepan over medium-high heat. Cook onions and garlic in butter, stirring frequently, until onions are tender. Stir in water and bouillon granules. Heat to boiling; remove from heat. 2. Stir in remaining ingredients. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff lightly with fork. Mediterranean Couscous and Beans 3 cups vegetable broth or chicken broth (from 32-oz carton) 2 cups uncooked couscous 1/2 cup raisins or currants 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) 1 small tomato, chopped (1/2 cup) 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed 1/3 cup crumbled feta cheese 1. Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat. 2. Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese. Mediterranean Eggs 1 teaspoon olive or vegetable oil 4 medium green onions, chopped (1/4 cup) 1 medium tomato, chopped (3/4 cup) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 4 eggs or 1 cup fat-free cholesterol-free egg product Freshly ground pepper 1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through. 2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture. 3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper. Moroccan Chicken with Olives 1/4 cup chopped fresh cilantro 1 tablespoon paprika 2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 2 garlic cloves, finely chopped 1 cut-up whole chicken (3 to 3 1/2 pounds) 1/3 cup all-purpose flour 1/2 cup water 1/4 cup lemon juice 1 teaspoon chicken bouillon granules 1/2 cup Kalamata or Greek olives 1 medium lemon, sliced Hot cooked couscous or rice, if desired 1. Heat oven to 350°F. 2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. 3. Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices. 4. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous. Slow Cooker Mediterranean Chicken 1 medium butternut squash, peeled and cut into 2-inch pieces 1 medium bell pepper, cut into 1-inch pieces 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces 1 can (14 1/2 ounces) stewed tomatoes, undrained 1/2 cup salsa (any variety) 1/4 cup raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1 cup uncooked couscous 1. Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker. 2. Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package. 3. Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture. Slow Cooker Mediterranean Pot Roast 1 boneless beef chuck roast (3 lb) 1 teaspoon salt 1 tablespoon Italian seasoning 1 large garlic clove, finely chopped 1/3 cup sun-dried tomatoes in oil, drained and chopped 1/2 cup sliced pitted Kalamata or ripe olives 1/2 cup beef flavored broth (from 32-oz carton) 1/2 cup frozen pearl onions (from 1-lb bag) 1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet. 2. Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions. 3. Cover and cook on low heat setting 5 to 6 hours or until beef is tender. 4. Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Easy Roasted Peppers and Feta Cheese Pie 12 slices bacon, crisply cooked and crumbled 4 medium green onions, sliced (1/4 cup) 1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained 1/2 cup crumbled feta cheese 3/4 cup pancake mix 1 cup milk 1 teaspoon dried basil leaves 3 eggs 1. Heat oven to 400ºF. Grease pie plate, 9x1 1/4 inches. 2. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate. 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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