19 Herbal Remedies for Hair Growth | 19 remedii pe bază de plante pentru creșterea părului!
For years now, the Mediterranean way of lifehas been looked to for health inspiration,
and it’s easy to see why. Diets rich infruits, vegetables, fish, and healthy fats
are good for us, particularly our hearts.Eating like they do in countries such as Greece,
Italy, and Turkey has been shown to reducethe risk of heart disease. What the Mediterranean
Diet Is All About?The Mediterranean diet draws upon the culinary
practices of southern Europe, North Africa,and the Mediterranean Middle East, all areas
where food is prepared to be savored and enjoyed,not rushed. Fruits, vegetables, whole grains,
legumes, nuts, and herbs make up the foundationof this diet’s “pyramid,” and every
meal is centered around them. Fish is eatenat least twice a week, while poultry, eggs,
and dairy are eaten less often, perhaps justa few days a week. Meats and sweets, meanwhile,
are served in moderation. Healthy fats, likeolive oil, should be used in place of others,
like butter and vegetable oil. And red winecan even be enjoyed in moderate amounts. Need
some examples? We’ve compiled some of thebest, authentic recipes for Mediterranean-style
eating. Bon appétit!
1. Fattoush Salad!Pita chips in a salad? The crunchy bites means
the fattoush always goes fast in a MiddleEastern meze. The salad features all of the
fresh summer salad ingredients you’d findin a traditional garden, along with a lime
vinaigrette that has allspice and cinnamon.Ingredients:
2 loaves pita bread,Early Harvest Extra Virgin Olive Oil,
1/2 tsp sumac, more for later,Salt and pepper,
1 heart of Romaine lettuce, chopped,1 English cucumber, chopped,
5 Roma tomatoes, chopped,5 green onions (both white and green parts),
chopped,5 radishes, stems removed, thinly sliced,
2 cups chopped fresh parsley leaves, stemsremoved,
1 cup chopped fresh mint leaves (optional).
LIME-VINAIGRETTE:1 1/2 lime, juice of,
1/3 cup Early Harvest Extra Virgin Olive Oil,Salt and pepper,
1 tsp ground sumac,1/4 tsp ground cinnamon,
scant 1/4 tsp ground allspice.Instructions:
Toast the pita bread in your toaster ovenuntil it is crisp but not browned. Heat 3
tbsp of olive oil in a large pan. Break thepita bread into pieces, and place in the heated
oil. Fry briefly until browned, tossing frequently.Add salt, pepper and 1/2 tsp of sumac. Remove
the pita chips from the heat and place onpaper towels to drain.
In a large mixing bowl, combine the choppedlettuce, cucumber, tomatoes, green onions
with the sliced radish and parsley.To make the lime vinaigrette, whisk together
the lime juice, olive oil and spices in asmall bowl.
Dress the salad with the vinaigrette and tosslightly. Finally, add the pita chips, and
more sumac if you like, and toss one moretime. Transfer to small serving bowls or plates.
Enjoy!2. Bourtheto Fish Stew!
One of the best things about Mediterraneancooking is its simplicity, and this fish stew
nails it.Ingredients:
4 cod fillets,1¼ cups onion, sliced (or diced if you like),
1 cup water,¼ cup olive oil,
½ teaspoon paprika,? teaspoon cayenne,
1 teaspoon salt,1 teaspoon pepper.
Instructions:In pan add: water, olive oil, onions, paprika,
cayenne, salt and pepper.Bring to boil, reduce heat and simmer for
10-15min, until onions soften.Add cod and continue simmering for another
10-15min or until fish is done.Place desired number of fish in each dish,
top with onion mixture.Serve!
3. Lemon Shrimp Pasta!No, pasta doesn’t have to be off-limits
when you’re eating healthfully. Choose whole-grainpasta and keep your portion sizes under control,
and you’ll have no problem fitting recipeslike this one into your daily Mediterranean
diet.Ingredients:
for 4 servings,8 oz linguine (225 g),
2 tablespoons olive oil,8 tablespoons unsalted butter, 1 stick,
4 cloves garlic, minced,1 teaspoon red pepper flakes,
1 ¼ lb large shrimp (570 g),salt, to taste,
pepper, to taste,1 teaspoon dried oregano,
4 cups baby spinach (160 g),¼ cup parmesan cheese (25 g), grated,
2 tablespoons fresh parsley, chopped,1 tablespoon lemon juice.
Instructions:In a large pot, boil water and add pasta.
Cook (stirring frequently) until al dente.Drain and set pasta aside.
In the same pan, heat olive oil and 2 tablespoonsof butter. Add garlic and crushed red pepper,
cook until fragrant.Toss in shrimp, salt and pepper to taste,
and stir until shrimp start to turn pink,but are not fully cooked.
Add oregano and spinach, cook until wilted.Return cooked pasta to the pot, add remaining
butter, parmesan, and parsley. Stir untilwell mixed and the butter is melted.
When the shrimp are cooked, add lemon juice,mix once more, then serve while hot.
Enjoy!4. Cicoria e Fagioli!
Six ingredients and 20 minutes, and you canhave a warm, satisfying, and healthy meal
ready for your family.Ingredients:
for 4 to 6 servings,2 large or 3 medium heads of chicory,
1 small can (425g,15 oz) of cannellini orborlotti beans, well rinsed and drained, or
equivalent boiled beans,2-3 cloves of garlic,
1 peperoncino or a pinch of dried pepper flakes(optional),
Olive oil,Salt.
Instructions:Most chicory these days is sold pre-washed,
but if you have any doubts, soak it in severalchanges of water to remove any grit. Drain
well, reserving the light-colored heart ifyou like for salad and cut off the roots.
Boil the chicory in salted water until fullytender, about 5-10 minutes. Drain, reserving
the cooking water. You can let the chicorycool if you have the time, or rinse it under
cold water if you don’t. Squeeze the chicorydry and chop it roughly.
In a large braised or sauté pan, lightlybrown the garlic in abundant olive oil, adding
the peperoncino or red pepper flakes if using,for a few moments at the end. Remove both
garlic and peperoncino. (The pepper flakescan stay in the pan, but proceed to the next
step right away to avoid them burning andbecoming bitter).
Add the chopped chicory to the seasoned oiland let it simmer for about 5 minutes so it
has a chance to absorb the flavorings. Thenadd the canned or boiled beans, along with
a ladleful (or more) of the cooking water.Mix well but gingerly to avoid breaking up
the beans. Let the mixture simmer for anotherfew minutes.
Taste and adjust for seasoning, and servehot or warm. A drizzle of best quality olive
oil doesn’t hurt.5. Halloumi, Mushroom, and Chorizo Tacos!
Tacos aren’t exactly Mediterranean, buthalloumi is. The salty goat cheese originates
from Cyprus, and pairs well with anythingsavory or sweet. You don’t have to fry the
halloumi in this recipe, but if you do, usejust a dribble of olive oil.
Ingredients:500g button mushrooms, wiped clean, cut into
quarters,3 tbsp olive oil,
1 tsp salt,1 tsp black pepper,
small pinch Greek dried oregano,1 large cooked chorizo sausage (approx. 125g),
sliced into 1cm even chunks,200g haloumi cheese, sliced in half,
8 medium sized tortillas, warmed in a pan,freshly chopped chilies,
chopped coriander.Instructions:
Combine the mushrooms, olive oil, salt, pepperand oregano in a bowl. Place on baking tray
and cook in a 200 celsius oven for 30-35 mins.Remove and set aside and allow to cool slightly.
Preheat a little oil in a pan cook the chorizoon a medium high heat for a few mins until
crispy. Remove and set aside.In the same pan fry the halloumi for 2 mins
each side until, browned and soft. Once cookedcut the haloumi into small even slices.
Combine the mushrooms, chorizo and haloumiin a separate bowl.
To make a taco place a 2-3 tbsps of the mushroommixture into a warmed tortilla. Garnish with
fresh chilies and coriander and serve immediately.6. Cod-stuffed cabbage rolls with dill sauce!
for 6 servings,Ingredients:
1 head Savoy cabbage,1½ lb. (600 g) cod fillets,
1 tbsp. canola oil,1 yellow onion, chopped,
1 garlic clove, minced,1 c. (250 ml) fine dried bread crumbs,
1 egg, lightly beaten,2 tbsp. finely chopped fresh curly-leaf parsley,
2 tbsp. finely chopped fresh dill,salt and freshly ground white pepper,
4 tbsp. mild German mustard,2 c. dry white wine,
1 c. heavy cream.Instructions:
Fill a large pot half full with water andbring to a boil over high heat. Immerse the
cabbage in the boiling water and cook untilthe outer leaves have loosened and can be
peeled off, about 5 minutes. To test, usinga wire skimmer, carefully lift out the cabbage
head and try to peel away the outer leaves;if they do not come away, return the head
to the water for a couple minutes more, thentest again. Peel off as many whole leaves
as you can easily remove without tearing them.Return the cabbage head to the boiling water
and repeat the process until you have sixwhole leaves. Arrange the leaves, interior-side
up, in a single layer on a work surface andlet cool completely. Reserve the remaining
cabbage for another use.Preheat the oven to 350°F (180°C).
Finely chop the cod fillets, discarding anyerrant bones. Put the fish in a medium bowl,
cover and refrigerate until ready to use.In a medium sauté pan, heat the canola oil
over medium-high heat. Add the onion and garlicand cook, stirring occasionally, until the
onion is translucent, about 4 minutes. Removefrom the heat and let cool completely.
Add the cooled onion mixture, bread crumbs,egg, parsley, dill, 1 teaspoon salt, ½ teaspoon
white pepper and 2 tablespoons of the mustardto the cod and mix well.
Divide the cod mixture into six equal portionsand shape each into a rough log shape. Put
a portion about 1 inch (2.5 cm) from the bottomedge of a cabbage leaf, where the stem is
the thickest. Lift the edge of the leaf overthe filling and then roll up the filling in
the leaf, folding in the sides as you roll.Place the roll, seam-side down, in a baking
dish just large enough to accommodate allthe rolls. Repeat with the remaining cabbage
leaves and filling portions. Pour the wineinto the dish.
Bake the rolls until a thermometer insertedinto the centre of a roll registers 145°F
(63°C). Remove the dish from the oven, pouroff the liquid into a medium saucepan and
cover the rolls in the dish to keep them warm.Place the saucepan over medium-high heat and
bring the liquid to a boil. Whisk in the creamuntil heated through and lightly thickened,
then whisk in the remaining 2 tablespoonsmustard. Season with salt and white pepper.
Arrange the cabbage rolls on a platter andpour the sauce over the top. Serve immediately.
7. Zucchini Blossoms with Bulgur!Have you ever eaten flowers? These zucchini
blossoms will make you wonder why you didn’tstart sooner. Stuffed with herbs and bulgur
wheat, the pretty flowers are just as satisfyingto eat as they are to look at.
Ingredients:1 cup olive oil,
1 cup, chopped onion,1 cup, chopped chives,
3 cloves, minced garlic,1 cup, grated zucchini,
1 cup bulgur (cracked wheat),2/3 cup (optional) raisins,
1/2-1 teaspoon chili pepper,1 1/2 cups water,
1/2 cup (optional) pine nuts,3 tablespoons, chopped fresh mint leaves,
1/2 to 2/3 cup, chopped dill,Pepper,
Salt,20 to 25 zucchini blossoms,
3 cups yogurt.Instructions:
Preheat the oven to 375°F.In a deep skillet, heat half the oil over
medium heat and sauté the onion, chives,and garlic until soft, about 5 minutes.
Add the zucchini, bulgur, raisins, chili pepper,and 1 cup water. Reduce the heat and simmer
for 10 minutes. Add a little more water ifall is absorbed.
Turn off the heat and add the pine nuts, mint,and dill to the stuffing. Season with salt,
stir, and taste. Add more salt and pepperif needed.
Using a spoon, carefully stuff each blossom.Fold the top over and place on their sides,
very closely together, in an earthenware casserole.Pour the remaining olive oil and 1/2 cup water.
Cover the dish and place in the oven.Bake for about 1 hour, checking periodically
to see if a little more water is needed, untilmost of the liquid has been absorbed.
Serve hot or cold, accompanied by yogurt.8. Chickpea and Eggplant Warm Salad!
Fresh, satisfying ingredients that won’tput you in a post-meal coma — another benefit
of eating Mediterranean-style foods.Ingredients:
for 4 servings,1 large aubergine (eggplant), cut into 2cm
cubes,1 garlic clove, skin on and bashed with the
back of a knife,4 tablespoons of extra-virgin olive oil,
1 teaspoon of paprika,1 tin of chickpeas, well drained,
salt and pepper for seasoning,parsley leaves and nasturtium to scatter on
top.Instructions:
Heat up the oil in a large, non-stick fryingpan, add the garlic and cook in the oil to
infuse its scent into it for 1 minute. Addthe aubergine, stir well until well coated
with the oil, then turn the heat to medium-low,cover with a lid and allow the hot oil and
the steam to cook the vegetables gently for15 minutes. Stir from time to time.
When the aubergines look soft and slightlycaramelized, add the chickpeas and paprika,
stir well and cook, uncovered, over mediumheat for 4-5 minutes. Taste for salt and adjust
accordingly.Serve warm topped with parsley and nasturtium
leaves and a grounding of black pepper.9. Tabbouleh!
Tabbouleh traces its roots to Syria, but you’llfind it in many other Mediterranean restaurants,
too. With herbs and fresh lemon juice, it’srefreshing and filling, making it popular
as a side dish to falafel or fish, or evenas a meal on its own.
Ingredients:1 tea spoon lemon zest,
1/4 cup lemon juice,1/4 cup olive oil,
1/4 tea spoon ground black pepper (coarselyground),
1 tea spoon salt,1/4 cupcracked bulgur,
1/2 red onion (finely diced),140 grams flat-leaf parsley,
140 grams Lebanese cucumbers (2 cucumbers,cubed),
225 grams tomatoes (2 tomatoes, cubed).Instructions:
Whisk the lemon zest, lemon juice, olive oil,black pepper and salt together in a small
bowl, then add the bulgur wheat. Let thissoak for 1 to 2 hours, depending on the coarseness
of your bulgur and how soft you want it.If the raw onion is too strong for your tastes,
soak the minced onion in cold water for anhour or two to tame it. You may need to change
the water a few times. Drain and dry thoroughlywith paper towels before using them in the
salad.Wash the parsley then use a salad spinner
or paper towels to thoroughly dry it. Removeall the stems, then grab a handful and roll
it up and slice the roll as thinly as possible.Chop the parsley in the opposite direction
to the direction you sliced and you shouldget it pretty evenly chopped.
Add the parsley to a large bowl along withthe cucumbers, tomatoes and onions. Add the
soaked bulgur along with the dressing andtoss everything together. Tabouleh tastes
fresh the day it's made, but if you let itsit overnight, the flavors have a chance to
meld and it tastes even better.10. Louvi!
You can eat this one warm in winter, or coldin summer — perfect for a home-prepared
work lunch. “Louvi” is what they callblack-eyed beans in Cyprus. There are many
traditional ways to prepare them — pairedwith green beans, or zucchini, for example,
but this recipe calls for chard.Ingredients:
250 grams black eyed beans,1 bunch of silverbeet or chard (about 3 cups),
1 medium onion, finely chopped,1 spring onion, finely chopped,
1 clove garlic, finely chopped,1/4 cup olive oil,
2 – 3 tablespoons parsley, finely chopped,1 tablespoon, dill or fennel fronds,
Salt (with moderation) and freshly groundblack pepper,
1/3 cup lemon juice,4 cups water.
Instructions:Put blackeyed beans in a pot with water and
boil for 15 minutes and drain.Meantime, wash and cut silverbeet in smaller
pieces.Sauté the onion and garlic with olive oil
and then add silverbeet and stir.Add the beans and season with salt and pepper.
Add lemon juice and water to cover all ingredients.Bring to boil, reduce heat and cook on low
heat until the beans are soft.Turn off the heat and mix in the parsley and
dill.Serve with a drizzle of olive oil and lemon
juice (optional).11. Bamies!
Okra, you either love or hate the slimy pods.If you love them, you’ll definitely enjoy
this recipe that pairs small, fresh okra withstewed tomatoes. It’s a simple dish that’s
a staple of any Greek or Arabic kitchen. Eatit by itself, with bread or rice, or as a
side dish (it pairs well with fish).Ingredients:
500 grams of fresh okra,2 tbsps of red wine vinegar,
1/2 a cup of olive oil,1 onion finely chopped,
500 grams of fresh pureed tomatoes or a canof pureed tomatoes,
a handful of chopped, fresh, flat leaf parsley,salt and pepper to taste.
Instructions:Wash the okra and proceed to trim the pointy
ends off.Sprinkle with red wine vinegar and let them
stand for one hour in a bowl. (once the hourhas passed rinse them in cold water and drain)
Heat the oil in a heavy bottomed sauce panand saute the onion over a low heat until
it softens.Add the okra and toss in the olive oil/onion
mixture for about 5 mins.Add the tomatoes, parsley and season to taste.
Bring the mixture to a boil on med/high heatand then allow to simmer for approximately
20-30 mins on a low/med heat.Once the okra is tender serve immediately
with crusty bread.12. Hummus!
A classic Mediterranean dish, hummus is madewith chickpeas, tahini, lemon, and more. It’s
great as a sandwich filling, salad dressing,or for dipping vegetables in.
Ingredients:400g boiled or canned chickpeas (14 oz.),
3 tbsps tahini,juice of 1 large lemon,
4 tbsps extra virgin olive oil,2 cloves of garlic, minced,
1/2 - 1 tsp salt,1/2 tsp ground cumin,
2 tbsps water,a pinch of paprika for garnish.
Instructions:When making a homemade hummus recipe, what
really makes a difference is the order thatyou add the ingredients.
For this hummus recipe, start by adding thetahini and lemon juice in a food processor
or blender and pulse for about 1 minute, untilthick and light in colour. Then the chickpeas
go in. Process the mixture, until the chickpeasare minced.
Lots of hummus recipes require to remove theskins from the chickpeas. Although this is
not difficult it will certainly take somemore time, but the truth is, having tested
both ways, I am not sure that it is worththe trouble. If you have the time try it for
yourself by gently pinching the chickpeasuntil the skin comes off.
Add the minced garlic and pour in the oliveoil a little bit at a time, whilst pulsing,
like making mayonnaise. Blend until the oilis incorporated and the hummus mixture is
smooth or coarsely pureed, depending on yourpreference.
Season with salt and cumin and pour in 1-2tbsps water, if the hummus is too thick. Pulse
for 1 more minute. Done!Don’t forget to have a taste and adjust
the seasoning to your liking. Remember thatonce the ingredients are in they can’t get
out, so it’s best to adjust seasonings atthe end. If you have an aversion to garlic,
start using half the amount this hummus recipecalls for, have a taste and add some more
at the end.13. Swordfish with Capers!
With a mild flavor, swordfish lends itselfto whatever you add to it. In this case, those
additions are simple yet flavorful. Thinkgarlic, capers, and herbs. You’ll enjoy
this no matter what the weather, but we’rethinking dinner in the summertime.
Ingredients:for 4 - 6 servings,
One swordfish steak per person,Olive oil,
Salt,1-2 garlic cloves, peeled and slightly crushed
(optional),For the sauce:
The juice of one freshly squeezed lemon,A handful of capers,
A few sprigs of parsley, finely minced,A pinch of oregano,
A pinch of red pepper flakes (optional).Instructions:
Saute the swordfish steaks in olive oil overmoderate heat for about 3 minutes or so per
side, until they are just lightly browned,seasoning them to taste as they cook. Remove
the steaks from the skillet and keep warm.If using garlic, add it to the skillet along
with the swordfish and discard it when thesteaks are done.
Add the sauce ingredients to the skillet,bring them to a simmer and let them reduce
for just a minute or two.Nap the swordfish steaks with the sauce and
serve right away.14. Chicken Tagine with Apricots and Almonds!
Tagines, or tajines, are clay pots used forcooking in North African countries. But if
you don’t happen to have one, your Dutchoven will work fine. This authentic Moroccan
recipe is fairly intensive, but your familywill thank you as your home fills with the
smells of ginger, cumin, coriander, and cinnamon.Ingredients:
for 6 - 8 servings,Olive oil,
3 pounds chicken legs and thighs (about 4each),
1 yellow onion, diced,1 carrot, peeled and diced,
2 cloves garlic, minced,1-inch piece ginger root, peeled and minced,
1 teaspoon coriander,1 teaspoon cumin,
1 teaspoon cinnamon,1 cup chicken stock,
1 cup dried couscous,1/2 cup dried apricots, roughly chopped,
1 tablespoon honey,1/4 cup almonds, roughly chopped,
2 cups chickpeas, drained and rinsed,2 tablespoons cilantro, optional, for serving.
Instructions:Warm one tablespoon of oil in a large Dutch
oven or tagine over medium-high heat untilthe oil flows easily and you can see it shimmering.
Sprinkle the chicken pieces with salt andpepper, and place as many as will fit into
the pan without crowding. Sear for 5 to 8minutes, flipping once, until both sides are
golden brown. Remove to a clean plate andcontinue searing the rest of the chicken pieces.
If necessary, add more oil to keep a thinfilm on the bottom of the pan. If the oil
starts smoking, turn down the heat.Pour off all but a teaspoon of oil and return
the pan to medium heat. Sauté the onionsand carrots with a half teaspoon of salt until
softened and beginning to brown, about 10minutes. Stir in the garlic and cook until
fragrant, about 30 seconds. Sprinkle the gingerand spices over top and cook until fragrant,
another minute.Stir the chicken stock and apricots into the
pan, scraping up any seared bits that mightbe stuck to the bottom of the pan. Nestle
the chicken pieces into the pan; try to fitthem in a single layer, but it's ok if some
pieces overlap.Bring the liquid to a boil, then reduce the
heat to low. Cover the pan and cook for 50- 60 minutes. The tagine is ready when the
chicken registers 165° on an instant-readthermometer in the thickest part of the meat
and when its juices run clear.While the chicken is cooking, prepare the
couscous and set aside. Transfer the cookedchicken to a clean plate and tent with foil.
Add the honey, almonds, and chickpeas to thepan with the apricots and onions, and increase
the heat to medium-high. Bring the stew toa rapid simmer and cook until it has thickened
slightly. Taste the sauce and add salt ifnecessary.
To serve, spread the cooked couscous on aserving platter and arrange the chicken pieces
on top. Ladle the stew over top, making surethe chicken pieces each get a good coating.
Sprinkle with cilantro and serve.15. Lentil Soup with Kale!
This hearty recipe calls for kale, but couldjust as easily be made with Swiss chard or
spinach. Just make sure it’s fresh! RealMediterranean cooking rarely calls for convenience
foods like frozen or canned vegetables.Ingredients:
1/3 cup Extra virgin Greek olive oil plusmore for drizzling,
1 large red onion finely chopped,2 garlic cloves finely chopped,
1 pound small brown or green lentils rinsedand drained,
2 bar leaves,1 dried chile pepper optional,
1 1/2 cups canned chopped tomatoes,3 cups water or vegetable stock,
Salt and pepper to taste,3 cups trimmed chopped fresh kale,
2 – 3 tablespoons Vrisi 36 Greek balsamicvinegar.
Instructions:Heat the olive oil in a large pot over medium
flame and wilt the onions, stirring occasionally,about 7 – 8 minutes. Add the garlic and
stir for a minute until soft. Add the lentilsand stir to coat in the olive oil.
Add the tomatoes, bay leaf, chile pepper,if using, and tomatoes. Pour in the water
or stock. Bring to a boil over medium heatand reduce to a simmer. Add additional water
or stock if necessary for there to be enoughliquid to cover the lentils by 2 inches. Simmer,
covered, for 45 – 50 minutes, or until thelentils are softened but al dente.
Stir in the chopped kale and season to tastewith salt and pepper. Add more water if necessary.
Simmer the soup another 10 minutes or so,until the kale is tender. Stir in the balsamic
and adjust seasoning with salt and pepperto taste.
Serve in individual bowls and drizzle at leasta tablespoon of Vrisi 36 Bold olive oil into
each serving.16. Grilled Fish in Saffron Sauce!
Grilled fish is a great summer dish that isdeceptively simple to make. This Lebanese
recipe calls for whole fish, but if fish facesare not your cup of tea, you can swap in larger
fillets, like swordfish.Ingredients:
for 4 servings,4 fishes any type, whole can substitute fillets,
such as catfish or swordfish,1/2 cup vegetable oil, walnut oil would be
nice,1 pinch saffron in filaments soaked in 1/4
cup hot water for 10 minutes prior,1 teaspoon sea salt to taste,
1/2 teaspoon white pepper can substitute otherspices like cumin or sumac,
1/2 cup tomato sauce or 1 tbsp tomato pasteor ketchup,
1 large lemon or lime quartered.Instructions:
Heat the grill till very hot. Season the fish(already cleaned and gutted) and brush with
oil. Brush the grill with oil prior to grillingthe fish on it to keep it from sticking. Grill
the fish 3 minutes on each side, brushingwith the sauce every 15 seconds. Serve hot
with lemon or lime quarters.In a small bowl, mix all the sauce ingredients,
adding more tomato sauce or spices to taste.Keep a brush nearby to use when coating the
fish with the sauce.17. Barbunya Pilaki!
A typical Turkish dish, barbunya pilaki canbe served hot as a main dish, or cold as a
side dish. Boil your borlotti beans and letthem cool, before mixing in tomato, parsley,
and the rest of the ingredients.
Ingredients:350g dried borlotti beans (or cranberry beans),
soaked in warm water overnight,1 medium to large onion, finely chopped,
2 medium carrots, quartered and chopped insmall cubes,
400g of good quality canned chopped tomatoes,Handful of flat leaf parsley, finely chopped,
2 tsp sugar,3 tbsp. olive oil,
2 cups water,1 lemon, cut in wedges,
Salt and freshly ground black pepper to taste.Instructions:
Soak the dried borlotti (or cranberry) beansovernight or for at least 8 hours.
Then drain the beans, rinse and transfer toa pot, filled with plenty of cold water.
Bring the pot to the boil, partially coverthe pot and simmer for about 30 – 35 minutes.
Make sure the beans become tender, but notsoft or mushy, they should still have a bite
to them.Drain and rinse the cooked beans under cold
water and set them aside.Heat the olive oil in the pot and stir in
the onions, sauté for 2 – 3 minutes, untilthey start to soften.
Add the carrots, combine well and sauté foranother 2 minutes.
Stir in the canned tomatoes and sugar, seasonwith salt and freshly ground black pepper.
Combine well.Add the beans to the pot and give it a good
mix. Then pour in the water, combine well.Bring the pot to the boil; then turn the heat
to low, cover the pan partially.Simmer for 30 to 35 minutes, until the beans
are cooked (but not mushy). Check the seasoningand add a little more salt or ground black
pepper if needed.Serve Barbunya Pilaki at room temperature
or cold as part of a mezze spread or appetizer,garnished with chopped parsley and wedges
of lemon by the side to squeeze over. If youchoose to serve next to main courses, I suggest
serving Barbunya Pilaki warm.
18. Eggplant Frittata!This would make for a great Sunday brunch
with friends. The cheese used is high in quality,but kept to a minimum. It’s loaded with
garlic for flavor and can be ready in lessthan an hour, including prep time.
Ingredients:8 eggs,
700g eggplants, peeled every other strip andcubed,
1 onion, chopped,6 garlic cloves, crushed,
2 oz Gruyère cheese, grated,1 tbsp chopped parsley,
salt and pepper to taste,2 tbsp olive oil.
Instructions:Sprinkle sea salt over eggplant cubes and
let them sit in a colander for half an hour.Rinse the eggplants then pat them dry with
paper towels.Heat 2 tbsp of olive oil in a skillet and
saute the onion. Add the eggplants cubes andthe garlic and let them cook on medium low
heat until golden and cooked. Stir them frequently.In a bowl, whisk the eggs with cheese, salt
and pepper. Pour in the egg mixture to thecooked eggplants, lifting edges of eggplant
so eggs coat bottom of skillet. Cook overlow heat covered until set and cooked through.
Sprinkle with chopped parsley and serve!19. Calamari Salad!
Seafood is a staple in coastal cuisines. Ifyou can get it, don’t fry it up, but enhance
the flavors with simple ingredients like whitewine, olive oil, garlic, and salt.
Ingredients:75 gr very finely diced carots, celery and
onion,1 clove minced garlic,
15 ml extra virgin olive oil,500 gr calamari cut into rings,
250 ml white wine,worchestershire sauce to taste,
tabasco to taste,salt to taste,
lettuce and tomatoes or rice (optional).Instructions:
In a large pan heat the oil then add the garlicand diced carots, celery and onion.
When the vegetable start to become a tenderadd the calamari and cook for a few minutes,
then add the white wine, worchestershire,tabasco and salt. Cover and cook for 5 to
10 minutes. At this point you need to checkthe calamari to see that the consistency is
correct. Calamari, when sliced in rings cooksquickly so you want to make sure you don’t
over cook it and end up with rubbery rings.When the calamari has cooled to the point
that it is just warm, you can serve it overcut lettuce and tomatoes, using the liquid
to dress the salad.Another option is to serve the calamari over
a bed of rice.20. Spanakorizo!
You may have ha