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Vaious Meditereanian dishes.
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Author Topic: Vaious Meditereanian dishes.  (Read 4739 times)
kat
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« on: Fri May 01, 2009 09:12 PM »

linguine with tomatoes, olives, feta, and parsley
Prep: 30 minutes; Total: 30 minutes
Servings: Makes 4 servings.
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Ingredients
3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
1/2 cup dry white wine
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1/2 cup pitted Kalamata olives, chopped
3/4 pound linguine
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided
Preparation
Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.

Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

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kat
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« Reply #1 on: Fri May 01, 2009 09:18 PM »

Ratatouille à la Casablancaise



Ratatouille—a cooked eggplant and tomato dish combined with other seasonal vegetables and olive oil—has many regional variations. This one is made with cinnamon, a signature spice in Moroccan cooking. Try it as an appetizer with bread or as a sandwich filling.
Makes 8 servings, about 1/2 cup each
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
1 large eggplant (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes
11/2 teaspoons salt, divided
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow summer squash, peeled and cut into 1/4-inch cubes
1 red bell pepper, diced
3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes
2 cloves garlic, minced
1 1/4 teaspoons ground cinnamon
1 teaspoon sugar
1/4 teaspoon freshly ground pepper
1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and pat dry.
2. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining 1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes. Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before serving, for the best flavor.






TIP: Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.   
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kat
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« Reply #2 on: Fri May 01, 2009 09:20 PM »

Meat Stuffed Red Peppers Recipe - Pimientos Rellenos de Carne
By Lisa & Tony Sierra, About.com
See More About:
•   pepper recipes
•   spanish main courses
 
Meat Stuffed Red Peppers - Pimientos Rellenos de Carne (c) 2008 Lisa Sierra Licensed to About.com
The Spanish peppers and prepare them in many different ways. This meat stuffed pepper recipe uses ground meat as the stuffing for roasted peppers. They are breaded and fried, then accompanied by a rich-tasting onion sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
•   4 roasted red bell peppers (see note below)
•   2 cloves garlic
•   2-3 sprigs Italian Paisley
•   1 lb. lean ground beef
•   3/4 cup milk
•   4 eggs
•   1/2 tsp Spanish smoked paprika
•   1/4 tsp salt
•   1/2 – 1 cup bread crumbs
•   1 cup olive oil for frying
•   1 large yellow onion
•   2 tbsp unbleached wheat flour
•   1 cup white wine
•   1 cup beef broth
Preparation:
This meat stuffed red pepper recipe makes 4 servings
If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.)
Note on Peppers: You will need 4 whole roasted red bell peppers, stem removed, so you may stuff at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. About.com’s Guide to Southern Food has simple instructions on How to Roast Bell Peppers in the oven. Or, roast them over a BBQ grill.
Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.
Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs and salt. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.
Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.
When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.
As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.
Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.
Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.
Serve on plates surrounded by onion sauce.

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kat
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« Reply #3 on: Fri May 01, 2009 09:21 PM »

mediterranean pasta salad with olives and capers
Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties. "
This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.
Servings: Makes 12 servings.
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
16 ounces penne pasta
Preparation
Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

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« Reply #4 on: Fri May 01, 2009 09:22 PM »

penne with grilled zucchini, ricotta salata, and mint
Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.
Servings: Makes 6 servings.
Ingredients
2 pounds small zucchini, trimmed, halved lengthwise
Extra-virgin olive oil (for brushing)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
1/4 cup fresh mint leaves, thinly sliced
2 pinches of dried crushed red pepper
1 pound penne or ziti pasta
3 tablespoons extra-virgin olive oil
3/4 cup crumbled ricotta salata (salted dry ricotta cheese; about 3 ounces)*

*Ricotta salata is a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets.
Preparation
Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.

Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.

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kat
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« Reply #5 on: Fri May 01, 2009 09:24 PM »

rosemary pork chops
Rosemary and garlic give these succulent pork chops Mediterranean flair.
Active time: 10 min Start to finish: 25 min
Servings: Makes 4 servings
Ingredients
3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
Accompaniment: lemon wedges
Preparation
Preheat broiler.
Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

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