Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Ingredients:
½ kg potatoes
½ kg courgettes
½ eggplants
2 green peppers
1 medium onion sliced
2 large ripe tomatoes pureed
2 cloves garlic chopped
2 tablespoons roughly chopped parsley
100 ml olive oil
Salt and pepper
500 ml water


Preparation:

Cut all the vegetables into round slices approx. ½ cm thick.

Place all the ingredients in a large shallow oven dish, making sure they are well mixed and evenly spread.

Bake in a pre heated oven at 180 degrees Celsius for 1 hour or until no water remains, only the oil.

Greek Briam

Added on 10:58 PM

Ingredients:

  • 3/4 pound of eggplant, trimmed, cut in chunks (do not peel)
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced or crushed
  • 3-4 rounded tablespoons of chopped fresh flat-leaf parsley
  • 2 medium potatoes, peeled, cut into chunks
  • 1 large carrot, cut in 1/2 to 3/4 inch rounds
  • 10 ounces of zucchini or Italian squash, cut in wide slices
  • 2 bull's horn peppers, seeded, cut in chunks (or 1 green bell pepper)
  • 1/2 red bell pepper, seeded, cut in chunks
  • 1/2 pound of fresh green beans, trimmed
  • 1 1/2 cups of chopped roma or cherry tomatoes (or canned chopped tomatoes*)
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1 teaspoon of dried crushed oregano leaves (optional)
  • 1/3 cup of olive oil
  • about 2 cups of water

Preparation:

* If using canned chopped tomatoes, drain liquid before measuring.
Place the eggplant chunks in a bowl with plenty of cold salted water to cover. Put a plate on top to keep the eggplant submerged, and allow to soak for 30 to 45 minutes (this helps remove any bitterness). Drain well.
Preheat oven to 355°F (180°C).
Combine all vegetables in a large bowl or pan. Add parsley, salt, pepper, and oregano (if using). Drizzle with the olive oil and toss to make sure all ingredients are coated with oil.
Transfer to a covered casserole, add water, and cook for 1 hour and 45 minutes at 355°F (180°C).
Do not stir or uncover while cooking, except to check for dryness (see note below).

Oven-Stewed Mixed Vegetables

Added on 7:55 PM

Ingredients:


  • One barley rusk
  • 1 fresh tomato, peeled and crushed
  • oregano for seasoning
  • Small piece of soft mitzithra cheese or feta cheese
  • olive oil


Preparation:


Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it. Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato. Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese. Season with oregano and serve.

Cretan rusk with tomato, oregano and cheese

Added on 7:25 PM

Ingredients:

For the filling

8 medium-sized artichokes
6 spring onions
250g roughly grated regatto cheese
100g ricotta cheese or anthotiro
1 free range egg
1 tablespoon butter
100ml olive oil
100ml milk
1 tablespoon sesame seeds
A few leaves of mint
Salt and pepper

For the filo pastry
300g wheat flour
100g all-purpose flour
120ml extra virgin olive oil
50ml ouzo
Salt

50g all-purpose flour kept separate in a bowl to be used when you roll out the dough.

Preparation:

Filling

Peel the artichokes, discarding the outer leaves, until the soft inner leaves remain along with the heart.
Finely slice the artichokes.
Lightly fry the chopped onions and sliced artichokes in a spoonful of butter for a few seconds.
Add 3 tablespoons of water and simmer for 5 minutes.
Put in a bowl and add the grated regatto cheese with the ricotta or anthotiro along with salt, pepper and chopped mint.
Gently mix.

Filo Pastry

Mix all the ingredients in a large bowl with enough water to make a pliable dough.
Knead well and make a pliable dough.
Divide the dough into 6 balls.
Cover with clingfilm and set aside to rest for 1 hour.
Roll out each ball to the size of a medium oven dish, making it as thin as possible.


Place 3 layers of the filo pastry in an oven dish brushed with olive oil and brush in between each layer with olive oil.

Add the filling.

Place the other 3 layers of filo pastry on top, again brushing olive oil in between each layer and on top of the final layer.

Lightly score the final layer in squares.

Beat the egg and milk well and spread over the top of the pie.

Sprinkle the sesame seeds over the top.

Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes until the pie is a lovely golden colour and well-baked underneath.

Greek Artichoke Pie

Added on 3:26 PM

Ingredients:

1/4 cup olive oil
1 cup roughly chopped red onion
1 clove of garlic, minced
1 pound fresh spinach
Salt and freshly ground pepper
Juice of one lemon
Red currants (optional, but tasty and pretty-toasted pinenuts and golden raisins would also be good
Preparation:

Heat the oil in a saute pan and add the onion and garlic, saute over low heat until they are softened.
Wash the spinach and leave it a bit damp to help steam the leaves.
Add the spinach to the saute pan and wilt the spinach, remove from the heat.
Add the lemon juice, salt, pepper, and red currants.
Serve slightly chilled or at room temperature.

Lebanese spinach salad with red currants

Added on 3:17 PM

Ingredients:

2 Roma tomatoes, roughly diced
1 English cucumber, roughly diced
1 orange (or yellow) bell pepper, roughly diced
1 red onion, finely chopped
4 spring onions, sliced
1 bunch flat leaf parsley, roughly chopped
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
Sea salt and black pepper, to taste

Preparation:

In a large bowl, combine all ingredients and serve.

Fatouche (Lebanese Salad)

Added on 3:13 PM

Ingredients:
(for 4 servings)

400g kidney beans, canned
400g cannellini beans, canned
1 small onion, finely diced
2 small dried red chillies
¼ teaspoon cayenne pepper
1 teaspoon harissa paste
1 teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
8 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons tomato paste
2 tomatoes, coarsely chopped
1 litre vegetable broth
1 fresh bay leaf
5 sprigs fresh flat-leaf parsley, tied together with cotton
5 sprigs fresh coriander, chopped finely
5 sprigs fresh flat-leaf parsley, chopped finely
Cider vinegar or red wine vinegar, to garnish

Preparation:

1. In a large pot heat olive oil over a medium heat and cook onion until tender (approx. 5 minutes).
2. Remove the seeds from one dried chilli then add harissa, chillies, garlic, cayenne pepper, paprika, pepper and cumin and cook until fragrant (approx. 2 minutes).
3. Add tomato paste and stir until spice and onion mixture thickens slightly (approx. 2 minutes).
4. Add tomatoes and 1 cup of stock. Bring to the boil.
5. Add remaining stock, bay leaf and whole parsley sprigs and bring to the boil. Lower heat then cover and allow to simmer for 10 – 15 minutes.
6. Drain and wash beans, then add to stew. Cook until tender (5 – 15 minutes).
7. To serve, remove bay leaf, chillies and parsley sprigs. Stir through chopped parsley and coriander. Serve hot with rice and a dash of vinegar.

Loubia B'Dersa (Algerian chilli)

Added on 3:19 PM

Ingredients:
(for 6-8 servings)

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
1 teaspoon coriander seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked for 6 hours or overnight in 2 quarts water
1–2 tablespoons harissa or 1⁄2–1 teaspoon cayenne, plus additional for serving
2 tablespoons tomato paste
1 large head cauliflower, cut into small florets
2 – 2 2⁄3 cups couscous, preferably whole wheat
1 cup frozen peas, thawed
1⁄2 cup chopped flat-leaf parsley or cilantro, or a combination 

Preparation:
  1. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic, 1⁄2 teaspoon salt, the cumin, caraway, and coriander, and cook, stirring, for 1 minute, or
    until fragrant. Add the beans and their soaking liquid, and an additional 1 quart water, and bring to a boil over high heat. Reduce the heat to low, add salt to taste, cover, and simmer for 1 hour. Add the harissa or cayenne and the tomato paste. Simmer for 30 minutes to 1 hour, or until the beans are completely tender and the broth fragrant. Set aside 1⁄2 cup of the liquid to use to reconstitute the couscous.
  2. Add the cauliflower to the simmering stew and cook, partially covered, for 20 minutes, or until the cauliflower is tender and falling apart. Taste and adjust the seasonings, adding salt, garlic, or harissa or cayenne as desired. The stew should be spicy.
  3. Make couscous.
  4. Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for 5 minutes or longer. Taste and adjust the seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew, and serve, passing harissa or cayenne at the table.

Couscous With Beans and Cauliflower

Added on 5:23 AM

Ingredients:
(for 3 serving)

1 cup skim milk
¼ cup water
½ cup uncooked couscous
¼ cup dried cranberries
¼ cup raisins
¼ cup chopped walnuts
1 ½ tablespoon brown sugar
½ teaspoon cinnamon
1/8 teaspoon salt

 Preparation:

Bring milk and water mixture to a simmer in a saucepan and then stir in the dry ingredients. Remove from heat, cover and let stand 10 minutes until thickened.

Mesfouf

Added on 4:50 AM

Ingredients:
  • 1 large onion, chopped
  • 1/2 tablespoon turmeric
  • 1/4 tablespoon cayenne
  • 1/2 cup vegetable stock
  • 1 1/2 tablespoon black pepper
  • 1/2 tablespoon salt
  • 1 small can tomato paste
  • 3-4 whole cloves
  • 3 medium zucchini
  • 4 small yellow squash or yellow zucchini
  • 3/4 large carrots
  • 4 medium yellow or red potatoes, skins on
  • 1 red or green bell pepper
  • 1 15-oz. can garbanzo beans
Preparation:

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous.

Algerian Couscous

Added on 11:18 PM

Ingredients:

1 tablespoon vegetable oil
2 cups raw white rice
3 cups water
1 (16 ounce) package raw elbow macaroni
1 cup beluga lentils, rinsed in water
1 teaspoon salt
1 tablespoon vegetable oil
5 onions, chopped
1/2 cup tomato paste
1/2 teaspoon salt
2 cloves garlic, chopped
2 1/2 teaspoons ground cumin
4 ripe tomatoes, diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Preparation:

Heat 1 tablespoon vegetable oil in a pan on medium-high flame. Mix in rice; go on stirring until rice is covered with oil, for almost minutes. Include 3 cups water and 1 teaspoon of salt. Simmer; reduce flame to low, put lid on, and boil until the rice is soft and water has been soaked, for almost 30 minutes.
Fill a big pot with slightly salted water and simmer, give it a rolling boil over high flame. Mix in the macaroni, and it needs a second boil. Cook the macaroni without cover, stirring infrequently until it has cooked throughout but is still hard to the bite, for almost 10 minutes. Drain well in a strainer. Put back macaroni to cooking pan, cover and keep hot.
Immerse lentils for almost half hour. Drain and wash, then drain again. Simmer 2 cups of water in a pan and mix in lentils. Simmer; cover and trim down heat to low. Boil until lentils are soft for 25 minutes. Mix in 1/2 teaspoon salt and stir.
Heat 1 tablespoon vegetable oil in a big skillet over medium-high flame. Stir the onions in the oil, stirring frequently, until they start to caramelize, for 20 minutes. Onions should be a fine caramelized coffee color. Put in garlic and stir another minute. Take away from pan, drain on a kitchen towel lined plate.
Put half of the onion batter into a pan. Stir in the vinegar. Include the chopped tomatoes with tomato paste, 2 1/2 teaspoons salt, cumin, black pepper, and cayenne (if using). Simmer then reduce flame to medium-low and boil for another 15 minutes.
Serve by putting a full spoon of rice, then macaroni, and after that the lentils on serving dish. Garnish with some of the caramelized onions, and then top with tomato sauce.

Koshary

Added on 2:13 PM

Lentils:

3/4 cup brown or black lentils
1 bay leaf
2 cups water
2 onions
More olive oil
1 tsp. powdered cumin
salt, pepper to taste

1. Pick over and rinse the lentils. Simmer them in the water, with the bay leaf, till they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
Add salt to taste after the lentils are done. Remove the bay leaf.

Rice:

1 1/2 cups rice
2 Tblsp. olive oil
3 cups water, boiling
2 cloves garlic, peeled and crushed
1 1/2 tsp. salt

1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and lower the flame to the lowest setting. Cook the rice till all the water has evaporated and the grains are tender and separate.
Now slice the onions thinly.

Pour 2 Tblsp. olive oil into a non-stick pan and carmelize the onions over the lowest possible flame, stirring once in a while. You want them very soft and golden, not brown and crisp.
When the onions are done – 10-15 minutes – add the cumin and a little salt and pepper.
Final step: fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the fork so as not to mash them. Stir some of the carmelized onion in, and top the dish with the rest of the onions.

Majadra Means Lentils and Rice

Added on 2:10 PM

Ingredients:

(for 8 servings)


  • 2  (4-oz.) packages fresh gourmet mushroom blend, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 1  tablespoon  olive oil
  • 1  teaspoon  chopped fresh thyme
  • 1  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground pepper, divided
  • 2  (6.3-oz.) packages Israeli couscous
  • 2  teaspoons  Worcestershire sauce
  • Garnish: fresh thyme sprigs

Preparation

1. Preheat oven to 400°. Toss mushrooms, garlic, olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper together in an aluminum foil-lined broiler pan. Spread mushroom mixture in a single layer, and bake 20 minutes.
2. Meanwhile, cook couscous according to package directions.
3. Stir mushroom mixture, Worcestershire sauce, and remaining salt and pepper into couscous. Garnish, if desired.

Israeli Couscous With Roasted Mushrooms

Added on 6:31 PM

Ingredients:

1 cup Israeli couscous
1 1/2 cup water
1/2 tsp. salt
1 small yam, peeled and cubed
1/2 cup dried cranberries
1 tbsp. fresh mint, chopped
1/4 cup pine nuts (omit for younger toddlers)
1 tbsp. lemon juice
1 tbsp. olive oil

Preparation:

1.    Bring the water to a boil, add the couscous and yam, cover and reduce to a simmer.
2.    Cook for 12 minutes.
3.    Combine all the ingredients and serve.

Israeli Couscous Salad

Added on 6:28 PM

Ingredients:

2 sweet red peppers
2 spoons of olive oil for frying (can be substituted with a low calorie olive oil pan spray)
1 medium onion
3 cloves of garlic
8 ripe tomatoes (Roma is the right size)
6 eggs
2 green hot chili peppers (add more or less according to taste)
1 spoon of tomato paste
1/4 cup fresh basil
1 tsp. of sweet paprika
Salt and pepper (according to taste)

Preparation:

1. Peel the onion and garlic then chop them both into very little pieces.
2. Clean the red peppers from seeds and cuts them into small cubes.
3. Clean the green chili peppers from seeds and cuts them into small cubes.
4. Cut the tomatoes into cubes.
5. Chop the basil
6. Heat the olive oil in a frying pan, and then add the onion and garlic. Fry them until the onion is golden clear.
7. Turn the heat down to medium, add the red peppers, mix, and continue frying covered for about 3 more minutes. Mix a couple of times during that time.
8. Add the tomatoes, chili peppers, tomato paste, paprika, and then mix. Cover the pan, and simmer the mixture over low heat for 15 minutes.
9. Add the basil, salt, pepper, and then mix. Gently crack open the eggs without breaking the yolks, and drop them on the vegetables.
10. Cover the pan and continue cooking the mixture for another 5 minutes.
Serve with warm pita bread.

Shakshooka Recipe ( Spicy Tomatoes and Eggs Breakfast from Israel)

Added on 6:24 PM

Ingredients: 

1 / 4 kilo of potatoes, 4 egg yolks, 1 ½ cup Cheddar and gruyere, mixed, 2-3 tablespoons corn flour,a little nutmeg, parsley half batch, 2-3 spring onions, a little flour, ½ cup corn oil for frying, salt, pepper, paprika.

Preparation:

Wash the potatoes, boil and flake off. Passes through the machinery of the puree. Add egg yolks of eggs, grated cheese, corn flour (to not be opened), the salt and pepper and other herbs. Knead well all materials and mold them round balls or flat, the alefronoume and fry in hot oil. Optionally, we can saute with a little margarine, 2-3 fresh chopped onions and a little chopped parsley and add to the mixture before fermentation. The scalloped potatoes served warm.

Scalloped potatoes

Added on 6:21 PM

Ingredients:

2 large eggplants
1/2 lemon, juiced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoons parsley, minced
salt and pepper

 Preparation:

Preheat oven to 400F. Wash eggplants and prick eggplants with a fork. Place on a baking tray and bake until shriveled, turn halfway. It should take about 45 minutes.
Slit eggplants open and allow to cool, remove and discard skin and scoop flesh into a food processor. Scrap all the goodness out of the skin. Add remaining ingredients and process a few times (think like 10 seconds of pulses). Taste and correct for salt if needed. Best to leave it in the fridge for a few hours to let the flavours meld.

Baba Ganoush

Added on 6:04 PM

Ingredients:

  • 1 15-ounce can fava beans
  • 1 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 large tomato, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh parsley
  • 1-2 tablespoons fresh lemon juice, to taste
  • Salt and pepper to taste
  • Grilled flatbread
  • 2 eggs
Preparation:

Drain and rinse the beans, then pour into a medium saucepan. Bring to a boil and simmer for five minutes, breaking up roughly with a fork. Stir in the olive oil, onion, tomato, cumin, lemon juice, salt, pepper, and most of the parsley. Continue cooking for five minutes.
In the meantime, grill the flatbread or sear it with a little olive oil in a skillet. Fry the eggs in some olive oil in a separate skillet, leaving the yolks runny.Serve the bean mixture warm with the fried eggs and flatbread.


Ful Medames (Egyptian-Style Breakfast Beans)

Added on 6:00 PM

Ingredients:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

Ingredients:

1 kg fresh green beans
3 medium potatoes sliced
1 large onion grated
½ kg ripe fresh tomatoes pureed
1 clove garlic chopped
2 tablespoons chopped parsley
100 ml olive oil
100 ml water
Salt and pepper


Preparation :

Cur off the two ends on the beans and remove the thread(s) along the side(s) if there are any.

Gently fry the grated onion in the olive oil in a pan for 2 minutes.

Add the chopped garlic and fry for another minute.

Add the green beans and potatoes and stir for another minute.

Add the tomato puree, water and seasoning, cover the pan and simmer for 1 hour.

If the liquid hasn’t been absorbed by this time, uncover the pan and bring to the boil for a short time.

Add the parsley and boil for 2 – 3 minutes.

Greek Fresh Green Beans

Added on 10:47 PM

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