This Mediterranean take on classic potato salad makes a cool, refreshing side dish for a hot summer's day. I've replaced the usual high-fat mayonnaise with Greek yogurt, which both makes this recipe lower in fat, and higher in protein. I like to serve it on top of a bed of chopped greens and garnish it with chopped tomato to make it a meal. Enjoy!
Mediterranean Potato Salad
Ingredients:
2 pounds potatoes, waxy-type
1 cup Greek yogurt
1/2 cup celery, thinly sliced
1/4 cup onion, minced
2 teaspoons dried dill weed
1 teaspoon whole coriander, crushed
1/8 teaspoon fresh-ground peppercorn mix
Directions:
Boil potatoes until just soft. Drain and cool. Chop into 1/2" cubes.
Place potatoes, yogurt, celery, onion, dill weed, coriander, and peppercorn mix in medium bowl, and stir gently to combine.
Showing posts with label Mediterranean. Show all posts
Showing posts with label Mediterranean. Show all posts
Tuesday, August 5, 2014
Tuesday, January 28, 2014
Recipe: Spicy Chipotle Hummus
Are you getting ready for the Super Bowl next weekend? Whether you're looking forward to the big game or not, hummus is a terrific winter recipe. It makes a delicious dip for raw veggies, and because
fresh fruits and veggies are scarce this time of year, hummus is a delicious,
high-fiber way to encourage my family to enjoy more carrots and
cucumbers. Hummus is also a fun spread for sandwiches, or a
yummy topping for Mediterranean recipes. And, of course, it's a perfect pairing
with pita chips for a healthy, hearty chips-and-dip snack while you enjoy the
end of the football season!
Hummus is also versatile from a flavor standpoint. I've used all sorts of add-ins to create different flavor profiles. I tried roasted red peppers with basil and rosemary; extra garlic with basil and oregano; artichoke hearts and tarragon; and jalapenos and avocado, and they're all delish. However, this particular variation disappears almost as soon as I make it!
Two quick notes: First, we love garlic. If you're not quite as passionate about garlic as we are, I suggest reducing the garlic to 1/4 cup. I amp up the garlic, in part, because I don't use salt, which is a classic ingredient in hummus. If you back down on the garlic, you may want to add in a teaspoon of salt. Second, you can easily omit the chipotle powder, and either enjoy your hummus plain, or experiment with other add-in ingredients.
Either way, don't forget to come back and tell us what you try, and how it turns out! As they say in the Middle East, Bil-hana wa ash-shifa! (May you have your meal with gladness and health!
Spicy Chipotle
Hummus
Ingredients:
2 (15.5) ounce cans chickpeas (garbanzo beans), drained and rinsed, if desired
1/2 cup water
1/2 cup bottled minced garlic
1/4 cup tahini, olive oil, or canola oil
1/4 cup lemon juice
2 teaspoons ground chipotle chili pepper (or 1 1/2 teaspoons for a less-spicy hummus)
Directions:
Combine all ingredients in blender or food processor. Process until hummus reaches desired smoothness. (I've had hummus that still had noticeable chunks of chickpeas; or, the consistency may be absolutely smooth, like whipped mashed potatoes.) Hummus may be served immediately, but the flavor is better if refrigerated overnight.
Cook's Note: When I started making hummus, I used tahini, which you can find in your grocer's Middle Eastern food section, or at health food or specialty food stores, or international markets. Tahini is the oil of choice for hummus in Lebanon (which is considered to be the birthplace of hummus, by most accounts). However, after going through a few cans of tahini, I began experimenting with olive oil, which is the oil used in Greece and other areas. I now use canola oil, as I find raw olive oil upsets my stomach.
Ingredients:
2 (15.5) ounce cans chickpeas (garbanzo beans), drained and rinsed, if desired
1/2 cup water
1/2 cup bottled minced garlic
1/4 cup tahini, olive oil, or canola oil
1/4 cup lemon juice
2 teaspoons ground chipotle chili pepper (or 1 1/2 teaspoons for a less-spicy hummus)
Directions:
Combine all ingredients in blender or food processor. Process until hummus reaches desired smoothness. (I've had hummus that still had noticeable chunks of chickpeas; or, the consistency may be absolutely smooth, like whipped mashed potatoes.) Hummus may be served immediately, but the flavor is better if refrigerated overnight.
Cook's Note: When I started making hummus, I used tahini, which you can find in your grocer's Middle Eastern food section, or at health food or specialty food stores, or international markets. Tahini is the oil of choice for hummus in Lebanon (which is considered to be the birthplace of hummus, by most accounts). However, after going through a few cans of tahini, I began experimenting with olive oil, which is the oil used in Greece and other areas. I now use canola oil, as I find raw olive oil upsets my stomach.
Tuesday, February 19, 2013
Recipe: Habas Grandes con Chorizo (Giant Limas with Chorizo)
Have I peaked your curiosity? I purchased a new pressure cooker last summer, and since then, I've been exploring the delights of making meals that would typically take hours--but, thanks to the pressure cooker, can be served up in under two hours. This particular recipe takes about an hour to prepare and cook, and for the majority of that time, the pressure cooker does the work.
In addition to being a quick and easy pressure cooker recipe, it's an excellent addition to any collection of vegetarian recipes, whether you're giving up meat for Lent, aiming for Meatless Mondays, or just want to enjoy the occasional meatless meal. Thanks to the use of giant lima beans, it's also loaded with fiber and phytochemicals. Vegetarian chorizo, thyme, onion, and garlic give this recipe a spicy Spanish flavor that contrasts wonderfully with the creamy, meaty lima beans. As they say in Spain, !Buen provecho!
Habas Grandes con Chorizo (Giant Limas with Chorizo)
Ingredients:
12 ounces vegetarian (soy-based) chorizo
1 red onion, quartered and thinly sliced
2 tablespoons sherry (cooking sherry is fine)
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 pound giant lima beans
6 cups water
Directions:
Cook chorizo, onion, sherry, garlic, and thyme in pressure cooker on pressure cooker's SAUTE setting until chorizo is cooked and onions are just tender, about 5 minutes. Add beans and water, and stir to combine. Pressure cook on HIGH setting for 40 minutes.
Cook's Notes: These instructions are based on my pressure cooker's standards (i.e., I used SAUTE, 1 pound beans:6 cups water, 40 minutes on HIGH to cook 1 pound lima beans, etc.). Double-check your pressure cooker directions for safety and to ensure proper cooking.
Tuesday, January 17, 2012
Recipe: Spicy Chipotle Hummus
Hello everyone! It's been a while since I posted a recipe, because I've been busy experimenting with hummus. Hummus is incredibly versatile. It makes a delicious dip for raw veggies, and because fresh fruits and veggies are scarce this time of year, hummus is a wonderfully high-fiber way to encourage my family to enjoy more carrots and cucumbers. Hummus is also a fun spread for leftover turkey sandwiches, or a yummy topping for Mediterranean recipes. And, of course, it's a perfect pairing with pita chips for a healthy, hearty chips-and-dip snack while you enjoy the end of the football season!
Hummus is also versatile from a flavor standpoint. I've added all sorts of different add-ins to create all sorts of different flavor profiles. I tried roasted red peppers with basil and rosemary; extra garlic with basil and oregano; artichoke hearts and tarragon; and jalapenos and avocado, and they're all delish. However, this particular variation disappears almost as soon as I make it!
Two quick notes: First, we love garlic. If you're not quite as passionate about garlic as we are, I suggest reducing the garlic to 1/4 cup. I amp up the garlic, in part, because I don't use salt, which is a classic ingredient in hummus. If you back down on the garlic, you may want to add in a teaspoon of salt. Second, you can easily omit the chipotle powder, and either enjoy your hummus plain, or experiment with other add-in ingredients.
Either way, don't forget to come back and tell us what you try and how it turns out! As they say in the Middle East, Bil-hana wa ash-shifa! (May you have your meal with gladness and health!
Spicy Chipotle Hummus
Ingredients:
2 (15.5) ounce cans chickpeas (garbanzo beans), drained and rinsed, if desired
1/2 cup water
1/2 cup bottled minced garlic
1/4 cup tahini, olive oil, or canola oil
1/4 cup lemon juice
2 teaspoons ground chipotle chili pepper (or 1 1/2 teaspoons for a less-spicy hummus)
Directions:
Combine all ingredients in blender or food processor. Process until hummus reaches desired smoothness. (I've had hummus that still had noticeable chunks of chickpeas; or, the consistency may be absolutely smooth, like whipped mashed potatoes.) Hummus may be served immediately, but the flavor is better if refrigerated overnight.
Cook's Note: When I started making hummus, I used tahini, which you can find in your grocer's Middle Eastern food section or at most health food or specialty food stores. Tahini is the oil of choice in hummus in Lebanon (which is considered to be the birthplace of hummus, by most accounts). However, after going through a few cans of tahini, I began experimenting with olive oil, which is the oil used in Greece and other areas. I've also used canola oil, and it does the trick, too.
Hummus is also versatile from a flavor standpoint. I've added all sorts of different add-ins to create all sorts of different flavor profiles. I tried roasted red peppers with basil and rosemary; extra garlic with basil and oregano; artichoke hearts and tarragon; and jalapenos and avocado, and they're all delish. However, this particular variation disappears almost as soon as I make it!
Two quick notes: First, we love garlic. If you're not quite as passionate about garlic as we are, I suggest reducing the garlic to 1/4 cup. I amp up the garlic, in part, because I don't use salt, which is a classic ingredient in hummus. If you back down on the garlic, you may want to add in a teaspoon of salt. Second, you can easily omit the chipotle powder, and either enjoy your hummus plain, or experiment with other add-in ingredients.
Either way, don't forget to come back and tell us what you try and how it turns out! As they say in the Middle East, Bil-hana wa ash-shifa! (May you have your meal with gladness and health!
Spicy Chipotle Hummus
Ingredients:
2 (15.5) ounce cans chickpeas (garbanzo beans), drained and rinsed, if desired
1/2 cup water
1/2 cup bottled minced garlic
1/4 cup tahini, olive oil, or canola oil
1/4 cup lemon juice
2 teaspoons ground chipotle chili pepper (or 1 1/2 teaspoons for a less-spicy hummus)
Directions:
Combine all ingredients in blender or food processor. Process until hummus reaches desired smoothness. (I've had hummus that still had noticeable chunks of chickpeas; or, the consistency may be absolutely smooth, like whipped mashed potatoes.) Hummus may be served immediately, but the flavor is better if refrigerated overnight.
Cook's Note: When I started making hummus, I used tahini, which you can find in your grocer's Middle Eastern food section or at most health food or specialty food stores. Tahini is the oil of choice in hummus in Lebanon (which is considered to be the birthplace of hummus, by most accounts). However, after going through a few cans of tahini, I began experimenting with olive oil, which is the oil used in Greece and other areas. I've also used canola oil, and it does the trick, too.
Friday, November 6, 2009
Blogger's Surprise: Joys of the Mediterranean Market
Last week I posted the recipe for "Indian Chicken with Sweet Potatoes." One of the more exotic ingredients is garam masala, an Indian spice blend. I've seen garam masala a few times in the spice section of larger grocery stores, but not often. The recipe also incorporates ginger, an ingredient that I know from my online class "Luscious, Low-Fat, Lightning-Quick Meals" can be challenging to find.
If you're looking for either of these ingredients, I encourage you to consider heading out to your local Mediterranean market. I used to think Mediterranean meant Italian. Italy is indeed bordered by the Mediterranean Sea, but so are several other countries, including Spain, Morocco, Greece, Turkey, and Egypt. India isn't on the list of Mediterranean countries, but you're more likely to find garam masala at your ethnic market than at the grocery store.
At a recent trip to my favorite Mediterranean market, I ran across something I'd never seen before--dried gingerroot. Years ago, bottled minced ginger--similar to bottled minced garlic--was widely available and reasonably priced. In the past few years, however, it's become difficult to find (and pricey when I do find it, unless it's on sale). Fresh gingerroot isn't difficult to use--just wash it off and mince or shred it--but it lasts about a week in the fridge, and my favorite grocery store doesn't stock it.
So, I bought a good-sized bag of dried gingerroot for under $3. After experimenting a bit, I've settled on microplaning it and using it 1/2 dried:1 fresh. It's inexpensive, convenient, easy to use, provides that delightfully unique sweet-hot ginger flavor, and lasts indefinitely. What's not to love?
I enjoy hearing about others' adventures at local markets almost as much as I enjoy adventuring myself, so if you've been to your local ethnic market and found something interesting or unusual, I'd love to hear about it! Have a wonderful weekend, and happy cooking!
If you're looking for either of these ingredients, I encourage you to consider heading out to your local Mediterranean market. I used to think Mediterranean meant Italian. Italy is indeed bordered by the Mediterranean Sea, but so are several other countries, including Spain, Morocco, Greece, Turkey, and Egypt. India isn't on the list of Mediterranean countries, but you're more likely to find garam masala at your ethnic market than at the grocery store.
At a recent trip to my favorite Mediterranean market, I ran across something I'd never seen before--dried gingerroot. Years ago, bottled minced ginger--similar to bottled minced garlic--was widely available and reasonably priced. In the past few years, however, it's become difficult to find (and pricey when I do find it, unless it's on sale). Fresh gingerroot isn't difficult to use--just wash it off and mince or shred it--but it lasts about a week in the fridge, and my favorite grocery store doesn't stock it.
So, I bought a good-sized bag of dried gingerroot for under $3. After experimenting a bit, I've settled on microplaning it and using it 1/2 dried:1 fresh. It's inexpensive, convenient, easy to use, provides that delightfully unique sweet-hot ginger flavor, and lasts indefinitely. What's not to love?
I enjoy hearing about others' adventures at local markets almost as much as I enjoy adventuring myself, so if you've been to your local ethnic market and found something interesting or unusual, I'd love to hear about it! Have a wonderful weekend, and happy cooking!
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