five olives

Zucchuni Dip

admin — Thu, 21 May 2009 21:31:51 +0000

What we need: 2 tablespoons extra-virgin olive oil 2 zucchini (3/4 pound), chopped 2 garlic cloves, minced 1/2 small onion, hopped Salt and freshly ground pepper 1/2 cup packed basil leaves 1 teaspoon fresh lemon juice Cooking Instructions: Heat 1 tablespoon of the olive oil in a medium skillet. Add the zucchini, garlic and onion and cook over moderately low heat, stirring occasionally, until [...]

Grilled Zucchini Kebabs

admin — Thu, 21 May 2009 21:05:18 +0000

2 round zucchini (10 ounces each), each cut into six 1/3-inch-thick rounds 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1 tablespoon chopped parsley Salt and freshly ground white pepper Cooking Instructions: Push one 8-inch skewer horizontally through 2 zucchini slices; keeping another skewer parallel, push it through the slices to secure. Repeat to form 6 kebabs. Brush with [...]

Couscous Salad with Cucumbers, Olives and Feta

admin — Thu, 21 May 2009 20:52:27 +0000

1 cup couscous salt 1 1/4 cups very hot water 1/4 cup finely diced red onion 3 tablespoons fresh lemon juice 2 tablespoons finely chopped oregano 1 tablespoon drained small capers, finely chopped 1 garlic clove, minced 1/4 cup extra virgin olive oil 1 medium cucumber peeled seeded and cut 1/4 cup chopped mixed olives 3 large romaine lettuce leaves, chopped pepper 1/2 ounces feta [...]

Lamb Rib Chops with Crust

admin — Thu, 21 May 2009 20:34:00 +0000

What we need: 2 lamb racks, cut into chops extra virgin olive oil 1/4 cup sliced mushrooms 2 leaves fresh basil, torn 1/2 cup crusty bread, cubed salt and pepper Cooking Instructions: To prepare the lamb, brush generously with olive oil and season with salt and pepper to taste. Place mushrooms, basil and bread in a food processor and process to fine crumbs. [...]

Salt vs. Herbs and Spices

admin — Tue, 19 May 2009 20:49:53 +0000

The more salt you eat, the more water you retain to dilute it. You don’t want the extra water weight, of course, and it may also hide a loss of body fat. Also, research has linked excessive salt intake to hypertension and heart and kidney disease. Using herbs and spices is a way to get [...]

Stuffed Sweet Red Bell Peppers

admin — Thu, 14 May 2009 21:34:27 +0000

Try this recipe when sweet red bell peppers are in season. Choose well-shaped peppers that, when stuffed, can stand up in a dish. The light filling and sauce can be made ahead or frozen. What we need: 4 medium-sized red bell peppers 1 teaspoon sesame oil 1 onion, chopped finely 2 cups sliced mushrooms 1 teaspoon minced garlic 1 cup corn [...]

Mediterranean Stuffed Eggplant

admin — Thu, 14 May 2009 21:27:55 +0000

Eggplant and zucchini are ideal for stuffing and baking. You can serve them as entrees or side dishes. This Mediterranean stuffed eggplant has the flavors of tomato, garlic, olive oil, peppers. This vegetable dish will keep two days in the refrigerator before baking if tightly covered with plastic wrap What we need: 2 medium-sized eggplants 2 teaspoons olive [...]

Eggplant and Pea Moussaka

admin — Thu, 14 May 2009 01:35:36 +0000

Greek cooks traditionally salt eggplant before baking, to allow the fibers to soften and therefore better absorb the flavors of the sauce. The salt can be rinsed off before cooking. This savory dish will freeze well and keeps for seven days covered tightly with plastic wrap in the refrigerator. It is a nice low-calorie twist [...]

Garlic and Herb Bruschetta With Tomatoes

admin — Tue, 05 May 2009 21:35:11 +0000

What we need: 1 french bread baguette 1 pkg. Soft Spreadable Cheese 2 medium tomatoes, seeded and chopped 1/4 cup onion, chopped 2 tbsp. chopped garlic 4 tbsp. chopped fresh basil 5 tbsp. olive oil 1 tbsp. lemon juice Cooking Instructions: Slice baguette into 1-inch diagonal slices. Arrange in a single layer on a baking sheet; broil until lightly toasted. Spread the layer of the cheese [...]

Making and Storing a Veal Broth

admin — Mon, 27 Apr 2009 19:43:41 +0000

To make a good broth, choose veal shoulder, breast and leg cuts with plenty of meat on the bones, add shank for high gelatin content. Veal stock is cooked slowly and gently to draw all the flavors into the stock. Start the meat and the bones in cold water and bring to boiling over low [...]