Mediterranean, Middle Eastern, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Tzatziki By Half Baked Harvest

Easy Tzatziki. Easy Tzatziki. 1 cup plain full-fat Greek yogurt 1 clove garlic, minced or grated 1 tablespoon fresh dill, chopped 1 tablespoon extra olive oil juice of 1 lemon kosher salt and pepper 1 pinch crushed red pepper flakes 1 Persian cucumber, finely diced or shredded 1. 19 more words

via Easy Tzatziki. — Half Baked Harvest

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce By Half Baked Harvest

Because when life gives you all the zucchini, you turn it into something super cheesy. The post 3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce. appeared first on Half Baked Harvest.

via 3 Cheese Zucchini “Ravioli” with Roasted Tomato Basil Sauce. — Half Baked Harvest

BBQ, Grill & Roast, Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mediterranean Grilled Lamb Kebabs By Half Baked Harvest

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Ingredients

For the marinade

3 tablespoons fresh flat leaf parsley
2 tablespoons fresh marjoram
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
2 cloves garlic, roughly chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For the skewers

2 pounds top round lamb, cut into 1 1/2-inch cubes
fine sea salt and freshly ground black pepper
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 large red onion, cut into 1 inch chunks
lemon wedges, for garnish

Instructions

1. Combine the marinade ingredients in a food processor or blender and pulse until smooth.

2. Pat the lamb cubes dry and sprinkle generously with salt and pepper. Put the lamb and marinade in a glass dish or resealable plastic bag. Toss to evenly coat the meat and refrigerate for at least 2 hours or up to 24 hours.

3. Preheat a grill or grill pan to medium high heat.

4. Place a cube of lamb on a skewer, followed by the peppers and onions. Repeat until the skewers are filled.

5. Oil the hot grill pan, then place the skewers on the grill. Cook the lamb to the desired doneness, turning the skewers every 1 to 2 minutes (7 to 8 minutes total for medium doneness).

Source👇🏻

https://www.halfbakedharvest.com/mediterranean-grilled-lamb-kebabs/

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mediterranean Quesadilla By Closet Cooking

Today I have a new quesadilla recipe to share with you and this time it’s a Mediterranean take on them! You really can’t go wrong taking tortillas, stuffing them with cheese and other ingredients and toasting them until the cheese is all nice and melted, ooey gooey and good! These Mediterranean quesadillas start out with…

via Mediterranean Quesadillas — Closet Cooking

Eggs 🍳 Dishes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mediterranean Omelettes By Closet Cooking

Today I have some quick, easy and tasty Mediterranean omelettes for you! It’s hard to beat eggs and omelettes in particular for a breakfast that’s a little more than throwing something into the toaster or microwave and running but it’s still easy and satisfying! These omelettes are packed with simple and yet tasty Mediterranean style…

via Mediterranean Omelette — Closet Cooking

Couscous, Quinoa, Rice & Wholegrains Recipes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mediterranean Quinoa Bowls with Romesco Sauce By Closet Cooking

Today I have some light and healthy Mediterranean quinoa bowls with romesco sauce! The romesco is a simple and tasty roasted red pepper sauce with almonds, garlic, lemon and smoky paprika and it goes perfectly in this Mediterranean quinoa salad. The rest of these bowls are Mediterranean ingredients including, tomato, cucumber, kalamata olives, feta cheese,…

via Mediterranean Quinoa Bowls with Romesco Sauce — Closet Cooking

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes

Pressure Cooker Spaghetti Bolognese By Just One Cookbook

Easy and quick homemade Pressure Cooker Spaghetti Bolognese, this delicious recipe is made all in one-pot, perfect for busy weeknight! I love cooking the bolognese sauce in my Dutch oven over the stove top, but it takes hours. So today, I’m sharing a quicker alternative and just as tasty, Pressure Cooker Spaghetti Bolognese (圧力鍋スパゲッティボロネーゼ) recipe with you. Stove top…

via Pressure Cooker Spaghetti Bolognese — Just One Cookbook

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Baklava Bites By Cooking Classy

Baklava bites – yes and YES! You get the classic nutty Greek baklava in mini hand holdable form (plus the addition of chocolate and whipped cream because that just makes everything taste better and look better). These make for perfect holiday treat that are sure to please plus they are quicker and easier to make than the traditional baklava. How…

via Baklava Bites — Cooking Classy

Crockpot, One Pot, One Pan, Pressure Cooker & Slow Cooker Recipes, Dairy Free & Gluten Free Food & Recipes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

One Pan Greek Lemon Chicken Rice with Roast Garlic By Closet Cooking


Ingredients:

1 tablespoon olive oil

salt and pepper to taste

1 pound chicken (breasts, thighs, drumsticks, legs etc.)

1 onion, diced

4 cloves garlic, chopped

1 cup long grain rice

2 cups chicken broth

1 teaspoon oregano

1 lemon, juice and zest

2 heads garlic, top 1/4 cut off

1 teaspoon olive oil

Get full recipe 👇🏻

http://www.closetcooking.com/2016/12/one-pan-greek-lemon-chicken-rice-with.html?m=1#more

Main Courses (Lunch & Dinner), Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to make paella – Seafood paella

By Allrecipes UK

Watch how – to video 👇🏻

 

Recipe from http://allrecipes.co.uk/recipe/28117/print-friendly.aspx

Ingredients

Serves: 8
  • olive oil for frying
  • 5 runner beans, chopped
  • 2 cloves garlic, chopped
  • 1 squid, cleaned and sliced
  • 1 large tomato
  • 8 prawns, shells on
  • salt to taste
  • 4 large mussels
  • 10 clams
  • 1 teaspoon sweet paprika
  • 400g short-grain rice
  • 1L fish stock
  • saffron
  • 4 crayfish
  • 4 king prawns, shells on
  • 1 lemon

Preparation method

Prep: 15 min |Cook: 1 hour | Extra time: 20 min, resting

  1. In a large frying pan or paella pan, heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium heat. Add the beans and the garlic. Add the squid and continue to cook gently.
  2. Grate the tomato directly into the pan (or grate onto a plate and add to the pan). Add the eight smaller prawns and continue to cook for 5 to 10 minutes. Add salt to taste, cook for 2 minutes, then remove from heat and set aside.
  3. Meanwhile, heat a small to medium saucepan over medium high heat till very hot. Add the mussels to the hot, dry saucepan, and cook until the mussels have opened. Remove the mussels from the pan and reserve. Repeat this process with the clams, ensuring you save the clam juice that collects in the pan. Set the mussels and clams aside.
  4. Bring the frying pan back to the heat and heat the mixture over medium heat till simmering. Stir in the paprika, then add the rice (do not rinse the rice before using!). Cover with the fish stock. Sprinkle in the saffron and gently stir in, without disturbing the rice. Lay the crayfish and king prawns in the pan, then add the mussels, clams and clam juice. (It looks nicest if you arrange the seafood in an alternating fashion in the pan.)
  5. Cook the paella over low heat until the rice is soft. Resist the urge to stir! The rice will slowly absorb most of the fish stock, but should not get overcooked and gooey.
  6. When the rice is tender, remove the pan from the heat and cover with a clean teatowel. Let the paella rest for 20 minutes until all of the liquid is absorbed.
  7. Serve the paella straightaway with lemon wedges. Enjoy!
Appetisers, Starter & Side Dishes, Dairy Free & Gluten Free Food & Recipes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Butternut Squash and Feta Gratin

By Closet Cooking

Ingredients:

6 cups butternut squash (or pumpkin, kabocha, etc.), peeled, seeded and cut into bite sized cubes

1 small onion, diced

4 cloves garlic, chopped

1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)

3/4 cup heavy/whipping cream

1/2 cup parmigiano reggiano (parmesan), grated

1 cup feta, crumbled

salt and papper to taste

Direction:

⛄️⛄️Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is thunder, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes. 

More @ http://www.closetcooking.com/2016/11/butternut-squash-and-feta-gratin.html?utm_source=newsletter&utm_medium=email&utm_campaign=20161109&m=1

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Couscous With Chickpeas, Spinach and Mint

by Martha Rose Shulman


Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint

INGREDIENTS:

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)

Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti, Quick & Easy Recipes

Rigatoni with Salsiccia and Ricotta


Get full recipe : https://kitchenstories.io/recipe/rigatoni-with-salsiccia-and-ricotta

Ingredients (4 Servings)

500 g rigatoni

400 g salsiccia

200 g ricotta

2 cloves garlic

1 white onion (small)

2 tbsp olive oil

60 ml red wine

400 g tomato purée

4 tbsp pasta water

salt

pepper

grated Parmesan for serving

basil for serving

olive oil for serving

Hearty Soups & Stews, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Couscous With Chickpeas, Spinach and Mint

by Martha Rose Shulman


Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)