makes about 4 main-dish servings
~4 cucumbers (1 pound)
~2 TBSP fresh lemon juice
~1 TBSP olive oil
~1/4 tsp salt
~1/8 tsp pepper
~2 pounds ripe red and/or yellow tomatoes (about 6 medium), cut into small strips
~1/2 cup loosely packed fresh mint leaves, chopped
~1/3 cup kalamata olives, pitted and coarsely chopped
~1/4 cup loosely packed fresh dill, chopped
~2 ounces feta cheese, crumbled (1/2 cup)
1. Peel cucumber and cut into small squares.
2. In a large bowl, with wire whisk or fork, fix lemon juice, oil, salt, and pepper until blended. Add cucumbers, tomatoes, mint, olives, and dill, and toss until evenly mixed and coated with dressing. Top with feta.
Thursday, August 5, 2010
SOUTHWESTERN BLACK BEAN BURGERS
(you can freeze these burgers after making them and when you want to eat one; defrost 10 minutes, then cook, turning once, until heated through, about 12 minutes)
Makes 4 sandwich
~1 can black beans, rinsed and drained
~2 TBSP light mayonnaise
~1/4 cup packed fresh cilantro leaves, chopped
~1 TBSP plain dried bread crumbs
~1/2 tsp ground cumin
~1/2 tsp hot pepper sauce
~nonstick cooking spray
~1 cup loosely packed sliced lettuce
~4 mini (4 inch) whole-wheat pitas, warmed
~1/2 cup mild salsa
1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth with some lumps. Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
2. Heat 10-inch skillet over medium heat until hot. Add patties and cook until lightly browned, about 3 minutes. With pancake turner (spatula with no holes), turn patties over, and cook until heated through, 3 minutes longer.
3. Arrange lettuce on pitas; top with burgers then salsa.
Makes 4 sandwich
~1 can black beans, rinsed and drained
~2 TBSP light mayonnaise
~1/4 cup packed fresh cilantro leaves, chopped
~1 TBSP plain dried bread crumbs
~1/2 tsp ground cumin
~1/2 tsp hot pepper sauce
~nonstick cooking spray
~1 cup loosely packed sliced lettuce
~4 mini (4 inch) whole-wheat pitas, warmed
~1/2 cup mild salsa
1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth with some lumps. Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
2. Heat 10-inch skillet over medium heat until hot. Add patties and cook until lightly browned, about 3 minutes. With pancake turner (spatula with no holes), turn patties over, and cook until heated through, 3 minutes longer.
3. Arrange lettuce on pitas; top with burgers then salsa.
GREEK PASTA TOSS
~1 pound rotini or fusilli pasta
~1/4 cup olive oil
~2 TBSP balsamic vinegar
~1 garlic clove, crushed with garlic garlic press
~1/2 teaspoon salt
~1/4 teaspoon pepper
~9 ripe tomatoes (3 pounds), cut into thin wedges
~2 cans garbanzo beans, rinsed and drained
~8 ounces feta cheese, crumbled
~2 cucumbers, unpeeled and cut into small squares
~1/2 cup kalamata olives, pitted and chopped
~1/2 cup parsley leaves, chopped
~1/2 cup packed fresh dill, chopped
1. Cook pasta in large pot
2. Meanwhile, in large serving bowl, with wire whisk, mix oil, vinegar, garlic, salt, and pepper until blended. Add tomatoes, beans, feta, cucumbers, olives, parsley, and dill. Toss until evenly mixed and coated with dressing.
3. Drain pasta. Add pasta to tomato mixture in bowl; toss well.
~1/4 cup olive oil
~2 TBSP balsamic vinegar
~1 garlic clove, crushed with garlic garlic press
~1/2 teaspoon salt
~1/4 teaspoon pepper
~9 ripe tomatoes (3 pounds), cut into thin wedges
~2 cans garbanzo beans, rinsed and drained
~8 ounces feta cheese, crumbled
~2 cucumbers, unpeeled and cut into small squares
~1/2 cup kalamata olives, pitted and chopped
~1/2 cup parsley leaves, chopped
~1/2 cup packed fresh dill, chopped
1. Cook pasta in large pot
2. Meanwhile, in large serving bowl, with wire whisk, mix oil, vinegar, garlic, salt, and pepper until blended. Add tomatoes, beans, feta, cucumbers, olives, parsley, and dill. Toss until evenly mixed and coated with dressing.
3. Drain pasta. Add pasta to tomato mixture in bowl; toss well.
GREEK SALAD PITAS
~1 Can (15-19 ounces) garbanzo beans, rinsed and drained
~1/4 cup plain lowfat yogurt
~2 TBSP olive oil
~2 TBSP fresh lemon juice
~1/2 tsp salt
~1/4 tsp pepper
~1/4 tsp ground cumin
~1 garlic clove , peeled
~4 (6-7 inch) whole-wheat pitas
~3 cups sliced romaine lettuce
~2 medium tomatoes, cut into 1/4 inch pieces
~1 medium cucumber, peeled and thinly sliced
~2 ounces feta cheese, crumbled (about 1/2 cup)
~2 TBSP chopped fresh mint leaves
~fresh mint leaves to garnish
1. In food processor, with knife blade attached, or in blender, combine beans, yogurt, oil, lemon juice, salt, pepper, cumin, and garlic and puree until smooth.
2. Cut pita in half to form pocket. Use half of the bean mixture to spread inside pockets.
3. Combine lettuce, tomatoes, cucumber, feta, and chopped mint; use to fill pockets. Top with remaining bean mixture and mint leaves.
~1/4 cup plain lowfat yogurt
~2 TBSP olive oil
~2 TBSP fresh lemon juice
~1/2 tsp salt
~1/4 tsp pepper
~1/4 tsp ground cumin
~1 garlic clove , peeled
~4 (6-7 inch) whole-wheat pitas
~3 cups sliced romaine lettuce
~2 medium tomatoes, cut into 1/4 inch pieces
~1 medium cucumber, peeled and thinly sliced
~2 ounces feta cheese, crumbled (about 1/2 cup)
~2 TBSP chopped fresh mint leaves
~fresh mint leaves to garnish
1. In food processor, with knife blade attached, or in blender, combine beans, yogurt, oil, lemon juice, salt, pepper, cumin, and garlic and puree until smooth.
2. Cut pita in half to form pocket. Use half of the bean mixture to spread inside pockets.
3. Combine lettuce, tomatoes, cucumber, feta, and chopped mint; use to fill pockets. Top with remaining bean mixture and mint leaves.
CHERRY TOMATO CLAFOUTIS
~14 oz cherry tomatoes
~3 TBSP chopped fresh flat-leaf parsley, snipped fresh chives, or finely shredded fresh basil
~1 cup grated Gruyere cheese
~1/3 cup all-purpose flour
~4 large eggs, lightly beaten
~3 TBSP sour cream
~1cup milk
~salt and pepper
1. Lightly grease an oval oven-proof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
2. Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream, then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
3. Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven, 375 degrees F, for 40-45 minutes, or until set and puffy, overing the top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool for a few minutes before cutting, or let cool to room temperature.
~3 TBSP chopped fresh flat-leaf parsley, snipped fresh chives, or finely shredded fresh basil
~1 cup grated Gruyere cheese
~1/3 cup all-purpose flour
~4 large eggs, lightly beaten
~3 TBSP sour cream
~1cup milk
~salt and pepper
1. Lightly grease an oval oven-proof dish. Arrange the cherry tomatoes in the dish and sprinkle with the herbs and half the cheese.
2. Put the flour in a mixing bowl, then slowly add the eggs, whisking until smooth. Whisk in the sour cream, then slowly whisk in the milk to make a thin, smooth batter. Season with salt and pepper.
3. Gently pour the batter over the tomatoes, then sprinkle the top with the remaining cheese. Bake in a preheated oven, 375 degrees F, for 40-45 minutes, or until set and puffy, overing the top with foil if it browns too much before the batter sets. If serving hot, let the clafoutis cool for a few minutes before cutting, or let cool to room temperature.
STUFFED BAKED POTATOES
~2 lb/900 g baking potatoes, scrubbed
~2 TBSP vegetable oil
~1 tsp coarse sea salt
~1/2 cup butter
~1 small onion, chopped
~Salt and pepper
~1 cup grated Cheddar cheese or crumpled bleu cheese
1. Prick the potatoes in several places with a fork and put on a cookie sheet. Brush with the oil and sprinkle with the salt. Bake in a preheated oven, 375 degrees F, for 1 hour, or until the skins are crispy and the insides are soft when pierced with fork.
2. Meanwhile, melt 1 TBSP of the butter in a small skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 8-10 minutes until soft and golden brown. Set aside.
3. Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving the skins intact. Set aside the skins. Increase the oven temperature to 400 degrees F.
4. Coarsely mash the potato flesh and mix in the onion and remaining butter. Add salt and pepper to taste and cheese. Spoon the mixture back into into the reserved potato skins.
5. Cook the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown. Let it cool for about 5 minutes and serve.
~2 TBSP vegetable oil
~1 tsp coarse sea salt
~1/2 cup butter
~1 small onion, chopped
~Salt and pepper
~1 cup grated Cheddar cheese or crumpled bleu cheese
1. Prick the potatoes in several places with a fork and put on a cookie sheet. Brush with the oil and sprinkle with the salt. Bake in a preheated oven, 375 degrees F, for 1 hour, or until the skins are crispy and the insides are soft when pierced with fork.
2. Meanwhile, melt 1 TBSP of the butter in a small skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 8-10 minutes until soft and golden brown. Set aside.
3. Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving the skins intact. Set aside the skins. Increase the oven temperature to 400 degrees F.
4. Coarsely mash the potato flesh and mix in the onion and remaining butter. Add salt and pepper to taste and cheese. Spoon the mixture back into into the reserved potato skins.
5. Cook the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown. Let it cool for about 5 minutes and serve.
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