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Friday, April 18, 2014

Baby Greens, Olives and Oranges


You’ll Need:
  • 12 cups mesclun or other mild salad greens
  • 3 Tablespoons olive oil
  • 2 Tablespoons blood orange juice or regular orange juice
  • 2 Tablespoons balsamic vinegar
  • 8 thin slices red onion, separated into rings
  • 2 cups blood orange and/or regular orange sections
  • 2/3 cup mixed country olives or regular kalamata olives
  • 1/8 tsp salt
  • 1/8 tsp pepper
For the dressing 
Whisk together olive oil, orange juice, and vinegar in a small mixing bowl.
Pour dressing over greens, gently tossing to mix.

To serve 
Divide lettuce among eight salad plates.
Top with onions, orange sections, and olives.
Lightly sprinkle with salt and pepper.
Makes 8 servings.

Note
Be sure to add the blood orange sections just before serving.



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Thursday, April 17, 2014

Overnight Rolls

This is a wonderful recipe taken from the Three Rivers Cookbook.
It's a fantastic roll to serve as a complement with any meal.

Yields approximately 36 rolls

You’ll Need
  • ¼ cup warm water
  • 1 Tablespoon sugar
  • 1 package dry yeast
  • ½ cup sugar
  • 2 cups lukewarm water
  • ½ cup oil
  • 3 teaspoons salt
  • 1 egg
  • 7 cups flour (approximately)
Directions

Mix first three ingredients and let stand 10 minutes.

Blend remaining ingredients and mix with the liquid mixture. 

Let rise until doubled in bulk, knead down and let rise a second time.

Shape into rolls, cover with a cloth and let stand overnight. (Do not refrigerate!)

Bake the next morning at 350˚ until brown, about 15 minutes.

You can freeze the rolls.




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Wednesday, April 16, 2014

Eggplant, Zucchini and Mushroom Casserole

This is a completely vegan, gluten-free, dairy dish. Or you can add additional fillings as you see fit.

Eggplant, Zucchini and Mushroom Casserole

You’ll Need:

·         1 eggplants (approximately 12 ounces each)

·         1 zucchini or as many as you need to total (8 pound)

·         4 ounces mushrooms

·         1/2 small onion

·         3 cloves garlic

·         1/4 cup fresh parsley, chopped

·         1/2 teaspoon dried Italian seasonings

·         3/4 teaspoon salt

·         Pinch of crushed red pepper

·         Olive oil

·         One can tomato sauce (approximately 14 ½ ounces)

Directions

·         As thinly as possible, slice eggplant either lengthwise or in circles. Lightly salt them and set aside.

·         Next slice zucchini in match stick lengths or in thin circles. And set aside.

·         Thinly slice onions. Set aside.

·         Chop garlic set aside.

·         Chop parsley set aside.

·         Now preheat oven to 350.

·         Next heat 1/2 Tablespoon of olive oil in a sauce pan on medium-low heat. Once heated add garlic and a pinch of crushed red pepper. Saute until fragrant, add tomato sauce and reduce to simmer. Simmer for approximately 10 minutes. Add parsley and mix well. Remove from heat.

·         Now heat olive oil in skillet (place enough oil to cover bottom of pan. Add eggplant and on medium heat cook eggplant on both sides until tender. Continue to cook all of eggplant and add more oil to skillet as needed.

·         Now in same pan add some more olive oil and sauté zucchini, mushrooms and onion. Sauté until vegetables become slightly softened. Add Italian seasonings, salt and additional crushed red pepper if you would like.

·         Coat the bottom of a 8x8 baking dish with olive oil. Then place a layer of eggplant (half the amount), followed by a thin layer of sauce, then add the veggies mixture and another thin layer of sauce. Top with the rest of the eggplant and cover with sauce. Note: Depending on how thin you cut the eggplant you might need to overlap layers. And if you end up with extra sauce that is ok you can save it to serve with the dish.

·         Cover dish and bake at 350 for 30 minutes.

·         Garnish with fresh parsley, basil or oregano.

Tips

·         You can add a grating cheese between layers to this dish if you would like.

·         Serve with a nice piece of garlic bread.

·         This is a great dish to cook in stages. Chop the zucchini, onions and mushrooms after dinner or before you go to work. Then when you get home this portion of the dinner is already done.


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Tuesday, April 15, 2014

Crab Cakes

 

You’ll need
  •  1 egg
  • 1 teaspoon mustard
  • 1 Tablespoon, freshly squeezed lemon juice
  • 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)
  • ½ teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1 pound lump crabmeat
  • 1 pinch of cayenne pepper
  • 4 Tablespoons butter
  • Parsley as a garnish
  • Serve with either lemon wedges or tarter sauce
Directions
  • Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
  • While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.
  • When smooth and creamy, stir in salt and pepper.
  • Gently fold in crabmeat, then bread crumbs and cayenne pepper.
  • Shape into 8 patties, each about a half-inch thick.
  • They will want to fall apart, but that's the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)
  • Melt butter together with 2 Tablespoons of olive oil in skillet over medium heat.
  • When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
  • When well browned (2 to 3 minutes), gently turn and cook other side.
  • Drain on paper towels.
  • Serve immediately.

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Monday, April 14, 2014

Teriyaki Sauce





You'll Need:
  • 1 garlic clove, crushed
  • 1/2 tsp. fresh ginger, minced
  • 2 tsps. brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup water
Directions:

Mix all.

Pour over meat, fish or poultry.

Marinate at least 10 minutes.

Makes 1 cup.

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Friday, April 11, 2014

Grilled Italian Peppers with Mozzarella and Basil Pesto Sauce

Submitted by Linda B. at Westinghouse. Thank you Linda B.!

This is a great summer appetizer using many of the things you can grow in your garden.

You'll Need:
  • 12 fresh Italian Peppers (i.e. Corno di toro rosso) Long yellow type peppers
  • 2 Balls Buffalo Mozzarella
  • 10 Leaves Fresh Basil
  • 1/3 clove of Fresh garlic
  • 1 tsp. Pine Nuts
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt to taste
  • Fresh Ground Pepper to taste
Directions:
Season peppers with salt pepper and 1 tablespoon of oil.
Grill or bake until completely cooked through (the skill should peel off); set aside. *
Slice mozzarella into 1/3-inch thick pieces.
Place on a platter and arrange peppers around mozzarella slices.
Drizzle with the Basil Pesto Sauce.

Basil Pesto Sauce:
Process basil, pine nuts, garlic, 2 tablespoons of oil, salt and pepper in a blender.
If needed, add a small amount of water.

*The peppers may be prepared on a gas stovetop, place a pepper directly over the flame until the skin is completely burned. You should be very careful with this method taking care to use the proper personnel protection equipment. When cooked the peppers should be placed in a ziplock bag to cool. The steam will keep the moisture inside and the skin will peel off easily.

Thursday, April 10, 2014

Tuna Fish Salad

A can of tuna fish is a helpful food to leave in your pantry for those days when you need a quick meal. Try this tuna salad recipe it contains yogurt and is quick and easy to make.

You’ll Need:
  • Tuna fish
  • Plain yogurt
  • Salt
  • Pepper
  • Additional ingredients (see list below)
Directions:
Empty the can of tuna into a small bowl.
Mix in just plain yogurt to bind the tuna.
Add additional ingredients to your liking.
Place over a salad or on a bagel or bread.

Ideas for additional ingredients:
Carrots, grated
Green or black olives, diced
Celery, diced
Cucumber, diced
Green or red pepper, diced
Dill pickle, diced
Hard boiled egg, chopped

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