MEDITERRANEAN FRITTATA

Total time: 25 minutes  Prep time: 10 minutes  Cook time: 15 minutes  Yield: 4 servings  Ingredients 3 tbsp. extra virgin olive oil, divided  1 cup chopped onion 2 cloves garlic, minced  8 eggs, beaten ¼ cup half-and-half, milk or light cream  ½ cup sliced Kalamata olives ½ cup roasted red sweet peppers, chopped  ½ cup… Continue reading MEDITERRANEAN FRITTATA

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BRAISED CHICKEN WITH OLIVES

Total time: 1 hour 50 minutes  Prep time: 20 minutes Cook time: 1 hour 30 minutes  Yield: 4 servings  Ingredients 1 tbsp. extra virgin olive oil 4 complete skinless chicken legs, divided into thighs and drumsticks 1 cup low-sodium canned chicken broth 1 cup dry white wine4 sprigs thyme  2 tbsp. chopped fresh ginger 2… Continue reading BRAISED CHICKEN WITH OLIVES

ANCHOVY DRESSING WITH ESCAROLE

Total time:15 minutes  Prep time:1 5 minutes  Cook time: 35 minutes  Yields: 4 Servings  Ingredients Four cups escarole, cut into bite-size pieces Twelve (6.5-ounce) tin sliced black olives, thoroughly drained  Three scallions chopped Garnish with shaved Parmesan cheese Dressing for anchovies:  Red wine vinegar, two tbsp. One teaspoon mustard (Dijon) One lemon, squeezed One fresh… Continue reading ANCHOVY DRESSING WITH ESCAROLE

MEDITERRANEAN PANCAKES

Total time: 50 minutes  Prep time: 30 minutes  Cook time: 20 minutes  Yield: 16 Pancakes  Ingredients 1 cup old-fashioned oats  ½ cup all-purpose flour  2 tbsp. flax seeds 1 tsp. baking soda  ¼ tsp. sea salt 2 tbsp. extra virgin olive oil  2 large eggs 2 cups nonfat plain Greek yogurt  2 tbsp. raw honey… Continue reading MEDITERRANEAN PANCAKES

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CHICKEN WITH GREEK SALAD

Total time: 25 minutes  Prep time: 25 minutes  Cook time: 0 minutes  Yield: 4 serving  Ingredients 2 tbsp. extra virgin olive oil  ⅓  cup red-wine vinegar  1 tsp. garlic powder 1 tbsp. chopped fresh dill  ¼ tsp. sea salt ¼ tsp. freshly ground pepper 2 ½ cups chopped cooked chicken 6 cups chopped romaine lettuce… Continue reading CHICKEN WITH GREEK SALAD

OLD-FASHIONED OYSTER STEW

Total time: 20 min  Prep time: 5 min  Cook time: 15 min  Yield: 6 servings  Ingredients Two  pints  freshly  shucked  oysters  (about  32  ounces),  undrained  four  tablespoons trans-fat–free canola/olive oil spread One cup finely chopped celery  Six tablespoons minced shallots Three (12-ounce) cans of low-fat 2% evaporated milk  Salt and freshly ground pepper to taste… Continue reading OLD-FASHIONED OYSTER STEW

COCONUT CHICKEN

Total time: 30 minutes  Prep time: 20 minutes  Cook time: 10 minutes  Yield: 4 servings  Ingredients 2Tbsp. coconut, shredded  ½ ounce almond flour  1 tsp. sea salt 1 small egg 1-ounce chicken breast, boneless, skinless  4 tbsp. Coconut oil Directions Mix the shredded coconut, almond flour, and sea salt in a dish. Beat the egg… Continue reading COCONUT CHICKEN

FISH SOUP WITH ROTELLA

Total time: 45 minutes  Prep time: 15 minutes  Cook time: 30 minutes  Yield: 4 servings  Ingredients Two tbsp. more extra virgin olive oil for sprinkling  One tbsp. minced garlic One onion, diced ½ can crushed tomatoes  One cup roselle pasta  ¼ tsp. rosemary One dozen mussels in their shells  One-pound monkfish Directions Heat the extra… Continue reading FISH SOUP WITH ROTELLA

RYE BREAD WITH AVOCADOS

Total time: 10 minutes  Prep time: 10 minutes  Cook time: 0 minutes  Yield: 4 servings Ingredients 2 ripe avocados, peeled fresh lemon juice to taste, a squeeze 2 tbsp. fresh mint leaves, plus some more for garnish  Sea salt and black pepper, to taste 4 large slices of rye bread  80 grams soft feta, crumbled… Continue reading RYE BREAD WITH AVOCADOS

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