Posted on Sunday, April 13th, 2014 at 2:41 pm.
Preparation Time: 1 1/2 hrs
Cooking Time: 10 mins
Servings:8 – 10
1 Tablespoon Olive Oil
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Diced Tomatoes
1/2 Teaspoon Dried Oregano
Salt & Pepper To Taste
Basic Pizza Dough, or 1 (1 Pound) Ball Store Bought Dough
10 oz. Mozzarella Cheese, Diced
Salt And Pepper
2 Tablespoons Fresh Basil, Finely Chopped
Canola Oil For Frying
Heat the oil in a small saucepan, then cook the garlic a minute or two until fragrant.
Add the tomatoes, oregano, salt and pepper and cook until you have a thick sauce, about 10 minutes.
Take the dough after the first rising, and shape it into a long loaf, and divide it into 10 pieces and shape into balls.
Roll each of these balls into balls on a lightly floured surface into a 4 inch diameter circle.
Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with some of the mozzarella.
Lightly moisten the edges with water and pinch to seal.
Heat the oil in a heavy bottom pan to 375 degrees F.
Fry in batches until golden brown, then drain well on paper towels and serve hot.
Posted on Monday, March 10th, 2014 at 6:59 pm.
Pita Salad with Cucumber, Fennel, and Chicken
Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 1/2 cups)
2 (6-inch) pitas
2 cups thinly sliced fennel bulb
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
Preheat oven to 350°.
Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute.
Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber).
Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
Gradually add oil, stirring with a whisk.
Drizzle dressing over pita mixture; toss to coat.
Chicken, Cucumber, Dinner, Fita, Healthy Food, Lemon Juice, lunch, Olive oil, Oregano, Salad, Snack, Vegetarian
Posted on Monday, March 10th, 2014 at 6:01 pm.
Greek Lamb Chops
Servings: 4 (serving size: 2 lamb chops)
1 tablespoon dried oregano
2 tablespoons lemon juice
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Combine first 5 ingredients; rub over both sides of chops.
Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.
Posted on Sunday, March 9th, 2014 at 6:42 pm.
6 ounces uncooked angel hair pasta
1 teaspoon olive oil
1/2 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/8 teaspoon black pepper
1 pound peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
6 tablespoons (about 1 1/2 ounces) crumbled feta cheese
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Add green bell pepper to pan; sauté 1 minute.
Add garlic and tomatoes; cook 1 minute.
Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
Stir in red pepper; remove from heat.
Place 1 cup pasta on each of 4 plates.
Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
Posted on Sunday, March 9th, 2014 at 2:52 am.
What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.
Picadillio Cuban Stewed Ground Beef
2 1/2 lbs. ground beef
3 tbsp. olive oil
1 1/2 medium onion, diced
2 green bell pepper, diced
4 cloves garlic, minced
2 1/2 tsp. salt
1 tbsp. oregano
2 tsp. cumin
2 tbsp. tomato paste
1/4 cup water
1/4 raisins (optional) or olives
Heat oil oil in sautee pan big enough to hold ground beef and vegetables.
When oil is hot, but not quite smoking, add onions. Don’t overcook the onions, allow them to softly cook down to translucent and release their sugars.
When the onions begin to soften, add the green bell pepper.
Stir together, cook down 5-7 minutes. Add garlic. Cook 2 minutes.
Break ground beef up and mix in to softened vegetable mixture in pan. Mix well and allow ground beef to brown slightly.
As the meat is browning, add salt and ground black pepper. Oregano and cumin.
Let cook for a few more minutes.
Add tomato paste and mix in well.
Add water, reduce heat to low and cover.
Cook 10-12 minutes TOPS.
Open, stir and add olives or raisins if desired.
Serve over steamed white rice, maybe a side of black beans.