Mediterranean Options For Holidays
These simple recipes take just minutes to prepare and still give all the flavor and health benefits of the Mediterranean diet.
Chicken stew
Ingredients:
- 8 bone-in (with skin) pieces of chicken, or a whole chicken cut into pieces
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 clove of garlic, peeled
- 1 stick cinnamon
- 2 bay leaves
- 8 fresh oregano leaves (or 1 teaspoon of dried oregano)
- 1 cup dry white wine
- 10 prunes – whole
- 1-ounce pine nuts – whole
- 1 cup chicken broth
- Salt
- Black olives to garnish (optional)
Preparation:
- Salt the chicken and set aside
- In a medium stew or casserole pan, heat the olive oil over medium-high heat. Add the shallot and cook until it is nearly translucent. Add the garlic and cinnamon and cook into the garlic is just golden.
- Add the chicken, oregano and bay leave. Cook until the chicken is golden brown, approximately 5 minutes on each side.
- Add the white wine and allow it to reduce until it is almost gone.
- Add the chicken broth, prunes, and pine nuts, and reduce the heat to low. Cover the pan and allow it to simmer for approximately 30 minutes.
- Serve over moderate portions of rice.
Pasta with tuna and olive tapenade
Ingredients:
- 1 16-ounce package bow tie pasta
- ½ cup pitted green olives
- 1 tablespoon minced garlic
- ½ cup parsley
- 6 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 pound tuna steak
Preparation:
- Put the olives, garlic, parsley, olive oil, and lemon justice in a food processor and blend until pureed.
- Add sea salt and freshly ground pepper to taste.
- Add water until you have the consistency of a sauce, about ¼ cup.
- Cut the tuna steak into strips two inches wide.
- Sauté in a frying pan over medium heat with a bit of olive oil and salt and pepper.
- Cook until done.
- Cook the bow ties for about 14 minutes, or until done.
- Drain and add tuna.
- Drizzle the tapenade sauce on top.
Spanish eggplant pizza
Ingredients:
- One medium-sized eggplant
- One 16-ounce package of fresh, water-packed buffalo mozzarella
- A large bowl of warm water
- Two tablespoons of sea salt
- One large tomato
- Half a cup of grated parmesan cheese
- Several large, fresh basil leaves
- One tablespoon of olive oil
- Salt and pepper to taste
Preparation:
- Slice the eggplant lengthwise into slices approximately 1/2 inch thick.
- Remove the outer ring of the eggplant slices, so that each slice lays flat with the inner pulp revealed.
- Dissolve the sea salt in warm water and soak the eggplant slices for 20 minutes to remove the bitter oils of the fruit. Rinse well and pat dry.
- Slice the tomato to 1/4-inch thickness.
- Slice the mozzarella into 1/4-inch thick slices.
- Brush a small amount of olive oil over the bottom of a baking sheet and arrange the soaked eggplant slices on top.
- Brush additional olive oil directly onto the tops of each eggplant slice.
- Layer several basil leaves over each piece of eggplant.
- Place two to three slices of mozzarella and tomato onto each slice of eggplant.
- Salt and pepper the pizzas to taste.
- Roast in an oven heated to 425 degrees for 25 minutes.
- Serve with a fresh salad on the side.