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Appetizers
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| Delicious Hummus (without Tahini) |
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| Ingredients |
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| ~ 1 - 15 oz can of organic chickpeas (garbanzo beans), drained
~ 4 tablespoons organic lemon juice
~ 1/4 cup organic extra virgin olive oil
~ 2 cloves crushed garlic
~ 1/2 teaspoon sea salt (or Himalayan salt)
~ 1 teaspoon organic cayenne pepper
~ Fresh parsley for garnish
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| Directions |
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| Blend all ingredients in food processor until smooth.
Drizzle with olive oil and garnish with parsley.
Serve in a festive dish!
TOP FOODIE'S TIP: If chickpeas aren't available this is
yummy made with lentils, white navy beans or any other
of your favourite beans.
(if beans of choice are meatier you may need to drizzle
in a bit more olive oil!)
(original recipe found on homemade-recipes.blogspot.com)
Photo of HUMMUS - © Pawel Strykowski |
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Appetizers
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| Greek Village Salad |
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| Ingredients |
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| Feta Cheese
Red Onion - sliced
Cucumber - sliced
Green Pepper - sliced
Red Peppler - sliced
Tomatoes - cut in chunks
Extra Virgin Olive Oil
Oregano
Salt |
| Directions |
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| Combine cubes of feta cheese, sliced red onion, sliced
cucumbers, red & green peppers and tomatoes in a bowl.
Drizzle with virgin olive oil and add oregano and
salt to taste.
Best served at room temperature. |
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| Stuffed Tomatoes |
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| Ingredients |
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| ¼ cup - minced fresh basil
12 - kalamata olives
2 tblsp - minced shallot
2 tblsp - mayonnaise
pinch - of fresh ground pepper
4 - large ripe tomatoes |
| Directions |
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| Mix ingredients into a medium bowl.
Carefully hollow out the inside of
each tomato using a melon baller,
be careful not to tear the edges.
To serve, line a platter or plate with butter lettuce.
Fill each tomato with a generous ½ cup of shrimp
salad & arrange on the platter. |
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Fish Dishes
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| Caprese Halibut |
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| Ingredients |
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| Fresh Halibut
Tomatoes - sliced
Mozzarella cheese
Parsley
Extra Virgin Olive Oil
Balsamic Dressing
Fresh Chopped Mint - end
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| Directions |
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| Grilled fresh halibut until firm then place sliced tomatoes,
mozzarella cheese and parsley on the top of the halibut,
sprinkle a generous portion of virgin olive oil and a little
balsamic dressing over top.
Garnish with fresh chopped mint. |
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Meat Dishes
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| Chicken Parmesan |
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| Ingredients |
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| Boneless Chicken Breast
Bread Crumbs
Tomato Sauce
Mozzarella Cheese
Pasta |
| Directions |
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| Boneless chicken breast pounded and breaded then
lightly deep fried, cover with a red sauce of
your choice and place into hot over with a generous
portion of mozzarella cheese on top.
Serve with pasta or a potato veggie combo. |
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Pasta Dishes
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| Lasagne Florentine |
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| Ingredients |
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| Ricotta Cheese
Spinach
Spices
Lasagna Noodles
Tomato Saunce
Mozzarella Cheese - shredded |
| Directions |
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| Combine ricotta cheese with spinach and choice of spices, layer oven bake lasagna noodles with
sauce and cheese mixture.
Sprinkle shredded mozzarella on top.
Heat until cheese has golden colour.
Serve with Caesar salad and garlic bread. |
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Vegetarian
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| Moroccan Chickpeas and Couscous |
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| Ingredients |
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| Ingredients:
1-3/4 cups (425 mL) vegetable or chicken stock
1 cup (250 mL) instant couscous
1 tbsp (15 mL) olive oil
1 Ontario Onion, chopped
2 cloves garlic, minced
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) each cinnamon, cayenne, salt and pepper
3 medium Ontario Greenhouse Tomatoes, seeded and chopped
Half Ontario Greenhouse Cucumber, diced
1/2 cup (125 mL) raisins
1/4 cup (50 mL) slivered almonds
1/4 cup (50 mL) chopped fresh cilantro or flat-leaf parsley
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| Directions |
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| Preparation:
In saucepan or microwave oven bring 1-1/4 cups (300 mL)
of the stock to a boil.
Pour over couscous in large (preferably wide) heatproof bowl
(such as pasta serving bowl); stir, cover and let stand
for 5 to 10 minutes.
In large saucepan or deep sauté pan, heat oil over
medium heat.
Stir in onion and garlic; cook until softened 3 to 4 minutes.
Stir in chickpeas, cumin, coriander, cinnamon, cayenne,
alt and pepper;
cook for 1 minute. Stir in remaining 1/2 cup (125 mL) stock;
increase heat
and bring to boil. Add tomatoes, cucumber and raisins; cook
until heated through
and most of the liquid has evaporated, 3 to 4 minutes.
To serve, fluff couscous with fork. Spoon chickpea mixture
over couscous; sprinkle with almonds and cilantro.
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Earthy and seemingly exotic spices provide the warm, rich
flavours of Moroccan cuisine. With instant couscous, canned
chickpeas and ripe Ontario Greenhouse tomatoes and
cucumbers, it's easy to enjoy a taste of sunny Morocco.
The combination of legumes (chickpeas) and grains makes this
an ideal vegetarian dish, providing the necessary essential
amino acids.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4 to 6
This recipe originally found at: http://www.foodland.gov.on.ca |
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Niagara Dines, recipes, vegetarian recipes, steak recipes, pasta recipes, italian food recipes
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