By Diane Kochilas
Fit foodstuff doesn't must be uninteresting and bland. glance to the Mediterranean for leading edge, clean, and nutritious rules. In Against the Grain, award-winning cookbook writer Diane Kochilas deals up a set of enjoyable, good-for-you recipes encouraged through the unique dishes of the Mediterranean.
Whether you're attempting to shed extra pounds or just enhance you're consuming behavior, sticking to a superb carb nutrition is a smart proposal. The Mediterranean vitamin isn't all breads, grains, and pasta -- it contains lots of fish, fowl, lamb, greens, and culmination. Against the Grain comprises recipes for every thing from gentle bites, comparable to tapas, soups, and salads, to hearty entrees and facets. The element lists are supermarket-friendly and prep time is minimum, so busy domestic chefs can whip up fit food in mins, each evening of the week.
In addition to classics like clean Tomato Soup with Moroccan Spices, poultry Cacciatore, and Pan-Seared Shrimp with Romesco Sauce, there are leading edge, unique new dishes like Grilled Skewered Lamb with Mint and Garlic Pesto, beef Medallions Marinated with Olives and Orange, and Roasted pink Pepper and Feta Soufflé.
One of the elemental ideas of the Mediterranean way of life is that every thing may be loved carefully. In Against the Grain, no meals are forbidden or completely off limits. as an alternative, you'll locate previously "sinful" parts like wealthy cheeses, potatoes, rice, aromatic nuts and oils, and wine included into savory nutrition. certain, the recipes are fit and nutritious, yet, extra vital, the dishes in opposed to the Grain are hearty, pleasing, and flavorful.
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Additional info for Against the Grain: 150 Good Carb Mediterranean Recipes
8 servings 1 tablespoon extra virgin olive oil 1 small fennel bulb, ﬁnely chopped 1 garlic clove, minced 3 cups green olives (preferably Greek), pitted, rinsed, and drained 1 ⁄4 teaspoon cayenne pepper 1 ⁄2 teaspoon freshly ground black pepper 2 tablespoons ﬁnely chopped fresh cilantro, plus whole leaves for garnish (optional) 2 teaspoons fennel seeds, ground 1 tablespoon ﬁnely chopped orange zest 1 to 2 cucumbers, peeled and cut into 1⁄2-inch rounds s Heat the olive oil in a small skillet over medium heat.
6 servings Salt 2 medium zucchini, sliced into 1⁄8-inch rounds 1 tablespoon extra virgin olive oil 1 large red onion, thinly sliced 3 garlic cloves, minced 3 large ripe tomatoes, thinly sliced 2 large green peppers, cored, seeded, and cut into thin rings Freshly ground black pepper 1 scant teaspoon dried oregano 5 large eggs 4 tablespoons grated Greek kefalotyri or Parmesan s Preheat the oven to 400°F. Salt the zucchini slices, layer them in a colander, and leave to drain for 1 hour. To expedite this process place a weight such as a can over the zucchini.
Pour a little water into the dish, enough to come about 1⁄8 inch up the sides of the peppers. Bake, uncovered, for about 50 minutes to 1 hour, until the peppers are tender and the eggs set. Remove, cool slightly, and serve. per serving: Calories 150; Fat 8g (Saturated 3g); Cholesterol 161mg; Sodium 575mg; Carbohydrates 9g; Fiber 2g (Digestible Carbohydrates 7g); Protein 12. 36 Against the Grain Eggs Florentine on Cretan Barley Rusks with Grated Haloumi This is a recipe inspired from the 2004 Olympics.