Everything you need to know about Americaâs favorite seafood, including how to buy, prepare, and cook shrimp perfectly every time. There may be other fish in the sea, but Americans prize one seafood above all: shrimp. This curly crustacean has been the most popular seafood in the United States for years. Versatile and requiring very little cooking time, shrimp is as great for a weeknight dinner as it is for a special occasion, and it appears on kitchen tables and banquet buffets alike, whether itâs fried, boiled, or served over pasta, or skewered on kebabs. Table of Contents
What Are Shrimp, Exactly?Shrimp are crustaceans, which means theyâre shellfish with hard exteriors and legs. More specifically, theyâre decapods, which means they have 10 legs. Other familiar decapod crustaceans include lobster and crabs. Types of ShrimpThere are dozens of kinds of shrimp. Here are some of the most commonly sold shrimp varieties in the United States:
How to Buy Shrimp?Buckle up. There are a lot of options. The good news is, itâs all pretty straightforward and youâll be a shrimp-purchasing pro by the end. Frozen shrimp is easy to find in the supermarket, and thereâs nothing wrong with buying frozen. More on that below. You can also find frozen or fresh shrimp at the fishmonger, and you may even encounter live shrimp at some fish stores. Fresh vs FrozenMost shrimp you see, whether itâs labeled âfreshâ or âfrozen,â has been flash-frozen right after being caught. If you see fresh shrimp at the supermarket or fish store, it may simply have been thawed. So donât turn your nose up or shy away from the clearly frozen kind. Itâs easy to bring to room temperature for cooking, and it will stay in good shape in the freezer for up to three to six months. Head On or Off?Most of the time, youâll find headless shrimp. Theyâve had their heads removed just before shipping, which keeps their bodies firmer. Head-on shrimp, while special, can lead to mushier bodies if they sit for too long. If you happen to be buying live or definitely fresh shrimp with the head on from a fish-mongerer, enjoy the briny juice that comes out once youâve cooked. Twist of the head and either suck the juice if youâre ready to eat, or use it in your recipe if youâre still cooking. Headless shrimp makes for quick and easy cooking in all manner of recipes. If youâre going head-on, grilling is a great method. Peeled or UnpeeledThe decision to buy shrimp with the shell on or off depends on a few things. How much you want to spend, value convenience, and value control over the final product. Shrimp that has the shell in-tact will be the cheapest option and give the home cook the opportunity to peel carefully, while pre-peeled shrimp will be more expensive but runs the risk of getting mishandled. If buying shrimp with the shell on, save the shells to make shellfish stock. Freeze the stock and when youâre ready use it in your favorite recipes like this Italian American seafood stew called Cioppino. How to Devein ShrimpLikewise, the decision to buy deveined shrimp or not depends on budget and the convenience factor. The shrimp vein isnât a vein at all but the digestive tract, and removing it is a personal preference. Removing it calls for using a small knife to slice into the shrimpâs back and pull the digestive tract out, which can be time-consuming if youâre dealing with a large quantity of smaller shrimp. Buy deveined shrimp if you want to spend more money and save time. You can also buy shell-on deveined shrimp, which allows you to keep the flavor benefits of the shell. Small, Jumbo, Colossal? A Size Guide for Buying ShrimpWhen you see numbers on a bag of shrimp, they refer to the number of shrimp per pound. The smaller the shrimp, the more there will be per pound. Though numbers may vary, hereâs a guide from Fulton Fish Market:
Is Shrimp Good for You? Why?Shrimp is high in protein, low in calories, low in saturated fat and high in Omega-3 fatty acids, which makes it appealing to many people in terms of nutrition. The USDA says that a three-ounce portion of shrimp has almost 20 grams of protein (39 percent of a daily diet) and only 100 calories. Shrimp, however, is also high in cholesterol. That same three ounce portion contains 60 percent of oneâs daily allotment, which is even more than that of red meat. Even still shrimp and its health benefits are debated by the medical community. In an article published in Mayo Clinic Proceedings, a scientific peer-reviewed publication for physicians, doctors evaluated a study where consumption of shrimp by individuals with cardiac concerns still had positive outcomes. â... despite the high cholesterol content, consumption of shrimp was associated with an overall favorable impact on lipid levels ⦠leading to a net positive effect on total cholesterol this discrepancy has been attributed to the high omega-3 content and extremely low saturated fat levels in shrimp.â Depending upon who you talk to, the high cholesterol in shrimp is balanced by low saturated fat (something shrimp has on beef) and high omega-3s. If cholesterol is an issue, talk with your doctor, but for the most part shellfish is a healthy choice. How Long to Cook Shrimp?There are, no surprise, many ways to cook shrimp. Some favorite methods include steaming, simmering away in soup, sauteing, and grilling. The biggest risk is overcooking shrimp, so err on the side of less versus more time over the heat. Remember if you remove it from the heat source, the seafood will keep cooking for a little while.
How to Steam Shrimp: If youâre steaming, cook one pound of shrimp for 4-6 minutes, bearing in mind that smaller shrimp will steam faster than bigger shrimp. How to Boil Shrimp: If boiling, cook the shrimp in the rapid water for just 1-3 minutes, depending on the size of the shrimp. How to Saute Shrimp: If sauteing shrimp in a pan, cook for 3-5 minutes, or 1-2 minutes, depending on the size of the shrimp. Then flip and turn, and cook for 1-2 minutes more if the shrimp is large enough and needs it. Alternatively, turn off the heat and cover for one minute if the shrimp needs just a little more heat. This residual heat method is a great way to slow the cooking and make sure the crustaceans donât turn rubbery. How to Grilling or Broil Shrimp: If grilling or broiling shrimp, cook it for 2-3 minutes per side. How to Defrost Shrimp?Defrosting shrimp is almost too easy. Simply place it in a bowl of cool water for 20-45 minutes. If youâre in a hurry, you can place the shrimp directly in the water and theyâll be ready in closer to 20 minutes. Just keep an eye on them, because you donât want them to sit in the water any longer than they have to. And make sure the water is cool, not warm. If you have more time, place the bag in which theyâre packaged or a ziploc bag into the water. And if youâre a planner (congrats!) and have a lot of time, you can let frozen shrimp thaw in the refrigerator for a day before cooking. How to Devein and Peel?Deveining shrimp sounds like an annoying chore, and it can definitely be time-consuming if youâve got a lot of shrimp on your hands, but itâs not too bad once you get the hang of it. (Some might even call it satisfying!) You can also devein shrimp with the shell on or off. Using a sharp knife, make a shallow slice down the middle of the shrimpâs back and use the tip of the knife to lift out the digestive tract. As for peeling, itâs also pretty satisfying. If the head is on and you wish to remove it, hold and twist it to remove it. Next, remove the legs by giving them a quick yank. Now the shell should come off relatively easily by pulling up, starting from the headâs side, and unwrapping the shell from the body. You might need to use your thumb to negotiate a little space between the shell and the flesh before pulling and unwrapping. You can also use kitchen shears to cut open the shell. How to Store Shrimp?If you arenât going to cook it right away, you can store frozen shrimp in the freezer (go figure!) for up to three to six months. If you plan to use frozen shrimp within a few days or if youâve bought fresh shrimp, it will keep in the refrigerator for one to two days. Transform Shells and Tails into StockDonât throw shrimp shells away! Hang onto the heads and tails, too! Shrimp shells, heads, and tails are packed with flavor and make a great base for soups and sauces, and coaxing maximum flavor out of these discarded items doesnât take very long eitherâunlike using, say, a chicken carcass to make chicken stock, which takes hours. (In other words, itâs a no brainer.) To use shrimp shells, heads, or tails, follow these simple steps:
Now Letâs Cook Some Shrimp!Browse all Mediterranean recipes. Add a Sprinkle of Aleppo to Your Favorite Shrimp Dishes!So much flavor and just the right amount of heat. The post Guide to Buying and Cooking Shrimp appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/guide-to-buying-and-cooking-shrimp/
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Weeknight dinner never tasted so good! My lentil stew is hearty, healthy, and easy to make. This vegan stew is loaded with vegetables, spices, and fresh herbs, it is the ultimate one-pot-wonder! I donât know about you but when itâs cold outside I want a stew recipe that is going to warm me from the inside out without weighing me down. Table of ContentsLentil Stew IngredientsThis is definitely a stew for people who love their veggies. It has carrots, tomatoes, celery, onion, and zucchini. All those gorgeous vegetables are dressed up with warm, earthy spices, a little garlic and fresh herbs.
How to Make Lentil StewThe best thing about soup and stew recipes is they are typically a one-pot situation. Fewer dishes to wash is always a win! For this stew recipe you just layer all of the ingredients in one pots, building the flavors as you go. Super easy!
Lentils: A Nutritional PowerhouseThese tiny legumes are an excellent source of plant-based protein and a permanent item on my shopping list. Lentils add texture and nutrition dishes like this lentil stew packed with tomatoes, zucchini, carrots and celery, but also to recipes like my spicy spinach and lentil soup, salads or grain bowls. They really are tiny wonders. According to the USDA, 1 cup of lentils has 47 grams of protein â itâs a good thing I put 1 ½ cups in this lentil stew! In addition to protein, lentils are a good source of fiber, folic acid and potassium. In a nutshell, lentils are good for you. There have even been studies that have shown eating lentils is connected to a reduction in diabetes, obesity, certain cancers and cardiovascular diseases thanks to the many bioactive compounds in lentils. In a nutshell, lentils are good for you! Lentil Recipes for Days!Browse all Mediterranean recipes. Try our French Green Lentils!These green lentils are hearty, healthy and versatile! Their firm texture allows them to hold their shape well while cooking, making them a perfect ingredient for all of your favorite lentil soups! Hearty One-Pot Lentil Stew
Weeknight dinner never tasted so good! My lentil stew is hearty, healthy, and easy to make. This vegan stew is loaded with vegetables, spices, and fresh herbs, it is the ultimate one-pot-wonder!
Course Entree
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 247.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 247.4kcal | Carbohydrates: 46.2g | Protein: 15.4g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 216.9mg | Potassium: 1087.3mg | Fiber: 18.1g | Sugar: 6.6g | Vitamin A: 2860.6IU | Vitamin C: 38.4mg | Calcium: 113.3mg | Iron: 6.5mg
Hearty One-Pot Lentil Stew
Weeknight dinner never tasted so good! My lentil stew is hearty, healthy, and easy to make. This vegan stew is loaded with vegetables, spices, and fresh herbs, it is the ultimate one-pot-wonder!
Course Entree
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 247.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 247.4kcal | Carbohydrates: 46.2g | Protein: 15.4g | Fat: 1.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 216.9mg | Potassium: 1087.3mg | Fiber: 18.1g | Sugar: 6.6g | Vitamin A: 2860.6IU | Vitamin C: 38.4mg | Calcium: 113.3mg | Iron: 6.5mg
*This post has recently been updated with new information for readersâ benefit. The post Hearty One-Pot Lentil Stew appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/vegan-lentil-soup-recipe/ Take your artichoke dip from good to great with feta, olive oil, sun-dried tomatoes, and a bit of extra spice in this feta artichoke dip recipe! A classic, crowd-pleasing recipe, this artichoke dip with feta is made with canned artichoke hearts, creamy whole milk Greek yogurt, savory sun-dried tomatoes, and a dash of olive oil. Served warm with pita chips or crackers, itâs the perfect easy snack or appetizer! Table of ContentsFeta Artichoke Dip IngredientsThis artichoke dip features all the normal ingredients you expect to see. We just spruced it up with a few additions to make it extra tasty! Hereâs everything youâll need:
How to Make Artichoke DipThis artichoke dip with feta may taste gourmet, but itâs really pretty easy to make. The only hard part is waiting for it to finish baking! I recommend brewing a cup of Arabic mint tea while you wait to help pass the time.
Flavor Variations to Switch It Up!Looking for ways to make this artichoke dip with feta even more flavorful? Try including some of our favorite mix-ins below, and feel free to experiment to make it your own!
What to Serve with Artichoke DipHonestly, this artichoke dip with feta is so scrumptious, youâll want to eat it with nothing but a spoon! No judgment if you do. Of course, you could also use pita pockets, pita chips, your favorite crackers, or veggie sticks for dipping. Thatâs all youâll need! Or, if youâre serving a crowd, make a mezze platter with sliced cucumbers, olives, grapes, Muhammara, hummus, and whatever else your heart desires. You could also serve it as a warm appetizer to all your favorite main courses like Mediterranean grilled chicken thighs, baked cod, and leg of lamb. It makes for a show stopping meal no one can resist! More Amazing Dip RecipesBrowse all Mediterranean recipes. Try our Sun-Dried Tomatoes!These all-natural, vine-ripened sun-dried tomato halves add just the right amount of sweet & tangy tomato goodness to your dishes. Take your artichoke dip to a whole new level. Artichoke Dip with Feta
This scrumptious feta artichoke dip is made with canned artichoke hearts, Greek yogurt, sun-dried tomatoes, and a dash or extra spice. It's a warm, crowd-pleasing appetizer that's perfect served with pita chips or crackers.
Course Appetizers
Cuisine American/Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 129kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 129kcal | Carbohydrates: 6.9g | Protein: 7.8g | Fat: 7.8g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Trans Fat: 0.001g | Cholesterol: 28.1mg | Sodium: 601.4mg | Potassium: 196.9mg | Fiber: 1.5g | Sugar: 2.2g | Vitamin A: 572.2IU | Vitamin C: 7.1mg | Calcium: 204.3mg | Iron: 0.8mg
The post Artichoke Dip with Feta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/artichoke-dip-with-feta/
Gigantes plaki is a classic Greek dish of baked beans, swimming in a chunky tomato sauce with lots of good extra virgin olive oil. The term plaki, pronounced Plah-KEE, refers to a Greek cooking method where the food is baked or roasted with plenty of tomatoes, veggies, and extra virgin olive oil. (Remember this Greek baked fish with tomatoes and onions? Well, these Greek beans also belong to the plaki genre). I'm grateful to Dorothy, a reader who e-mailed me about a baked bean casserole that her favorite Greek restaurant in Vancouver served. She turned me on to Gigantes plaki, or giant Greek baked beans, which is truly a textbook Mediterranean diet meal where a couple humble cans of beans are transformed into dinner that is âtender, buttery, satisfying and healthy. You can never have enough bean recipes to save dinner! I loved it so much that I included the recipe in my cookbook. Table of ContentsIngredients to Make Gigantes PlakiGigantes plaki take just a handful of simple ingredients. There are three simple components to this recipe: the beans, the chunky tomato sauce, and the garnish or finishing touches. Here is what you need to make giant Greek beans: BeansBecause traditional gigantes beans are not as easy to find, unless you have access to a Greek or Mediterranean grocery store near you, you can use large butter beans, lima beans, or the largest white beans you can find. And yes, canned beans are fine in this quick recipe. Tomato sauceYou'll need some good extra virgin olive oil (like our peppery Early Harvest EVOO), a can of diced tomatoes, and chopped onions, carrots, celery, and garlic, which make the tomato sauce hearty and delicious. To season the sauce, you'll need bay leaf, oregano, thyme, parsley, and a dash of cinnamon. GarnishI like to finish this dish with a good drizzle of extra virgin olive oil and some crumbled creamy feta. Or, omit the feta if you want to keep it vegan. How to Make this Recipe
Gigantes Plaki: Light Dinner or SnackI'm a big fan of gigantes beans as a simple vegetarian dinner with nothing more than a side of crusty bread and maybe a big Greek salad. This white bean recipe also makes a great side next to other things like keftedes or baked chicken drumsticks. But gigantes plaki are also often served as mezze or an appetizer at room temperature over some bread. Simple and delicious! More White Bean RecipesBrowse all Mediterranean recipes. Early Harvest- Greek Extra Virgin Olive OilThis high-quality cold extracted and unfiltered EVOO has a perfectly balanced complexity- rich green and fruity, with a peppery finish! Gigantes Plaki (Greek-Style Baked Giant Beans)
Comforting and buttery gigantes plaki, or Greek giant baked beans, with tomatoes and olive oil make a satisfying vegetarian dinner any night of the week. Or, you can serve them as a side or as an appetizer (at room temperature) over crusty bread.
Course Entree, Side Dish
Cuisine Greek
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 182.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 182.4kcal | Carbohydrates: 24.3g | Protein: 6.7g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Sodium: 527mg | Potassium: 546.6mg | Fiber: 7.4g | Sugar: 3.9g | Vitamin A: 3080.3IU | Vitamin C: 18.7mg | Calcium: 83.8mg | Iron: 3.7mg
The post Gigantes Plaki (Greek Baked Beans) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/ Italian Wedding Soup is a rich, hearty recipe made with small beef and pork meatballs, tender greens, and delicate pasta. This authentic Italian wedding soup recipe takes a little time to make, but it's well worth the effort. To get a jump on things make both the meatballs and the chicken stock ahead of time! Growing up in Italy and living there still, this nourishing chicken and mini meatball soup, famously known as Italian Wedding Soup, takes me right back to my Nonnaâs kitchen. She always had a big stockpot of this hearty, but delicate soup simmering on the stovetop when I visited her. Every spoonful filled me with warmth and comfort; when I make this wedding soup recipe today I think of her. To make this soup requires time and attention. To get the full experience, the meatballs should be small, spoon-sized, and the chicken stock should be made from scratch. The greens and the pasta delicate and yielding to the other flavors. It's a Sunday soup for savoring and sharing. Italian Wedding Soup is a complete meal all in one, but if youâd like to pair this soup recipe with a simple Parmesan salad or crispy on the outside and chewy on the inside rosemary focaccia bread, I wouldnât blame you. Table of ContentsWhy Is it Called Italian Wedding Soup?Did you know Italian Wedding Soup has nothing to do with weddings? The name is a misnomer, taken from the Neapolitan name âminestra maritata,â or âmarried soup.â The original was a much different soup with no pasta; just lots of greensâchicory, escarole, cabbage, and kale among themâand a hearty broth made from ham bone and sausages. The âmarriageâ refers not to the union of two people, but the âmarriageâ of the many ingredients that come together in the dish. The version we have come to know and love, with tiny meatballs, noodles, and greens wilted in a gentle broth, is what I call âminestra della Nonna,â after my grandmother. The crowning touch of this comforting soup is a sprinkle of freshly grated Parmigiano-Reggiano cheese right before serving. What You Need to Make Italian Wedding SoupMaking the homemade broth for Italian Wedding Soup takes time, but the process is simple, and you can prep the other ingredients for the soup while the broth is simmering. Hereâs what youâll need to make it: For the broth:
For the meatballs and the soup:
How to Make Italian Wedding SoupAlthough it takes some time to make this comforting soup recipe, most of the components can be done ahead of time. Once youâve made chicken broth from scratch, youâll realize itâs worth the time. I promise.
Ladle the hot soup into bowls and sprinkle each serving with about 1 tablespoon freshly grated Parmigiano cheese. Do-Ahead Tips for Italian Wedding SoupThis soup is a Saturday or Sunday meal and not something you would put together on a weeknight. It's worth it, however, when your efforts result in exceptional flavor and every celebrates your efforts with accolades and requests for second helpings. If life allows make this soup in stages and bring it all together on the day you want to serve it.
What do Serve with Wedding SoupTo be honest, this soup has everythingânourishing broth, vegetables, protein in the form of meat and cheese, and carbs from the pasta. So, itâs great on its own. If youâd like to serve it with a side, I suggest a small green salad simply dressed with olive oil, a squeeze of fresh lemon juice, and a pinch of salt. More Satisfying Soup RecipesBrowse all Mediterranean recipes. Italian Wedding Soup
Truly just like Nonna used to make! Homemade broth enriched with healthful greens, tiny meatballs, and pasta, Italian Wedding Soup is the best kind of comfort food. Get a head start by making the broth in advance.
Course Entree, Soup
Cuisine Italian
Prep Time 1 hour
Cook Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 407.9kcal
Author Domenica Marchetti
IngredientsFor the broth:
For the meatballs and soup:
Instructions
Notes
Nutrition
Calories: 407.9kcal | Carbohydrates: 15.8g | Protein: 29.9g | Fat: 24.4g | Saturated Fat: 7.8g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 9.9g | Trans Fat: 0.3g | Cholesterol: 125.4mg | Sodium: 348.8mg | Potassium: 499.9mg | Fiber: 2.1g | Sugar: 2.5g | Vitamin A: 3233.5IU | Vitamin C: 6.1mg | Calcium: 100.4mg | Iron: 2.2mg
The post Italian Wedding Soup appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/italian-wedding-soup/ Saffron and turmeric infuse this whole roasted cauliflower with color and flavor. This vegetarian centerpiece is then drizzled with olive oil, roasted to perfection, and set atop a creamy sauce of lemony whipped feta. Itâs healthy, delicious, and gorgeous on the table. One evening, while out in East London, I stumbled upon a Mediterranean and Middle Eastern fusion concept restaurant where I saw a whole roasted cauliflower served to diners. Intrigued, I tucked into the restaurant and ordered the dish for myself. The whole roasted cauliflower was yellow in color, nestled on atop a creme fraiche and lemon sauce, drizzled with pomegranate molasses and finished with a scattering of pomegranate seeds. It was a delightful dish, and after my first mouthful, I knew I had to create a version to have at home. This whole roasted cauliflower recipe has everything youâre looking for in a vegetarian main dish. It has fresh, bold, flavors, and a variety of textures. In my adaptation, I swapped the restaurant's creme fraiche for a creamy whipped feta sauce. When the sauce is paired with the slightly charred cauliflower and the joyful bite of pomegranate seeds it's heavenly. Whole roasted cauliflower is a showstopper vegetarian dish, but it also works as a side for chicken or fish like these baked lemon drumsticks or baked cod. Table of ContentsIngredients for Whole Roasted CauliflowerThis recipe for a whole roasted cauliflower consists of 3 main parts: the saffron and turmeric infused roasted cauliflower, the feta and yogurt sauce flavored with lemon and garlic, and the pomegranate dressing. To finish it all off, I garnish this dish with fresh mint and pomegranate seeds. Roasted Cauliflower
Feta and Yogurt SauceI love a good sauce, it just brings so many elements together. In this case, the sauce is inspired by Suzyâs recipe for 5-minute creamy whipped feta dip but with the addition of a few extra ingredients. It's one of those back-pocket recipes you can amend and adapt in so many ways. If you happen to have more sauce than you need, use it as a dip for veggies or thin it and drizzle over a salad.
How to make Saffron Roasted CauliflowerThis recipe might look complicated with making a sauce and a dressing, but you make both while the cauliflower cooks so it comes together more quickly than you might expect. To make this whole roasted cauliflower recipe, I infuse the cauliflower with saffron and turmeric first then roast it in the oven until slightly charred. While the cauliflower is roasting in the oven, I whip up a lemony yogurt feta sauce. To put it all together, spoon the feta sauce onto a serving platter. Then, set the slightly charred cauliflower on top. To finish, I drizzle a simple pomegranate molasses dressing over the top and a sprinkle fresh mint.
Tips for making Whole Roasted Cauliflower
What to Serve with CauliflowerThis dish is really a meal on it's own. Enjoy with homemade pita bread to scoop up any leftover sauce. Think beyond weeknight dinner and serve this whole roasted cauliflower as part of a mezze-style offering with lots of other dishes for your guests to load their plates. I love eating this with a side of a hearty salad made with lentils or legumes such as Balela Salad or some crispy potatoes such as Crispiest Garlic Smashed Potatoes. More Vibrant Vegetarian MainsBrowse all Mediterranean recipes. Try our Nocellara- Italian EVOO!This exquisite, medium intensity extra virgin olive oil boasts aromas of freshly-picked tomatoes and veggies with a slightly spicy finish. Perfect to use in this whole roasted cauliflower dish. Whole Roasted Cauliflower
An elegant vegetarian dish, flavorsome and highly nutritious. This perfectly charred cauliflower with accompanying delicious sauces will even impress the most ardent meat eaters.
Course Main Course
Cuisine Mediterranean/Middle Eastern
Diet Vegetarian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 227.5kcal
Author Mersedeh Prewer
IngredientsRoasted Cauliflower
Feta and Yogurt Sauce
Pomegranate Dressing and Garnish
Instructions
Notes
Nutrition
Calories: 227.5kcal | Carbohydrates: 18.5g | Protein: 7.3g | Fat: 14.9g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 21.9mg | Sodium: 695.1mg | Potassium: 390.8mg | Fiber: 2.7g | Sugar: 10.7g | Vitamin A: 107.5IU | Vitamin C: 57.3mg | Calcium: 172.5mg | Iron: 0.9mg
The post Whole Roasted Cauliflower with Lemony Whipped Feta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/whole-roasted-cauliflower-with-lemony-whipped-feta/ Lemon rosemary chicken is infused with fresh, zesty flavor thanks to the use of lemons, rosemary, and a drizzle of extra virgin olive oil. Juicy, tender, and ready in just over 20 minutes, itâs a busy cookâs dream! Thereâs nothing more reliable than a good chicken recipe when youâre not sure what to make for dinner! Whether youâre serving Italian-style skillet chicken, 20-minute mushroom chicken, or easy chicken caprese, thereâs always an option thatâs guaranteed to hit the spot. Table of Contents
Simple Ingredients You NeedThis lemon rosemary chicken is insanely flavorful and unbelievably moist thanks to fresh produce, herbs, spices, and broth. Here are the specifics of everything required to make this recipe:
How to Make Lemon Rosemary ChickenOne of the best things about lemon rosemary chicken is that itâs so easy. Once the chicken is sliced and seasoned, the oven does the heavy lifting!
More Amazing Baked Chicken RecipesCanât get enough chicken in your life? Me either! Once you get the hang of making juicy baked chicken youâll make it on repeat. When cranberries are in season my Baked Cranberry Chicken recipe is a go-to and it looks so festive around the holidays. Easy Turmeric Chicken adds a bit of sunshine when the days are cold or rainy and, well, Italian Baked Chicken Breasts are good anytime! If youâre more of a thigh person, Iâve got you covered with my recipe for the Juiciest Baked Chicken Thighs! What is a Chicken Cutlet?A chicken cutlet is simply a chicken breast that has been sliced in half horizontally to create two thin pieces instead of a single large one. As a result, the chicken cooks more quickly and is less likely to dry out. How to Make Chicken Cutlets from Chicken BreastsYou can find pre-sliced chicken cutlets in the poultry section of most grocery stores, but they usually cost an arm and a leg. Luckily, theyâre super easy to make at home with regular chicken breasts! Just follow the steps below:
Tips for Juicy Chicken CutletsNo one wants tough, dry chicken. Here are some tips so your chicken comes out perfect every time:
What to Serve with Lemon Rosemary ChickenThis lemon rosemary chicken is a super versatile dish that pairs amazingly with all your favorite sides. For a healthy meal, I like to serve it with nutritious options like blanched asparagus, baked zucchini, and crispy lemon roasted broccoli. Then, for a well-rounded dinner, I usually whip up basmati rice or crispy smashed potatoes as well. If you wanted to go all out with multiple courses, you could even serve a light salad as an appetizer! Some of my favorites include radicchio salad and traditional Greek salad. Donât forget dessert, either! Top off your chicken with a slice of baklava cheesecake or frozen yogurt. Yum! More Great Chicken RecipesBrowse all Mediterranean recipes. Arbequina - California Extra Virgin Olive OilAn EVOO of mild intensity, boasting flavor notes of tropical fruits and ripe bananas. It's produced in California and made exclusively from Arbequina olives, an olive native to the northeastern region of Spain. Lemon Rosemary Chicken
Course Entree/Poultry
Cuisine American/Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 151.5kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 151.5kcal | Carbohydrates: 5.9g | Protein: 24.9g | Fat: 3.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.9g | Trans Fat: 0.01g | Cholesterol: 72.8mg | Sodium: 169.8mg | Potassium: 510.3mg | Fiber: 1.5g | Sugar: 1.7g | Vitamin A: 62.2IU | Vitamin C: 22.6mg | Calcium: 25.4mg | Iron: 0.8mg
The post Lemon Rosemary Chicken appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/lemon-rosemary-chicken/ A staple of Mediterranean, Middle Eastern and North African cooking, sweet and tangy pomegranate molasses is so easy to make at home! Once you try this complex, garnet-hued syrup youâll always keep a bottle on hand to use in both sweet and savory dishes! Sweet and tangy pomegranate molasses is easy to make at home. You just need pomegranate juice and a little time! Table of ContentsWhatâs in Pomegranate Molasses?Despite the name, pomegranate molasses does not contain any added sugar, and is made by naturally reducing pomegranate juice down to a thick syrup. Thatâs it! No other ingredients! Both the natural sweetness and the pomegranateâs tartness are heightened during this process, producing an intensely flavored syrup that can be used in the kitchen and home bar in a myriad of ways. Bottled juice is the easiest way to go, and itâs available all year round. I like Knudsen and POM Wonderful, as both are 100 percent pomegranate juice with nothing else added. To Make Pomegranate Molasses from Fresh FruitIf youâd like to go the fresh route, pomegranates are in season in late summer (and will produce a more tart juice at this time) through the late fall, depending on your growing zone.
To juice a pomegranate: There are several ways to go about juicing pomegranates. I find the easiest method is to remove the arils (the seeds) from the tough outer peel then blend the arils in a countertop blender. Once plended strain the juice out through a fine sieve. How to Make Pomegranate Molasses?
How to Use It?The possibilities are endless with pomegranate molasses. Use it as a glaze for meats, in salad dressings, in marinades, or drizzled over vegetables. On the sweet side, add a little to fruit salad, stir into yogurts or spooned over a piece of lemon cheesecake. When mixed in with other ingredients, it lends layers of complexity; on its own it assertively stands out. Try it today in Muhammara (Roasted Red Pepper Dip), Cinnamon-Braised Meatballs or Pomegranate Chicken Thighs. Pomegranate molasses is also a flavorful addition to drinks. A simple splash with a squeeze of lime juice in sparkling water makes a refreshing sipper any time of day. For cocktails, it pairs surprisingly well with ginger beer, or you can try a spoonful drizzled into a whiskey sour. Anywhere youâd like a touch of sweet-tart, earthy, berry flavor, this will be delicious. I encourage you to experiment with your bottle in the kitchen and tell us below how you used yours! More Delicious RecipesBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Pomegranate Molasses
Course Condiment
Cuisine Meditrranean
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12 Tablespoons
Calories 44.8kcal
Author Elana Lepkowski
Ingredients
Instructions
Notes
Nutrition
Calories: 44.8kcal | Carbohydrates: 10.9g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 7.5mg | Potassium: 177.6mg | Fiber: 0.1g | Sugar: 10.5g | Vitamin C: 0.1mg | Calcium: 9.1mg | Iron: 0.1mg
The post Pomegranate Molasses appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pomegranate-molasses/ Weeknight dinners should be easy to make, utterly delicious and ready in minutes. This broiled salmon recipe fits the bill! Dinner in 15 minutes? Yes, please! Broiled salmon is part of the weekly rotation at my house and for good reason. Itâs easy to make, comes together in minutes and perfect for weeknights with busy schedules. For this recipe, just pick up skin-on salmon filets from the market and season them with salt, pepper and lemon zest, then pop the salmon under the broiler for 6 to 8 minutes. You can stop there, or make this Greek Ladolemono Dressing to pour over the top. Serve broiled with basmati rice and a Greek salad. If youâre new to making fish this is a simple and easy starter recipe. Broiling salmon makes the top a little crispy but the flesh remains nice and tender. Life is busy. Let dinner be easy. Table of ContentsIngredients in this Recipe
How to Broil SalmonBroiling salmon is the quickest and easiest way to cook fish. Everyoneâs broiler is a little different so keep a few things in mind when making this recipe.
How do you know When Salmon is Cooked?Learning how to broil salmon or cooking fish in general can take a little practice but there are a few things to look out for:
How Long to Broil SalmonThe time needed to broil salmon depends entirely on how thick the filet is. When I buy salmon filets, I always buy skin on center cut filets that are about the same thickness and weigh between 4 and 5 ounces. It can take anywhere from 5 to 8 minutes to boil a salmon filet that size. Make it a MealI make this recipe regularly for weeknight dinners at my house, but broiled salmon is an easy dinner party meal. Keep the quick and easy vibe going and whip up a pitcher drink like white sangria or red sangria if you prefer. Serve with grilled vegetables and pearl couscous or stick with the citrus theme and serve radicchio salad or Greek lemon rice. You can put up to 8 filets on a baking sheet. Prep everything before your guests arrive so you arenât stressed out when they show up. Itâs your party, you should enjoy it! More Scrumptious Salmon RecipesBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Easiest Broiled Salmon
This broiled salmon recipe is finished with our lemony Greek ladolemono dressing. All you need to make it s olive oil, lemon juice, garlic, oregano, salt and pepper. Make the dressing while the salmon cooks!
Course Entree, Seafood
Cuisine American/Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 213.9kcal
Author Summer Miller
Ingredients
Instructions
Notes
Nutrition
Calories: 213.9kcal | Carbohydrates: 0.4g | Protein: 28.2g | Fat: 9g | Saturated Fat: 1.6g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 657.6mg | Potassium: 703.1mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 60.4IU | Vitamin C: 0.2mg | Calcium: 20.5mg | Iron: 1.2mg
The post Broiled Salmon (Quick and Easy Recipe) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/broiled-salmon-quick-and-easy-recipe/ Make the best oven roasted whole chicken when you learn my simple tips and tricks for bold flavor, juicy meat, and crispy, golden skin! Roasting a whole chicken is a near weekly occurrence in my house. It's relatively hands off, it feeds my family of four with leftovers for lunch the next day, and I use the bones to make homemade chicken stock. Cooking the whole bird just gives me more bang for my buck. This is my fool-proof recipe for whole roasted chicken with a beautiful crispy skin, juicy tender meat and loads of flavor. Not only is a roast chicken super impressive when placed on a dinner table, but it's also the perfect recipe for every occasion. Whether youâre hosting a fancy feast with endless sides and desserts or need something for simple meal prep, you can't go wrong! Today, to make preparing a roasted whole chicken super approachable, Iâm sharing all my best tips and tricks! Youâll learn what you need, how to roast a whole chicken, the importance of salt, and so much more. By the end, youâll be a juicy chicken making pro! Table of Contents
What You Need to Make a Whole Roasted ChickenThe secret to creating roasted chicken that isnât boring and dry is to use plenty of seasoning. Hereâs everything youâll need:
How to Roast A Whole ChickenOne bite of this roasted whole chicken, and youâll be wondering where the recipe has been all your life! Hereâs what youâll need to do:
Why You Should Air Dry ChickenDrying your chicken is the most effective way not only to allow the seasonings to penetrate the meat but also to achieve golden, crispy skin. There are several methods of achieving crispy skin: patting it dry with paper towels, rubbing it with baking powder, and air drying it in the fridge. Every chef swears by their own technique, but after many many test runs, we found that first patting the chicken dry and then letting it sit in the fridge overnight is a failproof way to get the skin extra crispy and golden brown. An extra step you can take to impart more flavor and create a crispy, golden exterior is to baste the chicken. We donât do it with this roasted whole chicken recipe, because is tastes incredible without it. And who needs extra steps?! However, if youâve got the time and are feeling ambitious, all you have to do is baste the chicken with the fat that naturally drips off the bird every 20 minutes or so as it cooks. Either way, as long as you let it air dry, your roast whole chicken will taste great! Understanding SaltItâs important to take note of the brand and size of salt you are using in order to properly season your oven roasted whole chicken. The size of salt granules varies by brand, meaning the amount of salt per tablespoon will vary as well. Hereâs what you need to know:
How to Truss a ChickenLet's talk about trussing a whole chicken. Tying the chicken snuggly helps make it more compact, allowing it to cook more evenly. Plus, it helps prevent the tips of the wings and drumsticks from burning.
How Long to Roast A Whole ChickenThe amount of time needed to roast a whole chicken depends on its weight. The heavier it is, the longer it will take. However, on average, you can count on needing roughly 20 minutes of cooking time per pound. What to Serve with Whole Roasted ChickenOne of the best things about roasting a whole chicken in the oven is that it can be paired with literally everything! Personally, I love to serve it with roasted garlic mashed potatoes, roasted vegetables, or Greek lemon rice. Crispy olive oil fried brussel sprouts or simple roasted carrots round out some of my favorite sides. Finish the meal with a slice of orange olive oil cardamom cake and a cup of tea. More Roasted Chicken RecipesPrivate Reserve Extra Virgin Olive OilA high quality olive oil that's perfect for everyday use! Our Private Reserve EVOO is medium in intensity with hints of fresh green herbs and a peppery finish. Browse all Mediterranean recipes. Easy Oven Roasted Whole Chicken
This easy roasted whole chicken is a versatile and impressive dish that's perfect for any special occasion or even just a weeknight dinner. Check out all of our tips and tricks for a chicken that is crispy on the outside and perfectly juicy on the inside.
Course Entree
Cuisine American/Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest in Refrigerator (if you have time) 1 day
Total Time 1 hour 45 minutes
Servings 6
Calories 373kcal
Author Summer Miller
IngredientsItalian Seasoning Rub
Chicken
Instructions
VideoNotes
Nutrition
Calories: 373kcal | Carbohydrates: 5.2g | Protein: 27.7g | Fat: 26.7g | Saturated Fat: 7g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 12.5g | Trans Fat: 0.1g | Cholesterol: 108.9mg | Sodium: 1072.4mg | Potassium: 357.8mg | Fiber: 1.6g | Sugar: 1.3g | Vitamin A: 235.7IU | Vitamin C: 13.6mg | Calcium: 53.2mg | Iron: 2.1mg
The post Easy Oven Roasted Whole Chicken appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/easy-oven-roasted-whole-chicken/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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