This spaghetti pie recipe puts an end to boring leftovers! Give day old spaghetti a lasagna-style makeover with a layer of sauteed vegetables and a quick finish of melted cheese. Slice and serve spaghetti pie for a fun way to reinvent dinner! This spaghetti pie recipe is a cross between pasta frittata and a rigatoni pie. It's a deep dish pasta pie situation the whole family will love! First, you get to upgrade leftover spaghetti, which is always a win in my book, and second itâs a sneaky way to get a bunch of veggies in your diet, which counts as another win. Two wins with one dinner? Yes, please! Donât get me wrong: I love a big bowl of leftover spaghetti. I make a big batch of Pasta Alla Norma or Pasta Puttanesca to reheat all week long. But spaghetti pie is my trick for putting some extra oomph in my weeknight routine when reheating just isn't cutting it. With many spaghetti pie recipes, the spaghetti and vegetables are mixed, thrown in a cake dish, and baked. I prefer to use the pasta as a âcrustâ to hold a mix of fresh vegetables. It adds these beautiful layers of texture and flavor. Plus, itâs super comforting, and just all around good-looking. No leftover spaghetti burning a hole in your fridge? This spaghetti pie recipe can be made with a fresh batch. Give yourself an extra 35 minutes to cook Easy Homemade Spaghetti Sauce and ½ pound of spaghetti, then proceed with the recipe as written. Serve this fun dinner with simple Lettuce Salad and some Garlic Bread. Table of ContentsIngredients for Spaghetti PieThough this spaghetti pie looks fancy, itâs truly a weeknight dish. The ingredients are all easily found at just about any grocery store.
How to Make Spaghetti PieThis recipe is essentially my take on pasta frittata. It looks impressive, but itâs actually very easy. Simply saute some veggies, mix in eggs to hold everything together, and bake in the oven.
Tips for Cooking Spaghetti PieSpaghetti pie is an easy weeknight dinner recipe, but there are a few tips that will make it extra wow-worthy.
What to Serve with Spaghetti PieThereâs no real need to add sides to this spaghetti pie recipe. Itâs filled with veggies and is very satisfying, so itâs really a full meal in one. If you would like to put more variety on your plate, serve with something crunchy and fresh. Radicchio Salad, Lemon Parmesan Lettuce Salad, and Red Cabbage Salad are all good contenders. Theyâll bring vibrant color, fresh flavor, and crunch to balance out the pie. More Spaghetti RecipesBrowse all Mediterranean recipes. Visit Our Shop. Spaghetti Pie
Leftover spaghetti is given new life in this easy vegetarian recipe. Layers of spaghetti, a blend of three cheeses, and an array of fresh vegetables transform this weeknight dinner into a special treat.
Course Entree
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 8
Calories 192.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 192.1kcal | Carbohydrates: 14.9g | Protein: 9.5g | Fat: 10.8g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.5g | Trans Fat: 0.004g | Cholesterol: 62mg | Sodium: 158.8mg | Potassium: 260.1mg | Fiber: 1.8g | Sugar: 2.6g | Vitamin A: 1496.6IU | Vitamin C: 38.3mg | Calcium: 146.2mg | Iron: 1.4mg
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Shrimp and polenta is a luxurious Venetian dish where creamy polenta is topped with shrimp cooked in a white wine and garlic sauce. Serve this restaurant-worthy yet undemanding dish as a main course at your next dinner party or date night. Shrimp and polenta is a classic dish from Venice, where soft creamy polenta is topped with tiny fresh shrimp from Veniceâs lagoon. My home version replaced the small shrimp with large shrimp, which makes it feel a bit indulgent! To simplify things, for this recipe I bake the polenta in the oven. Simply combine polenta, water, and salt in a pot and throw it in the oven for an hour. Thatâs right: thereâs almost no stirring involved! However, if you prefer to make polenta on the stovetop you can use my Creamy Polenta recipe instead. I cook the shrimp scampi-style, in a skillet with olive oil, garlic, a splash of white wine, and a generous pinch of red pepper flakes. A squeeze of lemon juice at the end of cooking perks up the flavor. And, just a touch of butter stirred in toward the end gives the sauce a velvety finish, but you can leave it out if you prefer. Once everything comes together it create a beautiful presentation on a plate where the shrimp provides a nice contrast, both in color and in texture, to the creamy bed of polenta on which they rest. Table of ContentsWhat is Polenta e Schie (Polenta and Shrimp)In Venice, shrimp and polenta is called âpolenta e schieâ in the local dialect. Schie (pronounced SKI-yeh) refers to the tiny shrimp that once populated the cityâs lagoon. Traditionally, shrimp are either fried whole or quickly sautéed in a spicy sauce of olive oil, garlic, and red pepper flakes. These shrimp were historically considered food for the poor. Today, they have become something of a delicacy because they are so difficult to find. With that in mind, I amended this recipe a bit. At home, I like to use fresh or frozen wild Carolina or other wild American shrimp because they have a pleasing meaty texture and still capture the flavors of traditional polenta e schie. What Youâll Need to Make Polenta and ShrimpMost of the ingredients for this shrimp and polenta recipe are readily available at any well-stocked supermarket. Go for a high-quality shrimp (see our tips in our full Guide To Buying And Cooking Shrimp).
How to Make Polenta and ShrimpBaked polenta simplifies the process with almost no stirring! Just make sure you give it a head start, as it needs about an hour to cook properly. The shrimp, on the other hand, cooks very quickly. Save the shrimp for the last minute, and cook it right before erving.
Tips for SuccessTiming is important in this recipe, both for the polenta and the shrimp. If you keep an eye on your timing youâll end up with perfectly cooked, juicy shrimp on a bed of creamy polenta.
What to Serve with Polenta and ShrimpPolenta and shrimp is rich and filling on its own, so I like to keep any accompaniments simple and vibrant. Of course, it all depends on your tastes but two of my favorite sides are broccoli or a simple salad. When it comes to broccoli, I like to gently steam it then finish with a drizzle of extra virgin olive oil (like our Nocellara Olive Oil and a squeeze of lemon juice. Really you don't need much else. Try These Delicious Shrimp RecipesBrowse all Mediterranean recipes. Visit Our Shop. Shrimp and Polenta
A rich and satisfying dish that evokes Italyâs beautiful floating cityâVenezia! Together, polenta and shrimp make an elegant main course to serve family or friends. Cooking the polenta in the oven simplifies the process with little stirring involved.
Course Entree
Cuisine Italian
Diet Gluten Free, Low Lactose
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 445.4kcal
Author Domenica Marchetti
IngredientsFor the polenta:
For the shrimp:
Instructions
Notes
Nutrition
Calories: 445.4kcal | Carbohydrates: 30.5g | Protein: 27g | Fat: 22g | Saturated Fat: 7.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 10.8g | Trans Fat: 0.4g | Cholesterol: 205.1mg | Sodium: 1096.6mg | Potassium: 473.4mg | Fiber: 3.9g | Sugar: 1g | Vitamin A: 505.1IU | Vitamin C: 3.1mg | Calcium: 95.1mg | Iron: 2.1mg
The post Shrimp and Polenta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/shrimp-and-polenta/ This easy asparagus salad with garlicky dressing, fresh herbs, and a final sprinkle of creamy feta boasts big Mediterranean flavors. Serve this healthy asparagus salad recipe as a dinner-time side or bring it to your next backyard barbecue or potluck. This asparagus salad recipe is made with peas and bite-sized cherry tomatoes to take full advantage of the warming weather and the amazing produce that goes with it. Like my Winter Fruit Salad or Fall Butternut Squash Pasta, itâs a prime example of how delicious simple recipes can taste when you cook with the seasons! Asparagus is at its most flavorful in spring and early summer. It really doesnât need much, just a quick blanch. That may sound cheffy, but all you do is dip it in boiling water followed by a dip ice water. The easy technique makes vegetables slightly tender and keeps their vibrant flavor and color. From there, we add spring peas, peppery radishes, bright cherry tomatoes, and fresh herbs like parsley and mint. This vibrant and colorful salad is meant to be shared and keeps well. Make it ahead of time for your next spring or summer gathering! Table of ContentsIngredients for Asparagus SaladThis Asparagus Salad highlights spring and early summerâs freshest flavors. Look for the most vibrant vegetables at your grocery store or farmerâs market.
How to Make Asparagus SaladAsparagus salad is the perfect first course or side dish on a hot day. You donât need to turn on the oven or grill! The vegetables get just a quick dunk in boiling water. Follow the steps below to make this flavorful salad from start to finish.
Make Ahead TipsAs this asparagus salad rests, the flavors get friendlier and really come out to party. Blanched vegetables keep their bright color without turning limp and tired. Itâs a great salad recipe to make ahead of schedule! To get ahead, mix the blanched veggies, tomatoes, radishes, and chopped herbs without the dressing. Whisk the dressing separately. Cover both and store in your refrigerator for up to 3 hours. When youâre about ready, take everything out of your fridge for 10 to 15 minutes to come up to room temperature. Dress, toss in the feta, and serve. What to Serve with Asparagus SaladThis asparagus salad recipe calls for light and bright spring and summer meals. Serve with fish, like lemony Simple Poached Salmon or crispy pan-seared Seabass with Garlicky Bell Peppers. For a vegetarian (and gluten-free) meal, try an Italian chickpea pancake called Farinata. It has a crispy edge with a decadent custardy center thatâs so delicious and satisfying. The fresh vegetable salad is a delicious match for the savory pancakeâs nutty, earthy flavor. More Amazing Asparagus RecipesBrowse all Mediterranean recipes. Spanish Extra Virgin Olive Oil Give your salads a kick with bold, peppery olive oil from 100% Hojiblanca olives grown in the Southern Andalusian region of Estepa. Asparagus Salad
This asparagus salad recipe with tomatoes, peas, and radish is packed with fresh Mediterranean flavors, perfect for a side dish.
Course Appetizer, Salad
Cuisine Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
Calories 744kcal
Author Suzy Karadsheh
IngredientsFor the Salad
For the Dressing
Instructions
Notes
Nutrition
Serving: 4g | Calories: 744kcal | Carbohydrates: 57.2g | Protein: 26.3g | Fat: 49.9g | Saturated Fat: 10g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 32.1g | Cholesterol: 25.2mg | Sodium: 399.8mg | Potassium: 2190.4mg | Fiber: 22.1g | Sugar: 24.4g | Vitamin A: 8368.3IU | Vitamin C: 184.5mg | Calcium: 399.1mg | Iron: 16.6mg
The post Asparagus Salad appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/asparagus-salad/ Learn how to mince garlic the easy way! (You donât need a special tool! Your chefâs knife will work just fine!) With a handful of simple techniques, you can peel and mince garlic in just a few minutes. Minced garlic is an essential ingredient in so many of my recipes, from Easy Homemade Hummus to Greek-Style Eggplant. Itâs really a workhorse in my kitchen and one of the flavor-makers I turn to most often. Peeling and mincing garlic into tiny pieces may seem like a chore, especially when you can just buy a pre-minced jar at the store. In reality, with a few simple tricks itâs so easy. And, while the jars work in a pinch, the bold flavor you get from freshly minced garlic is totally worth the few minutes it takes to mince it by hand. This step-by-step guide to how to peel, mince and store garlic should put all of your garlic worries to rest! Table of ContentsHow to Peel GarlicThe best, easiest, and fastest way to peel garlic is with the smash technique. (Sometimes lovingly called the âhulk smash!â) To peel garlic:
How to Mince GarlicTo learn how to mince garlic, your first step is a sharp chefâs knife. Sharp knives will make you a much faster cook. Plus, because youâre much less likely to slip with a sharp knife, itâs actually safer than a dull one.
How to Store Minced GarlicMinced garlic will mellow with time, but a jar of minced garlic can help you get ahead for the week. Plus, itâll still be fresher than the pre-minced garlic you can buy in the store and less expensive. To store minced garlic, transfer it to an airtight container. A Mason jar, Tupperware container, or resealable plastic bag works well. If youâre using a bag, press out any air before sealing. Refrigerate for up to one week. You can also freeze garlic for up to six months. Use frozen garlic only for dishes in which the garlic is cooked, as the texture and flavor will be slightly different than fresh garlic. Difference Between Minced, Crushed, Grated, Chopped and Sliced GarlicThe way the garlic is prepared has subtle effects on the flavor of the dish. At the end of the day, though, garlic is garlic! You should do what makes sense for your time constraints and preferences.
Extra Tips for Mincing GarlicOnce you have the technique down, you may want to take your knife skills to the next level. Here are some added tips and tricks for how to mince garlic.
Recipes for Garlic LoversBundle and Save! Elevate your pantry with our Everyday EVOO Bundle. Four signature extra virgin olive oils that are perfect for everyday use. Browse all Mediterranean recipes. How to Mince Garlic
Learn how to mince garlic the easy way! With a handful of simple techniques, you can peel and mince garlic in just a few minutes.
Prep Time 2 minutes
Total Time 2 minutes
Calories 41.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 41.7kcal | Carbohydrates: 9.3g | Protein: 1.8g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Sodium: 4.8mg | Potassium: 112.3mg | Fiber: 0.6g | Sugar: 0.3g | Vitamin A: 2.5IU | Vitamin C: 8.7mg | Calcium: 50.7mg | Iron: 0.5mg
The post How to Mince Garlic appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-mince-garlic/ Chicken meatballs are given a saucy upgrade in this flavor-packed weeknight recipe. A classic Italian piccata sauce bursts with bright, zesty flavor, bringing simple chicken meatballs to new heights in less than 30 minutes! Piccata gets its name from the Italian word meaning "to pound." A traditional chicken piccata is served with thinly pounded slices of meat that are coated in flour. Here, I take all the same flavors and sauce as a classic chicken or fish piccata. But, I swap out pounded meat with ground chicken to create a picatta-inspired chicken meatball recipe. This recipe is so quick and easy; I know you're going to love it! The piccata sauce is what makes these chicken meatballs so special. Lemon, garlic and white wine are reduced until their flavors are super concentrated. Just a touch of butter or ghee is all you need for a velvety, rich sauce thatâs still somehow light and delicate in less than 5 minutes. Like my sheet pan roasted meatballs and veggies, these chicken meatballs are a great addition to your weeknight dinner rotation. Serve with bread, basmati rice, or plain pasta or couscous for catching all the sauce. Table of ContentsIngredients for Chicken Piccata MeatballsThis chicken meatball recipe features all the flavors of the Italian classic. Plus, the ingredients are found at most full-service grocery stores.
How to Cook Chicken MeatballsYou donât need to plan ahead to make this simple dinner recipe. Piccata sauce comes together in minutes with just a few ingredients. To make chicken piccata meatballs:
Tips for Cooking Chicken MeatballsThis fail-proof meatball recipe is super easy. You really canât go wrong with garlic, lemon, and white wine! Here are some of my tips to make these meatballs get extra golden brown, juicy, and delicious.
What to Serve with Chicken Piccata MeatballsThis chicken piccata meatball recipe is substantial enough to be considered a full meal on its own. That said, a leftover pool of delicious piccata sauce on the plate is a missed opportunity! Scoop these meatballsâand plenty of sauceâover simple basmati rice, plain couscous, or pasta. What should I drink with chicken meatballs? I love this question. This easy recipe is perfect not only for a weeknight, but itâs also one of my go-tos for dinner parties all year. When itâs cold, kick things off with Italian Mulled Wine. Or, start with an Aperol Spritz in the hotter months. More Easy Dinner RecipesBrowse all Mediterranean recipes. Italian Extra Virgin Olive Oil From 100% Nocellara del Belice olive variety, cultivated in the ancient city of Agrigento, Sicily. Chicken Piccata Meatballs
Chicken meatballs in a quick and easy piccata sauce are an easy and delicious weeknight meal your whole family will love.
Course Entree
Cuisine Italian
Diet Low Lactose
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 310.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 310.4kcal | Carbohydrates: 17.6g | Protein: 24.4g | Fat: 17g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.1g | Trans Fat: 0.3g | Cholesterol: 154.1mg | Sodium: 786.9mg | Potassium: 753.8mg | Fiber: 3.1g | Sugar: 2.5g | Vitamin A: 418.2IU | Vitamin C: 30.5mg | Calcium: 82.6mg | Iron: 2.8mg
The post Chicken Piccata Meatballs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/chicken-piccata-meatballs/ Eggs in Purgatory, or Uova in Purgatorio as itâs called in Italy, is a breakfast made of eggs gently poached in a spicy tomato sauce. The egg yolks get nice and runny, oozing into the rich and garlicky spicy tomato broth. Itâs so satisfying and delicious youâd never guess itâs made from just a few simple ingredients. What is Eggs in Purgatory?Eggs in Purgatory is often compared to Shakshuka, a similar brothy soft poached egg and aromatic tomato sauce dish. While similar to Middle Eastern Shakshuka, the way the sauce is seasoned is quite different. Instead of feta and mint, Italian flavors like fresh basil and Parmigiano-Reggiano take center stage. This eggs in purgatory recipe is a classic example of "cucina povera," or the affectionate name given to âpoor manâs cuisine.â Home cooks with few luxuries on hand made something amazingly delicious out of nothing. Itâs Italian culinary ingenuity at its best! The tomato sauce, flavored with onion and spiked with red pepper flakes, provides a soft bed for the eggs, which simmer gently until the whites are set and the yolk is still runny. Eggs in Purgatory is an easy and versatile dish that makes a great centerpiece for brunch or lunch. Serve with crusty bread or homemade focaccia to soak up the flavorful sauce. Or, it can even be a quick and delicious weeknight supper, served with a side of crispy smashed potatoes. Table of ContentsWhy is it Called Eggs in Purgatory?The catchy name refers both to the appearance and flavor of the eggs. The amorphous egg white encircling the yolks is said to evoke the souls of those in Purgatory. The red, spicy sauce represents the flames by which those doomed souls are surrounded. A somber take on such a delicious dish! This recipe is most associated with Neapolitan cuisineâthe Neapolitans are especially good at turning humble ingredients into fantastic meals. Still, youâll find similar versions in other parts of southern Italy, including Sicily. Whereas, in Abruzzo, the region my family is from, we add diced sweet pepper to punch up the flavor. So, of course, Iâve included this addition to carry out my familyâs delicious traditions. Plus, it adds a nice pop of sweetness. What You Need to Make Eggs in PurgatoryOne reason this dish is so popular is because you can make it with just a handful of ingredients. And, most of this list is likely already in your pantry or fridge. Itâs one of those dinner-saving dishes that has come to my rescue over and over again. Here are the ingredients you need to make Eggs in Purgatory:
How to Make Eggs in PurgatoryEggs in Purgatory need a big, luxurious bath to gently poach. A wide skillet is best. The sauce cooks down quickly, and thereâs plenty of room for poaching the eggs.
Swaps and SubstitutionsThe simplicity of Eggs in Purgatory makes it a great dish to play around withâalmost irresistible. Here are some ways you can change up Eggs in Purgatory and make your own signature family recipe:
What to Serve with Eggs in PurgatoryEggs in Purgatory is such a versatile dish. You can serve it for breakfast, brunch, lunch, or even a quick vegetarian dinner. For brunch or lunch, serve Eggs in Purgatory with warm, thick slices of crusty Italian bread, such as ciabatta. Easy Antipasto Skewers would make for a nice welcome to the party. Or, for a lighter take, lemony Blanched Asparagus is a colorful and fresh side dish. For an easy vegetarian dinner, Crispy Smashed Potatoes makes a quick, nutritious, and satisfying supper. Make Breakfast Better with These Egg RecipesBrowse all Mediterranean recipes. Italian Extra Virgin Olive Oil From 100% Nocellara del Belice olive variety, cultivated in the ancient city of Agrigento, Sicily. Eggs in Purgatory (Uova in Purgatorio)
Red pepper spices up this easy dish of eggs gently poached in tomato sauce. Finish with fresh basil and a shower of Parmigiano-Reggiano cheese for a satisfying weeknight dinner.
Course Breakfast
Cuisine Italian
Diet Gluten Free, Low Lactose, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 207.7kcal
Author Domenica Marchetti
Ingredients
Instructions
Notes
Nutrition
Calories: 207.7kcal | Carbohydrates: 9.2g | Protein: 8.2g | Fat: 15.9g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 9.6g | Trans Fat: 0.02g | Cholesterol: 167.6mg | Sodium: 257.1mg | Potassium: 364.6mg | Fiber: 2.1g | Sugar: 5.1g | Vitamin A: 1331.8IU | Vitamin C: 50mg | Calcium: 107.1mg | Iron: 2.1mg
The post Eggs in Purgatory (Uova in Purgatorio) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/eggs-in-purgatory/ This shrimp ceviche recipe is loaded with healthy ingredients including tomato, shrimp and avocado, then brightened up with a zingy blast of citrus. Enjoy it as quick and easy appetizer. Shrimp ceviche is something Iâve previously thought of as a restaurant-only situation. Or, maybe something Iâd save for a special occasion. Not with this ceviche recipe! Just like with Mediterranean Shrimp Kabobs or Garlic-Parmesan Grilled Shrimp, the quick-cooking crustacean is the perfect protein for a fancy-feeling yet super fast and easy appetizer. Traditionally, ceviche is fully âcookedâ in the citrus, but not everyone is comfortable with the idea of eating fish or seafood in this way. For that reason, this shrimp ceviche recipe rests in that beautiful middle ground between the traditional and modern styles. First, I briefly poach the shrimp, then let it rest in the fridge for about 30 minutes in the fridge to fully absorb the bright citrus marinade. Jalapeno adds a kick, ripe tomatoes bring that summer flavor, and creamy avocado balances everything out. Serve as an appetizer to share, ideally outdoors on a sunny day with a crisp white wine or refreshing Watermelon Sangria. Table of ContentsIngredients for Shrimp CevicheThe ingredients for this ceviche recipe are easily found at most grocery stores year-round. If there ever was a fresh-is-best recipe, this is it. Ripe and fresh will make all the difference with this dish.
How to Make Shrimp CevicheThis shrimp ceviche is super easy, the most difficult part is peeling the shrimp which is actually quite simple. If itâs your first time, check out our full guide to buying and cooking shrimp. Once those shrimp are prepped, the rest comes together in minutes and just needs a half hour or so to soak in all the flavor.
Is Ceviche Safe?The safety of traditional shrimp ceviche depends entirely on the shrimp. While citrus juice has antimicrobial properties, it doesnât fully âcookâ the crustacean in the same way as, say, poaching. Like sushi, ceviche is totally safe as long as the shrimp is fresh and free of any harmful bacteria or parasites. In this recipe, the shrimp is cooked first in boiling water which adds a layer of safety to the dish. As with any ceviche recipe, though, you should start with high-quality fresh shrimp purchased from a reputable source. Tips for Making Shrimp CevicheHere are just a few handy tricks Iâve picked up to make this ceviche recipe as easy and delicious as possible.
Tips for Buying Fresh ShrimpThe most important ingredient for this ceviche recipe is the shrimp. The fresher the better! Three good signs for super fresh shrimp are:
These are my 3 quick tips for buying fresh shrimp. If youâd like a deep dive into shrimp, including the variations and how to peel and devein shrimp check out our guide to buying and cooking shrimp. What to Serve With Shrimp CevicheCeviche is a lovely afternoon snack or appetizer. It can be served on its own, but I like a bit of crunch. I use store-bought tortilla chips or tostada shells. And, though Iâll admit itâs untraditional, I have been known to throw some Easy Homemade Pita Chips into the mix. I especially love this recipe for entertaining. Make it ahead of time, but save yourself some fridge space for a pitcher of Watermelon Sangria. The sweet watermelon doesnât overpower the citrusy and bright ceviche. Itâs a party in the making! More Shrimp Recipes You'll LoveBrowse all Mediterranean recipes. Shrimp Ceviche
Raw shrimp is gently poached in a flavorful broth until just cooked through for this zesty ceviche. Serve as an appetizer, snack, or light lunch to please a crowd.
Course Appetizer
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 1 minute
Chill Time 30 minutes
Total Time 41 minutes
Servings 6
Calories 129.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 129.7kcal | Carbohydrates: 9.6g | Protein: 11.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Trans Fat: 0.01g | Cholesterol: 95.3mg | Sodium: 433.3mg | Potassium: 383.7mg | Fiber: 3.4g | Sugar: 2.8g | Vitamin A: 463.2IU | Vitamin C: 25.2mg | Calcium: 58mg | Iron: 0.6mg
The post Shrimp Ceviche appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/shrimp-ceviche/ Your essential guide to understanding everything there is to know about Saffron, the Mediterranean spice that adds a golden hue and floral notes to your favorite dishes. What is saffron? What does saffron taste like? How do you use saffron? And why is saffron so expensive? You have questions; we have answers! Saffron is used in cuisines from across the Mediterranean, the Middle East and Asia. You can find it in modern recipes like this Whole Roasted Cauliflower, in traditional Persian recipes like Fesenjan or Spanish Paella, among others. With a spice that's hard to find and costly (it's considered the most expensive spice in the world), you should know how to get the most out of your investment. Thankfully a little goes a long way, so that jar of tiny red threads should last you a while. And, this guide will help you learn how to buy it; how to use it; and how to store this luxurious spice. Table of ContentsWhat is Saffron?Saffron is a spice obtained by drying out the stigmas from the Crocus Sativus flower, also called the âSaffron Crocus," which is a perennial plant. Its flowering period occurs over the course of three weeks between October and November, after which it is intensely harvested. The stigmas look like tiny bright, red threads. They're used to add both flavor and a golden-hued color to dishes. The stigmas are sold by weight usually in 1, 5, or 10-gram sizes. This spice is synonymous with Persian cuisine, which is not surprising as many believe it originated in Iran. However, Mesopotamia and Greece have also been suggested as possible places of origin. Today, Iran remains the biggest producer and exporter of saffron in the world, although there are emerging markets in many other countries including the U.S. This delicate spice is used across a variety of cuisines and dishes, from paella in Spain to risotto alla Milanese in Italy, to traditional recipes in Morocco like Chermoula, India and beyond. In Persian cuisines it's very recognizable in rice dishes like Tahdig or the aptly named Saffron Rice, among others. What Does Saffron Taste Like?Saffron has an earthy taste with subtle floral and fruity notes. Only small amounts are needed to provide both flavor and color. Otherwise, the powerful spice will overwhelm a dish and result in a bitter taste. You can try to emulate the spice's amber yellow dye by using a pinch of turmeric or paprika. But, you cannot substitute its flavor. If a recipe calls for saffron, itâs usually the main flavor component of the dish. Itâs worth buying the spice rather than trying to substitute. Why is Saffron Expensive?Saffron is expensive due to a low crop yield and labor-intensive harvesting methods. The stigmas (threads) require hand harvesting due to their delicate nature, and each flower only produces three stigmas per harvest. The threads must be plucked shortly after the flowers have bloomed or they wilt and become unusable. Growers will work 19-hour days to harvest the stigmas during this short window. It takes 75,000 flowers yielding 225,000 stigmas to create a single pound of saffron! A Note About QualityNot all saffron is equal! The high cost of the spice has attracted fraudsters seeking to sell imitations, impure or low quality threads at high prices. To protect consumers, there are gradings and categorizations. The International Organization for Standardization (the âISOâ) has a laboratory-based grading system by reference to the spice's flavor, color, and aroma. I recommend opting for Sargol or Coupé-classified saffron. They're a very high quality at a more reasonable price point. If you live in the US, go for a high quality Spanish varietal like Coupé. Iranian saffron is not available in the States. In addition to ISO standards, there are grading systems set by individual countries that indicate quality.
Both Iran and Spain have grading systems for the spice based on the amounts of red stigmas and yellow styles contained from their harvests. Quick Buying GuideTrying to decipher between grades and different classification systems can be overwhelming. Here are some quick tips for how to buy the best saffron.
Where to Buy Saffron?Saffron is now available in major supermarkets but it may not be the highest quality. Go for Middle Eastern supermarkets as theyâre more likely to stock higher quality saffron. You can also buy it online, which means you can fully research and ensure you are buying the best available. I always advise people to buy either Iranian or Spanish saffron (Sargol or Coupé). The quality produced by these countries tends to be higher. While Negin and La Mancha boast the highest grades, their flavor does not, in my view, justify their price point. I recommend Sargol and Coupé which are both excellent quality saffron. How to Use SaffronSaffron is usually sold in thin strands which have been plucked from the crocus flower and then dried. Using saffron strands, though, is wasteful and does not get the best out of the spice. Make the most of your saffron, capturing the maximum flavor and color, with a two-step process:
How to Store SaffronKeep saffron in an airtight container. Store in a cool, dry and dark place such as your pantry or spice cupboard. Saffron, like other spices, does not spoil. Rather, it loses its flavor and vibrancy in color within 6 months if not stored properly. Properly stored saffron can last up to 2 years. Dishes Where this Spice ShinesIn my home country of Iran, saffron infuses khoresh (stews) like Fesenjan, kababs (kebabs), rice dishes like Tahdig, and more. It even flavors desserts like Bastani Soltani, a saffron and rose water ice cream with pistachios. Sholeh Zard, a rice pudding with a rich and complex flavor profile, is another delicious sweet saffron dish. In other parts of the world, saffron is used to infuse the classic Spanish dish paella with flavor and color. Whereas, in the Lombardy region of northern Italy, Risotto alla Milanese is a classic dish made with saffron resulting in a golden and rich tasting risotto. Try Saffron in These RecipesBrowse all Mediterranean recipes. Visit Our Shop. The post What is Saffron? An Essential Guide appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/what-is-saffron/ Agua de València is a Spanish cocktail made with freshly squeezed orange juice, cava (sparkling wine), vodka, and gin. A fruity and refreshing cross between a mimosa and sangria, it tastes like Spain on a sunny spring day. Make this big batch cocktail recipe to share at your next gathering. On my first day in Valencia, I asked our server for local drink and snack suggestions. When he told us to try the Agua de Valencia, or Valencian water, I thought he was mocking us. Did I travel all the way to the eastern coast of Spain to try the water? Moments later, he walked to our umbrella-shaded table on the terrace with a saffron-orange pitcher and a carefully balanced stack of glasses. We spent the afternoon sipping on the sunny drink, chatting, and snacking on olives, almonds, and fried calamari. Aigua de València (the Valencian spelling of Agua de Valencia) is sangria's lesser-known cousin. It's just as refreshing, delicious, and easy to make for a crowd as sangria is. One sip and I knew then I needed to share this delicious cocktail recipe. This vibrant Spanish drink is perfect for cooling off on a hot day. Table of ContentsWhat is Agua de València?Agua de València is a pitcher cocktail created in the 1950s at the Café Madrid de Valencia. According to writer MarÃa Ãngeles Arazo, it was invented by the bartender Constante Gil. He mixed the first Agua de València to please a crowd of rowdy Basques visiting the bar. It worked, and Gil continued to offer the lively cocktail at the historic café. It wasnât until the 1970s that the cocktail became emblematic of Valencian nightlife and soon spread to the rest of Spain. Today, Agua de València is one of several Spanish batch cocktails typically served in pitchers. Gil was famous for creating the perfect environment for tertulia, a Spanish concept centered around the conversation between family and friends lingering at the table after dinner. In my experience, pitcher cocktails and tapas never fail to elicit convivial conversation at the table! Agua de València is perfect for a sunny gathering with snacks to share, like Antipasto Skewers and Pan Con Tomate. Though Agua de València is often associated with sunny weather, oranges shine in the winter months. Agua de València is equally appropriate for warming up a chilly winter party with something bright and bubbly. Ingredients for Agua de ValenciaAgua de Valencia's crucial ingredient is freshly squeezed orange juice. Valencia is world famous for its oranges. Valencians would wince at using generic bottled orange juice in this drink. If you occasionally make cocktails, you probably already have the vodka and gin on hand. Pick up a bag full of oranges and bottle of brut cava. Or, if you'd like a sweeter drink, extra seco or seco cava works well.
How to Make Agua de ValènciaAgua de València, with only four ingredients and a quick stir in a pitcher, is a great big batch cocktail or pitcher drink to make ahead of a get-together. The longer it rests in the refrigerator, the more the flavors meld together.
What to Serve with Agua de ValènciaAgua de València is an ideal party cocktail, perfect for washing down salty finger foods, like Crispy Fried Calamari. The Spanish classic Pan Con Tomate, or garlicky fresh tomatoes on crusty toasted bread, is always a favorite. Agua de València is also great for keeping it easy on a casual afternoon, served with extra simple Mediterranean appetizers, like 5-Minute Marinated Feta and Easy Antipasto Skewers. More Amazing Cocktail 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 shares easy-to-find ingredients and easy-to-follow recipes, to make your meals more vibrant, delicious, and a little healthier, too! Agua de València (Aigua de València)
A cross between a mimosa and sangria, the Spanish cocktail Agua de València is an easy and refreshing big batch cocktail to serve a crowd.
Course Drinks
Cuisine Spanish
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 202.8kcal
Author Mark Beahm
Ingredients
Instructions
Notes
Nutrition
Calories: 202.8kcal | Carbohydrates: 19g | Protein: 1.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 5.9mg | Potassium: 346.5mg | Fiber: 3.7g | Sugar: 15.2g | Vitamin A: 343.9IU | Vitamin C: 81.3mg | Calcium: 68.2mg | Iron: 0.5mg
The post Agua de València appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/agua-de-valencia/ Empanadillas are small savory turnovers similar to Latin American empanadas but with a flaky olive oil crust. This version of Spanish empanadillas features paprika-spiced beef, sweet red peppers, and hard boiled eggs. Perfect as an afternoon pick-me-up, these savory hand pies are baked as an easy and nutritious twist on the classic fried treat. When I lived in Barcelona, I found that the merienda, or afternoon snack, was essential. It helped to carry me to a very late Spanish dinner (usually 9 or 10pm). I would visit a café near my apartment in the old city, where I could enjoy a coffee and merienda while people-watching in the square. Empanadillas often called my name on the pastry shelf where they had freshly made treats. When my sweet tooth wasn't calling for Churros and Spanish Hot Chocolate, I went savory with empanadillas. They were just the right size for a snack. And, if I was really hungry, I could sample many of the enticing fillings. One of my favorite empanadilla fillings was ultra-savory ground beef spiced with smoky Spanish paprika. Iâve recreated them here, in a baked version thatâs easy to make at home. With 16 empanadillas, this recipe makes plenty for sharing. Theyâre especially welcome as part of a large tapas spread with sangria and patatas bravas and pan con tomate. You can even freeze them and pop them in the oven for an easy dinner on a busy day. Table of ContentsFood Stories: Empanadillas vs. EmpanadasIf you order an empanada in Spain, you may be surprised when a large slice of tuna pie shows up at your table. In Spain, empanada usually refers to a large savory pie, typically filled with tuna, baked in a slab or a round and sliced to serve. The suffix, âillaâ implies that something is small, so empanadillas are single serving and hand-held, like Latin American empanadas. While empanadas originate in Galicia on the Atlantic coast of Spain, many people in the U.S. are more familiar with Latin American empanadas. They were brought by the Spaniards to the Americas, where they incorporated local ingredients and tastes for countless new variations. One of the most notable differences between Spanish empanadillas and Latin American empanadas is the spices and flavorings used in the filling. Spanish empanadillas get their sweet, smoky, and savory flavor from Spanish sweet paprika and sofrito, an aromatic base of sautéed onions and tomatoes. Spanish empanadillas are typically fried, but they can be baked instead, especially when prepared at home. The ground beef filling in this recipe is a second favorite after the ubiquitous tuna empanadas. What Youâll Need to Make EmpanadillasLike many Spanish recipes, these beef empanadillas rely on sofrito as their flavor base. Sofrito typically starts with sautéed onions and tomatoes and can include peppers, garlic, herbs, and spices.
How to Make Beef EmpanadillasEmpanadillas involve a bit of hands-on time. Plan for about 2 hours, but your work will be rewarded. With 16 empanadillas, this recipe makes plenty to share or save for later. I also find that sealing and crimping them can be meditative.
How to Store EmpanadillasStore leftover empanadillas in an airtight container in the refrigerator for up to 4 days. Reheat them at 350°F for about 15 minutes, or until warmed through. This retains the texture of the crust. Beef empanadillas can also be frozen for up to 3 months either before baking, or after. In either case, freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer bag or freezer-safe container. For uncooked frozen empanadillas, bake from frozen at 400°F until cooked through, about 25-30 minutes. Rotate the pans and switch shelves halfway through baking To reheat cooked frozen empanadillas, bake in a 350°F oven for 15 minutes. Make it a MealEat empanadillas as a snack turn it into a larger affair. Enjoy two of these mini hand pies with a fresh salad or a bowl of Spanish Gazpacho. Eating your meal while sipping wine and people watching in a townsquare is entirely optional! More Scrumptious Spanish RecipesBrowse all Mediterranean recipes. Spanish Extra Virgin Olive Oil Add a peppery kick to your Empanadilla dough with our Hojiblanca EVOO from Andalusia. Spanish Beef Empanadillas
Spanish Beef Empanadillas are baked in this simple recipe for a delicious snack on the go or appetizer to share.
Course Appetizer
Cuisine Spanish
Diet Low Lactose
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 8
Calories 428.6kcal
Author Mark Beahm
IngredientsFor the Dough:
For the Filling:
For the Egg Wash:
Instructions
VideoNotes
Nutrition
Calories: 428.6kcal | Carbohydrates: 39.1g | Protein: 11.7g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 15.8g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 469.1mg | Potassium: 271mg | Fiber: 2.3g | Sugar: 2g | Vitamin A: 1007.1IU | Vitamin C: 25.2mg | Calcium: 29.8mg | Iron: 3.3mg
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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
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