1. preheat oven to 400 F.
2. rub with salt, pepper, olive oil, and a bit of nutmeg and brown sugar
3. bake for 45 minutes until golden.
4. once finished , drizzle with basil pesto, goat cheese, and pomegranate seeds.
Wednesday, 3 October 2012
Tuesday, 2 October 2012
Mexican Mezze
Great for a dip platter!
1. get tortillas, or a taco salad bowl.
2. fill, on the bottom, with refried beans or taco meat.
3. top with guacamole, tomato salsa, sour cream, chopped olives, and pimento or sharp cheddar cheese.
Marinated Green Olives Stuffed with Feta & Garlic
1. get large green olives, pitted.
2. marinate, for an hour, in olive oil, salt, pepper, garlic, and oregano.
3. stuff with crumbled feta and garlic mixture.
4. serve!
Creamy Quesadillas with Ham, Mushroom, & Onion
1. preheat oven to 400 F.
2. grate a mix of mozzarella and cheddar.
3. top a tortilla with cheese, a layer of ham, sliced mushrooms, and onion.
4. bake for 10 mins, turn once.
5. serve!
Butternut Squash with Caramelized Onions, Feta Cheese, Walnuts, & Pomegranate
A happy thanksgiving indeed, with this dish.
1. Get a butternut squash, scoop out seeds after cutting in half.
2. preheat oven to 400 F.
3. bake squash for 15 mins, drizzled with olive oil, salt, and pepper.
4. meanwhile, sautee onions and walnuts with balsamic vinegar at low heat until fragrant and soft.
5. fill squash with onions and nuts, top with feta.
6. bake for another 10 or 15 mins.
7. top with fresh pomegranate seeds and serve!
Breakfast Quesadilla
A healthy way to enjoy breakfast.
VEGETARIAN: omit meat.
SUPER LOW FAT: use only egg-whites.
SPICY: add a chili pepper, finely chopped.
1. lay out a tortilla.
2.preheat oven to 400 F.
3. fry up some ham or bacon, drain excess fat, add a bit of chopped bell pepper and onion. finally, add 2 eggs, a bit of cumin, salt, and pepper, and a dash of chili powder.
4. once omelette is done, put in tortilla. top with tomato and/or avocado.
5. add mozzarella or cheddar or pimento cheese. add other tortilla on top.
6. bake for 10 mins, flip, bake for another 10.
Taco Salad with Olives, Salsa, & Sharp Cheddar
Taco salad is sooooo satisfying, with way less fat and calories than tacos themselves.
VEGAN: omit turkey, and cheese, and substitute vegan cheese or vegan meat or tofu, if you want. [not necessary] use vegan tortillas.
VEGETARIAN: use tofu, or seafood, or omit meat.
1. Wash and chop romaine lettuce. toss with a bit of tomato, a bit of onion.
2. fry up ground turkey or chicken, add 1 small chopped onion, 1 small chili pepper for spice, 1 large clove minced garlic, 1/2 a chopped bell pepper, some black beans, and finally taco seasoning with a bit of lime juice.
3. once meat is done, toss with salsa for a half/half ratio.
4. get some tortilla chips for the salad, lay on the side. top salad with meat/vegetable/salsa mixture, sharp cheddar cheese, and chopped olives.
5. serve! sour cream and avocado optional.
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