How To Prepare
1. Combine juice and next ingredients (through chili flakes) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3.
2. Preheat oven to 375°.
3. Place chicken in a 13- x 9-inch baking pan coated with cooking spray. Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
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Mojo Chicken
How To Prepare
Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.
TIPS & NOTES
Make Ahead Tip: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refrigerate in separate covered containers for up to 1 day
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Middle Eastern Lamb Stew
How To Prepare
Combine ingredients to make salsa. Chill.
Brush steak with a little oil to stop surface drying out and sticking to cooking surface.
Cook on a hot barbecue plate or grill until well sealed before turning (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts), using the juices which appear on uncooked side as an indication when steak is ready to turn.
For rare, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done.
Test steak to see if it is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.
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Mexican Salsa Steak
How To Prepare
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Add cooked chicken and serve.
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Mexican Chicken and Rice
How To Prepare
1. Preheat broiler.
2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, and Greek seasoning, in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately;
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Mediterranean-Style Frittata
How To Prepare
In a medium saucepan over medium heat, bring the water, lemon slices, halved garlic, and peppercorns just to a simmer, covered. Add the shrimp and cook, uncovered, for 2 to 3 minutes, or just until the shrimp turns pink. Drain, discarding the lemon, garlic, and peppercorns. Spread the shrimp in a single layer on a large plate. Refrigerate for 10 to 15 minutes, or until cooled.
Meanwhile, put the potato flour in a small saucepan. Pour in the broth, whisking to dissolve. Cook over medium-high heat for about 2 minutes, or until boiling and thickened, whisking constantly. Pour into a small bowl. Let cool at room temperature for 5 to 10 minutes.
Whisk the lemon juice, vinegar, oregano, and minced garlic into the broth mixture. Set aside.
Arrange the remaining ingredients on plates. Top each salad with the shrimp. Drizzle with the dressing.
In most recipes, the sizes of shrimp are interchangeable. That is fortunate, because shrimp size can be confusing. What is “small” in one part of the country may be called “medium” in another area. So it is more accurate to refer to the number of shrimp per pound. If, for instance, a recipe calls for 16 to 20 count, that means there should be 16 to 20 shrimp per pound. If you use shrimp that are a bit larger than called for, add a small amount to the cooking time; conversely, if you use shrimp that are somewhat smaller than called for, don’t cook them quite as long as the recipe says. Watch closely, and always cook shrimp until it is just slightly pink; overcooking will cause it to be tough.
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Mediterranean Shrimp Salad
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
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How To Prepare
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, thyme, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.
Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.
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Mediterranean Seafood Stew
How To Prepare
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
Add the garlic and cook for 1 minute.
Stir in beef, parsley, tomato paste, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
Fill a butter lettuce leaf with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
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Meaty Soft Tacos
How To Prepare
Meatballs:
1.
Combine egg white, potato flour, snipped parsley, the 3 or 4 cloves garlic, cumin, nutmeg, red pepper, and black pepper in a large mixing bowl. Add ground beef and ground pork; mix well.
2.
Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatballs in pan. Bake in a 350 degree F oven about 15 minutes or until thoroughly cooked (160 degrees F). Remove from oven. Place meatballs on paper towels and pat dry.
Sauce:
1.
Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic; cook and stir about 3 minutes or until onion is nearly tender. Stir together potato flour and red wine or beef broth. Carefully add to skillet along with undrained tomatoes. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
2.
Add meatballs to skillet; stir gently to heat through. Transfer to a serving bowl and, if desired, garnish with additional parsley.
Make Ahead Tip
Prepare and bake meatballs; cool. Pack in airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. Thaw overnight before adding to sauce as above.
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Meatballs in Tomato-Wine Sauce
