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MEDITERRASIAN
A vibrant Thai salad loaded with crunchy vegetables including red cabbage, cucumber, red pepper and carrot combined with roasted cashews and drizzled with a creamy cashew-lime dressing. FOOD & COOKING. 30+ tasty ways to enjoy beans and lentils. Not only are beans and lentils very nutritious, they can also taste very delicious when they’reDELICIOUS RECIPES
A collection of simple, delicious and nutritious Mediterranean andAsian recipes.
BREAKFASTS - MEDITERRASIAN Sweet potato, spinach and Parmesan frittata. Frittata studded with sautéed sweet potato and spinach, and accented with robustly-flavored Parmesan cheese. Mushroom bruschetta. Bruschetta topped with pan-fried mushrooms seasoned with sea salt, cracked black pepper and flat-leaf parsley. Scrambled tofu with zucchini, tomato and basil. GREEK-STYLE LENTIL AND EGGPLANT BAKE PREHEAT the oven broiler (grill) to high. BRUSH the eggplant slices on both sides with 2 tablespoons of olive oil. PLACE on a large baking tray and cook directly under the broiler for 5 minutes on each side. WHILE the eggplant cooks make the lentil sauce. HEAT 2 tablespoons of olive oil in a pan and cook the onion for 5 minutes, stirringCHOCOLATE MISO CAKE
PREHEAT the oven to 350ºF/180ºC. GREASE a 9-inch (23 cm) round cake pan lightly with oil and line the base with baking paper. SIFT the flour, cocoa, baking powder, baking soda and sugar into a bowl. WHISK the miso, yogurt, oil and water together in a separate bowl. ADD the wet ingredients to the dry ingredients and stir gently to combine. ROASTED SCALLOP AND ASPARAGUS RISOTTO TOSS the scallops with 1 tablespoon of oil. TRANSFER the asparagus from the baking tray to a plate and set aside, then quickly place the scallops in a single layer on the same baking tray, return to the oven and bake 3 minutes. REMOVE the scallops from the oven, and stir into the risotto with the asparagus, lemon juice, basil and cheese and mix THAI CHICKEN SOUP WITH BASIL AND LIME A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice. HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring tothe boil.
CANTONESE CHICKEN AND VEGETABLE STIR-FRY MIX the cornstarch to a paste with 2 tablespoons water in another small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 4 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the red pepper and green beans for 4minutes
MEDITERRANEAN TUNA AND WHITE BEAN SALAD Mediterranean tuna and white bean salad. A fresh, protein-packed salad with chunks of tuna, white beans, tomatoes, cucumber, green pepper, red onion and black olives. PLACE the olive oil, lemon juice, garlic, oregano, salt and pepper in a jar with screw-top lid and shake to combine. PLACE the remaining ingredients in a large bowl. MOROCCAN CHICKPEA AND COUSCOUS SALAD COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.MEDITERRASIAN
A vibrant Thai salad loaded with crunchy vegetables including red cabbage, cucumber, red pepper and carrot combined with roasted cashews and drizzled with a creamy cashew-lime dressing. FOOD & COOKING. 30+ tasty ways to enjoy beans and lentils. Not only are beans and lentils very nutritious, they can also taste very delicious when they’reDELICIOUS RECIPES
A collection of simple, delicious and nutritious Mediterranean andAsian recipes.
BREAKFASTS - MEDITERRASIAN Sweet potato, spinach and Parmesan frittata. Frittata studded with sautéed sweet potato and spinach, and accented with robustly-flavored Parmesan cheese. Mushroom bruschetta. Bruschetta topped with pan-fried mushrooms seasoned with sea salt, cracked black pepper and flat-leaf parsley. Scrambled tofu with zucchini, tomato and basil. GREEK-STYLE LENTIL AND EGGPLANT BAKE PREHEAT the oven broiler (grill) to high. BRUSH the eggplant slices on both sides with 2 tablespoons of olive oil. PLACE on a large baking tray and cook directly under the broiler for 5 minutes on each side. WHILE the eggplant cooks make the lentil sauce. HEAT 2 tablespoons of olive oil in a pan and cook the onion for 5 minutes, stirringCHOCOLATE MISO CAKE
PREHEAT the oven to 350ºF/180ºC. GREASE a 9-inch (23 cm) round cake pan lightly with oil and line the base with baking paper. SIFT the flour, cocoa, baking powder, baking soda and sugar into a bowl. WHISK the miso, yogurt, oil and water together in a separate bowl. ADD the wet ingredients to the dry ingredients and stir gently to combine. ROASTED SCALLOP AND ASPARAGUS RISOTTO TOSS the scallops with 1 tablespoon of oil. TRANSFER the asparagus from the baking tray to a plate and set aside, then quickly place the scallops in a single layer on the same baking tray, return to the oven and bake 3 minutes. REMOVE the scallops from the oven, and stir into the risotto with the asparagus, lemon juice, basil and cheese and mix THAI CHICKEN SOUP WITH BASIL AND LIME A warming and delicately spiced Thai chicken soup accented with fresh basil and lime juice. HEAT the oil in a large saucepan over a medium heat. ADD the curry paste and garlic and cook for 1 minute, stirring. ADD the stock, coconut milk, fish sauce and brown sugar and bring tothe boil.
CANTONESE CHICKEN AND VEGETABLE STIR-FRY MIX the cornstarch to a paste with 2 tablespoons water in another small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 4 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the red pepper and green beans for 4minutes
MEDITERRANEAN TUNA AND WHITE BEAN SALAD Mediterranean tuna and white bean salad. A fresh, protein-packed salad with chunks of tuna, white beans, tomatoes, cucumber, green pepper, red onion and black olives. PLACE the olive oil, lemon juice, garlic, oregano, salt and pepper in a jar with screw-top lid and shake to combine. PLACE the remaining ingredients in a large bowl. MOROCCAN CHICKPEA AND COUSCOUS SALAD COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. SALADS - MEDITERRASIAN An Italian-inspired salad with asparagus and chunks of potato coated in a lemony basil dressing. Mediterranean tuna and white bean salad. A fresh, protein-packed salad with chunks of tuna, white beans, tomatoes, cucumber, green pepper, red onion and black olives. Roasted cauliflower and red pepper salad with toasted almonds and basil.ANTIPASTO PIZZA
This pizza is a deliciously different way of enjoying classic Italian antipasto ingredients. We particularly like the combo of sweet roasted red peppers and marinated artichoke hearts with salty ham and robustly-flavored sun-dried tomatoes and olives, accented by the mild and creamy mozzarella cheese.GREEK SALAD
Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump Kalamata olives. Greek salad can be served as a side dish or as a light meal with some crusty bread. 3 tablespoons extra LENTIL, PEA AND POTATO CURRY 2 tablespoons canola oil 2 onions — finely chopped 2 cloves garlic — minced (crushed) 2 teaspoons grated fresh ginger 2 teaspoonsground coriander
LENTIL AND TUNA BOLOGNESE ADD the lentils and cook, covered, for a further 10 minutes. WHILE the sauce is simmering, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. STIR the tuna and reserved tablespoon of olive oil into the sauce. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. SPINACH AND FETA STUFFED MUSHROOMS Spinach and feta stuffed mushrooms. Portobello mushrooms stuffed with sautéed spinach, garlic, oregano and crumbled feta, and baked until tender. PREHEAT the oven to 350°F/180°C. HEAT the olive oil in a frying pan over a medium heat. COOK the onion for 8 minutes, then add the garlic and spinach and cook for 5 minutes, stirring regularly. MOROCCAN SHRIMP AND VEGETABLE SKEWERS 1 tablespoon finely chopped flat-leaf parsley. MIX together the olive oil, lemon juice, garlic, cumin, coriander, cinnamon and salt in a small bowl until well combined. THREAD the shrimp and vegetables onto the skewers, then brush evenly with the marinade. PLACE the skewers in the fridge and marinate for at least 30 minutes. GINGERED SALMON STIR-FRY ADD the salmon and stir-fry for 2 minutes. REMOVE the salmon and set aside on a plate. HEAT the oil in the wok and stir-fry the yellow pepper and green beans for 6 minutes. ADD the scallion and stir-fry for 1 minute. RETURN the cooked salmon to the wok then, stirring continuously, add the sauce mixture then immediately remove from theheat.
MEDITERRANEAN TUNA AND WHITE BEAN SALAD Mediterranean tuna and white bean salad. A fresh, protein-packed salad with chunks of tuna, white beans, tomatoes, cucumber, green pepper, red onion and black olives. PLACE the olive oil, lemon juice, garlic, oregano, salt and pepper in a jar with screw-top lid and shake to combine. PLACE the remaining ingredients in a large bowl.RED LENTIL KOFTA
Mouthwatering little pan-fried patties made with red lentils, onion and garlic, and seasoned with oregano and fresh parsley. Perfect served as an appetizer with tzatziki or tahini sauce for dipping, added to stews, or stuffed into pita bread with crisp salad veggies.HOME RECIPES
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GRILLED & BAKED DISHES Moroccan shrimp and vegetable skewers   Deliciously smoky grilled shrimp and vegetable skewers coated in a Moroccan-spiced lemon and olive oil marinade.SAUCES & DIPS
Creamy feta and white bean dip   A delicious, velvety smooth dip made with a combination of five classic Greek ingredients: feta cheese, garlic, lemon juice, oreganoand white beans.
SALADS
Teriyaki chicken rainbow bowl   Succulent baked teriyaki chicken served with seasoned soba noodles and a nourishing collection of crisp and colorful vegetables.CURRIES & STEWS
Tuscan lentil ragu with cheesy polenta A rustic, tomatoey Tuscan rugu with delicate brown lentils, zucchini and carrots served with cheesy soft polenta. You can also easily turn this recipe into an opulent tuna and lentil ragu by adding bite-size pieces of fresh tuna for the final 5 minutes of cooking.FOOD & COOKING
10 Tasty Ways To Use Chickpeas Chickpeas are one of the tastiest and most versatile of all beans. They also happen to be a great source of protein, fiber and many other essential nutrients including potassium and calcium. To help you incorporate more chickpeas into your life, here are 10 simple and delicious chickpea recipes.SAUCES & DIPS
Mushroom and artichokepâté
Portobello mushrooms are sautéed in olive oil, garlic and thyme, then pureed with artichoke hearts to make this simple, delicious andversatile pâté.
SOUPS
Thai-spiced sweet potato and cashew soup A smooth, creamy and delicately spiced Thai soup rich in beta caroteneand fiber.
SALADS
Greek chopped
salad
This delicious and nutritious Greek Chopped Salad is chock full of colorful vegetables, protein-packed chickpeas, and cubes of creamy feta cheese, all dressed in a herby olive oil vinaigrette.SALADS
Sweet potato and lentil salad with baby spinach, walnuts and feta Chunks of roasted sweet potato combined with lentils, crisp baby spinach, walnuts and crumbled feta, and tossed with a lemon-garlicvinaigrette.
appetizers
Grilled zucchini roll-ups with mozzarella, basil and sundried tomatoes A combination of fresh mozzarella, basil and sundried tomatoes rolled up in slices of smoky, tender grilled zucchini.salads
Roasted cauliflower and red pepper salad with toasted almonds andbasil
Roasting brings out a wonderful nutty flavor in cauliflower which is accentuated by the toasted almonds and the sweet and smoky roasted red pepper. And the olive oil vinaigrette and fresh basil leaves add an extra flourish of flavor.CURRIES & STEWS
Fragrant shrimp and chickpea curry Plump, juicy shrimp combine wonderfully with the nutty flavor and creamy texture of chickpeas in this comforting and fragrant Indiancurry.
CURRIES & STEWS
Moroccan chicken and olive stew with couscous A delicately-spiced Moroccan stew with chicken, green peppers and plump black olives, served over a bed of fluffy couscous.STIR-FRIES
Soba noodle stir-fry with edamame, mushrooms and bok choy A Japanese-inspired stir-fry with soba noodles, mushrooms, bok choy and vibrant green edamame beans coated in a rich and savory sauce.VIEW RECIPE INDEX >
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Red lentil kofta
Hi, we're Trudy and Ric and MediterrAsian is where we share our recipes and show you how to eat great and live longer by combining the best of the Mediterranean diet and Asian diet.READ MORE...
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