January 4th, 2009
This is yet another meal inspired by our recent trip to Greece. Over there I enjoyed a dish with okra and that made me think that I don’t use okra enough, actually never :)
Pork: I marinated the pork over night with a miso-ginger marinade that I bought. Then I roasted the pork in my portable convection oven mentioned in the Cripsy Pork post for about 20 minutes.
Okra: Fry an onion until soft, then add a bag of frozen okra, some salt/pepper and let it cook for about 5 minutes. Finally add a can of tomatoes. Let the mixture sit until the okra is soft.
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December 28th, 2008
This is a simple, nutritious snack. Just get some dried figs (most health/whole food stores carry them) and some almonds. Cut the figs open, taken care not to completely cut it, and stick some almonds in the opening. Of course this works with other nuts also.
Here is a picture from the Spice Market in Istanbul where I saw this kind of snack among many other goodies.
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December 21st, 2008
We had quite a few of these little sticks while in Turkey. They are very easy to make and fun to eat.
Meat: You can use whatever you prefer: beef, pork, chicken, lamb, I’ve done similar once even with shrimp. Just marinate the diced meat with some olive oil, salt and onion juice for a minimum of two hours, over night is preferred (Shrimp are an exception, they only take 15 minutes). To get onion juice slice onions very thin, sprinkle some salt on, let sit for 5 minutes, and then squeeze out the juice. For the example in the picture I used about 2lb of pork, half a cup of olive oil and the juice of one medium onion.
Grilling: Put meat on skewers and place on grill. At the same time grill some vegetables like onions, tomatoes and bell peppers. In the example here I cut the vegetables into pieces and put them on the skewers alternating with the meat.
These kebobs go well with Greek salad as seen in the picture below. Note the thick slice of feta cheese, that’s how the salad was always served to us in Greece. We’ve never liked the crumbled feta in Greek salads as it is often served in the US. For more on Greek Salad see here.
Here is a picture form Turkey. We had the Kebobs this guys is preparing here in the picture for lunch.
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December 10th, 2008
Shrimp are always good :) and bring some nice variety to our dinner salads.
Shrimp: Simply pan-fry the shrimp with salt and pepper.
Salad: I used the store bought mixed salad again with the addition of radishes, little sweet peppers, basil and tomatoes.
Dressing: I mixed some lime juice, olive oil, a little honey, salt & pepper, chopped onions and chopped basil.
A quick, healthy and delicious dinner!
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