Against the Grain: 150 Good Carb Mediterranean Recipes

Against the Grain: 150 Good Carb Mediterranean Recipes

Diane Kochilas

Language: English

Pages: 288

ISBN: 0060726792

Format: PDF / Kindle (mobi) / ePub


Healthy food doesn't have to be boring and bland. Look to the Mediterranean for innovative, fresh, and nutritious ideas. In Against the Grain, award-winning cookbook author Diane Kochilas offers up a collection of satisfying, good-for-you recipes inspired by the exotic dishes of the Mediterranean.

Whether you're trying to lose weight or simply improve you're eating habits, sticking to a good carb diet is a great idea. The Mediterranean diet isn't all breads, grains, and pasta -- it includes plenty of fish, chicken, lamb, vegetables, and fruits. Against the Grain includes recipes for everything from light bites, such as tapas, soups, and salads, to hearty entrees and sides. The ingredient lists are supermarket-friendly and prep time is minimal, so busy home cooks can whip up healthy meals in minutes, every night of the week.

In addition to classics like Fresh Tomato Soup with Moroccan Spices, Chicken Cacciatore, and Pan-Seared Shrimp with Romesco Sauce, there are innovative, exotic new dishes like Grilled Skewered Lamb with Mint and Garlic Pesto, Pork Medallions Marinated with Olives and Orange, and Roasted Red Pepper and Feta Soufflé.

One of the basic principles of the Mediterranean lifestyle is that everything should be enjoyed in moderation. In Against the Grain, no foods are forbidden or totally off limits. Instead, you'll find formerly "sinful" ingredients like rich cheeses, potatoes, rice, fragrant nuts and oils, and wine incorporated into savory meals. Yes, the recipes are healthy and nutritious, but, more important, the dishes in Against the Grain are hearty, satisfying, and flavorful.

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dressing 1 ⁄4 cup extra virgin olive oil 1 tablespoon fresh lemon juice Salt and freshly ground black pepper s Combine all the vegetables, herbs, and chopped sardines in a serving bowl. Toss to combine. Place the 4 whole sardines fillets decoratively on top of the salad. To make the dressing, whisk together the olive oil, lemon juice, and salt and pepper to taste. Pour the dressing over the salad and serve. per serving: Calories 150; Fat 11g (Saturated 2g); Cholesterol 23mg; Sodium 290mg;

tender but al dente, or blanch them in salted water (it helps retain their color) for 6 to 7 minutes. Drain in a colander and rinse with cold running water. Pat dry. In a small bowl, whisk together the olive oil, vinegar, and salt and pepper to taste. Place the green beans in a serving bowl. Top with the minced onion, peppers, ham, egg, and parsley. Pour the dressing over the salad, toss, and serve. per serving: Calories 152; Fat 11g (Saturated 2g); Cholesterol 44mg; Sodium 401mg; Carbohydrates

Mediterranean. Feel free to use it here, too, although it is as pricey as the best caviar. This rendition calls for either salmon roe or one of the less expensive caviars. 8 servings 1 tablespoon unsalted butter 1 large red onion, minced 2 large garlic cloves, minced 1 large cauliflower, finely chopped 1 scant teaspoon curry powder 2 cups skim milk 6 cups chicken or vegetable broth Salt and freshly ground black pepper 1 ⁄2 cup evaporated skim milk 2 tablespoons fresh lemon juice 8 scant teaspoons

wine 2 cups chopped fresh peeled, seeded plum tomatoes with their juices, or 11⁄2 cups canned plum tomatoes, with their juices 2 pounds cleaned medium squid, cut into 1⁄2-inch rings Salt and freshly ground black pepper 1 ⁄2 teaspoon red pepper flakes 12 medium shrimp, peeled and deveined 12 large sea scallops The Mediterranean Soup Kitchen 141 s Soak the clams in a large pot of cold water, changing the water several times over the course of 2 to 3 hours. Agitate them every so often to loosen

firm. Season with salt and pepper to taste and remove from the skillet. Cover to keep warm. In the same skillet, heat the remaining tablespoon olive oil over medium heat. Add the shrimp and sliced garlic and sauté for 2 to 3 minutes, until the shrimp turn pink. Add the wine and raise the heat to steam off the alcohol. Reduce the heat, add the egg-lemon mixture to the skillet, and stir gently to thicken slightly. Remove from the heat. Place the zucchini on a platter or on individual plates and

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