MEDITERRANEAN DIET: 21 RECIPES | ΜΕΣΟΓΕΙΑΚΗ ΔΙΑΤΡΟΦΗ: 21 ΣΥΝΤΑΓΕΣ! | DIETA MEDITERRÁNEA: 21 RECETAS!
The Mediterranean Diet: 21 Recipes!
For years now, the Mediterranean way of life has been looked to for health inspiration, and it’s easy to see why. Diets rich in fruits, vegetables, fish, and healthy fats are good for us, particularly our hearts.
Eating like they do in countries such as Greece, Italy, and Turkey has been shown to reduce the risk of heart disease.
What the Mediterranean Diet Is All About?
The Mediterranean diet draws upon the culinary practices of southern Europe, North Africa, and the Mediterranean Middle East, all areas where food is prepared to be savored and enjoyed, not rushed.
Fruits, vegetables, whole grains, legumes, nuts, and herbs make up the foundation of this diet’s “pyramid,” and every meal is centered around them. Fish is eaten at least twice a week, while poultry, eggs, and dairy are eaten less often, perhaps just a few days a week. Meats and sweets, meanwhile, are served in moderation.
Healthy fats, like olive oil, should be used in place of others, like butter and vegetable oil. And red wine can even be enjoyed in moderate amounts.
Need some examples? We’ve compiled some of the best, authentic recipes for Mediterranean-style eating. Bon appétit!
1. Fattoush Salad!
2. Bourtheto Fish Stew!
3. Lemon Shrimp Pasta!
4. Cicoria e Fagioli!
5. Halloumi, Mushroom, and Chorizo Tacos!
6. Cod-stuffed cabbage rolls with dill sauce!
7. Zucchini Blossoms with Bulgur!
8. Chickpea and Eggplant Warm Salad!
9. Tabbouleh!
10. Louvi!
11. Bamies!
12. Hummus!
13. Swordfish with Capers!
14. Chicken Tagine with Apricots and Almonds!
15. Lentil Soup with Kale!
16. Grilled Fish in Saffron Sauce!
17. Barbunya Pilaki!
18. Eggplant Frittata!
19. Calamari Salad!
20. Spanakorizo!
21. Tsigareli!
#healthyfoodbeautyfitness #mediterranenadiet #mediterranenadietrecipes
Rick's Fancy-Yet-Doable Beef Wellington | Sweet Heat with Rick Martínez
Roll out the red carpet (and the pastry): This Beef Wellington is a surefire holiday hit. Juicy beef gets snugly tucked in with zingy cranberries and earthy chestnuts ready to stun at the dinner table. Talk about fancy-yet-doable, thanks to some handy how-to's from Rick Martínez. GET THE RECIPE ►►
For more food, design, and Choco content from Rick, follow him on Instagram
@chefrickmartinez.
This video is shared in partnership with Beef Loving Texans:
VIDEO CHAPTERS
01:50: The Day-Before Prep
08:42: Sear the Beef
10:23: Wrap the Beef
13:23: Pastry the Beef
18:53: Roast the Cranberries
PREP TIME: 4 hours
COOK TIME: 2 hours 30 minutes
MAKES: 8 to 10
INGREDIENTS
For the mushroom stuffing:
4 ounces roasted chestnuts, smashed and chopped
2 large shallots, peeled and roughly chopped
1 stalk celery, roughly chopped
4 cloves garlic, peeled and smashed
1 1/2 pounds mixed mushrooms (such as shiitake, oyster, maitake, trumpet and brown beech), roughly chopped
1 teaspoon sea salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 fresh bay leaves
1 tablespoon fresh thyme leaves
1/4 cup beef tallow or unsalted butter
For beef broth reduction:
2 tablespoons beef tallow or extra-virgin olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
2 fresh bay leaves
1 teaspoon black peppercorns
1/3 cup bourbon (I like Buffalo Trace)
6 cups beef bone broth
For the beef:
1 (3-pound) center cut beef tenderloin (also called Chateaubriand and center-cut filet mignon), trimmed
3 tablespoons sea salt, plus more for seasoning
3/4 teaspoon freshly ground black pepper
2 tablespoons beef tallow or extra-virgin olive oil
2 tablespoons Dijon mustard
4 to 6 large store-bought crepes
6 ounces thinly sliced Bresaola
1/2 chopped dried apricots
1 large egg
All-purpose flour, for dusting
1 1/2 pounds puff pastry (thawed if using frozen)
For the roasted cranberries:
1 pound fresh cranberries (or thawed if using frozen)
1 cup granulated sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sea salt
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Truffle Chicken Roulade | Chicken Ballotine, Truffle Mousse, Preserved Lemon Gastrique
Today, I made truffle chicken roulade or truffle chicken ballotine, wrapped in savoy cabbage. The chicken was tender and the truffle mousse was tasty!
This was my attempt to improve my last chicken roulade video. Back then, I wanted to focus more on trying chef Thomas Keller's chicken supreme sauce so I kept the roulade more simple. This time, I focused on the chicken roulade a little more!
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Beef en Croute with Onion Gravy | Everyday Gourmet S6 E32
As seen on Everyday Gourmet.
If you only have 20 minutes, make Soy Glazed Chicken!
#shorts #chicken #easyrecipe #YUM
WHAT I EAT IN A DAY VEGAN// SUMMER EDITION
Hi guys! Thank you for joining me for another video! Links and recipes below!
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Recipes mentioned in this video:
Mashed Peas on toast
Ingredients:
200g of cooked peas
The juice of 1/2 lemon
1 tbsp of extra virgin olive oil
Few mint leaves
Salt and pepper to taste
Blend everting together and enjoy on toast! Store any leftovers in the fridge for few days.
Shaved Fennel & Cabbage Salad
Ingredients:
For the salad:
1 fennel bulb - thinly sliced
1/2 head of white cabbage - thinly sliced
1 small courgette - peeled into ribbons
4-5 dried apricots - chopped small
a handful of almonds - roughly chopped
A handful of pumpkin seeds - roughly chopped
A bunch of dill - chopped really finely
A bunch of mint (leaves only) - chopped really finely
For the crispy chickpeas
1 can (400g) of chickpeas - drained and rinsed
1 tsp of turmeric
1 tsp of curry powder
1 tsp of garlic powder
1 tsp of chilli flakes
Generous drizzle of olive oil
Salt to taste
For the dressing:
3 tbsp of extra virgin olive oil
1 tsp of mustard
2 tsp of apple cider vinegar
The juice of 1/2 orange
Salt and pepper to taste
Add the almond and pumpkin seeds to a dry pan and toast them until the seeds start to pop. Leave them onto one side.
Add the drained chickpeas to a roasting tray. Drizzle all the other ingredients, toss everything and bake in the oven at 200 degrees celsius for 30 minutes.
To make the dressing mix all the ingredients together.
Mix all the salt ingredients into a large mixing bowl. Add in the toasted nuts and seeds, drizzle with the dressing and add the baked chickpeas on top.
Fresh Summer Rolls:
For the almond butter dipping sauce:
5 tbsp of almond butter
5 tsp of soy sauce
1 tbsp of lime juice
3 tsp of maple syrup
5 tbsp of water to thin it out
For the spring rolls:
5-6 rice papers
1 bell pepper - thinly sliced
1 carrot - thinly sliced
1/2 cucumber thinly sliced
Handful of red cabbage - shredded
200g of pre seasoned tofu - cut into thin slices
Handful of coriander and mint leaves
Mix all the dipping sauce ingredients together. Wet the rice papers in water. Spread them on a chopping board. Add the veggies and tofu in the middle. Roll the spring rolls and enjoy with the dipping sauce