For the marinade:
10 pitted Greek green olives, very finely chopped
1 large garlic clove, minced
½ teaspoon grated lemon zest
1 cup extra-virgin Greek olive oil
¼ cup fresh, strained lemon juice
1 ½ pounds skinless, boneless swordfish steaks or steaks cut from another firm-fleshed white fish, such as halibut or cod, cut into 16 equal-size cubes
16 bay leaves
4 medium-size red onions, peeled and quartered
16 cherry tomatoes
1. Make the marinade: In a medium size bowl, whisk together the olive oil and lemon juice until blended and emulsified. Add the olives, garlic, zest and pepper and continue mixing to combine.
2. Place the fish in the marinade in a covered bowl or in a Ziploc bag and marinate at room temperature for 30 minutes to 1 hour. Soak the bay leaves in warm water for one hour to soften.
3. Light the grill to medium according to individual unit directions.
4. Remove the fish from the marinade, reserving the marinade.
5. Thread the tomatoes, fish, bay leaves, and onion pieces in that order onto four 15-inch metal skewers, filling all but the top inch and a half or so on each skewer.
6. Lightly oil the grill rack. Place the swordfish souvlaki on the grill and cover it, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until fish is cooked and the vegetables lightly charred, about 15 minutes. Serve.
7 large potatoes
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
1. Preheat the oven to 200C / 400F
To prepare these Greek lemon potatoes, cut the potatoes into wedges and place them on a large roasting pan. In a bowl add the remaining ingredients, and blend; pour the lemon mixture over the potatoes and season well with salt.
2. Bake for 40 minutes, until a golden crust has formed on the potatoes; remove them from the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
The secret for these Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!
The staple of the Mediterranean diet. Rich in mono-unsaturated fatty acids (MUFAs), or healthy dietary fat. Olive oil is used in cosmetics, medicine, soaps, and of course, cooking. Today it is used worldwide, but Greece has the highest olive oil intake, followed by Spain and Italy.
#1 Cardiovascular health * MUFAs help prevent hypertension, reduce inflammation, problems with inner lining of blood vessels, and improves carbohydrate metabolism.
#2 Olive oil may help prevent stroke *olive oil reduced the risk in elderly patients by 41%.
#3 Olive oil may help reduce risk of depression *Diets high in trans fat, like fast food, and mass produced foods, may have higher risk of depression compared to diets rich in mono and poly unsaturated fats. Studies showed olive oil has a slight protective effect regarding depression.
#4 Help reduce breast cancer risk *Researchers found a key mechanism by which virgin olive oil protects body against breast cancer. Signals within the cells of breast tumors that are activated by virgin olive oil, encouraging tumor cell death. (Corn oil actually showed to increase the aggressiveness of tumors.)
To see the full article on olive oil, click the link below.
1 Tbsp. Olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 Tbsp. Minced garlic
2 tsp. Unsalted tomato paste
4 cups unsalted chicken stock
1 cup water
5/8 tsp. Halal salt
5 oz. uncooked ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 oz. skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
1/2 cup fresh squeezed lemon juice
1. Heat a large Dutch oven over medium- high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes, or until pasta is done.
2. Add lemon juice for flavor.
Cooking Light Magazine