Ingredients
2 pounds grouper fillets
3 tablespoons olive oil
1 red bell pepper, cut into 1-inch strips
2 cups ripe tomatoes, chopped
3/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
3 ounces feta cheese (about 2/3 cup, crumbled)
Salt and pepper to taste
Directions
Preheat oven to 400° F.
Heat about 2 teaspoons of the olive oil in a large nonstick, ovenproof skillet over medium-high heat. Add the peppers and onions and sauté until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the tomatoes; stir, remove pan from the heat and cool about 5 minutes. Place fish fillets in the skillet and spoon the tomatoes and vegetables over the top. Sprinkle with parsley, feta, pepper, and drizzle with the remaining 1 teaspoon olive oil. Bake for 15 to 20 minutes or until fish flakes with a fork. Serve immediately. Serve with crusty Italian loaf bread, pasta, or rice.
bahar Seafood feta, grouper, red bell pepper, tomatoes
Ingredients
4 (10 inch) whole wheat tortillas
4 tablespoons light mayo
1/2 pound deli sliced turkey breast
1 cup baby spinach leaves
1/2 cup red onions, thinly sliced
2 medium tomatoes, thinly sliced
8 slices bacon, cooked until crisp
Salt and pepper, to taste
Directions
Spread mayonnaise on tortillas. Place the bacon, turkey breast, tomato, onion and spinach in the center of the tortilla. Sprinkle with salt and pepper. Roll up tightly, sealing the bottom by folding in.
bahar Sandwiches bacon, onions, spinach, tomatoes, tortillas, turkey breast, wrap
Ingredients
1 pound whole-wheat rotini pasta (3/4 of a 16-ounce box)
2 tablespoon olive oil
1/2 cup red onion, thinly sliced
1 cup cherry or grape tomatoes, halved
2 cups fresh baby spinach leaves
1/2 cup Kalamata black olives
1 medium cucumber, peeled, seeded and diced
3 boiled eggs, chopped ( egg whites only)
1/2 cup crumbled feta cheese
Salt and ground black pepper
Directions
Cook pasta according to package directions. Drain and transfer to a large bowl. In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Sauté for about 2 minutes and add tomatoes and spinach, cook for about 1 minute or until spinach is fully wilted. Cool slightly then add to the pasta bowl. Add the rest of the ingredients and toss. Leave it in the fridge for half hour before serving
bahar Salads/Dressings cucumbers, egg whites, feta, kalamata olives, rotini pasta, salad, spinach, tomatoes
Ingredients
1 eggplant (1-1 1/4 pounds), roughly chopped into 1 inch cubes
2 ripe red tomatoes, sliced in half
1 red bell pepper, seeded and roughly chopped into 1 inch cubes
1 small onion, cut into 1/2-inch-thick slices
3 garlic cloves, peeled
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
3 tablespoons lemon juice
Directions
Preheat the oven to 375 degrees F. Toss together eggplant, tomatoes, bell pepper, onion, garlic and olive oil, season with salt and black pepper to taste. Spread evenly on a baking sheet and place in the oven.
Roast for 45 minutes, until the vegetables are lightly browned and soft, cool slightly. Place the vegetables in food processor; add parsley and lemon juice and pulse until the mixture is smooth. Serve with pieces of warm pita or your favorite vegetables for dipping.
bahar Appetizers appetizer, dip, eggplant, garlic, red bell pepper, tomatoes
Ingredients
1 cucumber, peeled and finely diced
1 clove garlic, mashed to a paste
2 tablespoons olive oil
1/2 cup rice, cooked
1/2 cup parsley, chopped
1/2 cup green onions, chopped
3 boiled eggs, chopped ( egg whites only)
4 cups non-fat plain yogurt
4 cups water
Salt and pepper to taste
Directions
Place the yogurt and the water in the food processor or blender and pulse until smooth. In large serving bowl combine all the remaining ingredients and the yogurt mixture and mix well.
Chill in refrigerator until ready to serve.
bahar Soups/Stews cucumbers, egg whites, garlic, green onions, parsley, rice, tomatoes, vegetarian, yogurt