The recipe for the Greek couscous can be found in the Complete Cooking Light Cookbook on page 259. I did not use red onion, used zucchini in place of cucumber and doubled the couscous amount.
The yogurt marinade for the chicken, which we used thighs, is simply plain yogurt combined with fresh cilantro, minced garlic and [...]
Archive for the ‘Mediterranean’ Category
Greek Yogurt-Marinated Chicken with Greek Couscous
Posted in Mediterranean, fowl, tagged bbq, chicken, couscous, greek on July 18, 2008 | No Comments »
Seared Scallops with Lemon Orzo
Posted in Mediterranean, seafood, tagged orzo, scallops on July 18, 2008 | No Comments »
Found on page 216 of the July 2007 Cooking Light. We followed it mostly to the letter. The only variation I could see coming was depending on how seasoned your iron skillet. Ours is pretty seasoned, so the scallops tasted remarkably un-fishy. The orzo was also good, and not too lemony like some recipes for [...]
Linguine with Garlicky Clams
Posted in Mediterranean, pasta, seafood, tagged clams on July 2, 2008 | No Comments »
Page 240 of the June 2007 Cooking Light, it originally called for peas, but I omitted those out of personal preference. I also probably doubled or tripled the garlic, doubled the red pepper, and used probably close to a full cup of reserved clam juice. Also the original called for fresh pasta, but [...]
Italian Grilled Steak w/ roasted Oyster Mushroom steak fries
Posted in Mediterranean, beef, tagged italian, mushrooms, potatoes, steak on June 16, 2008 | No Comments »
Alright, not your average steak and potatoes, lol. The recipe for the steak can be found on page 235 of the June 2007 Cooking Light. We used flat iron steak instead of rib-eye and did not follow through to the pasta, simply bbqing it and serving it with the potatoes.
The potato recipe can be found [...]
Shrimp Caprese
Posted in Mediterranean, pasta, seafood, tagged italian, shrimp on April 27, 2008 | No Comments »
This is actually based on the Olive Garden’s recipe of the same name, and we modified it heavily so I’ll include it here.
2 lbs roma tomatoes, cored and cut
2 cups fresh basil, chopped
3-4 tbls olive oil
1/2 cup minced garlic
1 tbls Italian seasoning
1 1/2 tsp sea salt
That’s your tomato marinade. It’s supposed to sit in a [...]
Pasta with Morel Mushroom Sauce
Posted in Mediterranean, meatless, pasta, tagged italian, morel, mushrooms on April 5, 2008 | No Comments »
Page 94 from the April 2008 issue of Cooking Light. The original called for homemade pasta, but barring this, we just used penne. The only other modification was a whole can of tomato paste and instead of pure truffle oil, we used truffle infused extra virgin olive oil. I can only imagine it was maybe [...]
