Healthy Mediterranean Cooking

Happy Summer everyone!
After returning from Crete just a few weeks ago, I have been obsessed with their cooking culture. From their meat, to dairy, to fresh produce, everything is local and sustainable which means extra fresh and delicious food! How much do I love their style of cooking? So much so that I designed a cooking class that follows their culinary practices. I am a big believe in Farmers Markets and making sure that all your ingredients are fresh, sustainable and local. I know it can often be hard to follow this but in this class I will show you how you can! Below is a recipe for one of my favorite lentil salads to inspire you. It is super easy, very tasty and full of healthy ingredients. Have a great week!

If you like this recipe you will love my Healthy Mediterranean class on July 8th. Just visit Amandacooks.com to register.

Bon Appetit!

Curried Lentil Salad with Walnuts
Serves 6

Ingredients

• 1 1/2 cups French lentils
• 1 bay leaf
• 1 red pepper, diced
• 4 scallions, thinly sliced
• ½ cup walnuts, roughly chopped
• 1/3 cup chopped mint
• 2 cloves garlic, minced
• 6 Tb. lemon juice
• 2 tsp. curry powder
• Salt, pepper
• 1/4 cup olive oil

Procedure

1. Combine the lentils and bay leaf in a medium saucepan with cold water to cover by 2 inches. Bring to a simmer and cover, simmer about 20 minutes, until tender. Drain. Transfer to a medium bowl and remove bay leaf. Add the red pepper, scallions, walnuts and mint.
2. Combine the garlic, lemon and curry in a small bowl and whisk. Add salt and pepper to taste. Add the olive oil slowly and taste for seasoning. Toss the dressing with the lentils.
3. Serve at room temperature or warm.

Simple Sundays

Looking forward to my Healthy Mediterranean Class on July 8th.

Tropical Summer Entertaining

Spring is here and Summer is just around the corner. Now is the time to prepare all those delicious dishes that are too cold and fresh for the winter but are perfect for warm summer nights. During this time I really enjoy adding a touch of fruit to my meals. Whether is a mango salad or pineapple dipping sauce, fruit will be sure to bring a bit of excitement and freshness to your summer menu. Here is one of my favorite fruit inspired dishes. Not only does the pineapple dipping sauce add a zing of freshness, the subtlety of the coconut pairs nicely, creating a perfect tropical balance.

If you like this recipe you will love my Tropical Summer Entertaining class on June 30th. Just visit Amandacooks.com to register.

Coconut Shrimp with Pineapple Dipping Sauce

Serves 12

Ingredients

• 1 cup flour
• 3/4 tsp. salt
• 1 tsp. cayenne
• 3 to 4 egg whites, lightly beaten
• 2 1/4 cups unsweetened coconut
• 1 1/3 pounds large shrimp, peeled, de-veined, butter-flied
• 2 cups canola oil, for frying
• Dipping sauce:
• 1 cup canned pineapple
• 3 scallions, white part only, thinly sliced
• 1/4 cup apricot preserves
• 1/4 cup cilantro leaves
• 2 Tb. lime juice
• 1/2 jalapeno, chopped
• Salt

Procedure

1. Combine the flour, salt and cayenne on a flat baking sheet. Place the egg whites and coconut on two separate baking sheets. Dredge the shrimp in the flour mixture, then the whites, then in the coconut. Press the coconut onto the shrimp. Chill for at least an hour.

2. Heat the oven to 200. In a medium saucepan heat the oil until moderately hot but not smoking. Working in batches, fry the shrimp until golden about 2 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven.

3. In a processor combine the pineapple, scallions, apricot preserves, cilantro, lime juice, jalapeno and salt to taste. Process until blended and taste, adjust seasoning.

4. Serve the shrimp on a platter with the sauce in the middle in a serving dish.

Fall in Love with "The Bird", All Over Again...

This post is meant to revive your love for chicken. If you are one of the many people that have come to the conclusion that chicken is a boring bland meat, I have something to say to you. Your wrong. And to prove it, I'm giving you one of my all time favorite chicken recipes to try. One bite of this sweet and spicy chicken, and you will never bad mouth the bird again. If you are interested in rediscovering chicken, and want to learn how to give it some razzle dazzle, sign up for my Fabulous Chicken for Every Day cooking class coming up on June 30th. Just go to Amandacooks.com to register. Or make this recipe at home and let the food do the talking. Either way it's a win win situation.

Happy Eating!


Sweet and Spicy Sticky Chicken
Serves 4

Ingredients
1/2 cup sugar
2 Tb. lime juice
½ cup soy sauce
1 Tb. minced ginger
2 cloves garlic, minced
2 tsp. red pepper flakes
8 chicken thighs or 4 breast halves with the skin and bone
Salad:
2 large carrots, peeled, julienne
1/2 daikon radish, peeled, julienne
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. salt
Cilantro sprigs, garnish

Procedure
1. Whisk together the sugar, lime juice, soy, ginger, garlic and chili flakes in a large bowl. Set aside.
2. Heat a large skillet over medium high heat and saute the chicken skin side down until golden brown about 10 minutes. Turn over and sauté the other side for 10 minutes. Remove to a plate and set aside. Discard the fat.
3. Meanwhile combine the carrots and daikon radish in a medium bowl, add the vinegar, sugar and salt and toss well. Chill if possible for twenty minutes
4. Add the sauce to the pan and bring to a boil over medium high heat. Simmer until slightly thickened about 3 minutes.
5. Return the chicken to the pan lower the heat to medium low, cover and cook until done, turning a few times about 12 minutes for dark meat and 8 minutes for breasts. Remove the chicken to a platter and cover with foil. Heat the sauce to boiling and reduce the sauce until syrupy about 3 minutes and then pour over the chicken.
6. Surround the chicken with the carrot salad and garnish with cilantro sprigs.

Back from Amazing Crete!

After spending an amazing and revitalizing month in Crete I have returned with newfound appreciation for the Mediterranean diet. Filled with organic produce, olive oil, herbs and "free-range" everything the food is amazing - we ate every meal with enthusiasm and enjoyed many new dishes such as Briam, Kalitsounias, Braised Giant Beans, Katsikaki and of course the ever abundant Grappa like alcohol; Raki.

If you like this recipe you will love my Big Fat Greek Dinner class on June 23rd. Just visit Amandacooks.com to register. I look forward to sharing these wonderful dishes with you in a number of hands-on cooking classes this summer. For those of you who can't make it here is a delicious recipe that utilizes the famous Cretan cheese; mizithra. Kali orexi!

Kalitsounia

Serves 6

Ingredients

2 to 2 ½ cups sifted flour

1 tsp. baking powder

2 Tb. sugar

¼ tsp. salt

4 Tb. butter

¼ cup vegetable shortening

2 large eggs

2 tsp. ouzo or raki

1 to 2 Tb. milk or water, room temperature

Filling

2 cups fresh salt-less mizithra or farmer’s cheese

1 large egg

1/3 cup sugar

2 Tb. honey

½ tsp. 1 tsp. cinnamon

1 Tb. chopped mint

confectioner’s sugar

Procedure

1. In a medium bowl sift together 2 cups flour, baking powder, sugar and salt. Cut in the butter and shortening with a pastry blender or two knives until the mixture is mealy. Add eggs and stir with a fork until a mass forms. Add the raki and milk or water but only enough for the dough to be soft and elastic. Knead on a lightly floured surface for 10 minutes until smooth. Set aside while you make the filling.
2. In a medium bowl combine the cheese, egg, sugar, honey, cinnamon and mint and mix well. Heat the oven to 350.
3. Break off a walnut sized piece of dough and roll out into a 4 inch square. Fill the center with a rounded teaspoon of filling and fold over to form a package. Repeat with remaining dough and filling. Bake the pastries for 20 to 25 minutes until golden and serve sprinkled with confectioner’s sugar.

* In Crete these pastries are often deep fried in vegetable oil for a few minutes and then served drizzled with honey.