Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
  • Print

You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

Advertisements

Shrimps Saganaki with Vegetables – γαρίδες σαγανάκι με λαχανικά

Shrimps-Saganaki-with-Vegetables-6

In Greece the most famous saganaki is the cheese saganaki or Tyri Saganaki a dish that you can find as appetizer in many restaurants.  There are many other saganaki recipe one of them is the delicious  shrimps saganaki ( γαρίδες σαγανάκι, garides saganaki) recipe shrimps and Feta cheese.  We should also mention the mussels saganaki (μύδια σαγανάκι, midia saganaki), calamari saganaki (Σουπιές σαγανάκι, supies saganaki), eggplant saganaki (Μελιτζάνες σαγανάκι, melitzanes saganaki) and many more recipes with vegetables (as Σαγανάκι με λαχανικά χωριάτικο και ανθότυρο, vegetables saganaki with white cheese).

What is a saganki? These kind of dishes have been named by the small frying (saganaki = diminutive of sagani) pan used to prepare this delish, these metal frying pan are provided by one or two handles (no wood or plastic handles) and are suitable for the stove as well for the oven. “Sagan” comes from the Turkish word sahan ‘copper dish’, itself borrowed from Arabic صحن (ṣaḥn).

The same phenomenon happened with the word “paella” (Spanish, https://en.wikipedia.org/wiki/Paella) and “tiella” (Italian, http://cucina.grandinetti.org/recipes/sides-and-vegetables/tiella).

Today as I was coming home from work started to plan our supper. We had quite warm days during the last two weeks, but evening, after sun disappeared, we feel that the winter is approaching and I wish a warm place. And what’s the best? The fireplace, the chimney! OK, and how with the dinner? No problem, I’m used to handle with the fire and I will prepare the dinner on the open fire.  It was in that way that I created this recipe, an almost summer recipe, with summer vegetables, with shrimps and with the heat of the fire.

I have a paella pan, which is perfect for 3-5 persons and I can use this as saganaki (or sagani, as it is not “small”).

In the freezer I had a portion of shrimps, the vegetables were already at home and I also had a great homemade bread which was perfect to be combined with this dish.

The flavor was fantastic and smoked component made this dish even better.

If you don’t have a chimney, you can work on the stove top and after adding the feta and shrimps, place pan in the preheated oven. I suppose that with the BBQ may work as well, if provided of lid.

Shrimps Saganaki with Vegetables

  • Servings: 4-6
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/

Shrimps-Saganaki-with-Vegetables-5

You need:

  • 3 tablespoons olive oil
  • 4 big onion, sliced
  • 4 garlic cloves, chopped
  • 1 big eggplant, diced
  • 1 zucchini, diced
  • 1 red pepper, sliced
  • 1/2 cup dry white wine
  • 1 cup salted water
  • salt and pepper, to taste
  • 200-300 g feta, crumbled
  • 24 medium shrimp, deveined

Procedure:

This procedure had been performed on the open fire, you can prepare the recipe on the stove (or in the oven under the broiler) and from step 7 in the preheated oven (220°C/430°F) or continue on the stove covering the pan with a lid.

  1. Heat oil in a fireplace proofed skillet as a paella pan.
  2. Add onions and stir fry until they change the color.
  3. Add garlic and eggplants. Stir fry until they start to turn soft
  4. Add zucchini and peppers, stir fry again for about 5 minutes.
  5. Add salted water and cook until zucchini becomes to turn soft, but not too much.
  6. Add salted water, season with salt and pepper and bring to boil.
  7. Now it’s time for the last step: add crumbled feta and shrimps. When the shrimps turn pink, the saganaki is ready! Enjoy with bread!

Variations/Suggestions:

  • Broth instead salted water
  • In not on the fire add little smoked paprika
  • Vegetables of your choice, roasted cherry tomatoes are wonderful
  • Replace with water
  • Add ouzo
  • Eggs instead of shrimps (for vegetarians)
  • Prepare in the oven on single ramequins molds
  • Combine with noodles
  • Top with parsley
  • Serve with lemon wedges

This slideshow requires JavaScript.

Tikka Masala with Vegetables

Tikka-Masala-with-Vegetables-2

Tikka one of the most popular preparations outside of India.  In many town of many countries you will find restaurants and take away serving chicken-tikka, paneer-tikka. This blend this combination of spices is so delicious that you can find a ready-paste to be sold in jars in many supermarkets.

The reddish color of this dish is typical, but it not a must. Sometimes food coloring are added to the paste in order to get this attractive color.

I was used to by my paste and marinate my chicken combining 2 tablespoons of tikka masala with 2 tablespoons of yogurt one of oil and adding about 1 teaspoon of cornstarch. After marinating at least 30 minutes placed the chicken bites on the skewers and I broiled them in the oven; the other quick was spreading the bites on a try and place it as it is under the broiler.

One day I realized that I’ve finished the paste and I could not find the same brand in any shops.

At this point the best solution was: make you one tikka paste.

This recipe below is the result of the combination of several recipes and we really enjoyed it.

Today I used the tikka masala with vegetables instead of chicken in this way we got a delicious side dish!

Tikka Masala with Vegetables

  • Servings: 4-6
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/

Tikka-Masala-with-Vegetables-2

You need:

Tikka Masala

  • 1/4 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 tablespoon dried mint
  • 1/4 cup paprika
  • 1 teaspoon chili powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 10 garlic cloves
  • 1/4 cup fresh coriander (cilantro)
  • 1 small onion, diced
  • 2 tablespoons chopped red chilies or to taste
  • 1 tablespoon fresh ginger, chopped or grated
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • a few drops red coloring or/and 2 tablespoons tomatoes paste
  • 1/4 cup water
  • 2/3 cup wine vinegar
  • 2/3 cup vegetable oil

Vegetables Tikka Masala (vegetalbes up to you!)

  • 2 tablespoons tikka masala
  • 1 tablespoons yogurt
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt, to taste
  • 1 cup chopped pineapples
  • 1 red pepper, diced
  • 1 zucchini, sliced
  • 12 small mushrooms

Procedure:

Tikka Masala

  1. For the tikka masala grind coriander, cumin and mint first. You can also use ground ones, but the flavor of fresh grinded is superior.
  2. Add the other ingredient until turmeric powder.
  3. Using a food processor transform to paste; garlic, coriander, onion, chills and ginger.
  4. Stir with a fork or a spatula all powdered spices with paste and all the other ingredients except the oil.
  5. Heat the oil in a skillet and fry the paste until all the liquid is adsorbed and oil raises to the surface.
  6. At this point the paste is ready and you can fill in jars.

Vegetables Tikka

  1. In a big bowl combine 2 tablespoon of the tikka paste, yogurt, cornstarch and salt, stir well.
  2. Add the diced vegetables and let marinate for minutes (you can replace the vegetables by diced chicken breast).
  3. Place vegetables on a skewer or simply spread them on a baking tray.
  4. Bake under a preheated broiler until vegetables begins to get brown edges.
  5. Enjoy!

    You need:

    Tikka Masala

    • 1/4 cup coriander seeds
    • 1/4 cup cumin seeds
    • 1 tablespoon dried mint
    • 1/4 cup paprika
    • 1 teaspoon chili powder
    • 1 tablespoon garam masala
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground turmeric
    • 10 garlic cloves
    • 1/4 cup fresh coriander (cilantro)
    • 1 small onion, diced
    • 2 tablespoons chopped red chilies or to taste
    • 1 tablespoon fresh ginger, chopped or grated
    • 1 teaspoon salt
    • 1 tablespoon lemon juice
    • a few drops red coloring or/and 2 tablespoons tomatoes paste
    • 1/4 cup water
    • 2/3 cup wine vinegar
    • 2/3 cup vegetable oil

    Vegetables Tikka Masala (vegetalbes up to you!)

    • 2 tablespoons tikka masala
    • 1 tablespoons yogurt
    • 1 teaspoon cornstarch
    • 1/4 teaspoon salt, to taste
    • 1 cup chopped pineapples
    • 1 red pepper, diced
    • 1 zucchini, sliced
    • 12 small mushrooms

    Procedure:

    Tikka Masala

    1. For the tikka masala grind coriander, cumin and mint first. You can also use ground ones, but the flavor of fresh grinded is superior.
    2. Add the other ingredient until turmeric powder.
    3. Using a food processor transform to paste; garlic, coriander, onion, chills and ginger.
    4. Stir with a fork or a spatula all powdered spices with paste and all the other ingredients except the oil.
    5. Heat the oil in a skillet and fry the paste until all the liquid is adsorbed and oil raises to the surface.
    6. At this point the paste is ready and you can fill in jars.

    Vegetables Tikka

    1. In a big bowl combine 2 tablespoon of the tikka paste, yogurt, cornstarch and salt, stir well.
    2. Add the diced vegetables and let marinate for minutes (you can replace the vegetables by diced chicken breast).
    3. Place vegetables on a skewer or simply spread them on a baking tray.
    4. Bake under a preheated broiler until vegetables begins to get brown edges.
    5. Enjoy!

 

This slideshow requires JavaScript.

Stir Fried Vegetables with Cilantro and Ginger Dressing

Stir Fried Vegetables with Cilantro and Ginger Dressing

 

Vegetables are the essential for a healthy meal. In additions the beautiful colors will make this delicious dish  irresistible and you will see how much more veggies will be devoured.

Listed below you will see the vegetables I used, but you can change this depending from what you have on hand.

You need

Vegetables

  • 1-2 zucchini
  • 1 big eggplant
  • 1 leek
  • 2 big or 4 medium carrots
  • 2 bell peppers (1 red and 1 yellow)
  • Olive oil

Dressing

  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 big garlic clove (or two small ones)
  • 1 tablespoon ginger, peeled and chopped
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt or to taste

Procedure

  1. Prepare all vegetables: peel veggies if necessary and cut into 2-3 cm sticks.
  2. Stir fry vegetables (I used two skillets): pour 1-2 tablespoon olive oil in the skillet in and stir fry the first kind of vegetable until just tender, cooking time depends on the vegetable. Set aside and keep warm in a big plate. Prepare the second kind and arrange on the plate.
  3. In the meantime prepare the dressing: place all the ingredients in a blender and process until desired consistence is reached. Add more oil, lemon juice or salt as desired.
  4. Serve vegetable with the dressing on side or sprinkle over veggies.

Spiced Grilled Chicken and Vegetables Kebabs

Spiced Grilled Chicken and Vegetables Kebabs collage

Marinated in an assortment a bouquet of savory spices, this kebab recipe is so simple and convenient as you can  prepare this the day before and refrigerate so you can take it out to grill or broil a mere minutes before dinner time. Serve them with rice, with pita bread and you have a light and delicious meal.  This recipe gives about 8 skewers as shown in the picture.

Skewers:

  • Metal skewers or soaked wooden skewers (optional)
  • 1/2  kg chicken, boneless, skinless and cubed
  • 1/2  kg zucchini, cubed or sliced
  • 1 cup peppers, seed and cut into chunks

Marinade:

  • 1 small onion, grated
  • 1 tablespoons ginger, peeled and grated
  • 2 teaspoons ground turmeric
  • 2 teaspoons red pepper flakes, lightly hot
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 2 cloves garlic, pressed
  • 1 teaspoon palm sugar or brown sugar
  • 1/2 lemon juice (or 2 tablespoons plain Greek yogurt)
  • 1/2 teaspoon salt
  • 2 tablespoons vegetal oil

Preparation:

  1. Prepare the marinade combining in a bowl all the ingredients.
  2. Place chicken in the bowl and toss until well coated.
  3. Let rest for at least 1 hour or in the fridge overnight (tightly closed).
  4. Just before cooking add vegetables and toss all together.
  5. Prepare skewers or distribute chicken and vegetable in a layer on a big baking tray.
  6. Cook on a BBC or directly under the broiler until though.