SAN ANTONIO - Have you ever wanted to cook a Mediterranean cuisine but just didn't know how? Well, you're in luck! Wendy Jo Peterson, MS, RD has written the book Mediterranean Diet Cookbook For Dummies filled with all sorts of fun and easy recipes for you and your family to enjoy. Let's not forget to mention that all of the meals are 100% healthy. Today on San Antonio Living, Wendy shared some of her favorite Mediterranean recipes - all of which can be made in no time.
TOASTED ALMONDS
Prep time: 4 min
Cook time: 30 min
Yield: 16 servings
Ingredients:
4 cups whole, raw almonds
1 egg white
1 tablespoon water
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Directions:
1. Preheat the oven to 300 degrees. Place the almonds in a medium bowl and set aside. In a small bowl, whisk the egg white and water until egg is broken up. Pour the egg mixture over the almonds and stir. Add the spices and salt and stir until well blended.
2. Place the almonds in a baking sheet and bake, stirring every 10 minutes, for 30 to 40 minutes or until just toasted until you smell the toasted nuts. Don't let the almonds get too dark, or they'll taste burnt.
3. Remove almonds from the oven and immediately transfer them to a heat-proof plate; allow the nuts to cool in a single layer. Serve at room temperature.
GRILLED YOGURT CHICKEN WITH MINT
Prep time: 30 min, plus marinating time
Cook time: 10 min
Yield: 6 servings
Ingredients:
1 5-pound whole chicken, butterflied
1 cup plain greek yogurt
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 whole lemon, chopped
1/3 cup fresh mint, chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon coarse salt
Directions:
1. Place the butterflied chicken into a glass baking pan. Combine the remaining ingredients and pour the mixture over the chicken to coat both sides. Marinate the chicken in the refrigerator for 4 to 8 hours.
2. Heat the grill over medium heat. Shake off any excess marinade, place the chicken on the grill skin side down, and cook for 15 minutes on each side. Flip the chicken again and finish cooking with the skin side down until the thickest part of the chicken reads 165 degrees.
3. Remove the chicken from the grill and cover with foil; allow the chicken to rest for 15 minutes before serving. Slice the chicken and serve 2 to 3 ounces per serving.
APPLE AND WALNUT SALAD
Prep time: 15 min
Yield: 16 servings
Ingredients:
Juice and zest of 1/2 an orange
2 tablespoons honey
1 tablespoon olive oil
4 medium Rome or Gala apples, diced into 1/2 inch cubes
8 dried apricots, chopped
1/4 cup walnuts, toasted and chopped
Directions:
1. In a serving bowl, whisk together the orange juice and zest, honey and olive oil. Add the apples and apricots and toss to coat. Add the walnuts, toss again, and serve.
For more recipes or information about Wendy Jo Peterson's Mediterranean Diet Cookbook for Dummies, simply visit Dummies.com. You can find her book at all bookstores now!
