Tag Archives: tomato

Fresh Fattoush Salad

02 Thursday Aug 2018

Posted by in International Dishes, Salads, wrks4me - Recipes

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Fattoush Salad.jpg

Ingredients

Vegetables for the Saladwrks4me_terry_tested-11

  • 1/2 to 1 head of romaine lettuce
  • 1 Large piece of Pita Bread (Toasted in the oven for 10 minutes
    at 275 degrees F)
    Break into bite size pieces
  • 1-2 medium tomatoes (seeded and diced)
  • 1-2 English cucumbers (diced)
  • 2-3 Radishes (sliced thin) Optional
  • 1/2 to 1 bunch of fresh mint (chopped)
  • 1/2 to 1 bunch of parsley (chopped)
  • 1/2 to 1 red bell pepper (diced)
  • 1/2 to 1 green bell pepper (diced)
  • 4 baby green onion (sliced)

Salad Dressing Vinaigrette

  • 2 garlic cloves (Finely minced)
  • 1-2 lemons juiced (I use 1 lemon)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pomegranate (grenadine) molasses
  • 1 Tbsp sumac spice
  • 1/2 tsp of dry mint
  • 1/4 tsp salt and pepper each

Directions

  1. Mix all the vegetables together in a bowl
  2. Mix all the Salad Dressing Vinaigrette ingredients into a mixing jar and shake together to mix
  3. Add dressing to salad to taste

Enjoy

 

 

 

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Greek Style Healthy Bean Stew

31 Wednesday May 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

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Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow onion diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by in International Dishes, Soups, wrks4me - Recipes

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italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.