Just this week went on a Mediterranean diet. The premise is low saturated fat (really, most fat is olive oil that is monounstruated), under a pound of meat a week, and lots of veggies, legumes and cereal grains. So:
Tonight I whipped up two portions of Publix red beans and rice mix and toasted half a hoagie roll in the oven.
Almost as an afterthought, I began sautéing three ounces of mushrooms in a couple tablespoonsful of olive oil with kosher salt and fresh-ground pepper. When the sauté pan started talking to me, I added an obscene amount of garlic (I think five large toes) and kept it moving on medium heat until the mushrooms browned and the garlic seemed roasted (NOT caramelized). Then I put in a goodly amount of balsamic to work up a glaze (I'd imagine a couple of tablespoons full, but use your judgement). There were a couple of ounces of chicken breast and smoked turkey that my wife had left over, so that and a quarter cup of the chicken broth went in the sauté pan too. I added a Roma tomato cut in quarter inch slices and seven or eight Mediterranean olives (pit in).
Now, while not a religious experience it was an excellent poultry salad. I think it could be improved by cubing, seasoning and sautéing a half chicken breast per portion and using it instead of the leftovers I used. There is also the status appeal of adding roasted walnuts or sesame seed, or tossing in a bit of celery or green onion crunch at serving time.
Anyhow, try the basic recipe and respond. Or, if I have re-invented a wheel, please give a reference.
Updated 6 months ago | 22
Updated 1 year ago | 25
Updated 1 year ago | 36
Updated 4 hours ago | 5
Updated 5 months ago | 9