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Mediterranean diet

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  • #46
    Vegan Baklava Cookies

    For the cookies:
    • 1 cup (112 g) almond flour , blanched superfine works best. Natural almond flour will work as well
    • 3 tablespoon tapioca starch or use potato or corn starch (or use 2 tbsp all purpose flour if ok with gluten)
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 2 tablespoon powdered sugar or cane sugar
    Wet ingredients:
    • 1 tbsp refined coconut oil, measure in semi-solid state, melt before using , see note for oil free
    • 1/2 teaspoon vanilla extract
    • 3 tablespoon maple syrup
    • zest of 1/4 of a lemon (Heaping 1/8 teaspoon)
    • 1/2 teaspoon lemon juice
    For the baklava topping:
    • 2 tablespoon raw almonds or cashews or walnuts
    • 2 tablespoon walnuts or pecans
    • 2 tablespoon shelled raw unsalted pistachios, Pistachios add a lot to the baklava flavor. You can sub walnuts or pecans.
    • 8 small dates or 5-6 medjool dates
    • 2 teaspoons maple syrup, Or more as needed
    • zest of 1/4 of a lemon
    • Make the cookie dough: Mix all the dry ingredients in a bowl. Press and mix to break the almond flour lumps. Add the (melted) coconut oil, vanilla, maple syrup, lemon zest, and lemon juice. Mix well. The mixture will be somewhat sticky, chill for 15-30 minutes.
    • In the meantime, make your topping; Add almonds, walnuts, and pistachios to a food processor and process until the nuts are evenly chopped and the mixture is close to a coarse meal. Then add dates, lemon zest, salt, and maple syrup. Process until the dates break down and the mixture is sticky.
    • Once the mixture is getting somewhat sticky, remove it from the food processor. Take the chilled cookie dough from the fridge. Use a 1.5 -2 tbsp cookie scoop or spoon and Scoop the mixture onto a parchment lined baking sheet.
    • Roll the scoops into even balls and then press into flat discs. Then top the disc with baklava nut mixture (You can just put small portions of the mixture and press it on the cookie. Or you can make a flat disc out of a nut mixture and press it over the cookie like a thumbprint)
    • Bake at 330 degrees Fahrenheit (165C) for 12-14 minutes. Time depends on the size of the cookie and the cookie sheet you’re using. You might need to adjust it for 1 to 2 minutes more or less.
    • You want them to just start getting golden on the edges, but not any more than else they get too crisp. The cookie will be soft when it comes out of the oven. Remove the baking sheet from the oven.
    • Let them cool for 10-15 minutes before taking them off the cookie sheet. Cool completely and serve.Store in a closed container on the counter for upto 3 days. Refrigerate for longer storage.
    • You can use orange zest instead of lemon zest
    • Add some cinnamon and cardamom to the baklava mixture for flavor variation
    • Oil free: omit the oil and use 1.5 tablespoons smooth nut butter. Almond or cashew preferred, peanut adds too much peanut flavor. Or omit oil and add 1-2 tsp more maple syrup for moisture.


    • #48
      fried garlic biscuits


      • #49
        Mediterranean diet named 'best diet overall' for 6th year in a row. Here's how to start it. (

        It's good for you, and it's tasty.


        • #50

          Stuffed Peppers
          So many requests for this recipe so here you go. Any extra, wrap them tightly in plastic wrap and freeze for another day but I think you’ll end up eating all of them.
          You'll only need-
          •1-lb of ground beef
          •1/2-cup un cooked cooked rice
          •1/2-cup chopped onion
          •1/2-cup grated Romano cheese
          •2-garlic cloves minced
          •4 1/2-cups tomato sauce
          •1-tsp of salt
          •1/2-tsp black pepper
          •1-tsp dry oregano
          •1/2-pound shredded mozzarella
          •2-tbs extra virgin olive oil
          •1/2-cup of water
          •4 large or 6 small cleaned bell peppers, cut the stem out and keep the tops like the pic

          1-in a bowl mix the beef, onion, garlic, salt, pepper, oregano
          2-heat the olive oil in a skillet
          3-brown the beef mixture
          4-remove from the heat drain the fat
          5-cook the rice
          6-in a large bowl add the beef, oregano, 1 1/2 cups of tomato sauce, cooked rice, romano cheese, mozzarella and mix this all together
          7-fill the peppers with the filling
          8-mix 3 cups of sauce with the water and pour into the baker
          9-place the peppers into a 350 oven for 30 minutes
          10-baste with the sauce place the pepper tops on and back into the oven for 20 minutes. If need be add more water to the sauce in the baker

          Serve with the sauce from the baker
          please follow me on Instagram too all it takes is a click of this link


          • #51
            DASH diet vs. Mediterranean diet: The similarities and differences between what experts say are the healthiest ways to eat (

            DASH diet or Mediterranean diet?


            • #52
              cheesemeatball sketti
              Dom spent 25yrs with Daddy Jack - Italian Meatballs deep fried and Juicy
              Last edited by Ron Whitfield; September 4, 2023, 09:23 AM.


              • #54
                Garlic bread
                We don’t need pasta to enjoy a delicious garlic bread we just need the ingredient I have listed here and you really should make this recipe it’s delicious.
                You need-
                •8-10 cloves garlic, finely chopped
                •1-stick unsalted butter brought to room temperature
                •2-tbs extra virgin olive oil
                •2 tbs chopped fresh parsley
                •1-loaf of Italian bread halved lengthwise yes you can use French bread too
                •1/2-cup grated Parmesan
                1-mix the garlic, butter, olive oil and parsley in a bowl to form a soft spreadable paste
                2-spread this on the open sides of the bread and top with the Parmesan cheese
                3-line a baking sheet with parchment paper or foil and place the garlic bread open side up
                4-into a 400 degree pre heated oven for about 10 minutes or until toasted
                5-finish with a drizzle of extra virgin olive oil
                You can bake it longer if you like this is the part where you decide how you want it. This is really delicious I use it with my pasta dishes, soups, stews or just as it is and why not. Additions could be crushed peppers if you like it spicy
                Daniel Mancini


                • #55
                  Chicken Lombardy
                  8 oz package(s) sliced fresh mushrooms
                  2 tablespoon(s) butter melted
                  6 skinned and boned chicken breasts
                  1/2 cup(s) all-purpose flour
                  1/3 cup(s) butter
                  3/4 cup(s) marsala
                  1/2 cup(s) chicken broth
                  1/2 teaspoon(s) salt
                  1/8 teaspoon(s) pepper
                  1/2 cup(s) shredded mozarella cheese
                  1/2 cup(s) parmesan cheese
                  2 green onions chopped
                  Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
                  Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
                  Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
                  Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
                  Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts