mediterranean-cookbook.com

Ingredients:

4 cups chicken stock or broth
2 eggs
4 Tbsp. freshly grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny “flakes”. Serve Immediately.

You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

December 12th, 2008 | Tags: italian recipe, low carb, mediterranean cookbook, vegetarian recipe | Category: Italian, Soups, Uncategorized, Vegetarian | Comments (2)

Ingredients:
1 medium-sized onion, finely chopped
1/4 cup butter
2 garlic cloves, minced
3 tablespoons chopped Italian-style flat-leaf parsley
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 cup long-grain white rice
1 1/2 cups chicken broth
1/2 cup dry white wine
1 pound mushrooms
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese

Directions:
Using a heavy saucepan, saute the onion in 2 tablespoons of the butter. Add half the garlic, the parsley, thyme, and rice and saute 1 minute, stirring. Bring both the broth and wine to a boil, pour over the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms; leave whole if small or slice if large. Melt the remaining butter with garlic in a large frying pan. Add the mushrooms and lemon juice and saute quicky 2 to 3 minutes, just until hot through and glazed. Add to the cooked rice, fluff with a fork, and sprinkle with cheese..

December 12th, 2008 | Tags: greek recipes, mediterranean cookbook, vegetarian recipe | Category: Entres, Greek, Side Dishes, Vegetarian | Leave a comment

Ingredients:
500g instant couscous
300ml boiling chickens or vegetable stock
65g melted butter
80g raisins
1 grated lemon, rind of
50g roasted sliced almonds
80g pistachio nuts
salt & freshly ground black pepper

Instructions:
Place the couscous in a bowl and add the boiling stock.
Leave for 5 minutes until couscous has softened and liquid is absorbed.
Stir in melted butter, raisins, lemon rind and nuts.
Season to taste.

December 12th, 2008 | Tags: egyptian recipes, mediterranean cookbook, vegetarian recipe | Category: Egyptian, Entres, Side Dishes, Vegetarian | Leave a comment

Ingredients:
Salad:

3 cups fresh broccoli florets
1 can (15 oz) white beans (about 2 cups cooked beans)
1/4 cup fresh basil leaves
1 cup chopped tomatoes or 1 cup grape tomatoes

Vinaigrette:
1/2 teaspoon olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil leaves
2 tablespoons fresh tomato juice or V8 juice
1/4 teaspoon fresh ground black pepper

Instructions:
Steam the broccoli florets for 2 minutes, then rinse the florets under cold water to stop the cooking. Set aside.
Place the beans in a colander and drain under cold water to remove excess starch.
Tear the basil into small pieces.
In a serving dish combine the broccoli, beans, basil and tomatoes.
In a blender or food processor, combine the dressing ingredients and puree until smooth. Pour over the salad and toss well.

December 12th, 2008 | Tags: egyptian recipe, low carb, mediterranean cookbook, Vegetarian | Category: Egyptian, Salads, Vegetarian | Leave a comment