Mediterranean Diet
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I remember Ron coming with you for a Mediterranean dinner. Glad he's doing well with it.
I prefer whole foods like that too. They are better for you and taste a whole lot better. My latest kick is a 4 oz protein and a mess of great salad greens with a little olive oil, lemon juice, salt and pepper.
I find this site to be very useful.
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@Mik Great site. Will definitely be trying some of those recipes.
Here's a recipe I saw on Smitten Kitchen that I plan to try. I thought it looked delish.
https://smittenkitchen.com/2015/03/baked-chickpeas-with-pita-chips-and-yogurt/
That looks really good!
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These yogurt popsicles look intriguing. But more a summer thing.
https://www.themediterraneandish.com/homemade-popsicles/
I'm going to try the Smitten Kitchen recipe for olive oil brownies that @AdagioM linked to in the Happy New Year thread.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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Smitten Kitchen is very good too. These sites have to be killing the cookbook. I never use mine anymore.
Haven’t bought a cookbook in years and thrift stores are full of them.
But we’ve made so many good things from the Cozy Cook website that we bought her cookbook as a show of support.
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Gnocchi, spinach, and feta. I used the recipe that @dolmansaxlil posted in the WTF Cookbook recently as a starting point.
https://wtf.coffee-room.com/topic/12/wtf-cookbook/162?_=1736187069212
I changed things up a bit by putting some water in the bottom of my new Tramontina skillet and I cooked the gnocchi. Fished them out of the cooking water and then blanched the spinach. Drained the spinach into a colander and squeezed it out a little. Sauteed some onions and a couple of turkey Italian sausages. Threw in the gnocchi with the onions and sausage and browned things up a little. Chopped a couple of Campari tomatoes and threw those in. I forgot the red pepper, and Mr wtg isn't so much a fan of chopped herbs so I left those out.
Besides that, it was exactly like the recipe!
We sprinkled the feta on at the table.
The acidity from the tomatoes was sufficient, so we didn't do the lemon. Probably could have used a couple of extra handfuls of spinach. -
What commercial gnocchi do you use? I haven't found one that worked for me. All too dense and doughy. I like the to be little puffs, a skin but very light and airy inside. Making Chicken Meatballs Marsala tonight, an NYT recipe.
“I refuse to answer that question on the grounds that I don't know the answer”
― Douglas Adams -
I bought a three pack of Pompeian organic at Costco. We thought they were better than average. But we aren't gnocchi connoisseurs...
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These yogurt popsicles look intriguing. But more a summer thing.
https://www.themediterraneandish.com/homemade-popsicles/
I'm going to try the Smitten Kitchen recipe for olive oil brownies that @AdagioM linked to in the Happy New Year thread.
@wtg I love Smitten Kitchen. I mostly cook from online sites, hers and NYT especially. But I bought her book to be supportive, and then gave it to my sister, who likes cookbooks.
We loved the olive oil brownies. My kids did, too. Densely chocolate. Didn’t taste like olive oil.
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What commercial gnocchi do you use? I haven't found one that worked for me. All too dense and doughy. I like the to be little puffs, a skin but very light and airy inside. Making Chicken Meatballs Marsala tonight, an NYT recipe.
@Mik said in Mediterranean Diet:
Making Chicken Meatballs Marsala tonight, an NYT recipe.
How did it turn out? I looked at the recipe and it looked really good, though I wondered about the amount of water added at the end. Did you/would you adjust anything?
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I just cooked the NYT spinach and feta gnocchi that Dol posted and WTG linked to - as written except used dried used have the lemon juice (suggested in multiple comments) and dried dill and mint - it was really good! There are two other crispy gnocchi recipes in the NYT app, going to try them too. One with tomatoes and red onions, and one made on a sheet pan with broccoli and sausage. I guess I don’t know what good gnocchi tastes like, I used the one from Italy that I bought at Walmart, and we liked it. Will try the Costco one (may try to make it some day - but I really like the convenience of the stuff in the shelf stable bag!).
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Just found this - maybe frying/roasting them makes the difference. https://www.bonappetit.com/story/roast-your-store-bought-gnocchi?srsltid=AfmBOoqvHMSSAxkE72chN_tYM7qmdgsAjQClEqvlA-YGFNUKvH4ph4LA
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What commercial gnocchi do you use? I haven't found one that worked for me. All too dense and doughy. I like the to be little puffs, a skin but very light and airy inside. Making Chicken Meatballs Marsala tonight, an NYT recipe.
@Mik said in Mediterranean Diet:
Making Chicken Meatballs Marsala tonight, an NYT recipe.
After you posted this, I was able to get around the paywall and see the recipe but when I went to make it today it was eluding me. I switched gears.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-marsala-meatballs-2561492
Loved that you broil the meatballs. Much easier than cooking in a skillet.
Finished product, making it according to the recipe.
I would also tweak the recipe in a couple of ways... increase the amount of flour a bit; she uses a 1 1/2 tsp of flour to 1 1/4 cups chicken stock and 1/3 cup marsala and it was a bit thinner than we like. I think at least a tablespoon, maybe a bit more. And change the ratio of stock and marsala. More marsala FTW!
I threw in a few handfuls of spinach that I needed to use up, and ended up with this.
If I did the spinach thing again, I'd probably double up on the sauce. Between the farfalle and the spinach, it could have used a bit more sauce.
All in all, a keeper.
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@Mik thanks for the offer, but I got to the NYT recipe via another browser just now.
NYT uses a lot more marsala than my Giada recipe, which is a good thing.
Meatballs were too tender/soft. My recipe called for a beaten egg, presumably as a binder, but they didn't firm much up at all. Minced shallot in the skillet, not added to the meatballs. I could see cooking the shallots and putting them in the meatballs (I do that with onions in meatloaf), but that won't help the soft texture.
Not sure what to do to firm them up. Maybe more breadcrumbs?
