Filed under Lamb + Veal · Print This Post
You can add drained Kalamata olives to this dish.
Ingredients:
lamb fillets
1 1/2 tbsps pepper
2 vine-riped tomatoes, chopped
1 small cucumber, chopped
Greek feta cheese
3/4 tsp dried oregano
1 tbsp lemon juice
salt, olive oil
1. Roll the fillets in the black pepper. Cover and refrigerate until ready to cook.
2. Combine tomatoes, cucumber and feta in a glass bowl. Sprinkle with some oregano and season with some salt.
3. Heat a frying pan, add olive oil. When oil is hot, fry lamb until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, slice the lamb in thick chunks and toss in the salad.
4. In a screw-top jar, combine lemon juice, oregano and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.
Related post/s:
Cool Food at Amazon.com
Filed under Vegetables + Salads · Print This Post
Ingredients:
16 oz. firm tofu, drained and cut into cubes
1 red bell pepper, julienned
1 green bell pepper, julienned
1 orange bell pepper, julienned
2 stalks of scallions, sliced diagonally
a handful of cilantro, finely chopped
1 1/2 cups of Chinese cabbage, shredded
1/2 cup peanut oil
2 tbsps sweet chili sauce
2 tbsps lime juice
1/2 tsp sesame oil
1 tbsp soy sauce
1 garlic clove, crushed, finely chopped
2 tbsps fresh ginger, grated1. Combine all vegetables in a bowl.
2. For the dressing, combine sweet chili sauce, lime juice, sesame oil, soy sauce, garlic and ginger. Whisk in half of the peanut oil and pour over vegetables. Toss to coat.
3. Heat remaining peanut oil in a frying pan. Cook the tofu until golden with a crispy edge, about 3 minutes each side. Remove from pan and set aside. When cool, add to the bowl of vegetables. Toss lightly.
Related post/s:
Cool Food at Amazon.com
