My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.
Very little or no salt is needed, as the feta is typically salty enough.
Also, you can sautee finely chopped tomatoes and/or chopped scallions in the butter before adding the eggs. Other options include chopped fresh spinach, mushrooms, chives, scallions and olives (we like kalamata).
The original recipe from The Oyster Bar restaurant in Bellingham, Washington uses goat cheese, but blue cheese or any cheese of your choice can be used.
Tahini salad is a Middle Eastern thing. If you visit the Middle East, you will find this in all the restaurants. In Jordan, Tahini salad means tomato salad with a lemon tahini dressing.
... essentially a turmeric tahini dressing with brightness from lemon and a hint of sweetness from maple syrup (or honey). Honey can be substituted for maple syrup.
A note on storing garlic: Garlic can be stored for a month or two. It stays fresh longer in the refrigerator than on the counter. Place heads of garlic on a shelf in the refrigerator, and avoid the crisper drawer where it is likely to sprout.
This simple Kapusta recipe transforms cabbage into a flavorful Polish side dish that is studded with bacon! Serve along side kielbasa, sausage or pork chops.
This recipe has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
FYI -- by slicing the cabbage very thin you can avoid Step 1 - boiling it. The sausage is layered with the raw cabbage and pressed down to fit in the cooking dish. That way the cabbage cooks in the sausage grease.
Also see this link for more about this simple recipe cooking.nytimes.com/recipes/1881-sausage-and-cabbage
Since I LOVE tahini so much, I always add 3 times the tahini recipes call for. So for this recipe, I add 3 Tablespoons tahini instead of one. Yum!
Israeli versions use large amounts of tahini for a creamier texture. And, for a thinner hummus, add some of the liquid from the garbanzo beans can.
In the last several years, hummus has become very popular in the US. To meet the rising consumer demand for hummus, American farmers increased their production of chickpeas four-fold since 2009 and many tobacco farmers have switched to growing chickpeas.
Hummus provides roughly 170 calories for 100 grams, and is a good to excellent source of dietary fiber, vitamin B6, and several dietary minerals.
Also see Hummus (Mayo Clinic)
This dish is browned turkey or pork breakfast sausage, sauteed mushrooms, and Feta cheese baked with just a little egg to hold it together, so that the emphasis is on the other ingredients and not so much on the eggs.
This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion.
Cioppino is pronounced sha-pee-no. The name comes from the Italian word, ciuppin which means "to chop" or "chopped". It described the process of making the stew by chopping up various leftovers from the days' seafood catch. As such, feel free to use different types of fish. Consider adding scallops, clams, or mussels to your version.
Cioppino is an Italian seafood stew that originated in San Francisco, California.
Note: This is a SINGLE SERVING but can easily be doubled.