Yumna Jawad: Feel Good Foodie
Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawad decided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new…
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If you love Mediterranean food, you should consider visiting a restaurant for the best experience. But if you want to explore more of the cuisine and its flavors, you can do that by cooking your own Mediterranean restaurants meals at home. All it takes is a trip to the local supermarket or an online order from your favorite retailer in order to make all of these recipes a reality.
Mediterranean food is a style of cooking derived from the cuisines of the Mediterranean region. It’s a mix of the cooking styles of Italy, France, Spain, Greece, and Turkey. And this wide variety of influences is what gives Mediterranean cuisine its distinct flavors and aromas. You’ll often find dishes with roots in Southern Europe (spicy and meaty) and Northern Mediterranean countries (sour and savory); you’ll also find dishes that come from the Middle East and North Africa, and in some cases, elements of other cuisines as well. The result is a rich and complex style of cooking that’s full of flavor and easy to enjoy for any time of day.
Olive oil: A staple in Mediterranean cooking, olive oil is used for sautéing, roasting, and drizzling on salads and other dishes. It’s high in monosaturated fats, which are considered to be the healthiest kind of fat. It’s also used in salads, dips, and sauces.
Feta cheese: A staple of Greek cuisine, feta is made from sheep’s or goat’s milk and is high in protein and calcium. It’s crumbled and used in salads, on pizza, and in many other dishes. If you can’t find feta cheese, you can use another kind of soft, salty cheese such as manouri or kasseri instead.
Balsamic vinegar: This vinegary condiment is common in Mediterranean restaurants. There are two kinds of balsamic vinegar. Regular balsamic vinegar is made from Trebbiano grapes. The other kind is aged in oak barrels and is more complex in flavor. You can use regular balsamic vinegar in place of the aged kind, but the aged kind is used more often in dessert recipes.
Red wine vinegar: A staple in French cuisine, red wine vinegar is used for dressings, marinades, and sauces. Like balsamic vinegar, red wine vinegar is high in monosaturated fats, which are considered to be the healthiest kind of fat. It’s also used in salads, dips, and sauces. If you can’t find red wine vinegar, you can use white vinegar or apple cider vinegar instead.
Lemon juice: Most often used in salads and other dishes, lemon juice adds a sour note to dishes and also has health benefits. It’s high in vitamin C and antioxidants, which studies show may help prevent cancer.
Tabbouleh Salad: This dish is made from romaine lettuce, tomatoes, cucumbers, parsley, and lemon juice. It’s often served with protein (such as grilled chicken or shrimp), but it can also be served as a side dish on its own. It’s often eaten as a light meal or lunch. (You can find the recipe for tabbouleh here.)
Eggplant Parmesan: This famous Italian dish is made from eggplant, mozzarella cheese, and marinara sauce. It’s best served over spaghetti or in a sandwich. (You can find the recipe for eggplant Parmesan here.)
Greek Salad: This classic Greek salad is often served as a side dish. It’s made from lettuce, tomatoes, cucumbers, and cucumber slices. It’s often served with protein (such as grilled chicken or shrimp), but it can also be served as a side dish on its own. It’s often eaten as a light meal or lunch. (You can find the recipe for Greek salad here.)
You’ll find that Mediterranean restaurants offer a wider variety of flavors than your own kitchen. You can add more spice and variety to your meals by using fresh spices and herbs, and by cooking with different types of oils. Just remember that the healthiest way to cook is to use a little bit of oil in a skillet or sauce pot instead of using a lot of oil in a deep fryer or with a lot of frying. This will not only let you enjoy the benefits of healthy oils, but it will save you money too.
The Mediterranean Diet: What To Eat And Why — Pro Mediterranean
The Mediterranean diet, also known as the Med Diet, is a traditional diet from Italy and Greece that emphasizes fruits, vegetables, whole grains, beans, nuts and seeds. The nutrition plan has been shown to reduce your risk of heart disease, stroke and even some cancers. In this article we will look at what you should eat in place of processed foods if you want to reap the benefits.
1. The Mediterranean diet is rich in whole grains, legumes and fruits:
The base of the Mediterranean diet is whole grains, legumes and fruits, which provide fiber and plant-based nutrients, including vitamins, minerals and antioxidants. This is in contrast to a traditional Western diet that is rich in animal products, refined grains, sugars and saturated fats.
2. The Mediterranean diet has lots of fish and seafood as well as olive oil:
The Med Diet is high in fish and seafood, which are considered healthy fats and provide omega-3 fatty acids. Many Mediterranean diets are high in fish and seafood, which are considered healthy fats. It is important to get your daily intake of omega-3 fatty acids from fish because there is some evidence that the higher levels of omega-3 fatty acids may be protective against heart disease. The best sources of omega-3 fatty acids are fatty fish like sardines, mackerel, salmon, and tuna. In addition, olive oil, nuts, seeds and avocado also provide healthy sources of omega-3 fatty acids.
3. One of the most important aspects of the Mediterranean diet is its low levels of meat consumption:
The Med Diet is quite low in meat consumption, which is considered a key aspect of the diet. In fact, many Mediterranean diets actually suggest that you eat no or very little animal protein. In some studies, eating less than 50 grams of protein a day (less than the average person eats) has been shown to reduce the risk of heart disease and death. This is in sharp contrast to the typical Western diet, which is high in meat.
4. Eating a variety of foods from different food groups:
The Med Diet emphasizes the importance of eating a variety of foods from different food groups. This is in contrast to a typical Western diet, which emphasizes meat, refined grains and sugar, and is low in fruits, vegetables and whole grains. In short, the Mediterranean diet is far better for your heart than the typical Western diet.
5. A healthy lifestyle should be about moderation not restriction!
The Mediterranean diet should be a healthy diet, but not a diet of restriction. If you want to eat more fish and less meat, that’s fine! If you want to eat more vegetables and less bread, that’s fine. Mediterranean food recipes are just as healthy! These easy-to-make dishes are perfect for weeknight dinners or entertaining.
6. To wrap things up:
The key to the Mediterranean diet is moderation, not restriction! The best way to eat a healthy Mediterranean diet is to focus on eating a variety of whole foods, in moderation, every day. This is in sharp contrast to the typical Western diet, which is high in meat, refined grains and sugars, and is low in fruits and vegetables. The Med Diet should be a healthy diet, but not a diet of restriction. If you want to eat more fish and less meat, that’s fine! If you want to eat more vegetables and less bread, that’s fine! In short, the Mediterranean diet is far better for your heart than the typical Western diet.
Originally published at https://promediterranean.com.
Calamari, octopus, and goat cheese salad.
Photo by Taller de Tapas Barcelona.
Learning Old Testament Books–And Getting To Know Their Food
Have you heard of the Journey Through series by Our Daily Bread? It is quite an interesting section that is from Our Daily Bread. I have read Job, Proverbs and Esther from the series and found it very helpful in trying to understand the respective book. I encourage you to start from this Journey Through series and take it as a leisure Bible study or devotional time. Over the weekend, I made…
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Mizlala calls itself a modern Israeli restaurant. The one in the Sycamore Media District is their third branch. It’s casual – order at the kiosk or order online. I ordered online and my order was ready in a tamper-resistant bag. If you order a plate, you can choose your side (salad, rice, or soup). You can customize your platter with sauces, pickles, and carrot salad.
Kefta plate with mejadra rice ($16.95), hummus, pita, herb salad, ground lamb & beef grilled over coals, tahina, amba, grilled onion & Anaheim chilies, herb salad. There were four thick kefta patties. I was expecting thin, long kabobs. These were thick patties with grill marks. The kabobs were denser than usual and definitely too salty on their own, but the rice and pita helped balance the saltiness. The rest of the place was nice: thick, creamy, tangy hummus, fresh herbs, grilled veggies, and flavorful, soft rice pilaf with green lentils and chickpeas. The Jerusalem pita was thick and pillowy though the edges were a little hard (maybe the heated it up?). Portions were generous.
Falafel plate with Jerusalem salad ($15.95): The falafel balls were huge. The plate came with 7 falafel balls, hummus, herb salad, a pita, and a chopped fresh Jerusalem salad. Mr. Froyo ate it all and said the hummus was nice and thick.
The restaurant has indoor and outdoor seating. The interior featured touches of green from the plants and walls, white tile and shelves with plants and books. They offer 90 minutes of validated parking at 953 Sycamore (not the Kaiser parking lot). Mizlala is at the ground floor of the Kaiser building.
4 out of 5 stars
By Lolia S.
𝔅𝔲𝔱 𝔣𝔦𝔯𝔰𝔱, 𝔩𝔢𝔱 𝔪𝔢 𝔱𝔞𝔨𝔢 𝔞 𝔰𝔢𝔩𝔣𝔦𝔢.🪞📸 🖤
“𝑻𝒖𝒓𝒌𝒊𝒔𝒉 𝑫𝒆-𝒍𝒊𝒈𝒉𝒕𝒆𝒅.” 🌹
𝐀𝐧 𝐞𝐯𝐞𝐧𝐢𝐧𝐠 𝐨𝐟 𝐟𝐢𝐧𝐞 𝐝𝐢𝐧𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐭𝐡𝐞 𝐜𝐥𝐚𝐬𝐬𝐢𝐞𝐬𝐭 𝐥𝐚𝐝𝐲; 𝐇𝐚𝐩𝐩𝐲 𝐁𝐢𝐫𝐭𝐡𝐝𝐚𝐲, 𝐌𝐨𝐦 🤍 𝟘𝟞.𝟙𝟙.𝟚𝟙
How do you make a Maltese Cross?
Buy up their favourite wine and bring it back to the UK!! So, what has a week in Malta got to offer, to get you doing that Covid bureaucracy added to the new travelling experience? History? Well yes, plenty of that… Interesting old architecture, including those distinctive wooden balconies everywhere… A surplus of blue? Definitely, in many shades and varieties… But, for all the enjoyable…
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The Chick and the Egg
The Chick and the Egg!The chick walked across the road to buy some eggplants! Try our classic Mediterranean dish tonight, packed full of nutrients, Eggplant with Chickpeas can be a meal unto itself! Enjoy! Connect with us and Like on Facebookhttps://www.facebook.com/zioskitchen/ The Grape Gourmet• health • wellness • culture • flavor • a Mo’zArt Production
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Appreciation post of Valencian food. Because it's not fair that other people only know paella.
Photos by comunitat_valenciana on Instagram.
On a very rainy day, even in the midst of Summer, a roast chook makes a tasty and comforting lunch. Even more so when it is a fragrant and flavourful Seven Spice Roast Chicken.
Ingredients (serves 4 to 6):
1 (1.25-kilogram/2-pound) whole chicken (preferably free-range)
2 tablespoons unsalted butter, softened
1 heaped teaspoon Seven Spice Blend
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup water
Preheat oven to 200°C/395°F.
Season the inside of the chicken with half of the Seven Spice Blend and half of the salt. Then, sit chicken in the middle of a large baking dish. Rub softened butter generously all over the chook. Sprinkle with remaining Seven Spice Blend and salt, and rub the spices in, massaging them into the bird.
Place baking dish in the middle of the hot oven, and roast, at 200°C/395°F, one hour, until the chicken’s skin is a deep brown colour and crispy.
Serve Seven Spice Roast Chicken hot, with a side of rice, potatoes or Cilantro and Pomegranate Carrots.
The anchovies fished and salted in the town l’Escala (Comarques Gironines, Catalonia) have been elaborated for centuries and are still loved all around Catalonia nowadays. They are often eaten as part of salads or coques, but they are also delicious alone on a piece of bread (better if rubbed with tomato).