Healthy recipes, lifestyle changes and aging
 

Due to all the recent health issues, that I and others here have experienced, the intention in this thread is to present simple and direct recipes that can be execute with the care of a pro, in the home kitchen. This thread is designed for those who want to argument their skill set with healthy diet choices, that invite good times and conversation at the table, paramount.

Photo's and video would be wonderful for this effort, but I'm a knuckle-dragger, if someone wants to be that editor, shoot me an email, and I'll send whatever we shoot to you, for you to upload for all of us.

Been trying to eqt more Mediterranen style diet of late. Here's a favorite. I can post a pic next time i make it. I use whatever veg I have on hand ie: mushrooms, zucchini etc.


For The Dressing:

1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic (or 1 large garlic cloves, minced)
2 teaspoons dried oregano (plus extra to serve)
1/4 teaspoon salt

For The Salad:

1 large cucumber, halved lengthways and sliced
10 ounces grape tomatoes (or cherry tomatoes), halved
1 green pepper seeded and sliced
½ red onion, sliced thinly
14 ounce can chickpeas washed and drained
10 ounces pitted Kalamata olives
good quality creamy feta cheese (buy the brick it is tastier)

Instructions

Whisk together dressing ingredients in a jug or jar.

Mix together all of the salad ingredients in a large bowl. Toss with
half of the dressing. Season with extra salt ONLY IF NEEDED (depends
how salty your feta cheese is).

Break up the feta cheese, top salad and drizzle remaining dressing .

And for something warm and hearty Sicilian chickpeas with escarole. I know the sugar is not healthy, you can reduce amount. It does add a bit of sweetness but you could omit. I've used Vadalia onions when I can get them as they add sweetness without the sugar.



Serves 4

1 large head escarole 1.5 lb
1/4 cup EVOO
2 med onions halved and thinly sliced
2 tsp sugar
1/4 cup golden raisins
salt and pepper
3 cups canned chickpeas drained, but reserve 1/3 cup of canning liquid

Trim escarole, discard tough leaves and stems. Wash and
tear into large pieces and set aside

Heat oil over medium heat in large saute pan. Add onions and cook,
stirring often, until barely golden. Stir in sugar (or omit) and continue
cooking until onions are golden brown.

Add raisins and escarole. Cook, turning escarole occasionally, until
leaves are tender, about 6 minutes. Season with salt and pepper to
taste

Stir in Chickpeas and reserved canning liquid. Simmer, stirring
occasionally, for 5 minutes or so. Adjust seasonings to taste and
serve.

Ah hell, ma'am. Live dangerously once in awhile. :cool:

I like both recipes and the onion substitute idea. Sometimes I could just sit there & munch those as they're being chopped.
Good stuff, thanks.

Oh trust me, I do! You're welcome!

:cool: