1 1/2 cups sliced potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 garlic clove, minced
1/4 cup sliced pitted manzanilla (or green) olives
1 tablespoon minced fresh or 1 teaspoon dried oregano
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
8 large egg whites
4 large eggs
1/2 teaspoon olive oil, divided
Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside. Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside. Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
Heat 1/4-teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1-cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4-teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
Spicy Spanish Kabobs
1/4-cup olive oil or cooking oil
1 tablespoon lemon juice
2 tablespoons snipped fresh parsley
1/2-teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme, crushed
1/8-teaspoon thread saffron, crushed
1/4-teaspoon black pepper
In a medium mixing bowl stir together olive oil or cooking oil, lemon juice, parsley, cumin, red pepper, thyme, paprika, saffron, salt, and black pepper. Pour into a plastic bag; add chicken pieces. Seal bag; turn to coat chicken with marinade. Marinate in the refrigerator for 4-24 hours, turning the bag occasionally. Drain marinade from chicken, reserving marinade.
Thread chicken pieces on 4 long metal skewers, leaving about 1/4 inch between pieces. Place chicken kabobs on the grill rack of an uncovered grill. Grill directly over medium coals for 10-12 minutes, or till chicken is tender and no pink remains, turning once and brushing occasionally with reserved marinade.
Sangria Cha Cha Cha
1 orange cut into 1/8-inch slices
1 bottle dry white wine
1 bottle dry red wine
Sliced peaches, grapes, strawberries, or other seasonal fruit
Gin, Grand Marnier, or brandy to taste (optional)
Combine the orange,
lemon, sugar and wines in a large glass bowl and stir for several minutes.
Cover and refrigerate for at least 4 to 6 hours, or overnight. Add the
optional fruits and spirits, if you like. Serve over ice or, just before
serving, place some ice cubes in the punch bowl.
3/4-cup small cauliflower florets
3/4-cup small broccoli florets
1/2 cup sliced, peeled carrots
1/4 cup chopped green beans
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 1/2 medium stalks celery, sliced
1/3 cup sliced fennel
1 1/2 cups white vinegar
3 bay leaves
1-teaspoon black mustard seeds
1 teaspoon white mustard seeds
1 tablespoon chopped red chili
Bring a large saucepan of salted water to a boil. Blanch all vegetables separately, using a slotted spoon to remove to a bowl of very cold water. Drain the vegetables and pat dry. Spoon vegetables into a sterilized jar.Combine vinegar, water, sugar, bay leaves and mustard seeds in a pan. Set over heat and stir to dissolve sugar. Bring to a boil, reduce heat, add chilies and simmer for 5 minutes. Pour vinegar mixture into jar to cover vegetables completely. Cool and seal.
Souvlaki with Pitta Bread
Dice the prepared pork shoulder and sprinkle with oregano, salt and pepper Divide the pork into 8 portions, insert onto individual skewers and cook on a grill fire Cook the pittas individually on the grill, coating them with butter When the pork is tender, put them on the pitta (one skewer for each pitta bread) and slowly draw the skewer, leaving the pieces of meat on the pitta Add the onion, parsley and tomato, sprinkle with red pepper and roll up the pitta having first laid it on greaseproof paper, so that when you roll them up, you roll the paper with them Only half of the pitta is to be exposed above the greaseproof paper
2 lb lamb shoulder or sirloin tip,
cut in 1 1/2" long strips
Place the meat in a large bowl. Pour
in the wine and sprinkle minced
2 lbs beef or lamb cut into 1" cubes
Place meat in a bowl. In a small
bowl, combine black pepper, garlic
16oz. container of sour cream
Peel cucumbers and cut into quaters.
Using a spoon, remove all