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Recipes that include oregano

Grilled Turkish Spiced Meatballs

Thursday, January 29, 2009

We had some lamb leftover in the fridge and Jessica suggested experimenting. Since we also had some pita in the fridge, I went with a Turkish theme. Online I had seen a suggesting to interlace piece of bacon in lamb to get a similar effect to shwarma, seemed like a good enough idea. Well this worked out wonderfully!

Grilled Turkish Meatballs


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Brunch: Veggie and Goat Cheese Sandwiches, Manchego Mini Quiche, and Danish Apple Pastry

Monday, September 15, 2008

We had our friends, Peter, Jeff, and Erin, over for brunch. Since brunches are around noon, you have to plan to make some things in advance, unless you want to get up way too early. I’m pretty anal about optimal eating, meaning I won’t allow for something that’s ok because of convenience. I’ve got to eat and serve things the best way possible. For that reason, I use roasted and grilled veggies a lot. They taste better (in my opinion) the next day. So, the night before, I fire roasted peppers, and grilled eggplant and zucchini.


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Chimichurri Flank Steak

Saturday, July 5, 2008

Chimichurri is one of my favorite flavors. I have made it with different types of vinegars and gone back and forth between cilantro and parsley, but all versions come out wonderful. If you have extra sauce left-over, save-it. It goes well on chicken, fish, almost anything. I wrote down the recipe we used for our July 4th barbecue yesterday. Hope you had a fun and yummy one!

grilled Chimichurri steak


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Accidentally Healthy Yummy Soup

Monday, April 16, 2007

This weather is ridiculous for mid-April. I still find myself avoiding errands and missing several gym classes. Instead of the usual spring salads and sidewalk cafe lunches, I’m sitting at home thinking about soup and since it’s raining, I’m not willing to go buy any ingredients.

Regretfully, I did not write anything down while I was making this soup since I was just throwing stuff from my fridge in, but it came out tasting very good, looking very attractive (due to the bright purples, reds, and oranges), and actually being very healthy.

This is an estimated recipe:

  • 4 cups chicken stock
  • 1 cube chicken bouillon
  • 1 clove garlic, chopped
  • 1 cup sliced onion
  • 2 small carrots, cut in chunks
  • 1/2 small red cabbage cut in chunks
  • 1 (14.5oz) can diced tomatoes
  • 1 cup water, if needed
  • dried oregano and black pepper

Place first 5 ingredients in a 3 1/2 Quart pot. Cook on high until it boils. Add red cabbage and simmer for 10 minutes. Add the canned diced tomato and water (if needed). Sprinkle with dried oregano and black pepper and simmer for another 15 minutes. Simple huh?

While I was drinking the soup, I marveled at how pretty it was and how full of vitamins and antioxidants it is (beta-carotene, Vitamin A, lycopene, and more). If you’re interested in the specific health benefits of the major ingredients, here are some links:

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