Grilled Garlic Steak with Blue Cheese Zucchini

Grilling is the easiest and the juiciest way of cooking meat; the real flavor of the meat is enhanced without the aid of excessive seasonings. Here we’ve spiced up the steak by marinating it in oil and garlic, paired up with blue cheese coated zucchini dices.

Qty. for 4 people

1 kilo Beef Steak, fillets
Virgin Olive Oil ½ cup for marinade; 1 tbsp for the zucchini
1 cup Milk
7 cloves Garlic
1 kilo Zucchini
200 g. Blue Cheese
Black Pepper, crushed
A dash of Iodized Salt

1. Marinade the steak fillets in oil and 4 crushed garlic for 2 hours.

2. Meanwhile, heat 3 cloves of garlic in a pan until almost brown. Add the diced zucchini and simmer until soft on low heat, covered. This will cook from 45 to 60 minutes.

3. Add a half cup of non-fat milk and let the liquid evaporate on medium heat, uncovered.

4. Mix in the blue cheese to coat the zucchini. Add some salt to your taste. Turn off the fire and leave the pan covered so the cheese is further absorbed.

5. Heat the grill and cook the garlic marinated steak according to your preferred consistency. Set aside the garlic oil marinade for garnishing.

6. To serve, place a mound of blue cheese zucchini on the side of the plate and follow it with the steak in the center.

7. Season with salt, pepper and a dash of the garlic oil.

8. Enjoy it while it’s hot!

Sunday Chicken

Celebrate this lovely Sunday with your family and friends over this delectable dish of chicken breasts simmered in dates and spices. Top this over a heap of brown rice and you have a memorable meal to enjoy at your dining table.

4 Chicken Breasts

1 large Onion, sliced

1 tbsp. Freshly squeezed lemon juice

1 tbsp. Virgin Olive Oil

¼ tsp. Nutmeg

1 tsp. Ground Cinnamon

1 tbsp. Honey

A dash of Iodized Salt

A dash of Black Pepper, crushed

2 cups Chicken Broth

250 g. Dates, pitted and halved lengthwise

½ tsp. Curry Powder

1. Season chicken with salt and pepper.

2. Heat a pan with olive oil over med-high heat, brown chicken on both sides in batches. Remove chicken and set aside.

3. Add onion to pan and cook over med. heat until soft, about 10 min. Add cinnamon, nutmeg, honey, and stock to onion in pan, and bring to a boil.

4. Add chicken to pan, reduce heat. Cover and simmer for 20 min. or until chicken is cooked through.

5. Add dates, lemon juice, and curry powder. Cook for 5 to 10 minutes or until slightly thickened.

6. Serve chicken with some of the sauce and dates over rice for 4 people. Adjust the ingredients to accommodate more diners. Enjoy!

Pasta Saporita Al Aglio, Zenzero e Yogurt (Garlic, Ginger & Yogurt)

Pasta meals are your best bet in preparing a quick and easy meal.  It is not only flavourful and filling but it also contains a low glycemic index, which aids in curing diabetes, reduces the risk of cardiovascular diseases, breast cancer and Alzheimer’s disease.  For dieters, a sufficient serving of pasta with a non-fatty sauce like our mix of Garlic, Ginger and Yogurt is enough to feel satisfied and energized.            

2 tbsps.                                    Ginger, chopped

2 cloves                                    Garlic, halved

1 tsp.                                         Virgin Olive Oil

300 g.                                       Spaghetti #5

2 tsp.                                         Ground Thyme

2 tbsp.                                       Natural Yogurt

1 dash                                        Rock Salt

1 dash                                        Black Pepper (crushed)

300 g.                                        Parmesan Cheese, grated                       

1. Cook pasta according to instructions.  To boost the flavor, you can also season with ground thyme when you add rock salt to the boiling water.
2. In a separate pan, heat the oil and sauté the garlic and ginger on low fire until the aroma comes out.  Turn off the heat and let them simmer in the heated oil.
3. Scoop a cup of the pasta water before it reaches al dente and pour it in the sauce.
4. Once the pasta is done, drain it with a colander and mix it into the sauce.
5. Add yogurt, ground thyme and crushed black pepper.  Turn on a low heat fire and mix the pasta with the sauce well.
6. Serve it warm with grated parmesan cheese on top.

Zesty Mediterranean Ensemble

Tahina Coated Cauliflower, Tomatoes, Tuna and Black Olives with Citrus Zest 

Jumpstart your smart eating habit with this delicious and healthy meal consisting of nutritious ingredients found along the Mediterranean coast.  This recipe is light and absolutely filled with health benefits like Omega 3, Vitamin B, C, and E, Calcium, Protein, and Dietary Fibers just to name a few.  What’s more is that it only takes a maximum of 20 minutes to prepare. Try it!

500g.        Cauliflower florets                      4               Tomatoes, diced

120g.        Tuna, fresh or canned             10 pcs.       Black Olives

4               Limes, juiced                              1 tsp.         Extra Virgin Olive Oil

Fresh Basil

                                       HOMEMADE TAHINA

1 ½ tbsp.   Tahina Paste                           1 clove       Garlic

1 cup         Natural Yogurt                          1 tsp.         Fresh parsley, chopped

Salt and Pepper to taste                             1 tsp.         Extra Virgin Olive Oil

1. Steam or boil cauliflower in a small casserole.
2. Mix together the steamed cauliflower, diced tomatoes and tahina sauce.  (If you want to make your own tahina, just blend the aforementioned ingredients together).
3. Squirt the lemon juice on the dish.
4. Top with black olives, fresh basil and tuna.
5. Serve with fibrous crackers or wheat bread.

Coconut Paella

Paella is a popular Spanish rice dish mixed with beans, vegetables, meat, eggs and saffron. In this recipe, I revised the traditional paella with the Asian flavors of coconut milk and turmeric to infuse a distinctive sweet and spicy taste.

1 tbsp. Olive Oil                                                      ½ k.     Chicken Breasts

1          Onion, sliced                                               1          Red Bell Pepper

2          Tomatoes                                                    2          Carrots, minced

2 tbsp.  Turmeric                                                     2 c.       Rice

4           Eggs, boiled and sliced                               2 c.       Coconut Milk

1 c.       Green Chili Peppers, sliced                          500g.    Green Peas

Basil leaves                                                            Salt and Pepper to taste

1. Grill the chicken breasts and cut into centimeter strips. Set aside.

2. Heat the casserole with oil and cook the onion on low-medium heat until it softens.

3. Mix in the red bell peppers, green peppers, carrots, then the turmeric powder and a dash of salt.

4. Add rice, coating it with the turmeric mixture.

5.  Pour in the broth and coconut milk, stirring it for a couple of minutes.

6. Cover the casserole and let it boil.

7. Once boiling, mix in the tomatoes, green chili pepper, chicken, basil leaves, salt and pepper.

8. Let it simmer and evaporate until it reaches the right consistency of the rice. Add more broth if necessary.

9. When the rice is ready, transfer into a wide and hallow bowl. Use a wooden spatula to transfer the paella so it breaks apart.

10. Add the sliced boiled eggs. Mix it gently without breaking the eggs. Add salt to taste.

11. Serve warm.

Steamy Asparagus with Almonds

Ignite eros with this healthy and flavourful recipe rich in natural stimulating ingredients like Garlic, Parsley, Almonds, and Asparagus.  Serve this dish on a candlelit table with likewise stimulating glasses of white wine.

3 tbsp. Fresh parsley, sliced

1 large Garlic clove

½ cup Almonds, sliced

3 tbsp. Shallots, finely sliced

2 tsp. Lemon peel, grated

2 tsp. Fresh Lemon Juice

1 tsp. Virgin Olive Oil

1 kilo. Asparagus, trimmed

Salt and pepper

Directions

1. Heat up 1 tablespoon of olive oil in a skillet over low flame.
2. Add shallots & garlic & saute until tender, about 5 minutes.
3. Pour the shallot mixture into a medium bowl and mix in some more olive oil, parsley, lemon juice & peel.
4. Spice up with salt & pepper.
5. Steam asparagus until crisp-tender. (Can be made 1 day ahead; cover shallot mixture & asparagus separately; chill).
6. Place shallot mixture in a heavy large skillet over medium flame.
7. Add almonds & cook this until browned, stirring every once in awhile, about 3 minutes.
8. Add asparagus & stir until heated through.
9. Spice up to taste with salt & pepper.
10. Divide asparagus among plates.
11. Enjoy the Steamed Asparagus With Almond and toast to a romantic evening!