How to Make Mediterranean Favorites like Swordfish Skewers and Egyptian Barley Salad
Test cook Dan Souza makes host Bridget Lancaster foolproof Swordfish Skewers with Tomato-Scallion Caponata on the grill. Next, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of Feta. Finally, test cook Becky Hays makes Julia a vibrant Mediterranean favorite—Egyptian Barley Salad.
Get the recipe for Grilled Swordfish Skewers with Tomato-Scallion Caponata:
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10 Essential Dehydrated Foods You Need in Your Pantry!
What are your essential dehydrated foods? Are you well stocked up on them all the time? Here are ten dehydrated foods that every pantry needs.
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15 Essential Dehydrated Foods:
Fullstar Vegetable Chopper:
Dehydrating Onions:
Caramelized Onions:
Green Onions:
Taco Soup in a Jar:
Dehydrate Mushrooms / Powder:
Mushroom Seasoning Mix:
Frozen Veg:
Cleaning Out My Dehydrated Pantry:
How to Dry Herbs:
Dehydrate Strawberries:
How to Dehydrate Citrus:
Dehydrate Zucchini:
Dehydrate Peppers:
How to Use Tomato Powder:
How to Dehydrate Garlic:
Dehydrated Sliced Potatoes:
Dehydrate greens to make green powder:
Dehydrate Beans:
DIY Instant Rice:
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Couscous Salad with Tomatoes and Feta | Quick and Healthy Meal Ideas
#pastasalad #budgetrecipes #gingersnapkitchen
Thank you for watching my video for how to make Couscous Salad with Tomatoes and Feta. This is a healthy recipe that's quick, super easy, and delicious.
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You can count on me for many meal ideas you can use to get through times when you don’t have a lot of money to spend and also times when you want to impress your friends and family. I have a little something for everyone! Guess which kind this is!
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#vegetarian #pastasalad #easysalad #summersalad #healthy #freshsalad #feta #tomatosalad #freshtomatoes #salad #whatsfordinner #quicksalads
INGREDIENTS
1 cup pearl couscous
1 pinch salt
Vinaigrette
3 Tbs olive oil
2 Tbs red wine vinegar
1 Tbs honey
¼ tsp Dijon mustard
2 tsp lemon juice
Salad
1 pint cherry tomatoes, halved
1 english cucumber, diced
3 sliced scallions, white and green parts
½ cup fresh parsley, finely chopped
½ cup feta cheese (crumbled)
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QUINOA W/ TOMATOES CUCUMBERS & FRESH HERBS - How to make QUINOA Recipe
Quinoa is becoming so popular that well known restaurants (Applebee's) are adding it to their menu!! It's considered a whole grain...although it is a seed high in protein, gluten & cholesterol-free, has all 9 essential amino acids and is almost always organic!! A perfectly healthy side dish for any grilled, baked, broiled or fried chicken, salmon, pork or steak entrees!! A favorite way to make QUINOA GIVE IT A GO your taste buds & health will thank you!! Click on SHOW MORE below for recipe....
QUINOA W/ TOMATOES CUCUMBERS & FRESH HERBS Recipe
3 cups low-sodium chicken broth, water or vegetable broth may be used in place of chicken broth
1 1/2 cups QUINOA, rinsed in fine mesh sieve under cool running water, drained
2 large lemons
2 garlic cloves, minced
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup green onions, white & green parts, thinly sliced
2 cups tomatoes, seeded & diced
1 1/2 cups English cucumbers, seeded & diced
1/2 cup flat leaf parsley, chopped
Kosher salt & fresh cracked black pepper to taste
1. In 4-quart sauce pan, over high-heat, bring chicken broth & 1/2 teaspoon salt to a boil. Add rinsed quinoa. Stir once. Turn heat down to low. Cover pan with tight fitting lid. Cook 15-20 minutes or until water has absorbed and the grains are tender. Fluff with fork and transfer to a large bowl to cool.
2. Meanwhile...to make dressing. In medium bowl. Finely grate the zest from one lemon, then half both lemons and squeeze enough lemon juice to equal 5-6 tablespoons. Add to zest. Whisk in garlic, sugar, salt & pepper to taste (about 1/4 teaspoon of each). Continue whisking while slowly adding olive oil. Set aside.
3. Toss diced tomatoes with 1/4 teaspoon of salt in small bowl until they begin to release their juices, about 5 minutes. Drain in sieve over medium bowl.
4. Toss cucumbers & green onions with 2-4 tablespoons of prepared lemon dressing. Marinate for 5 minutes. Drain over tomatoes in sieve.
5. Add tomatoes, cucumber, parsley and remaining lemon dressing into cooled quinoa. Toss well with two forks. Taste, adjust seasonings if needed, and serve.
ENJOY!!
TIPS: Store quinoa in airtight container, in refrigerator, up to 1 day.
Pasta Salad with Sun Dried Tomatoes
This delightful pasta salad is surprisingly low-calorie at around 328 calories per portion. The sun-dried tomatoes make the salad light and refreshing.
Prep Time: Approximately 15 to 20 minutes
INGREDIENTS:
8 oz pasta
6 tablespoons vinaigrette dressing
6 sun-dried tomatoes
4 green onions
1/2 cucumber
1/3 cup mozzarella
3 tablespoons basil
salt & pepper to taste
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Calories may vary due to variants in ingredients.