Kofte : Quick, Easy, and Healthy

Mediterranean food is probably my favorite type of food. In general, the flavors are fresh, the food is light, and it can be made quite guilt free.

It has been awhile since I've made anything even remotely Mediterranean. I tend to gravitate towards it more during the warm Summer months, opting for heavier comfort food during the cooler temperatures of Winter. I don't know what the weather is like where you are, but here on the Mississippi Gulf Coast we're in the upper 70's with LOTS of sun. This has definitely put me in the mood for lighter fare so I opted to give Kofte, one of my favorites when visiting Mediterranean restaurants, a go at home.

Kofte appear in various forms all over the place, but they're essentially a meatball that is often grilled on a stick and served with pita and various condiments.. Kofte are very flavorful and fragrant containing herbs and spices in a combination that can taste unusual to an American palette. It can be surprising to bite into a meatball and taste cinnamon, allspice, and mint if it's something you've never encountered before, but I promise you it is absolutely delicious.

The recipe I used I found on the Cooking Light Website and it is a real winner. It can be made using beef, lamb, turkey, or any combination of the three.

Kofte
Makes 8 Kofte, serves 4

1/2 c white onion, diced
1/3 c dry breadcrumbs
1/4 c chopped fresh mint(I used 1/8c dried mint)
2 tbsp tomato paste
1 tsp minced garlic
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground red pepper
1/8 tsp ground allspice
1 lb lean ground round
1 large egg white, lightly beaten
Cooking spray
8 slices plum tomato
4 pitas, split (I used whole wheat)
1/4 c plain yogurt



Combine the first 12 ingredients thoroughly, I found it easiest to use my hands for this. Divide the mixture into 8 equal portions and shape each portion into a small patty or ball, keeping in mind the shape of the pita I made mine kind of oblong. Place the shaped kofte on a foil lined baking sheet and place under a high broiler for 4 minutes. Remove from the oven, flip them over, and put under the broiler for another four minutes, or until they reach your desired doneness. Serve each kofte in a pita half with tomatoes, yogurt, and any other toppings of your choice.



I added shredded romaine into the pita with the kofte and jazzed up the yogurt with mint, lemon juice, and garlic. I have to tell you, they were absolutely divine! I love the contrast of the cool yogurt with the spiced patty. I also love all the contrasting textures in these, crunchy with chewy with smooth. Alongside the kofte I served a cold brown rice salad comprised of brown rice, tomatoes, onion, cucumber, lemon juice, olive oil, mint, salt, and pepper. There's no exact recipe, but it's a real winner as well. It's a guilt free summery dinner that we will enjoy again and again. Give it a try!

With the prominent use of Mint in this recipe, I've decided to submit it to Weekend Herb Blogging, a blogging event whose goal it is to highlight recipes featuring herb and plant ingredients. This week it will be hosted by Rachel from The Crispy Cook.

Nanaimo Bars

Agh! I am a bad bad bad blogger! It has in fact been more than a month since my last post. And yes, this is a recipe I made WAAAY back at the Superbowl. It's really really good though . . . Hey! Cut me some slack! I AM 32 weeks pregnant and have been so preoccupied with baby preparations that my cooking has gone on the back burner ;) Anyhow, back to the deliciousness.

I have no idea the origins of Nanaimo Bars, other than that I found the recipe over on Dishing Up Delights and immediately knew I had to make them. They're comprised of three layers. The bottom layer includes nuts, graham crackers, and chocolate, the middle is a very vanilla custard, and the top is even more chocolate! There's no way with these components that the result could be anything, but delectable.

Nanaimo Bars



Bottom Layer
1/2 c unsalted butter, room temperature
1/4 c sugar
1/3 c unsweetened cocoa
1 large egg, beaten
1 tsp vanilla extract
2 c graham cracker crumbs
1 c coconut
1/2 c walnuts or pecans, coarsely chopped

FILLING
1/4 c unsalted butter, room temperature
2- 3 tbsp milk
3 tbsp vanilla pudding powder
1/2 tsp vanilla extract
2 c powdered sugar

TOPPING
4 oz semisweet chocolate, chopped
1 tbsp unsalted butter

Line an 8x8 pan completely with parchment paper. To make the bottom layer, in a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm (about an hour). To make the filling, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).\To make the top layer, in a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.



Lift the set bars out of the 8x8 pan using the edges of the parchment paper. With a very sharp knife, cut them into bars or bite sized squares. Serve to rave reviews!

These are VERY rich so I would err on the small side when cutting them. I sent them with my husband to a Superbowl party ahead of me, and by the time I arrived, they were gone. I think that pretty much says it all.

I fully intend to get back into the kitchen in the coming weeks. I am trying to get some new and healthy recipes under my belt before the baby, Koralena, arrives in June. I'm hoping this will help stave off food boredom in the initial weeks after her birth and ideally it will help me to lose the dreaded baby weight. It's imperative I get some new recipes cooking in the kitchen pronto as it seems we've been cycling through the same 8 or 9 meals since we learned we're expecting. BOOOORING! We just cannot have that anymore and we won't! I'll be updating the blog with the healthy new recipes in the coming weeks so be sure to check back often.

This post is being submitted to Bookmarked Mondays, a longtime favorite blogging event of mine featuring, what else, bookmarked recipes. Be certain to check out the roundup every Monday!

Chicken in Tomato Sauce with Olives and Feta

This is without a doubt one of my FAVORITE baked chicken recipes. It throws together in a matter of minutes from just a few basic ingredients, and then does all the work for you once it's in the oven. Once out of the oven, just add pasta and a green salad. Bam! You're a culinary genius.

Chicken in Tomato Sauce with Olives and Feta
Serves 4

4 chicken breast halves
1 28oz can Italian diced tomatoes, undrained
Feta Cheese
12-24 olives (personal preference as to amount and type)
2 tbsp olive oil, divided
12 oz pasta (spaghetti or vermicelli is best)

Preheat the oven to 425degrees. Salt and pepper both sides of the chicken breasts. Heat a skillet over medium-high heat with 1 tbsp of olive oil. Place two of the seasoned chicken breasts into the heated skillet and allow to brown on one side for 3-4 minutes. When the first side is golden, flip the chicken breasts and allow to brown on the other side. Set aside, and repeat with the remaining two chicken breasts. In a bowl combine the tomatoes, feta(I use about 1/2c), and olives. Pour half of this mixture into an oven safe dish large enough to accommodate all of the ingredients.



Layer the browned chicken breasts on top of the first half of the tomato/olie/feta mixture and then cover them with the remaining half of the tomatoes/olives/feta.



Place the dish into the preheated oven and allow to bake until the chicken is done, about 50 minutes. About 20 minutes before the chicken is done boil water and prepare the pasta as directed, then drain. When the chicken has been removed from the oven, transfer the breasts to a separate plate and toss the pasta in with the tomatoes/olives/feta in the baking dish. Return the chicken breasts to the baking dish and garnish the whole shebang with feta. Serve, preferably family style, and Enjoy!



See, easy peasy! It's so simple, uses so few ingredients, and is just so good. The tossing of the pasta in with the sauce is vital for good flavor. If you can let it all sit for a few minutes, even better! The salt of the olives and the feta balance with the sweetness of the tomatoes perfectly and the chicken breasts come out very tender. The leftovers the net day are even better and probably my favorite part. You really cannot mess this up and it's pretty figure friendly to boot. Make it, love it!

February Cookie Carnival: Chocolate Fudge Cookies with Toffee and Dried Cherries

Chocolate. Toffee. Cherries.



Need I say more? HUGE kudos to Kate for this months Cookie Carnival recipe selection. Not only did they feature one of my favorite ingredients, toffee, but they were very Valentines Day appropriate. If cookies can be sexy, well, this one is a centerfold.

Chocolate Fudge Cookies with Toffee and Dried Cherries
Makes 40 cookies


2 1/4 c all-purpose flour
1/2 c unsweetened dutch-process cocoa powder
1 tsp baking soda
1/4 tsp salt
1 c unsalted butter, room temperature
1 c tightly packed brown sugar
3/4 c granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 cup plump, moist, dried sour cherries( I used craisins I re hydrated in hot water)
8 oz. bitter or semisweet chocolate chopped into chunks (I used chips)
1 c English toffee pieces for baking + a handful for snacking =)



Preheat the oven to 350 degrees. In one bowl sift together the dry ingredients,minus the chips, toffee, and cherries and set aside. In another bowl using either an electric mixer or a spoon and woman power, beat together the butter and sugars until it is light and fluffy. When this consistency is achieved add the two eggs one at a time and the vanilla extract and stir to combine. Add the sifted dry ingredients to the wet ingredients in three additions and stir until just combined, but do not over mix. When the dry is completely incorporated with the wet, stir in the chips, toffee, and cherries. Distribute the cookie dough by the heaping tablespoonful onto parchment lined baking sheets a couple inches apart. Bake the cookies for 15-18 minutes or until they're just firm and set around the edges. Allow to cool completely before storing.



This was probably some of the thickest cookie dough I have ever worked with and I became FULLY convinced my arm was going to fall off, but the end result was totally worth it. These were decadent, moist, crunchy, chewy, chocolaty, Bliss. I limited myself to only two before sending them off to work with Hubby, but I still have half the dough in my freezer and it has taken active restraint everyday to keep myself out of it.



If you're looking for a cookie to make you swoon, these are for you. Bake them. Love them =)

The Perfect Veggie Burger: No Bread Required

I have to say, this is probably the BEST recipe I've made in months. As you can see from the photo to the left of the screen, it was reduced to nothing but crumbs in an instant. Don't allow yourself to be put off by any mediocre veggie burger experiences you've had in the past as this particular incarnation is truly elevated. Unlike most of its soy-laden dry counterparts, this particular patty acts as its own bread. Comprised primarily of chickpeas, onions, sprouts, and cilantro, the burger is flavorful, hearty, moist, and is perfect with about any filling you can think of. It's also super healthy, low in fat, and an EXCELLENT source of protein. Can you tell I love it?! I love it.


With the star of this burger being the chickpea, my favorite legume, I think this recipe is a perfect fit for this months My Legume Love Affair so you'll have to be certain to check out the roundup when it is posted, and by all means, participate! The original recipe comes from the blog 101 Cookbooks and my version is only slightly different with a reduction in the amount of eggs and oil used for cooking.


The Perfect Veggie Burger



2 1/2 c cooked chickpeas, rinsed and drained(canned work fine)
2 large eggs and 1 egg white
1/2 tsp salt
1/3 c chopped fresh cilantro
1 sweet onion, chopped
1 cup micro sprouts, chopped (alfalfa are my favorite)
1 cup toasted bread crumbs
Cooking Spray or Extra Virgin Olive Oil


In a food processor or with an immersion blender combine the chickpeas, eggs, and salt and blend until it is the consistency of a thick and slightly chunky hummus. With a spoon, mix in the sprouts, onion, cilantro, and breadcrumbs. Combine all the ingredients thoroughly, then allow it to sit for a few minutes so the breadcrumbs can soak up the moisture.




Form the mixture into 1 1/2in thick patties, either 6 or 12 depending upon whether you want large or small burgers, and set aside. Remember to keep them thicker as you will be slicing them in half after cooking for filling. Preheat a skillet sprayed generously with cooking spray over medium-low heat.




When the skillet is preheated place a couple patties into the skillet and allow to brown on one side for 10 minutes without moving. When the 10 minutes have elapsed and that side is browned and crispy, flip the burger and allow to brown on the other side for 10 minutes. If you feel they're browning too quickly, reduce the heat.

Remove the browned patties from the skillet and allow them to cool for a few minutes before slicing in half horizontally, and stuffing them with your fillings of choice.

Can you say deliciousness? I love how versatile these were in terms of filling options. I think our favorite combination included avocado, tomato, pickle, and sprouts, but they're great with pretty much anything you throw on them. They're a great lunch option to have on hand as you can make a batch of the patties on the weekend and leave them uncooked in an airtight container in the fridge to brown off throughout the week as desired. We've made two batches of 7 large patties each in just the past few weeks =) Make them. Love them!

Sweet and Sour Fish

My sincerest apologies about the large delay between my last post and this one. I have been in Indiana for the last week in a bliss of visits with family, baby registering, and generally taking it easy while my Mom offered to tend to my every need. I HIGHLY recommend a visit home to anyone who is expecting their first child. I swear the women in your family will do everything short of following you around with a pillow while you're there. It's good to allow yourself to be taken care of... Anyhow, I digress.

I made this recipe for sweet and sour fish a few weeks ago in an attempt to mix it up a little. Seafood is something I rarely cook at home and frying is something I basically never do. Like the original poster of this recipe over at House of Annie, I find in home frying to have a bit of an ick factor that generally turns me off to the food before I even eat it. Not to mention the lingering fried smell that you have to put up, and the mess that frying at home generally entails. Fortunately this recipe is different in that it is a very shallow fry, I only used 2 tablespoons of peanut oil, so you avoid the ick of deep frying. Everyone's a winner!

Sweet and Sour Fish


For the fish:
2 Tbsp peanut oil
6 4oz halibut fillets (or any firm white fish)
1/2 c cornstarch mixed with 2 tsp salt and 1/2 tsp pepper

For the sauce:
1/4 yellow onion, large diced
1 mini cucumber or 1/4 English cucumber, diced
10 cherry tomatoes
1/2 c tomato ketchup
4 Tbsp sweet chili sauce
1 Tbsp sugar
1/2-3/4 c water
1 tsp soy sauce
1 Tbsp cornstarch

Heat the oil in a large wok or skillet over medium-high heat. Pat the fish fillets dry and dredge both sides in the cornstarch mixture. Working with two fillets at a time, place them into the heated pan and allow them to cook 2-3 minutes on one side before flipping and allowing to cook another 2-3 minutes on the opposite side. Do NOT move the fillets while they're cooking as this could compromise their crispness. Remove the fish from the pan and place on paper towels to drain. Repeat with the remaining fillets.



Combine the ketchup, chili sauce, soy sauce, sugar, water, and cornstarch in a bowl and set aside. Drain all but 1/2 Tbsp of oil from the pan and toss in the onion. Stir fry for about one minute, then add your other vegetable and give the a stir. Pour the sauce mixture over the vegetables and cook over medium-low heat until the sauce thickens.



Plate the fish and spoon the vegetables and sauce over the top. Serve immediately.



We enjoyed ours alongside brown rice and it was really very good. The only changes I made to the original recipe were in reducing the amount of oil and omitting the ginger. Neither Chuck nor myself had ever had sweet and sour fish before so it was definitely a new taste experience for both of us. We had also never had stir fried cucumbers before and I swear they tasted just like bread and butter pickles. I still am not crazy about frying, even shallow frying, but the sauce is definitely a winner and I would use it again. Overall it was a success in terms of trying something new and I am glad I made it. If you're looking to mix things up a bit you might give it a go as well ;)

This post was submitted to Bookmarked Mondays, a great weekly blogging event encouraging participants to try those dog-eared, catalogued, torn out, and otherwise, bookmarked recipes. Be sure to check out the roundup every Monday!

Coconut, Macadamia, and Golden Raisin Cookies

I actually wasn't looking to make cookies when I saw this recipe on The Life and Loves of Grumpy's Honeybunch, I was just trying to find a use for some coconut and raisins that have been hanging around my pantry since oh, I don't know, the golden era. I really didn't even WANT cookies, but the way these cookies were described as being tender and chewy and the fact that they would help me in freeing up some pantry space AND the fact that is is a Cooking Light recipe, therefore relatively sin free, well, it won me over =)

Coconut, Macadamia, and Golden Raisin Cookies


1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter or stick margarine, melted
3 tablespoons water
2 tablespoons honey
Cooking spray

Preheat oven to 325degrees. Combine flour and the next 6 ingredients in a large bowl. In a separate bowl combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by l tablespoons 2 inches apart onto baking sheet coated with cooking spray. Bake for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan and enjoy!



These were really very good and only 90 calories apiece! I was skeptical initially just because the cookies were so small, but they're very sweet and one is truly enough. We ended up storing ours in the refrigerator and found we both enjoyed them more when they were cold. These are a great treat for when you're looking to indulge without being too indulgent.



I am submitting this post to Bookmarked Recipes, a great weekly blogging event featuring, what else, bookmarked recipes =) Be sure to check out the round-up every Monday!