Tuesday, June 19, 2007
A NEW LEAF
Vegetarian recipes from recently released cookbooks:
"Eating the Greek Way," by Fedon Alexander Lindberg (Clarkson Potter, 2007)
Eating Greek means eating healthy -- at least, when you're eating with Lindberg. Born and raised in Greece, Lindberg began studying internal medicine and endocrine disorders because he was worried about diabetes in his family. He now owns four clinics in Norway, where he is also well-known as a food writer. Perhaps it's only to be expected that Lindberg's cookbook prefaces the recipes with a hearty 45-page dietary primer. Lindberg explains the nutritional balance in Greek food and parses terms like "glycemic load" (GL) that are listed with each recipe. He teaches you how to measure portions with your palm, plans sample weekly menus, and even suggests how to stock your kitchen. Vegetables and legumes are low in GL -- a positive quality -- and most meals require two palm-sized portions, so vegetarian and vegetable-based recipes are bountiful.
-- Evelyn Shih
# Cauliflower with tomatoes and feta
2 tablespoons clarified butter
1 large onion, sliced
2 garlic cloves, crushed
8 tomatoes, peeled and finely chopped
2 teaspoons dried oregano
Pinch of ground cinnamon
Salt and pepper
1 large head cauliflower, cut into florets
3 tablespoons olive oil
1 tablespoon fresh lemon juice
½ cup crumbled feta cheese
Preheat oven to 375 degrees. Melt the butter in a large skillet over medium heat, add onion and garlic and cook for 3 to 4 minutes. Add the tomatoes, oregano, cinnamon and a little salt and pepper. Stir well, cover and simmer for approximately 5 minutes.
Add the cauliflower florets to the tomato sauce, cover and simmer for 10 to 15 minutes. Transfer to a baking dish and drizzle with olive oil and lemon juice. Top with the feta. Bake until the cauliflower is tender and the cheese has melted, about 40 minutes. Serve hot.
Servings: 4.
Copyright © 2007 North Jersey Media Group Inc.
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