Cucumber and Feta Salad Recipe

Since it’s Ramadan, I may be more inclined to post a lot of recipes this month. I admit, however, I probably won’t be making most of them, as I tend to crave my mom’s Fatoush and Lentil Soup during Ramadan. But that still doesn’t stop my mouth from watering when I see something like a Cucumber and Feta salad pop up on my home page. This salad sounded so refreshing, I had to share it (I am not a jalepeño fan, so I will take that out of my personal recipe).

Ingredients

  • 1 pound(s) fresh garden cucumbers
  • 1/4 cup(s) crumbled feta cheese
  • 1/4 cup(s) Greek-style yogurt
  • 1 small jalapeno, diced
  • 5 mint leaves, torn into small pieces
  • 2 teaspoon(s) fresh lemon juice
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground black pepper

Directions

  1. With a potato peeler, peel strips of skin off the cucumber in alternating strips to leave half the skin on. Cut into one-inch cubes.

2. Add remaining ingredients and mix. Refrigerate for 30 minutes before serving if you have the time.

I found this simple recipe on this website.

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The Easiest Breakfast

As I’ve said before, start your morning off right. And the best way to do this is to have a satisfying and healthy breakfast. Today, I just want to share my favorite weekday breakfast.

Prepare one pack of instant (organic) oatmeal (oatmeal + boiling water); Add a banana; Add crushed walnuts; If needed, add your preferred sweetener (please try to stay away from unnatural sweeteners!)

And, voila! Breakfast is served!

Total time – maybe 2 minutes for the boiling water and that’s about it

Just as a note: Oatmeal is considered a “heart-healthy” meal, which helps control weight. It is a good source of fiber, vitamins and minerals, and it is said to lower cholesterol.  

If you don’t like any of my additions to oatmeal, try your favorite fruits and nuts. My only recommendation is to stick to the original flavored oatmeal, don’t buy the ones with added flavors. Those oatmeal boxes claim to be “healthy breakfasts,” but in reality, they are packed with high, unnecessary sugars. If you like the cinnamon flavor, add your own cinnamon! Same with vanilla, apple, etc. Just make it as natural as possible.

Try it out and see what you think 🙂 Happy Eating!

Cook off the Stress (unless cooking stresses you out)!

I wanted to give you a recipe to try something new, tonight. Unfortunately, this is not an original recipe, but it is one of my favorites. And, I’ve never had a bad review when making this dish! The actual dish is Pan Roasted Sea Bass, but I’m really here to give you the recipe for the sauce, because you can use it on any type of protein you choose. I have tried this Marsala Mushroom Sauce with Sea Bass and with Chicken, but I can’t imagine why it wouldn’t taste great with Steak, too!

Ingredients: 2 Servings

2 tbsp olive oil, 1 tbsp of butter, 1 large yellow onion, chopped, ¼ cup Marsala wine (you can also use a substitute; I’ve bought marsala wine vinegar from the store, but the wine will cook off), 8 oz. fresh mushrooms, ½ cup of chicken stock, 2 tbsp canola oil, 2 fillets of 1 lb. sea bass (or 2 chicken breasts, or meat of your choice), 1 tbsp parsley, chopped, Salt and Pepper 

P.S. – When recipes require a lot of preparation, I try to prepare everything the night before, that way, when I get home from work, and if I make it to the gym, I have everything ready to start cooking.

For the sea bass instructions, you can cook the sea bass however you choose, you can pan-sear it, pan roast it, or bake it…I personally think it will come out delicious however you choose to cook the sea bass. For the specific instructions for this recipe, you can visit the website I use. I am copying most of the recipe, below:

1. Heat the olive oil in your pan over medium high heat and saute the chopped onion until it’s translucent. (Make sure the pan has enough depth for the ½ cup of chicken stock and all the mushrooms.)

2. Add the Marsala wine. Be careful to remove the pan from the stove when doing this to prevent the wine from igniting in your face.

3. When most of the wine is cooked off, add the mushrooms and butter.

4. Reduce the heat to medium and cook until the mushrooms are tender.

5. Add the chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a bit. (Make sure it is a thick sauce, not too watery. The person who posted this recipe says it should be able to coat a spoon, it helps to do that, but when you see the sauce, you will know if it looks ready.)

6. For the sea bass fillets, the first time I did this, I just put the canola oil in the pan, seasoned the fillets with salt and pepper, and cooked them on each side for about 5-6 minutes. If you want to pan roast them, transfer the fish pan into the oven (should be turned on to 450 before you start cooking) for about 4 minutes. I have done both and it tastes great both ways.  

7. This recipe says to put the fish on top of the sauce and garnish with parsley. You can present the meat however you choose with the sauce, it looks great on the meat or below it, so however you think looks best!

I usually make brown rice on the side with either a salad or some asparagus. I hope you enjoy it!

(Recipe compliments of TheReluctantGourmet.com)