How To Make Dried Apple Chips At Home | Recipe

Dried apples are not only a nutritious snack, they're delicious too and so easy to make. All you need is water, apples and a little lemon juice and you can preserve a bunch of dried apples for the whole winter.

Pros of dehydrated apples: Gluten-Free, Low Carbohydrate, Low Fat, Low Calorie, Vegan, High-Fiber.

Ingredients

• 2 large unpeeled apples
• 4 cups of water
• ½ cup of fresh lemon juice

Instructions

 Dried Apple Slices

Position racks in the lower and upper third of panggangan and preheat your panggangan to 200 degrees F. Using parchment paper, line two large baking sheets.

In a medium bowl, combine the lemon juice and water. Using a sharp knife or a mandoline slice 2 large apples into coins as thin as possible (1/8 inch thick). Soak the apple slices in the lemon water for about thirty minutes.

Apple Slices

After thirty minutes, drain and pat using a kitchen or paper towel and place on the prepared baking sheets, preferably in a single layer. Bake the slices on the lower and upper racks for about an hour, remove flip the slices.

Return to the panggangan after flipping then bake for one more hour (2 hours for crispy apple chips) then turn off the panggangan and open the panggangan door. Leave the apples in there until the oven completely cools or for about 1-2 hours.

Dried apple rings health benefits 

Dehydrated apples provide a source of essential nutrients for your health and contribute to your healthy diet.

Dietary Fiber

One of the main benefits of dehydrated apples is their dietary fiber content.  A 1/3-cup serving of dried apples provides 2.5 grams of fiber. 

Fiber helps keep you regular, it bulks up and softens your stools to prevent constipation. It also slows digestion, preventing blood sugar spikes that leave you tired and hungry shortly after your meal. Since fiber helps keep you satisfied after a meal, dehydrated apples make for a filling snack.

Vitamins

They contain several B vitamins, which collectively support your metabolism and nourish your liver and skin.

Minerals

Dehydrated apples also benefit your health due to their mineral content. Each cup serving contains 7 percent of your daily recommended intake of Potassium, a mineral essential to nerve and brain function. Dehydrated apples also contain a small amount of Iron, 8 percent of the recommended daily intake for men or 3 percent for women.

Good for Diabetics

Dried apples provide about 209 calories, they are also very low on the glycemic load scale (26), which is important for diabetics.


Dehydrated apples are a great snack to keep at your desk, stick in your kid's lunchbox, or pretty much anytime. Have another favorite healthy homemade snack idea? Share it with us in the comments.

Please, Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of these healthy dried apple rings ;) 

Related Tags: dried apple chips, dried apple rings, dehydrated apples, baked apple chips, how to make apple chips at home, homemade apple rings.

Moroccan Spiced Rabbit Tagine With Peas And Carrots Recipe

Moroccan Spiced Rabbit Tagine With Peas And Carrots

Delicious and easy Tagine to make from the Moroccan Mediterranean Culinary 

Ingredients

• 2 ( 2 ½ lb rabbit)  cut into 8 pieces
• 6 peeled, trimmed and sliced long slender carrots
• 1 finely chopped small yellow onion
• 2 cups peas, frozen
• ½ cup fresh cilantro, finely chopped
• 2 medium finely chopped cloves of garlic
• 2 tablespoons Ras el hanout
• Freshly ground pepper and sea salt to taste
• 1/3 cup extra-virgin oil

Instructions

Put the rabbit in a large bowl. In a small bowl, stir the Ras el hanout, 1 ½ teaspoon pepper, and 2 ½ teaspoon salt. Sprinkle this all over the rabbit. Pour the ¼ cup of olive oil all over the rabbit evenly and turn to coat. Cover the bowl with plastic wrap and marinate in the fridge for a minimum of two hours and a maximum of 12 hours. 

Remove the rabbit from the fridge and let settle at room temperature for approximately 20 minutes. Heat an 8-quart Dutch panggangan (or a heavy duty pot) over high heat. Peel an edge of the plastic off the rabbit bowl. Use this plastic to hold the rabbit back as you pour the oil from the bowl into the pot. Heat the oil then add about 8 pieces of the rabbit with the meaty side down and cook for about 3-5 minutes or until golden brown
then flip and cook repeat the same process.

Over medium heat, add 2 tablespoons olive oil to the pot. Add the garlic, onion, and ¼ teaspoon salt and cook for approximately 3-4 minutes or until the onion is soft. Add half a cup of water and stir to scrape any browned bits from the pot. Add the rabbit and carrots and reduce the heat. Cover and cook for 30 minutes.

Remove the lid and rearrange the rabbit to make sure that the ones previously on the bottom are now at the top and cook for 30 more minutes or until the rabbit is tender (you may add ¼ cup of water if it is too dry). 

Stir in the peas and cilantro then simmer uncovered over medium
heat for about five minutes. Serve while hot.

Nutritional Facts:

(Per Serving) 

Calories	550	Sodium	148 mg
Fat	29 g
Saturated Fat	6 g	Carbohydrates	15 g
		Dietary Fibers	5 g
		Protein	56 g
Cholesterol	150 mg

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy Tagine like this one ;) .

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Green Bean, Potato And Corn Salad Recipe | Mediterranean Diet

Green Bean, Potato And Corn Salad Recipe

A fast and easy salad recipe, your family friends and will love this healthy warm potato and green bean salad with tomatoes and corn.

Ingredients

• 2 medium sized potatoes cut into easy bite pieces
• ½ a cup of green beans, blanched and sliced into 1-inch pieces
• ½ a cup of cherry tomatoes (quartered or halved)
• ½ a cup of uncooked quinoa
• 1 tablespoonful of fresh oregano leaves (minced)
• Tuna, shrimp or white beans (optional)
• 1 tablespoon of capers (rinsed and drained)
• ½ cup kuman leaves, chopped
• ½ a cup of corn off the cob (grilled or raw)
• Salt and pepper to taste

For the dressing:

• 2 tablespoons of olive oil
• ½ a teaspoon of honey or agave
• 1 tablespoon of red wine vinegar
• 1 teaspoon of Dijon
• 1 tablespoon of lemon juice (organic)
• 1 minced clove garlic
• Salt and pepper to taste

Instructions

Preheat your panggangan to 400 degrees and roast the potatoes in the panggangan then drizzle with the olive oil and toss with the garlic, salt and pepper then cook for about 25-30 minutes.

Whisk all the dressing ingredients together and set the mixture aside, Boil some water and blanch the chopped green beans for a minute.

When done, transfer to some ice cold water for cooling (this should only be for a few minutes). When done, drain and set aside.

Boil the quinoa in salted water for about 6-8 minutes or until they are soft; when done, drain and set this aside.

In a large bowl, combine all the ingredients and toss with the dressing then add salt and pepper to taste then serve while warm or cold.

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends, you will never know who among your friends might be in need of a healthy Salad like this one ;) .

Related Tags: Green Bean Potato And Corn Salad, Green Bean Recipes, Corn Recipes, Salad Recipes, Mediterranean Salads, Mediterranean Diet Recipes,  

Lamb With Artichokes, Fava-Beans And Yogurt | Mediterranean Diet

Lamb With Artichokes, Fava-Beans And Yoghurt Recipe

Ingredients

For the lamb

• 2 racks of lamb, about 1.4 lb each, with the chine bones removed and trimmed
• ¼ teaspoon crushed red pepper flakes,
• Freshly ground pepper and Kosher salt to taste
• Lemon zest of one lemon
• 6 tablespoons of extra-virgin oil
• 2 springs of fresh rosemary
• 10 peeled and lightly pressed medium sized clove garlic

Vegetable mixture

• Freshly squeezed juice of one lemon
• 2 tablespoons extra virgin oil
• Pinch of cayenne pepper
• 6 tablespoons dry vermouth
• 10 oz. Cleaned shiitake or morel mushrooms (stem removed if using shitake mushroom)
• Kosher salt to taste
• A 6 oz jar of drained, and marinated artichokes
• 2 lemon zest, finely grated
• 1 tablespoon fresh thyme, coarsely chopped
• 1 tablespoon unsalted butter
• 1 cup peeled fresh or frozen Fava beans.
• ½ cup of low-sodium broth

For serving

• 1 jar of goat horn pepper dipped in oil
• 2 cups whole milk Greek yogurt, stirred until smooth

Instructions

Marinate the lamb:

In a baking dish, place the lamb in a medium bowl. Mix the olive oil, garlic, pepper flakes, lemon juice and zest.
Coat the lamb evenly with this marinade and cover with a plastic wrap. 
Refrigerate for a minimum of 4 hours and a maximum of
up to 12 hrs.

To cook the lamb: 

Remove the lamb from the fridge and let it be at room temperature for about an hour. Position a rack in the middle of the panggangan and preheat the panggangan to 400 degrees Fahrenheit.

Remove the pieces of garlic, lemon peel and rosemary from the lamb, then season the lamb with pepper and salt to taste. Over medium-high heat, heat a 12 inch dry, oven proof skillet for an about a minute. 

Place the lamb in the skillet fat side down and sear for about two minutes, do this to the other side. 
Transfer this to an adequate plate then pour off the fat from the skillet and return the racks to the skillet, bone side down and roast in the panggangan for about fifteen to twenty minutes or until the lamb is golden brown or if you want it rare, your instant thermometer should register 125 degrees and 130 degrees for medium rare respectively.
After cooking transfer to a chopping board and let it rest.

To prepare the vegetables: 

In a skillet, heat the olive oil until it is shimmering hot, add the
mushroom, thyme, 1 teaspoon salt and the marinated artichokes. 

Cook this for about 2 minutes. Add the vermouth and cook until reduced by half. Next, add the Fava beans and chicken broth. Cook for approximately 2-3 minutes on medium-high heat; make sure to stir occasionally until the liquid has reduced by half.

Reduce the heat to low and stir in the cayenne, butter, and lemon zest. Swirl the pan until the butter is incorporated. Add salt to taste.

To serve: 

Stir the yogurt in a medium sized bowl until smooth and light and let it settle for approximately ten minutes.

On 8 plates, spoon ¼ cup of the yogurt and spread lightly. Top this with 1 tablespoon of oil and 4 or 5 strips of peppers.

Cut the racks into separate chops, spoon ¼ cup of the vegetable mixture over the yogurt then arrange 2 chops of lamb on each plate and serve.

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends.

Related Tags: Lamb With Artichokes, Mediterranean Diet Recipes, Mediterranean Diet.

Spanish Inspired Tomato Salad Recipe | Mediterranean Diet

Spanish Tomato Salad

Ingredients

• 9 chopped anchovy fillets
• 16 Caper-berries
• 1/2 cup of extra virgin oil
• 1 cup fresh chopped parsley
• 5 minced clove garlic
• 1 teaspoon of smoked paprika
• 3 pounds of red tomatoes (cut them into wedges)
• 3 tablespoons of red wine vinegar or sherry vinegar
• 1 cup whole wheat fresh bread crumbs
• 1 teaspoon of freshly ground black pepper
• ¼ teaspoon of salt
• ½ a teaspoon of sugar

Instructions

In a large non-stick skillet, heat 1/3 cup of olive oil in medium heat then add paprika and garlic then cook for about 20 seconds. Gently stir until the garlic is sizzling and fragrant (makes sure they do not brown). After cooking, transfer to a large bowl and let cool.

In a pan, heat the remaining olive oil over medium heat then add the breadcrumbs and cook for about 5 minutes; gently stir until they are crispy and golden brown then transfer to a plate.

Whisk the pepper, salt, and vinegar into the garlic-paprika oil then add the parsley, tomatoes, caperberries (capers) and chopped anchovies and stir gently until combined.

Transfer the tomato salad onto a platter then top with the breadcrumbs. You can also garnish with anchovies.

Nutritional Facts:

(Per Serving) 

Calories	188	Sodium	402 mg
Fat	14 g	Potassium	476 mg
Saturated Fat	2 g	Carbohydrates	14 g
		Dietary Fibers	3 g
		Sugar	5 g
		Protein	4 g
Cholesterol	3 mg
Vitamine A	2066UI	Calcium	42 mg
Vitamine C	32 mg	Iron	1 mg

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends.

Related Tags: Spanish Inspired Tomato Salad, Tomato Salad Recipe, Tomato Salade, Salad Recipes, Salad Recipes, Mediterranean Salad, Mediterranean Recipes, Mediterranean Diet.

Grilled Eggplant Rolls With Olives And Feta Recipe | Mediterranean Diet

Grilled Eggplant Rolls with Olives and Feta Recipe

Ingredients

• 1 large, trimmed and sliced eggplant into 6 1/2-inch-thick lengthwise slices.
• 4 tablespoons mixed chopped fresh herbs: Chives, parsley, and basil
• 2 tablespoons chopped and pitted Kalamata olives
• Extra-virgin oil for brushing
• ½ a cup of feta, crumbled
• Freshly ground pepper and kosher salt to taste

Instructions

Pre-heat the gas or charcoal grill to medium-high. Brush the eggplant slices with oil and season with pepper and salt to taste. 

Grill the eggplants for about 2 minutes or until the grill marks form on one side. Flip and grill the other side for about two minutes or until the eggplants are tender.

Combine the olive, feta, and herbs in a small bowl.
On a work surface, spread the eggplant. Put one heaping tablespoon of the feta mixture at the end of each slice and tightly roll up (the wider end).

Arrange the rolls seam side down, and finish this with a little pepper to taste and add more chopped herbs.

Grilled Eggplant Rolls with Olives and Feta

Nutritional Facts:

(Per Serving) 

Calories	70	Sodium	190 mg
Fat	5 g
Saturated Fat	2.5 g	Carbohydrates	9.5 g
		Dietary Fibers	5.3 g
		Sugar	4.3 g
		Protein	4 g
Cholesterol	10 mg

Let us know if you have any further suggestions in the comment section, Also Don't forget to share the recipe with your friends.

Related Tags: Grilled Eggplant Rolls with Olives and Feta, Eggplant Rolls, Eggplant Recipes, Feta Recipes, Mediterranean Recipes, Mediterranean Diet.

Lamb And Feta Stuffed Cabbage Recipe | Mediterranean Diet

Lamb And Feta Stuffed Cabbage Recipe

Ingredients

• 1 cup lower-salt chicken broth.
• 1/3 cup of ouzo.
• 1 large head of green cabbage with the outer leaves discarded, cored.
• 1 lb ground lamb.
• 1 finely chopped large yellow onion.
• 2 cups tomatoes, crushed.
• ½ cup short grain rice.
• 1 large egg.
• 1 cup crumbled feta. 
• 1 tablespoon oregano, finely chopped.
• Freshly ground black pepper and kosher salt to taste.
• ½ teaspoon crushed fennel seeds.
• ¼ cup finely chopped flat leaf parsley.
• 1 teaspoon ground cumin.
• ¼ cup extra-virgin olive oil.
• 1 tablespoon freshly squeezed lemon juice.

Instructions

Submerge the whole cabbage in water in a large enough pot and boil over high heat. Boil for about four minutes or until the outer leaves are bright green and start to pull away.
Carefully pull them off using tongs and lay them on a baking sheet lined with kitchen or paper towels. Continue doing this until the whole cabbage is cooked (this should take about approximately 20 minutes). Set it aside and let it cool.

Using your hands, combine the onions, rice, oregano, lamb, parsley, feta, fennel, egg, lemon juice,  cumin, 1 teaspoon pepper in a large bowl and 2 ½ teaspoons of salt.

Remove the hard ribs from the cabbage leave and cut the larger leaves into halves lengthwise using a paring knife. Coat the bottom of an 8-9 quart Dutch panggangan with the olive oil. On a work surface, arrange several cabbage leafs lengthwise. Put 1 ½ tablespoons of the mixture on one leaf on the end closest to you and fold the sides in towards the lamb and then roll away to enclose the meat. 

Repeat this with the rest of the leaves and put the rolls in the pot with the seam side down.
In a medium bowl combine the broth, ouzo, and tomatoes and pour this mixture over the rolls. Boil over medium heat and then reduce the heat to low then gently simmer and cover. Cook for about 60-90 minutes or until the rice in the fillings is completely tender
(make sure to shake the pot occasionally so the rolls don’t stick).

Tip: Use only short-grain rice in the filling; long-grain rice takes too long to soften.

Nutritional Facts:

(Per Serving) 

Calories	390	Sodium	670 mg
Fat	19 g
Saturated Fat	7 g	Carbohydrates	33 g
Monounsaturated	9 g	Dietary Fibers	6 g
Polyunsaturated	1.5 g	Sugar	8 g
		Protein	23 g
Cholesterol	75 mg

Lamb And Feta Stuffed Cabbage

Related Tags: Grilled Halibut Salad Nicoise Recipe, Salad Nicoise, Salad Recipes, Mediterranean Salad, Mediterranean Recipes, Mediterranean Diet.

Marinated Olive And Feta Recipe | Mediterranean Diet

Marinated Olive And Feta Recipe

Ingredients

• 1 cup sliced and pitted olives (Kalamata or mixed Greek)
• 2 tablespoons extra-virgin oil
• Pinch of red pepper, crushed
• ½ cup of fat-reduced feta cheese
• 2 sliced cloves of garlic
• Juice of one lemon
• Zest of one lemon
• 1 teaspoon chopped fresh rosemary
• Ground pepper to taste

Instructions

In a medium bowl, combine the olives, black pepper, feta cheese, rosemary, oil, lemon zest, lemon juice, and garlic.

Tip: The best way to enjoy this snack is to prepare it ahead and
refrigerate covered for up to 24hrs.

Related Tags: Marinated Olive And Feta Recipe, Marinated Olive And Feta, Marinated Olive, Feta Recipes, Mediterranean Recipes, Mediterranean Diet,

Butter-Basted Spiced Cod With Polenta Recipe | Mediterranean Diet

Butter-Basted Spiced Cod With Polenta

Ingredients

• 1 ½ teaspoons whole or ground coriander, crushed
• 2 teaspoons Harissa paste
• Kosher or Epsom salt to taste
• 2 fresh lemons, medium sized, grated one finely, (this should give you ½ tsp. of zest and 2tbs. juice) cut the other lemon into wedges.
• Black pepper freshly ground to taste
• 2 teaspoons cilantro or parsley, coarsely chopped
• 6 tablespoons unsalted butter
• 4-6 oz cod loin pieces
• 1 cup cornmeal

Instructions

Put a rack in the panggangan (center) and heat the panggangan to about 400 degrees Fahrenheit. Next, over medium heat, heat a 3-quart saucepan for about 30 seconds. Add 3 cups of water, 1 teaspoon salt, lemon zest and turn the heat up to medium-high. 

Whisk in the cornmeal and cook for about 20 minutes making sure to stir frequently until it becomes creamy and thick (if too thick use some water to loosen)

In a small saucepan, melt the butter. Season the fish with salt and pepper, arrange in a 9x13 baking dish making sure to leave a space between each piece. 

Remove the butter from the heat and stir in the lemon juice and Harissa. Pour this over the fish, bake for approximately 15 minutes making sure you are basting every five minutes. Cook until
cooked thoroughly. You may opt to cover with foil to keep warm.

Pick 4 shallow bowls or plates and divide the polenta among the plates, top this with fish and spoon the butter over the fish. Top this with parsley or cilantro and serve with the lemon wedges.

Nutritional Facts:

(Per Serving) 

Calories	490	Sodium	190 mg
Fat	27 g	Potassium	0 mg
Saturated Fat	12 g	Carbohydrates	30 g
Polyunsaturated	2 g	Dietary Fibers	3 g
Monounsaturated	10 g	Sugar	0 g
		Protein	30 g
Cholesterol	110 mg

Related Tags: Butter-Basted Spiced Cod With Polenta, Cod,  Polenta, Fish Recipes, Mediterranean Recipes, Mediterranean Diet.