Stuffed Tomatoes with Feta Cheese/ Domates me Feta

Fine, crisp vegetables are found all through Greece. For this formula, it is vital to utilize the red­dest, ripest tomatoes accessible

4 medium-sized ripe tomatoes*
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
1/2 c. (about 3 oz.) finely crumbled
feta cheese
1/4 c. bread crumbs
3 tbsp. olive oil

1. Carefully cut tops off tomatoes.
Using a spoon, carefully scoop out pulp and seeds. Save pulp and discard seeds.
2. Coarsely chop the tomato pulp.
3. Preheat oven to 350°F.
4. In a small bowl, combine tomato pulp with scallions, parsley, feta
cheese, bread crumbs, and olive oil.
5. Spoon mixture into the hollowed out tomatoes. Place tomatoes right side up in an 8- by 8-inch baking pan and bake 15 minutes.
6. Serve stuffed tomatoes steaming hot.

*If your tomatoes aren’t quite ripe
(pinkish-orange instead of bright red),
place them in a brown paper bag and
keep in a cupboard or other dark place
for a day or two to ripen.

Preparation time: 35 minutes
Cooking time: 15 minutes
Serves 4.

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Basil Pesto Sauce

This fresh sauce takes mere minutes to make and it keeps frozen for months. Make it in the summer when fresh basil is bountiful. Freeze it in tubs, then simply scrape out what you need. It will taste better than anything you can buy in a jar. And it will thaw within a few minutes or, when mixed with anything hot, instantly

10 cups (300 g) loosely packed fresh basil leaves
2 cups (200 g) pregrated Parmesan cheese
3/4 cup (100 g) pine nuts
2 teaspoons pre-minced oil-packed garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 to 1 cup (175 to 235 ml) extra-virgin olive oil

Put the basil, cheese, pine nuts, garlic, salt, and pepper in a food processor. Process until finely chopped, about 30 seconds. Scrape down the sides of the processor bowl, then add 3/4 cup (175 ml) of oil and blend to a loose paste, about 20 seconds, scraping the bowl as necessary. Add up to 1/4 cup (60 ml) more oil for a looser, oilier pesto. Scrape into two small airtight containers and chill up to 1
week or freeze up to 8 months. For an interesting variation, try:
• Red Pesto Sauce: Add 1⁄2 cup (25 g) oil-packed
sun-dried tomatoes along with the basil.

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Simmered Tomato Basil Sauce

Spaghetti sauce is typically simmered longer than marinara sauce to deepen the flavors and thicken the texture. In this sauce, the sweetness of carrots cuts the acidity of tomatoes. Onions and celery round out the flavor base. Canned tomatoes are used for expediency here, but for the best taste, use fresh, ripe plum tomatoes (about 21⁄2 pounds, or 1.1 kg, peeled, seeded, and chopped). To create a richer flavor, add 1 cup (235 ml) red wine after sautéing the garlic and simmer the wine until reduced in volume by about half. Double the recipe if you like. The sauce will keep frozen for a couple of months.

1⁄4 cup (60 ml) extra-virgin olive oil
11⁄2 cups (195 g) prechopped onion
3/4 cup (100 g) prechopped carrot
1⁄2 cup (80 g) prechopped celery
1 tablespoon (10 g) preminced oil-packed garlic
2 cans (28 ounces, or 785 g) plum tomatoes in puree
2 tablespoons (30 g) tomato paste (optional)
1/4 cup (15 g) chopped fresh basil or 2 teaspoons dried
Salt and ground black pepper


Heat the oil in a large, deep skillet or medium saucepan over medium heat. Add the onions, carrots, and celery, and cook until softened and lightly browned, 6 to 8 minutes. Add the garlic and cook 2 minutes. Working near the pan, pluck the tomatoes from the can one by one. For each tomato, grab the firm stem end of the tomato and pinch and pull out the core from the tomato flesh. Discard the core and tear the flesh with your hands, dropping the tomato pieces into the pan. Repeat with each tomato. Pour the liquid from one of the cans into pan. Stir in the tomato paste, if using, and 2 tablespoons (8 g) of the fresh basil (or all of the dried). Bring to a boil then reduce the heat to medium-low and simmer gently until the tomatoes break down and thicken and the sauce reduces in volume, 35 to 45 minutes. Season with salt and pepper and stir in the remaining fresh basil. For a smooth sauce, cool slightly and pass through a food mill or puree with a stick blender or in an upright blender or food processor.


May be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 2 months.

Other flavorful additions include:
• Tomato Sauce with Mushrooms: Add 8 ounces (225 g) presliced
cremini or white mushrooms (about 2 cups) with the
garlic and cook for 5 minutes.
• Tomato Sauce with Roasted Red Peppers: Add 1 cup (130 g) drained jarred roasted red peppers along with the tomatoes.
• Tomato Sauce with Chunky Garden Vegetables: Add 1 cup (130 g) prechopped bell peppers along with the onions. Add 4 ounces (115 g) (1 cup) presliced cremini or white mushrooms
along with the garlic. If you like, add 3⁄4 cup (75 g) chopped zucchini about 15 minutes before the end of the simmering
time. Do not puree.
• Tomato Sauce with Spinach and Cheese: Add 4 ounces (115g) (about 2 cups) prewashed baby spinach leaves and 3⁄4 cup (75 g) pregrated Parmesan cheese about 15 minutes before the end of the simmering time. Cook until the spinach wilts.
• Tomato Sauce with Four Cheeses: Add 1⁄2 cup (50 g) each pregrated Parmesan, pregrated Romano or Grana Padano, preshredded provolone, and ricotta cheese about 15 minutes before the end of the simmering time.
• Tomato Sauce with Meat: Add 12 ounces (340 g) lean ground beef and/or pork along with the garlic and cook until browned, 5 to 8 minutes, breaking up the meat with a spoon.
• Tomato Sauce with Italian Sausage: Add 12 ounces (340 g) mild or spicy Italian sausage (removed from casing if necessary) along with the garlic and cook until browned, 5 to 8 minutes,
breaking up the meat with a spoon.

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Quick Tomato Marinara Sauce

Marinara is a quickly made Italian-American tomato sauce. When pureed, it makes a great pizza sauce. Because it’s made on the fly, canned tomatoes are commonly used. For this sauce, buy the best canned tomatoes available, such as San Marzano plum tomatoes. If the tomatoes aren’t very red, ripe, and luscious, add 1⁄2 to 1 teaspoon sugar to balance the acidity of the tomatoes. In Italian, marinara means “mariner’s style.” As you might guess, this thin, freshflavored sauce is good with seafood. Some marinara sauces also include anchovies.

1⁄4 cup (60 ml) extra-virgin olive oil
1 tablespoon (10 g) preminced oil-packed garlic
1 can (28 ounces, or 410 g) plum tomatoes in puree
3 tablespoons (12 g) chopped fresh basil or parsley
or 1 teaspoon dried basil or oregano

Salt and ground black pepper Heat the oil in a large skillet or over medium heat. Add the onion and garlic and cook until lightly browned, 3 to 5 minutes. Working near the pan, pluck the tomatoes from the can one by one. Grab the firm stem end of each tomato and pinch and pull out the core from the tomato flesh. Discard the core and tear the flesh with your fingers, dropping tomato pieces into pan. Repeat with each tomato. Pour half of the canning liquid into the pan along with 2 tablespoons (8 g) of the basil or parsley (or all of the dried herbs). Bring to a boil, then reduce the heat to medium-low and cook until the tomatoes begin to break down, 10 to 15 minutes. For a thicker sauce, crush the tomatoes with a wooden spoon as they cook. Season to taste with salt and pepper. Stir in the remaining 1 tablespoon (4 g) basil or parsley. May be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 2 months.

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Basic Bagels

4½ cups all-purpose flour, approximately
4½ tsp. (2 packages) active dry yeast
1½ cups warm water
3 T. sugar
1 T. salt

Spill ¼ glass of the warm water into an expansive bowl and sprinkle the yeast on top. Permit to sit for around 10 minutes or until the mixture bubbles. Include the staying warm water, oil, molasses or nectar, milk powder, salt, and about a large portion of the flour.

With a substantial wooden spoon, blend the fixings together and after that beat for around 5 minutes, step by step including more flour until the mixture starts to force far from the vessel. (You can likewise utilize an electric blender for this part.)

Place the batter ball on a clean, floured work surface and massage for 8 to 10 minutes, including flour just as required. Try your hardest to use as meager flour as would be prudent the objective with entire wheat is to have a delicate batter that isn't excessively dry.



Place the batter ball in a huge, decently lubed dish. Roll the batter around the vessel until all surfaces have been lubed. Spread the dish with a clean towel and let climb until twofold, around 1½ to 2 hour.

Place the bagels on a greased baking sheet, cover, and allow to rise for 20 minutes. Bring a large kettle of water to a gentle boil, place the bagels in the boiling water for about 10 to 15 seconds, and then remove and allow to drain for a moment before placing them on a greased baking sheet. Bake 8 to 10 minutes at 350°, and then broil them for about 90 seconds on each side to brown.

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100% Whole Wheat Bread

2 to 2½ cups warm water (use less when weather is
humid, more when weather is dry)
4½ tsp. (2 packets) active dry yeast
½ cup oil
½ cup molasses or honey
½ cup nonfat dry milk powder
2½ tsp. salt
7 cups whole wheat flour

Spill ¼ glass of the warm water into an expansive bowl and sprinkle the yeast on top. Permit to sit for around 10 minutes or until the mixture bubbles. Include the staying warm water, oil, molasses or nectar, milk powder, salt, and about a large portion of the flour.

With a substantial wooden spoon, blend the fixings together and after that beat for around 5 minutes, step by step including more flour until the mixture starts to force far from the vessel. (You can likewise utilize an electric blender for this part.)



Place the batter ball on a clean, floured work surface and massage for 8 to 10 minutes, including flour just as required. Try your hardest to use as meager flour as would be prudent the objective with entire wheat is to have a delicate batter that isn't excessively dry.

Place the batter ball in a huge, decently lubed dish. Roll the batter around the vessel until all surfaces have been lubed. Spread the dish with a clean towel and let climb until twofold, around 1½ to 2 hour.

Punch down the dough, knead again for a minute or two, and place it back in the greased bowl, making sure that all surfaces are once again greased. Cover with a towel and let rise again until nearly double, about 1 to 1½ hours.

Punch down dough and shape into 2 loaves. Place the loaves in greased loaf pans and cover again with the towel. Let rise until about 1 inch above the top of the pans.

Preheat oven to 350°. Bake 35 to 40 minutes. If the top crust looks like it’s getting too dark, cover it with an aluminum foil tent for the last 15 minutes. When baking is complete, turn out the loaves onto a cooling rack and allow to cool completely before slicing. For a softer crust, rub some butter over the top crust as soon as the loaves are out of the oven.

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Sunflower Flax Seed Bread

1 cup warm water
2¼ tsp. (1 package) active dry yeast
2 tsp. plus ⅓ cup sugar
⅓ cup vegetable oil
1 tsp. salt
3¼ cups all-purpose flour
½ cup unsalted sunflower seeds plus 1 T. for top
¼ cup flax seeds
1 beaten egg white

In a huge bowl or stand blender, consolidate the warm water, yeast, and 2 tsp. sugar. Put aside until bubbly, around 10 minutes. Include ⅓ container sugar, oil, salt, seeds, and give or take half the flour and blend until decently consolidated. Keep including flour a bit at once until the mixture pulls far from the side of the dish. Turn out batter onto a clean, floured surface and manipulate for around 8 to 10 minutes, including extra flour, if essential, to keep the batter from stayin

Place the dough in a large greased bowl and turn the dough so all sides are coated. Cover with a towel and let rise until double, about 2 hours. Punch down the dough and knead again for 1 minute. Loaf up and place the dough into a greased loaf pan.



Cover with a towel and let rise again until almost double, about 1 hour. Preheat oven to 375°. Brush top of bread with the beaten egg white and sprinkle 1 tablespoon sunflower seeds on top. Bake 35 to 40 minutes or until done. Immediately turn out the bread onto a rack to cool completely.

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Sour Cream Dill Bread

2¼ tsp. (1 package) active dry yeast
¼ cup warm water
½ tsp. salt
1 T. butter, melted
1 cup sour cream
1 small onion, minced
2 tsp. dill weed
2 T. sugar
½ tsp. baking soda
1 egg
3 cups all-purpose flour
1 T. melted butter
coarse salt (optional)

In a substantial vessel, disintegrate yeast in warm water. Put aside  for 5 minutes. Blend in salt, margarine, harsh cream, onion, dill weed, sugar, heating pop, and egg. Include a large portion of the flour furthermore beat well. Add enough remaining flour to make a firm mixture.

Turn out onto a floured surface and manipulate 5 to 10 minutes. Furnish a proportional payback to the vessel, cover, and let climb until twofold, around 1 hour.




Divide dough equally in half and shape into 2 loaves. Place in greased bread pans or on a greased baking sheet that has been dusted with cornmeal. Cover and let rise again 30 to 40 minutes. Bake at 350° for 40 minutes. Immediately upon removing from the oven, brush the tops of loaves with melted butter, and if desired sprinkle with coarse salt.

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Raisin Oatmeal Bread

2¼ tsp. (1 package) active dry yeast
2 cups warm water
1½ tsp. salt
3 T. sugar
2 T. shortening
1 cup rolled oats
2 cups all-purpose flour
2 cups whole wheat flour
½ cup seedless raisins

In an expansive vessel, break up the yeast in the warm water. Blend  in the salt, sugar, shortening, and moved oats, in addition to 2 glasses universally handy flour.


Beat mixture for 3 minutes and then stir in the whole wheat flour and the raisins, mixing until the batter is smooth and satiny. Cover with a towel and let rise in a warm place until double.

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Honey Oatmeal Bread

1 cup boiling water
1 cup rolled oats, uncooked
⅓ cup shortening, softened
⅓ cup honey
1 T. salt
4½ tsp. (2 packages) active dry yeast
1 cup warm water
1 egg
4 to 5 cups whole wheat flour
1 T. melted butter

Blend the bubbling water, oats, shortening, nectar, and salt  together in a substantial blending vessel. Cool to tepid.  Break down yeast into warm water.

Add dissolved yeast mixture, egg, and 2 cups flour to the first mixture. Beat 2 minutes at medium speed or by hand until batter is smooth. By hand, gradually stir in the remaining flour to make a stiff batter. Spread the batter evenly into 2 greased loaf pans.



Smooth tops of loaves by patting into shape. Cover and let rise in a warm place for about 1½ hours. Bake at 375° for 50 to 55 minutes. Remove bread from pans and brush tops with melted butter.

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German Dark Rye Bread

3 cups all-purpose flour
4½ tsp. (2 packages) active dry yeast
¼ cup cocoa powder
1 T. caraway seeds
2 cups water
⅓ cup molasses
2 T. butter
1 T. sugar
1 T. salt
3 to 3½ cups rye flour

In a huge blending dish, join broadly functional flour, yeast,  cocoa powder, and caraway seeds until decently mixed. In a pot, consolidate the water, molasses, margarine, sugar, also salt. Heat until simply warm, mixing at times to melt the margarine. Add to dry mixture. Beat at low speed for 30 seconds and after that at medium for 3 minutes more.


By hand, stir in enough rye flour to make a soft dough. Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 8 minutes. Cover and let stand for 20 minutes.



Punch down and divide dough in half. Shape each half into a round loaf and place on greased baking sheets or 2 greased pie plates. Brush surface of loaves with a little vegetable oil. Slash tops of loaves with a sharp knife. Cover with a towel and let rise until double, about 1½ hours.

Bake at 400° for 25 to 30 minutes or until bread looks done. Remove from baking pans and cool on wire racks.

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Cucumber feta dip for diabetes

Use this dip as a sauce for cold poached or grilled chicken or salmon. As a dip, serve it with either crudités or pita wedges.

1⁄3 cup packed feta cheese
1⁄2 cup plain yogurt, divided
1⁄2 cup coarsely shredded cucumber
1 tablespoon snipped fresh dill
1 small clove garlic, minced
1⁄ 8 teaspoon ground black pepper

In a medium bowl, mash the feta cheese with a fork. Add 2 tablespoons yogurt and continue to mash until fairly smooth. Gently stir in the rest of the yogurt. Stir in the cucumber, dill, garlic, and pepper. Let stand at least 20 minutes in the refrigerator.

SERVES: 6
Diabetic Exchanges: 1⁄4 lean meat; 1⁄2 fat

R E D U C E D C H O L E S T E R O L / FAT :
Use low-fat feta cheese and fat-free yogurt. Diabetic Exchanges: 1⁄4 lean meat; 1⁄4 milk

R E D U C E D S AT U R AT E D FAT/ P R O T E I N / C H O L E S T E R O L / S O D I U M :

Omit feta cheese; increase garlic to 2 cloves and dill to 2 tablespoons. Diabetic Exchanges: 1⁄4 milk

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