May 1st! "Kalo mina" as we say every beginning of the month. What better way to begin the Mediterranean cuisine month on "Protomagia"! I have spent the last days researching for recipes and I am amazed at the extensive list that I have compiled. My biggest challenges for Mediterranean Month are to cook something different everyday while working full-time and to keep a balanced weekly menu (meat, poultry, fish, beans and vegetarian meals).
My inspiration for this week's menu are my grandparents. I truly believe that their healthy eating habits (Mediterranean diet), their walks to the "plateia", socialising in the "plateia" as well as having a fixed schedule contributed to their longevity. Mou lypete!
Note: My 3 year old son loves the recipes below!
Tuesday, May 1st, 2012.
{Lunch: Mung bean soup - psilofasoula}
1 cup of dried mung beans (rinsed well)
1 large onion chopped
1/4 cup of dried oregano
1 litre water and more if needed (approx.)
1 or 1 1/2 freshly squeezed lemon juice & salt to taste (added towards the end of cooking time)
1 tbsp of olive oil per serving
1. Add water and mung beans in large pot. When it starts to simmer, remove the outer shells of the bean that will begin to surface.
2. Add the onion and oregano. When the beans are fully cooked, add the salt and lemon juice to taste. If the soup is to thick, simply add water until wanted concistency.
3. Add a tablespoon of olive oil per serving
1. Add water and mung beans in large pot. When it starts to simmer, remove the outer shells of the bean that will begin to surface.
2. Add the onion and oregano. When the beans are fully cooked, add the salt and lemon juice to taste. If the soup is to thick, simply add water until wanted concistency.
3. Add a tablespoon of olive oil per serving
Serve with bread, olives and feta on the side
Note: I like adding the olive oil when serving the dish because it is much more flavorful.
{Dinner: Yiouvarlakia} (see previous post for recipe)
