MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES
~ easy carb friendly appetizer from KalynsKitchen.com
( for 2 but make as many as desired)
2 low-carb or whole wheat flour tortillas (cut in half)
2 tsp. + 2 tsp. extra-virgin olive oil
1/2 cup very finely chopped Romaine lettuce
1/4 cup finely crumbled Feta
10 finely chipped Kalamata olives
1/2 cup hummus
- Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives.
- When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.)
- Remove tortillas from oven and let cool for a few minutes.
- Top each crisp tortilla with: a thin layer of hummus, slight drizzle of olive oil, chopped lettuce, finely crumbled feta and finely chopped Kalamata olives.
LEMON PASTA With ROASTED SHRIMP
~ Autumn friendly especially before frost hits the tender basil ... adapted from Ina Garten
2 lbs. (peeled and deveined) large shrimp
1 Tbsp. extra-virgin olive oil
coarse salt & freshly ground pepper to taste
4 Tbsp. unsalted butter
1/4 cup extra-virgin olive oil
2 cloves minced garlic
2 lemons, zested and juiced
1 lb. angel hair pasta
fresh chopped basil to taste
Grated Parmesan or fresh feta cheese to taste (optional)
- Preheat oven to 400º and bring large pot of water to boil.
- Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
- While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
- Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
- Serve hot topped with cheese. (6 servings)
Note: A good Caprese Salad, crusty peasant bread, and good white wine makes the meal complete.
LEMON YOGURT CAKE
~ from Barefoot Contessa at Home
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 Tbsp. freshly squeezed lemon juice
- Preheat oven to 350º. Grease and 8 1/2 x 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.
- Sift together flour, baking powder and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk dry ingredients into the wet ingredients. With a rubber spatula, fold vegetable oil into the batter, making sure all is incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a cake tester placed in center of loaf comes out clean.
- Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When cake is done, allow it to cool in the pan for 10 minutes. Remove from pan and peel off parchment. While cake is still warm, pour lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the onfectioners' sugar and lemon juice and drizzle over the cooled cake.