Greek Food Made Simple

Greek Potatoes with Lemon Vinaigrettegl0606_potatoes1_lg

Ingredients:

  • 1 1/2 cups olive oil
  • 6 tablespoons fresh lemon juice
  • 1 large shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
  • 1 tablespoon chopped fresh Italian parsley, plus more for garnish
  • Salt and freshly ground black pepper
  • 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
  • 1/2 cup chicken stock or canned low-sodium chicken broth

Directions:

Preheat oven to 425 degrees F.

Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Spanakopita (Greek Spinach Pie)spanakopitagreekspinachpie

Ingredients:

2 pounds spinach (steamed, squeezed, drained and chopped)
1 cup feta (crumbled)
1/4 cup dill (chopped)
1/4 cup parsley (chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
phyllo dough

Directions:

1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Greek Tomato Tartpizza_300

Ingredients

  • pastry for a 1-crust pie
  • 6 plum tomatoes, each cut lengthwise into 6 wedges
  • 1/2 cup oil-cured olives, pitted
  • 6 ounces Feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon freshly ground pepper

Directions:

  1. Heat oven to 350° F. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes.
  2. Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper.
  3. Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.

Courtesy of:

Food Network

Closet Cooking

Real Simple

Eggcellent Food!

Eggs aren’t just for breakfast!  Try one of these unique recipes below and have some eggs for brinner (breakfast for dinner).

Italian Eggs over Spinach and Polentaitalian-eggs-ck-1011330-l

Yield: 4 servings

Ingredients:

  • 1  (16-ounce) tube of polenta, cut into 12 slices
  • Cooking spray
  • 2  cups  fat-free tomato-basil pasta sauce
  • 1  (6-ounce) package fresh baby spinach
  • 4  large eggs
  • 1/2  cup  (2 ounces) shredded Asiago cheese

Preparation:

Preheat broiler.

Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.

While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.

Tomatoes and Feta Baked Eggstomatoandfetabakedeggswithcrustybread500

Ingredients:

1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/4 teaspoon red pepper flakes (optional)
2 medium tomatoes (diced)
1/4 teaspoon oregano
salt and pepper to taste
1 handful fresh herbs (chopped, I used dill and parsley)
1/2 cup feta (crumbled)
2 eggs

Directions:

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.

Asparagus and Soft Eggs on Toasteggs-asparagus-toast_300

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients:

  • 4 slices rustic country bread
  • 1 pound asparagus, tough ends trimmed
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 large eggs*
  • 1/4 cup Parmesan (1 ounce)
  • *Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.

Directions:

  1. Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  2. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
  4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Courtesy of:

My Recipes

Closet Cooking

Real Simple

A Meal Straight from the Garden

With the wonderful weather outside, it’s time to make use of fruits and veggies growing outside.  Here are three recipes that will remind you of the wonderful weather outside.

Feta Stuffed Zucchini5-06-stuffed-zucchini1

Time to table: 45 – 60 minutes
Serves 4 or 8 (See ALANNA’s TIPS)

Ingredients:

2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced
1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)

Directions:

Preheat oven to 350. Lightly grease an ovenproof dish. (See TIPS.)

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife. It was do-able but trickier.)

In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.

Bake for 25 minutes (Catherine’s time) to 40 minutes (my time, see TIPS), then brown slightly under the broiler.

NUTRITION ESTIMATE
Four Servings, Per Serving: 120 Cal (54% from Fat, 19% from Protein, 27% from Carb); 6 g Protein; 8 g Tot Fat; 4 g Sat Fat; 8 g Carb; 1 g Fiber; NetCarb7; 102 mg Calcium; 1 mg Iron; 212 mg Sodium; 82 mg Cholesterol; Weight Watchers 3 points

Eight Servings, Per Serving: 60 Cal (54% from Fat, 19% from Protein, 27% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 51 mg Calcium; 1 mg Iron; 106 mg Sodium; 41 mg Cholesterol; Weight Watchers 1 1/2 points

Wheat Berry Salad with Goat Cheesewheat-salad-ck-1906373-l

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

  • 1 1/4  cups  wheat berries
  • 2 1/2  cups  chopped English cucumber
  • 2/3  cup  thinly sliced green onions
  • 1 1/2  cups  loosely packed chopped arugula
  • 6  tablespoons  minced fresh flat-leaf parsley
  • 1  pint grape tomatoes, halved
  • 1  tablespoon  grated lemon rind
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  sugar
  • 2  tablespoons  extra-virgin olive oil
  • 3/4  cup  (3 ounces) crumbled goat cheese

Directions:

1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).

3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Roasted Garlic Zucchini and Tomatoes394221

Ingredients

  • 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
  • 2 cups quartered ripe tomatoes
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Courtesy of:

Veggie Venture

My Recipes

All Recipes

Have an Authentic Italian Dinner Tonight!

Skip the pizza and pasta.  Tonight try an authentic Italian meal that is sure to satisfy the family’s taste buds.

Insalata Caprese SaladMozzarella, Tomato & Basil Plate

Ingredients:tomatocaprese

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil

Directions:

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil.

Chicken Cacciatore

bt0202_chickencacciatore_med

Ingredients:

  • 2 to 3 tablespoons olive oil
  • 1 (3-pound) chicken cut into eighths
  • Salt and freshly ground black pepper
  • 1 pound cremini mushrooms, quartered
  • 1 large red onion, halved and thinly sliced
  • 1 large yellow bell pepper, thinly julienned
  • 1 serrano or jalapeno chile, finely diced
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red chili flakes
  • 1/2 cup dry red wine
  • 1 cup low-sodium canned chicken broth
  • 1 (15-ounce) can diced tomatoes and their juices
  • 3 sprigs fresh rosemary
  • 2 tablespoons aged balsamic vinegar or capers
  • 3 tablespoons chopped fresh basil leaves
  • 1 pound spaghetti (size 8 or 9) cooked al dente
  • Basil sprigs
  • Freshly grated Parmigiano-Reggiano

Directions:

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Cookies and Crema

Ingredients:l_r018350

  • 1/4 of a 20-ounce roll refrigerated sugar cookie dough, sliced 1/4 inch thick (8 slices)
  • 1/2 cup light frozen whipped dessert topping, thawed
  • 1/2 cup fat-free dairy sour cream
  • 1 teaspoon finely shredded orange peel
  • 3 cups fresh or frozen berries (such as raspberries, blackberries, or sliced strawberries), thawed and drained
  • Unsweetened cocoa powder (optional)
  • Fresh mint leaves (optional)

Directions:

1. Bake cookies according to package directions. Set aside to cool

2. Meanwhile, combine the dessert topping and sour cream. Stir in the shredded orange peel. Cover and chill until serving time.

3. To assemble, place a cookie on each of 4 dessert plates. Top each cookie with one-fourth of the berries; top with one-fourth of the sour cream mixture (about 1/4 cup) and another cookie. If desired, sift cocoa powder lightly over each and garnish with mint. Makes 4 servings.

Courtesy of:

What’s Cooking America

Food Network