prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1 3-pound rabbit - cut into 8 pieces
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves - crushed and peeled
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon olive oil
5 thing slices lemon - seeded
4 tablespoon butter - cut into pieces
4 ounces feta cheese - crumbled
steps:
1. place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. cover loosely with plastic wrap and let stand at room temperature for 1 hour.
2. heat oven to 400 degrees. in a small saucepan over medium heat, simmer wine until reduced by half.
3. heat oil in a large skillet over medium-high heat. add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 - 4 minutes a side.
4. put lemon slices and half the butter into the pan. pour in reduced wine. cover and transfer to oven for 5 minutes. uncover and scatter feta over the top. continue cooking until rabbit is just cooked through 5 - 10 minutes more. stir in remaining butter and salt if needed.
- new york times, march 2014
Showing posts with label feta cheese. Show all posts
Showing posts with label feta cheese. Show all posts
4.09.2014
3.26.2014
roasted brussels sprouts and mushrooms with gremolata and quinoa
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 pound brussels sprouts - trimmed and cut in half if small, quartered if large
1 pound mushrooms - halved if small, quartered if large
salt
pepper
3 tablespoon olive oil
1 - 2 garlic cloves - finely minced
1/4 cup finely minced parsley
2 teaspoon finely chopped lemon zest
2 - 3 cups cooked quinoa
crumbled feta - garnish
steps:
1. preheat oven to 425 degrees. line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. place the brussles sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. roast together in the oven for 20 minutes, stirring halfway through. the brussels sprouts should be browned on the edges and tender. the mushrooms should be soft and there should be juice on the baking sheet.
2. meanwhile, in a small bowl, mix together garlic, parsley and lemon juice.
3. tip mushrooms, with the juice in the baking dish, into a large bowl. add brussels sprouts and gremolata and toss together. spoon quinoa onto plates or into wide bowls, top with the brussels sprouts and mushrooms, spoon on any juice remaining in the bowl and top with crumbled feta.
- new your times, march 2014
3.24.2014
spaghetti with shrimp, kale and tomatoes
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
cook time: tbd
servings: 4
ingredients:
1 medium-size bunch black kale - stemmed and washed
salt
2 tablespoon olive oil
12 medium shrimp - peeled and deveined
pepper
2 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 - 1 teaspoon oregano or thyme
3/4 pound spaghetti
crumbled feta or grated parmesan - garnish
steps:
1. fill a large pasta pot with water and bring to a boil. add salt to taste and add kale. boil 2 - 3 minutes, until tender. transfer to a bowl of cold water. squeeze out excess water. chop medium fine and set aside.
2. season shrimp with salt and pepper to taste. heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. remove to a plate.
3. turn heat down to medium and add garlic and hot pepper flakes. cook, stirring, until fragrant, 10 - 20 seconds, and stir in tomatoes with liquid, sugar, salt and oregano. turn heat up to medium-high and stir often as tomatoes come to a brisk boil. turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. stir in kale and simmer for another 3 - 5 minutes. stir in shrimp or keep separate, remove from the heat and keep warm. add water if sauce seems dry.
4. bring water in pot back to a boil and add spaghetti. cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. set aside 1/2 cup of the cooing water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. add water from the pata only if you think the mixture seems dry. serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. sprinkle feta over the top.
- new york times - february 2014
12.11.2013
stuffed peppers with red rice, chard and feta
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
10.21.2013
farfalle with roased peppers, peas, feta and yogurt
prep time: tbd
cook time: tbd
servings: 4
ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas
steps:
1. begin heating a large pot of water for the pasta. meanwhile seed the pepper, holding it over a bowl to catch juices. cut in small dice and place in another bowl. strain any juices into the bowl and season with salt and pepper.
2. in a large bowl, mash together the feta and the yogurt and add the pureed garlic. stir in the olive oil, pepper with its juices, basil and marjoram.
3. when the water for the pasta comes to boil, salt generously and add the farfelle. set the timer for 5 minutes ane add the peas. boil for another 5 minutes, until the farfalle is cooked al dente. ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture. drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. garnish each serving with slivered basil and crumbled feta.
- new york times, september 2013
cook time: tbd
servings: 4
ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas
steps:
1. begin heating a large pot of water for the pasta. meanwhile seed the pepper, holding it over a bowl to catch juices. cut in small dice and place in another bowl. strain any juices into the bowl and season with salt and pepper.
2. in a large bowl, mash together the feta and the yogurt and add the pureed garlic. stir in the olive oil, pepper with its juices, basil and marjoram.
3. when the water for the pasta comes to boil, salt generously and add the farfelle. set the timer for 5 minutes ane add the peas. boil for another 5 minutes, until the farfalle is cooked al dente. ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture. drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. garnish each serving with slivered basil and crumbled feta.
- new york times, september 2013
9.14.2012
spanikopita chicken meatballs
prep time: tbd
cook time:
servings: 2 - 4
ingredients:
1 tablespoon olive oil
1/2 onion - grated
3 cloves garlic - minced
1 box frozen chopped spinach - defrosted and drained
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoon grill seasoning
steps:
1. preheat oven to 400 degrees. combine olive oil, onion, garlic, spinach, feta, chicken and seasoning. mix well. roll into 1 1/2-inch balls and place on a cookie sheet.
2. drizzle meatballs with olive oil and bake for 12 minutes. turn over and bake for 10 - 14 minutes or until the meatballs are golden brown and cooked all the way through.
- meal planning 101
cook time:
servings: 2 - 4
ingredients:
1 tablespoon olive oil
1/2 onion - grated
3 cloves garlic - minced
1 box frozen chopped spinach - defrosted and drained
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoon grill seasoning
steps:
1. preheat oven to 400 degrees. combine olive oil, onion, garlic, spinach, feta, chicken and seasoning. mix well. roll into 1 1/2-inch balls and place on a cookie sheet.
2. drizzle meatballs with olive oil and bake for 12 minutes. turn over and bake for 10 - 14 minutes or until the meatballs are golden brown and cooked all the way through.
- meal planning 101
9.09.2012
creamy chilled cucumber and avocado soup
prep time: tbd
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
cook time: none
servings: 4
ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)
steps:
1. place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender. salt to taste. process until smooth.
2. serve immediately or refrigerate. garnish with tomatoes, avocado cotija cheese and cilantro.
- unknown
7.25.2012
lamb and feta meatballs
prep time: 25 minutes
cook time: 30 minutes
servings: makes about 4 dozen
ingredients:
2 pounds ground lamb
3/4 cup finely chopped onion
3 garlic cloves - minced
1 egg - beaten
1/3 cup milk
2 tablespoons plain bread crumbs
1/2 cup chopped flat leaf parsley
2 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon dried rosemary
2/3 cup finely crumbled feta
1 teaspoon salt
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
cook time: 30 minutes
servings: makes about 4 dozen
ingredients:
2 pounds ground lamb
3/4 cup finely chopped onion
3 garlic cloves - minced
1 egg - beaten
1/3 cup milk
2 tablespoons plain bread crumbs
1/2 cup chopped flat leaf parsley
2 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1/2 teaspoon dried rosemary
2/3 cup finely crumbled feta
1 teaspoon salt
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
7.23.2012
roasted beets with feta
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredients:
4 medium beets - peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 scallions - chopped
2 teaspoon lemon juice
feta
steps:
1. toss beets with olive oil, salt and pepper and place on a baking sheet. roast at 450 degrees, stirring once or twice, until tender, about 35 minutes.
2. transfer to a bowl, toss with scallions and lemon juice. top with crumbled feta.
- food network magazine, april 2011
cook time: 35 minutes
servings: tbd
ingredients:
4 medium beets - peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 scallions - chopped
2 teaspoon lemon juice
feta
steps:
1. toss beets with olive oil, salt and pepper and place on a baking sheet. roast at 450 degrees, stirring once or twice, until tender, about 35 minutes.
2. transfer to a bowl, toss with scallions and lemon juice. top with crumbled feta.
- food network magazine, april 2011
5.30.2012
greek mac and cheese
prep time: tbd
cook time: 30 minutes
servings: 8 - 10
ingredients:
3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
salt
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
pepper
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta
steps:
1. put bread into the bowl of a food processor and pulse until finely ground. put bread crumbs and 3 tablespoons butter into a small bowl and combine, set aside. bring a 6-quart pot of salted water to a boil. add past and cook until cooked halfway through, about 3 minutes. drain pasta, rinse with cold water, and set aside.
2. heat remaining butter in a 4-quart saucepan over medium heat. add flour and cook, whisking constantly, for 1 minutes. still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes. remove pan from heat. stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.
3. heat oven to 350 degrees. heat oil in a 5-quart pot over medium heat. add shallots and cook, stirring often, until soft, 3 - 4 minutes. add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch baking dish. sprinkle evenly with reserved bread crumbs and the feta. bake until golden brown and bubbly, about 30 minutes. let cool for 10 minutes before serving.
- saveur
cook time: 30 minutes
servings: 8 - 10
ingredients:
3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
salt
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
pepper
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta
steps:
1. put bread into the bowl of a food processor and pulse until finely ground. put bread crumbs and 3 tablespoons butter into a small bowl and combine, set aside. bring a 6-quart pot of salted water to a boil. add past and cook until cooked halfway through, about 3 minutes. drain pasta, rinse with cold water, and set aside.
2. heat remaining butter in a 4-quart saucepan over medium heat. add flour and cook, whisking constantly, for 1 minutes. still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes. remove pan from heat. stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.
3. heat oven to 350 degrees. heat oil in a 5-quart pot over medium heat. add shallots and cook, stirring often, until soft, 3 - 4 minutes. add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch baking dish. sprinkle evenly with reserved bread crumbs and the feta. bake until golden brown and bubbly, about 30 minutes. let cool for 10 minutes before serving.
- saveur
3.02.2012
veggie pizza
prep time: tbd
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
9.17.2011
9.07.2011
mina de espinaka
prep time: tbd
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
8.29.2011
summer asparagus
prep time: 10 minutes
cook time: 6 minutes
servings 8
ingredients:
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 cup olive oil
1 tablespoon fresh chopped chervil
1 teaspoon finely chopped shallots
2 pounds asparagus - trimmed
3/4 pound grape tomatoes - halved
3 ounces feta cheese - crumbled
steps:
1. in a small bowl, whisk balsamic and red wine vinegars, dijon mustard, salt and pepper. slowly whisk in oil in a thin stream. stir in chervil and shallots. cover and set aside until ready to use.
2. steam asparagus until tender, about 6 minutes.
3. arrange asparagus and tomatoes on a large platter. sprinkle with feta cheese. drizzle with half of the dressing. serve the remaining dressing on the side.
note: this may be served warm, room temperature or chilled
- family circle
cook time: 6 minutes
servings 8
ingredients:
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 cup olive oil
1 tablespoon fresh chopped chervil
1 teaspoon finely chopped shallots
2 pounds asparagus - trimmed
3/4 pound grape tomatoes - halved
3 ounces feta cheese - crumbled
steps:
1. in a small bowl, whisk balsamic and red wine vinegars, dijon mustard, salt and pepper. slowly whisk in oil in a thin stream. stir in chervil and shallots. cover and set aside until ready to use.
2. steam asparagus until tender, about 6 minutes.
3. arrange asparagus and tomatoes on a large platter. sprinkle with feta cheese. drizzle with half of the dressing. serve the remaining dressing on the side.
note: this may be served warm, room temperature or chilled
- family circle
8.26.2011
greek pasta salad
prep time: 40 minutes
chill time: 2 - 24 hours
servings: 12 - 16
ingredients:
12 ounces dried mostaccioli or penne
2 - 3 cups cherry tomatoes - quartered
1 - 2 medium cucumbers - halved lengthwise and sliced
4 green onions - sliced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil
1 tablespoon anchovy paste (optional)
4 - 6 cloves garlic - minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled feta cheese
fresh oregano leaves
steps:
1. cook pasta according to package directions. drain in a colander. rinse with cold water; drain again.
2. in a large bowl toss together the cooked pasta, tomatoes, cucumber and green onions.
3. in a screw-top jar combine the olive oil, lemon juice, basil 2 tablespoons oregano, anchovy paste, garlic, salt and pepper. cover and shake well. drizzle over pasta mixture; toss to coat.
4. cover and chill in refrigerator for at least 2 hours or up to 24 hours. to serve, add feta, toss and sprinkle with fresh oregano leaves.
- better homes and garden, june 2008
chill time: 2 - 24 hours
servings: 12 - 16
ingredients:
12 ounces dried mostaccioli or penne
2 - 3 cups cherry tomatoes - quartered
1 - 2 medium cucumbers - halved lengthwise and sliced
4 green onions - sliced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil
1 tablespoon anchovy paste (optional)
4 - 6 cloves garlic - minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled feta cheese
fresh oregano leaves
steps:
1. cook pasta according to package directions. drain in a colander. rinse with cold water; drain again.
2. in a large bowl toss together the cooked pasta, tomatoes, cucumber and green onions.
3. in a screw-top jar combine the olive oil, lemon juice, basil 2 tablespoons oregano, anchovy paste, garlic, salt and pepper. cover and shake well. drizzle over pasta mixture; toss to coat.
4. cover and chill in refrigerator for at least 2 hours or up to 24 hours. to serve, add feta, toss and sprinkle with fresh oregano leaves.
- better homes and garden, june 2008
8.19.2011
mediterranean feta & orzo salad
prep time: 10 minutes
servings: 4
ingredients:
2 cups cooked orzo pasta
1/2 cup dry salami - cut into 1/4-inch pieces
1 cup feta cheese - crumbled
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
steps:
1. combine orzo, salami and feta in a large salad bowl.
2. whisk together oil, vinegar, cumin and pepper into a small bowl. pour over feta mixture, stirring to blend.
- albertsons, september 2004
servings: 4
ingredients:
2 cups cooked orzo pasta
1/2 cup dry salami - cut into 1/4-inch pieces
1 cup feta cheese - crumbled
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
steps:
1. combine orzo, salami and feta in a large salad bowl.
2. whisk together oil, vinegar, cumin and pepper into a small bowl. pour over feta mixture, stirring to blend.
- albertsons, september 2004
8.03.2011
5-layer mediterranean dip
prep time: 5 minutes
servings: 2 1/4 cups
ingredients:
1 7-ounce package athenos mediterranean spreads roasted garlic hummus
1/2 cup chopped fresh tomato
1/4 cup chopped cucumber
1 4-ounce package athenos basil & tomato feta cheese - crumbled
steps;
1. spread hummus onto bottom of a 9-inch pie plate
2. layer remaining ingredients.
3. serve with assorted crackers or baguettes
- albertsons, january, 2005
servings: 2 1/4 cups
ingredients:
1 7-ounce package athenos mediterranean spreads roasted garlic hummus
1/2 cup chopped fresh tomato
1/4 cup chopped cucumber
1 4-ounce package athenos basil & tomato feta cheese - crumbled
steps;
1. spread hummus onto bottom of a 9-inch pie plate
2. layer remaining ingredients.
3. serve with assorted crackers or baguettes
- albertsons, january, 2005
7.27.2011
melon salad with prosciutto and feta
prep time: tbd
cook time: tbd
servings: 8
ingredients:
4 cups cantaloupe - cut into 1-inch cubes
1/2 cup thinly-sliced sweet onion
2-ounces prosciutto - sliced into ribbons
2 teaspoons chiffonade basil leaves
2 teaspoons chopped mint leaves
1 cup crumbled feta cheese
balsamic vinaigrette
steps:
1. mix all ingredients and toss with balsamic vinaigrette to coat.
note: to make chiffonade basil stack basil leaves and roll tightly; thinly slice
cook time: tbd
servings: 8
ingredients:
4 cups cantaloupe - cut into 1-inch cubes
1/2 cup thinly-sliced sweet onion
2-ounces prosciutto - sliced into ribbons
2 teaspoons chiffonade basil leaves
2 teaspoons chopped mint leaves
1 cup crumbled feta cheese
balsamic vinaigrette
steps:
1. mix all ingredients and toss with balsamic vinaigrette to coat.
note: to make chiffonade basil stack basil leaves and roll tightly; thinly slice
7.11.2011
soft tacos with spicy marinated goose
prep time: tbd
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
cook time: tbd
servings: 8
ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage
steps:
1. combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally. remove goose from bag, reserving marinade.
2. combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl.
3. prepare grill. place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade. let stand 10 minutes. cut goose diagonally across grain into thin slices. keep warm.
4. warm tortillas according to package directions. place 3 ounces of goose on each tortilla. top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.
- cooking light, october 2006
6.26.2011
baja style shrimp tacos with pico de gallo
prep time: tbd
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
cook time: 10 minutes
servings: 4
pico de gallo recipe:
1 pint grape tomatoes - quartered
2 tablespoons cilantro leaves - roughly chopped
3 tablespoons white onion - finely chopped
coarse salt
squeeze of lime
as many finely chopped red jalapeños as you’d like (optional)
taco ingredients:
2 pounds medium shrimp - peeled and deveined
2 tablespoons extra virgin olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
pico de gallo
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
pico de gallo steps:
1. combine the tomatoes, cilantro and onion together in a bowl. season to taste with salt and lime. add as much jalapeño as you like.
taco steps:
1. preheat your grill over high heat. toss the shrimp together with the olive oil, lime juice and salt. grill until cooked through, about 2 minutes a side.
2. to serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
- goop, june 2010
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