20 July 2021 Easy Zucchini Orzo

Easy Zucchini Orzo

July 20, 2021 By

This orzo was in last week’s Blue Apron box and it was delicious so I thought I’d share the easy recipe with you. This side dish was served with grilled chicken but it would be great with seafood and fish also.

Zucchini Orzo with Grilled Chicken

This zucchini orzo is a breeze to prepare and a great way to use up garden zucchini which can be plentiful this time of year. This recipe makes enough for two servings, but is easy to double or triple if you have guests.

Ingredients:

  • 4 ounces orzo
  • 2 scallions
  • 2 cloves garlic
  • 1 medium zucchini
  • 4 tsp. olive oil
  • 1 Tbsp. verjus blanc (or white wine vinegar)
  • 2 Tbsp. Mascarpone cheese
  • 1½ Tbsp. golden raisins
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp. Capers

Directions:

  1. Over high heat, place a medium pot ¾ of the way full with salted water and bring to a boil.
  2. Small dice the zucchini. Peel and roughly chop the garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
  3. Add the orzo to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
  4. In a large sauté pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions and season with a pinch of salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (or the white wine vinegar) and cook, stirring constantly, 30 seconds. Transfer to the pot of cooked orzo, drizzle with the remaining olive oil and stir to combine.
  5. To the pot of cooked pasta and zucchini, add the mascarpone, raisins, and capers and stir to combine. Taste, then season with salt and pepper if needed.

Makes 2 side servings.

Filed Under: American, Greek, Pasta, Sides, Vegetables, Vegetarian Tagged With: , , , ,
3 June 2021 Mediterranean Pasta Salad

Mediterranean Pasta Salad

June 3, 2021 By

This isn’t really a recipe, more of a reminder to make this Mediterranean pasta salad more often. All the ingredients can be prepped in advance. I even cook the pasta, cool it and add to a zip top bag so I don’t have to boil water the day of my BBQ. The dressing I typically use is my Easy Greek Vinaigrette which is tangy and delicious and can be made and stored in a canning jar (or other small jar).

This image of my salad is just one version. I sometimes add artichocke hearts, garbanzo beans or skip the pasta – it’s just pretty and a salad everyone enjoys.

A pound of dry pasta with the various fixings will feed eight diners.

Enjoy!

Veronique

Filed Under: American, Cheese, Greek, Pasta, Salads, Vegetables, Vegetarian Tagged With: , , , ,
13 November 2020 Mediterranean Spinach and Feta Quiche

Mediterranean Spinach and Feta Quiche

November 13, 2020 By

I recently hosted a Greek-themed dinner party when I overbought a ton of ingredients (surprise surprise). With a buttery pie crust in the freezer, lots of sautéed spinach, Feta cheese, eggs and red onions on hand, I decided on a Mediterranean quiche!

Quiches are so versatile as they’re a great way to use up leftovers. This version is a vegetarian quiche but adding cooked bacon, leftover roast chicken or diced ham would also be great.

I think the crust is the most important part of a good quiche and I provide the EASY way to make a fail proof crust below where you put all the ingredients in the food processor and let it do the work – try it!

You’ll see that I added some Mozzarella for that cheesy stringy pull but replacing with all Feta would also work well.

Ingredients:

  • 1 pie crust, homemade or store-bought
  • 1 Tbsp. vegetable oil
  • ½ medium red onion, thinly sliced
  • 6 large eggs
  • 1 cup heavy cream
  • ½ tsp. each salt, freshly cracked pepper and oregano
  • Big pinch of ground nutmeg
  • 2 cups cooked spinach, squeezed dry
  • 1 cup crumbled Feta cheese
  • 1 cup shredded Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Add the pie crust to a 9″ pie plate and place in the freezer for 15 minutes.
  3. In a medium sauté pan over medium high heat, add the oil and sliced onion. Cook stirring frequently until the onions have softened, about 4 minutes. Take the pan off the heat and allow to cool for 10 minutes.
  4. In a large bowl, whisk together the eggs, cream and the spices for 60 seconds.
  5. Top the pie crust with the sautéed onion, then the spinach, then the Feta and then the Mozzarella. Place the pie plate on a baking sheet in case of spills. Carefully pour the egg mixture over the cheeses and place the quiche in the oven to bake for 40-45 minutes. The quiche is done when the center is no longer giggly. If the surface of the quiche browns quicker than the allotted time, cover loosely with foil.
  6. Allow to cool 15 minutes before serving. The quiche is great at room temperature.

Makes 6-8 servings.

Filed Under: American, Cheese, Eggs, Entrees, French, Greek, Starters, Vegetables, Vegetarian Tagged With: , , , ,
5 November 2020 Greek Lamb Sausages (Keftedes)

Greek Lamb Sausages (Keftedes)

November 5, 2020 By

I love Greek food and while I’m not of Greek decent, I do pretty well fixing Greek food at home. I just love the idea of a share platter of mezes, little bites, that my guests can share before dinner.

One of my favorite Greek mezes is Greek meatballs/sausages, keftedes in Greek. Some folks make them round like a meatball, I prefer to make them a little oblong in shape for more grilling surface – the shape is up to you!

There are many variations, some of the meatballs get coated in flour and fried, some get baked but my top way of making keftedes is to grill them. I like the charred outside and the moist, juicy inside when made this way.

These Greek sausages can be made with a combination of lamb and beef, but I like the all-lamb version. These keftedes are great served with tzatziki sauce, a cucumber/yogurt sauce and pita bread.

Ingredients:

  • 1 pound ground lamb
  • ½ of a medium onion chopped or grated (I like a chunkier texture)
  • 2 large garlic cloves, minced
  • ¼ cup chopped fresh mint
  • Zest of a lemon
  • 1 egg
  • 1 tsp. dried oregano
  • ½ tsp. each salt and fresh ground pepper
  • Tzatziki sauce (optional but essential)

Directions:

  1. In a medium bowl, combine all ingredients (except Tzatziki sauce) until just combined – overmixing will cause the meatballs/sausages to be dense. Refrigerate for about 30 minutes to make it easier to form the meat into your preferred shape.
  2. Form about a tablespoon of the meat into balls or sausages. I like to NOT use breadcrumbs when possible to keep the sausages light and fluffy, but if your mixture is too loose, add 2 teaspoons of breadcrumbs. Refrigerate for 30 – 60 minutes.
  3. Oil your grill and preheat on medium-high heat.
  4. Cook the sausages directly on the grill, about 4 minutes on each side.
  5. Serve hot or warm with Tzatziki sauce, if using.

Makes 15-20 sausages.

Filed Under: Appetizers, Greek, Lamb, Snacks, Starters Tagged With: , ,

Quick Vegetarian Mediterranean Pasta

September 24, 2020 By

I love recipes that help me clean out the fridge. Last week, I made myself an awesome Greek salad for lunch and had some of the condiments left over and a portion of cooked penne so decided to make a Mediterranean-style pasta with them.

This pasta recipe comes together very quickly so it’s perfect for a fast weekday/weeknight meal AND it’s also great for #MeatlessMonday since it’s vegetarian dish.

Ingredients:

  • ¼ cup good quality olive oil
  • Pinch of salt, black pepper and red pepper flakes
  • 20 cherry tomatoes, halved
  • ½ cup chopped cooked artichoke hearts
  • ¼ cup chopped black olives
  • 1-2 cups cooked pasta, warmed up with a ¼ cup of water in the microwave
  • ½ cup cubed good quality Feta cheese (I use Dodoni brand)
  • Handful of basil leaves, optional but tasty

Directions:

  1. In a medium saucepan, warm the oil over medium heat.
  2. Add the spices and cook 30 seconds.
  3. Add the tomatoes and cook, stirring frequently, until blistered and softened, about 2 minutes.
  4. Add the artichoke hearts and the black olives and cook stirring frequently for a minute.
  5. Add the cooked pasta and any water from the microwave heating plus the Feta. Toss and cook for 2 minutes until the pasta is well coated and the cheese begins to soften.
  6. Serve with the basil leaves, if using.

Makes one generous portion.  

Filed Under: Cheese, Entrees, Greek, Pasta, Vegetables, Vegetarian Tagged With: , , ,
26 May 2020 Spanakopita (Spinach Pie) for Two

Spanakopita (Spinach Pie) for Two

May 26, 2020 By

I love Greek food and one of my favorite Greek dishes is Spanakopita, spinach pie. The pie is made using Feta cheese (another favorite) and spinach layered between sheets of Phyllo dough. Velvety on the inside, crunchy on the outside – it’s a perfect dish.

Just want to pick a piece of that crunch Phyllo!

Typically (and true of many dishes I make), I make enough spinach pie for an army although it’s just two of us at home. For Easter, I committed to only making enough spinach pie for two and I was almost successful! This is probably enough for four as a side, but a generous portion for two as an entrée. I made this in a loaf pan and it worked great.

There are tons of variations of this dish, but when I learned to make it as a teen, my teacher put layers of Phyllo between layers of filling, like what one would do for a lasagna. Some prefer to only top the pie with Phyllo…. there is no ‘right’ way…do what you like!  

I use fresh spinach but frozen and thawed works well too.

Ingredients:

  • 4 Tbsp. butter, melted
  • 2 Tbsp. olive oil, divided
  • ¼ cup finely chopped onion
  • 2 garlic cloves finely minced
  • 2 pounds fresh baby spinach, chopped
  • 1 large egg
  • 1 Tbsp. chopped fresh flat leaf parsley
  • 2 tsp. dried dill
  • ¼ tsp. each salt and pepper
  • 5 ounces Feta cheese, crumbled (I use Dodoni brand)
  • Half a 16-ounce package of phyllo dough, thawed
Spinach & Feta Mixture
Unbaked Pie

Directions:

  1. Preheat the oven to 350 degrees F. Butter a 9” x 5” loaf pan.
  2. In a large sauté pan or skillet over medium heat, add 1 Tbsp. olive oil and the finely chopped onion and cook for 3 minutes or until the onion is lightly browned.
  3. Add the garlic and cook an additional minute. Place the cooked onion/garlic in a medium bowl and set aside to cool.
  4. Add the remaining 1 Tbsp. olive oil to the pan and once warmed, add the spinach and cook for 3-4 minutes until it’s fully wilted and starting to color. Remove from the heat and allow to cool. Squeeze as much moisture from the cooked spinach as possible using cheesecloth or paper towels.
  5. In the bowl with the cooled onion/garlic mixture, add the egg, parsley, dill, salt, pepper and Feta cheese. Stir to combine then add in the cooled spinach and stir to fully incorporate.
  6. Unroll the phyllo dough, take out two sheets and wrap the remaining sheets in a slightly damp kitchen towel to avoid brittle, dry dough.
  7. Place one phyllo sheet into the buttered pan, lengthwise, and brush melted butter over it then place a second sheet on top of the first and butter again. Sheets will have overhang and that’s fine for now.
  8. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  9. Add one phyllo over the spinach, butter and top with a second sheet and butter.
  10. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  11. Add one phyllo over the spinach, butter and top with a second sheet and butter.
  12. Add 1/3 of the spinach filling on top of the two phyllo sheets.
  13. Top the dish with four more phyllo sheets, buttering between each sheet.
  14. Using scissors, cut the overhang but leave about an inch of phyllo that gets folded over the top of the dish. Brush the top phyllo with butter.
  15. Using a sharp knife, cut the phyllo across the short end of the pan to create two pieces of the same size (see photo). It’s easier to precut the top phyllo prior to baking.
  16. Place the pan on a cookie sheet (in case of spills) and bake for 40 minutes or until the top is golden brown and crispy.

Yields two large entrée size portions or 4 side dish sized portions.

Filed Under: Cheese, Entrees, Greek, Sides, Starters, Vegetables, Vegetarian Tagged With: , , ,
6 April 2018 Seared Salmon & Lemon Labneh

Seared Salmon & Lemon Labneh

April 6, 2018 By

Seared Salmon & Lemon LabnehWe received this fabulous salmon and simple recipe in our Blue Apron kit this week and it was one of my favorite dishes from the meal program thus far. I loved all the bold flavors and the various texture. I don’t zest my lemon and instead finely chop the rinds it for bigger lemon flavors to match against the salmon.

I’ve written about freekeh before, it’s an ancient grain popular in the Middle East and the Mediterranean that I use in place of rice in hot dishes and salads.

The rich seared salmon paired with the chewy freekeh and dates then topped with creamy, lemony labneh is a sure winner that’ll become a staple dish at our home.

Ingredients:

  • 1 10-ounce skin-on salmon fillet
  • ½ cup cracked freekeh
  • 2 cloves garlic
  • 1 zucchini
  • 4 dried medjool dates
  • ¼ cup labneh cheese
  • 1 pink lemon (or regular lemon if you can’t find pink)

Freekeh Directions:

  1. Heat a medium pot of salted water to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Food Prep Directions:

  1. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  2. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch thick pieces.
  3. Peel and roughly chop the garlic.
  4. Pit and roughly chop the dates.

Lemon Labneh Directions:

  1. While the freekeh continues to cook, in a bowl, combine the labneh, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Fish Directions:

  1. Once the freekeh has cooked about 15 minutes, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides.
  2. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until lightly browned and cooked through.
  3. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the aluminum foil to keep warm.

Zucchini Directions:

  1. To the pan of reserved fond, add the sliced zucchini in an even layer; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, without stirring, 3 to 4 minutes, or until browned and slightly softened.
  2. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Serving Directions:

  1. To the pot of cooked freekeh, add the cooked zucchini, chopped dates, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste.
  2. Serve the cooked fish with the finished freekeh. Top the fish with the lemon labneh.

Serves 2.

Filed Under: American, Entrees, Fish, Greek Tagged With: , , , ,
4 December 2017 National Cookie Day

National Cookie Day

December 4, 2017 By

Koulourakia

Koulourakia

Today’s National Cookie Day and I thought I’d share my blog’s top five cookie recipes with an international flair to help celebrate this sweet “holiday”.

Koulourakia – Greek Cookies

Dutch Butter Cookies

Pepparkake – Spiced Cookies

Pepernoten – Bite-Size Dutch Spiced Cookies

Berliner Kranser Cookies

What are your favorite international cookie recipes?

Happy baking!

Filed Under: Danish, Desserts, Dutch, Greek, Norwegian Tagged With: , , , , , ,
18 April 2017 Phyllo Easter Pie

Phyllo Easter Pie

April 18, 2017 By

My friend Linda posted this gorgeous pie photo on Facebook that she made for Easter that I’m glad she shared the recipe for with all of us! I love phyllo dough so this recipe called my name. She uses extra powdered sugar, so have to love that!

Ingredients:

  • 1 cup powdered sugar, plus extra for garnish
  • 3 large eggs
  • 1½ tsp. pure vanilla extract
  • ½ tsp. orange extract
  • Zest of 1 orange, about 1 Tbsp.
  • 1 (15-­ounce) container whole milk ricotta cheese
  • ½ cup cooked short­-grain rice, like arborio
  • 1/3 cup toasted pine nuts
  • 10 sheets fresh phyllo sheets or frozen, thawed
  • ¾ stick (3 ounces) unsalted butter, melted

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Blend 1 cup of powdered sugar, eggs, vanilla, orange extract, orange zest and ricotta in a food processor until smooth. Stir in the cooked rice and pine nuts. Set the ricotta mixture aside.
  3. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush with the remaining melted butter.
  4. Place the pie plate on a cookie sheet to catch any drips and bake the pie until the phyllo is golden brown and the filling is set, about 45 minutes (if golden brown after 35-40 minutes, remove from the oven). Transfer the pie to a cooling rack and cool completely. Sift the reserved powdered sugar over the pie and serve.

Serves 8.

 

Recipe adapted from this Giada De Laurentiis recipe.

Filed Under: American, Greek, Italian Tagged With: , ,
6 February 2017 Baked Feta Cheese Dip

Baked Feta Cheese Dip

February 6, 2017 By

Baked Fetal Cheese DipI love any type of baked cheese dip. I’d been fortunate enough to find Dodoni brand Feta cheese at my local grocery store a couple weeks ago and really enjoyed it as part of a Greek salad, but I had a lot left that I wanted to be sure to use.

Since the “big game” was coming up and I’d be doing a bunch of appetizers to munch on during the game, I opted for a baked Feta dip that was out of this world. Note that the cheese gets marinated for 12 hours, so remember to start the day before you want to serve this dish.

The dip would be great with baked pita chips but I served it with toasted baguette slices. You’ll want a sturdy vessel to run through the flavored oil created from the marinade and the gooey cheese (video: see what I mean by gooey and perfect).  

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 tsp. grated lemon zest
  • ½ tsp. red pepper flakes
  • 2 tsp. minced garlic
  • ¼ tsp. black pepper
  • 2 tsp. dried oregano
  • 8 ounces Feta cheese in a block, rinsed (I highly-recommend Dodoni brand if available)

Directions:

  1. In a small bowl, whisk together olive oil, lemon zest, red pepper flakes, garlic, black pepper and dried oregano.
  2. Place Feta cheese in a resealable bag. Pour the marinade over the Feta and allow to marinate overnight, or at least 12 hours, in the refrigerator.
  3. Preheat oven to 375F.
  4. Place the Feta and its marinade in a small baking dish. Bake for 20 minutes, until the Feta is melty and bubbling.
  5. Serve with sliced baguette or baked pita chips.

Yields 6 appetizer portions.

 

 

Adapted from this recipe.

Filed Under: Appetizers, Cheese, Greek, Snacks, Starters, Vegetarian Tagged With: , , , ,
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