quinoa tzatziki bowls

I see reels from various people on Facebook from various sources, and I like to see some of the food preparation ideas.

This was from Liam Layton, reposting from @mariannas_pantry.  

They stacked these in jars which were then dumped out and mixed up for a salad serving.  It looks tasty and satisfying so I may try.  I'll definitely be eating this when I'm drowning in cucumbers this summer, but I may not wait!  I haven't had tzatziki in forever.  

- container of tzatziki

- quinoa (I'd maybe cook a cup of it) 

- chopped cucumber, bell pepper, red onion

- chickpeas 

- Kalamata olives

- banana peppers

- feta

 

pasta alla puttanesca

 This has to be one of the most satisfying dishes EVER.  I looked at a number of recipes and they were all pretty much the same.

- Heat oil (don't be skimpy) on medium

- Crush 4 cloves of garlic and put them in the oil for a minute or two, then add

- 4 anchovy fillets* and cook for a minute or two, then add

- 1/4 c. capers

- 1/2+ c. of good black olives (I cut in half)

- 28 oz can good crushed/diced tomatoes

- 1/2 tsp. red pepper flakes 

- pepper and salt (light on the salt - lots of salty food already in there)

Heat up, simmer about 15 minutes. 

Toward end of cooktime, heat water and boil spaghetti or other pasta in lightly salted water, and mix together.

*I went down a rabbithole about anchovies, but my only option was to buy a tin.  I gave one to my dog - whose mind was BLOWN - and put the remainder in a jar in the fridge to use up.  Next time I'll probably double the batch and freeze several containers worth.

rice and lentils with Mediterranean flair

From here.

Saute:

• onion until soft
  

Then add in

• 1 c. lentils for a few minutes
  

And then:

• a few cloves of garlic
  

Add:

• 1 can tomatoes with basil, etc.
• 4 c liquid (water, or I used turkey stock, or tomato puree in lieu of the can of tomatoes & some of liquid)
• 1/2 c. chopped kalamata olives
• 1 c. brown rice
• pepper and a bit of salt (depending on what else is added)
  
• basil, etc.
• Anything else of this theme that you find in the fridge - such as preserved lemons, artichoke hearts, capers, sundried tomatoes ... 
  

Cook 50 minutes.

Stir in feta (2/3 c. or so)

Very tasty, this will go into the rotation.  Even though the lentils cost $4.89 for a pound.  Sheesh!  I'll find a cheaper source, and for feta. 

chicken with olives and dates

From Weight Watchers New Complete Cookbook (adapted to increase spices).

1 T olive oil
4 garlic cloves, crushed
2 tsp minced fresh ginger
2 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1/4 tsp icnnamon
1/4 tsp salt
1 pound skinless boneless chicken thighs
1/4 c low-sodium chicken broth
1/4 c dried apricot halves, chopped
2 pitted dates, coarsely chopped
10 small kalamata olives, pitted and chopped
1 T grated lemon zest
1 T water

*Prepare marinade: combine oil through salt in a ziploc bag, then add chicken - squeeze out air, coat chicken, seal bag.  Refrigerate turning once for one hour.  Drain and discard marinade.

*Spray large nonstick skilled with nonstick spray, heat.  Add chicken and broth, cook covered for 15 minutes. Turn chicken over, sprinkle with apricots, dates, olives, lemon zest, water. Cook, covered, checking occasionally, until the chicken is cooked through, about 15 minutes longer.  If chicken begins to stick to skillet, add 1-2 T more water.

*Serve with couscous.

***Makes 4 servings.  Per serving: 5 points plus value, 202 ccal, 8 g fat, 2 g sat fat, 0 g trans fat, 82 mg chol, 296 mg sod, 9 g carb, 1 g fib, 23 g prot, 35 mg calc.

fennel, feta, kalamata salad

Super duper yummy! Inspiration here.

Dressing:

• 1/4 c lemon juice (fresh-squeezed Meyers lemons, please)
• sugar to taste (about 1 tsp)
• salt & pepper (go light on salt because of olives and feta - how salty are they?)
• 1 tsp - 1 T olive oil

Mix together & set aside.

Salad:

• fennel (I used one bulb sliced as thinly as I could, but I need a mandoline!) - set in ice water while preparing everything else
• romaine or other lettuce you have on hand (or none)
• olives (kalamatas, about 1/3 cup because they're yummy!); I prefer them chopped in 1/4 or so
  
• 4 oz of feta (fresh goat feta, please!)

Mix the dressing in with the ingredients and enjoy!