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

 

winter squash and greens bake

 Looking around the kitchen, not wanting to go to the store ... this sounded good with a lot of substitutions.  I followed both the post I found for winter squash and spinach bake and their source pasta and butternut squash cake.

Ingredients

• 8 oz broken up lasagna noodles 
• 400 g winter squash, peeled and sliced very thinly
• 3+ cloves garlic, sliced very thinly
• 1 egg
• 100 g ricotta (I substituted a mix of sour cream/yogurt/cottage cheese; recipe called for 200-250 g)
• 50-100 g parmesan, grated (divided)
• 200 g feta, crumbled small (divided)
• 1 cup grated fontina cheese (I used mozzarella) 
• 5 oz/150 g baby greens chopped 
• salt, pepper
• basil, thyme, parsley  
• red pepper flakes (<1/2 tsp)
• 2 T olive oil 
• 1 cup water

Mix together in a big bowl, sprinkling top with feta and parmesan left.  Put into 9" round or square pan lined with parchment paper.  Cover tightly with foil.  

Bake at 350 degrees for 90 minutes.  REmove foil, drizzle 1 T olive oil, and let bake another 30 minutes. 

 

bulgur, tomatoes, cucumbers, feta

 Needing to use up some small tomatoes and cucumbers, and looking in my cupboard to see plenty of bulgur wheat, I made do with what I had and it was very tasty.  Ideas from here. 

Ingredients

• 1 cup bulgur wheat
• tomatoes (about 15 small)
• cucumbers (3 small-medium) 
• small amount of onion sliced thin
• vinegar
• olive oil
• lemon juice
• feta (about 5 oz)
• fresh basil  (1/2 bunch left over)
• jar garbanzos, drained and rinsed  

Bring 2 cups water to boil, cook bulgur wheat for about 10 minutes.  Allow to cool.

Thinly slice a small amount of onion and soak in vinegar for about 10 minutes.

Chop tomatoes and cucumbers.  Once bulgur is cooled, mix them in.  Add about 2 T olive oil, 2 T lemon juice, and 1/2 tsp dried oregano.   Drain onions, add them.  Chop feta and basil, add. Drain and rinse garbanzos, add.  Mix well, refrigerate.  

watermelon feta salad

 Watermelon feta salad which I planned to make today but I used up all my cucumbers making relish so I'll pick some up tomorrow and make it then!  

Ingredients 3 cups watermelon, cubed 1 cucumber, thinly sliced ½ cup feta cheese, crumbled Handful of fresh mint leaves 1 Tbsp olive oil Juice of ½ lime Pinch of salt & pepper

Instructions Combine watermelon, cucumber, feta, and mint in a large bowl. Drizzle with olive oil and lime juice. Toss gently, season with salt and pepper, and serve chilled.

roasted winter squash with lentils and feta

 This was really tasty and a great way to use up my larder of winter squash from my garden.  I made some changes (doubled the salad but kept same amount of dressing; substituted ACV for honey).  A comment on the cooking site suggested serving this over a salad green and a grain like farro, and that sounds like a very good idea for next time! 

Ingredients

For the Salad

• 1 cup black or green lentils
• 1 (3-inch) cinnamon stick
• 6 garlic cloves, peeled and smashed
• 2-3 pound butternut squash
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon black pepper
• 1/2 cup crumbled feta
• 6 scallions, trimmed and thinly sliced
• 4 tablespoons roasted, salted pumpkin seeds

For the Dressing

• ¼ cup extra-virgin olive oil or avocado oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon apple cider vinegar
  
• 1 teaspoon ground cumin, toasted
• ¼ teaspoon ground cayenne
• 1 teaspoon black pepper

Preparation

1. Step 1

   Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

2. Step 2

   Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

3. Step 3

   While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

4. Step 4

   Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

5. Step 5

   While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

6. Step 6

   Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

farro white beans roasted and green vegetables salad

I just made a huge salad based on this, with a lot of modification, and it's very good.  And it's really huge so I'll be sharing a lot.  I'll eat it for breakfast throughout the week.  

Ingredients

• 1/2 cup farro, cooked
• 2 large carrots cut into matchsticks
• 2 large leeks in1/4" slices 
• crushed red peppers
• olive oil
• small head radicchio, thinly sliced
• 1 red bell pepper chopped (I used roasted red pepper)
• 1 can white beans, drained and rinsed
• 1 cup halved cherry tomatoes (I used sundried tomatoes, maybe 1/4 cup)
• 1 clove garlic, finely chopped
• fresh parsley
• fresh thyme (or dried)
• juice of 1 lemon  
• salt and pepper
  
• 3 cup salad greens (I used erba stella)
• 1/2 cup crumbled goat cheese or feta 
• nuts for serving 
  

Cook farro.  Toss carrots and leeks with 1 T oil and some red peppers, roast at 400 degrees for about 25 minutes. 

Into large bowl: radicchio, pepper, tomatoes, beans.  Add roasted vegetable and farro.

Into small bowl: lemon juice, 1/4 cup olive oil, garlic, salt and pepper, thyme.  Stir into vegetables.  Add greens and cheese. 

I sprinkled with some pistachios, will also be good with chopped almonds or pecans.

Jennifer Aniston's salad?

 I keep running across iterations of a salad that Jennifer Aniston was reputed to have eaten daily while filming Friends.  I have no idea the authenticity of any of them, but it seems a quite good idea to throw together some legumes, a grain, herbs, vegetables, nuts or seeds, and feta.  

Here's what I plan to make this week, having indulged in purchasing some pistachios and finding tasty Persian cucumbers on sale.  I'll put other versions below to have in one place for future reference.  If I could find a nutritious and tasty salad that I could eat every day of the week, I would be ecstatic.  Update: this is really good.  It's not cheap (pistachios? fresh herbs? etc.) but I think it's worth it.  Things to consider: if I'm still liking it on day #5 (I just made it) and how satisfying it is or if I need to eat it with something else for it to stick on my ribs.

• 1 cup uncooked quinoa or bulgar wheat
•  2 cups water
•  1 cup cucumber, chopped
•  ½ cup parsley, chopped
•  ½ cup mint, chopped
•  ⅓ cup red onion, chopped
•  ½ cup roasted and salted pistachios, chopped (I think almonds would be just as good)
•  1 15 ounce can chickpeas, drained and rinsed (or lentils?)
•  2 lemons, juiced (about 5-6 Tablespoons)
•  ¼ cup extra virgin olive oil
• salt and pepper to taste  
•  ½ cup crumbled feta cheese

Instructions 

• Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
• In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
• Serve immediately or let the salad chill in the fridge a couple hours before serving.Store salad in an airtight container for up to 5 days in the refrigerator. 
  

   ****Here is another version. Ingredients 1 cup uncooked green lentils, rinsed wellsea salt3 cups water3 T lemon juice (1 lemon)3 T extra virgin olive oil1 small red onion, finely diced1 cup Persian cucumbers 1/4 cup chopped parsley2 scallions, chopped 2 T chopped mint2 T chopped Kalamata olives1/4 cup feta 

Directions

    In a large saucepan, combine the lentils, ½ teaspoon salt, and water.
    Bring to a boil over medium-high heat.
    Turn the heat to low and cook for 15–20 minutes, or until the lentils are soft but still slightly firm. Do not overcook the lentils or they will become mushy.
    While the lentils are cooking, whisk together the lemon juice, ½ teaspoon salt, and olive oil in a large bowl.
    Mix the red onion, diced cucumber, parsley, scallions, and mint into the dressing.
    Once the lentils are cooked, drain off any excess water.
    Add the lentils to the large bowl and toss until fully combined.
    Top with olives and, if desired, crumbled feta cheese to serve.

tomato cucumber feta salad

 Unfortunately my cucumbers are really bitter this year but the tomatoes are coming in hard.  

Dressing:

• juice of a lemon
• olive oil 
• salt
• pepper
• garlic powder
• dried oregano

Chop cucumbers and tomatoes.  Add diced feta.  Add thinly sliced red onion and any herbs such as basil.  

Mix well. 

blueberry feta salad

 Obviously I can just toss things together, but this recipe gives good ideas.

Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups spinach and arugula salad mix
• 1 cup fresh blueberries (about 1/2 pint)
• 1/3 cup chopped toasted pecans
• 1/3 cup crumbled feta cheese

How to Make It

Toast pecans in 400 oven about 5-7 minutes, until slightly browned and fragrant.  In a large bowl, whisk together lemon juice, balsamic, olive oil, salt, and pepper. Add spinach and arugula mix, blueberries, pecans, and feta cheese, tossing gently to combine.

 

beet farro feta greens salad

This salad is FANTASTIC and I've made it a number of times.  Recipe for Farro Salad With Beets, Beet Greens and Feta found here.  Below with my modifications.

Ingredients

• 2-3 beets (any color), roasted  
• Beet greens or chard or kale, de-stemmed and washed well 
• 1 cup farro, cooked
• 2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 1 small garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
•  1/4 cup extra virgin olive oil or avocado oil (may substitute walnut oil for up to 2 T of it)
• ½ cup broken pecan or walnut pieces 
•  4 ounces feta or goat cheese, crumbled
• Herbs if you like (I don't generally add because no need) 

Preparation

1. Roast the beets, cool, chop.
2. Blanch beet greens/kale for 2 minutes or saute until slightly tender.
3. Cook farro to package directions. 
4. Make the vinaigrette. Whisk together the vinegars, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

feta burger

Got this recipe at a weekly Weight Watchers meeting and love it.

Ingredients

	1 pound(s) uncooked lean ground beef
	1/2 tsp dried oregano, crushed
	1/4 tsp table salt
	1/4 tsp black pepper
	1 clove(s) (medium) garlic clove(s), minced
	1/2 cup(s) uncooked onion(s), minced
	2 spray(s) cooking spray
	4 item(s) light hamburger roll(s) or bun(s)
	5 tsp crumbled feta cheese
	3/4 cup(s) fresh spinach, baby leaves

Instructions

• In a medium bowl, combine beef, oregano, salt, pepper, garlic and onion. Gently form into four 3/4-inch-thick patties.
  
• Coat a nonstick ridged grill pan with cooking spray; heat over medium-high heat for 30 seconds. Place burgers in pan; grill for 4 minutes. Flip burgers and grill until cooked through to center, about 3 to 4 minutes more.
  
• Place burgers on buns; top each with 1 1/4 teaspoons of cheese and some spinach. Serve immediately. Yields 1 burger per serving.

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!

phyllo with greens & cheese

I have some ingredients to use up, and what brings things together better than (organic) phyllo dough? Me = very excited. I used to make a chard phyllo thing when my garden was overabundant. I remember a roommate coming home and sniffing, "I don't eat anything green," and I remember they were very tasty - but beyond that, not so much.

****

• kale - I have quite a bit left, so I will boil it down and chop it up finely.
• spinach - frozen, thawed. Note, other greens such as chard and beet greens would be phenomenal.
  
• fennel greens, chopped up
• onion (1)
  
• garlic (2 cloves)
  
• ricotta - leftover from bruschette adventures, I was wondering what to do with it (4-6 oz)
  
• feta - picked up today, I'll use some for a good flavor (4 oz)
  
• 1 egg
  
• 1/2 tsp nutmeg - really, just a little bit
• salt and pepper (other things as desired such as lemon juice, mint, other spices, etc.)
  
• phyllo
  

Sweat onion and garlic to soften. Either cook the greens with that or boil greens separately & then drain/chop and then add in. Add fennel greens. Do drain the greens well or it'll be too soupy.

Add the rest of the ingredients (except phyllo) and mix it up. Taste it and see if anything is missing, adjust, etc.

Let it cool (or prepare the day before). The phyllo should thaw in the refrigerator overnight.

There are many tutorials on-line about how to use phyllo dough; I don't remember it ever being a hassle so I just follow the directions on the box. Lay it out, brush some olive oil, cut it in strips, make it triangles. I like a lot of filling and not much phyllo - probably because I've never had the pleasure of fresh phyllo.

Bake at about 350 degrees for about 25 minutes. Also freeze well to be baked later!

***

Phyllo is fun, and if I have any left over I will do some little things with apple, thyme, and pecorino cheese. Yum! You can stuff anything in it and enjoy.