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Fast & Easy Dinner: Feta-Stuffed Pita Burgers

partysugar — Wed, 18 Nov 2009 07:50:39 -0800

Who says a burger has to be served between two buns? This recipe takes the traditional notion of the cheeseburger and turns it on its head. Instead of crumbling cheese over the patties, the feta is stuffed into the middle of a ground meat mixture. A soft pita replaces the classic bun and spicy arugula stands in for the usual slice of lettuce. The resulting dish, which is full of Mediterranean flavors, would be great for impromptu weeknight entertaining. To create a meal, serve with store-bought hummus, pita chips, and kalamata olives. Want to see the recipe? Keep reading.

Fast & Easy Dinner: Spinach, Olive, and Feta Omelet

partysugar — Thu, 22 Oct 2009 12:50:25 -0700

Do you live alone? Are you a vegetarian? If you answered yes to both of those questions, I suggest you consider this omelet for dinner tonight. It's a perfectly healthy and delicious meal for one.

In this recipe, the filling is a mixture of garlic, tomatoes, spinach, and black olives, but an omelet can be made with just about any vegetable, herb, or cheese, so use the technique and get creative with the ingredients. To look at the simple and straight-forward method, read more.

Spinach, Olive, and Feta Omelet
From The Nest

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 clove garlic, minced
4 cherry tomatoes, halved
4 ounces (1 cup) baby spinach
4 to 6 pitted black olives, sliced
3 eggs
1 sprig rosemary, chopped
1/4 cup half-and-half
1/2 pinch salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled

Directions

Place a nonstick sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
Add the baby spinach and olives and cook for 1 to 2 minutes more, or until all of the spinach is wilted, then reduce the heat to medium.
Beat the eggs, rosemary, half-and-half, salt and pepper and pour into the pan. Stir constantly so that the eggs do not brown. When the center is just a little soft, crumble the feta cheese all around the omelet. Fold onto the plate and serve.

Serves 1.

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Need Dinner in 15 Minutes? Make This Salad!

partysugar — Mon, 28 Sep 2009 06:50:03 -0700

It's not a new technique for celebrity chefs, magazines, and television networks to capitalize on Americans' lack of time - Rachael Ray's entire existence depends on creating 30-minute meals. What is less common, however, is a recipe that can actually be made in the allotted (short) amount of time.

When I saw this recipe for chicken salad in a Bon Appétit article entitled 15 Dishes in 15 Minutes, I was beyond skeptical. I decided to put it to the test, and surprisingly, it was ready in exactly 15 minutes!

Combine shortcuts like using rotisserie chicken and feta crumbles with minimal chopping, and the result is a dish that is wildly fast, wonderfully easy, and ridiculously delicious. If you're in need of a quick, simple, and balanced meal, consider this salad. To check out the recipe, read more.

Chicken and Watercress Salad With Almonds and Feta
From Bon Appétit

With its white balsamic vinegar and almond and grapeseed oils, the ingredient list is a bit pretentious; I subbed in sherry vinegar and olive oil.

Ingredients

1/4 cup white balsamic vinegar
1 large shallot, chopped
3 tablespoons almond oil, walnut oil, or grapeseed oil
3 tablespoons grapeseed oil
3 large bunches watercress, thick stems trimmed
2 fully cooked chicken breast halves, meat torn into bite-size pieces
3/4 cup crumbled feta cheese
4 apricots, pitted, each half cut into wedges
1/4 cup sliced almonds, toasted

Directions

Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss.
Divide salad among 4 plates. Sprinkle each with almonds.

Serves 4.

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Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

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Fast & Easy Dinner: Poached Eggs With Baked Feta

partysugar — Thu, 20 Aug 2009 07:50:26 -0700

As a little girl, I used to love it when my mom declared that we were having "breakfast for dinner." This meal usually involved pancakes, bacon, and scrambled eggs. Nowadays when I enjoy breakfast for dinner, the menu is a little more sophisticated and always includes poached eggs. The next time I am craving eggs for dinner, I'll be making this vegetarian recipe. With its slab of broiled feta cheese and dusting of spicy ancho chili powder, it's a masterpiece of simple, elegant cooking. Briny olives, crispy focaccia, and fresh sage finish off the dish while providing a Mediterranean feel to the meal. To serve with a glass of chilled fruity Rosé, get the recipe and read more.

Poached Eggs With Baked Feta
From Food & Wine

Ingredients

Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Directions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.

Serves 6.

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Summer of Salads: Watermelon, Feta, and Arugula Salad

YumSugar — Tue, 28 Jul 2009 15:00:01 -0700

It wouldn't be the Summer of salads without the most refreshing medley of them all: watermelon, feta, and arugula. I have to admit I'm not too crazy about arugula, feta, or red onion as stand-alone items, but the first time I tried them together with melon, I was blown away. The crisp sweetness of the watermelon is a wonderful counterpoint to the leafy, slightly bitter arugula, and the saltiness of the feta finds itself mellowed by juicy, pungent red onion.

Though this salad only has a handful of ingredients, each one plays an equal part in adding to the complexity of the dish. Arugula wilts quickly when wet, so hold off on the dressing until right before serving. Find a delicate and balanced recipe after the break.

Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

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Summer of Salads: Mediterranean Pasta Salad

partysugar — Fri, 10 Jul 2009 10:42:29 -0700

Mediterranean-style pasta salad has quickly become one of my picnic staples. It's super easy to make a huge batch and tastes better after the flavors have mixed for a few hours. When making pasta salad, I prefer to employ orzo. There's something about the small, rice-like shape that makes the salad seem modern and more glamorous. This recipe is my own invention: it uses two types of tomatoes, olives, green onions, and feta cheese. The dressing is a simple red wine vinaigrette. Feel free to look at the recipe as inspiration for your own pasta salad. Whatever you do, be sure to make a large batch because this salad is an ideal portable lunch! To check out the recipe, read more.

Mediterranean Pasta Salad
Original Recipe

Ingredients

1 lb. of orzo
1/4 cup red wine vinegar
half of a lemon, juiced
2 teaspoons Dijon mustard
1 small shallot, minced
salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, sliced in half
1 small jar sundried tomatoes in oil
1/2 cup pitted Kalamata olives, sliced in half lengthwise
1 bunch green onions, dark greens removed, finely chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
8 ounces feta cheese, crumbled

Directions

Fill a large pot with water and season with salt. Bring to a boil over high heat. Cook the orzo according to the instructions on the package.
Drain well and rinse with cold water until the orzo is cool.
While the pasta is cooking, make the vinaigrette. Whisk the vinegar, lemon juice, mustard, shallot, salt, and pepper in a bowl. Slowly pour in the olive oil, in a steady stream, whisking constantly to combine. Season to taste with salt and pepper.
In a big bowl, combine the orzo with the tomatoes, olives, green onions, fresh herbs, and cheese. Pour on half of the vinaigrette. Season the salad generously with salt and pepper. Toss well to coat. Add more vinaigrette until the pasta is moistened to your liking. Chill until serving.

Serves 10-12.

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Fast & Easy Dinner: Broiled Salmon With Spinach Feta Saute

partysugar — Tue, 26 May 2009 06:50:58 -0700

After a weekend of burgers and beers, opt for a lighter dinner menu tonight. Broiled salmon is quick, healthy, and scrumptious.

Served on a bed of wilted spinach dotted with creamy feta crumbles, this dish is perfectly balanced in both flavor and texture. Pine nuts add a necessary crunch that complements the plump, flaky fish, chewy greens, and tangy cheese.

Learn the technique when you read more.

Broiled Salmon with Spinach Feta Saute
From Everyday Food

Ingredients

4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1/2 cup feta, crumbled (2 ounces)
1/3 cup pine nuts
2 teaspoons fresh lemon juice

Directions

Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes.
Remove from heat; drain off excess liquid.
Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

Serves 4.

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Monday's Leftovers: Spring Farro Salad

YumSugar — Mon, 27 Apr 2009 08:00:48 -0700

Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.

A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta. Broaden your culinary repertoire when you read more.

Farro Salad with Peas, Asparagus, and Feta
From Bon Appétit

Ingredients

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

Directions

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Serves 4.

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