feta

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Posted on 02. Jan, 2012 by maureen in black beans, cabbage, cheese, cilantro, corn tortilla, cumin, feta, green onion, lime

Double the cumin and add chopped avocado to the slaw. I originally thought to make an avocado lime dressing for the cabbage but decided avocado pieces would be quicker. We used sharp cheddar since we were out of feta and I brought home blue corn tortillas because Whole Foods was out of yellow. Overall, delicious! Especially with the avocado mixed in the salad. I should have chopped the cabbage in to smaller pieces but with the size of the tortillas and the amount of beans, it ended up being more of a side salad.

Ingredients:

  • 1 15oz can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 tbsp fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other hot sauce

Directions:

  1. Place beans and cumin in small bowl; partially mash.
  2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
  4. Fill tacos with feta and slaw. Pass hot sauce alongside.
  5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Makes 4
Source: Bon Appétit

Nectarine, Feta, Spinach Salad

Posted on 19. Sep, 2010 by maureen in avocado, cheese, feta, nectarine, salad, spinach

What do we have in the fridge? Limes, lemons, four white nectarines, an avocado (and a little bit left over from breakfast), broccoli, spinach, feta, sharp cheddar, mozzarella, some chicken thawing for dinner tomorrow, a couple slices of turkey bacon, three pieces of bread... ok, so what the hell do we make for dinner?

Spinach, yes. Throw in a peeled and sliced nectarine. Yum! Ok, feta and the pomegranate vinaigrette...and the rest of that avocado from this morning. It was friggin delicious!

Peppers Stuffed with Feta (Piperies Gemistes me Feta)

Posted on 16. Aug, 2010 by maureen in cheese, chile pepper, feta, lemon, oregano, parmesan, parsley, side dish, yogurt

Ingredients:

  • 10 3-4" Fresno chiles or six 4-5" Anaheim chiles
  • 9 oz feta, crumbled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Greek yogurt
  • 1 tbsp minced fresh parsley
  • 1/2 tsp lemon zest
  • 1/4 tsp dried oregano
  • 2 egg yolks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese

Directions:

  1. Arrange a rack 6" from the broiler element and set oven to broil. Put peppers on a baking sheet and broil, turning once, until just soft, about 5 minutes. Transfer to a rack; let cool.
  2. In a large bowl, use a hand mixer to whip feta, oil, yogurt, parsley, zest, oregano, and egg yolks; season with salt and pepper. Make a lengthwise cut from the stem to the tip of each pepper; scoop out seeds and ribs. Stuff each pepper with some of the feta filling; transfer to an aluminum foil-lined baking sheet; chill for 30 minutes. Sprinkle peppers with grated cheese; broil peppers until cheese is golden brown and bubbly, about 6 minutes. Transfer peppers to a platter and serve hot.

Serves 4-6


Source: Saveur

Kolokythokeftedes (Zucchini and Feta Balls)

Posted on 16. Aug, 2010 by maureen in cheese, feta, garlic, mint, parsley, side dish, zucchini

Zucchini and feta... yes please! Found this linked from Saveur via YumSugar while checking out the recipe for Peppers Stuffed With Feta which will be added next. :) I had to look up ouzo as I assumed it was a drink but wasn't sure. I'm not a fan of anise flavors so I may skip that step completely.



Ingredients:

  • 2 cups zucchini (grated and squeezed)
  • 1/4 cup of feta (crumbled)
  • 1 splash ouzo
  • 1 clove garlic (chopped)
  • 2 green onions (chopped)
  • 1 handful herbs (such as mint, dill and parsley, chopped)
  • 1 egg
  • salt and pepper to taste
  • flour (I used whole wheat)
  • breadcrumbs (I used whole wheat)
  • oil for frying

Directions:

  1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
  2. Mix in equal parts flour and breadcrumbs until you can work with the mixture to form balls.
  3. Form the mixture into balls and dust in flour.
  4. Fry in oil until golden brown and set aside to cool.

Makes 12 zucchini balls


Source: Closet Cooking


iPhone pics aren't the best for food pictures, but I'm trying to remember to add more pictures of the recipes we cook.

Multicolor Mediterranean Salad with Sun-Dried Tomato Dressing

Posted on 01. Jul, 2010 by maureen in cheese, cucumber, feta, garlic, oregano, rosemary, salad, spinach, tomato

Lemon cucumber? How about a regular cucumber...

Salad:

  • 4 lemon cucumbers, cut into 1/2-inch cubes
  • 2 yellow banana chili peppers or other mild chili pepper, such as Anaheim, seeded and thinly sliced
  • 1 medium bell pepper, preferably yellow, seeded and chopped into 1/4-inch chunks
  • 1 medium red onion, chopped into 1/4-inch chunks
  • 8 ounces tomatoes, preferably plum, seeded and chopped into 1/2-inch chunks
  • 2 cups coarsely torn spinach leaves
  • 1.5 cups 1/4-inch cubes stale French bread
  • 2/3 cup Sun-Dried Tomato Dressing (recipe below)
  • 12 Mediterranean-style black olives, such as oil-cured or kalamata
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Place the cucumbers, chili and bell peppers, onion, tomatoes, spinach, and bread in a large bowl and toss to mix.
  2. When ready to serve, pour in the dressing and toss again. Top with the olives, feta, and black pepper and serve right away.

Source: Gardeners' Community Cookbook



Sun-Dried Tomato Dressing

Ingredients:

  • 1 tsp finely chopped fresh rosemary leaves
  • 2 tbsp finely chopped fresh oregano or marjoram leaves
  • 3 cloves garlic, minced or pressed
  • 1/3 cup olive oil
  • 1 dried tomato, not oil packed, finely chopped
  • 1/4 cup balsamic vinegar

Directions:

  1. Place the rosemary, oregano, garlic, and olive oil in a small bowl and set aside to steep for 3 to 4 hours.
  2. Add the sun-dried tomato and vinegar, whisk to mix, and use right away or store in the refrigerator, covered, for up to 3 days.

Source: Gardeners' Community Cookbook

Notes for sun-dried tomatoes:

Oven-drying tomatoes concentrates the flavor, adding a slightly smoky taste, and results in a texture somewhere between sun-dried tomatoes and fresh ones. Plum tomatoes and other small, dense-fleshed tomatoes work best. Line a large baking sheet with parchment paper. Cut the tomatoes in half and arrange, skin side down, on the parchment. Cook in a 250F oven for 2 hours, or until the tomatoes are shriveled but not blackened. Remove form the oven, peel away the parchment, and place the tomatoes on a plate if using right away or in a glass or plastic container if using later. Will keep for 1 to 2 weeks in the refrigerator.

For one batch of microwave dried tomatoes, halve lengthwise 10 to 12 plum or other small tomatoes. Scoop out the seeds with a spoon or your fingers. Place as many halves, cut sides down, in a single layer on a microwave plate as will fit without touching each other. Microwave on high for 10 to 15 minutes, until collapsed. Remove and cool a few minutes, until no longer steaming hot. Pour off the collected juices and, with a metal spatula, turn over the halves, patting the pulp back into the centers Microwave on high for 10 to 15 minutes more, until the tomatoes are dired out but still supple. Set aside without disturbing for 30 minutes, then transfer to a jar or plastic bag and store in the refrigerator for up to 2 months.

Feta-Stuffed Turkey Burgers

Posted on 27. Nov, 2009 by maureen in burger, feta, parmesan, thyme, turkey

What a way to break in our new Cuisinart GreenGourmet ceramic griddle. Drizzled a little olive oil on the griddle instead of cooking spray (yuk) and used fresh oregano instead of dried. I used 1.5 lbs of ground turkey and made 5 stout burgers. The yogurt-cucumber-mint sauce was super yummy and tasted great with the burger. I didn't find an English cucumber so used a regular one and used a fine grate.


Ingredients:

  • 1/4 cup finely chopped red onion
  • 1 tsp dried oregano (or 2 - 3 tsp chopped fresh)
  • 1 tsp grated lemon rind
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb ground turkey
  • 6 tbsp crumbled feta cheese
  • cooking spray (olive oil)
  • 1/4 cup grated English cucumber
  • 1/4 cup plain fat-free yogurt
  • 1 tbsp chopped fresh mint
  • 4 (1/4-inch thick) slices tomato
  • 4 green leaf lettuce leaves
  • 4 (2-oz) Kaiser rolls or hamburger buns

Directions:

  1. Combine first 6 ingredients. Divide mixture into 4 portions. Indent center of each portion; place 1.5 tbsp feta into each. Fold turkey mixture around cheese; shape each portion into a 1/2-inch thick patty.
  2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side.
  3. Combine cucumber, yogurt, and mint in a small bowl. Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tbsp yogurt mixture on bottom half of each roll.

Source: Cooking Light Annual Recipes 2010

Spinach and Feta Stuffed Chicken

Posted on 25. Dec, 2008 by maureen in cheese, chicken, dinner, entrée, feta, garlic, lemon, oregano, spinach

Ingredients:

  • 6 tbsp olive oil
  • juice of 1 small lemon
  • 6 cloves crushed garlic
  • 1 tbsp dried oregano (or italian seasoning)
  • salt and pepper to taste
  • 1 cup spinach, destemmed and torn
  • 1/4 cup chopped onion
  • 1/3 cup crumbled feta cheese
  • 2 skinless, boneless chicken breasts, tenderized until 1/2" thicks

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
  3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
  4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
  5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.
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