Whole Wheat Pitas, Revisited

Not up for cooking a few nights ago, we tried a new Lebanese restaurant in Richmond. Everything we ordered was wonderful- except for the pita. It was cold and dry and plain unimpressive. So when I came home with my styrofoam container full of hummus and tabbouleh, I decided to make a proper lunch out of it and make some pita myself. Accompanied by soft warm pita right out of the oven, my meal was better as leftovers! Homemade bread everything really is best.

This go-around I took my own suggestion and misted the tops of the pitas with water as soon as I'd set them on the pizza stone (and then shut the oven as quick as possible to trap the heat). And I think it worked because my pitas puffed beautifully.

3/4/09: Each month, I anticipate the day when I'll open my mailbox to find my very own fresh-off-the-press copy of Cooking Light awaiting me! I'll sink into a cozy spot on the couch and peruse page after page of stunningly photographed delicacies. I tear up post-it notes and bookmark each recipe that beckons my approval. More recently, I discovered that you can go online to their website to find the same exact recipes and read other people's reviews of them. When I'm unsure of whether to try a dish, other reader's opinions are just a few clicks away! On the very last page of this month's issue (March) I found this recipe, and didn't have to think twice. I was definitely making my own pitas- the only question was what to fill them with? I think the Greek yogurt as an ingredient inspired the theme of our dinner. Greek Chicken Kebabs and veggies with Tzatziki Sauce was the perfect filling!

Making these pitas reminded me a lot of making my pizza dough recipe. The only real differences were adding the yogurt, and using a bit more flour. The rise time is similar and they are also best cooked on a pizza stone. Be very gentle in the rolling out process- you want to make sure they stay light and airy so that they puff during baking. It will be much easier to split them open if they've successfully puffed. We ate half the batch last night while they were still piping hot! The rest I've already got stored in the freezer. If you don't have white whole wheat flour you might want to use half all-purpose and half whole wheat to ensure that they aren't too dense. These are 100% better than any store-bought pita I've ever had!

NOTE: I haven't tried this yet but another baking blogger suggested spraying the pita dough with a few squirts of water right as it goes on the hot stone. This is supposed to guarantee perfect puffage! I'm curious and will give it a try next time.

Fresh Whole Wheat Pitas

INGREDIENTS

1 tsp. sugar or honey

1 25-oz. package (2 1/4 tsp.) active dry yeast

1 cup + 2 Tbsp. warm water (100-110 F)

2 1/2 cups white whole wheat flour + extra for kneading

2 Tbsp. Greek yogurt (2% recommended)

1 Tbsp. extra virgin olive oil

3/4 tsp. salt

DIRECTIONS

1. Dissolve sugar and yeast in warm water in a large bowl and let stand 10 minutes.

2. Add flour, yogurt, oil, and salt to the yeast mixture. If using a mixer, beat at a medium speed until smooth. If making by hand, mix ingredients until flour is absorbed and smooth.

3. Turn out the dough on a lightly floured surface. Knead until smooth and elastic (about 5 minutes) adding more flour if needed to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for about 45 minutes or until doubled in size.

5. Position oven rack on the lowest shelf. Preheat the oven (and a pizza stone if you have one) to 500 F.

6. Divide the dough into 8 equal portions. Working with one portion at a time, gently roll each portion into a 5-6 inch circle.

7. Place dough circles (4 at a time) on baking sheets coated heavily with cooking spray. (Or if you are using a pizza stone they can go directly onto the preheated stone- careful it will be HOT! You might want to dust it with cornmeal or semolina flour first to prevent sticking.) Bake, 1 sheet at a time, for 5-8 minutes, or until puffed and lightly browned. Cool on a wire rack.

Makes 8 pitas.

(Adapted from Cooking Light)

Chicken Souvlaki

This is one of my favorite quick and healthy dinners that I've just never gotten around to posting before. Chicken souvlaki is the Greek equivalent of fast food. Here that means a previously frozen burger and greasy bag of fries, but in Greece you get flame-grilled marinated chicken with fresh tomatoes and onion and creamy cucumber-yogurt sauce wrapped in a warm pita. How unfair.

Luckily this delicious Greek street food is easy to recreate at home. The chicken only needs half an hour to soak up the flavors from the lemon, garlic, and oregano. In the mean time you can whip up the tzatziki, slice the vegetables, and preheat the grill. I buy chewy soft whole wheat pitas for extra fiber and add a sprinkling of feta on top. And have a napkin ready. The sauce will ooze and chunks of veggie and chicken will attempt to slip out the sides, but it's one delicious mess.

Chicken Souvlaki

INGREDIENTS
1 recipe Marinated Greek Chicken
6 whole wheat pitas, warmed
Roma tomato, thinly sliced
red onion, thinly sliced
cucumber, thinly sliced (optional)
feta, crumbled (optional)
Tzatziki sauce

DIRECTIONS
1. Marinate and grill chicken according to recipe directions.

2. Prepare tzatziki sauce according to recipe directions. Refrigerate until ready to use.

3. Fill warmed pitas with grilled chicken, cucumber, tomato, onion, feta, and tzatziki and serve.

Serves 4-6.

Broiled Fish Gyros

 

It feels weird. Last night I got home from the hospital and pulled off my navy blue embroidered nursing scrubs for the last time. You see, yesterday was my last day in the hospital during nursing school. I still have a few classes and finals to make it through (and boards to pass in February). But on December 10th I'm graduating and the next time I don scrubs and walk through hospital doors, I'll be an RN! It's bittersweet because for the first time ever, I didn't want to leave the floor I was on. My PACU (post-anesthesia care unit) experience was awesome and I'd have happily stayed there forever. But I have to find a job (which is NOT easy right now). I'm thrilled to be done with the lectures and tests, but I'm anxious about being out on my own. I've learned so much, yet I know so little. I'm both excited and terrified at the same time.

I do have a recipe to share with you today. This one is easy, fresh, and fast. And super healthy, too! (Sounds perfect, right?) It's a gyro (a Greek dish with meat, tomato, onion, and tzatziki sauce on pita bread), but I've lightened it up with fish! You could use any thin fillet of mild white fish (such as tilapia), but I chose flounder. My favorite. I tried flounder for the first time several summers ago at the beach. My dad had actually caught one while fishing in the ocean. Talk about fresh and delicious. And it cooks almost instantly under the broiler! I loved it layered in a soft wheat pita with crisp veggies, smooth avocado, and creamy tzatziki sauce. Yum!

INGREDIENTS
4 6-oz. tilapia or flounder fillets
salt and freshly ground black pepper
mix of Greek seasonings (garlic powder, onion powder, dried basil and oregano, etc.)
4 whole wheat pitas or flatbreads
red onion, thinly sliced
cucumber, thinly sliced
tomato, thinly sliced
avocado, peeled, pitted and thinly sliced
Tzatziki sauce

DIRECTIONS
1. Preheat broiler.

2. Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Place the fillets on the baking sheet and sprinkle with salt and pepper and Greek seasonings.

3. Broil for several minutes until the fish flakes easily with a fork. Place the fish on the flatbreads and top with onion, cucumber, tomato, avocado, and tzatziki sauce.

Serves 4.

(Adapted from Cooking Light)

Three-Bean Salad with Artichokes and Feta

I believe in beans. In their fibrous filling abilities. In their wholesome nurturing properties. I had an undergraduate nutrition professor several years ago who was absolutely in love with beans and legumes. Her enthusiasm rubbed off on me just a little bit! They're practically fat free and packed with fiber. A great source of complex carbs, protein, and vitamins and minerals such as calcium, potassium, and iron. We should all be eating more beans! I will remind you that, as with all fiber-dense foods, they are best introduced gradually into your diet. If you begin by eating several bowlfuls of beans a day, you might (OK, I guarantee) you'll experience some intestinal discomfort. Start slow and always accompany increased fiber intake with increased fluids (water, please).

This bean salad has a heavy Mediterranean influence- with artichokes, feta, and a sweet wine vinaigrette. The ingredients are minimal and yet the flavors are intricate. My only advice is to let the salad marinate for several hours BEFORE adding the feta. The longer it sits in the vinaigrette the more brown and mushy it will get. For a pretty presentation, toss it in just before serving.

INGREDIENTS
1 medium red bell pepper, diced
1/3 medium red onion, diced
4 green onions, thinly sliced
1 (14 oz.) can artichoke hearts, drained and chopped (I used unmarinated artichoke hearts)
1 (14 oz.) can kidney beans, drained and rinsed
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can garbanzo beans, drained and rinsed
4 oz. feta cheese, crumbled
salt and freshly ground black pepper, to taste

Dressing:
1/4 cup olive oil
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1 tsp. organic cane sugar

DIRECTIONS
1. In a large bowl, combine pepper, onions, artichoke hearts, and beans. In a separate bowl, whisk to combine the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate at least one hours. Just before serving, stir in feta and season with salt and pepper to taste.

Serves 8.

(Adapted from All Recipes)

Greek Chicken Pasta

Here's a fast, healthy, and flavorful weeknight dinner fix. It's not fancy, but it's substantial. And easy. Boil some pasta (I'm declaring this step optional- instead you could serve it inside oven-warmed whole wheat pitas or tossed with a Mediterranean grain such as couscous). Saute some onion, garlic, and chicken (just until cooked through- no chewy meat here, please). Toss with chopped artichoke hearts, tomatoes, crumbled feta, fresh parsley, lemon juice, olive oil, and oregano (and anything else Greek you want to include- olives, perhaps?). Like I said, simple. And still tastes good straight from the fridge on day three!

INGREDIENTS
1 lb. boneless skinless chicken breast halves, cut into bite-size pieces
extra virgin olive oil
2 cloves garlic, minced
1/2 red onion, diced
1 (14 oz.) can marinated artichoke hearts, drained (liquid reserved) and chopped
2-3 large tomatoes, chopped
1 cup feta, crumbled
3 Tbsp. fresh parsley, chopped
2 Tbsp. freshly squeezed lemon juice
2 tsp. dried oregano
salt and freshly ground black pepper, to taste
1 lb. whole wheat pasta, cooked according to package directions (optional)

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta in boiling water according to package directions until al dente; drain. (Rinse with cold water to prevent the pasta from sticking together.)

2. Preheat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta (reserving some to sprinkle on top when serving), parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add more olive oil (or reserved oil from the marinated artichokes) to coat and season with salt and pepper to taste.  

Serves 4-6.

(Adapted from All Recipes)

Spinach, Pesto, and Feta Pita Bake

I could have called these pita pizzas, because essentially, that's what they are. Pita rounds brushed with a thin layer of pesto, piled high with fresh vegetables, and topped with cheese. A super snappy dinner, lunch, or snack that's bursting with bright flavors!

I didn't include any amounts in the ingredient list. I like to leave you your freedom. There's no right or wrong way to go about this one. You can add or subtract certain toppings according to your preferences. I figure that anything prepared with your own creative touch will taste the best to you! You could even abandon the vegetarian nature of this dish and add some chopped (cooked, please) chicken or crumbled sausage. How fun that these are personal size and can be personalized!

INGREDIENTS
basil (or sun-dried tomato) pesto
baby spinach, chopped
Roma tomatoes, diced
cremini or portobello mushrooms, sliced
red onion, thinly sliced
feta, crumbled
Parmigiano Reggiano, grated
whole wheat pita or flatbread
extra virgin olive oil
freshly ground black pepper

DIRECTIONS
1. Preheat oven to 400 F.

2. Spread a thin layer of pesto on each pita. Top with spinach, tomato, mushrooms, onion, feta and Parmigiano. Sprinkle with freshly ground black pepper and drizzle with a tiny bit of olive oil.

3. Place pitas on a baking sheet and bake in preheated oven for 10-12 minutes, until the pita is crisp and the cheese is browning on top. Slice and serve.

(Adapted from All Recipes)

Greek Pizza

I'm putting off the inevitable as long as I possibly can. The start of the studying, the paper writing, and the lecture listening. The productivity that I detest. I'd much rather do nothing, have an empty weekend of bliss. But I signed up for this. Both of us did. We wanted to spend at least another 6 (cumulatively) years in school and sacrifice fun for success. On the hope of solid careers and future earnings. Because when you're in college for an entire decade, you're not making much money (or any) and sometimes you wonder why you bother. Why you were so eager to plunge yourself into six figure debt so that someday down the road you could add a professional prefix to your name. It'll be worth it, right? Tell me that all the stress and separation from friends, from family, from each other, will have been no big deal once its over.

Most of my friends are in the same situation. We find strength in going through this together. And then we each have our own creative outlets that let us transcend the madness once and a while. As you know, I cook (and consequently eat) and write about it. That's my escape. And I love it. I haven't always been fond of food, in fact I have a bitter-sweet history with the edible stuff, but now, now I love it.

Maybe I have you confused. Last week I was gushing about how happy I was in nursing school. I am. I'm still thrilled to have this opportunity, and I know that I'm doing the right thing. But that doesn't make it easy. And with so much hard work, sometimes a girl deserves to whine. As for Dustin in dental school, don't even get me started. I'll never ever complain again about how much it costs to get a filling. Those dentists paid their dues.

When I need a moment to myself in the kitchen, a meal to unwind, I make pizza. My culinary comfort. A perfect pizza crust presents endless possibilities. This is my latest concoction and it turned out awesome! Greek pizza- loaded with grilled chicken and Mediterranean veggies and finished off with pungent (in the best sense of the word) feta. This pizza can easily be made vegetarian and I've included some suggestions for additions toppings. I brushed the crust with olive oil and seasoned it with oregano (so it is essentially "sauce-less"). Sometime I'd like to try using hummus as the base for a different twist.

INGREDIENTS
1 recipe pizza dough
1 boneless skinless chicken breast half (optional)
dried oregano, to taste
salt and pepper, to taste
extra virgin olive oil

Toppings:
tomatoes, chopped
red onion, thinly sliced
kalamata olives, halved or quartered (or black olives)
marinated artichoke hearts, sliced
pepperoncini peppers, sliced

Other topping suggestions:
roasted red peppers
bell peppers
spinach
garlic

about 2 cups mozzarella cheese, grated
about 1 cup feta cheese, crumbled

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, preheat outdoor grill or indoor grill pan to medium-high heat. Season chicken breast with salt, pepper, and oregano. Brush the chicken with olive oil or spray the grill pan with cooking spray and grill until the juices run clear. Let rest at least 10 minutes before slicing into bite-size pieces.

3. Preheat pizza stone in oven to 450 F.

4. Prepare crust according to recipe directions. Brush the crust with olive oil and sprinkle with oregano. Top with chicken, tomatoes, onion, olives, artichokes, and pepperoncinis (and any other toppings you are using). Sprinkle with mozzarella and feta cheeses.

5. Place on preheated pizza stone and bake for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest several minutes before slicing.

Makes 1 large pizza.

(My own invention!)

Greek Orzo Salad

Blogger is giving me a lot of trouble this morning. When I push "publish" it keeps messing with the format of my photos. I don't know why it decided to be so annoying today. Maybe it's picking on me. I'm already in a sour mood because despite the blizzard-like conditions outside my front door, I'm supposed to go to school. The snow is coming down so hard right now that I can't see the street. We had off most of last week for less dangerous conditions, so really, why is the university being so stubborn today?

The public schools tried to pull the same stunt and the buses showed up early this morning. Now they've canceled and are shipping the kids back home. What a waste. If they could just get around to making up their minds, we could all have stayed in bed and been a little less cranky this morning.

Here's something more cheery to talk about: Greek pasta. Maybe not what you're craving on a cold winter day, but it'll bring a little sunshine into your kitchen. I promise. I'm a big fan of orzo- mini oblong noodles that somewhat resemble over-sized rice. This dish is simply a pasta version of traditional Greek salad. While any pasta could be used, I wouldn't trade the orzo for anything. They're soft, succulent, and adorable. They soak up the lemony-vinegar dressing and meld with the tangy feta to create a mouthful of Mediterranean magic. (I served the pasta alongside these Marinated Greek Chicken Skewers.)

INGREDIENTS
1 1/2 cups uncooked whole wheat orzo pasta
12 oz. can/jar artichoke hearts, chopped
3 Roma tomatoes, chopped
1 cucumber, halved, seeded and sliced
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives, halved
1 cup feta, crumbled
1/4 cup fresh parsley, chopped
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. freshly squeezed lemon juice
1 tsp. dried oregano
salt and pepper, to taste

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl.

2. Add artichoke hearts, tomatoes, cucumber, onions, olives, feta, and parsley. Toss gently to combine. Sprinkle with oregano and drizzle with olive oil, vinegar, and lemon juice. Toss to coat. Season to taste with salt and pepper. Chill until ready to serve. Add more oil and/or vinegar before serving, to taste, if necessary.

Serves 6.

(Adapted from All Recipes)

Tomato, Cucumber, and Feta Salad

This is a simplified Greek salad. You could even remove the feta for a more basic, even healthier side. But I love feta-I'd have a hard time without it! When I made this, I threw together the ingredients without exactly measuring. So I'm not sure if I used the full amount of vinaigrette or not. I don't think you'll need all of it. I've found that most recipes call for too much dressing. I usually start with about half, taste, and then decide where to go from there. A salad that's drowning in dressing kinda defeats the the purpose entirely. I served this with Marinated Greek Chicken Skewers and warm Fresh Whole Wheat Pitas. It was a memorable meal.

INGREDIENTS
pint of grape or cherry tomatoes, halved or quartered
1 cucumber, halved lengthwise, seeded, and diced
1/2 medium red onion, diced
1/2 cup feta, crumbled
2 tsp. dried oregano
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. freshly ground black pepper (to taste)
1/2 tsp. sea salt (to taste)

DIRECTIONS
1. In a medium bowl, combine cucumbers, tomatoes, onion, feta, and oregano.

2. In a small bowl, whisk together olive oil, vinegar, and salt and pepper to taste.

3. Drizzle dressing over salad (you might not need the full amount of the dressing- just use enough to coat). Toss salad to coat evenly with dressing. Taste and adjust seasonings. Refrigerate until ready to serve.

Serves 4.

(Adapted from Local Kitchen)

Marinated Greek Chicken Skewers

Some days I'm overflowing with words to write about these recipes. I'll be in the middle of emptying the dishwasher, a jog at the gym, or stabbing someone with a needle, and ideas start flowing. My mind starts talking blogspeak. If you are a frequent blogger you might understand. You train of thought starts writing itself as a post.

And then there are days, days when I have all the time in the world to spend on my laptop being creative and clever, and I can't think of a single word to say. Like today. My mind feels empty and no matter how deep I dig, I'm not finding anything. So I write about nothing, in hopes that something will materialize on the page. So I give you permission to stop reading right here (I probably should have warned you sooner), and ignore the rest of my ramble.

Still there? You must be incredibly bored. But since you still appear interested I suppose I'll say something about this recipe. It is, after all, a blog about cooking. It's not that this recipe isn't inspiring. It is. It's fantastic. Grilled chicken skewers marinated in garlic, olive oil, and oregano. Simple. Fast. Succulent. I loved, loved, loved it! I just don't know what else to say besides, try it out. I bet you have most of these ingredients already on hand. Dip the sizzling skewers in tzatziki or hummus, stuff 'em in a pita, or spread 'em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.

INGREDIENTS
1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS
1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Serves 4.

(Adapted from Epicurious)

Black Bean Hummus

It's fun when you're typing up a recipe and you realize that you misread the directions when you made it. Luckily, this doesn't happen too often. And typically its nothing so significant as to ruin a recipe. But often I think "Oh, that would have been nice to know!". This time I got carried away and threw everything in the food processor (my baby processor that is my most utilized kitchen tool), including the Kalamata olives. Just now I read that they are meant as a garnish. Well, they tasted good mixed right in!

So it's up to you- follow the recipe (which I suggest if you have any aversion to olives, and in that case why even bother with the garnish?) or be a rebel and throw them in (if you like their briny saltiness- I do!). If you are including them, you might want to cut back on that 1/2 tsp. salt. You don't want to overdo it.

Now I'm wondering what this hummus would taste like without the olives. It was creamy and tangy and delicious with them- it should be smoother and more mild without them. This is a fusion of Greek and Southwestern flavors and somehow it works! We ate ours dipped in fresh homemade pita bread, but I bet good old tortilla chips would also hit the spot.

Black Bean Hummus

INGREDIENTS
1 can black beans, drained and rinsed
1 clove garlic
2 Tbsp. water
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tahini
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4 tsp. paprika + extra for garnish
10 Greek (Kalamata) olives, pitted
drizzle extra virgin olive oil (optional)

DIRECTIONS
1. Mince garlic in the bowl of a food processor. Add black beans, water, lemon juice, tahini, cumin, salt, cayenne pepper, and paprika; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika, olives (optional), and a drizzle of olive oil (optional).

(Adapted from All Recipes)

Greek Burgers with Tzatziki Sauce

The burger bonanza continues (I can't get enough of those buttery brioche buns). I like Greek flavors, and what better way to use them than in/on a burger? This time I incorporated the cheese into the patty. This is a comparatively healthy burger. (Half) whole wheat bun, lean beef, tomato, spinach, onion, and Tzatziki sauce (which is non-fat yogurt and cucumber). So many vegetables and yet so good.

I sliced my tomato way too thick. I could barely get my hands around that burger (my hands are awkwardly small), let alone open my minuscule mouth wide enough to take a bite. I kind of came at it from the side. Safe yourself the mess and slice the tomatoes thin. I get carried away with ripe juicy red tomatoes. I just noticed that besides the desserts, practically every recipe I've posted lately contains tomatoes. As it should be.

INGREDIENTS
Burgers:
1/2 lb. lean ground beef
handful of feta (just depends how much you want)
dash or two of dried oregano
dash or two of salt and pepper

Toppings:
baby spinach
red onion, thinly sliced
tzatziki sauce (recipe below)
tomato, sliced (not too thick or your burger will be too tall to bite)
2 Light brioche hamburger buns or whole wheat pitas

Tzatziki Sauce*:
8 oz. plain Greek yogurt (you need Greek style so that your sauce is thick enough, the higher the fat content the richer your sauce will be)
1/2 cucumber shredded, water squeezed out
1/2 lemon, juiced
salt and freshly ground black pepper, to taste
1 clove garlic, minced or grated
1 Tbsp. extra virgin olive oil
several dashes of dried dill, to taste

*This recipe makes much more than you will need for just two burgers, probably enough for 8 or 10.

DIRECTIONS
1. In a bowl medium bowl combine the ground beef, feta, oregano, salt and pepper. Using your hands gently incorporate the ingredients into the meat. Be careful not to overwork it. Form into two even (or odd) sized patties.

2. Preheat indoor grill pan or outdoor grill to high heat. Grill each patty until it's done (according to how red you want it). Place the patty on a hamburger bun and top with spinach, red onion, tzatziki sauce, and tomato (not necessarily in that order). Take a bite.

3. To make the tzatziki sauce, stir to combine the yogurt, cucumber, garlic, and lemon in a small bowl. Season to taste with dill, salt, and pepper. Refrigerate until ready to use.

Makes 2 burgers.

(Adapted from Foodo del Mundo)

Greek Salad

This recipe is a tribute to my friend Aubrey who introduced me to Greek Salad. She's head over heels for one from a local pizza joint and served it at her bridal shower this summer. I took one bite and understood. What's not to love? Creamy tangy feta, plump cherry tomatoes, crisp cool cucumbers, rich Kalamata olives, and crunchy red onion, all showered in a lemon, olive oil, and tangy red wine vinaigrette. Don't forget the oregano... that's what makes this salad so deliciously Greek!

I didn't have Tony's original recipe so I created my own. But I think I got it right. Along the way I learned that authentic Greek salad doesn't include greens. I had previously titled a Mediterranian inspired salad I posted as "Greek". I fixed my mistake right away. This is a true Greek salad- no lettuce in sight.

INGREDIENTS
1 pint cherry tomatoes, halved
1 cucumber, chopped
handful of kalamata olives, pitted and halved
red onion, sliced
5 oz feta cheese, cut into small cubes or crumbled
fresh parsley, chopped, to taste
freshly squeezed lemon juice, to taste
1 tsp. dried oregano (Greek preferred)
1 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine tomatoes, cucumber, olives, onion, and feta in a large bowl. Sprinkle with oregano and toss. Dress with lemon juice, red wine vinegar, olive oil, salt and pepper, to taste. Add the fresh parsley and toss gently to coat.

Serves 4- 6.

Cous Cous and Feta Stuffed Peppers

Other food blogs are a reliable source for great recipes. Especially when they have a significant amount of followers who leave nit picky comments about each post. Food blog frequenters are harsh critics. If a recipe is not good, they're not afraid to voice their opinion- in bold black and white, SOMETIMES SCREAMING. You can't get away with mediocre. It makes me grateful that my little baby blog hasn't found it's way out into the big scary world.

Luckily, these mystery critics are just as quick to compliment as they are willing to criticize. If a recipe is good, you'll know it. And so I search for those recipes- the ones that hundreds of random readers swear will change your life (it's a dramatic bunch). Food is their/our passion and they/we can get very excited about it.

So, many of the recipes I share with you come well regarded. I'm not the only one who thinks they're swell. There are several recipes on this site I developed myself, or I stole from family. In that case, you'll have to trust the taste of my friends and family. Every time I make a new recipe I am trusting somebodies opinion. Yes, it's a risk I take, and sometimes I'm disappointed. My disappointments don't make it onto this blog. But they happen.

This recipe comes from Smitten Kitchen, one of my favorite food blogs. Peppers make perfect vessels for all sorts of fillings. This was an interesting take on stuffed peppers, and didn't disappoint! The filling made more than I could cram into 4-5 bell peppers, but I won't complain because it was delicious all on it's own!

INGREDIENTS
1/2 cup whole wheat cous cous
low-sodium chicken or vegetable broth (Follow package directions for exact amount of broth)
4 extra-large or 5 large bell peppers, mixed colors
2 tsp. extra virgin olive oil
1/2 cup onion, chopped
6 oz. zucchini, quartered lengthwise then sliced across thinly
6 oz. yellow squash, quartered lengthwise then sliced across thinly
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup cherry tomatoes, cut in half (I used Romas, diced)
15 oz. can chickpeas, drained and rinsed
4 oz. feta cheese, crumbled (about 1 cup)
3 Tbsp. tomato paste

DIRECTIONS
1. Preheat oven to 350°F. Coat a small baking dish with cooking spray.

2. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.

3. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

4. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, garlic, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Serves 4.

(Adapted from Smitten Kitchen, originally from Epicurious)

Chickpea Salad with Red Onion and Tomato

Beans are so good for you. Eat them. Lots and lots of them. (But slowly at first if you are not used to a high-fiber diet. They don't lie when they say beans can have unpleasant effects. Eventually you will get used to them and they won't bother your system.) And they can be so yummy...take this salad for example. Chickpeas (the cutest bean ever, I'd say) mixed with bright juicy tomatoes and crunchy red onion, fresh chopped parsley, and a lemon-olive oil dressing. That's it! Simple, yet elegant and full of flavor. Give it a few hours in the fridge to marinate before eating. I swear it tastes even better the second day.

INGREDIENTS

1 14 oz. can garbanzo beans (chickpeas), drained and rinsed

2 Tbsp. red onion, diced

2 cloves garlic, minced

1 tomato, chopped

1/2 cup fresh parsley, chopped

2 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

salt and pepper to taste

DIRECTIONS

1. Combine chickpeas, red onion, garlic, tomato, parsley, olive oil, and lemon juice in a large bowl. Toss to coat. Season to taste with salt and pepper. Chill for several hours before serving to blend flavors.

(Adapted from All Recipes)

Serves 4.

Greek Chicken Kababs with Tzatziki Sauce

Yogurt (and feta) in a marinade? How weird, I thought. I'm glad I continued despite my reservations because these were the tastiest chicken kebabs ever! (Well, of their kind anyway. I've made some other yummy kebabs- just different though!) I let them sit marinating in the fridge all day (8 hours). They remained super moist after grilling and the flavor was insanely good! The veggies don't need any enhancing- just to be grilled and simultaneously stuffed with the chicken in a fresh hot pita! Oh, and the Tzatziki sauce is a must! It's cool, creamy, and mild and you'll end up slathering it on everything! Dustin didn't realize Tzatziki is actually Greek - he thought Pita Pit invented it! We're always learning something new in our kitchen!

Greek Chicken Kabobs
INGREDIENTS
8 oz. plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes (I used plain feta and added 1/2 tsp dried basil to the marinade)
1/2 tsp. lemon zest
2 Tbsp. fresh lemon juice
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed dried rosemary
1 lb. skinless, boneless chicken breast halves, cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces

DIRECTIONS
1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for at least 3 hours in the refrigerator.

2. Preheat an outdoor grill or an indoor grill pan for high heat.

3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers (If they are wooden they need to be soaked in water for 20 minutes first to prevent burning). Discard remaining yogurt mixture.

4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. Serve with Tzatziki sauce in warm pitas or over a bed of rice.


Tzatziki Sauce
INGREDIENTS
8 oz. plain Greek yogurt
1/2 cucumber, peeled, shredded and squeezed to remove the excess moisture
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
dash of dried dill (or use fresh)
salt and pepper, to taste
fresh mint, to garnish (optional)

DIRECTIONS
1. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

Serves 4.

(Adapted from All Recipes)

Tossed Greek Salad with Greek Vinaigrette

First course in our Greek feast last night, this beautiful and bright salad brings together the best of Mediterranean flavors: crisp romaine lettuce, juicy tomatoes, piquant peppers, cucumber, red onion, and tangy crumbled feta. I'm glad I followed the advice of another All Recipes subscriber and added Kalamata olives- they are so salty, bold, and fantastic! Not to forget the vinaigrette, which turned out to be one of my favorite salad dressings I've ever made! I scaled down the original recipe (I figured I didn't need two quarts.), but now I know why it's author makes so much at once- it's incredible! It keeps at room temperature and would be great on a variety of other salads as well.

Greek Salad

INGREDIENTS

romaine lettuce, chopped
red onion, thinly sliced
Kalamata olives, pitted and sliced

pepperoncinis, sliced
tomatoes, seeded chopped
cucumber, sliced
feta cheese, crumbled

DIRECTIONS

1. In a large salad bowl, combine the Romaine, onion, olives, peppers, tomatoes, cucumber and cheese.

2. Prepare dressing, drizzle over top, toss, and serve.

Greek Vinaigrette

INGREDIENTS

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tsp. Dijon mustard
1 tsp. garlic powder

1 tsp. dried oregano
1 tsp. dried basil

3/4 tsp. onion powder
salt and freshly ground black pepper, to taste (about 1/4 tsp. each)

DIRECTIONS

1. Pour vinegar and mustard into a food processor. Turn on low and slowly add the olive oil to emulsify. Add the garlic powder, oregano, basil, onion powder and salt and pepper. Pulse a few more times to incorporate. (Can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify.)

2. Drizzle over salad and serve. Keeps well at room temperature.

Serves 6.

(Adapted from All Recipes)