Showing posts with label feta cheese. Show all posts
Showing posts with label feta cheese. Show all posts
Tuesday, December 8, 2015
Stuffed Eggplant
EATDRINKDINETRAVEL
28.01.2014
STUFFED EGGPLANT
RECIPE: STUFFED EGGPLANT
Ingredients
one eggplant
2 medium tomatoes
2 cloves of garlic
2 shallots
2 tbsp. of olive oil
1/4 cup of dry white wine
sea salt and freshly ground black pepper, to taste
2 tbsp. of feta cheese
2 tbsp. of coarsely chopped parsley
Method
Cut the eggplant in half lengthwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt. Place in a baking dish and roast at 180C for about 20 minutes. Set aside to cool. Scoop out the flesh and chop it.
Scald tomatoes and remove the skin, dice them.
Heat the olive oil in a skillet, add minced garlic and diced shallots, saute them. Add chopped eggplant and diced tomatoes. Season with salt and pepper, add wine and cook for about 10 minutes, until the wine has evaporated.
Stuff the eggplant skins with eggplant-tomato sauce, top with crumbled feta. Bake at 180C for about 10 minutes.
Before serving, top with fresh parsley.
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Monday, August 10, 2015
Grilled Cauliflower ‘Steaks’ with Lemon-Lime Feta Gremolata
From the Press Enterprise, July 25, 2015
The trick to slicing cauliflower into “steaks” is to use only the center of the cauliflower head.
Basically, you trim away the sides, then cut the center into thick slabs.
This always presents leftover little florets that fall away. Sure, you can save them for another meal (and please do!). Or you can use those little pieces to make a gremolata to go on top of the steak!
In this recipe, every bit of the cauliflower head is used, and a touch of feta is added to the topping for a little salty goodness.
Start to Finish: 30 minutes
Servings: 6
2 small heads cauliflower
1 clove garlic
1 lime
2 lemons
1 cup fresh cilantro leaves
2 tablespoons crumbled feta cheese
Kosher salt and ground black pepper
1 tablespoon olive oil
1. Heat the grill to medium-high.
2. Trim off and discard the cauliflower leaves, then flip each head over so that the stem end is facing up. Trim about 1/4 inch from each side to flatten, then cut each head in 3 thick slabs. Reserve 1 cup of the side florets you trimmed away.
3. Using a fine wand-style grater, grate the garlic into a medium bowl.
4. Grate in the zest of the lime and 1 lemon, then juice the lime and 1/2 of the lemon into the same bowl. Finely chop the cilantro and reserved cauliflower bits and add to the bowl along with the feta. Season with salt and pepper.
5. In a small bowl, whisk together the olive oil and juice from the reserved lemon half.
Brush one side of the cauliflower steaks with the lemon oil, sprinkle with salt and pepper, then place them oiled side down on the grill.
6. Cook for 4 minutes, brush the top sides of the steaks with additional lemon oil, flip and cook for another 4 to 5 minutes, or until lightly charred and tender.
7. Slice the remaining lemon into 6 wedges.
Spoon several tablespoons of the gremolata over the steaks and serve with a lemon wedge.
Recipe from Melissa d’Arabian for the Associated Press.
Nutritional information per serving: 70 calories; 25 calories from fat (36 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 150 mg sodium; 10 g carbohydrate; 3 g fiber; 4 g sugar; and 4 g protein.
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The trick to slicing cauliflower into “steaks” is to use only the center of the cauliflower head.
Basically, you trim away the sides, then cut the center into thick slabs.
This always presents leftover little florets that fall away. Sure, you can save them for another meal (and please do!). Or you can use those little pieces to make a gremolata to go on top of the steak!
In this recipe, every bit of the cauliflower head is used, and a touch of feta is added to the topping for a little salty goodness.
Start to Finish: 30 minutes
Servings: 6
2 small heads cauliflower
1 clove garlic
1 lime
2 lemons
1 cup fresh cilantro leaves
2 tablespoons crumbled feta cheese
Kosher salt and ground black pepper
1 tablespoon olive oil
1. Heat the grill to medium-high.
2. Trim off and discard the cauliflower leaves, then flip each head over so that the stem end is facing up. Trim about 1/4 inch from each side to flatten, then cut each head in 3 thick slabs. Reserve 1 cup of the side florets you trimmed away.
3. Using a fine wand-style grater, grate the garlic into a medium bowl.
4. Grate in the zest of the lime and 1 lemon, then juice the lime and 1/2 of the lemon into the same bowl. Finely chop the cilantro and reserved cauliflower bits and add to the bowl along with the feta. Season with salt and pepper.
5. In a small bowl, whisk together the olive oil and juice from the reserved lemon half.
Brush one side of the cauliflower steaks with the lemon oil, sprinkle with salt and pepper, then place them oiled side down on the grill.
6. Cook for 4 minutes, brush the top sides of the steaks with additional lemon oil, flip and cook for another 4 to 5 minutes, or until lightly charred and tender.
7. Slice the remaining lemon into 6 wedges.
Spoon several tablespoons of the gremolata over the steaks and serve with a lemon wedge.
Recipe from Melissa d’Arabian for the Associated Press.
Nutritional information per serving: 70 calories; 25 calories from fat (36 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 150 mg sodium; 10 g carbohydrate; 3 g fiber; 4 g sugar; and 4 g protein.
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Sunday, March 30, 2014
White House Spinach Pie
From USA Weekend Food
1 9-inch unbaked pie crust
2 Tbs. olive oil
6 cloves garlic, minced
1 small onion, chopped
1 pound fresh spinach, well washed and drained
salt and freshly ground pepper to taste
2 large eggs, beaten
1 C half and half, whole, or 2 percent milk
1 tsp grated lemon zest
1 tsp chopped fresh thyme
6 ounces feta cheese, crumbled
8 oz Swiss cheese, grated
Optional: serve with dollop of greek yogurt
379 calories/serving, 19 g carbs, 16g protein, 28g fat (14 saturated), 1 g fiber, 106mg cholesterol, 505mg sodium
1. Preheat oven to 375 degrees, place pice crust on rimmed baking sheet lined with foil or parchment paper.
2. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and saute until translucent, 5-7 minutes. Don't burn the garlic.
3. Add spinach a little at a t time, cook until wilted. Season with salt and pepper, set aside.
4. Whisk together eggs and half and half. Add lemon zest and thyme. Add spinach, feta, and HALF the Swiss cheese, mix until well combined, season with salt and pepper
5. Pour mixture into the pie crust, sprinkle remaining Swiss cheese over the top.
6. Bake about 40 minutes, or until the center is set. Cool at least 10 minutes before serving.
1 9-inch unbaked pie crust
2 Tbs. olive oil
6 cloves garlic, minced
1 small onion, chopped
1 pound fresh spinach, well washed and drained
salt and freshly ground pepper to taste
2 large eggs, beaten
1 C half and half, whole, or 2 percent milk
1 tsp grated lemon zest
1 tsp chopped fresh thyme
6 ounces feta cheese, crumbled
8 oz Swiss cheese, grated
Optional: serve with dollop of greek yogurt
379 calories/serving, 19 g carbs, 16g protein, 28g fat (14 saturated), 1 g fiber, 106mg cholesterol, 505mg sodium
1. Preheat oven to 375 degrees, place pice crust on rimmed baking sheet lined with foil or parchment paper.
2. In a medium skillet over medium heat, drizzle in the olive oil. Add garlic and onion and saute until translucent, 5-7 minutes. Don't burn the garlic.
3. Add spinach a little at a t time, cook until wilted. Season with salt and pepper, set aside.
4. Whisk together eggs and half and half. Add lemon zest and thyme. Add spinach, feta, and HALF the Swiss cheese, mix until well combined, season with salt and pepper
5. Pour mixture into the pie crust, sprinkle remaining Swiss cheese over the top.
6. Bake about 40 minutes, or until the center is set. Cool at least 10 minutes before serving.
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