Wraps with creamy chickpea and tuna spread July 11, 2011

Summertime is the time for picnics on the beach and these wraps are the perfect sandwich to pack in your picnic basket! Of course you can enjoy them in the comfort of your own home if that’s what you prefer…Either way, they’re delicious and healthy too!

(4 large wraps)

Ingredients:

4 (25 cm/10 in) flour tortillas
2 bell peppers (any color) (sliced)
2 tomatoes (sliced)
1 cucumber (sliced)


For the spread:
400 g (14 oz) canned chickpeas (rinsed and drained)
200 g (7 oz) canned tuna in water or brine (well drained and flaked with a fork)
100 g  feta cheese (cubed)
1-2 cloves of garlic
1 tbsp olive oil
0.5 tsp salt
0.5 tsp black pepper
1 tsp oregano
1 tbsp fresh or frozen chives (finely chopped)


1. Mix all of the ingredients for the spread (except for the chives) in a food processor or using a hand mixer until smooth.
2. Stir in the chives.
3. Spread on tortillas with bell pepper, tomato and cucumber slices and roll up.
4. Serve immediately or pack them in a picnic basket for later! 🙂


(Tip: Don’t like tuna? Try this spread without tuna for a delicious vegetarian alternative!)

(Tip 2: Use lettuce instead of bread for a wrap that is lower in carbs!)

Pasta Magnifica July 7, 2011

This is a pasta dish with lots of flavor and color and it’s super easy to make…Just a few simple steps to follow and presto! Dinner is served! 🙂 Your dinner guests will be impressed and they’ll thank you for serving them this heavenly meal!

(4 servings)


Ingredients:


500 g (1 lb) pasta of your choice

250 g (½ lb) diced bacon
1 yellow onion (finely chopped)
1 large bell pepper (any color) (diced)
300 g (10 oz) canned sliced mushrooms (with liquid)
15-20 Kalamata olives (pitted and finely chopped)
1.5 tbsp concentrated beef stock
2-3 tbsp olive oil
200 g (7 oz) feta cheese (cubed)
2 tbsp tomato paste + 1.25 dl (½ c) water
1 tsp salt
0.5 tsp ground black pepper
1 tsp dried oregano
1 tsp dried thyme
2 tbsp fresh or frozen basil


1. Bring a large pot of water to a boil, add 1-2 tsp of salt, and cook the spaghetti according to the package instructions.
2. Heat oil over medium-high heat in a large nonstick skillet.
3. Put the bacon in the pan and cook until brown and crispy.
4. Reduce the heat to medium and add the onion and bell pepper and cook until tender.
5. Add the mushrooms with liquid, the olives, the beef stock, the tomato paste+water, salt, pepper and herbs and stir well.
6. Simmer for 10-15 minutes over low-medium heat.
7. When the sauce is just about ready, add the feta cheese and stir it in gently..you don’t want feta cheese purée.
8. Toss pasta with sauce.
9. Serve with extra basil on top, garlic bread, and a fresh salad.

(Tip: If you don’t like the smokey flavor of bacon (personally I love it), then you can substitute the bacon with pancetta.)

Greek-style pork chops with potatoes February 19, 2011

Every summer, when I was growing up, my family and I would visit our relatives in Greece. There was always some sort of family gathering with lots of good food! I remember how I loved to watch my grandmother on my mom’s side make these amazing meals and how she put her heart and soul into it! (She still does) I would sit there and ask her questions and she would answer every single one in such an uncomplicated manner that I would get what she meant right away..And I still remember everything she taught me. Thanks to my grandmother and the fact that she allowed me to help out in the kitchen, I love cooking today! So, Greek food has a special place in my heart and here is one of my dishes, inspired by my love for Greek cuisine!

(4 servings)

 

Ingredients:

4 pork chops (225 g/8 oz each) (boneless,trimmed of fat)
10-12 medium-sized potatoes (peeled and cut into wedges)
3 shallots (finely chopped)
1 large bell pepper (any color) (diced)

 

3 cloves of garlic (grated or finely chopped)
1 large lemon (zest + juice)
3 tbsp olive oil
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
1.25 dl (½ c) water

 

400 g (14 0z) feta cheese (crumbled)

 

 

1. Bring a large pot of water to a boil, add 1 tsp of salt, and cook the potato wedges over medium-high heat for 10 minutes.
2. Pat the pork chops dry with a paper towel.
3. In a skillet, cook the pork in 1 tbsp of the olive oil, a few minutes on each side, until golden brown. Season with salt and pepper.
4. When the potatoes have boiled for 10 minutes, remove from heat, drain and transfer potato wedges to a baking dish or roasting pan.
5. Arrange the pork chops on top of the potatoes and scatter chopped shallots and diced bell pepper over the meat and potatoes.
6. In a small bowl, combine the remaining 2 tbsp of olive oil,lemon zest and juice, garlic, oregano, salt, pepper, and water. Mix well.
7. Pour the mixture evenly over the meat and potatoes.
8. Cover with aluminum foil and punch a few holes in the top with a fork.
9. Bake in a 200 C (390 F) oven for about 20-25 minutes.
10.Remove foil and bake for 20-25 more minutes.
11.Sprinkle crumbled feta over the top (extra cheese on the pork chops) and bake for an additional 15-20 minutes or until feta starts to brown slightly.

 

(Tip: Serve with Greek salad & garlic bread.)

Baked orzo with shrimp and feta cheese February 5, 2011

(4-6 servings)

 

Ingredients:

225 g (0.5 lb) orzo
2.5 dl (1 c) water
300-350 g (10-12 oz) fresh or frozen small shrimp (peeled and deveined)
1 large red onion (finely chopped)
3 cloves of garlic (grated or finely chopped)
450 g (16 oz) crushed or diced tomatoes
250 g (9 oz) feta cheese (crumbled, cubed or sliced)
1.5 – 2 tbsp olive oil
1 large lemon (zest + juice)
1 tsp salt
0.5 tsp black pepper
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen basil (finely chopped)
0.5 tsp dried oregano
1-2 tbsp fresh chives (finely chopped) for garnish

 

1. Heat oven to 200 C  (400 F)
2. Put all of the ingredients (except for the shrimp, the orzo, the feta cheese and the chives) in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
3. Bake in oven for about 15-20 minutes.
4. Add the shrimp and the orzo and more water if needed.
5. Bake for another 15 minutes, making sure to stir every 5 minutes to prevent the orzo from sticking to the bottom of the pan.
6. Spread the feta cheese on top and broil for a few minutes until the cheese starts to turn golden brown around the edges.
7. Sprinkle chives over top and serve with a fresh salad on the side.

 

(Tip: The shrimp can be substituted with grilled pork or boiled/grilled chicken)