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Written By: kittencal on April 29, 2012 No Comment

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This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.

INGREDIENTS:

2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

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Written By: kittencal on August 9, 2011 No Comment

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Plan ahead there is a 24 hour refrigeration time for the lamb mixture

Servings 6

INGREDIENTS:

2 large egg, lightly beaten

3 slices sandwich bread, crumbled (crusts removed)

1/3 cup milk

6 garlic cloves, minced

finely shredded zest of 1/2 lemon

3 tablespoons chopped fresh mint leaves

3 tablespoon chopped freshparsley

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 pound ground lamb

INSTRUCTIONS:——————————————–

Place the milk into a large bowl.

Mix in the crumbled bread until all the bread is coated and softened (about 1 minute).

Add in eggs,  garlic, lemon zest, mint, parsley, salt, and pepper.

Add in lamb breaking up with your fingers, and mix well with your hands.

Cover and refrigerate for 24 hours or up to 2 days.

Preheat oven to 350 degrees F.

Grease a baking sheet.

Shape  into about 1-inch balls, or desired size.

Place onto  baking sheet.

Bake for 25 minutes or until cooked through (cooking time will depend on the size of the meatballs).

Written By: kittencal on July 31, 2011 No Comment

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The salad amounts listed are really only a guideline you can adjust to taste

Servings 6

INGREDIENTS:

Greek Dressing:

1 cup extra-virgin olive oil

juice of large whole lemon (no bottled for this! — or can use 2 small lemons)

1 teaspoon Dijon mustard

2 teaspoons dried oregano (preferably Greek oregano)

1 teaspoon dried basil

2 garlic cloves, minced

1/2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar

Salad:

3 pounds baby red potatoes, cooked, quartered and cooled

1 cup crumbled feta cheese

2/3 cup pitted and coarsely chopped kalamata olives

1 red onion, chopped

1/3 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons chopped fresh oregano

salt and freshly ground pepper to taste

INSTRUCTIONS:————————————-

For dressing; whisk all ingredients together until well combined.

Toss potatoes with feta cheese, kalamata olives, red onion, sun-dried tomatoes and fresh oregano.

Pour dressing over the salad  note: you may not want to use all the dressing so start with 1/2 cup and adding in more to taste)

Season with salt and freshly ground pepper to taste.

Refrigerate for at least 2 hours before serving.

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Written By: kittencal on July 28, 2011 No Comment

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This is a full-flavored Mediterranean-style dish that is not for anyone with a plain palette

Servings 4-6

INGREDIENTS:

olive oil, as needed

1/3 cup chopped yellow onion

4 garlic cloves, minced

2 (28-ounce) cans whole or diced tomatoes, undrained

1 teaspoon crushed red pepper flakes

3 teaspoons dried oregano

salt and fresh ground black pepper, to taste

1 teaspoon sugar

1/2 cup kalamata olives, pitted and halved

1 cup torn fresh basil leaves (can use more)

1 cup crumbled feta(can use more)

1 pound uncooked penne pasta

INSTRUCTIONS:————————————————-

Heat the oil in a large saucepan over medium heat (use enough oil to coat the bottom of the pot) .

Add in onion; saute until softened (about 3 minutes).

Add the garlic and cook until softened (about 1 minute).

Add the tomatoes and their juices, crushed chili flakes, oregano, salt, and sugar; bring to a boil,  reduce heat to medium-low and simmer uncovered (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly (about 30 minutes)

Remove from heat; mix in the olives, basil, and feta then season with salt and pepper; keep warm over low heat.

Cook the penne to al dente; drain and divide among individual plates.

Spoon the sauce over the top.

Written By: kittencal on July 19, 2011 No Comment

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This is not for anyone with a plain palette, if you like Mediterranean style food then you will love this!

Amounts are only a guideline you may adjust to taste

INGREDIENTS:

4 large red ripe plum tomatoes, chopped

1/2 small red onion, finely chopped

10 kalamata olives, pitted and chopped

2 medium garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon drained capers, or use as much as you like

salt and fresh ground pepper, to taste

crumbled feta cheese (optional, use as much as you like)

INSTRUCTIONS:—————————————

Stir together first 8 ingredients until combined.

Season with salt and pepper to taste (if you are adding in feta watch the salt amount!).

Refrigerate 2 or more hours.

When ready to serve mix in the feta cheese.

Written By: kittencal on July 6, 2011 No Comment

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Taken from my “Favorites” folder!

Serve with toasted garlic crostini or over cooked pasta

Servings 4

INGREDIENTS:

2 pints red ripe grape tomatoes

2 garlic cloves, thinly sliced (do not mince, slice all the cloves)

1/4 to 1/3 cup olive oil (can use more)

1 teaspoon salt

1/2 teaspoon fresh ground black pepper (can use more)

1-1/2 pounds medium raw shrimp,  peeled and deveined

3/4 cup chopped jarred roasted red bell peppers

1/4 cup chopped fresh parsley

crumbled feta cheese (use as much as you like)

juice of one whole lemon, or to taste

INSTRUCTIONS:—————————————-

Preheat oven to 450 degrees F.

Grease a 13 x 9-inch baking pan.

Place the grape tomatoes in baking dish, then sprinkle with  garlic slices, olive oil,  salt and pepper; toss to combine.

Bake 15 minutes; remove then stir in the shrimp and roasted red peppers, return to oven and bake for another 10 to 15 minutes or just until shrimp turn pink.

Toss with parsley, feta cheese, and lemon juice.

Serve immediately with crusty French bread.

Written By: kittencal on May 29, 2011 No Comment

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If you love full flavored Mediterranean-style salads then you will LOVE this, you won’t find this recipe anywhere else I developed this years ago and has remained a huge favorite

Plan ahead this salad needs at least 3 or more hours of refrigeration time, all salad ingredients may be adjusted

I like to use grilled chicken breasts for this it really added tons of flavor

Servings 8

INGREDIENTS:

1 pound uncooked spiral pasta (or in Canada 1/2 a 900-gram package)

3 cooked chicken breasts, cubed

1/2 red onion, chopped

1/2 cup Greek Kalamata olives (or can use canned sliced black olives, drained)

1/2  green bell pepper, seeded and chopped

1/2  red bell pepper, seeded and chopped

12-15 cherry tomatoes, sliced in half

cubed mozzarella cheese (use as much as you like)

salt, to taste

Dressing:

1/2 cup olive oil

1/4 cup canola oil or vegetable oil

1 tablespoon red wine vinegar

1-1/2 tablespoons lemon juice

2 teaspoons tablespoon Dijon mustard

1/2 teaspoon fresh ground black pepper

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder (do not use fresh garlic it will overpower the flavor of the dressing)

3 tablespoons freshly grated Parmesan cheese

1/4 to 1/3 cup prepared pesto, or to taste (can use bottled or homemade)

1 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:——————————————–

Cook pasta until al dente;  drain then rinse under very cold water, drain again very well then transfer to a large bowl.

Add in diced chicken, onion, olives, bell peppers, tomatoes and mozzarella cheese; toss to combine.

For the dressing; in a bowl whisk the first 10 ingredients together until well blended, then whisk in the pesto starting with 1/4 cup (adding in more to taste is desired; pour over the salad then toss to coat.

Season with salt and pepper.

Refrigerator for 3 or more hours before serving to blend the flavors.

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