I’m not sure that this picture is as appetizing as the frittata tasted; oh my, this was good! It’s probably pretty obvious from so many of my choices that I am having a love affair with feta cheese. Once again, it came through for me and turned this meal into a winner! Here is the original recipe (which also tells you how to prepare the frittata if you do not have a special frittata pan): My Big Fat Greek Frittata.
9 large eggs
4 ounces feta cheese, crumbled (1 cup)
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
3 tablespoons olive oil
3 large garlic cloves, minced
1/2 (10 oz.) package frozen leaf spinach, thawed, squeezed dry, and chopped
6 ounces prosciutto, cut into small dice
1. In bowl, mix together eggs, feta, parmesan and oregano.
2. In frittata pan, heat olive oil and saute garlic for one minute. Add spinach and saute for another couple of minutes. Add prosciutto and saute for two or three more minutes.
3. Stir in egg mixture so that ingredients are spread around evenly. Then cover with second frittata pan. Cook for about four minutes and flip. Cook for another four minutes and serve.
I made this treat for a friend who is maintaining a “low carb” lifestyle. They were delicious! The original recipe can be found here: cheese stuffed cherry tomatoes. Here is my version:
4 ozs cream cheese with onion and chives
1/2 cup feta cheese (crumbled)
1/4 tsp dried oregano
cherry tomatoes (about 20)
paprika to sprinkle
1. In a bowl, mix together cream cheese, feta and oregano with a fork. Place in fridge while preparing tomatoes.
2. Slice off tops of cherry tomatoes and dig out centers with a spoon.
3. Fill tomatoes with cheese mixture and sprinkle with paprika.
My husband brought home a GARGANTUAN watermelon over the weekend, so I knew I would have to get creative with it, or else it would go bad even as the whole family tried to eat our way through it. I remembered that blogging friend, Lisa, had a recipe for a watermelon frosty (here), so I whipped one of those up and mmmm. Refreshing and very tasty. Thanks, Lisa! I will be making more of these this summer.
Watermelon Frosty (Adapted from here)
2 cups frozen watermelon chunks
1/2 cup water (or part alcohol of your choosing)
1 packet Stevia (or sweetener of your choice)
Juice of 1 lemon
1/2 frozen banana
Place everything in a blender and whiz away!
This was an excellent sandwich for a warm summer’s evening. I boiled the eggs in the morning when the house was still cool. I made the salad in the afternoon during the little one’s nap and put it in the fridge to chill. All I had to do at dinner time was glop some on a nice bun. (Unfortunately, I forgot to get lettuce at the store, which I would have enjoyed and would have helped this picture pop a bit more.) What intrigued me about this recipe was the addition of chili sauce. I adore crab Louis salads, which include hard egg and a dressing that contains chili sauce (recipe here). I realized that this recipe is almost a crab Louis sandwich. (If only I’d remembered that lettuce and thought to add a nice slice of tomato!) The original recipe can be found here: Crab Salad Tea Sandwiches. Since I was only making enough for two sandwiches, I just sort of added what seemed reasonable. I didn’t really measure anything.
4 hard-cooked eggs, chopped
1 cup crab
one scallion, chopped
two squirts lime juice
1 to 2 TBS chili sauce
salt to taste
mayo to bind (several tablespoons)
Mix all ingredients together through mayo. Scoop onto preferred bread or bun. Sprinkle with paprika. Add lettuce and tomato to sandwich if desired and serve, or chill until ready to serve. (The original recipe included celery in the salad, which I skipped.) My amounts actually made enough for three sandwiches.
This is a lovely chilled salad for a warm summer day. I already posted one of my favorite Asian salads a while back here: Cold Chinese Noodles with Chicken. Both salads are very good, but also rather different from each other (in a nice way).
INDONESIAN NOODLES with SHRIMP
1 pound angel hair pasta, cooked
3 scallions, sliced
snow peas or sugar snap peas (as many or as little as you like)
1 red bell pepper, cut into julienne strips
1 yellow bell pepper, cut into julienne strips
1 jar baby corn, drained and cut int quarters
water chestnuts and bamboo shoots if desired (yuck)
1/2 cup cilantro, chopped
1.5 lbs. shrimp, cooked
1/2 cup salted peanuts
2 cups (scant) mayo
1/2 cup soy sauce
1/8 cup sesame oil
hot chili oil to taste
1. Combine all ingredients through peanuts in a large bowl.
2. Whisk together rest of ingredients in a small bowl to make dressing.
3. Toss dressing with salad to combine thoroughly. Chill for several hours before serving.
Note: This recipe is already the halved version, but I needed to have halved it again. It feeds an army.
This was a very tasty, very easy side salad. Loved it. I recently purchased the cookbook Around My French Table and this is the first recipe I’ve tried from it. I cheated and bought matchstick carrots instead of shredding the carrots myself.
1 pound carrots, trimmed and peeled
2 TBS Dijon mustard
1 TBS honey
1/4 cup cider vinegar
1/2 cup canola oil
salt and pepper to taste
currants/raisins, chopped walnuts, chopped fresh parsley – all optional (I didn’t use any of them)
1. Grate the carrots, squeezing out excess water when done. (Or cheat like I did and buy matchstick carrots.)
2. Combine mustard, honey, vinegar and oil, mix well to make a thick dressing.
3. Before you are ready to serve, toss carrots with dressing and add salt and pepper as needed.
I’m sorry this doesn’t look more appetizing. It was different, but in a good way. In fact, there were zero leftovers, if that says anything about the recipe. Honestly, I don’t know if there is a recipe which includes Greek yogurt that I don’t like. This white fish with a Greek yogurt sauce hit the spot. I served it with a marinated, white bean salad (which probably wasn’t the best choice aesthetically, as I ended up with a rather anemic looking dinner).
- 8 tilapia fillets (4 ounces each) (I used fresh cod.)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup plain yogurt (Obviously, I used Greek and probably more like 1/3 cup.)
- 2 tablespoons butter, softened
- 1 tablespoon lime juice
- 1 small red onion, finely chopped
- 1/2 cup pitted Greek olives
- 1 teaspoon dill weed
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray.
- In a small bowl, combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese.
- Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork. Yield: 8 servings.
I skipped the Greek olives in the recipe (although I love them) because my husband is not a fan. I was feeling nice.
The recipe for the bean salad (which is quite nice) can be found here: marinated white bean salad. I halved the salad recipe.