Tag Archives: feta

Chard & Mango Salad (or, “Chard Day’s Night”)

In my pantry today:

  • 1.5 c kaleidoscope chard, chopped
  • 1 c spinach, chopped
  • 1/3 c parsley, minced
  • 1/3 c mango, diced
  • 1/2 c walnuts, toasted
  • 1/3 c sweet onion, diced
  • 1/2 c feta cheese, crumbled or whatever
  • 1/3 c-ish vinaigrette of choice

chardmangosaladChop, mince, dice and toast! Once the prep is out of your way, these are all handy-licious things to grab out of the fridge and throw together. I might have overdone it on those walnuts, but who doesn’t love their healthy Omegas?

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Roasted New Potato Salad with Lentils and Feta

In my pantry today:

  • 3 c baby spinach
  • 4 new potatoes
  • 1/2 c lentils, cooked
  • 1/2 c feta cheese
  • 1 small tomato
  • 2 tbsp sweet onion, minced
  • 2 tsp olive oil
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • dash salt
  • house vinaigrette du jour*

P1100487There was fresh spinach. There were potatoes. There were lentils in the refrigerator. With spring in what little prime it gets in South Carolina I didn’t want a hot meal, but it is because summer still isn’t here that I’m not sold on salads yet this year as a meal. What might draw that bridge o’er troubled waters? If you said “potatoes,” then you’re damn right I’m 1/2 Irish.

Wash, halve then toss your potatoes in olive oil, garlic, turmeric and salt. Put cut-side down on a pan and bake in a 400° oven for 40m. Let them cool for 5-10m out of the oven while you prepare a bed of spinach, onion and tomato. Top that with the halved, roasted potatoes… then top that with (cooked, drained, cooled) lentils and feta cheese.

I used some of our house vinaigrette du jour* on it — that’s just 1/4 what was left of our Good Seasons® red wine/olive oil dressing, more olive oil/red wine vinegar, some garlic powder, turmeric and asafoetida (lentils would be afoot). As far as salads go, this one gets 5 spoons both on the flavor and fullness front.

Black Beans ‘n Slaw

  • 1 12 oz can black beans
  • 2 c red cabbage
  • 3/4 c asparagus, minced
  • 1/8 c minced red onion
  • 4 baby carrots, shredded
  • 1 tsp coconut oil
  • 1/4 c red wine vinegar
  • 1/2 tsp sugar
  • 1 tsp garlic paste
  • 3 tsp chili powder
  • 1 tsp turmeric
  • 2 dash asafoetida
  • feta cheese to taste (omit for vegan status)

P1100429This is easier than the ingredient list suggests: start by emptying a can of black beans into a small pot. Add 1 tsp garlic paste, 2 tsp chili powder, 1 tsp turmeric and a dash asafoetida; bring to a low boil on MH and reduce to ML once said boil is reached. Cover, let cook for as long as it’s got liquid.

I did use the food processor for a quick few pulses on the cabbage for a closer-to-slaw-without-being-too-tiny-to-care-it’s-cabbage size, and I used a cheese grater on the carrots. Come to think of it, the cheese grater might’ve been a good idea for the onion too, but today a knife did the trick. I dealt with frozen whole asparagus stems, and carefully excised 1/8-1/4″ chips from the top half of the stems. So mix all of that together.

In a small sauce pan, heat oil on ML and add garlic paste. Stir until paste is one with the oil. Mix vinegar with the rest of the seasonings; once pan is hot and paste dispersed stir in vinegar mix. Pour over all the stuff you mixed together from the above paragraph and let sit at room temperature for an hour. Top with your preferred quantity of feta cheese (about 1/3 c here) and serve alongside black beans over rice. These two dishes are surprisingly good together; I ended up mixing everything together and it tasted like the burrito filling you’d get at a fancy, um, burrito filling place… except with no sour cream and little cheese it was a touch less terrible for your health. 4 spoons!

Mediterranean Asparagus… Burritos?

In my pantry today:

  • 1 lb asparagus, ends cut
  • 4-6 flour burrito-size tortillas
  • 1/2 c feta cheese
  • 1/4 c chevre
  • 1/2 medium yellow onion, thinly sliced
  • 3 large garlic cloves
  • 2 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1 tsp lemon juice
  • 1/3 can diced tomatoes
  • 1.5 tbsp tomato paste
  • 1 tsp garlic paste
  • 1 tsp Italian seasoning
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper

In the past, I have only gotten as creative with this vegetable as “asparagus oven fries” (yes, they are as easy as they sound) but today’s pantry suggested that other avenues would be available. Tortillas won the coin-toss, so what else goes into one to ensure that they won’t just be wrapped around those sweet, green stalks? I could do a whole shebang with beans, cilantro, chili powder… ooh, but look at the cheese drawer! The butt-ends of the above-mentioned cheeses called out to me. Concoction time!

Put your thinly-sliced garlic and onions in an olive oiled pan on ML, stirring occasionally, until the onions become naked. While that’s going on, combine those last five ingredients up there into a little sauce, set aside. When translucency is acquired in the onion pan, turn the heat up to MH. Wait for it to heat, then begin tossing asparagus. Spritz with lemon and toss, then pour in 1/4c water and cover the pan for a minute or two — the spears should come out a victorious green! Of course, continue cooking if’n you like a softer texture, but the crisp texture works well in a steamed tortilla spread with chevre and sprinkled with feta cheese. Make sure there are plenty of onions and garlic in each of the meal-wrappers alongside the asparagus.

I forgot to put the sauce on these at first, photographed the ‘rrito, then realized… but as the sauce rather obscures all of its inner deliciousness, I kept the first. Don’t be like me and forget before the final wrap to dab in just enough sauce so that each burrito is edible without making too much of an embarrassing mess. This seems like such a simple arrangement, but it triumphs a tasty new way to have a quarter-pounder for dinner — 4 spoons!

 

Candy-Goated Crescents

In my pantry today:

  • 1 can crescent rolls
  • 2 tbsp feta cheese
  • 2 tbsp goat cheese
  • 1/3 c blackberries
  • 4 tsp honey

It’s not Sunday morning, but breakfast felt like it with coffee, hot bread, fruit and cheese. Granted, I go into all of my “canned, refrigerated bread” purchases knowing that the amount of processing that goes into every can might turn my guts if I looked into it (so I don’t); though it is the poor man’s croissant I still enjoyed this with one pinky finger extended.

Roll out each crescent roll triangle and sprinkle a little feta inside before rolling and baking according to package instructions. When they come out, serve plates with 1/2 of your goat cheese and blackberries covered in 2 tsp of honey. Easy-peasy and 5 spoons!

3 Cheeses + 3 Vegetables + Pasta = Equation for Happiness

In my pantry today:

  • 2 c rice pasta, cooked
  • 1/4 c buckwheat, cooked in broth
  • 1.5 c red cabbage, loosely packed
  • 1/5 c minced kale, loosely packed
  • 1/5 c zucchini, sliced in small bits
  • 1/2 medium yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 1/2 c broth (vegetable)
  • 3 tsp olive oil
  • 1 tbsp mozzarella
  • 1/4 c Parmesan cheese
  • 1/4 c feta cheese
  • 1 tbsp mustard seeds
  • 1 tsp Greek seasoning
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

So you’ll start your onion, garlic and mustard seeds in a pan on ML. After translucency in onions begins, stir in turmeric and increase heat to M. Stir in kale, add a dash of broth and cover for 5-10m. Open the pan back up then stir in cabbage and remaining seasonings. Toss it all in a happy foray, then let your zucchini join in for a while (leave covered on L with another splash or two of broth).

Cook and drain your pasta. Mix buckwheat, mozzarella and feta into your cabbage/kale pan, then mix in your pasta. Serve topped with Parmesan. 5 spoons!