Farro with butternut squash

1 cup farro
2 cups butternut squash cubed
1 cup celery diced
½ cup red onion diced
1 tsp crushed garlic
½ cup olive oil
½ cup parsley chopped
Salt and pepper to taste

Cook the farro according to package directions (1 cup farro to 2.5 cups of water. Bring to a boil and then lower the heat and cook – about 15-20 minutes till all the water is absorbed. Fluff up with a fork).

In a saucepan sauté the onions, celery, garlic, butternut squash. Season with salt and pepper. Pour about ½ cup of water and let it simmer till the vegetables are cooked. Toss with farro, season with salt and pepper and serve.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g

Fettuccine with baby eggplant, zucchini in diced tomato sauce

I just love pasta. I could have it every day. As I was shopping through the grocery store the other day, I thought I'd buy some fettuccine and come up with a recipe to use it. I got tired of the same spaghetti and meat sauce dish. I know I have experimented with Shrimp and Artichoke Hearts with Gluten Free Pasta, Pasta with chicken sausage and butternut squash, or my Eggplant and Penne with Bechamel Sauce - Greek Style, but I needed something different and something quick. I already had the baby eggplant and the zucchini in my fridge, so I came back from the grocery store and since it was time for dinner, I began preparing this dish. It was easy, fast, and within an hour I had dinner on the table. My husband and I loved it. For some reason the fettuccine gave it a different texture/flavor if you will, than the same ordinary spaghetti. So go ahead make it for yourselves. You will enjoy every bit of it. (PS--this is also a nice dish for Lent).

Ingredients (Makes 4 servings – appr. 12oz ea)
8 oz. Fettuccine Noodles
4 oz. baby eggplant
8 oz. zucchini
2 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. chopped garlic
2 tbsp. tomato sauce
14 1/2 oz. diced tomatoes
1/2 cup water
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper

Directions
Cook the fettuccine according to the package directions.

Wash and dice the eggplant and the zucchini (please note that the weight is with the vegetables whole not diced). Dice the onion, chop the garlic and the parsley. Set aside.

In a large saute pan, saute the diced onion and garlic. Add the diced vegetables, the diced tomatoes and tomato sauce, the water and the chopped parsley. Add the salt and pepper. Lower the heat and simmer for about 15-20 minutes till the vegetables are tender but not mushy (they will also cook more when you add the fettuccine noodles. When the pasta is ready drain it and add the pasta to the vegetable sauce. Toss well, sprinkle with pecorino romano cheese and serve. An easy dish that only takes 45 minutes to make. Enjoy!

Nutrition Facts
Serving Size 11.027 oz (312.6g)
Amount Per Serving
Calories 190
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 348mg
Potassium 550mg
Total Carbohydrates 26.9g
Dietary Fiber 3.6g
Sugars 5.5g
Protein 5.2g

Melitzanosalata-Roasted Eggplant Spread

Roasted eggplant in the oven, then peeled and smashed into a spread.
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!

Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic

Directions

Wash and pat dry the eggplants. Prick with the fork and place on a cookie sheet lined with foil. Roast in a 425° F oven for one hour till soft and looks shriveled up. Let them cool. Peel the eggplants and place in a dish. Smash them with a fork. Add the shallots, parsley, 1 ½ tbsp. extra virgin olive oil, salt and crushed garlic. Blend together. Drizzle with the remaining extra virgin olive oil. Serve with pita bread or crackers.

Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g

The eggplant out of the oven

The eggplant peeled.  Cut off the stem before smashing

The final product.  Enjoy!

Vegetarian Lasagna with white sauce or Bechamel sauce

This is a nice vegetarian dish that you can make even during Lent.  You can substitute the lasagna noodles with gluten free lasagna noodles.  You can also omit the mushrooms.  My daughter doesn't like mushrooms, so if I make this dish when she is coming over for dinner, I will omit the mushrooms altogether.  Enjoy!

Ingredients (Makes 12 servings appr. 8.5 oz each serving)

8 oz. lasagna noodles

3 tbs. olive oil

1 cup diced onions

1 tbs. chopped garlic

1 cup diced carrots

8 oz. mushrooms

12 oz. frozen spinach defrosted and drained of all the water

16 oz. cottage cheese

2 eggs

½ tsp. salt

½ tsp. pepper

3 ¼ cup shredded mozzarella

White sauce or Bechamel sauce

3 tbs. butter

3 tbs. flour

3 cups skim milk

½ cup parmesan

¼ tsp. nutmeg

Directions

Cook the lasagna noodles according to package directions.  When cooked drain the water and set aside to cool. 

In the meantime, peel and wash the onions and carrots.  Dice them and set them aside.  Peel and dice the garlic.  In a large sauce pan, add the olive oil and sauté the diced onions and garlic. Add the diced carrots, mushrooms and spinach. Season to taste.  Remove from heat, let it cool, then add the cottage cheese, eggs and 1 cup shredded mozzarella. Set aside.

Make the white sauce:

In a pan, melt the butter and add the flour, to make a roux.  While stirring with a whisk add the milk and nutmeg, and continue cooking till it thickens, stirring constantly.  Remove from heat and add the ½ cup Parmesan. Mix  well together and set it aside.

Assembly:

Layer the lasagna, by putting some of the white sauce on the bottom of a 13x9 oven proof pan, then the lasagna noodles, the spinach filling, some of the white sauce, and repeat. On top finish with noodles, white sauce and 2 and ¼ cups shredded mozzarella. Bake at 350° F for about an hour till the cheese is all melted and it’s heated through.  Remove from the oven and let it cool before serving. 

Nutrition Facts

Serving Size 1 serving (235.8 g)

Amount Per Serving

Calories 321

Calories from Fat 151

Total Fat 16.8g

Saturated Fat 8.4g

Trans Fat 0.0g

Cholesterol 73mg

Sodium 562mg

Total Carbohydrates 21.2g

Dietary Fiber 1.3g

Sugars 4.8g

Protein 21.7g

 The stuffing

The layers with the stuffing....

.....and the noodles....

....with the shredded mozzarella before it goes in the oven

The final product... ready to eat.  Enjoy!

Shrimp and Artichoke Hearts with Gluten Free Pasta

I made this dish the other day while I was cramping for time. It’s quick and easy and it only took me 1 hour from start to finish, including washing the pots. Serve with a side salad, or spinach salad and you have yourself a meal. Enjoy!

Makes 4 servings

1/4 cup olive oil
1 lbs large shrimp
2 tsp chopped garlic
2 cups diced yellow and orange peppers
8 oz Gluten Free Pasta
1/4 tsp hot pepper flakes
2 cups artichoke hearts quartered marinated in olive oil
1 tsp lemon zest
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Clean, wash and peel the shrimp. (I get the large shrimp that's already peeled and deveined. I only have to remove the tail). Set aside.
In the meantime, bring a pot of water to boil and cook the pasta according to package directions. (You can use regular pasta instead of gluten free or whole-wheat pasta).
Clean and chop the garlic. Set aside. Wash, clean and dice the yellow and orange pepper. Set aside. (You can use red peppers if you like).
In a frying pan, pour the olive oil and sauté the garlic and diced peppers till slightly softened. Make sure that the garlic is not burned. Add the shrimp. Cook till the shrimp is pink. Add salt and pepper.
Drain the pasta and rinse under cold water to stop the cooking. In a large bowl mix together the pasta, the shrimp, the artichoke hearts (without the marinade), the lemon zest, the lemon juice and the pepper flakes (optional - pepper flakes gives it an extra kick; but if you don't like the heat you can omit it altogether). Garnish with chopped parsley and shaved pecorino romano.

Nutrition Facts 
Serving Size 12.48 oz (353.8g)
Amount Per Serving
Calories 472
Calories from Fat 130
Total Fat 14.4g
Saturated Fat 2.4g
Cholesterol 162mg
Sodium 379mg
Total Carbohydrates 57.2g 

Dietary Fiber 10.5g 

Sugars 2.9g
Protein 31.9g

Gluten Free Meatloaf with Middle Eastern Spices

My daughter found out that she is allergic to gluten.  Therefore, when I decided to make this meatloaf, I had to use gluten free breadcrumbs.  I used Udi's gluten free whole grain bread that I crushed in the food processor.  You can substitute regular breadcrumbs for this recipe, or any other type gluten free breadcrumbs.  I have tried it both ways and either way comes out delicious.  I served this with Sweet potato mash with paprika and chill powder  (recipe below).  Enjoy!

Makes 8 servings (approximately 4.5 oz each)

1 1/2 lbs ground turkey

2 oz Udi's bread (crushed in a food processor)

3/4 cup chopped parsley

1 cup shredded onion

2 tsp. crushed garlic

1 tsp. paprika

1 tsp. cumin

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. turmeric

1/2 cup olive oil

Peel and wash the onion. Place it in a food processor and pulse until shredded. Set aside. Clean the garlic and crush with a garlic press. Set aside. Wash and chop the parsley. Set aside. Preheat oven to 350 degree F.

In a blow mix together the ground turkey, the shredded onion, crushed garlic, chopped parsley, the bread crumbs, paprika, cumin, thyme, turmeric, salt and pepper. Mix well. In an ovenproof pan place the meatloaf mixture and pour over the 1/2 cup olive oil. Cover with aluminum foil and bake at 350 for 2 hours.

Nutrition Facts

Serving Size 1 serving (128.2 g)

Amount Per Serving

Calories 343

Calories from Fat 221

Total Fat 24.6g

Saturated Fat 4.7g

Cholesterol 87mg

Sodium 287mg

Total Carbohydrates 5.7g

Dietary Fiber 0.8g

Sugars 1.2g

Protein 24.4g

Pasta with chicken sausage and butternut squash

This is a dish that I made recently with butternut squash.  I picked up the roasted red pepper and spinach chicken sausages from Costco.  But you can use any type of sausage for this dish.  You can also substitute the whole grain pasta with regular pasta.  It's a preference.  You can cut the recipe in half if you don't want to use the full ingredients.  We love pasta and we love it as leftovers too.  This dish also packs well for lunch.  Enjoy!

Makes 8 servings (approx. 8 oz each serving)

4 cups butternut squash diced into 2” cubes
1.5 cups diced red pepper
1 cup diced red onion
2 tbsp chopped garlic
1 lbs roasted red pepper and spinach chicken sausage (5 links) Casual Gourmet brand
1 box (13.25 oz) whole grain Barilla rotini pasta
¼ cup olive oil
½ cup chicken broth
¼ tsp paprika
¼  tsp salt
½ tsp freshly ground pepper

Clean, peel and seed the butternut squash. (I used about ½ of the butternut squash. It all depends on how big the butternut squash is; and this one was quite large). Dice it into 2” cubes. Put it in a microwavable bowl and cook on high heat for 8-10 minutes till soft. In the meantime, wash and dice the red pepper. Set aside. 
Peel, wash and dice the red onion. Set aside. Peel and chop the garlic. Set aside. Break the chicken sausage into coarse pieces with your hands. Set aside.
In a saucepan add the ¼ cup olive oil and sauté the onion, garlic, red pepper and the sausage. Add the ¼ cup of the chicken broth. Lower the heat and simmer for 10 minutes. In the meantime bring a pot of water to boil and cook the rotini pasta according to package directions.

When the squash is cooked add it to the sausage, red pepper mixture. Add the rest of the chicken broth, the salt, pepper and paprika, and let it simmer for another 10 minutes. Turn the heat off. When the pasta is cooked, drain it, add it to the saucepan and toss together. Serve with shredded Romano pecorino cheese. Enjoy!

Nutrition Facts 
Serving Size 
1 serving (227.7 g)
Amount Per Serving
Calories 374
Calories from Fat 113
Total Fat 12.5g
Saturated Fat 2.3g
Cholesterol 34mg
Sodium 543mg
Total Carbohydrates 47.0g
Dietary Fiber 7.9g
Sugars 5.3g
Protein 20.7g

 

 

If you try this recipe and like it please comment below.  If you like what you see on this blog, please feel free to follow it. Thank you.

 





Marinara Sauce with Fresh Tomatoes

Makes 7 cups

3 cups diced cooking onions

16 cups crushed fresh tomatoes

3 cloves garlic (about 3 tsp) crushed

1 cup olive oil

2 tbsp fresh Greek oregano

2 tsp salt

2 tsp freshly ground pepper

Pinch of sugar

Wash and clean the tomatoes. Place them in a food processor and grind. In a large pot over high heat, add the olive oil, the crushed garlic and the diced onions.  Sauté till transparent.  Add the crushed tomatoes, the fresh Greek oregano (if you don’t have Greek oregano, any type of dried oregano will do), salt and pepper and a pinch of sugar. The sugar will take the acidity of the tomatoes away. Let it all come to a boil stirring constantly. Then lower the heat to simmer and let it cook till the sauce reduces to about half the size. That will take a couple of hours.

Since tomatoes retain a lot of water, I would suggest that you don’t cover the pot while simmering the sauce. Condensation will build up and the sauce will end up being watery instead of thick and creamy-like. It freezes well, and can also be used for homemade pizzas, or dip fresh bread in it.  Another note: if you don't have fresh tomatoes you can use can of crushed tomatoes.  It will work the same way, as the fresh ones.  I used to make this sauce with canned crushed tomatoes also.    

Nutrition Facts

Serving Size 8.106 oz (229.8g)
Amount Per Serving
Calories 176
Calories from Fat 92
Total Fat 10.2g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 617mg
Total Carbohydrates 18.2g
Dietary Fiber 7.0g
Sugars 12.0g
Protein 5.1g

 

Greek Garlic and Bread Dip - Skordalia

Makes about 8 servings of 1 tbs per serving

2 thick slices of bread, soaked in water (about ¾ cups when all the water is strained out)

3 cloves garlic (about 2 tsp crushed)

¼ cup olive oil

2 tsp vinegar

Salt and pepper to taste

Soak the bread in water for about 2 minutes. Drain the water and squeeze the bread between your hands to strain any excess water.

In a food processor, add the bread and garlic. Mix together and slowly add the ¼ cup olive oil and vinegar. Blend until mixture is smooth. Refrigerate till ready to serve.

This goes well with Fried Cod.

Nutrition Facts
Serving Size 1 serving (12.5 g)
Amount Per Serving
Calories 70
Calories from Fat 62
Total Fat 6.9g
Saturated Fat 1.0g
Cholesterol 0mg
Sodium 42mg
Total Carbohydrates 2.0g
Dietary Fiber 0.1g
Sugars 0.2g
Protein 0.3g

Hummus with Sun-dried tomatoes and Sour dough bread toasts

Hummus is not very popular in Greece.  It originated in the Middle East, but more and more restaurants in Greece begin to offer hummus as an appetizer dish.  Chickpeas or garbanzo beans are popular in Greece, but they are used mostly for soups or mixed with cooked rice.  On the other hand, tahini or sesame paste, can be found in Greece.  (Greek tahini is even exported in the US.  On occasion, I will find it in the whole food stores).  From what I remember from my grandmother, tahini was sometimes used to sooth stomach ulcers or upset stomach.  I am not quite sure of its medicinal powers but for someone to eat it just plain has to acquire quite a taste. 

I think tahini (sesame paste) tastes better when it is mixed with chickpeas, garlic and lemon juice.  Thus, I give you my variation of hummus with sun-dried tomatoes.  

Enjoy!!!

Hummus with Sun Dried Tomatoes           

Forty Five (45) servings approximately (about 2 tbsp per serving)

2 cans-15 oz each chickpeas

1 tsp garlic (about 2 cloves garlic) crushed or chopped

¼ cup sun dried tomatoes packed in olive oil

6 tbsp tahini (sesame paste)*

1 cup reserved juice from the chickpeas (there will be about 1 ½ cups liquid from the canned chickpeas) or you can substitute 1 cup of water. 

½ cup lemon juice (about 1 and ½ lemons)

¼ cup olive oil

Drain and rinse the chickpeas reserving the liquid.

In a food processor, or blender, pulverize (grind) together the chickpeas, garlic, sun-dried tomatoes and tahini.  Add one (1) cup of the reserved liquid from the chickpeas while blending.  Add the lemon juice alternating with the olive oil while blending.  It should come to a thick consistency.  If you prefer a thinner consistency, add more of the reserved liquid from the canned chickpeas.  Garnish the hummus with sun dried tomato pieces and a drizzle of olive oil (per picture).  You can serve right away, or refrigerate and serve later, with sour dough and rosemary toasts or vegetables. 

Nutrition Facts

Serving Size                                                     1 serving(30.8g) (approximately 2 tbsp)

Amount Per Serving

            Calories                                                            47

Calories from Fat                                                          23                    % Daily Value^*

Total Fat                                                                       2.6g                             4%

Saturated Fat                                                               0.4g                             2%

Cholesterol                                                                   0mg                             0%

Sodium                                                                         61mg                           3%

Total Carbohydrates                                                     5.1g                             2%

Dietary Fiber                                                                 1.1g                             4%

Sugars                                                                         0.1g

Protein                                                                         1.3g

*Tahini or sesame paste can be found in any whole foods stores and even supermarkets.

Sour dough bread with olive oil and rosemary toasts                                                              

Fourteen (14) pieces

3 slices of a day old sour dough bread cut in quarters (I was able to loosely fill a 4-cup measuring cup)

¼ cup olive oil

1 tsp dried rosemary (crush the rosemary between your fingers to break up the pieces)

Preheat oven to 400 degrees Fahrenheit.

Cut the bread into quarters (it depends how big the slices are.  My bread was a sour dough bowl bread.  Since the slices were quite large, I was able to use just 3 slices and make about 14 pieces). 

Put the pieces on a cooking sheet and brush both sides with olive oil.  Sprinkle with the crushed dried rosemary.  Place on the top rack in a 400 degree Fahrenheit preheated oven and bake until golden brown.  By turning the oven to 400 degrees instead of broiling, both sides of the bread will toast to a golden brown. 

Remove from the oven and serve with hummus.

Nutrition Facts

Serving Size                                                     1serving(9.5g)

Amount Per Serving

                        Calories                                               52

Calories from Fat                                                          37                    % Daily Value^*

Total Fat                                                                       4.1g                 6%

Saturated Fat                                                               0.5g                 3%

Cholesterol                                                                   0mg                 0%

Sodium                                                                         29mg               1%

Total Carbohydrates                                                     3.5g                 1%

Dietary Fiber                                                                 0.3g                 1%

Sugars                                                                         0.2g

Protein                                                                         0.4g