Spice It Up Tzatziki

Tzatziki spices and Feta 

Tzatziki is a traditional Greek dish using thick Greek Yogurt and refreshing cucumbers. There are some variants of this recipe depending on the region of Greece. It is usually served as an accompaniment with gyros, kebabs, or pita bread. I created my own version because that’s what I like to do with recipes that interest me.  Since I love hummus so much, I used spices that I thought would go well with my version of Tzatziki. I served it with grilled Italian meatballs and grilled peppers and onions.  Ottimo we say in Italian!

3 small Persian cucumbers, divided

1 ½ cups full-fat Greek yogurt, strained

1 large clove garlic, mashed and minced

Pinch Sea salt

Black pepper to taste

Red pepper flakes to taste

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced fennel greens (or fresh dill)

1-2 ounces Greek feta, cut in small cubes

Ground coriander for decoration

Ground cumin for decoration

Ground paprika for decoration  

The cucumber: Finely chop 2 cucumbers, no need to remove the skin. Transfer to a sieve, sprinkle with sea salt, and allow to drain about an hour in a bowl.  After an hour push down with a spatula to squeeze out any additional excess liquid.

Note: I used small Persian cucumbers because they have much fewer seeds and are tastier. You can also drink the cucumber juice, no need to throw it away.

The Yogurt: Place the yogurt in a small sieve over another bowl and allow to drain about an hour in the bowl.

Note: I used grass fed full-fat Greek Yogurt, more delicious!

Combine: in a larger bowl, combine the cucumbers, yogurt, minced herb, garlic, a tablespoon of olive oil, tiny pinch of salt, black pepper, red pepper flakes; mix well. Refrigerate for a few hours so the flavors will combine well.

Serve: Transfer the tzatziki to a round bowl, not too deep. Add a few kalamata olive in the center of the dish.  Then thinly slice 1 cucumber and place around the bowl. Add feta pieces on top, and sprinkle the top with paprika, cumin, and coriander. Lastly, adorn with a thread of excellent olive oil to finish the dish. 

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Pasta al Forno with Broccoli and Sausage

Pasta al Forno with Broccoli and Sausage

Pasta al Forno with Broccoli and Sausage is a simple and tasty first course. A great idea for Sunday lunch or brunch. Using easy to find ingredient and my simple techniques, the only thing you have left to do is, put it in the oven and wait to taste it.   

2-3 tablespoons extra virgin olive oil

1 sweet onion, diced

4 Italian mild or spicy sausages, remove casing

1 pound of broccoli, cut into florets

1 pound of penne or mezze rigatoni pasta

1-pound container whole milk ricotta

3 large eggs, lightly beaten

1- 1 ½ cups grated pecorino or parmesan cheese, divided

Kosher Salt

Black pepper

Red pepper flakes

3-4 tablespoons unsalted butter, cut into small cubes

Preheat oven to 350F.  Butter a baking pan, season with salt and pepper, and sprinkle it with a few tablespoons of grated cheese. (I always season the bottom of my pan for best flavor!)

Cooking the onion and sausage: In a large skillet on medium heat, add the olive oil and onion, cook until translucent. Add the ground sausage and cook until golden brown.  Season with salt, pepper, and red pepper flakes.

Cooking the broccoli: In the meantime, boil the florets in a pasta pan with a little salt, and cook until slightly crispy. Do not overcook. Strain with a hand strainer.  Reserve and reuse the broccoli water for the pasta.

When the sausage is cooked to golden, add the partially cook broccoli into the skillet.  Taste and adjust seasoning as needed. If the mixture is too dry, add another tablespoon of olive oil, and 1 or 2 tablespoons of warm broccoli water.

Cooking the pasta: Add the pasta to the broccoli water and cook according to package direction minus 2 minutes.  The pasta will continue to cook in the oven, so do not overcook. When ready, strain. Reserve 1/2  cup of pasta water if needed to mix with ricotta and eggs.

The ricotta and eggs:  place the ricotta in a bowl; whip it slightly.  This helps make the ricotta a little creamier.  Add the beaten eggs and mix.  Season with pepper.  Add the strained pasta in with the ricotta and egg mixture; mix well. if too dry, add a few tablespoons of pasta water as needed.  

Assembly: Layer half of the pasta mixture on the bottom of the baking pan, add a sprinkle of pepper,  and a few tablespoons of grated cheese.  Add all of the sausage and broccoli mixture on top;  add black pepper and a few tablespoons of grated cheese. Lastly, add the remaining pasta on top of the sausage and broccoli. Add more grated cheese on top of the last layer. Scatter small cubes of butter on top of dish to make it golden.  Bake until the top of the pasta is golden, about 25 minutes.

Enjoy and see you next time!

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Sweet Potato Pita Bread (Yeast Free)

1 cup 00 or all-purpose flour, extra flour for dusting

Pinch of sea salt

½ - 1 teaspoon ground cardamom

1 cup sweet potato, cooked

1/2 teaspoon extra virgin olive oil

Flour for dusting  

Boil a large sweet potato with the skin on until tender and soft. Test with a fork or skewer.

Place the flour, salt, and cardamom in a bowl.

Remove potato from pan and allow to cool slightly. Peel while still hot: mash quickly with a fork. Add 1 cup of mashed potato into the bowl with flour while still warm. Add the olive oil; mix quickly with a fork. When a dough has formed, remove from bowl and transfer to a floured surface. Knead to combine. Do not overwork the dough.

Roll the dough into a log, then cut into 6-8 portions. Dust your hands with flour and press each piece of dough to flatten as round as possible. Flour and place all portions aside and cover for 10-15 minutes.

Using a floured rolling pin, roll out each dough rotating to keep its round shape. Do not put too much flour on the dough or the result will be tough bread. Roll to about 1/16 of an inch thickness.

Heat a crepe pan or large skillet on medium heat. When hot, place the bread on it. Cook 20-30 seconds on one side, then flip at 30 second intervals until the bread starts to bubble. When it starts to bubble, allow to cook about 45 seconds, then flip again. The bubbles mean that it is cooking from the inside as well. The entire process of flipping and cooking should take about 2 minutes.

When ready, transfer the cooked bread to a kitchen towel in a basket to keep warm. Continue cooking the other portions repeating the same process. Brush off any pieces of leftover flour or bread before cooking the other portions and check the heat, if too hot lower slightly.

This recipe can be made with any spice you such as ground ginger, cumin, coriander and even fennel seeds. If you come up with other options, please send me a comment, I would love to learn what other options are available.

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Moroccan Meatballs with Poached Eggs

Moroccan Meatballs with Poached eggs 

Grass Fed Beef Meatballs 

Sauce

2-3 tablespoons extra virgin olive oil

1 medium sweet onion, minced

2 garlic cloves, minced

1 (12-ounce) can tomato paste

1 1/2 tablespoon Raz el hanout spice (or mix: cumin/coriander/Turmeric/Paprika equal parts)

Sea salt

red pepper flakes 

3 cans walter (use tomato paste can)

Meatballs:

1 1/2 pounds ground beef (80-85%)

1 cloves garlic, minced

1 small sweet onion, minced

sea salt

1 beat egg

1 tablespoon extra virgin olive oil

1/2 cup breadcrumbs

1 tablespoon Raz el Hanout spice + 1 tablespoon paprika

Red pepper flakes 

2-3 tablespoons fresh Parsley or Cilantro

Topping:

3-4 whole organic eggs 

Organic eggs 

The Sauce: In a large saucepan; add the oil and onion; saute until soft and barely golden.  Add the minced garlic and saute another minute.  Move the onions and garlic to one side of the pan; add the tomato paste and saute with a few drops of olive oil until slightly golden flipping once. Season and add spices.  Mix well and add the cans of water.  Bring to a boil, stir and lower heat to simmer for 5 minutes.

The Meatballs:  In a bowl mix all ingredients well to blend.  When mixed began to form meatballs and place on a platter. In a large skillet or in the oven on a baking sheet,  cook the meatballs until just golden on all sides. When all meatballs have been cooked; transfer to the pan with the sauce. Cook about 15 minutes until the meatballs are done.  Taste for seasoning.  Lastly make a few space (indentations) to add the whole eggs to poach with the meatballs and sauce.  Cover, and cook on simmer until the white is firm, but the yolk is still soft.   When the eggs are done, serve each egg with meatballs and sauce on a serving dish and dip with arabic bread or pita bread.

If you do not have or like to add the eggs, just omit them.  This makes a very satisfying meal.  

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Chickpea Dates Cake (With alternatives)

3 medium ripe bananas, mashed (organic if available)

3 tablespoons maple syrup or honey  

1/4 cup + 2 TBSPs aquafaba (liquid from canned chickpea or 

               Cannellini beans, or 2 eggs)

2 tablespoons avocado oil or extra virgin olive oil (or Canola if not available)

1 tablespoon vanilla extract

1 1/2 cups chickpea flour (almond or regular flour if not available)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cardamom, optional

Pinch sea salt

6-8 large pitted chopped dates (or chopped walnuts, other nuts, or dried fruit)

1.    Preheat your oven to 350F degrees. Butter a standard loaf pan. Set aside. 

2.    Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add in maple syrup or honey, oil, and vanilla; stir well.

3.    Dry ingredients: in a bowl add the chickpea flour, salt, baking soda, cinnamon and cardamom; combine.

4.    Fold in the chopped dates or nuts. Pour the batter into prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

5.    Allow the bread to cool in the pan for a few minutes before removing it.  Slice and enjoy! 

Chickpea flour is also called besan flour, garbanzo bean flour. If you are gluten-free chickpea, almond, and gluten-free flour can be used. I made 2 and froze then into thick slices.  When they thaw out you could heat a few minutes in skillet… Moist and Delicious. 

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Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

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Kale Salad Cannellini and Lime Dressing

 

Kale Salad Cannellini and Lime Dressing  

1 bunch Organic curly kale, rinsed and dried

4-6 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

Kosher salt and freshly cracked black pepper

Pinch red pepper flakes

1-2 tablespoons white wine vinegar

1 cup cooked cannellini beans

1/4 cup finely grated Parmesan cheese

Remove the stalks from the kale.  With your fingertips break up the leaves into small pieces about ½ inch long. Place on a platter.

In a bowl whisk together 4 tablespoons olive oil, Dijon mustard, lime zest, 1 tablespoon lime juice, salt, pepper, red pepper flakes, vinegar to taste.  Taste for seasoning and add more lime juice, olive oil, and or salt and pepper to taste. Whisk to thick. Add the cannellini beans and let set 5 to 10 minutes.

Drizzle the dressing with cannellini beans over the kale and mix well.  Taste, adjust seasoning if needed or add more dressing if desired.  Grate parmesan on top. Decorate with small tomatoes for color contrast.  Chill or serve immediately.

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Stuffed Fresh Lemons with Feta and Cucumber

1 English cucumber, partially peeled and small dice

6 ounces feta cheese, crumbled

Sea salt

White pepper

Red pepper flakes

7 ounces Greek yogurt, strained overnight 

2-3 teaspoons minced fresh mint or dill, more for topping

Juice of ½ lemon or to taste

3 large organic lemons cut in half lengthwise

Drizzle extra virgin olive oil

In a bowl, add the cucumber, feta, season with salt and peppers. Add the yogurt, herb, and lemon juice to taste. Mix well, taste and adjust seasoning as needed.  Add a drizzle of olive oil and taste again. Refrigerate.

With a small paring knife remove pulp of the lemons being careful not to remove the white part of the lemon.

Fill the lemons with the cold mixture. Add a pinch or two of the fresh herb on top, a drizzle of olive oil and serve. 

No need for fancy containers, lemons make a great presentation when stuffed with this recipe, shrimp, crab, egg or tuna salad. Stuffed lemons can be made ahead and refrigerated.  Drizzle the olive oil right before serving, and top with fresh herb or toasted crumbled nuts on top.  Enjoy!!!

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Mussels in Creamy Butter and Garlic

Mussels in Creamy Butter and Garlic 

2 bags fresh mussels (organic if possible)

1 ½ - 2 sticks unsalted butter, at room temperature

6-8 cloves garlic, minced

2-3 tablespoons chopped chive, minced

Sea salt

Freshly ground black pepper

Red pepper flakes

¾ cup dry white wine

Clean and de-beard the mussels in cold running water. Make sure all the mussels are firmly closed. If any remain open, give them a firm tap. If they close you can cook them. If they stay open, discard them. Also discard any mussels that are broken, for food safety.

In a small bowl, add the softened butter, garlic, chive, salt, pepper and red pepper flakes.  Fold to mix into a smooth creamy consistency.

In a large deep pan, add the mussels and cook covered on high heat about 5 minutes, or until they have opened. Add the wine and ½ of the butter mixture; mix well and cover and cook for 2-3 minutes. Remove lid and discard any mussels that have not opened.

Quickly transfer the mussels in a serving bowl, add the remaining butter mixture on top and serve. Crusty bread is delicious to dip in the sauce.

 

Garlic

Mussels in butter and garlic sauce are absolutely French. In North Africa, my mom would make this dish on a Friday nights, when we could not have meat.  Although not my favorite, she also made this same sauce with escargot.  This sauce is bursting with flavor with the slightly sweetness of butter, the fragrant garlic, and notes of dry white wine.  A simple dish, c’est magnifique!!!

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Grilled Grape Leaves Goat Cheese and Almonds

grapes on a vine

Grilled Stuffed Grape Leaves Goat Cheese and Almonds 

10-12 grape leaves from a jar                                                                                   

½ teaspoon dried thyme                                                                  

½ teaspoon dried rosemary                                                             

1/3 cup toasted chopped almonds

6 ounces goat, cold

Freshly ground black pepper

2 tablespoons extra virgin olive oil

Aged balsamic for drizzling

Remove the grape leaves from the jar. Arrange them so they are not stacked on top of each other. Alternate position with leaves so that when you place them in the pan they are loose and they will cook evenly. Bring a medium saucepan of water to a boil.  Add the grape leaves; blanch for 30 seconds and drain. Throw the water away and add fresh water to the pan. Blanch the leaves a second time in boiling water. Drain again. Gently spread the leaves on a work surface over a kitchen towel, vein side up to cool. .  Pat dry and cut off stems.

Heat a stovetop grill on medium.

In a shallow dish, combine the thyme, rosemary, goat cheese, and pepper; combine. Take a tablespoon of mixture and roll into a small log.  Coat logs with chopped almonds and set in the center of each grape leaf.  Remember the rough side is where the stuffing goes; shiny side is on the outside for grilling.

Drizzle each leave with a thread of olive oil and then begin to wrap them into a log.  Lightly brush the outside of grape leaf packages with olive oil. Grill each one about two minutes per side. The leaves should be crispy on the outside and the cheese slightly melted on the inside. When ready, drizzle some balsamic vinegar on top and serve with a yogurt or tahini sauce.

Grape Leaf

I love the traditional Greek rice and meat stuffed grape leaves, they are usually served as a meze.  They are delicious yet a little more time consuming.  I wanted to see how they would taste if I grilled them.  Then I took another short cut and used cheese, almonds and so herbs without worrying about cooking the stuffing.  I have made them in several cooking classes and they have been well received.  Give it a try, fill them will other cheeses if you like. 

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Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

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