Recipes

Cheesy Vegetable Moussaka (Cooking Light March 2014)

2 tablespoons extra virgin olive oil

2 cups finely chopped onion

6 garlic cloves, chopped

1 cup water

1/2 cup uncooked quinoa

2 tablespoons unsalted tomato paste

3/8 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 (28-ounce) can unsalted diced tomatoes, undrained

2 tablespoons chopped fresh basil

1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes or until onion is tender. Add garlic; cook 1 minute. Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in basil. 2. Preheat broiler to high. 3. Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. 4. Reduce oven temperature to 350. 5. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; cook 8 minutes. Add wine and soy sauce; simmer 4 minutes. Remove from heat; stir in dill. 6. Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth. 7. Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant. Bake at 350 for 45 minutes or until topping is lightly browned.

Chicken Gyros

3 skinless boneless chicken breast halves - cut into 1/2 inch strips

2 tablespoons ketchup

2 tablespoons olive oil

1 1/2 teaspoons white wine vinegar

1 teaspoon dried oregano

1 teaspoon mustard powder

1 1/2 teaspoons curry powder or to taste

4 pita breads; cut in half

2 cups mixed salad greens

1 cup plain yogurt

Recipe yield: 4 servings

Greek Roasted Potatoes

4 Red Potatoes

1 clove Fresh Garlic

1 tsp. Fresh Rosemary

2 Tbsp. Extra Virgin Olive Oil

2 tsp. Natural Sea Salt

1 tsp. Black Pepper

Toss evenly quartered red potatoes and roughly chopped garlic and rosemary with good extra virgin olive oil until evenly coated. Spread evenly on baking sheet and sprinkle liberally with Vinolio Creta Sea Salt and coarsely ground pepper. Roast at 400 degrees for about 30 minutes or until golden brown and caramelized stirring once.

Grilled Peaches with Honey

2 Large Ripe Peaches

6 oz. Greek Yogurt 0%

1 Tbsp. Agia Triada Honey 450g

Cut large ripe peaches in half & remove pits. Place on hot grill cut-side down & cook until lightly charred. Remove from grill & liberally drizzle with Agia Triada Honey while still hot. A scoop of vanilla ice cream or Greek yogurt or a sprinkle of granola can further elevate this simple treat into the perfect summertime dessert.

Marinated Lamb

1/2 cup Extra Virgin Olive Oil

1/2 cup Red Wine

1/4 cup Soy Sauce

1 tsp. Dijon Mustard

1/2 cup Vinolio Creta Balsamic Vinegar with Honey

Pinch Natural Sea Salt

Add 1/2 cup olive oil; 1/2 cup red wine; 1/4 cup soy sauce and 1 teaspoon Dijon mustard to 1/2 cup Vinolio Creta Balsamic and mix well. Add roughly chopped garlic and rosemary and freshly ground pepper and a few pinches of salt to mixture. Pour marinade over lamb chops or a deboned and butterflied leg of lamb and refrigerate for at least 2 hours. Remove from marinade and grill over high heat until desired internal temperature achieved. Allow meat to rest prior to slicing and serving.

Saganaki (Flaming Cheese OPA)

1 lb. soft Kasseri cheese or Kefalotyri cheese

3 tbsp. butter

1/2 lemon (juice)

2 tbsp. brandy

Cut cheese into slices 1/4 inch thick. Place on broiler pan and brush with melted butter. Broil on high 4 to 6 inches from heat until cheese bubbles. Remove from heat. Pour brandy over cheese and ignite immediately.

Sprinkle with lemon juice and serve with bread. Opa!

Reprinted with permission from Cooks.com.