Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

other salads: https://veggiefernandezs.blogspot.com/search/label/salads

 or 

Turkish  dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

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Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

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Chickpeas and Baked Feta

Chickpeas goes by many names: chick pea, gram, Bengal gram, garbanzo (bean), Egyptian pea, which have high protein, used in many recipes from the Mediterranean and Middle Eastern cuisines to Indian dishes. Mix with sheep's or goat's milk (feta cheese), and you'll have a wonderful casserole. 

Ρεβίθια και ψητή φέτα (Greek)

/revíthia kai psití féta/

Serves 4

Preheat oven to 425ºF (22oºC)

2 organic cans (=30 ounces/860 g) chickpeas, rinsed

1/4 cup (60 ml) olive oil

3 cups (=16 ounces/460 g) organic (multicolored) cherry tomatoes

2 tsp. (4 g) torn rosemary leaves

2 tsp. (2,4 ml) red wine vinegar

2 tsp. (8 g) garlic paste or mince garlic

pinch or two lemon pepper

1 (6 ounce/175 g) block of feta cheese

1 Tbs. (17 g) torn basil leaves

(gluten-free) round pita bread or tortillas 

ένα /éna/ 1. Mix in a baking dish: tomatoes, oil, rosemary, vinegar, garlic, and lemon pepper.

δύο /dýo/ 2. Lay the block of feta on top.

τρία /tría/ 3. Back about 20 minutes. The tomatoes have split and the cheese is creamy.

τέσσερα /téssera/ 4. Sprinkle the rosemary and basil leaves on top.

πέντε /pénte/ 5. Serve with some bread.

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Stuffed Chicken with Spinach and Feta (slow cooker)

Serve with rice, pasta, or potatoes. Put on some Greek music. Add some bread and olives. Voilà! (Ορίστε! /oríste/)

Γεμιστό κοτόπουλο με σπανάκι και φέτα (Greek)

/gemistó kotópoulo me spanáki kai féta/

Εξυπηρετεί 6

/exypieteí éxi/

4 Tbs. (55 g) (diary-fee) organic butter

2 Tbs. (3 g) organic shallots or onions, chopped

organic garlic cloves, minced

1 pound (455 g) organic frozen spinach, defrosted and squeezed dry

black or lemon pepper

pinch or two grated nutmeg

1 cup (120 g) (dairy-free) crumbled feta cheese

3-6 organic chicken breast, cut in half

1/2 cup (120 ml) (nitrate free) white wine

2 cups (480 ml) organic chicken broth

lemon-dill sauce (see below)

ένα / EN-a/ 1. Melt the butter over medium-high heat and sauté the shallots/onions.

δύο /THEE-oh/ 2. Add and sauté the spinach, pepper, and nutmeg, until the spinach is dry. Remove and set aside.

τρία /TREE-a/ 3. When spinach is almost cool, stir in the feta.

τέσσερα /TESS-air-uh/ 4. Place chicken on a cutting board that has butcher paper. Pound the chicken flat. Season with pepper.

πέντε /PEN-day/ 5. Place about 2 Tbs. (30 g) of filling in the center of each beast.

έξι /EX-ee/ 6. Roll them up and tuck the sides in, then secure with a toothpick.

εφτά /EF-TA/ 7. Melt the butter over medium-high heat and brown the stuffed chicken.

oκτώ /oc-TOH/ 8. Add to the slow cooker.

εννιά /en-NAY/ 9. Add the wine to the skillet and scrap the brown bits.

δέκα /THEK-a/ 10. Pour over the chicken with the broth.

έντεκα /éndeka/ 11. Cover and cook hight 2 1/2 hours or low 4-5 hours until temperature of the chicken is 160F (71C)

δώδεκα /dódeka/ 12. Remove the chicken, cover with foil, and rest 5 minutes.

δεκατρείς /dekTRÍA/ 13. Remove the toothpicks and cut each chicken breast in half on the diagonal into 3 pieces.

δεκατέσσερα /dekaTÉSERA/ 14. Serve in the lemon sauce.

Lemon-Dill Sauce

Σάλτσα λεμονιού και άνηθου

/sáltsa lemonioú kai ánithou/

Makes about 3 cups (720 ml)

2 Tbs. (30 ml) (dairy-free) organic butter

2 Tbs. (15 g) (gluten-free) flour

1 1/2 cups (360 ml) organic chicken broth

1 cup (240 ml) (dairy-free) yogurt

grated zest of 1 organic lemon

2 Tbs. (30 ml) lemon juice

2 Tbs. (30 ml) chopped dill (= 2 tsp./10 ml dry)

1. Melt the butter over medium heat.

2. Whisk in the flour and cook until the sauce begins to bubble, 2-3 minutes.

3. Whisk while adding the broth until it begins to boil. The sauce should be thick.

4. Stir in the yogurt, lemon zest and juice, plus the dill.

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Middle Eastern 3-Bean Salad

Beans can be cooked in many different ways: boiled, fried, and baked. Then too, serve cold, uncooked as well. There are so many traditional dishes throughout the world. Here is one from the Middle East.

(Arabic) ثلاث سلطة فول

/thalath saltat fwl/

Serves 6

 1/2 cups (350 g) dried beans (any 3 types) or 1 can of mixed organic beans

3 sprigs of thyme

2 bay leaves

1 organic onion cut in half

crushed garlic cloves

1 1/2 tsp. (7,5 ml) cumin seeds, crushed

3 spring organic onions, chopped

6 Tbs. (90 ml) chopped parsley (= 6 tsp./30 ml dry)

4 tsp. (20 ml) organic lemon juice

6 Tbs. (90 ml) olive oil

3 hard-boiled organic eggs, chopped

1 pickled organic cucumber, chopped

black pepper to taste

optional: feta or dairy-free goat cheese

I. Dried beans:

وا حد /haa’id/ ١  Soak overnight in water.

إثنان /ithnaan/ ٢ Drain. Place in a saucepan and cover with fresh water.

ثلاثة /thalaatha/ ٣ Bring to a boil for about 10 minutes. 

أربعة /abri’a/ ٤ Add thyme, bay leaves, and 2 half onions. 

خمسة /khamsa/ ٥ Simmer for about an 45-60 minutes.

ستّة /sitta/ ٦ Drain and remove the herbs and onion.

II. Canned beans:

سبعة /sab’a/ ٧ Place in a bowl with the herbs and finely chopped onion.

III. Continue with either the dry or cooked beans:

ثامنية /thamaanlya/ ٨ Mix together the garlic, cumin, spring onions, parsley, lemon juice, oil, and black pepper.

تعسة /tis’a/ ٩ Toss in the beans.

عشرة /‘ashara/ ١٠ Stir in the eggs and cucumber. 

أحد عشر ahida a'shara/ ١١ Top with cheese.

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Turkish Mixed Salad

A classic Turkish salad, as a side dish or appetizer salad

çoban salata

Serve 4

I. Salad:

2 organic bell peppers of different colors, thin slices

1/2 organic cucumber, chopped

4 organic tomatoes, chopped

1 red organic onion

crumbled feta cheese (or dairy-free goat cheese)

black olives

mixed organic lettuce

bir 1. Place the lettuce, peppers, cucumber, tomatoes and onions in a bowl.

iki 2. Refrigerate for 30 minutes.

II. Dressing:

3 Tbs. (45 ml) each: organic lemon juice and olive oil

crushed organic garlic cloves

chopped parsley and mint

1 Tbs. (15 ml) chopped dill (or 1 tsp./5 ml dry)

1 tsp. (5 ml) sumac

üç 3. Whisk oil, lemon juice, and garlic.

dört 4. Stir in the parsley, mint, and dill.

III. Serve:

beş 5. Scatter the feta/goat cheese over the top.

altı 6. Pour dressing over the salad. Toss.

yedi 7. Garnish with olives

Afiyet olsun! 

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Greek Potatoes with Feta Cheese

                                                                 Ελληνικές γεώμηλο με φέτα

                                                                  /ellinkés geómilo me féta/

                                                                              Serves 4

Preheat the oven to 400F (200C)

1 1/2 lbs. (700 g) organic potatoes (peeled or not; cut into bite size pieces)

4 organic cloves of garlic minced

1 Tbs. (15 g) each: dried oregano and thyme; fresh thyme and oregano

1/2 organic lemon juice

2 Tbs. (30 ml) olive oil

1/2 cup (120 ml) organic vegetable stock

(dairy-free): feta cheese or goat cheese

1. Place the potatoes in single layer in a baking dish.

2. Pour oil over them.

3. Add the garlic, dried herbs and toss.

4. Bake for 15 minutes.

5. Add the stock, toss, and back 10 minutes.

6. Add the lemon juice, toss, and back 10-15 minutes or until cooked.

7. Preheat the boiler and boil for 2-3 minutes until golden brown.

8. Remove and sprinkle with fresh herbs and cheese.

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Calazone à l'Alia

Yum, who doesn't love calazone? These came out pretty good, especially since I had just made up the recipe myself!

Bake 400ºF/200ºC

Ingredients:

1 package of organic frozen spinach, squeeze out water

1/2 cup (65 g) feta cheese

black pepper

Italian seasoning

fresh cut basil

Parmesan cheese

pizza dough

Directions:

1. Put all ingredients into a food processor to puree. 
2. Take pizza dough from the store and roll out flat. 
3. Add ingredients to the pizza dough and divide into two or three sections for the calazones. 
4. Cut with a knife, three slits in the top for air vents. 
5. Roll over the top of the dough over the spinach mix. 
6. With a fork imprint and seal the edges of the calazone.

7. Bake for 20 minutes. Check to make sure it doesn't burn.

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