Greek Steak Salad French Bread with Soft Boiled Eggs + Feta.

 

Greek Steak Salad French Bread with Soft Boiled Eggs + Feta.

Cook Time: 15 minutes

Serving Size: 4-6

Ingredients

Steak

1 (1 pound) flank steak, about 1 inch thick

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1/2 lemon, juiced

4 cloves garlic, grated or minced

1/3 cup basil, chopped

2 teaspoons dried oregano

1 teaspoon salt

1 tablespoon pepper 

Salad + Bread + Eggs

6-8 cups spring greens

1 pint grape tomatoes, halved

1/3 cup kalamata olives, halved

1/4 cup oil packed sun-dried tomatoes, drained of most oil

1 avocado, diced

1/2 small red onion, sliced

4 ounces feta cheese, crumbled

1/4 cup fresh basil, chopped or sliced

1 whole grain loaf french bread, halved (use your favorite gluten free loaf if needed)

2-4 tablespoons olive oil

1 clove garlic, halved

sprinkle of salt

6 eggs, soft or hard boiled 

Dressing

1/2 cup olive oil

2 tablespoons red wine vinegar

1 lemon, juiced

1 teaspoon dijon mustard

1-2 teaspoons granulated sugar

1 glove garlic, minced or grated

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoons dried dill

salt and pepper, to taste

Instructions

Marinate + Grill the Steak
1. Whisk olive oil, red wine vinegar, balsamic vinegar, lemon juice, garlic, basil, oregano, salt and pepper in a bowl until combined. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate in the fridge for 4-24 hours, flipping steak a few times to coat with marinade. When you're ready to make the steak, heat the grill to high heat and grill the steak for about 5 to 6 minutes, flip and grill for 4 to 5 minutes more or until your desired doneness. Let it rest for 10 minutes, then slice thin strips on an angle. You can also cook the steak under the broiler.
Salads
2. Preheat the oven to 375 degrees F.
3. Rub some olive oil over the cut sides of the french bread. Gentle rub the garlic into the bread and then set aside (reserve the remaining garlic for the dressing). Sprinkle the bread with salt and 2 tablespoons fresh basil. Bake on baking sheet for 10-15 minutes or until toasted.
4. Meanwhile combine the spring greens, tomatoes, olives, sun-dried tomatoes, avocado, read onion and basil in a large salad bowl. Toss well and drizzle with the dressing (or serve the dressing on the side), sprinkle with feta. There will be leftover salad.
Dressing
5. In a bowl combine the olive oil, red wine vinegar, lemon juice, dijon, sugar, garlic, oregano, basil, dill, salt and pepper. Whisk well, taste and adjust as needed.
Assemble
6. Spread the salad over the toasted french bread. Add the sliced steak and chopped soft boiled eggs. Sprinkle with feta and fresh pepper. Cut into fourths and serve with dressing on the side.

*Steak from here 

*If steak is not your thing just leave it out all together 

or swap it for chicken or tuna. Tuna might even be delicious!

Monday salad done right….Opa!! <– I had too.

Greek Steak and Pesto Salad Gyros

Greek Steak and Pesto Salad Pitas

Prep Time: 2 hours

Cook Time: 15 minutes

Ingredients

1 (2 pound) flank steak, about 1 inch thick

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1/2 lemon, juiced

4 cloves garlic, grated or minced

1/3 cup basil, chopped

2 teaspoons dried oregano

1 teaspoon salt

1 tablespoon pepper 

Basil Pesto

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil

3 tablespoons pine nuts

2 garlic cloves

Salt and freshly ground black pepper, to taste

pinch of crushed red pepper (optional)

Olive Tapenade

1/4 cup pitted kalamata olives

1/4 cup pitted green olives

1 clove garlic, grated

4 homemade pitas or store bought

fresh grape tomatoes, halved

feta cheese, for sprinkling

Instructions

1. Whisk olive oil, red wine vinegar, balsamic vinegar, lemon juice, garlic, basil, oregano, salt and pepper in a bowl until combined. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate in the fridge for 2-24 hours, flipping steak a few times to coat with marinade. When you're ready to make the steak, heat the grill to high heat and grill the steak for about 5 to 6 minutes, flip and grill for 4 to 5 minutes more or until your desired doneness. Let it rest for 10 minutes, then slice thin strips on an angle. You can also cook the steak under the broiler!
2. While the steak rests make the pesto. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. With the machine running, slowly add the olive oil and process until smooth. Add the cheese and pulse until combined. Season with salt and pepper, to taste and add the crushed red pepper if using.
3. Warm your pitas over and open flame on the stove for 20 seconds on both sides or in the microwave for 30 seconds. Spread a little of the pesto down the center of the pita and top with sliced steak, sliced grape tomatoes, tapenade and a drizzle more of pesto. Finish with a sprinkle of feta cheese.

*Traditional Pita Bread Recipe Here


 
Blessings to: HalfBaked

Spring Thyme Lemonade

 

Ingredients

Spring Thyme Lemonade:
• 1 cup fresh squeezed lemon juice
• 4 1/2 cup water
• 3/4 - 1 cup thyme infused simple syrup
• ice cubes, as needed
Thyme Infused Simple Syrup:
• 1 cup water
• 1 cup granulated sugar[Or substitute with 1/4 tsp Stevia Extract]
• 4 sprigs thyme (preferably lemon thyme)

Instructions

Lemonade:
1. Stir together lemon juice, water, and thyme simple syrup. Add more syrup depending on taste preference. Refrigerate. Serve chilled with ice. Garnish with a slice of lemon and a sprig of thyme.
Thyme Infused Simple Syrup:
2. In a medium sauce pot, combine water, sugar [Or substitute with 1/4 tsp Stevia Extract], and thyme. Bring to a boil until sugar has dissolved. Remove from heat. Cover sauce pot and let thyme steep for 8-10 minutes. Remove thyme sprigs and allow simple syrup to cool to room temperature. Transfer to air tight jar and keep chilled in the fridge.

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Blessings to: TheLittleEpicurean

Aged Cheddar, Pancetta, Apple and Arugula Flatbread

 

This is a delicious appetizer for entertaining, or a great snack to accompany a pre-dinner glass of wine. Note that the flatbread recipe makes 4 flatbreads. Extra flatbreads can be wrapped and frozen. (Flatbreads make a great, quick pizza base, as well!) The topping ingredient amounts are for one flatbread. Double/triple as necessary. Bacon can be substituted for the pancetta. Pear would also be a nice substitute for the apple.

Ingredients

• Flatbread: (makes four 5×14-inch flatbreads)
• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 cup lukewarm water
• 1 Tbsp. dry active or instant yeast
• 1 Tbsp. honey
• 1/4 cup olive oil
• Toppings: (for one 5×14-inch flatbread – increase as necessary)
• 1 cup grated or crumbled aged white cheddar
• 1/4 cup cooked, diced pancetta or bacon
• 1/4 – 1/3 of a large apple, cored and very thinly sliced (no need to peel)
• Handful of fresh, baby arugula

Instructions

1. In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.
2. Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
3. Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.
4. Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well. Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 5-10 minutes to rest.
5. Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back. Bake another 5-7 minutes, until firm and starting to turn golden in spots. *Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.
6. Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)
7. Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here. Arrange thinly sliced apples overtop. Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

Prep time: 20 min | Cook time: 25 min | Total time: 1 hour 45 min

Number of servings (yield): 4 flatbreads

Blessings to: Seasons&Suppers

Alu Gauranga

 

Ingredients for the cheese:
2 liters (8 Cups) organic full fat milk
3 – 4 Tbsp lemon juice

Ingredients for the potatoes:
1 kg potatoes
¾ tsp Himalayan salt
Whey from making the cheese
1 tbsp ghee, butter or olive oil

Ingredients for the sauce:
700 ml (about 3 Cups) sour cream
¼ tsp hing powder
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp turmeric
1 tsp kala namak powder
¾ tsp Himalayan salt
½ - 1 tbsp corn starch – optional

Additional ingredients:
¼ tsp dry rosmary
A handful of fresh basil or ¼ tsp dry basil

Method:
Make the cheese first by bringing the milk into a boil and adding the lemon juice gradually
until it curdles. Pour it through the sieve and let it drain until the potatoes are ready to be
baked.

Slice the potatoes (they don’t have to be very thin) and cook them with salt in the whey
(you collected from making the cheese) for about 10 minutes or until they are somewhat
soft but not mushy. Strain them and mix with a tablespoon of ghee, butter or oil.

While the potatoes are cooking, place the cheese in a bow and soften it by kneading with
your hand. If you want it to be very fine, work it in the food processor. Add the sour cream,
spices and salt. If you want the sauce to become solid in the oven, add the corn starch.

Place a layer of potatoes on the bottom of oven-proof pan and sprinkle them with rosemary
and basil. Spread the sauce over the potatoes and, then, arrange another layer of potatoes
on the top. Again, sprinkle with rosemary and basil, followed by the rest of the sauce.

Bake in the pre-heated oven at 200 C / 392 F for about 30 minutes or until the potatoes are
fully cooked and the sauce somewhat absorbed in them.

Note: For a richer dish, you may add mozzarella or other melting cheese on the top.

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Blessings to:  Pure Vegetarian  
This recipe originates from the first cookbook Great Vegetarian Dishes by Kurma Dasa

Chicken Breasts Stuffed with Ricitta, Mint & Lemon

Ingredients:
2 chicken breasts
200 g of spaghetti
100 g of ricotta cheese
1 small bunch of mint, chopped
Juice of 1/2 lemon
Salt to taste
Black pepper to taste (better if it´s freshly ground)
Extra virgin olive oil

Preparation:
*Butterfly the chicken breasts.
*Mix the ricotta with half of the mint (keep the other half for sprinkling over the spaguetti) and the lemon juice. Stuff the breasts with the mixture and close the cuts using skewers, season with salt and pepper to taste.
*Preheat the oven to 180º, 350F, gas mark 4.
*Heat 2 tbsp of olive oil in a frying pan and cook the breasts just to slightly brown them, about 2,5 minutes on each side.
*Take to the oven with the olive oil and roast for 15 minutes.
*In the meantime cook the pasta in plenty of salty water, until al dente, aprox. 10 minutes. The best is to test the texture with a fork until it´s al dente. Not too soft and not too hard. Stir with a fork so the threads separate.
*Drain and mix the spaghetti with the olive oil in which the breasts have roasted.
*Sprinkle the pasta with the chopped mint and serve it with the chicken breasts, drizzle a bit of lemon juice and a bit of olive oil over it and enjoy.

Spinach and Kamut Salad with Chili-Orange Dressing

Serves: 2

• Salad
• 3-4 handfuls spinach
• ½ cup kamut, uncooked
• ¼ cup sunflower seeds
• 2 ounces feta
•  
• Dressing
• ½ cup fresh squeezed orange juice (app. 2 oranges)
• ¼ cup walnut oil
• 2 tablespoons honey
• ¼-1/2 teaspoon red chili flakes

1. Cover kamut with a good amount of water, bring to a boil, and reduce to a low boil. Cook for approximately one hour. Kamut should be tender but will still be slightly chewy. Let cool.
2. Combine orange juice, walnut oil, honey, and ¼ teaspoon red chili flakes in a mason jar or other container that has a lid. Shake well and test for chilis- add more if desired.
3. Toss spinach, kamut, sunflower seeds, and feta together. Lightly drizzle dressing over salad and toss well.

Notes

*Salad Dressing

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Blessings to: Naturally Ella

Roasted Garlic and Cilantro Bread

  




Roasted Garlic and Cilantro Bread
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours

Ingredients
for the bread

2 cups all-purpose flour
3/4 cup warm water
1 teaspoon yeast
1/2 teaspoon sugar
1 tablespoon salt
1 tablespoon oil
for the topping
1 medium garlic head
1/2 cup chopped fresh cilantro
1 teaspoon chili flakes
3 tablespoons olive oil

Directions
Mix warm water with sugar and yeast. Stir, cover and let it rest for about 5 minutes to activate the yeast.

Once yeast is activated, add flour in the mixing bowl along with salt and oil. Give it a mix and make a well in the center. Pour the activated yeast into the well. Using a rubber spatula, give a mix to form rough dough. Now, if you are using a stand mixer, attach the dough hook and knead at speed 2 for 12 minutes. If you kneading by hand, scrape the dough in a lightly floured countertop or wooden board and knead until it’s smooth and elastic. It should take about 12 minutes.

Once the dough is ready, make a rough round ball and place it on either the same mixing bowl or a separate one that's lightly brushed with oil. Cover it with clear wrap/kitchen towel and keep it in a warm place. Give it a couple of hours to rise and double in size.

In the mean time, preheat the oven to 375F. Trim the top of garlic head, place it on aluminum foil, drizzle some oil on top and wrap it loosely. Allow it to roast in the oven for about 45 minutes.
One done, allow it to cool and squeeze the soft garlic cloves out of their skin. Keep aside in a bowl. In a food processor, add the roughly chopped cilantro along with the chili flakes and roasted garlic cloves and blend for about a minute. Next, add olive oil and run the processor again until it forms a smooth spreadable paste. Keep it aside to be rubbed on the bread before baking.

Once the bread dough rises and doubles in size, scrape it carefully to a board. Prepare a baking sheet with parchment paper. Place the bread dough on it and roll it to a rectangular or oval shape. Cover it and let it sit for 30 more minutes to get it fluffy.
Preheat oven to 400F.

Once ready, poke your fingers all over the bread and brush the roasted garlic and cilantro mixture on top. Bake for about 25 minutes or until its golden brown on top.

While serving, you can drizzle some more olive oil on top and salt. Serve warm.

Notes
I have tried this bread with whole-wheat flour as well as a mix of whole wheat plus all-purpose flour. The texture remains fluffy. You might have to add a little bit more water in the dough if you use whole-wheat flour.

The bread stays good for days if kept in the refrigerator covered tightly. Just microwave it to get the fluffy soft texture back.

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” –M.F.K. Fisher



Enjoy!!

Blessings to: playfulcooking

Three Green Snacks

Here are three simple green snacks that are a healthy complement to your normal routine.

Kale Chips

Kale chips are a quick and flavorful snack, which you can season a number of ways. I love smoked paprika and this recipe showcases the spice nicely. One note, I turned my oven to 425° and baked the chips for 12 minutes (to get them really crispy.)

Green Smoothie

Ingredients/Recipe
- 1 bunch of kale (washed with leaves removed from center stalk)
- 1 bunch of spinach (washed)
- 4 to 5 mint stalks (leaves removed from stems)
- 1 hothouse cucumber (medium chop)
- 2 celery stalks (medium chop)
- 2 green apples (medium chop)
- Juice of 1 lemon
- 2 cups of water
Place all ingredients into the blender, mix on on high until fully blended, serve over ice or at room temperature.

Greek Green Goddess Dip/Dressing

 
Ingredients/Recipe
- 1 pint Fage Greek Yogurt (full fat)
- 1 bunch (each) of dill, tarragon, parsley, and mint
- 1 garlic clove
- 1 tsp salt (or more, as needed)
- Juice of 1 lemon
- Olive oil (optional, drizzle)
- Fresh ground pepper (to taste)
Place all ingredients (except olive oil) into a blender and mix on high until fully incorporated. Pour into a bowl, drizzle with olive oil and serve alongside your favorite vegetables.

Lebanese Spiced French Fries

There is also chopped fresh cilantro, red chili’s and a tiny bit of lime. When that is all combined with a clove spiced ketchup you are in for an wonderful treat!



This is how you make these:
Make the Crispy Skinny French Fries according to the recipe.
When you pull the fries from the hot oil, briefly drain them and then add them to a stainless steel bowl in batches.



Toss them, in the bowl with a generous sprinkle of the za’atar and salt mixture. Repeat until all of the fries are cooked and seasoned.



Toss them with the cilantro and chili and lightly squeeze the lime juice over the top of the fries. Serve hot with the clove ketchup

For the Ketchup:
¼ cup ketchup
¼-½ teaspoon cloves to taste
Stir together the ketchup and cloves until well combined. Start with ¼ teaspoon and increase to ½ teaspoon if a stronger flavor is desired. Serve the ketchup with the fries.

Recipe: Lebanese Spiced French Fries

Ingredients

• 1 recipe Crispy Skinny French Fries
• 4 tablespoons fresh cilantro, chipped
• 1 large red Fresno chili, thinly sliced
• 1/4 of a fresh lime
• 1 tablespoon za’atar
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper

Instructions

1. Make the Crispy Skinny French Fries according to the recipe.
2. When you pull the fries from the hot oil, briefly drain them and then add them to a stainless steel bowl in batches. Toss them, in the bowl with a generous sprinkle of the za’atar and salt mixture. Repeat until all of the fries are cooked and seasoned. Toss them with the cilantro and chili and lightly squeeze the lime juice over the top of the fries.
3. For the Ketchup:
4. ¼ cup ketchup
5. ¼-½ teaspoon cloves to taste
6. Stir together the ketchup and cloves until well combined. Start with ¼ teaspoon and increase to ½ teaspoon if a stronger flavor is desired.
7. Serve the ketchup with the fries.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)

Number of servings (yield): 4

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Blessings sweet Heather Christo