Greek Shrimp, Farro & Greens with Feta

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

  • 1 ripe avocado, halved, pitted, and peeled
  • 2 tomatillos, husked and roughly chopped
  • 1/4 cup diced white onion
  • 1/2 serrano chile, stemmed (and seeded, if desired)
  • 1 T water
  • 1/2 tsp kosher salt
  • leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

  • 3 T olive oil
  • 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
  • 9 garlic cloves, minced (3 T)
  • 1/2 cup water
  • 2 tsp kosher salt
  • 2 large portobello mushrooms, cut into 1-inch pieces
  • 8 to 10 oz cremini mushroom, sliced or cut into quarters
  • 8 to 10 oz white button mushrooms, sliced or cut into quarters
  • 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
  • 12 corn or corn-wheat tortillas
  • 1 1/4 cups shredded Monterey Jack cheese
  • 3/4 cup crumbled feta cheese or grated Cojita cheese
  • Avocado-Tomatillo sauce, for serving
  • chopped fresh cilantro, for serving

To Make the Sauce:

  1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
  2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
  3. Add the cilantro and pulse a couple of times to combine.
  4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

  1. Place poblano chiles on a foil-lined baking sheet.
  2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
  3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
  4. When cool enough to handle, peel, seed and dice the roasted chiles.
  5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
  6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
  7. Add the garlic and cook, stirring, for about 1 minute.
  8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
  9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
  10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
  11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
  12. Set the colander aside and return the liquid to the pot.
  13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
  14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
  15. Cook, stirring occasionally, for about 3 minutes, until heated through.
  16. Taste and adjust seasoning with salt and pepper, as desired.
  17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Shredded Chicken Tacos (Tinga de Pollo)

My brother and sister-in-law gave me a sous vide machine for Christmas. What a fun new world to explore! I started out using it to make the best hard-cooked eggs I’ve ever eaten in my life. I stepped it up a notch to make this incredibly saucy and moist taco filling.

This recipe was adapted from the America’s Test Kitchen book Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World. I substituted feta for the Cotija cheese and served the tacos in corn-wheat tortillas. Amazing.

Yield: Serves 6

Sous Vide Time: 3 to 5 hours at 180F/82C

For the Chicken:

  • 2 pounds (900 g) boneless, skinless chicken thighs, trimmed (I used 2.5# pounds- about 10 thighs)
  • coarse salt and freshly ground black pepper
  • 2 T (28 g) vegetable oil (I used canola)
  • 1 onion (140 g), halved and sliced thin (I used a sweet onion)
  • 2 T (32 g) minced canned chipotle chile in adobo sauce
  • 1 tsp (2 g) garlic powder
  • 1 tsp (2.5 g) ground cumin
  • 1/4 tsp (1 g) ground cinnamon
  • 1 14.5 oz (410 g) can fire-roasted diced tomatoes, drained
  • 1/2 tsp (2 g) brown sugar
  • 1 tsp (3 g) grated lime zest (I used the zest of 1 lime)
  • 2 T (30 g) freshly squeezed lime juice

For the Tacos:

  • 12-18 (6-inch) corn or corn-wheat tortillas, warmed
  • 1 avocado, halved, pitted, and cut into 1/2-inch pieces
  • 2 oz (57 g) Cojita or feta cheese, crumbled (1/2 cup)
  • 6 scallions (90 g), minced
  • minced fresh cilantro
  • lime wedges
  • rice and refried beans, for serving, optional

To Make the Chicken:

  1. Using sous vide circulator, bring water to 180F/82C in 7 to 12-quart container. (I filled my 12-quart container with 9 quarts of water.) I prepared the filling while the water was heating.
  2. Pat chicken dry with paper towels and season with salt and pepper.
  3. Heat 1 T (14 g) oil in 12-inch skillet over medium-high heat until just smoking.
  4. Brown half of chicken, 3 to 4 minutes per side; transfer to plate. Repeat with remaining chicken.
  5. Heat remaining 1 T (14 g) oil in now-empty skillet until shimmering.
  6. Add onion and cook until softened and lightly browned, 4 to 6 minutes.
  7. Stir in chipotle, garlic powder, cumin, and cinnamon and cook until fragrant, about 1 minute.
  8. Stir in tomatoes and sugar, scraping up any browned bits.
  9. Transfer mixture to blender and process until smooth, 30 to 45 seconds, scraping down sides of blender jar as needed. (I used a Vitamix.)
  10. Place chicken and any accumulated juices and sauce in 1-gallon ziplock freezer bag and toss to coat.
  11. Seal bag, pressing out as much air as possible.
  12. Place bag into second 1-gallon ziplock freezer bag and seal.
  13. Gently lower bag into prepared water bath until chicken is fully submerged, and then clip the top corner to the side of water bath container, allowing remaining air bubbles to rise to top of bag. (I used a binder clip.)
  14. Reopen 1 corner of the zipper, release remaining air bubbles, and reseal bag.
  15. Cover and cook for at least 3 hours or up to 5 hours. (I cooked mine for 5 hours.)
  16. Transfer chicken and sauce to large bowl, let cool slightly, and then shred chicken into bite-size pieces using 2 forks.
  17. Stir in lime zest and juice and season with salt and pepper to taste.

To Assemble the Tacos:

  1. Spoon chicken into center of each tortilla. Serve with avocado, cheese, scallions, cilantro, and lime wedges.
  2. Serve with rice and refried beans, as desired.

Lentil & Orzo Stew with Lemon & Coriander-Spiced Roasted Eggplant

Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂

This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.

The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.

Yield: 8 servings

  • roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
  • 8 T olive oil, divided
  • 2 T coriander seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 2 medium carrots, finely chopped
  • 2 medium yellow onions, finely chopped
  • 4 celery stalks, finely chopped
  • 10 garlic cloves, finely chopped
  • 2 T tomato paste
  • 2 cups dried lentils (green, black or brown)
  • 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
  • 1 cup orzo or other small pasta
  • zest and juice from 2 lemons, plus lemon wedges for garnish
  • ¼ cup shaved ricotta salata or crumbled feta, or to taste
  1. Heat the oven to 425 degrees, preferably on convection roast.
  2. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  3. In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  4. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  5. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  6. Stir in the orzo and cook until softened, 8 to 10 minutes.
  7. Remove from heat and stir in the lemon zest and juice.
  8. Season to taste with salt and pepper.
  9. Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.

Sheet Pan Turkey Meatballs with Roasted Harissa Chickpeas & Tomatoes

We have such a big adjustment- to life!- at the beginning of the school year. I feel like we’re always pressed for time… especially when it comes to preparing a family dinner. I have a few weeknight meals that I’d like to share that have helped us during crunch time. 🙂

This delicious sheet pan dinner was adapted from Bon Appétit, contributed by Claire Saffitz. I used ground turkey instead of ground chicken and halved the harissa to decrease the level of spiciness. We ate it with crusty bread. Spicy and Great!!

Yield: 4 Servings
  • 3 to 6 tablespoons jarred harissa paste, divided ( I used Trader Joe’s Harissa)
  • 1 large egg
  • ½ cup panko
  • 6 ounces feta in brine plus ¼ cup brine, cheese crumbled, divided (I used sheep’s milk feta)
  • ⅔ cup chopped parsley, divided
  • 6 tablespoons olive oil, divided
  • 3 garlic cloves, divided
  • 1 teaspoon coarse salt, plus more
  • freshly ground black pepper
  • 1 pound ground chicken or turkey
  • 1 pint mixed cherry or grape tomatoes, halved if large
  • 1 15-ounce can chickpeas, rinsed, drained
  • crusty bread, for serving, optional
  1. Place a rack in top of oven; preheat to 400°, preferably on convection roast.
  2. Taste your harissa. If it’s extremely spicy, cut quantities used in recipe in half (…which I did!).
  3. Using a fork, stir 1 egg, ½ cup panko, ¼ cup feta brine, half of crumbled feta, half of parsley, 2 T (or 4 T if not halved) harissa, and 2 T oil in a large bowl until egg is blended and mixture looks homogenous.
  4. Finely grate or push 2 garlic cloves through a garlic press into bowl, then add 1 teaspoon salt and several cranks of black pepper. Be pretty generous here; 10 cranks wouldn’t be too much! Stir again with a fork.
  5. Add ground meat to garlic and work with clean hands until the meat is totally intermingled with panko mixture. Work it enough so that you don’t see big distinct pieces of meat, but then stop. Overworking could lead to crumbly meatballs. The mixture will feel very soft and wet and look a bit shiny.
  6. Pour tomatoes and chickpeas into the center of a large rimmed baking sheet. Add 2 T oil and remaining 1 T (or 2 T if not halved) harissa. Season with a good pinch of salt and pepper. Using clean hands or a small spatula, toss everything together right on sheet until chickpeas and tomatoes are evenly coated.
  7. Next you’re going to form the meatballs, but don’t wash your hands if you used them—the coating of oil will prevent them from sticking to your palms. Roll ground meat mixture gently and loosely between your palms into about 14 to 16 golf ball-sized balls (it’s okay if the balls aren’t perfectly round; just try to make them about the same size). (I used a large cookie scoop and kept my hands clean.) Place on baking sheet, tucking them in and around chickpeas and tomatoes and spacing evenly apart.
  8. Bake meatballs on top rack until about halfway cooked through, 12–15 minutes. Remove from oven and take a look. The tomatoes should be starting to soften and burst, and the meatballs should look opaque and feel a bit springy to the touch. If not, bake a few minutes longer.
  9. Meanwhile, combine remaining 3 oz. feta, ⅓ cup parsley, and 2 T oil in a small bowl, then grate or use a garlic press to add in the remaining garlic clove. Toss with fork to distribute. Turn on broiler (to high if your broiler has settings).
  10. Place baking sheet back on top rack if your broiler is on the top of your oven. Broil meatballs, rotating tray once or twice if they’re browning unevenly, until browned and fully cooked through, some tomatoes are lightly charred, and some chickpeas are crisp, 8–10 minutes.
  11. Let sit a few minutes, then sprinkle feta mixture over meatballs.

Note: Meatballs can be formed on baking sheet 1 day ahead. Cover with plastic wrap and chill.

I’m bringing my dish to share at Angie’s Fiesta Friday #190, co-hosted by Shinta @Carmel Tinted Life and Diann @Of Goats and Greens. Enjoy!

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Greek Pie with Mixed Greens

I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.

This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.

Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.

Yield: Serves 6 to 8

  • 1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
  • coarse salt
  • 2 T extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, minced
  • ¼ cup chopped fresh herbs, preferably a combination of dill and parsley
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  • freshly ground pepper
  • 12 sheets phyllo pastry, thawed
  • cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry

IMG_4937

  1. Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
  2. Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
  3. Preheat the oven to 375ºF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
  4. Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
  5. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
  6. Stir in the damp greens. Sauté until wilted, season with salt and pepper.
  7. Add the herbs and adjust the seasoning. Remove from heat.
  8. Beat the eggs in a large bowl. Crumble in the feta.
  9. Add egg-cheese mixture to the greens, mix to combine.
  10. Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
  11. Using a slotted spoon, fill with the greens mixture. IMG_4913
  12. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
  13. Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. 
  14. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 

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Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea! 🙂 The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

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