Greek Lentil Salad

Girl Cooks World

-

April 23, 2019

If you’ve read this blog for any time at all, you probably realize that I’m a pretty straight shooter. No superfluous, flowery prose here. I do my best to avoid the excessive use of adjectives and I try to avoid claims that a certain recipe is the best ever, or that it will change your life. That said, describing this lentil salad as anything less of magical would be selling it short in a major way.

Since cooking Greek was a last minute decision, I did some quick Google searches to find Greek cookbook recommendations. In a certain discussion board, several people recommended Flavors of Greece and specifically praised this lentil salad.

GAP

I’m so glad that I took their word for it and made this salad. It’s bright, flavorful, complex and healthy. It’s also vegetarian and vegan-friendly (my vegan friends, just omit the Greek yogurt. I snuck many many tastes before the yogurt was added and it was still excellent). But please don’t leave out the quick preserved lemons; they add such a pleasant salty and sweet tang. After you taste them, you might even be tempted to add more of them to the salad. This salad is also making me think that I need to add a favorites category to my recipe index…. and you better believe it would make the cut.

And just one final note for any Greek yogurt fans. For a long time I made my own yogurt and strained it to make my own Greek-style yogurt. I just don’t have the time to do it anymore, but I still need my fix from time to time. Unfortunately, Fage runs more than $10 a container out here, so when I saw this much more reasonably priced Greek yogurt from The Greek Gods, I was happy to give it a shot. It’s super super good. No, I’m not getting paid to say that, I’m just a fan. I can’t wait to try the honey version.

Greek Lentil Salad

Yield: 4 servings

Ingredients:

2 cups dried green lentils
1 Tablespoon cumin seeds, briefly pulsed in a coffee or spice grinder (or lightly pounded in a mortar)
1/2 large red onion, cut into very very thin half circles
juice of 1 lemon, approximately 3 Tablespoons, divided
1/2 cup finely chopped parsley, divided
2 Tablespoons finely chopped mint
1 clove garlic, minced
1/4 cup plus 2 Tablespoons quick preserved lemon, divided
1/4 cup olive oil
salt and pepper
3 Tablespoons Greek yogurt
cayenne pepper

Directions:

Rinse the lentils, place in a large saucepan and cover with several inches of cold water. Bring to a boil and then cover, reduce heat, and simmer until the lentils are soft but not falling apart. Skim off any foam that rises to the surface. Drain the lentils in a colander and set aside in the sink or over a plate to dry.

Place the cumin in a small dry skillet over medium heat and cook, stirring, until aromatic.

Combine the sliced onion, half of the lemon juice, half of the cumin, 1 Tablespoon of the parsley, and the mint and stir to combine.

Chop the garlic, 1/4 cup of the preserved lemon, the rest of the cumin, half of the remaining parsley, and a pinch of salt together to mix. Combine this in a large bowl with the lentils, the remaining parsley and lemon juice, the olive oil and salt and pepper to taste. Gently stir to mix.

Transfer to a platter and top with the marinated onions. Spoon the yogurt onto the center and sprinkle with the remaining preserved lemon and the cayenne pepper.

Greek Garbanzo Bean Salad

Girl Cooks World

-

April 23, 2019

0

For the past couple years, I’ve been cooking my own dried beans. My favorite? Rancho Gordo. They have some of the prettiest beans I’ve ever seen. Yellow beans? Black and white speckled beans? Purple beans? Check, check and check. And they all have super cool names, like Yellow Indian Woman, Jacob’s Cattle, and Snowcap.

Because of my love for these dried beans, I’ve definitely neglecting the canned varieties as of late, which is a shame because they’re so darned convenient. Buttery garbanzo beans get the Greek treatment with plenty of olive oil, lemon juice, oregano and parsley while a little bit of white wine gives it a little bit of a fancy-pants flair. Not too shabby considering it took all of ten minutes start to finish.

Greek Garbanzo Bean Salad

Yield: 6 servings

Ingredients:

* two 15 ounce cans of garbanzo beans (or about 3 cups cooked garbanzo beans)
* 3 Tablespoons olive oil
* 1 large onion, chopped
* 1 Tablespoon fresh oregano, roughly chopped
* 1/2 teaspoon crushed red pepper flakes, plus extra for garnish
* 1/4 cup white wine
* 1-1/2 Tablespoon lemon juice, or the juice of half a lemon
* 1/3 cup coarsely chopped parsley

Directions:

Strain the chickpeas, reserving the can or cooking liquid, and set aside.

Heat the olive oil in a large skillet over medium-high heat and cook the onion until softened. Add the oregano, crushed red pepper flakes, white wine and 1/2 cup of the reserved bean liquid and stir to combine. Add the garbanzo beans.

Lower the heat to medium-low and let simmer until almost all of the liquid has evaporated. Spoon into a serving bowl, pour the lemon juice over the top and sprinkled with parsley and some extra crushed red pepper flakes.

Greek Eggplant Dip

Girl Cooks World

-

April 23, 2019

0

Although I’ve named this a dip, it’s really so much more versatile than that. Yes, it would be a great dip for some vegetables or a nice chunk of crusty bread, but it also makes an excellent side dish or a creamy spread for grilled skewers or a veggie wrap.

Eggplants are baked until soft and then combined and pureed with garlic, onion, olive oil and parsley. A bit of red wine vinegar gives some sour tangy edge to the dip. It’s excellent when topped with a hefty dose of crumbled sheep’s milk feta, but if you’re vegan feel free to leave it out.

Greek Eggplant Dip

Ingredients:

* 1-1/2 pounds eggplant (any variety… I used long Japanese eggplants)
* 2 cloves garlic, minced
* 1/2 yellow onion
* 1 Tablespoon red wine vinegar
* 2 Tablespoons parsley
* 1/2 cup olive oil
* salt and pepper
* crumbled feta for topping/garnish (optional)

Directions:

Preheat the oven to 350 degrees.

Cut the eggplant in half lengthwise and arrange on a rimmed baking sheet for approximately 45 minutes, or until soft.

When the eggplants have cooled enough for you to handle them, scoop out the flesh and put in a food processor or a high-speed blender, such as a Vitamix or Blendtec. Add the garlic, onion, vinegar and parsley and process until smooth. Then slowly add the oil while the machine is running. Stop the machine, taste, and season with salt and pepper. Remove to a bowl and top with feta, if desired. Eat warm or let cool to room temperature and refrigerate until ready to serve.

Goodbye Detox… and My Detox Essentials

Girl Cooks World

-

April 23, 2019

0

Although I’ve done a cleanse or two in my day, I definitely don’t claim to be an expert. But for anybody who is interested, these are the things that I consider my detox essentials.

Detox Essentials:

1. Coconut Oil is one of my favorite discoveries over the past couple years, I use coconut oil in everything. Cooking, moisturizing, smoothies, etc., etc. I even use it as a substitute for cream of coconut in Pina Coladas. Anything that makes (virgin) Pina Coladas kosher for a cleanse definitely gets my seal of approval.

2. Stevia has become my new best friend. It’s an absolute must for those with a sweet tooth (like me!).

3. Probiotics will help keep your tummy happy and healthy.

4. There are plenty of detox books out there, but Clean is one of my favorites.

5. Natalia Rose has written several excellent books, but I like Detox for Women best. She’s a great cheerleader and her green lemonade is my new favorite drink.

6. A natural bristle brush for skin brushing, which helps circulate your lymph.

7. Since I don’t own a juicer, my Vitamix got even more of a workout than normal the past couple weeks (update: I recently bought this Breville Juicer and really like it).

8. Most nutritionists and naturopaths recommend rebounding (jumping on a trampoline) as the best, detoxifying exercise out there. Plus it’s super fun! I’ve got this one, which is well made and quiet.

9. It’s not in the nifty little photoshop document above, but I’m definitely of the opinion that a good vacation is super detoxifying. We all need to get out of the office and away from the computer every once in awhile.

gap

I took a quick break this past month and it was looooooong overdue. My vacation was too short, but I still tried to cram in as much as I could. I got to hit the beach and eat yummy tacos.

I saw all sorts of creatures great and small (and just plain weird in the last case).

And most importantly, I got to spend some quality time with family. This little cutie is eating plain old corn on the cob but in a couple years I bet she’ll be chomping down on some Roasted Corn with Mexican Sour Cream, Chile and Cheese 🙂

Thanks again for sticking out cleanse month with me… back tomorrow with my next culinary destination!

Chicken Souvlaki

Girl Cooks World

-

April 23, 2019

0

Want to know one of the best things about living in Hawaii? You know, besides the great beaches, amazing surf and perfect weather? Grilling is a year round affair. Although, I suppose that’s true for the most dedicated grillers out there regardless of where they live. I definitely remember my father grilling steak in the middle of winter when I was growing up. When you have to brush snow off the grill to use it, you know you’re hard core.

Considering how often I grill, you’d think I’d have all sorts of standby marinade recipes… nope. Ninety-nine percent of the time I use the same garlic, ginger, shoyu, vinegar and brown sugar marinade. Good but boring. So this simple Greek marinade was a nice change of pace. Great with a side of fava and some homemade tzaziki.

Chicken Souvlaki

Yield: 6 servings

Ingredients:

* 1/2 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup red wine vinegar
* 4 cloves garlic, minced
* salt and pepper
* 1 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano
* 3 boneless chicken breasts, cut into chunks
* 2 green peppers, cut into large chunks
* 1 red onion, cut into large chunks
* 8 ounces fresh button mushrooms
* 12 wooden skewers

Directions:

Combine the olive oil, lemon juice, red wine vinegar, minced garlic and oregano in a large bowl and stir to combine. Season with salt and pepper. Add chicken and marinate in the refrigerator for 3-4 hours. While the chicken is marinating, soak the wooden skewers in water.

Arrange the marinated chicken, peppers, onions and mushrooms on the soaked skewers. Brush with marinade and cook on the grill for approximately 5 minutes each side, or until the chicken is cooked through and the vegetables get a nice char. Remove to a serving tray and serve immediately.

Cambodian Ground Pork with Charred Eggplant and Shrimp

Seafood

Girl Cooks World

-

April 23, 2019

0

Cambodian Ground Pork with Charred Eggplant and Shrimp

The hardest part about this recipe? Naming it. There are variations of this recipe in just about every Cambodian cookbook that I’ve looked at but they don’t seem to capture what’s going on here. The names I’ve come across are things like Eggplant and Pork or something equally lacking and non-inspirational. First of all, eggplant and pork doesn’t mention anything about shrimp, which constitutes half of the protein here. And it doesn’t convey the smokiness of the charred eggplant and makes no mention of all the wonderful freshness you get from the addition of scallions, cilantro and lime.

If you like larb, I’m guessing you’ll really like this as well. But like larb, it’s not the prettiest of dishes. Thankfully the taste more than compensates for its lack of good looks. The shrimp and eggplant really help lighten up the heaviness from the ground pork. It was great as a rice bowl, though I imagine it would also work well as a lettuce wrap, a la P.F. Chang’s, for those of you who might be low carbing it. Cooking the eggplant is the most time consuming and difficult part. The rest? Easy peasy.

Cambodian Ground Pork with Charred Eggplant and Shrimp

3-4 large Japanese eggplants
1-2 Tablespoons vegetable oil
6 cloves garlic, smashed and then minced
1 red chili pepper, minced (I used a jalapeno)
3/4 pound ground pork
1 Tablespoon fish sauce
One Tablespoon oyster sauce
1 Tablespoon palm sugar (can substitute regular brown or white sugar)
1/2 teaspoon freshly ground black pepper
3/4 pound raw shrimp, peeled, deveined and roughly chopped
the leaves of 2 scallions bulbs, thinly sliced
1/2 cup chopped cilantro
4 lime wedges

Preheat oven to 400 degrees.

Prick the eggplant with a fork (this will prevent eggplant from exploding). Place on a baking sheet and bake for approximately 40 minutes, turning the eggplant halfway through cooking time. The eggplant should be soft and the skin should have turned to a medium to dark brown. Let cool slightly and then peel away the flesh and chop into bite size pieces. Discard the skin.

Heat the oil in a large skillet. Cook the garlic until browned. Add the pork, fish sauce, oyster sauce, palm sugar, black pepper and cook until the pork is no longer pink. Next, add the shrimp and cook until cooked through. Add the eggplant chunks and continue to cook until heated through. Remove from heat and stir in the scallions and the cilantro.

Place in individual bowls and garnish with a lime wedge.

Serves four.

Baked Shrimp with Feta

Main Dishes

Girl Cooks World

-

April 23, 2019

0

I can’t think of a better recipe to wrap up my first week of Greek cooking than this baked shrimp with feta. Apparently it’s a very popular dish in the fish tavernas around Athens. It’s relatively quick and easy to prepare and I think it would be a great rustic-meets-elegant meal for a dinner party. I love the idea of everybody having their own individual serving of this pretty and colorful main course.

I also want to note that while it’s great hot out of the oven, it makes a killer cold salad as well. I packed some of this for a North Shore picnic last holiday weekend along with the Greek Lentil Salad, and a garbanzo bean salad (recipe to come next week!). So while I was eating this…

I was watching this…

It’s hard to see, but there’s a kite surfer getting some pretty major air in the photo. Sorry for the bad image quality; I used my cheapo point and shoot. The water close to shore was impossibly blue and clear and it was fun to get some water time in… I’ve been working too much lately. Anyways, I don’t know if it was the views or the food, but it was probably the best beach picnic I’ve ever had. I’m sort of thinking the shrimp had something to do with it…

Baked Shrimp with Feta

Ingredients:

* 1-1/2 pounds large shrimp, peeled and deveined
* 1/3 cup plus 2 Tablespoons olive oil, divided
* 2 onions, quartered and thinly sliced
* 1 large clove garlic, minced
* 4 medium ripe tomatoes, diced
* 1/2 teaspoon honey
* 1/4 teaspoon cayenne
* 1/2 teaspoon ground cumin
* 2 Tablespoons fresh oregano, roughly chopped
* 1/3 cup parsley
* 1 cup white wine
* salt and pepper
* 1 cup crumbled sheep’s milk feta
* lemon wedges

Directions:

Preheat the oven to 350 degrees.

Heat 1/3 cup of the olive oil in a large skillet or saute pan and cook the onion over medium-low heat until very soft. Add the garlic, half of the tomatoes, honey, cayenne pepper, and cumin and raise the heat to medium and simmer until almost all of the liquid has evaporated. Add the oregano, about 2/3 of the parsley, and the white wine and season with some salt and pepper. Cook, stirring occasionally for about five minutes.

Divide the sauce between four individual baking dishes. Arrange the raw shrimp on top of the juice and then sprinkle with the remaining tomatoes and feta cheese. Drizzle on the remaining 2 Tablespoons of olive oil and bake until the shrimp are pink and all of the ingredients are heated through.

Remove from the oven and sprinkle with the remaining parsley. Serve hot, at room temperature, or even chilled, with lemon wedges.

Marinated Zucchini Salad

Girl Cooks World

-

April 23, 2019

0

You can’t read food blogs in August without getting bombarded by zucchini recipes. Well, here’s another one to add to the pile… and I should warn you that I have another zucchini recipe or two on the back burner that you’ll be seeing in the next week or two.

If it’s too hot to cook and you’re feeling a little bit lazy, this is the recipe for you. Actually, I can barely even call it a recipe. Raw, paper-thin zucchini slices get marinated in a lemon and garlic-infused olive oil and are finished with a sprinkle of salt and pepper and some freshly chopped basil. That’s it. Easy.

Easy, but delicious. Gotta love simple and elegant Southern European fare.

Marinated Zucchini Salad

Yield: 4 side servings

Ingredients:

* 1 pound zucchini, cut as thinly as possible
* 2 Tablespoons lemon juice
* 3 Tablespoons olive oil
* 2 cloves garlic, smashed
* salt and pepper
* 3 Tablespoons chopped fresh basil

Directions:

Place the zucchini, lemon juice, olive oil and garlic in a medium to large bowl. Season generously with salt and pepper. Cover and let marinate in the refrigerator for several hours or overnight. Just before serving, taste and adjust the salt and pepper and garnish with fresh basil.

Garlicky Kale with Toasted Coconut

Girl Cooks World

-

April 23, 2019

0

I’ve always loved kale but have struggled to find ways to incorporate more of it into my diet. My two go-to recipes are green smoothies and Acquacotta, or Tuscan peasant soup (Marcella Hazan has a killer recipe for this in her Essentials of Classic Italian Cooking).

Now I can happily add this one to the list. The recipe is based off of Heidi Swanson’s kale salad recipe in her gorgeous new cookbook, Super Natural Every Day.

I fiddled with the proportions a bit, upping the greens and decreasing the coconut. I also added a hefty dose of garlic, since I love me some garlicky greens. The kale get nice and crispy, the coconut nice and toasty with a bit of chew. And it’s all bathed in a flavorful soy-sesame dressing atop a bed of millet, or other grain of your choosing.

Garlicky Kale with Toasted Coconut

Yield: 4 servings

Ingredients:

* 1/3 cup olive oil
* 1 teaspoon sesame oil
* 2 Tablespoons Bragg’s liquid aminos or gluten-free tamari
* 1 large bunch kale, stems and large ribs removed, and roughly chopped (about 6-8 cups unpacked)
* 1-1/4 cups unsweetened large-flake coconut
* 4 cloves garlic, thinly sliced
* 2 cups cooked millet (optional)

Directions:

Preheat the oven to 350 degrees and set the rack on the top third of the oven.

In a small bowl combine the olive oil, sesame oil and Bragg’s or tamari. Place the kale, the coconut and the garlic in a large bowl and toss with about 2/3 of the oil mixture.

Spread the kale across a large, rimmed baking sheet and bake in the preheated oven for approximately 20 minutes (tossing the mixture halfway through baking) or until some of the kale has turned crispy and the coconut is a light golden brown.

Place the millet on a large serving platter, if using, and top with the kale mixture. Drizzle the remaining oil mixture over the top. Serve immediately.

Note: This salad tastes best immediately after making it. You can refrigerate some for later, but the kale and coconut will lose some of their crunch.