Orzo with Feta and Tomatoes

Source: Food Network - Rachael Ray

Notes: It tastes like Greek macaroni and cheese and was incredibly easy to make. Reminded me of Carie's previously posted "Mediterranean Pasta Knock-Off" recipe.

Ingredients:

1/2 lb orzo
salt (to taste)
freshly ground black pepper (to taste)
2 tablespoons butter
1 cup feta cheese crumbles (I actually used only 1 6oz package of crumbles and it was plenty cheesy).
1 handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved

Directions:

Heat salted water in large sauce pot to boil and add pasta, cook to al dente.

Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

Spaghetti with Marinara Sauce

Source: Food Network - Barefoot Contessa

Notes: I will never buy sauce in a jar, can or even ready-made from Whole Foods again. Making this sauce was quick and easy and it was unbelievably flavorful!

If you want to add meatballs or Italian sausages, I would use only half to three quarters of a 1 lb box of spaghetti, because the sauce to noodle recipe was perfect.

Ingredients:

THE SAUCE:

1 tablespoon olive oil
1 chopped yellow onion
2-3 cloves garlic, chopped/minced
1/2 cup Italian red wine, such as Chianti (or for alcohol free, use chicken or vegetable stock)
1 28oz can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley (I used a bit more - just eyeball it)
1 1/2 teaspoons salt (or eyeball it!)
1/2 teaspoon pepper (or eyeball it!)
A few shots of hot sauce, such as Tabasco (optional)

THE PASTA:

1 lb box of plain or whole-wheat spaghetti (I used whole wheat for extra healthiness)
Pot of water
A couple of drizzles of olive oil
Salt to taste

ALSO!:

Freshly grated Parmesan cheese to taste

Directions:

THE SAUCE:

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until translucent and slightly browned, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine (or stock) and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper and hot sauce, if you choose. Cover, and simmer on the lowest heat for at least 15 minutes.

THE PASTA:

Add olive oil and salt to large pot of boiling water. Once the water is in a rolling boil, add the pasta for 8 to 12 minutes until al dente. Drain water from the pasta and return to large pot. Sprinkle generous helpings of grated Parmesan cheese on top of pasta before sauce! (I learned this from The Silver Spoon, the amazing tome of Italian cooking that I went right out and bought after looking through Mandy's copy!) Next pour sauce over spaghetti and Parmesan. Toss all together with large tongs. Serve in bowls, sprinkle a little additional Parmesan on top of each for presentation and you can garnish with a little parsley or basil, if you like. Then, eat it!

Roasted Kale

Delicious, seasonal & easy side dish.  I just bought it from the Farmer's market and made it tonight. yummy!

4 cups firmly packed kale

1 tbsp extra virgin olive oil

1 tsp. sea salt

Preheat oven to 375.  Wash & trim kale, removing hard stems.  Toss with extra virgin olive oil.  Roast for five minutes.  Turn kale over. Roast another 7 to 10 minutes until kale turns brown & becomes paper thin & brittle.  Sprinkle w. sea salt & serve immediately.

Lentil Soup

2 cups black lentils

1/2 can peeled tomatoes

1 onion, finely chopped

2-3 garlic cloves, chopped

2 carrots, chopped

1 bay leaf

3/4 cup olive oil

salt & pepper

Sort and wash lentils.  Boil for a few minutes and drain.  Plunge lentils into boiling water and add carrots, onion, garlic & bay leaf.  When halfway cooked, add crushed tomatoes, salt, pepper & oil.  Simmer until soft and creamy.  Makes 4-5 servings.  Tastes even better on the 2nd day! 

Tzatziki (Greek yogurt dip)

16 oz (2 cups) plain Greek yogurt

4-6 cloves garlic, finely chopped

1/2 cup grated cucumber 

bunch fresh dill

1 tbsp olive oil

salt & pepper

Grate cucumber and drain excess moisture (usually I just squeeze in a paper towel or over sink) and add to yogurt, along with chopped garlic (to taste) and dill.  Stir in olive oil, add salt and pepper to taste and serve immediately.

Spanikopita (Greek Spinach Pie)

This recipe is delicious and easy.  I'm a big fan of just sticking something in the oven and then you can relax and let it cook.  The original recipe has a huge yield (an entire pan of spanikopita) but this is the halved version.

1 package filo dough

1 1/4 lbs. spinach

2 large chopped onions (red taste the best)

1 medium leek, chopped (optional)

1 small bunch dill, chopped

1/2 cup olive oil

salt & pepper

oil for brushing

Wash spinach well and parboil until limp.  Drain well and chop.  Place half the oil in pot and brown onions and leeks slightly.  Add chopped spinach, dill, salt, & pepper and let simmer a few minutes.  Remove from heat.

Grease pan of desired size and roll out 4 sheets of filo to size of pan.  Place 2 sheets in pan, brushing each with oil.  Pour in filling and cover with remaining 2 sheets, brushing oil in between.  Bake in a moderate oven (I usually do about 275 degrees) for 45-60 minutes.  

It goes great with a bit of tzatziki.  I'll post that recipe as well.