Saag Paneer with Feta

This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

  • ¼ c plus 2 Tbsp. ghee or olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Salt
  • 6 oz. feta, or tofu, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Naan or rice (for serving)

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Serves 4.

Baked Eggs in Spinach

This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.

  • 2 leeks, sliced thin
  • 2 jalapeños, minced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 12 oz spinach
  • 4 oz feta, crumbled
  • 2 c cilantro, chopped
  • 4 eggs
  • Salt
  • Aleppo pepper
  • Hot sauce

Preheat oven to 375.

Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.

Serves 4.

Tomatoes with Feta and Pistachios


This is the perfect summer salad, sweet tomatoes, briny feta and crunchy pistachios!

3 tbsp pistachios, toasted
1 lb mixed tomatoes, sliced
Salt and pepper
¼ cup chopped parsley, plus leaves for serving
¼ cup crumbled feta
1/4 c lemon juice
1/2 c olive oil

Combine olive oil, lemon juice and a pinch of salt in a small jar, shake to combine.

Spread tomatoes on a platter, season with salt and pepper, scatter feta, parsley and nuts over the top then drizzle with some of the vinaigrette.

Serves 4.

Barley Risotto


This is from Ottoleghi and it is tasty and hearty – the feta really makes it something special. It comes together in about 45 min and is mostly hands off.

Ingredients:
1 c pearl barley
1 tbsp butter
3 tbsp olive oil
2 celery stalks, sliced thin
2 shallots, sliced thin
4 cloves garlic, minced
4 sprigs thyme
1/2 tsp smoked paprika
1 bay leaf
4 strips of lemon peel
1/4 tap chili flakes
14 oz chopped tomatoes
3 c veggie stock
14 oz tomato sauce (plain)
1 tbsp caraway seeds, toasted and crushed
10 oz feta cheese, crunbled
1 tbsp fresh oregano

In a 12 skillet heat 1 tbsp olive oil and butter over medium heat. Add celery, shallot and garlic, cook until soft. Add remaining ingredient EXCEPT caraway, feta and oregano. Stir to combine and let simmer until most of the liquid is absorbed, about 45 min.

In a bowl combine 2 tbsp oil, caraway, feta and oregano and let sit.

Serve barley topped with feta.

Serves 4. 11 WW PP

Eggplant Salad

  

This recipe is adapted from F&W. I used my air fryer to cook the eggplant – you could also use the oven and roast the eggplant at 350.

Ingredients:
One 1 1/2-pound eggplant
Vegetable oil
Salt and pepper
3 TBSP red wine vinegar
1 TBSP olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 green bell pepper, cut into 1/4-inch dice
2 ozs Greek feta cheese, crumbled

Preheat oven or fryer to 350.

Using a vegetable peeler, peel half of the eggplant. Cut the eggplant into 1/2-inch dice.

In a large bowl, toss eggplabt withba little oil. Place eggplant on a baking sheet or in thebair fryer and cook 10 – 12 minutes stiring several time season with salt and pepper.

In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. 

Season with salt and pepper and toss again. Sprinkle the feta on top and serve.

Turkish Flats with Feta Salad

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This one is from Jamie Oliver’s 15 minute meals, which actually take more like 30 – 45 minutes. This one is quite tasty.

Ingredients:
Meat:
1 lb ground veal or lamb
1 tsp ground cumin
1 tsp sweet smoked paprika
3/4 c walnuts, chopped
2 springs of rosemary, chopped
4 cloves garlic, minced
2 TBSP tomato paste
Juice of one lemon
Flat bread or flour tortilla

Salad:
6 green onions, sliced thin
1 small cucumber, sliced thin
3 tomatoes, quartered
2 heads little gem lettuce, torn
1/2 bunch of cilantro, chopped
1 TBSP olive oil
1 TBSP red wine vinegar
1/2 c feta, crumbled

In a large pan over medium heat cook the meat, salt and pepper, cumin, paprika, nuts, rosemary, and garlic until meat is mostly brown, breaking up with a spoon as it cooks. Stir in the tomato paste and lemon juice and cook cook for 2 more minutes.

Toss salad ingredients in a large bowl.

Heat flat bread or tortillas in a pan.

Top bread with meat and serve with salad.

Serves 4 – 6.

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