This has become sort of a weekly staple over the last…okay, well, only two weeks but I plan to keep making it pretty often. In fact, I am on my second bag of Kamut Berries. Of course, you can also make this with plain old wheat or spelt berries (or even rye berries), but I find Kamut* kind of fun.
It’s very Greek Salad-esque and the kick of cumin goes just perfectly. I quadrupled the olives from the original recipe and added pine nuts.
Feta & Kamut Berry Salad
Adapted from Gourmet Magazine
1 cup kamut, wheat, spelt, or rye berries
5 tbsp olive oil
2 tbsp fresh lemon juice, or to taste
1 tbsp red-wine vinegar
1 tsp ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste
1 red or orange bell pepper, roasted, peeled and diced
1/2 cup crumbled Feta cheese
1/2 cup thinly sliced red onion
1/4 cup pitted brine-cured black olives
1/2 cup diced, seedless cucumber
1/4 cup toasted pine nuts
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill
Cook the wheat berries in boiling salted water cook the wheat berries for 40-60 minutes, or until they are tender, and drain. I used Kamut Berries and pre-soaked mine overnight, so I . . . → Read More: Feta & Kamut Berry Salad
I am officially a huge fan of millet. This is the 2nd really great recipe I’ve made with this grain and it was delicious. I suppose if you don’t have millet, you could use orzo or pearl couscous, but really, get some millet!
This is made in a few different steps, the millet is cooked separately, then stirred into the tomato and pepper mixture and then the fish is cooked in a different pan and added to the top.
The original recipe used shrimp, which would be great of course, but I had some frozen Ono* that I used (defrosted). Halibut or cod would also probably be delicious! Oh and I always thought saganaki was just the flaming cheese — apparently it refers to the actual frying pan that you maybe flame the cheese or say, cook tomatoes, peppers, olives and millet. Who knew? well, I guess I do now. Okay, carry on with the recipe.
Greek Millet Saganaki with Grilled Ono and Ouzo
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck — a cookbook that is quickly becoming one of my favorites!
3 Tbsp olive oil (divided)
1 1/4 cups chicken or vegetable broth
3/4 cup millet
1 . . . → Read More: Greek Millet Saganaki with Grilled Ono and Ouzo
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry dough ingredients. It’s important to whisk the potato flour or flakes so they won’t clump when the liquid is added. Add the water, egg and olive oil, then mix until a shaggy dough forms.
Let the dough rest for 30 minutes, if you have the time; . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.
The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all that, I’d like to comment that the dill here is delicious! In fact, I think this is my favorite mac and cheese recipe ever…jwa agrees and called it his favorite too.
Now typically, when I make macaroni and cheese, I use low-fat milk for the béchamel sauce. My thought is that it’s already going to be super rich from the cheese and butter, I can save some fat and calories by using 2%, if not 1% milk. Yay me. That maneuver worked well here.
On the side, we had a giant Greek salad with tomatoes, cucumber, roasted red and orange bell peppers, red onion, . . . → Read More: Greek Macaroni and Cheese
Here are two accompaniments that I made recently (for different meals), that I really liked but they seemed really short for single posts. So, I bundled them up in one super-unrelated post!
The enchilada sauce I made for, uh, tostadas, which you can see in the title image. Does this make it tostada sauce? Anyway, it was very good. I thought it was a little spicy/harsh after the initial 15 minutes simmering time, so I added a pinch of sugar. I think that helped round it out. I also made the sauce about 5 hours before I needed it, which I think made the sauce perfect by the time I was ready to use it. I recommend doing that, or even making it overnight. It’s really great after the flavors have a chance to meld and stuff.
#1 Easy Enchilada Sauce
Adapted from a recipe by Emeril Lagasse
3 tbsp vegetable or olive oil
1 tbsp AP flour
1/4 cup chili powder
2 cups chicken stock or broth
10 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
Pinch of sugar
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. . . . → Read More: Two Completely Unrelated Sauce-Type Things