Tag Archives: Lunch

May 31 2012
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Recipes

Greek Chicken Salad

Easy, but still delicious, dinners are the best. Last night was one of those nights where I was hungry coming home from work, but not in the mood to make a huge meal. Additionally, I had a rotisserie chicken left over from the day before that I wanted to use up. Solution? Clean all the meat off the chicken, and create something tasty with ingredients already in my pantry! If you ask any of my friends, they will tell you Mediterranean is by far my favorite genre of food. This means I always have staple ingredients such as Greek yogurt, feta, or olives in the house (this recipe could’ve used some kalamata olives but I was out!). Therefore, my rotisserie chicken was transformed into my version of Greek chicken salad!

Greek Chicken Salad:

3 tablespoons EVOO

Juice of half a lemon

Kosher salt and pepper

Leftover chicken meat from rotisserie chicken (I had everything left but the breasts and drumsticks), in chunks or shredded

2 mini cucumbers, very thinly sliced into half-moons

1/2 a small Vidalia onion

2 tablespoons of dill

1/2 cup plain Greek yogurt (you may need more)

Block of feta cut into chunks

Pita pockets

Arugula for garnish

Directions:

In a large bowl, combine the oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion, dill, and yogurt. Taste and adjust seasonings and add yogurt if it is too dry. Cut pita pockets in half, stuff with shards of feta, then chicken salad. Top with arugula and enjoy!

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May 09 2012
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Recipes

Greek Quinoa Salad

I meant to post this recipe a while ago (2 months ago, in fact), but clearly life got in the way. Between work and friends and everything else, I have been so busy and have sadly neglected the blog a bit. However, I am back and have cooked a lot in the lapsed time! This means many posts to come. This recipe for Greek Quinoa Salad is the one I made when my girlfriends came over a few months ago for wine night. It is fresh and very herbsious, which I love. It has very fresh notes when you bite into a cucumber or tomato, and a nice tang from the calamatta olives. I highly recommend making a large batch of this: it is great to much on as a snack or bring for lunch throughout the week (and nothing is better than having lunch prepared a week in advanced when you work!).

Greek Quinoa Salad

Ingredients

2 Cucumbers, diced

1 pint of grape tomatoes, halved

Scallions, diced

1 can chick peas

½ cup chopped calamatta olives or black olives

Handful of chopped fresh parsley

Handful of chopped fresh basil

Crumbled feta cheese

2 cup Quinoa

4 cups chicken broth

½ cup Olive oil

½ cup Red wine vinegar

Juice of one lemon

1/8 tsp garlic powder

1/8 tsp cumin

1/8 tsp coriander

1/8 tsp turmeric

1/8 tsp paprika

1/8 tsp salt

1/8 tsp pepper

Directions:

Mix all vegetables and herbs in a large bowl, set aside.

In a saucepan heat over medium/high a tablespoon of olive oil add the quinoa and a little bit of each of the spices (last 6 ingredients), sautee for about a minute and add the chicken broth and fresh lemon juice. Heat on high, when it comes to a boil, crack the heat down to a simmer and cover the pot (from this point, cook according to your quinoa box’s directions).

While it’s simmering whisk together 1/2 cup of olive oil and 1/4 cup of vinegar with salt and pepper (to taste). Pour the dressing over all of the vegetables and mix them together.

When the quinoa is done fluff it with a fork and let cool.

Mix the quinoa in with the vegetables.

To serve: top with the feta cheese

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Feb 05 2012
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Recipes

Wednesday Wine Night

Earlier this year, a small group of my girlfriends decided we wanted a regular gathering every month or so. Thanks to Jordy, ‘Wednesday Wine Night’ began in the Fall! The idea is simple: every 4-6 weeks a different person in the group would have everyone over, serve wine, and prepare some offerings to snack on. Though I am allergic to wine, and we do not always meet on a Wednesday, this has been a great way to have a relaxing night with girlfriends. This past Monday the group came over to my apartment, which I took as an opportunity to try and wow everyone with my food. The menu consisted of:

  • Homemade sun-dried tomato hummus with veggies
  • Herb crusted sweet potato bites
  • Greek quinoa salad
  • Roasted red pepper pizza with a splash of balsamic
  • Lots and lots of wine & desserts

Thankfully, my wonderful friends loved the meal! I had been nervous about the pizza because it was the first time I used a real pizza pan, but the crust came out perfectly crisp. Everyone enjoyed the sweet potato bites because they were something tasty and different. One of the best compliments to the chef was when a few people asked for the recipes! Most importantly, everyone had a great time with each other chatting about life and nibbling the food.

For now, feast your eyes on some photos from the evening. Recipes to come individually!

Herb Crusted Sweet Potato Bites

Greek Quinoa Salad

Roasted Red Pepper Pizza

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Jan 08 2012
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Recipes

Recipe Exchange: Chicken Sausage, White Bean, & Cabbage Soup

The other day while at work (before Christmas), I received an email with the subject line “Recipe Exchange”. I opened it and read:

Hi friends!

We are participating in a collective, constructive, and hopefully TASTY experiment. As such, you have been invited to be part of a recipe exchange concept. We hope you will participate. We have picked those we think would make this fun. Please send a recipe to the person whose name is in position 1 (even if you don’t know him/her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is one you make when you are short of time.

After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only my and your name should show when you send your email. Send to 20 friends BCC (blind copy). If you cannot do this within 5 days, let us know so it will be fair to those participating. You should receive 36 recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

1. xxx      2. xxx

Happy Holidays!

Naturally, I was very excited about this! I immediately responded with my Chocolate Chocolate Chip Candy Cane Cookies recipe which I felt was appropriate since 1. I had just made them the night before and 2. it was the holiday season. I proceded to forward the email to 20 friends and waited my turn to receive recipes in return. So far, I’ve gotten a few interesting ideas but have only made one: chicken sausage, white bean, and cabbage soup.

Chicken Sausage, White bean, and Cabbage Soup:

  • Olive oil
  • 12 ounces fully cooked andouille chicken sausages cut crosswise into bit sized pieces (about 4 sausages, I used portobello mushroom chicken sausage which added another layer of flavor)
  • 3 cups thinly sliced green cabbage (about 1/2 large head or 1 whole small)
  • 3 leeks or 5 shallots thinly sliced
  • 2 tablespoons tomato paste (1/2 small can)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 8 cups low-sodium chicken broth
  • 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Heat  olive oil in heavy large pot over medium-high heat. Add sausage slices and saute until brown around edges, about 5 minutes. Add cabbage; cook 2 minutes. Transfer to bowl. Add olive oil to same pot and heat over medium heat. Add leeks or shallots and cook until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer about 40 minutes.
This soup is very hearty and delicious. Simple and easy, this is a great dish to make ahead for dinner or lunches throughout the week. I was able to get about 8 servings (give or take on portion size) out of the recipe. I highly recommend trying this soup to warm up during the cold winter months!
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