Greek Farro Salad

Welcome to Day 3 of Salad Week! 

If you follow my blog regularly, you know that my mother was in from FL a couple of weeks ago. She doesn't come to NJ often and when she does, she doesn't get a chance to visit with her extended family often.  Heck, I live here and I don't see my aunts, uncles and cousins besides weddings and funerals much anymore either and the furthest one only lives an hour away! So this time, I arranged to have whomever can make it from our family come to my home for a get together. Nothing fancy, just some apps, drinks, dinner, salads and desserts. Just about everyone brought something too which is always helpful and a special thank you to my Mom and cousin Dawn for doing all of the dishes for me since that was also the day I cut my hand! 

I made some Penne with Vodka Sauce (in the cookbook), Chicken in a Lemon Butter Sauce (in honor of my family in MI that couldn't be here), Asian Chicken Wings (the kids favorite and also in the cookbook), a tossed salad, Homestyle Potato Salad (another one in the cookbook) and I also made this Greek Farro Salad. 

This salad was a total "everything but the kitchen sink" salad I threw together using the few olives, spinach and feta cheese I had left in the refrigerator and didn't want to throw away. It was delicious and my family really enjoyed it.  All in all, we had a BLAST! There was a TON of food left over, even after I sent some of it home with others (go figure) so I didn't have to cook for a couple of days afterward...bonus! 

Greek Farro Salad
Prep Time:  20 minutes                       Yield: 8
Cook Time: 10 minutes                       Serving: 1/4 c.
Total Time:  30 minutes

Ingredients

• 1 c. Farro
• 2 c. Water
• 1/4 c. Kalamata Olives, chopped
• 1 Scallion, chopped
• 1/4 c. Fresh Spinach, packed and torn into small pieces
• 1/2 tsp. Dried Oregano
• 1/4 c. Crumbled Feta Cheese
• 1 Lemon, zest and juice
• 3 tbsp. Extra Virgin Olive Oil
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions 

1. Place water in a small pot and bring to a boil. Add the farro, reduce heat to medium-low and simmer until farro is cooked and the water is absorbed. Remove from the pot, place in a bowl and allow to cool. 
2. Add the olives, scallion, spinach, oregano, feta, lemon zest and juice and oil. Mix well and refrigerate until ready to serve.

Nutrition Facts

Calories 156 , Carbs 19g, Fat 7.6g, Protein 4.4g, Fiber 2.9g, Sugar .3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Common Herbs Used in Mediterranean-Style Cooking

Many assume that when cooking with certain types of herbs, they are restricted to certain types of cuisine. When in actuality, they are also quite popular in other areas of the world as well. Such is the case with many Mediterranean fresh herbs and spices. There are many herbs which you might automatically think would be associated in this list like basil, rosemary and fennel. However, there are some herbs like ginger and cilantro, that are also used in Mediterranean-style cooking as well. 

Today I'll be sharing the most commonly used fresh herbs in Mediterranean-style cooking that I like to use in many of my recipes here at Carrie's Experimental Kitchen. I've also given you a link to a dish I have prepared in the past using such herb; as well as a list of other herbs I don't use very often. 

Herbs I use in many of my Mediterranean-Inspired dishes:

Basil: 

• Originates from southern France and Italy and comes from the mint family
• Has a sweet, peppery taste
• Can be used in a variety of dishes like pesto, sauces, soups, salads, marinades and dressings
• Basil blends well with other herbs and spices such as parsley, rosemary, oregano, thyme, sage, and saffron
• Try Basil Lime Pecan Pesto Stuffed Pork Chops

Cilantro: 

• Cilantro has been found in both Southern Europe and the Middle/Far East
• This herb comes from the leaf of the coriander plant
• It has a strong flavor that tastes of a combination of sage and lemon
• Cilantro can be used in Mediterranean stews, soups, curries, vegetables, salads, relishes and tomato-based sauces
• Try Roasted Chicken with Pomegranate, Lime and Cilantro

Chives: 

• Chives belong to the onion family, but are milder and more delicate in flavor than onions
• They are native to Europe, Asia and North America
• Chives go well in salads and dressings, yogurt, egg, and pasta dishes, casseroles, baked potatoes, soups and sauces
• Chives also have insect repelling properties that can be used in the garden to control pests
• Try Low Fat Ranch Dressing (Copycat from The Fountain Avenue Kitchen)

Fennel: 

• Fennel originated by the shores of the Mediterranean
• It has a sweet, mild licorice taste and is commonly used with meat, vegetable, and grain dishes, soups, tomato sauces, cakes, pastries, breads, beverages, salads and dressings 
• Try Roasted Fennel & Heirloom Tomato Panzanella Salad

Garlic: 

• Garlic is a staple in Mediterranean cuisine and is a versatile seasoning that complements most any savory dish
• It originated in Asia and has been used for over 7,000 years for cooking and medicinal purposes
• Garlic is widely used in Mediterranean sauces, stews, soups, salad dressings, casseroles, breads, and grain dishes
• Try Gremolata Roasted Potatoes , but a majority of my other recipes have garlic in them too! ;)

Ginger: 

• Mediterranean cooks use ginger, which originated in southeast Asia, to enhance both sweet and savory dishes like stir fries, sauces, cakes and cookies, and puddings
• Try Soy-Ginger Grilled Flank Steak

Mint: 

• Mint is used in eastern Mediterranean cooking, and peppermint and spearmint 
• According to Greek mythology, the word mint comes from Minthe; a Greek nymph who was loved by Pluto, and was changed into a plant 
• Peppermint is often used to flavor candy and desserts, while spearmint is often found in teas, sauces, and jellies that are served with meat, as well as vegetables, like potatoes and carrots. 
• Mint is also added to salads, stews, soups and stuffings
• Try Fettuccine with Pink Grapefruit & Mint

Onion: 

• Onion's are extremely popular to Mediterranean cuisine, as it enhances other vegetables, soups, sauces, seafood and meat dishes, grains and legumes 
• There are hundreds of varieties of onions including the large, round Spanish onion, the red-skinned Italian onion, smaller, yellow or white onions, pearl onions and green onions; all of which vary in appearance and potency
• Try Roasted Vegetable Ratatouille

Oregano: 

• Oregano grows wild throughout the Mediterranean and is a cooking staple
• It is related to marjoram, but has a stronger flavor
• You'll find oregano in French, Greek and Italian dishes, especially in tomato-based recipes
• Mediterranean oregano is also used to marinate meats and seafood before grilling and to season olives, cheeses, vegetables (especially eggplant), egg dishes, grains, breads, casseroles, meats, poultry, and salads
• Oregano also pairs well with other spices, like basil, garlic, thyme, and parsley
• Try Italian Vegetable Beef Soup with Orzo

Parsley: 

• Parsley originated in Southern Europe and is used in sauces, soups, meat marinades, dressings, salads, casseroles, stuffings, omelets, soft cheeses, and potato dishes
•  The two main types are curly and flat-leaf parsley, both rich in vitamins and minerals
• Try Lemon Roasted Cornish Game Hens

Rosemary: 

• Rosemary is a native Mediterranean spice and it's needle-like leaf has a sweet, woodsy flavor 
• Italian cooks use it frequently in marinades and with roasted and grilled foods, like vegetables, poultry, and seafood, but it also works well in stews, sauces, dressings and focaccia
• Try Rosemary Grilled Pork Skewers

Sage: 

• Sage is a Mediterranean spice in the mint family and has a strong, slightly bitter-sweet taste
• Mediterranean cooks use it to flavor a variety of foods, including meats, seafood, poultry, stuffings, soups, breads, bean salads and dressings 
• Try Portobello Mushroom, Zucchini and Sage Risotto

Saffron:

• Originated in Crete, Greece
• According to Wikipedia, saffron has been described as tasting like"metallic honey with grassy notes" and contributes to that yellow-orange hue in foods
• Try Roasted Garden Vegetable Saffron Risotto

Sea Salt: 

• Sea salt is found in Mediterranean breads, pickled vegetables, dressings, and with cheeses, meats and grains or any savory dish and a few sweet ones as well
• Sea salt enhances other flavors, seasons on its own, and provides a necessary nutrient
• Try Lime Roasted Zucchini and Shallots

Thyme: 

• Thyme originates in the Mediterranean, and has an herbal, minty flavor and scent
• It's used in many savory recipes and especially with tomatoes and in slow-cooked dishes like soups and sauces 
• Try Creamy Mushroom & Thyme Soup

If you would like to try some other common herbs used in Mediterranean cooking other than the ones listed here, try these: Bay Leaves, Chervil, Cinnamon, Cloves, Coriander, Cumin, Fenugreek, Marjoram, Nutmeg, and Turmeric.

*I also wanted to thank those that had sent me personal messages regarding my father in-laws heart valve replacement surgery. It was supposed to be today, but we received a call yesterday afternoon that the doctor had an emergency and had to postpone his procedure for a couple of weeks. I'll keep you posted! xo 

Mediterranean Tomato, Mozzarella and Celery Salad

Today is National Picnic Day. I can't tell you the last time I went on a picnic. We used to go often earlier on in our marriage and when the kids were small, but as they got older, it became harder and harder to do impromptu things like that on the weekends. Now our picnics consist more of backyard/deck barbecues with family and friends, but no matter what the occasion, salads are always on the menu. They add such a nice variety to whatever it is your serving and many offer a healthier dining option to your guests as well. 

This Mediterranean Tomato, Mozzarella and Celery Salad is a twist on one of my favorites and I just love the "crunch" the crisp celery adds; not to mention the gorgeous color! 

 Mediterranean Tomato, Mozzarella and Celery Salad
8oz. Ciliegine Mozzarella
1 c. Sunburst Golden Tomatoes, halved
1 c. Cherub Tomatoes, halved
3 Stalks celery, washed and sliced
1 Lemon, juice only
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Directions:
1. Mix all ingredients together until well blended. Makes 8-1/2 cup servings. 

*Nutritional Information per Serving: Calories 56, Carbs 2.7g, Fat 5.4g, Protein .4g, Fiber .7g, Sugar .4g 

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!

My Big Fat Greek Sweet Potato

I have a confession to make. I didn't make up the name for this recipe. Alexandra Ricardi did when I posted the picture on Facebook last week asking for suggestions. I don't know Alexandra other than the fact that she is a loyal CEK reader and also follows my Facebook page. And little does she know until she reads this post, I'm going to give her a signed copy of Carrie's Experimental Kitchen Cookbook for helping me out! :)

I guess it's true what they say how your taste buds change because I only started to like sweet potatoes within the last 5 years. Now I prefer them to eating regular potatoes, though the little one doesn't like them any way I've tried to prepare them so when purchasing them, I generally only buy 1-2 at a time. It was one of those nights when I didn't have a lot of time to prepare dinner (which happens about 98% of the time!) so I made these quick twice baked stuffed sweet potatoes to go with our meal using some of ingredients I had left from making other recipes. I also microwaved the potato instead of baking it to save some time and the entire dish was ready in under 30 minutes. If you wish to bake your potato, place it in a 350 degree oven for approximately 45-60 minutes depending on the size. 

I thought these sweet potatoes were delicious; however, hubby is not a huge fan of Feta cheese so to him they were just ok. They were so creamy when mashed that I didn't even need to use any butter; which also helped to cut down on the calories and fat. I served these with grilled chicken tenders and a tossed salad. 

My Big Fat Greek Sweet Potato
1 Large Sweet Potato
1/4 c. Feta Cheese, crumbled
2 tbsp. Plain Nonfat Greek Yogurt (I used Chobani)
2 tsp. Fresh Parsley
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Scrub the potato skin under warm water; then pierce the skin in several places with a fork or tip of a sharp knife to allow steam to escape. Place the potato on a microwave safe dish lined with a napkin or paper towel and microwave on high 8-10 minutes or until the inside is soft when a knife is inserted into the middle. 
2. Remove the potato, cut in half lengthwise; then scoop out the flesh and place in a bowl. Place the skins in an oven safe dish. 
3. Add 2 tbsp. of the cheese, yogurt, parsley, salt and pepper to the potatoes and mash well. I used the back of the fork and whipped until it was creamy. 
4. Place the potato mixture back into the shells, sprinkle with the remaining Feta cheese and broil for 2-3 minutes until the cheese has started to melt. Serves 2. 

*Nutritional Information per Serving: Calories 215, Carbs 38.4g, Fat 3.8g, Protein 8.1g, Fiber 6.3g, Sugar 12.2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 

Whole Grain Spaghetti with Bruschetta and Chick Peas

Remember when I did a photo retake of one of my favorite recipes for Bruschetta last month? In that post, I also mentioned how bruschetta can be used for other dishes other than to top toasted bread as an appetizer. One of those suggestions was to mix it with pasta; which is what I did with the leftovers from my last batch. This Mediterranean inspired meal has so many wonderful flavors and the chick peas just add another dimension of texture to the dish; not to mention added protein! It is also a quick meal to throw together during a busy weeknight. 

Whole Grain Spaghetti with Bruschetta and Chick Peas

1 lb. Spaghetti (I used Barilla Plus)
2 c. Prepared Bruschetta
15oz. Can Chick Peas, rinsed and drained
1/2 c. Pecorino Romano Cheese, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare pasta according to package instructions. Drain water reserving 1 cup to use in the pasta. 
2. Add the bruschetta and chick peas to the pot and allow to heat through for about 5 minutes. 
3. Add the pasta, pasta water and cheese; mix well and season with salt and pepper. Serves 6. 

*Nutritional Information per Serving: Calories 441, Carbs 58.9g, Fat 14.2g, Protein 20.4g, Fiber 8.1g, Sugar 5.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

This will be my last new recipe post this week as the kids are off from school on their Spring Break. I'll be back with a new post on Monday, April 8th. In the meantime, take a look around the site and catch up on some posts you might have missed. There are also two giveaways happening so if you didn't enter yet, now's your chance!

• Spring Celebration KitchenAid Giveaway-Enter for your chance to win a shiny, new, red KitchenAid Stand Mixer. Contest ends 4/23/13. 
• Catching Fireflies Giveaway-Enter for your chance to win a $43 Gift Certificate. Contest ends 4/7/13. 

Enjoy the rest of your week! 

Bruschetta...It's in the Cookbook!

When I first posted this recipe for Bruschetta almost 2 years ago, my photography skills weren't that stellar. Not that they're perfect now, but I have come a long way with practice. I also included this recipe in my cookbook, Carrie's Experimental Kitchen, as it's one of my favorite recipes. You should really check out the book if you haven't already! 

If you click on the link, it will take you to the Amazon.com page where you can look inside the book and read the wonderful reviews the book has received so far.  This book would make the perfect addition to any kitchen, but Mother's and Father's Day is right around the corner and would make a great gift too! 

There are over 180 original recipes including many of my family's favorites such as:

• Appetizers: Stuffed Chorizo Bread, Garlic and Herb Cheese Stuffed Mushrooms, Roasted Garlic, Rosemary & Sun Dried Tomato Hummus
• Soup: Tuscan White Bean, Beef Barley, French Onion
• Salads: Tortellini Salad with Sun Dried Tomatoes & Broccoli, and Haricot Verts with Feta, Cranberries & Pistachios
• Poultry: Lemon Yogurt & Basil Chicken Kabobs, Chicken Francaise, Balsamic Honey Mustard Grilled Chicken, Beer & Orange Marinated Grilled Chicken, Pecan Breaded Chicken
• Beef and Pork: Flank Steak Stuffed w/ Zucchini & Brie, Braised Short Ribs, Tuscan-Style Beef Brisket, Lemon Basil Grilled Pork Chops and Pork Milanese
• Pasta and Nonmeat: Eggplant Parmesan, Homemade Gnocchi, Mediterranean Pasta with Chicken & Olives
• Sides: Balsamic Mushroom Risotto, Chorizo Cornbread Stuffing, Sweet Potato Casserole
• Vegetables: Garlic Roasted Cauliflower; Spinach with Garlic & Roasted Plum Tomatoes, Greek Tomato Zucchini Fritters and Stuffed Zucchini Boats
• For the Sweet Tooth: Limoncello Strawberries with Fresh Basil, Red Wine Poached Pears and Candied Pecan & Cranberry Biscotti

This recipe for Bruschetta is the most frequently made recipe in my home throughout the year; mainly in the warmer months when fresh Roma tomatoes are in season and I tend to use it a variety of different ways including:

• As an appetizer served over toasted baguette slices
• Top the bruschetta over chicken or pork cutlets; which is our favorite way to eat this and the most requested by my family
• Add the bruschetta to a garden salad
• Mix the bruschetta with pasta, rice or grains; as in a salad or main entree 

I recently made this recipe when we topped it over chicken cutlets (our favorite comfort-food meal) and wanted to share it with you as it's extremely tasty and easy to make. Tomato season will be here before you know it and I hope you like it as much as we do! 

Bruschetta

6 Ripe Plum Tomatoes, small dice

1 tbsp. Red Onion, finely chopped

2 tbsp. Fresh Basil, chopped

2 tbsp. Pecorino Romano Cheese, grated

1 tsp. Garlic Powder

1 tsp. Kosher Salt

1 tsp. Fresh Ground Black Pepper

2 tbsp. Balsamic Vinegar

1/4 c. Extra Virgin Olive Oil 

Cooking Spray

Directions:

1.  In a bowl, mix together the tomatoes, onion, basil, cheese, garlic powder, salt, pepper, vinegar, and oil. Refrigerate until ready to serve. 

2. Assemble the bruschetta on the toast rounds or place in a separate bowl for guests to top the toasts themselves. Serves 6.

*Nutritional Information per Serving (without bread): Calories 102, Carbs 5.1g, Fat 9.5g, Protein .7g, Fiber .8g, Sugar 2.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!