October 8, 2010 at 5:28 pm (baby spinach, black pepper, butter, English cucumber, feta, flank steak, garlic, greek seasoning, kosher salt, Main Dish, pita bread, Quick Dishes, red onion, red wine vinegar, stovetop)
Creamy Hummus rounds out this meal.
Serves 4.
1/2 C red wine vinegar
1 t Greek seasoning (see note at bottom)
1/8 t black pepper
1 (1 lb) flank steak, trimmed
1/2 t kosher salt, divided
1 t butter
1 t olive oil
2 T lemon juice
1 t minced garlic
1 (6 oz) package fresh baby spinach
4 (6″) pitas, cut in half
1/2 C thinly sliced red onion
24 slices English cucumber
1/2 C (2 oz) crumbled feta cheese
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1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 t salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 T spinach mixture into each pita half. Place 1 T onion, 3 cucumber slices and 1 1/3 oz steak in each pita half; sprinkle 1 T cheese in each pita half.
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June 8, 2009 at 3:34 pm (7 ingredients or less, canned tuna, carrots, no-cook, parsley, Quick Dishes, tahini, whole wheat pita)
3 oz can chunk light tuna, drained
2 T tahini
2 T chopped parsley
1/2 small carrot, finely shredded
1 whole wheat pita
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Blend first 4 ingredients together. Stuff into pita and eat. Makes 1 serving.
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May 23, 2009 at 9:12 pm (boneless beef chuck steak, fresh tomatoes, garlic, Greek, leaf lettuce, lemon juice, Main Dish, olive oil, oregano, pepper, pita bread, red onion, salt, slow cooker)
Prep Time: 10 minutes
Total Time: 6 to 8 hours on low
Serves 5.
1 slow-cooker liner
2 lb boneless beef chuck steak, about 1 1/4″ thick
1/4 C olive oil
2 T lemon juice
1 T minced garlic
1 t dried oregano
1/2 t salt
1/4 t pepper
5 pita breads
Accompaniments: Tzatziki, leaf lettuce, sliced tomatoes and red onions
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1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. Mix oil, lemon juice, oregano, salt and pepper in a small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
3. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments.
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May 2, 2009 at 11:56 am (Appetizers, blender, canned diced tomatoes with green chilies, canned navy beans, cilantro, crackers, crudites, extra virgin olive oil, food processor, garlic, green bell pepper, lemons, no-cook, orange bell peppers, pita bread, red bell peppers, red onion, red pepper (cayenne), scallions, soy sauce, vinegar, yellow bell pepper)
30 oz canned navy beans, drained
2 T extra virgin olive oil
1 T soy sauce
1 T rice vinegar (or any vinegar you prefer)
3 – 4 cloves garlic, chopped
1/2 lemon, juiced
1 t cayenne
1 T cilantro, chopped
15 oz canned diced tomatoes with green chilies, drained
3 green onions, chopped
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Blend first 7 ingredients in a food processor or blender until smooth. Fold in tomatoes and green onions. Serve with pita bread, crackers, raw vegetables or chips.
Variation: 1/2 C chopped sweet pepper or red onion can be added to this delicious spread or dip.
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May 2, 2009 at 11:47 am (canned garbanzos, garlic, kosher salt, lettuce, marinated artichoke hearts, no-cook, pepper, pimiento-stuffed olives, pita bread, pitted ripe olives, red wine vinegar, Sandwiches, Vegetarian)
15 oz canned chickpeas, rinsed and drained
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small red onion, thinly sliced
1 clove garlic, minced
2 T sliced black olives
2 T sliced green olives
6-oz marinated artichoke hearts, quartered, liquid reserved
2 T red wine vinegar
1/2 t kosher salt
1/4 t pepper
4 large or 6 regular pita breads
2 C shredded lettuce
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In a large bowl, combine chickpeas, peppers, onion, garlic, olives, artichokes and their liquid, vinegar, salt and pepper. Mix well; set aside.
Slice off top third of earch pita bread; open remaining bread to form pocket. Place equal amount of lettuce in each pita; fill with chickpea filling. Makes 4 large or 6 regular sandwiches.
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March 25, 2008 at 7:55 pm (cucumbers, extra virgin olive oil, garlic, Greek, greek-style yogurt, kosher salt, lemon juice, no-cook, pita bread, red pepper (cayenne), Side dish, stovetop)
Pitas with Tzatziki
by Prevention
Time: 15 minutes + chilling time
Servings: 6
2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″ – 7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.
2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.
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March 24, 2008 at 1:52 pm (7 ingredients or less, black pepper, boneless pork loin roast, broiler, extra virgin olive oil, fresh tomatoes, Greek, grill, kosher salt, lemon juice, Main Dish, onion, oregano, pita bread)
Pork Souvlaki
by Prevention
Time: 30 minutes
Servings: 6
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano, divided
1 teaspoon kosher salt, divided
2 pinches black pepper, divided
2 lb pork loin roast, trimmed and cut into 1″ cubes
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1. Preheat grill or broiler to high.
2. Whisk together oil, lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper in small bowl and set aside. Thread pork cubes onto 12 skewers. (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt and a pinch of pepper.
3. Grill souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides. Serve with pitas, tzatziki, chopped tomatoes, and onions.
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