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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July 9, 2009 at 10:58 am (bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, Greek, light Italian dressing, no-cook, Salad, Summer, whole-wheat couscous)
Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each
1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
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Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.
Add remaining ingredients; toss lightly.
Refrigerate 1 hour.
Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.
Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.
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June 8, 2009 at 3:20 pm (7 ingredients or less, canned garbanzos, cherry tomatoes, cucumbers, lemon juice, no-cook, pitted ripe olives, Quick Dishes, Salad, Summer)
1/2 C chickpeas, rinsed and drained
1/2 C halved cherry tomatoes
1 cucumber, chopped
10 large black olives
1 T lemon juice
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Toss all ingredients together. Makes 1 serving.
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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 16, 2008 at 4:30 pm (allspice berries, Appetizers, black peppercorns, cider vinegar, dark brown sugar, dill seed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, Side dish, stovetop)
Bread-and-Butter Pickles
Makes 2 one-quart jars.
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries
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Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.
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March 16, 2008 at 9:57 am (celery seed, dill weed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, refrigerator, rice wine vinegar, salt, stovetop, turmeric, white vinegar)
Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.
7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed
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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.
In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.
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