Greek Night Part 2: Dippy Salad

As per usual for parties, I felt like I had to have something a little bit on the healthy side with a good yum factor. That's when I found this recipe:

Greek Salad Dip

Ingredients
1 seedless cucumber
Kosher salt
2 cups low-fat Greek yogurt
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper
2 small vine ripe or plum tomatos, diced
1 small red onion, diced
1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped
Warm pita bread and/or root vegetable chips (such as Terra Chips), for serving
Copyright 2012 Television Food Network, G.P. All rights reserved.
Directions
Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

Yup, no photos from this evening. Just yummy memories.

I put this is a 10X8 pan and I think there was all of 1/2 a cup left after the evening was done. It was lovely texture with a nice richness thanks to the yogurt and a refreshing finish due to the cucumbers. I will probably make this again in the future, and not just for a "Greek" themed party.

The only alterations to this recipe I made were purely accidental. I used non fat Greek Yogurt as I had it, and I failed to add any mint, as I didn't have it.

Until the next dip...

Greek Night Part 1: BOCK - la - vah

I had some friends over last week and while we were deciding what we should eat, it was agreed that Greek sounded great. With Hummus and Chicken Skewers coming, I decided to make a few little things.

First off, Dessert: Easy Baklava Roll ups
Ingredients

Butter-flavored cooking spray

1/4 cup raw almonds

1/2 cup pistachios

1 tablespoon butter, room temperature

1/2 teaspoon ground cinnamon

1 tablespoon sugar

1/4 cup honey, divided

12 sheets phyllo dough

Directions

Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.

In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.

Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.

Drizzle with 2 tablespoons honey.

Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.

Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.

Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.

Repeat with second and third batch.

Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.

This is one of the 2 pictures I got of my Phyllo Dough roll ups. 

Unfortunately, my food processor is broken. (SAD FACE)

I made it work by pulsing the nut is my food processor briefly, and then mixing cinnamon and butter in by hand to keep it nice a crumbly.

These were a hit. I actually had to pull some off the plate to make sure Husband got to try them. I failed to get any photos of them being fully baked and sliced and drizzled with more honey because I was having so much fun with my friends. ...oops...

Until the next dessert...

BFMH: Balsamic Breakfast Grilled Cheese

This sandwich was very simple, but it has everything that a person could want in it.

It is a grilled cheese sandwich (I used Swiss today), topped with spinach and tomato soaked in tossed with Balsamic reduction and an egg on time.

The broiler was a bit too hot. Note the open faced sandwich.

I was a bit of a dummy and put this sandwich in the oven with the Croque under the broiler with a dry top. To say the least, it was a smokey morning in our household. The sandwich was incredibly good. Granted, balsamic reduction makes everything delicious. 

Husband was blown away but both sandwiches, but he voted that the Croque was the winner for him, so I will make it for him again sometime this week. While it is not a tradition Breakfast meal, he thought the flavors and the Bechamel sauce were to die for, so I will make him a Croque Madame (with a poached egg on top) next time!

Happy cooking!

BFMH: Croque Monsieur

So I am behind a little bit on breakfasts....well, I WASN'T and then I realized Husband is out of town this weekend. so I made him 2 different breakfast sandwiches, face off style. The winner will be made (and devoured) again sometime next week for his eating pleasure. To set the stage, I will introduce the first contestant. Croque-Monsieur. The history of this sandwich dates back to 1910, when it first arrived on a cafe menu in Paris. The Croque part means "to crunch" while Monsieur means (said it with me) "Mister". While a ham and cheese sandwich is not quite breakfast, the Bechamel sauce that is served over it, makes it a rich and yummy treat at any part of the day.

There are many different types of variations of this sandwich. The most well known variation would be the the Croque-Madame, which is the same sandwich, just with a poached or fried egg on top. Other variations include:
Croque Provencal - with tomato
Croque Auvergnat - Bleu d'Auvergne cheese
Croque Gagnet - with Gouda and andouille sausage
Croque Norvegien - with smoked ham instead of ham
Croque Tartiflette - with sliced potatoes and Reblochon Cheese
Croque Bolognese/Croque Boum-Boum - With Bolognese sauce
Croque Senor - with tomato salsa
Croque Hawaiian - with a slice of Pineapple
and lastly (but, yes, least)
Croque McDo - the McDonald's version of hte sandwich that is sold throughout France.

I opted to make the most traditional sandwich without too many bells and whistles on it. Mainly, to find out Husband's true feelings on a sandwich I ate many of while in France back in 1995.

Croque-Monsieur

Ingredients

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Croque looks funny before oven time.

This called to have it under the brioler for 3 - 5 mins. 2-3 minutes was fine for mine, but I noticed that AFTER I cooked it up. I saved it and the sauce just bubbled so I scrapped off the burnt part.

I will give the taste review on Monday with the other contestant in this competition.

Yes, this is a LOT of work for a sandwich. But that is why French food is held at such a higher level. Even their sandwiches take 3 times the amount of work that most American Dishes might. Save a Monte Cristo. Which, I'm just saying, I am totally gonna make soon thanks to making this sandwich.

Let see how this French delicacy (not really delicate at all though) holds up against my favorite flavors: Balsamic Spinach, Tomato, Egg, and Cheese Sanddwich!

For Melanie: Crockpot French Onion Soup

I love french onion soup with a passion, thanks to my Maman (Mommy). I am a big believer in the long cooking process it takes, complete with scrapings and deglazing of the pan. Most people don't like taking THAT long to cook or that much effort just for a soup, so I cam up with a recipe that should give you the best of both worlds as well as an easy reheatable meal.

Crockpot French Onion Soup

Ingredients

5 medium yellow onions, halved, peeled, and thinly sliced

¼ cup Butter, pieced or 2-3 tablespoons of Olive oil (for Vegan)

1 teaspoon salt

1 teaspoon dried thyme

Coarse salt and ground pepper

32-48 ounces vegetable broth, your preference on how brothy you would like it.

Serve with Crusty Bread and Swiss Cheese or Parmesan Cheese

Preparation

 Put onion. Butter or oil, salt in the Crockpot and Cover

Cook for 6-8 hours  on low. (I started it right before going to bed)

Wake up to the smell of delicious smelling onions.

Cover with Vegetable Broth.

Allow to cook on Low for another 4 hours

Season to taste with Salt and pepper.

When serving, garnish soup with shaved Parmesan or Swiss and a slice of crusty bread. (use a vegan substitute or leave out altogether)

If freezing, allow to cool completely before placing in freezer.

I dolled mine up a little bit cooking the onions with 6 mushrooms stems or so, which I then took out before adding the Broth. That is a personal preference for me though, and I know it is not a traditional ingredient to French Onion Soup. Granted, neither is vegetable stock. Normally, it would be made with Beef stock, but I am shooting for 3 Vegetarian meals this week.

I ended up freezing the larger one as well as one of the medium sized ones. 

Husband and I were both very happy with how this turned out. While it tastes hardy, it doesn't weigh you down like a Chowder or Chili.

2 out of 2 people agree: Give this one try.

For Melanie: Lentil Sloppy Joes

As my dear friend Melanie requested, I am working hard on getting some vegetarian freezer or make ahead meals going. Today's turned out very nice as well as being Vegan for Husband's work friend, "Frenchie" I will call her.

Vegetarian Lentil Sloppy Joes

1 large onion, chopped

1 tbsp. olive oil

5 cloves of garlic, chopped

½ cup red pepper, chopped

½ cup green pepper, chopped

1 stalk celery, chopped

½ 10 oz. package of mushrooms, chopped

1 16 oz bag of lentils, cooked 

¼ cup vegetable broth

1 can of diced tomatoes

2 tsp. chili powder

½ cup of tomato sauce

⅓ cup ketchup

1 tbsp. Worcestershire sauce (use vegan version if desired)

1 tsp. cayenne

2 tsp. salt

2 tsp. ground pepper

For Serving

Hamburger Buns or Kaiser Rolls (use vegan version if desired) 

Or piece of lettuce as a wrap (for vegan and low carb alike) 

Instructions

Heat a large sauce pan over medium-high heat. Add in the oil.

Add in the chopped onions and cook until soft.

Add in the garlic, peppers, celery and mushrooms. Cook a few minutes.

Move to Crockpot and set heat to low.

Add in the lentils and the broth to the Crockpot.

Add in the rest of the ingredients to the Crockpot. 

Allow to cook on low for 3-4 hours.

Spoon mixture over some slightly hollowed out kaiser rolls or a large piece of lettuce.

If freezing, allow to cool completely before placing in freezer.

I was very happy with how this dish turned out. The texture was very good and the flavor spot on. The celery seemed like an odd choice to me initially, but it adds a lovely amount of tang to the meal. Again, this meal was perfect for not feeling heavy after eating a full meal and enjoying a non meat filling meal. Plus, very little had to happen to make it, which was spectacular to say the least.

For Melanie: Crockpot Vegetarian Chili

Today's recipe is for my friend Melanie. She requested that I try to make some vegetarian meals that are Crockpot or Freezer meal. 

Thus it was made: Crockpot Vegetarian Chili

Ingredients

2 cans Black Beans, drained ($.89X2 = )

2-3 Zucchini, diced ($.99)

1 16 oz bag of frozen corn ($1.99)

1 bag of lentils, precooked ($.89)

2 cans of diced petite tomato, with juice ($.79X2 = )

1 onion, red or white, diced ($.67)

32 oz of Vegetable Stock ($2.99 or make homemade for cheaper version)

1 Serrano or green pepper ($.59)

2-3 cloves Garlic

2-3 tablespoon Chili Powder

1 or 2 bay leaves

1 tablespoon (Garlic Salt OK)

1 tablespoon Pepper 

1 tablespoon Basil 

1 tablespoon Cumin

1 tablespoon Thyme 

1 tablespoon Brown Sugar

1 teaspoon Oregano (For all the spices, let's just say it costs $3 as I already had all of them in my pantry)

Method

Put it all in the Crockpot and cook on high for 4 or on low for 8. 

Stir occasion over cook time to ensure blending of flavors.

Serve with diced onion, sour cream, cheese, hot sauce, and Fritos.

If freezing, allow to cool completely before placing in freezer.

Now we are cooking!

This dish turned out very nicely. The heartiness of the beans and lentils makes it stick to your tummy and is a great source of fiber and protien. WOOT LEGUMES!

Fritos make everything better.

This make a HUGE amount of Chili, so after we finished it cooking, I made sure to separate the leftovers: Half to be frozen the other half for lunch the rest of the week.

Next on the list of what to try to make for Melanie: Vegetarian Sloppy Joes