| 331 | Sandy's Greek Pasta Salad | 30 m | 10 m | 1 (15.5 ounce) can garbanzo beans, drained, 1 (10 ounce) container grape tomatoes, halved, 1 cucumber, peeled and diced, 1 (4 ounce) can sliced black olives, drained, 1/4 red onion, finely diced, 1/4 cup extra-virgin olive oil, 2 cloves garlic, diced, 1 tablespoon balsamic vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh basil, salt and ground black pepper to taste, 1 (12 ounce) package tricolored (rainbow) rotini pasta, 1/2 cup crumbled feta cheese | * Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl. * Bring a large pot of lightly salted water to a boil cook the rotini at a boil until tender yet firm to the bite, about 10 minutes drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad. |  |
| 332 | Amazing Greek Chicken Casserole | 10 m | 45 m | 1 skinless, boneless chicken breast, 1 (10.75 ounce) can cream of mushroom soup, 2 teaspoons Greek seasoning, or to taste, 1 cup brown rice, 2 cups water | * Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish. * Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken generously sprinkle with Greek seasoning. Cover dish with aluminum foil. * Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). * Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes. * Cut chicken into bite-sized pieces stir rice into chicken mixture. Set aside to cool for 5 minutes before serving. |  |
| 333 | Prawn Saganaki | 15 m | 35 m | 1 tablespoon olive oil, 1 red onion, halved and thinly sliced, 3 cloves garlic, thinly sliced, 2 tablespoons tomato paste, 1/2 cup white wine, 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce), 1 1/2 pounds prawns, peeled and deveined, tail on, 1/2 cup crumbled Greek feta cheese, 2 tablespoons chopped fresh flat-leaf parsley | * Preheat oven to 400 degrees F (200 degrees C). * Heat olive oil in a large skillet over medium heat cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture cook and stir for 1 minute. * Pour wine into tomato mixture simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes. * Spread tomato mixture into the base of a 6-cup baking dish top with prawns and sprinkle evenly with feta cheese. * Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes top with parsley. |  |
| 334 | Dianne's Lemon-Feta Quinoa Salad | 15 m | 15 m | 2 cups water, 1 cup quinoa, 1/2 teaspoon sea salt, 2/3 cup halved grape tomatoes, 1/2 cup crumbled feta cheese, 1/4 cup roasted unsalted sunflower seeds, 1/4 cup chopped fresh parsley, 1 (2.25 ounce) can sliced black olives, drained, 1 tablespoon minced shallot, 3 tablespoons extra-virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1/4 teaspoon sea salt, 1/4 teaspoon fresh ground black pepper | * Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes. * Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl. * Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl pour over quinoa mixture and toss to coat. |  |
| 335 | Quinoa with Feta, Walnuts, and Dried Cranberries | 15 m | 15 m | 2 cups low-sodium chicken broth, 1 cup quinoa, 1/2 cup chopped walnuts, 1/2 cup dried cranberries, 1/3 cup crumbled feta cheese | * Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl. * Stir walnuts and cranberries through the quinoa add feta cheese and gently stir. |  |
| 336 | American-Style Creamy Greek Dressing | 15 m | | 1/2 cucumber, chopped, 1/2 (4 ounce) package brine-packed feta cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons milk, 2 tablespoons olive oil, 1 1/2 teaspoons garlic powder, or to taste, 1 teaspoon salt, or to taste, 1/2 teaspoon onion powder, or to taste, 1/2 teaspoon ground black pepper, or to taste | * Process cucumber, feta cheese, mayonnaise, sour cream, milk, olive oil, garlic powder, salt, onion powder, and black pepper in a food processor until smooth. |  |
| 337 | Greek Salad on a Stick | 15 m | | 2 tablespoons dried oregano, or to taste, 8 (1/2 inch) cubes feta cheese, 8 1/2-inch cucumber slices, 8 grape tomatoes, 8 Kalamata olives, pitted, 8 bamboo toothpicks | * Pour oregano into a shallow bowl. Roll each feta cheese cube in oregano to coat. * Thread 1 cucumber, 1 tomato, 1 olive, and 1 feta cube onto a toothpick. Repeat with remaining toothpicks. |  |
| 338 | Stuffed Greek Leg of Lamb | 15 m | 1 h 30 m | 1 (3 1/2) pound leg of lamb, butterflied, olive oil, or as needed, 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh basil, 1 (12 ounce) jar marinated artichoke hearts, drained and chopped, 1 (8 ounce) package crumbled feta cheese, 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped, 3 cloves garlic, minced, salt and ground black pepper to taste | * Preheat oven to 350 degrees F (175 degrees C). * Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic season with salt and pepper. * Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish. * Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving. |  |
| 339 | Rabbit Greek Recipe | 10 m | 45 m | 1/4 cup olive oil, 1 (3 pound) rabbit, cut into pieces, 2 bay leaves, 1 teaspoon salt, 4 whole allspice berries, 1/2 teaspoon oregano, 1 lemon, juiced, 1/2 cup white wine, warm water, to cover | * Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely. * Bring the liquid to a simmer cook until rabbit is cooked through and the water is evaporated, about 40 minutes. |  |
| 340 | Greek Cucumber Salad | 20 m | | 4 small roma (plum) tomatoes, chopped, 1 cucumber, chopped, 1 green bell pepper, chopped, 1 small yellow onion, chopped, 5 tablespoons malt vinegar, 1 1/2 tablespoons white sugar, 1 tablespoon olive oil, 1 teaspoon ground black pepper, 1 teaspoon salt, 1/2 teaspoon minced garlic, 1 (12 ounce) jar kalamata olives, 1 (4 ounce) container crumbled feta cheese | * Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl. * Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl pour over vegetables. Add olives toss to coat. Divide salad among four plates top each serving with feta cheese. |  |
| 341 | Greek Quinoa Salad | 20 m | 15 m | Salad:1/2 cup pine nuts, 2 cups water, 1 cup quinoa, 2 cups chopped fresh spinach, 1 (15 ounce) can kidney beans, rinsed and drained, 1 cup halved grape tomatoes, 1/2 cup halved Kalamata olives, 1/2 cup crumbled feta cheese, 1/4 cup minced red onion, Dressing:1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, salt and ground black pepper to taste | * Heat a skillet over medium-high heat cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes. * Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes fluff with a fork and cool to room temperature. * Mix quinoa, spinach, kidney beans, tomatoes, olives, feta cheese, and onion together in a bowl. * Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth drizzle over quinoa mixture and toss to coat. |  |
| 342 | Greek Pumpkin Pie | 30 m | 30 m | 2 (15 ounce) cans pumpkin puree, 3/4 cup white sugar, 1 cup raisins, 1 cup fine semolina, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 2 sheets frozen puff pastry, thawed, 1 egg, slightly beaten | * Preheat oven to 350 degrees F (175 degrees C). * Grease a rimmed baking sheet. * Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat. * Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg. * Bake in the preheated oven until golden brown, 30 to 40 minutes. |  |
| 343 | Creamy Greek Dressing | 20 m | | 4 cups crumbled feta cheese, 2 cucumbers, seeded and coarsely chopped, 1 green bell pepper, coarsely chopped, 1 red onion, coarsely chopped, 1 cup pitted Kalamata olives, 1/4 cup dried oregano, 1/4 cup dried basil, 2 tablespoons ground black pepper, 1 gallon ranch dressing | * Place feta cheese, cucumbers, green bell pepper, red onion, olives, oregano, basil, and black pepper in a food processor. Puree until smooth. Stir mixture into the ranch dressing in a large bowl. Cover and refrigerate until ready to use. |  |
| 344 | Serano Chocolate Cake | 1 h | 30 m | For the Cake:1 cup self-rising flour, 1/2 cup unsweetened cocoa powder, 5 eggs, 3/4 cup white sugar, For the Simple Syrup:1/2 cup water, 3/4 cup white sugar, Italian Meringue-Chocolate Cream Filling:1/4 cup water, 7/8 cup white sugar, 3 egg whites, 6 ounces bittersweet chocolate, chopped, 1 3/4 cups heavy cream, chilled, 1/3 cup heavy cream at room temperature | * Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper. * Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack. * To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside. * To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form. * When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature. * Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid. * Whip the 1 3/4 cups cream until medium-stiff peaks form. * Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it then gently fold in the remaining 2/3 of the whipped cream. * To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving. |  |
| 345 | Orzo with Feta, Cucumber and Tomato | 25 m | 10 m | 1 1/4 cups orzo pasta, 1 cup chicken broth, 1 cup water, 1 red bell pepper, seeded and chopped - divided, 2 tablespoons olive oil, 2 cucumbers, peeled and chopped, 2 cups crumbled feta cheese, 2 roma (plum) tomatoes, seeded and chopped, 1 red onion, very thinly sliced and cut into 1-inch pieces, 1 cup pitted Kalamata olives, coarsely chopped, 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin, 2 tablespoons olive oil, salt and ground black pepper to taste | * Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool. * Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice season to taste with salt and black pepper before serving. |  |
| 346 | Tyrokavteri | 15 m | | 1 (8 ounce) package cream cheese, softened, 1 pound crumbled feta, 2 teaspoons hot pepper sauce, or to taste, 1 cup lemon juice, 1/4 teaspoon ground white pepper, 1/2 cup olive oil, 1 cup half-and-half (optional), 4 roasted red peppers, drained and chopped | * In a large bowl, or in the bowl of a stand mixer, combine the cream cheese, feta cheese, hot pepper sauce, white pepper, and lemon juice. Mix on low speed until blended. Gradually mix in the olive oil until it has fully incorporated. Stir in half and half until the mixture is smooth and soft. Stir in the roasted red peppers if using. Cover and store in the refrigerator until ready to serve. |  |
| 347 | Greek Stuffed Peppers | 15 m | 20 m | 1 (8 ounce) package crumbled feta cheese, 1 (2 ounce) jar chopped pimento peppers, 1 teaspoon Greek seasoning, ground black pepper, to taste, 1/4 cup olive oil, 2 green bell peppers, cored and cut into quarters, 8 slices bacon | * Preheat oven to 400 degrees F (200 degrees C). * Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon secure with toothpicks and arrange on a baking sheet. * Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot. |  |
| 348 | Traditional Galaktoboureko | | | 6 cups milk, 7 eggs, 1 cup semolina, 3/4 cup white sugar, 2 tablespoons butter, 1 teaspoon grated lemon zest, 1/2 cup butter, melted, 12 sheets phyllo dough, thawed, 2 cups white sugar, 1 cup water, 1 teaspoon grated lemon zest | * Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest. * Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish. * Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern. * Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat. * As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days. |  |
| 349 | Greek Salad II | 20 m | 20 m | 1 head romaine lettuce- rinsed, dried and chopped, 4 stalks celery, chopped, 1 onion, chopped, 1 (15 ounce) can baby peas, 2 ripe tomatoes, cut into wedges, 6 ounces crumbled feta cheese, 1 1/2 cups mayonnaise, 1/2 cup vinaigrette salad dressing, 6 ounces marinated chicken | * Preheat grill to medium-high heat. * Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. * In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat. * In a food processor, add the crumbled feta and mayonnaise. Blend until smooth. * Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef. |  |
| 350 | Vasilopita | 2 h 30 m | 40 m | 1/2 cup warm milk, 1 (.25 ounce) package active dry yeast, 1/2 cup bread flour, 6 cups bread flour, 1/2 teaspoon salt, 1/2 cup white sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 3/4 cup butter, melted, 3 eggs, room temperature, 2 cups warm milk, 2 tablespoons butter, melted, 1 egg, beaten, 1 tablespoon water, 1/2 cup chopped almonds | * In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes. * Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough. * Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes. * Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash. * When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes. |  |
| 351 | Sofrito (Greek Lamb Recipe) | 15 m | 45 m | 2 tablespoons all-purpose flour, 1 pound boneless lamb meat, cut into bite-sized pieces, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons olive oil, 4 cloves garlic, peeled and minced, 1 bunch fresh parsley, chopped, 1 cup red wine vinegar | * Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat. * Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally. |  |
| 352 | Fran's Greek Butter Cookies | | | 2 cups sifted all-purpose flour, 1 cup butter, 4 tablespoons confectioners' sugar, 1 cup chopped walnuts, 2 tablespoons water, 2 teaspoons vanilla extract, 1/3 cup confectioners' sugar for decoration, 30 whole cloves | * Cream butter, add sugar gradually cream until smooth. Blend in flour. Stir in nuts, water, and vanilla. Mix well. * Shape into small 1 inch balls, press down while pressing in 1 whole clove on ungreased baking sheet. * Bake at 350 degrees F (175 degrees C) for 20 minutes. While still warm roll into confectioners' sugar. If desired roll again when cooled. |  |
| 353 | Kritika Patouthia | | | 1/2 cup olive oil, 4 tablespoons water, 4 tablespoons orange juice, 1 lemon, juiced, 6 tablespoons white sugar, 4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/3 cup confectioners' sugar for decoration, 1/2 teaspoon orange flower water, 1 cup ground walnuts, 1 cup ground almonds, 1 cup sesame seeds, 1 cup honey | * Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture. * On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour. * While dough is resting, make filling. To Make Filling: Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated. * Preheat oven to 350 degrees F (175 degrees C). * Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square. Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center. * Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners' sugar. |  |
| 354 | Kourabiedes II | | | 2 cups unsalted butter, 1/3 cup confectioners' sugar, 2 teaspoons almond extract, 6 cups all-purpose flour | * Preheat oven to 350 degrees F (180 degrees C). * Cream together butter, powdered sugar and almond extract. Add flour in steps (not all at one time). * Knead with hands, shape into crescents. Bake for 20 minutes or until light brown. While warm, roll in confectioner's sugar. |  |
| 355 | Methi Murgh (Fenugreek Chicken) | 10 m | 45 m | 1/4 cup cooking oil, 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded), 1 teaspoon cumin seeds, 1 cinnamon stick, 1 black cardamom pod, 4 whole cloves, 1 large onion, sliced thin, 1 tablespoon ginger-garlic paste, 4 green chile peppers, halved lengthwise, 1/2 cup chopped fresh spinach, 1/2 cup chopped fresh fenugreek leaves, 1 tablespoon dried fenugreek leaves, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground red pepper, salt to taste, 1 cup water, 1/2 teaspoon garam masala | * Heat the oil in a pressure cooker over medium heat brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker bring to a boil for 2 to 3 minutes. * Fasten the lid on the pressure cooker cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot. |  |
| 356 | Baked Quince with Cinnamon | 5 m | 45 m | 3 quince, unpeeled, washed, halved and cored, 18 whole cloves, 1 1/2 cups water, 1/2 cup port wine, 3 cinnamon sticks, 1/3 cup white sugar, 1/3 cup heavy cream, whipped (optional) | * Preheat an oven to 375 degrees F (190 degrees C). * Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan sprinkle the sugar over the quince. * Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes. * Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream. |  |
| 357 | Greek Chicken (Maybe) | 10 m | 15 m | 2 skinless, boneless chicken breast halves, salt and ground black pepper to taste, 1 tablespoon olive oil, 1 clove garlic, minced, 20 pitted kalamata olives, 20 red seedless grapes, 1/2 cup crumbled feta cheese, 1 cup orange muscat wine | * Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more. |  |
| 358 | Zestos' Chickpea and Grape Muffins | 15 m | 15 m | 1 cup all-purpose flour, 1 cup whole-wheat flour, 1/4 cup white sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cumin, 1/2 teaspoon baking soda, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup cold butter, cut into small pieces, 3/4 cup milk, 1/2 cup canned garbanzo beans, drained and 1/4 cup liquid reserved, 1 tablespoon lemon zest, 1 egg, 1 cup grapes, halved | * Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin with butter. * Stir all-purpose flour, whole-wheat flour, sugar, baking powder, cumin, baking soda, garlic powder, and salt in a large bowl. Blend butter into flour mixture with two knives or your fingers until mixture resembles coarse cornmeal. * Beat milk, reserved garbanzo bean liquid, lemon zest, and egg together until smooth. Stir into dry ingredients until just moistened. Fold garbanzo beans and grapes into batter until incorporated. Spoon batter into prepared muffin tin. * Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. |  |
| 359 | Root Veggie Crisps with Greek Yogurt Dip | 30 m | 15 m | 1 quart peanut oil for frying, or as needed, 1 large beet, peeled and sliced paper-thin, 1 large sweet potato, peeled and sliced paper-thin, 1 turnip, peeled and sliced paper-thin, 1 parsnip, peeled and sliced paper-thin, 1 golden beet, peeled and sliced paper-thin, sea salt to taste, freshly cracked black pepper to taste, 1 tablespoon malt vinegar, or to taste, 1 cup plain Greek yogurt, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 clove garlic, finely minced, 4 green onions, finely chopped, 2 tablespoons lemon juice, or to taste, salt and ground white pepper to taste | * Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). * Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes. * Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool. * Season chips with sea salt, cracked black pepper, and malt vinegar to taste. * Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference. |  |
| 360 | Greek-Inspired Skillet Lasagna | 20 m | 20 m | 1 pound ground lamb, 1 onion, chopped, 2 cloves garlic, minced, 1/2 cup tomato paste, 1 tablespoon ground cinnamon, 1/2 teaspoon cayenne pepper, salt and ground black pepper to taste, 4 cups water, 6 lasagna noodles, broken into 2-inch pieces, 2 tablespoons balsamic vinegar, 1 1/2 cups plain Greek yogurt, 1 tablespoon chopped fresh mint, 1/4 cup crumbled feta cheese, 5 fresh mint leaves, chopped, or to taste | * Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Add onion and garlic to lamb cook and stir until onion is translucent, 3 to 6 minutes. * Stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture cook until spices are fragrant, 2 to 3 minutes. Add water, lasagna noodles, and balsamic vinegar to lamb mixture bring to a boil. Cover skillet, lower heat, and simmer for 5 minutes. Remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes. * Stir Greek yogurt, 1 tablespoon mint, and salt together in a bowl. Spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. Sprinkle feta cheese over top and garnish with chopped mint leaves. |  |