Greek-style Tilapia with Tomatoes and Onions

Greek food is simple and delicious with its robust flavors and colors ~ it’s fresh, nutritious and healthy eating.

All of those words apply to this dish:  Luscious healthy fresh red tomatoes, spicy cinnamon, warm sweet paprika, with the “mild-bitter” taste of parsley, plus garlic ~ all simmering into a great sauce to top the fish.

The sauce can be made up to 3 days in advance and refrigerated.  Bring to room temperature, or heat slightly in micro, before pouring over fish and baking. 

It’s truly delicious, colorful and healthy too!

Greek-style Tilapia with Tomatoes and Onions

Ingredients:

2 pounds tilapia fillets

Cooking spray

Salt and pepper

1 tablespoon olive oil

2 large white onions, cut in half lengthwise and then sliced thinly across the grain

3 garlic cloves, minced

2 pounds fresh tomatoes, diced, or 1 (28-ounce) can diced tomatoes

¼ teaspoon sugar

1 teaspoon sweet paprika

1/8 teaspoon cinnamon

1 bunch flat-leaf parsley, chopped (about ½ cup), divided

Method:

Preheat oven to 375 degrees.

Season fish with salt and pepper.

Coat one or two baking dishes with cooking spray and lay fish in dish in single layer.

Heat oil in large skillet and add onions.

Cook, stirring often, until onions are soft, 8 to 10 minutes.

Season with salt and pepper.

Add garlic and cook for a minute or so.

Stir in tomatoes, sugar, paprika, cinnamon and half the parsley.

Simmer, uncovered, until sauce has cooked down a bit, about 15 minutes.

Remove from heat and pour over tilapia.

Sprinkle on remaining parsley.

Bake until fish flakes easily with a fork, about 30 minutes.

Serves 4

ENJOY!

Greek Orzo Pasta Salad

A salad like this, tastes like summer to me!

Orzo pasta mingling with sweet cherry tomatoes, the subtle taste of fresh cucumbers, the mildly pungent flavor of red onions; rich, fruity, meaty kalamata olives, and salty, tangy feta cheese, all tossed together with a vinaigrette dressing.

I like the taste, shape and texture of orzo pasta ~ it’s perfect in a salad, making a great side dish for grilled meat.

Try this easy one filled with mouthwatering Greek flavors; leftover, it tastes good chilled too!

Greek Orzo Pasta Salad

For the orzo salad:

1 cup dry orzo pasta (approx. 2 cups cooked)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red onion, thinly sliced
¾ cup pitted kalamata olives, sliced
1 cup crumbled feta cheese

For the vinaigrette:

¼ cup red wine vinegar
2 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons dried oregano
Salt and freshly ground pepper, to taste

Method:

Cook orzo al dente according to package directions; rinse under cold water and drain well, set aside.
In a large bowl, combine tomatoes, cucumbers, onions and olives.
In a small bowl, combine vinaigrette ingredients and whisk well.
Drizzle vinaigrette over vegetables and toss.
Season with salt and freshly ground pepper.
Add feta and toss lightly.
Serve at room temperature.
Serves 4

ENJOY!

Chicken Kapama ~ Greek Chicken Stew

I fell under a Greek spell for the first time, many years ago, at Greek Islands restaurant on Halsted Street in Chicago.  Think Greek ~ you know ~ azure blue sky, turquoise sea, the warmth of sunshine on pure white buildings; and the FOOD; Greek Cuisine:  moussaka, gigantes, melitzana ima, baklava, saganaki, dolmathes, skewered kabobs and now kapama.

Stewed chicken or “kotopoulo kapama” is a colorful, hearty dish that can be made on the stove-top or in a slow cooker. 

The dish consists of chicken combined with plenty of tomatoes, garlic, onions and lemon juice.  

Adding pungent cinnamon, gives depth to the succulent stew, enlivening the flavors.  You can guess what the benefit of this simmering pot is ~ it’s the fragrant spicy aroma wafting through the air in your kitchen! 

This dish is a heart-healthy chicken dish that is low in calories, fat and cholesterol.  

Serve the stew piping hot over orzo or pasta with a tossed green salad on the side.  The bonus is that Chicken Kapama can be made a day ahead and will taste as good, if not better.  

Just be sure to have some crusty bread on the side to sop up all the sauce!

Chicken Kapama

Ingredients:

3 pounds chicken pieces

1 teaspoon salt
¼ teaspoon pepper

3 tablespoons ground cinnamon
2 tablespoons olive oil

3 cloves garlic, chopped

1 small onion, chopped

2 cups tomatoes, crushed

3 tablespoons tomato paste

1 teaspoon sugar

½ cup water
Juice of 1 lemon (3-4 tablespoons)

Method:

Combine salt, pepper and cinnamon and dredge chicken.

Place olive oil in a Dutch oven over medium-high heat.

Add garlic and onion and cook for a minute.  Remove and set aside.

Brown chicken on all sides in Dutch oven.

Return garlic and onions to Dutch oven.

In a bowl, combine tomatoes, tomato paste, sugar, water and lemon juice.

Pour mixture over chicken.

Bring to a boil and reduce heat to a simmer.

Cook covered for 50 minutes to 1 hour.

Serve chicken and sauce over orzo, rice, noodles or spaghetti.

ENJOY!!!

Please take a minute to look at the giveaway I posted on January 5^th!  There is a discount code for purchasing the software and you can enter the contest for a chance to win the creative, fun software!

Visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes. She’s having a great give away now also!!!

Opa!!! Greek Cucumber & Kalamata Salad

Are you ready for a salad with some OOMPH!!!?  If so, you’ve stopped by at the right food blog!

Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad.   Goat cheese is a bit tangy with great flavor and a creamy texture.   It pairs perfectly with the Kalamata olives.  The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined.  They’re sweet, rich and a treat to eat, especially when paired with cheese. 

You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill.  If you haven’t tried Robusto Italian Dressing, put it on your shopping list.  It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood.  I use it often, in many dishes but not with lettuce yet.  So I guess that will be next!

I adore this salad and really want you to try it!  I think you’ll like it also!  I actually could make a meal of it along with a slice of crusty bread!

Greek Cucumber  & Kalamata Salad

Ingredients:

1 cucumber, peeled and sliced thin

1 red onion, chopped

4 radishes, sliced thin

½ cup Kalamata olives

¾ cup crumbled goat cheese

¼ to ½ cup Wish-bone Robusto Italian Salad Dressing

1 teaspoon freshly ground black pepper

Method:

Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes.  Transfer to a serving bowl and serve.

Καλή σας όρεξη!

Does that really mean, Bon Appetite in Greek?

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  

Saganaki

In 1980, Bill was employed in Louisville, KY at Louisville and Nashville Railroad.  L&N merged with Seaboard Railroad in Jacksonville, FL (think warm, sunny, no snow, the South) and we were set to move to Jacksonville.  However, Bill was approached by a Chicago company connected with railroads; offered a job he couldn’t refuse and you know where we moved (think long winters, lots of snow, ice and WINDY!) 

I was looking forward to Jacksonville, having grown up in a Southern city but, the move to Chicago was the right move for Bill’s career and as he was originally from Crystal Lake, IL (Chicago NW suburb) with all of his family residing there nearby, it was fine; a good move.

Bill began working at the Chicago company a month or two before we actually moved here.  I came up for a visit during that time,  for several days, to meet people at his company, see his office and Chicago too.  I was amazed with it all!  Then, one day, we were invited to lunch at Greek Islands, which turned out to be a delicious food experience!

The gentleman we were with said we had to try this appetizer called "Saganaki."  In a short while, the waiter came to the table hoisting a tray in one hand, while he poured ouzo (Greek liquor made from anise) over the cheese with his other hand, and then torched the Saganaki to flambé the cheese, while yelling “Opaa!”  He proceeded to squirt lemon cheese over the Saganaki to dissipate the flame.  Saganaki was heaven from the first bite!

Saganaki (say sah-ghah-NAH-kee), takes its name from the two-handled shallow skillet used in the Greek kitchen.  It is very easy to make and smells heavenly.  The secret is to get the olive oil very hot, almost smoking.  Then add a slice of cheese coated in flour and pepper into the hot oil.  When it starts bubbling, remove from the skillet, pour ouzo over it, flame it, give it a squirt of lemon juice ~ Opaa!  You have a delicious, savory appetizer!

If you’ve never experienced Saganki and love cheese, you must give this a try, it is easy.  You will not be disappointed!  The aroma is breathtaking and the taste is out of this world delicious!

Photo courtesy of Ricardo DeAratanha/LA Times

Saganaki

Ingredients:

½ pound Kasseri cheese

½ cup flour

½ teaspoon pepper

¼ cup olive oil
½ ounce Ouzo
Juice of 1 lemon, strained

Method:

Cut cheese in wedges about 3” long and 1” thick.

Rinse with water and pat dry with paper towel.

Combine flour and pepper.

Dip cheese wedges in flour to coat on all sides.

In skillet, heat olive oil until it is very hot, not smoking.

Cook cheese in oil for 2-3 minutes, turning once, until golden brown.
The cheese will begin to melt.
Drain the excess oil, keeping the cheese in the skillet.
Pour ouzo on top of cheese and set it aflame using a barbecue lighter.
When the flame calms, squeeze the lemon wedge over the cheese.

Remove cheese from pan with spatula and place it on serving dish.

Serve immediately with pita bread.

Serves 4

είναι νόστιμο!  OPAA!!!