Tag Archives: feta

Recipe: Marinated Feta

14 Feb

A jar of marinated feta in the fridge will more than earn its place there, especially since it takes 10 minutes–at most–to prepare it. That doesn’t count marinating time, but once you’ve introduced all the ingredients to each other, you can step back and let the magic happen on its own. Marinated feta is good with bread and crackers, in sandwiches and salads (including pasta salads), and as that little something extra in many other dishes. And the leftover olive oil is fantastic in a Greek salad dressing or tossed with vegetables prior to roasting. Amazing to think that a mere 10 minutes of matchmaking leads to so many happy returns.

MF2
Marinated Feta

12 oz. feta
4 oz. sun-dried tomato halves, in oil
1 tbsp. dried oregano
1 tsp. coriander seeds
1/2 tsp. chili flakes (can add more if you like extra heat)
freshly ground black pepper
3-4 sprigs fresh rosemary
extra-virgin olive oil

Preparation
1. If the feta is wet, pat it dry. Cut it into 3/4-inch cubes. Cut each sun-dried tomato half into four pieces.
2. Transfer half of the feta and half the sun-dried tomato pieces to a canning jar or glass bowl with a tight-fitting lid. Sprinkle the feta and tomatoes with half of the oregano, coriander seeds, chili flakes, and ample black pepper. If using a canning jar, place the rosemary sprigs upright around the edges of the jar; otherwise, scatter them about. Add the remaining feta and tomatoes and sprinkle with the remaining spices. Pour the oil from the sun-dried tomatoes over top, then add enough extra olive oil to cover the feta.
3. Tightly cover/seal the jar or bowl, and refrigerate the feta for at least a couple days (and ideally, for one week) to let the flavors marry–if you can wait that long. The olive oil will solidify, which is normal — it will return to liquid form at room temperature (allow the feta to reach room temperature before serving).

MF1

Recipe: Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives

26 Aug

Feta and kalamata olives–a match made in gastronomic heaven. Great on a mezze platter, divine in a Greek Salad, and a flavorful way to jazz up turkey burgers. Paired with a Greek Salad to keep the flavor theme going, this is a nice, light meal that pops. Adapted from a Bon Appetit recipe.

Turkey Burgers with Tomato Jam, Feta, and Kalamata Olives
Makes 8-10 burgers

Burgers
2 lb. ground turkey
½ large onion, chopped fine (red onion is nice)
6 oz. feta, crumbled
½ c. chopped, pitted kalamata olives
1 tbsp. olive oil
2 garlic cloves, minced
1-2 tsp. chopped fresh rosemary leaves
salt and freshly ground pepper
extra chopped, pitted kalamata olives and crumbled feta

Tomato Jam
1 tbsp. olive oil
½ large onion, chopped fine
2 garlic cloves, minced
2 (14-oz.) cans diced tomatoes in juice (I used petite diced)
1 tbsp. sugar
½ tsp. dried thyme
½ tsp. salt pepper
freshly ground pepper

1. BURGERS: Mix all ingredients together and shape into patties. Grill on griddle, using olive oil.

2. TOMATO JAM: Heat oil in large saucepan over medium heat. Add onion and garlic and cook until onion is soft and translucent. Add remaining ingredients and cook over medium-high heat until almost all the liquid has evaporated, stirring occasionally, about 15-20 minutes. Cool. Serve burgers with tomato jam on top, and sprinkle with more chopped kalamata olives and crumbled feta.

Recipe: Scrambled Eggs with Spinach and Feta

22 Jan

Eggs are a miracle food in many ways, but what I most appreciate about them is that they make for a quick, nutritious meal any time of the day. These scrambled eggs are great for breakfast, brunch,  lunch, and even as an after-school snack for ravenous teenagers. And if I am ever on my own for dinner, these scrambled eggs often make an appearance.

Scrambled Eggs with Spinach and Feta
Serves 2

4 eggs
pinch salt, freshly ground pepper
1 tbsp. olive oil
1/4 onion, diced
1/2 c. chopped fresh spinach
1/4 c. crumbled feta

Preparation
1. In a small bowl, whisk the eggs with a fork. Add a pinch of salt, and freshly ground pepper.
2. In a small skillet, heat the olive oil, add the onions, and cook over high heat until soft and beginning to turn golden at the edges.
3. Reduce heat to medium and layer the spinach on top of the onions. Pour in the eggs, top with the crumbled feta, and gently scramble until set.
4. Serve immediately.