Greek Pasta Salad

I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Dill Potatoes

I planted a small herb garden on my patio, my very small patio. One of the herbs, dill began to completely take over, in a good way. I decided that I needed to use some to clear up some space and let its herb neighbors grow. I had some potatoes in the pantry and found this recipe from the Kitchn which is a Ukrainian Dill Potato recipe. I edited the recipe a bit, I prefer a crunchy potato with the grassy dill. This is a perfect summer side.

Ingredients

  • 1-2 Large Potatoes, cut into cubes
  • 2 TSP Duck Fat [optional]
  • 1 TBSP Olive Oil
  • 1/2 Cup Chopped Dill
  • Salt

Let’s Get Cooking

After cutting the potatoes into cubes, boil in salted water until a fork can pierce them easily, but does not fall off.

Preheat the oven to 420F. Place the par-boiled potatoes on a baking sheet and toss with the duck fat. Roast in the oven for about 25-30 minutes.

Once the potatoes are done, place in a bowl and toss with the olive oil, salt, and chopped dill.

It’s as easy as that!

Made with Love,

Hannah

Antoni’s Cauliflower Steaks

I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.

Ingredients

  • 1 Large Head Cauliflower
  • 1/4 Cup Olive Oil
  • 2 TSP Ground Turmeric
  • 1/4 TSP Kosher Salt
  • 4 Large Dates, pitted & thinly sliced length wise
  • 1/2 Cup Loosely Packed Cilantro Leaves
  • 3 TBSP Roasted Salted Almonds

Dressing

  • 3 TBSP Finely chopped Cilantro stems
  • 2 TBSP Gochujang or Sriracha
  • 2 TBSP Fresh Lime Juice
  • 1 TBSP Olive Oil
  • 1 TSP Honey
  • Pinch of Kosher Salt

Let’s Get Cooking

Preheat the oven to 425F

Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.

Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!

In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.

Bake for 25-30 min.

While the cauli is baking, whisk together the ingredients for the dressing.

Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.

This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.

Made with Love,

Hannah

Antoni’s Souvlaki Arahova

Another recipe from Antoni’s cookbook, and I am not sorry about it at all. If I have one goal with this blog it is to convince everyone to buy this cookbook. It has so many good recipes and I am slowing using this quarantine to Julie/Julia my way through it. This is an easy weekday recipe and you get to feel a bit summery when you break out the grill.

Ingredients

  • 2 Medium Cucumbers, cut into 1/4 in cubes
  • Salt + Pepper
  • 1 1/4-1 1/2 lbs Chicken Breast, cut into 1 1/2in cubes
  • 1 Large Garlic Clove, chopped
  • 1 17.6oz Plain Greek Yogurt
  • 1/4 cup Fresh Lemon juice
  • 1/4 cup Chopped Dill
  • 1 Medium Shallot, thinly sliced
  • 3 TBSP Red Wine Vinegar
  • 1 Cup Crumbled Feta Cheese (4 oz)
  • 1 tsp Dried Oregano
  • 1 1/2 TBSP Extra Virgin Olive Oil
  • 4 Pita Breads
  • 8 oz Cherry Tomatoes, chopped
  • 1/4 Cup Fresh Mint Leaves

Let’s Get Cooking

Set colander over a plate. Add the chopped cucumbers + toss with 1/4 tsp salt. Let sit for 15 min

Mash and chop the garlic + 1/4 tsp salt into a paste. Put in a bowl and combine with yogurt + lemon + dill

Transfer about 1/2 of the yogurt mixture into another bowl. Add the chopped chicken and ensure that all of the chicken is covered. Cover and refrigerate for 45 min to 4 hours. I let it set for about an hour & it was perf!

While the chicken is in the fridge, squeeze the cucumbers, getting out the rest of the liquid. Stir in the cucumber into the left over yogurt mixture.

Once the chicken has marinated: heat the oven to 200F and warm the pitas on the oven racks. Pick out 12 skewers. ** If using wooden ones let them soak in water for 10 min***

Remove tzatziki from the fridge to allow it to get to room temperature. Place shallots in a bowl with red wine vinegar and salt. Let sit for 15 min then drain

In another bowl, mix together feta + oregano + olive oil

Skewer the chicken and season with salt + pepper

Heat the grill to medium-high. Grill the chicken, turning once about halfway through, about 8-10 minutes. Once complete, slide the chicken off the skewer.

Time to Plate

Start with a Pita + spread tzatziki + chicken + feta + tomatoes + pickled shallots + more tzatziki + chopped dill + mint

This is a great meal, super filling, and leaves you with easy to put together left overs. I hope you enjoy this recipe like I did. I know that I will be making it again!

Made with Love,

Hannah

The Perfect Bagel & Lox

This combination is a classic. It’s hard to mess up. Now I am sure you don’t need a post from me explaining how to pair these ingredients together, but I am going to give you my version anyway!

Ingredients

  • Bagels
  • Tomato
  • Red Onion
  • Cream Cheese
  • Capers
  • Smoked Salmon

Let’s Get Cooking

Start out by cutting the tomato into slices and the red onion rings.

While you are cutting, toast up the bagel.

Spread the cream cheese onto the bagel and evenly distribute the capers on top.

Follow with, salmon + red onion + tomato to top it off.

Everyone layers the ingredients differently, but I feel this way gives you the best bite (even though I am sure it really does not matter lol)!

Enjoy this meal for breakfast, lunch, or dinner; and I mean who doesn’t feel fancy eating smoked salmon and capers?!

Made with Love,

Hannah

Homemade Beef & Broccoli

I am all for creating new recipes with just the items laying around in the kitchen, it’s like my own personal game of Chopped. Instead of caving to my cravings of Chinese take-away I decided to make my own. My creation is as follows!

Ingredients

  • Flank Steak
  • 1 Cup Broccoli
  • 1/4 Cup Soy Sauce
  • 1 TBSP Rice Wine Vinegar
  • 1 tsp Honey
  • 1 tsp Hot Sauce
  • 1/4 tsp Ginger
  • 1/4 tsp Garlic
  • 2 Packages of Ramen Noodles – I used Lotus Foods Rice Ramen
  • 1 TBSP Flour + Water

Let’s Get Cooking

Cut the flank steak into strips, against the grain.

Combine Soy Sauce + Rice Wine Vinegar + Honey + Hot Sauce + Ginger + Garlic

Pour over the flank steak and marinate for an hour.

After marinating cook the steak into a hot pan with the marinade. Once fully cooked stir in the roux (water + flour)

While the steak is cooking, cook the ramen noodles according to the package, do not use the spice packet that is included.

Add broccoli to the steak and stir.

Time to Plate

Once the broccoli has fully incorporated and softened, pour the mixture over the rice noodles and enjoy!

Made with Love,

Hannah

Antoni Porowski’s Roasted Carrots with Carrot Top Pesto

I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!

Ingredients

  • 2 Bunches of Carrots with the tops!
  • 1 1/2 tsp Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil for the Pesto
  • 1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
  • Salt
  • 3 Tablespoons Pine Nuts
  • 1 Small Garlic Clove
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
  • Ground Black Pepper

Let’s Get Cooking

Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.

Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.

Washed Carrots with Green tops cut off

Drizzle the carrots with the vinegar + oil + toss with salt.

Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.

Carrot Top Pesto

Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.

Collect enough carrot leaves to fill 2 cups.

Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!

Add Carrot greens + parmesan + 1/4 teaspoon salt. Pulse to combine

Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.

Time to Plate

Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.

Add on the carrots + remaining greek yogurt + pesto + top off with pepper

Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.

Made with love,

Hannah