Alright it’s already February (how’d that happen?) and I planned to post this as a healthy new-years resulotion-type recipe. Oh well, better late than never! This is a nice, light and healthy recipe inspired by a Mediterranean cous-cous recipe my mom used to make. I started making it back in college and people seemed to really love it. I used some of the same ingredients in this recipe and swapped quinoa for cous-cous for added nutrional benefits. I also added chickpeas (because I’m obsessed) and omitted arugla, which I think I will keep next time for some added greenery. Greenery is a word right?
Tag Archives: feta
Many different elements came together both in and on the burgers. There was garlic sauteed spinach, fresh feta, and jalapenos in the burgers and a roasted red pepper mayo spread on the fresh baked buns. We did not make the buns, but got them in the Strip District where we get most of our cooking supplies. These were made the same night as Roasted Red Pepper Bisque and I kept a bit of the peppers aside for the mayo spread.
If you are a fan of Greek food I am pretty sure you will really like this meal. It is relatively easy to prepare and the flavors are intense and extremely satisfying. We made gyro burgers, which were composed of ground beef and lamb as well as some traditional Greek spices. We also prepared homemade tzatziki sauce and a Greek salad of tomato, cucumber, red onion and fete cheese. It all went well together and you could also serve the burgers in a pita or flatbread if you so desired.
I will begin with the tzatziki sauce, which is a traditional sauce served with gyros that is made with yogurt and cucumber and is awesome.
The key ingredient here is mint. Luckily mint grows like weeds and we have plenty growing outside!
I just combined all the ingredients and let it chill in the refrigerator while we prepared the rest of the meal. Below is a pic of the final product. Not only is this a great sauce to put on whatever you please, really, but can also be served as a dip with pita or veggies. It is so good.
Along with the burgers we also prepared a Greek salad. I love this salad, especially in the summer when the vegetables are nice and fresh. It is a great accompaniment to any meat, really, and goes particularly well with the strongly flavored lamb.
Now, on to the burgers! I’ll let the pictures do the talking here….
The meat had a gyro like consistency as you can see below (sorry, it’s a bit blurry) and of course the flavor was right on.
Give this one a try!
Tonight we made our version of Mediterranean Tilapia and it is a really easy recipe and tastes great. I call it ‘mediterranean’ only because we used feta cheese and pine nuts but really you can put pretty much anything you want into the topping and it should go well with the subtle flavor of the tilapia.
For the topping Greg started off by wilting the spinach and adding some green onions, toasted pine nuts and feta.
For the tilapia he “breaded” it with some parmesan, put the topping on each fillet, and baked for about 10-15 minutes.