My Big Fat Greek Kitchen

Recipes, fusion education and food comments

Monthly Archives: October 2015

Asian Salmon Tartar

on by in My Food, Recipes ⋅ Leave a comment

Asian salmon Tartar for CCC

Asian Salmon Tartar

Ingredients:
1 tablespoon extra virgin olive oil
½ tablespoon fresh lime juice
1 teaspoon soy sauce
½ teaspoon course ground pepper
½ teaspoon kosher salt
½ teaspoon minced shallot
½ teaspoon whole grain mustard
4 ounces Fresh salmon small diced (¼ inch pieces)
1/2 tablespoon finely chopped pickled ginger
1 tablespoon chopped green onion
2 tablespoons finely chopped cherry tomatoes

Directions:

Place oil, lime juice, soy sauce, pepper, salt, shallot and mustard into a small bowl and whisk until well combined. Add the salmon, ginger, green onion and tomato. Stir to combine well. Refrigerate until well chilled.

*I like to served inside Chinese soup spoons

Makes 12
Prep time: 10 to 15 minutes
Cook time none.

Spiced Pork Chops over Butternut Squash Polenta

on by in My Food, Recipes ⋅ 2 Comments

Southwestern Spiced Pork Chops over Butternut Squash Polenta topped with Apple Cider Pickled Shallots and a Maple Butter Pan Sauce

Southwestern Spiced Pork Chops over Butternut Squash Polenta

Ingredients:
2 cups diced butternut squash
2 cups chicken stock
4 tablespoons butter
½ tablespoon brown sugar
1 cup milk
2 teaspoons salt
½ teaspoon ground cinnamon
1 cup polenta
1 teaspoon course ground black pepper
¼ cup grated gouda cheese.
1 large shallot (small diced)
¼ cup diced onion
1 clove garlic minced
1 cup apple cider
2 tablespoons apple cider vinegar
4 pork chops
½ teaspoon ground rosemary
½ teaspoon ground fennel seed
½ teaspoon granulated garlic
¼ cup maple syrup

Directions:
Place diced squash into a medium size pot, add the chicken stock and place over high heat, bring to a boil then lower heat to a low boil and allow to cook for 8 to 10 minutes or until fork tender. Once cooked remove squash with a slotted spoon and place into a large bowl. Reserve pot of broth. Add 1 tablespoon butter, 1/2 tablespoon brown sugar, ½ cup milk, ½ teaspoon salt and ½ teaspoon ground cinnamon and mash using a potato masher or fork. Make sure all ingredients are well combined and reserve.

Bring reserved pot of broth to boil over medium high heat, slowly whisk in the polenta. Reduce heat to low and cook 2 to 3 minutes or until done. Remove from heat and mix in remaining milk, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon course ground black pepper and ¼ cup of grated gouda cheese. Cover and keep warm.

Place a small pot over a medium high heat. Place ½ tablespoon butter into the pan, add shallots, onion and garlic. Cook for one minute. Deglaze pan with apple cider and vinegar. Allow to simmer for 2 to 3 minutes or until shallots are soft and the apple cider is almost absorbed.
Season pork chops with 1/2 teaspoon salt, remaining black pepper, ground rosemary, ground fennel and granulated garlic. Place a large sauté pan over medium high heat, add 1 tablespoon butter and 1 tablespoon olive oil to the pan. When butter and oil are hot add pork chops allow to cook 3 to 5 minutes per side. Remove pork chops from pan and set aside covered to rest.

Place remaining butter into the sauté pan and place over medium low heat, once butter is melted stir in the maple syrup and remove from heat.

To serve, split the polenta between four bowls, top with a drizzle of the maple pan sauce, and a small amount of pickled shallots. Top with a pork chop, spoon pickled shallots on top and finish with a drizzle of maple pan sauce. Serve immediately.

Serves 4
Prep time 15 minutes
Cook time 20 minutes

Eggplant & Chicken 3 Bean Chili

on by in My Food, Recipes ⋅ Leave a comment
Eggplant & Chicken Three Bean Chili Topped with garlic & herb toasted pita croutons, spicy roasted chickpeas & Lemon infused Ricotta yogurt sauce.

Eggplant & Chicken Three Bean Chili
Topped with garlic & herb toasted pita croutons,
spicy roasted chickpeas &  Lemon infused Ricotta yogurt sauce.

Ingredients:

¼ cup extra virgin olive oil
1 large eggplant peeled and small diced
1 small red onion (diced)
1 small yellow onion (diced)
¼ cup Mediterranean chili spice mix (recipe below)
1 pound ground chicken
3 cloves of garlic minced
¼ cup tomato paste
2 ½ cups chicken broth
½ cup dark red kidney beans (cooked)
½ cup pinto beans (cooked)
½ cup black beans (cooked)
1 cup chickpeas (cooked)
1 cup diced pita bread
1/3 cup finely chopped cilantro
¼ cup finely chopped parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ cup Greek yogurt
¼ cup Ricotta cheese

Mediterranean chili spice mix:
Ingredients:
1 tablespoon sea salt
½ tablespoon black pepper
½ tablespoon chili powder
½ tablespoon brown sugar
½ tablespoon flour
½ tablespoon granulated garlic
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon ground rosemary
¼ teaspoon ground cardamom
¼ teaspoon crushed red pepper flakes
Directions:
Place above spices in a small bowl and whisk together until well combined.

Chili directions:

Preheat oven to 350°F
Place 2 tablespoon oil into the bottom of a large deep skillet and place on medium high heat. Add eggplant and onions, sprinkle with ½ tablespoon chili spice mix and cook stirring occasionally for 3 to 5 minutes or until eggplant starts to brown. Add chicken, and 2/3 of the minced garlic, sprinkle with another ½ tablespoon chili spice mix and cook stirring often another 3 to 5 minutes or until chicken is cooked through and starts to brown. Add tomato paste and 2 tablespoons of the spice mixture, cook stirring often for another 2 minutes. Stir in the chicken broth. Reduce the heat to medium and cook for another 5 to 7 minutes or until the sauce has almost thickened. Add the beans and reduce heat to simmer and cook covered another 5 minutes.

While chili cooks place the chickpeas and pita bread on a sheet pan, drizzle with a 1 ½ tablespoons olive oil, sprinkle with 1 tablespoon of spice mixture. (toss to fully coat with spice mixture) Bake for 10 to 12 minutes or until pita is golden brown and slightly crispy.

Place remaining minced garlic, cilantro, parsley, lemon zest, lemon juice, yogurt, cheese, ½ tablespoon of olive oil and ½ tablespoon of spice mixture into a small bowl and whisk together until well combined.

To plate: ladle chili into bowls, top with a generous amount of chick peas and pita, spoon over a heaping tablespoon of Ricotta sauce and serve immediately.

Makes 4 servings
Prep time 15 minutes
Cook time 25 minutes

Triple Chocolate Coffee Pumpkin Cookies

on by in My Food, Recipes ⋅ 1 Comment

20151006_225032

Triple Chocolate Coffee Spiced Pumpkin Cookies with Pecan Bits

Ingredients:

1 stick of butter
1/3 cup white sugar
½ cup light brown sugar
1 egg (beaten)
1 teaspoon baking soda
1 teaspoon hot milk
2 teaspoons Vanilla extract
1 cup Pumpkin Puree
½ tablespoon ground cinnamon
1 teaspoon instant coffee granules
1 ½ cups all purpose flour
½ cup coconut flour (if you do not have you can use all purpose flour)
¼ teaspoon salt
1 teaspoon baking powder
1/3 cup milk chocolate chips
1/3 cup dark or semi sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup chopped pecans

Directions
Preheat oven to 360°F
Melt the stick of butter in the microwave for 25 seconds. Whisk sugar into the butter, then whisk in the egg. Set aside
Dissolve baking soda in the hot milk, add vanilla and stir. Add to the sugar mixture and whisk together. Add Pumpkin Puree and coffee and whisk until well combined.
In a large bowl combine flour, salt, baking powder, chocolate chips and nuts. Whisk together until well combined.
Combine the wet and dry ingredients. (Do not over mix). Taking 1 tablespoon at a time form into balls and place on cookie sheet. Space a few inches apart. Cook for 5 minutes and then slightly flatten with the back of spoon, cook an additional 5 to 7 minutes or until cookies are just starting to crisp on the outside.
Allow to cool for 5 minutes and serve. Place any left over cookies in a zip top bag or air tight container.

Makes 36 cookies
Prep time 8 to 10 minutes
Cook time 10 to 12 minutes

Triple chocolate coffee spiced pumpkin cookies2

Squash Lasagna (pasta free)

on by in My Food, Recipes ⋅ 2 Comments
Squash Lasagna

Squash Lasagna

Ingredients:

2 tablespoons extra virgin olive oil
1 pound ground beef
1 teaspoon coarsely ground sea salt
1 ½ teaspoon coarsely ground Black pepper
1 yellow onion finely diced
3 cloves garlic finely chopped
½ teaspoon granulated garlic
1 teaspoon chili flakes
½ tablespoons dried oregano
½ teaspoon dried basal
1 can (14.5 ounces crushed tomatoes)
2 teaspoons light brown sugar
8 ounces ricotta cheese
2 tablespoons grated parmesan cheese
2 large zucchini squash
1 large yellow squash
1 cup shredded mozzarella
¼ cup Italian style bread comes (optional but recommended)

Instructions:

Preheat the oven to 400°F.
Place a large skillet over medium high heat. Add ½ tablespoon oil to pan and swirl skillet to coat with olive oil. Add ground beef to pan, season with ¼ teaspoon salt and ½ teaspoon pepper. Cook stirring often for 3 to 5 minutes or until meat is nicely browned. Pour meat into a strainer to remove excess fat.
Place 1 tablespoon oil into skillet and return to medium high heat. Add onion and sauté for 2 to 3 minutes until onion softens and turns translucent. Add chopped garlic, granulated garlic, chili flakes, oregano, basal 1 teaspoon brown sugar and cooked beef to the skillet. Cook stirring often for one minute. Add crushed tomatoes, ½ teaspoon salt and pepper. Stir and allow to simmer for 3-5 minutes or until sauce starts to thicken.
While sauce is cooking place ricotta cheese into a small bowl, add Parmesan cheese remaining brown sugar, salt, pepper and oil. Stir until well combined.

Slice the squash into thin ribbons (use a vegetable peeler or knife if you do not have a mandolin)

Assemble the Lasagna: In the bottom of a greased 9 x 12 baking pan place a layer of zucchini ribbons, top with 1/3 of the meat sauce, top meat sauce with 1/3 of the ricotta mixture. Add a layer of yellow squash ribbons, top with another third of the meat sauce and ricotta mixture. Add the last of the squash, top with remaining meat sauce and ricotta mixture, sprinkle with Mozzarella and bread crumbs. Place in oven and bake for 25 to 30 minutes or until squash is fork tender and cheese is bubbling and golden brown. Remove from oven allow to rest for 5 minutes then cut into slices (should make 8 slices).
Enjoy.

If you want to make a vegetarian version omit the meat and use 1 pound sliced mushrooms instead (you will need to add an extra tablespoon of olive oil and extra ¼ teaspoon of salt to the pan when cooking mushrooms)

Serves 4 people
Prep time 5 to 10 minutes
Cook time 35 to 45 minutes