KITTENCAL'S FAMOUS GREEK SALAD
Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292
Provided by Kittencalrecipezazz
Categories Greek
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
- Season with black pepper.
- Chill in fridge for a couple of hours before using to blend flavors.
- Place the salad ingredients in a large bowl.
- Pour dressing over; toss to combine.
- If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
KITTENCAL'S GREEK MARINATED TOMATO, OLIVE AND FETA SALAD
If you love Greek salads you will love this, it's an absolute must made with garden ripe tomatoes! I use the dressing from my recipe#66596 but you may use your own favorite dressing, the cucumber is only optional I like to add some in, plan ahead this salad must be chilled at least 3 hours before serving or up to 6 hours. Serve this salad with crusty bread on the side to dip into the juice, you may also serve the tomatoes with juice on a bed of lettuce.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large glass bowl stir together the dressing with parsley.
- Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
- Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
- Serve with crust bread.
Nutrition Facts : Calories 131, Fat 8.9, SaturatedFat 4.6, Cholesterol 25, Sodium 540.3, Carbohydrate 8.9, Fiber 2.4, Sugar 4.8, Protein 5.4
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
KITTENCAL'S GREEK FETA AND OLIVE OMELETTE
yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
- In a medium skillet melt butter over medium heat until sizzling.
- Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
- On one side of the ometette sprinkle the feta cheese and olives.
- Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
- Slide onto a plate.
Nutrition Facts : Calories 319.5, Fat 27.1, SaturatedFat 13.2, Cholesterol 475.5, Sodium 642.7, Carbohydrate 3.3, Fiber 0.6, Sugar 1.6, Protein 15.8
MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE
I LOVE this recipe-great for cocktail parties or a super appy for your Greek Dinner. Cook time reflects the marinating time.
Provided by Diana Adcock
Categories Lemon
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- For the Olives- Combine all ingredients in a large resealable freezer bag.
- Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
- For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
- Sprinkle with the oregano and pepper, tossing well.
- Cover and let stand for 30 minutes at room temp.
- Combine the olives with the feta and tomatoes, tossing well.
- Serve.
Nutrition Facts : Calories 549, Fat 55.3, SaturatedFat 12.7, Cholesterol 37.9, Sodium 1292.9, Carbohydrate 10, Fiber 3.2, Sugar 2.6, Protein 7.3
KITTENCAL'S GREEK GARDEN SALAD WITH GREEK-STYLE DRESSING
All amounts may be adjusted to taste, the dressing amounts will yield just slightly over 1 cup and I strongly suggest to make the dressing in advance even better 24 hours ahead --- serve the salad with crusty bread on the side --- the dressing from my recipe#66596 also works well with this salad
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the dressing in a bowl combine all ingredients.
- Cover and chill until ready to use.
- In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
- At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
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