SPAGHETTI WITH TOMATO AND FETA SAUCE
A very simple, very quick, pasta recipe that will feed you well when you haven't got oodles of time to spend in the kitchen. A salad of purchased baby greens, crusty bread, a glass of red wine and you'll be happy, I promise.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large non-stick skillet over medium-high heat.
- Add oregano, mushrooms, green onions and garlic; saute 3 minutes.
- Add tomatoes, tomato sauce, sugar, olives and pepper to taste.
- Simmer 15 minutes.
- Add parsley and red wine vinegar.
- Cook 5 minutes or until thoroughly heated.
- Place sauce on pasta.
- Top with cheese and serve.
Nutrition Facts : Calories 568.6, Fat 18.5, SaturatedFat 7.1, Cholesterol 33.4, Sodium 1157.2, Carbohydrate 81.7, Fiber 7.6, Sugar 14.2, Protein 21.4
SAUTEED FETA WITH TOMATO SAUCE
Yield Serves 6 to 8 as a first course
Number Of Ingredients 8
Steps:
- Freeze feta, wrapped in plastic wrap, 30 minutes (to facilitate slicing). Cut feta into 1/3-inch-thick slices and gently pat dry between paper towels.
- Spread flour and bread crumbs on 2 separate plates. In a shallow bowl beat egg lighty. Working with 1 slice at a time, dredge feta gently in flour, brushing off excess, and dip in egg, letting excess drip off. Coat feta with bread crumbs and transfer to a wax-paper-lined tray. Chill feta 15 minutes.
- In a small saucepan bring tomato sauce to a bare simmer and keep warm.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté feta in batches 1 to 2 minutes on each side, or until golden. Transfer feta with a slotted spatula to plates. Squeeze lemon over feta to taste and sprinkle with pepper. Serve feta with tomato sauce.
SAUTEED CHICKEN WITH TOMATOES, OLIVES, AND FETA
Categories Cheese Chicken Dairy Olive Poultry Tomato Marinate Sauté Low Carb Dinner Feta Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Score top of chicken breasts with sharp knife; place in large glass baking dish. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
- Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.
RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE
Steps:
- In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
- In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.
PRAWNS IN SPICY TOMATO SAUCE WITH FETA CHEESE
I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now.
Provided by Engrossed
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400°F.
- Pour lemon juice over cleaned shrimps in a bowl and set aside.
- Heat oil in a skillet, saute green onions, garlic, celery, parsley and canned tomatoes until celery is tender. Reduce heat, and simmer for about 20 minutes.
- Add clam broth, cook for another 5 minutes and remove from fire.
- In another pan, saute shrimp in butter until they are pink (Leave them a little undercooked as they will continue to cook in the sauce).
- Pour the tomato sauce mixture into the bottom of a casserole dish; place the whole peeled and cored tomato in the center, surround it with shrimp; sprinkle entire casserole with oregano. Pour the white wine around the shrimp and sprinkle feta cheese over the shrimp and tomato center. Bake for 15 minutes or until feta melts.
Nutrition Facts : Calories 488.2, Fat 30.3, SaturatedFat 17.1, Cholesterol 278.5, Sodium 1936.3, Carbohydrate 17.8, Fiber 2.8, Sugar 8.8, Protein 33.6
SAUTéED PORK CHOP WITH TOMATO SAUCE AND FETA CHEESE
Make and share this Sautéed Pork Chop With Tomato Sauce and Feta Cheese recipe from Food.com.
Provided by Chef amfox
Categories Pork
Time 45m
Yield 5 oz, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a saucepan, sweat garlic, shallots, and scallions with olive oil until soft. Add black olives, capers, can of tomatoes, and chicken stock. Simmer until flavors come together and acidity is cooked out. Strain through a mesh basket, leaving some texture. Season to taste.
- 2. Season pork and heat sauté pan with oil. Sear pork chops and finish cooking in oven until medium. Let rest and sprinkle with crushed onion strips.
Nutrition Facts : Calories 406.1, Fat 19.3, SaturatedFat 7.5, Cholesterol 90.2, Sodium 612.8, Carbohydrate 28.3, Fiber 2.9, Sugar 3.2, Protein 31.3
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