feta – Page 2 – The Pajama Chef

Main Dishes, Recipes, Salads, Sides, Vegetables

Grapefruit Arugula Salad

April 11, 2014April 10, 2014 Sarah

Once I tasted a bite of this awesome Grapefruit Arugula Salad, I knew I had to photograph and share it, even though it was late and I was making this salad when all the natural light had already bid Nashville farewell. [translation=indoor photography :(] My sister and brother-in-law were visiting, and this salad was the perfect accompaniment to our roasted chicken and vegetable dinner.

I know there are a million variations of grapefruit arugula salad out there, and this is the first version I’ve ever had, so I can’t say it’s the best, but I can say it’s MY best. 🙂 How’s that? Well, it’s just so much yumminess in one bowl! You’ve got your juicy citrus, your tangy feta, and your peppery arugula all dressed in a lemon vinaigrette dressing. Basically an explosion of flavors. I totally wish I had made bigger salads so don’t make the same mistake I did. This is one salad I know I’ll be coming back to time and time again. Enjoy, friends!

one year ago: Herb, Tomato, and Cheese Crackers
two years ago: Smoky Fried Chickpeas
three years ago: Pantry Pasta for Two

Grapefruit Arugula Salad
click to print

Ingredients:

1 large grapefruit
3 ounces arugula
1 ounce crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
lemon pepper
salt

Directions:

Using a sharp paring knife, section the grapefruit into segments. I tried to do this without a tutorial and it didn’t go so well, so check out this tutorial and your grapefruit will look better than mine. 🙂

Divide arugula between four bowls, then divide grapefruit between the bowls as well. Top with feta cheese.

Whisk together oil, lemon juice, and balsamic for the dressing. Add lemon pepper and salt to taste, then drizzle over salad immediately before eating.

Time: 5 minutes.
Yield: 4 servings.

Quinoa, Recipes, Sides, Vegetables

Butternut Squash Quinoa Salad

November 13, 2013November 13, 2013 Sarah

How many new foods have you tried because you read about them on a blog? For me, it’s probably been a lot–namely a lot of veggies I didn’t grow up eating and/or didn’t know how to prepare, cheeses, grains, etc. I’ve never really been a picky eater, but reading blogs and cookbooks certainly have revealed gaps in my foodie education. Since I’ve been reading blogs, one of my favorite new foods has been butternut squash. Sure, it’s a pain to cut, but it’s just. so. tasty! And it makes this quinoa–one of my favorite foods ever, btw–an essential dish for your fall cooking season. Period.

One of my favorite ways to enjoy butternut squash is roasted and tossed in a salad, particularly this quinoa salad. I made this several times last winter and just never got around to sharing it here, so I was so happy when I realized this week that it was finally butternut squash season again! What makes this salad so good is the always delightful pairing of sweet and spicy seasonings, some strong cheese, and some salty meat. Molasses! Lime juice! Feta! Canadian bacon! All the good things, huh?! 🙂

One of the key flavors here in this nutty salad is the molasses. It does a double duty as a marinade for the roasted squash, and as a dressing for the salad itself. Molasses is totally underrated, but it lends such rich flavor and subtle sweetness to this dish. It’s such a great fall flavor that I want to play with more! In the meantime, enjoy it on this fabulous side dish or light lunch. I can’t wait to make this many more times this fall and winter, and hope you try it out too! 🙂

one year ago: Carnitas
two years ago: Thai Seared Shrimp with Tomato, Basil, & Coconut
three years ago: Apple City Barbecue Sauce

Butternut Squash Quinoa Salad
click to print

Ingredients:

1 large butternut squash, cubed
3 tablespoons extra virgin olive oil
2 tablespoons molasses
1 teaspoon chili powder
juice of 1/2 a lime
freshly ground black pepper
1 cup quinoa
2 cups broth [chicken or vegetable, as desired]
1/4 cup red onion, finely chopped and soaked in 1 cup of water for 10 minutes then drained and thoroughly dried
2 tablespoons molasses
juice of 1/2 a lime
1/2 cup feta, crumbled
1/2 cup canadian bacon, chopped

Directions:

Preheat oven to 400 degrees.

Peel and cut a large butternut squash into 1 inch cubes. In a large bowl, whisk together olive oil, molasses, chili powder, lime juice, and a generous amount of black pepper. Add cubed butternut squash, then toss to coat. Spread in a single layer on two large rimmed baking sheets, then bake for 30 minutes or until fork-tender.

Meanwhile, cook quinoa in broth according to package directions. Stir in soaked and dried red onion, molasses, lime juice, crumbled feta, and chopped canadian bacon. Fold in cubed butternut squash, then season with additional salt and pepper to taste. Serve warm or cold. Enjoy!

Time: 45 minutes.

Yield: 4-5 servings.

Linked up with: What’s Cookin’ Wednesday.

Appetizers, Recipes

Mediterranean Feta Dip

July 24, 2013July 24, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from July 12, 2012… We haven’t gotten to 100 degrees yet this summer, but it’s been pretty darn close. This would be excellent right now!

Over the past few weeks of 100 degree days, pretty much the thing I’ve wanted to do the least is turn on the oven. I mean, it doesn’t need to be hotter inside than it already is outside, does it? But the thing is… food preparation still needs to be done. Dinner, get togethers, general happiness, the like. And sometimes, you just need gooey cheese. Or is that just me?

Well, if you are in any way like me, or if you just happen to like good food, then this dip is just the thing! Mediterranean Feta Dip combines a bunch of delicious Greek flavors like roasted red peppers, sundried tomatoes, and feta cheese in a cool, light dip that is perfect for the hot days of summer.

I made this dip for a church event recently and it was a huge hit. The flavors are simple yet classy, and it was a snap to throw together. Just be sure to allow time for chilling, as that really helps the flavors meld together. I know this will be an appetizer I make time and time again. Hope you enjoy!

Mediterranean Feta Dip [adapted from Closet Cooking]
click to print

Ingredients:

1/2 large onion, quartered
2 cloves garlic, peeled
1 12 ounce jar roasted red peppers, undrained
4 ounces sundried tomatoes packed in oil, drained
8 ounces feta cheese
zest and juice of 1 lemon
1/2 teaspoon cracked black pepper
crackers or pita chips, for serving

Directions:

Pulse garlic and onion in food processor until finely chopped. Add roasted red peppers, sundried tomatoes, feta cheese, lemon zest and juice, and black pepper. Pulse until well combined. Cover and refrigerate for one hour before serving with crackers or pita chips. Keeps in refrigerator for up to one week.

Time: 15 minutes.

Yield: about 3 cups dip.

Linked up with: What’s Cookin’ Wednesday.