Tag Archives: parsley

Greek Salsa

16 Feb

 

This is a recipe I got from my Papou, and he had gotten it from a magazine, but I can’t remember which one anymore.  The recipe was actually Greek Salsa Chicken, this salsa served over lemon chicken and roasted potatoes.  Normally, I serve it with Lemon Herb Chicken and roasted potatoes that I’ve cooked separately.  But, I thought it would be the perfect addition to the Kotopoulo Lemonato we had for dinner tonight!  I was right!

 

Greek Salsa

What you need:

1 1/2 cups crumbled feta cheese
1 pint grape or cherry tomatoes, halved (I diced one regular tomato tonight since that’s what I had)
1 jar (4.75 oz) pitted kalamata olives
1/2 cup minced fresh parsley
Juice of 1 lemon
1/2 cup extra virgin olive oil
2 Tbsp chopped fresh oregano (or 1 Tbsp dried oregano)

How to make it:

Combine all ingredients in a bowl.  Cover and chill until ready to serve.

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Spinach Lasagna Rollups

10 Feb

I had some lasagna noodles in my pantry that I wanted to use, but I wasn’t sure how I wanted to do lasagna.  Then, I remembered the Cheese Lasagna Rollups my mom used to get from Market Day, and decided I wanted to try to make some of my own.  It worked out that cottage cheese was on sale, and I had spinach, basil, and oregano in my fridge that I needed to use.  The filling I made just like my Spinach Manicotti recipe, and the sauce was the Tomato Sauce I made a couple of days ago.  It turned out great!

Spinach Lasagna Rollups

What you need:

9 lasagna noodles
2 eggs
1 container (15 oz) ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 clove garlic, minced
1/2 lb fresh spinach, chopped
1 1/2 tsp dried basil (or 2 tsp fresh basil)
1 1/2 tsp dried oregano (or 2 tsp fresh oregano)
1 Tbsp fresh parsley, chopped
4 cups Tomato Sauce

How to make it:

Preheat oven to 350 degrees F.

Cook lasagna noodles according to directions on box.  Drain water and cool on a piece of aluminum foil.

Meanwhile, beat eggs in a medium bowl.  Stir in the ricotta (or cottage cheese), 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, spinach, basil, oregano, and parsley.  Pour 1 cup of the Tomato Sauce into a 13 x 9 baking dish, or enough to make sure to cover the entire bottom of the dish.  Spread filling on each lasagna noodle and roll the noodle.  Place seam side down in the dish.  Pour the remaining sauce over the rollups, then sprinkle on the remaining Parmesan and mozzarella.  Cover tightly with foil.

Bake for 30 minutes.  Remove foil, and bake for another 5-10 minutes, or until sides are bubbling and the cheese is melted.

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Baked Ratatouille

31 Jan

 

My oldest daughter thought it was so cool to make Ratatouille like in the Disney movie, Ratatouille.  I used the eggplant from the Asian themed veggie pack I got this week, a zucchini I had left in my fridge, rosemary, oregano, and parsley from the Italian themed veggie pack a few weeks pack, and tomato and onion from this week’s basket.  It tasted really good, but my presentation needs some work.  I had wanted to use a round casserole dish, but it wasn’t fitting right, so I put it in a 13 x 9 pan instead.  But, then it was all spread out too much, but it still cooked fine.  Also, most recipes also call for peppers, which I have, but just didn’t add in since my husband doesn’t really like cooked peppers.

 

Baked Ratatouille
Based on recipes here and here

What you need:

1 large onion, cut into rings
1 medium eggplant, cut into 1/2″ slices
2 zucchini, cut into 1/2″ slices
1 green bell pepper, seeded and sliced
3 tomatoes, sliced
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tsp fresh chopped parsley
2 tsp fresh chopped rosemary
2 tsp fresh chopped oregano
Olive oil

How to make it:

Preheat oven to 350 F.

In a small bowl, mix together Parmesan cheese, garlic, parsley, rosemary, and oregano.

Grease a medium-sized casserole dish with olive oil.  Make a layer with the onions.  Drizzle with olive oil, then sprinkle with Parmesan cheese and spice mixture.  Repeat this process for the remaining vegetables.

Cover and bake in the preheated oven for 45 – 60 minutes.

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Pizza Sauce

24 Jan

 

In recent weeks of Bountiful Baskets, I have received a lot of tomatoes.  I like tomatoes in salads, but I also wanted to try some new things with them.  One of those things was pizza sauce.  Most recipes I found called for canned, diced tomatoes or canned, whole tomatoes, or tomato paste, and while I knew I could make those things with fresh tomatoes, I didn’t want to spend the extra time.  So, I finally found a recipe on AllRecipes.com that was exactly what I wanted, a recipe that used fresh tomatoes and didn’t require any extra prep to those tomatoes.  Perfect!  It also used up the rest of my fresh basil and fresh oregano, and some of the fresh parsley in my Italian veggie pack.  Even better!  This sauce was used on a Sausage Florentine Pizza.  It made about 1 1/2 cups of sauce, so was perfect for the size pizza I was making.

 

Pizza Sauce
Based on this recipe

What you need:

2 ripe tomatoes, quartered and seeds removed
1 clove garlic
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh parsley
1 pinch ground cinnamon
1 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon white sugar
2 tablespoons olive oil

How to make it:

Place all ingredients in a food processor.  Do not liquefy, sauce should remain somewhat chunky.

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