GREEK-ISH ORZO SALAD WITH CHICKPEAS, OLIVES, & CAPERS
A simple pasta salad with loads of flavor, and hearty enough to stand in as a main dish. The perfect potluck salad - or stick some in a mason jar for an easy portable lunch!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 13
Steps:
- Cook orzo according to package instructions. I like to salt the heck out of the water - once it tastes like ocean water, you're there!
- Drain orzo and let cool.
- Add orzo to a medium mixing bowl along with the remaining ingredients. Mix well. Yep, that easy! Taste and add additional salt and pepper if desired.
- Transfer to a serving bowl and, well, serve!
- Keeps in a sealed container in the refrigerator for about 4 days.
GREEK TOMATO AND BREAD SALAD WITH FETA, BASIL, AND CAPERS
Since much of Greece's dense, crusty, grainy, wonderful bread has always been dried toast like for keeping, it stands to reason that the Greeks would also have a number of ways of soaking the bread to restore its moist chewy softness. Bread salads are proof of how the plainest, simplest of foods can be utterly matchless. If you want to make barley rings go to Greek Black Barley Rings (Mavrokoulouria) # 210035 Barley Rings remain one of the most unusual and renowned Greek breads. Traditional in Crete and the Southern Cyclades, they are the epitome of rural breads, they nourish, last, and feed through winter, keeping hearts strong. Barley rings are nutty, honest, truly down to earth. They stay crunchy even when soaked in liquid. They are the bread of choice for bread salad. They are marvelous crumbled in soup, and dunking in morning brew. Traditionally the rings are made with sourdough starter but this recipe uses yeast.
Provided by Olha7397
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the bread on a platter or in a large bowl. Sprinkle with water and set aside until partially softened, 3 to 5 minutes.
- Arrange the tomatoes, olives, and capers over the bread and sprinkle with the salt and vinegar. Add the cheese and pepper to taste, and drizzle with the oil. Top with the basil and set aside to marinate for 15 to 30 minutes.
- Toss, and serve right away.
- The Olive and the Caper Adventures In Greek Cooking.
Nutrition Facts : Calories 545.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 11.1, Sodium 457.4, Carbohydrate 96.5, Fiber 23.2, Sugar 4.7, Protein 18.4
CAPER POTATO-GARLIC DIP
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Provided by Molly O'Neill
Categories appetizer
Time 2h20m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add all but one tablespoon of the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
- Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not do this in the food processor, or the potato will become gluey.) Season with pepper and, if necessary, salt to taste. Add more lemon juice to taste. Cover and refrigerate for at least two hours.
- Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers. The dip can be served with sliced bread or crudites or over steamed or poached fish or used to make the octopus-with- garlic-sauce recipe that follows.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 1 gram, TransFat 0 grams
GREEK CHICKEN WITH CAPERS, RAISINS AND FETA
Raisins add a slight sweetness to chicken breasts bathed in a caper and lemon sauce. A tangy richness comes from a sprinkle of feta cheese.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
- Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 cup sauce over each serving; top with 1 tablespoon cheese. Garnish with lemon slices, if desired.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 21.1 g, Cholesterol 97.6 mg, Fat 9.2 g, Fiber 2.3 g, Protein 37.2 g, SaturatedFat 3.1 g, Sodium 350.2 mg, Sugar 10.8 g
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