Kittencalsgreekcouscous Recipes

GREEK COUSCOUS

Steps:

• Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
• In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

KITTENCAL'S GREEK MOUSSAKA

Steps:

• Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
• Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
• Brush cookie sheet with olive oil.
• Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
• Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
• In the bottom of the prepared baking dish arrange half of the eggplant slices.
• In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
• Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
• Arrange the remaining eggplant slices over the beef mixture.
• PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
• In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
• Pour the cheese sauce over mixture in baking dish.
• Bake in a preheated 350 degree F oven for 45 minutes.
• Cut into squares.
• Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

KITTENCAL'S FAMOUS GREEK SALAD

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 COUSCOUS

Steps:

• Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
• Fluff with a fork.
• Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
• Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
• Pour over the couscous mixture, tossing gently to coat.
• Season with black pepper and salt.

KITTENCAL'S GREEK PASTITSIO

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
• To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
• Add in eggs and mix well; set aside.
• For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
• Add in garlic and cook for 2 minutes.
• Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
• Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
• Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
• Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
• Cool for about 10 minutes before whisking in the egg.
• Season with salt and black pepper.
• Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
• Preheat oven to 350 degrees F.
• TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
• Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
• Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
• Top with about 1 cup grated Parmesan cheese (can use more or less).
• Bake for about 50-60 minutes or until golden brown.
• Allow to rest for about 20 minutes before slicing.

SIMPLE GREEK COUSCOUS

Steps:

• Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
• Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

GREEK COUSCOUS

Steps:

• Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes.
• Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.

KITTENCAL'S GARLIC CROUTONS

Steps:

• Set oven to 325°F.
• Lighly grease a large baking sheet.
• Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted.
• Mix in the dried parsley (if using).
• If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.
• Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush.
• Using a serrated knife slice into small cubes or desired sizes.
• Place the bread cubes onto the baking sheet.
• Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).
• Let cool and store in a covered container in the fridge or freeze.

COUSCOUS WITH FETA, CHICKPEAS AND TOMATO

Steps:

• Heat olive oil in a medium saucepan or large skillet over medium heat.
• Add red pepper and garlic and cook for three minutes, stirring frequently.
• Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
• Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
• Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
• Great next-day leftovers!