My Big Fat Greek Dinner (made lean)
By Danielle Singh
Big Fat Greek Salad With White Beans, Kalamata Olives and Feta
4 servings 20 min 20 min prep
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 cups romaine lettuce, cut into 1 inch ribbons
1 cup carrots, shredded
1 cup cucumbers, cut into 1/2 inch cubes
1 cup tomatoes, cut into 1/2 inch cubes
1 (15 ounce) can white beans, rinsed and drained
1/3 cup feta cheese, crumbled
20 kalamata olives, pitted
1 cup herbed croutons
1 Whisk together vinegar, oil, oregano, and pepper in a large bowl.
2 Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
3 Either divide into 4 small bowls or keep in one large one.
Top with olives and croutons.
this is a meatless dish, but you can also add grilled chicken or tuna
The Combo Platter
The garlic in this delicious hummus gives it a great spicy kick!
10 min 10 min prep
1 (15 1/2 ounce) can garbanzo beans (drained, but save the liquid)
6 tablespoons water (from the drained can you reserved)
salt and pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
3-5 tablespoons lemon juice (depending on taste)
1 tablespoon olive oil
3 tablespoons tahini
6-8 garlic cloves, minced
Combine all but the last 2 ingredients in a food processor until smooth.
Stir in the tahini and garlic.
Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy! 6 servings
Stuffed Grape Leaves
½ Pound jar grape leaves, washed thoroughly from brine and drained
1 Cup long grain rice
½ Cup pine nuts
1 Onion, finely chopped
¼ Cup parsley, chopped
2 Tablespoons dried dill or 3 tablespoons fresh dill
3 Cloves garlic, slivered
¼ Cup olive oil
½ Cup water
¼ Cup fresh lemon juice
Salt and pepper
1 Wash leaves under hot water. Soak them for 20 minutes and wash them again, separating them to make sure all saltiness has been removed.
2 Parboil rice by allowing it to sit in boiling water for five minutes; rinse and drain thoroughly.
3 Combine and thoroughly blend rice, pine nuts , onion, parsley, dill, salt & pepper.
4 Cut off stem from ends of each leaf. Place shiny side down. Spoon 1-2 tablespoons of the mixture on wide end, fold up, fold both sides in and roll up jelly-roll style.
5 Line rolls very tightly side by side, seam side down, in saucepan. Place several garlic slivers in between the layers.
6 Add olive oil, lemon juice, water and bring to boil. Place a small heavy plate over the leaves, lower heat, as far as possible, cover pan and simmer very gently until leaves are tender for about 1½ to 2 hours. Every thirty minutes check on water level, adding ¼ cup at a time if needed.
7 Cool leaves before transferring to serving platter. Decorate with lemon wedges.