Fab Food Friday Fotos: Greek Stuffed Tomatoes & Peppers, Garlic Rolls, Broccoli Quiche, Chicken Tortilla Soup, Tzatziki, Stuffed Turnips, Thrifty Recipes, & More
Posted By Vicki McClure Davidson on January 21, 2011
TGI Friday… time to decompress from this long week.
FOOD. GLORIOUS FOOD.
When available, recipes will accompany the “Fab Food Friday Fotos,” with a guarantee that at least one recipe — most preferably a frugal recipe — will always, always be included with the food photographs.
Photographer/cook Heather Katsoulis provided this recipe for yemista:
I had some peppers from my own garden, it was farmers market day in Westfield, where I got some tomatoes, so I made this delicious vegetarian meal for dinner: Yemista (Greek Stuffed Tomatoes and Peppers).
* 5 medium perfectly-ripe yummy tomatoes
* 5 medium green peppers
* 3/4 cup olive oil
* 15 tablespoons rice, 1-1/2 T per tomato or 15 tablespoons pepper, to be stuffed
* 1 large onion, chopped fine (about 1-1/2 cups)
* 3 garlic cloves, minced very fine
* 1/4 cup fresh spearmint, minced (1-1/2 T dried, crumbled)
* 1/2 cup parsley, minced (or cilantro)
* 1/2 cup pine nuts or 1/2 cup slivered almond
* 1/2 cup hardmizithra cheese, or 1/2 cup kefalograviera cheese, or 1/2 cup Parmesan cheese, cut into tiny cubes
* 1/2 cup sultana raisins (I love the slightly sweet contrast they give the savoury ingredients) (optional)
* 1 tsp salt
* 1/2 tsp pepper
* 1 1/2 cups water
* 1/2 cup olive oil
* 1 T tomato paste
Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well). Cut off tops of peppers (retain tops) and remove seeds and membrane.
Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
Take tomato flesh and process it until puréed.
Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
Stuff the vegetables evenly with this mixture. Replace tops of tomatoes and peppers.
Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
Bake in a preheated 375 deg F oven (180 deg C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
Turn off oven and leave in for another hour to ‘mellow’ before serving. This is best served slightly warm or at room temperature. It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rosé. It will also have yummy juices begging to be mopped up with bits of crusty bread.
In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and ‘plant’ in the spaces amidst the vegetables. That way you can have a couple of wedges of potato, too.
Another fabulous and frugal recipe from photographer/cook/webmistress Emily Carlin — this healthy Chicken Tortilla Soup is also posted on her food website, Back to the Cutting Board:
This soup has a lot of ingredients (mostly spices), but it’s still extremely easy to make. This recipe makes a lot of soup, I’m probably being conservative with number of servings, but I love making a big batch and eating the leftovers for lunch the rest of the week.
Healthy Chicken Tortilla Soup
Adapted from One Healthy Mama
* 16 oz. cherry/grape tomatoes (or 1 can of diced tomatoes, with chilies if like things spicier)
* 2 med. carrots, peeled and chopped
* 1 green bell pepper, diced*
* 3 tsp. olive oil
* 3 boneless, skinless chicken breasts, cubed
* 1 large onion
* 2 garlic cloves, minced
* 1 tbsp. chili powder
* 1/2 tsp. paprika
* 1/4 tsp. garlic powder
* 1/4 tsp. onion powder
* 1/4 tsp. crushed red pepper flakes
* 1/4 tsp. dried oregano
* 1 1/2 tsp. ground cumin
* 1/2 tsp. turmeric
* 1 tsp. salt
* 1 tsp. pepper
* 4 cups low sodium chicken broth
* 1 cup water (plus more if needed)
* 12 oz. frozen corn
* 1 can black beans, rinsed and drained
* 3/4 cup fresh cilantro, divided
* 1 cup 2% milk shredded Mexican cheese blend
* 4 whole wheat tortillas
* 1 lime, cut into wedges
*Note: the original recipe calls for 2 T, pickled jalapenos, but said it was really spicy, so I subbed a bell pepper instead. Feel free to try a jalapeño or any kind of chili pepper if that’s your thing.
Add tomatoes, carrots, and green pepper to a blender or food processor and mix until blended, but still chunky. Set aside.
Heat 2 tsp. olive oil in a large pan over medium heat. Add in the cubed chicken and cook until it’s completely cooked through, about 8-10 minutes.
Remove from pan and place on a plate or cutting board. Using two forks, tear apart each piece of chicken until all the chicken is shredded. Set aside.
Meanwhile, heat another tsp. of oil in the same pan you cooked the chicken in (wiped out, but doesn’t need to be washed) over medium heat. Add the onions and garlic and cook until translucent, about 5-8 minutes. Remove from heat.
Put the onions, garlic and chicken in a large stock pot or dutch oven (at least 4-5 quarts). Add in all the spices and cook over medium heat for one minute.
Add in the tomato mixture, chicken broth, water, corn, and beans and 1/2 cup cilantro. Simmer, partly covered for 30-60 minutes.
When the soup is ready, place tortillas on a baking sheet (you may need to do two at a time) and put under your broiler for a few minutes until browned and crispy, then turn over and toast the other side. Watch closely so you don’t burn them. Cool for a few minutes and then break into strips.
Ladle soup into a bowl and top with a handful of tortillas and a couple of tablespoons of cheese. Sprinkle with the remaining cilantro. Squeeze a wedge of lime over it just before eating.
Photographer/cook Jill describes the chicken pasta dish:
Whole wheat pasta with chicken, beans, spinach, and roasted red peppers. Delish!
Wow! Exquisite wedding cake from the 1920s — rare to see such lavish attention to detail today.
Photographer/cook Lynn Gardner provided this simple recipe for the garlic rolls:
Unrolled a Pillsbury crescent sheet, slathered it with Stonewall Kitchen’s Roasted Garlic Spread, rolled the sheet back up, cut it into 1-inch slices, arranged the slices on a baking sheet, and baked them in a 375°F oven for about 15 minutes (I think — I was not exactly paying attention).
I’ve recently discovered that I love turnips, so this cost-savings recipe is a must-make for me… photographer/cook ebachetti has provided the recipe:
My first foray into turnips and rutabaga (which apparently is a turnip as well, but was deemed special when they were passing out names). I took the recipe from http://straightfromthefarm.net/2008/02/29/stuffed-turnips/ and replaced the peas with asparagus simply because I forgot to buy peas. It was good, not knock me over amazing (like the roasted stuffed onions from smitten kitchen), but I’d definitely do it again.
Turnips Stuffed with Rutabaga and Peas
Loosely adapted from Lancaster Farming, 1/12/08
* 2 large turnips
* ½ a small rutabaga
* ½ c. frozen peas
* 1 T. extra virgin olive oil
* 1 t. cumin
* 1 t. ground rosemary
* 1 t. rubbed sage
* 1 t. salt
* Freshly ground black pepper
Scrub turnips well and cut a thin slice off the top and the bottom of each. Working carefully with a sharp knife, cut an “x” through the turnip flesh, being sure not to pierce the sides. Using a melon baller or small spoon, carve out the insides of the turnip, leaving a ¼ – ½ inch thick wall all around. Set turnip shells aside and save the “insides” for the next step.
Preheat the oven to 400 F. Peel the rutabaga and dice in to small cubes. On a foil-lined baking sheet, toss rutabaga cubes and turnip insides (cut up any turnip that seems too big) with olive oil. Sprinkle spices, salt, and pepper over them and toss again to coat evenly. Roast in the oven until tender and browned on the edges, about 20 minutes.
While vegetables roast, bring a large pot of water to a boil. Salt generously and submerge the turnip shells in the water. Boil for about 10 minute until fork-tender. Remove from water with a slotted spoon or tongs, dumping out any water in the cavities. Let turnip shells drain and cool. Cook the frozen peas for three minutes in the same boiling water as you used for the turnips. Remove with a slotted spoon and set aside.
When all the vegetables are ready, combine the peas and roasted vegetables before stuffing them into the turnip shells. Serve immediately or keep warm in a 200 F oven until ready. Any leftover vegetable stuffing can be served alongside the stuffed turnips.
Quick description of these chive puffs from photographer avlzyz:
Filled with shredded Chinese chives, daikon radish, and dried shrimp. Quite tasty, with a crunchy golden crust!
The recipe for this money-saving, filling pasta dish was provided by photographer/cook Pahz. It reminds me of the quick, cheap casseroles my mother made when we were kids… looking at this fab photo is a trip down Memory Lane. Kids should love this. Pahz supplied this background info and recipe:
I have no idea why my mom’s family calls it that. But everyone loves it – its always been a favorite of my three kids, even now that they’re all grown up (I made it tonight, in fact).
Here’s the recipe –
* Ground beef (or turkey)
* 1 or 2 eggs
* 3 cans of Campbell’s Tomato soup
* Any Italian spices you’d like
* Some Velveeta cheese
* Elbow macaroni or other pasta
Brown and drain the ground beef. Mix in the soup (do not add water). Mix in your choice of the spices (I merely use oregano, garlic, pepper and onion). You can then simmer the sauce as long or as short as you’d like. While the sauce is simmering, boil the elbow noodles.
Use a 9×13 pan (spray with non-stick spray), beat one or two eggs and put in the bottom. When the noodles are done, drain and then mix with the meat sauce. Top with Velveeta cheese and bake in 350F deg oven for 20 to 25 minutes (time approximate).
You can change up this recipe with different flavors.
Substitute the Tomato Soup for pizza sauce and add Italian sausage and pepperoni to the sauce and top with mozzarella cheese.
Use Taco seasonings instead with some diced tomatoes and top with cheddar cheese and smashed-up taco shells.
You can also use any kind of small pasta- elbows, rotini, etc.
Simple dish, loosely described by photographer Dimitri:
I used Pillsbury pastry dough. Filled with Mozzarella and Swiss cheese. I added a couple of sesame seeds for the look and that extra taste. Great super easy recipe.
Multiple spellings possible for this Greek dipping sauce… a bit of background information on tzatziki from Wikipedia:
Spellings: tzatziki, tzadziki, or tsatsiki; Greek and Turkish appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep’s or goat’s milk) mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, and sometimes mint. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places, tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.
Recipe provided for this dish provided by photographer/cook Amy Taber:
Meat on a stick. There’s nothing wrong with it. It’s natural, our birthright, an elegant vestige of our primitive existence. It’s the whole gnawing-off-the-bone thing. Or maybe it’s the claiming of it. When you wave your skewered food, you’re kind of saying, “this is mine, see, it’s mine.” Analysis aside — biting into juicy herby chicken, pulling it off a stick — it makes us happy.
Parsley-Orange Chicken Sticks With Tzatziki Dipping Sauce
* 2 boneless chicken breasts, each cut into 4 lengthwise strips
* 8 six-inch wood skewers
* 1 large seedless orange, zest, and juice
* ¼ cup olive oil
* 1 tablespoon cider vinegar
* 2 whole garlic cloves
* ¼ cup roughly chopped parsley
* ½ teaspoon red pepper flakes
* Kosher salt
* Ground pepper
* 8 oz prepared tzatziki sauce
* Minced parsley
* Orange wedges
* 2 loaves of pita bread, quartered
1. In a blender, combine orange juice and zest, olive oil, cider vinegar, garlic, parsley, red pepper flakes, salt, and pepper and blend until liquefied.
2. Transfer marinade into a clean plastic bag or mixing bowl. Add 8 chicken strips to the bag or bowl and coat each piece well. Cover and refrigerate for 1-3 hours.
3. Meanwhile, soak skewers in a shallow dish of water.
4. Preheat grill to 400°F (205°C).
5. Remove the chicken from fridge. Pat skewers dry. Thread marinated chicken pieces onto skewers and set on a clean plate.
6. Lay each skewer onto the flat grill surface, tilted at an 11 o’clock angle. Slowly lower the lid and grill for 3 minutes or until light brown marks appear on the chicken.
7. Lift the lid, move skewers to the 1 o’clock angle, and lower lid. Grill for another 3 minutes.
8. Lift the lid and carefully remove the skewers from the grill. Arrange on a clean platter around a small bowl of tzatziki sauce, garnished with thin wedges of orange and/or baby-cut carrots, and pita bread. Serve immediately.
Tzatziki is a traditional Greek sauce made of plain yogurt, cucumbers, garlic, olive oil, salt, pepper, dill, lemon juice, and parsley. It’s a condiment typically served with gyros and souvlaki. Most major grocery stores sell prepared tzatziki in the hummus section.
Soaking wood skewers prevents them from burning under the broiler, on the grill, or in the oven.
Marinades are contaminated once they make contact with raw meat. Never re-purpose used marinades. Instead, take out an unused portion before the marinating process and reserve and refrigerate in a separate, clean container.
Double the recipe and turn it into dinner for four. Serve it over rice or couscous; dollop with tzatziki.
Another tzatziki recipe, provided by photographer/cook Janet Hudson:
Recipe from Vegan Feasts.
* 1 ½ cup plain soygurt
* 1 small cucumber, peeled, seeded, minced, and drained
* 2 cloves garlic, minced
* 1 tbsp lime juice
* 1 tsp olive oil
* 2 tbsp mint, minced
* Salt and pepper to taste
Purée. Great on pita, seitan, you name it.
No recipe was provided for this luscious-looking quiche, but I found a basic quiche recipe, with different fillings (great way to clean out leftovers and past-their-prime veggies from the fridge crisper) that should do the trick… recipe is from Suite 101:
Easy and Fast Quiche Recipe
* 24 ounces cheese of your choice, diced
* 1 pint half and half
* 8 eggs, beaten
* ½ cup all purpose flour
* 1/2 cup fresh or frozen vegetables per quiche, your choice (see below)
* 1 tsp salt
* ¼ tsp pepper, or to taste
* toppings, your choice (see below)
* 2 deep dish frozen pizza crusts
1. Roughly dice your cheeses into chunks. Cook or thaw your fresh or frozen vegetables. The microwave works fine.
2. In a large bowl, combine eggs and 1 ½ cups half and half. Reserve left over ½ cup half and half. Beat well.
3. Add dry ingredients: flour, salt, and pepper and mix well.
4. Arrange ½ cup vegetables evenly (spinach, etc.) in each deep dish pie shell.
5. Add half of chopped cheese to each pie shell, either combining the cheeses or using one kind for each quiche.
6. Pour half the egg mixture into each shell to about ¼ inch from the top. If it is not up to level, add reserved half and half to each shell by pouring all around the quiche. Do not overfill as quiche will rise.
7. Place quiches on a baking sheet and place in a 375 degree oven and bake for 45 minutes to 1 hour, or top is browned and a toothpick inserted into center of quiche comes out clean.
CHEESE: 2 – 16 ounce bricks cheeses of your choice, then dice ¾ of each brick. Swiss, Monterrey jack, sharp or mild cheddar, pepper jack, etc.
VEGETABLE FILLINGS: spinach, squash, broccoli, cauliflower, zucchini, eggplant, etc.
POSSIBLE TOPPINGS: Bacon, ham, shellfish, asparagus, avocado, broccoli, mushrooms, sun dried or fresh tomato slices, special cheese such a Gruyère, Brie, green onion, goat cheese, etc. Any meats should be partially cooked before adding to quiche.
Serves 12 to 16.
Photographer/cook Ruthie Hansen provided this recipe for this inexpensive Galacian Garbanzo Soup:
I found this recipe in another of the Moosewood cookbooks– The Enchanted Broccoli Forest. I like bean soups and soups with exotic seasonings, so I thought I might like this one. I cooked it, and I like it. It’s got a lot of flavors going on, but I think that’s a good thing. Try it and report back what you think.
Galician Garbanzo Soup Recipe
* 6 cups Garbanzos (I used 1 bag dried garbanzo beans, soaked overnight and cooked for 1 hr)
* 4 1/2 cups water
* 1 T oil
* 2 cups chopped onion
* 6 cloves garlic, minced
* 1 potato, diced
* 1 carrot, diced
* 1 stalk celery, diced
* 1 1/2 tsp salt
* 1 bay leaf
* 2 tsp dry mustard
* 2 tsp cumin
* 2 tsp basil
* black pepper to taste
* cayenne pepper to taste
* 1/2 cup peas (frozen is fine)
* 3 T red wine vinegar
* 1 can diced tomatoes
1.) Purée 2/3 of the garbanzos in a blender with plenty of water. Set the rest of the cooked garbanzos aside.
2.) Sautée onion, 1/2 the garlic, the potato, carrot and celery in olive oil in the bottom of your soup pot for ~10 minutes.
3.) Add the garbanzo purée and the seasonings. Simmer gently for ~ 30 minutes.
4.) Add remaining garlic, peas, tomato, vinegar. Simmer ~5 minutes. Eat.
Note: In the picture, there is rosemary used as a garnish. However, after I took the picture, I ate the soup and the rosemary did not taste very good in there. If you want to garnish, try something else: toasted cumin seeds, yogurt, parsley, etc.
Recipe for this simple chicken poppyseed casserole was provided by photographer/cook Divine Domesticity:
This is a comforting, easy little casserole. The filling is similar to one that I use for chicken pot pie. Very quick, buttery, delicious.
Chicken Poppyseed Casserole
* 1 roaster chicken, chicken pieces removed and bones discarded
* 8 oz sour cream
* 1 can cream of chicken
* 1 can cream of celery
* Ritz Crackers, about 1 sleeve, crushed
* Poppy Seeds
* 1/2 stick of butter, melted
* Salt and freshly ground black pepper
Preheat oven to 325 F degrees.
In a 8″ x 8″ baking dish, place the chicken pieces along the bottom. In a separate small bowl, mix together the sour cream and the cream of chicken. Spread the mixture over the chicken in the baking dish. Season with salt and pepper. Top with the crushed Ritz crackers. Sprinkle poppy seeds over the casserole, lightly. Pour the melted butter over the top of the casserole.
Bake in the oven for 20-30 minutes, or until the casserole starts to bubble.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Previous Fab Food Friday Fotos posts: