Shrimp Saganaki

Today's recipe is yet another from Hello Fresh!  I did end up ordering a second box because of this recipe.  I have to say, it was worth it!  Shrimp Saganaki is a Greek style spicy tomato and olive based dish.  Tomorrow, I am going to try to get up early enough to sear some short ribs to make braised short ribs ragu again (http://csafoodie.blogspot.com/2014/07/braised-short-ribs.html).  I have another spaghetti squash left and thought this would be perfect for the ragu (and I need to use the short ribs!).

Shrimp Saganaki
Recipe courtesy of Hello Fresh!

• 10 oz Shrimp
• 1 Onion
• 2 cloves Garlic
• 1 can Diced Tomatoes
• 1/4 tsp Chili Flakes
• 2 oz Feta
• Fresh Parsley
• 3/4 C Israeli Couscous
• 1 oz Olives
• 1 T Olive Oil

 1. Preheat oven to 400 degrees.  In a small pot, bring 1 1/2 cups water to a boil with a pinch of salt.  Peel, halve and thinly slice the onion.  Crush the garlic with the side of your knife.  Coarsely chop the parsley and olives.

2. Heat 1 tablespoon oil in a large pan over medium-high heat.  Season the shrimp with salt and pepper and sear for 2 minutes.  We will continue to cook these later, but we want to get a nice sear on them.  Set aside.

3. In the same pan, add the onion, garlic and as many chili flaces as you dare.  Season with salt and pepper and cook for 5 minutes, until softened.  Add the tomatoes and olives and cook for 5 minutes more, until flavors have melded.  Taste and season with salt and pepper.

4. Add the couscous to the boiling water and simmer for 8-10 minutes, or until al dente.

5. Transfer the sauce to a baking dish.  Place the shrimp on top and sprinkle with the feta.  Bake for 5-7 minutes, until shrimp have cooked thoroughly.

6. Serve the baked saganaki over the couscous.  Sprinkle the parsley on top!

I Love Quiche

This morning, after doing Zumba, I knew I wanted eggs for breakfast. With a very large batch of Mediterranean Spaghetti Squash in the refrigerator, I thought I would break from my quiche habit and try a frittata. However, when I looked up recipes, I realized why I prefer quiche. I am a custard girl through-and-through! I love the creamy texture of custard and when I looked at the frittata recipes, I realized that they are closer to omelets than quiche. So, quiche it is! The other nice thing about quiche is that it is so very versatile, so you can use up things in your refrigerator and it is almost always good!

 Mediterranean Spaghetti Squash Quiche

•  2 cups Mediterranean spaghetti Squash*
•  1 cup sharp cheddar cheese
•  5 large farm-fresh eggs*
•  1 cup 1% milk
•  salt and pepper

 Prepare a pie plate with cooking spray. Put spaghetti squash in bottom of pie plate. Sprinkle with cheese. Blend eggs, milk and seasonings until well blended. Pour over squash. Bake at 350F for 30 minutes or until knife inserted into center comes out clean. Rest 5 minutes before serving.

*CSA ingredients

Mediterranean Spaghetti Squash

As I've mentioned before, I really cannot eat pasta anymore. I do, however, like spaghetti squash. As I was going to look for an idea to make this weekend, my sister, Ann Moeller, pinned a recipe that not only looked very yummy, but I thought I had all the ingredients for. So, this morning, I set out to make it. To add needed protein, I added chicken, and I decided to use leeks and ramps (wild leeks) in place of the onions and garlic. Finally, the jar of olives I had were Spanish, not black, but the saltiness nicely balances the sweetness of the squash and leeks. I am guessing the original recipe is fantastic too, but my version was a tasty lunch!

 Mediterranean Spaghetti Squash with Chicken
 Adapted from: http://www.garnishwithlemon.com/2013/01/11/mediterranean-spaghetti-squash/

• 1 3-4 pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 3 small leeks,cut lengthwise and thinly sliced
• 1/2 bunch ramp leaves, shredded
• 2½ cups halved grape tomatoes
• 2 cups leftover chicken, shredded
• ¾ cup crumbled feta cheese
• ½ cup halved Spanish olives
• 3 tablespoons chopped fresh basil
• Salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
3. Heat oil in a skillet over medium heat. Swear leeks in oil until tender. Add ramps, and saute for 30 seconds. Stir in the tomatoes and chicken and cook briefly, about 1 minute. You only want to warm the tomatoes.
4. Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm.

Sunday morning breakfast

Okay, I know this is not a CSA recipe because I haven't gotten eggs since the first package, but it could be.  This morning's breakfast was so tasty, I have to post the recipe.  I would post a picture, but I have been told that sometimes the pictures don't do the recipe justice and looking at my plate right now, I think this is probably another that wouldn't.  So, here's the recipe, and you can judge the taste yourself!

Greek Scrambled Eggs

Makes 2 servings

• 2 whole eggs
• 4 egg whites
• 8 artichoke hearts, quartered
• 10 olives, quartered (I used black, but would be so good with kalamata!)
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried sweet basil

Prepare the artichokes and olives.  In a medium bowl, scramble together eggs, egg whites, garlic and spices.  Heat medium saute pan prepared with cooking spray over medium heat.  Add artichokes and olives to pan and mix well.  Pour egg mixture over artichoke mix and sprinkle with feta cheese.  Heat until eggs are cooked on bottom.  Slowly mix eggs until just barely wet (do not overcook).  Makes 2 servings

Weight Waters PointsPlus value: 7



So, this was a recipe using up things that I have in my refrigerator, but I could see changing it up to use fresh ingredients.  I would have added spinach if I had some and using fresh herbs would make it taste fresher.  Although I have to admit, this was the first time I ever made scrambled eggs with oregano and that flavor was wonderful!  We are headed to BJ's and Costco today, so I will pick up some spinach, etc.  Will be nice to have some groceries.  I have been very lax lately.