Baked Greek Meatballs and Potatoes with Garlic and Lemon

Taken from the MediterraneanDish.com with modifications.

I liked it more than Eric.

Eric said needed less balsamic and fresh tomatoes. Balsamic wasn't in the recipe, but I had just cooked the extra veggies in it. Maybe bc it was a special aged Balsamic that was sweeter.

I also forgot the grated onion in the meatballs, but I thought they tasted good. Eric thought they were dry. Could do less potato if adding in a 2nd onion.

Ingredients:

-1 slice of sandwich bread, day-old or toasted (I used the sourdough we already had)

-1.5 pounds lean ground beef (I used 1 full 99% turkey + 1/2 93% turkey)

-1 yellow onion, grated (I MISSED THIS INGREDIENT)

-2 garlic cloves, minced

-1 large egg

-1/4 cup chopped fresh parsley and/or mint (DIDN'T USE)

-1 tsp dried oregano

-1 TBSP ground coriander

-1 tsp ground cumin

-1/2 tsp ground nutmeg

-salt

-pepper

-4 Yukon gold potatoes, cut into small chunks or cubes

-1 red onion,  halved and thinly sliced

-1 batch Ladolemono Sauce

-VEGGIES: 2 bell peppers and 2 zucchini + fresh tomatoes on top

Ladolemono Sauce Ingredients

-1/4 cup fresh lemon juice, juice of 2 large lemons

-1 tsp dried oregano

-1 large garlic clove minced

-3/4 tsp kosher salt

-3/4 tsp black pepper

-3/4 cup extra virgin olive oil ---> drizzle olive oil while whisking

Directions:

1. Soak bread in water for a few minutes until bread tender and fully soaked/falls apart.  Use hands to wring out excess water, then crumble into a medium mixing bowl

2. MEATBALLS: oregano, coriander, cumin, nutmeg, beef, bread, onion, garlic, egg, parsley

3. Put potato and onion in 9 x 13 baking dish and season with salt and pepper.  

4. Add meatballs and Ladolemono sauce

5. Bake 375 degrees for 30 to 40 minutes with foil covering. Then cooked uncovered another 10 minutes. I removed the meatballs after this and let cook another 15 minutes because potatoes still hard

6. Bake veggies at same time - I used salt, pepper, garlic, and balsamic, but too much of the latter

Lahmacun (Turkish Pizza)

We had this meat pizza at one of the Mediterranean restaurants at the resort in Cancun that we all really liked.  It was a set appetizer that we didn't order, so I had to google search it.

This recipe was modified from the Mediterranean Dish.

--I used ground turkey (93 + 99%) instead of ground beef/lamb. 

--I used pita as base with the pizza stone.

--I also pre-cooked the meat and put on top instead of cooking it with the pizza since I was using already cooked pita.

--Could try using pre-made frozen pizza dough from store.

--I quadrupled the recipe (7 oz meat per 1/2 lb pizza dough)

--Served with Mediterranean veggies on the side: 1 green BP, 1 zucchini, grape tomatoes, 1 red onion + red onion slices to put on the pizza (fewer veggies since I'm using 2 red bell peppers and 4 shallots in the meat concoction). Although Eric said he would have liked his veggies on the pizza.

Ingredients (for 32 oz ground meat):

-2 red bell peppers

-4 shallots

-1 head of garlic

-2 oz fresh parsley (I didn't use this much, but would try to do more next time - i.e. whole bunch of the organic parsley

-1 thing of 99% and 1 thing of 93% ground turkey

Spices:

-4 tsp smoked paprika

-4 tsp ground allspice

-2 tsp ground cumin

-2 tsp Aleppo-style pepper (I used regular paprika instead)

-2 tsp ground cinnamon

-2 tsp cayenne pepper

-2 tsp salt

-more garlic powder

-16 Tbsp tomato paste (I used more like 8)

-8 Tbsp olive oil (did less and estimated)

Directions:

1. Cuisinart bell peppers, shallots, garlic, parsley (did 2 batches with smaller bear chopper)

2. Mix with meat, tomato paste, olive oil

3. Heat pizza stone up: 15 min at 450 F

4. Cook meat on stove

5. Cook Mediterranean veggies in oven (see other recipe)

6. Separate the meat into servings

7. Mix A LITTLE hot water with tomato paste for sauce

8. Make pita pizza: tomato sauce --> meat --> sliced onions

9. Cook in oven for about 7-10 min

Notes:

-Eric liked it, but wanted veggies on pizza

Kofta (sans Kebab)

Modified from themediterraneandish.com
I just used the spices from the recipe and added to ground turkey. Typically, you have a feeling how something is going to taste based on the spices, but I had no idea how it would taste, and it turned out pretty good! Eric appreciated that it was different than typical.

Ingredients:

-1 medium yellow onion, diced

-garlic, diced

-ground turkey- used 2 lbs total - 1 lb of 99% and 1 lb of 93% lean

-salt and pepper

-1.5 tsp ground allspice (used 2 tsp)

-1/2 tsp cayenne (used ~3/4 tsp)

-1/2 tsp ground green cardamom (used ~3/4 tsp)

-1/2 tsp ground sumac (used ~3/4 tsp)

-1/2 tsp ground nutmeg (used 3/4 tsp)

-1/2 tsp paprika (used 3/4 tsp)

Directions:

1. Cooked garlic and onions in pan 

2. Add ground meat + spices

Served with Mediterranean roasted veggies + Mediterranean rice

Sprinkle of roasted pine nuts, grape tomatoes (cold), and avocado as toppings.

Mediterranean chicken sandwiches

Eric likes chicken sandwich from Papouli's, so wanted to give it a try on the stainless steel pan.

Loosely used receipt from little spice jar.

Ingredients:

-Chicken breasts (I used 3 large chicken breasts and split in half for 6 servings, but next time would try the thinly sliced chicken breasts (5 to a package, buy 2 and freeze the rest for later).

-1/2 tsp salt

-1/2 tsp black pepper

-1/2 tsp fresh chopped rosemary

-1/2 tsp dried oregano

-1 tsp fresh thyme

-1/4 tsp cayenne pepper

-1 Tbsp minced garlic

-3 Tbsp fresh lemon juice (1 lemon + zest)

-3 Tbsp olive oil

-1 Tbsp red wine vinegar

Directions:

1. Marinate chicken for 30 min - 2 hrs in everything from above

2. Grill (I used stove)

Notes:

-Would try the thinly sliced chicken breasts as above because uneven weights

-Served on brioche buns (Eric like HEB brand better), but he said he would prefer to use sourdough bread next time

-On the sandwich, also used red onions, butter lettuce, avocado, jalapenos and tomatoes from the garden.  Eric also made an asparagus dip from the ends of the asparagus that served as a sort of sauce - very yummy!

-Served with "double B potatoes" - boiled baby potatoes, then smashed them in the pyrex dish, seasoned with rosemary, garlic, and spices, then baked in oven.  On reheat, I put them in the ceramic pan to heat up (takes a while, so do this first)

-Also served with asparagus

Mediterranean Roasted Vegetables

Haven't made yet, but looking at recipes from Little Ferraro Kitchen and a Cedar Spoon
Added balsamic vinegar to mix.

Veggies to consider:

-red onion

-bell peppers

-zucchini

-cherry tomatoes

-chickpeas

Seasonings:

-olive oil

-garlic cloves, minced or 1/2 tsp garlic powder

-1 tsp oregano

-1 tsp thyme (don't have)

-1 tsp za'atar

-1/2 tsp smoked paprika

-1/4 tsp turmeric (sprinkle)

-1/4 tsp salt

-Black pepper to taste

-balsamic vinegar

-chopped fresh parsley or basil as garnish (don't have)

-lemon juice as garnish (optional and probably won't use since using balsamic)

Directions:

1. Preheat oven to 425

2. Toss veggies and seasonings and layer on sheet

3. Roast for 30-35 min

Harissa Chicken

Made bulk Harissa paste from TheMediterraneandish.com
I tried doubling the servings because the jar of roasted red peppers was 12 oz, but I didn't get to double the bag of chiles because I only bought 1 bag. I made the paste a day ahead of cooking (Saturday), let it rest in the fridge for 24 hrs.  I reserved about 4 Tbsp for cooking the next day, and then put the rest in the ice tray and froze.  Knocked out and stored in ziploc freezer bag.

Ingredients:
-7 dried New Mexico Chiles or Guajillo Chiles (1 bag)
-6 oz jarred roasted red peppers drained, rinsed, and dried
-2 Tbsp tomato paste
-4 large garlic cloves
-1 tsp caraway seeds toasted and ground (toasted in skilled, then used cuisinart, then mortar and pestle)
-2 tsp ground coriander
-2tsp ground cumin
-1 tsp smoked paprika
-1/2 tsp cayenne pepper
-kosher salt
-juice of 1 large lemon (2 Tbsp fresh lemon juice)
-2 Tbsp olive oil

Directions:

1. Soak and prepare the dried chiles.  Place dried chiles in a heat-safe bowl and cover with hot water.  Set aside for 30 min until chiles are tender and re-hydrated.  Drain chiles and remove the stems and seeds.

2. Combine chiles with remaining ingredients.  Transfer chiles to food processor.  Add tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne, and pinch of kosher salt.   Add fresh lemon juice

3. 

Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening.  Stop processor to scrape down the sides and run again until you reach desired paste-like texture.  

4. Store.  Transfer harissa paste to clean mason jar.  Cover with a very thin layer of  extra virgin olive oil, then cover jar with its lid tightly and refrigerate - good for 6 weeks, but I just froze.

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Harissa Chicken Recipe

Modified from feelgoodfoodie.net 

There are several recipes out there.  I actually didn't measure out the spices because I marinated the chicken with the Harissa paste.

Ingredients:

-Extra virgin olive oil

-2 Tbsp Harissa paste (used like 4)

-4 garlic cloves, cuisinart-ed

-1 tsp paprika

-1 tsp cumin

-1/2 tsp salt

-1/2 tsp pepper

-2 pounds chicken breast, cut into chunks

-Veggies - green bell pepper, zucchini, yellow onion, can of chickpeas (would probably cut the green bell pepper next time and use more zucchini or cauliflower

-Avocado

Directions:

1. Marinate the chicken with 2 Tbsp Harissa paste + a little more of the spices above for 2 or more hours

2. Cook chicken and remove

3. Add veggies to skillet and add more Harissa paste (like a Trader Joe Jar).  

4. Add chickpeas last

5. I did add a little bit of water to veggies.

*UPDATE

Marinated chicken with 1 Tbsp Harissa paste

Veggies I used: zucchini, yellow onion, can of chickpeas, bag of cauliflower (steamed in microwave), avocado.  Topped with cilantro helped. Eric said he would cut out zucchini and add more cauliflower.  Would cook the cauliflower in the oven next, too.

*Mediterranean

Mediterranean Yellow Rice

Recipe taken from The Mediterranean Dish and What a Girl Eats

Ingredients:
-2 cups long grain rice (uncooked)
-3 Tbsp Extra virgin olive oil
-1 medium yellow onion, diced
-1 garlic clove, minced (I used 3 garlic cloves and could have used more)
-2 lemons + zest (I just used 1 lemon)
-2 cups of low sodium chicken broth
-1 tsp turmeric (sprinkled)
-1/2 cup of toasted pine nuts or slivered almonds
-pinch of salt and pepper (didn't do, but should have)
(OMITTED - orzo and parsley garnish)

Directions:
1. Wash rice and soak for 15-20 min
2. Heat olive oil in pan (I used extra large pan) until oil shimmering.
3. Add onions and cook for 3 min until translucent
4. Add garlic
5. Add rice
6. Add turmeric + salt + pepper
7. Add lemon juice and broth
8. Bring liquid to a rolling boil (reduce a little)
9. Turn heat on low and cover for 20 minutes
10. Remove rice from heat, leave it covered, and sit for another 10 minutes
11. Add lemon zest + toasted nuts
12. Garnish with parsley - didn't do

Notes:

-could have used more salt as I forgot it

MODIFIED SIMPLIFIED VERSION - ALL IN THE RICE COOKERFOR SIMPLICITY

Ingredients:
-rice (basmati)
-onion flakes

-garlic flakes

-garlic powder

-turmeric (sprinkle)

-salt and pepper

-1 lemon + zest

-low sodium chicken broth (instead of water)

Directions:

Put all in rice cooker 

Served with toasted pine nuts 

Chicken Shawarma/Mediterranean Chicken

Recipe modified from Chef Savvy and The Little Pine - also looked at Skinnytaste.com and adjusted spices

Ingredients:
-Chicken - used 1.75 lbs of chicken strips (for 3 days, 6 servings)
-1 Tbsp of extra virgin olive oil
-Juice from 1 lemon + zest
-1 Tbsp balsalmic vinegar 
-4 cloves of garlic, minced
-2 tsp ground cumin (Skinnytaste 1 tsp cumin)
-2 tsp paprika (Skinnytaste 1 tsp smoked paprika)
-1 tsp turmeric (Skinnytaste 1/4 tsp turmeric + 1/4 tsp curry powder)
-1/2 tsp ground cinnamon (Skinnytaste 1/8 tsp cinnamon)
-1 tsp salt
-1 tsp pepper
-1 tsp dried oregano
-1/2 tsp onion powder
-Pinch red pepper flakes

Directions:
-Marinate for 3 hours or longer
-Bake in oven 375 degrees for 20 min

Notes:

Served with Mediterranean rice and broccoli.  I thought it was good.  It tasted similar to Jamaican jerk recipe probably because of the cinnamon?

-had some notes to add less paprika and cumin, but I didn't and tasted good 2nd time around

-I think key ingredient is lemon zest

*Mediterranean

Garlic hummus

Taken from Food for Fought

Ingredients:
-1 large head of garlic (I used 1.5 heads)
-3 TBSP olive oil
-1 can chickpeas, rinsed and drained
-3 TBSP fresh lemon juice
-1/3 cup tahini
-3 TBSP water - I used a lot more to thin it out
-1 tsp ground cumin
-1/2 tsp cayenne pepper - had some good kick
-pinch of sea salt

Instructions:
1. Pre-heat oven at 400 degrees Cut head of garlic and drizzle with olive oil.  Wrap in aluminum foil and heat for 40-45 min.
2. Add rest of ingredients to food processor + add cooled garlic
3. Add more water for consistency
4. Serve with more olive oil and dash of paprika

Michael Paul's recipe - that I didn't use, but want to use next time
(halved)
-1 can of chickpeas
-100 mg of tahini sauce
-3 lemons - 100 mL
-1.5 garlic heads
-2-4 TBSP olive oil
-1-2 TBSP apple vinegar
-1/2 tsp cumin
-30 mL hamod al hosrom

-Add chickpea water to make mixture smooth

*Snack