Northern Greek Feta Cheese and Egg Pie - Untested

https://www.dianekochilas.com/northern-greek-feta-cheese-and-egg-pie/

4 to 4 1/2 cups all-purpose flour

½ teaspoon salt

1 ½ to 1 ¾ cups water

4 tablespoons extra virgin olive oil or vegetable oil

¼ pound / 115 g butter or more, as needed, melted and clarified

For the Filling

2 pounds / 900 g Greek feta crumbled

4 large eggs

1. Make the phyllo: Combine the flour, salt, 1 ½ cups water and olive oil in the bowl of a stand mixer outfitted with a dough hook. Knead at medium speed until a dough mass begins to form. Continue kneading for about 8 to 10 minutes, or until the dough is smooth and doesn’t stick to the sides of the bowl. Place in an oiled bowl, cover with plastic wrap and let rest at room temperature for at least 30 minutes, or up to three hours.
2. Combine the feta and eggs in a mixing bowl.
3. Divide the dough into two equal size balls. Let rest, covered, for a few minutes. On a floured surface roll out the first dough ball to a large circle about 20 inches / 50-cm in diameter. Place a dessert plate in the center of the circle. Using a sharp paring knife and working at equal distances around the plate, cut strips, like radii, emanating from the rim of the plate to the periphery of the dough circle.
4. Remove the plate and brush the entire surface of the pastry with melted butter. Next, fold in the first strip like a flap over the center of the pastry circle. Brush the exposed surface with butter. Repeat with each of the strips, folding it over the center like a flap and brushing the exposed surface. Pat around the periphery of the pastry once all the strips have been folded and buttered to form a smooth-edged circle. Repeat with the second ball.
5. Cover each circle with plastic wrap and let rest for 20 minutes at room temperature or for up toe 24 hours chilled. If refrigerated, bring it down to room temperature when you are ready to make the pie.
6. Preheat oven to 350F / 180C. Brush a 15-inch-round baking pan with butter or olive oil.
7. Roll out the first dough ball on floured surface. Cut into 3-inch/ 7 ½-cm-wide strips. Brush each strip with melted butter. Spread about 2 tablespoons down the length of each strip and roll to form a cylinder. Place the first filled, rolled cylinder in the center of the oiled pan, twisting it slightly as you place it in the pan. Repeat with remaining phyllo and filling, placing one end next to the other to continue the spiral, so the the whole pan fills up with coiled, twisted strips. Brush the surface with butter and bake for about 45 minutes to one hour, or until puffed and golden. Remove, cool, and serve.

Quick pasta with Feta sauce - Untested

https://www.gastronomos.gr/syntagh/makaronada-me-saltsa-fetas-2/334597/

Servings: 4-5

400 g feta cheese, crumbled

6 tbsp fresh milk, whole

zest of 1⁄2 lemon

500 g spaghetti or spaghettini

60 ml olive oil

2 cloves garlic

2 tbsp. chopped fresh oregano leaves (or thyme sprigs)

100 g Pecorino Romano (not Parmesan), grated

salt, freshly ground pepper

1. In a food processor blend the feta, milk and lemon zest until it becomes a thick paste. Set aside.
2. Boil the pasta in plenty of boiling salted water. Reserve 1⁄2 cup of the starchy water and drain the rest.
3. In the empty pasta pot heat the oil over high heat and sauté the garlic and herbs for 30 seconds.
4. Add the pasta, the reserved water, the feta sauce, salt and pepper, and the grated Pecorino.
5. Stir to combine and remove from heat.
6. Serve immediately.

Donburi-inspired Barley with Mustard Greens, Shiitake & Egg - Testing

A good first try! It's maybe a little light for 6 people, but it does make for 6 servings, if you get my meaning. According to Kotoko, our Japanese WWOOFer, it has a Japanese character to it while not being very Japanese. Oh, and Donburi means Bowl. So on menus, when they say "Donburi Bowl", they are saying "Bowl Bowl"... Anyway, Kotoko was saying that the carrots could be cooked a bit softer, and the mustard greens as well. I used one of my big soup pots to cook it because it's good to get all the greens in at once. Oh, and I tried making Onsen Tamago for the egg to make it more authentic. It was a partial success, the thing to work on is the timing - the egg was overdone. Oh, and there wasn't enough sauce. Oh, and probably a protein like tofu or maybe a lentil or bean would be good.

Serves 6

30g dried shiitake mushrooms

600g hot water, for soaking shiitake

45g of shiitake soaking liquid

360 g pearled barley

1,125g of water

450 g mustard greens, roughly chopped

225 g carrots, julienned

120 g spring onions, sliced

6 eggs (1 per person)

30 g sesame oil

30 g sesame seeds

15g finely grated

7g fresh ginger, finely julienned

45 g tamari

22 g apple cider vinegar

15 g maple syrup

1. Soak the dried shiitake in 600g hot water for 20–30 minutes. Lift them out, slice thinly and reserve the soaking liquid.
2. Rinse the barley and put it in a saucepan with the water. Bring to a boil, reduce to a gentle simmer, cover and cook for about 30–35 minutes, until tender but still pleasantly chewy. Drain if necessary.
3. Meanwhile, combine the tamari, apple cider vinegar, maple syrup and the grated ginger. Add 45 g of the shiitake soaking liquid and stir.
4. Bring 1L of water to a boil. Turn off the heat, add 200mL of cold tap water, and submerge the eggs. Let the eggs cook in the hot water for 17 minutes.
5. Heat the sesame oil in a large soup pot or wok-style pan over medium-high heat. Add the carrots, shiitake, spring onions and remaining 7 g ginger. Cook for about 3 minutes.
6. Add the mustard greens and cook for another 2–3 minutes, until wilted but still slightly firm. Stir in 15 g sesame seeds.
7. Assemble the bowls by dividing the barley among six bowls. Top with the vegetables and an egg. Drizzle with the dressing and finish with the remaining 15 g sesame seeds.

For leftovers, reheat the barley and vegetables in a frying pan with a tiny splash of water, then put a freshly cooked egg on top. The fresh egg makes the leftover bowl feel like a new meal.

Alternatively:

Turn the leftover barley and vegetables into little pan-fried barley cakes, with the tamari-apple dressing alongside.

Pan-Fried Barley & Vegetable Cakes

Makes about 6–8 cakes

Ingredients

Ingredient Quantity

Leftover cooked barley and vegetables 500 g

Egg 1 large, about 50 g

Plain flour 20 g

Sesame seeds 10 g

Tamari 5 g (about 1 tsp)

Sesame oil 10 g (about 2 tsp)

Fresh ginger, finely grated 5 g

Optional: mustard greens, finely chopped 30–50 g

Instructions

Chop the leftovers.

If the vegetables are in large pieces, chop them fairly finely. You want a mixture that will hold together rather than a collection of large vegetable pieces.

Make the mixture.

Put the 500 g leftover barley and vegetables in a bowl. Add the egg, flour, sesame seeds, tamari and ginger. Mix thoroughly with your hands or a fork.

The mixture should be moist and cohesive but not sloppy. If it seems too wet, add another 5–10 g flour. If it seems dry and won't hold together, add a teaspoon of water.

Form the cakes.

Divide into 6–8 portions and press firmly into patties about 1.5 cm thick. Don't make them too thin; you want a crisp exterior and a soft, chewy centre.

Chill if you have time.

Put the cakes in the refrigerator for 20–30 minutes. This isn't essential, but it makes them considerably easier to turn in the pan.

Pan-fry.

Heat 10 g sesame oil in a stainless-steel frying pan over medium heat. Add the cakes, leaving room between them.

Cook for about 4–5 minutes per side, turning only once if you can. They should develop a good crust before you flip them.

Serve hot.

With the leftover dressing

The dressing from the original dish is perfect here. If you've kept some, drizzle a little over the cakes or serve it alongside for dipping.

I'd also be tempted to put a fried egg on top. That turns a few leftover barley cakes into a proper supper.

And one small practical point: don't try to make these too neat. Barley cakes are happiest when they're rustic and well-pressed. The little loose grains that crisp up around the edges are part of the pleasure.

Lentil & Barley Bowls with Grilled Chicken - Untested

https://www.lentils.org/foodservice/foodservice-recipes/asian-inspired-lentil-rice-bowl/

180 g Du Puy green lentils

150 g Pearled barley

900 g Water, for cooking

20 g Dried shiitake mushrooms

350 g Hot water, for soaking shiitake

180 g Carrots, julienned

150 g Daikon or young white turnip, julienned

150 g Cooked chickpeas

20 g Sesame oil

25 g Sesame seeds

10 g Fresh ginger, finely grated

10–12 g Dried dulse, crumbled

330 g Chicken breast

30 g Tamari

40 g Apple cider

15 g Maple syrup

20 g Apple cider vinegar

40 g Tahini

30–50 g Water, for tahini sauce

1. Soak the shiitake.
2. Put the dried shiitake in 350 g hot water and soak for 20–30 minutes. Lift them out, slice roughly, and reserve the soaking liquid. Strain it if necessary.
3. Cook the lentils and barley.
4. Rinse the lentils and barley. Put them in a pot with the 900 g water and the reserved shiitake soaking liquid. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–35 minutes, until the lentils and barley are tender but not mushy. Drain any excess liquid.
5. Season the grains and lentils.
6. Stir together 40 g apple cider, 15 g maple syrup and 10 g apple cider vinegar. While the lentil-barley mixture is still warm, fold this through. Don't make it wet; we're looking for a lightly sweet, gently acidic seasoning.
7. Cook the vegetables.
8. Heat 20 g sesame oil in a large frying pan over medium-high heat. Add the carrots, daikon/turnip, sliced shiitake, chickpeas, ginger and sesame seeds. Stir-fry for about 4–5 minutes, until everything is hot but the vegetables still have some bite.
9. Make the tahini sauce.
10. Whisk together 40 g tahini, 30 g tamari, 10 g apple cider vinegar and 30–50 g water, adding the water gradually until you have a sauce that drizzles easily. Add a little more tamari or vinegar to taste.
11. Grill the chicken.
12. Cut the chicken into chunks and thread onto 6 skewers. Grill or barbecue until cooked through and nicely browned. Let rest briefly before serving.
13. Assemble.
14. Divide the warm lentil-barley mixture between 6 bowls. Add the vegetables and chickpeas. Sprinkle each bowl with some of the crumbled dulse and serve with a chicken skewer. Drizzle with the tahini sauce.

Canadian Hotpot - Untested

https://anyfeast.com/UK/recipe/solution-seeker/savory-lentil-and-shiitake-mushroom-hotpot?srsltid=AU7gw4Vjq3n9pbrcSLd7rrq6HczqqHH9pYoQ7BqorA7M3OuRG2QXbGlN

1 - We had a lovely Japanese WWOOFer come visit and it inspired me to look into Japanese cooking. I've shied away from Japanese food because I felt like the ingredients could not be reasonably produced by on Pender or environs. But I've started to explore substitutions.

250 g French green lentils

75 g Pearled barley

30 g Dried shiitake mushrooms

500 g Hot water (for soaking mushrooms)

100 g Carrots, diced

1 bunch (about 80 g) Spring onions, sliced

20 g Fresh ginger, grated

200 g Cooked chickpeas

120–150 g mustard greens

1 tbsp Sesame oil

2 tsp Whole coriander seeds, lightly crushed

2 tbsp (or to taste) Tamari

1 tbsp Apple cider vinegar

1 tsp Maple syrup

Additional water or vegetable stock 1–1.2 litres

1. Soak the dried shiitake in 500 g hot water for 20–30 minutes.
2. Lift them out, slice them, and save all of the soaking liquid. Strain it if there's any grit.
3. Heat 1 tbsp sesame oil over medium heat. Add the carrots, spring onions, grated ginger, and 2 tsp crushed coriander seeds. Cook for 3–4 minutes until fragrant.
4. Add the sliced shiitake, lentils, barley, chickpeas, the mushroom soaking liquid, and 1–1.2 litres additional water or stock.
5. Bring to a gentle boil, then reduce to a simmer. Cook for 35–40 minutes, until both the lentils and barley are tender.
6. Stir in the spinach and cook for 2 minutes.
7. Mix together 1 tbsp apple cider vinegar and 1 tsp maple syrup. Stir this into the pot, then add 2 tbsp tamari. Taste and add another teaspoon or two of tamari if you'd like it a little saltier.

Pasta with Tomato, Feta and Olives - Untested

https://www.gastronomos.gr/syntagh/gkogklies-me-ntomata-feta-kai-elies/61203/

Servings: 4

400 g. goglies (or sioufhitta or Cavatelli, Orecchiette, Casarecce or Gemelli)

2 cloves garlic, lightly crushed and peeled

600 g canned tomatoes, chopped, or 1,200 g Fresh ripe tomatoes, chopped, without skins and seeds

2 tsp brown sugar

120 g. pitted black olives, sliced

1/2 tsp. orange zest

200 g feta cheese, crumbled, mixed with 1 tbsp lemon juice and zest of 1/2 lemon the leaves from 8 sprigs fresh oregano or marjoram, finely chopped (or dried oregano if that's what you have)

6 Tbsps. olive oil + 1 Tbsp. for the olives 

salt, freshly ground pepper

1. In a bowl, mix the olives with the orange zest and 15 ml of olive oil. Set aside.
2. In a shallow and wide saucepan, heat 40 ml of olive oil over high heat and sauté the garlic for 30 seconds.
3. Add the tomatoes, sugar, salt and pepper and reduce the heat.
4. Simmer uncovered for about 15-20 minutes, stirring regularly, until the sauce thickens. Meanwhile, boil the pasta in plenty of salted water for 2 minutes less than the package instructions.
5. Transfer them directly to the sauce with a slotted spoon and mix well.
6. Remove from heat.
7. Pour half the feta cheese, half the oregano and half the olives into the pot and mix.
8. Serve, sprinkling with the remaining feta cheese, oregano and olives and pouring over the remaining 50 ml of olive oil.

Lentil & Feta Gratin - Testing

https://www.abc.net.au/news/2022-08-17/easy-baked-lentils-with-feta-and-dill/101336722#recipe

1 - First time making this, the original recipe wanted me to use cooked lentils. Looking at the recipe as I was making it, that seemed silly to pass up all the wonderful flavour from the other ingredients, which the lentils love. I haven't made the braised version, but I look forward to it. Already, in baking this first version, I've put the feta on top but there was too much liquid that while baking it has sunk under the liquid. No need to comment further on this version, the next version will already be so different.

The overall reaction to the dish however was very positive and tells me that it's definitely worthwhile making again.

⅓ cup extra virgin olive oil, plus more for drizzling

1 onion, finely diced

¼ tsp salt

2 large cloves garlic, crushed

3 fresh bay leaves (or four dried bay leaves)

120g carrot, peeled and finely diced

100g celery, finely diced

2 ½ Tbsps. tomato paste

225 g French lentils 

2½ cups broth, such as vegetable, chicken or beef

¼ cup creme fraiche

2 tsps. white wine vinegar

100g feta

Freshly cracked black pepper

A generous handful of fresh dill leaves, finely chopped

1. Preheat the oven to 350˚F (fan-forced).
2. In a medium-sized, heavy-based pot that can go both in the oven and on the stove with a lid, heat the oil over low heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally with a wooden spoon, for 5 minutes to soften.
3. Turn the heat to medium and add the garlic. 
4. Add the bay leaves. Fresh bay leaves will give a brighter, greener, more eucalyptus and pine. For the fresh leaves, tear an edge of each bay leaf to release their oils and add them to the pot. Dry bay leaves lend a warmer, woodier, more tea-like and herbal flavour, and they don't need tearing.
5. Cook until the garlic softens but does not brown (golden is ok).
6. Add the carrot, celery and ¼ teaspoon salt. Cook for 10 minutes, stirring occasionally, until the carrot and celery soften.
7. Add the tomato paste and cook for 1 minute, stirring continuously.
8. Stir in the dry lentils and toast them in the hot mixture of a minute or two.
9. Add the broth and bring to a boil.
10. Cover and transfer to the hot oven. Bake for 35–45 minutes.
11. When the lentils are tender and most of the liquid has been absorbed, stir in the crème fraîche and white wine vinegar.
12. Using the back of the wooden spoon, smooth the surface of the lentils until flat. Crumble over the feta, then top with freshly cracked black pepper and a drizzle of oil.
13. Place the lid on the pot and put in the oven for 15 minutes, then remove the lid and cook for a further 10 minutes.
14. Before serving, sprinkle over the dill. Leave the bay leaves in the pot when dishing up portions. Serve with a side of warm, crusty bread.

Carrot Cake - Testing

1 - Almost but no cigar. First, I got Aiden to do the conversion for me, which was perhaps a mistake since I didn't bother to verify the changes. The resulting cake was too fluffy and too cinnamon. I also only had pineapple tidbits, and didn't bother crushing them because I was pressed for time. Otherwise, it went well. I'll need to verify the ratio of ingredients for any future attempts. Then I will start to convert the tropical elements (coconut and pineapple) to local ones (pear? apple?)

190 g vegetable oil

1 teaspoon vanilla

3 eggs, but beat them together and weigh out ~144 g beaten egg

290 g sugar

192 g crushed pineapple

238 g shredded carrots

96 g coconut

61 g walnuts

304 g white flour

2½ teaspoons ground cinnamon

3½ teaspoons baking powder

¾ teaspoon salt

1. Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
2. Butter two 8-inch round cake tins and line the bottoms with parchment paper.
3. Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
4. Stir in the carrots, pineapple, coconut, and walnuts.
5. In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
6. Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
7. Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
8. Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
9. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.

Roasted Plum Tahini Brownies - Untested

Makes: 16 brownies (8" × 8" pan)

175 g Italian prune plums (about 5–6 medium plums), pitted and quartered

1 tsp maple syrup

½ tsp cinnamon

Pinch of salt

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

3 eggs

60 g melted butter

70 g flour

1 tsp baking powder

50 g toasted walnuts or hazelnuts, roughly chopped (optional)

Flaky salt for finishing (optional)

To roast the plums, preheat the oven to 400°F (200°C).

Line a small baking tray with parchment.

Toss the plums with the maple syrup, cinnamon, and pinch of salt.

Arrange them cut-side up in a single layer.

Roast for 12–15 minutes until the juices are bubbling, the edges have begun to caramelize, the plums are soft but still hold their shape. Do not over-roast. You want soft wedges, not plum jam.

Let them cool completely.

Reduce the oven temperature to 350°F (175°C).

Butter and line an 8-inch square pan with parchment.

Warm the chocolate tahini mixture gently over very low heat for 2–3 minutes, stirring constantly, just until smooth and fragrant.

4. Whisk together the eggs and melted butter.

5. Stir the egg mixture into the tahini mixture until smooth.

6. Fold in the flour and baking powder until no dry flour remains.

7. Fold in the toasted nuts, if using.

---

## 3. Add the plums

1. Spread about **two-thirds** of the brownie batter into the prepared pan.

2. Arrange the roasted plum pieces evenly over the batter.

3. Spoon the remaining batter over the plums and gently spread it to cover them.

4. Sprinkle a tiny pinch of flaky salt over the surface if desired.

---

## 4. Bake

Bake for **30–35 minutes** until:

* the top looks set and slightly crackled,

* the edges are firm,

* a skewer inserted near the centre comes out with **moist crumbs**, not wet batter.

Do not overbake.

---

## 5. Cool

Allow the brownies to cool in the pan for **20–30 minutes** before lifting them out.

They become fudgier as they cool.

### Notes

* **Plums:** Italian prune plums are ideal because they hold their shape and have enough acidity to balance the tahini and maple syrup.

* **Roasting first:** Roasting concentrates the plum flavour and evaporates excess moisture so the brownies stay fudgy instead of soggy.

* **Storage:** Keeps 4–5 days in the refrigerator and freezes beautifully.

THE BASE

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.

Mix together the cocoa powder, coconut, flax, and chia.

Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.

Dijon Shallot Vinaigrette - Untested

For crisp green salads.

3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
1 tsp Dijon mustard
1 small Griselle shallot, grated very finely.
Salt and plenty of black pepper.

Warm White Beans with Garlic & Fresh Herbs - Untested

1 can (19oz/540mL) white beans, rinsed and drained

2 Tbsps. olive oil

1 clove garlic, minced

3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination

OR 1½–2 Tbsp finely chopped fresh tarragon and 1–2 tsps. lemon juice 

Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Leftover White Bean & Arugula Pasta Gratin - Untested

An attempt of a creation of my own to use up leftovers from 

For about 4 servings

4 cups leftover white bean, tomato and greens pasta (about 800g)

¼ cup (60g) water or chicken broth, plus more if needed

½ cup (50g) freshly grated Parmesan

1. Preheat the oven to 375°F/190°C.
2. Place the leftover pasta and sauce in a baking dish. Stir in the water or broth. If the pasta is particularly dry, add another tablespoon or two.
3. Sprinkle the Parmesan evenly over the pasta with a drizzle of olive oil over the surface. 
4. Bake uncovered for 30 minutes, until heated through and bubbling around the edges.
5. If desired, increase the oven temperature to 425°F/220°C for the last 5 minutes, or place briefly under the broiler, until the cheese is browned in spots.
6. Allow to rest for 5 minutes before serving.

Chickpea Stew with Feta and Rosemary - Untested

https://tahliadavies.substack.com/p/chickpea-stew-with-feta-and-rosemary

1 - This just screams slow cooker. This is what I will do with this to start.

1 cup of dried chickpeas (soaked overnight to rehydrate)

1 onion, diced

1 leek, cut in rounds

1 carrot, cut in large chunks

4-5 stems of parsley (retain leaves and slice finely for garnish)

2 - 3 sprigs of rosemary.

1 head of garlic (sliced in half)

1 + 4 cups of water

1 tbsp dried oregano

1/4 cup of olive oil

Lemon

Feta

Salt

Pepper

1. Soak dried chickpeas for at least eight hours or overnight.
2. Rinse well before use.
3. Preheat oven to 180c / 350f.
4. Sauté onion and leek with a pinch of salt until they start to soften, about 4 - 5 minutes. Deglaze with 1 cup of water.
5. Use a dutch oven or a deep heavy bottomed saucepan that can be transferred to the oven.
6. Put the onion and leek mix into the slow cooker and add carrot, rosemary and sliced garlic head and stir through.
7. Season with salt, pepper and dried oregano.
8. Add the remaining water, olive oil, parsley stems, and chickpeas.
9. Transfer into the oven and let cook for 2.5 - 3.5 hours.
10. Cook on high for 4 hours.
11. Serve topped with a big squeeze of lemon, fresh chopped parsley, olive oil, and feta.

Baked Feta and Chickpeas in Harissa sauce - Untested

https://www.bytheforkful.com/baked-feta-with-chickpeas/#recipe

https://www.dianekochilas.com/spinach-and-chickpeas-baked-with-greek-feta/

200 g feta sliced into 3-4 blocks

3 garlic cloves minced

400 g tinned chickpeas drained and rinsed

400 g tinned chopped tomatoes

1 tablespoon harissa paste

2 tablespoon extra virgin olive oil

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

Salt and pepper

Fresh basil or parsley to garnish

1 lemon

Preheat the oven to 400F.

In an oven-proof pan, add the chopped tomatoes, garlic, chickpeas, spices, olive oil, and harissa paste. Stir everything together to combine.

Place the feta blocks in the pan, nestling them into the chickpea harissa sauce. Drizzle with a little more olive oil.

Bake the chickpeas for 25 - 30 minutes.

To finish, top the baked feta and chickpeas with the fresh herbs, a squeeze of lemon juice, and the red pepper flakes. 

Serve with pitta bread or crusty bread for dipping.

Rethivia (Greek Chickpea Soup) - Untested

https://granorfarm.com/recipes/revithia-greek-chickpea-and-herb-soup

0 - This may very well be a slow cooker recipe. The dried chickpeas cooked in the flavoured water means a different experience in the taste of the chickpeas.

2 Tbsps. + 1/2 cup olive oil

1/2 tsp cumin seed

1 tsp dried oregano

1 onion (6oz/170gr) sliced thinly

4 cloves garlic, minced

1/2 cup dry white wine

2 cups (400g) dried chickpeas, soaked overnight (875g cooked)

8 cups water

5-10 sprigs each dill and parsley

1 lemon, zest and juice

4 oz feta crumbled

1. In a large soup pot, heat a glug of olive oil over medium heat.
2. Fry the cumin and oregano until fragrant (very quick).
3. Add the onions and garlic with a big pinch of salt reducing the heat to medium low.
4. When the onions are soft, add the white wine and reduce until almost all evaporated.
5. Add the soaked chickpeas and water.
6. Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender.
7. Taste for salt and then lightly mash the soup to make it chunky.
8. While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil.
9. Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time.
10. Divvy into bowls, top with the crumbled feta, and the herby oil.

Revithada from Sifnos - Untested

Chickpea Soup from Sifnos

https://www.kalofagas.ca/2022/02/02/chickpea-soup/#wpzoom-recipe-card

https://bakinghermann.com/revithada-greek-chickpea-stew-easy-vegan-nistisima-classic/#recipe

6 servings

Prep time 30minutes

Cooking time 40minutes

2 cups of dry chick peas

1/2 cup of olive oil

2 cups diced onions

3-4 cloves of garlic, minced

1 carrot, finely diced

1 stalk of celery, finely diced

3 bay leaves

1 tsp. paprika

3 strips of lemon peel

1/4 cup chopped fresh parsley

8 cups of chicken or vegetable stock

salt and pepper to taste

wedge of lemon and dried Greek oregano for garnish

The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.

Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.

Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.

Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.

Notes

Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.

In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.

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Gigantes Plaki (Greek Baked Beans) - Untested

https://cardamomandtea.com/102/butter-beans/

https://www.themediterraneandish.com/gigantes-plaki-greek-giant-beans/#wprm-recipe-container-58791

https://www.bytheforkful.com/gigantes-plaki-greek-giant-baked-beans/#recipe

Extra-virgin olive oil

1/2 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 large garlic cloves, minced

Salt

1 (15-ounce) can diced tomatoes, with juices

6 Tablespoons (3 fluid ounces) water

1/4 cup chopped flat-leaf parsley, plus more for garnish

1/2 Tablespoon fresh thyme leaves

3/4 teaspoon dried oregano

1/4 to 1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon ground cinnamon

1 dried bay leaf

1 (15-ounce) can butter beans, drained and rinsed (or the largest beans you can find)

7oz/200g Creamy feta cheese, crumbled

Rustic bread, for serving

1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. In a large oven-safe skillet set over medium-high heat, add 2Tsps olive oil. Once the oil shimmers, add the onion, carrot, celery, and garlic. Season with a pinch of salt (about 1/4 teaspoon). Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
3. Add the tomatoes with their juices, and the water. Season with another pinch of salt (about 1/4 teaspoon). 
4. Add the parsley, thyme, oregano, red pepper flakes, black pepper, cinnamon, and bay leaf.
5. Stir in the beans and cook for 5 minutes over high heat. At this point, taste and adjust the seasoning to your liking, then transfer the mixture to the oven and bake until thickened and the top layer turns a light golden brown, 20 to 30 minutes.
6. Remove and discard the bay leaf. Finish the dish with a drizzle of olive oil, a pinch of parsley, and a good sprinkle of feta. Serve with rustic bread.

Herbed Warm White Beans - Untested

1 - I wonder if fresh tarragon would work here?

1 can (19oz/540mL) white beans, rinsed and drained
2 Tbsps. olive oil
1 clove garlic, minced
3 Tbsps. finely chopped fresh herbs, such as parsley, basil, thyme, or a combination (or 1½–2 Tbsp finely chopped fresh tarragon with 1-2 tsps of lemon)
Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a skillet over low heat. Add the garlic and cook gently for about 1 minute, taking care not to let it brown.
2. Add the drained white beans and stir gently to coat them with the garlic and oil.
3. Cook over low heat for about 5 minutes, stirring occasionally, until the beans are warmed through. Season with salt and freshly ground black pepper to taste.
4. Remove from the heat and stir in the fresh herbs just before serving.

Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.

Aloo Saag with Swiss Chard, Mustard Greens & Nasturtium - Test 1

1 - Success! I used the more conservative amount of potatoes, and they stuck to the pan instead of browning, but regardless it turned out well. In hindsight, after the potatoes cooked, I could have deglazed the pan with the water I add at the end of making the saag to add all that browning to the saag? Ultimately though I'd like to avoid the potatoes sticking to my stainless steel pan! Oh, it makes a lot!!!

2 - I tried making it with only arugula and it was good but too dry. Not that there wasn't a little sauce, but the arugula leaves and stems gave it a dry, erm, texture?

Serves 8 as part of an Indian meal (SEE BELOW FOR 4 SERVINGS)

3 Tbsp mild vegetable oil

1½–2 lb (680–900g) potatoes, peeled and cut into ¾-inch cubes

1 medium onion (6oz/170g), finely chopped

3 cloves garlic, minced

1½ Tbsp fresh ginger, finely grated

1½ tsp cumin seeds

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 cup (about 150g) chopped tomato, fresh or canned

1½ lb (680g) Swiss chard, stems finely chopped and leaves roughly chopped

1 lb (450g) mustard greens, tough stems removed and leaves roughly chopped

4oz (115g) fresh nasturtium leaves, roughly chopped

1 tsp salt, plus more to taste

¾–1 cup water or light vegetable stock, plus more if needed

½ tsp garam masala

1–2 Tbsp fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1½ Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 10–12 minutes. Transfer the potatoes to a plate.
2. Add the remaining oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until they have softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ¾ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if it becomes too dry.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few of the potato pieces into the greens to help thicken the gravy, leaving most of the potatoes intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the garam masala and 1 Tbsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock; it should be loose enough to spoon easily over rice, but not soupy.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

________________________________________

4 SERVINGS

1 + 1 Tbsp mild vegetable oil

¾–1 lb (340–450g) potatoes, peeled and cut into ¾-inch cubes

½ medium onion (3 oz/85g), finely chopped

1½ cloves garlic, minced

¾ Tbsp (2¼ tsp) fresh ginger, finely grated

¾ tsp cumin seeds

½ tsp ground coriander

¼ tsp ground cumin

¼ tsp turmeric

½ cup (about 75g) chopped tomato, fresh or canned

¾ lb (340g) Swiss chard, stems finely chopped and leaves roughly chopped

½ lb (225g) mustard greens, tough stems removed and leaves roughly chopped

2 oz (about 55g) fresh nasturtium leaves, roughly chopped

½ tsp salt, plus more to taste

⅜–½ cup water or light vegetable stock, plus more if needed

¼ tsp garam masala

½ Tbsp (1½ tsp) fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1 Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 8–10 minutes. Transfer to a plate.
2. Add the remaining 1 Tbsp oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ⅜ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if needed.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few pieces into the greens to thicken the gravy, leaving most intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the ¼ tsp garam masala and 1½ tsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.