There’s nothing fake about this sauce, unless you are fooled into thinking there is meat in it. Pair it with your favorite pasta!

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I couldn’t make homemade cecamariti and serve it with any old jarred sauce, now could I? I went ahead and tried to reproduce the entire dish from the first time I ever had this type of pasta and made my own sugo finto, aka fake sauce.

It’s called fake because it’s just like meat sauce (sugo di carne) but without the meat. Sugo finto relies on a vegetable soffritto to stand in for ground beef. An economical option when you cannot afford (or don’t eat) meat, and it’s quite easy to make.

The most important part of this recipe is to make sure you cut the vegetables really small. While traditionally this is done by hand, you can make things easier by pulsing them in a food processor.

I actually made this twice already and prepared it both by hand and in a food processor. Sure I felt some pride chopping them up real fine by hand, but I own a food processor for a reason.

When I had this dish at a restaurant in town it was also topped with crispy capers. I’m not normally a huge capers fan but these salty crispy bits were delightful. If there are any leftover they would be great on top of salad too.

Oh and don’t forget a healthy dose of freshly shredded Parmesan on top.

Two years ago: Lemon Lavender Madeleines

Three years ago: Poppin’ Pepsi Perfect Cocktail

Four years ago: Black Bean & Chorizo Soup with Sweety Drops

Five years ago: Corn on the Hog Pizza

Six years ago: Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Eight years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Nine years ago: Spicy Mac and Cheese

SUGO FINTO WITH CRISPY CAPERS

Print

Yield: 2 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAPERS

• 1/2 cup olive oil
• 1/4 cup small capers, drained and patted dry

SAUCE

• 1 large red onion
• 2 celery stalks
• 2 medium carrots
• 2 sprigs each of fresh parsley, sage, and rosemary, stems removed
• 1/4 cup red wine
• 1 (28 oz) can whole peeled tomatoes, chopped
• Salt, to taste
• Water

Directions

1. In a medium saucepan, add olive oil over high heat. Add capers and fry for 3 minutes, or until crispy and golden. Remove from heat and strain capers with a slotted spoon and place on paper towel-lined plate. Reserve 2 tablespoons of the oil in the pan.
2. Finely chop the onion, carrot, celery and herbs together into a rough paste (or use a food processor). Place pan over medium-low heat and add the paste. Sauté gently until tender, making sure you do not brown the onions by occasionally adding a pinch of salt and a few drops of water.
3. Add wine and let it cook off. Add the tomatoes and bring to a simmer for 30 minutes, stirring occasionally, or until thickened. Remove from heat and serve with preferred pasta (I used cecamariti) topped with crispy capers.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Jump to recipe

I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.

Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.

As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).

And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.

Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.

Two years ago: Cherry Rosemary Cobbler

Three years ago: Weekly Meal Plan #22

Four years ago: Glazed Lemon Poppy Seed Bread

Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

Six years ago: Birthday Cake S’mores Cookies

Seven years ago: Corn Chowder with Zucchini and Orzo

CHIMICHURRI FAJITA PASTA SALAD

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEASONING

• 2 tsp chili powder
• 1 tsp sugar
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

CHIMICHURRI SAUCE

• 1/4 cup packed fresh Italian parsley
• 1/4 cup packed fresh cilantro
• 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
• 2-1/2 Tbsp red wine vinegar
• 1 garlic clove, peeled
• 1/2 tsp dried crushed red pepper
• 1/4 tsp ground cumin
• 1/4 tsp salt

PASTA SALAD

• 1 each red, orange, yellow and green bell pepper, chopped
• 1 red onion, chopped
• 1 Tbsp olive oil (Pomora al peperoncino again)
• 1 lb. cooked pasta
• 2 cups shredded chicken (I used a Rotisserie chicken)
• 1 lime, juiced

Directions

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
2. In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
3. For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
4. In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
5. Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
6. While the peppers cook, boil pasta according to package instructions for al dente. Drain.
7. Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

When we moved a whole whopping mile away, the things I was most sad to leave behind were the location (right on the bike trail) and our vegetable/herb garden. But since I no longer work at Ohio State biking to work is not as easy to do and we inherited all kinds of great things in our new garden! There are blueberry bushes, raspberry bushes, asparagus, kale, mint, oregano, dill, and possibly squash (still remains to be determined). Despite the packed yard, it was easy to add in a few of our favorites into the mix such as a variety of tomatoes, peppers, sage, and most importantly basil! I eat so much basil those poor little plants never have a chance to grow very tall. Better than being neglected and flowering all over the place I suppose. But before I get into basil more I have to tell you about a new edible plant I recently learned about.

Last weekend at the Worthington Farmers’ Market, my friend Courtney bought purslane when a farmer told her it was a native plant around here that grows really well (especially as ground cover) and is in great in all kinds of dishes. Cool right? Well not a week goes by and I notice our vegetable garden has suddenly been overgrown by weeds, but upon closer examination I realized it looked a lot like the purslane she bought. So I googled all the things and even texted her for a second opinion (heads up there’s something called spurge that looks similar that you should NOT eat) and sure enough it’s purslane. While I was at first excited about this surprise resident, the more I read the more I want to rip it all out (of course while trying to save some in a pot). It grows so well that it’s damn near impossible to get rid of because they seed like crazy and can grow back from just stems. It sounds worse than mint! Now I am getting ready to buy tarps to cover the ground after removing it to the best of my abilities so that it doesn’t choke out all our other plants. Problem is that it’s also growing in the grass surrounding the garden too so I am worried I have lost before I’ve even begun. And yes it resides in the same plot as the basil, so now we are full circle.

The biggest reason I use basil so much is making homemade pesto. There’s no store bought pesto that I’ve found that can compare to the freshness of homemade. I will cut down every last bit at the end of the season and even freeze some so that I can enjoy it even longer than the seasons in Ohio allow. With a constant supply of pesto I have experimented with putting pesto on many things and I find it’s just like balsamic glaze in that it makes everything better to which it is added. So when I ordered a pesto chicken salad sandwich at a local establishment I knew I had to make my own at home. Even Bob who isn’t normally excited by chicken salad loved my version – presto pesto! I also added some prosciutto, arugula, and provolone while I was at it because it’s my sandwich and I’ll do what I want ;-)!

Three years ago: Taco Hummus

Four years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Five years ago: Homemade Whole Wheat Bread Bowls

Six years ago: S’mores Puppy Chow

Eight years ago: Banana Foster Cream Pie

PESTO CHICKEN SALAD

Serves 4

Ingredients:

2 cups shredded chicken (I used a Rotisserie chicken)

1/2 cup mayonnaise (or plain Greek yogurt)

2 Tbsp basil pesto

2 Tbsp finely chopped fresh parsley

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper, to taste

4 croissants, sliced

4 slices of prosciutto (optional)

4 slices of provolone (optional)

Arugula (optional)

Directions:

1. In a large bowl, add all ingredients. Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced croissant with arugula, prosciutto, and provolone cheese if desired.

Source: Inspired by Kolache Republic and adapted from The Food Network.

This post is part of #BurgerMonth and includes a killer burger grill giveaway hosted by GirlCarnivore but this burger creation is all mine.

A simple salt and pepper seasoned burger patty is amped up with the addition of caramelized onion, pepperjack cheese, avocado, and chimichurri sauce!

While I love a big juicy burger, I grew up in Rochester, NY where burgers were known as ground rounds. They are smashed thin and yet somehow still juicy. Every place I’ve lived since, it is a mission of mine to find burgers that can bring out the nostalgia of home. I’ve actually found a few here in Columbus, but the one that combines my opposing love of both thick and thin burgers is a restaurant called Pat & Gracie’s, specifically their “Chimi Burger”.

Two thin beef patties are topped with pepperjack cheese, caramelized onions, avocado, chimichurri sauce, served on a buttered and toasted bun. It’s neither dainty nor lacking in flavor. So when I was brainstorming my recipe this year for #BurgerMonth I decided to recreate it at home, with thanks to a plentiful bounty of cheese from Cabot (one of the awesome sponsors for this event). I don’t know what their exact recipe is what I made it as closely as I could recall from memory (and pictures I took of course). Pretty sure this baby will be on regular rotation on the grill this summer. Especially because that chimichurri sauce is too easy to make.

I know the month is winding down, but if you haven’t been following along, there has been more than one burger shared every day this month for #BurgerMonth. Check out BURGERMONTH.COM to check out all the participating burgers. There are of course still a few days left so be sure to follow along for a few more days. You also have a chance to win the Ultimate Burger Grilling Giveaway! Just scroll down to the bottom of this post for the Rafflecopter (and there are more chances to win on BurgerMonth.com)!

Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Blueberry Cinnamon Roll Turkey Burgers (2020), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).

Three years ago: Roasted Strawberry Balsamic Popsicles

Four years ago: Apple, Bacon, and Blue Cheese Salad

Five years ago: Funfetti Gooey Butter Cake

Six years ago: Flourless Black Bean Brownies

Eight years ago: Pomegranate Stuffed Chocolate Covered Pretzels

CHIMICHURRI BURGERS

Serves 4

Ingredients:

CHIMICHURRI SAUCE

1/4 cup packed fresh Italian parsley

1/4 cup packed fresh cilantro

1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)

2-1/2 Tbsp red wine vinegar

1 garlic clove, peeled

1/2 tsp dried crushed red pepper

1/4 tsp ground cumin

1/4 tsp salt

CARAMELIZED ONIONS

1 Tbsp vegetable oil

1 cup sliced onion

Salt and pepper, to taste

BURGERS

1 lb. ground beef

Salt and pepper, to taste

8 slices Cabot pepperjack cheese

1 avocado, peeled, pitted, and mashed

4 buttered and toasted burger buns

Directions:

1. For the chimichurri sauce, puree all ingredients in processor. Transfer to bowl, cover, and let stand at room temperature.
2. In a large skillet over medium-low heat, add the oil. When hot, add the onion, season with salt and pepper, and saute until soft and brown, stirring occasionally, about 30 minutes. Remove from heat and set aside.
3. For the burgers, heat grill (or grill pan) over medium-high heat.
4. In a large bowl, combine ground beef, salt, and pepper. Form 8 equal patties.
5. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
6. Assemble burgers with caramleized onion, 2 cheeseburger patties, a dollop of avocado, and a generous drizzle of chimichurri sauce.

Source: Recipe inspired by Pat & Gracie’s, sauce adapted from Epicurious.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

Another Disclosure: A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ.

???? Girl Carnivore ???? A Kitchen Hoor’s Adventures ???? A Simple Pantry ???? Abra’s Kitchen ???? AcadiaTwo’s Kitchen Antics ???? An Affair from the Heart ???? Bakersbeans ???? Betsi’s World ????Bowl Me Over ????by Sarah Halstead ????Caroline’s Cooking ???? Cindy’s Recipes and Writings ???? City Living Boston ???? Cluttercafe ???? Cooking With Carlee ???? Convos with Karen ????Daily Dish Recipes ???? Dance Around The Kitchen ???? Dixie Chik Cooks ???? Dizzy Busy and Hungry ???? Doodlecraft ???? Everyday Eileen ???? Family Around the Table ???? Family Food on the Table ???? Family Spice ????Farmwife Feeds ????Food Above Gold ???? For the Love of Food ???? Grillax.com ???? Grilling Montana ???? Grumpy’s Honeybunch ???? Hezzi-D’s Books and Cooks ???? Honeybunch Hunts ???? HORNS BBQ ???? Intelligent Domestications ???? It Is a Keeper ???? Jersey Girl Books ???? Jolene’s Recipe Journal ???? Jonesin For Taste ???? Juggling Act Mama ???? Karen’s Kitchen Stories ???? Kate’s Recipe Box ???? Krazy Kitchen Mom ???? Life Anchored ???? Life of a Ginger ???? Mildly Meandering ???? Miss in the KItchen ???? Palatable Pastime ???? Pastry Chef Online ???? Perspective Portions ???? Plowing Through Life ???? PNW Eats ???? Pook’s Pantry ???? Real Life With Dad ???? Sarah’s Cucina Bella ???? Seduction In The Kitchen ???? Simple and Savory ???? Souffle Bombay ???? Spiced ???? Spoonabilities ???? Strawberry Blondie Kitchen ???? SueBee Homemaker ???? Sumptuous Spoonfuls ???? Sweet ReciPeas ???? Swirls of Flavor ???? Take Two Tapas ???? Tampa Cake Girl ???? Taste And See ???? The Baking Fairy ???? The Beard and The Baker ???? The Complete Savorist ???? The Crumby Kitchen ???? The Heritage Cookbook Project ???? The Keto Guy ???? The Redhead Baker ???? The Rowdy Baker ???? The Schmidty Wife ???? The Shirley Journey ???? The Spiffy Cookie ???? This Farm Girl Cooks ???? Thyme for Cocktails ???? We are not Martha ???? Well Fed Baker ???? West Via Midwest ???? What’s Cooking Italian Style Cuisine ???? Who Needs A Cape? ???? Wildflour’s Cottage Kitchen ???? Wok & Skillet ???? Zest & Simmer ????

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Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.

Change up your everyday meatballs and add some Greek into the mix. This easy Greek tomato sauce is cooked with turkey meatballs for a great meal.

Did you know that January is National Slow Cooking Month? Certainly makes sense as the temperatures continue to drop and we end up craving more comforting foods to compensate, which often can be prepared in a slow cooker. As such, I paired up with Farm Rich this month to create a fun recipe perfect for winter and slow cooking using their frozen Meatballs.

While I love making things from scratch, sometimes I don’t have time to do so every single day so it’s nice to have some frozen options. All of the Farm Rich products are made with wholesome ingredients, quick-frozen and carefully packaged so you can prepare great tasting food even with the busiest schedule. Their Meatballs are gluten free, and come in three varieties: Italian Style, Turkey, and Original.

I used the Turkey variety to make slow cooker Greek meatballs which are similar to Italian meatballs but with Greek spices and served over rice. First you make a Greek-spiced tomato sauce, place the Meatballs in a slow cooker, cover with the sauce, and cook on high for 3-4 hours. Viola dinner is served!

Can’t get enough meatballs? Try using these meatballs to make Spanish Meatballs.

The Farm Rich Meatball Truck Tour will be coming to greater Columbus, OH Walmart Supercenter locations (and other cities in Kentucky, Illinois, Ohio). At each stop, there will be free samples of Meatballs and recipes ideas to help you and your busy schedule during the New Year. The dates the tour will be in greater Columbus are January 4-8, 11-15, and 18-19 in 2017. Specific times and store locations can be found at: https://farmrich.com/meatball-tour.

One year ago: Spiralized Zucchini Pesto Caprese Salad

Four years ago: Baby Chicken Fingers with Apple

Five years ago: Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

Six years ago: Homemade Vanilla Extract

SLOW COOKER GREEK MEATBALLS

Serves 6-8

Ingredients:

1/4 cup olive oil

1 Tbsp all-purpose flour

2 (16 oz.) cans finely chopped tomatoes, with juice

1/2 cup dry red wine

1/4 cup fresh chopped parsley

3 cloves garlic, minced

2 tsp paprika

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp oregano

Salt and freshly ground pepper to taste

1 (28 oz.) bag frozen Farm Rich Turkey Meatballs

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the flour and whisk vigorously until flour browns very lightly.  Add the tomatoes, wine, parsley, garlic, paprika, cumin, cinnamon, sugar, oregano, salt, and pepper and bring to a boil.  Simmer for 5-10 minutes, reduce heat, cover, and simmer until sauce thickens, about 30-40 minutes.  Add a bit of water during cooking if needed to keep the sauce from reducing too much. When done cooking, remove from heat and puree with an immersion blender (or transfer to a blender).
2. Place Meatballs in a greased slow cooker. Pour sauce over the top, cover, and cook on high for 3-4 hours.
3. When ready, serve Meatballs over rice pilaf, orzo, or mashed potatoes.

Source: Adapted from Marilena’s Kitchen.

With summer winding down it’s time to reflect. Besides the oodles of fun, one thing I realized over the summer is that despite feeling like I should have more free time post-graduate school the simple truth is, I don’t. I can try to blame it on all the inevitable summer fun but let’s be real, there’s always something taking up our time and I don’t even have children. I don’t know how you parents do it. But I digress. What I am trying to get at here is that back in January when I moved I scaled down my posts to 3 days a week for a short stint. Thankfully, you all are still here so I assume you were not disturbed by this. Actually, after conferring with other food bloggers it seems as though I am in the minority posting 5 days a week.

So this is what I propose: I will be cutting down to 3 recipe posts a week, giving me more time to live my life and also more time to hone in on the best recipes to share with you. Sounds good right? But which days of the week should I post? I played with Google analytics hoping it would tell me which days you all prefer to be on my blog but there was no obvious winner. Apparently you like me 24/7! So how about M/W/F recipes posts? Su/M/Th or M/W/Th to keep up with Thirsty Thursday? Never fear, during football season I will still do PB+Choc Saturdays (which means 4 posts a week during that time unless you want Saturdays year round). Feel free to leave your feedback in the comments section! After checking out the recipe first, of course ;-).

In attempts to recover from a summer full of traveling and eating everything in sight (not that I regret any of it), I have been upping the ante with some meatless options and have been giving my spiralizer a workout. I haven’t ventured beyond the spiralized recipes others have posted just yet so no, I am not posting a spiralized recipe today. I haven’t been creative enough just yet but maybe one day, you know when the trend dies down and no one cares anymore. But anywho, moving right along! This little salad is a bit different from the usual as it is lacking a green bed. Instead the base consists of cooked wheat berries which will fill you right up and keep you satisfied along with garbanzo beans, cucumber, feta, red onion, pistachios, and a little bit of green provided by parsley and mint. It’s basically a Greek grain and bean salad. I even used some Pomora al limone extra virgin olive oil in the dressing.

One year ago: Turkey and Kale Panini

Two years ago: Gnocchi with Sausage and Kale

Four years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

WHEAT BERRY SALAD

Serves 6-8

Ingredients:

7 cups water

2 cups red hard wheat berries, rinsed and drained

2 Tbsp red wine vinegar

Juice from 1/2 lemon

1/4 tsp garlic powder

1/2 cup extra virgin olive oil (I used Pomora al limone)

Salt and pepper, to taste

2 (15 oz.) cans garbanzo beans, rinsed and drained

1 large cucumber, chopped (about 2 cups)

1 cup crumbled feta

1/2 cup chopped red onion

1/2 cup chopped pistachios

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

Directions:

1. Place water and wheat berries in a large sauce pan. Bring to a boil, cover and reduce heat to a simmer. Cook for an hour or until tender. Drain excess water and transfer to a bowl to cool.
2. While wheat berries are cooling, in a small bowl whisk together the vinegar, lemon juice, and garlic powder. Slowly whisk in olive oil until emulsified (or shake in a jar with a lid). Allow to sit at room temperature.
3. Once wheat berries have cooled, toss with garbanzo beans, cucumber, feta, red onion, pistachios, parsley, and mint.
4. When ready to serve, pour dressing over the top. Toss well and serve at room temperature.

Source: Inspired by a Hello Giggles post showing some of Jennifer Aniston’s Instagram shots.

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Don’t let the ingredient list fool you, this kofta platter comes together with ease and is packed with flavor. Make it tonight and you won’t regret it.

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Relaxation is something we all need, yet the form in which each person finds relaxation varies. For many, a day sitting on the couch watching TV/reading a book or being alone with your thoughts is the ideal. I, on the other hand, have been accused of being incapable of relaxing. But I object – I just relax in a different way.

I find relaxation through going to the gym, marking things off my to-do list, spending time with friends, experiencing new things, traveling, and cooking a delicious meal. Might sound crazy but hear me out: working out makes me feel good and gives me energy, getting things done lessens my stress level, spending time with friends and experiencing new things brings me happiness, and food is pretty much what I think about 24/7.

Granted, that is not to say that I do not also find relaxation through being a couch potato but if there are things on my to-do list or a fun activity to partake in, more often I will choose between the latter two options. There is just not enough time for me to do, see, and eat everything I want to in this world!

Which brings me to another accusation of which I get accused – not cooking the same thing twice. Some of that stems from the fact that none of you would be sitting there reading this if I posted the same stir fry and spaghetti that I used to make back in my undergrad years, pre-blogging. But it is also because there are too many things that I want to make and eat! This just means that if I make something more than once, it was really good. This kofta platter? Yea, it’s one of those.

I swear, I am not trying to scare you away. I say that because today’s recipe ingredient list is even more daunting than the chicken satay I shared last week and tried to convince you that it really wasn’t as bad as it looked. But seriously, it’s not as bad as it looks! And neither is this recipe.

The kofta, feta-yogurt spread, salad, and salad dressing ingredients are all thrown together at once. Then all you have left is to cook the rice and the kofta. Doesn’t sound so bad, right? Once you get through measuring everything it’s smooth sailing ending in a paradise for your taste buds.

One year ago: Slow Cooker Shredded BBQ Brisket

Two years ago: Spiced Pear Smoothie

Four years ago: Breakfast Burrito

KOFTA PLATTER

Print

Yield: 8 servings Prep Time: 50 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KOFTA

• 2 lb. ground lamb or beef*
• 1/2 medium onion, minced
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh cilantro
• 4 Tbsp chopped fresh mint leaves, divided
• 4 tsp paprika
• 2 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 8 wood skewers (soaked 30 minutes)
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tsp chili flakes

FETA-YOGURT SPREAD

• 1/2 cup plain Greek Yogurt (I used 0% Chobani)
• 1/4 cup Feta Cheese, crumbled
• 1/2 lemon, juiced
• 1 Tbsp olive oil
• 1 tsp dried oregano

GREEK SALAD

• 1 romaine heart, chopped
• 1 tomato, diced
• 1/2 cucumber, seeded and diced
• 1/4 red onion, thinly sliced
• 1/4 black or Kalamata olives, sliced
• 3 oz. crumbled feta

GREEK SALAD DRESSING

• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 Tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano

RICE

• 2 Tbsp unsalted butter
• 1 tsp turmeric
• 1/4 tsp ground cumin
• 1/8 tsp cinnamon
• 1/2 Tbsp minced garlic
• 2 cups uncooked jasmine rice
• 3 cups chicken broth
• 1 whole bay leaf

Directions

1. Mix together the meat through cayenne pepper (using only 2 tablespoons of the mint) in a large mixing bowl, cover and leave for an hour (or longer in the fridge) to allow the flavors to blend.
2. When ready to cook, first prepare the feta-yogurt spread and salad. In a small bowl, stir together the spread ingredients; set aside. In a large bowl, toss together the salad ingredients. In another small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Pour over salad and toss to coat; set aside.
3. For the rice, heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
4. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
5. Add chicken broth and bay leaf, cover, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes. Turn the heat off and let it rest an additional 10 minutes, covered.
6. While the rice cooks, divide the kofta mixture into eighths and shape into cylinders or sausage shapes. Skewer while squeezing it to mold it the skewer.
7. Heat olive oil in a large non-stick pan on medium-high heat. Add the skewers and cook until brown on all sides, about 5 minutes per side. Add the pine nuts and let them toast until golden brown. Add garlic, remaining 2 tablespoons mint, and chili flakes and cook for just a few seconds. Remove from heat.
8. Serve kofta over rice topped with sauce and with a side of salad (and hot pitas if desired).

Notes

*I have also made this with ground chicken.

Source: Adapted from Lady and Pups, About Food, A Day in the Life on the Farm, and Budget Bytes.

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This St. Patrick’s Day behind us that leaves me with a unfinished list of St. Patrick’s Day recipe ideas. Every year this happens to me and I try to finish it off the following year but I always manage to come up with more recipes. Oh well, until next year let’s dive back into my Greek obsession.

We’ve all heard of the double decker burger, but it usually comes with a side of “I can feel my arteries clogging”. This burger is more like “I can feel my heart singing”. With a feta stuffed quinoa-chicken burger and homemade falafel this double decker burger is none like you have ever seen before. Top it off with homemade tzatziki sauce, feta, lettuce, cucumber, red onion, and tomato. I even made small homemade pitas to use as the buns.

One year ago: Rutabaga Hash with Corned Beef

Two years ago: Hoisin Glazed Corned Beef with Colcannon

Four years ago: Stuffed Oatmeal Raisinet Cookies

DOUBLE DECKER GREEK CHICKEN & FALAFEL BURGERS

Serves 3

Ingredients:

FALAFEL

1 cup uncooked quinoa

1 (15 oz.) can chickpeas, rinsed and drained

1 small red onion

4 garlic cloves

1/4 cup fresh parsley

1/4 cup fresh cilantro

2 tsp salt

2 tsp baking powder

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp dried red pepper flakes (optional)

1/4 cup flour

2 Tbsp cornmeal

FILLING

2 oz. feta, crumbled

1 oz. reduced fat cream cheese, room temperature

1 Tbsp chopped Kalamata or black olives

BURGERS

1 lb. ground chicken breast

Half of the cooked quinoa from making the falafel

1 Tbsp chopped fresh flat-leaf parsley

1 tsp ground coriander

1/4 tsp ground cumin

Pinch ground cinnamon

Salt and pepper, to taste

Olive oil, for cooking

ASSEMBLY

6 small pitas or 3 regular pitas cut in half (I made small homemade pitas)

Crumbled feta

Tzatziki sauce (I used homemade)

Lettuce

Tomato

Red onion

Cucumber

Directions:

1. Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
2. In a food processor, combine the chickpeas, red onion, garlic, parsley, and cilantro. Process until well blended. Stir in half of the cooked quinoa, salt, baking powder, coriander, cumin, and red pepper (if using). Refrigerate for at least 30 minutes (or overnight).
3. Form 3 patties from the batter. On a small plate, combine the flour and cornmeal. Dip the patties (both sides) in the flour mixture.
4. Preheat the oven to 350°F.
5. In a large skillet or heatproof pan, heat a little oil over medium heat. Add the patties and cook for a few minutes so that side can get a little crisp to it. Flip the patties over, then immediately move the skillet (or pan) from the stove top to the oven. Continue to bake for 12-15 minutes.
6. Meanwhile in a small bowl, blend together the feta, cream cheese, and olives. Set aside.
7. In a large bowl, combine the chicken, half of the cooked quinoa, parsley, coriander, cumin, cinnamon, and salt and pepper. Thoroughly mix and divide into 6 patties, flattening with the palm of your hand. Place stuffing mixture onto the center of one patty, making sure to leave a space on the edge. Put the other half of patty over the top and seal the edges tightly. Do the same for remaining patties. Set aside.
8. In another large skillet, heat oil over medium-high heat. Add the burger patties and sear until browned on both sides and cooked all the way through, 10–12 minutes total. Set aside.
9. Place one of each patty on top of one small pita, top with extra feta, tzatziki sauce, lettuce, tomato, red onion and cucumber, and sandwhich with another small pita. Serve immediately.

Source: Adapted from A Beautiful Mess and my Chicken-Quinoa Burgers.

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Beef stew is a great comfort food to thaw out your bones from the winter. Made even better when made in a slow cooker with Guinness stout beer. 

Every year for St. Patrick’s Day I trust my slow cooker to make the corned beef. Since I’ve already shared 4 different versions of slow cooker corned beef, this year I expanded my slow cooker’s horizons with a Guinness beef stew. Of course I am still going to also cook corned beef but I may revisit one of my previous ones, probably the honey marmalade mustard version. It was the first one I ever made on my own and is still one of my favorites. Do you prefer corned beef or beef stew for St. Patrick’s Day?

While the stew does get cooked in a slow cooker, the beef first is browned in a skillet so I hope you can forgive me for making you dirty up one more dish to make this recipe, not that it requires a whole lot to begin with just two bowl, a skillet, and the slow cooker. I’m pretty sure that after it’s done cooking you’ll forget all about the dishes anyway, whether that be due to wallowing in homemade beef stew or drinking too much Guinness. Don’t worry I won’t judge you either way – ’tis the season!

One year ago: Spinach Pizza Dough

Four years ago: Chicken and Broccoli Stir-Fry

SLOW COOKER GUINNESS BEEF STEW

Serves 4-6

Ingredients:

2 lb. boneless beef chuck roast, trimmed and cut into 1-inch pieces

1/3 cup all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

3 Tbsp olive oil

1 onion, finely chopped

3/4 lb. Yukon Gold potatoes, unpeeled, cut into 1-inch pieces

1/2 lb. carrots, peeled and cut into 1-inch pieces

1 Tbsp tomato paste

1 Tbsp packed dark brown sugar

1 garlic clove, minced

1 sprig fresh thyme

1/2 Tbsp minced fresh parsley

2 cups low-sodium beef or chicken broth

1 (12 oz.) bottle Guinness stout beer

Directions:

1. In a large bowl, toss meat with flour, salt and pepper.
2. In a large skillet over medium heat, add the olive oil. Place the meat in the skillet and brown, turning to cook until sides are brown and remove from heat.
3. Into a lightly greased slow cooker, add onions, potatoes, and carrots. Top with browned beef.
4. In a medium bowl, stir together the tomato paste, sugar, garlic, thyme, parsley, broth and beer. Pour over the beef. Add more liquid if necessary to just cover the meat. Cover and cook on LOW for 4 to 6 hours. Remove thyme sprig before serving.

Source: Adapted from Tracey’s Culinary Adventures and Tablespoon.

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