Written on February 27, 2014 at 8:30 am , by BHG Guest Blogger
Well, hello there! Georgia from The Comfort of Cooking here to bring you a fresh, delicious weeknight-friendly spin on traditional pizzas with pita bread, tomatoes, olives and parsley. Pile those all on top of a quick ‘n easy homemade meat sauce, feta and mozzarella, and dinner is served! Doesn’t feta just make it bettah?
Anyway, onto the good stuff…
In my house, we’re always looking for light and easy recipes to carry us throughout the week. The criteria? Big flavor, but no fuss and no big messes to clean up. Enter these Greek Pita Pizzas from BHG’s archive of delicious recipes!
These pita pizzas were fabulous – packed with fresh Mediterranean flavors, simple to make, and so darn pretty to look at. They were just the easy, healthy dose of color and flavor we’ve been needing to add to our dinnertime routine!
What I love about this recipe is how adaptable it is, too! For the sauce, you can use whatever ground meat you like (including lamb, turkey, chicken, or even Italian sausage), or just omit it altogether for veggie-friendly pizzas. And, if you’re really pressed for time, just use a store bought pizza sauce as your base.
If you ask me, though, the sauce really makes these scrumptious pizzas worthwhile! Don’t even get me started on the aroma as it bubbles on the stovetop. Pure comfort.
For weeknights that call for fast, fresh and easy, a batch of Greek Pita Pizzas is the perfect choice. I can’t wait to have friends over for dinner on our deck this spring, where I’ll serve up these pizzas! With a big green salad and a glass of chilled white wine, these would make such an ideal al fresco meal. Even if you’re dining indoors, these colorful and delicious pizzas can’t help giving you that sunshine-y feeling!
Grab yourself some pitas, fresh veggies, cheese and olives, and give these pita pizzas a go this weekend. I know you’ll absolutely love them – we sure did!
Written on April 18, 2013 at 1:33 pm , by Kate Taylor
Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.
If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.
I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.
Greek Quinoa (my way)
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 cup water
- handful cherry tomatoes, chopped
- several handfuls baby arugula or roughly chopped arugula
- 1/3 cup finely chopped red onion
- 1 to 2 cloves garlic, pressed or minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 to 2 ripe avocados, pitted, peeled, and sliced
- 1/3 cup crumbled goat cheese (or feta cheese)
1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.
2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.
Notes: serves 2 as a main course or 4 as a side.
Find BHG’s original recipe for Greek Quinoa.