It’s All Greek To Me – Cookbook Giveaway #FallForGreek

Have you ever been approached with an opportunity that you wanted to leap at? I mean, jump into the pool and dive in?
That’s exactly how I felt when I was offered the chance to review and giveaway It’s All Greek To Me by Debbie Matenopoulos.

It's All Greek to Me | Famished Fish, Finicky Shark

I adore Greek food! Absolutely adore it.

It's All Greek to Me | Famished Fish, Finicky Shark
It’s so fresh and overwhelming with taste and it screams healthy ingredients. Nuts and oils and fruits and vegetables with grilled or baked proteins make up the majority of recipes in Debbie’s book.
Debbie was born in Virginia of Greek decent. Debbie’s own love of her family’s traditional food and desire to stay fit and healthy convinced her to write her own cookbook, where she delves into the food and dabbles little family stories on each recipe. Debbie has also had a career as an entertainment news reporter and television host,¬†including televisions’ The View.
I could spend forever in this book and can’t wait to make the traditional Greek Cookies covered in sesame seeds that are compared to how America traditionalizes chocolate chip cookies.
I chose to make a meal out of four of Debbie’s mouth watering recipes.
For one, I had to make the Skorthalia, especially after reading the little family story blurb of a relative mistaking it for mashed potatoes and his face turning red.
The Skorthalia, or Garlic Sauce made with Potatoes, is typically served with cod (but I swear I could smear it on everything!). I even froze my leftover sauce in an ice cube tray for later!
So of course I made the Oven Fried Cod-just so I could have the Skorthalia. The Cod was the most amazing baked fish I ever made. My family inhaled it.

It's All Greek to Me | Famished Fish, Finicky Shark
And right alongside the cod recipe was a recipe for Seafood Rice, which was a basic risotto with shrimp and mussels. I omitted the mussels so my kids would eat it, and swapped frozen peas for frozen mixed veggies. All the same ūüėČ It was so savory and delicious.

It's All Greek to Me | Famished Fish, Finicky Shark
And finally I added the Greek Village Salad, which is almost considered a staple for most meals. That was refreshingly tasty, of course.
It's All Greek to Me | Famished Fish, Finicky Shark

¬†Come “Fall for Greek” with me with It’s All Greek, and enter the Giveaway below. And check out this quick recipe for Skorthalia. I hope you love it as much as I do!

It's All Greek to Me | Famished Fish, Finicky Shark

If you’d like to try these recipes, please enter the raffle below to win a FREE copy of Debbie’s cookbook.
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Skorthalia-Garlic Sauce Made with Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 96 calories

Fat 7 g

Carbs 8 g

Protein 1 g

24


Skorthalia-Garlic Sauce Made with Potatoes

Serve with baked cod or fish at room temperature. Store up to 5 days, covered in the refrigerator. *Tip: Freeze in ice cube trays for later use as individual servings.

Ingredients

  • 4 large Yukon Gold Potatoes, peeles
  • 2 Tb plus 1 1/2 tsp sea salt, and more to taste
  • 5 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tb fresh squeezed lemon juice (1 lemon)

Instructions

  1. Cut the peeled potatoes into 2" chunks and place in a large pot. Cover the potatoes with cold water and stir in the 2 Tb sea salt. Bring to a boil and boil over medium-high heat for 15-20 minutes.
  2. Drain in a colander and immediately process in a food processor. Add the garlic and additional salt and process until smooth.
  3. Slowly stream in the olive oil with the machine running, followed by the lemon juice. Add more salt to taste, if desired.
  4. Makes 1 1/2 cups, or 24 servings at 2 Tb each.

Notes

Weight Watchers PointsPlus¬ģ: 3*Nutritional value may vary depending upon which ingredients are used.*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Rolled in Greece-Greek Chicken Meatballs

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I’ve never been to Greece, but if I have a chance, it’s on my list of places to visit. It’s beautiful ocean views and hillside homes are sublime. The people are lively, friendly, and love food. And I love their food. And when I have an opportunity to bring a bit of Greece back to my house, I do-in the form of Daphne’s Greek Caf√© or my own cooking that is.
I decided to do some bite-sized bits of Greece today. These are flavorful ground chicken meatballs stuffed with sweet plump raisins, salty kalamata olives and savory feta cheese. All dipped in a garlic yogurt mint sauce. Can we say yum?! And these are clean eating, gluten free and good for you food! These can be made as an appetizer or main dish. Last night we had these on top of a big crisp Greek salad. These may just have to be an appetizer at my next dinner party, with pita bread and yogurt sauce for dipping. And I was lucky enough to save a serving of these babies for lunch today.
 
Greek Chicken Meatballs

1.25 pounds ground chicken

1/3 cup feta cheese
10 kalamata olives, chopped
1/3 cup raisins, chopped
2 cloves garlic, minced
2 Tb mint, chopped
1Tb oregano
1/2 Tb Greek seasoning
1/2 tsp cinnamon
1 egg
2 Tb canola oil for cooking

Mix all ingredients except canola oil in bowl, gently until well combined. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free). Brown meatballs on one side, about 8 minutes. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.

Yogurt Dipping Sauce
1/2 cup Nonfat Plain Greek Yogurt
1/4 cup mint, chopped
2 cloves garlic, minced
vinaigrette of choice for thinning, optional
Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice (I used a combo of red vinegar, olive oil, and Greek spices).
Use as dipping sauce for meatballs, spread for pitas, or salad dressing. This sauce is very forgiving.
Serve in a big bowl on the table for the family.
Or make a finicky shark spread. Yes, my boys loved the meatballs and pitas!
Or pile your own salad plate as you desire.

Rolled in Greece-Greek Chicken Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 324 calories

Fat 20 g

Carbs 12 g

Protein 25 g

5


Rolled in Greece-Greek Chicken Meatballs

Weight Watchers PointsPlus¬ģ:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Meatballs

  • 1.25 pounds ground chicken
  • 1/3 cup feta cheese
  • 10 kalamata olives, chopped
  • 1/3 cup raisins, chopped
  • 2 cloves garlic, minced
  • 2 Tb mint, chopped
  • 1Tb oregano
  • 1/2 Tb Greek seasoning
  • 1/2 tsp cinnamon
  • 1 egg
  • 2 Tb canola oil for cooking
  • For the Dipping Sauce

  • 1/2 cup Nonfat Plain Greek Yogurt
  • 1/4 cup mint, chopped
  • 2 cloves garlic, minced
  • 2 Tb vinaigrette for thinning, optional

Instructions

  1. Mix all ingredients except canola oil in bowl, ge
  2. ntly until well combined.
  3. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free).
  4. Brown meatballs on one side, about 8 minutes.
  5. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.
  6. For the Dipping Sauce: Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice.

I love these on skewers! Okay, when is lunch???
You may also enjoy

Falafelly Good for You-Baked Falafels

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“Beans, beans, they’re good for your heart, the more you eat, the more you…”, um get healthy?

Yes!  Did you know garbanzo beans are one of the most healthiest foods on the planet?  (Yes, I said most healthiest-because they are that good!). Yup, this heart healthy and versatile food is at the top of our bean chain!  And they are delicious!
One of my favorite meals that feature garbanzo beans as their star are falafels!  Falafels are fried little fritters comprised of dried garbanzo beans that have been soaked in water for 12-24 hours and are then mixed with garlic and fresh herbs and spices. They are traditionally served with a tahini sauce, which is sesame butter, in a pita, flatbread, on a salad, or as a side dish. I like mine in pitas.  And they can be rolled into any shape. I make mine into logs so they are like dippers for my kids-like fish sticks!
I like to stick to the healthy theme here of these falafels and bypass the three inches of frying oil. I bake mine!
Baked Falafels
2 cups dried garbanzo beans, covered with two inches of water for 12-24 hours, then rinsed and drained
1 tsp baking powder
1 small onion, roughly chopped
6 cloves garlic (Finicky Shark says if too spicy-use less garlic)
1 Tb coriander
1 Tb cumin
1/4 tsp red pepper flakes
2 handfuls fresh flat leaf parsley
1 handful fresh cilantro
Zest AND juice of one lime
Salt and pepper to taste
Cooking spray for baking or canola oil for frying
Serve with:
Warm pitas or Greek salad
Various veggies for pita pockets-sliced cucumbers, red onions, lettuce, tomatoes, bell peppers, etc.
Tahini Yogurt Sauce (recipe under Dips)
Preheat oven to 425*F.
Place garbanzo beans in food processor and pulse until broken down. Add remaining ingredients except for S&P and combine well. Add S&P to taste.
Recipe adapted from Tyler Florence.  Everything is better with lime.  I love my microplane!  Every passionate cook should own one of these!
Scoop mixture by tablespoons and form into small balls-1 Tb, or roll carefully into logs-2 Tb. Transfer to cooking sheet sprayed with cooking spray.  Spray falafels again with cooking spray and bake for 15 minutes. Rotate falafels, spray again and bake for another 15 minutes until browned evenly.
Alternatively drop carefully into hot oil and fry about 5 min each, turning to brown evenly, being careful they don’t stick to the pan.
Serve in warm pitas (pictured above) or over Greek salad.
Serves 4, makes 16 logs or 32 balls
To make a quick Greek Salad, chop some lettuce, and add sliced tomato, red onions, cucumbers, bell peppers, kalamata olives, pepperoncinis and feta cheese.  Toss with EVOO, balsamic vinegar and Greek seasoning.
These are amazing with Tahini Yogurt Sauce. And the sauce is so delicious and good for you, my husband enjoyed half the bowl!  See recipe for Tahini Yogurt Sauce under dips.
And we can’t finish this out without a Finicky Shark version. My kids like these with ranch. Or ketchup. I also give them the Tahini option.
Served with a side of carrot fries!
*Slice peeled carrots into French fry size pieces, toss in olive oil. Sprinkle with sea salt and ground pepper.  Then bake on  cookie sheet at 450*F for 20-25 minutes.
Sharky reviews:
My oldest shark inhaled these with ranch dressing and requested seconds.
My most finicky super sensitive shark prefers less garlic, but did attempt to eat these. He said they were spicy-less garlic would fix that, as I do recall him eating these in the past.
My youngest shark ate a few bites with ranch dressing. The carrot fries were also enjoyed. And they really liked the flatbread circles.  I found preservative free whole wheat pita flatbreads for myself and hubby at Fresh and Easy. For the boys I chose smaller 100 calorie circle flatbreads.
Enjoy! ¬†And don’t forget to add the Tahini Yogurt Sauce!

Baked Falafels

Prep Time: 23 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 24 hours

Number of servings: 4

Per Serving 398 calories

Fat 7 g

Carbs 68 g

Protein 21 g

4


Baked Falafels

Weight Watchers PointsPlus¬ģ:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus¬ģ calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups dried garbanzo beans
  • 1 tsp baking powder
  • 1 small onion, roughly chopped
  • 6 cloves garlic (Finicky Shark says if too spicy-use less garlic)
  • 1 Tb coriander
  • 1 Tb cumin
  • 1/4 tsp red pepper flakes
  • 2 handfuls fresh flat leaf parsley
  • 1 handful fresh cilantro
  • Zest AND juice of one lime
  • Salt and pepper to taste
  • Cooking spray for baking

Instructions

  1. 12-24 hours before hand, cover the dried garbanzo beans with two inches of water and let soak, then rinse and drain.
  2. Preheat oven to 425*F.
  3. Place garbanzo beans in food processor and pulse until broken down.
  4. Add remaining ingredients except for S&P and combine well. Add salt and pepper to taste.
  5. Scoop mixture by tablespoons and form into small balls-1 Tb, or roll carefully into logs-2 Tb. Transfer to cooking sheet sprayed with cooking spray. Spray falafels again with cooking spray and bake for 15 minutes.
  6. Rotate falafels, spray again and bake for another 15 minutes until browned evenly.

Notes

Alternatively drop carefully into hot oil and fry about 5 min each, turning to brown evenly, being careful they don’t stick to the pan. Serve in warm pitas (pictured above) or over Greek salad. Serve with Tahini Yogurt Sauce.

How will serve your falafels?