Feta Cheese Rec.?

"Zellner jeffrey" <[email hidden]> wrote in message
news:nuMDd.3148$eb.3100@trndny01...

Quoted message said:

Anyone have any feta cheese rec. ? I Love feta cheese, and
I cant seem to
google any good rec. for anything with it in it. Can
anyone help?

1. Mash it together with good-quality olive oil and work in
minced green onions, chives, or garlic. Sprinkle liberally
with cayenne. Great to eat with lc raw veggies or even a
spoon.

2. Squeeze the cheese to get as much of the water out as
possible, crumble, and add to an omlet along with lots of
chopped broad-leaf parsley.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

"Zellner jeffrey" <[email hidden]> wrote

Quoted message said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

This dip is amazing:

http://appetizer.allrecipes.com/AZ/DipFrThStrs.asp

Also, do a search for feta on www.allrecipes.com ...there will be lots of
results.

S t a c i

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

Try making a Greek salad. Put some tomatoes, cucumbers, olives and
onions in a bowl. Add some small cubes of feta. Dress with olive oil,
vinegar, chopped garlic. Add some salt and let marinate for a few hours
before eating.

Here's a recipe that might come in handy.
http://www.cooks.com/rec/doc/0,1643,155189-252193,00.html

--
---
Remove THECARBS in my email address.

"Zellner jeffrey" <[email hidden]> wrote in message
news:nuMDd.3148$eb.3100@trndny01
|| Anyone have any feta cheese rec. ? I Love feta cheese, and I cant
|| seem to google any good rec. for anything with it in it. Can anyone
|| help?
||
|| TIA
|| Jeff

Maybe you're not being specific enough in Google. I just googled "feta
cheese"+recipe+"low carb" and got 15,800 results:
http://tinyurl.com/3wbrw

--
Peter
270/219/180
website: http://users.thelink.net/marengo

"marengo" <marengo@ cox.net> wrote in message
news:OYTDd.22403$sf5.1057@lakeread05...

Quoted message said:

"Zellner jeffrey" <[email hidden]> wrote in message
news:nuMDd.3148$eb.3100@trndny01
|| Anyone have any feta cheese rec. ? I Love feta cheese, and I cant
|| seem to google any good rec. for anything with it in it. Can anyone
|| help?
||
|| TIA
|| Jeff

Maybe you're not being specific enough in Google. I just googled "feta
cheese"+recipe+"low carb" and got 15,800 results:
http://tinyurl.com/3wbrw

That's rather mean of you to expect people to actually google for
themselves.

FETA-STUFFED RACK OF LAMB WITH PUMPKIN-SEED CRUST

16 garlic cloves, peeled, halved
4 teaspoons corn oil
1 cup shelled pumpkin seeds

2 1 1/4- to 1 1/2-pound racks of lamb, trimmed, halved
1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup chopped brine-cured olives (such as Kalamata)
1/4 cup chopped fresh cilantro
1/4 cup Dijon mustard

Preheat oven to 425°F. Oil heavy large baking sheet. Toss garlic with
2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6
minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic
are golden brown, stirring once, about 5 minutes longer. Transfer to
rack; cool. Maintain oven temperature.

Transfer garlic-pumpkin seed mixture to processor. Grind until coarse
puree forms. Mix in remaining 2 teaspoons corn oil.

Using long sharp knife and starting at 1 end of lamb, cut slit in
center of each lamb rack half, extending slit to opposite end of lamb.
Insert handle of wooden spoon into slit, enlarging slit to
3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and
cilantro in large bowl. Fill hole in each lamb rack with feta mixture,
dividing equally.

Transfer lamb to prepared baking sheet. Spread mustard over rounded
side of lamb; press 1/4 of pumpkin seed coating into mustard on each
lamb rack half. Roast lamb until meat thermometer inserted near center
of lamb registers 135°F. for medium-rare, about 25 minutes. Let lamb
rest 15 minutes.

Serves 4.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

FETA-STUFFED EGGPLANT ROLLS WITH SALSA VERDE

a 1-pound firm eggplant
olive oil for brushing eggplant
3 ounces feta, crumbled (about 1/2 cup)
1/3 cup whole-milk ricotta
1/4 cup fresh mint leaves, washed well, spun dry, and chopped fine
3 red bell peppers, roasted, or two 7-ounce jars, drained, and patted dry
1 bunch arugula or small bunch spinach, coarse stems discarded and
leaves washed well and spun dry

Accompaniment: salsa verde

Preheat broiler.

Cut eggplant lengthwise into 1/4-inch-thick slices and arrange 6
center slices on an oiled baking sheet in one layer, reserving remaining
eggplant for another use. Brush eggplant with oil and season with salt.

Broil eggplant about 3 inches from heat until golden, about 5 minutes.
Carefully turn eggplant with a metal spatula and broil until golden,
about 4 minutes more. Transfer eggplant to a platter large enough to
hold slices in one layer and cool. (Eggplant may be prepared up to this
point 3 hours ahead and kept, covered loosely, at room temperature.)

In a small bowl with a fork mash together feta, ricotta, mint, and
salt and pepper to taste. Cut peppers lengthwise into pieces about same
width as eggplant slices.

Assemble rolls:

Top eggplant slices with pepper pieces, arranging them in one layer.
Put 1 tablespoon cheese mixture near narrow end of each slice and into
it gently press 4 or 5 arugula or spinach leaves so that they stick out
on both sides. Beginning with cheese end, roll up each slice to enclose
cheese mixture and leaves. (Rolls may be made 2 hours ahead and kept,
covered loosely, at room temperature.)

Serve rolls drizzled with salsa verde.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

ROASTED ASPARAGUS WITH FETA
Serve this robust dish alongside the skirt steak with cilantro sauce.

Active time: 10 min Start to finish: 25 min

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking
pan and arrange in 1 layer. Roast, shaking pan once about halfway
through roasting, until asparagus is just tender when pierced with a
fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

Makes 6 servings.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON

Rich and decadent, these are a surefire way to please a crowd. Use
mushrooms that are slightly larger than bite-size because they will
shrink a little when cooked. The mushrooms can be prepared the day
before and then baked prior to serving.

8 ounces bacon slices

1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in
diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp,
about 8 minutes. Transfer bacon to paper towels to drain. Coarsely
crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat
(adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over
medium heat. Add chopped onion and sauté until tender, about 5 minutes.
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream
cheese, and crushed red pepper. Season filling to taste with salt and
pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and
reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms
with salt and pepper. Place mushrooms, rounded side down, in single
layer on prepared baking sheets. Bake mushrooms until centers fill with
liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until
brown and liquid evaporates, about 20 minutes longer. Turn mushrooms
over again. Spoon 1 heaping teaspoon filling into each mushroom cavity.
(Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10
minutes. Transfer mushrooms to platter and serve warm.

Makes about 48.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

ZUCCHINI STUFFED WITH FETA AND DILL
Can be prepared in 45 minutes or less.

four 1/2-pound zucchini, scrubbed
2 onions, chopped
2 tablespoons olive oil
1/4 pound Feta cheese, crumbled
3 tablespoons minced fresh dill

Trim and discard the stem ends from 2 of the zucchini, halve the 2
zucchini lengthwise, and with a melon-ball cutter scoop out the flesh,
reserving it and leaving 1/4-inch-thick shells. Arrange the shells, cut
sides up, on a steamer rack set over simmering water and steam them,
covered, for 3 to 5 minutes, or until they are just tender. Invert the
shells on paper towels to drain.

Cut the remaining 2 zucchini crosswise into 1/4-inch-thick slices. In
a non-stick skillet cook the onions in the oil over moderate heat,
stirring, until they are softened, add the reserved flesh, chopped, and
the zucchini slices, and sauté the mixture over moderately high heat,
stirring, until it is golden. In a food processor blend the mixture with
the Feta until the zucchini slices are chopped coarse and stir in the
dill. Divide the filling among the 4 zucchini shells, arrange the
stuffed zucchini in an oiled flameproof baking dish, and broil them
under a preheated broiler about 4 inches from the heat for 3 minutes, or
until the filling is bubbling and deep golden.

Serves 4.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

GRILLED SHRIMP WITH FETA, CILANTRO AND LIME

6 tablespoons olive oil
1/4 cup fresh lime juice
3 large garlic cloves, pressed
2 1/2 tablespoons chopped fresh cilantro
12 large uncooked shrimp, peeled, deveined, tails intact
3 bamboo or metal skewers
2 1/2-inch thick red onion slices
2 ounces crumbled feta cheese

Mix first 3 ingredients and 1 tablespoon cilantro in large bowl. Add
shrimp; toss to coat. Let stand 10 minutes. Prepare barbecue
(medium-high heat) or preheat broiler. Remove shrimp from marinade.
Skewer 6 shrimp on each of 2 skewers. Skewer onions on remaining skewer.
Season shrimp and onions with some of marinade. Grill onions until
tender and cooked through, about 3 minutes per side. Add shrimp to
grill; cook until pink, about 2 minutes per side. Coarsely chop onions.
Remove shrimp from skewers; divide between plates. Bring marinade to
boil. Mix in onions, cheese and remaining 1 1/2 tablespoons cilantro.
Spoon onion mixture over shrimp.

Serves 2.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

CHICKEN WITH OLIVES AND FETA CHEESE

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil

1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried

2/3 cup crumbled feta cheese

Sprinkle chicken with salt and pepper. Heat oil in large skillet over
medium-high heat. Add chicken and sauté until brown, about 4 minutes per
side. Transfer chicken to plate. Pour off all but 2 tablespoons
drippings from skillet.

Add onion to drippings in skillet. Sauté over medium heat 3 minutes.
Add garlic and stir until fragrant, about 1 minute. Add tomatoes with
juices, olives, wine and oregano. Return chicken and any accumulated
juices to sauce; bring to boil. Reduce heat to medium-low, cover and
simmer until chicken is tender and cooked through, about 25 minutes.

Transfer chicken and sauce to platter. Sprinkle with feta cheese and
serve.

Makes 6 servings.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

ohhh I cant wait to try this one!!!! thanks Jennifer

"Jennifer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ROASTED ASPARAGUS WITH FETA
Serve this robust dish alongside the skirt steak with cilantro sauce.

Active time: 10 min Start to finish: 25 min

2 1/2 lb medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 oz feta (preferably French), crumbled (1/2 cup)

Put oven rack in lower third of oven and preheat oven to 500°F.

Toss asparagus with oil, salt, and pepper in a large shallow baking
pan and arrange in 1 layer. Roast, shaking pan once about halfway
through roasting, until asparagus is just tender when pierced with a
fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.

Makes 6 servings.

Zellner jeffrey said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem

to

Quoted message said:

Quoted message said:

google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff

i have never added the cheese after the bake/broiling, but i can't
wait to give it a try!

--
rosie

http://img77.exs.cx/my.php?loc=img77&image=dcp00106wk.jpg
"AngieRose" <[email hidden]> wrote in message
news:[email hidden]...
: ohhh I cant wait to try this one!!!! thanks Jennifer
:
: "Jennifer" <[email hidden]> wrote in message
: news:[email hidden]...
: > ROASTED ASPARAGUS WITH FETA
: > Serve this robust dish alongside the skirt steak with cilantro
sauce.
: >
: > Active time: 10 min Start to finish: 25 min
: >
: >
: > 2 1/2 lb medium asparagus, trimmed
: > 2 tablespoons extra-virgin olive oil
: > 1/2 teaspoon salt
: > 1/4 teaspoon black pepper
: > 2 oz feta (preferably French), crumbled (1/2 cup)
: >
: >
: > Put oven rack in lower third of oven and preheat oven to
500°F.
: >
: > Toss asparagus with oil, salt, and pepper in a large shallow
baking
: > pan and arrange in 1 layer. Roast, shaking pan once about
halfway
: > through roasting, until asparagus is just tender when pierced
with a
: > fork, 8 to 14 minutes total. Serve asparagus sprinkled with
cheese.
: >
: >
: >
: > Makes 6 servings.
: >
: >
: >
: > Zellner jeffrey wrote:
: >
: > > Anyone have any feta cheese rec. ? I Love feta cheese, and I
cant seem
: to
: > > google any good rec. for anything with it in it. Can anyone
help?
: > >
: > > TIA
: > > Jeff
: > >
: > >
: > >
: >
:
:

feta cheese and spinach omelette

"Zellner jeffrey" <[email hidden]> wrote in message
news:nuMDd.3148$eb.3100@trndny01...

Quoted message said:

Anyone have any feta cheese rec. ? I Love feta cheese, and I cant seem to
google any good rec. for anything with it in it. Can anyone help?

TIA
Jeff