Posts Tagged ‘olive oil’

Marinated Feta Cheese

| Cooking

Marinated Feta Cheese

Marinated Feta Cheese

Marinated Feta Cheese – A few weeks ago I attempted to make homemade feta cheese. You’ll notice that you see no such post about how to make feta cheese… that’s because it was a flop – I made something, but it definitely wasn’t feta cheese.  Before my sorry attempt, I did a lot of research on feta and came across some really great recipes.  One recipe I found over and over was marinated feta and wow did it look good. Now that I’ve had time to lick my cheese making wounds, I decided I would probably have much more success with the marinated feta (especially if I used beautifully made store bought feta). I looked around and eventually decided to make a combination of a few recipes.  The result was fabulous.

This is wonderful to keep in the kitchen, to add to dishes or simply eat straight from the jar. It should keep for at least a couple of months – if it lasts that long. Just think what a great hostess gift this would make, tasty and gorgeous to look at. Oh, and you can purchase the cute little jar label here.

Ingredients:

  • Feta cut into 1″ cubes (I actually made some cubes a little smaller too just for snacking on).
  • Olive Oil (enough to fill up the container)
  • Fresh Herbs: Basil, Oregano, Thyme and Rosemary (mine were fresh out of the garden)
  • 4-5 Cloves of Garlic
  • Juice from 1/2 a Lemon
  • 8-10 Sundried Tomato Slices
  • 6-8 Green Pitted Olives (quartered)
  • Pinch of Chili Pepper Flakes
  • Sprinkling of Steak Seasoning Spice

Directions:

  1. Get all your materials ready and start by adding enough cubes of feta to fill the bottom of the jar.
  2. Add 1/3 of all your ingredients (except olive oil) and try to keep most of the ingredients to the outside of the jar (it just makes the jar look prettier when you can see all the beautiful ingredients).
  3. Add olive oil until it cover the feta and then repeat with another 1/3 of the ingredients, add olive oil and then finish off with the last 1/3.
  4. Add lemon juice and then pour olive oil into jar until all the feta cubes are covered. Give a very gentle shake or roll of the jar to mix the ingredients around.
  5. Seal and let sit for at least 3-5 days to allow flavours to develop.

SERVE: You may want to stick a toothpick into every feta cube or just serve it as it is. Try with toast/crostini, crackers or bruschetta. Also great in eggs or salads.

You can also use the leftover oil in the jar in rice, quinoa and lentil dishes, pasta as well as roasted veggies.

4 Comments

Really Rad Roasted Radishes (+ carrots & potatoes)

| Cooking

Roasted Radishes, Carrots and Potatoes

Roasted Radishes, Carrots and Potatoes

I know I’m a bit of a dork but I get so excited seeing vegetables growing in my garden.  The whole transformation from that teeny tiny speck of a seed into a wonderful, colourful and tasty piece of food that helps to feed my family still amazes me every time.  Yes, I know I can run over to the grocery store and buy my vegetables but there is just something so much more satisfying about growing it myself – oh, that and it tastes divine straight out of the ground.

Today after work I popped up to the garden to see how everything was coming along when I noticed some of my radishes were looking ready to be picked – how exciting, my first harvest of the year.  Now, I have to be totally honest here, I’ve never really liked radishes.  In fact, the only reason I grow them is for my mother-in-law’s partner Gary, but they’re out of the country for the next month.  So, that brought me to my dilemma this evening – what do I do now that I have all these radishes that are ready to be eaten.  After some consideration I realized that I could probably just roast them like I do my other veggies.  I gathered, chopped, seasoned and roasted and voila, they were spectacular. Roasting the radishes really mellows out the flavour so they aren’t so spicy. Note, that’s why you hardly see any radishes in the finished photo above – my husband ate most of them before I could get them to the plate to photograph.

This recipe is pretty loosie-goosie, just add a little more or a little less of whatever ingredients you like.

Ingredients:

  • 8-12 radishes halved or quartered
  • 8-12 baby potatoes quartered
  • 3-4 carrots chopped into chunks
  • tbsp olive oil (more if you use more veggies)
  • 1/4 tsp garlic powder
  • 1/4 tsp steak spices
  • 1/4 tsp seasoning salt
  • 1/2 tsp parsley

Instructions:

  1. Heat oven to 375 degrees.
  2. Gather and wash veggies and chop into pieces.
  3. Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
  4. Take out of microwave and pour olive oil and all the spices into the bowl with the veggies.  Stir around so that everything is evenly coated.
  5. Spread veggies onto a baking sheet and cook for 30 minutes.
  6. Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.
4 Comments