feta Archives - Healthy Green Kitchen

Greek Chicken Bowl

September 2019 Update

I was eating a Greek-inspired rice bowl with chicken in it for dinner tonight and I recalled that I had a similar recipe here on the blog from way back when. I easily found it, so I decided to write up a few updates.

Since my husband and I both pay attention to our macros/calories these days (macros are more my focus/calories are more his, by the way), we eat a lot of chicken breast at meals. Chicken breast is such an awesome way to get protein with very little fat, and it’s so easy to flavor in so many ways. So yeah, we eat it a lot!

The first killing frost has come and gone, and while my garden is pretty much a wasteland right now, not everything edible is gone. I have some herbs that are still hanging on, for example. And lots of chard.

I planted far more chard than was reasonable this year considering I don’t cook with it all that much. I used some of mine a couple of months back when I attempted a chard-based version of one of my favorite Indian dishes: Palak Paneer, and I’ve thrown a few leaves into soups every now and then. But I still have lots, so I was happy when I saw a pretty salad featuring chard in the beautiful cookbook Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season.

I love this book (written and photographed by the very talented Kimberly Hasselbrink of The Year in Food)! I have been cooking from it for the past few months since publisher Ten Speed Press sent me a review copy. In addition to the brown rice salad with chard, grapes, and hazelnuts you see here, I’ve made the Poached Apricots with Rose Water, the Squash Blossom Quesadillas, and the Sweet Corn and Squash Fritters with Avocado Crema. Everything has been great.

Kimberly’s recipe for this chard salad includes wild rice. I like wild rice a lot, but I didn’t have any in the house. So I opted to use short grain brown rice instead. I didn’t use the rosemary garnish, but otherwise followed her recipe for this fabulous salad to the letter.

Disclosure: This post is sponsored by Kraft. I am being compensated to share my experiences with their product; all opinions are 100% my own. I adore salads and while I eat them just about every day, I rarely make the same salad twice. There are so many options when it comes to nutritious salads! In … Read more

Tomato and Summer Squash Cobbler + A Giveaway

Amanda from HeartBeet Kitchen is one of the sweetest bloggers I know, and I’ve fallen in love with her new cookbook: Smitten with Squash (Northern Plate). Since my squash plants are incredibly prolific this year, I am so grateful for this resource. It has many, many wonderful-looking recipes for both summer and winter squash.

The first recipe I decided to try was the Tomato and Summer Squash Cobbler: I served this last weekend at my family birthday dinner. I used a combination of Sungold and regular cherry tomatoes (the Sungolds were from my garden but I didn’t have a whole pint of ripe ones so ended up buying the others) along with homegrown pattypan squash and zucchini.

I also grew the thyme, onion, and garlic!

The flavors of the tomatoes and squash really deepen in a beautiful way when they are baked…this dish is SO delicious.

Chachouka is a North African tomato and pepper stew with eggs. I’ve read that it’s also popular in homes throughout Israel, where it is known as Shakshuka. I’ve seen it pop up on some of my favorite food blogs over the years but I didn’t get around to trying it myself until very recently. I’ve no idea why I waited so long: I keep chickens so I always have eggs, and it’s so very easy to make.

This particular Chachouka recipe comes from a stunning new vegetarian cookbook called River Cottage Veg: 200 Inspired Vegetable Recipes. I received a review copy from Ten Speed Press and I’ve been cooking from it quite a bit lately: I made the Potatoes Dauphinoise (page 60) the other night and my family went crazy for them.

I recommend cooking your Chachouka in cast-iron skillet. That way, you can easily transfer it from the stovetop to the oven. (Don’t have a cast-iron skillet? You need one! I’ve had mine for a long time, but it is similar to this one.) Chachouka makes a great brunch, lunch (or light dinner) for 2 people (or maybe 4, if you serve it with a hearty salad, chunks of sourdough bread, etc). Cold leftovers are also quite tasty for breakfast.

Greek Chicken Bowl

September 2019 Update

Brown Rice Salad with Chard, Grapes, and Hazelnuts

Grilled Chicken Salad with Feta, Pecans, and Raspberries

Tomato and Summer Squash Cobbler + A Giveaway

Chachouka