Sunday, June 21, 2009

Greek Fajitas

I forgot to mention to marinate the meat. I use a little olive oil, lemon juice, garlic and fresh or dried mint and oregano. I toss in the red onion and pepper when I remember. Let the meat marinate for a couple of hours or overnight. Definitely a good step.

Glad Midsommardag!! Today is the longest day of the year and is celebrated as "Midsummer" in Sweden. It's one of my favorite times of the year. All employers in Sweden are required by law to allow their employees a minimum of 3 weeks off during the summer and many start their vacation with the Midsommar holiday. What a wonderful country! But I must return to the reality that is Atlantic Canada. Today is wet, windy and gross. I'm trying to focus on the fact that this rain will help my garden grow. I just hope all that wind doesn't break off my young cucumber plants...

As summer gets into full swing I often think of Mediterranean inspired meals. Wraps are fun, simple and convenient for summer dining. Here is a great turn on a Greek wrap but I'm calling mine a fajita because as I was assembling it I thought of how this concept was very similar to a Mexican fajita.

You can use whatever meat and veggie combo you like! This is great for picky kids because they can add what they want.

  • tortillas
  • hummus
  • pork
  • red peppers
  • red onion
  • tomato, diced
  • cucumber, diced
  • feta, diced
  • Greek dressing (I use a creamy Greek feta dressing and mix it with half yogurt)

Use enough of each ingredient for however many people you are serving. Don't worry about having too much, leftovers are great thrown in an omelet the next morning!


  1. Grill the meat, peppers and onion. Slice each.
  2. Serve the tortillas on a plate with all the other ingredients laid out for assembly.
  3. Let everyone make their own!

Don't forget the napkins!

Wednesday, June 10, 2009

Frozen Tofu and Wrapped White Fish

First let me tell you about my frozen tofu. Last time I bought tofu it was too much for a meal so I froze half of the block. I had read some interesting reviews about frozen tofu. Mostly that the texture changes. I used mine last night. I defrosted it, pressed it under a heavy weight to get the moisture out ( I have discovered this step helps whenever using tofu in stir fries or when sauteing or barbecuing - see my simple tofu recipe) then barbecued it as per simple tofu recipe. Perfect! So freeze away!

I wanted to touch upon a simple, tasty and kid friendly fish recipe. I have talked about wrapping up fish before. Tonight I did it again and realized I hadn't proclaimed the wonder of such a simple act in a while. I'm a huge fish lover so when I meet someone who isn't I always feel a little sad. This simple dish may get the most ardent anti-fish lover eating the healthy stuff!

I had a piece of cod, sprinkled on some parmesan and wrapped it in some prosciutto. 375 for 15 minutes. Perfect. Try any cheese/meat combo on any of the white fish types, sole, haddock, tilapia, etc. My goddess it was good! Next time I might try havarti and ham....

Saturday, June 06, 2009

Stuffed Pork Loin and Twice Baked Potatoes

I made this meal while hobbling around in my ever so sexy moon boot ( walking boot for my broken foot) so it's pretty quick and easy.

First I started with some potatoes. I had new red potatoes hanging around. New potatoes have pretty thin skins so instead of baking these potatoes, scooping out the insides, mixing it with the other ingredients and stuffing it back in the skins, I tossed everything together and baked it in a casserole dish. It worked just as well.

Twice Baked Potatoes
Serves 4

  • 4 small to medium new potatoes
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1/2 cup red onion, diced
  • 1 cup light sour cream
  • 1 cup light cheddar cheese, shredded
  • Salt and Pepper
  • Chives (optional)

  1. Bring a pot of water to boil
  2. Dice the potatoes, broccoli and cauliflower to roughly the same size, about 1/4 inch
  3. Cook the potatoes in the boiling water until fork tender. If using fresh broccoli and cauliflower, add them to the boiling water for 2 -3 minutes at the end to blanch. (I used frozen and skipped this step)
  4. Mix the potatoes, broccoli, cauliflower, red onions, sour cream and 3/4 cup of the cheese. Salt and pepper to taste.
  5. Pour the mixture into a baking dish, I used a square pan.
  6. Sprinkle the remaining cheese on the top.
  7. Bake at 350 for 40 minutes
  8. Before dishing out, top with chopped chives if using.

I used the leftovers for breakfast, adding to sauteed red peppers and making it into a frittata with a little more cheese. Yum!

Stuffed Pork Loin
Serves 4

  • 1 lb lean pork loin, boneless
  • 3 slices prosciutto
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • Onion and garlic powder to sprinkle around the outside.
  • 1/2 tbsp olive oil
  • Cooking twine or tooth picks
  • 1/2 cup white wine, apple juice or chicken broth
  • 1/4 cup 10% cream or blend

  1. Preheat oven to 350 degrees
  2. Butterfly open the pork for stuffing
  3. Layer the prosciutto inside the pork, top with the herbs, salt and pepper
  4. Roll up the pork and secure with twine or toothpicks
  5. Sprinkle the outside with salt, pepper, garlic and onion powder
  6. Heat the oil on high in an oven safe saute skillet if you have one. Otherwise use whatever skillet you have.
  7. Sear all sides of the pork.
  8. Put the pork in the oven, moving it to a sheet pan if your saute skillet isn't oven safe.
  9. Cook for 25 minutes
  10. Remove the pork from the pan and tent with aluminum foil and let sit for 10 minutes
  11. Heat the saute pan over med high heat.
  12. Pour in the white wine and scrap the bits off the bottom of the pan with a wooden spoon.
  13. Let simmer until the liquid is reduced about half.
  14. Stir in the cream.
  15. Serve over the pork.
It sounds more complicated than it really is. And hey, it's barbecue season so if you just want to throw the rolled up pork loin on the 'cue then go for it!