Greek Seasoning

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in a Mason Jar. For best flavour, use within six months.

Use on Greek Roasted Potatoes, Pork (or chicken) Souvlaki, or in Greek Salad Dressing!

Chickpea Vegetable Salad

I had some left over veggies and dressing from my Greek Salad the other night so I put together a super quick salad. Perfect for lunch because Chickpeas (aka Garbanzo Beans) are high in protein to keep you kicking all day long. They are also loaded with fiber and I'm sure we can all use a little more fiber in our diets!

Chickpea Salad:

1 28oz can chickpeas, drained & rinsed
1/4 English cucmber, quartered and chopped
1/4 red pepper, diced
1/4 yellow pepper, diced
1 Roma tomato, seeded and diced
handful Italian parsley, chopped
Greek Salad Dressing (see below)

1. Toss everything into a bowl and mix well. Add some crumbled feta if you're feeling really sassy!

Greek Salad Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tbsp Greek seasoning
1-2 cloves garlic, minced
1 tsp dijon mustard
dash balsamic vinegar
pinch salt & pepper to taste

1. Add everything to a Mason Jar or salad dressing cruet. Shake well to mix. Taste and adjust seasonings as needed. Shake again before using. Store in fridge for up to a week.

Greek Roasted Potatoes & Greek Salad

Accompaniments to the Pork Tenderloin Souvlaki I cooked up last night. Served with a dish of 10 Cent's Tzatziki Sauce. I love dipping my potatoes in Tzatziki!



Serves 2 with some left overs

Greek Roasted Potatoes:

2 baking potatoes, cleaned and cut into medium cubes (skin on!)
1/4 cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
2 tsp Greek seasoning (see below)
salt & pepper to taste

1. Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Mix everything (except potatoes) together in a bowl. Add potatoes and toss well to coat.

3. Spoon potatoes onto baking sheet and bake in oven for 35-40 minutes until golden brown, tender on the inside and slightly crisp on the outside.

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Greek Salad Dressing:

1/4 cup olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tbsp Greek seasoning (see above)
1-2 cloves garlic, minced
1 tsp dijon mustard
dash balsamic vinegar
pinch salt & pepper to taste

1. Add everything to a Mason Jar or salad dressing cruet. Shake well to mix. Taste and adjust seasonings as needed. Shake again before using. Store in fridge for up to a week.

Greek Salad:

1/2 English cucumber, diced large
2 Roma tomatoes, diced large
1/4 red pepper, diced large
1/4 yellow pepper, diced large
1/4 red onion, diced large
3-4 fresh basil leaves, torn into pieces
3 tbsp crumbled Feta cheese
Handful of Greek or Kalamata olives (optional)
Greek Salad Dressing (see above)

1. Add all the diced veggies & basil to a large serving bowl. Toss well. Add the desired amount of dressing and toss again. Top with Feta and olives.

Pork Tenderloin Souvlaki

It's Greek night!

Greek Seasoning:

1 1/2 tbps dried oregano
1 tbsp dried mint
1 tbsp dried thyme
1/2 tbsp dried basil
1/2 tbsp dehydrated minced onion
1 tsp freeze dried minced garlic
1/4 tsp salt
1/8 tsp pepper

1. Mix everything together in an air tight container. (Mason jars work great for this!)

Pork Tenderloin Souvlaki:

1/2 cup balsamic vinegar
Juice of 1 fresh lemon juice
1 tbsp Greek seasoning (as above)
1 lb pork tenderloin

1. Prepare your tenderloin by trimming off the excess fat and silver skin from the underside.

2. Mix all marinade ingredients in a small bowl. Pour into a resealable plastic Ziplock bag. Add tenderloin to the bag and seal. Massage marinade into the pork. Refrigerate for at least 1 hour.

3. When pork is done marinating, pre-heat oven to 400 degrees F.

4. Place pork in a large, pre-heated skillet and quickly sear on all sides so the pork is lightly browned.

5. If your skillet is oven-safe, place directly into pre-heated oven, uncovered. If not, move tenderloin to a baking sheet or baking pan and place in oven.

6. Cook uncovered for 10-14 minutes (10 mins for medium, 14 mins for medium well).

7. Remove from oven and tent baking pan with foil. Let tenderloin rest for 10 minutes before cutting.



I paired my dinner with roasted potatoes & Greek salad and a side of 10 Cent's Tzatziki Sauce. Super yum dinner!

Baked Lemony Greek Rice Pilaf

This recipe is adapted from Tosca Reno's Eat Clean Cookbook. The original recipe is simply rice, broth (or water), salt and lemon juice. I wanted to jazz my rice up a bit to pair with a side of pork tenderloin, which I marinated in Souvlaki seasoning. Add a fresh Greek Salad and dinner is served!

1 cup brown rice
2 1/2 cups water or broth (chicken or vegetable)
Juice of 1/2 lemon (about 1 tbsp)
1/2 white or yellow onion, diced
1/2 green pepper, diced (I omitted this)
1/2 tbsp Greek seasoning (If you can't find a blend in the stores, you can make your own. There is a good one here
Pinch of sea salt
1 tbsp lemon zest (reserved)
1/2 tomato, seeded and diced (reserved)
fresh parsley, chopped (reserved)

1. Pre-heat oven to 350 degrees F.

2. Add rice to a casserole dish. Pour water and lemon juice over rice. Add vegetables and seasonings. Gently stir to mix everything around.

3. Place in hot oven and bake for 40 minutes or until liquid is absorbed.

4. Remove from oven and let cool a few minutes. Fold in tomato and lemon zest. Garnish with fresh chopped parsley.

Variations:

- After cooking, fold in some crumbled feta cheese
- Try dried dill weed instead of Greek seasoning