I guess this is kind of a fusion-y dish, but I just remember thinking, “Haloumi grills well. Fajitas are grilled. I bet you could do a meatless fajita with haloumi.” Well, you can, and it’s pretty delicious.
You can really do whatever you want, accompaniment-wise – I definitely recommend the Greek yogurt (sour cream would work, too) to combat the dryness of the haloumi. I did this both inside and outside, but you could do the cheese directly on the grill, too – I was just trying to save a little time.
I’ve never had this dish before, but I’ve heard about it as an Italian thing, and from Kevin and Jess. This wasn’t so much an authentic recipe as a way to use up leftover meat sauce for breakfast.
So I would definitely call this recipe a success. I made it for John and Shawn to eat for dinner while they were working on fixing our ceiling, and they loved it. I got to try the leftovers for lunch today, and it’s quite good. The sausage is kind of a weird addition, but it does bump up the protein factor. I find the beer taste rather pronounced; the guys didn’t as much.
As for recipe adaptations, I used whole wheat rotini instead of regular, and full fat cheddar instead of reduced fat (I’m just not into reduced fat cheese, beyond tolerating part skim mozzarella). I also just realized my Italian sausage wasn’t “hot” – oh well.
We got a handful of turnips to take home during our visit to our CSA farm over the weekend. I don’t cook turnips very often, so I didn’t know a whole lot about how to prepare them. I didn’t want to roast them because it’s really hot, so it’s hard to justify turning on the oven. Turns out they lend themselves easily to stir fry. The sweetness of the oyster sauce and the spiciness of the radish complement them well.
I was trying to think of a way to showcase Becky’s Awesome Quinoa, so this super simple approach to turkey came to mind. This whole meal, which was very healthy and filling, came together really well. Pictured with a radish turnip stir fry (recipe to follow).
I really like this Cooking Light recipe as a light lunch or snack. You can do as I did and double it so there’s more in the house, or just make the single serving version.
Filed under lunch, salads
Two things I can’t get enough of: chicken milanese and Greek salad. Why not combine them?
I made a basic chicken milanese with panko coating. While the chicken breasts were cooking, I put together a Greek salad (no lettuce, which is actually traditional) made up of half a cubed cucumber, a cubed tomato, 8 black olives (halved), about 2 oz cubed feta, 1/2 a chopped red onion, some chopped parsley, and some oil and sherry vinegar. I topped the chicken cutlets with 1/2 cup Greek salad. Great combo!