Meatless Monday: Greek Gnocchi

Tonight's dinner (like every Monday night in our house) is inspired by the Meatless Monday Movement. Going meatless once a week not only provides excellent health benefits (there's a reason your mother told you to eat your veggies) but can also reduce your carbon footprint. Who doesn't love that? Most importantly, going meatless can be delicious!

Tonight's menu features Greek Gnocchi. Gnocchi by definition is a small potato dumpling. What gnocchi really is...a tiny piece of heaven! Take the Italian roots of gnocchi add it to the traditional flavors of greek fare and what you have my dear friends is pure awesomeness!

Greek Gnocchi (created by B)

ingredients:

1 package of gnocchi (found in your pasta aisle)

1 large hothouse cucumber, skin on, diced

12 mini sweet peppers, sliced into rings (substitute bell peppers if necessary and dice)

1/2 pint grape/cherry tomates, halved

4 oz crumbled feta cheese

2 lemons, juiced

1/4 cup extra virgin olive oil

1 tsp salt

1 tsp pepper

1 T fresh oregano, chopped (or 1 tsp dried oregano)

2 cloves garlic, minced

1 small shallot, finely diced

1/4 cup thinly sliced basil

method:

In a large bowl combine the cucumber, peppers and tomatoes. Set aside. In a small bowl whisk together the lemon juice, olive oil, garlic, shallot, salt, pepper and oregano making a vinaigrette. Set aside.

Prepare gnocchi to package specifications. hint: when they float to the top of the water, they are done.

Remove gnocchi from water and toss with vinaigrette. Add chopped vegetables and feta cheese. Gently toss to combine. Serve with basil on top.

Enjoy with your favorite glass of wine!

The wait is over...

For those of you who have been asking, I'm back in the food blogging world. In my absence I have grown a baby in my belly AND raised him to the age of 8 months. I have missed this outlet so much and feel like I finally have time to get back into it. While away, I have been cooking my little heart out. So for those of you who been patiently waiting my return (all 10 of you), here ya go (drum roll)....

Thai Takeout - Take One

ingredients:

6 T chicken stock
2T Lite Soy Sauce
2 tsp light brown sugar
1/2 tsp corn starch
2T Olive Oil
1T Sesame Oil
1 red bell pepper sliced into thin strips
1 tsp red pepper flakes (omit if you don't like heat)
2 garlic cloves, minced
4 skinless, boneless chicken breasts, thinly sliced
1 cup thinly sliced, fresh basil leaves
3 green onions, sliced into 1-inch pieces
1/4 cup toasted cashews
Cooked Jasmine Rice

method:

In a bowl, whisk together the stock, soy sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
Begin rice preparation. Follow package instructions. I cook mine with coconut milk (canned or refrigerated) and add in 1 tsp of sugar for extra flavor but you can use water.

In a large fry pan over med-high heat, warm the olive and sesame oil. Add the bell pepper and stir-fry for 1 minute. Add red pepper flakes and the garlic and cook for 1 minute, stirring frequently. Add the chicken and cook through. Stir in the green onions and cook until the onions are slightly wilted. Whisk the sauce once again, pour the mixture into the pan and cook to a boil. Toss in cashews, stir until coated with sauce and remove pan from heat. Toss in fresh basil just before serving.

Place rice on a plate and top with the stir-fry. Garnish with a little extra basil.

Bon Appetite (or whatever they say in Thailand)!