HOME > Chowhound > Home Cooking >

Discussion

Need a dinner idea today: Lots of feta, vegetarian, ideally GF

I know...pain in the butt. We do a mealshare with our neighbors and tonight is my night to cook. Their daughter is a vegetarian and my husband can't have gluten :/. I have a fairly well-stocked kitchen, and am hoping to avoid hitting the store. I have a big chunk of feta I need to use, so, while not mandatory, it'd be great. We aren't very picky eaters, love beans and rice and soups. I do have a little GF pasta and some GF flour so can sub if needed. What are your favorite recipes that fit? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. How about this? http://food52.com/recipes/2434-one-po...

    It's very adaptable. You can sub feta for the goat cheese (and you can use EVOO instead of walnut oil, any kind of nut, shallots or red onion instead of scallion, etc.)

    1. What about something like these feta and black bean tacos? http://www.epicurious.com/recipes/foo...

      5 Replies
        1. re: juliejulez

          The tacos get my vote. These are really tasty and quick. Make extra slaw and add jalapeƱo if you can. Filling makes a lot more than 4 tacos specified in recipe. It's all about the pan-fried crispy corn tortillas.

          1. re: Hetterella

            Thanks all! I went with the tacos, though I'll keep the other ideas for next time. I liked the tacos a lot and will definitely make them again, though I did find the bean part a little dry and might mix a little salsa or something into it next time. I doubled the recipe and made about 10 or 12 tacos, with lots of slaw left over. Jalapeno would have been great!

            1. re: girlwonder88

              Salsa verde would be a delicious way to moisten the bean filling.

              1. re: goodhealthgourmet

                That's a great idea. Much better match for the flavors than regular salsa. I have a bunch of green tomato salsa I canned; that'd be worth a try.

        2. There is this warm farro salad with feta (is farro OK for GF, not sure): http://orangette.blogspot.com/2013/02... You could always sub quinoa or barley for the farro.

          There is a full on Greek salad: cukes, tomatoes, onion, feta, black olives, chickpeas, artichokes and so on although of course that is best with summer veggies.

          1. Rice salad with feta, cucumbers, grape tomatoes, scallions and beans. Toss ingredients with chili flakes and a lemon and mint vinagrette. Dill could be a nice alternative.

            1 Reply
            1. re: JungMann

              This sort of thing was my first thought, except I would use quinoa instead of rice. It's basically tabbouleh salad only using quinoa vs. couscous. I would not have thought of putting beans in it, but it can't hurt. Quinoa is super fast and simple to prepare, and tastes good too.

              1. I'd go with a gluten-free version of spanakopita or something along those lines. This recipe for escarole stuffed pizza from Epicurious might work - you could sub feta for the fontina (or a blend of cheeses including feta) and really any type of greens.

                http://www.epicurious.com/recipes/foo...

                1. i make a quinoa bake with chipotles and feta. i may have even gotten the recipe on here......

                  1. I made crepes galette tonight. Veggies and cheese are great in them. Except you may not have buckwheat flour lying around...

                    1. Tonight we are having pasta with tomatoes (heirlooms that I dried this past summer and will re-hydrate), spinach, onions and feta. I haven't made it before but it the recipe sounds great (to me, anyway).

                      1. My first reply seems to have gotten eaten, so I'll try again. I made a vegetable tian for the first time last night - tomato, red potato and onion slices with dried thyme, and liberal drizzles of olive oil between layers. I bet feta would be awesome scattered throughout.

                        Ideally, you have a mandoline or food processor to get the slices even.
                        http://www.marthastewart.com/921630/p...

                        1. My favorite with Feta goes as follows. Saute chopped onions and garlic until wilted. Add fresh spinach, about a lb. or a 10oz defrosted block of spinach. Mix together until combined and cool for a few minutes.

                          Mix two eggs and the feta with a sprinkle of fresh black pepper. I also like to add lemon zest and a drop of juice. Mix with the spinach, place in a casserole pan and bake at 350 for about 40 minutes. You can also top with cheese, gluten free breadcrumbs and top with slivers of butter, if you like a crusty top.

                          1. I make a Mediterranean veggie thing when zucchini is in season (I actually just made this last weekend).

                            Slice up a zuke or two, saute in a bit of olive oil and chopped garlic. Add sliced red bell pepper, sliced onion and cook til the veggie texture is as you like it. Season well with oregano, Italian seasoning and parsley (salt and pepper if you want), then add grape or cherry tomatoes and cook just long enough to heat the tomatoes. Add feta, cook for another few minutes just til the cheese melts and serve. You could probably serve this with pasta if you dice the veggies to make them a bit smaller.

                            1 Reply
                            1. re: alwayshungrygal

                              Sounds delicious....would probably also go great over polenta!

                            2. I haven't personally tried this, but another 'Hound linked to it and it sounds delicious and pretty healthy to boot. From Smitten Kitchen -- Lentil and Chickpea Salad with Feta and Tahini (also has preserved lemon and lemon-marinated red onion and toasted sesame seeds). Depending on your pantry, you might have it all on hand.
                              http://smittenkitchen.com/blog/2013/0...

                              1 Reply
                              1. re: mebby

                                I made it a couple of days ago and it is delicious. I cooked dried chickpeas a la nancy silverton and the whole was fantastic. Had it for lunch today and it was even better. A definite do again.