With the premiere of Glee upon us, I attempted to find some kind of Greek-Gleek-Glee joke for the title. Clearly, I failed.
My heart is still in Greece, so yesterday’s Cave Girl Eats were Cyclades-inspired. First, breakfast. Did I not say you can put a Greek Salad on anything?
Yup, that’s sausage in the omelet and bacon beside it. Meat, to me, is like vegetables – the greater the variety within your meal, the better.
Next, Recipe #1. This used to be one of our favorites over pasta. We’ve beefed up the veggie content, added a few spices, and made a Paleo-friendly dish fit for a Greek God. (Or a Cave Girl who is desperately nostalgic for her Cycladic honeymoon and willing to be late for work in order to blog about it.)
For the sake of my reader (hi Cavemom!) I’m breaking this down step by obnoxious step.
Have one lemon, olive oil (preferably from a baker in Appolonia, Sifnos) and several tablespoons of parsley, oregano, and Greek spices on hand. If desired, capers and Feta make fine additions as well.
Chop up the following:
One large red onion.
4 cloves of garlic.
1 large green pepper.
2 large tomatoes.
2 cans of artichoke hearts.
20 Kalamata or black olives, pitted.
Cut 2 lbs. of chicken breast into cubes.
Saute the onion and garlic in a few tablespoons of olive oil over moderate heat.
Now, add the chicken and turn up the heat a bit. Stir, cooking about 10-12 minutes or until you feel confident the chicken is done. Towards the end of this part of the journey, toss the spices in.
Now it gets exciting. Feel free to spoon off excess liquid if desired. Add the tomato, pepper, and artichokes and stir them in.
Once you’re confident the vegetables are happily introduced into the mix and playing nicely with the chicken and spices, add olives, capers, and feta cheese and stir.
Give it about 3 minutes, remove from heat, and serve. This should make enough for leftovers, unless you have a very greedy Cavehusband. (This is when an officially sanctioned Man Cave comes in handy…banishment situations.)