Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘feta cheese’

What’s On Your Grill?

Posted by terrepruitt on August 16, 2021

Summer is almost over. What are you favorite BBQ/grilling foods? Last night while my husband was grilling some steaks I had him cook some potatoes and zucchini. So easy. We have a bag of very small potatoes, about the size of a boiling onion. So I just cut the “large” ones in quarters and the smaller ones in half and put them in an aluminum foil “packet” with some onions, oil, garlic salt, and season salt and he grilled them for about 45 minutes. They were delicious.

Another thing I love is grilled bell peppers filled with feta. I am sure I have mentioned them multiple times because they are so good.

I didn’t take a picture of the potatoes in their packet, but snapped my plate afterwards.

What is your favorite BBQ/grilling food?

Posted in Food | Tagged: , , , , , , , , , , | 11 Comments »

Cheese Filled Celery

Posted by terrepruitt on September 8, 2015

I had planned to go to a party last Saturday and I was looking for appetizers to bring.  I save recipes to my computer all the time, but I never think to look on my computer when I want to figure out what to make.  This time, though, I remembered.  I did a search for “appetizers” and a list of appetizers came up.  It was a document I saved with a list of different things, I don’t know why I saved it because most of them were fish appetizers.  I clicked on the link that led me to The Little Kitchen’s recipe for cheese filled celery.  I don’t like celery, but the name of the recipe was Greek Salad Celery — and I happened to be going to a party in honor of two newlyweds moving to Greece.  So I decided to try it.  Now, what have I said about doing never-before-made-recipes when I am on my way out?  YIKES!!!  I swear, I thought these things would be quick and easy, but . . . . they are messy to make.  At least for me.  But most people who like celery like cream cheese filled celery, so I might do them again.Dance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

Although with all recipes, I make and learn.  Even though this recipes says to pulse the feta, I didn’t do it enough.  They were crumbs but not small enough . . . . so . . . 1)  PULSE feta MORE.  Then, perhaps 2) buying the celery in bags already cut and cleaned is a better idea.  Perhaps those celery stalks are more uniform and easier to fill.  I bought a bunch and some of those stalks are just so narrow.  The were not wide enough for the tomato or olive to sit on!  That is how narrow they were. 3) Also cut smaller.  The recipe said bite size, I was just cutting to the size of the tomato and olive.

Anyway, do check out The Little Kitchen’s recipe for nice pictures as I was making such a mess filling this puppies I only took a picture of the “slivering” and the finished product.


Greek Salad Celery Appetizer RecipeDance Exercise, Nia, Nia in the City of San Jose, Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo, Nia Technique

originally from The Little Kitchen

the below is my experience and what I did

Yield: about 44 appetizers
Prep Time: 45 minutes
Total Time: 60 minutes

–3 oz, roughly, crumbled feta cheese, room temperature
–8 oz cream cheese, room temperature
–9 or so celery sticks
–22 sliced Kalamata olives
–22 cherry tomatoes

Put the room temperature feta in your blender or food processor and pulse.  Pulse until all the big chunks are out.  You want small crumbs.  Add the room temperature cream cheese and blend until smooth and creamy.  Then put in fridge.

Cut the sliced halves of the olives in half.  Cut the tomatoes in half.

If you wash your celery remember to dry it before filling.  The water will make the cheese mixture get a bit runny.  Use a veggie peeler to slice off a thin sliver lengthwise from each celery stalk, from the part that will be the “bottom” sitting on the serving tray.  Then fill the celery with the cheese mixture.  Top with a tomato half and an olive quarter, making a pattern down the stalk.  Tomato, olive, blank space.  Tomato, olive, blank space.  Then cut the stalk at the blank spaces.  Sprinkle pepper.  Serve.


The Little Kitchen cut the olives and tomatoes smaller.  She also drizzled olive oil on the top of the appetizer.  I didn’t want that extra added mess.

I did tie little bows with the strip of celery that I peeled off the back.

I think this makes a great appetizer.  Unfortunately, due to the strong flavor of feta and the olives, I don’t think this would be a good snack for kids.  But, perhaps your kids like the strong flavor of feta and kalamata olives.

Do you like Greek Salad?  Have you ever been to Greece?


Posted in "Recipes", Food | Tagged: , , , , , , , , | 4 Comments »

Dirt Is A Flavor

Posted by terrepruitt on September 20, 2012

You might have read in my blog I am having an organic box of produce delivered to us.  I love it.  It is so nice to have produce and not have to go to the store.  It is nice to have organic produce.  So far I really like this.  You might also know that part of the reason I decided to have a box of fruits and vegetables delivered is because I was hoping I would be “forced” to use produce that I normally wouldn’t buy.  The last box I received had figs in it.  Turns out I am ok with figs.  I so enjoyed the salad with figs I had made, I tried to order the next box that had figs but I waited too long.  I only have delivery every other week.  Farm Fresh To You posts what will be delivered in a week the week before so I had known for a whole week, but I waited until the day before to decide that I actually wanted an additional delivery.  It was not enough time for them to do it.  So I missed out on another delivery of figs.  But . . . in addition to the figs you might have noticed in the picture I posted on the first fig post that I had beets delivered.  Now, I KNOW I don’t like beets.  I have tried them, and I don’t like them.  They taste like dirt.  For those of you that don’t know what dirt tastes like, eat a beet and then you will know.  So here I was with dirt to deal with.  I was wondering, “WHAT DO I DO WITH A BEET?”

In the same conversations I had with people about figs I had asked about beets.  One person said to boil them, peel them (the skin will come right off), and then put them in a salad.  I think she said she cooks them then uses them as she needs them (within a reasonable amount of time.  A couple of days or so.).  Another person said she didn’t like beets, so she had no suggestions.  Again, I was faced with a salad.  That was the only thing I found that sounded remotely appealing.  I was thinking I would boil the beets and then put them on a salad with goat cheese.  Goat cheese seemed to be what I was finding as the cheese of choice with beets.

But you might have read that I was thinking about making a salad with figs.  The recipes I was finding for figs in salads called for feta.  But for me, I was thinking that the goat cheese would go better with the figs as it is creamy and mild — almost flavorless.  And the feta — which to me is firm and much more flavorful — would go better with the beets.  I was thinking the beets needed a strong flavor to help drown out the “dirt” taste.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia   workout, Nia, ZumbaOne recipe I spotted said to roast the beets.  Well, heck, why didn’t I think of that?  Perhaps you know roasting is my prefered method!  Geez, can’t understand why I didn’t think of that.  Especially since I mentioned roasting beets in Borscht is Beets!  Well, just as I did with the figs I didn’t read the recipes because I thought I could figure it out.  I skimmed them and I saw some say, roast on a pan without foil and some say use foil.  One recipe said the skin will come right off.  Well, it didn’t so much for me, but it turned out ok.

I roasted them until they felt somewhat soft.  I think it was at least 50 minutes, but I am not sure because I just kept resetting the timer and would run off to do whatever it was I was doing.

I had roasted the beets with olive oil and salt and a little garlic salt and I have to admit that even though while I was cutting them they smelled like dirt, they didn’t taste overwhelmingly like dirt.

Salad with beets:

mixed greens
beets (roasted with olive oil, salt, garlic salt — 375 degrees F for about 50 minutes)
feta cheese
olive oil
balsamic vinegar

Yay!  Another produce item that I had not eaten before and I NEVER would have bought at a store or farmer’s market.

How about you?  Do you like beets?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , | 6 Comments »