Revithia soupa – chick pea soup

Ingredients

1 cup dried chick peas
6 cup cold water
2 onions, thinly sliced
1 tbsp olive oil
1 tsp salt
lemon juice or wine vinegar

How to prepare

1. Wash and soak chick peas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock.
3. Serve hot with lemon juice or vinegar. Makes six servings.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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Chicken with olives

Ingredients

3 1/2 lb chicken

3 tbsp olive oil

5 garlic cloves, chopped

3 yellow onions peeled, chopped

3 cups coarsely chopped tomatoes

6 oz. Green olives, stuffed, drained

1 tablespoon oregano

Black pepper freshly ground

1 cup dry red wine

salt to taste

How to prepare

Brown the chicken in the olive oil. Use a large pan and do not try to do the whole batch at once. Remove the chicken from the pan and drain most of the oil. Saut

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Turkey and eggplant meatloaf

Ingredients

2 lb turkey; ground
1/2 cup eggbeaters or
2 eggs or 4 egg whites
8 oz tomatoes ;canned undrained
1 lb eggplant :pared and shredded
1/2 cup onion ; chopped
2 garlic cloves ;minced

1/8 tbsp nutmeg
lemon ; juiced
1/4 tbsp cinnamon
salt and pepper to taste

How to prepare

Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings

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Chicken with oregano

Ingredients

3 lbs chicken cut up
juice of 4 lemons
1 tsp salt
3 tbsp dried oregano
1/4 cup olive oil
pepper
28-oz can italian tomatoes

How to prepare

Stir together lemon juice, salt, and oregano. In lightly oiled casserole, place chicken, skin side down; pour lemon juice mixture over. Bake, covered, at 350 degrees for 30 minutes.
Turn chicken pieces, sprinkle with olive oil, and season with pepper. Pour tomatoes over. Bake, covered, at 350 degrees for another 30 minutes, or until chicken is tender. Serve with: bulghur or brown rice. Green salad. Servings: 6

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Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Arni lemonato – roast lemon lamb

Ingredients

1 leg of lamb, about 2 kg
2 lemons (juice only)
freshly ground black pepper
2 tbsp butter or margarine
3 garlic cloves
salt
1 tsp dried rigani or oregano

1 cup hot water

How to prepare

Wipe leg with damp cloth. Cut small slits over surface of lamb. Cut garlic cloves into slivers and insert in slits. Rub entire surface with lemon juice and season with salt and pepper. Sprinkle with herb and place in a roasting pan. Cook in a moderate oven for 1 hour. Drain off fat and add hot water to pan. Spread butter on lamb and return to oven. Cook for further 1 1/2 hours or until lamb is cooked to taste. Turn during cooking to brown evenly. Allow lamb to rest in warm place for 15 to 20 minutes before carving. Skim off excess fat from pan juices, reduce if necessary and serve with the lamb.

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