Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Greek chick-pea soup

Ingredients

1/2 lb dried chick-peas
2 garlic cloves, sliced
2 tsp baking soda
Salt and pepper
1/2 cup olive oil
6 to 8 cups water
2 med onions finely chopped
Strained fresh juice of 1 lemon
3 lb tomatoes chopped
1 lb bay leaf

How to prepare

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes. Add bay leaf,garlic,salt and pepper, and 6 cups of water to start. Cover and bring to a boil, simmer, stirring occassionally for 1 to 1 1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

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