Anginares Tarama

6 small fresh globe artichokes
1 1/2 ounces tarama -- rinsed if necessary =or=-
2 ounces -smoked skinned cod's roe
1 tablespoon finely grated onion pulp
2 large juicy lemons
1 cup fruity olive oil
salt
freshly ground white pepper


To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

Tziyerosarmas Liver

1 lamb's liver -- (or calf)
1/2 cup raw rice
1 bunch scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
salt and pepper to taste
5 eggs
1 sausage casings -- (or 2)
4 tablespoons butter -- melted

Stuffing: Skin the liver and cut it into small pieces; place in a bowl. Add rice, scallions, dill, mint, salt and pepper; mix well. Wash the casing and dip it into warm water, to open well. Place the stuffing in the casing (as you would stuff a sausage). Fold it carefully and place on a buttered pan with the folded side down. Pour the melted butter over this and roast in a 325F. oven for 45 min.

Piperies Orektikos

6 large sweet peppers
1 medium onion -- coarsely chopped
salt and pepper to taste
3 tablespoons vinegar 1/4 cup olive oil
oregano


Bake peppers in hot 450F oven for about 20 minutes or until wilted and soft. Remove seeds and outer skin. Cut in pieces and place in a bowl. Add onion, salt and pepper. Mix vinegar and olive oil and add to peppers. Sprinkle with oregano. Serve as appetizer.

Green Beans - Greek Style

2 pounds string beans
1 cup olive oil
1 can tomato sauce -- (8 oz)
3 fresh tomatoes
3 large onions -- chopped
1/2 cup chopped celery
parsley to taste
oregano to taste
garlic powder to taste
mint leaves to taste

Cut off ends of beans and wash in cold water. Cut in pieces or slice lengthwise (French style). Saute onions; add string beans and all ingredients. Add enough water (about 1 cup) to cook string beans.

Pasteli me Fistikia

1 pound fresh -- unsalted pistachios
1 1/4 cups sugar
1 cup honey
1 1/2 cups water
butter or oil


Preparation:
Peel and place pistachios on a baking sheet, the put in a slow oven (250F) to roast for 20 minutes. Remove from the oven and cut into quarters. Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved. Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat. Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife. Allow to cool, the cut into squares and store in covered containers.

Chicken giouvetsi

1 medium roasting chicken (3-4 lbs)
3 tablespoons olive oil
salt
freshly ground black pepper
1 1/2 cups orzo
3 medium onions -- coarsely chopped
2 garlic cloves -- minced
2 large bell peppers -- cored, seeded,
- and finely chopped
1 cup peeled -- chopped plum -- tomatoes
1/2 teaspoon ground cumin
1/3 cup brandy
4 cups water
grated parmesan cheese


Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.

Kalamata Baked Cod

3 pounds salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 pounds onions -- sliced
2 pounds tomatoes -- peeled and strained
pepper to taste


Cut cod into small pieces Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 cup oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.

Fig Preserves - glyko tou koutaliou

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 small green figs
blanched almonds -- (optional)
3 cups sugar
3 cups water
1 tablespoon lemon juice
1 strip grapefruit peel or- lemon peel

Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilized jars, seal and store in a cool place.

Anginares Me Anitho - Artichokes With Dill

12 medium globe artichokes
1 lemon
lemon slices
3 tablespoons flour -- (optional)
1/2 cup chopped scallions -- white only
1/4 cup olive or other oil
3 cups water
salt
freshly ground white pepper
2 tablespoons finely chopped dill
3 teaspoons corn starch
cold water
2 eggs
chopped dill

Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from center, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix corn starch to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.

Psarosoupa - Sea Chowder

1 pound white fish cut into 2-inch pieces
1/2 pound clams -- (if desired)
1/2 pound crab -- (if desired)
1/2 pound lobster -- (if desired)
1/2 pound scallops -- (if desired)
1/2 pound mussels -- (if desired)
1/2 pound shrimp -- (if desired)
1/2 pound baby octopus -- (optional)
1/4 cup olive oil
3 onions -- chopped
2 garlic cloves -- pressed
2 pounds canned peeled tomatoes including liquid
1 cup chopped mushrooms
4 celery stalks -- chopped
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 bay leaf
1/2 cup wine -- red preferably
4 cups - water


Prepare fish and shellfish by cleaning and cutting into bite-size pieces. Heat oil in a large pot. Fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients, except seafood and bring to a boil. Reduce heat and cover. Cook one hour. Add fish and octopus, and cook 20 minutes. Add shellfish and simmer 5 minutes more. Serve hot with crusty bread and crisp salad.

Stuffed Squid - Calamaria Gemista

3 pounds large fresh squid
1/2 cup olive oil
1 cup coarsely chopped onion -- (packed)
1/3 cup long-grain rice
1/4 cup pine nuts
2 large garlic cloves -- chopped
1/4 cup currants
3/4 cup dry white or red wine
salt and freshly ground pepper to taste
3/4 cup chopped fresh parsley -- (packed)
1/4 cup chopped fresh dill -- packed
4 tablespoons chopped fresh mint
2 cups peeled -- seeded tomatoes
(chopped)


Preparation:
Wash and clean squid. Grasp the head just below the eyes, pull it off from the rest of the body, and set it aside. Cut away the thin purplish membrane on the outside of the tail section. Using your index finger, scoop out and discard the guts and thin cartilage "icicle" on the inside of the tail section. Rinse tail sections inside and out and set aside in a colander to drain. Take the head section in one hand and put pressure with your thumb and forefinger around the mouth and eyes, to squeeze them out. Discard mouth and eyes. Chop the squid tentacles and have them ready, as they will be used in the stuffing. In a large skillet, heat half the olive oil and saut頯nion until wilted. Add rice, tentacles, and pine nuts and saute oer medium-low heat for 2 to 3 minutes. Add garlic and currants to rice and stir quickly with a wooden spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and pepper. Reduce heat to low and simmer, covered, until liquid is almost completely absorbed and rice is soft but only about half cooked, about 15 minutes. About 5 minutes before removing skillet from heat, add parsley, dill and mint. Remove and let cool enough to handle. Using a small teaspoon or a butter knife, carefully fill about three quarters of each squid with the rice mixture. Use toothpicks to secure closed. Pour remaining olive oil into a large stewing pot. Place squid carefully in pot. Pour in remaining wine and enough water to cover. Bring to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours, or until rice is cooked and squid fork-tender. Twenty minutes before removing squid from heat, add chopped tomatoes to pot and adjust seasoning with salt and pepper. Check throughout cooking to see if more water is necessary so that mixture doesn't dry out. Serve squid hot or cold with a simple green salad.

Greek Potato Stew

2 cloves garlic, minced
1/3 cup olive oil
2 cups vegetable broth
1 6-oz. can chopped tomatoes
6 medium white potatoes, peeled and cubed
3/4 cup whole, pitted kalamata olives
1 Tbsp. fresh or 1 tsp. dried oregano
Salt and freshly ground black pepper, to taste

• In a medium pot, sauté the garlic in the oil over medium heat.
• Add the broth, tomatoes and liquid, potatoes, olives, and oregano and stir.
• Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
• Season with the salt and pepper and continue cooking, uncovered, until the potatoes start to break apart and stew is somewhat creamy but still chunky mixture.

Vegetarian Moussaka

1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 tsp. dried oregano
2 tsp. sea salt
1/2 tsp. black pepper
1 large baking potato
1 Tbsp. olive oil for drizzling on top
Chopped fresh parsley for garnish

Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 tsp. nutmeg
2 cups soy milk
1 Tbsp. cornstarch diluted in 1/2 cup water
1 1/2 tsp. salt


• Preheat the oven to 375°F.
• Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them “sweat” for 10 minutes.
• Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
• Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, salt, and pepper. Simmer 5 to 10 minutes.
• Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
• Cover with a baking dish lid or foil and bake for 1 1/2 hours.
• Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.

Vegan Béchamel Sauce
• Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened.

Chick Pea Soup - Revithia

1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of baking powder
1/4 cup of olive oil
1 medium onion, thinly sliced
leaves from one bunch of celery
1 small carrot, cut in slices (optional)
1 teaspoon of salt
1 tablespoon of flour
2-3 large lemons


Prepare the Chickpeas

The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes.

Rub them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup

Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.

Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).

Ohtapodi Stifado - Stewed Octopus with Onions & Tomato

4 1/2 pounds of octopus, fresh or frozen (defrosted)
1 1/4 pounds of whole pearl onions, peeled (or medium onions, cut in strips)
2 1/2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)
1 clove of garlic, minced
7/8 cup of olive oil
1 cup of water
1 tablespoon of good quality red wine vinegar
1/2 teaspoon of freshly ground pepper
3 bay leaves


If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.

Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Place the whole octopus in a pot with enough boiling water to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. Cut octopus into small (1/2 to 1 inch) pieces.

In a large pot, bring the olive oil to medium heat and sauté the onions and octopus for 5 minutes, stirring frequently. Add the water and continue to cook for 5 minutes more, stirring to make sure the onions aren't sticking to the bottom.

Add the tomato pulp and garlic, bring to a low boil, then reduce heat and simmer covered for 35-40 minutes, stirring occasionally. Add the vinegar, pepper, and bay leaves, stir well, and let cook for another minute. Remove from the heat at allow to sit 10 minutes before serving.

Soupa with Bizelia - Pea Soup

2 1/2 cups of split peas
2 vegetable bouillon cubes
1 cup of chopped vegetables and herbs (carrots, celery, parsley, thyme)
1 bay leaf
1/3 cup of olive oil
sea salt
freshly ground pepper
8-12 cups of water

Pour the peas into a colander and rinse with cold water, checking for small stones. Put peas in a large bowl filled with cold water and soak overnight (12 hours).

Add the peas to a stock pot with the oil, bouillon cubes, vegetables, herbs, seasonings and water.

Simmer covered over low heat for 3 hours, stirring every so often so it doesn't stick. When the soup is thick and the peas are very soft, remove from heat. (If more water is needed, add boiling water.)
Stir briskly with a wire whisk and serve.

Xorta - Boiled Green Leafy Vegetables

1 1/2 pounds of spinach or your choice of dark leafy greens:
dandelion greens
mustard greens
beet greens
endive
nettles
chicory
palmer amaranth (Greek vlita)
wild spinach
broccoli rabe (raab, rapini)
sea salt
freshly ground pepper
extra virgin olive oil
2 lemons


Wash the greens carefully, discarding thick stems and damaged leaves. In a large pot, bring 1-2 inches of salted water to a boil, and add the greens. Boil for 4-15 minutes until softened and dark green, tasting to check for doneness (time depends on the greens used).

Remove , squeezing out the water and drain in a colander.
Greens are served warm or at room temperature. Add olive oil and lemon juice to taste.

Mix oil and lemon with 6 1/2 tablespoons of olive oil, 2 1/2 tablespoons of lemon juice, salt, and pepper, and toss with the greens.

Spanakopita without Cheese (Spinach Pie)

5 pounds of fresh spinach
1 bunch of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
8 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely chopped)
3/4 cup of olive oil
1 pound package of phyllo pastry sheets (approx. 24 sheets)
sea salt
freshly ground pepper

Wash the spinach well in cold water, removing roots. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.

In a large mixing bowl, combine spinach, dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended.

Preheat the oven to 350°F (175°C).

Brush the pan with oil (round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil.

Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with a scissors, and score the top into serving-size squares.

Brush the top with oil. Wet your hands and shake off the excess water over the top of the pita.

Grilled Octopus - Ohtapodi stin skara

4 1/2 pounds of octopus, fresh or frozen (defrosted)
olive oil to coat

For the sauce:
1/2 cup of extra virgin olive oil
juice of 2 lemons or vinegar (about 4 tablespoons)

To garnish:
crushed Greek oregano (rigani)

PREPARATION:
A note about octopus: Octopus loses a lot of its volume during cooking, so expect that the finished dish will look like quite a bit less than the original quantity.

If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity.


Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife.
Place the whole octopus in a pot with enough boiling water to to cover generously. When it resumes boiling, cook for 10 minutes. Remove from heat, and drain. When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane. This comes off fairly easily, and if it doesn't all come off, that's all right.

Place the octopus in the pressure cooker with enough water to cover. Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. Use quick pressure release, remove the octopus and drain.

When the octopus is cool enough to handle, cut off the tentacles, and cut the head sac into 1/2 inch strips. Brush with olive oil (or brush the grill) and grill over low coals for about 45 minutes to 1 hour (test for tenderness).

Just before serving, cut tentacles into 3/4 to 1 inch pieces (on a diagonal), and make the sauce: whip the oil and lemon juice or vinegar in the blender until it thickens (a few seconds). Pour over the octopus, sprinkle with oregano, and serve.

Bobota - Cornbread - Lenten Recipe

2 cups of cornmeal
2 teaspoons of baking powder
1/4 cup of sugar
4-5 tablespoons of fresh orange juice (juice of 1/2 large orange)
1/4 cup of corn oil
about 1 cup of lukewarm water


Preheat oven to 350°F (175-180°C)

Whisk together the cornmeal, sugar, and baking powder to combine well. In a separate bowl, mix oil, orange juice, and water, and stir until well blended.

Add liquids to the dry ingredients and stir.
Pour batter into a well-oiled 9-inch pie pan and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center of the pan. It should come out dry.

Cool at least 10 minutes before cutting. Serve warm or at room temperature.

9-inch pie pan (4-8 pieces)

Yigandes (Lima Beans) Plaki - Lenten Recipe

INGREDIENTS:
1 pound of yigandes (or big lima beans), soaked for 12 hours, drained
2-3 cloves of garlic, minced
2 medium onions, finely chopped
1/2 cup of olive oil
1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)
sea salt (optional)
freshly ground pepper
2 tablespoons of fresh parsley, chopped
2 cups of water (1 1/2 cups if using canned tomatoes)


PREPARATION:
Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.

Preheat the oven to 325F (160C).

Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.

Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.

Remove from the oven, cover, and allow to cool.

Serve warm or at room temperature.

Lamb Pita with Garlic

Ingredients
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas



Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

Mediterranean Wrap

Ingredients
1 tablespoon 1/3-less fat cream cheese
1 (9-inch) spinach or tomato-basil wrap
3/4 cup chopped fresh baby spinach
1/2 small avocado, sliced
1/3 cup crumbled feta cheese
1/4 cup chopped tomato
2 tablespoons sliced black olives
1 to 1 1/2 tablespoons chopped fresh basil
1 tablespoon wine vinaigrette



Spread cream cheese over 1 side of wrap. Top with chopped spinach and remaining ingredients.
Roll up wrap tightly. Cut diagonally in half.

Yogurt with Honey and Walnuts

2 to 3 cups plain yogurt (preferably Greek style)
3/4 to 1 teaspoon vanilla
1 1/2 to 2 cups toasted walnuts
1/2 to 3/4 cup honey


Preparation
Stir together yogurt and vanilla. Layer alternately with remaining ingredients into 4 to 6 glasses, beginning with yogurt and ending with walnuts and honey.

Greek Spaghetti with Tomatoes and Feta

2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove, minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese, divided
Freshly ground pepper
Lemon slices (optional)
Green onions (optional)



Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper. Garnish with lemon slices and green onions, if desired.

Lambropsomo - Greek Easter Bread

Ingredients
1/2 teaspoon anise seeds
1/4 teaspoon whole allspice
1/2 cup butter, sliced
1/3 cup milk
1/2 teaspoon salt
1/2 cup sugar
1 package active dry yeast (2 1/4 teaspoons)
3 large eggs, lightly beaten
About 5 cups all-purpose flour
5 hard-cooked eggs, dyed deep red
2 tablespoons sesame seeds


Preparation
1. In a small pan, lightly crush anise seeds and allspice with a wooden spoon. Add 1/4 cup water and bring to a boil over high heat. Remove from heat and let steep 15 to 30 minutes, then pour through a fine wire strainer; reserve liquid and discard spices.
2. In another small pan over medium-low heat, combine butter, milk, and salt. Heat just until warm (110°; butter doesn't need to melt completely). Stir in sugar. The temperature may continue to rise even off the heat; if it gets too hot, let cool before adding to yeast mixture.

3. In the bottom of a large bowl, combine yeast and 1/4 cup warm (110°) water; let stand until yeast is dissolved, about 5 minutes.

4. Reserve 1 tablespoon of the beaten eggs; cover and chill. Add remaining beaten eggs, spice-infused water, and butter mixture to yeast mixture; stir until well blended. Stir in 2 cups flour. With a heavy-duty electric hand or standing mixer on medium speed, beat until dough is stretchy, 6 to 10 minutes, scraping it down if it rises up beaters.

5. If using a heavy-duty mixer with a dough hook, beat in 2 1/4 more cups flour on low speed until well blended. Then beat on medium speed, gradually adding just enough of the remaining 3/4 cup flour needed, until dough is smooth and no longer sticky, 6 to 10 minutes.

If kneading by hand, with a wooden spoon, stir in 2 1/4 more cups flour until blended. Dust board generously with some of the remaining 3/4 cup flour. Scrape dough onto the board and knead, adding just enough of the remaining flour needed to prevent sticking, until dough is smooth and no longer sticky, 10 to 15 minutes. Return dough to bowl.

6. Cover bowl with plastic wrap and let dough rise in a warm (70° to 80°) place until doubled, 1 1/2 to 2 hours.

7. Preheat oven to 350° (325° for convection heat). Punch dough down and knead briefly on a lightly floured board to release air. Shape into a smooth round and place in a buttered 10-inch cheesecake pan with removable rim at least 2 inches tall; press dough lightly to fill pan. Set 1 hard-cooked egg in the center and 4 eggs around edge, at the points of a cross. Cover pan lightly with plastic wrap and let rise in a warm (70° to 80°) place just until almost doubled, 35 to 50 minutes.

8. Brush bread with reserved beaten egg and sprinkle evenly with sesame seeds. Bake until bread is richly browned and a wooden skewer inserted in the center comes out clean, about 45 minutes. Let cool on a rack about 10 minutes, then run a knife around pan rim and remove; remove pan bottom. Let bread cool on rack at least 30 minutes. Cut into wedges to serve.

Makes 1 loaf

Greek Salad with Spaghetti Squash

Ingredients
3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained


Combine 3 tablespoons red wine vinegar,2 teaspoons extra-virgin olive oil,
1 teaspoon dried oregano ,1/4 teaspoon salt ,1/4 teaspoon black pepper
2 garlic cloves, minced ,in a bowl; stir well with a whisk.
Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.

Hummus Pitas with Feta Cheese

Ingredients
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans)
1 tablespoon tahini (sesame seed paste)
1 garlic clove, peeled
Dash of crushed red pepper
3 tablespoons fresh lemon juice
1 cup chopped tomato
3/4 cup chopped seeded English cucumber
1/4 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
4 (6-inch) pita bread rounds, halved


Preparation
Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid. Combine chickpeas, tahini, garlic, and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once. Add lemon juice and reserved chickpea liquid, process until smooth. Spoon mixture into a bowl; set aside.
Combine tomato and next 6 ingredients (tomato through mint) in a bowl. Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa.

Yield
4 sandwiches

Greek Pasta Salad

Ingredients
6 cups water
1 pound large shrimp
1/2 cup low-fat Caesar dressing
2 teaspoons sun-dried tomato sprinkles
3/4 teaspoon dried rosemary, crushed
5 cups cooked penne (10 ounces uncooked tube-shaped pasta)
3/4 cup thinly sliced cucumber
1/3 cup chopped fresh basil
1/4 cup chopped pitted kalamata olives
1/4 cup sliced red onion, separated into rings
1 (7-ounce) bottle roasted red bell peppers, drained and cut into strips
3/4 cup (3 ounces) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)


Preparation
Bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel and chill shrimp.
Combine shrimp, dressing, tomato sprinkles, and rosemary in a large bowl. Add pasta and next 5 ingredients (pasta through bell peppers); toss gently to coat. Cover; chill 1 hour. Sprinkle with cheese and black pepper. Garnish with chopped parsley, if desired.

Yield
6 servings (serving size: 1 1/2 cups)


CALORIES 344

Braised Baby Artichokes and New Potatoes

Ingredients
4 cups water, divided
3 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
3 tablespoons extravirgin olive oil
2 cups thinly vertically sliced onion
1 1/2 cups fresh green peas
1 cup chopped carrot
2 1/2 cups small red potatoes, quartered (about 1 pound)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preparation
Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas, and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt, and pepper. Remove from heat; stir in remaining 2 tablespoons juice.

Yield
6 servings (serving size: 1 1/3 cups)

Nutritional Information
CALORIES 239(27% from fat); FAT 7.3g (sat 1g,mono 5g,poly 0.8g); PROTEIN 9g; CHOLESTEROL 0.0mg; CALCIUM 96mg; SODIUM 539mg; FIBER 12.1g; IRON 3.2mg; CARBOHYDRATE 39g

Chicken Souvlaki Salad

Ingredients
2 teaspoons bottled minced garlic, divided
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast
3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)
1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper


Preheat grill or broiler.
Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well.

Yield
4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 259(28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); PROTEIN 31.8g; CHOLESTEROL 79mg; CALCIUM 161mg; SODIUM 679mg; FIBER 2.9g; IRON 2mg; CARBOHYDRATE 15.3g

Arakas Anixiatikos Spring peas

Servings: 6

3 oz Dill Finely Chopped
3-4 Whole Green Onions Finely Chopped
1 Small Lettuce Wilted and Finely Chopped
3 oz Olive Oil
2.2 lb Peas
1-2 Pinch Pepper To Taste
2-3 Pinch Salt To Taste

Fry the onions in the oil for a few minutes.
Add the peas, lettuce, dill, salt and pepper.
Add enough water to cover and simmer for about 50 minutes.

Serve hot or cold

Mousalia - Casserole

Ingredients:
2 Teaspoon Anchovie Paste
2 lb Lamb
1 Medium Onion Diced
1 lb Tahinial Sauce
1 Teaspoon Thyme
Directions:
Mix the ingredients up in a bowl and cook at 375 dgrees for 2hrs.

Greek Travelling Pie

Ingredients:
1 Cup Butter
1 Dozen Egg
4 Cup Flour
2 Cup Sugar


Mix the sugar, butter, eggs and flour together in a bowl until well mixed.
Shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
Preheat the oven to 350 degrees.
Place the tray in the oven and let them cook from 30-45 minutes or until brown.
These mini cakes were eaten by Greek warriors when they were travelling!

Domatosoupa

A zesty tomato soup

1 Whole Celery Stalks
1/2 Cup Olive Oil
1 lb Pasta
1 Pinch Salt To taste
1 Pinch Sugar
3 Medium Tomatoes Ripe


Wash, peel, core and crush the tomatoes.
Press the tomatoes through a strainer, removing any course pulp and the seeds.
Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.
Slowly boil the contents for 20 or so minutes then add your pasta of choice.
Continue to boil until your noodles are cooked to taste.
Remove the celery and serve hot.

Yogurt

Servings: 10

8 Cups Milk Lactaid Non-Fat or Skim
1 Envelope Powdered Milk
3/4 Cup Yogurt Plain, with Active Cultures

Directions:
Put milk into the top of a double boiler and add the dry milk.
Stir until dry milk is dissolved.
You may heat milk directly in a suitable pan but be careful not to scorch it.
Heat mixture to 190-200 degrees on a candy thermometer.
Stir occasionally.
Do not scald.
Cover with close fitting lid. The close fitting lid will prevent the formation of a skin on the surface of the cooling milk.
Set aside and let cool to 110-115 degrees.
Cooling may take over one hour.
While the milk is cooling, set up about 8 or 9 glass cups (or similar) of appropriate capacity with lids.
When the milk has cooled to 110-115 degrees, put the Dannon yogurt into a small bowl and add about the same quantity of the warm milk and stir until smooth.
Add yogurt to the cooled milk and stir once or twice.
Immediately fill the glasses and set aside to a warm draft-free place and cover with a small blanket or similar.

Do not disturb for 4-6 hours.

When yogurt has set, transfer to refrigerator.

The yogurt will keep very nicely for two or more weeks.

Greek Cake

Servings: 8

Ingredients:
1 Cup Butter
2 Tablespoon Cinnamon
12 Whole Egg
4 Cup Flour
2 Cup Sugar
Directions:
Preheat oven to 350 degrees.

In a large bowl, mix together flour, sugar, eggs and butter.
Add cinnamon.
Pour into round baking pan.
Bake for 30 - 40 minutes, or until golden brown.

Chicken Spinach and Feta Pasta

Ingredients:
A Little Butter
4 Chicken Breast (Boneless and Skinless)
1 Package Egg Noodles (Narrow Width)
1 block Feta Cheese
1-2 Pinch Garlic Powder (To Taste)
1 Small Lemons
1 Large Onion (Diced small)
1-2 Pinch Pepper (To Taste)
2-3 Pinch Salt (To Taste)
2 Package Spinach (Canned or Frozen, drained well)
1/4 Cup White Wine

Directions:
Boil noodles and some salt in 2 quarts of water until done.
In a Large frying pan, add a small amount of oil and heat.
Add chicken pieces and cook until juices run clear.
Take out of pan and set aside.
Add 1-2 tbsp. of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent.
Add 1/4 cup wine and let simmer until reduced.
Add drained spinach and cook a little longer.
Crumble 1/2 block of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts.
When time to serve crumble remaining feta cheese on top.
Warm pita pockets/bread in a 325 degree oven for about 3-4 mins until warm and somewhat toasty.

Eliopsomo - Olive Bread

  • 4 fl oz olive oil
  • 8 fl oz luke warm/tepid water,
  • 1 teaspoon honey
  • 1 and half teaspoons of dry yeast
  • 1 lb wholemeal flour
  • 1 teaspoon of sea salt
  • 2 onions finely chopped
  • 10 pitted olives
  • 1 tablespoon rosemary

    1) Place water in a bowl and add honey, stir until dissolved
    2) Add the yeast, set aside for 10/15 minutes until foamy
    3) Add in 3 tablespoons of olive oil, mix and add salt
    4) Sift half of the flour into a bowl
    5) Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough
    6) Turn out onto lightly floured board, knead for 10 min.
    7) Knead into a firm dough
    8) Set aside to rise for 2-3 hours, until double in size
    9) Add 3 tablespoons of olive oil to a pan, heat
    10) Add the onions and fry over low heat until golden, set aside
    11) Add the olives to boiling water and blanch for a few seconds
    12) Drain olives and pat dry with paper towel, finely chop
    13) Add olives and rosemary to onions, and toss together
    14) Add to dough and knead for 1/2 min. make into a rounded mound
    15) Grease a baking tray with olive oil, flatten dough on the tray
    16) Cover lightly with a towel and set aside for 1 hour
    17) Preheat oven to 375°F
    18) Bake for 10 minutes, reduce oven to 375°F
  • 19) Coat with olive oil and bake for 30 minutes until golden

Anginares Tarama - Artichokes with fish roe mayonaisse

Yield: 6 Servings
Artichokes with fish roe mayonaisse

Ingredients

6 sm Fresh globe artichokes
1 1/2 oz Tarama; rinsed OR 2 oz Smoked skinned cod's roe
1 tb Finely grated onion pulp
2 lg lemons
1 c olive oil
Salt
Freshly ground white pepper


Instructions

1. To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring.
2. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size -until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill.

3. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water.

4. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverance and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

Braised Green Beans - Fasolakia Yianni

Yield: 5

3 lbs. fresh green beans
1/2 cup oil
1 1/2 cups ground or pureed tomatoes
1/2 cup water
1/2 cup diced parsley
1/2 tsp. sugar
1 medium onion
2 garlic cloves
salt and pepper to taste

Instructions
1. Cut of the ends of the green beans, snap the beans in half, wash in cold water and drain
2. Heat the oil in a large pot and saute onions, garlic and parsley
3. Add the tomatoes, water, beans, sugar, salt and pepper, stir well and simmer 1 hour
4. Add a little water if needed

Lenten Moussaka

1 Eggplant
1 medium onion
1 medium carrot
1 potato
1 stock cube
½ pack (150g, 5oz) plain firm tofu
2 tbsp red wine
½ can (425g, 15oz) Soya Burger
5 tbsp tomato puree
15 ml. (1 tablespoon) chopped parsley
pinch each of dried basil and oregano, 5 ml. (1 teaspoon) ground allspice

Creamy Topping:
100ml (3.5 fl oz) soya milk
2 tbsp nutritional yeast flakes
¼ pack (75g, 2.5oz) firm tofu



Instructions

1. Peel and finely chop the onion and carrot. Saute in stock made with the cube (or use oil if you prefer) until vegetables are softened.

2. Meanwhile, grate or finely chop the drained and rinsed tofu.

3. Add the tofu to the pan with the vinegar and stir for another 5 minutes. Add the Soya Burger and the tomato puree, and about 250ml (8fl oz, 1 cup) water. Stir well, lower heat and simmer uncovered for at least 20 minutes, adding more water if necessary. Season to taste.

4. Meanwhile, to prepare the creamy topping, liquidise together the soya milk, nutritional yeast and the tofu. Season to taste. For the Eggplant layer, slice the Eggplant in ½ cm (¼ inch) round slices.

5. To assemble, use a square baking dish, about 20cm x 20cm. Put half the tomato sauce in the bottom and cover with half the Eggplant slices. Then the potatoe slices. Repeat these 2 layers and finally pour the creamy topping over.

6. Bake at Gas 6 (200° C, 400° F) for about 1 hour until topping is set and aubergines are soft. Leave it in a little longer if you like the top to be browned.

Grilled Octopus - Htapothi sta Karvouna

Ingredients

1 large octopus (about 3 pounds)
1/2 cup olive oil
1/3 cup red-wine vinegar
1 teaspoon oregano
1/2 teaspoon black pepper
2 garlic cloves, peeled and minced



1. Wash and clean the octopus: Cut away the hood and pinch out the beak-like mouth. Place the octopus in a large pot. Cover and cook over low heat with no liquid in the pot, for about 50 minutes, until the octopus is bright pink and tender. It will exude its own liquid. Remove, drain, and cool.

2. Divide and cut the octopus by its tentacles. Combine all the ingredients for the marinade and let the octopus marinate overnight. Prepare the grill or barbecue according to individual equipment instructions. Grill the octopus, brushing it with the marinade, until it is lightly charred and crisp. It should be well done. Serve immediately.

Yield: 4-8 servings

Lagana - Greek Lenten Bread

λαγάνα

For the first day of the Greek Orthodox Lent, Clean Monday.

INGREDIENTS:
4 cups of all-purpose flour
1/2 cup of vegetable or olive oil
2 teaspoons of dry yeast
1/2 teaspoon of salt
1 cup lukewarm water
----------
FOR THE TOPPING
olive oil
4-5 tablespoons of sesame seeds
PREPARATION:
Sprinkle the yeast in 1 cup of warm water. Leave it for 30 minutes until it foams. In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast-water mixand oil. With hands or a wooden spoon, mix to create a cohesive dough..

If needed, add a little more warm water.
On a floured surface, knead the dough until it no longer sticks to the hands and is soft and malleable. Form into three flat loaves, round or rectangular, about 3/4 to 1 inch high. Cover with a towel and allow to sit until doubled in height, about 45 minutes.

Preheat the oven to 355°F (180°C).

Poke the loaves in several places with fingers, brush lightly with oil, and sprinkle with sesame seeds (approximately 1 rounded tablespoon per loaf).

Bake at 355°F (180°C) for 30-40 minutes, until golden.

Serve lagana the same day they are made, as they harden quickly. Otherwise, you can freeze.

Lenten Recipe - Baked Vegetables

Recipe especially for Lent

4 cups non-sparkling white wine
3 cups unpeeled yams cut into 1½-inch chunks
3 cups carrots, cut into 1½-inch slices
3 cups parsnips, cut into 1½-inch slices
3 cups onions, cut into 1½-inch wedges
3 cups celery, cut into 1½-inch slices
1/3 cup water
5 Tbsp. arrowroot
¼ cup fresh parsley, minced
2 cups water

Preheat oven to 450 degrees F. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix 1/3 cup water and arrowroot together until smooth. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with fresh parsley

LENTEN CAKE – GREEK KEIK NISTISIMO

3 ½ cups flour
1 tsp baking powder
¾ cup oil
½ cup white raisins
1 ¼ cups sugar
½ cup chopped walnuts
½ cup cognac
1 tsp baking soda
2 cups orange juice
2 tsp. cinnamon
2 tsp. grated orange peel
cinnamon for sprinkling
10 tsp. sugar

Sift flour into ceramic bowl and mix the baking powder; scoop out a well in center. Heat oil in frying pan and pour into the flour. Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon. Mix to make a stiff dough. Put into a buttered tube pan or baking pan and bake in preheated 300 F. oven for about. 1 hour. As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.
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