Monday, January 20, 2014

Greek Birthday Dinner

We had my mother-in-law over for her birthday dinner- a feast of Greek food and a carrot cake!




Greek Salad


  • Prep time: 15 minutes
  • Yield: Serves 6.




INGREDIENTS

6 Tbsp olive oil
2 Tbsp fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper

3 large tomatoes, seeded, coarsely chopped

3/4 cucumber, peeled, seeded, coarsely chopped
1/2 red onion, peeled, chopped
1 bell pepper, seeded, coarsely chopped
A heaping half cup crumbled feta cheese

METHOD



  1. Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.) I  added the red onions to the dressing to help take the bite off.
  2. Combine the tomatoes, cucumber, and bell pepper in a bowl.
  3. Toss with dressing. Sprinkle cheese over and serve.



        Greek Potatoes


        3 large russet potatoes, peeled and cut into 1″ chunks
        1  garlic clove, finely chopped
        1 cup water
        1/2 cup good olive oil
        Juice from one lemon
        1 tablespoon oregano
        Salt and pepper

        1. Preheat oven to 500°F.
        2. Place cut, peeled potatoes into a baking dish large enough for each potato to rest on the bottom. 
        3. In a bowl (I used a large measuring cup), combine water, olive oil, garlic lemon juice, oregano, and salt and pepper. Mix and pour over potatoes. 
        4. Cook for 45-50 minutes, or until potatoes are slightly brown on the edged and most of the olive oil has been absorbed. 
        5. Finish with some sea salt.
        (Next time I would have used more liquid and cooked lower temp or shorter time. I like my Greek potatoes soft without the browning.)

        Pork Souvlaki

        Slice pork  in 3" by 1/2" strips. 
        Slice an onion in long strips. 
        20 minutes to marinade: Put in a bowl with 1/4 c olive oil, 3 T lemon juice, 2 T fresh oregano (I used 1 T dried), garlic, and salt and pepper.

        Grill until brown (about 10 minutes).


        Store bought naan (I like it better than pita), hummus (I have not perfected my own), tzatziki (I have not mastered my own).



        Carrot Cake

        No comments: