1/2 cup cucumber, peeled and shredded
1 tsp salt
1 cup yogurt
1/4 cup sour cream
1 TBSP lemon juice
1/2 TBSP rice wine vinegar
1 tsp olive oil
1 tsp dill
1/2 tsp greek seasoning
black pepper to taste
Combine all ingredients and chill at least 1 hour before serving.
Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
11/14/09
Chicken Gyros
3 chicken breasts, cut into 1/2" strips
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
Avgolemono Soup
Charity says "The soup is really good if you add a little bit of pepper to it while cooking... and then freshly ground on top when served in the bowl."
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
Dolmades
From Charity
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
Galatoboureko (custard pastry)
From Charity
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
Koulourakia (Butter Cookies)
From Charity
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
Gyro Sandwiches
From Charity
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Lemon Chicken
From Charity
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
Keftedes--Greek meatballs
From Charity
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
Pita Bread
5-6 c. flour*
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
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