July 4th, 2007 by Antonis
Spinach Rice
A favorite and easy Greek recipe!
Greek - Spanakorizo
Ingredients:
4 tbsp olive oil
4 green onions, finely chopped
2 cloves garlic, peeled and finely chopped
1/3 cup long-grain white rice, washed
3 tbsp finely chopped fresh dill
1 tbsp dried oregano
1 tbsp dried mint
2 lbs spinach, washed and roughly chopped
Salt
Freshly ground black pepper
Preparation:
Heat half the olive oil in a large saucepan over medium heat and saute the green onions and garlic for about 5 minutes or until softened. Add the rice, dill, and dried herbs and saute for another 2 minutes. Add enough water to just cover the ingredients, then add the spinach and stir constantly until it wilts. Then, add the remaining 2 tbsp of olive oil, salt and pepper to taste and, if necessary, enough water to just cover the mixture. Simmer for 15 to 20 minutes or until the rice is cooked and most of the liquid has been absorbed, stirring occasionally to prevent the mixture from sticking to the pan. At the end, if the mixture is too liquid, remove the saucepan from the heat, stretch a thick tea towel over the pan and replace the lid (the cloth will absorb any extra moisture). Set aside for a few minutes and then serve.
Serves 4-6
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Category: Greek Recipes, Vegetables |
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July 4th, 2007 by Antonis
Bechamel Sauce
Bechamel sauce is widely used in baked vegetable and meat dishes, such as the classic Pastichio. It also is used as topping spread over zucchini or eggplant that has been stuffed with meat sauce.
Ingredients:
4 cups milk
2 bay leaves
8 tbsp butter
1 cup all-purpose flour
3 tbsp grated kefalotiri or parmesan cheese
1/2 tsp nutmeg
Preparation:
Heat the milk, bay leaves and allspice in a saucepan over low heat. Melt the butter in another saucepan, than add the flour and whisk for about 5 minutes until combined. Slowly ladle the hot milk into the flour mixture (discarding the bay leaves and allspice) and whisk constantly until the sauce thickens. Remove the saucepan from the heat and, when slightly cooked, stir in the cheese and nutmeg.
Makes 4 cups
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Category: Bechamel Sauce |
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July 4th, 2007 by Antonis
Meat Sauce
Meat Sauce is used in many pastas, pies or stuffed vegetable dishes. You can also use this aromatic sauce to make shepherd’s pie or moussaka.
Ingredients:
4 tbsp olive oil
2 medium-sized yellow onions, peeled and diced
2 garlic cloves, finely chopped
2 celery stalks, peeled and diced
3 tbsp finely chopped fresh flat-leaf parsely
1 tsp dried oregano
1 sprig fresh thyme
2 lbs lean ground beef
1/2 cup red wine
1 15 oz can chopped tomatoes
1 tbsp tomato paste
1 tsp cinnamon
1 tsp allspice
2 bay leaves
Salt
Freshly ground black pepper
Preparation:
Heat 3 tbsp of the olive oil in a large saucepan over medium heat, and saute the onions, garlic, celery, parsely, oregano, and thyme for about 5 minutes or until softened. Transfer this mixture to a bowl and reserve.
Add the remaining 1 tbsp olive oil to the saucepan and saute the ground beef, stirring constantly, for about 10 minutes or until the meat has browned. Add the red wine, tomatoes, tomato paste, cinnamon, allspice, bay leaves, salt and pepper and saute for another 5 minutes. Return the onion, garlic, and celery mixture to the saucepan, stir well and simmer the sauce for 45 to 60 minutes or until the sauce has thickened.
Makes 5 cups
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Category: Meat Sauce |
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July 4th, 2007 by Antonis
Zucchini Moussaka
A “lighter” version of the traditional Moussaka recipe, which tends to use heavy eggplants and potatoes.
Ingredients:
3 tbsp olive oil
2 lbs zucchini, trimmed and sliced lenghtways
Salt
Freshly ground black pepper
4 tbsp breadcrumbs
4 cups meat sauce **
4 cups bechamel sauce ***
1 tbsp grated kefalotiri or parmesan cheese
Preparation:
Preheat the oven to 350F. Heat the olive oil in a skillet and saute the zucchini slices, seasoning with salt and pepper and turning once, for 5 minutes or until golden brown. Transfer the vegetables to paper towels to drain.
Lightly oil a 9 x 9 inch square baking dish, and sprinkle half the breadcrumbs on the bottom. Lay half the zucchini slices on top of the breadcrumbs and cover with half the meat sauce. Add the remaining zucchini slices on top and spread with the remaining meat sauce. Spread the bechamel sauce evenly over thsi mixture and sprinkle with the remaining breadcrumbs and cheese. Bake for 40 minutes. Cut into squares and serve warm.
Serves 6
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Category: Greek Recipes, Meat, Vegetables |
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July 1st, 2007 by Antonis
Greek - Mosxari Kokkinisto
This easy Greek stew recipe originates from the Ionian islands, where it’s commonly made with rabbit or lamb. Combine it with fresh tomatoes, lemon juice and garlic for an intense Mediterranean flavor.
Ingredients:
1 head of garlic, left whole and unpeeled
3 lbs boned leg of lamb, trimmed and cubed
3 tbsp olive oil
1 tbsp tomato puree
1 1/2 lbs ripe tomatoes, skinned and roughly chopped
Salt
Freshly ground black pepper
Juice of 1 1/2 lemons
Preparation:
Place the garlic head in a saucepan of boiling water. Simmer for 15 to 20 minutes or unitl softened. Meanwhile, heat the olive oil in a large sauepan and saute the lamb pieces on all sides for about 5 minutes or until browned. Stir in the tomatoes and tomato puree.
Remove the garlic from the water and squeeze each clove into the stew. Season with salt and pepper. Add water just to cover and simmer for 1 1/2 hours or until tender. During the last 15 minutes of cooking, stir in the lemon juice. Serve with fried or sauteed potatoes and green beans.
Servings: 4 to 6
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Category: Greek Recipes, Meat |
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