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
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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June 30th, 2007 by Antonis
Stuffed Peppers
Greek: Peperyes Yemista
Ingredients:
1 1/2 lbs ground beef
2 onions, chopped
4 tbsp butter
salt and pepper
dash of cinnamon
2 lbs green or red peppers, split and scooped out
2 tbsp tomato paste
2 cups water
grated cheese
Preparation:
Brown ground beef and onions in half the butter and add salt and pepper and cinnamon. Place peppers in casserole and stuff. Dot with remaining butter. Add tomato paste mixed with water. Sprinkle with grated cheese or top with slices of cheese. Bake in a 350F oven for 1 hour. Stuffed peppers may be served immediately.
Servings: 6
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Category: Greek Recipes, Meat, Vegetables |
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