Orzo with arugula and dried cranberries

This is a nice summer dish that can accompany any meat.  You can substitute the arugula with spinach.  I tried it, and it tastes good both ways.  Before serving I sprinkled the salad with sliced roasted almonds that you can get at any grocery store.  You can even serve it warm in the winter time.  

Enjoy!!!

Makes 6 servings (The nutritional information below is for 2 oz of dry orzo. For some reason the website that I put in the ingredients it only takes the orzo as a dry ingredient. 2oz of dry orzo is about 6oz of boiled orzo).

1 cup dry orzo
1 cup chopped arugula
1/4 cup olive oil
1/4 cup chopped parsley
1/3 cup dried cranberries
1 tbs diced shallot
1 tbs lemon juice
1/2 tsp salt
1/2 tsp pepper
1 oz Pecorino Romano shaved cheese
½ cup toasted walnuts or sliced almonds (optional)

Boil the orzo according to the package directions. Drain and rinse under cold water. Set aside. Wash and pat dry and chop the arugula. Add to the orzo. Dice the shallot and the parsley and add to the orzo. Add the olive oil, the lemon juice, salt and pepper to taste, the dried cranberries and the shaved Pecorino Romano cheese. Toss together and refrigerate till it’s time to serve. You can add ½ cup toasted walnuts or sliced almonds.



Nutrition Facts

Serving Size 2.053 oz (58.2g)
Amount Per Serving
Calories 210
Calories from Fat 97
Total Fat 10.8g
Saturated Fat 2.1g
Cholesterol 5mg
Sodium 253mg
Total Carbohydrates 22.9g
Dietary Fiber 1.5g
Sugars 1.9g
Protein 5.3g

Lamb and Chicken Kabobs

Last Sunday was Father's day and my daughter's birthday.  For the occasion I decided to make lamb and chicken kabobs.  Lamb and chicken kabobs are very traditional dishes in Greece.  Souvlatzidiko or shish kabob place, as they are called in Greece, are in almost every corner of the cities and towns over there.

Every year, when we'd go back to visit, the shish kabob place was the first place we'd visit as soon as we'd set our foot there.  I always told my mother not to bother to cook for us, the day we arrived, because we'd get shish kabob or gyro for dinner.  The shish kabobs and gyros in Greece are served on a hot pita bread, and smothered with onions, tomatoes, tzatziki sauce, a mixture of spices like thyme, oregano, salt and pepper, all rolled together and wrapped up half way in aluminum foil, so that you can eat it as a sandwich.  The shish kabobs and gyros are also served with french fries.  And their fries are to die for.  I haven't been able to recreate the flavor of the fries over here to taste the same as over there.  I'm trying though.  Yesterday, we attended our OPA Fest at our Greek Church, and this is what I have always forgotten to do: sprinkle the french fries with - a mixture of oregano, thyme, and salt and pepper.  I will have to remember that, the next time I make them.

In the meantime, I have mastered the taste of shish kabob.  Here are the recipes for both chicken and lamb kabobs. The ingredients are pretty much the same, depending on the amount of meat you use. The portions are quite large.  Don't let the calories scare you away from making it.  And besides, you are not eating chicken or lamb kabobs every day.  

Lamb Kabobs

Makes ten 12” skewers. Approximately 8 oz each

4.5 lbs boneless leg of lamb cut up into 2” cubes

¼ cup lemon juice

½ cup olive oil

2 tsp thyme

2 tsp oregano

1 tsp fresh crushed garlic

1 tsp ground pepper

½ tsp salt

Wash and pat dry the lamb. Remove any excess fat. Cut it up into 2” cubes and place in a large bowl or large pan. Add the lemon juice, olive oil, thyme, oregano, the crushed garlic and salt and pepper. Mix it all together till all the pieces are coated with the lemon/olive oil marinade. Cover with plastic wrap and refrigerate for a couple of hours.

With the marinade

When ready to grill, skewer them into 12” inch skewers.

Skewered - before they go on the grill 

Heat the BBQ grill to as hot as it will get. Place the skewered kabobs on the hot grill. Grill for about 20 minutes, turning occasionally so that they won’t burn. You don’t want to overcook them as the meat will continue cooking while resting. Serve. Enjoy.

Ready from the grill

Nutrition Facts
Serving Size 1 serving (222.3 g)
Amount Per Serving
Calories 479
Calories from Fat 232
Total Fat 25.8g
Saturated Fat 6.9g
Cholesterol 184mg
Sodium 272mg
Total Carbohydrates 1.1g
Dietary Fiber 0.3g
Sugars 0.2g
Protein 57.4g

Chicken Kabobs                              

Makes eight 12” skewers approximately 9 oz each

4 lbs chicken breasts cut into 2” cubes

¼ cup lemon juice or the juice of one lemon

½ cup olive oil

1 tsp fresh crushed garlic

2 tsp thyme

1 tsp fresh oregano*

½ tsp salt

Wash, clean, and pat dry the chicken breasts.  Cut them into 2” cubes and place them in a bowl or a large pan.  Add the lemon juice, olive oil, the crushed garlic, thyme, oregano, salt and pepper.  Mix them all together, till they are all coated with the marinade.  Cover with plastic wrap and refrigerate for a couple or hours.

Marinaded chicken 

When ready to grill, skewer them on a 12” skewer. 

Skewered chicken

Heat the grill.  Place the skewered chicken kabobs on the hot grill and grill for 20 minutes turning occasionally so that they won’t burn.  When ready remove from heat and let them stand for a few minutes before serving.  The meat, as with any meat will continue cooking even when removed from heat.  Serve.  Enjoy.

 Hot off the grill

Nutrition Facts

Serving Size 8.805 oz (249.6g)

Amount Per Serving

Calories                                                           498

Calories from Fat                                            195

Total Fat                                                          21.7g

Saturated Fat                                                  4.2g

Cholesterol                                                      193mg

Sodium                                                            316mg

Total Carbohydrates                                       1.4g

Dietary Fiber                                                   0.4g

Sugars                                                             0.2g

Protein                                                             70.5g

* For the chicken kabobs I used fresh oregano right out of my husband's garden, chopped fine.  But you can use dry oregano.  It will work just fine.

Meatloaf stuffed with hard boiled eggs

This is another dish that my mother used to make as a Sunday meal.  It's a nice alternative to plain meatloaf.  You can serve it either with rice (my mother used to make rice with it, or french fries) or mashed potatoes.  I prefer it with mashed potatoes and a bit of gravy from the pan drippings on the side.  Enjoy!!!

Makes 8 servings (approximately 5oz each serving = 2” slice)

1.5lbs ground turkey

½ cup shredded onion

1 tsp shredded garlic (about 2 small cloves)

½ cup chopped parsley

1 tsp salt

1 tsp freshly ground pepper

¼ cup bread crumbs

4 hard-boiled eggs

Before baking:

¼ cup olive oil

Pinch of salt and pepper

Turn on the stove and boil 4 eggs in water for about 10 minutes. Turn the heat off. Leave the eggs in the hot water till you are ready to use them.

Preheat the oven at 350 degrees Farhenheit.

Peel and wash the onion. Shred it in a cheese grater. Set aside. Peel and shred the garlic or press through a garlic press. Set aside. Clean, wash and fine-chop the parsley. Set aside.

In a bowl, mix together the ground turkey, the shredded onion, the shredded garlic and chopped parsley. Add the breadcrumbs to hold everything together. Add the salt and pepper. Mix together till all the ingredients are well incorporated. 

  Meatloaf mixture

Cut a large piece of wax paper and set on the counter. This is where you are going to roll out the ground turkey mixture. Take the ground turkey mixture and flatten it with your hands in a rectangle, about ½ inch thick.

Meatloaf mixture flattened

 In the meantime clean the eggs. Take one egg at a time and lay in the middle of the ground turkey mixture. Take the edges of the wax paper and roll up till you have the eggs covered with the ground turkey mixture. 

Roll all the way till the eggs are completely covered and press together to seal the eggs inside the ground turkey mixture.  Tuck the ends under. Place in an oven proof pan. Sprinkle with the salt and pepper and drizzle it with the olive oil.

Cover with aluminum foil. 

Bake at 350 degree oven for one and a half hour. Towards the end uncover and bake for 10-15 minutes, till golden brown. Serve with mashed potatoes and gravy from the pan drippings. 

Enjoy!!!

 

Nutrition Facts
Serving Size 4.568oz(129.5g)
Amount Per Serving
Calories 310
Calories from Fat 184
Total Fat 20.4g
Saturated Fat 4.5g
Cholesterol 180mg
Sodium 440mg
Total Carbohydrates 3.8g
Dietary Fiber 0.5g
Sugars 0.7g
Protein 26.7g

Traditional Greek dishes for March 25th Celebration

This past Sunday, March 25, Greece and Greeks all over the world celebrated Greek Independence Day. March 25th 1821 marks the day when Greeks declared their independence from the Ottoman Turks after being under their rule for 400 years. On this day, Greece and the Greek communities all over the world also celebrate the Annunciation of the Virgin Mary. On March 25th, Greek students parade in their traditional Greek costumes (the boys dressed in the skirt outfits with the 400 pleats that symbolize the 400 years under the Ottoman rule, and the girls dressed in traditional folklore costumes). This is a big celebration in Greece and on this day every Greek is very proud to be called Greek.

This time of the year, in Greece, is also a very nice time. With the flowers and the almond trees blooming, everyone is in their celebratory spirit. As with any Greek holiday, Greeks are very much into good food and drink. On this day there are a couple of special dishes that Greeks prepare. As you will see on my post I, too, made the traditional dishes that are expected to be eaten on March 25th.

Greek Garlic and Bread Dip - Skordalia

Served with Fried Cod

On this dip I went a little bit too far with the garlic. I love garlic and the amount I put in the recipe, that’s what you should use. But I had an extra clove peeled and couldn’t resist but put it in there. When my husband walked in the house from outside, the smell of garlic overwhelmed him. But despite all that the dip came out to taste delicious.

Greek Fried Potato Salad

The Greek potato salad is always prepared with boiled potatoes that you let cool and then add the olive oil, lemon juice, chopped parsley and chopped green onions. I went a bit far this time and wanted to fry the potatoes after I boiled them. The crispness on the outside and the tender, mushiness of the boiled potato inside, gave it a bit of texture and more taste.

Fried Cod in Beer Batter

Batter for cod

Thanks to my sister in law, in Greece, who told me to put beer in the batter. She also suggested that I put a bit ouzo in there too, to give it an extra flavor. But I decided against it. I didn’t want to be drunk after dinner. It’s enough I had to finish the rest of the beer, that I didn’t use in the batter.

Cooking these dishes

These dishes make quite a mess in the kitchen. Be prepared to wash down your stove, back splash and maybe your floors. It’s much easier to go out and buy fish and chips or even go to a restaurant and enjoy them there. But where is the fun in dirting so many pots and pans and having to clean them up after? (I’m joking here). All joking aside, and besides all the mess I a made, and the fact that oil splattered on my clothes, my hands, and I needed to take a shower after, because I smelled like I came out of the kitchen of a greasy greek restaurant joint, where you hear the waiters shouting "cheeburger, cheeburger" (remember John Belushi on Saturday Night Live), these dishes came out delicious. My husband would have been happy with just spaghetti and plain marinara sauce from a jar. But I had to go all the way and make these dishes. After all they did turn out to be delicious tasting. And if you ask me if I would do it again, yes I would, next year this time or on Greek Palm Sunday when Greeks eat this type of meal again.

Enjoy!!!

Fried Cod in Beer Batter

Makes six servings (about 6 oz each)

1.3 lbs cod fillets

Beer Batter

¾ cup flour

¾ cup beer

2 tsp fresh dill finely chopped

2 tsp fresh parsley finely chopped

½ cup canola oil for frying

Salt and pepper to taste (you can add the salt and pepper in the batter. I don’t put much salt on this dish, since fish to begin with is salty).

Rinse the cod fillets and pat dry with a paper towel. Set aside.

In a bowl and with a whisk, mix together the flour, the beer, the fresh dill and the fresh parsley. Mix well, so there are no lumps.

In a non-stick frying pan, add the ½-cup canola oil. Let it heat through, but not too hot. Coat the cod fillets with the beer batter, and drop carefully in the hot oil. When the fillets crisp on the outside, lower the heat and let the fillets cook for a couple more minutes. Make sure that the oil is not too hot, as the batter will burn and the fish will not cook inside. If unsure, take a piece out of the frying pan and cut it with a fork. If it’s flaky, then the fish is cooked. If not, put it back in the frying pan and let it cook a little longer. The cooking time depends on how big the cod fillets are. If the fillets are small then the cooking will take less time, if big it will need more time to cook through.

When all the fillets are fried, place them in a platter lined with a paper towel to absorb the extra oil. When ready to serve, remove the paper towel or place them in another platter, drizzle some fresh squeezed lemon juice and serve with lemon wedges.

Nutrition Facts
Serving Size 5.732 oz (162.5g)
Amount Per Serving
Calories 334
Calories from Fat 173
Total Fat 19.2g
Saturated Fat 1.5g
Trans Fat 0.1g
Cholesterol 54mg
Sodium 79mg
Total Carbohydrates 13.2g
Dietary Fiber 0.5g
Protein 24.3g

Greek Fried Potato Salad

Makes about six servings (about ½ cup each serving)

4 cups boiled potatoes cut in quarters

¼ cup canola oil for frying

2 tbs chopped parsley

¼ cup chopped green onions

3 tbs olive oil

2 tbs lemon juice

Salt and pepper to taste (about ¼ tsp each – all according to taste)

Boil the potatoes in the microwave or over the stove. For this dish I used about six potatoes, mixed sizes. I peel them, wash them, quarter them, and boil them in the microwave for about 20-30 minutes. The potatoes should be firm to the touch, not mushy but also not undercooked.

When the potatoes are boiled, drain them in a strainer and let them cool, while you prepare the rest of the ingredients.

In a frying pan, add the ¼-cup canola oil. When the oil is hot, add the potatoes, piece by piece, but do not overcrowd the pan. Let them fry until they are golden brown on all sides. Remove from the frying pan and place them in a bowl lined with a paper towel to absorb the extra oil. When all the potatoes are fried, let them cool in the bowl.

When the potatoes are cool to the touch, transfer them in another bowl without the paper towel. Add the chopped parsley, green onions, the 3 tbs olive oil, and the lemon juice, along with salt and pepper. Toss and cover, or serve immediately.

Nutrition Facts
Serving Size 1 serving (121.9 g)
Amount Per Serving
Calories 173
Calories from Fat 103
Total Fat 11.5g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 8mg
Total Carbohydrates 16.5g
Dietary Fiber 2.6g
Sugars 1.4g
Protein 1.8g

Greek Garlic and Bread Dip - Skordalia

Makes about 8 servings of 1 tbs per serving

2 thick slices of bread, soaked in water (about ¾ cups when all the water is strained out)

3 cloves garlic (about 2 tsp crushed)

¼ cup olive oil

2 tsp vinegar

Salt and pepper to taste

Soak the bread in water for about 2 minutes. Drain the water and squeeze the bread between your hands to strain any excess water.

In a food processor, add the bread and garlic. Mix together and slowly add the ¼ cup olive oil and vinegar. Blend until mixture is smooth. Refrigerate till ready to serve.

This goes well with Fried Cod.

Nutrition Facts
Serving Size 1 serving (12.5 g)
Amount Per Serving
Calories 70
Calories from Fat 62
Total Fat 6.9g
Saturated Fat 1.0g
Cholesterol 0mg
Sodium 42mg
Total Carbohydrates 2.0g
Dietary Fiber 0.1g
Sugars 0.2g
Protein 0.3g

Baked Butter Beans

Here is a vegetarian dish that I learned from my mother in law.  You will notice that I don’t cook too many meats.  I try to stay away from red meat as much as possible.  On occasion, during summer, I might grill a steak on the BBQ.  A couple of times during the week, I will make dishes without any chicken or pork.  That is also very common in Greek cooking.  The Greek diet does not consist of the three food categories, as is with the American diet.  It is very common here to have the three food groups, meat, starch and vegetable, than it is in the Greek diet.  There are plenty of vegetarian dishes that are rich in protein without having to eat red meat.  An example of that is the baked butter beans.  Beans are also rich in fiber. 

Butter beans are bigger in size than cannellini beans.  They are also meatier, if that’s the correct word.  I went a step further and simplified this dish by using canned butter beans instead of dried butter beans.  Dried butter beans have to be soaked in water overnight, and then cooked for a couple of hours before they come into the soft consistency as the canned beans.  It’s a lot easier to open up a can of butter beans than cooking dried beans.  I make sure and rinse the canned beans under cold water so any sodium will be washed away.  This way I have control of how much salt I can put in the meal.  I still take it easy with the salt, since no matter how much you rinse them off, some of it still stays with the beans. 

You can enjoy this vegetarian dish with a side salad; try a salad with my Ranch dressing with Greek yogurt and some fresh bread.  Then your meal is complete.  

Baked Butter beans

Six servings (approximately 15 oz per serving)

1 cup diced onion

½ cup olive oil

½ cup parsley chopped

1 cup sliced carrots

1 cup diced celery

3 15 oz cans butter beans

1 14.5 oz can diced tomatoes

1 cup tomato sauce

1 tsp salt

1 tsp pepper

1 cup water.

Turn oven to 350 degrees Farhenheit. Peel, wash and dice the onion. Set aside. Clean and slice the carrots. Dice the celery. Chop the parsley. Open up the cans of butter beans and rinse under cold water to get rid of any extra sodium.

In an ovenproof pan, add all the vegetables along with the butter beans and the olive oil. Add the salt, pepper, tomato sauce, diced tomatoes, and water. Stir with a spoon to coat everything evenly. Place the pan in the oven. Let it bake for an hour to an hour and a half. All the liquid will be absorbed and the top will be lightly browned and crisp. Remove from the oven, and serve.

Nutrition Facts
Serving Size 15.764oz(446.9g)
Amount Per Serving
Calories 447
Calories from Fat 182
Total Fat 20.2g
Saturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 0mg

Sodium 656mg
Total Carbohydrates 53.2g
Dietary Fiber 13.4g
Sugars 8.8g
Protein 16.6g

Greek Style Seafood with Herbs and Vegetables

Since it's Lent I'm trying to cook dishes that are free of meat or chicken.  Fish is allowed on certain days of the week. Enjoy this hearty seafood soup.  If not during Lent, during a cold rainy day.

10 servings (approximately 1 ½ cups per serving)

½ cup olive oil
1 cup onion chopped
1 tsp garlic chopped
2 cups celery diced
1 ½ cups carrots diced
4 cups potatoes diced
1 cup chopped parsley
1 lbs cod fillets diced
1 lbs large shrimp
1 15oz can tomato sauce
1 14oz can diced tomatoes
2 15oz cans water + 1 extra 15oz can water
2 tsps. salt
1 tsp. ground pepper
3 bay leaves
¼ tsp cumin
In a Dutch oven, over high heat pour the ½ cup olive oil. Add the chopped onions and garlic. Sauté, until transparent. Add the carrots, celery, and potatoes. Sauté for about 5 minutes, until the vegetables absorb some of the oil. Add the tomato sauce, the diced tomatoes, the two 15oz cans of water, the parsley, salt, pepper, bay leaves, and cumin. Let it come to a boil. Then, turn down the heat to medium and simmer for about one hour until the potatoes are cooked. If you need to add more water, then add the extra 15oz can of water. Depending on what size you diced the potatoes you might need the extra can of water so that the potatoes are cooked.

Towards the last five (5) minutes, add the fish and the shrimp. Let it come to a boil and lower the heat for the last 5 minutes. The fish should be flaky and the shrimp pink colored. Turn off the heat. Serve with some fresh bread.

 



Nutrition Facts

Serving Size  1serving(389.1 g) approximately 1 ½ cups
Amount Per Serving
Calories 267
Calories from Fat 109

Total Fat 12.1g
Saturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 113mg
Sodium 853mg 3
Total Carbohydrates 17.7g
Dietary Fiber 4.0g
Sugars 5.3g
Protein 22.5g

Ranch dressing with Greek yogurt

You didn’t think that I was going to buy store bought ranch dressing, did you?

Lately, I’ve been craving a nice crisp romaine salad. It might be that the weather is getting warmer, the leaves on the trees are slowly budding; or it might be that I hear the birds chirping in the morning. Or is it because we changed the time, and it feels that spring is near? It could be any of these things, but I was craving a salad. I am not usually someone who can eat salads all the time. My diet does not consist of a salad. If I want to lose weight, salad is not the meal that I would go for. If I made a salad, it is usually loaded with feta cheese, kalamata olives, boiled beets, or roasted red peppers. And of course loaded with salad dressing. So I found it surprising enough that I craved a salad. Since I watch what I buy, and I don’t like all the preservatives that the store bought salad dressing have, I decided to experiment with ranch dressing. Therefore, I searched on the internet to find a recipe for ranch dressing. Most of them had sour cream and buttermilk. I use skim milk in all my recipes that require milk, even the creamy sauces. I finally found a ranch-dressing recipe on the foodnetwork.com that Ellie Krieger made. But alas, she used onion powder, and buttermilk, and garlic salt and real mayo. I had to make my own version. I skipped the garlic powder for real shredded garlic, the real mayo, for mayonnaise made with canola oil, the buttermilk for skim milk and her chopped chives for the green part of the scallions. And here it is my version of Ranch dressing. It tastes like the real one without all the preservatives or the calories. Enjoy!!!

Ranch dressing with Greek Yogurt 

Makes 1 ½ cups – about 10 servings of 2 tablespoons each serving

½ cup non fat plain Greek yogurt (like Oikos or Fage)

½ cup skim milk

4 tbsp light mayonnaise

1 ½ tsp lemon juice

1 tsp Dijon mustard

½ tsp garlic shredded with the cheese grater or pressed through a garlic press

¼ cup the green part of green onions, chopped very fine

¼ tsp dry dill

Salt to taste

Mix all ingredients and serve over romaine salad. It is also great for dipping fresh vegetables. If you would like thicker consistency for dipping, reduce the amount of milk to ¼ cup.

Nutrition Facts

Serving Size 1serving(34.6g)
Amount Per Serving
Calories 31
Calories from Fat 16
Total Fat 1.8g
Saturated Fat 0.3g
TransFat 0.0g
Cholesterol 0mg
Sodium 77mg
Total Carbohydrates 1.9g
Dietary Fiber 0.1g
Sugars 1.2g
Protein 1.7g