Marinara Sauce with Fresh Tomatoes

Makes 7 cups

3 cups diced cooking onions

16 cups crushed fresh tomatoes

3 cloves garlic (about 3 tsp) crushed

1 cup olive oil

2 tbsp fresh Greek oregano

2 tsp salt

2 tsp freshly ground pepper

Pinch of sugar

Wash and clean the tomatoes. Place them in a food processor and grind. In a large pot over high heat, add the olive oil, the crushed garlic and the diced onions.  Sauté till transparent.  Add the crushed tomatoes, the fresh Greek oregano (if you don’t have Greek oregano, any type of dried oregano will do), salt and pepper and a pinch of sugar. The sugar will take the acidity of the tomatoes away. Let it all come to a boil stirring constantly. Then lower the heat to simmer and let it cook till the sauce reduces to about half the size. That will take a couple of hours.

Since tomatoes retain a lot of water, I would suggest that you don’t cover the pot while simmering the sauce. Condensation will build up and the sauce will end up being watery instead of thick and creamy-like. It freezes well, and can also be used for homemade pizzas, or dip fresh bread in it.  Another note: if you don't have fresh tomatoes you can use can of crushed tomatoes.  It will work the same way, as the fresh ones.  I used to make this sauce with canned crushed tomatoes also.    

Nutrition Facts

Serving Size 8.106 oz (229.8g)
Amount Per Serving
Calories 176
Calories from Fat 92
Total Fat 10.2g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 617mg
Total Carbohydrates 18.2g
Dietary Fiber 7.0g
Sugars 12.0g
Protein 5.1g

 

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

Hummus with Sun-dried tomatoes and Sour dough bread toasts

Hummus is not very popular in Greece.  It originated in the Middle East, but more and more restaurants in Greece begin to offer hummus as an appetizer dish.  Chickpeas or garbanzo beans are popular in Greece, but they are used mostly for soups or mixed with cooked rice.  On the other hand, tahini or sesame paste, can be found in Greece.  (Greek tahini is even exported in the US.  On occasion, I will find it in the whole food stores).  From what I remember from my grandmother, tahini was sometimes used to sooth stomach ulcers or upset stomach.  I am not quite sure of its medicinal powers but for someone to eat it just plain has to acquire quite a taste. 

I think tahini (sesame paste) tastes better when it is mixed with chickpeas, garlic and lemon juice.  Thus, I give you my variation of hummus with sun-dried tomatoes.  

Enjoy!!!

Hummus with Sun Dried Tomatoes           

Forty Five (45) servings approximately (about 2 tbsp per serving)

2 cans-15 oz each chickpeas

1 tsp garlic (about 2 cloves garlic) crushed or chopped

¼ cup sun dried tomatoes packed in olive oil

6 tbsp tahini (sesame paste)*

1 cup reserved juice from the chickpeas (there will be about 1 ½ cups liquid from the canned chickpeas) or you can substitute 1 cup of water. 

½ cup lemon juice (about 1 and ½ lemons)

¼ cup olive oil

Drain and rinse the chickpeas reserving the liquid.

In a food processor, or blender, pulverize (grind) together the chickpeas, garlic, sun-dried tomatoes and tahini.  Add one (1) cup of the reserved liquid from the chickpeas while blending.  Add the lemon juice alternating with the olive oil while blending.  It should come to a thick consistency.  If you prefer a thinner consistency, add more of the reserved liquid from the canned chickpeas.  Garnish the hummus with sun dried tomato pieces and a drizzle of olive oil (per picture).  You can serve right away, or refrigerate and serve later, with sour dough and rosemary toasts or vegetables. 

Nutrition Facts

Serving Size                                                     1 serving(30.8g) (approximately 2 tbsp)

Amount Per Serving

            Calories                                                            47

Calories from Fat                                                          23                    % Daily Value^*

Total Fat                                                                       2.6g                             4%

Saturated Fat                                                               0.4g                             2%

Cholesterol                                                                   0mg                             0%

Sodium                                                                         61mg                           3%

Total Carbohydrates                                                     5.1g                             2%

Dietary Fiber                                                                 1.1g                             4%

Sugars                                                                         0.1g

Protein                                                                         1.3g

*Tahini or sesame paste can be found in any whole foods stores and even supermarkets.

Sour dough bread with olive oil and rosemary toasts                                                              

Fourteen (14) pieces

3 slices of a day old sour dough bread cut in quarters (I was able to loosely fill a 4-cup measuring cup)

¼ cup olive oil

1 tsp dried rosemary (crush the rosemary between your fingers to break up the pieces)

Preheat oven to 400 degrees Fahrenheit.

Cut the bread into quarters (it depends how big the slices are.  My bread was a sour dough bowl bread.  Since the slices were quite large, I was able to use just 3 slices and make about 14 pieces). 

Put the pieces on a cooking sheet and brush both sides with olive oil.  Sprinkle with the crushed dried rosemary.  Place on the top rack in a 400 degree Fahrenheit preheated oven and bake until golden brown.  By turning the oven to 400 degrees instead of broiling, both sides of the bread will toast to a golden brown. 

Remove from the oven and serve with hummus.

Nutrition Facts

Serving Size                                                     1serving(9.5g)

Amount Per Serving

                        Calories                                               52

Calories from Fat                                                          37                    % Daily Value^*

Total Fat                                                                       4.1g                 6%

Saturated Fat                                                               0.5g                 3%

Cholesterol                                                                   0mg                 0%

Sodium                                                                         29mg               1%

Total Carbohydrates                                                     3.5g                 1%

Dietary Fiber                                                                 0.3g                 1%

Sugars                                                                         0.2g

Protein                                                                         0.4g

Roasted Chicken with Potatoes in the oven

Thyme and oregano grows abundant in Greece.  Therefore, it’s very characteristic that these two herbs are used so often in Greek dishes.  If you are ever in Greece and take a walk in the country, outside of the city, you will smell the pine trees but also the thyme and the oregano.  You just won’t get enough of that fragrant smell.  And if you cut a small branch of either oregano or thyme and rub it between your fingers, the aroma will linger till you decide to wash your hands.

 

My mother used to make this dish almost every Sunday, while I was growing up.  I used to love this dish and still do.  The lemon juice and the olive oil make the chicken crispy golden on the outside and juicy inside.  The potatoes turn golden brown and crispy outside but soft and tender inside.  The oregano and thyme just give this dish an altogether different flavor, so delicious that you end up licking your fingers when you are done eating the chicken wings, as I used to and still do.  Nobody can have the chicken wings from this dish.

Enjoy!!!

Roasted Chicken with Potatoes in the oven

12x9 pan (pan measures inside the rim)

Four (4-6) Servings

4 cups potatoes quartered (approximately 6 medium size potatoes)

1 whole chicken (about 3.5lbs)

¼ cup lemon juice (juice of one lemon approximately)

½ tsp oregano

½ tsp thyme

½ tsp ground pepper

½ tsp salt

½ cup olive oil

½ cup water

Preheat oven to 350 degrees Fahrenheit.

Rinse and wash chicken well inside and out.  Set aside.  Peel, wash and quarter the potatoes.  Set the chicken in the middle of an ovenproof pan.  Spread the potatoes around the chicken.  Sprinkle the chicken and the potatoes with the oregano, thyme, pepper and salt.  Drizzle with the olive oil.  Add the water in the pan. 

 The dish before it goes in the oven 

Bake uncovered in a 350 degree oven for 2 hours approximately, or till the chicken is crispy golden and clear juices run out when tested with the fork; the potatoes should be crispy on the outside but soft inside.  Test with a fork for doneness.  

                                          

The dish when it comes out of the oven

It makes a great Sunday meal!!!

Nutrition Facts

Serving Size                             1 serving 14.318oz (405.9g) 

                                              (these calories per serving are approximate for four (4) servings).

Amount Per Serving

            Calories                       620

Calories from Fat                      233

Total Fat                                   25.9g               40%

Saturated Fat                             4.7g                23%

Cholesterol                             198mg                66%

Sodium                                  363mg                15%

Total Carbohydrates                 16.8g                  6%

Dietary Fiber                             2.6g                 10%

Sugars                                     1.4g

Protein                                     76.3g

Spinach Cheese pie (Spanakotyropita)

For my first recipe post, I picked the most difficult of the Greek dishes to make.  But I love Spinach and Cheese pie (Spanakotyropita).  And so does my whole family.  Since I was making it for all of us, I thought it would be nice to post it on my blog.  Enjoy!!!

Spinach Cheese pie (Spanakotyropita)              

52 servings or 1.5 oz each piece approximately

15x10 ovenproof glass pan (pan measures inside the rim)

1 Pkg (16 oz) phyllo dough (Athens brand or any phyllo dough will do)

2 pkg (12 oz each) frozen cut leaf spinach

½ cup green onion chopped

½ cup shallots chopped

1 cup flat leaf parsley chopped

2 tbsps olive oil

16 oz low fat cottage cheese

1 and ½ cups crumbled feta cheese (12 oz)

½ tsp ground pepper

¼ tsp salt

¼ tsp ground nutmeg

4 eggs

¾ cup olive oil (for brushing the phyllo dough sheets between layering)

Preheat oven to 350 degrees Fahrenheit.

Defrost the frozen spinach and drain any excess water by squeezing between your hands.  Set aside.  Chop the green onions, shallots, and parsley.  Set aside. In a frying pan, over a hot stove, pour the 2 tbsp of olive oil and sauté the green onions and shallots till transparent.  Add the frozen spinach and parsley.  Heat through.  Turn off the heat and remove the pan from the hot stove. 

            

In a bowl, mix together the low fat cottage cheese, the crumbled feta and the eggs.  Add to the spinach mixture.  Make sure the spinach mixture is cool or the eggs will curdle.  Add the ground pepper, salt and ground nutmeg.  Set aside.

          

Have the ¾-cup olive oil handy with a brush.  Brush the 15x10 pan with olive oil generously.  Open up the package of phyllo dough.  There should be two small packages in the box.  Take the one out and open it up.  Have to work quite fast with phyllo dough since it dries quickly. In order for it not to dry out, cover it with a damp towel.  Take one phyllo dough sheet and place at the bottom of the pan.  Brush with oil. 

       The picture, above, shows with a few phyllo dough sheets already layered and brushed with oil.

Take another phyllo sheet and continue layering at the bottom of the pan brushing with olive oil in between.  Make sure the whole pan is completely covered with some of the phyllo dough extending at the ends of the pan (once the filling is poured in you will be able to fold the excess phyllo dough and hold the filling inside). 

       This picture, above, shows with the one package of phyllo dough layered. 

When you are finished layering the first package of phyllo dough pour the spinach/cheese mixture. 

                    This picture, above, shows with the spinach mixture.

Now fold the ends of the phyllo dough on top of the filling. 

                                    With the ends folded in.

Continue layering with the phyllo dough sheets brushing with olive oil in between the sheets. 

                          Completed with all the phyllo dough sheets

When finished, take a serrated knife and cut the pie into diagonal pieces. 

Place in the oven at 350 degrees and bake for one hour and 45 minutes or until the top is golden brown.  Serve when cool. 

                                  Hot right out of the oven.

ENJOY!!!

Nutrition Facts

Serving Size                             1serving(47.8 g)

Amount Per Serving

            Calories                       93

Calories from Fat                      55

Total Fat                                   6.1g                       9%

Saturated Fat                             1.8g                       9%

Cholesterol                              21mg                       7%

Sodium                                 178mg                       7%

Total Carbohydrates                   6.1g                       2%

Dietary Fiber                             0.5g                       2%

Sugars                                     0.4g

Protein                                     3.6g