GREEK MARINATED VEGETABLE SALAD

Makes: 6 servings

Ingredients:
1 small eggplant
1 medium red bell pepper
1 cup drained thawed frozen - artichoke hearts
1 cup mushrooms cap, cut into quarters
1/4 cup water
1 tbsp plus 1 tsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp oregano leaves
1 tsp red wine vinegar
1/4 tsp marjoram leaves
1/4 tsp thyme leaves
1/4 tsp basil leaves
1/4 tsp pepper

Directions:
1. In baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
2. Peel and dice eggplant; transfer to medium bowl.
3. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichokes to bowl and set aside.
4. Spray 9- inch skillet with non-stick cooking spray and heat over medium - high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes.
5. Ad to eggplant mixture. In a small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat.
6. Cover with plastic wrap and let marinate for at least 30 minutes.

TARAMOSALATA (GREEK PATE)

Makes: 6 servings

2 slices wholewheat bread, crust removed
2 tbsp milk
½ lb smoked cod roe
6 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, peeled and pressed
½ cup heavy cream plus
2 tbsp heavy cream
2 tbsp parsley, fresh, chopped

1. Pepper to taste paprika, black olive for garnish.
2. Place the bread in a shallow dish, sprinkle the milk over and leave to soak.
3. Using a spoon or knife, scrape the cod roe out of it’s skin and into the food processor or blender.
4. Add the olive oil, lemon juice, garlic and bread, and puree until smooth.
5. Beat the cream until it thickens but is not soft.
6. Turn the cod roe mixture into a bowl, fold cream and parsley until well mixed.
7. Season with black pepper.
8. Turn into a serving dish and garnish with paprika and few black olives.
9. Serve with hot pita bread.

GREEK BASIL DRESSING

 Makes: 1 Batch (2/3 cups)

1 garlic clove, minced
1 shallot or scallion – cut into thirds
6 Greek olives, pitted
1 tsp dijon mustard
1 tbsp balsamic vinegar
1/4 tsp grated lemon zest
1 tbsp fresh lemon juice
1 small tomato, quartered
1/4 tsp freshly ground pepper
3 tbsp chopped fresh basil
1/4 cup olive oil
salt and pepper to taste

1. In a blender or food processor, blend all ingredients except olive oil.
2. Add olive oil gradually, processing until combined.
3. Add salt and pepper to taste.

KOTTA PILAFI (CHICKEN AND RICE)

Serving size: 6 servings

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion, finely chopped
1 ½ cups canned tomatoes
2 cups water
1 tsp ground cinnamon
Salt and pepper
1 cup uncooked rice
Dairy sour cream

1. Saute chicken breasts in butter until golden brown.
2. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes.
3. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary.
4. Serve with a bowl of cold dairy sour cream, to be spooned over the pilaf.

TOMATES YEMISTES (STUFFED TOMATOES)

Makes: 6 servings

Cooking time: 45minutes
Oven temperature: 180C(350 F)
12 medium ripe tomatoes
sugar
salt
freshly ground pepper
1 large onion, chopped
1 ½ cup short grain rice
1½ cup hot water
2 tbsp chopped parsley
2 tbsp chopped mint
water or dry white wine

1. Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities with a little sugar. Keep aside.
2. Put pulp in a saucepan with salt, pepper and ½ tsp sugar and simmer until soft.
3. Press through a sieve and reserve pulp.
4. Gently fry onion in half of the oil until transparent.
5. Stir in rice, hot water, parsley, mint and season to taste.
6. Bring to the boil, cover and simmer gently for 10 minutes until liquid is absorbed.
7. Fill tomatoes, allowing room for rice to swell.
8. Replace tops and stand in an oven dish. Pour pureed tomato pulp and equal quantity of water or white wine into dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate oven for 30 minutes. Serve hot or cold.

GIOUVARLAKIA (MEATBALL SOUP)

Serving size: 6 to 8 servings

Ingredients: 

Meatballs:

1 cup minced onion

1 pound ground beef

1/4 cup raw converted rice

3 tbsp fresh lemon juice

1 tsp chopped fresh mint leaves or ½ tsp dried mint

1/4 cup chopped parsley

salt and pepper to taste

½ cup flour of coating

5 cups chicken stock

Avgolemono Sauce:

2 eggs

2 tbsp cold water

3 tbsp fresh lemon juice

1. Combine onion with ground beef. Add raw rice, lemon juice, mint, parsley, salt and pepper.

2. Make small meatballs and dip lightly in flour to coat.

3. Bring chicken stock to boil. Add meatballs and simmer for about 30 minutes. (These can be made ahead.)

4. Before serving, reheat broth and meatballs.

To prepare Avgolemono Sauce:

1. Beat the eggs. Add lemon juice slowly, stirring constantly.

2. Add all the hot broth from meatballs, stirring constantly to avoid curdling.

3. When all liquid has been added to egg-lemon mixture, return to the pot, pouring over meatballs.

4. Cook gently until sauce has thickened. Serve at once in soup bowls

KOTOSOUPA (CHICKEN SOUP)

Serving size: 6 to 8 servings

Ingredients:
 one 3 to 3 ½ pound roasting chicken
2 to 2 ½ quarts water
a few peppercorns
1 small carrot
1 onion
1 stalk celery
salt to taste
1 cup raw converted rice, ozro, or kritharaki
Avgolemono Sauce:
2 eggs
3 tbsp fresh lemon juice

Directions:

1. Wash chicken and place in heavy kettle in water to cover. Add peppercorns, carrot, onion and celery. Bring to boil, cover, and simmer over low heat for 2 hours, or until chicken is tender, adding salt to taste during last hour of cooking.

2. Remove chicken and keep warm. Strain broth and remove as much fat as possible.

3. Add rice, ozro or kritharaki and simmer, covered, until rice or pasta is tender, 15 to 20 minutes.

4. To make the Avgolemono sauce, in a bowl beat eggs well and gradually beat in lemon juice. Add two cups hot, strained broth (from soup) slowly to egg sauce, beating constantly.

5. Return soup to heat and stir vigorously until thickened.

SKORDALIA (GARLIC SAUCE)

Serving size: 2 cups

Ingredients:
3 tbsp minced garlic
3 pr 4 boiled potatoes, mashed. Or 6 slices white bread, crusts removed, soaked in ½ cup cold water and squeezed dry
1 cup olive oil
1/3 cup white wine vinegar
Salt and pepper to taste

Directions:
1. Combine garlic with mashed potatoes or bread in a mortar.
2. Blend to form a soft paste.
3. Add olive oil and vinegar alternately in very small amounts, stirring briskly.
4. Add salt and pepper.
5. Continue to whisk until sauce is thick.

CALAMARAKIA (FRIED CALAMARI)

Serving size: 6 to 8 servings

Ingredients:
2 pounds calamari (fresh or frozen)
flour
oil for frying
lemon juice

Directions:

1. Wash the calamari very well taking out the little bone that they have close to their eyes and the ink sac.

2. Boil the calamari for 5 minutes in water with lemon juice.

3. Remove from the heat, and as they are wet dip them in the flour until they are covered with it.

4. Fry them in a pan with very hot frying oil until they get a nice brown colour.

5. Remove from the pan, sprinkle with a lot of lemon juice and serve hot.

TZATZIKI (CUCUMBER AND YOGURT DIP)

Serving size: 2 cups

Ingredients:
2 cups plain yogurt or sour cream
2 large cucumbers
1 tbsp minced garlic
1 tbsp white vinegar
2 tbsp olive oil
Salt and pepper to taste

Directions:
1. Peel, seed and coarsely grate cucumbers.

2. Drain well.

3. Add garlic, vinegar, olive oil, salt and pepper to cucumbers and mix well.

4. Add drained yogurt and blend.

5. Serve with toast points, crackers or pita bread.