Wednesday, April 29, 2009

Greek Potato Spinach Salad

  • 1/2 cup olive oil
  • 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
  • 6 Yukon Gold potatoes, cut into 12 pieces each
  • 1 head of garlic, peeled into cloves
  • 2 lemons, juiced and zested
  • 1/2 cup more of olive oil
  • 1 tbsp dried oregano
  • 10 oz baby spinach
  • Sprinkled sea salt and freshly ground black pepper, to taste

Greek Potato and Spinach Salad

  1. Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.
  2. Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.

Crockpot Fried Rice

Easy, delicious, satisfying.

2 cups leftover rice
3 tbsp butter
2 tbsp soy sauce
2 tsp worcestershire sauce
1/2 tsp pepper
1/4 tsp salt
1/2 cup diced onion
1 cup fresh or frozen vegetables
1/2 cup leftover meat (or more or less....whatever)
1 egg

Put all in crockpot.  Cook for 2-3 hours on high or 3-4 hours on low. 

From Crockpot 365  

Sunday, April 26, 2009

Roasted Garlic Hummous

1 head garlic
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil

Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.

Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.

Greek Salad

5 large ripe (but not too ripe) tomatoes, cut into wedges and then cut in half
1 - 2 English cucumbers, cut into quarters lengthwise and then cut into 1/2" slices
1/2 red onion, chopped
2 Tbsp capers, drained
1 cup (at least!) cubed feta
1 can whole black olives (Kalamata are the best)
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tsp oregano

Toss together tomatoes, cucumber, onion, capers, olives, and feta. Mix together dressing and pour over salad. This tastes best when it can sit on the counter for a few hours so the flavors can meld nicely.

Chicken Souvlaki

Tonight we are having some friends over for Greek food... yum! There is something about Greek that just screams summer to me :) I have am making a bunch of different stuff but I will post each recipe in it's own thread so I can label them properly.

Chicken Souvlaki
(serves 4)

4 skewers (if using wood be sure to soak them overnight)
4 chicken breasts, cubed
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced or pressed
2-3 tsp oregano

Toss cubed chicken, olive oil, lemon juice, garlic, and oregano into a plastic bag or container to marinate for at least 4 hours in the fridge. Just before cooking, tread onto skewers. BBQ until chicken is cooked through! Serve with Tzatziki.