Loaded Mediterranean Potatoes

Super easy to make using frozen fries as a starting point then adding garden fresh cherry tomatoes and lots of Mediterranean flavours. Bye bye boring fries! 

Ingredients:

12 oz (340g) frozen fries (we used wedge cut here)

1 red onion, halved and sliced

1 tbsp olive oil

1 tbsp lemon zest

1 tsp dry oregano

1 tsp dry parsley

1 tsp garlic powder

salt and pepper to taste

16 cherry tomatoes

24 pitted black olives

3 oz (100g) feta, crumbled

handful of fresh parsley

Toss onion slices and fries together with olive oil in a roasting pan or baking sheet. Combine the lemon zest, oregano, parsley, garlic powder, salt and pepper and add. Roast at 425°F for 10 minutes. Then add the olives and tomatoes and return to the oven for 25-30 minutes, stirring halfway through. Top with feta and chopped fresh parsley and plate. Serves 4

 Adapted from tinnedtomatoes.com

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Moussaka

Creamy béchamel sauce tops layers of eggplant, potatoes and a hearty meat sauce in this classic eggplant casserole. 

Ingredients:

1 large eggplant, cut in 1/4" slices

3 medium potatoes, cut in 1/4" slices

salt

olive oil for frying

Meat Sauce:

2 tbsps olive oil

1 onion, finely chopped

3 tsps minced garlic

1 lb ground lamb or beef

2 tsps dry oregano

2 tbsps tomato paste

1/2 tsp smoked paprika

1 cup beef broth

salt and pepper to taste

pinch of sugar

2 tbsps chopped fresh parsley or 2 tsps dry parsley

Béchamel Sauce:

1/2 cup butter

2/3 cup flour

4 cups milk

pinch of nutmeg

salt and pepper to taste

2 eggs

2 tbsps parmesan, romano or mitzithra cheese

Lay the eggplant slices out in a single layer and sprinkle salt over each slice. Let them sit for 30 minutes then pat dry with paper towels wiping away excess salt. Brush with oil and put 6" under the broiler. Broil until soft and slightly golden.

While the eggplant sweats fry the potato slices in oil until browned and fork tender. Lay the potato slices in an oiled 13 X 9" baking dish. Layer half the eggplant slices over the potatoes.

Meat sauce: In a skillet cook the onions in oil and add the garlic and lamb or beef. Once no pink remains in the meat add the seasonings, a pinch of sugar, tomato paste and broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the liquid is absorbed. Spread the meat sauce over the eggplant slices then lay the remaining eggplant slices over the meat sauce.

Béchamel Sauce:  Heat butter on medium heat and stir in the flour, salt and pepper. Whisk in the milk and nutmeg and simmer 5-7 minutes. In a bowl beat the eggs and add a small amount of the warmed milk, then whisk it into the pot. Bring to a gentle boil for 2 minutes. Remove from heat and add the cheese. Allow to cool slightly a few minutes. It will thicken. Spread the béchamel on top of the eggplant and sprinkle a little more cheese.

Bake at 375°F for 45-60 minutes. Cool 15 minutes before cutting to serve. Makes 8-10 servings.

And those Marinated Tomatoes were perfect with the Moussaka!

Here's the recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/amazing-marinated-tomatoes.html?m=1

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Beans and Potatoes (Fasolakia)

The perfect recipe for everything coming from the garden right now! Ok, full disclosure, I didn't grow potatoes this year, but everything else for this Greek classic came fresh from the backyard!

Ingredients:

3 tbsps olive oil

1 small onion, finely chopped

1 - 2 tsps minced garlic

2 large, juicy tomatoes, diced (or use canned diced tomatoes)

pinch of sugar

1 tbsp tomato paste

1 lb green and yellow beans 

3 medium Yukon gold potatoes, cut in wedges

Salt and pepper to taste 

1/2 tbsp fresh chopped mint

2 tbsps fresh chopped parsley

water

zucchini flowers (optional)

Heat the olive oil in a large skillet to medium then add the onion and cook until translucent. Add garlic and stir 1 minute before adding the tomatoes and a pinch of sugar. Simmer on low for 10 minutes. Stir in the tomato paste and remove from heat. Add the mint and parsley.

Place the beans and potatoes in a 13 X 9" baking dish and salt and pepper to taste. Spoon the sauce on top.

Add enough water to partially cover the vegetables. Pour it into the dish on the side so as not to disturb the tomato sauce. Cover dish with foil and bake in a 375°F oven for 1 hour.

Then uncover and return to the oven for another 1/2 hour. The potatoes should be fork tender. If you'd like to add zucchini flower, just tuck them into the sauce for the last 10 or 15 minutes. 

Serves 4-6

Adapted from: herbsandflour.com

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Greek Orzo Salad

This cold pasta salad is delicious same day but I must say it's even better the next day. So leftovers for lunch it is!

Ingredients:

1 1/2 cups orzo

4 cups water

Dressing:

1/3 cup light olive oil 

2 tbsps lemon juice 

1 1/2 tsps dry oregano 

1 tsp sea salt

1/2 tsp pepper

1 cup finely chopped bell pepper

1/2 cup finely chopped red onion 

10 cherry tomatoes, finely chopped 

1 cup finely chopped cucumber 

1 cup chopped olives 

1 cup marinated artichokes, roughly chopped 

1/2 cup crumbled feta

6 fresh basil leaves, finely chopped 

6 fresh mint leaves, finely chopped 

Begin by cooking the orzo as directed on the package, then drain, rinse in cold water and set aside. 

Prep all the veggies and whisk the dressing ingredients together.

Now just mix everything together in a large bowl, cover and refrigerate.

I used a spicy deli mix of olives which was amazing but canned olives will work too.

This salad can be made a day ahead and serves about 10 as a side but will easily serve 4 or 5 as a meal.

Recipe from: simplyvegetarian777.com

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Fake Bake Baklava

Please, Greek friends and family don't get me wrong here ... this is not kataifi, but a cheap and easy reasonable facsimile of the actual delicious Greek dessert. 

Ingredients:

2 shredded wheat cereal

1 cup sugar

1/2 cup honey

3/4 cup water

1/2 tsp lemon juice

1 cinnamon stick

1/4 cup chopped walnuts or pistachios

Simmer the sugar, honey, water, lemon juice and cinnamon stick in a saucepan for about 15 minutes. Place shredded wheat in serving dishes and slowly pour the liquid over, flip it and pour some more.Top with walnuts. Let it rest so as to absorb the liquid then pour on the balance. Leave for 1 hour then hopefully you can satisfy your Greek dessert craving!

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Greek Red Lentil Soup

Fakes, or Greek lentil soup is traditionally made with brown lentils, but red lentils cook up softer, losing their shape more than brown. I found this better for puréeing and besides, don't you think this red colour is more appetizing than brown?

Ingredients:

3 tbsps olive oil

1 onion, shredded

3 tsps minced garlic

2 carrots, shredded

3 tsps dry oregano

1 1/2 tsps ground cumin

1 tsp rosemary

1/4 tsp red pepper flakes

2 bay leaves

1 cup diced tomatoes

1 tbsp tomato paste

7 cups vegetable or chicken broth

2 cups red lentils, rinsed and drained

sea salt to taste

zest of 1 lemon

4-5 tbsps lemon juice

crumbled feta to garnish

Heat olive oil in a large pot and add the onion, garlic and carrots. Cook over medium heat 2-3 minutes stirring occasionally. Add the seasonings and stir 1 minute. Next add the diced tomatoes, tomato paste, broth and lentils. Make sure to rince the lentils very well before adding them. Bring to a boil then simmer for 20 minutes or until the lentils are cooked. Taste to see if salt is needed. 

Remove the bay leaves before using an immersion blender to blend the soup. (I may or may not have left them in when I started to blend 😕)

Once ready to serve add the zest and lemon juice and garnish with feta.

Serves 6

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Greek Cabbage and Rice - Lahanorizo

I was looking for a dish to make with cabbage when I came across recipes for Lahanorizo, this Greek-style comfort food cabbage and rice meal. It's a one pot stew that's like unstuffed stuffed cabbage rolls!  

Ingredients:

1/4 cup olive oil

1 onion, chopped

2 tsps minced garlic

1 lb ground beef

15 oz canned tomato purée

1 carrot, shredded

8 cups chopped cabbage

1 tsp dry oregano

salt and pepper to taste

1 cup rice

1 cup water or broth

1 tbsp lemon juice

Garnishes (optional) :

1 block halloumi cheese

chopped parsley

olives

Heat olive oil in a large pot. Add the onion and cook until golden and soft. Add the garlic and ground beef and cook until no pink remains in the beef, then stir in the tomato purée. Add carrot, cabbage, salt, pepper and oregano and stir well to combine.

Now push everything to the side making a well in the center of the pot. Pour the rice and water/broth in...

and push down with a spoon so the rice is covered with liquid. Bring to a boil then reduce heat, cover and simmer 15-17 minutes or until rice is cooked.

Let sit off heat, still covered, for 5 minutes then stir together adding lemon juice and parsley. Taste to see if you want to add more salt and pepper.

Cut the halloumi in 1/2" sticks and pat dry with a paper towel. Heat 1 tbsp olive oil in a frying pan and brown the cheese on all sides.

You can serve your Lahanorizo straight from the pot garnished with halloumi, parsley and olives or spoon it into a casserole dish for heating up later.

Serves 6-8

Greek Chicken Stew (Giouvetsi)

Yesterday I came across this recipe described as a traditional Greek Sunday dinner. It can be made with lamb, veal or in this case, chicken. Started in a pot and finished in the oven so the orzo can absorb all the flavours, this hearty dish is a classic comfort food. 

Ingredients:

1/4 cup olive oil

1/4 cup flour

4 chicken legs, split

1 large onion, chopped

1 sweet pepper, chopped

4 garlic cloves, sliced

1 tbsp tomato paste

2 cups diced canned tomatoes, puréed

1 tsp paprika

3 tsps dry oregano (divided)

1 - 3" cinnamon stick or 1/2 tsp ground cinnamon

salt and pepper to taste

some fresh parsley

1 1/2 cups orzo

1 cup chicken broth

crumbled feta and kalamata olives to serve

Begin by tossing the chicken pieces in flour seasoned with salt, pepper and 1 tsp oregano. Work in batches of 2 or 3 pieces at a time. 

Then heat olive oil in a large pot and lightly brown the chicken, again working in batches. You may have to brown some and remove to a plate to have room to properly brown others. Once all the pieces are done place them back in the pot.

Add the onions, peppers (I used 1/2 a red and 1/2 a yellow sweet pepper here) and garlic. Cook 2 minutes.

Add the tomato purée, tomato paste, paprika, the remaining oregano, cinnamon and some fresh parsley. Make sure the chicken is covered in liquid. Add some broth or water if needed. Bring to a boil then reduce heat to low and simmer, semi-covered, for 1 hour.

Now remove the chicken and sauce to a 9 X 13" baking dish. Add the orzo and 1 cup of hot chicken broth. Use a spoon to press the orzo down into the liquid. Bake uncovered at 350F for 20 minutes or until the orzo is tender. 

Serve with fresh parsley, crumbled feta and some kalamata olives.

Serves 6-8

Adapted from: socraticfood.com

Moussaka for Two

Fresh eggplant straight from my garden went into this moussaka, layered with a creamy Béchamel sauce and authentically seasoned meat sauce. And for convenience, this recipe can be assembled up to 2 days before you need it.

Ingredients:

3 round Italian pink eggplant (or 1 lb any eggplant cut 1/2" thick)

salt 

olive oil

Meat Sauce:

1 tbsp olive oil

1 small onion, diced

2 tsps minced garlic

1/2 lb lean ground beef (or lamb)

1 small carrot, shredded

1/4 cup red wine

1 cup canned diced tomatoes

2 tbsps tomato paste

1/2 cup beef broth (or water with dry onion soup mix)

1 bay leaf

1 tsp brown sugar

1 tsp dry oregano

1/2 tsp salt

1/8-1/4 tsp cinnamon

Béchamel Sauce:

2 tbsps butter

3 tbsps flour

1 1/4 cups milk

pinch nutmeg

1/4 cup parmesan

1 egg

1/4 tsp pepper

1/2 tsp salt

1/4 cup panko crumbs

As you can see these eggplants are small, maybe the size of a baseball or even a bit smaller. And they have a nice mild taste. Because of their mild taste it is not necessary to draw any bitter taste out with salt as you would with regular eggplant. If you are using regular eggplant take the slices and salt them. Leave for 20 minutes then wipe off and pat dry.

Brush the eggplant slices with olive oil and place on a parchment lined baking sheet. Bake at 450°F for 15 minutes. Meanwhile start the meat and béchamel sauces.

In a large skillet heat olive oil and add onion. Cook to soften then add garlic. Add the beef and cook until no pink remains. Add the rest of the meat sauce ingredients and bring to a boil, then simmer uncovered for 15-20 minutes to thicken. Remove the bay leaf.

For the béchamel, melt the butter in a saucepan and add the flour. Whisk in the milk and heat 2 minutes until thickened. Remove from heat and add nutmeg, parmesan, salt and pepper. Cool 5-10 minutes then add 1 tablespoon to the beaten egg to warm it before whisking it into the sauce.

Place half of the eggplant slices in the bottom of an oiled 1.8L baking dish. Spoon on all of the meat filling. (I hope you remembered to remove the bay leaf)

Add the rest of the eggplant and pour the white sauce on top. Then sprinkle with panko crumbs.

Bake uncovered at 350°F for 35 minutes. Let stand 10 minutes before serving.

As you can see I left the peel on the eggplant and it was very tender, but you could choose to peel it.

Served here with a nice juicy slice of marinated tomatoes! A pretty perfect meal!

Here's the link to the tomato recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/amazing-marinated-tomatoes.html