Greek Salmon Rice Bowls

Our family loves these rice bowls. I got the inspiration from Hungry, Healthy, Happy. I make my own Tzatziki usually, but the other day, my local grocery store had some freshly made stuff for sale and it was really good. I've made these about 3 times. The last time, pictured, I forgot the artichoke hearts, and my feta had gone bad, so those things aren't pictured. But those additions are delicious. 

Greek Salmon Rice Bowls

adapted from Hungry, Healthy, Happy

4 salmon fillets

Greek seasoning- I use Penzey's

olive oil

homemde Tzatziki sauce

halved cherry tomatoes- about 1/2 to 1 cups

1 cucumber, sliced thinly

Kalamata olives, about 1/2 cup

jarred artichoke hearts- as needed

crumbled feta- to garnish

lamb's lettuce or arugula

Cooked white rice, brown rice, and/or quinoa

1 lemon, sliced into wedges, optional

1. Heat a large, nonstick skillet over medium-high heat. Sprinkle the Greek seasoning on the raw salmon, and add some olive oil to the hot pan. Add the salmon, skin side down, and sear a few minutes on one side. Flip and sear on the other side until done in the center. (About 140 to 145F.) 

2. To indivdual bowls, add the cooked rice or other grains, and then salmon, tomoatoes, cucumbers, olives, artichoke hearts and lamb's lettuce or arugula. Top with the tzatziki sauce, feta, and optional lemon juce and serve. 

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Greek White Bean Soup- Fasolada

I loved this soup- and so did my husband and son. I made it three times in three weeks, I think. It's vegan if made with veggie broth- which I did.  (But the feta garnish makes it non-vegan, obviously.) You could also use chicken stock. I used small white beans for this (navy beans, I think), but I think white cannelini beans would be better for this. I bought some so I have them on hand for next time. I made this No-Knead Bread with it; you do most of the work the night before. The two recipes go very well together. 

Greek White Bean Soup- Fasolada

adapted from By the Forkful

1 white onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
600g white beans (2 cans, drained a bit)
400g (1 can) chopped/diced tomatoes
1 litre (4 cups) vegetable stock
2 bay leaves
Salt and pepper to taste
Feta to top (½ cup/125g)

Lemon juice, optional
Parsley, to garnish

Extra virgin olive oil, optional 

1. Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then add in the diced carrot and celery and cook for another couple of minutes. Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant. Add the tomatoes and the white beans, followed by the vegetable stock.  Add the bay leaves and then let the soup simmer for 20 minutes. (I put the lid on here.) 

2. For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed. (I've never done this, but it would be good.) Top the soup with crumbled feta, diced parsley, optional lemon juice, and a drizzle of extra virgin olive oil.

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Greek-Style Lemon Chicken & Orzo Bake

A friend posted this on Facebook and I knew I had to make it right away- I love lemon, greek flavors, orzo, and simple combo meals like this (pasta + chicken bakes together).  The chicken is coated in a spice mixture of ground coriander and black pepper (hence the coloring of it).  The whole family loved this, and I made it a few times.  We had this with Turkish Garden Salad and it was perfect.

Greek-Style Lemon Chicken & Orzo Bake
adapted from Food Network

3 cups chicken stock
3 tablespoons melted butter
1 teaspoons kosher salt
1 teaspoon cornstarch
1 teaspoon dried oregano (or fresh)
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo

Chicken:
2 teaspoons ground coriander
1 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4-6 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

1.  Preheat the oven to 375 degrees F.

2.  For the orzo: Whisk together the stock, butter, salt, cornstarch, oregano, lemon zest and juice and garlic in a bowl. Mix in the orzo.

3.  For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning. (If using 6 chicken breasts, you won't have enough spice to coat both sides, so just do one.)

4.  Pour the stock/orzo mixture into a lightly greased glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.

5.  Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes (check to make sure it's not drying out). Let rest for 5 minutes. Top with the chopped parsley before serving.

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Greek Salad (With Lettuce)

I have a few versions of Greek Salad on here, but none of them contain lettuce.  I read awhile ago that a "real" Greek salad doesn't contain lettuce, but this recipe looked too good not to try.  (And I'm not sure the lettuce thing is true anyway.)  I used a crunchy Romaine lettuce and loved this salad.  So flavorful and fresh. 

Greek Salad 
adapted from Jessica Gavin

1/2 cup red onion, (58g) sliced thin
7 tablespoons red wine vinegar, (105ml) divided
8 cups romaine lettuce, (234g, 8 ounces) chopped (estimate amount)
3/4 cup red or yellow bell pepper, (88g) 3/4 inch dice
1 cup english cucumber, (143g) sliced thin
1 cup cherry tomatoes, (160g) halved
1/2 cup pitted kalamata olives, (64g)
4 ounces feta cheese, (114g) 1/4 inch cubes
1 tablespoon lemon juice, (15ml)
1 teaspoon dijon mustard, (5ml)
1 teaspoon honey, (5ml) optional
2 teaspoons minced garlic, (7g)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil, (120ml)

1.  Add sliced red onions and 1/4 cup red wine vinegar to a small bowl. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.

2.  In a large bowl, add the lettuce. Evenly arrange bell pepper, cucumber, tomatoes, drained red onions, kalamata olives and feta cheese on top of the salad.

3.  In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, dijon mustard, honey if using, garlic, oregano, salt, and pepper.

4.  Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired. If not serving dressing right away, whisk again right before adding to salad as it may separate over time.

5.  Serve salad with dressing on the side, or toss to combine before serving.

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Tomato Feta Salad

I spotted this simple & delicious salad on The Kitchn's website (via their Facebook feed).   I've made it three times in a few weeks- I really love it.  It contains tomatoes, cucumbers, sweet bell peppers, red onions, kalamata olives, feta, fresh basil & mint, and dill weed.  (Fresh would be good but I used dried cuz I had no fresh.)  The recipe calls for putting the salad on a platter to serve, leaving the juices behind, but I serve it all together, to let people decide if they want some of the flavorful juices or not.

The first time, we enjoyed it with rice and grilled Cilantro-Jalapeno pork chops.  It was a delicious combo.  It's a great summer dish and I love the flavor so much.  (Soak the onions in cold water while you're chopping the other veggies to take the bite out of them.)

Tomato Feta Salad
adapted from the Kitchn

1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/2 English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped

1/4 cup fresh basil, roughly chopped
1 cup crumbled feta cheese

1.  Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

2.  Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

3.  Add the red onion, red pepper, cucumber, olives, and herbs. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste. Serve (with a slotted spoon if desired).

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One-Pot Orzo with Feta, Olives and Artichokes

I saw this recipes on The Kitchn and knew I was going to make it soon; it has a lot of my favorite Greek flavors, plus easy orzo.  I made this a while ago and I've forgotten if the kids liked it or not. Oh well.  Two of them are addicted to Kalamata olives, so probably.  I roasted my own tomatoes to use in this, instead of store-bought sun-dried.  I used artichokes hearts marinated in olive oil that I buy from a local olive oil farm/factory.  They're very good, but use whatever you have.

One-Pot Orzo with Feta, Olives and Artichokes
adapted from The Kitchn

2 tablespoons olive oil
1 large yellow or white onion, diced
3 cloves garlic, minced
1 1/2 cups orzo
4 cups vegetable broth
1 cup feta cheese, plus additional for serving
1 cup marinated artichokes, drained and roughly chopped
1/4 cup pitted kalamata olives, finely chopped, plus additional for serving (I didn't chop, oops)
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped (again, forgot to chop)
1/2 cup fresh parsley, minced
1/4 cup toasted pine nuts (optional)
Salt and pepper to taste

1.  In a high-sided 10-inch skillet or Dutch oven, warm the olive oil over medium-high heat. Stir in the onion and sauté until beginning to soften, about 5 minutes. Add the garlic and orzo, and cook for an additional 3 minutes, stirring often. Add the vegetable broth and bring to a boil. Reduce heat and simmer, stirring frequently (make sure the orzo doesn't stick to the bottom of the pan). Continue cooking until the orzo is al dente and suspended into a thick, creamy broth, 9 to 15 minutes (depending on your brand of orzo).

2.  Add the feta cheese, artichokes, olives, sun-dried tomatoes, and parsley, and stir until well combined. Season to taste with salt and pepper. Serve each dish with pine nuts and additional olives and feta cheese sprinkled on top, if desired.

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Greek Pasta Salad

I loved this Greek Pasta Salad.  It contains so many delicious ingredients and flavors.  I made a similar dish years ago, but wanted to try this recipe from Joy the Baker.  Although it says to serve immediately, leftovers are so good, too.  This would be great for a potluck. I want to make this again soon.

Greek Pasta Salad

adapted from Joy the Baker

For the Dressing:
1/3 cup olive oil

3-4 tablespoons fresh lemon juice
1 tablespoon minced shallots
2 teaspoons Dijon mustard
2 teaspoons honey
sea salt and fresh cracked black pepper to taste

For the Pasta Salad:
4-5 cups cooked orzo pasta*
2 cups de-seeded and coarsely chopped English Cucumbers
2 cups halved cherry tomatoes
1 heaping cup crumbled feta cheese
1/2 cup thinly sliced purple onion
1/3 cup chopped fresh basil
1/2 cup Kalamata olives
sea salt and fresh cracked black pepper to taste

1.  In a medium mason jar (or other sealed container), combine olive oil, lemon juice, shallots, mustard, honey, and a pinch of salt a fresh cracked black pepper. Secure the lid tightly and shake vigorously until emulsified. Taste and season with more lemon, honey, salt, or pepper as necessary. Set aside.

2.  In a large bowl toss together orzo pasta, cucumber, tomatoes, feta cheese, onion, and fresh basil. Season lightly with salt and pepper. Just before serving, drizzle in the dressing. Taste and season accordingly. Serve immediately.  (Leftovers are great, too.)

*I cooked about 2 cups of dried orzo & ended up not using all of it for this.  Be careful when draining; if left too long in a strainer, it will stick to it.

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Greek Onion & Tomato Flatbread

This flatbread was delicious.  This makes a large amount of dough- more than I can fit into my oven at one time, anyway, so I divided it in half, put each on a sheet of parchment, and then baked them on a hot pizza stone in my oven, one at a time.  This helped get that crispy crust and they were done in less than 15 minutes each.  My husband and I ate the one covered in delicious caramelized onions and tomatoes.  I made the kids a "plain" one drizzled with olive oil, black pepper, and Parmesan cheese.  They loved it!  We had this with this Lemon, Chicken & Orzo Soup.

Greek Onion & Tomato Flatbread (Ladenia Milou)

adapted from Tara's Multicultural Table

2 1/4 teaspoons (7g) active dry yeast
1 1/2 cups (360 ml) warm water (105-115 degrees F)
1 3/4 cups (205g) bread flour (I had no bread flour, but used some ww pastry)
1 1/2 cups (170g) all purpose flour
1 1/2 teaspoons salt, divided
1/4 cup extra virgin olive oil
2 large onions, thinly sliced
2 large tomatoes, seeds removed and diced (or equal amount of cherry tomatoes- no need to seed)
1 teaspoon black pepper
2 teaspoons dried oregano

1.  In the bowl of a large food processor fitted with a dough blade or a large bowl, sprinkle yeast over warm water. Let sit until foamy, about 5 minutes.

2.  In a medium bowl, mix together the flours and 1 teaspoon salt. Slowly incorporate the flour into the foamy yeast until dough comes together. If too wet, add more flour. If too crumbly, add more warm water. Knead the dough until soft and elastic. The dough should easily pull away from the sides of the bowl. If using a food processor, remove dough and place in large, lightly oiled bowl. Cover and let rise until doubled, about 1 hour.

3.  In a large saute pan, drizzle olive oil over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add tomatoes and increase heat to medium high. Cook, stirring often, until most of liquid has evaporated. Remove pan from heat and let cool.

4.  Preheat oven to 325 degrees F and lightly grease a 15 inch long baking sheet.  (If using a pizza stone, set it in oven before preheating, and preheat to 400 degrees F.)  On a lightly floured surface, roll dough to fit size of pan. Transfer to prepared baking sheet, cover, and let rise until puffy, about 15 minutes.  (OR- prepare two sheets of parchment paper to fit your pizza stone.  Right on the parchment, stretch/roll/pat out your dough to fit the parchment).

5.  Evenly spread cooked onions and tomatoes over the risen dough. Sprinkle with remaining salt, black pepper, and oregano. Bake in preheated oven until golden and onions begin to caramelize, about 15-20 minutes if using pizza stone (or until dough is done).  Longer for a large baking sheet full of dough.  Let sit for 5 minutes before slicing and serving.

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Greek Chicken Gyros

These were so good.  They were a little time-consuming, since I made the flat bread, tzatziki, chicken, and prepped the veggies, but it was worth it.  You can prepare the tzatziki the day before to save on time, and marinate the chicken a few hours before.  If you live in an area where you can buy good flat bread, you can also choose to do that.

Greek Chicken Gyros
adapted from Cooking Classy
Yield: About 6 servings

Chicken Soulvaki:
1.5-2 lbs boneless, skinless chicken tenders or breasts
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper, to taste
For serving:
6 - 8 Greek Pita Flatbread, homemade or store-bought (recipe follows)
Tzatziki sauce, homemade or store-bought (recipe follows)
Garnishes and Toppings: Diced tomatoes, diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, and Kalamata olives

1.  In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag (or covered bowl), pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken from the fridge during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).

2.  Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill, transfer to plate, then cover with foil and allow to rest 10 minutes. Dice into strips.

To assemble gyros:  Layer chicken in a row along center of flat bread, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, and tzatziki sauce. Wrap and serve.

Tzatziki Sauce:
1 medium cucumber, seeded* (or use an English cuke; no need to seed)
1/2 tsp salt, plus more to taste
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 tsp red wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper

1.  In a food processor, shred the cucumber.  Squeeze handfuls of shredded cucumber into a bowl to get rid of excess water.  Discard liquid.

2.  Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, mint, and dill and season with salt and pepper to taste.  Stir in cucumber.  Store in refrigerator in an airtight container up to 3 days.
*To seed the cucumber, slice in half lengthwise, then use a spoon to scoop the seeds out.

Greek Flat bread:
2 tsp active dry yeast
2 1/2 tsp granulated sugar
2/3 cup warm water, 110 degrees
1/2 cup + 2 Tbsp milk, heated to 110 degrees
1 1/2 Tbsp extra virgin olive oil, plus more for bowl
1 1/4 tsp salt
3 cups bread flour (can add up to 1/4 cup more flour as needed)

1.  In the bowl of an electric stand mixer, whisk together yeast, sugar and warm water until yeast has dissolved then let rest 5 minutes. Add in warm milk, olive oil, salt and 1 1/2 cups bread flour and fit mixer with whisk attachment and blend mixture until well combined. Switch attachment to hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed until blended, then increase to medium-low and allow to knead about 5 minutes longer until smooth an elastic (dough should not stick to sides of the bowl, so add more flour if necessary). Transfer dough to bowl lightly coated with oil, cover with a damp towel and allow to rest in a warm place until double in size, about 1 1/2 hours.

2.  Press dough down and divide dough into 6 - 8 equal portions. Working with one piece at a time, roll dough out into a round (I made 6 large 8-inch pitas) on a lightly floured surface. Heat a large non-stick skillet slightly over medium heat. I used a bit of cooking spray for this, and my electric skillet.  Once hot, add flat bread and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown. Transfer to a large plate, cover with foil leaving a small opening for excess moisture to escape. Repeat process with remaining flat bread. Store in an airtight container (best served day prepared. I'd rewarm mine wrapped in damp paper towels in the microwave).

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Roasted Red Pepper Pesto Greek-Inspired Pasta

That title is a mouthful!  This pasta was quite simple and very enjoyable.  I really enjoyed all the flavors together.  I used mini bow ties for this recipe.  The leftovers were also good- just add another sprinkle of feta.

Roasted Red Pepper Pesto Greek-Inspired Pasta

adapted from Closet Cooking

1 pound pasta
1/2 cup greek style roasted red pepper pesto, recipe follows
1/4 cup kalamata olives (pitted and coarsely chopped)
1 handful parsley (chopped)
1/2 cup feta (crumbled)

1.  Cook the pasta as directed on the package.  Drain, reserving 1/4 cup of the pasta water.  Toss the pasta with the pesto, pasta water (may not need all of it), olives and parsley.  Serve garnished with crumbled feta.

Greek Style Roasted Red Pepper Pesto

(makes 1/2 cup)

2 large roasted red peppers (or equivalent amount; jarred)
1 tablespoons fresh oregano (optional)
2 cloves garlic (chopped)
2 tablespoons pine nuts (toasted)
2 tablespoons feta (crumbled)
2 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste

1. Place everything into a food processor and puree. 

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Greek Tacos

My daughter and I made these for dinner last week.  Well, I prepared both the tzatziki sauce and cuke-tomato salsa ahead of time and made the flat breads; she made the meat filling.  She really enjoyed making them and then eating them.  :)  

Greek Tacos

adapted from Mel's Kitchen Cafe

Cucumber Tomato Salsa:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste

Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
1/2- 3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste

Turkey Mixture:
2 pounds ground turkey (we used 20 oz.)
1/2 teaspoons salt, use more or less to taste
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)

For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)

1.  At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.

2.  For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.

3.  For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.

4.  Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.

5.  Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.

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Greek Egg-Lemon Soup (Avgolemono)

This soup was delicious with a smooth, silky texture.  I used homemade chicken stock I made from the carcass of this Greek Yogurt Chicken.  It was perfect for this recipe.  This is a simple version of the Greek Egg-Lemon Soup.  While it was very good, I prefer a version I made a few years ago, using orzo instead of rice, and containing pieces of chicken (well, turkey).  It made it more filling and satisfying. However, this recipe is still very good and worth sharing.  

In this version, you use the yellow part of the lemon peel.  You use a veggie peeler to get them off in nice, big clean pieces.  Try to get mostly yellow when you do this.

Greek Egg-Lemon Soup (Avgolemono)

adapted The Best International Recipe (Cook's Illustrated)

2 quarts (8 cups) low-sodium chicken broth

1/2 cup long-grain white rice

12 (4-inch long) strips zest from 2 lemons

4 green cardamom pods, crushed, or 2 whole cloves

2 bay leaves

1/2 teaspoon salt; add more or less to taste

3 large eggs, at room temperature

1/4 cup fresh lemon juice

1 scallion (green onion), sliced thin, and/or 3 tablespoons chopped fresh mint

1.  Bring the broth to a boil in a large saucepan over high heat.  Add the rice, lemon zest strips, cardamom, bay leaves, and salt.  Reduce the heat to medium and simmer until the rice is tender, 16-20 minutes.

2.  Remove and discard the bay leaves, cardamom, and lemon zest.  Return the broth to a boil over high heat, then reduce the heat to low.  Whisk the eggs and lemon juice together in a medium bowl until well-combined.

3.  Ladle about 2 cups of the hot broth slowly into the eggs to temper, then slowly whisk the egg mixture back into the soup.  Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4-5 minutes.  Do not let the soup simmer or boil.  Divide among soup bowls, sprinkle with scallions and/or mint, and serve immediately.  

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Greek Village Salad

This is supposed to be a more "traditional" Greek salad, in that in contains no lettuce.  It's supposed to be closer to salads actually eaten in villages in Greece, although I wouldn't know anything about that, having never been there.  :)  (But maybe one day!!!)  It was very good, with all the Greek flavors in there.  I have to import my own Greek olives here now, but it's worth it.  For the feta, I used jarred feta marinated in oil and herbs- it is so good.  

This salad is so much better than what passed for Greek salad at this Greek restaurant in the States we went to- I researched it before our trip and it got raving reviews, so we went, and everything was just ok.  The salad was sad, though.  It came in a tiny styrofoam container, and was just lettuce with a few sad olives, a few sprinkles of feta, and then, pickled beets and garbanzo beans.  ????!!  I tried to eat it but just couldn't.  Service was slow and the servers were rude, too.  Anyway.  I'd rather make my own Greek food.  

Greek Village Salad

adapted from Food

Salad:

2-3 tomatoes, cut in wedges
1 slender green cucumber
1 yellow or red pepper
1 medium or small red onion, sliced
1/2 cup Kalamata olives
4-8 ounces feta cheese, sliced (or in chunks)

Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon parsley, chopped
3 garlic cloves, crushed
1/2 teaspoon salt
fresh ground black pepper

1.  Cut tomatoes into wedges.  Slice cucumber in 1/2 lenghtwise then in cut in thin slices.  Wash, core and seed peppers. Cut in half then cut into thick strips.  Separate onion slices into rings.  Place prepared ingredients in a bowl; top with the olives.

2.  To make dressing, whisk together all dressing ingredients in a small bowl.  Pour the dressing on just before serving. Top with feta cheese (to taste) and sprinkle with oregano.

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Greek-Style Garlic-Lemon Potatoes

I wanted a side dish to go with our Greek Yogurt Chicken the other night, and I spotted this recipe in my Cook's Illustrated International Recipe cookbook.  This recipe was perfect, in that it had Greek flavors, and was also made on the stove top, since the oven was busy roasting the chicken.  This dish complimented the chicken nicely and was very flavorful.  For even more Greek flavors, you can top these with Greek olives and feta cheese after cooking.  

Note: I only had a 10-inch skillet, so I just used one less potato but the same amount of lemon/garlic.  It was still good.

Greek-Style Garlic-Lemon Potatoes

adapted from Cook's Illustrated Best International Recipe

1 Tbs. olive oil

1 Tbs. butter

4 medium Yukon Gold potatoes, peeled, cut lengthwise into 8 wedges (Halve the potato lengthwise, then cut each half lengthwise into quarters, then halve those lengthwise into equal-sized wedges.  Each wedge should be about 3/4-inch wide.)

4-5 medium garlic cloves, minced or pressed through garlic press (about 1.5 Tbs)

1-3 tsp. extra-virgin olive oil

1 Tbs. fresh grated lemon zest 

2 Tbs. fresh lemon juice 

2 Tbs. minced fresh oregano leaves (1/2 tsp. dried)

1/2 tsp. fine salt

1/2 tsp. ground black pepper

2 Tbs. minced fresh parsley

1.  Heat oil and butter in a heavy-bottomed, very large skillet (ideally 12-inches across the bottom) over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.  Add potatoes to skillet, cut sides down (ideally in a single-layer)

2.  Cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; cook until deep golden brown on second side, about 5 minutes longer. Reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes. While potatoes cook, combine next 7 ingredients in a small bowl.  

3.  When potatoes are tender, add garlic-lemon mixture; stir carefully (so as not to break potato wedges) to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with fresh parsley.  

4.  Stir gently to distribute; serve immediately. Serves about 4 as a side dish.  (At this point you can add Greek olives & feta cheese, if desired.) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Greek Yogurt Roasted Chicken

We love making whole roasted chicken around here- the whole fam loves it, even the pickiest one.  I'm starting to think that just one chicken isn't enough for my family anymore, but only one will fit in my tiny oven at a time, lol!  So we just have to make sure there are enough side dishes.  

This was one of the most delicious roasted chicken I've ever had.  The method is so simple- just slather plain Greek yogurt on the chicken and then roast- but the flavor was just amazing.  The skin was roasted to perfection too- crispy and just melt in your mouth.  Yes, I do eat the skin and I admit it!  My favorite part!!  I never touch the wings usually, but that was my favorite part of this chicken.  The chicken was very tender and released a lot of very flavorful juices during cooking- I should make gravy next time and serve it over mashed potatoes.  

This recipe comes from the Penzey's Spice Catalog.  They have some delicious recipes in there- and I order many spices from them.  They have everything!!  For this recipe, I used their Greek seasoning for the first time.  If you don't have that, just use anything you want- they suggest rosemary, freshly ground black pepper, and salt.  

Greek Yogurt Roasted Chicken

adapted from Penzey's 

1 whole roasting chicken (5-8 lbs)

8 oz. plain Greek yogurt (use as much as necessary; I used slightly less)

2-3 tsp. chopped dried rosemary (optional)

1/2 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper, or to taste

1-2 Greek seasoning (use in place of salt and pepper, if using)

1 small lemon

1 small onion, peeled, or 1/4 of a large onion

1.  Place the chicken in a roasting pan and coat thoroughly with yogurt.  Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

2.  Preheat oven to 400 F.  Season the chicken with rosemary, salt and pepper (or Greek seasoning), and any optional seasonings.  Wash the lemon ad cut in half, lengthwise.  Place in the cavity of the chicken, and then place the onion in the cavity as well.  

3.  Roast at 400 for 60-75 minutes or until done.  Near the end, you may need to tent with foil if the skin is browning too quickly (but will brown quite a bit).  

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **