another one bites the dust

another day of cooking new and delicious foods has come to an end. after dinner was finished we went over to a friend's house and we picked apples. LOTS of apples, and there were at least 3 times as many as we picked still on the tree. all total we cut, cored and bagged 16 gallons of apples. we put them in the freezer until we will have time to make something yummy with them.

yes that is what 16 gallons of bagged apples look like. impressive huh.

for supper we had dolmades and cucumber salad. they were both so good.

Dolmathakia me Kima

i found our recipe here. i only used ground beef, and after rolling for an hour we decided to bake the rest of the filling. it was similar to meat loaf, but better somehow. we used grape leaves off of our grapevine in the yard, that was pretty awesome.

the recipe for the yummy olive salad can be found here. take some time to check out her blog, it is one of my faves.

leave me a comment if you are following Greek week. I'm curious to see if anyone is actually reading this. thanks

friends are friends forever

i love getting to spend time with my bestie. especially if good food is going to be involved. below is a picture of my lil man, and if you look in the corner you can catch a sneak peek of my bestie and her adorable girls. i got to hang this afternoon with her and we decided to share dinner with her and her family. on the menu tonight was souvlakia and tzatziki.

i just realized the picture doesn't look very appetizing, but looks can be deceiving. this dip was delicious and the hubby and i were discussing all kinds of uses for it in the future.

TZATZIKI

preparation time: 15 minutes + 2 hours refrigeration time

total cooking time: 20 minutes

serves 6

3 small cucumbers coarsely grated

16 oz thick natural yogurt

3 cloves garlic, crushed

1 teaspoon finely chopped fresh dill

1 Tablespoon olive oil

salt and freshly ground pepper, to taste

1. line a fine strainer with cheesecloth. spoon cucumber into strainer, cover with cloth to enclose. press and squeeze firmly to remove the moisture from the cucumber. place cucumber in mixing bowl.

2. add yogurt, garlic, dill and oil; mic well to combine season to taste. cover with plastic wrap; refrigerate for at least 2 hours or overnight.

the next part of dinner was souvlakia.

SOUVLAKIA

preparation time: 20 minutes + overnight refrigeration

total cooking time: 10 minutes

serves 4

2 pound leg of lamb, boned

1 green pepper cut into 3/4 inch squares

1 red pepper, cut into 3/4 inch squares

1/3 cup lemon juice

2/3 cup olive oil

1 Tablespoon white wine vinegar

2 cloves garlic, crushed

3 teaspoons dried oregano leaves

2 bay leaves, crumbled

salt and freshly ground pepper, to taste

1. trim the lamb of excess fat and tendons. cut lamb evenly into 1 1/4 inch cubes.

2. thread the meat and the peppers alternately onto oiled skewers; place in a shallow non-metal dish

3. combine the lemon juice, olive oil, white wine vinegar, garlic, oregano, bay leaves, salt and pepper. pour the marinade over the meat on skewers. cover with plastic wrap and refrigerate overnight, turning occasionally. drain skewers and reserve the marinade.

4. place the skewers on a lightly greased grill. cook over medium heat for 10 minutes or until the lamb is tender, brushing with reserved marinade several times during cooking. serve with warm pita bread and Greek salad or tzatziki.

i will admit to cheating. lamb is expensive so we used our angel food steaks in place of the lamb. we also broiled ours in pans in the oven. they turned out fantastic. we all thoroughly enjoyed the dinner.

check back here tomorrow for another yummy recipe.

discovering you and discovering me

we started our Greek discovery week with some tasty oikos Greek yogurt with honey. as you can see the kids thought it was yummy.

q was sucking his out of the container. he ate almost the whole container.

her heiness felt the need to pose for her picture. she too inhaled hers.


monkey ate hers slowly, she really seemed to enjoy it.

we had some shopping left to do today in the big city, so we didn't get to study anything cool today other than how to not make your parents completely crazy. our meal for supper was moussaka. i had never had it before this evening, but how can you go wrong with eggplant, meat sauce, and cheese sauce. i found my recipe in the recipe encyclopedia. it is an awesome cookbook my sister bought me several years ago for my birthday.

MOUSSAKA

preparation time: 20 minutes + 1 hour standing

total cooking time: 1 hour + 45 minutes

serves 6

3 medium eggplants
1 Tablespoon salt

1/2 cup olive oil

MEAT SAUCE

2 Tablespoons olive oil

1 large onion, finely chopped

1 pound ground beef

2 Tablespoons dry white wine

13 1/2 ounce can of tomato puree
1 Tablespoon finely chopped flat leaf parsley

2 teaspoons finely chopped mint leaves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground white pepper

CHEESE SAUCE

1/3 cup butter

1/3 cup flour

2 cups milk

2 eggs, lightly beaten

2/3 cup grated Romano cheese

1. cut unpeeled eggplant into 1/2 inch slices. sprinkle both sides with salt; stand in a colander for 1 hour. rinse in cold water, drain well. squeeze out excess moisture wit paper towels.

2. TO MAKE MEAT SAUCE: heat the oil in a pan. add the onion and ground beef. stir over high heat 10 minutes or until well browned and all the liquid has evaporated. add the wine, tomato puree, herbs, cinnamon and pepper; bring to a boil. reduce heat, simmer, covered, 20 minutes, stirring occasionally. remove lid and simmer 10 minutes.

3. TO MAKE CHEESE SAUCE: heat butter in small pan; add flour. stir over low heat for 2 minutes. add milk gradually to pan, stirring until smooth. stir over medium heat for 5 minutes or until mixture boils and thickens. cook for 1 minute; remove pan from heat. add eggs and cheese, beat until smooth.

4. preheat oven to 350 degrees. heat the oil in a heavy-bottom pan. cook the eggplant a few slices t a time until golden;; remove from pan, drain on paper towels. divide the eggplant into three. arrange one portion over the base of a shallow oven proof dish. spread with half the meat sauce, add a second layer of eggplant, then the remaining meat sauce and eggplant. spread cheese sauce over the top layer of eggplant. bake for 45 minutes or until golden. leave in dish for 5 minutes before serving.

that's what it looked like before i scarfed it down. i recommend beginning the sauces immediately after you put the eggplant to drain. it took me nearly the entire hour for the making of the sauces. i found the recipe for the baklava here. it was delicious. as i was making the syrup to pour over the baklava, i noticed that it smelled like roses. who knew? i hope you enjoy our first day in this adventure.

i know what i know if you know what i mean

tune in next week for some tasty Greek goodness. things to be included are mostly traditional Greek, but a few foods that we adore that are not. we will be trying our hand at baklava, tatziki, souvlakia, cheese triangles, dolmades, hummus, tabbouleh, and Greek pizza. i found most of the recipes here, but a few came from cookbooks i have collected over the years. i also found a recipe for a delicious cucumber salad here. i can hardly wait to take pics and share the experience, so be sure to check in.

oye como va

i do love to cook Mexican food. we had some veggies from the angel food veggie box this month and we had to find something to do with it. i have wanted to try my hand at albondigas for some time now, and this was the perfect opportunity to do it. recipe is below the picture.

ALBONDIGAS

(meatball soup)

1 lb. lean ground round steak, i just used hamburger
6 green onions, sliced in 1/8 inch pieces

1 tsp garlic pepper

1/2 tsp crushed red peppers, from jar

1/2 tsp ground allspice

3 cans (10 oz size) beef consomme

2 medium tomatoes, diced

2 medium zucchinis, diced

1 c chopped cabbage

2 ears corn, cut into 1/4 inch pieces

in large mixing bowl, combine ground round steak, onions, garlic pepper, red peppers, and allspice. form into balls about 1 inch diameter. empty consomme into large saucepan or dutch oven and heat to the boiling point. gently place meatballs, one at a time, into the boiling consomme. add tomatoes, zucchini, cabbage and corn. reduce heat and simmer gently, uncovered, for 45 minutes.

this stuff was so good, and it was really filling. q loved his bowl of soup.

i got lazy and cut a step out of the gorditas, so they didn't puff like they should. so instead of filling them, we covered them. they were fabulous.

brown sugar, how come you taste so good?

i whipped up this yummy amish brown sugar pie. complete yumminess. recipe is under the picture.

BROWN SUGAR AMISH PIE

1 unbaked 8 inch pie shell

1 cup brown sugar

3 Tbsp all-purpose flour

speck of salt

12 oz can evaporated milk

2 1/2 Tbsp butter

ground cinnamon

preheat the oven to 350. in the pie shell, place the brown sugar, flour, and salt. mix with your fingers. pour the evaporated mil over the flour and sugar, but do not stir or mix this in. dot with butter, and drift cinnamon liberally over all. bake for 50 minutes, or until the filling just the bubbles up in the middle. the filling will never completely set, but that's the way it's supposed to be. this pie is better eaten at room temperature. if you refrigerate leftovers (it is unlikely there will be leftovers), reheat them in the oven before serving.

below are the delicious biscuits i made up for biscuits and gravy for dinner one night last week.


a wonderful quick dinner wanted, how about some kabobs. these are one of our favorite things to throw on the grill. simply cut up steak (we use our angel food steaks), onions, bell peppers, and zucchini. i usually brush them with balsamic vinegar and some spice seasoning.

i hope you have some good eats this weekend. we are having gorditas for dinner tomorrow, i will post pics.

she's my cherry pie

it isn't cherry pie, but man is it good. this is what Indiana sugar pie looks like. it was so good and so very easy. look below pic to see the recipe.

this recipe is from the cookbook Heartland by Marcia Adams.

Indiana Sugar Pie

1 uncooked pie crust
2 Tablespoons cold butter
1 cup sugar
pinch of salt
1 cup heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
grated nutmeg, for garnish

preheat the oven to 300. Roll pie dough out on a floured surface and use to line a 9 inch pie pan. set aside. blend the flour, butter, sugar, and salt in a food processor until well combined and smooth, about 5 seconds. pour into the pie shell. add the cream and mix gently with your fingers, being careful not to break through the bottom crust.

in a measuring cup, combine the milk and vanilla; pour over the top of the cream mixture, but do not stir in. sprinkle lavishly with nutmeg. bake for 1 1/2 hours. (this seems too long, but it does require long baking.) the center of the pie will be bubbly and still a little wiggly. cool completely at room temperature before cutting.

the kids inhaled this pie, and my mom asked for the recipe. try it and tell me what you think. hope to post again soon.