Saturday, July 3, 2010

Greek Recipes

I am a doofus. If you've been commenting on my blog, I've been replying back to you. What I neglected to see, was the return addresses. A lot of them have the 'no-reply@blogger.com' Oops. Well, a Great Big Thank You to all of you who have left me sweet comments. I truly love reading them all. :o)

Last week, someone (I think it was Dayna from Pleasant Boundaries) talked about loving Greek recipes. I offered some via the no-reply blogger email. Sorry, Dayna! Well, since I just realized my mistake, I thought I'd share with everyone in Bloggerville. 

Here are a couple recipes to start. This first one, I created because I was on my way to the local Farmer's Market with my Mom. She wanted to stop by a lady's home who was selling vegetables in her front yard. What an impressive garden she has! Wow! And after purchasing her glorious tomatoes, I knew I needed to do something with them other than eating a 'Mater Sandwich. Which, by the way, if you've never lived in the South knowing these are a summer lunch staple and eaten one, you really must. Two slices of soft bread, Mayo (Duke's makes the best!), and a red, ripe Tomato. Slather bread with mayo. Add slices of tomato. Salt and Pepper to taste. Form a sandwich. Enjoy!




Okay. On to the Greek Recipes. Here's the Summer Tomato Salad with the Greek Twist


Two large tomatoes or 3 medium


¼ Cup Chick peas (Garbanzo beans)


Fresh Oregano (about 2 tsps)


¼ Cup Feta Cheese, crumbled


Olive oil


Balsamic Vinegar (or Red Wine Vinegar)


Salt (optional)


Pepper




Cut tomatoes into bite size wedges. Place in large bowl. Add Chick Peas and Fresh Oregano. Drizzle with Olive Oil (I don't ever measure, just enough to coat). Sprinkle with Balsamic Vinegar (about a tsp. I don't measure this
either). Add Feta. Season with Salt and Pepper to taste. (You might want to skip the salt, because the Feta usually has more than enough). Toss together to incorporate the ingredients, cover, and place in fridge for at least 2 hours before serving. Enjoy!



This next recipe is one of my tried and true favorites. You can make these and freeze them up to 2 months. They're great for unexpected company. Just pop them in the oven, and presto! Twenty minutes into your visit, you look like a domestic goddess, because you have a wonderful 'Greek gourmet' treat to serve.

3 comments:

  1. Larri, thank you so much! I can't wait to make the Tiropetes. (Wait. Did I forget the spelling that quickly? Oy vay!) The salad sounds great. I never tire of Greek salads. I'll be passing these along to my daughters (along with marching orders, of course). I look forward to my Gourmet Goddess status once we're settled into our new US abode. :-)

    ReplyDelete
  2. I hate that "No reply blogger" line.

    Those cheese triangles sound wonderful. I'll have to give them a try!

    Thanks for stopping by Cook Clean Craft!

    ReplyDelete
  3. Good Grief...my backside hates you, but I'm so making those cheese triangles anyway.

    Hmnnnnn...maybe for dinner Wednesday. thanks for sharing !

    Oh ...and I'll be emailing you next Monday when I jump on the scales.

    ReplyDelete

I love feedback! Leave a comment. I will reply back, though be sure to enable your email address to receive the reply. Thanks! Happy Day!