Greek Cuisine

[lvdkeyes]

You can try these recipes.

Greek Oven Roasted Potatoes
SERVES 6 -8
• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 beef bouillon cube, diluted in the water
• 1 tablespoon oregano (get the Mediterranean, it's the best!)
• Juice of 1-1/12 lemons
• sea salt
• fresh coarse ground black pepper
1. Preheat oven to 440°F. Spray the baking pan with Pam.
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Toss to distribute.
5. The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.

Greek Rice Pilaf
SERVES 4
• 1 large onion, chopped (about 1 1/2 cups)
• 2 tablespoons olive oil
• 1-2 garlic cloves, minced
• 1 tablespoon dried mint
• 1/8 teaspoon ground black pepper
• 4 cups fresh spinach, chopped
• 3 tablespoons fresh lemon juice
• 4 cups cooked rice
• 1 cup green peas, fresh or frozen
• 2 tablespoons fresh dill, chopped
• 1 cup feta cheese, crumbled
1. In a heavy skillet, sauté the onions in oil on medium heat until they begin to soften.
2. Add the garlic, mint and pepper and sauté for 2 more minutes.
3. Stir in the spinach, lemon juice, rice and green peas.
4. Add the dill.
5. Cover and cook for 3-4 minutes, stirring occasionally.
6. When the spinach is limp and the rice is hot, top with the feta and serve immediately.