Posted by goodcookbecky on January 22, 2013
I was searching for a good Tzatsiki sauce to go with my Gyro recipe. My friend Sherilyn shared this recipe with me.
Yields: about 2 cups
- 1 cucumber, peeled and grated, wrung dry in a clean kitchen towel
- 2 cups (500 ml) plain yogurt
- 3 cloves garlic, minced
- 1 tsp sugar
- 1 tsp salt
- 1 Tbsp minced dill
- juice of 1 lime
Combine all the ingredients and mix well to combine. Chill and serve with Gyros. You can find my recipe at:
Posted in Ethnic, Ethnic - Greek, Sauces | Leave a Comment »
Posted by goodcookbecky on January 19, 2012
I recently had breaded goat cheese slices in a salad at a restaurant. After I researched the process, I discovered that they are so easy to make. I decided to make them last weekend when our friends Mike and Anneke came to visit us with their children. We do not get to see them very frequently, so our time with them was sweet. I decided that since I had goat cheese, that I would try this new technique. It is super easy to make. The hardest part is slicing the goat cheese as it has a tendency to crumble like Feta does. One site recommended using dental floss, but since I only had mint flavor, I passed and used a sharp knife which worked out okay. These can be made ahead and then added to your salad later – they would also be even more fantastic warmed a little just before serving.
Panko Crusted Goat Cheese
(for salad) goodcookbecky
- 1 log goat cheese, sliced into 1/2 inch slices
- 1 egg, beaten
- 1/2 cup Panko breading
- 1 Tbsp olive oil
- 1 Tbsp butter
Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle). Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat. It is a very nice addition for a quick change.
Posted in Ethnic - Greek, Side Dish - Salad, Side Dishes | Leave a Comment »
Posted by goodcookbecky on January 7, 2012
I was recently looking through my very first cookbook that I bought for myself. I was a Freshman in College then – and the Betty Crocker Cookbook was just the beginning of a growing passion. I found a recipe for Gyros in the cookbook and I hesitate to try new recipes on my family – my two girls were off to winter camp with their church youth group – and the only child remaining was my adventurous eater… so I stopped at Trader Joe’s and picked up a few pita bread pockets. I looked for ground lamb, but all they had was ground beef and it was an acceptable substitute. I also picked up some crumbled seasoned Feta cheese (though not in the original recipe) and it took the Gyro to the next flavor level. Yum!
adapted from Betty Crocker Cookbook (1998)
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped
2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese
Mix first 8 ingredients together. Form into 8 small meat patties. Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.
While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.
Posted in Ethnic, Ethnic - Greek, Main Dish, Main Dish - Beef, Sandwiches | Tagged: Greek Gyros, Gyros, Pita Bread sandwich | 2 Comments »
Posted by goodcookbecky on February 4, 2010
This is a wonderful refreshing dish that I love to serve at our home. My husband and I seem to always battle for the last bowl when the late night munchies hit. We end up sharing!
It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble. The beauty of this dish is you can put any veggies in you want. My mom made this with green beans once and broccoli another time. Both were delicious. I happen to like this combination the best. But if you did not like artichokes, or cucumbers – substitute away!
Greek Orzo Pasta Salad
- 3/4 lb Orzo Pasta (I love the Barilla Brand)
- 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
- 1 can artichoke hearts
- 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
- 1 package cherry or grape tomatoes (chopped tomato is fine too)
- fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
- 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
- 1/2 jar roasted Red Peppers (optional)
For the Dressing:
- 6 Tbsp. olive oil
- 4 Tbsp. Red Wine Vinegar
- 1 Tbsp. mint
- 1 tsp dried oregano
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
Cook the Pasta according to the directions. Prepare the vegetables, and put in a large bowl. When the pasta is cooked, drained and cooled, add to the chopped veggies. Combine the ingredients of the dressing and pour over the pasta salad. Combine. Add the feta cheese last, it seems to hold together better then. Enjoy. This really is quite addicting. I think you will find it is as well.
Posted in Ethnic - Greek, Family Cooks, My Mom's Recipes, Side Dish - Pasta, Side Dish - Salad, Side Dishes | Tagged: Food, Greek, Orzo, Orzo Salad, Pasta, Recipes, Salad | Leave a Comment »
Posted by goodcookbecky on February 3, 2010
- Avgolemono Chicken Soup
Strange name I know, it’s Greek and is a wonderful Lemon Chicken and Rice Soup. I went to a ladies night out and a friend brought this soup to the event. I went back for thirds and then took some home with me to share with my husband. Delicious! My kids all love it too and it is a frequent request now. I make it about every other week now. The recipe is from Cat Cora on the Food Network. I made a few changes to suit my family’s tastes.
Just today my daughter announced that every Restaurant should have this recipe and serve it because she would order it every time! It really is that good. Do try it!
Avgolemono: Chicken Soup with Egg-Lemon Sauce – Cat Cora
- 1 (3 pound) free range chicken
- 2 quarts water
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 bay leaves
- 1 leek, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup Aborio rice
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Prep 10 min
Cook 3 hr 10 min
Total: 3 hr 20 min
After I remove the carrots and leeks I chop the carrots into small pieces (last time I even squeezed them through my potato ricer) I add the carrots back into the soup with the chicken. I do not add onions, my kids don’t care for the texture, but I do let them simmer in the broth with the leeks and carrots, but do not add them to the final product. Very very yummy and fairly easy to make! Do go out and buy some Aborio rice, it is perfect for this soup.
Posted in Cat Cora Recipe, Ethnic, Ethnic - Greek, Main Dish - Chicken, Main Dish - Soups, Top Picks | Tagged: Avgolemono Soup, Chicken Rice Soup, Comfort Food, Food, Greek Soup, Recipes, Soup | 1 Comment »