Dear readers and faithful followers of Seemingly Greek,
I need to ask for a little grace in the coming weeks. I have many new recipes to share and I had this perfect “plan” of having all of the images uploaded with the typed out recipes – but, that dream isn’t a reality. It is actually furtherest from the truth… I should be uploading a picture of my living room in an utter mess as I try to get ready to leave tomorrow for the States.
I thought I would have all day today to not only finish packing but to also upload and post some new (fabulous) recipes. That was before I learned that I had to go to the main city (Mytilene) to turn in some paperwork, and if any part of you is Greek or has ever lived in Greece, I am sure you can fully understand that what should have taken 2 hours at most – TOOK ALL DAY!!!! Running from one office to the next, and back to the original office only to learn that I was missing an important stamp from the village I live in (40 minutes away)!!!!! You also understand that right now the public servants are not getting paid by the government and hence are not motivate to work at all (regardless whether some of them weren’t motivated even before the payments stopped). The offices also close at 1pm everywhere and if you don’t complete your paperwork the first day, you must return the next – lucky me, I get to go to Mytilene today, tomorrow morning, and tomorrow night!
I thank you so much for your understanding while I am transitioning. I also don’t know if I have shared this or not yet, but my husband and I have applied to move abroad to teach (under the Greek government) at a Greek school in the US! So, with the addition of not only having to fight bureaucratic stuff and packing at the last minute, I am leaving my husband for at least 1 1/2 months and figure what is important to take if I don’t return in August!?!? We find out (hopefully in July) if God has blessed us to move abroad!!! Remember us in your prayers, we would love to be transferred to either Florida or Delaware… completely different adventures, but wherever He chooses I am sure it will be a right fit. And I finally have a peace that if we are still here on the island, that I can and will make it – I will have my husband, a great (new) friend, and a job! His will be done, not ours!!!!
I plan to still keep blogging while in the US, but my schedule is pretty busy so maybe it will look a little different then it does now! Thanks again… I appreciate you all!
PS. This stuffed zucchini with avgolemono sauce was fantastic!!!!!
Stuffed Zucchini Recipe with Avgolemono Sauce:
4-6 medium-large zucchinis*, tops removed and carefully cored
4-5 T. EVOO (extra virgin olive oil)
1/2 kilo (~1 lb.) minced meat or chopped mushrooms
1-2 onions, chopped
salt and pepper to taste
1 T. dried Greek oregano
1 T. fresh mint or dill, optional
1 small bunch fresh parseley, chopped
1 T. tomato paste or 3/4 cup tomato sauce
1 1/2 cups hot water
1 large tomato, chopped
1 cup rice
3-4 small/medium potatoes, peeled and chopped evenly
1/2 bullion (beef or vegetable) cube (or homemade stock)
1-2 cups additional hot water
*or substitute a couple of tomatoes
Preheat oven to 350 degrees F (175 degrees C). Wash, cut off bottoms, and hallow the middle of the zucchinis or slice into simple zucchini boats and spoon out centers. Heat the olive oil in a skillet over medium heat. Place meat (or mushrooms) and onions in the skillet, cook until brown and drain excess fat; then, add dry rice stirring to coat well and let cook for 1-2 minutes. Season with salt and pepper, oregano and mint/dill, zucchini flesh and fresh tomato, mix together and cook approximately 5 minutes. Add the tomato paste and 1 1/2 cups hot water. Continue cooking 10-15 minutes, adding more water if needed until rice becomes just tender or al dente. The mixture should be wet, but not runny. Mix in the chopped fresh parsley and spoon or fill zucchinis and/or tomatoes with the mixture, arrange in a large baking dish. Add chopped potatoes around the vegetables, dissolve the bullion cube in hot water and fill the pan until half the height of zucchinis, drizzle with a little olive oil. Cover lightly with foil or cover and bake 30-40 minutes in a preheated oven. Remove foil or top, and continue baking 10-20 minutes, until stuffing is tender and lightly browned.
Avgolemono Sauce Recipe: Egg Lemon Sauce
1 large or 2 small lemons
1/2 cube bullion (or homemade stock)
1 – 1/2 cup hot water
1-2 tsp. cornstarch or flour
Beat eggs in a medium bowl or pot with a whisk on high for 30 seconds, add juice of 1 lemon and continue to mix well. Melt bullion cube in hot water and slowly drizzle while continuing to beat for another minute or so. Sift the cornstarch over the pot and stir well until fully incorporated. Let simmer on low for a few minutes until it begins to set up and then remove from heat. Keep in mind that as it continues to cool, it will continue to thicken. Serve the zucchinis and/or tomatoes with some potatoes on a plate and top with some avgolemono sauce, the combination of flavors are sure to knock you out of your seat!!!