Posts Tagged ‘Vegetables’

Greek Oven Potatoes

Something I don’t like or understand in Greece are strikes. Today is a big striking day. Almost all public services (including schools, all means of transportation, military, church officials, government offices, ect) are closed because the people want a change and striking is a desperate attempt to get some change. Unfortunately, at least from where I am standing, this is just a lose – lose situation. You see, the government has AGAIN made salary decreases. For us this means about 300 euros less each month, basically a whole month’s rent to put it into perspective. But it doesn’t stop there. We are also awaiting an emergency property “tax” that will be around 200 euros each and the worst thing of all, it makes no sense, it is simply the government reaching into our pockets yet again. And on top of that, the government is suspending 30,000 public servants, some of which may be teachers. So, people are striking, not show up for work. And if you don’t work, you don’t get paid. Unfortunately though,  the actual chances of the government changing its mind because you missed work are slim to none. A total lose – lose situation!

Cauliflower with Avgolemono Sauce

Cauliflower with an egg and lemon sauce. Try this vegetable side next time you want a filling and simple meal, both nutritious and flavorful.  
greek cauliflower Cauliflower with Avgolemono Sauce
Cauliflower with Avgolemono Recipe
1 head of cauliflower
2-3 eggs
1-2 lemons, juiced well
salt and pepper
Parsley or Dill
Start by boiling your washed cauliflower in a minimal amount of water until it becomes tender. Remove cauliflower from pot, keeping the water, and let slightly cool and drain. Heat the olive oil in a skillet and chop the cauliflower into desired size. Saute the vegetable (and the leaves if you’d like) until it has a nice golden brown color and becomes as tender as you desire, remove from heat. In a bowl, whisk your eggs and lemon juice (approximately,  1-1 1/2 T. lemon juice for 2 eggs). Once blended together, add a ladle of the cauliflower water to your bowl while continuing to whisk, preventing the eggs from scrambling, add more water if you prefer. Once the sauce is to your liking, simply spoon over your cauliflower for an amazing flavor combination! 
Simple, fancy, and delicious!

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Green Beans in Tomato Sauce

Fasolakia is the Greek name for this heart warming dish. This was one of my first attempted Greek recipes, and it was not only easy but a wonderful vegetarian meal that I make again and again! It is a very typical summer dish made all over Greece with various types of beans, depending on what is available (even frozen beans will work)! When the beans are tender and the tomatoes a bit sweet, this dish can have astoundingly good flavor combined with potatoes and served with feta! 
Fasolakia above Green Beans in Tomato Sauce
Fresh Green Beans with Tomato Sauce: (Serves 4)
1 1/2 – 2 pounds (800 g.) green beans, cleaned and trimmed
2/3 cup (150 ml) EVOO
1 large onion, thinly sliced
2 garlic coves, chopped
2 medium potatoes, peeled and chopped into cubes
1 1/2 lbs. fresh tomatoes or 14 oz. can plum tomatoes, chopped
2/3 cup hot water
3-4 T. fresh parsley
If your beans are very long, cut them in half. Soak in a cold water bath completely submerged for 5-10 minutes. Heat the olive oil in a large pan, adding the onion to saute until translucent. Add the garlic, once the garlic becomes aromatic, add the potato cubes and mix a few minutes to distribute the oil and slightly cook. Add the tomatoes and hot water and cook for 5 minutes, drain the beans and rinse once more. Add the beans to the pan, sprinkling some salt and pepper over them. Stir in the beans with the tomatoes and potatoes, cover and let simmer for 30 minutes. Stir in the chopped parsley and add a little more water if the sauce looks too dry. Cook about 10 minutes more, or until the beans are as tender as you would like. Serve hot with a slice of feta cheese. 

Fasolakia color Green Beans in Tomato Sauce
Simple, frugal, nutritious, and tastes really wonderful after a long day! This is the most basic recipe that is traditionally Greek, but you can always spice it up to your liking with mushrooms or chicken or whatever you’d like to add. I highly recommend this for a week night dinner or lazy Sunday afternoon. Enjoy and kali orexi. 

Recipe taken from a great cookbook called Greece by Rena Salaman and Jan Cutler. 

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Stuffed Peppers

Stuffed Peppers 2 Stuffed Peppers
Stuffed peppers are called γεμιστές πιπεριές in Greek, these are basically any colored peppers filled with rice, meat, and sometimes maybe even some spinach too! This delightful dish is usually baked in the oven (rarely they are fried) and surrounded by potatoes which cook ever so tenderly along side of the main dish. Top them all off with some crumbled feta and a few olives, and you are ready to serve an impressive and satisfying meal for everyone!
Stuffed Peppers 1 Stuffed Peppers

Stuffed Peppers Recipe
5-6 large bell peppers, tops removed and seeded or long peppers, sliced in the middle and seeded
4-5 T. EVOO (extra virgin olive oil)
1/2 kilo minced meat or mushrooms 
1-2 onions, chopped
salt and pepper to taste
1 T. Greek oregano
1 T. mint
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
Handful of frozen spinach, optional
1 cup rice
3-4 small potatoes, peeled and chopped

Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)


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