September 28th, 2007 by alice
Tags: Crunchy, Lentil, Salad
INGREDIENTS
- 1cuplentils, rinsed
- 5cupswater
- 1bay leaf
- 2celery ribs, finely diced
- 1carrot, finely diced
- 1/2cupred onions, finely diced
- 2tablespoons mincedfresh parsley
- 1/4cupolive oil(garlic-infused is great)
- 2tablespoonslemon juice(fresh is best)
- 3-5garlic cloves, minced
- 1/4teaspoondried thyme
- 1/4teaspoonground cumin
- 1-2teaspoonsalt
- ground black pepper
DIRECTIONS
- Combine lentils, water and bay leaf in saucepan.Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy).Drain thoroughly.
- Mix lentils with minced celery, carrot, onion and parsley.NOTE:This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you’ve used a regular-to-large dice.
- Mix the dressing:Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper.Pour over lentils and toss.
- You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two.Serve at room temperature.
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September 28th, 2007 by alice
Tags: Crustless, Quiche, Zucchini
INGREDIENTS
- 1tablespoonbutter
- 1/4cupbreadcrumbs(Progresso seasoned crumbs are good)
- 1tablespoonolive oil
- 1onion, diced
- 2-4garlic cloves, minced
- 2tomatoes, seeded and diced
- 3mediumzucchini, diced(large dice)
- 1/2-1teaspoonfennel seeds
- salt and pepper
- 3eggs
- 1/3cupmilk
- 1/4lbswiss cheese, grated
- 4tablespoonsparmesan cheese, grated
DIRECTIONS
- Preheat oven to 375.Using half the butter, grease a pie plate and coat with bread crumbs.
- Heat olive oil in large skillet.Add onion and garlic and saute for 10 minutes.Add dice dtomatoes and saute another 5 minutes.Raise heat to high; mix in zucchini, fennel seed, and salt and pepper to taste.Cook until zucchini is just tender (no more than five minutes).
- Remove from heat and cool for five minutes.
- Beat eggs.Stir in milk, then add the cooled zucchini mixture to it.Pour half the mixture into pie plate, layer all fo the Swiss cheese, then pour on remaining vegetable mixture.Sprinkle with Parmesan.Dab top with remaining butter.
- Bake for 30 minutes, or until top is golden brown.Let stand five minutes before serving.
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September 28th, 2007 by alice
Tags: Carrots, Fried
INGREDIENTS
- 2cupsraw carrots, sliced
- 1smallonion, sliced
- salt and pepper
- cooking spray
DIRECTIONS
- Clean,peel and slice carrots.
- Slice onion.
- Using cooking spray, spray fry pan and heat to medium.
- Add carrots and onions, salt and pepper to taste.
- Cover pan.
- When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.
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September 28th, 2007 by alice
Tags: Barley, Black, Greek, Mavrokoulouria, Rings
INGREDIENTS
- 2tablespoonsactive dry yeast(2 pkg.)
- 2teaspoonssugar
- 3 1/2cups stone groundbarley flour
- 1/2cupwarm water
- 1/4cupolive oil, plus extra for coating the dough
- 1teaspoonsalt
- 1/2cupwater
- unbleached all purpose flour, for the work surface
DIRECTIONS
- Mix together the yeast, sugar, 1/2 cup of the barley flour, and the warm water in a large bowl.Cover with a cloth and set aside in a warm place until bubbly, 30 minutes.
- Add the 1/4 cup oil, remaining 3 cups barley flour, the salt, and the 1/2 cup water.Stir until you can gather the mixture into a sticky ball.
- Transfer the dough to a floured surface and knead until smooth and elastic, about 5 minutes.
- Coat the dough with oil, transfer to a bowl, cover with a cloth, and set it aside in a warm place until a bit spongy but not nearly doubled, 2 hours.
- Divide the dough into 12 pieces.With your hands, press each piece out to form a flat oval about 12 inches long, 6 1/2 inches wide, and 1/4 inch thick.Fold in the long sides of each oval so that they overlap, forming a roll.Then pull the roll around, with the side seam on the inside, to form a ring.Squeeze the ends together and press any cracks closed.
- Place the rings on an ungreased baking sheet.Cover with a cloth and let rest until a little spongy again, 30 minutes.
- Preheat the oven to 400°F.
- Brush the rings with water and bake until beginning to brown, 30 minutes.Remove from the oven and allow them to cool completely on the baking sheet.
- When the rings have cooled, preheat the oven to 200°F.
- Place the baking sheet in the oven and bake the rings until dry all the way through, 7 hours (overnight is fine).Store in an airtight container for up to 1 year.To use, soak the rings briefly in water, coffee, tea, or other liquid until just soft, about 5 minutes.
- NOTE:If stone ground barley flour is hard to find or time is short, commercially made barley rings can be purchased at any Greek specialty grocery store.
- In Greece, barley rings are made of just plain barley flour.Their height may be helped by the fact that the rings are folded over, but also the barley flour in Greece is different from that found in the United States; it is quite fibrous.Because of the flour differences, the barley rings in this recipe, though delicious, are lighter in color and shorter in stature than the native ones.
- Adventures In Greek Cooking.
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September 28th, 2007 by alice
Tags: Popcorn, Rosemary
INGREDIENTS
- 1/2cuppopcorn
- 1/2cuprosemary oil
- 2tablespoonskosher salt
- 1cupparmesan cheese, freshly grated
DIRECTIONS
- Heat 1/4 cup of rosemary oil in a large stock pot over a med-low heat.Place a couple of kernels in the pot to let you know when it is ready.
- When oil is hot, add the popcorn and cover with a tight fitting lid.
- When you start to hear popping, keep shaking the pot until the popping slows down and you don’t hear a lot of un-popped kernels rattling around in the pot.
- Put the other 1/4 cup of oil in a microwave safe container and heat for about a minute.
- Pour popcorn into a large bowl and slowly drizzle oil all over the popcorn, while tossing.
- Sprinkle salt on and I like to grate the cheese directly on the popcorn as I’m adding the oil.
- Salt and cheese may vary to your taste.
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