All posts filed under: main courses

Lahanorizo (Cabbage and Rice)

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Get a large amount of vegetables in just one dish with Lahanorizo (la-ha-NOH-ree-zoh), a healthy meal made in just one pot.  Lahanorizo, meaning cabbage and rice, perfectly melds together with leeks, garlics, and spices. A drizzle of lemon juice at the end of the cooking process finishes Lahanorizo with a nice pop. Fill up on one of the healthiest dishes in Greek cuisine. This recipe will make about 6-8 bowls worth, so you can either half the recipe or keep for leftovers. One of my favorite ways to repurpose this dish after a day or two is to rewarm on a skillet, crack a couple eggs and make cabbage fried rice. Save Print Lahanorizo Author: Eleni Saltas Recipe type: Vegan/Lenten/Main Meal Serves: 6-8 bowls   Ingredients ½ cup extra virgin olive oil 1 small yellow onion, diced 3 leeks 3 cloves of garlic, chopped 1 small head of white cabbage, finely shredded 1 cup long grain rice (uncooked) Salt and pepper, to taste ½ teaspoon chili flakes 4 cups vegetable broth 2 cups water, or more if needed …

Arakas Latheros (Pea and Potato Stew)

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Think you need to cut carbs to lead a sound diet? Think again. Vegetables are a great source of healthy carbs, and the combinations are endless. Arakas latheros (pea stew) is a Mediterranean staple with peas prepared in rich tomato sauce, herbs, carrots and potatoes. Arakas latheros is healthy, flavorful and simple as it is delicious. Save Print Pea and Potato Stew Author: Eleni Saltas Recipe type: Lenten/Vegetarian Serves: 4-6   Ingredients 16 ounces peas (frozen or fresh)* 1⁄3 cup extra virgin olive oil 1 medium yellow onion, finely diced 6 cloves garlic, chopped 1 large carrot, sliced (about 1 cup) 3 medium potatoes, peeled and cut into bite sized chunks 1 (15-ounce) can tomato sauce 1 (15-ounce) can diced tomatoes 1⁄4 cup white wine (optional) ¾ cup vegetable broth ½ cup fresh dill, chopped 2 teaspoons oregano Salt and pepper, to taste Instructions In a large pot, heat olive oil over low heat and add onions and carrots. Sauté until onions are translucent. Add in the garlic and continue to sauté for 5 more minutes. Add potatoes …

Vegetable Soup

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This vegetable soup uses a little this and a little of that. My papou (grandfather) Pete Saltas would make it using whatever vegetables he found in the kitchen. Some call this the “kitchen-sink soup” because everything and anything goes in (except the kitchen sink). To make this soup, start by giving the base vegetables a quick sauté, then just keep adding veggies to create layers of flavors. Don’t put everything in the pot at once and try to let each vegetable or vegetable combos cook alone for awhile before adding the next one. And as you should always do with soups or stews, the trick is to simmer your meal low and slow so flavors blend together. A Greek cook might call this process pantremeni, which means “to be married.” Start with tougher vegetables such as carrots, peppers, and cabbage, and then add those that take less time to cook such as mushrooms, tomatoes, and zucchini. For the broth, use a combination of vegetable stock, tomato sauce, olive oil and water. Depending on your own tastes, you …

Grandma Noodle Soup

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Grandma’s chicken noodle soup is easy, creamy, delicious, and full of great flavors. Best on a cold winter day, or when you’re in need of a hearty comfort meal. Ingredients: 32 ounces chicken broth* 1 pound Grandma’s wide egg noodles** 1 cup chicken breast, diced or shredded into bite sized cubes 3 stocks celery, diced (about ¾ cup) 1 cup carrots, sliced into rounds ½ yellow onion, diced salt and pepper, to taste 2 fresh lemons, juiced *If soup looks too thick, add more broth, or water. When reheating the soup, you will also need more broth or water, as the soup will thicken as it sits. **Grandma’s wide egg noodles are typically found in the frozen section at grocery stores. Directions: 1. Bring chicken broth to boil and add the diced chicken breast and bring to a boil. 2. Add the celery, carrots, and onion to the pot and cook until tender. Salt and pepper to taste. 3. When the chicken is nearly done, stir in the lemon juice. 4. Add the egg noodles, …

Cabbage Rolls with Tomato Sauce

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Here’s another dish brought to you by Yiayia Saltas: Lahanodolmades (cabbage rolls). Traditionally made with an avgolemono (egg and lemon sauce on top), my yiayia has always served hers with a rich tomato sauce that brightens up the rolls and creates depths of flavor. They are a perfect comfort dish that can be a stand alone meal, or served alongside a leafy salad or your favorite soup. These rolls are great warm or cold. Ingredients: For the stuffing: 2 medium heads of cabbage 1 ½ lb ground beef 1 cup rice (or more rice if you prefer) 1 medium yellow onion, finely diced 4 cloves of garlic, minced 1 tablespoon dried oregano, or to taste 1 teaspoon dried mint Salt and pepper, to taste For the sauce: 15 oz tomato sauce 15 oz petite diced tomatoes 8 oz ketchup 1 teaspoon oregano ¼ cup olive oil water or beef broth, if needed for extra liquid Directions: 1. Bring a large pot of water to boil (enough to submerge cabbage). Wash the cabbage, cut the stem …

Calamari Stew

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Living in landlocked Utah, I don’t get my seafood fix as often as I would like to. But when I do, I like the dishes that can be enjoyed year round and are easy to create, like this calamari stew. In the summer, calamari stew is superb served plain with a glass of ouzo. In the winter it’s equally superb served over a bed of rice. I serve it in the spring and fall, too. It’s a winner no matter when it’s served it, as my dad and I recently did at Salt Lake City’s annual Taste of Greece fundraiser. We literally cooked a vat of calamari stew, nearly 20 pounds of calamari alone. No matter the batch size, this dish is made the same, cooked slowly in a rich tomato sauce and given the final touch of olives and capers. If you’ve ever prepared calamari you know the simple rule for tenderness—cook it fast (such as on a grill) or cook it slow (as in a stew like this one). Never in between unless …

“Sloppy Tzo” -Greek Sloppy Joe’s

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Sloppy Joe is an American classic consisting of ground beef or pork and a tomato sauce sandwiched between toasted hamburger buns. It’s such an easy meal that comes together in just one skillet, and so we have enjoyed plenty a sloppy joe’s in my house—some sloppier than others depending on the maker. I like mine extra sloppy, and being a Greek blogger, I like mine extra Greek. How do you make a sloppy joe Greek, you ask? You start with using ground lamb (or pork) instead of ground beef, and incorporate seasonings like cinnamon and oregano and fresh garlic to the mix. Later, Kalamata olives and crumble feta round out the dish for that extra Greek twist. Oh, and we are not done there. A name change is also necessary so get your best Greek accent ready and instead of “Joe” say “Tzo.” There you have it—a Greek Sloppy Tzo. And remember, a sloppy tzo is intended to be messy, so there should be no clean hands when eating one. Save Print “Sloppy Tzo” -Greek …

Fasolada (Greek Bean Soup)

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Considered a national dish of Greece, fasolada represents the country’s frugal and healthy style of cuisine all in one bowl. Made with a hearty combination of white beans, chopped vegetables, extra virgin olive oil, a handful of herbs, and a robust sauce, fasolada is a meal meant to last for days. Though fasolada is traditionally a thick soup, I like more sauce to mine, as I do with most soups and stews, because that equals more opportunity for bread dunking. And who doesn’t love carbs soaked in sauce? Complement fasolada with a salty side dish, such as anchovies, feta cheese or your favorite olive type. Save Print Fasolada (Greek Bean Soup) Recipe type: Vegetarian/Lenten Serves: 6-8 bowls   Fasolada, the national dish of Greece. Ingredients 16 oz white navy beans (I prefer medium or large sized) ½ cup extra virgin olive oil 2 yellow onions, diced 3 large carrots, peeled and cut into rounds 4 celery stalks plus their leaves, chopped 5 garlic cloves, minced 16 oz tomato sauce (or tomato passata) 2 tablespoon tomato paste 6 …

“Greekified” French Onion Soup

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Introducing: French onion soup with a Greek twist! I was inspired by a photo I saw on Peter Minaki’s aka “Kalofagas” page and decided to give it a try myself. For my version, I added Greek flavors I enjoy at home, like garlic and oregano, plus tested batches with both Kasseri and Halloumi cheeses. I preferred the Kasseri version, as it melted better, but the Halloumi also created a nice flavor. The result was excellent and just what you want from a typical French onion soup—caramelized onions, warm broth, a thick baguette, and gooey cheese. What a comforting meal that will certainly hold a favorable spot at my dinner table. Save Print “Greekified” French Onion Soup Recipe type: Soup/Greek Soup Serves: 4-6 bowls   French onion soup with a Greek twist! Ingredients 6 medium yellow onions, thinly sliced (about 1 ½ lbs) ½ cup unsalted butter 1 Tablespoon oregano 2 bay leaves 3 garlic cloves, minced 1 teaspoon sugar 1 teaspoon salt 6 cups beef broth ½ cup white wine salt and pepper, to taste ¼ cup …

Lamb Kleftiko

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DISCLOSURE: I don’t condone stealing. There is just one instance, however, where I do pardon a certain group of thieves because their act of stealing eventually gave the world a glorious gift. The thieves I’m speaking of are the klephts, an indigenous population that descended from the Greeks who fled into the mountains to escape—and from which to fight—the Turkish occupiers of Ottoman Greece. The klephts snuck from the mountains to steal grazing lambs or goats, then retreated back to the mountains to cook their stolen goods. The meat was seasoned with oregano and thyme or even wild garlic, placed in an underground pit and covered with soil and branches on top to trap the aromas and the smoke while cooking. Doing so helped to avoid detection from their adversaries. This sneaky style of cooking later became known as kleftiko—the food of the “klephts” or thieves. Over time, the method moved from underground pits to outdoor wood-fired ovens. These days, we make LAMB KLEFTIKO indoors, baked in any conventional oven. The lamb is either assembled …