Category Archives: Recipes

Greek Lemon Roasted Potatoes

Part of a recipes collection.

This was part of dinner last week – yum! I don't have the exact proportions in front of me so you'll want to be prepared to improvise. 

Potatoes, peeled, cut to quarters; to fill lasagna pan; redskins would do well
Juice of 3 lemons, fresh squeezed juice not stuff from bottles if you have it 
Greek oregano (though Mexican oregano worked OK too)
Olive oil
Water

Preheat oven to a good roasting temperature (450+ degrees).

Put the potatoes in the lasagna pan. Mix lemon juice, water, oregano, oil together; you are after something like a salad dressing, but since you're baking it the water will go away, so make sure there's enough oil. Besides, olive oil is good for you.

Pour the dressing over the potatoes, mix until everything is coated. Put in oven. Roast until starting to turn brown, about 40-50 minutes depending on your oven and your potatoes. If you don't have a lot of oil in the dressing, you may need to turn to keep things from sticking.

I'll bet it would be good to put a couple of organic lemon halves in there too to roast along with everything.

Remove from oven, test for doneness. Eat. Yum. Also good cold.

Some other lemon roasted potato recipes, for comparison:
Corby's Table from The Atlantic Monthly has a patates riganates recipe from a review of Aglaia Kremezi's "Foods of the Greek Islands"
Sandi's Recipe Corner, adds stock
Cook'n, adds dill and roasts over wood chips
Autumn Jade, basically the same with exact proportions
Global Gourmet calls these patates riganates and adds garlic
"Cream Puffs in Venice" has some lemony spuds for you, adapted from Cook This by Amy Rosen.

and I'm sure there are more recipes to be had!

UPDATE:

One more recipe to go with this if you have any cold leftovers. Put a bed of spring mixed greens on a plate; I like the Asian mix we found at Farmer's Market. Cut some of these potatoes up and put on top. Add diced cubed cold roasted beets for color and flavor. Dress with some of the lemon-oil mix, with a little red wine vinegar added. Yum.

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Recipe: Roasted broccoli salad with rice and feta

Roasted broccoli salad with rice and feta

For the rice: prepare 1.5 cups rice according to your taste. Do this first.

For the broccoli: Preheat oven to 425 degrees F. Cut a few heads of broccoli into bite sized florets. Mix in a bowl with olive oil, then place on a cookie sheet. Sprinkle sea salt on top. Roast 12-15 minutes until the broccoli is every so slightly browned on top.

For the garbanzos: Drain and rinse a can of garbanzos. Put in a small pot and cover with water. Heat until hot, then rinse again under cool water.

For the red peppers: Cut a red pepper into pieces about the size of a garbanzo bean.

For the dressing: Make a lemon vinaigrette with a little mint.

For the dressing: Some sweet chili paste, or gochujang, or your favorite spicy sauce.

For the feta: crumble some feta.

Serve in individual bowls on the table, for people to mix their own salads. If your family is like mine, someone will eat just rice and peppers and beans, someone else will prefer the salad without feta, someone will want a vinaigrette and someone else (me) will douse the whole thing with chili sauce. Enjoy!

Oven fried potato recipe

Writing this down so I remember this one detail: to get fries the right size, cut a medium potato into 16 pieces. (Cut in 4 equal width slices, then cut each slice into 4 parts). It works pretty quickly once you get going, and the resulting fries get crispy much more so than potatoes cut into quarters. A sweet potato yields 32 fries, cut in half and then in fours and then in fours).

I put the raw potato strips into a big bowl, pour some olive oil on them, and mix until everything is nicely coated, then put them onto cookie sheets and cook for what seems like a long time in a 425 degree F oven. If you want equally crispy on both sides, turn them over part way through. They would be good with a sprinking of sea salt.

Some more recipes, not that you need much of a recipe.

All Recipes uses a little sugar and a little cayenne.

Eating Well cuts into wedges (too big!) and adds dried thyme.

Instructables secret ingredient is cornstarch.

Hm, maybe you do need a recipe.

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Hoppin’ Giovanni (Rapini with white beans)

This simple dish of beans and greens comes from Mary Ann Esposito’s Ciao Italia. It’s similar in many ways to the traditional “Hoppin’ John” served for good luck for the new year.

Hoppin’ Giovanni

Wash and chop a bunch of rapini (broccoli rabe). If you can’t find rapini, some other mild green like turnip greens (or even kale) would work nicely.

Mince a shallot fine and saute in a large pan in olive oil until fragrant. Add a few generous pinches of red pepper flakes. Put the chopped rapini into the pan and cook until the greens are cooked through.

Drain and rinse a can of white beans (cannellini). When the greens are cooked through, add the beans and stir. You can add a little more olive oil to the pan at this point if you want to. Stir and then bring back up to heat.

Serve hot. This would go good with pasta.

Lentil, feta, and olive pasta salad

This delicious lentil, feta, and olive pasta salad is adapted from the cookbook The Best 125 Meatless Pasta Dishes by Mindy Toomay and Susann Geiskopf-Hadler, published by Prima Publishing in 1992.

Add 3 cups of water to 1.5 cups of lentils in a saucepan on the stove. Add 2 bay leaves. Bring to a boil and then cook 25-35 minutes until the lentils are done. Rinse under cold water and drain. Note: you’ll want lentils that hold their shape in cooking; look for French lentils or lentils du Puy in the bulk section of your favorite grocer.

While the lentils are cooking, chop vegetables. Note that all vegetables are to be chopped small, so that they are not that much bigger than the lentils. For the vegetables:

  • one bell pepper, green or red
  • 1/3 cup sun dried tomatoes
  • 1/2 cup Kalamata olives, pitted of course

While the lentils are cooking, wash a bunch of parsley, and run it through the food processor until it is chopped very fine.

While the lentils are cooking, make a salad dressing, which is a nice garlicky vinaigrette.

  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2 medium cloves garlic, or more to taste, minced fine
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt

Near the end of the lentil cooking time, put on pasta to cook.

Just before serving, dice or crumble some feta and put it into a separate bowl, in the case that you have dinner guests who don’t care for feta.

Get a large bowl, and mix the lentils, vegetables, parsley, and dressing together in it.

Very delicious. Serve at room temperature.

Prep time – 45 to 60 minutes.

Spicy sweet potato and black bean salad

The key here is “season to taste”. We had more than 2 tsp of freshly made chipotle powder and I used it all, and it ended up being a bit more spicy than the normal food around our house (but still delicious).

The recipe also calls for roasted pasilla peppers, which we didn’t have so we didn’t use them. I’m sure that any other roasted pepper would add to the flavor.

  • 2 lbs sweet potatoes, boiled 7 minutes, peeled, cut into 1″ chunks
  • 1/3 cup olive oil
  • juice of 1/2 lime
  • juice of 1/2 orange
  • 1 tsp cumin
  • 2 tsp chipotle chili powder
  • 2 cans (15 oz each) of black beans, rinsed well and drained
  • 1 bunch green onions, chopped
  • 1 bunch cilantro, chopped

Make a dressing of the olive oil, lime juice, orange juice, cumin, chipotle powder; mix well.

Combine the ingredients in a large bowl. I put half the sweet potatoes at the bottom, then one can of beans, then more sweet potatoes, then more beans, with green onions and cilantro at the top. Pour the dressing over and mix.

This works well the next day as leftovers, if you have any!

Recipe: Cole slaw

This recipe is easy and feeds a lot of people. I don't tend to measure, so you'll want to use proportions to your taste.

  • One half head of green cabbage
  • Four carrots
  • Cider vinegar
  • Mayo
  • Salt

Shred the cabbage using the slicing blade of your food processor. Put the cabbage in a large bowl. Shake some salt on top of the cabbage and mix it in.

Trim the carrots and grate them using the grating blade of your food processor. Add to the cabbage.

The dressing is a mixture of cider vinegar and mayo. Rather than mix them together first and then getting a dish dirty, I simply pour some cider vinegar over the top of the cabbage-carrot mixture, then add some mayo. Mix thoroughly until the cole slaw is lightly coated with the dressing.

Let sit at least an hour before serving. The cabbage and carrots will both lose a little moisture, so you'll end up with more dressing than you started with.

Paired with pizza and two-buck chuck wine, this recipe will serve twelve.