Greek Meal (Chicken, Rice, Dip, Pita, Salad & Olives)

I thought I would list a few recipes for last night's meal since we were fighting over the leftovers today. My husband was thrilled to see a baked chicken coming out of the oven upon his arrival home. There's just something about seeing a baked chicken that says, "I spent HOURS preparing this meal for you". However, it is really not the truth. This meal takes a little over an hour to finish (as far as prep time goes)... but the learning curve isn't steep. Make it once and you'll be a pro the next time. The ingredients and instructions are the key. Try to follow them exactly the first time - or you may miss the beauty of the final product. I promise that this meal will impress your guests as well (even if they are Greek!).

Here's the menu, ingredients and instructions - in that order so you can shop first and cook later...

Menu:
Zesty Baked Oregano Chicken
Lebanese Rice Pilaf
Hummus
Pita Bread (store bought)
Greek Salad
Kalamata Olives

Ingredients:

Chicken Ingredients:
plastic oven bag for roasting meat
small fryer chicken (or you can bake it for less time using cut pieces or breasts... but don't skimp and skip the oven bag)
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic
lemon slices (optional)
diced grape tomatoes (cut in halves) - about 10 of them
chopped fresh parsley (about a handful)
honey and fresh parsley for garnish (optional)

Rice Ingredients:
1.5 cups long grain or basmati rice (soak it for an hour in hot water)
(2.5 cups) quart of chicken broth or make your own using bouillon (low sodium)
1/2 cup vermicelli (1-2 inch pieces if you cut your own) * (don't leave this out!!)
1/4 cup butter (unsalted)
1.5 teaspoons salt

Hummus Ingredients:
1 can chick peas (garbanzo beans) - drain and save liquid
1/4 cup tahini (sesame seed paste)
1-2 cloves garlic
1/2 tsp. salt
1/4 cup lemon juice
2 tablespoons sour cream
handful of chopped fresh parsley leaves
paprika or sumac for garnish
olive oil for garnish

Greek Salad:
1/2 head of romaine lettuce (or 1 romaine heart)
1/4 of a bell pepper (julienned)
1/4 of a red/purple onion (julienned)
halved grape or plum tomatoes
capers
1/4 cup feta (crumbled)
ground black pepper
parsley flakes (fresh or dry)
olive oil
red wine or balsamic vinegar

Pita Ingredients:
Whole wheat or white pita pocket bread
olive oil

Olive Ingredients:
Kalamata olives (if you MUST, use regular black olives)


Instructions:

Start with your chicken dish, start your rice dish next, your hummus next, and then finish up with your salad, bread, and olives. Here below are the easy instructions...

Chicken Instructions:

• Preheat your oven to 350 degrees F.
  
• Clean chicken and take out the guts (sorry - no easier way to describe it)
• Cut off excess skin around cavity
  
• Loosen the skin with handle of a wooden spoon so you can put some marinade against the meat
• Mix your marinade together (rest of ingredients besides chicken, tomato & parsley) in small bowl
• Use a meat brush to brush the outside of both sides of the chicken and in-between skin and meat
• place chicken in an oven bag and place wrapped chicken in a pan to catch the grease
• put 3/4 of the parsley and tomatoes into the chicken cavity with rest of marinade (allowing it to run out and pool around the bird
• Tie off the legs (optional)
• Bake for 20 minutes per pound of chicken or until meat thermometer reads 180 without touching bone
• Discard stuffing veggies and eat only the ones on the outer side of the chicken
• Place chicken in serving platter and coat with juices
• Garnish with fresh herbs for display (optional)
• Drizzle with a touch of honey (optional)

Rice Instructions:

• Boil a tea-pot full of water and add bouillon, pour 2.5 cups aside for cooking later, use rest to soak rice for one hour (you can also put your chicken broth in a pot and do this, or use water alone and chicken broth while you are cooking)
• When rice is ready, pour it into a fine strainer and empty soaking water into sink
• Leave the rice in the strainer in the sink while you do the next step
• Brown the vermicelli in the butter over medium-high heat for a few minutes (butter will bubble)
• Add the rice and cook for another minute as you stir to coat the rice (don't burn the noodles)
• Add your reserved chicken broth or water (2.5 cups) and bring to boil, stirring in your salt (use less salt if you used salted butter and broth) - then reduce heat to low
  
• Simmer for 20 minutes (resist the urge to lift the lid!)
• Fluff and serve
  

Hummus instructions:

• Add ingredients to food processor and blend well
• Add more juice from reserve of chick-pea can as needed for desired thickness
• Taste as you go and adjust seasonings to desired result
• Chill briefly before serving (not too hot, not too cold)
• When serving, put a small heap on plate and hollow out the center slightly (like mashed potatoes)
• Pour olive oil into center hole filling it half way
• Sprinkle with paprika or sumac
• Dip onto pita bread to eat as appetizer or during your meal

Salad Instructions:

• Wash and tear lettuce into bite-sized pieces
• Coat with olive oil and vinegar (to taste)
• Chop veggies and toss with lettuce and dressing mixture
• Pour into bowls for each person at the table
• Sprinkle capers, spices and feta on top of each individual serving

Bread Instructions:

• Lay bread on foil lined baking sheet
• Use meat brush to coat each side with olive oil
• Bake at 350 degrees F. for 10 minutes

Olive Instructions:

• Serve in small dish along side salad or mix into salad (chilled)

Enjoy your Greek meal!



Other Quick Links:
Roasting a Chicken How-To Video
How to Bake Chicken


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Technorati Tags: Greek, recipe, chicken, food, meal, dinner, roasting, comfort food, noodles, rice, cooking, salad, dip, olives

Greek Lentil and Orzo Salad with Pita Crisps

I just made this because I didn't want a meaty meal and I was in a hurry (not to mention that lentils and orzo make a very affordable meal per portion). We're packing for our holiday vacation today and the house is a wreck. This hit the spot and the kids actually loved it - despite the fresh onion and red bell pepper in it. The sauce and feta on top is the trick. With the pita chips, the whole meal becomes a fun and festive Greek "dip"! Follow these easy steps to a QUICK meatless Greek meal.

Pita Crisps
2 pita pocket breads
nonstick cooking spray

Salad
1 tblsp olive oil
1 clove garlic, minced
3/4 cup dry lentils, rinsed
2 cups water
1/2 tsp salt
1/2 tsp garlic salt
1/8 tsp ground black pepper
6 oz. (3/4 cup) uncooked orzo or rosamarina (rice shaped pasta)
1/2 cup coarsely chopped green bell pepper
1/4 cup sliced kalamata or ripe black olives
1/4 cup coarsely chopped red onion
Dash each or to taste after done cooking (after draining): cumin, garlic salt, cayenne pepper, pepper, garlic powder, coriander, and parsley flakes.

Dressing and Topping
3/4 cup plain yogurt
1/2 cup shredded cucumber, well drained
1/2 tsp dried dill weed
dash salt and celery salt
1/2 cup crumbled feta cheese (I use sun-dried tomato & basil flavored feta)

Instructions
1. If you make your own pita crisps, you can use this step. If you have a bag of Stacey's Pita Chips, you can skip this step!... Heat oven to 375 degrees F. Cut each pita into 6 wedges. Separate each wedge into 2 layers. Arrange wedges, rough side up, in single layer on ungreased cookie sheet. Spray generously with nonstick cooking spray (I would use a brush with olive oil rather than spray). Bake at 375 F for 10 minutes or until crisp and lightly browned.

2. In large skillet, heat oil (I used a tad bit more - see step 6) over medium heat until hot. Add garlic and lentils; cook and stir 3 to 5 minutes or until lentils are golden brown. Add water, salt, garlic salt, cumin and pepper. Cover; cook 20-25 minutes or until lentils are tender but NOT mushy, stirring occasionally.

3. In medium bowl, combine yogurt, cucumber and dill. Mix well and set in refrigerator to chill and allow flavors to blend while you continue cooking.

4. Chop veggies (onions, bell pepper, olives) and set aside.

5. Cook orzo to desired doneness as directed on package (this only takes about 7 minutes and I would coat with a dab of butter or olive oil if you have to set them aside because the pasta 'grains' tend to stick). Don't overcook - no mushy orzo! Drain your pasta and set aside until lentils and veggies are ready.

6. Drain off any excess liquid from lentils after you have tasted a few and they are tender enough to eat, but not splitting and mushy. I had to boil mine for about 2 minutes after I let them simmer 20. I also used a tad bit extra of olive oil (maybe an extra 1/2 tblsp), and it came in handy when I mixed the rest of the ingredients together to use the oil left in the pan. Turn off the heat entirely and use the lentil pan to mix your ingredients. Touch up seasonings (see last item on ingredient list for salad).

7. Put serving portions on plates and line outside of plate with pita chips. Serve each portion with a generous spoonful of sauce and a tablespoon of crumbled (with fork) feta on top. Scoop up meal with pita chips or eat with fork. You could also pack a warm fresh pita with this mixture and eat it like a Greek burrito. YUMM!!!


Altered recipe from Pillsbury Classic Cookbooks - Apr. 1997 - #194 - "Pasta Beans & Rice Cookbook" (from grocery store check-out line).

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Quick Meals, Meatless Meals, Pasta, Cooking, Recipes, Greek, Lentils, Greek Food

No More Boxed Falafels

No mystery here... Falafels are the "Veggie Burger" of the Mid-East. Sometimes served as balls, flattened ovals, or patties, they are always delicious. They are a quick meatless meal for week-nights, and yet fancy enough for company. This recipe has made them a cinch to make from scratch as well!

After moving out of state, we had a hard time finding our favorite mix, so I started looking for a recipe to see if I could come up with a home-made version of one of our favorite meals. I found this recipe after a lot of researching (comparing recipes from the internet with each other), and I have made it three times now. Every time, the falafels have come out great. I made it with the sauce once, and the sauce was also good. I also like to make a Lebanese Yogurt Sauce to use on the falafels - which is what I used tonight. My husband has told me that (although the Telma brand falafel mix is great) he wants me to make them fresh from now on. I'd say that means this recipe is a winner!

I'll post the Lebanese Yogurt Sauce recipe later. I have a stack of recipes a mile high on my desk... maybe I can get to them all this week.



Sean's Falafel and Cucumber Sauce

Submitted by: Sean (on Allrecipes.com) - THANKS SEAN!
"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!!"

Original recipe yield: 4 servings.

Prep Time:20

MinutesCook Time:10

MinutesReady In:1 Hour

Servings:4

-------------------------------------------
FALAFEL INGREDIENTS:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

SAUCE INGREDIENTS:
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

-------------------------------------------
DIRECTIONS:
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. (I might add here that if the oil starts to foam, you might drain the skillet and start with fresh oil. This usually happens half way through the falafel cooking and you may have some burnt pieces on the bottom that need to be discarded as well.)

In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.

-------------------------------------------

The sauce above is similar to TZATZIKISAY (pronounced: za-ZEE-keeA) flavorful, versatile Greek cucumber sauce that often accompanies gyro; made with yogurt, grated cucumber, olive oil, minced garlic, and fresh mint or dill. You can use this sauce, or Lebanese Yogurt Sauce (or any other sauce you may prefer). We like to eat our falafels with thinly sliced kosher dill pickles (spicy pickles also work well), lettuce, thinly sliced tomatoes, and thinly sliced red/purple sweet onion.

Technorati Tags: Delicious, Vegetarian, Cuisine, Dinner, Lunch, Food, Middle Eastern, Arabian Cuisine, Lebanese, Cooking, Recipes, Sauce, Yummy, Greek Food

Lebanese Spicy Potatoes

I made this last night with our Indian Cuisine, so you don't have to limit this dish to Lebanese dinners. My children loved them and cleaned the pan (despite the spice). I believe that the recipe source on the internet where I got this particular recipe is no longer available, so although I may link to the site, I doubt you can see the recipe anymore (I tried last night and couldn't). I have adapted the recipe for our tastes.

Batata Harrah

(Spicy Potatoes)

Serves 3-4

INGREDIENTS:

About five small or four large potatoes, skinned and diced

Oil for frying (about one inch covering pan)

3 cloves garlic crushed

1 tbsp ground coriander

2 tbsp fresh chopped coriander (we didn't have this)

1/4 tsp chili powder

1 tsp lemon juice

1 tbsp ketchup

1/4 tsp paprika

1/4 tsp mixed spices

1 tbsp oil

salt and pepper to taste

DIRECTIONS:

Heat frying oil in large skillet. Dice and deep fry potatoes until golden brown, removing them to drain on a paper towel-lined plate. Pour out all except one tablespoon of the oil. Heat oil in same skillet until hot. Mix together garlic and rest of ingredients (EXCEPT POTATOES) in a small bowl. Pour into hot oiled pan and stir while cooking until fragrant (about one minute). Toss in potatoes and stir until coated with seasonings. Simmer until heated through (if they have sat long enough to get cold while you are cooking other things) and serve.

Recipe compliments of Lebanese Recipes.

Technorati Tags: Food, Side Dishes, Dinner, Potatoes, Lunch, Spice, Indian, Indian Cuisine, Lebanese, Cooking, Recipes, Spices, Yummy

Lebanese 7 Spices

I was making a recipe tonight that called for "Mixed Spices" and I was at a loss. I did some research, so I thought I would copy this recipe here for future use. This recipe can be used for Mid-East or Indian Dishes.

Lebanese Mixed Spices

Ingredients:

Allspice
Black pepper
Cinnamon
Cloves
Nutmeg
Fenugreek
Ginger

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Buy the ingredients in powder form (or make into powder using pestle and mortar). Mix together equal quantities of all the above. Once complete, keep in a sealed jar or container and it will last for at least six months.

Recipe compliments of Dee and Posted at Top Tastes.

Technorati Tags: Food, Spice, Indian, Indian Cuisine, Lebanese, Cooking, Recipes, Spices

Making Your Own Yogurt

If you like Mid-Eastern and Lebanese dishes, you'll probably need to have plain yogurt on hand to make them. Indian dishes go smashingly with yogurt, and there are numerous yogurt drinks that are popular as well. This link was passed to me by a fellow homeschooling mom. Check it out and let me know how your home-made yogurt experiment goes. I think this would be a fun and educational recipe for the kids!

Hummus (Chick Pea Dip) with Garlic & Parsley

This is a little bit of Lebanese HEAVEN. Kev and I love Hummus. It goes best eaten with warm, slightly toasted pita bread. Right before you dive in to it, put a little mashed-potato-type mound on your plate, make a tiny depression in the middle like you would for gravy, and fill the hole with olive oil and a generous sprinkle of good quality paprika (Hungarian is best). I have altered the recipe from the book to our tastes - so if you buy the cook-book, it will not be the same as it is here. We actually prefer our Hummus to most restaurants. My favorite Hummus has been at Pappa's Greek restaurant: Yai Yai Mary's in Houston, Texas - USA.

Hommous bi Tahini

• 1 19oz. can chick peas/garbanzo beans
• 1/4 cup sesame seed paste (Tahini) * found in international food stores/health food stores
• 2 cloves garlic
• 1/2 tsp. salt
• 1/4 cup lemon juice (this is not a typo!)
• finely chopped fresh parsley (about 2 tsp) - optional
• dash of pepper
• olive oil (for a garnish) - optional
• paprika (for a garnish) - optional

Open can of chick peas and drain liquid into a small bowl. Dump chick peas, Tahini, garlic, salt, lemon juice, parsley, pepper and 1/2 of the liquid from the chick pea can into the blender or food processor. If you want to make your dip thinner, you can add a little more chick pea liquid later. Blend until smooth and creamy. Garnish with olive oil and paprika as stated above and use as a dip for pita bread. Goes well served with Chicken Kabobs, Greek Salad, and seasoned basmati rice.

Enjoy!

Recipe from "A Taste of Lebanon: Cooking Today the Lebanese Way" by Mary Salloum

Greek Salad

This is a staple in our house. Don't judge it by the poor photo quality - it truly is a great tasting salad. I am not going to take the time to look at other people's recipes first... so if you have a suggestion, please comment!

Here's the quick Greek Salad we make almost every week at least once:

• Green Leafy Lettuce (Green Leaf, Red Leaf, or preferably - Romaine)
• Capers (Thank you God for Capers!) - and a big of the juice if you like it
• Broccoli tips (not sure if this was what the Greeks intended - but it works for us)
• Parsley Flakes (about a teaspoon or more to taste)
• Grape or Cherry Tomatoes (or chopped hothouse/garden variety)
• Circular cut sweet purple onion (if you like onion)
• Olive Oil (or grapeseed)
• Balsamic Vinegar
• Lots of semi-hard chunky Feta broken off by a fork from a block

The quality of Oil and Vinegar you use will enhance the flavor of the salad. We eat this with Italian dishes, American home cooking, Greek and Mediterranean foods, and just by itself! Viva la Greece!

Lebonese Tomato Cucumber Salad with Feta

The original recipe is here, but the Feta is my husband Kevin's addition... and this recipe is so good, we have had it for lunch, then MADE it again for dinner later! What an awesome way to get your veggies in! Funny thing is, my husband HATES tomatoes, yet he loves this salad! He had it in Kuwait City and has been hooked since. We buy our feta (which actually means "slice" and not cheese) by the block at bulk stores because you can get a harder consistency that way. I don't like smooshy feta. No sir.

Salatet Khiar mah Banadoora

• 1 med. onion (sliced in rings) * Kev uses a red onion and chops it finely
• 6 tomatoes (cubed) *Kev cubes them very tiny
• 2 cucumbers (sliced) *Kev peels them also
• 1/4 cup parsley (finely chopped) *Kev uses the food processor
• 2 Tbsp. chopped mint (optional) *Kev uses only 1 Tbsp dried
• 1 Lebonese Salad Dressing (see recipe)
• Cubed or crumbled Feta (to taste)

Directions: Place all ingredients in salad bowl. Add dressing. Toss well. *Now how easy is that?!

Compliments of "A Taste of Lebanon: Cooking Today the Lebanese Way" by Mary Salloum

Lebanese Salad Dressing

Mtabbel la Salata

1 clove garlic

1 tsp. salt

1/4 tsp. pepper

1/4 cup lemon juice

1/4 cup olive oil (or good quality vegetable oil/grapeseed oil)

Directions: In a small mixing bowl, crush garlic and salt together. Add pepper, lemon juice and oil. Blend well.

Compliments of "A Taste of Lebanon: Cooking Today the Lebonese Way" by Mary Salloum