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Saturday, November 15, 2014

My Big Fat Greek Dinner

I invited my brothers and sister over for a night of Greek cuisine.  Good laughs and full tummies ensued!

This is my second time attempting to make Greek food.  I have to reassure you that every recipe that I post, I have made and has been approved by my family, light, fresh and delicious, Greek food is far from our ordinary fare, but is definitely something we will be adding into the rotation.  I hope you and yours enjoy it as much as we did.


4 lb pork tenderloin, cut into bite size pieces
2 medium onions, chunked
2 bell peppers, chunked
1 lemon, juiced
1/4 c olive oil
1/4 c soy sauce
1 t oregano
3 cloves garlic, crushed (I use 3 t of the jarred minced garlic)

Marinate all ingredients covered and refrigerated for at least 2 hours.

Pour in large heated skillet and cook until done, stirring frequently.  Time will vary, depending on how big your pieces are.

Serve in warmed pitas with...

Tzatziki Sauce

2 cups plain Greek yogurt---Strain yogurt over a bowl with cheese cloth or coffee filters.
2 cloves garlic, crushed
1/4 c chopped fresh mint
1 large cucumber-peeled, seeded, minced-squeeze out excess liquid
1 t dill weed
salt and pepper to taste

Stir all ingredients together, I like mine smooth, so I throw it in the food processor.  Squeezing out the excess water in the yogurt and the cucumbers is essential, if you do that, you will get a thick, creamy, fresh and delicious sauce. 

Herb Roasted Greek Potatoes

5 lb red potatoes, washed and cut into wedges
3 cloves minced garlic
3/4 c olive oil
1 c warm water or broth
1/4 c lemon juice
1 1/2 t oregano
1 t chopped mint
sea salt and pepper to taste
8 oz feta cheese

Heat oven to 350 degrees.  Stir all ingredients except feta together and pour into greased 9x11 baking pan.  Bake 30 minutes, stirring once, add more water by 1/4 cup if dish appears dry.  Bake 30-40 minutes more, stirring more often as water evaporates and potatoes begin to brown.  Remove from oven, top with feta.

Greek Salad

3 large tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
10-12 Greek olives, halved and pitted
1 cup spinach
1/4 c olive oil
1 1/2 t oregano
4 T lemon juice
salt and pepper to taste
1 cup feta cheese

Combine all ingredients. 

And for dessert.....

Greek Lemon Cake

3 cups minus 6 T flour
1 t baking soda
1/4 t salt
6 eggs, separated
2 c sugar
1 c softened butter
2 lemons, zested and juiced
1 c Greek yogurt
1. Sift together dry ingredients.
2.  Beat egg whited to soft peaks, gradually add 1/2 cup sugar, beating to stiff peaks.
3. Cream butter and remaining sugar, add yolks and lemon juice and zest.
4.  Add flour alternately with yogurt to the yolk mixture. 
5.  Gently fold in whites.
6.  Pour into greased and floured Bundt or flute pan and bake for 40-45 minutes at 350.
Dust with powdered sugar.
Here is a wonderful tip for you!  You can make your own powdered sugar using regular white sugar and a coffee grinder!  For this recipe, I threw 2 mint leaves in with the sugar, and the mint powdered sugar topped this cake wonderfully!
Oompa!  And here's to...
Making It Count!

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