The food of Greece

Of course, the best thing about going to a new country is trying the food.  While in Greece I tried to eat the authentic food- from gyros (or as my sister and Greeks call it, souvlaki), Greek salad, grilled octopus tentacles and Moussaka.

The first night there I ordered Moussaka.  It was very good.  I have been trying recipes at home and will post them in the next blog.

This wasn't Greek, but an Asian entree with  coconut milk and chicken.  This was at a restaurant called The Green Rocket, which had a small menu, but a variety of food.

My sister talking to the one of the owners.

The traditional Greek salad.

Grilled sardines.  I think this was my favorite meal.  For an appetizer we had fried anchovies and then this was my entree.

I didn't get a picture of a gyro.  My favorite one was in Mykonos at a place call Jimmy's.

Here is the link

Tidbits about Greece

Today I thought I would share things I learned while in Greece.....

1.   Greeks do not flush toilet paper down the toilet.  Every bathroom has a little garbage can that is used to dispose of toilet paper.  My sister said it was because the pipes used for plumbing are very narrow.  Everywhere we went, even the ferry.

2.  Fava was on every menu as an appetizer.  It is yellow split peas, boiled down with spices, until it becomes a dip or spread.

3.  Siesta time is still practiced in Greece.  Especially on the island of Paros, most stores and businesses close from 2:30-6:00 pm.

4.  Lettuce tastes very good in Greece.  It was so full of flavor compared to the lettuce I get in the states.  Even romaine had flavor.

5.  Traditional greek salad does not have lettuce in it.  Is consists of tomatoes, cucumber, feta and olives.  I had that "just a few times" while there.

5.  Don't visit the Acropolis in the morning.  The cruise ship groups were there and it was packed going up the stairs.

6.  Grilled sardines and grilled octopus tentacles are very good.

Have a Nice Weekend!

Here is the picture of the pumpkin cheese bread I like to make.  I use a little less sugar than the recipe calls for.  If you want a thicker bread, just use 1 loaf pan instead of 2.

Favorite Fall Salad

This is my favorite fall salad, though I do make it in the summer and add strawberries instead of the fall fruit.

Lettuce- your choice

apples

pears

pecans or pralines

dried cranberries or raisins

blue cheese or gorgonzola

onion if you prefer

red or green bell pepper

For dressing:  I usually sprinkle a little brown sugar over the salad and then add balsamic vinegar and olive oil.  Newman's Own Lite Raspberry & Walnut would work for a store brand.

Picco de gallo

Homemade salsa is the best this time of year.  On Tuesday, I bought ingredients at our local farmers market.  When tomatoes are in season, picco de gallo tastes sooooo good.  Here is the recipe I use.

Start with tomatoes, onion, jalapeno, cilantro and lime

Dice the tomato.  If I have a lot of time, I cut them small,  If not, they turn out a little chunkier.

Next, dice the onion and jalapeno (remove the seeds).  I add just enough onion and jalapeno to our taste.

To finish, add chopped cilantro, lime juice and salt.  Mix gently.

Use as a salsa with chips or as a topping on fish tacos.

Roasted green chiles

I grew up in the southwest. Homemade green chile was not hard to find.  The restaurants and cafes in my hometown always had homemade.  Now living in the midwest,  green chile is usually not on the menu.  Below are hatch green chiles that were on sale at a local grocery store.  Today, I'll show you how to prepare the chiles for recipes.

1.  Layout chiles on a cookie sheet.  Place them under a preheated broiler until the skin turns brown or black.  Then turn chiles over to brown the other side.

roasted green chiles

2.  After chiles are roasted, place them in a plastic bag and let them sit for at least 10 min.

chiles in plastic bag

3.   Remove from bag and peel outer skin off the chile.  If you are making chile rellenos, be careful not to tear the meat of the chile.

peeled green chiles

discarded skin

4.  The hard part is removing the seeds.  Cut the chile open and scrape the seeds out.  I usually rinse them under water to remove all the seeds.  If making chili rellenos, just try to slide the seeds out with your hands.  Don't cut the chile.

seeded green chile

5.  Now the chiles are ready to freeze or to use in your next recipe.

Kale Chips

Last summer I had kale chips at a restaurant in Chicago.  Now I've been making Kale Chips myself for about a month and my teenage boys love them.  They are very easy and full of nutrients.  I usually by organic red stem kale.

Cut off the red stems and wash.

Cut or tear into smaller pieces.  The Kale really shrinks after it cooks, so keep that in mind.  I air spin it and lay it out on paper towels to dry.  You want the Kale completely dry before cooking. 

After it is completely dry, mix the kale with a couple of teaspoons of olive oil and a little salt.  I also add cayenne pepper, because we like food spicy.  Toss until all the leaves are coated.

Lay the kale on a cookie sheet and bake at 350 degrees.  I usually cook it in 2 batches for about 9 min. a piece.

It should come out nice and crunchy.   ENJOY!

My next food post will be green chile.  It is chile season and mine are in the fridge waiting to be roasted.