A is for Athens

What a fun way to kick off the 2016 Blogging From A to Z Challenge , with my first official post on this blog – my newest of three!

 

I hope you enjoy these Athenian recipes – unfortunately without photos just this once – but you are invited to visit Creatzart.com  and/or DiscoveringHome.com  to see and be inspired by some of the tasty Greek foods prepared by Dimitri Evangelou at The Big Greek Cafe in Harrison, Ohio.

The following recipes are just a small sample of the foods my mother would cook with love and talent. Nothing can compare to coming inside from playing on a crisp fall day, being welcomed home with her warm laugh and beautiful smile while being immersed in the rich fragrance of simmering, bubbling, roasting deliciousness!

 

LENTIL SOUP

(Faki)

1 cup dried lentils

4 cups water

1 Tbsp salt

1/4 tsp each, thyme, oregano & marjoram

1/2 cup olive oil

1 clove garlic

3 large onions, chopped

1 carrot, chopped fine

2 cups tomatoes, chopped

1/4 cup dry sherry

grated cheese

  1. Wash lentils and place in large pot – add water, salt and herbs. Boil, then cover and simmer 20 minutes. Saute garlic, onions, & carrot in oil until soft,  then add to lentils with tomatoes and sherry. Cover and simmer for 1 – 2 hours, until lentils are soft.
  2.  When ready to serve, pour into individual bowls, and top with cheese.

Makes approximately 4 servings.

 

Lemon Soup 

Soupa tis Stigmis

2 cups chicken broth

2 (10 oz) cans cream of celery soup

2 stalks celery, chopped

1/2 cup water

1/2 cup white wine

salt & pepper to taste

1 cup long-grain rice

4 tbsp lemon juice, or more, to taste

In a large pot, combine broth, soup, celery, wine, water, salt and pepper. Bring to a rapid boil, then add rice. Cover and reduce heat, simmering for 20 minutes, until rice is cooked. Add lemon juice, stir in well.

Serves 4

 

Spinach Balls

(Spanakokeftedes)

1 (10 oz) pkg frozen spinach, thawed chopped & well drained

3 eggs, beaten

2 cups fine bread crumbs

1 tbsp grated onion

1 tsp garlic powder

1/2 – 3/4 cup grated Romano or Parmesan cheese

1/2 cup melted butter

1 tsp salt

1/4 tsp pepper

1 tbsp lemon juice

Preheat oven to 350*.

Combine ingredients, mixing well. Using hands, shape into small balls. Place on cookie sheet and bake for 20 minutes, or until cooked through and nicely browned.

 

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