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!
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
- 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.
- When ready to serve, pour into individual bowls, and top with cheese.
Makes approximately 4 servings.
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.
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.