Saturday, March 30, 2013

Quick Burgers With Scallions

You can see the scallion bits in the burger!
Necessity is the mother of invention. At least for me in this occasion. The other day I needed to make some burgers, and was out of onions so I used fresh onions or green onions or scallions. Burgers came out delicious! Used the green part as well. As known the scallion has a different taste/flavor than the onion. Here's how
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Tuesday, March 26, 2013

Baby White Beans & Broccoli Florets In Tomato Sauce

After a day of eating fried, we should eat light. Baby beans soaked all night, boiled for 30 minutes in lots of water, when done cover until you decide what to do with them sounded like a good idea. 

We had some broccoli a few days old, so I decided to add the florets 7 minutes before turning the fire off.
Serves 4-6

 -  500 gr of baby white beans soaked in lots of water overnight.
-   1 onion finely chopped.
-   4 cloves of garlic thinly sliced.
-   2 carrots finely diced.
-   1 bunch celery leaves roughly chopped.
-   1- 2 cups of liquid remaining after boiling the beans.
-   No salt no pepper.
-   1 Tbsp. soy sauce.
-   1 Tbsp. ketchup
-   250 ml tomato sauce. (Passato di pomodoro).
-   Small head of broccoli separated  into florets.
-  Drain water from beans and add fresh water into a saucepan add the beans.
-  Heat to boiling, reduce heat to minimum and let boil 30 minutes or until beans are soft.
-  Strain, reserve 2 cups of the water beans boiled in.
-  Heat oil in a wok or karahi (lots of space).
-  Add onion, garlic, carrots, celery and saute for one minutes.
-  Add the beans, the liquid from boiling the beans.
-  Add soy sauce,  ketchup and tomato sauce.
-  Bring to a boil, cover, lower heat to a minimum and simmer for 30 minutes.
-  7 minutes before it is time to turn the heat off the beans add the broccoli florets.
-  When time is up, turn off heat. Do not take cover off until it is time to serve.

Enjoy this light meal.
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Greek Independence Day March 25th 1821.

Please read my posting on March 25th 2011. As known, Greece was under the Ottoman Empire from 1453 A.D. to 1821A.D. It was on Tuesday 13th ( no wonder why Tuesday the 13th is considered an unlucky day in Greece--something like Friday 13th) that Greece fell under the Ottoman rule. It was on March 25th that the Archangel Gabriel came to tell the Virgin Mary that she was going to give birth to our Lord Jesus Christ. Therefore this date is held in Greek history as the date that a priest by the name Paleon Patron Yermanos rose the Greek flag and said "That's It" no more Turks!

It is also a custom that on this particular day Greeks eat fried Bakalao fish (salted cod) with a heavy on garlic paste made with a mixture of water soaked old bread, potato, lots of garlic, vinegar and extra virgin olive oil.

Because I have stopped eating white bread made from wheat, I looked into the internet to find some other recipe to make this paste. All I had to do was to look at my own readers, only to find "Captain Cook" - Eri whose latest posting was how to make this garlic paste without using potato or white bread. So that is her solution to use barley rusks (very hard to the bite when dry but softer when soaked for minutes in water), wall nuts, garlic, and extra virgin olive oil and vinegar.

I also wish to add that this time the Cod fish cakes were fried without the use of a batter, but using, flour, beaten eggs, and breadcrumbs.  I say it now, two years later, that today's frying method was much better and somewhat healthier than the batter version. I could have of course baked them instead. Next time.

For those of you who wish to have a typical Greek Independence Day meal even in the future here goes.....
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Sunday, March 24, 2013

Baked Baby Mackerel With Onions/Garlc/Ginger And Za'atar

Our surpermarket decided to bring in fresh fish everyday. Found these baby Mackerel to help us with our Omega 3 and heavy metal intake!!(I'm joking about the heavy metal).

- 4 baby Mackerel heads cut off, gutted, opened and cleaned.
- 2 cloves of garlic finely sliced.
- 1 medium onion, finely chopped.
- 2 inches worth of ginger finely grated.
- 2 tsp. za'atar (Lebanese origano)
- 1 Tbsp. olive oil.
- Cover small baking dish, with baking proof paper.
- Lay the four fish and fill stomachs with garlic and onion.
- Sprinkle rest of onions on top of the fish,
- Sprinkle the za'atar.
- Pour the oil.
- Distribute the ginger.
- Bake for 20 minutes at 200 degrees C.

Bon Appétit,
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