Monthly Archives: July 2013

Cobbler…Oatmeal cookie crust

Fruit Filling:

  • Fruit…10 apples (mixed varieties is tasty) peaches, berries, a combo…whatever is fresh, peeled and sliced
  • 1/2 cup sugar
  • 2 tablespoons tapioca or cornstarch
  • 1 tsp cinnamon (more or less to taste—apples definately a bit more)

Topping:

  • 5 tbsp butter softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 c flour
  • 1 c rolled oats
  • 1/4 tsp cinnamon

Don’t forget vanilla ice cream!

Prepare fruit filling and put in casserole dish.   In large bowl cream the butter and sugar, add the egg and vanilla, then stir in the oats, flour and cinnamon.  drop the topping in blobs on top of the fruit, covering it all to the edges. Bake in 350 deg oven for about an hour until top is browned.

Serve warm or r.t. with a bit of good vanilla ice cream.

Adapted from Sunset Low Fat cookbook.  (less sugar, a whole egg)

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tabuli (+variations)

for every cup of bulgar…

  • 1 c waterIMG_0457
  • 1 tsp salt
  • 1/2 lemon juiced
  • <1/4 cup olive oil
  • 1/2 can garbanzo or canneli
  • 1.5 cup cherry tomatoes cut in halves
  • 4 green onions finely chopped (can sub 2 tbsp finely chopped red onion)
  • 2 tbsp Combo of Chopped fresh dill, mint, parsely, basil…depends on what I have on hand…all are good
  • 1/2 tsp allspice
  • extras…cut corn off of one ear, cucumber chunks, sugar snap pea chunks, bean chunks…see what you have…all optional

Heat bulgar and water and salt to a boil, simmer about 5 min until the water is absorbed.  remove from heat and let sit to cool.  combine lemon juice and oil and allspice and beat with a fork.  Combine cooled bulgar with tomatoes, onion, canneli (garbanzos), herbs, and any extras you wish.  Pour lemon/oil mixture over and stir to mix.  Refrigerate for at least an hour before serving for flavors to blend.

note this can also be changed to wheat berries for more texture than bulgar…just they take a while to cook so need to plan ahead.  simmer 1 cup of wheat berries (faro/kasha) in 2 cups of water for about an hour…add water if needed…they should begin to split open.  If there is still water after they are ready just drain it off.

one more alternate…use quinoa instead of bulgar.  I’d use crunchier extras since the quinoa is softer.

adapted from Sunset Vegetarian Cookbook…favorite summer salad…so satisfying!

tzatziki

this is the base formula…can easily scale up…(cause I love tzatziki!!)

  • 1 fresh cucumber grated, sprinkled w salt ( ~1 tsp), and set to drain in strainer for 20 min
  • 1 7 oz package fage total 2 % greek yogurt
  • 2 tsp olive oil
  • 1 large clove garlic finely minced
  • 1-2 tbsp chopped fresh dill

After cucumber has drained a good bit of its water, stir together with the rest of the ingredients and refrigerate at least an hour before serving…the longer the stronger the garlic.

 

basically from andromahi ❤

Galactobouriko

Syrup

  • 1 1/3 cup sugar
  • 1 1/3 cup water
  • 1 thick slice of lemon
  • 1 tsp vanilla

Mix the sugar and water and lemon slice together.  Bring to a boil.  After boiling for 15 minutes, remove from heat and add vanilla.

  • 1 package phyllo defrosted overnight in fridge
  • 1 sticks unsalted butter
  • 10 cloves
  • 1 stick of cinnamon
  • 1 orange peel–sliced in to fine slivers–do not grate
  • 5 cups milk
  • 1.25 cups of sugar
  • 1/2 cup farina (semolina or cream of wheat (w/o sugar added))
  • 7 extra large eggs
  • 1 tbsp vanilla

In large sauce pan add cloves, cinnamon, milk, orange peel and put on med high heat.  When  milk starts to boil add 1.5 cup of sugar and bring to a low boil, stirring frequently.  remove half of the orange rind and cloves.  When boiling add farina and stir continuously.  the smell of this custard has to be what heaven smells like. After stirring for 10-12 minutes add vanilla and reduce heat to low. Be careful not to burn the milk.  Remove Milk/farina mixture from the burner and remove the cinnamon.  beat 1 egg at a time into the mixture and mix well.

preheat oven to 350.

melt butter  unfold packaged phyllo.  butter 9×13 pyrex pan and layout first sheet of phyllo, brush with butter.  layer 8-10 sheets of phyllo on bottom, buttering each.  pour milk farina mixture on top of bottom layers.  cover mixture with remaining sheets of phyllo, buttering each one. tuck down edges and corners to prevent mixture from escaping.  butter top layer.  score teh top layer and on each strip poke a hole and insert a clove every couple of inches.  sprinkle with water and bake 40 min or until golden brown on top.  when removed from oven pour syrup on top right away and allow it to cool.

Adapted from a recipe from Corrina Mitrakis.  Takes time but is unbelievably delicious.  An Pasxa favorite…

Greek Potatoes

  • 6 medium potatoes cubed
  • 1/2 c fresh lemon juice
  • 1/3 c olive oil
  • 2 tsp salt 1/2 tsp pepper
  • 1.5 tsp dried oregano
  • 2 cloves garlic minced
  • 3 cups hot water
  • chopped fresh parsley

Toss together the potatoes, lemon juice, oil, spices and garlic in a 9×15 pyrex.  Add the water.  bake uncovered for about 1/5 hours at 475 deg.  Stir every 20 min or so, adding more water to prevent sticking.  During the last 15-20 min allow the water to evaporate.

Garnish with parsley and serve.

From Jeri— a welcome addition to Pasxa lunch!

Molasses Cookies

  • 1.5 c butter
  • 2 eggs
  • 4 c flour
  • 4 tsp baking soda
  • 1 tsp dried ground ginger
  • 1.5 c sugar
  • 1/2 c dark molasses
  • 1.5 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp ground cloves

Cream butter and sugar.  Add eggs one at a time.  Sit dry ingredients together and add alternately with molasses.  Roll balls the size of a walnut and roll in additional granulated sugar.  All the cookies can be rolled out at one time (it is really sticky) and put on wax paper while batches bake. Bake at 325 deg until brown–about 20 min.  makes 5-7 dozen depending on size.

From dad<3 a christmas favorite.  The house smells heavenly when they bake.