Baked beans

The traditional recipe for baked beans. Tasty, nutritious and Lenten recipe.

 
4.5 stars from 4 Chef

Preparation: 10 minutes | Cooking: 1 hours and 35 minutes | Total: 1 hours and 45 minutes
Recipe for: 6 servings

Nutrients for 1 serving
Calories: 486 calories | Fat: 23 gr.

Recipe Ingredients:

• Giants (beans): 500 gr. 
• Grated peeled tomatoes: 750 gr.  
• Chopped onions: 2 medium  
• Chopped Garlic: 1 clove  
• Olive oil: 2/3 cup  
• Tomato paste: 2 teaspoons  
• Salt and pepper: as you like  
• Sugar: 1 teaspoon  
• Dry oregano: 1/2 teaspoon  
• Dry thyme: 1 teaspoon  
• Daphne: 2 sheets

Instructions:

1. Put the beans in plenty of water and let it rise overnight. The next day drain and place in saucepan with plenty of water to boil until soft but not completely cooked. Drain and keep 1 cup of water. Put the beans in an oven pan. 
2. Heat oil in another pan and fry the onion for 3 to 4 minutes. Add the onion and continue for another 1 minute. Add the tomato, tomato paste, lots of salt, some sugar, bay leaf, oregano and thyme. Simmer for 4 minutes. Remove from heat and pour the sauce into the pan with the beans. Stir. 
3. Bake beans in the oven at 180 degrees for 40 minutes. If you see that it's getting dry very quickly, add boiling water. 
4. Serve warm beans and if you want, pour extra olive oil and dried thyme. 

Source: Radicio

Red peppers

Delicious red peppers, roasted or grilled on charcoal. Perfect for salads, appetizers, sandwiches.

 
5.0 stars from 5 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 20 minutes | Total: 30 minutes and 20 minutes waiting
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 171 calories | Fat: 14 gr.

Recipe Ingredients:

• Red peppers: 4 large 
• Olive oil: 4 tablespoons  
• Chopped garlic: 1 to 2 cloves (optional)
• Salt and pepper: as you like  
• Vinegar: 1 tablespoon  
• Chopped parsley: 1 tablespoon (optional)

Instructions:

1. Prepare charcoal grill or turn on the grill in the kitchen at max heat. 
2. Wash and dry the peppers. Put them on the grill to roast until the skins blacken. The flip to cook on the other side. 
3. Remove the peppers from the heat and put them in a kitchen bag. Close the bag and let the peppers 15 to 20 minutes to "sweat". This will cause the skin to peel away from the flesh of the pepper and get out easily. 
4. With caution because they can still be hot, peel the peppers. Make a cut alongside and remove the seeds and stem. 
5. Put in a bowl the peppers, salt and pepper, olive oil, vinegar and garlic if you like. You can serve the peppers immediately or store in refrigerator a few days. 

Source: Radicio

Salad with chickpeas and beets

Rich, hearty salad, with lettuce, beets and peas. For a full meal, you can enrich it with feta cheese.

 
5.0 stars from 3 Chef

Preparation: 10 minutes and 20 minutes waiting | Cooking: 2 minutes | Total: 12 minutes and 20 minutes waiting
 

Recipe for: 4 servings

Nutrients for 1 serving
Calories: 232 calories | Fat: 15 gr.

Recipe Ingredients:

• Lettuce: 1 small 
• Boiled beets: 250 gr.  
• Boiled chickpeas: 250 gr.  
• Sliced onion: 1 small  
• Garlic: 2 cloves  
• Olive oil: 4 tablespoons  
• Balsamic vinegar: 1 tablespoon  
• Mustard: 1 teaspoon  
• Salt and pepper: as you like

Instructions:

1. Peel the garlic and hit them in order to break the cloves. Put them in the oil and leave 15 to 20 minutes to flavor. 
2. Wash and dry the lettuce. Cut in strips.  Put it in a bowl. Add the chopped beetroot slices, onion and chickpeas. 
3. Remove the cloves from the oil and add mustard, balsamic vinegar, salt and pepper. Beat well and pour over the salad. Stir and serve. 

Source: Radicio

Pantzarosalata with orange

Easy, delicious and very rich salad with beets, feta cheese and orange. It is lightweight and is itself a complete meal.

Preparation: 12 minutes | Cooking: 2 minutes | Total: 14 minutes
Recipe for: 4 servings

Nutrients for 1 serving
Calories: 316 calories | Fat: 13 gr.

Recipe Ingredients:

• Baked or boiled beets: 4 medium 
• Spinach: 100 gr. (Tender leaves)  
• Oranges: 2 medium  
• Grated feta cheese: 120 gr.  
• Juice Orange: 4 tablespoons  
• Salt and pepper: as you like  
• Olive oil: 2 tablespoons  
• Sliced onion: 1 small (optional)  
• Mustard: 1 teaspoon

Instructions:

1. Wash spinach, dry and place in salad bowl. Peel beets, cut the slices and add. Clean and cut in slices the oranges.  Add the onions and pour the feta cheese. 
2. In a jar, stir well salt and pepper, the juice, mustard and olive oil. Pour it over the salad and serve. 

 Source: Radicio

Mpriam

Summary
Oven baked vegetable casserole.
Servings: 6

Ingredients

• 2 lbs eggplants
• 3 medium, white onions, sliced
• 1 bunch of parsley, diced
• 1-2 pinches of pepper
• 1 green pepper
• 2 lbs potatoes
• 2-3 pinches of salt
• 2 scallions, thinly sliced
• 2 lbs tomatoes, ripened & peeled
• 2 lbs zucchinis

 Directions

• Clean and chop all the vegetables in large pieces.  
• Bake in a deep pan for about 1 1/2 hr (medium oven). 

Source: EatGreekTonight

Avga kayiana

Summary
Eggs with tomatoes, green peppers and feta cheese
Servings: 4

Ingredients

• 1/2 cup of feta cheese, grated
• 8 eggs
• 2-3 tablespoons of milk
• 1-2 tablespoons of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 1 medium, green pepper
• 2-3 pinches of salt
• 3-4 medium tomatoes, finely diced

Directions

• Fry the tomatoes and green onion in the heated oil until tender (about 10 minutes).
• Beat together the eggs and milk and add to the frying pan.
• Immediately add the feta and stir well.  
• Cook well without letting ingredients get too dry.
• Add the salt, pepper and oregano and serve on bread or toast.

 Source: EatGreekTonight

Zorba salad

Summary
Yet another variation of Greek salad!

Ingredients

• 8 oz of feta cheese, crumbled
• 1 large cucumber, peeled  on, cut into 1/2" cubes
• 2 cloves of garlic, minced
• 4 tablespoons of fresh mauntano or mint, minced
• 1/2 of mint, lightly packed, fresh leaves
• 3/4 cup of olive oil
• 1/2 cup of black olives ("Kalamata" olives)
• 2 tablespoons of oregano
• 2 medium, red peppers, cut into 1/2" squares
• 2 medium, green peppers, cut into 1/2" squares
• 1 teaspoon of salt
• 1 teaspoon of white sugar
• 1 tablespoon thyme
• 4 medium tomatoes, firm and ripe, cut into 1" chunks
• 1/4 cup of white vinegar

Directions

• Gently toss tomatoes, onion, cucumber, and peppers in a large bowl.  
• In a food processor with a steel blade, process the garlic and salt to a paste. 
• Add the mint leaves, and process to a fine mince.  
• Add the oregano, thyme, and sugar and process smooth. 
• With the motor running, add the olive oil in a thin, steady stream.  
• Add the vinegar. 
• Taste and correct for seasonings.  
• Transfer the dressing to a glass jar, cap tightly, and store in a cool place several hours. 
• Bring the dressing to room temperature before using shaking the jar vigorously to blend.  
• Pour the dressing over platter and top with crumbled cheese and scatter with olives. 
• Sprinkle minced mint for garnish.

Source: EatGreekTonight

Xoriatiki

Summary
Also known as Greek Salad.
Servings: 6

Ingredients

• 1 handful of capers
• 1/3 lb of feta cheese
• 1 cucumber
• 1/2 cup of olive oil
• 1 handful of black olives
• 1 white onion
• 1 pinch of oregano
• 1 green pepper
• 1 pinch salt
• 4 medium tomatoes, ripened

Directions

• Cut the vegetables in slices and mix in a salad bowl.  
• Top with the olives, capers and oregano and cover with "crumbled" feta cheese. 
• Pour the olive oil evenly.  

Source: EatGreekTonight

Salata Pandzaria

Summary
Beetroot Salad
Servings: 4

Ingredients

• 2.20 lbs of beetroot
• 4 teaspoons of olive oil
• 2-3 pinches of salt
• 4-5 teaspoons of red wine's vinegar

Directions

• Remove the leaves from the roots and wash both thoroughly.
• Add salt and a little vinegar to a pot of water and boil the roots for approximately 35 minutes.
• Add the leaves to the boiling water for another approximate 15 minutes.
• Drain and cut into medium size pieces.
• Toss with the oil and vinegar.

Source: EatGreekTonight

Salata me lahano kai karoto

Summary
Cabbage and Carrot Salad
Servings: 6

Ingredients

• 1 medium, white cabbage, finely sliced
• 3-4 carrots, grated
• 1-2 lemos, juiced
• 1/3 cup of olive oil
• 15 black olives
• 2-3 teaspoons of parsley, finely chopped
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Combine the sliced cabbage and grated carrots. 
• Add the parsley, olives, salt and pepper.
• Beat together the olive oil and lemon juice and pour it over the salad.
• Garnish with sprigs of parsley.

Source: EatGreekTonight

Salata marouli

Summary
Romaine Lettuce Salad
Servings: 6

Ingredients

• 2-3 tablespoons of fresh dill, chopped
• 1 head of romaine lettuce
• a little olive oil
• 1 pinch of salt
• 3-4 scallions, chopped
• a little red wine's vinegar

Directions

• Wash the lettuce leaves very well under cold running water.  
• Chop the lettuce finely, and put it in a bowl. 
• Add the scallions and dill.  
• Add salt, olive oil, and vinegar to taste. 
• Traditionally, this salad has a tart flavor (a little extra vinegar)
• Editor's note: Ripe tomato wedges go well in this too.  

Source: EatGreekTonight

Salata apo piperies

Summary
Red Pepper Salad
Servings: 6

Ingredients

• 2-4 cloves of garlic, sliced
• 2 oz of olive oil
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 2.20 lbs of red peppers
• 2-3 pinches of salt
• 1-2 tablespoons of red wine's vinegar

Directions

• Wash the peppers and bake at 220C (425F) until the outside begins to blacken.
• Turn them over and leave to cool.
• Remove the cores, seeds and the skin.
• Place on a plate or in a salad bowl and top with the garlic, parsley, salt and pepper.
• Beat together the oil and vinegar and pour over the peppers.

Source: EatGreekTonight

Potato salata

Summary
Sliced Potato Salad
Servings: 4

Ingredients

• 2 lemons, juiced
• 6 oz of olive oil
• 1 medium, white onion, sliced
• 1 bunch of parsley, finely chopped
• 1-2 pinches of pepper
• 1.10 lb potatoes
• 2-3 pinches of salt
• 2 scallions, finely chopped
• 2 tablespoons of red wine's vinegar

Directions

• Boil the potatoes in salted water with a little vinegar for 40-50 minutes.
• Remove the potato skins and cut into slices.
• Combine the potatoes,green onions, onion,parsley, salt and pepper in a salad bowl.
• Beat together the olive oil and vinegar and pour over the salad.
• Serve on top of lettuce leaves.

Source: EatGreekTonight

Pantzaria salata

Summary
A different way to eat your beets.
Servings: 6

Ingredients

• 4-5 beetroots, with stalks and leaves
• 1-2 cloves of garlic, finely chopped (optional)
• a little olive oil
• 1 pinch of salt
• a little red wine's vinegar

Directions

• Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
• Cut the most bottom part of the beet but leave the stalks and upper leaves intact. 
• Boil the beets for 35 to 45 minutes or until tender (depending on size), and allow them to cool in their own water. 
• When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. 
• Cut the stems in half or thirds, depending on length. 
• Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
• This salad is an excellent accompaniment to fried or broiled fish.  

Source: EatGreekTonight

Lahano salata

Summary
A traditionally tart cabbage salad.

Ingredients

• 1 white cabbage
• 2-3 carrots
• a little olive oil
• 1 pinch of pepper
• 1 pinch of salt
• a little, white vinegar

Directions

• Cut the cabbage in half and discard the outer tough leaves and the inner core.  
• Cut each half into quarters and wash under cold water. 
• Place each quarter on its side and slice very thin slices with a sharp knife.  
• Alternately each quarter can be sliced by using a mandolin.
• Grate the carrots using a box grater or mandolin.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.  
• Toss well and serve. 
• Olives may be used as a garnish.  
• Traditionally, this salad has a tart flavour (extra vinegar or lemon juice).

Source: EatGreekTonight

Choban salatasi

Summary
Turkish "Shepherd's" Salad. A salad with a Turkish twist.
Servings: 6

Ingredients

• 2 medium cucumbers, peeled and sliced
• 6 tablespoonsof  lemon juice
• 1/4 cup of olive oil
• 1/2 cup of parsley, flat italian parsley, finely chopped
• 1 pinchof  pepper
• 3 small, green peppers or wax papers
• 6 radishes, thinly sliced (optional)
• 1 pinch of salt
• 3 scallions, white part only or 1 white onion
• 2 medium tomatoes, peeled, seeded and diced

Directions

• A classic Turkish salad, very refreshing.  
• Have all the vegetables cut into similar size, diced. 
• English cucumbers work best; remove seeds from larger ones.
• Combine all ingredients, other than the olive oil, lemon juice, salt and pepper, in bowl.  
• Mix olive oil and lemon juice and gently toss just before serving salt and pepper to taste.

Source: EatGreekTonight

Soupa revithia

Summary
Chickpea Soup
Servings: 6

Ingredients

• 2 tablespoons of baking soda
• 1 pinch of dill
• 1-2 lemons, sliced in wedges
• 3 oz of olive oil
• 3 medium, white onions, finely chopped
• 1.10 lb of chick peas
• 1-2 pinches of pepper
• 2-3 pinches of salt

Directions

• Soak the chick peas in water overnight.
• Drain them, then rub and mix them well with the baking soda.
• Thoroughly rinse them again and place in pot with cold water.
• Add the onions.
• When it starts to boil, skim off the froth.
• Simmer the chick peas until they soften, about 2 hours.
• Add the oil, salt and pepper and boil for a few more minutes.
• Serve with the lemon wedges.

Source: EatGreekTonight

Leek potato

Summary
For those cold winter nights.
Servings: 6

Ingredients

• 4 cups of chicken's broth
• 2 tablespoons of unsalted butter
• 3 leeks, finely chopped
• 1 medium yellow onion, finely chopped
• 1 pinch of pepper
• 4 medium potatoes
• 1 pinch of salt
• 1 1/2 cup of whipping cream

Directions

• Sautee leeks and onion for 3 minutes in the butter.
• Add chicken broth.
• Simmer for 15 minutes or until tender.
• Blend until smooth.
• Stir in cream.  
• Salt and pepper to taste.

Source: EatGreekTonight

Kritharaki soupa

Summary
Barley Shaped Pasta Soup
Servings: 6

Ingredients

• 1 medium celery (stalks)
• 7 oz of olive oil
• 1 batch of parsley, finely chopped
• 3/4 cups of orzo pasta (kritharaki)
• 1-2 pinches of pepper
• 2-3 pinches of salt
• 9 oz of tomato sauce, or fresh
• 4 1/2 cups of water, or meat stock

Directions

• Combine all the ingredients but the pasta in a pan and boil for 40 minutes.
• Remove the vegetables and puree them, then return them to the pan.
• Add the pasta and simmer gently for 10-15 mintues.
• Serve the soup garnished with finely chopped parsley.

Source: EatGreekTonight

Fava

Summary
A purée of yellow split peas.

Ingredients

• a little olive oil
• a handful of black olives
• 2 cups of peas, yellow split
• 1 pinch of pepper
• 1 pinch of salt
• 1 bunch of shallots, sliced
• 5 cups of water

Directions

• Clean peas and place in a heavy stockpot with water. 
• Bring to a boil and stir occasionally for 10 minutes. 
• Remove from heat and allow the peas to steep for one hour.  
• Drain, then return to the pot with fresh water (just to cover) salt & pepper.
• Simmer over low heat, stirring occasionally until soft and most of the water is absorbed (about 1 hour).
• Remove from heat and allow to cool.  
• At this point, you can just put the peas in the fridge until you're ready to use them, or purée them in a food processor processor (or through a ricer, as our local chef, Agyro does) It depends on the texture you want. 
• The purée also becomes thicker under refrigeration.  
• Mix with a little olive oil, minced onions, salt and pepper. 
• Parsley or capers and black olives make a nice garnish.  

**May be enjoyed as a soup or an appetizer, just add more water for the desired consistancy.
Source: EatGreekTonight