Eating Greek

So, it has been over a year since my first post. However, now that I am all done my PhD coursework and have shifted into serious procrastination mode I should have plenty of time for blogging☺ Over the next few months I'll be mainly be working to improve at baking and cooking (rather than other traditional food skills like canning, drying food and gardening).On the menu for tomorrow night’s dinner (which, will be followed by watching the Fighter- I love yummy dinner + movie nights!) is fresh hummus, (made this evening), greek salad, spanakopita/ spinach pie, and Kolokythakia Tiganita: Batter-fried Zucchini. I have never made the Batter-friend Zucchini but they don’t look too too difficult. Plus, this recipe has a delicious sounding fennel mayonnaise dip so I couldn’t resist.

Recipes:



Batter-fried Zucchini:  http://www.epicurious.com/recipes/food/views/Batter-Fried-Zucchini-Spears-with-Basil-14236

Greek Salad: I will use one of my best friend’s recipes (Al). Tomatoes, olives, Dodoni feta (sadly I will have to use run-of the mill feta from Safeway since the Parthenon on Broadway has burned down again☹) , cucumbers, red, yellow and green peppers, purple onion and equal parts balsamic vinegar and olive oil, a touch of lemon juice and some freshly ground pepper.



Hummus: I suggest looking up a recipe if you haven’t made this before because these measurements are very imprecise and I mainly just made it to taste.
All into the blender: About 1 + ½ cups boiled chickpeas (cheaper and less salt than canned chickpeas), about 8 tablespoons of olive oil (if you want to reduce the fat replace some of the oil with chickpea juice from can or pot- I learned this tip from my Nana's neighbour, Sylvia), 4 tbls cold water, salt, pepper, 1 tbls cumin, 3 gloves of pressed garlic, 2 tbls pine nuts, juice of 2 lemons, blend and voila- delicious part of a greek dinner and healthy snack for the week!


Spanakopita: http://greekfood.about.com/od/pansizedpies/r/Spinach-Pie-With-Feta-Spanakopita.htm