Dinner Tonight

[Guest guest]

Here's tonight's dinner. I haven't really been cooking much for awhile, so this

is exciting! I would throw in Greek Roasted Potatoes, but I don't have any

potatoes. Well, I could still give you the recipe though.

 

* Exported from MasterCook *

 

Feta Stuffed Tomatoes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Tomatoes

 

Amount Measure Ingredient -- Preparation Method

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4 large tomatoes

2 tablespoons scallions -- finely chopped

2 tablespoons fresh parsley -- finely chopped

4 oz feta cheese -- crumbled

1/4 cup bread crumbs

2 tablespoons olive oil

 

Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds.

Save pulp and discard seeds. Coarsely chop pulp. preheat oven to 350.

In a small bowl, combine tomato pulp with scallions, parsley, feta, bread

crumbs, and olive oil. Spoon mixture into the hollowed out tomatoes. Place

tomatoes right side up in a 8x8 " baking dish and bake 15 minutes.

Serve steaming hot.

 

 

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* Exported from MasterCook *

 

Greek Bread

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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8 ounces package cream cheese -- softened

2 tablespoons mayonnaise

2 teaspoons Cavender's Greek Seasoning

1 large 8 oz. loaf French bread -- unsliced

4 ounces feta cheese -- crumbled

1 2.25 oz can sliced ripe olives

1/2 cup pepperoncini peppers -- drained & chopped

 

Combine first 3 ingredients, stirring until smooth. Slice bread loaf in

half lengthwise. Spread cheese mixture on cut sides of bread. Sprinkle feta

cheese, olives, and peppers over cream cheese mixture.

Place bread on an ungreased baking sheet. Bake at 375 degrees F for 15 to

20 minutes or until thoroughly heated.

 

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* Exported from MasterCook *

 

Greek-Style Cannellini and Vegetables

 

Recipe By : Moosewood Restaurant Cooks at Home

Serving Size : 4 Preparation Time :0:00

Categories : Beans Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 quarts water

2 cloves garlic -- minced

1 onion -- chopped

3 tablespoons olive oil

2 to 3 carrots -- diced

1 red or green bell pepper -- chopped

1 cup orzo

1 zucchini -- diced

1 tablespoon fresh minced mint (1 tsp dried)

1 tablespoon fresh minced dill (1 tsp dried)

1/2 teaspoon fresh marjoram (sprinkling of dried)

5 artichoke hearts (14 oz can) -- drained and chopped

2 cups cannellini beans (15 oz can) -- rinsed & drained

1 14.5 oz can Italian-style stewed tomatoes

salt & freshly ground pepper to taste

red wine vinegar

 

Bring the water to a boil in a large covered pot.

While the water heats, saute the garlic and onions in 2 tablespoons of the

oil in a large skillet on medium-high heat. Add carrots and bell pepper.

When the water boils, add the orzo, return to a boil, and simmer for about

10 minutes, until al dente.

Dice the zucchini and stir it into the skillet of vegetables. Add the

mint, dill, and marjoram. Add the artichoke hearts and gently stir the beans

and the stewed tomatoes. Simmer for several minutes, stirring occasionally.

When the pasta is al dente, drain and stir in the remaining tablespoon of

oil. When the beans and vegetables are hot, add the orzo. Season with salt &

pepper to taste. Serve with red wine vinegar.

 

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* Exported from MasterCook *

 

Greek Roasted Potatoes

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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16 small Yukon Gold potatoes (or small red potatoes

4 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon dried Greek oregano (or regular oregano)

2 teaspoons Greek seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Heat oven to 450. Cut unpeeled potatoes into large chunks. Toss with

olive oil, lemon juice, oregano, Greek seasoning, and salt & pepper.

Place potatoes on baking sheet or roasting pan. Roast 10 minutes, then turn

potatoes. Continue roasting until potatoes are browned, crisp, and tender,

turning twice (every 10 minutes), about 30 minutes.

 

 

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