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Green Beans with Potatoes or ‘Fasolakia me Patates’ in Greek is a vegetarian village classic Eva (and other Greeks) grew up with. As with many of Eva’s dishes, this recipe requires only a few simple ingredients and makes a great meal or side dish. Keep in mind the length of time the beans need to cook depends on not only your beans, but also how soft (or crunchy) you want them, so be sure to sample them as this delicious dish is cooking. Flat green beans 2 medium sized potatoes 1 cup crushed tomato or tomato juice 1 medium sized onion 1/3 cup of water 1/2 cup of olive oil 1 table spoon of salt Pinch of pepper 1/2 cup of white wine Cut the edges off the green beans and slice each down the middle leaving the ends still connected. If your green beans are narrow, there’s no need to slit them down the middle. In a separate bowl, peel the potatoes and chop them into fours. Chop the onion and fill a cup with either crushed tomato or tomato juice. Preheat a large pot on the oven at a high temperature. Once sufficiently heated add 1/2 cup of olive oil. Allow the oil to heat up and add the chopped onion. Saute the onions slowly till they receive a light brown color. Once ready, add the beans to the pot. Cover the pot, lower the heat to medium and allow the beans to cook for roughly 5 minutes. At this point add a table spoon of salt, a pinch of pepper and 1/3 cup of water. The water is necessary to allow the beans to precook before we add the tomato juice. Cover the pot and allow the beans to cook for approximately 5 to 10 minutes. During this time stir the beans periodically until the water has completely evaporated. At this point add 1/2 cup of white wine, the potatoes and the crushed tomato (or tomato juice). Work the ingredients together and cover the pot. Turn the heat on the stove to low and cook the beans till they become soft. This should take approximately 20 minutes. That said, periodically come back stir the contents and test to see how the beans are coming along. When the dish is ready all the juice should have evaporated with only the oil remaining. In this video Eva shows us how to prepare another family favourite: Yiouvarlakia, more commonly known as meatballs with tomato sauce over rice. Like many of Eva’s recipes, this dish requires only a few simply ingredients and is not overly complicated to make. We hope you enjoy! To prepare the meat: 1 pound of lean ground beef 1 egg 1 small onion graded 2 medium cloves of garlic crushed 1 tablespoon of dried mint (use fresh mint if it is available) 1 tablespoon of parsley 1 teaspoon of olive oil 1 teaspoon each of salt and pepper To cook the meat: 2 tablespoons of olive oil 1 small onion chopped 1 clove of garlic finely chopped 1 cup of tomato juice ½ glass of water Salt and pepper 1 tablespoon of flour ¼ cup of water To prepare the rice: 2 cups of rice 4 cups Pinch of salt Using your hands, combine the ingredients together in a large bowl. Once you have thoroughly mixed the ingredients you may begin to shape the meatballs. Rather than roll the meat into balls, shape small portions of meat in an oval shape. In a large pot over medium-high heat, add the olive oil and sauté the onion and garlic until light brown in colour. Add the tomato juice and ½ cup of water. Season with salt and pepper and cover the pot with the lid. Once the liquid has come to a boil you may add the meatballs. Carefully place the meatballs in the pot and lower the heat to medium. In the meantime you may prepare the rice. Eva suggests that you boil the rice for a few seconds and then drain the water in order to remove as much starch as possible. Once you have washed the rice, set the water to boil again and cook the rice for 15 minutes. Remember to use 2 cups of water for 1 every cup of rice. Once the liquid in the meatballs has begun to boil for a few minutes, lower the heat and allow the meatballs to simmer for 20 minutes. To thicken the tomato sauce add 1 tablespoon of flour to ¼ cup of water, stir well, and pour the liquid into the tomato mixture (be sure to strain the liquid as you pour it in). Allow the meatballs to cook for another 15 minutes. When serving this dish be sure to place a generous amount of tomato sauce over the rice. Enjoy! Giouvetsi is a traditional Greek dish made with only a few simple ingredients but it is packed with flavour. It is made with lamb (although you could also substitute the lamb for beef), tomato juice and spaghetti. In our fast-paced world, it really is comforting to sit down to a wholesome meal. As Greek-Canadians, we appreciate the authenticity of this recipe, even though today it is made in electric ovens rather than wooden ovens baked in clay pots. We hope you enjoy! A leg of lamb, about 1 to 1½ pounds (be sure to trim the fat) 1 heaping tablespoon each of salt and pepper (or to taste) 2 cups of tomato sauce 3 large glasses of water ½ a package of Number 7 spaghetti Wash the lamb well and place it at the center of a roasting pan. Season the meat with salt and pepper. Add the tomato sauce and water. Cook the lamb in the oven for about 3 to 3½ hours at 400 degrees. For the first hour cover the pan with the lid, but for the remaining time remove the lid. After about 3 hours, remove the pan from the oven. Remove the lamb and set it aside. Add the spaghetti to the same pan and mix it a bit. Place the lamb back in the pan, on top of the spaghetti, but be sure to turn the lamb over on the other side. Put the pan back in the oven for another 45 minutes. This dish is a guaranteed family favourite! It is made with only a few simple and healthy ingredients and takes less than an hour to make. It is absolutely delicious and one of our favourite comfort foods. We grew up on this dish and we hope you enjoy it as much as we do. This dish is usually served with rice but feel free to substitute the rice for pasta if you prefer. Chicken legs and thighs (about 8 pieces altogether) 1 medium onion chopped 2 cloves of garlic finely minced 3-4 tomatoes chopped (or 1 cup of tomato sauce) 2-3 tablespoons of olive oil ½ glass of wine (Eva’s uses white wine in this recipe but you could also use red wine) Salt and pepper 1 cup of rice Before you begin to prepare the dish, wash the chicken thoroughly; remove the skin and season with salt and pepper. Allow to stand for about an hour. In a large pot over medium-high heat, add a couple of tablespoons of olive oil and place the chicken in the pot and cover with the lid. Cook the chicken for a few minutes, turning the chicken over a couple of times. Add the wine, garlic, onion, and 1 teaspoon each of salt and pepper. Cover with the lid and allow the chicken to simmer for 2 to 3 minutes. Then add the tomatoes to the chicken, and turn the heat to low. Allow the chicken to simmer with the lid on for 45 minutes. In the meantime prepare the rice. Use 2 cups of water for every 1 cup of rice and be sure to wash the rice thoroughly. Bring the water to a boil, add the rice, some salt, a dash of olive oil and cover with a lid. Lower the heat and allow the rice to cook for about 15-20 minutes. To serve, place one cup of rice on the plate and add a couple of pieces of chicken. Pour a large spoonful of the sauce over the rice and chicken and serve with your favourite side dish. Thursday for Dinner is a video blog dedicated to preserving family recipes. Our mission is to capture our family's most treasured recipes and make them available to everyone. Learn more about TFD here.
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Pripremljen kao sok ili salata, špinat poboljšava opšte stanje organizma i štiti od stresa, ali ne bi trebalo da stoji pripremljen duže od jednog dana, jer u tom slučaju ne samo da gubi ljekovita svojstva, već postaje toksičan. Da bi očuvali vitamine koje posjeduje, špinat je najbolje kuhati na pari ili u vrlo maloj količini vode, ne duže od 10-ak minuta. Vodu u kojoj se špinat kuhao prospite, jer je puna nitrata koji prelaze u nitrite, iz kojihipak djelovanjem bakterija u debelom crijevu mogu nastati nitrozamini – potencijalno kancerogenog djelovanja. Upravo nitrati su i razlog zbog kojega špinat treba pripremati uvijek neposredno prije jela jer se jednom termički obrađen špinat ne smije ponovno zagrijavati, niti duže čuvati (čak ni u frižideru). LOPTICE OD ŠPINATA I KROMPIRA -Sastojci: 3 veća krompira, 350 g špinata, 3 čehne bijelog luka, 3 kašike bijelog vina, 2 kašike vode, 1 kašika svježeg bosiljka, sitno isjeckanog , 2 kašike svježeg peršuna, sitno isjeckanog, pola kašičice kima, so i biber po ukusu -Priprema: Oljuštiti i skuhati krompir. U drugoj šerpi na vinu i vodi prodinstati sitno isjeckani špinat i bijeli luk, da sva tečnost ispari. Potom dodati bosiljak, peršun, ispasirani krompir, so i biber. Dobro promješati i ostaviti da se prohladi. Potom praviti loptice i peći ih u podmazanoj posudi oko 20 minuta, u rerni zagrijanoj na 200˘ C. ŠPINAT SA SUSAMOM I ĐUMBIROM -Sastojci: 1 kg špinata, 1 čehne bijelog luka sitno isjeckan, 2 kašičice pečenog susama, 1 kašika maslinovog ulja, 1 kašičica sitno narendanog korjena đumbira ili jedna četvrtina đumbira u prahu, so po ukusu, 0,5 l vode -Priprema: Zagrijati maslinovo ulje i kratko prodinstati bijeli luk, a zatim dodati špinat, đumbir i vodu. Dinstati oko 20 minuta. Servirati topao špinat posut susamom. ŠPAGETE SA ŠPINATOM -Sastojci: 250 g špageta, 300 g špinata, svježeg ili smrznutog, 200 g feta sira, 2 kašike pavlake, so i biber po ukusu -Priprema: Obariti špinat, a zatim ga sitno isjeckati i pomješati sa izmrvljenim sirom i pavlakom, posoliti i pobiberiti, pa kuhati oko pet minuta. Preliti kuhane špagete i služiti toplo. ZAPEČENI RIŽOTO SA ŠPINATOM -Sastojci: 2 kašike maslinovog ulja, 1 srednja glavica crnog luka, sitno isjeckanog, 1 čehna bijelog luka, sitno isjeckan, 1 šolja riže, 1 šolja paradajz sosa, 2 šolje bujona od povrća, 150 g špinata, so i biber po ukusu. -Priprema: Zagrijati ulje i dinstati crni i bijeli luk oko pet minuta, dodati rižu i sos od paradajza, pa kuhati još malo. Potom sipati bujon od povrća i špinat, posoliti, pobiberiti i staviti u podmazanu posudu za pečenje. Peći 30 minuta u rerni zagrijanoj na 200° C. SALATA OD ŠPINATA I AVOKADA -Sastojci: 450 g špinata, 1 avokado isječen na tanje kriške, 100 g oraha sitno isjeckanih, 3 kašike maslinovog ulja, 1 kašika soka od limuna, so i biber po ukusu. -Priprema: Sipati sve sastojke u činiju za salatu, lagano promješati i ostaviti u frižideru da se rashladi prije služenja.