The Menu
Keftedes ~ Greek Meatballs served with Tzatziki sauce
Feta Greek Salad
warm pita bread
Peach Oatmeal Crisp
The Recipes
Keftedes
~ Greek Meatballs served with Tzatziki sauce ~
Tamatha Mavraides
"In my house, dinner is a big deal everyday…I’m sure it’s probably the same at your house. The truth is I have a bunch of spoiled brats on my hands! I am always preparing dishes from far away places because I so enjoy that sort of thing but, as it turns out, my Hubby and kids have come to expect some pretty exotic stuff."
http://www.aflockinthecity.com
2 lbs. Ground beef (80% lean if possible) too lean causes dry meatballs
1 lb. Ground pork
3 cups cubed day old bread
3/4 cup water
1/2 beer or white wine (I used beer because it was handy)just be sure it’s not a dark beer.
1 large onion chopped
3 scallions chopped (both white and green parts)
3 cloves of garlic minced
3 tablespoons butter
1 tablespoon plus 1 teaspoon kosher salt
Fresh ground pepper to taste
1 teaspoon dried oregano
pinch crushed red pepper (because I like it, but feel free to omit it)
onion and garlic powder to taste
3 Tablespoons fresh mint leaves chopped (no stems)
All-purpose flour for dredging
grapeseed oil (for frying)
In a large bowl, soak the bread cubes in the water and beer. Set aside.
Heat a large sauté pan over medium high heat. Melt the butter then sauté the garlic, onions and scallions until the onions are soft but not brown. Add a teaspoon of the salt and fresh pepper to taste to the onion mixture while it is cooking.
Combine the beef and pork, soaked bread, onion mixture, salt , pepper, onion powder, garlic powder, oregano and fresh mint. I use my hands to combine the mixture. It could take forever if you use a spoon. Let the mixture stand for 30 minutes at room temperature.
Shape into small meatballs or small patties. I make patties because that’s how I know keftedes to be shaped. Feel free to do whatever works for you. Dredge the meatballs (patties) in all-purpose flour. Heat your sauté pan with a combination of olive oil and canola oil for frying. I like the mixture of oil because the canola raises the smoke point of the olive oil. I get olive oil flavor without burning the oil. I make sure there is about 2 inches of oil in the pan. Fry the dredged meatballs until they are brown on all sides. Keep warm until all the meatballs are cooked.
Serve the meatballs with lemon wedges and tzatziki sauce…oh and the pita, you need the pita. See, I’m already forgetting!
Homemade tzatziki sauce
This stuff is just scrumptious!
24oz. Greek style yogurt
2 large cucumbers (seeded and shredded on a box grater or similar)
3 large fresh garlic cloves (finely minced or run through a garlic press)
about 3 tablespoons fresh parsley (chopped). (this is a guess, I just grab about half a bunch and chop leaves no stems)
juice from a lemon and a half if they are juicy…if not then use 2 lemons.
salt and pepper to taste
1 teaspoon dried oregano
I like a pinch of crushed red pepper here too but it is not traditional.
this one is simple…
combine the above ingredients and set in the fridge until chilled.
Feta Greek Salad
serves 8
http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=8&mid=19750
***Salad***
2 small Romaine lettuce - torn into bite size pieces
6 Tomatoes; cut up
2 onion, thinly sliced
2 Green pepper - seeded and chopped
2 Cucumber; peeled & sliced
2 cups Black olives, Greek
1 pound Feta cheese - sliced or cut into chunks
***Dressing***
1/2 cup olive oil
4 tablespoons vinegar
2 pinches oregano
salt and pepper, to taste
Chill all vegetables, olives and cheese.
Combine dressing ingredients.
When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing.
Serve with warm pita bread.
Peach Oatmeal Crisp
Might have to make 2 of these for this menu.
Ready To Bake oatmeal cookies crumbled over a luscious peach filling make an old-fashioned dessert simply delicious!
http://www.pillsbury.com
3 bags (10 oz each) organic frozen sliced peaches, thawed, drained (4 1/2 cups)
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 package (1 lb 2 oz-size) Ready to Bake! refrigerated oatmeal raisin cookies
1/2 cup pecan halves
Frozen (thawed) whipped topping, if desired
Heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray.
In large bowl, mix peaches, sugar, cornstarch and cinnamon; spoon into baking dish.
Remove cookie dough from wrapper; crumble dough evenly over fruit mixture. Sprinkle pecans evenly over dough.
Bake 30 to 35 minutes or until topping is golden brown, and juices are bubbly in center. Serve warm with whipped topping.
Tips
You can substitute 1 1/2 cups fresh or frozen blueberries for 1 bag (1 1/2 cups) of peaches.
Keftedes ~ Greek Meatballs served with Tzatziki sauce
Feta Greek Salad
warm pita bread
Peach Oatmeal Crisp
The Recipes
Keftedes
~ Greek Meatballs served with Tzatziki sauce ~
Tamatha Mavraides
"In my house, dinner is a big deal everyday…I’m sure it’s probably the same at your house. The truth is I have a bunch of spoiled brats on my hands! I am always preparing dishes from far away places because I so enjoy that sort of thing but, as it turns out, my Hubby and kids have come to expect some pretty exotic stuff."
http://www.aflockinthecity.com
2 lbs. Ground beef (80% lean if possible) too lean causes dry meatballs
1 lb. Ground pork
3 cups cubed day old bread
3/4 cup water
1/2 beer or white wine (I used beer because it was handy)just be sure it’s not a dark beer.
1 large onion chopped
3 scallions chopped (both white and green parts)
3 cloves of garlic minced
3 tablespoons butter
1 tablespoon plus 1 teaspoon kosher salt
Fresh ground pepper to taste
1 teaspoon dried oregano
pinch crushed red pepper (because I like it, but feel free to omit it)
onion and garlic powder to taste
3 Tablespoons fresh mint leaves chopped (no stems)
All-purpose flour for dredging
grapeseed oil (for frying)
In a large bowl, soak the bread cubes in the water and beer. Set aside.
Heat a large sauté pan over medium high heat. Melt the butter then sauté the garlic, onions and scallions until the onions are soft but not brown. Add a teaspoon of the salt and fresh pepper to taste to the onion mixture while it is cooking.
Combine the beef and pork, soaked bread, onion mixture, salt , pepper, onion powder, garlic powder, oregano and fresh mint. I use my hands to combine the mixture. It could take forever if you use a spoon. Let the mixture stand for 30 minutes at room temperature.
Shape into small meatballs or small patties. I make patties because that’s how I know keftedes to be shaped. Feel free to do whatever works for you. Dredge the meatballs (patties) in all-purpose flour. Heat your sauté pan with a combination of olive oil and canola oil for frying. I like the mixture of oil because the canola raises the smoke point of the olive oil. I get olive oil flavor without burning the oil. I make sure there is about 2 inches of oil in the pan. Fry the dredged meatballs until they are brown on all sides. Keep warm until all the meatballs are cooked.
Serve the meatballs with lemon wedges and tzatziki sauce…oh and the pita, you need the pita. See, I’m already forgetting!
Homemade tzatziki sauce
This stuff is just scrumptious!
24oz. Greek style yogurt
2 large cucumbers (seeded and shredded on a box grater or similar)
3 large fresh garlic cloves (finely minced or run through a garlic press)
about 3 tablespoons fresh parsley (chopped). (this is a guess, I just grab about half a bunch and chop leaves no stems)
juice from a lemon and a half if they are juicy…if not then use 2 lemons.
salt and pepper to taste
1 teaspoon dried oregano
I like a pinch of crushed red pepper here too but it is not traditional.
this one is simple…
combine the above ingredients and set in the fridge until chilled.
Feta Greek Salad
serves 8
http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=8&mid=19750
***Salad***
2 small Romaine lettuce - torn into bite size pieces
6 Tomatoes; cut up
2 onion, thinly sliced
2 Green pepper - seeded and chopped
2 Cucumber; peeled & sliced
2 cups Black olives, Greek
1 pound Feta cheese - sliced or cut into chunks
***Dressing***
1/2 cup olive oil
4 tablespoons vinegar
2 pinches oregano
salt and pepper, to taste
Chill all vegetables, olives and cheese.
Combine dressing ingredients.
When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing.
Serve with warm pita bread.
Peach Oatmeal Crisp
Might have to make 2 of these for this menu.
Ready To Bake oatmeal cookies crumbled over a luscious peach filling make an old-fashioned dessert simply delicious!
http://www.pillsbury.com
3 bags (10 oz each) organic frozen sliced peaches, thawed, drained (4 1/2 cups)
1/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/2 package (1 lb 2 oz-size) Ready to Bake! refrigerated oatmeal raisin cookies
1/2 cup pecan halves
Frozen (thawed) whipped topping, if desired
Heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray.
In large bowl, mix peaches, sugar, cornstarch and cinnamon; spoon into baking dish.
Remove cookie dough from wrapper; crumble dough evenly over fruit mixture. Sprinkle pecans evenly over dough.
Bake 30 to 35 minutes or until topping is golden brown, and juices are bubbly in center. Serve warm with whipped topping.
Tips
You can substitute 1 1/2 cups fresh or frozen blueberries for 1 bag (1 1/2 cups) of peaches.
