Authentic Greek Dinner

Fresh Tzatziki

INGREDIENTS
1 large cucumber, peeled
2-3 cup full fat plain yogurt
2 large garlic cloves, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1/2 tsp salt
1 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon

INSTRUCTIONS
Peel and grate the cucumber, salt it and put it in a bowl, covered in the fridge.

Combine the yogurt, garlic, oil, vinegar, and lemon in a large bowl. Cover and refrigerate.

Transfer the grated cucumber and fresh dill to the yogurt mixture right before you eat it and stir to combine. Salt to taste.


Pork Chops

Marinade
INGREDIENTS
1 tsp garlic salt
1 tsp oregano
1 tsp onion powder or dehydrated onion flakes
1/2 tsp salt
1 tsp ground fresh pepper
1/4 c lemon juice
1/4 canola oil or vegetable oil
4 pork chops

Marinate four hours.

INSTRUCTIONS
Season all sides of the pork chops with a generous amount of kosher salt and freshly ground pepper.

Preheat large pan for 3 to 5 minutes med-high. When hot, add 5 tablespoons of vegetable of oil to pan. Sear each side of pork chops for 1-2 minutes.

Transfer pork chops to baking dish with the potatoes.

Cover the dish with tin foil and bake for 15-20 minutes or until 70C.


Lemon Roasted Potatoes

INGREDIENTS
3 pounds potatoes, peeled and cut into thick wedges
1/3 cup vegetable oil
2 lemons, juiced
2 tsp salt
1 tsp oregano
1/2 tsp ground black pepper
3 cup chicken broth

INSTRUCTIONS
Preheat oven to 400 degrees F (200 degrees C).

Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

Roast potatoes in preheated oven until tender and golden brown, about 1 hour. 1 hour 45 minutes for soft and melty.


Greek Rice Pilaf

INGREDIENTS
1 1/2 Tbsp extra virgin oil (or butter)
2 garlic cloves, minced
1 tsp onion powder
1 1/2 cup long grain white rice , uncooked (Note 1)
1 1/4 cup chicken broth
1 cup water
1 large lemon (1 tsp zest + 3 - 4 tbsp lemon juice)
3 Tbsp finely chopped fresh dill
Salt and pepper

INSTRUCTIONS
Heat oil over medium heat in large saucepan or small pot.

Add garlic. Cook for 1 minute..

Add rice and stir until rice turns mostly translucent.

Add broth, onion powder and water. Place lid on, bring to simmer then turn heat down to low.

Cook for 12 minutes or until water is evaporated.

Remove from from stove and rest for 10 minutes (keep the lid on).

Remove lid. Stir through lemon zest, lemon juice, herbs and salt and pepper to taste.

Minestrone Soup

Olive oil
1 onion
1 zucchini
1 celery stalk
1 carrot
4 tsp garlic, minced
4 - 6 cups vegetable broth
1 can pasta sauce
2 cans kidney beans (or 1 kidney bean/1 white bean)
1 can diced tomatoes
1 tsp parsley
1 ½ tsp oregano
1 tsp basil
½ tsp thyme
2 tsp salt
1 tsp pepper
1 - 2 cups frozen spinach
1 cup dried pasta

Once you have chopped/diced/julienned your vegetables, heat olive oil in large soup pot.

Saute the vegetables, until the onions turn translucent. Add in the garlic while you saute the vegetables.

Add vegetable broth to the vegetables, plus the canned tomatoes, beans and spices.

Bring soup to a boil, then reduce heat and simmer for 20 mins.

Add the frozen spinach and the pasta and cook for an additional 20 minutes, until the pasta is cooked.

Banana Bread

1⁄2 cup butter, softened
1cup granulated sugar
2 eggs, beaten
3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
1 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla (optional)
¾ cup crushed walnuts (optional)


Preheat oven to 350ºf / 180ºc.

Cream together butter and sugar.

Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.

Mix just until combined. Do not overmix.

Pour into greased and floured loaf pan.

Bake at 350º/ 180º for 55 minutes. Makes 1 loaf.

Keeps well, refrigerate.

Challah bread

5 1/2 cups flour
1/2 cup sugar
1 tbsp salt
1 tbsp yeast
2 1/4 cups of hot water
3 eggs
1/4 cup of veg oil


Mix dry ingredients well. Add the wet ingredients, mixing slowly. Knead for 10 minutes. If the dough is wet, add an extra cup of flour. Let rise for 2 hours. Punch down and divide the dough into two balls. Let the dough rise again for two hours. Gently braid, as to not deflate. Let rise another 25 minutes.

Bake at 350 degrees for 35 minutes.