Greek Salad

In the summertime, I eat a lot of salads during hot weather and I have a lot of different salads that I make, but wanted something a little new and different. I also had someone coming over and decided to make Greek food for dinner, so the perfect accompaniment would be a Greek Salad. I've had lots of them in Greek restaurants, but wasn't that excited by them and not too long ago, a friend of mine - who is half Greek - told me that traditional Greek Salads don't have lettuce in them. I've always had them served with Lettuce - usually Iceberg so I was intrigued. I got her recipe and when I made it, I loved it and so did my guest.

A traditional Greek Salad incorporates Cucumber, Sweet Red, Orange or Yellow Peppers, ripe Cherry Tomatoes, thinly sliced Red Onion, Feta Cheese and Kalamata Olives. The dressing is made with Red Wine Vinegar, Olive Oil, Garlic, Salt and dried Oregano. It's very important to cut the Feta into cubes instead of using it crumbled and it's actually much better to use dried Oregano than fresh. My friend told me to make the Salad dressing ahead of time to let the flavors meld and also to dress the salad at least 30 minutes before you serve it. This is such a great salad that it is joining the summer salad rotation!

Greek Salad

1 large hothouse Cucumber or 4 Persian Cucumbers, ends trimmed (leave peel on) 

1 small Orange Pepper

1 small Yellow Pepper

2 cups Cherry Tomatoes, cut in half

1 cup thinly sliced Red Onion cut in quarters

4 ounces Feta Cheese (Sheep's Milk if possible to find), cut into small cubes

1/2 - 3/4 cup Kalamata Olives        

Cut the Cucumber in half and take a small spoon and scrape out the Cucumber seeds and then cut into 1/4 inch thick half moons. Then cut a think slice off the top and bottom of the Peppers. Then, cut in half and then cut into 1 inch squares - you should have about 1 cup of each. Put the Cucumbers, Peppers, Tomatoes, Red Onion, Feta Cheese and Olives in a large salad bowl. Drizzle dressing over and toss to coat everything. Let sit for at least 30 minutes before serving.  

Dressing

2 Garlic Cloves minced

1/4 cup Red Wine Vinegar

1/3 cup Olive Oil   

1 teaspoon dried Oregano   

3/4 teaspoon Sea Salt

1/2 teaspoon Sugar

1/4 teaspoon fresh Ground Black Pepper   

Place all dressing ingredients in a bowl and whisk together.  Let sit for at least 15 minutes up until overnight before dressing the salad. 

Five Element Analysis

There are so many colors in this salad that you can be pretty sure that most Elements are covered. To start, the Cucumbers belong to the Earth Element. The Yellow and Orange Peppers have both Earth (because of the color) and Fire because Peppers belong to that Element. The Tomatoes and Black Pepper add even more Fire. The Red Onion and Feta along with the Garlic and Oregano make sure that the Metal Element is present.  The Vinegar and Olive Oil contribute the Wood Element and the Calamata Olives bring in a bit of Wood but also some Water o because they are black. The little bit of Salt in the dressing and in the Feta bring in a touch more Water. The Water Element needs a little support, so this would be a perfect salad to go with some grilled Fish, or an Eggplant dish or some Greek soup.  

Avgolemono Soup

When I was a college student, I lived in an apartment with three other roommates and money was always tight. Since I loved to cook and had the most experience, I was quickly designated as the one who most often made dinner, while the others divvied up the chores of shopping, prepping and washing dishes. My goal back then was to see how far I could stretch our grocery budget and one of my tricks was to buy a whole chicken and have it one night for dinner. Then, I would make chicken salad sandwiches the next day and I would use the bones to make broth and add in the scraps of chicken with some carrots, onion and celery and also some rice, pasta or potatoes to make a filling soup. These days, I don't have to watch my grocery budget, but I still play this little game and I still almost always make chicken soup out of roasted chicken bones and bits of leftover meat.

The other night I roasted a chicken in the Greek fashion with Lemon Juice, Olive Oil, Salt and Rosemary with some Onion, Garlic and Potatoes roasted in the drippings. The secret was to marinate the Chicken for a little while in the Lemon Juice and then squeeze some more on mid way through roasting. It was delicious!  Afterwards, I took all the bones and all the leftover drippings and onions and of the roasted Garlic Cloves and made a broth. I strained it and made Avgolemono or creamy Greek Lemon Chicken Soup. This is a really easy soup and if you want to make it with canned chicken broth, it would be great too, but I love the idea of using up leftovers. 

The trick to this soup is tempering the eggs which make the soup creamy. This means that you add some hot chicken broth to the egg mixture and then add the eggs back into the rest of the soup. At that point, you must keep the soup at a very low simmer for only a few minutes or the eggs might curdle. 

This soup is nourishing and satisfying as only creamy soups can and there's no cream in it.  The little bits of Orzo (I used DeLallo Gluten Free Orzo made from Corn) and chopped up chicken give it some texture. If you like, you can use rice but it will be a lot softer and I like the Orzo's chewiness. And, I like it creamy so I use less chicken broth. This soup is just a bowl full of lemony goodness!  Avgolemono is one of my favorite soups and I want to share this recipe with you.

Avgolemeno Soup

5 - 6 cups of Chicken Broth (preferably homemade using chicken bones, roasted onions and garlic, then strained) - less for thicker soup, more for thinner soup 

Optional:  1/2 small onion minced and 2 garlic cloves minced if not using homemade broth

1/2 cup Orzo (you can also use Rice)

1 cup chopped cooked chicken (can also poach one chicken breast in the broth, remove and chop up)

2 eggs

1/2 cup fresh squeezed Lemon Juice (about 2 medium Lemons)

Salt to Taste

Sprinkling of fresh ground Pepper

Heat the Chicken Broth (and add onions and garlic if not using homemade broth). Bring to a boil and add the Orzo. Cook until al dente.  Taste for salt and add if necessary.  Add in the chopped chicken and reduce to a simmer. Meanwhile, whisk the Eggs and Lemon Juice together in bowl. Use a one cup measuring cup and scoop up broth and whisk into the egg mixture. Then slowly stir in the egg mixture. Cook for 1 -2 minutes more. Sprinkle with fresh ground Pepper and serve with a few Dill Fronds on top. 

Five Element Analysis

Soup is a Water Element food and the Eggs add even more Water. The Chicken Broth and Lemon Juice bring in the Wood Element. The Onions and Garlic contribute the Metal Element. I used an Orzo made from Corn, which contributes the Earth Element, but if you use regular pasta, which is made with Wheat, you have added more of the Wood Element. So, it is advisable to serve this soup with a meal that includes a Fiery food, like Salad and an Earth Food, either as a main course or a dessert to create a Five Element balance. 

Lemony Chicken and Vegetable Soup

The wind was howling outside last night and even though I had the heat turned up so the  house would be nice and warm if the power went off for a while (and it did), I was feeling cold so I made a big pot of soup. I was kind of in the mood for Avgolemono but didn't feel like adding the eggs to make it creamy. I wanted broth. So, I used lemon and oregano to bring in the Greek flavors to some chicken broth and added a lot of vegetables and swapped out the rice for some Gluten Free Orzo and it was wonderful!  I used the breast meat off a Rotisserie Chicken and made the broth from the bones of that chicken along with some cans of chicken broth. I add the skin in too as I think a little chicken fat is good for you and chicken soup should always have that slight sheen of chicken fat skimming the top.  Anyway, it came together in about 1 1/2 hours, but if you want to make it even faster, you can skip that step and use all canned chicken broth. I added in the Oregano and lemon at the last minute to keep the flavors fresh. I loved this soup! The lemon juice just brightened up the flavors so much. Now, this is going to become a staple in my list of go-to soups.

Lemony Chicken and Vegetable Soup

2 cups of cut up Cooked Chicken (from a Rotisserie Chicken)

Bones and Skin of the Rotisserie Chicken

3 14.5 oz cans of Chicken Broth (I used Swanson's Natural Goodness)

5 cups water

1 medium Yellow Onion, trimmed, peeled and diced

1 large Carrot, trimmed, peeled and diced

2 stalks of Celery, washed, trimmed and diced

1 cup of diced green beans

2 Roma Tomatoes, stem removed and diced

3/4 cup Orzo Pasta (I used DeLallo's Gluten Free) or raw Long Grain Rice

1 teaspoon Greek Oregano

Fresh ground Pepper

Juice of 1 large or 2 - 3 small lemons

Put the bones of the Rotisserie Chicken in a soup pot with the chicken broth and water. Bring to a boil and reduce heat to a simmer. Cook for one hour.  Remove the bones and strains the broth.  Return to the pot and add in the Onion, Green Beans, Carrots, Celery and Tomato.  Cook for 15 minute and add in the Orzo (or rice). Cook for an additional 15 minutes.  Sprinkle with the Greek Oregano and add in lemon juice and serve.

Five Element Analysis

Soup by it's very nature is a Water food, so that element is covered. The chicken and chicken broth contribute the Wood Element and the celery and lemon juice adds even more. The onion and Oregano and rice in the pasta bring in the Metal Element and the Carrot, Green Beans and Corn in the pasta add the Earth Element and the Tomatoes and Pepper represent the Fire Element. Rice would add more Metal.  This soup is very balanced!

Roasted Eggplant Salad with Moroccan Flavors

I've been traveling so much that I haven't had time to cook hardly at all, which for me is nearly a tragedy!  And, when I have been cooking, it's been a bit rushed so I make my old standbys - most of which are already posted on this blog.  Tonight I had a lovely time creating something new and it was so much fun.  It was one of those cases where I had several things in the fridge that really needed using and I was in the mood for some spice. So, I cooked up a semi-Moroccan meal with beef meatballs in a spicy tomato sauce, some rice pilaf and this lovely roasted Eggplant Salad.  It is full of caramelized chunks of eggplant, red pepper, red onions and garlic cloves tossed in olive oil, cumin, turmeric and coriander. After it has finished cooking in the oven, you drizzle lemon juice on top and that's it - you have a delicious salad with minimal fuss full of those exotic spices that take you far away from your own kitchen!

Roasted Eggplant Salad with Moroccan Flavors

2 Small Eggplants, top and bottom cut off and cut into big chunks

2 Red Peppers, stems removed, deseeded and cut into big pieces

2 small Red Onions, ends removed, peeled and cut into big wedges

6 garlic cloves peeled (cut in half if large)

1/4 cup Extra Virgin Olive Oil

1 teaspoon Cumin Seed

1/2 teaspoon Turmeric

1/2 teaspoon Ground Coriander

1 teaspoon Salt

Juice of one small Lemon or 1/2 of a big Lemon

Heat oven to 400 degrees,  In a large bow, mix together the Olive Oil, Cumin Seed, Turmeric, Ground Coriander and Salt.  Toss in Eggplant, Peppers, Onions and Garlic to coat evenly with the spiced oil.  Pour onto a baking sheet and cook for 40 minutes, turning about every 15 minutes.  Remove from oven and put into a serving bowl. Drizzle with lemon juice, toss and serve warm.  Can also be served cold.

Five Element Analysis

Eggplants belong to the Water Element and they are also a mucilaginous food so they are very good for your intestines.  The Red Pepper adds the Fire Element. The Red Onions bring in the Metal Element and so do the spices. The Cumin and Turmeric also reduce inflammation in the body. The Olive Oil and Lemon Juice contribute the Wood Element. Only the Earth Element is missing, which is why I served this salad with some beef meatballs but a sweet dessert is also a good idea to create a Five Element balance.

Provencal Eggplant and Tomato Tian

I've been teaching in Toronto, which was wonderful, but it was also incredibly cold.  All I could think about today after I got back was making some warming food. But I wasn't in the mood for soup yet.  Sometimes what warms me is the origin of the food - this dish reminds me of meals I have had in Provence - one of my favorite places to go and visit. It is a vegetarian dish of eggplant slices layered with tomato slices and then covered with onions and garlic. It is slow roasted in the oven and then you take off the foil and sprinkle it with Parmesan Cheese and breadcrumbs and broil until brown.  It takes the not very ripe winter tomatoes and makes them taste richer and the eggplant gets soft and melts in your mouth. It's seasoned with Rosemary and Thyme and just smells like the South of France. And, it's very easy to make and is a wonderful side dish to a roast or as part of a vegetarian meal. Hope you enjoy it too!

Provencal Eggplant and Tomato Tian

1 large globe eggplant, stem ends cut off - cut into rounds 1/3” thick and then cut into half for the narrow end pieces and cut into quarters for the center pieces

½ red onion, diced

6 large Roma Tomatoes, stem end removed and cut into 1/4 “ slices

2 garlic cloves minced

3 Tablespoons Extra Virgin Olive Oil

1 teaspoon dried Thyme

1/ teaspoon dried Rosemary

Salt and Fresh Ground Pepper

¼ cup grated Parmesan Cheese

Optional:  3 Tablespoons Bread Crumbs + 1 Tablespoon Olive Oil

Another Option:  add 2 large zucchinis, sliced

Preheat the oven to 375 degrees. In a oval Tian or Pyrex deep dish pie pan, layer the tomato and eggplant. Start with a slice of tomato and then eggplant and then another slice of tomato and push them upright as the row gets full.  Then repeat to create another row.  If there are any extra eggplant pieces, tuck them into the sides of the dish. Then sprinkle the onions, garlic, Rosemary, Thyme, salt and pepper over the top. Cover with a piece of foil and put into the oven.

Bake for one hour and then take off the aluminum foil. Put oven on to Broil. Mix together Parmesan Cheese, Breadcrumbs and Olive Oil and sprinkle over the top.  Place under the broiler and broil until the cheese is melted and the breadcrumbs are brown – watch carefully so it doesn’t burn!  Serve hot or warm.

Five Element Analysis

Eggplant, because of its’ dark color, belongs to the Water Element. The tomatoes contribute the Fire Element and the Thyme, Rosemary, Garlic, Onions and Parmesan make sure that the Metal Element is present. There’s only a bit of olive oil that brings in the Wood Element and the bread crumbs add just a bit more.  The Earth Element is present only in the slow cooked onions and the fact that it is a casserole makes it a more Earthy dish, but if you want to gain more balance, it would be good to serve with other Wood and Earth foods like a main dish made of beef to bring in more Earth and perhaps some crusty bread to give more Wood. 

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Tzatziki Sauce

I marinated a pork loin roast in lemon, olive oil, garlic and oregano for the last two days and finally cooked it and I wanted to serve it with a sauce and Tzatziki was requested. My son actually calls it Gyro Sauce since that is what he enjoys for lunch on a regular basis.  This is the simplest of recipes, but I do one thing that most people don't do - I keep the seeds intact and also keep the cucumber juice in the sauce.  I love the pale green color it gives and I think it adds a lot of flavor.  I only do this with a Hothouse cucumber so if you do this with a regular cucumber, you may want to peel that tough (often waxed) skin and take the seeds out too.  I also add red onion along with the garlic as I think it adds more zing. This sauce is wonderful on many roasted meats - lamb, chicken or the pork that I served. I've even used it as a salad dressing - it's that good!

Tzatziki

2 cups plain Greek yogurt

1 Hothouse Cucumber, unpeeled, unseeded and grated fine in a large bowl (with juice)

1/2 teaspoon Salt

Juice of one small Lemon

1 Tablespoon Extra Virgin Olive Oil

1 minced Garlic Clove

2 Tablespoons minced Red Onion

Add the yogurt to the cucumber and stir to blend. Mix in olive oil, garlic, red onion and salt.  Taste and adjust seasonings.  Cover and place in the refrigerator for a few hours to let the flavors to blend. Serve chilled or at room temperature.

Five Element Analysis

Cucumber belongs to the Earth Element and Yogurt to the Metal Element and the garlic and red onion add even more Metal.  The Lemon and Olive Oil  contribute in the Wood Element and the salt adds just a bit of the Water Element.  That's why I served this sauce with Pork, which is a Water food. I also served asparagus to bring in more of the WoodElement.  However, the Fire Element is missing in this sauce so that's why this it is so good with lamb,  a Fire food and it would be good to serve this with some other Fiery or hot foods. So, I served strawberries for dessert to bring in that missing Fire to create a Five Element balance.

Pesto

Pesto is such an easy thing to make that I hesitated posting this recipe, but as this is a living cookbook for my sons, Stephen asked me to post it so he would remember the proper proportions of ingredients.  This is the same pesto I used on the Spicy Tuna sandwiches in the previous post. I like to make it ahead of time, cover it in olive oil and then freeze it. Then, you have it on hand whenever you need it and it thaws quite easily. I put it into glass jars and then will set one in a bowl of warm water when I want to use it. The extra olive oil on top keeps it from getting exposed to the air and turning black. I use it on Fusilli pasta and serve it with a fresh Tomato Salad or stir it into vegetable soup (what the French call Pistou) and love it as a base for a pesto mayo along with some chopped sun dried tomato when I make Italian style sandwiches. I also like to serve it with goat cheese and crackers. Martin told me that he doesn't usually like pesto and really likes this version, so I hope you do too.

Pesto

2 cups fresh Basil Leaves

3 Garlic Cloves chopped

1/3 cup Pine Nuts

1/3 cup grated Parmesan Cheese

1/2 cup Extra Virgin Olive Oil

½ teaspoon or more Salt

Remove the basil leaves from the stem.  Put all ingredients into a food processor (I use a Cuisinart) or a blender and blend until smooth. Taste and adjust Salt, if desired. Use on pasta with a little additional pasta water or use as a sandwich spread by mixing it into mayonnaise or stir into vegetable soup.

Five Element Analysis

Basil leaves are a combination of the Wood and Metal Element as they are clearly green leaves, but their wonderful pungency makes them metallic as well.  The olive oil adds even more Wood and the Parmesan brings in more metal.  Pine Nuts and the salt contribute a bit of the Water Element.  If you serve pesto with pasta, the wheat adds even more Wood so the sun dried tomatoes or fresh tomatoes are a good addition as they bring in some Fire and you can also use some chili flakes. But, the Earth Element is still missing so be sure to serve something Earthy - perhaps something sweet - to go along with the Pesto Pasta to create a Five Element Balance.