Greek Goddess Salad

This makes a tangy, low-calorie lunch!

1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
1 medium green bell pepper, thinly sliced (about 1 cup)
2 medium tomatoes, cut into 8 wedges each
1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
1/4 cup crumbled feta cheese

Dressing
2 1/2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper

To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper.
Mix well and set aside.

Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels.
Place in a large salad bowl.
Add bell pepper, tomatoes, olives, and feta.
Pour the dressing over the salad.
Toss gently to coat.
Divide the salad among serving plates and serve immediately.

Serves 4.

Saint Basil’s Bread (Vasilopeta)

Source: Lior’s Kitchen Talk

A Greek New Year’s bread.

The cakes differ in the various regions of Greece: some are a type of bread, others a type of rich yeast cake, others are flat, made of cookie dough.
The cakes may differ, but all include the customary hidden silver coin.
It symbolizes good luck to the person who finds the coin in his piece of cake.
The head of the family cuts slices in a very precise order.
The first piece goes to Saint Basil for the cake is made in his honor.
The second piece goes to Christ.
The third piece is for the oldest member of the family, and on down to the youngest.
The following recipe is the most traditional version.

2 cups granulated sugar
3 cups all-purpose flour
6 eggs
2 teaspoons double-acting baking powder
1 cup lukewarm milk
1/2 teaspoon baking soda
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped nuts (walnuts, almonds, or pistachios)
1/4 cup granulated sugar

Preheat oven to 350 degrees F.

Cream butter and sugar together until light.
Add flour and stir until mixture resembles coarse meal.
Add eggs, one at a time, beating well after each addition.
Stir baking powder into milk and stir into egg mixture.

Mix baking soda and lemon juice and stir in.
Mix well.
Pour into a greased round layer cake pan 10 inches in diameter and 2 inches deep.
Randomly throw in a clean coin.
Bake for 20 minutes.

Sprinkle with nuts and sugar and bake 20 to 30 minutes longer, or until cake tests done.
Cool 10 minutes in pan and invert onto serving plate.
Serve right side up.

Greek Chicken and Rice (Kotta Pilafi)

Posted by darlene 1/12/002 7:57 am

6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion chopped fine
1 1/2 cups canned tomatoes
2 cups water
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup uncooked rice
Dairy sour cream for garnish

Sauté chicken breasts in butter until golden brown. Add onion, tomato, water, cinnamon, salt and pepper.
Cover and simmer for 30 minutes.
Add rice and stir to mix evenly.
Cover and simmer for 20 minutes longer or until the rice is tender.
Add more water if necessary.
Serve with a bowl of sour cream to be spooned over the rice.

Serves 6.

Additions called in from Bessie: Use one whole broiler (3 pounds) cut up into pieces.
Sauté in 1/4 cup olive oil (not butter).
Use 3 cups boiling water with the rice instead of 2 cups (you won’t have to add water later this way).