Roasted chicken

whole chicken

1 lemon

black pepper - garlic salt - steak spice - olive oil

carrots

1. In a roasting pan, put in the fresh chicken legs up.
2. Rub the lemon over chicken.
3. Sprinkle on pepper, garlic salt and steak spice.
4. Finally sprinkle on the olive oil.
5. In the pan put 1/2 cup of water and under the chicken add the peeled carrots and lemon peels.
6. Bake in roasting pan covered at 380F for 2 hours. Baste throughout.
7. Bake for final 15 minutes uncovered to brown the skin. Baste again.

Mushroom and bell pepper sauce

2 cups sliced, clean mushrooms (white or button)

1 grated onion

salt - pepper - oregano - olive oil

1 can whole tomatoes, pureed

3 green bell peppers, 1 cm square pieces

1. Saute onion with oil and add the salt, pepper and oregano.
2. In a separate pan saute mushrooms and add to onion pan.
3. Add the green bell peppers and the tomatoes.
4. Let simmer.
5. Prepare any kind of pasta as per package instructions. Serve with cheese.

Makaronia me kima

1 pkg (450g) elbow pasta
2 lbs ground beef
3 onions, chopped
1 can whole tomatoes, chopped
1 can tomato paste
Salt - pepper - oregano

1. Boil pasta as per package instructions. Drain and return pasta to pot. Top with some oil to prevent sticking.
2. Sauté the onions for about 5 minutes and add the beef. Brown the meat until fully cooked. Drain and return to cooking pot.
3. Start to reheat the beef and add the can of whole tomatoes, chopped. Using a food processor is great for both the onions and tomatoes.
4. Add the tomato paste. You can add 2-3 tablespoons, but I usually add the whole can, since I don't use it that often and the ground beef soaks up the tomatoes pretty quickly. Just a little extra tomato-y tasting.
5. Add salt - pepper - oregano to taste. I don't usually do this step, but it has been suggested so it's worth the mention.
6. Mix meat sauce into pot of cooked pasta and stir.
7. Serve with feta!

Spanakorizo (spinach rice)

1 kilo packaged, fresh spinach (4 cello bags)

2 tablespoons butter

1 teaspoon powder chicken base

1 cup Italian rice

3.5 cups water

1. Rinse spinach, boil for about 5 minutes until wilted. Let strain.
2. In a pot, melt butter and add chicken base, rice, some salt. Let simmer.
3. Add spinach and water. Boil until smooth looking.
4. Serve with Feta cheese and lemon.