Fasolada (bean soup)

3 cans of kidney/white beans
3-4 onions, chopped
6 carrots, peeled and chopped
6 celery stocks, chopped
Handful of fresh parsley
1 tablespoon oregano

1. Sauté onions in a large pot with some oil.
2. Add the cans of beans with liquid it comes with and a can of water for each can used.
3. Add carrots, celery, parsley and oregano.
4. Although this is a vegetarian meal, I add a tablespoon of chicken base for extra flavour and instead of salt. You can also add a couple of tablespoons of tomato paste for more flavour.
5. Boil and then simmer for 1 hour. Serve with crusty bread.

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.

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.

Roasted Peppers

bell peppers

olive oil

salt

Feta cheese

1. Wash peppers.
2. BBQ peppers until burned, rotating until burned on all sides.
3. Leave in a colander to strain.
4. Remove burned skin, seeds and and stems.
5. Put in a dish with olive oil and salt to taste.
6. Serve cold with Feta cheese and crusty bread.

Greek-style oven roasted potatoes

 

5 lbs potatoes of any kind

2 tablespoons chicken base

3 tablespoons oregano

½ teaspoon pepper

½ cup olive oil

1½ lemons

1. Cut potatoes into 8ths and wash thoroughly.
2. Sprinkle on all ingredients and mix together until potatoes are well coated.
3. Bake at 380F for 1.5 hours, flipping at the half hour marks. At the one hour mark, sprinkle water on the potatoes.

Tiropitakia (cheese pies)

1 package of Krinos Fillo (thin)

4 eggs

½ kilo of Canadian feta

¾ cup of vegetable oil

1. Beat eggs together and mix into grated feta until the feta looks creamy
2. Cut the fillo in half length-wise
3. Using a teaspoon sprinkle oil onto fillo
4. Using another teaspoon scoop out cheese at the bottom of the fillo and fold up into a triangle shape
5. Put on an aluminum pan and bake at 380F for 30 minutes until golden brown (makes approximately 36 pieces)