Gettin' my Greek on
I'm so technologically deficient I don't even own a digital camera, nor one of those picture-takin' cell phones (which MamaSnowy insists on calling cellaphones), so I don't have any food pron for you. You'll have to use your imagination.
It started last night when I was in the grocery store, half-heartedly thinking about baking some chicken breasts. Not a single skin-on, bone-in breast in the store. Why, oh why does everything have to be boneless and skinless these days unless you cook a whole dang chicken? Anyway, I wandered up to the prepared foods deli and saw lemon oregano chicken breasts. That started the wheels turning. Already cooked breast in hand (heh!), I wheeled up to the produce aisle to pick up a lemon, some green beans and potatoes, then over to the canned food aisle for a can of tomatoes.
Here're the recipes, from the cookbook "Healthy Cooking for Two (Or Just You)" by Frances Price:
Greek Green Beans & Tomatoes (for 2 servings)
1 small onion, coarsely chopped
2 tsp olive oil
2 cloves crushed garlic (thought I had some, but didn't, so used garlic powder instead)
1 large tomato, peeled and coarsely chopped (I used half a can of diced tomatoes instead)
1 tsp dill weed
salt and pepper to taste
1 pound green beans, trimmed and prepped for cooking
In a heavy 10" nonstick skillet over medium heat, cook the onions in the olive oil until tender but not brown. Stir in the garlic, tomatoes, dill, salt and pepper. Cook until the tomatoes start to give up some juice. Add beans to tomato mixture and cook until they're as tender as you like them. I like them well done in this, so they really pick up the flavors. I know Elsie will identify with this: I have to pick out the tomato bits. I like the flavor, but the texture squicks me something awful:-) These are even better the next day.
Roasted Greek Potatoes (serves 2)
3 cups water
8 oz waxy boiling potatoes
2 tbsp lemon juice
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp dried oregano
salt and pepper to taste
Preheat oven to 300, and bring the water to a boil. Cut the scrubbed potatoes into thick chunks. Line a 1 quart casserole with foil, pressing to fit the casserole. No kidding---don't skip this step unless you're prepared to spend a lot of time scrubbing the dish. Add the lemon juice, oil, garlic, oregano, salt and pepper. Add the potatoes, turning to coat them well, then pour in enough boiling water to equal a depth of 1/2". Bake for 20 minutes. Turn the potatoes and roast them for 40 minutes longer, or until the water is absorbed and the potatoes are tender and browned (turn the potatoes every 15 minutes during this stage).
Really, really tasty. The only logical dessert is baklava. Alas, I'm trying to cut down on sweets, and so settled for lemon yogurt.