Saturday, April 19, 2014

Easter Dinner 2014


This year, Greek Easter is the same date as Western Easter: Sunday, April 20, 2014. We'll have a total of eight people for dinner and here is glimpse at this year's menu:
Christos Anesti! Happy Easter to everyone!

Saturday, February 2, 2013

Corn Chowder


This is my take on the Corn Chowder recipe from The Moosewood Cookbook which was my cooking go-to book in the 1980s.

INGREDIENTS

1 large onion chopped
4 strips of bacon, chopped
4 ribs of celery, chopped
1 red pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp rosemary, chopped
Dash of cayenne pepper
4 cups fresh corn (or use frozen which has been thawed)
1 large potato
8 cups chicken broth
1 can evaporated milk

PREPARATION
  • In large Dutch oven over medium heat, cook onion and bacon until onion is soft and translucent.
  • Add the celery, red pepper, corn and spices. Cook for about 5 minutes.
  • Add the chicken broth, bring to a boil then lower to a simmer. Cook for about 1 hour.
  • Remove approx. two cups soup - mostly the veggies - and puree in a food processor. Add back to the chowder. Also, you can use a hand mixer that will puree - just don't puree the entire soup!
  • Add the evaporated milk and potato. Cook for another 30 minutes at a simmer until potato is soft.
  • Remove from heat and serve.

Tuesday, November 20, 2012

Thanksgiving 2012


Wow, it is that time of year already? Yes, Thanksgiving is here and the kitchen is already humming at the MacEntee household in Chicago.  We'll be having a small dinner for a total of five people and here's a preview of what I'll be serving:
  • Romaine salad with tomatoes, cucumbers, blue cheese and vinaigrette dressing
  • Turkey breast, ordered from Gepperth's Meat Market
  • Leg of Lamb from Costco
  • Feta cheese
  • Tzatsiki
  • Mashed potatoes
  • Sweet potatoes
  • Mixed vegetables
  • Stuffing
  • Gravy
  • Pumpkin  and cheery pie 
  • Wine
I hope everyone has a wonderful Thanksgiving!

© 2012, copyright Thomas MacEntee

Wednesday, June 27, 2012

Feta Salad or Greek Cuppa Cuppa Cuppa


This is a recipe I made up and not sure what to call it.  It is best during the hot summer days and you can swap out some of the fresh items depending on what's available at market. I guess I could also call it Greek Cuppa Cuppa Cuppa Salad since almost everything seems to be in 1 cup measurements!


INGREDIENTS

1 cup fresh cucumber, in quarter chunks
1 cup fresh tomatoes, sliced
1 cup marinated artichoke hearts, drained
1 cup roasted peppers, chopped
1 cup fresh feta cheese, cubed
1/2 cup vinaigrette dressing (or to taste)

PREPARATION
  • Make sure all items are chilled before using - this makes the salad more refreshing.
  • Combine all ingredients in a large non-metallic bowl.
  • Drizzle with dressing and serve.
Variations: use heirloom or cherry or grape tomatoes; grilled eggplant or any marinated vegetables; olives; etc.

Chicken Souvlaki


I've been learning more and more about Greek cuisine and try to incorporate it more in my summer meals. A good Greek salad is so refreshing on a hot summer day!  And Chicken Souvlaki on skewers is so easy to make.  The leftovers work well tossed in a salad the next day too!

INGREDIENTS

1 cup olive oil
1/4 cup lemon juice
1 tsp salt
2 tsp dried oregano
1 tsp ground black pepper
10 cloves of garlic, chopped
4 large boneless chicken breasts, cut into 1 inch pieces
Metal or bamboo skewers

PREPARATION
  • Place all ingredients except for chicken in a non-metallic container - I usually use a large Glad ware or Tupperware container with a lid.  Mix well.
  • Add chicken and toss.  Cover with lid and place in refrigerator overnight or 8 hours minimum.  Try to mix the chicken at least once during the marinating process.
  • If using wooden or bamboo skewers, soak for at least 30 minutes in water.
  • Place chicken on skewers, about 6 pieces each.
  • Place on grill at medium heat and cook about 4 minutes per side or until done.

Sunday, April 8, 2012

Easter Dinner 2012

This year, even though Greek Orthodox Easter is next Sunday, April 15, 2012, we are celebrating the holiday today with the Western church since not all of us could be together next Sunday.

The menu doesn't change much from year to year.  Here is a look at what's cooking and what I'll be serving today:
Christos Anesti! Happy Easter to everyone!

Tuesday, January 17, 2012

Turkey Sausage Patties

With me following the Atkins diet since the start of 2012, I've tried to come up with a breakfast protein to accompany eggs. Bacon is fine but I'd love to have something with less fat.

Solution: homemade turkey sausage patties using ground turkey and a few spices.  I fry them in a non-stick pan or on the George Foreman grill.

INGREDIENTS
  • 1.5 pounds ground turkey
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 teaspoon ground black pepper
PREPARATION
  • In a large bowl place the ground turkey and then all the spices on top.
  • Mix with your hands until well blended. You can use a food processor as well.
  • Heat a frying pan or non-stick grill or griddle.
  • Form the turkey mixture into patties and brown on both sides to 165 degrees or no longer pink in the center.  About 10 minutes.
Makes about 10 patties