Spinach Pesto with Feta Puffs

by Mary Papoulias-Platis

Post image for Spinach Pesto with Feta Puffs

Fridays have come and gone, and I’m finally back, to give you a refreshing new recipe for Feta Friday, Spinach Pesto with Feta Puffs. I know everyone loves pesto, especially if it’s warm and garlicky. Spinach Feta Puffs are a match made in heaven and is a very common staple in my kitchen and why not! I have made these puffed balls (called profiteroles) before many times as a dessert. But, having so many herbs in my garden, I decided to try them as an appetizer. Instead of stuffing the inside which is traditional, I just cut them in half and sandwich them with pesto. The puff can be made ahead, and reheated in the oven. If you can serve these warm, they begin to ooze out with feta and spinach with each and every bite. Many greens can be used for pesto, just make sure to remove any tough stems before processing. You can also change the nut from walnuts to pine nuts, almonds or pecans.

Spinach Pesto Feta Puffs

For those of you who don’t eat spinach, try substituting greens such as kale, basil, arugula or cilantro. If these greens are not commonly found, try Melissa’s produce.

 

 

Print

Spinach Pesto with Feta Puffs

For a warm appetizer that will make your guests and family happy you can quickly whip these up for all to enjoy.
Course Appetizer
Cuisine California Greek
Keyword pesto, Sauce, spinach
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 cup whole milk
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 large eggs
  • 1/2 cup crumbled feta
  • 1 egg for egg wash

Pesto

  • 1/2 bunch spinach
  • 1/2 cup Greek basil
  • 3 cloves garlic, chopped
  • 1/4 cup chopped walnuts
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • pinch of pepper

Instructions

Feta Puffs

  1. In a 2 quart saucepan heat the milk, butter, and salt, until it comes to a boil.
  2. Remove from the heat and with a wooden spoon vigorously stir in the flour all at once until mixture forms a ball, and leaves the side of the pan.
  3. Add the eggs, one at a time.
  4. Beat after each addition until smooth. Stir in crumbled feta and cool slightly.
  5. Preheat oven to 350 degrees.
  6. Lightly grease a sheet pan or line with parchment paper.
  7. Drop batter in small 11/2 inch balls.
  8. Make the egg wash by beating the 1 egg with 1 tablespoon water or milk. Brush on balls with wash.
  9. Bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool.

Pesto Filling

  1. Place the spinach, basil, garlic in a food processor and process.
  2. Add the cheese and walnuts and process until finely chopped.
  3. With the motor running add the olive oil and pepper.
  4. Slice each ball in half and spoon in pesto, cover with top.
  5. Serve warm.

 

Take a look at my many pesto recipes!

Pecan Pesto

Pecan Pesto Butter Sauce

Fresh Pesto three ways.

Fresh Pesto Three Ways

 

If you garden don’t forget to plant herbs and greens to make your own pestos!

Mary

 

 

{ 7 comments }

How to Make Breakfast Bulgur

by Mary Papoulias-Platis

Post image for How to Make Breakfast Bulgur

How to Make Breakfast Bulgur is one of many requested recipes when I teach cooking classes. Bulgur has so many uses in recipes as well as a great breakfast alternative to oatmeal. I use it as a thickener for soups, casseroles and quiches. We often go back to our family traditional use of bulgur in our turkey stuffing on Thanksgiving Day. Growing up with Tabbouleh at the table we try to keep bulgur on hand in our pantry for our Greek dishes. This grain is a wheat that has a high nutritional value with a soft chewy texture. It often comes in coarse, medium, and fine varieties. Look for it the grain section, near the rice of your store or in large bins in your natural food stores.

Bulgur contains the following benefits

  • High in fiber
  • Potassium
  • Iron
  • Protein

Substitutions/Additions 

  • Add bulgur to your cold salads salads.
  • In place of white rice in your pilafs.
  • Add to breads and baked goods for a crunch.
  • Mix bulgur into meatballs and meat loaf.

 

 Let’s get started!
(If you’re making plain bulgur just follow the first recipe.)
But, take a look at the how the bulgur looks in the steps below as it cooks.

bulgur1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set out all the ingredients on a sheet tray.

bulgur2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the water to the saucepan and bring to a boil. Add the bulgur, stir and cover and set aside.

bulgur3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Let it sit for 15 minutes. In a small saucepan (or the same one-washed out) add the orange juice and zest.

In a small saucepan (or the same one-washed out) add the orange juice and zest. Bring to a boil. Remove from the heat, steep for 10 minutes. Fluff the bulgur with a fork and mix in the fruit and juices. Serve warm!

 

Print

How to Make Breakfast Bulgur

An easy grain to cook and add to several of your dishes. Add bulgur for extra nutritional benefits to your soups, meatballs, and salads.

Course How To Make Bulgur
Cuisine California Greek
Keyword bulgur, grain, side dish
Servings 3 cups
Author Mary Papoulias-Platis

Ingredients

  • 1 cup fine or medium bulgur
  • 1/2 teaspoon kosher salt
  • 1 cup water

Instructions

  1. Rinse and drain the bulgur.
  2. Bring 1 cup of water and salt to a boil in a heavy saucepan.
  3. Stir in the bulgur, cover, and remove from the heat.
  4. Leave the bulgur to steep, covered for 15 minutes.
  5. Drain off excess water, and fluff with a fork.

 

Print

Orange-Infused Hot Bulgur with Fruit

Adding fruit to your hot bulgur cereal gives breakfast a nutritional boost for your morning.
Course Breakfast
Cuisine California Greek
Keyword breakfast, bulgur, grain, oranges
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • One bulgur recipe from above
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 1 orange zest and juiced
  • 1/4 cup dried prunes, sliced
  • 1/4 cup dried apricots, sliced

Instructions

  1. Make the bulgur recipe and add the brown sugar and butter to the water before adding the bulgur.
  2. While the bulgur rests make the fruit mixture.
  3. In a saucepan, bring the orange zest and juice of the orange to a boil.
  4. Stir in the prunes and apricots and remove from the heat to steep for 10 minutes.
  5. Stir the warm fruit and juice into the warm bulgur.

Bring on the Bulgur! 
Mary 

 

You may also enjoy the following bulgur recipes on my blog. 

Artichokes Stuffed with Bulgur and Mushrooms

How To Make Garden Tabbouleh without a Recipe

 

 

 

 

 

 

{ 2 comments }

Greek Slaw with Olive Oil “Lachanosalata”

by Mary Papoulias-Platis

Post image for Greek Slaw with Olive Oil “Lachanosalata”

Late winter is perfect for cabbage and winter slaws.  I planned ahead and planted both and used most of my cabbage heads for fresh salad and for topping fish tacos. This version of my Greek Slaw with Olive Oil is what I grew up with in my household. Mayo dressing was not an option. I can never remember having it in our refrigerator. This is the beginning of Great Lent in the Orthodox religion and a simple meal such as this is prepared for a light lunch or as a side. What makes Greek slaw salad so different than the American version is the dressing. We use a simple olive oil dressing with fresh lemon.  What makes this salad pop with flavor is using a premium extra-virgin olive oil and fresh lemon juice. (not that bottled stuff). An apple-cider or red wine vinegar can be substituted from your pantry in place of the fresh lemon.

And that’s one thing I love about the Greek Diet, recipes are easy and fast, using whatever ingredients you have on hand!

 

Pictured above is my red cabbage I grew and just picked for this recipe.
Not only is this cabbage so fresh and flavorful, but the leaves are large and majestic in your garden!

Print

Greek Slaw with Olive Oil "Lachanosalata"

This refreshing slaw can be made year-around with the simple traditional oil-lemon dressing. Dress it up with your choice of nuts, dried fruit and additional vegetables. And don't forget to add red and green cabbage to your garden list next year.

Course Salad or Side Dish
Cuisine California Greek
Keyword cabbage, olive oil, salad, slaw
30 minutes
30 minutes
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1/2 head red cabbage, shredded
  • 1/2 head green cabbage, shredded
  • 1 bunch radishes ,trimmed and sliced
  • 1/2 cup sesame or sunflower seeds
  • 1/2 cup fresh parsley, finely chopped

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2-3 garlic cloves, chopped chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place the shredded cabbage in a large bowl.

  2. Add the radishes, nuts and parsley.

  3. It can be covered and refrigerated at this point.

  4. Combine the olive oil, lemon juice, garlic, salt and pepper. Shake to mix.

  5. Before serving add the dressing and mix thoroughly..

Recipe Notes

Additional options: Add shredded carrots, celery, apples, dried fruit, and nuts.

 

 

This slaw is a wonderful salad for a BBQ or a large gathering, because it can be left out without refrigeration. This can be assembled the day before without the dressing. And don’t forget to add this to your Meatless Monday list of quick family recipes.

 

IMG_1537

 

Making your own dressing is so rewarding. Start out with a bottle of fresh extra-virgin olive oil and add your favorite spices. This gives you, your very own signature salad!

Enjoy cabbage for all it’s health benefits,

Mary 

Other Cabbage Recipes for you to try:

Grapefruit and Avocado Cabbage Slaw

Greek Stuffed Cabbage Rolls with Meat and Quinoa

Cabbage Soup with Fresh Vegetable Stock

 

 

{ 2 comments }

Join Me at Temecula Olive Oil Company for a Greek Cooking Class on March 13th

by Mary Papoulias-Platis

Post image for Join Me at Temecula Olive Oil Company for a Greek Cooking Class on March 13th

Spring is around the corner and it’s time to venture out and feel the sun, take a hike, visit farmer’s markets, and take a class or two. I’ve been busy setting up new cooking classes in the area. I’m teaming up with Temecula Olive Oil, the Solana Beach store, for a series of classes on Thursday nights. My first class is a Greek cooking class “Flavors of the Greek Islands”. Introducing you to the healthy Greek Diet is my passion, and I’m hoping to see you there. But room is limited so please R.S.V.P. If you would like a class in your home or business send me an email with the details and I will get back to you.

 You are invited to attend

“Flavors from the Greek Islands”
by Mary Papoulias-Platis

Thursday, March 13th
6:30-8:30

 Temecula Olive Oil Company

342 S. Cedros Ave Solana Beach, CA 92075

shop-5

Menu:

Roasted Eggplant Crostini with Roasted Garlic Olive Oil
 
Grilled Lamb Chops on a Bed of Fresh Greens with Blood Orange Olive Oil
 
Warm Rice Pudding with Roasted Pears with Vanilla Fig Vinegar
 

R.S.V.P.

(858) 847-9007 or email  Janie@temeculaoliveoil.com

Recipes packets will be available – Tastings – No refunds after 24 hours

 

logo

 

 

 

{ 1 comment }

Lemon Confit in Extra Virgin Olive Oil

by Mary Papoulias-Platis

Post image for Lemon Confit in Extra Virgin Olive Oil

I have several trees in my yard and what better way to celebrate than to make preserved lemons. My Lemon Confit in extra virgin olive oil, is a pretty odd way to celebrate-right? But it’s two-fold. My Meyer tree is over-producing this year and I have to preserve them for future meals. Not that I’m unappreciative, but I need to do something with all these lemons.  So confit is the answer. This is best made with Meyer lemons, which have thin-skin, are mildly acidic for a quicker cooking time. But regular lemons can also be used. I decided to use them in this olive oil , and will later preserve my larger lemons in salt.  Preserved Lemons in Salt

confit12

Let me explain what is confit.

Confit is an old French term used for the preserving foods in a liquid, whether it be oil or fat. It can be use in so many ways. I’ve listed just a few ways you can incorporate them into your daily dishes. Need a reason to add lemon trees to your property.  This may hopefully help you make that decision.

  • Place a bowl of these lemons on your appetizer tray, and let your guests use with cheese.
  • Use on broiled fish, lamb or pork as a topping.
  • Add to your homemade salad dressing, by blending it in the blender for a smooth sauce.
  • Top on any dessert, such as fresh fruit, pound cakes, and ice cream.
  • Use to flavor any roasted vegetable, try asparagus, green beans, or potatoes.

 

Always start with fresh clean lemons.

confit2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I’m a big believer in setting up your ingredients before hand. In the culinary world that term is “mise en place”.

confit3

 

 

 

 

 

 

 

 

 

 

 

 

Make sure all your spices are fresh! These cinnamon sticks just perfumed my entire kitchen when I opened them. Sent to me from Frieda’s Specialty Produce, please check out their site and all they have available.

confit4

 

 

 

 

 

 

 

 

 

 

Using a serrated knife helps in slicing the lemons, crosswise. The lemon was placed on the cutting board , open-end down for safety and ease of cutting.

confit5

 

 

 

 

 

 

 

 

 

 

Place everything in your pot and bring to a simmer. Make sure your pot in large enough for the oil not to spill-over.

confit6

 

 

 

 

 

 

 

 

 

 

Watch this carefully at the beginning , while it comes up to a slow-boil before reducing it to a simmer for 15 minutes. Don’t leave the room. Gently stir to combine flavors. Remove from the heat and cool. Place in a sterilized jar and keep in the refrigerator.

 

 

Print

Lemon Confit in Extra Virgin Olive Oil

Lemon confit is a way to preserve your lemons. Add this flavored oil to many of your dishes for additional flavor. Lemons may also be used as a topping to your favorite grilled meat. Add finely chopped lemons to grain dishes, risottos and salads.
Course Preserved Lemons
Cuisine Meditterannean
Keyword lemons, olive oil, preserved
Servings 2 cups
Author Mary Papoulias-Platis

Ingredients

  • 2 regular lemons or 3 Meyer lemons
  • 1 1/2 cups extra-virgin olive oil
  • 1 cinnamon stick - 2" long
  • 4 whole cloves
  • 1/4 teaspoon peppercorns
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes, crushed crushed
  • 2 bay leaves

Instructions

  1. Halve lemons crosswise. Strain and squeeze their juice into a bowl. Set aside.
  2. Thinly slice juiced lemons crosswise and transfer lemons to a 1 quart sauce pan.
  3. Add reserved juice, and remaining ingredients.
  4. Over medium heat bring mixture to a low boil, reduce to a simmer.
  5. Cook for 15 minutes, stirring several times..
  6. Remove from heat, and let cool.
  7. Transfer lemon confit to a sterilized jar, cover and refrigerate.
  8. Confit will keep refrigerated up to 2 weeks.
  • Definition of confit : (con-fee) is a generic term for various kinds of food that have been cooked in oil or sugar water (syrup). Sealed and stored in a cool, dark place, confit can last for several months. Confit (“prepared”) is one of the oldest ways to preserve food, and is a speciality of southwestern France.(wikipedia)

Many more olive oil recipes can be found in my cookbook, “Cooking Techniques with Olive Oil”

 

BUY HERE

Enjoy your preserved lemons!

Mary 

{ 2 comments }

Greek Festival in California for February 2014

by Mary Papoulias-Platis

Post image for Greek Festival in California for February 2014

Saint George Greek Orthodox Church in Palm Desert is kicking off the year again with a two-day Greek Festival in Palm Dessert.  They will be celebrating their 18th year, bringing the community traditional fine foods and outdoor dancing for all. Bring the family and enjoy the special Kids Fun Zone. Pick up some of your favorites foods from the Grocery Store to take home and share. Don’t forget your dancing shoes, live Greek music and dancing for all!

February 22-23 , 11-8:00 p.m.
Saint George Greek Orthodox Church of the Dessert
74-109 Larrea
Palm Dessert,California 92260

 

2014FESTIVAL

Additional Festival Activities

Live Greek Bouzouki Music & Traditional Greek Dancing

Authentic Greek Food, Appetizers & those heavenly Pastries

Greek Beer & Wine, Ouzo & Metaxa Greek brandy & Greek Coffee

Hercules Kids Zone

Souvenir Agora (Market) with unique Mediterranean Vendors

Complimentary Church Tours w/ Byzantine Art & Mosaic Iconography

Free courtesy golf-cart shuttle service from El Paseo available

Greek Grocery, Book Store and Greek Novelties

Admission-only $3,

Active US Military, Police and Firefighters & kids under 12, always Free.

{ 0 comments }

Gather Around a Greek Table on January 15th – It’s Worldwide! #GreekDinner

by Mary Papoulias-Platis

Post image for Gather Around a Greek Table on January 15th – It’s Worldwide! #GreekDinner

Do you love screaming out “Opa!” as much as I do!

Become  inspired for one evening on Wednesday, January 15th as the Greek culture entertains you while we eat, drink and dance all evening! Visit and meet with hundreds of participants including chefs, authors, musicians, artists and many Greeks around the world!

Everyone is invited on January 15th for a Greek dinner with friends, family and even some new friends. Partners to this initiative will host a dinner – one person, two persons or more; use Greek products to create Greek dishes; share a photo or two of their endeavor; share a recipe; Tweet their experience or favorites and then RT (reTweet) others who are sharing their dinner party under the #GreekDinner and #EatGreek.(from Keri’s blog)

The goal is to celebrate Greek cuisine and promote amazing people, authors, chefs, businesses who are connected to Greece.

Keri Douglas @9musesnews has organized this event and has been using her magical social media talents to make this happen worldwide! Visit Keri’s site to become more involved. She will list any books, blogs, music, recipes and talents you may have to share.(from Keri’s blog)

To make it easy to RT others who are on Twitter, she created a #GreekDinnerTwitterList (@9musesnew/GreekDinner). Subscribe, follow & RT what others are sharing on their #GreekDinner. (from Keri’s blog)

I cannot describe how wonderful it has been connecting with everyone who has a true love for the Greek lifestyle, the beautiful foods of Greece, and connect with those who value the history of the culture. It has opened up discussions and personal experiences with new found friends with one common bond – the glorious Greek culture.

One thing we all have in common is that we love FOOD! Greek food. Fresh ingredients, simple recipes, and good wine. Living the good life in the Greek culture means sharing it with others.
We will be tweeting, sending pictures, and mentioning our dinner parties on Wednesday, this 15th, so I hope you will be present with us to enjoy the party!

Below is a small sample of Keri’s blog – please go over and visit her site for a much more detailed list!

Here’s just a sample of the participating cities – for more visit Keri’s 9 muses news blog.

Participating Cities:
Sydney, Australia at Diethnes Restaurant 
Brisbane, Australia
Melbourne, Australia
*
Athens, Greece 
Gylfada, Athens, Greece 
Laconia, Peloponnese, Greece
Peloponnese, Greece  
Nafplio, Greece 
Maleas, Greece 
Chania, Crete, Greece 
Southern Crete, Greece (birthplace of Zeus) 
Evia island, Greece
Corfu, Greece 
*
Bellinzona, Switzerland 
*
Luxemburg City, Luxembourg at Ambrosia Restaurant Grec 
*
Duesseldorf, Germany 
Berlin, Germany
Hamburg, Germany
*
Amsterdam, The Netherlands 


Partners  
Mary Papoulias-Platis, chef & cuisine, California Greek Girl  @CalGreekGirl 
Keri Douglas, 9 Muses News @keridouglas 
Aleks, owner, Veranda on P restaurant 
Marjory McGinn, author, Big Fat Greek Odyssey @fatgreekodyssey 
Marlen Taffarello, travel PR, @MTravelsPR 
Nikolaos Chatziandreou, scientist/cultural heritage, AcropolisofAthens.gr @nchatziandreo 
Dimos and Vicky Chatziandreou @VickyChatziandr 
Russell Darnley, professor, @maximos62 
Rene' Tritaris, owner, www.mintlimeblue.com 
*
Dionysis Tritaris, owner, OramaCommunications.com.au @DionysiTritaris 
Terry Douglas, author of Ganymede: A Tale of Middle Eastern Intrigue 
Chef Jule, The Frenchman's Corner of Fairhope 
Peter Minakis, author & Greek supper club host, Kalofagas.com @kalofagas 
Katie Aliferis, poet, KatieAliferis.com @KatieA_SF 
The Mediterranean Way Gourmet Market, Dupont Circle, Washington,DC @TheMediWay 
Global Greek World, everything Greek news, @GGWorld 
Buy Greek campaign, @BuyGreek 
Maria Dimitrakarakou, @dimitrakarakou and many more...here.
Authors participating!

Lots of authors are in our midst!

{ 0 comments }

Kalamata Olive Spread with Mini Sweet Peppers

by Mary Papoulias-Platis

Post image for Kalamata Olive Spread with Mini Sweet Peppers

Do you ever have salty cravings but want something healthy, well this Kalamata Olive Spread will do the trick. With cheeseboards being so popular, add this recipe to your creative presentation. How can you go wrong with a spread using Kalamata olives? Their saltiness combined with the crunch factor in the sweet mini peppers making it the perfect plate. Theses peppers are mild, not hot and perfect for dipping. With their scoop-like shape they make a great alternative to chips.  You can stuff these little veggies with this dip or simply serve on a pretty platter. Who can resist eating from this rainbow?

A little about the health benefits of sweet peppers!

  1.  According to their color, the red varieties supplying more potassium, vitamin C and folate than yellow, orange or green.
  2. Red peppers are especially rich in these carotenoids, as well as other protective nutrients such as vitamin C.
  3. They also supply amounts of polyphenols, protective plant compounds include lutein, quercetin and capsanthin.

 

Find these peppers packaged in the vegetable section or near the pre-packaged salads. Don’t pass them up, try them once here and you won’t be disappointed. Kalamata olives are available today in most stores and big box locations. If you can’t find them, check an ethnic store nearby.

 

 

Print

Kalamata Olive Spread with Mini Sweet Peppers

What makes a great dip? These two do - Kalamata Olives and Mini Peppers. This dish cannot get more festive than this. Enjoy the ease of this dish and perfect for the next party or BBQ!

Course Appetizer
Cuisine California Greek
Keyword appetizer, kalamata olives, sweet peppers
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 cup Greek Kalamata olives, pitted
  • 3 tablespoons drained capers
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Madeira or wine
  • 1/2 teaspoon black pepper
  • 1 tablespoon anchovies
  • 1 package sweet peppers

Instructions

  1. Place all the ingredients in a food processor or blender, and puree until smooth.
  2. Place in a small bowl and set aside.

  3. Cut peppers in half and remove seeds. Place on a large serving plate along with the spread.

  4. Spread can be made ahead and refrigerated.

Recipe Notes

Anchovies can be substituted with 2 tablespoons kippersnacks or tuna.

Here are a few of my Kalamata dishes for you to enjoy!

Heirloom Tomato Salad with Potatoes and Olives

Three Feta Dips with Olives, Artichokes, and Jalapenos

Greek Roasted Feta with Kalamata Olives

Have fun exploring with Kalamata Olives !

Mary 

 

 

{ 0 comments }

Greek Meat Sauce “Kema”

by Mary Papoulias-Platis

Post image for Greek Meat Sauce “Kema”

This Greek Meat Sauce can save you time in the kitchen. Make a big batch for pasta night and keep it in the refrigerator or freeze it for many of your favorite meals. In the Greek household, this sauce remains the comfort food most kids remember. I know my brother will drive many miles for a bowl of this sauce with his spaghetti. You can find variations of this meat sauce in many of my other recipes such as: Pastitsio, and Stuffed Tomatoes and Stuffed Cabbage Rolls. This sauce is always better the next day! The difference in a Greek Meat Sauce as Kema, is the touch of cinnamon added to the dish. Cinnamon is commonly used in various sauces in the Greek cuisine, so please don’t leave it out.

Use the meat sauce as follows:

  • On any pasta as a topping
  • Use to stuff vegetables- eggplant, tomatoes, zucchini
  • Add it to your casseroles.
  • On pizza with feta, and red peppers
 

IMG_0541

Use a large skillet to saute onions and meat.

IMG_0547

Add the rest of the ingredients and cook until sauce thickens. It will turn much lighter in color. Cool. Store in the refrigerator up to 3-4 days or freeze until ready to use.

 

Print

Greek Meat Sauce "Kema"

This Greek Sauce can be used for many of your dishes from simple pasta to casseroles and lasagna.
Course sauce
Cuisine California Greek
Keyword dinner, Greek, main dish, meat sauce
Servings 4 -6
Author Mary Papoulias-Platis

Ingredients

  • 1 pound ground beef or lamb
  • 3 chopped onions
  • 1/2 cup butter
  • 1/2 cup tomato paste or 1 can tomatoes
  • 1-1/2 cup white wine
  • 1 cup water
  • 1 bay leaf
  • salt and pepper to taste
  • a pinch or two of cinnamon
  • Myzithera Cheese or Parmesan for topping

Instructions

  1. In a deep skillet add the butter and cook the onions until tender.
  2. Add the meat and cook until browned.
  3. Add the tomato paste diluted with 1 cup water.
  4. (Or add the tomatoes,chopped)..
  5. Add the wine, bay leaf, salt ,pepper and cinnamon(optional).
  6. Cover and simmer for 30 minutes until sauce thickens and changes to a much lighter color.

 

{ 5 comments }

← Previous Entries

Next Entries →