Sunday, April 6, 2014

Greek Girls Guide To Good Food #22-

This week I learned how to cook rice pilaf, one of my favorite rice dishes. I have not been able to perfect the recipe since I just tried it out today, so most likely I will have a video by next week of this. I have been very stressed with the end of the quarter and trying to finish my grades up and haven't made much time for my project. I need to make more time and prepare my talk. I will defiantly end up talking for more than eight minutes in my talk because have a lot to say and I want to include some clips from my journey and along the way. My slides are going to encompass my learning experience and my journey along the way throughout the year. I want to talk about how much food means to me and how much it should mean to everyone around me. To bring families together and to create the cultural and bonding experience, food is more than just nutrition. All people can relate to food and it serves as a common ground for getting closer to others. Next week I will continue my videos and start working on my speech. Till next time,

Sunday, March 23, 2014

Greek Girls Guide to Good Food #21-Gigantes

Hey everyone! This week I am going to be posting the recipe for Fontina, a popular and Greek bean dish with veggies. I am no meat for lent still so we have been eating beens a whole lot. I am so excited for my talk and I still hope to present at the Ted-x conference. I have an idea of what to talk about and my project will be moving in a slightly different direction from now on. For the next couple months leading up to the conference, I will focus on writing my speech and compiling recipes. There will probably be less videos and more recipes so I can begin to put them all into a book. This will allow me to become closer to my end goal and refocus my project. 

Serves about 4
3 cups gigante beans or lima beans
1 can tomato paste 
1/2 cup chopped onions
3 cloves chopped garlic
1 cup fresh dill
1 cup chopped carrots
1 cup water
1 cup chicken broth
1/8 cup olive oil 
Salt and pepper

1. Set the beans in water overnight or bring them to a boil and let sit for about 2 hours submerged in water. Set aside.
2. Start a saucepan with olive oil and add in the garlic, onions and carrots. Sauté until lightly brown or about 6-7 minutes. 
3. Add tomato paste, water, and chicken broth and stir continuously until mixture thickens or about 15 minutes. 
4. Add the beans slowly cup by cup, stirring occasionally, turn the fire down to low.
5. Season generously with salt, pepper and greek seasoning. 
6. Enjoy!!!

Monday, March 10, 2014

Greek Girls Guide to Good Food #20- Bougatsa

This week I am making Bougatsa, a phyllo dish that I always make with my family when we are all up north together. This is one of my absolute favorite Greek Desserts! I am so excited to make it and bring it in for my teacher on Monday. I have been working hard and tried a recipe yesterday that I will modify when I make it Sunday either by myself or with my Popou. The bougatsa video will be in this post tomorrow because I had some technical troubles yesterday and was not able to upload the video. Enjoy the recipe and a picture of the lamb a few weeks ago!!

The recipe is as follows:

2 cups milk
1/4 cup semolina flour
1/2 cup sugar
2 eggs whole, 2 egg yolks
1 tsp vanilla
1 lemon peel
11/4 cup butter
1-2 tsp cinnamon
powdered sugar to top
1 pkg. Phyllo Dough

1. Preheat oven to 350
2.  Start by warming the milk up in a large saucepan, and melting 1/2 cup of the butter either in another saucepan or in the microwave.
3. Once milk is warm (not boiling) grate the lemon peel finely and add it to the milk. Combine butter in saucepan.
4. Turn the fire to low and add the semolina flour, while stirring.
5. In a separate bowl, combine eggs, yolks, vanilla, and sugar and mix thouroughly.
6. When semolina mixture thickens, add the egg mixture to it and keep stirring on low.
7. Prepare a baking pan with butter and melt the other 3/4 cup butter.
8. Brush about 10 sheets of phyllo with butter and add them to the bottom of the pan.
9. When semolina mixture is of custard consistency, add it on top of the phyllo and put 10 more sheets of phyllo on top.
10. Bake for 30-35 minutes and enjoy!!

Friday, February 28, 2014

Greek Girls Guide to Good Food #19-

1. What I like most about 20 time is the opportunity to do something that I love. I have gotten to spend a bunch if time with my yaiyia and I cherish the time we have had together. I can see her passion come out when we cook and she gets super excited and I love it. Her passion has obviously rubbed off on me and I have gotten to discover something that I love.

2. The thing I don't like about 20 time is that it is really time consuming and the time in class although at the beginning of the year seemed like a lot of time because it is once every Friday, but in reality, the things I need to accomplish are just truly not possible in the time allotted. 

If I could do something differently in my 20 time it would be to plan out the videos and things that I needed to make videos about earlier. I feel my project could have been a lot more organized and I could have gotten more done if I organized myself and made time for it. 

Sunday, February 23, 2014

Greek Girls Guide to Good Food #18- Lamb


Its almost lent in the greek Zingas household! Meat fare sunday is today so that means that we are no longer allowed to eat meat until Easter. To celebrate this occasion, I have prepared a leg of lamb for my family to enjoy meat the last time for about 7 weeks. I prepared the recipe to marinate the lamb and yes there is a video!!! I did this one on my own because my Yiayia (greek grandmother) is incapable due to a broken pelvis. This is a modified family recipe and produces a tender, flavorful, and juicy lamb.  

3 lb leg of lamb
2 Lemons 
4 cloves garlic (chopped fine)
1 teaspoon salt
1 teaspoon pepper
1/3 cup red wine
1/3 cup olive oil (or enough to cover meat)
1 tbsp oregano 
2 teaspoons rosemary 

1. Start with the liquids. Cut the lemons in half and juice them on top of the meat. 
2. Next, spread the olive oil and red wine overtop of the meat until it is covered completely. 
3. Add the chopped garlic, oregano and rosemary to the meat. 
4. Add the salt and pepper to taste and put the meat in the fridge overnight or for 6-8 hours
5. Cook at 375 for 2 hours 
6. Let rest and cool for about 30 minutes and enjoy!

Monday, February 10, 2014

Greek Girls Guide to Good Food #17- Grape Leaves

This week was great. On saturday I went to my yaiyas house and had an amazing time with her. She loves to cook so much and I hope one day I have half the passion and skill that she has. I learned how to make domthes, another one of my favorites from her. It was always such a mystery to me as a child how these were made because they are unlike almost everything I eat. Seeing her cook the food and instruct me was like unveiling the secret to a magic trick, it was fascinating. I had an idea of how you cooked most of the other recipes but this one was all new to me. I had a great time however it was just my yaiyia and I so I was not able to recored a video. I know that I have been slacking on the video's but I plan to pick it back up and get back on my feet. Here is the recipe for domathes or domathaghia:

Greek Grape Leaves: Domathes
Ingredients: Makes 60 grape leaves

·      1 Cup Lemon Juice
·      4 Cups Water
·      1 Tbsp. Salt
·      1 Tbsp. Pepper
·      Juice of ½ a Lemon
·      3 lbs. Beef or Lamb
·      Dash of Cumin
·      Domathes (Greek Grape Leaves)
·      1 Onion, finely chopped
·      ½ cup Fresh Parsley
·      1 Tbsp Dill
·      1 ½ Tbsp Mint, crumbled
·      1 Cup Fresh Tomato Sauce
·      1 Clove Garlic
·      ½ cup Extra Virgin Olive Oil
·      1 ½ Cup Rice

1    1)   Combine parsley, dill and mint in a small bowl
2    2)   In a large pot, combine onions, garlic and olive oil and sautee mixture until lightly brown
3    3)Add the parsley mix into the pot and cook for another 5 minutes
4    4)While cooking, add tomato sauce, fresh lemon, rice, meat, salt and pepper.
5    5) Crush meat and mix well while cooking to get a uniform mixture. After cooking for an additional 5 minutes, take the pot off of the stove and cool.
6    6) Line an additional pot with a tbsp. of olive oil and base leaves to cover the bottom of the pot.
      7) Take about 1 tbsp. of the meat mixture and add it into one grape leaf laid out flat. Fold in the sides and bottom of the leaf and roll the leaf around the meat.
      8)  Repeat technique for all leaves and add them into the pot with the last part of the roll facing the bottom of the pot.
      9) Boil water, lemon juice and cumin together in a saucepan
           10)Add water to the leaves until water reaches the top of the leaf pile
      11) Bring this mixture to a boil and then turn down the heat and slow cook for 45 minutes.
      12)   Cool and enjoy!

Monday, February 3, 2014

Greek Girls Guide to Good Food #15

This week in class we had a huge mock trial. I was working on my prep for this and I was extra busy all week. To make matters worse, I was sick all weekend in bad and was absent from school on Friday. This did not leave much time for my project and I did not complete a video this week, however I tried out my yaiyias recipe for pilafi, a Greek rice dish. I made a few adjustments and I will have a video on this next week. I have been thinking about my presentation idea and I think that the theme might be determination and creativity. I have learned a great deal about both of these topics and to prepare for my presentation and public speaking I am going to talk in front of my church in a 4-5 minute speech. This will get my public speaking skills up in front of people so I can be comfortable and nerves will go away during the school presentation. See ya next week!