More Ioweegan Greek Food

The title says it all. We were hungry for Greek food. Unfortunately the food I make at home is better than the Greek food you can get out in Kansas City. Here are a few recipes to try, everyone a winner.


Ioweegan Greek "Lamb"

What Iowan knows anything about lamb? Sheep are the poor man's cattle but you usually only try raising them once, and there is no way in hell you are going to eat a lamb. Here is a recipe you can try in Iowa.... beef instead of lamb but made in the Greek way. It makes use of a great invention - the George Foreman Rotisserrie!

4 pound eye of round beef roast
garlic cloves (as many as you like)
juice of 1 lemon
olive oil
oregano
fresh ground black pepper
Cavender's Greek Seasoning (or just salt)

Poke holes in the meat with a knife. Push the garlic cloves down inside the meat. Combine the rest of the ingredients and put into a ziplock bag. Marinate overnight or for a day or so, as long as you like.

Cook on the rotisserie for about 2 hours, or until outside is browning nicely. Brush the meat every so often with the marinade. When the meat is done it will have shrunk a little.

Xoriatiki (Greek "Village" Salad)
4 Ripe tomatoes - diced
1 Cucumber - peeled and diced
1 Red onion - diced
1 Green pepper - diced
1/3 lb Feta cheese
Olives
Capers
1/2 cup Olive oil
Oregano
Salt
Juice of 1 lemon

Cut the vegetables in slices and mix in a salad bowl. Top with the olives, capers and oregano and cover with "crumbled" feta cheese. Pour the olive oil evenly. The ingredients above will make enough for several batches of salad. You put the stuff above over lettuce and voila - a Greek Salad!

Garlic Yogurt Cucumber Sauce


Tsatziki

2 cups yogurt
1 Cucumber
4 cloves Pressed garlic
2 tbsp Olive oil
1 tspn Vinegar
Diced dill
Salt Pepper

Grate the cucumber and strain tightly using a cloth until very dry. Mix in all the other ingredients.

Greek Lemony Potatoes


You will have to cut this recipe down unless you have a massive family.

12 Peeled and chopped potatoes
4-5 Lemons
2-3 cups Chicken broth
1/4 cup Shortening
Olive oil
Garlic (fresh or powdered)
Oregano
Salt
Pepper

Wash the potatoes. Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired. Squeeze a lemon or two over them.

Greek Green Beans

A bunch of fresh green beans, washed
olive oil
Cavender's Greek Seasoning

Combine beans and rest of ingredients in a baking dish and cover tightly. Bake 45 minutes at 375. Uncover and broil until browning. Remove from oven and squeeze a little lemon juice over.