Makes 4 (10-12 inch) pizzas
For the pizza dough:
3 cups whole wheat flour
3 cups bread flour
3 cups warm water
1 heaping teaspoon active dry yeast (1/2 package)
2 tablespoons olive oil
2 teaspoons salt
For the sauce:
28 ounce can of crushed tomatoes
3 oz. tomato paste (put the rest in an airtight container and freeze for another recipe)
1 teaspoon dried oregano
1/4 teaspoon (or more) crushed red pepper flakes
3 teaspoons sugar
2 teaspoons dried basil
Salt to taste
Shredded mozzarella cheese (about 4-5 cups)
Pizza peel (optional but extremely helpful)
Optional toppings: chopped cooked meatballs, gyro slices, cooked chicken…
Combine the yeast with the water and sprinkle about ½ teaspoon of sugar. Let sit undisturbed for about 10 minutes. The yeast will soften and appear cloudy.
In the bowl of a tabletop mixer combine both flours with the salt and mix to combine. Add the yeast mixture along with the olive oil and knead with the dough hook attachment for 8-10 minutes.
This step can also be done by hand directly on the counter or in a large bowl.
Cover the dough with plastic wrap and let it rise until doubled in size. About 1 and ½ - 2 hours.
In the meantime prepare the sauce by combining all of the ingredients into a food processor or blender and blending until smooth. Season with salt to your liking.
The sauce tastes delicious when made but gets even better by the next day. Store in the refrigerator until ready to make the pizzas.
When the dough has doubled in size, punch it down and transfer to a container with a lid. At this point the dough is ready to make pizzas, but I highly recommend that you refrigerate it for at least 24 hours before using. This will allow the dough to become very light with many air bubbles.
Preheat oven to 550 degrees Fahrenheit, 288 degrees Celsius with the pizza stone in it.
Note: I never take my pizza stone out of my oven. This helps keep it from breaking. Invest in a good quality stone that is fairly thick.
Allow the pizza dough to come to room temperature. This will make the dough very easy to work with and will prevent it from shrinking when stretching it out into circles.
Cut the dough into 4 equal pieces and form into rounds.
Take each round and stretch it out into a 10-12 inch circle. Make sure that the crust is the thickest part.
Note: If the dough is worked too much it will begin to shrink and it will be difficult to form the large pizza rounds. If this happens, just set it aside to rest while forming the remaining circles.
Place a parchment paper on a pizza peel or on the back side of an aluminum baking tray. This will make it easy to transfer the dough into the oven.
Place the prepared pizza dough into the oven and bake for 4 minutes. The dough will be partially baked.
Repeat the same steps with the remaining dough.
Cool on a rack.
Once the partially cooked pizza rounds are cooled, top with the pizza sauce and cheese.
Freeze for 2-3 hours or until solid.
Remove from freezer and wrap with plastic wrap or place in freezer bags. Wrap with foil as well for extra protection.
The pizzas can be frozen for 3 months.
When ready to bake, preheat the oven to 550 degrees Fahrenheit, 288 degrees Celsius with the pizza stone in it.
Remove the plastic wrap from pizza and discard. Bake frozen for 10-15 minutes or until the cheese is completely melted and the crust is nice and crisp.
4 boneless, skinless chicken or turkey breasts
Oil for frying, about 1 cup
Freshly sliced or shredded mozzarella cheese
2 (25.5oz) jars pasta sauce
4 large eggs, beaten with about 4 tablespoons milk, a little salt & black pepper
2 cups Panko breadcrumbs
1 cup shredded parmesan cheese
4 teaspoons dried oregano
1/2 teaspoon salt
freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin powder
2 teaspoons granulated garlic powder
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Combine all of the dry ingredients together to create the bread crumb mixture.
Season the chicken breasts with salt and pepper on both sides. You may also pound them to about ¼ inch thin if preferred.
Combine eggs with milk, salt and pepper. Whisk together well.
Heat oil in a large sauté pan until very hot.
Dip chicken breast in egg mixture then dredge in seasoned bread crumbs.
Add coated chicken breasts to frying pan and cook until golden brown on both sides. About 2-4 minutes per side.
Pour half of the tomato sauce in the bottom of a baking pan. Place the fried chicken breasts over the sauce. Pour the remaining sauce over the chicken and top with shredded mozzarella cheese.
Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbly.
Serve with pasta, garlic bread or a nice green salad.
Makes 24-26 cookies:
For the dough:
4 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 cup vegetable oil
½ cup sugar
½ cup orange juice
Zest of 2 oranges
For the syrup:
2 cups sugar
2 cups water
2 cups honey
For the garnish:
¾ cup ground walnuts
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Place the flour, salt, baking powder, baking soda, and orange zest into a bowl. Whisk together to combine.
Always zest citrus before juicing.
Combine the oil, sugar, and orange juice in the bowl of a table top mixer with the paddle attachment and mix to combine.
Add the dry ingredients and mix on low speed until the dough comes together. It will still appear a bit crumbly but you will know it is ready by squeezing a portion in your palm. If it sticks together it is ready, if it still appears crumbly add 1-2 tablespoons oil and mix some more.
Turn the dough out onto a work surface, compress it and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this.
Using a 2 and ¼ inch round cookie cutter, cut out the cookies. Place them on baking sheets lined with parchment paper.
Use a fork to make marks on each cookie.
Bake 35-40 minutes or until golden brown.
While the cookies are baking make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Remove from heat and add the honey. Stir until incorporated.
As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them.
After 30 minutes, carefully flip each cookie over so that both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 2 hours.
Combine the ground walnuts, cinnamon and clove powder and mix well. Sprinkle this garnish over each cookie and serve!
These stay fresh in an airtight container up to 3 weeks.
14 cups homemade chicken stock
About 4 cups (or less) shredded cooked chicken
8 egg yolks
½ - ¾ cup fresh lemon juice
3 tablespoons corn starch
3 tablespoons olive oil
¾ cup uncooked orzo pasta
1 teaspoon salt, or to taste
½ teaspoon dried dill
Bring chicken stock and shredded chicken to a boil.
Add the orzo and 1 teaspoon of salt and boil for about 6 minutes. The orzo will be par cooked.
Prepare the egg lemon mixture by combining the egg yolks, corn starch, lemon juice, and olive oil in a boil. Whisk them together until smooth and the cornstarch dissolves.
Once the stock boils, add one cup of the hot liquid into the egg-lemon mixture to temper it. This will prevent the eggs from scrambling. Add 1-2 more cups of hot stock while whisking to incorporate.
Add the tempered egg lemon mixture back into the pot and cook over medium heat about 4 minutes until the soup thickens. Continue to mix it.
Add the dried dill and stir.
Nothing comes close to the comforting flavor of homemade chicken stock. Yes, the boxed variety is readily available and is great to keep in your pantry, but homemade is definitely the best!
It is a labor of love so, take out the biggest stock pot you have, or 2 and make enough for the freezer.
Here's what you will need:
1 whole chicken (about 3 pounds), washed
about 16 cups cold water
1 onion, halved
2 celery ribs
6 cloves garlic
2 or more teaspoons salt
1 teaspoon dry oregano
1/4 teaspoon turmeric powder
Place everything in the stock pot and bring to a boil.
Reduce to a low simmer and cover. Simmer for 2 hours.
Remove chicken from pot and. Take all of the meat off of the bones and set aside.
Place the bones back in the pot. Remove the veggies from pot add 3-4 cups more water. Simmer the bones between 3-6 hours. The longer the better. This will release the marrow and make it more flavorful.
Remove from heat and pass through strainer.
Once cooled, skim fat from top and package in freezer safe containers or make your favorite chicken soup.
1 potato, sliced
½ medium onion, sliced
3 garlic cloves, minced
¾ cup pureed tomatoes
1 tomato, sliced
Crumbled feta cheese
3-4 Kalamata olives, sliced
Salt and pepper, to taste
Pinch crushed red pepper flakes
Vegetable oil for frying eggplant
4 tablespoons olive oil
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Heat enough vegetable oil in a small saucepan to fry the eggplant.
Wash, dry, and pierce the eggplant all around to prevent it from exploding while cooking.
Place the pierced eggplant in the hot oil and fry over medium-high heat about 15 minutes or until soft all over.
In the meantime, place sliced onions, a pinch of salt in a small pan with the olive oil and cook over medium heat until, soft, golden, and caramelized. About 15 minutes.
Add minced garlic to the onions and cook about 2-3 minutes.
Add pureed tomato sauce, salt and pepper to the onion mixture. Cook until heated through. Remove from heat.
Place the potato slices on the bottom of a small baking dish. Drizzle some olive oil and season lightly with salt and pepper on both sides.
Place the fried eggplant on top of the potato slices.
Slice the eggplant down the center and spread apart. Season lightly with salt and pepper.
Pour the onion and tomato sauce into the opening of the eggplant. Top with crumbled feta cheese and olive slices.
Place the tomato slices on top covering the filled eggplant and season the slices with salt and pepper.
Bake in preheated oven uncovered for 1 hour.
Serve with toasted warm bread and a nice green salad.
5 lamb shanks
1 large onion, finely chopped
¼ cup olive oil
5-6 garlic cloves, chopped
1 (15 ounce) can pureed tomatoes
1 tablespoon tomato paste
1 cinnamon stick
1 bay leaf
1 teaspoon dry crushed oregano
¼ teaspoon crushed red pepper flakes
Salt and freshly ground black pepper, to taste
4 cups water
1 pound uncooked orzo
1 and ½ teaspoons salt
3 cups boiling hot water
Garnish: feta cheese, parsley, freshly grated parmesan cheese
Preheat oven to 450 degrees Fahrenheit, 232 degrees Celsius.
Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminated the need to brown on the stove top.
While the lamb is browning in the oven prepare the sauce.
In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 15 minutes or until soft and golden. Add the chopped garlic and cook another 5 minutes over low heat until golden and soft.
Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
Once the lamb is browned, remove from oven.
Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven to cook for 1 hour at 450 degrees Fahrenheit.
After 1 hour, reduce the temperature to 375 degrees Fahrenheit, 191 degrees Celsius and continue to cook for 1 hour and 20 minutes or until the meat is falling off the bone.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
Return the pan to the oven and bake at 425 degrees Fahrenheit, 218 degrees Celsius for 15 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
15-20 Brussel sprouts
3 tablespoons butter
3 cloves garlic, minced
Salt and freshly ground pepper to taste
Bring a pot of water to a boil. Add Brussel sprouts and some salt. Boil for 7 minutes.
Strain in a colander.
Slice the Brussel sprouts in half, lengthwise and set aside.
Melt butter over medium heat and add mince garlic. Cook 1-2 minutes. Careful so that the garlic does not burn. Add the sliced Brussel sprouts into the pan and toss with the garlic sauce. Season with salt and pepper.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!