1 (6-8 ounce) salmon fillet
Thinly sliced vegetables: 6 asparagus spears, 1 zucchini, spinach leaves, bell peppers, mushrooms, snap peas
2 scallions, thinly sliced
1 garlic clove, grated
2 tablespoons butter, melted
Juice of ½ lemon
1 teaspoon finely chopped dill
Salt and freshly ground pepper
1 piece of parchment paper
1 piece of aluminum foil
Preheat oven to 400 °F, 200°C.
Lightly season the vegetables with salt and pepper.
Fold a piece of parchment paper in half, like a book.
Open the paper like a book and brush both sides (left and right) with melted butter.
Place the asparagus spears on one side of the parchment then top with bell pepper slices or whatever vegetables you are using.
Season the salmon on both sides with salt and pepper.
Place the fish on top of the vegetables.
Grate the garlic over the fish, drizzle the butter and lemon juice on top and fold the parchment paper over it to cover.
Crimp and fold the edges all around to create a seal. When you get to the end, fold it over the bottom.
For added protection, wrap the paper in foil and place on a baking tray.
Bake for 12-15 minutes.
Take care when opening the parchment because steam will immediately be released.
Serve with rice, toasted bread, or mashed potatoes.
1 (15 ounce) can chickpeas
1 small onion, finely chopped
¼ cup olive oil
1-2 garlic cloves, peeled
2 cups basmati rice
2 cups vegetable broth, chicken broth, or water
2 teaspoons salt, plus more for chickpeas
1/2 teaspoon freshly ground black pepper, plus more for chickpeas
Rinse the rice with until the water runs clear. Leave it in a bowl soaking in cold water for 10-15 minutes.
Combine the chopped onion, garlic clove(s), and oil in a pot and cook over medium heat until soft and golden. About 10 minutes. Keep stirring to avoid burning.
Rinse and drain the chickpeas.
Add to the pot and season with salt and some black pepper. Warm through.
Drain the water from the rice and add to the pot along with 2 teaspoons salt, ½ teaspoon black pepper, and 2 cups of water. Stir.
Bring to a boil, reduce heat to a simmer and cover the pot with the lid. Simmer 15 minutes undisturbed.
Uncover and fluff the rice.
A flavorful main course that’s perfect for a busy weeknight served alongside pasta and great for entertaining. Make it for 2 or 22. Everyone will love it.
1-1 and ½ pounds boneless skinless chicken breast, cubed
1/4 cup olive oil
1 small onion (216 grams/half pound) finely chopped
3-4 garlic cloves, sliced
14.5 ounces (411g) canned tomatoes, pureed (make sure they’re unsalted and no flavors added)
1/2 cup water
1 teaspoon dried oregano
½ teaspoon sugar, or more
pinch of crushed red pepper flakes
salt and freshly ground black pepper, to taste
1 cup crumbled feta cheese
4-6 scallions, finely chopped
Preheat the broiler on high.
Place the chicken cubes on a tray or in a shallow bowl and season both sides with salt and black pepper.
Heat a 10-inch (26 cm) oven proof skillet over medium high heat. Add olive oil and 1/3 of the chicken cubes making sure to not crowd the pan. Sauté the chicken 1-2 minutes per side until lightly brown. Transfer onto a plate and do the same with the remaining chicken.
Lower the heat to medium low and cook the onions and garlic about 8-10 minutes or until slightly golden, translucent and soft.
Add tomatoes, water, sugar, oregano, crushed red pepper flakes, black pepper and a little salt. Take care not to add too much since the feta cheese that will be added in the end will be salty.
Cook the sauce until it reduces and thickens.
Put all of the chicken into the pan, top with crumbled feta cheese and bring to a boil.
Transfer the pan (if it is oven proof) to the oven on the center rack and cook about 5-8 minutes or until the cheese melts, the sauce is bubbly and slightly charred.
Garnish with scallion slices and serve.
Serve with hearty, toasted bread or over pasta.
2 (6 ounce) portions of cod fish
½ cup all-purpose flour
Freshly ground black pepper
2 tablespoons olive oil, or more
2 garlic cloves, grated
½ cup low sodium chicken broth
3-4 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 roasted red bell pepper, chopped
1 teaspoon capers
A pinch of crushed red pepper flakes
FOR THE GREEN PEAS:
1 (1 pound) bag frozen green peas
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
FOR THE WHITE RICE:
1 cup basmati rice
1 teaspoon salt
1 tablespoon olive oil or butter
Begin by cooking the rice in a rice cooker following the machine’s instruction manual.
Place the frozen green peas in a pan over medium heat. Add olive oil and season with salt and pepper. Stir while cooking until warmed through. Remove from heat and set aside.
Season the fish with salt and pepper and dredge both sides with flour.
Heat a pan and add oil.
Place fish in hot pan and over medium high heat cook 5 minutes on each side. Do not try to flip the fish before 5 minutes. The fish will release from the pan and will flip easily once it is cooked on the first side. It will also develop a beautiful golden-brown color. If the heat is too high and the fish browns too fast reduce the heat.
Sear the sides of the fish 30 seconds each.
Place the cooked fish on a plate and prepare the sauce.
Turn the heat off from under the pan.
Grate the garlic cloves into the pan and add chicken broth.
Cook over high heat until the broth is reduced by half.
Add lemon juice, butter, capers, crushed red pepper flakes, and chopped red pepper.
Season lightly with salt and pepper.
Add fish to the pan with the sauce and warm through.
Serve immediately with the rice and green peas. Enjoy!
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!