plantook

Plant Oriented Cooking


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RECIPE: Mageirio


INGREDIENTS

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 medium yellow or white onions, chopped (about 2 cups)
  • 1 pound fresh green beans, trimmed
  • 3 medium red potatoes (about 4 ounces each), quarter (do not peel)
  • 3 medium zucchini (about 5 ounces each), halved crosswise, then halved lengthwise
  • 3 medium red globe, beefsteak, or heirloom tomatoes, coarsely chopped (about 2 cups)
  • 3 corn ears, hused, the silks removed, and the ears broken in half (or 1 cup frozen corn kernels)
  • 1 medium eggplant (about 12 ounces), stemmed and cut into six equal pieces
  • ½ teaspoon salt
  • 3 Italian sweet long peppers, such as cubanel or Italian frying peppers, stemmed, cored, and quartered lengthwise

METHOD

  1. Warm the oil in a large pot or Dutch oven set over medium heat. Add the onions and cook, stirring often, until soft but not brown, about 8 minutes.
  2. Stir in the green beans, potatoes, zucchini, tomatoes, corn, eggplant, and salt. Add the long peppers on top. Pour 1 cup water over the vegetables.
  3. Bring to a simmer, then reduce the heat to low, cover, and cook, shaking the pan frequently without stirring, until the vegetables are tender, about 45 minutes.
  4. Drizzle with olive oil as a garnish to serve.

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RECIPE: Baked Chickpeas

INGREDIENTS

  • 6 cups chickpeas (garbanzo beans)
  • 2 onions finely chopped
  • juice of 1 lemon
  • 1 1/4 cup of Greek extra virgin oil
  • bay leaves
  • salt
  • freshly grated turmeric
  • freshly ground black pepper

METHOD

  1. Soak the chickpeas overnight.
  2. Rinse the chickpeas and leave to drain them thoroughly.
  3. Put the chickpeas in an eartenhware casserole dish that has a tight-fitting lid.
  4. Add onions, lemon juice, olive oil.
  5. Season with salt, turmeric, and pepper.
  6. Place the casserole sealed with the lid in the oven.
  7. Bake overnight at a very low temperature.
  8. Serve in the casserole dish garnished with a couple of lemon wedges.
  9. Bon Appétit!

NUTRITION


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RECIPE: Greek Stuffed Artichokes

INGREDIENTS

  • 2 medium – large globe artichokes
  • 2 – 3 tablespoons lemon juice
  • 1 cup diced tomatoes
  • 2 cloves chopped garlic
  • 1 cup panko bread crumbs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped kalamata olives
  • 1/4 cup chopped parsley
  • 3 tablespoons non-pareil capers
  • 2 tablespoons olive oil plus more for drizzling

METHOD

  1. Fill a large bowl with water and 2 – 3 tablespoons lemon juice. Set aside.
  2. Prep the artichokes by cutting off the top inch of the artichoke as well as the stem so the artichoke sits flat. Use kitchen shears to trim the pointed tops off the remaining artichoke leaves. Immediately dunk the artichokes in the lemon juice to help them from browning.
  3. Fill a large pot with 1 inch of water. Place artichokes in the pot. You want them to fit snuggly. Bring water to boil. Reduce heat to medium-low and cover. Cook artichokes for 45 minutes.
  4. While artichokes are cooking, combine tomatoes, garlic, bread crumbs, feta cheese, kalamata olives, parsley, capers and 2 tablespoons olive oil together in a bowl. Mix well.
  5. Preheat oven to 375 degrees.
  6. Remove artichokes from water. When they are cool enough to touch scoop out the inner leaves and fuzzy choke.
  7. Fill each artichoke center with 1/2 – 3/4 cup of the stuffing. Gently part other leaves and stuff with stuffing. Drizzle lightly with olive oil.
  8. Place stuffed artichokes in a baking dish. Bake in preheated oven for 15 – 20 minutes or until stuffing has browned. If you want even more of a golden filling turn the broiler on for 1 minute. Remove from oven. Serve immediately.

NUTRITION


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RECIPE: Greek Orange Cake


INGREDIENTS

Syrup:

  • 2 cup orange juice
  • 2 cup water
  • 2 cup sugar

Cake:

  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon baking powder

METHOD

  1. Make the syrup by combining the orange juice, water and sugar in saucepan. Bring to a boil; reduce the heat and simmer for about 20 minutes. Remove the syrup from the stove and allow to cool.
  2. Grease 8 x 12-inch baking pan with butter flavored cooking spray.
  3. Mix the flour and baking powder together in a small bowl.
  4. Beat the egg whites until stiff and they can form a peak.
  5. Beat the egg yolks until light yellow; add the sugar, orange rind and vanilla and blend well.
  6. Add the egg whites a little at a time to the egg yolk mixture, alternating with 2 tablespoons of flour mixture until all used. Pour the batter into the baking pan.
  7. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  8. Remove the cake from the oven and allow to cool slightly. Cut into diamond shapes. Pour the cooled syrup over the still warm cake. Allow the cake to cool completely before serving.

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RECIPE: Greek Salad


INGREDIENTS

  • Tomatoes, cut into wedges
  • Red onion, sliced into rings
  • Cucumber, sliced into thick half-moons
  • Green pepper, julienned
  • Extra virgin olive oil
  • Fresh lemon juice
  • 1 clove garlic—minced
  • Fresh oregano
  • Pinch of sea salt
  • Freshly ground black pepper, and extra for garnish
  • Feta cheese slices
  • Kalamata olives

METHOD

  1. Combine the tomatoes, cucumber, green pepper and red onion in a large bowl.
  2. Whisk a vinaigrette of olive oil, lemon juice, garlic, salt and pepper and oregano in a small bowl.
  3. Add the vinaigrette over the salad and mix gently.
  4. Toss in the Feta cheese slices.
  5. Garnish with fresh oregano and freshly ground black pepper.

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RECIPE: Tzatziki


INGREDIENTS

  • 1 cup Greek yogurt
  • 1 teaspoon minced garlic
  • 1 cucumber, peeled, de-seeded and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped mint and/or dill (optional)
  • 1/2 teaspoon lemon juice (optional)
  • 1 teaspoon lemon zest (optional)
  • Salt and fresh ground black pepper to taste

METHOD:

  1. Combine the Greek yogurt with cucumber and garlic in a bowl.
  2. Fold in the olive oil, mint, dill, lemon juice, and zest. Stir until combined and season to taste with salt and pepper.
  3. Refrigerate to develop flavors.

NUTRITION


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