Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Lynne W. Villios

Language: English

Pages: 73

ISBN: 2:00007846

Format: PDF / Kindle (mobi) / ePub


Recipes for authentic Greek foods such as dolmades, baklava, and spinach pie, plus several other recipes for main dishes, appetizers, and desserts.

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tips, 23–24 lunch recipes, 31–36 mayeritsa, 13 Mediterranean Sea, 8, 9 melomakarouna, 14 melópitta, 59 metric conversions, 25 mezéthes, 39–45 skewered lamb, 33 sokolates, 67 Sophocles, 11 soúpa avgolémono, 42 soups, 42, 44 spanikópita, 34–35 spinach pie, 34 stifádo, 50 stuffed grape leaves, 40 stuffed tomatoes with feta cheese, 52 taramosalata, 14 tzatzíki, 45 vasilopeta, 68–69 walnut-honey pastry, 60 New Year’s bread, 68 New Year’s Day, 14, 68 órzo kaúto voútyro, 51 orzo with browned butter

tips, 23–24 lunch recipes, 31–36 mayeritsa, 13 Mediterranean Sea, 8, 9 melomakarouna, 14 melópitta, 59 metric conversions, 25 mezéthes, 39–45 skewered lamb, 33 sokolates, 67 Sophocles, 11 soúpa avgolémono, 42 soups, 42, 44 spanikópita, 34–35 spinach pie, 34 stifádo, 50 stuffed grape leaves, 40 stuffed tomatoes with feta cheese, 52 taramosalata, 14 tzatzíki, 45 vasilopeta, 68–69 walnut-honey pastry, 60 New Year’s bread, 68 New Year’s Day, 14, 68 órzo kaúto voútyro, 51 orzo with browned butter

sauce, 51 Paskalina avga, 66 phyllo, 22, 34–35, 60–61 pies, 34, 59, 64 psári plakí, 48 safety rules, 18 Saint Basil’s Day, 14 saláta, 36 71 About the Author Lynne W. Villios, a native of St. Charles, Minnesota, graduated from St. Olaf College in Northfield, Minnesota, with a degree in political science. Later she graduated from Vanderbilt University Law School in Tennessee. Villios learned Greek cooking from her husband’s relatives. His grandparents came to the United States from Macedonia

natural juices, so less oil is needed. It’s also a good idea to use a small, non­ stick frying pan if you decide to use less oil than the recipe calls for. Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter, and if you are working with phyllo, it is best to use 23 butter or oil. Margarine may noticeably change the taste or con­ sistency of the food. Cheese is a common source of

for the butter. 11. Place pan on middle oven rack and bake 40 minutes or until crust is golden. Cool 5 minutes before cutting into squares. Preparation time: 30 minutes Cooking and assembly time: 1 hour 45 minutes Serves 8 to 12 35 Greek Salad/ Saláta Greeks always serve a salad with meals.The following recipe is the classic Greek salad featuring feta cheese. ¥ head iceberg or romaine lettuce 2 tomatoes, quartered, or 10 cherry tomatoes, cut in half 1 cucumber, peeled and sliced ¥ green

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