Each year, I try to figure out what is filling, the family will eat, and quick to clean up, for Christmas Eve dinner. Since we have just had a turkey, on Thanksgiving (we've been doing Thanksgiving here, for the past few years, so I figure hubby doesn't need to make 2 in a row), we're burnt out by Christmas on the bird. In years past, I've done an Italian Christmas (7 kinds of fish, lasagne, etc.), I did a Norwegian Christmas dinner (when we lived there), a beef stew (Everyone loved it, but I was sad I could only eat the veggies that were cooked in it, and I didn't get filled up enough.), and stuff. This year, I decided to make a Greek meal. My kids love Greek food, I do, hubby does, and so do my parents. So, there you have it!
I made dolmas: (recipe adapted from http://www.foodnetwork.com/recipes/george-duran/stuffed-grape-leaves-recipe2/index.html)
Ingredients
2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1/2 cup lemon juice & 1/2c cup water
Kosher salt
Freshly ground black pepper
1 cup white rice
couple shakes dried dill, and mint
1 (16-ounce) jar grape leaves
Directions
Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape. Repeat with the remaining rice, placing the stuffed leaves into a deep pan with a cover. (Line bottom of pan with some grape leaves to prevent sticking.) When the pan is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and cook for 1 hour. Let cool to room temperature and refrigerate. Serve cool or warm. However you like them!
I served store bought hummus and pita bread, chicken and lamb kebabs (hubby grilled them outside in the wind and snow!!!), a greek salad, and this baked pasta dish:
http://greekfood.about.com/od/maindishes/r/makaugratin.htm
Not one complaint!
I made dolmas: (recipe adapted from http://www.foodnetwork.com/recipes/george-duran/stuffed-grape-leaves-recipe2/index.html)
Ingredients
2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1/2 cup lemon juice & 1/2c cup water
Kosher salt
Freshly ground black pepper
1 cup white rice
couple shakes dried dill, and mint
1 (16-ounce) jar grape leaves
Directions
Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape. Repeat with the remaining rice, placing the stuffed leaves into a deep pan with a cover. (Line bottom of pan with some grape leaves to prevent sticking.) When the pan is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and cook for 1 hour. Let cool to room temperature and refrigerate. Serve cool or warm. However you like them!
I served store bought hummus and pita bread, chicken and lamb kebabs (hubby grilled them outside in the wind and snow!!!), a greek salad, and this baked pasta dish:
http://greekfood.about.com/od/maindishes/r/makaugratin.htm
Not one complaint!
Comments
Post a Comment