Friday, January 29, 2016
Thursday, January 28, 2016
Tuesday, January 26, 2016
Saturday, January 23, 2016
Tuesday, January 19, 2016
roveja Soup
My Best friend gave me this recipe when I was first married it has become a family recipe.
Ingredients for 4 people:
250 g of dry roveja
a clove of garlic
1 onion
1 large potato
1 carrot
1 celery
a sprig of rosemary
2 or 3 leaves of sage
bay leaf
salt, pepper and extra-virgin olive oil
Method: boil for about an hour, after soaking the roveja in the water 10-12 hours. The taste should be soft. Prepare a fried mixture of garlic, onion, celery, carrot and potato chunks. Brown all and then add the roveja with its cooking water. Season with salt and pepper, add a sprig of rosemary, sage and bay leaf and cook slowly until will become a thick creamy sauce.
Monday, January 18, 2016
Sunday, January 17, 2016
Saturday, January 16, 2016
Friday, January 15, 2016
Spaghetti with meat sauce and cheese and greek salad recipe
Spaghetti with meat sauce and cheese
This is my Grandma recipe and the first recipe I learned to make when I was around 12 years old
Recipe type: Dinner, Main Dish Serves: 12 Ingredients 1 lb. – angel hair (or any kind) pasta 2 lbs. ground beef 2 tbsp. – olive oil ½ tbsp. –salt 1 tsp. – garlic salt ½ tsp. – vegeta ¼ tsp. ground pepper 1 can (14 oz.) – pizza sauce ¼ cup – ketchup 12 oz. – mozzarella cheese Chives for topping/decorating Instructions 1. Grind meat and shred cheese. Cover cheese with plastic wrap (to prevent from drying out) and leave it on the countertop for the cheese to get to room temperature (it will melt faster). Cook pasta according to package instructions. Cook pasta and meat sauce at the same time. Place ground beef onto a medium pan. Add olive oil. Cook it on high mixing it from time to time until all the water evaporates and the meat starts sizzling. Then reduce the heat to med/low, add all the spices salt, garlic salt, vegeta, ground pepper. Mix it well and let the meat brown (that takes about 5 minutes). 2. Stir in pizza sauce and ketchup. Cook it on low until ready to top the pasta with it (that will keep the meat sauce hot until you ready for it). 3. Drain the pasta and rinse it with hot water (that prevents pasta from being slimy). Place pasta into a bowl that comes with alid. Top the pasta with hot meat sauce and then sprinkle with shredded cheese Close the lid tight and let the heat do it's magic (takes about 10 minutes). During this time you can make a green salad with feta and greek olives. The pasta needs to be served right away. Leftover pasta needs to be preserve
Green Salad with feta cheese and olives
Recipe type: Dinner, Main Dish Serves: 12 Ingredients 1 lb. – angel hair (or any kind) pasta 2 lbs. ground beef 2 tbsp. – olive oil ½ tbsp. –salt 1 tsp. – garlic salt ½ tsp. – vegeta ¼ tsp. ground pepper 1 can (14 oz.) – pizza sauce ¼ cup – ketchup 12 oz. – mozzarella cheese Chives for topping/decorating Instructions 1. Grind meat and shred cheese. Cover cheese with plastic wrap (to prevent from drying out) and leave it on the countertop for the cheese to get to room temperature (it will melt faster). Cook pasta according to package instructions. Cook pasta and meat sauce at the same time. Place ground beef onto a medium pan. Add olive oil. Cook it on high mixing it from time to time until all the water evaporates and the meat starts sizzling. Then reduce the heat to med/low, add all the spices salt, garlic salt, vegeta, ground pepper. Mix it well and let the meat brown (that takes about 5 minutes). 2. Stir in pizza sauce and ketchup. Cook it on low until ready to top the pasta with it (that will keep the meat sauce hot until you ready for it). 3. Drain the pasta and rinse it with hot water (that prevents pasta from being slimy). Place pasta into a bowl that comes with alid. Top the pasta with hot meat sauce and then sprinkle with shredded cheese Close the lid tight and let the heat do it's magic (takes about 10 minutes). During this time you can make a green salad with feta and greek olives. The pasta needs to be served right away. Leftover pasta needs to be preserve
Ingredients:
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon chopped oregano
Salt and pepper to taste
2 cucumbers, peeled, halved lengthwise, seeded and cut into bite-size chunks
4 ripe tomatoes, cored and cut into bite-size pieces
1 green bell pepper, cored, seeded and roughly chopped
1 small red onion, peeled and thinly sliced
4 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine. Serve immediately.
Thursday, January 14, 2016
Wednesday, January 13, 2016
Tuesday, January 12, 2016
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