Arakas Latheros (Peas Latheros) Recipe by : Serving Size : 10
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Arakas Latheros (Peas Latheros) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spalding 5 pounds fresh peas 4 scallions 1 1/4 cups oil or 1 cup butter 1 1/2 pounds tomatoes, peeled -- strained or 1 tablespoon tomato paste diluted with: 2 cups water 3 tablespoons dill -- chopped salt & pepper to taste water as needed Shell, wash and drain peas. Chop white part of the scallions into small pieces., and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.). NOTE: You can make this without the tomatoes, if you wish. In that case, add just enough water to cover the peas. - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 19g Total Fat; (48% calories from fat); 13g Protein; 34g Carbohydrate; 50mg Cholesterol; 203mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates ***** Arni Fricase Me Kremmithakia Ke Maroulia (Lamb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds shoulder or back of lamb 3/4 cup butter 10 scallions water as needed coarse salt 3 heads lettuce 2 tablespoons dill -- chopped (or to taste salt & pepper to taste 2 egg yolks 2 lemons -- juice only Cut lamb into serving-size strips. Place in pot with the butter. Clean scallions; chop the white part into small pcs. and the greens into larger ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water and a little coarse salt; cook over med. heat for abt. 1 hr. Clean lettuce and cut into 2-inch pcs. As soon as meat has absorbed the water it will begin to brown in the butter but do not let the scallions brown. Add dill, lettuce, salt & pepper. Cover pot and simmer over low heat for abt. 15 min. If it is needed, add a little water toward the end of the cooking time (not in the beginning, because then the lettuce will exude water). Beat egg yolks with 2 tb. of water, add the juice from the lemons, and beat it in well. Add a little of the liquid from the pot, beating constantly. Pour this sauce back into the pot and shake the pot gently to mix the sauce with the food. Serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 243 Calories (kcal); 25g Total Fat; (87% calories from fat); 2g Protein; 6g Carbohydrate; 133mg Cholesterol; 246mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates ***** Arni Me Araka (Lamb With Peas) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spalding 3 pounds lamb 1/2 pound butter or margarine 4 scallions -- chopped 1 1/2 pounds tomatoes, peeled -- strained or 1 tablespoon tomato paste + 2 c. water 1 tablespoon dill -- chopped 1 tablespoon parsley -- chopped salt & pepper to taste 4 pounds peas, shelled -- washed water as needed Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown butter in a pot. Add meat and brown well. Add scallions, and cook until soft but not dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt & pepper. Simmer abt. 20 min. Add peas and an addt'l. 1 c. water. Cover, simmer until all liquid is absorbed and only butter remains as a sauce. - - - - - - - - - - - - - - - - - - - Per serving: 743 Calories (kcal); 68g Total Fat; (83% calories from fat); 30g Protein; 1g Carbohydrate; 209mg Cholesterol; 417mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates ***** Arni Me Patates Ragu (Lamb & Potatoes Ragout) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds leg of lamb salt & pepper to taste 4 tablespoons butter 1 med. onion -- chopped 1 carrot -- minced 1 tablespoon parsley -- chopped 1 pound tomatoes, peeled -- strained 3 pounds potatoes water as needed Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper. Brown the butter in lge. pot. Add meat and brown well on all sides. Remove and place in deep dish. Add onion to the pot with the butter and let it brown. Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to aboil. Add meat and 1 c. of hot water. Partially cook over low heat for abt. 30 min. Meanwhile, peel potatoes, cut into 2 or 3 pcs. Add to pot. Add a little salt & pepper, and cook until potatoes are tender and most of the liquid has been absorbed (30 to 45 min.). - - - - - - - - - - - - - - - - - - - Per serving: 672 Calories (kcal); 38g Total Fat; (51% calories from fat); 37g Protein; 44g Carbohydrate; 144mg Cholesterol; 197mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates ***** Arni Tis Katsarolas Me Patates (Potted Lamb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds leg of lamb -- boned 4 tablespoons butter 2 tablespoons lemon juice 1 1/2 cups hot water (more as needed) 3 pounds tiny potatoes butter for frying salt & pepper to taste Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in pot, add lamb; brown on all sides. Add lemon juice and allow this to boil. Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potatoes--small round ones, or cut rounds with a melon baller from large ones. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt & pepper and 1/2 c. water; simmer until all liquid is absorbed and only the butter remains. Before serving, carefully place meat on potatoes to heat. Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 481 Calories (kcal); 38g Total Fat; (72% calories from fat); 32g Protein; trace Carbohydrate; 144mg Cholesterol; 178mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates ***** Atzem Pilafi Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lamb -- cut 1 1/2" cubes 1/2 pound butter 1 onion -- chopped 1 1/2 pounds tomatoes, peeled -- strained or 1 tablespoon tomato paste diluted with: 1 cup water salt & pepper to taste 8 cups water 4 cups raw rice Wash and dry meat. Brown 2/3 of the butter in lge. pot. Add meat and brown on all sides. Add onions and continue to cook until they become a light golden color. Add tomatoes or diluted tomato paste, and the salt, pepper and water. Cover pot and simmer until meat is tender, abt. 1 hr. Put meat into casserole and keep it warm. Strain sauce; measure it. Add water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a boil. Add rice. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add meat and mix well. Brown remaining butter and pour it over the rice. Cover pot with a clean towel, then cover towel with pot lid. Let stand for 5 min. Serve hot. Serves 6 to 10. - - - - - - - - - - - - - - - - - - - Per serving: 447 Calories (kcal); 41g Total Fat; (82% calories from fat); 18g Protein; 1g Carbohydrate; 125mg Cholesterol; 255mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ***** Avga Matia Me Saltsa Domatas (Fried Eggs W/ Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds tomatoes 5 tablespoons butter 6 eggs salt & pepper to taste 1 tablespoon parsley -- chopped Drop tomatoes into boiling water for 2 min., then carefully peel off the skins. Remove seeds and soft insides and cut into small pcs. Place the pcs. in a frying pan with a little salt. Cook over low heat, meanwhile mashing into a pulp. Add butter and while it browns, break the eggs into a shallow dish. Lightly salt and pepper them, and gently ease into pan. When cooked to your taste, serve with the sauce in which they were cooked, and garnish with parsley. Serve immediately with fried potatoes. - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 29g Total Fat; (73% calories from fat); 13g Protein; 11g Carbohydrate; 426mg Cholesterol; 325mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates ***** Avga O Graten (Eggs Au Gratin) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 hard cooked eggs salt & pepper to taste 1 recipe bechamel sauce 1 cup Kefalotyri cheese -- grated 4 tablespoons bread crumbs -- toasted 4 tablespoons butter -- melted Cut ea. egg into 8 pcs. Lightly salt & pepper them. Prepare the bechamel. Mix together half of the sauce, the eggs, and 3/4 c. of the cheese. Butter a small pan. Spread a thin layer of bechamel over the bottom and sprinkle this with a little cheese.