Make a batch of Greek Lemon Rice. Serve some with your dinner and set aside 1-2 cups for the recipe below.
1 tablespoon extra virgin oil
1 garlic clove, minced
1/2 large onion, finely chopped
1 1/2 cups long-grain white rice, uncooked
1 1/4 cups chicken broth
1 cup of water
1 large lemon (1 teaspoon zest + 3 – 4 tablespoons lemon juice)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped herb (dill or parsley, oregano, basil chives, mint)
Salt and pepper
Heat oil over medium heat in a large saucepan.
Add garlic and onion. Cook for 5 minutes or until tender.
Add rice and stir until rice is coated.
Add broth and water. Place lid on, bring to simmer then turn the heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from the stove and rest for 10 minutes (keep the lid on).
Remove lid. stir in the lemon zest, lemon juice, herbs, and salt and pepper to taste.
Greek Style Flounder WIithLemon Rice Stuffing
Serves 2. Double the ingredients for 4 servings
You might want to serve some crusty bread with this dish to soak up some of the tasty sauce.
1 lb. flounder fillets
1 cup Lemon Rice, recipe above
½ teaspoon Greek seasoning
2 plum tomatoes
Grated Pecorina Romana cheese
1/4 extra virgin olive oil oil
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1 small clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh oregano
Combine the sauce ingredients in a small mixing bowl.
Sprinkle the fish fillets lightly with Greek seasoning. Spread the rice evenly over the fish fillets. Roll the fillets up and secure with a toothpick, Place the fish rolls in individual baking dishes.
Cut the tomatoes in half. Place two in each baking dish and top with a sprinkle of cheese. Pour the sauce evenly over both fish rolls and tomatoes.
Bake uncovered at 350 degrees for 30 minutes. Serve in the individual baking dishes.
Tzatziki Cucumber Salad
2 medium cucumbers, peeled
½ teaspoon of sea salt
`/4 cup Feta Cheese
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.
I had at least half of the ingredients in my Sunday Dinner post leftover. That means I was able to make a meat pie with mashed potato topping that my family loves.
2 cups leftover beef roast, fat removed and cut into small dice
2 cups leftover pan gravy
1 cup leftover roasted carrots, diced
10 oz package frozen peas
2-3 cups leftover mashed potatoes
Butter flavored cooking spray
Preheat the oven to 375 degrees F. Oil a 10-inch deep-dish casserole dish
Combine the diced beef, gravy peas, and carrots and pour into the prepared casserole dish.
Spread the potatoes over the mixture to the edges of the casserole dish. Spray the potatoes with the butter spray. Bake the casserole for 45 minutes. Serve hot.