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 Vegetables, side dishes August 26, 2004 4:31 PM

Look here for veggie side-dishes.  [ send green star]
 
Briami August 26, 2004 4:39 PM

Briami (Greek Baked Summer Vegetables) • 2 or 3 medium Zucchini, cut into chunks • 1 large or 2 medium eggplant, chunks • 3 large potatoes, chunks • 2 large yellow onions, diced • 2 Green Bell Peppers, diced • 4 plum tomatoes, cut in half • 1 cup Olive Oil • Salt and freshly ground pepper • 1/4 cup freshly chopped flat leaf parsley • 1 cup water (or less, as needed) Preheat oven to 350F. In a large bowl, toss the vegetables together with the olive oil, salt and pepper, and parsley until well coated. Arrange the vegetables in a baking pan. Pour the water over the top and bake covered for 1 hour or until all the water has been absorbed by the potatoes and the vegetables are cooked. Uncover and cook for another 15 minutes. Serve with generous squeezes of lemon juice on top. This is one of my favorite recipes. Gee, I must really like you guys! LOL! You can experiment with which vegetables you use, and how you small you cut them. I've found that I like the small red potatoes with the skins on, and I use regular tomatoes. Also, once I made something very similar, but I didn't have any potatoes so I threw in a few handfuls of brown rice. You might want to top it with some mint & feta, too. Enjoy! Gitana  [ send green star]
 
Green Beans and Tomatoes August 26, 2004 4:44 PM

Green Beans and Tomatoes • 1 large onion • 1/4 cup olive oil • 1 lb. Green beans • 2 cloves of garlic • 1 can whole or diced tomatoes • 2 Tbs chopped parsley • 2 Tbs fresh squeezed lemon juice • 1/4 cup sugar • Salt and pepper to taste Slice and sauté onion. Add cut up green beans and begin simmering. Add cut up tomatoes, crushed garlic, lemon juice, parsley, sugar, and spices. Continue simmering until beans are soft, about 10 minutes.  [ send green star]
 
Zucchini Me Yaurti September 04, 2004 7:21 PM

Zucchini Me Yaurti Ingredients: 3 Tablespoons Olive Oil 2 Pounds Zucchini, sliced 1/2 Cup Chopped Onion 1 Tablespoon Lemon Juice 2 Tablespoons Dill, fresh,chopped 1/2 Teaspoon Salt 1/2 Teaspoon Garlic Powder 2/3 Cup Yogurt, plain Saute onions and zucchini in olive oil over medium heat 5 minutes. Cover and cook 2 - 3 more minutes, or until tender. Combine last 5 ingredients, pour over squash; heat. Serve immediately.  [ send green star]
 
 September 04, 2004 7:51 PM

I make the green beans and tomatoes in huge batches and freeze half.  [ send green star]  [ accepted]
 
Slordalia? September 10, 2004 2:51 PM

Ok, her eis how I know it:

1.  I know it as skorthalia

2.  I don't serve it smoothe like in the picture (link below) and I don't serve it as a dip, I serve it as a side dish.

Clarification?

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 September 11, 2004 6:25 AM

I think you forgot to include the link with your message

Eirini,

Gitana

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grrr... September 11, 2004 7:30 AM

I included it but I guess it didn't post.  Care2 has alot of bugs to work out huh?

Here is the link:

http://www.akiskitchen.ca/recipes_appetizers/skordalia/skordalia_1.html

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Skordalia September 11, 2004 9:40 AM

OK, I got it to work   So, you're saying that you don't make it as a dip.  Hmmm... interesting.  Can you post your recipe for us?  I've only heard of it as a dip/sauce.

Eirini,

Gitana

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right.... September 12, 2004 5:30 PM

I boil the potatoes like normal, and then after they are boiled I put them into a bowl and break them up with the spoon.  Then I put some minced garlic in, some olive oil and a tad of vinegar (his recipe calls for lemon juice, which might actually taste better to me) and then I mix, not mas with the spoon.  So mine aren't smooth like his picture, they are chunky a bit still.

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sorry, here is my recipe: September 12, 2004 5:37 PM

Skorthalia
Garlic mashed potatoes.

 
Ingredients:
5-6 Clove Garlic
1/2 Cup Olive Oil (give or take) 
1/3 lb Potatoes (Boiled)
1 Pinch Salt/Pepper (To taste)
1 Tbsp Vinegar (To taste) 
     
 Directions:
Skin and mince the garlic.

Add the potatoes and mash them gently into bite sized pieces as well while slowly adding the olive oil.

Salt/Pepper and vinegar to taste

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Garlicky Green Beans July 29, 2007 8:50 PM

  • 1 pound fresh green beans
  • ˝ stick butter
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves garlic
  • 1 small can water chestnuts, sliced

Steam beans until crisp-tender. In a frying pan, melt butter and add mushrooms, garlic and water chestnuts. Cook over medium heat until mushrooms are cooked through. Add beans and toss to combine.

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