Side dishes for steak
- Thread starter amanda_pennsylvania
- Start date
Here's Cyndi's post with more notes about the dish.
Cyndi: REC: Greek Salad ala the Acropolis
Posted: May 15, 2003 7:30 PM
This is my version of a salad my son Doug and I had when I went to the Greek restaurant in Burlington, NC with a couple of his co-workers. It is marvelous. Add some grilled chicken strips to it for a main meal. It makes a lot, but keeps well in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is better if it marinates in the refrigerator a day or two. Also, if you prepare the cucumber as directed, it will not cause you to burp! Great for picnics etc...
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days. Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing. Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days. CYH
http://boards.epicurious.com/thread.jspa?messageID=490036
Cyndi: REC: Greek Salad ala the Acropolis
Posted: May 15, 2003 7:30 PM
This is my version of a salad my son Doug and I had when I went to the Greek restaurant in Burlington, NC with a couple of his co-workers. It is marvelous. Add some grilled chicken strips to it for a main meal. It makes a lot, but keeps well in the refrigerator for 3-4 days. Trust me, you can eat it right away, but it is better if it marinates in the refrigerator a day or two. Also, if you prepare the cucumber as directed, it will not cause you to burp! Great for picnics etc...
Greek Salad ALA the Acropolis
1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar
3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce
Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days. Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing. Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days. CYH
http://boards.epicurious.com/thread.jspa?messageID=490036
I bought everything but the Feta---our super walmart had no feta. they carry Mexican Crema and
Cojita(sp), but narry a block of feta. I will have to make a stop tonight, after my Mexican cooking class at a classy hotel in town. a night out with girlfriends---margaritas included!
Cojita(sp), but narry a block of feta. I will have to make a stop tonight, after my Mexican cooking class at a classy hotel in town. a night out with girlfriends---margaritas included!
I've been wanting to try these Roasted Ricotta Roma Tomatoes
http://thepioneerwoman.com/cooking/2008/07/roasted-ricotta-roma-tomatoes/
http://thepioneerwoman.com/cooking/2008/07/roasted-ricotta-roma-tomatoes/
Can't take credit for that one, but I did post this from Silvia Lehrer-REC: Couscous Salad...
Couscous Salad
Recipe By :Silvia Lehrer
Serving Size : 12
1 1/2 cups Couscous
2 cups water -- boiling
1 teaspoon kosher salt
3 tablespoons canola oil
2 large Vidalia onions -- finely chopped
1 1/2 tablespoons curry powder
1 bunch scallions -- light and green part thinly sliced
1 can chickpeas -- drained(1lb.3oz.)
1 each red and green bell peppers -- cut into small dice
1 each yellow pepper -- cut into small dice
1 1/2 cups currants -- dried
1 teaspoon kosher salt -- or to taste
Fresh ground pepper -- to taste
5 tablespoons white wine vinegar -- or to taste
1/4 cup vegetable oil
1/4 cup olive oil
1 teaspoon kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy. Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
Couscous Salad
Recipe By :Silvia Lehrer
Serving Size : 12
1 1/2 cups Couscous
2 cups water -- boiling
1 teaspoon kosher salt
3 tablespoons canola oil
2 large Vidalia onions -- finely chopped
1 1/2 tablespoons curry powder
1 bunch scallions -- light and green part thinly sliced
1 can chickpeas -- drained(1lb.3oz.)
1 each red and green bell peppers -- cut into small dice
1 each yellow pepper -- cut into small dice
1 1/2 cups currants -- dried
1 teaspoon kosher salt -- or to taste
Fresh ground pepper -- to taste
5 tablespoons white wine vinegar -- or to taste
1/4 cup vegetable oil
1/4 cup olive oil
1 teaspoon kosher salt -- or to taste
1. Place couscous in a large mixing bowl. Add salt to boiling water and pour over couscous. Cover and let stand for 5 minutes. Uncover and toss with a fork until fluffy. Let cool completely.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Add onion/curry mixture, scallions, chickpeas, diced peppers and currants to couscous and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
4. When ready to serve, transfer to a serving platter and serve at room temperature.
) Went to the end of the url and backspaced thru the duplicate post no. Vee hav vays.REC: Spinach Stuffed Mushrooms - one of my favorites! Can be used as appetizer or side dish:
This is also in T&T under Appetizers.
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil, and place mushroom caps face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach, and bread crumbs.
5. Continue to cook until tender, and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount).
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
Adapted from Bergy -Recipezaar
This is also in T&T under Appetizers.
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil, and place mushroom caps face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach, and bread crumbs.
5. Continue to cook until tender, and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount).
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
Adapted from Bergy -Recipezaar
amanda_pennsylvania
Well-known member
Well, it's raining. So perhaps no grilling tonight. But thanks for all the suggestions!
It will help to balance all my desserts...smileys/smile.gif
It will help to balance all my desserts...smileys/smile.gif
dianncy1964
Well-known member
Amanda, please send some of that rain to Phoenix, we can use it smileys/smile.gif