Another great find from The complete book of Greek cooking by Rena Salaman and Jan Cutler. This one dish meal is great for a dinner party. I added potatoes and black olives to mine to make it even more robust, and served it with bread and a salad. Fabulous!
Red and green bell peppers (I used red and yellow)
5 T extra virgin olive oil
1 ½ lb Spicy sausages (I used Italian turkey sausage)
14 oz diced tomatoes
1 tsp dried oregano, and 1 tsp dried thyme
2/3 cup hot water
3 tbs chopped fresh parsley
Salt and ground pepper
I also added crushed red pepper to kick up the spice!
Halve and seed the peppers and cut them into quarters. Heat the olive oil in a large heavy pan and add the peppers and sauté’ them over a medium heat for 10-15 minutes until they start to brown.
Meanwhile, slice the sausages into bite size chunks. The carefully tip the olive oil into a frying pan and add the sausages. Brown them, turning frequently to get rid of the excess fat, but not to cook them. As soon as they are brown on the outside, remove from the pan. Add the tomatoes, sausages and herbs to the peppers. Stir in the water and season with salt pepper, and then cover the pan and cook gently for about 30 minutes. I put the entire mixture into a medium baking dish and baked it in the oven after preheating to 350 degrees. I cooked it for 45 minutes and stirred it occasionally.
While I was in Greece, we ate this wonderful dish, that I decided to try at home. It is easy enough and really helps my sour cream cravings! Here is what I did:
• 1 8 oz container plain yogurt-Use Greek if you can find it, it is thicker and delicious
• 1 cucumbers – peeled and diced
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 2 cloves garlic, peeled
Combine all ingredients in a blender and process. I like mine a little on the chunkier side. Refrigerate for at least 1 hour. The longer it sits the more the flavors blend. This is delicious as a dip for pita or any type of bread or with vegetables. It is also excellent as an accompaniment for grilled meats. Try it!
The food in Greece is fantastic! Most meals are served family style which makes it great when you are traveling for trying all types of things. Since Greece is surrounded by water, seafood plays high on the list of options. Try the calamari, and small fishes fried! Every meal should be accompanied by a Greek Salad, which is not very similar to the USA version. Greek Salads have no lettuce (Thank God). They are piled high with delicious tomatoes, cucumbers, onions, and olives, with a large slab of Feta cheese. There is a dash of salt and oregano, and some delicious olive oil. You have to try this at home!
Saganaki, or fried cheese was a new treat for me and we ate it at every meal. The types of cheese vary from feta to kasseri, but all are wonderful. I am looking for a recipe to try, but am afraid to know how to make this wonderful dish at home!
The small fishes fresh from the sea, fried to a crackly crunch and doused with lemon are wonderful. You will also find all types of dips like tzaziki and hummus which make a wonderful start to any meal.
Meats range from beef, pork, lamb and chicken and are usually grilled. These simple but luscious meals just can’t be beat. Have one outside by the sea and you will swear you are in heaven. Oh! Don’t forget the ouzo!