Tag Archives: Greek cuisine

Karl’s Greek Honey Lemon Chicken

Last year, I made a heavy chicken and “roasties” dinner that Jan had requested. For this weekday meal I wanted something similar, but much lighter. I am making a spinach and orzo salad, so I wanted just the chicken and the Greek flavors tonight.

Karl’s Greek Honey Lemon Chicken

Karl’s Greek Honey Lemon Chicken

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Filed under Chicken, Main Dishes, Poultry

Karl’s Greek Spanakorzo Salad (Spinach and Pasta Salad)

I am making some Greek lemon chicken for a weekday meal. I made Spanakorizo (Greek spinach and rice) as a hot side dish last Easter. Today, I want to use the same flavors to make something lighter. This is more a fresh spinach salad with pasta, not orzo with a bit of spinach.

Karl’s Greek Spanakorzo Salad (Spinach and Pasta Salad)

Karl’s Greek Spanakorzo Salad
Spinach and Pasta Salad

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Filed under California Fusion, Salads, Vegan, Vegetarian

Karl’s Barbecued Greek Lamb Korma

Easter is upon us and, in this household, this means lamb. Since I like to mix up my cultures while cooking, son-in-law Chris suggested a Greek korma lamb. This would be lamb braised in yogurt but with Greek, rather than Indian, flavors. While most of my diners would be fine with this, the wife, Jan, only likes lamb barbecued. To meet both their desires I decided to barbecue the lamb and top it with a hot yogurt sauce on the side, something like a hot tzatziki.

Karl’s Barbecued Greek Lamb Korma

Karl’s Barbecued Greek Lamb Korma

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Filed under Barbeque, California Fusion, Lamb, Main Dishes, Sauces and Spices

Karl’s Spanakorzo (Greek Spinach and Pasta)

I am making Greek barbecued lamb for Easter and I wanted a Greek starch side dish. Found a recipe for Spanakorizo (Greek Spinach and Rice). While I did not copy the recipe, it gave me the idea for a Greek-style pasta dish with orzo.

Karl’s Spanakorzo (Greek Spinach and Pasta)

Karl’s Spanakorzo (Greek Spinach and Pasta)

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Filed under California Fusion, Pasta, Side Dishes, Starches, Vegetarian

Karl’s Greek Salad Bar

I am making lamb for Easter and I wanted a salad to go with my lamb and pasta dishes. A Greek salad seemed to be the way to go. This is a rustic salad of tomatoes, cucumbers, red onion, olives, feta cheese dressed with salt and herbed olive oil. In America this is usually serves over a bed of lettuce. I decided to use a mixed herb salad.

Karl's Greek Salad Bar

Karl’s Greek Salad Bar

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Karl’s Avgolemono Soup II (Greek Egg and Lemon Soup)

Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Maafe, I will be making another soup I have made before, Avgolemono.

Karl’s Avgolemono Soup II (Greek Egg and Lemon Soup)

Karl’s Avgolemono Soup II
Greek Egg and Lemon Soup

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Filed under Chicken, Main Dishes, Poultry, Soups, Stews

Karl’s Greek Dolmas

Eilene trimmed our grape plant—it was starting to overrun the fig tree. I looked at all of these fresh grape leaves and thought dolmas! I have made them with bottled preserved leaves, but I am sure they are even better with fresh leaves. When you say “dolma” you have only said “stuffed thing.” What is stuffed and what you stuff it with can cover a world of possibilities.

Karl’s Greek Dolmas

Karl’s Greek Dolmas

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Filed under California Fusion, Lamb, Main Dishes, Rice, Steaming, Vegan, Vegetarian

Karl’s Greek Lemon Rice with Pearl Onions

A while ago I discovered the secret to restaurant quality Mexican rice. Like most Americans, I had been putting all of the ingredients into the pot with the raw rice and cooking everything together.  Sometimes the rice would come out perfect, but most of the time it would come out as a sticky mess. The secret is to cook the rice separately and then stir it into the sauce.

Karl’s Greek Lemon Rice with Pearl Onions

Karl’s Greek Lemon Rice
with Pearl Onions

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Filed under Rice, Side Dishes, Starches, Vegan, Vegetarian

Karl’s Greek Artichoke Salad

I am making lemon rice to go with my Greek lamb. Starch is not on my son-in-law’s diet. I need a substantial vegetables salad, so he does not go hungry. Throwing out the orzo in my Greek salad and replacing it with artichoke hearts struck my fancy.

Karl’s Greek Artichoke Salad

Karl’s Greek Artichoke Salad

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Filed under Salads, Side Dishes, Vegetables

Karl’s Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Avgolemono soup is a Greek soup that may have its origin  in Iberia brought by Sephardic Jews  after they were expelled from Spain in 1492.  In its simplest form it has only four ingredients: chicken stock, some kind of starch (usually rice or orzo), a souring agent (usually lemon juice, but pomegranate and sour orange juice may also be used) and eggs. While the simple soup may be nice, it would not make a complete meal because it lacks vegtables.

Karl’s  Avgolemono Soup, Greek Egg and Meyer Lemon Soup

Karl’s Avgolemono Soup
Greek Egg and Meyer Lemon Soup

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Filed under Chicken, Main Dishes, Poultry, Soups