Greek Feast

(Recipes: hummus, tzatziki, Greek Quorn)

Hummus-

Ingredients:
4 cloves garlic
1/4 cup lemon juice
1/4 cup water
1 can garbanzo beans, rinsed well
1/2 cup tahini
salt and cumin to taste
2-3 tablespoons olive oil
extra water to soften if needed

Method:
Throw it all in a blender, add more water if needed. Also, start with this recipe, then add more lemon juice, salt, or garlic to taste. I would also recommend chili powder, cumin, chopped olives, rosemary, or oregano if you want to change it up. (But not all at once, please)


Tzatziki-

Ingredients:
1 pound (1 pint) plain yogurt (whole milk or low fat)
1 cucumber
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Method:
1. Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
2.Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.


Greek Quorn-

Ingredients:
2 Quorn cutlets
2 tsp. olive oil
1/2 med. onion - minced
1 clove garlic - minced
14 1/2 oz. can diced tomatoes - undrained
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
salt and pepper - to taste
1/2 cup Greek olives - halved, pitted
1 Tbls. fresh lemon juice
1/4 cup minced fresh parsley

Method:
1. Brown the Quorn slightly in olive oil (for looks and a crispy 'skin'). Set aside.
2. Saute onions and garlic. Add Quorn back in once done. Keep on low temperature. Cook for about 5 minutes.
3. Mix tomatoes, cinnamon, and cayenne pepper together in another bowl, then add to the pan.
4. Add olives. Simmer for about 5-7 minutes.
5. Add lemon juice and parsley. Cook for about 2-3 minutes.


All I wanted tonight was Greek food. I wanted to make the pita bread fresh, but realized that it was a yeast-recipe and it was only two hours until dinner time.

This hummus recipe is amazingly simple and perfect. I really wouldn't add any of the other flavors. It's creamy and great with cucumbers or toasted pita bread. Tip--always serve your pita bread warm, with just a slight crisp to the outside. It makes everything taste better.

I cheated on the tzatziki, because I didn't let everything drain overnight, but it still came out good, just a little wet. This recipe was easy, and grating the cucumber saved about ten minutes and I couldn't tell the difference in the final product. The recipe asked for it to be un-peeled and de-seeded. I took off the peel but left the seeds. Call me a rebel.

The Greek Quorn was good. I'll make it again, but it wasn't fantastic or anything. But, I think if you make everything but the Quorn, throw it on some bread with cheese and panini it, you would have a fantastic sandwhich. I just served it over rice. But next time!

Seven says:

The hummus was amazing! I'd never had home-made hummus that was as good as what you get in a Mediterranean restaurant/deli, but this absolutely was. My mind always boggles a little at how many people have never had hummus before. If you fall in to that category, you are missing out on life and should go make some immediately! Using this recipe!

The tzatziki was also delicious, of course. But I'm a sucker for Greek yoghurt.
Again, if you've never had real yoghurt, go buy a little container of Greek and put it on EVERYTHING. Put a dollop of jam or honey in it for breakfast, use it instead of milk when cooking boxed macaroni and cheese, throw it on salads or vegetables. It is truly a god of foods.

The quorn dish was not as olivey as I had hoped it would be, but decent. And like Carrie said, would be great with cheese in a panini.

Because I have to: the hummus is vegan, the tzatziki and quorn dish are obviously not.