Greek Inspired Pasta Sauce

We have had a bumper crop of tomatoes this year and this was yet another recipe born out of necessity. In addition, we were given lots of eggplant and also had zucchini overflowing our kitchen counter. While I have plans for the extra zucchini, I wanted to make something that would use all of these vegetables. Today I was feeling in the mood to make something Greek. So after looking through my Greek cookbook, I saw a recipe for Eggplant Meat Sauce, which became my inspiration for this dish. This dish requires a little chopping but really comes together quickly and is so rich and flavorful. One of the things I love about Greek meat dishes is the addition of cinnamon. It adds a unique flavor and warmth that to me is simply addicting. This dish is also wonderful if you make the sauce ahead of time, refrigerate and then reheat, adding in cooked pasta when ready to serve. The flavors will be even better! Also, if you don't have fresh tomatoes, just use a large can of diced or crushed tomatoes with their juice.

Serves 6-8
Ingredients:

• 3/4 pound of ground meat- lamb, beef (I used venison, which worked very well)
• 1 large onion, chopped
• 1 large eggplant, peeled and cubed
• 4 cloves garlic, peeled and thinly sliced or minced
• 1 medium zucchini, cubed
• 1 large green or colored pepper, diced
• 4 Tbsp butter/olive oil mixture (I used half butter and half olive oil)
• 2-3 Tbsp dried parsley, or 1/3 cup fresh chopped parsley
• 1 Tbsp dried oregano, crushed before adding
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• pepper to taste
• salt to taste (I used Goya's brand Adobo seasoned salt mixture)
• 3-4 Tbsp tomato paste
• 4 cups diced fresh tomatoes (including juice)
• 3 bay leaves
• 1 tsp sugar
• 1 pound #2 ziti or pasta of choice, cooked for about 2 minutes less than directions state on package

This pot is almost full with all the veggies and meat, but everything will cook down.

Adding in the tomato paste- When I open a can, I freeze any extra paste for use later.

Directions:

• In a large covered pot, brown the meat with the chopped eggplant, onion, garlic, zucchini, pepper, butter/oil. As the meat begins to brown, add in the seasonings and tomato paste. Stir around until the paste becomes fragrant. 
• After all the meat and vegetables have browned/softened, then add in the chopped tomatoes, bay leaves and sugar. Cook covered over medium high heat for about 10 minutes until the tomatoes begin to break down, then simmer for another 15 minutes uncovered to thicken the sauce. 
• Taste the sauce and add more salt if needed. Cook the pasta as instructed above in salted water. When pasta is ready, use a hand strainer and put directly into the sauce pot. (Don't worry about some pasta water being added- it will thicken the sauce somewhat.) Lift and fold the sauce around the pasta and then allow to simmer for another 5 minutes to further meld the flavors.
• Garnish with feta cheese and/or a shredded hard Greek cheese, or may use grated Parmesan or Romano cheese. Also optional is red pepper flakes.

This is good with a Greek salad or a simple side of sliced cucumbers, a dip made of lemon juice, a little mint, parsley and dill (or tzatziki sauce) and some olives.

Homemade Yogurt

Yogurt has such a universal appeal and is found in almost every nationality's cuisine. It is easily substituted for sour cream and is so full of beneficial bacteria essential for our bodies to stay healthy. If you strain it longer than you would for making Greek yogurt and keep squeezing out the extra liquid, you can make a yogurt cheese that is like cream cheese. I have wanted to make yogurt for many years. In fact, I bought a yogurt maker about 10-12 years ago. However, since I am a notorious procrastinator with my fingers in too many pots, it was not until recently that I decided I needed to give it a try. Part of the impetus was the rising cost of yogurt and the fact that they are full of sugar. Since my youngest is recently Type I diabetic, I decided it would be good to try making some with Xylitol, since I really do not care for the other chemically altered/produced artificial sweeteners.

Here is the picture of the type of yogurt maker that I used, which holds about 2 quarts or slightly more.

This is basically a small plastic pail with a handle and lid that snaps on tightly, then sets down into a styrofoam insulated tub with an insulated lid.  I have seen others write about putting the yogurt in glass jars with lids and wrapping them up in towels or newspaper to be stored in a small styrofoam cooler or some other type of cooler that is thick (insulated with foam). Others even use a heating pad underneath the pot of yogurt mixture for the required amount of processing time. Basically anything that will help insulate the yogurt for about 8-12 hours will do the job. One of my newly purchased recipe books entitled The Indian Slow Cooker even has a recipe for making yogurt in the crockpot/slow cooker.

Notice I have a thermometer there. It is important to get the milk hot enough to take care of unwanted bacteria, but not too hot to boil or even scald the milk. You will also want to be sure you have brought the milk back down to the right temperature (110-118 degree F, or 45-48 degrees C) or else the culture you add will be killed quickly. There is only a small window of temperature that is ideal for the yogurt bacteria to reproduce.

I used the instructions that came with my yogurt maker because it seemed so easy. For the starter, I bought a small container of plain yogurt with no other additives, preservatives or thickeners. It is recommended in my instruction booklet that you get new starter about once a month in order to prevent problems from an aging culture. I am not sure if this is affected by whether you make yogurt more or less frequently. I kept some of the original yogurt aside to use later and put it in the freezer until needed.

Ingredients:

2 liters of milk (either homogenized, raw, 2 % or skimmed- I used 2%)
1/2 cup non-fat milk powder (optional)
2 tsp plain and unflavored gelatin (optional)
4 Tbsp plain yogurt or 1 packet yogurt culture

Put a 3 liter or 3-quart pot inside a larger pot filled with water (to make a double boiler). Pour the milk into the smaller pot and add the other ingredients, mixing together well. Heat the milk to 180 degrees F/ 82 degrees C, stirring regularly.

Meanwhile, have a sink partially filled with very cold water. After the milk has reached 180 degrees, place the pot in the cold water and  continue stirring and checking the temperature. When it reaches 118 degrees F/ 48 degrees C, add in a packet of yogurt culture or 4 Tbsp of last prepared plain yogurt (or store-bought). Mix well.

Pour mixture into a container rinsed with boiling water. Cover and wrap it up with either towels or newspaper, placing it in a cooler or styrofoam container, or placing it on a heating pad covered with towels.

Curdling requires at least 3-5 hours (some say 7-8 hours). I started mine before bed and checked it about 10  hours later and it was perfect. The longer you let it set, the stronger flavor it may have. However, my yogurt was very mild flavored even being left for 10 hours.

When the yogurt has been allowed to set adequate time, you may test it by seeing how firm it is. If it is firm enough, then stir the contents and then put into other smaller containers that have been dipped in boiling water, if desired. Cool in the refrigerator for at least 2 hours, preferably longer.  When ready to eat, serve plain or with fruit, jam, fruit syrup or other sweeteners.

If you want a Greek-style yogurt, you may take a mesh drainer and line it with doubled cheesecloth. Put the yogurt into the cheesecloth, close it around the yogurt and then squeeze it tightly over the sink to express the extra liquid. You should then place it in a drainer sitting inside a larger bowl (making sure it sits up off the bottom of the bowl enough). Allow it to continue to drain for 2-3 hours. Then again take it and squeeze out any extra liquid. After that is complete, you may then remove the cheesecloth and store it in the refrigerator. The amount of yogurt will be reduced approximately by half from when you started, but it should be very thick.

Yogurt may be prepared from non-fat powdered milk, as well. To make 2 liters of non-fat milk, use 3 cups of milk powder and fill the remainder with water.  Gelatin delays production of liquid when the curd is cut into. Addition of milk powder increases firmness and nutritive value of the yogurt.

There is also a milk-reduction method I just learned about from a fellow food blogger on Spoon and Chopsticks.  Yogurt making is really not hard or time-consuming. It is so much cheaper and healthier to make your own. So be brave and give it a try. Don't procrastinate like I did!!!  Good luck.

Baklava (Turkish or Greek Layered Pastry)

I have fond memories of this being made by a Greek friend of family, Stacia. It was always a treat when she made it. This was adapted from her recipe. This may actually have originated in Turkey and later became part of the Greek cuisine. This makes a large number of pieces. You can use a smaller pan and make it with 1/2 the ingredients.

Ingredients:

1 pound phyllo dough
1/2 - 3/4  pound melted butter
1 Tbsp cinnamon
1 tsp nutmeg
1 pound ground nuts (pecan, walnuts, pistachios and almonds work well)

Syrup:

1 1/2 cups honey  (or you may use 1 cup xylitol, sugar or other type of sweetener and 1/2 cup honey)
1 cup water
1 cinnamon stick
1 tsp grated lemon peel
1 tsp vanilla extract

Mix nuts, cinnamon and nutmeg. Brush 10x15 inch pan with butter. Place sheet of phyllo dough in pan and brush with butter- or you may use a 9x13 inch pan and place sheet of dough in pan and drape over the side while you paint one part with butter. Then turn the other part of the sheet over into the pan and paint again with butter. Do not saturate each layer with butter- it only needs a light brushing. Also, do not worry about wrinkles- this will help make it more flaky. (Until you get faster about putting it together, keep phyllo dough covered with a damp cloth while making this so it does not dry out.) Repeat 5 times to create your base. Sprinkle some nut mixture on the 6th sheet/layer. Alternate sheets of phyllo, butter and nut mixture in layers.  Butter the last 6 sheets of phyllo, making top layer of baklava. Brush some of the remaining butter over the top. Cut into diamond shape pieces- not quite to the bottom so the syrup is able to soak into the layers and not lay on the bottom later. Bake at 350 degrees for 45-60 minutes or until golden brown.  Meanwhile, bring syrup to boil, then simmer for 15-20 minutes. Pour hot syrup over pastry. Cool and then cut completely.

Lamb Gyros

This recipe can be adapted to use any type of ground meat.
4 servings
prep time- 20 minutes approximately
cook time- 20 minutes

Ingredients:

1/2 cup yogurt
1/4 cup mayo
3/4 tsp ground ginger (may use a little less if desired)
1 small cucumber, finely chopped
1 1/4 pound ground lamb
1 slice bread, finely crumbled
1 1/2 tsp ground cumin
3 Tbsp olive oil
2 peppers, chopped (may use bell, poblano or cubanelle)
1 large onion, chopped
3 cloves garlic, minced
4 pitas/flatbread
1/4 cup chopped flat leaf parsley (or combination cilantro chopped, also if desired)

Preheat oven to 350 degrees. Combine yogurt, mayo and 1/4 tsp ginger; season with salt and pepper. Add cucumber. Set aside. In medium bowl, combine lamb, bread, 1 1/2 tsp cumin and remaining ginger; season with salt and pepper. For into 4 inch patties. In a large skillet, heat olive oil over medium heat. Cook patties until just firm, about 6 minutes on each side. Transfer to a plate. In the same skillet, add peppers, onions and garlic and remaining tsp of cumin. Season with salt and pepper. Cook over medium heat until crisp tender- about 5 minutes. Wrap pita in foil and keep warm in oven. Chop up lamb patties and add to pan with pepper/onion mixture. Increase heat to medium-high. Cook veggies until golden. Stir in parsley/cilantro. Assemble meat on pita with sauce over the top.

Tzatziki (Greek Cucumber Soup or Salad)

Ingredients:

4 cups plain yogurt (for soup) or
     2 cups (for salad) - greek yogurt for all or part of the salad makes it more thick
2 large cucumbers, peeled
2 or 3 cloves garlic, minced
1 Tbsp wine vinegar (or white vinegar)
1 Tbsp water
2 Tbsp olive oil (optional)
2 Tbsp walnuts (optional)
dash of salt
dash of pepper
1/2 Tbsp dried dill weed (may use more)
cherry tomatoes & mint leaves (optional)

Place garlic, vinegar, water, oil and half of walnuts in blender (or use handheld stick blender). Blend until very smooth. Add remaining nuts. Blend until they are finely chopped. Pour into non-metal bowl. Add salt, pepper and 1/4 tsp dill weed. Chop or grate cucumbers. Gently stir cucumbers and yogurt into mixture. Adjust seasonings. Refrigerate for 1-48 hours or more. Garnish with remaining dill, cherry tomatoes and mint leaves, if desired. Keeps well for snacking.

Serve salad with pita chips or bread, toast or crackers. Soup is good cold with wholegrain crackers.

*Recipe adapted from Roberta Bishop Johnson- found in Whole Foods For the Whole Family La Leche League International Cookbook 1981.