Saturday, July 28, 2007

Better late than never!

So I finally got it together enough to cook an entire meal, at least something more than quesadillas...

We had friends over for Greek/Mediterranean food. We started with hummus and baba ganoush (featuring eggplant from my garden) served with carrots, celery and pita, tabbouleh, and Orzo with Lentils, Tomatoes, and Spinach. I'd like to say that I got bonus points for making dessert, but our friends picked up some Baklava from a local Greek restaurant.

Hummus (my way)
2 cans chickpeas*, drained (reserve liquid)
3 Tbsp tahini
2 cloves garlic
3/4 tsp salt
liquid from chickpeas (start with 1/4 cup and add more depending on desired consistency)
3 Tbsp olive oil
juice from 1 lemon (~1/4 cup)

Puree all ingredients in a food processor until smooth.

*I know Kerri will claim that it's better to cook your own chickpeas, but who has time?

Baba Ganoush (modified from a Cooking Light recipe)
2 lb eggplant (I used the Japanese variety)
3 Tbsp olive oil
3 Tbsp lemon juice
1/4 cup tahini
2 cloves garlic
1/2 tsp salt
a few dashes cayenne

Heat some olive oil in a skillet. Slice eggplant in half and cook until very tender, beginning cut side down in pan. When eggplant is soft, move it to a plate and cover it tightly with plastic wrap until cool enough to handle. Add all other ingredients to food processor. Remove the skin from the eggplant and add to food processor. Puree until smooth.


2 cups wheat bulgur
4 cups water
1 bunch green onions, sliced
1 bunch curly parsley, chopped
1/2 cucumber, diced
2-3 Roma tomatoes, diced
1/2 cup lemon juice
1/2 cup vegetable or olive oil (could probably reduce this)
1 1/2 tsp salt
1 tsp pepper

Rinse and drain bulgur. Bring water to boil, add bulgur, cover and set aside until water is absorbed and bulgur is tender. Mix with remaining ingredients and chill before serving.

Orzo with Lentils, Tomatoes, and Spinach
(modified from Everyday Food recipe)

You could easily follow this as written, but I like it with orzo and I subbed spinach for arugula since it's easier to find. I also added some feta to Greek it up a little.

1 comment:

wirrek said...

Heavens, I don't use dried chickpeas! There was a time when I thought about it because I was disappointed in my hummus, but I think I wasn't using enough oil. Go figure. I am going to give you double bonus points for 2 appetizers and cooking that meal with a 6 week old. Good job!