Greek Pasta Salad

I could eat this every.single.day. Its my favorite. I just love it. I love feta, and olives, and tomatoes. And the zingy dressing. Gah.

Ingredients:

Dressing:

1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp vinegar


1 lb pasta of choice (tortilini is a good choice too!)
1 pint cherry tomatoes, halved
4 oz of feta, crumbled
1 small can of diced or sliced black olives, drained
1 cup of frozen peas (optional, I don't always)

First, put all the dressing ingredients into a airtight container and shake to combine. Let sit to hydrate the dried herbs

Cook the pasta according to the package. Drain and rinse with cold water. Mix all ingredients together with most of the dressing. Serve room temp or chilled. Reserve remaining dressing (is fine not refrigerated) to add to the salad if it needs it

Beef Stroganoff, Two Ways

Ok, so I make this two different ways. Both are good and fast, in their own way. One is with stew meat and cooked in the crock pot. The other is made on the stove in about 30 minutes, and uses ground beef. I don't currently have a pic of the first method, but I will add it the next time it is made.

Yes, it has a cream of mushroom soup can in it. I try to avoid it. But sometimes I can't. In this case, I compromise with organic. Its only about 1$ more and it makes me feel better. *or you can make it from scratch!

And, yes, I know its not pretty. But its yummy. God doesn't give with both hands all the time.

Ingredients:

1.5 pounds lean ground beef OR lean stew meat.
1 diced onion
1 lb sliced crimini mushrooms
1 can of organic cream of mushroom soup (or 1 recipe from scratch)
1/2-2/3 cup of sour cream

2-3 pounds of gold potatoes, diced.

Method 1, crockpot:

Sear the stew meat on high heat until all sides are browned. Add to crock pot along with mushrooms, soup, and onion. Cook on high 4-5 hours or low 6-8. Add sour cream 20 minutes before serving

Method 2, stovetop:

On medium heat, cook ground beef and onion until well browned. Drain. Add mushrooms and cream of mushroom. Simmer on medium until mushrooms soften, about 15 minutes. Add sour cream and serve.


Cook the potatoes in salty water. Either drain and serve, or make into mashed potatoes.

Some people use egg noodles. I think this is gross. But more power to you.

Corn is a must side to this for us.

Strawberry Rhubarb Pie

I'm surprised at how many people haven't had rhubarb! Its tangy and yummy. It needs to be eaten.

Many stores will have it in the produce section. Somewhere. Sometimes its near the bananas. Or coconuts and plantains. It looks like pink celery. If not, check the frozen fruit section.

Strawberry Rhubarb Pie

1 recipe double pie crust

filling:
1 cup strawberries, halved
3 cups rhubarb, sliced (thawed and drained if frozen)
1 cup sugar
1/4 quick cook tapioca
2 tsp orange zest
2 tbsp orange juice
1tsp cinnamon

topping:
1 egg white + 1 tsp water
2 tbsp white sugar

Combine all the filling ingredients and let sit for 10 minutes

Place in a dough lined pie pan and cover with other crust. Pinch shut and cut vent holes. If its warm in your kitchen, place pie back in the fridge for 10-15 minutes (hey, while the oven is preheating to 400!)

Beat the egg white and water. Brush all over pie crust. Sprinkle with sugar.

Cook for 20 minutes at 400, then lower to 350 for 30-40 more minutes until nicely browned.

You can eat this warm, but it will be more runny. The filling really thickens when cooled.

Best with vanilla ice cream!

Southwestern Creamed Corn

Uh yummo! Canned cream corn has nothing on this! Its colorful and flavorful and not mushy!
Not to mention fast.

Southwestern Creamed Corn
Adapted from PW

Ingredients:
2 bags frozen corn
2 red bell peppers, diced
2 jalapeños, diced
1 cup cream or half and half
salt and pepper
4 tbsp butter, in pieces

Combine corn, bell peppers, and jalapeños. Season generously with salt and pepper. Put in casserole dish and add cream. Put butter on top and cook at 400 for 30-45 minutes or until thick and bubbly. If it seems thin still, scoop 1/4 cup of the cream into a bowl and add 2 tbsp corn starch and whisk. Stir back into the pan.

7 Layer Greek Dip

Hummus. Super yummy and healthy. This dip brings it up a level and is great for parties. I served it with pita crackers

7 Layer Greek Dip
Ingredients:

Hummus:
2 cans chickpeas/garbanzo beans, drained
1-2 cloves garlic
1 lemon, juiced
1/4 cup olive oil olive oil
2 tbsp tahini
1-2 tbsp water


6oz crumbled feta
1 sm red bell pepper, diced
2 tomatoes, diced
1 sm cucumber, diced
3 tbsp fresh dill, minced
1/2 small can diced black olives (you can use katamala if you prefer)

Throw all hummus ingredients into a food processor and blend until smooth. Season with salt to taste. Add the water if needed to make more smooth.

Smear into bottom of a small casserole dish. Top with other ingredients. Cover and chill for at least an hour.

Crockpot Pulled Pork with Home Made BBQ Sauce

I am no BBQ expert. I can't tell you the difference between all the different regional BBQ sauces. I just know what I like. And this is it.

I am sorry there is no photo at this time. It looks pretty much like you would expect it would. ;-)



Pulled Pork

Ingredients:
1 4-5lb pork roast (Boston, butt, shoulder, whatever you like)

Rub:
2tbsp paprika
1tbsp chili powder
1tbsp onion powder
1tbsp garlic powder
2tsp cayenne
1/2 tsp cinnamon

Sauce:
2c ketchup
1/2 cup molasses
1/4 cup honey
1/4 cup brown sugar
3tbsp worcestershire sauce
3 tbsp cider vinegar
1 tsp red chili flakes
2 tsp liquid smoke

Mix up the rub and coat the pork in it. Discard the excess. Its best if you let it sit overnight in the rub, but its ok if you forget.

In the AM, place the pork in the crock pot on low for 8 hours.

Shred the meat and drain the liquid.

Add the sauce and cook on high 30-60 minutes.

Serve on some nice kaiser rolls or better yet, some home made challah rolls