goodbyes suck

I couldn’t think of a more eloquent way to say it. Fr. R was transferred to a parish in Texas, he left yesterday. Z and the girls will join him there in a few weeks. There was really nothing I could do, except feed them. So I did. I went with a Greek and Syrian menu.

This is mostly the Greek stuff.

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Making gigantes again: One onion, several cloves of garlic, 3 or 4 carrots, tons of parsley and dill, salt & black pepper to taste. Cook in olive oil until the carrots are soft.

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Last time I only used two tomatoes and there wasn’t nearly enough sauce. I wasn’t going to let that happen again (or so I thought!).

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In the food processor: half a dozen medium-sized tomatoes, peeled and chopped.

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Process it into a nice sauce,

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add sauce to veggies. Let it cook a few minutes, then taste and season as needed.

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2 cups gigantes, cooked, in a baking dish, with a few more chopped garlic cloves and sprinkled with salt, drizzled with olive oil.

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Add veggies & sauce, more olive oil if necessary.

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I really thought this was enough sauce. Well, I baked it at 400 for an hour. I was in a hurry and not watching it, and…the sauce dried up. Not all of it, but LOTS of it. I recommend 350 for an hour, but keep an eye on it so it doesn’t get dried out like mine. Grrrr.

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Fava. I cooked the split peas in a pressure cooker as directed using This Recipe. The recipe calls for way too much water, but I didn’t know that at the time. Next time I’m only using 3 cups of water.

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Add cooked peas to food processor and process until smooth.

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Put them back in the pressure cooker and add 2 Tbsp of olive oil. The recipe also called for too much salt, even for my taste. I would do 2 tsp.

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Cook over low heat, stirring and stirring until…

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it gets nice and thick. Because I used so much water, it took me an hour cooking over medium-high heat!! It’s only supposed to take about 15 minutes.

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Anyway, it was a bit salty, but good with fries. Just like in Greece!

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Easy: buy pitted dates. Stuff them with walnut halves.

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Also easy: buy pitted Kalamata olives. Cover with olive oil, sprinkle with Greek oregano. I covered the container and let them sit at room temp over night.

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I forgot to take a picture of our dinner plates that night, but these are leftovers from the next day. As you can see, the gigantes don’t have nearly enough sauce for dipping the bread.

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It was still good, but I won’t be satisfied until I get it right.

The Syrian bread & salad were made by Tete. I also made spinach pies, I’ll post that separately. Meanwhile, I have to figure out what food I make, other than cookies, that can survive in the mail. Sorry, Z, I don’t think my buffalo tofu will make it!

0 thoughts on “goodbyes suck

  1. Pingback: gigantes cheats, when you can’t wait for Greek food! | oh.she.cooks

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