Fredericksburg Cooking Academy

Printable Recipe                

                         
Serving Size  :    4    

  Amount                  Ingredient 

  2                              tablespoons  olive oil
  1                              teaspoon  oregano leaves
  1                              yellow onion — peeled
  2                             cloves  garlic — peeled
  4                             tomatoes — peeled, chopped
  1                             tablespoon  tomato paste
     1/2                      cup  white wine
  8                             prawns — cleaned
  4                             ounces  feta cheese
  1                             tablespoon  flat leaf parsley
  1                             lemon

• Preheat oven to 400 degrees
• Heat olive oil in deep skillet.  Add onion, saute’ until just starting to clear. 
• Add crushed chopped garlic. Stir.
• Add tomato paste and while stirring add wine until paste is incorporated.
• Add tomatoes, toss.  Add oregano.  Cook for 10 minutes.
• Season to taste with salt & pepper.
• Add prawns, stir into sauce, cook 2 minutes.
• Add feta.  Bake 10 minutes.

Per Serving (excluding unknown items): 200 Calories; 13g Fat (62.2% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 363mg Sodium.  Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat.

Serving Ideas : Sprinkle with parsley. Squeeze lemon over dish.

NOTES :
Serves 4

2 Tbs. Olive oil
 

          
                                
Serving Size  : 6   
Amount                                                  Ingredient 

1               pound                                    potatoes — russet
6               each                                       cloves  garlic — medium sized cloves
1/2          cup                                         almonds, blanched
1/2          cup                                         extra virgin olive oil
1/2          cup                                         dry white wine
5              tablespoons                           lemon juice — fresh squeezed
3              tablespoons                           white vinegar
                                                                kosher salt — to taste
                                                                white pepper — to taste

Wash, peel, dice potatoes  to 1 1/2″ blocks
place potatoes in medium pan and cover with cool water
season with salt
bring to a boil then maintain a gentle simmer and cook until very tender.
drain and let cool slightly.
puree through a food mill or food processor and store in a bowl.

Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef’s knife.

In the food processor, combine garlic, almonds, and oil and puree into a paste.
mix the potatoes in to the paste mixture until incorporated
add salt to taste,
then add wine, lemon juice, and vinegar. 
process with short bursts.

adjust salt to taste and season with pepper to taste.

Description:
  “This is a hearty garlic dip. It goes great with charred lamb, pork, vegetable kebobs, or just simply with bread.”
                                  

Per Serving (excluding unknown items): 312 Calories; 24g Fat (70.7% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Pork Souvlaki - Printable Recipe                      
                           

Serving Size  : 6    

  Amount                                            Ingredient 
2             pounds                              pork loin
3/4         cup                                    White wine
2                                                        lemons — juiced
1/4         cup                                     soy sauce — medium to dark color
1             Tablespoon                       honey
1             Tablespoon                       garlic — minced fine
1             Tablespoon                       fresh oregano — chopped
1 1/2      teaspoons                          ground coriander
1             teaspoon                            black pepper — fresh found
1             teaspoon                            rosemary — crushed
1/2        cup                                      olive oil
1                                                         zest of one lemon
   
20                                                      small  tomatoes — cherry
12                                                      bamboo skewers — soaked overnight
1/4       cup                                      olive oil — for grill basting
1                                                         gallon sized ziiplock bag

Combine wine honey garlic and spices in a medium bowl
grate zest of one lemon into bowl
juice both lemons into bowl
whisk ingredients to moisten all spices
add olive oil to marinade and whisk to emulsify

cut pork into 1 1/4″ dice, removing any excess fat
place pork in bag and add marinade
refrigerate 1-3 hours

place one tomato on skewer
add pork cubes, barely touching
finish with tomato

Preheat grill to very hot
add skewers and sear to seal juices
reduce heat
cook, rotating skewers frequently
DO NOT OVER COOK!

Serve with grilled pita bread and skordalia sauce or tzaziki sauce

Description:
  “This can be bought almost anywhere in Greece”
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 499 Calories; 34g Fat (60.3% calories from fat); 24g Protein; 26g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 764mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Tomato Cucumber Salad - Printable Recipe                     
                        Serving Size  : 4    

  Amount           Ingredient    

2                        cucumber — lightly peeled, seeded, thick sliced, split slices
1/2                   red onion — sliced into thin rings
2                       tomatoes — medium sized, cut into wdeges
8                       kalamata olive
1                       feta cheese — Greek, slab cut, 5/8″ x 2″ x 2″
1                       lemon — sliced into wedges
   
                        Dressing
1/8                  cup    extra virgin olive oil — Greek
1/4                  cup     wine vinegar
1         teas      sugar
1/2    teas       Greek seasoning mix — Cavender’s
1                      clove  garlic — crushed, left whole
1                      pinch kosher salt

Separate all slices, chill vegetables until ready to serve.

Mix salad ingredients in bowl

Whisk dressing until oil is emulisified and pour over salad
toss.

Top with:
Feta cheese slab
1 tsp. fresh Greek oregano leaves,no stems
Drizzle Greek virgin olive oil over feta
1/4 lemon squeezed over salad

Serve family style in large bowl on table.
Use crusty bread to sop dressing.
Good on hot days

Description:
  “This is a traditional Greek salad.”                         

Per Serving (excluding unknown items): 229 Calories; 17g Fat (63.9% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 577mg Sodium.  Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.