Wednesday, March 31, 2010

Roasted Veggies

Roasted carrots, parsnips, and Brussels sprouts

Roasted veggies are a staple in our kitchen. When I'm unsure of what to make for dinner, roasted veggies are usually my default dish. Or when I've perhaps over-indulged a bit on desserts or fried foods one weekend, a couple of dinners of roasted veggies can turn it all around. Roasting in the oven at a high temperature is bound to make any veggie taste good - even ones you thought you hated. Just go to the store, pick out what looks fresh, chop it up, toss in some olive oil, sprinkle with Kosher salt and freshly ground black pepper et voila! You've got a delicious meal. Adding potatoes always helps make it more hearty and feel like a main dish rather than a side.

A few tips to keep in mind when roasting veggies:

1) Roast at 400 to 425 degrees to achieve that yummy caramelization.

2) Be sure to use plenty of olive oil and toss to make sure each veggie is coated - don't want them sticking to the pan!

3) Don't chop them too small - they will shrink when roasting, so err on the larger side.

4) Root veggies will take a bit longer than, say green beans and asparagus. Start the root veggies first (including potatoes, if you desire), then after about 15 minutes or so, add the green veggies and roast for 10 minutes more (or until all is tender). For the veggies pictured below, I roasted them all together for about 20 minutes, shaking the pan a few times during roasting to make sure they didn't stick.



I tried a new method for roasting beets last night, too. I read about this in America's Test Kitchen (where else?) and decided to try it. First you remove the stem parts, scrub the beet, and wrap it in foil. (You can do this with multiple beets as well, I just happened to be roasting one). Place the foil package on a baking sheet in a 400 degree oven for 45 minutes to 1 hour, or until a knife slides easily into the beet.

Unwrap (carefully, it's hot!) and let cool for 10 minutes. Using paper towels (to shield your fingers from beet stains), rub off the skin of the beet - it will come off very easily.

Once you've got all the skin off, slice the beet, drizzle with olive oil, and sprinkle with salt and pepper! I find beets delicious all by themselves, but they are also wonderful in salads, such as with arugula and goat cheese.

If you're not a big fan of vegetables, have a go at roasting them. I honestly believe it's a good way to get even the pickiest of eaters to enjoy veggies.

Monday, March 29, 2010

Italian Couscous: An Experiment

I love couscous. LOVE it. When I was thinking of things to make for "Vegan Week," it was one of the first things to pop into my mind, because I didn't want to deal with any of the weird, hard to find, meat imitation junk that a lot of vegans and vegetarians eat. I wanted to keep it simple and easy. Couscous can be made in a ton of different ways, but I didn't find one that was necessarily "Italian" inspired. So what the heck, I figured I'd give it a whirl.

Italian Couscous (my own invention)
1 red onion, diced
1 zucchini, sliced, then quartered into small pieces
1 red pepper, diced
1 cups sun dried tomatoes, diced
2 1/4 cups couscous
3 cups vegetable stock (homemade! hopefully you already have this in your freezer)
Salt, Pepper
Olive Oil
Handful of fresh Basil, julienned

This will easily serve 6 people.

Warm 2 Tbs olive oil in a large pot. Add the onion and zucchini and saute for a few minutes before adding the red pepper. Sautee until the veggies are cooked through, but make sure to not over cook them.

Delicious and Beautiful!

Add the stock and bring to a boil. Add couscous and a teaspoon of salt, remove from heat, Cover, and let sit for 5 minutes.

Stir in the sun dried tomatoes, a little more salt, pepper, and basil. Spoon into deep dishes, and enjoy!

Note: This made a delicious light supper. My one complaint was that it could use a lot more seasoning. Maybe some red pepper flakes thrown in with the couscous? I'm open to suggestions, let me know what you think! (Also, Kaycee thought it could use more zucchini).

Hummus of the Holy Week: Hearts of Palm

First off, I hope my picture isn't offensive to anyone... it's, um... art! When I was trying to come up with a "Hummus of the Holy Week," roommate Emily had the best idea: Hearts of Palm! She's brilliant! Although, I also asked her on Palm Sunday, so I'm sure that had something to do with it...

4 cloves garlic, minced
1 can chick peas, drained
1/2 can hearts of palm (I bought the "salad size")
1/3 cup tahini
Juice of 2 lemons
1.5 tsp salt
a few dashes of Frank's Red Hot (this may be a little fallible.. but unlike ketchup, it only has a handful of ingredients, all completely pronounceable)

You should know how to turn this into hummus by now (thank you, food processor!). Also, if I haven't mentioned this on past hummus posts, this is just the Barefoot Contessa hummus with a special guest star.

Vegan Week - It's Easy When You're Greek!

Many apologies for my lack of posting last week - I came down with a heinous sinus infection the day after returning from Greece, so it was a bit of a rough week. I pretty much ate scrambled eggs all week, which doesn't make for exciting food blogging. I also made a rather disappointing One Pot Chicken and Rice. I get very mad and pouty when my food doesn't turn out well, despite compliments from the hubs. But anyways, I digress.

Onto the title of this post - eating vegan is truly easy when you're Greek! The Greeks have vegan eating down pat, as they do it several days a week for most of Lent. So I knew I'd have plenty of yummy recipes to draw upon for this week. Fasolakia, a vegetable dish of string beans and potatoes is one of our favorites. It's rich and hearty and you won't miss your meat or dairy with this one!


1.5 lb string beans, cleaned and ends snipped (I like to use kitchen scissors!)
2 medium sized potatoes, peeled and cut into chunks
1 15 oz can diced tomatoes (Muir Glen Organic brand was on sale this week, yippee!)
2 TBSP tomato paste
1/2 to 1 cup water
1/2 cup olive oil
1 medium onion, diced


Heat the olive oil over medium high heat in a large pot or Dutch Oven. Add the onions and saute until soft, about 5 minutes. Add the string beans and toss to combine with the onions and oil. Saute for another 5 minutes.

Mix your tomato paste with 1/2 cup of water (use a fork - beat like you're doing scrambled eggs). Add the tomato paste/water mixture and your diced tomatoes to the pot. Stir to combine. Add additional water if it looks to dry (you will want there to be a good amount of liquid in the pot, as it will reduce considerably). Add the potatoes and salt and pepper. Cover the pot and let it cook for about 15 minutes or so, stirring occasionally. Check for done-ness of potatoes and beans (a fork should slide easily into a potato, the beans should be quite tender). If need be, recover and cook a bit longer. Let it cook for a few additional minutes uncovered to reduced the sauce (5 minutes or so).

It's seriously so good. And good for you! Post-Vegan Week, I'd serve it with some Feta, and perhaps even as a side-dish to some yummy meat. But it's just as good on its own, I swear! Try it - you won't be disappointed.

Sunday, March 28, 2010

Vegan Week Kick-Off: Butternut Squash and Apple Soup

I know what you're thinking..... what kind of omnivore decides to go vegan? Well, the purpose of this challenge was to find more sustainable kitchen methods than we've used in the past. I've already preached about eating higher quality, more humane meats and acknowledged the fact that they're more expensive and less accessible to a large portion of this country. Americans eat a lot of meat, but why? Delicious meals can be prepared not only free of meat, but free of all animal products. So, it was decided to initiate Vegan Week in conjunction with Holy Week, which is potentially crazy for a busy liturgical musician who also works a 9-5.... it'll make that Easter Ham taste even more delightful.

Note: I don't actually like veganism. I think it's just because I can't trust a person who doesn't eat cheese (I drink whole milk for crying out loud!). It's a diet that's simply never going to be the norm in most cultures and for certain individuals it can even cause health problems. But that doesn't mean that vegans don't have an extremely valid argument that I respect. I'm eating vegan for a week... why don't you try it for just one meal a week? This stems from an absolute LOVE of eating meat... I'm just trying to have a greater respect for where that animal flesh comes from.


Butternut Squash and Apple Soup (adapted from Barefoot Contessa: Parties)
4 Tbs olive oil
3 large yellow onions, shopped
2 Tbs curry powder
5 Lbs butternut squash, peeled and cut into chunks
4 large apples (Macintosh... I used Fiji) peeled, cored, and cut into chunks
2 tsp salt
1/2 tsp ground pepper
2 cups apple juice or cider

Warm the olive oil in a stockpot over low heat. Add the onions and curry and cook until the onions are tender, about 15 mins. Be sure to keep scraping the bottom of the pot.

Add the squash, apple, salt, pepper, and 2 cups water. Bring to a boil, then cover, reduce the heat to low and cook for 30-40 mins until the squash and apples are squish, but not mushy.

Either process the soup through a food mill, or just use an immersion blender right in the pot to puree the soup. Like so:

Add the apple juice and water (if you want) to get the soup to the consistency you desire. Check for salt and pepper.

Ta-da! You just made a DELICIOUS vegan soup!

Wednesday, March 24, 2010

Hummus of the Week: Roasted Red Pepper

I know... kind of looks like a 4th grade Thanksgiving Art assignment...

Back! Finally! I apologize to the faithful Fallible fans out there for going so long without a post... what can I say? An impromptu trip to Pennsylvania mixed with a busy personal life have severely limited my internet time. I thought the best choice for a new post would involve those magical little chick peas we all love so much. So here it is: Roasted Red Pepper Hummus.

The first step is to Roast your Red Peppers. I've mentioned this method before for the delicious Vegetarian Lasagna I made a few weeks ago. But this time I've included pictures!!

Take 2 Red Bell Peppers, slice them in half and clean out the seeds. Place them skin side up under your broiler for... as long as it takes until there's no more red. Keep checking until they look like the "After" pictures. Then throw them into a zipped plastic bag (or a tupperware container) and let them steam for 20 minutes. Then remove them and peel off the blackened skin. Ta-da! Roasted Red Peppers!!



Roasted Red Pepper Hummus
1 can chick peas
3 cloves garlic, minced*
1/3 cup tahini
Lemons Juice (one or two lemons)
2 Roasted Red Peppers
Salt and Pepper to taste

*A note from Emily: throw your garlic cloves into the food processor before everything else, then pulse until minced. The magic of the food processor NEVER ceases to amaze me!

Throw in everything else and spin it 'til you love it.


Thursday, March 18, 2010

Cooking in Greece Part 2

Things continue to be lovely over on this side of the Atlantic. The hubs and I took a little day trip today to Epidavros, a very cool ancient ruins site with an amazingly preserved, 14,000 seat theater with perfect acoustics. It was quite awesome.

Just thought you might like a little culture with your food. Anyways, I was jonesing for some healthy eats tonight so I decided to make my go-to healthy dish, which just happens to be Greek. Honestly, I can't believe I haven't posted it here yet - I seriously cook this every week or so. It's one of the few things I can make without consulting the recipe, it's ridiculously cheap to make, and I've given out the recipe to many friends who now love it too. So here, it is: Greek Lentil Soup (called Fakes - "fah-kess" in Greek).

(taught to me by my husband, whose mother taught him)

1/4 cup olive oil
1 medium onion, minced
3 garlic cloves, minced
1 or 2 carrots (I like 2, but 1 will suffice)
8 oz brown lentils
1 quart water
dried oregano
2 bay leaves
salt and pepper
1 to 2 TBSP tomato paste (to taste)

Put lentils in a large, heavy bottom pot and cover with about an inch of water. Bring to the boil and boil for 10 minutes, then strain into colander and set aside.

Dry out the pot and pour in the olive oil. Heat to medium high heat and saute the onions and carrot until soft, about 10 minutes. During the last minute of sauteing, throw in the garlic until fragrant. Add the lentils back to the pot, along with one quart of water, the oregano, bay leaves and salt and pepper. Bring to the boil, then cover and boil for 10 minutes.

Uncover the pot and stir in the tomato paste. Re-cover, turn down the heat so that it simmers, and continue cooking for 30 to 40 minutes more, until the lentils are tender.

Serve with Feta and a drizzle of red-wine vinegar over the top.

Who would've thought I'd be a Greek lady when I grew up?

It was neat to cook a meal in my husband's family's kitchen. I never got to meet my mother-in-law, sadly she passed away in 2001. Tonight, standing at her stove, cooking a dish I know she cooked a hundred times before, I felt as though I knew her a little bit. It was really special, one of the many moments in my life where I've been grateful for food and the way it has brought me closer to people I love.

Kalinichta (good night) from Greece!

Tuesday, March 16, 2010

Cooking in Greece

Greetings, friends! I know this post is a long time in coming, but I assure you, it will be a good one. As many of you know, I have been in Greece visiting my husband's family for the past week, and will be here until next Monday. The weather has been a little bit chilly for Greece at this time of year (55 or so during the day) but today we had a beautiful day, sunny and warm. Here I am at a cafe near the sea where my sister-in-law and I spent the afternoon.

This evening I was lucky enough to get to cook a meal with my sister-in-law at her house. We made Spanikorizo, a very traditional dish usually served as a side to meat. During Lent, Greeks fast on Wednesdays and Fridays (meaning they refrain from animal products), so this is also a common Lenten dish. My sis-in-law and her family don't fast (and neither do we), so we weren't making it for that reason. It's a tasty dish for any time of year, in my opinion, especially when you can get good, fresh garden spinach.

first, you must wash and trim the spinach

(I wrote this down as my SIL was cooking, and she doesn't use a recipe, so some amounts are estimates)

1/2 cup olive oil
about 5 cups fresh spinach, washed and trimmed (do not sub frozen!)
6 scallions, white and light green parts, chopped
1 medium size onion, chopped
1/2 cup dill
lemon juice (to taste - we used the juice of one lemon)
1 cup rice (we used arborio - any long grain white will do)
salt and pepper


Clean spinach thoroughly (I recommend using a salad spinner if you have one, or dry it on paper towels). Fill a large saucepan with about an inch of water and bring to the boil. Add the spinach and cook until slightly wilted, just a couple of minutes. Drain in a colander and set aside.

Dry out the pan and add about a 1/4 cup of olive oil. Saute the scallions and onion until soft. Add the spinach back to the pan and stir to combine. Add the dill and lemon and salt and pepper to taste.

Add a bit more water (about 1 cup or so) and olive oil to taste (another 1/4 cup or so) and add the rice. Cover and cook over medium low heat until rice is tender, stirring occasionally. Serve with feta and bread!

chopping onions

adding the wilted spinach to the sauted onions

Dinner! Side of delicious Feta is a must here in Greece

And I'll leave you with an adorable pic of my nephew eating his dinner (homemade french fries and beef schnitzel - lucky kid!) to make you forget that I haven't cooked posted anything for a week. :)

Stay tuned for a post on the Athens Central Market that we visited this week (not for the weak of stomach). I also got a new Greek cookbook that I'm really excited about - getting so many ideas for when I return!

Wednesday, March 10, 2010


God I love Polenta. But really only baked or fried... I'm not as much a fan of it when it's mushy. I've been wanting to make Polenta for weeks now, as it's hearty and vegetarian. I can't believe I haven't made it before.... it was crazy easy. I used the Barefoot Contessa recipe, but modified it for use with a 9.2 oz box of instant polenta (I know... I'll never be a French peasant's wife OR an Italian Grandmother... FALLIBLE). Although the only ingredient in mine was "Pre-cooked corn meal," so I think I'm fine. Anyway:

Baked Polenta with Sauteed Vegetables:
1/2 stick unsalted butter
1/4 cup olive oil (plus a touch more)
2 cloves minced garlic
1.5 tsp crushed red pepper flakes
1.5 tsp minced fresh thyme (from my areo garden!)
1/2 tsp salt
1/2 tsp pepper (not that I ever measure salt and pepper...)
2 cups Homemade Roasted Vegetable Stock (basically, just like Emily's but I roasted the veggies first)
1 cup cream
2 cups milk (or just 3 cups milk... I just happened to have cream that would have otherwise gone bad)
1.5 cups instant polenta (or just the 9.2 oz box I had)
1/2 cup grated Parmesan

Make Polenta:
1. Heat the butter and oilve oil in a large saucepan. Add the garlic, red pepper flakes, thyme, salt, and pepper. After a minute, throw in the stock, and milk (and cream, or whatever), and bring all this to a boil. Remove from heat and whisk in the polenta, return to heat for a minute and keep stirring, stirring, stirring..... it'll start to get really thick and a little bubble. Remove from heat again and stir in the Parm. I poured this into a 9x9 baking dish and smoothed the top, then popped it into the fridge. Preheat your oven to 350.

Bake Polenta:
When the oven is ready (let's say 10 mins), take our the polenta from the fridge and bake for about 20-30 until the top is firm and a little crusty. Note that it doesn't brown... it's not a cookie!

Make a topping:
While your polenta is baking and becoming magic in the oven, make either a sauce or a ragout to top it! This is a great way to get rid of extra veggies lying around in the fridge, which is exactly what I did.
I used half a yellow onion, one red pepper, one medium zucchini, and a handful of cherry tomatoes. In a few tablespoons of olive oil, heat 2 cloves of garlic until fragrant, then add your onions and saute until they're not so firm. Add the peppers and zucchini and keep sauteing. Once these get a little soft, throw in your tomatoes with some salt and pepper. You don't want this to all get too mushy, so if everything starts to loose shape, you've gone a touch too far. Remove from heat and throw in some julienned basil leaves. Congratulations, you just made a delish topping for your polenta.

Swiss Breakfast

You know, it really pays to have friends/roommates who know you and your tastes. Throughout Lent, I've been having Greek Yogurt with Homemade Granola (recipe coming soon) almost every day for breakfast. Sometimes, you need to change it up a little bit. Roommate Emily saw this quick little breakfast recipe in the Sunday Chicago Trib and said "Hey, you should make this. This looks like something you'd like." She was SPOT ON!

Swiss Breakfast (I have no idea what this means...)
Rolled Oats (Old Fashioned Quaker works well)
Slivered Almonds

Step 1: Curdle the Milk. Weird, right? Place 3 Tbs Milk in a bowl and squeeze 2 tablespoons of lemon juice on top (I just used half a lemon's juice). Watch it curdle! I don't know how well the picture captures it, but milk gets funny looking swirls in it when it curdles.

Step Two: Using a box grater, grate a whole apple into the bowl, peel and all. This is fun and it looks pretty. The recipe says to do it on wax paper then dump it in... I say just have good aim.

Step Three: Throw on a handful of rolled oats, raisins, silvered almonds, blueberries, whatever you want!

This is a delightful start to any day. You get creaminess from the milk, crunchiness from the oats and almonds, and a fresh pop from that lemon juice. And you probably have all the ingredients just laying around, too!

Tuesday, March 9, 2010

Man Night

Yes, that's right: Man Night. Not to discriminate or stereotype any particular types of food. This meal was purely inspired by a work of art: Tom Ford's brilliant film A Single Man, starring Colin Firth. Watch this movie. This weekend. Go. It's one of the most painfully beautiful things I've ever seen. After seeing it in the theatre with BFFs Nicholas and Casey, I drove home in silence, completely stunned by what I had just experienced. When I got home, I could only make myself a large vodka martini and stew in my cloud of pontification (what? who says that?). Luckily, Nicholas was available for dinner and broke me from my art induced funk (don't you love those?) and we decided that the only appropriate meal would be steak. Something about a big slab of red meat just felt right after being completely drawn into America 1962 and having my heart ripped out.... or maybe I just wanted to emotionally eat. Either way! We settled for burgers that night with a pact that "Man Night" featuring steak would happen soon. And here it is:
Above you see the klorious meat counter at Gene's Sausage Shop. All grass-fed beef. Given to you by a butcher. Who maybe has a touch of a German accent. It's incredible. It's like choosing your own steak at the Texas Roadhouse, but better because you'll be making it yourself and you won't have to sit next to a table filled with screaming kids throwing peanut shells at each other.

We picked out two beautiful ribeyes and headed on our way. Step one was getting a nice sear on the steak, courtesy of a rub of some fancy salt and pepper.

Then the steaks were laid in a hot grill pan, but don't wiggle them around! You want some nice grill marks. After a few minutes, give them a flip. You should see this:

Then these bad boys went into the oven at 325 until they still had a little reddish-pink in the middle. Remember, they need to rest for 5-10 minutes and will continue to internally cook! Other than that, the level of doneness is completely up to you. Some people prefer blood, some people prefer rubber. I'm not here to judge (well.... for the most part).

While cooking a man meal, I strongly encourage the drinking of whiskey:

The sides to accompany this simple, hearty feast? Oven roasted brussel sprouts (which the fallible foodies are obsessed with) and a baked potato. The brussel sprouts were simply halved and thrown into a baking dish with olive oil, salt and pepper. They were cooked at the same temperature as the steak, then while the steaks were resting, we jacked up the temperature to 400 to give them a nice finish. The baked potatoes were filled with homemade tzaiki, Nicholas' own recipe (to follow... unless you want to put it in a comment!).

Good food with a good friend inspired by a breathtaking work of art. Man. That's life!

Monday, March 8, 2010

Food Revolution

Every time I see this preview, I cry. I'm thinking about calling up Jamie Oliver and asking for a job - he could probably use some help in his quest, right? I feel so passionately about this too, and I really hope that he is able to make some big changes.
I'm looking forward to the premier in a couple of weeks!

Oscar Night Part One

Ok people - I've fallen off the wagon a little bit with this challenge. (See: fallible). I'll be the first to admit, sometimes life gets in the way of shopping for and preparing quality meals. But the good news is, it is easy to get back on track! So after a rather bad weekend of eating takeout and such, I feel as though I redeemed myself by throwing an Oscar party and making all the food from scratch! Big thanks to my sous-chefs Mark and Suz - without them, I would still be in sweatpants in my kitchen, wringing my hands and wondering how I would get it all done in time.

recognize these ingredients? i needed to make the cauliflower caramelized onion tart again. (Mark and Suz peeling and de-veining shrimp in the background).

enjoying some Pomegranate Cosmos while making Oscar predictions

Pomegranate Cosmos
from Ina Garten's Back to Basics

2 cups "good" vodka (oh, Ina) I like to use Grey Goose
1 cup Cointreau liqueur I used Grand Marnier instead - you can also use Triple Sec
1 cup cranberry juice cocktail
1/2 cup Pom Wonderful bottled pomegranate juice
1/2 cup freshly squeezed lime juice (4 limes)

Combine all ingredients in a large pitcher. Shake each drink individually with ice in a cocktail shaker - that way you can make them as your guests arrive and they will be cold and not watered down!

These cosmos will really please your guests.

Mark unveils the tart

that's me. yes, i'm wearing an apron over a gown.

Bacon-wrapped dates. They're the easiest thing in the world, and endlessly popular. Also cheap, if you have a lovely store like I do that stocks pitted dates for 1.99 (sorry can't figure out how to flip the pic, darn it).

Bacon Wrapped Dates

approx 20-25 pitted dates (you can also buy dates with pits and pit them yourself, but it's a huge pain)
1 package of bacon (I used the 365 Whole Foods brand - uncured smoked)


Preheat oven to 400 degrees. Cut each bacon slice into thirds (Or halves if your dates are larger). Using a toothpick to secure, wrap each date in bacon. Place on a wire rack on top of a sheet pan and bake for about 20 minutes, or until bacon is cooked through, turning halfway through cooking time.

More on the rest of the menu later!

Thursday, March 4, 2010

Shrimp Tourkolimano

Hooray, I did it! I made a quick week-night meal in approx. 30 minutes! I made this once before but had kind of forgotten about it until I was scouring my cookbooks for something fast and easy.

We received this lovely book Greektown Chicago: Its History and Its Recipes as a gift from my husband's brother and sister-in-law a couple of years ago. I swear by the Pastitsio recipe in it (but more on that later). Its a really fun book, loaded with old pics of Chicago's Greektown and recipes from the Greektown restaurants as well as from local Chicago Greek-Americans. I look forward to sharing this book with my children someday.

So this recipe, called Shrimp Tourkolimano (which according to the book means "Turkish harbor, named for the place where the Greeks arrived upon their exodus from that region, at the port of Piraeus) is full of traditional Greek flavors - olive oil, tomato, feta. My husband and I tasted something sort of like this while we were in Greece last time.

Shrimp Tourkolimano
from Greektown Chicago, serves 4

1 lb shrimp
1/4 cup olive oil
1/2 cup Spanish onions, chopped
1/4 cup green onions, chopped
4 garlic cloves, finely minced
1/2 cup chopped tomatoes (I used diced from the can since it's the dead of winter and the tomatoes suck right now!)
1/4 cup tomato puree (I had used about a 1/2 can of tomato paste I had leftover mixed with a a little water)
6 oz crumbled Feta cheese
1 cup water
salt and pepper to taste


Preheat oven to broil. Meanwhile, saute the garlic, green and Spanish onions in olive oil until lightly brown (about 10 minutes). Add the tomato puree and chopped tomatoes and continue cooking for 2-3 minutes. Add the water, salt and pepper, and boil for 10 minutes.

Add the shrimp to the pan with the tomato mixture and boil for 3 to 4 minutes (do not fully cook as they will finish cooking in the oven and you don't want them to overcook). Transfer to a small, shallow baking pan and top with the crumbled Feta. Broil for about 10 minutes, or until the Feta begins to melt and brown.

I served this with some plain Greek white rice and a green salad. It is also wonderful with crusty bread to scoop up all the yummy sauce. (However, I had a fallible moment yesterday and a complete bread making FAIL - more on that later, I'm attempting a second try either today or tomorrow).

You, too, can enjoy the flavors of Greece in your kitchen tonight!