Penne Pasta with Tomatoes, Olives and Feta

Peggy responded to my plea for easy and tasty recipes for Penny with a pasta dish that Deb passed on to her. I must apologize for not including a pasta recipe until now since it is a mainstay in most homes.  This one is bold. The olives and feta cheese wake up your taste buds.  If these ingredients appeal to you ( I love them) then definitely give this dish a try.  It doesn't get any easier than this. 

It is wonderful to see how recipes get passed on from person to person.  I don't know if 

Deb just threw this together one day or got the recipe from someone else. She is a very experimental and brave cook. Peggy tasted it, loved it and now makes it in her home.  Since Peggy is now in Florida, it's probably making the rounds down there. Who knows, maybe Ariella will pass it on to her family in Israel. 

I will be leaving for Berlin for one week so there will not be any postings for a while unless I can figure out how to do that from across the Atlantic.  I must admit that I am not looking forward to German cuisine. The most famous dish in Berlin is curried sausages, which does not appeal to me. Well, I heard that the Turkish food there is delish.

1 lb. penne pasta

2 cups diced tomatoes ( or 14 ounces diced tomatoes)

2/3 cup chopped scallions (use some greens)- 2 bunches

1 small package feta cheese

1 cup Kalamata olives

1/4 cup olive oil (or more)

pepper

Chop tomatoes, scallions, feta and olives.. Mix all in a large bowl.  Pour hot pasta over vegetables and cheese.  Toss with 1/4 cup olive oil, or more if you wish, and season to taste with pepper.

The leftovers taste great  the next day at room temperature.

Konnten sie bitte langsamer sprechen.

Black Bean Salad with Avocado and Red Pepper

I have a serious addiction to avocados and love to find new ways to use them. I also have a thing for black beans, so putting the two together makes perfect sense to me. The lime and chile flavors pair beautifully with the ingredients in this refreshing and colorful salad, which can be served throughout the year. The salad goes wonderfully with broiled fish or chicken, pork tenderloin and even as a main dish with some cheese and crusty bread. If that isn't enough, it can be made way in advance. The recipe was adapted from The Carefree Cook by Rick Rodgers.

Serves 4

Grated zest of 1 lime

1 tbl. fresh lime juice

1/2 tsp. sugar

1/2 tsp. chili powder

1 garlic clove, crushed through a press

1/3 cup extra virgin olive oil

1 15-19 ounce can black beans, very well drained and rinsed

1/3 cup finely chopped red onion

2 ripe Hass avocados, pitted, peeled, and cut into 1 inch dice

1 roasted red pepper, seeds and ribs removed, cut into 1/2 inch dice (see Notes)

salt and freshly ground back pepper to taste

To make the dressing, pulse the lime zest and juice, sugar, chili powder and garlic in a blender to combine. With the blender on, gradually add the oil through the top vent. Transfer to a medium bowl.

Add the beans, red onion, avocado, and red pepper and mix well. Season with salt and pepper. Cover and refrigerate until chilled, about 2 hours, before serving. Season with additional lime juice, salt and pepper before serving.

Notes: The salad can be made one day in advance.

The blender is not essential for the dressing, which can be made by hand.

Many canned black beans are mushy and salty. The brand that I like best is Eden Organic.

Hass avocados are smallish with a dark, pebbly skin. If not available, substitute a smooth skinned avocado.

If you don't have a roasted red pepper just add a diced uncooked red pepper.

Grandma Keller's Persimmon Pudding

It's time to take a break from the stresses of locating quick and delicious recipes for Penny and change gears completely. I received this recipe from Steve.  He grew up in the south and persimmon pudding was a treasured family treat.  What is especially amazing about receiving a recipe from Steve is that in the 35 years that I've know him, the only food I have seen him prepare is coffee. I have also seen him cutting slices of cake in the kitchen. That is it.  

It is difficult to get persimmons in NY now but I will definitely try this in the fall. Here is the whole message from Steve:

"In honor of your new blog I'm sending you Grandma Keller's secret recipe for persimmon pudding.  One of the two foods of memory when visiting her over summer holidays.  The other was her homemade ice cream. Haven't had it since but my sister has tried the recipe recently with good results.  I'm sure you can find persimmons in NY somewhere.  Grandma had her own persimmon tree."

2 cups fresh persimmon pulp

Beat in

3 eggs

1 1/4 cup sugar

1 to 1 1/2 cups flour ( 1 1/2 cups if very juicy)

1 tsp. baking powder

1 tsp. soda

1 tsp. salt

1/2 cup melted butter

2 1/2 cups milk

2 tsp. cinnamon

1 tsp. ginger

Bake in a greased 9x9 inch dish @ 325 for 1 hour until firm.

Serve with whipped cream 

Can you imagine having a persimmon tree in your backyard? 

Turkey Meatloaf

A call went out to all blog followers and supporters for easy and tasty dishes for Penny to have when she visits with Elissa, Jean Marc and little Sophie.  The recipes are beginning to flow in. Elaine responded with a recipe for a comforting turkey meatloaf which I know her family loves.  It sounds like just the right kind of dinner to serve to exhausted new parents (and their helpers).  The meatloaf would be wonderful with smashed potatoes and stir fried carrots. Or skip the carrots, make a salad and call it a day.  If you have enough energy, break out the Edy's slow churned ice cream for dessert.

1 pound ground turkey breast

1 egg

1 8 oz. can no salt added tomato sauce

seltzer

bread crumbs

parsley flakes

garlic powder

dried onion or onion powder

any other seasoning you like

fresh ground pepper

Elaine writes "Mix it all together.  The amounts of seltzer and breadcrumbs are not an exact science.  It is "to feel".

Shape it in a log and bake for approximately 60 minutes.  I cover it with ketchup before I bake it because that is how my family likes it.  Bake at 350"

Please help Penny

Please see the most recent post re Penny's request for simple, delicious recipes for her stay in Maryland.  If you have any to share, please try to put them in the comments section underneath this post or email to me and I will post. It will be fun to see what we come up with. 

Seared Salmon with Balsamic Glaze

Penny and Bernard will soon be spending some time in the Washington area helping out their niece Elissa and her husband Jean Marc care for little Sophie.  Penny asked for a few dinner recipes that everyone would enjoy and she could prepare without a big fuss.  

How does  this one sound, Penny? I  found it on Epicurious.com and made a few changes. Over 100 reviewers raved about this dish and how easy it is to prepare. Let's hope Sophie likes balsamic vinegar.

1/4 cup balsamic vinegar

1/4 cup water

1 1/2 tbls. fresh lemon juice

4 tsps. light brown sugar

4 (6 ounce) center cut salmon fillets

2 tsps. vegetable oil

Stir together vinegar, water, lemon juice and brown sugar.

Pat salmon dry and season with salt and pepper

Heat oil in a 12 inch skillet over moderately high heat until hot but not smoking.  Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes.  Turn fish over and sear until just cooked through, about 6 minutes more. 

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).  Simmer, stirring until thickened and reduced to about 1/3 cup, about 5 minutes more.

Spoon glaze over salmon.

Serves 4

Notes: One reviewer simplified things even more by cooking the salmon in the oven (450) and spooning the glaze on towards the end of cooking.

How about serving basmati rice to soak up the delicious glaze along with stir fried zucchini and red pepper with parsley? This would be a delicious and visually stunning meal. If another vegetable in the market looks more appealing, go with it.  

  

Yellow Rice with Carrots, Raisins and Sesame Seeds

I love the flavors of Indian food. I look for cookbooks in the library on Indian cuisine and try all kinds of recipes or do my own improvisations with the ingredients I have on hand. This recipe comes from a Madhur Jaffrey cookbook whose title I didn't make note of.  Ms. Jaffrey's style is relaxed and informal, which fits me just fine. The rice is beautiful and goes well with chicken or fish. My version calls for brown basmati rice, which Henry and I both prefer.

2 cups brown basmati rice

2 tbl. vegetable oil

1 stick cinnamon, 1 inch long

1/4 tsp. celery seed

2 tsps. sesame seeds

1 tbl. golden raisins

1 carrot, peeled and coarsely grated

1/4 tsp. turmeric

1 tsp. salt (or to taste)

Measure out rice and set aside. Heat the oil in a heavy pot over a medium flame.  When hot, put in the cinnamon and celery seeds.  Stir once and put in the sesame seeds.  Stir once and put in the raisins.  Stir once and quickly put in the rice, carrot, turmeric and salt.  Saute the rice for 1-2 minutes or until it turns translucent, turning the heat down a bit if it sticks.  Now add 2 2/3 cups of water and bring to a boil.  Cover tightly, turn heat to very low and cook for about 35 minutes or until done. Turn off heat and let pot sit, covered, for 5 minutes.  Mix gently and remove the cinnamon stick before serving.

Serves 6

Notes: I use Lundberg rice which does not need rinsing or soaking beforehand. Some basmati rice requires washing in several changes of water, draining and then covering well with water to soak for 30 minutes. Drain the rice thoroughly before using. Read the directions.

I often add a can of well drained black beans to the rice during the last 10 minutes of cooking. Consider cooking extra so that you can turn the leftover rice into rice salad the next day.

Asparagus Salad With Sweet Balsamic Vinegar

I look forward each year to buying locally grown asparagus at the farmer's market.  But it will be months before those lovely green stalks make an appearance at my Brooklyn market.  I couldn't wait any longer.  When asparagus went on sale at my supermarket this week, I bought a few pounds to make this unusual and delectable salad.  The recipe comes from Bon Appetit (October 1997).

1/3 cup balsamic vinegar

3 tbl. olive oil

1 tbl. Dijon mustard

1 tbl. chopped fresh marjoram or 1 tsp. dried

1 tsp. minced garlic

2 pounds asparagus, tough ends trimmed, cut on diagonal into 2 inch pieces

1 small red bell pepper, diced

1/3 cup chopped pecans, toasted

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.  Whisk in oil, mustard, marjoram and garlic.  Season dressing to taste with salt and pepper.

Cook asparagus in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, rinse with cold water and drain again.  Add asparagus and bell pepper to dressing; toss to blend well.  Sprinkle with pecans and serve.

Serves 4

Notes: The dressing is versatile and works well with other cooked vegetables such as carrots or zucchini.  The asparagus can be trimmed but left whole.  I did not have marjoram so I substituted fresh chives.  I doubled the amount of Dijon mustard since I love a mustardy flavor. Pine nuts would also taste great in place of the pecans.  Actually, the salad is delicious if you omit the nuts altogether.

The Best Banana Bread Ever

I just got home tonight and couldn't help but notice that bunch of bananas I bought a few days ago.  Their freckles are increasing at an alarming rate.  They are practically calling out to me "Turn me into banana bread."  I know what I have to do.  Tomorrow morning I will make the easiest, most delicious banana bread using a recipe I clipped from a magazine years ago.  It begins "I've tasted I don't know how many people's favorite recipe for banana bread, but none beats this one."

If you have a banana bread recipe that you think is better, please post it in the comments section.  We can have a bake off.

3 ripe or overripe bananas (4 if small)

1 cup sugar

1 egg

1 1/2 cups flour

1/4 cup melted butter

1 tsp. baking soda

1 tsp. salt

Preheat oven to 325 degrees.

Mash bananas with a fork.  Stir in other ingredients.  Pour into a non-stick or buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.  Bake 1 hour.  Cool on rack and remove from pan when cooled.

Notes: Chopped walnuts, golden raisins or chocolate chips are delicious additions.

Recently I was getting ready to take a cholesterol test and wanted to pass it so I substituted vegetable oil for the melted butter in the recipe. It isn't quite as good as the butter but is an acceptable substitution.   

Minty Tabbouleh

My daughter-in-law Alison reminded me about a recipe she introduced into our family repertoire, Minty Tabbouleh.  The dish makes an appearance at many family gatherings.  It is refreshingly delicious, can be made in advance and is a much healthier alternative to mayonnaisey salads.  The recipe comes from The Silver Palate New Basics Cookbook by Julie Rosso and Sheila Lukins.  I am old enough to remember when the Silver Palate was a small gourmet shop on the Upper West Side. I was too intimidated to ever enter the shop but peeked through the window to see what sophisticated people were eating.

1 heaping cup bulgur

1 cup cold water

1/2 cup fresh lemon juice

2/3 cup extra virgin olive oil (I use much less- maybe 1/3 cup)

1 cup coarsely chopped fresh mint leaves

1 cup coarsely chopped fresh Italian parsley

1/2 cup coarsely chopped red onion

2 tsp. minced garlic

1 tsp. freshly ground pepper

1/2 tsp. salt

4 ripe plum tomatoes, seeded, and cut into 1/2 inch dice

1 large cucumber, peeled, seeded, and cut into 1/2 inch dice

fresh mint leaves for garnish

Combine the bulgur, water, lemon juice and 1/3 cup olive oil in a large bowl.  Mix well and set aside for 30 minutes at room temperature.  After 30 minutes, fluff the mixture with a fork.

Add the mint, parsley, red onion, garlic, pepper and salt.  Toss well with a fork. 

Add the tomatoes and cucumber and toss again.  Adjust the seasonings if necessary, and add additional lemon juice and/or olive oil, if desired.  Allow to stand, loosely covered, for at least 30 minutes for the flavors to come out.

Garnish with fresh mint leaves and serve.

Serves 6 to 8

Notes: Minty tabbouleh is wonderful served with an assortment of middle eastern appetizers such as hummus, babaganoush, vines leaves and feta cheese. Pita bread is, of course, essential. 

Alison is thinking about substituting quinoa for the bulgur wheat.  My guess is that will work very well.

Dried Figs in Red Wine

I know that this dish has limited appeal.  The second in my series of virtuous recipes, it used up a package of (very) dried figs I had in the cupboard for a year.  Either they had to be tossed or I needed to do something radical with them. I chose radical and found a suitable recipe in Vegetarian Cooking For Everyone by Deborah Madison.  My friend Deb was staying with us in Brooklyn for the night, found the figs in the fridge and gave them a try.  Her verdict: "These are delicious and elegant".  Since Deb is a terrific cook, that is quite a compliment.  Henry, however, tried the figs once, and never again.

12 ounces dried figs (Ms. Madison called for mission figs but I used what I had)

1 1/2 cups red wine, such as Merlot or Cabernet

1/2 cup water

1/2 cup honey

3 large strips lemon zest

4 cloves

1/2 tsp. anise seeds

Cut the knotty stems off the figs.  If they are very hard, cover them with warm water and let stand until they are soft, 30 minutes to an hour, then drain.  Put them in a saucepan with the remaining ingredients.  Bring to a boil, then simmer, partially covered, until the figs are tender, about 30 minutes.  Remove the figs to a dish with a slotted spoon, then simmer the liquid for several minutes until it's syrupy.  Pour the syrup back over the figs and chill before serving. 

Serves 4 to 6

Note: Deb and I both love these with a dollop of Greek style yogurt. 

Poor Ole Plain Jane Poundcake

Penny has been making this lemony pound cake for many years. If she brings it to a party it does look a little wallflowery next to flashy desserts like chocolate mousse cake or cheesecake topped with giant strawberries. But sometimes you have to look beyond the glitz to find the real thing. Poor Ole Plain Jane Poundcake never disappoints. It's the kind of dessert that your grandmother would have baked if she was that kind of grandma. Penny's comments are in the Notes below.

This is the first of Penny's wonderful recipes. Ricka Cooks will be featuring many more.

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan

2 cups flour, plus additional for pan

1 1/4 cups sugar

4 tsps. grated lemon zest (about 3 lemons)

3 eggs

1 tsp. vanilla extract

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. kosher salt

3/4 cup sour cream

1/2 cup confectioner' sugar

1/2 cup fresh lemon juice

Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3 inch loaf pan. Using an electric mixer, in a large bowl cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

In a medium bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.

Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake, which is still in the pan. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Serves 8

Notes: Penny writes that "the confectioners' sugar helps the appearance" and "raspberry ice cream is good with it- but I prefer it PLAIN!"

The cake freezes very well.

In Praise of Oatmeal

For a long time my breakfast of choice was yogurt and fresh fruit.  But one day as I was about to pull the yogurt out of the fridge I thought "Enough already- it's time for a change."  So I began experimenting with oatmeal.  Attracted to the handsome metal canister that McCann's Irish Oatmeal comes in, I tried that.  It was a big production, taking over 30 minutes to cook. It tasted authentically Irish but would never do for a weekday breakfast.  I switched to Quaker quick cooking (not instant) oatmeal in the almost as handsome cardboard canister.  It cooks in 5 minutes in the microwave and with a little jazzing up is quite tasty.  I've even started fixing oatmeal for Henry and it's as easy to make for two people as for one. This is an inexpensive, filling and good breakfast which can also help reduce your cholesterol.   I'm not suggesting, however, that you give up toasted bagels, muffins, scones or croissants.  Just give humble oatmeal a try.

Here's the basic recipe for 2 people:

In a deep glass bowl (such as a salad bowl), put 1 cup of oatmeal and 2 cups of water. Microwave at high for 5 minutes.  Remove from heat and stir.

Divide into 2 bowls, add milk and sugar to taste and serve.

Some variations- Before cooking, add raisins or other dried fruit (chopped, if in large pieces) or fresh apples or firm pears, chopped.  For sweetener instead of sugar, use maple syrup, honey, maple sugar, brown sugar or jam.  Sprinkle some cinnamon, nutmeg or spice of your choice on the cooked oatmeal. 

Note: I tried the store brand oatmeal when Associated was out of Quaker and it tasted exactly the same to me. So now I save even more. 

 

Roasted Beet Salad

It may not be evident from my postings so far, but what I love to cook best are vegetables. To my mind they are the most beautiful, interesting foods to prepare and eat.  This roasted beet salad is one of my most requested recipes.  Whenever it appears on the table, there is never any left over. The delicious combination of beets, Asian pear and almonds comes from a Gourmet recipe.  I simplified and lightened it up a little. If you don't have an Asian pear, try a tart apple or a firm ripe pear.  The taste will still be wonderful.  This dish might pleasantly surprise even those who dislike beets.

1 bunch beets, trimmed

1/4 cup sliced almonds

2 tbl olive oil

1 tablespoon minced shallot

1 tbl. fresh lemon juice

1 1/2 tbl. red wine vinegar

1/4 tsp. sugar

salt to taste

1 large Asian pear

3 cups mesclun salad (optional)

Preheat oven to 425 degrees.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours.  Unwrap beets and cool.

While beets are roasting, toast almonds in toaster oven or dry pan until slightly browned. (Be careful not to burn them.) Remove almonds from heat and set aside.

In a large bowl, stir together olive oil, shallot, lemon juice, vinegar, sugar and salt.  Peel and slice beets and add to dressing, tossing.  

Quarter and core Asian pear, cut into julienne strips and put on top of beets.  Sprinkle with the toasted almonds.  Either serve as is or put the beet salad atop the mesclun mix.

Notes: The salad is especially beautiful if it is made with red, golden yellow and striped chiogga beets.  Look for them at farmers markets during the summer.

The beets can be roasted a day or two in advance.

I usually prepare a green salad and serve it separately from the beet salad.   

  

Potted Chicken

My mother came from Poland and I grew up eating potted beef flanken, potted meatballs, potted lamb chops.  You get the idea.  Since I just assumed this was an eastern European way of cooking, I was surprised to find a recipe for potted chicken in an Italian cookbook.  Who knew that this was a "common country favorite" in Italy? I made it tonight for dinner.  It is not exciting.  It is simple, comforting and old fashioned. Give it a try if you crave a break from what's new and are ready for just plain satisfying.

1  3 1/2 pound chicken, preferably free range, cut into pieces

3 tbl. extra virgin olive oil

1 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 1/2 inch chunks

2 medium onions, sliced

1/2 cup dry white wine

sea salt

freshly ground black pepper

about 4 cups boiling water

3 sprigs rosemary

Heat the oil in a large heavy pot that will hold the chicken in a single layer (See notes).  Saute the chicken, turning the pieces until they are well browned on all sides, about 20 minutes.     

Transfer the chicken to a plate and brown the potatoes in the same pot.  Remove the potatoes with a slotted spoon and place them on another plate.  Brown the onions until a deep color, but not burned, about 10 minutes.  Remove onions and place them on a third plate.

Carefully pour any remaining grease out of the pot.  Return the pot to the stove, add the white wine and deglaze the pot by using a wooden spoon to scrape up bits stuck to the bottom.  On medium-low, continue to deglaze for 3 minutes.

Return the chicken to the pot, cover it with half the onions and season well with salt and pepper.  Add the potatoes in a single layer and then the remaining onions.  Season with more salt and pepper.  Pour enough of the boiling water into the pot to barely cover the contents. Put in the rosemary.  Slowly bring to a boil, reduce the heat to low and simmer, with the cover askew, for 45 minutes to 1 hour or until the chicken is almost falling off the bone.

Serve the chicken and vegetables, covered with the gravy, in pasta bowls.

Serves 4

Based on recipe for Gaddina Aggrassata in Bruculinu, America by Vincent Schiavelli

Notes: Give yourself a 1/2 hour for browning all the ingredients, making total cooking time about 1 1/2 hours.  I did not peel the potatoes and they came out fine. I don't have a pot large enough to hold all the chicken in one layer so I browned half of the chicken in a large fry pan. I'm not sure if putting everything in separate plates after  browning and then layering the chicken and vegetables makes any difference in the flavor but I did as I was told.

Gypsy Soup

We've had about 8 inches of snow so far and the temperature is supposed to drop to the teens tonight. This is the perfect day to make a warm, comforting pot of soup. One of my standbys is Gypsy Soup. It is delicately spiced and cooks up pretty quickly.  The recipe was given to me by my daughter-in-law Alison.  We seem to enjoy many of the same foods and flavors so it's a pretty safe bet that if she likes a dish, that I will too.  I believe that Alison served the soup at her 30th birthday party and I immediately requested the recipe. I hope that you enjoy it too.

2 medium-sized ripe tomatoes,

peeled, seeded and chopped (canned also OK)                

2 tsp. olive oil                                                                        

2 cups chopped onion

3 medium garlic cloves, crushed

 1 stalk celery, chopped                                                                                                                                2 cups peeled, diced sweet potato                                       

1 tsp. salt                                                                                 

2 tsp. paprika

1 tsp. turmeric

1 tsp. basil

dash of cinnamon

dash of cayenne

1 bay leaf

3 cups water

2 cups green beans, sliced

1 1/2 cups cooked chick peas 

1. Heat the olive oil in a Dutch oven.  Add onion, garlic, celery, and sweet potato and saute over medium heat for about 5 minutes.  Add salt and saute 5 minutes more.  Add seasonings and water, cover, and simmer about 15 minutes.

2. Add tomato pulp, green beans and chick peas.  Cover and simmer for about 10 more minutes, or until all the vegetables are tender.  Taste to adjust seasonings and serve.

Serves 4-5

Adapted from Moosewood Cookbook by Mollie Katzen

Notes: This recipe lends itself to all sorts of variations. Try other vegetables such as fennel, red peppers and/or zucchini. Any type of canned bean would be fine in place of the chick peas. Cumin is a great spice addition.  Experiment and make it your own.

I have gone to listing ingredients in one column instead of two since I can't get them to line up once the recipe is posted. If anyone knows how to do this, please let me know.  

Baked Shrimp with Feta Cheese

I have been wanting to try Baked Shrimp with Feta Cheese for a long time but somehow never got around to it.  Several years ago my friend Barbara, an elegant hostess, served the dish at a dinner party. Seemingly effortlessly she went into the kitchen shortly before dinner and came out with a bubbly concoction of shrimp and tomatoes  The aroma was enticing and the taste delicious.  Here is my version, based on one in Epicurious.com.  It can be made mostly in advance, ready to pop into the oven when dinnertime is approaching.  I served the shrimp with steamed rice and sauteed zucchini with oregano and lemon.

1 medium onion, chopped                   1 28 0z. can tomatoes, chopped, 

2 garlic cloves, finely chopped            juice reserved

3 tbl. extra virgin olive oil                   pinch of sugar

1/2 tsp. hot red pepper flakes             1 1/4 pounds shrimp, shelled 

1/2 tsp. ground cinnamon                   and deveined

1/4 tsp. ground allspice                       1/2 cup feta cheese, crumbled 

salt to taste                                            2 tbl. chopped dill

Preheat oven to 375 degrees.

In a saucepan, heat olive oil and saute onion and garlic for about 5 minutes or until softened. Add red pepper flakes, cinnamon and allspice and cook for 30 seconds. Add salt, tomatoes, reserved juice and sugar and simmer, uncovered, until slightly thickened (about 20 minutes). Remove from heat and stir in shrimp.

Transfer mixture to a  shallow baking dish, top with feta cheese and dill. Bake in the oven for 18-20 minutes or until shrimp are cooked through.

Serves 4

Greek Salad- Make Your Own

Have you ever been with someone ordering a Greek Salad in a restaurant? "No onions", "no green pepper", "heavy on the anchovies" and so on. At a recent family gathering I decided to allow the guests to customize their own Greek Salads and eliminate the middleman. I prepared a very large basic green salad tossed with a vinaigrette dressing.  Surrounding the salad were the following: olives, vine leaves, anchovies, feta cheese, sliced grilled chicken breasts, boiled shrimp and sliced red onions.  Warmed and quartered pita bread was heaped on a plate.  Every one took exactly what they wanted to create their perfect Greek Salad. The response was incredibly enthusiastic.  The family agreed that this was a terrific idea. I did, however, omit one ingredient that doesn't belong in my Greek Salad.  There were no green peppers on the table.