By Terri Windover, Connect Columnist
Ah, Greece! It’s not just about corruption, graft and politics. There’s something to be said about the food that is inspired by this country and its fresh, plentiful ingredients. From a rich and decadent olive oil pressed from local olives to sunny, bright lemons picked fresh from the tree. It is unfortunate the country can’t take its ability to grow and create great food and apply it to creating a strong and healthy economy.
It doesn’t help that tax evasion and corruption has been a part of the landscape of this country since the Ottoman Empire in the 1500s. Tax evasion has been described by Greek politicians as “a national sport”, with up to 30 billion euros per year going uncollected. Whoa… and I thought owing the taxman $329 was a bad thing. At an exchange of $1.47CDN that’s a few bucks that could maybe help Greece bail itself out for once. Just a thought.
For a little history, it was Archestratos the Greek poet, who in 320 B.C. wrote the first cookbook in history. Ancient Greek cooking was characterized by its frugality of using common, local ingredients and was founded on the “Mediterranean triad” of wheat, olive oil and wine, (pretty much my own personal trifecta of deliciousness), with meat being rarely eaten and fish being far more common.
This trend in the Greek diet changed only fairly recently when technological progress has made meat more widely available in Greece. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further is directly linked to Greek colonization. On that note I’d like to express thanks from myself and all the other wine lovers out there.
Tear the meat off a pre roasted chicken and all you need is a great Greek salad for a full meal. I love the big salad bowls I pick up at the Superstore or Extra foods. Or you can throw in big carrot chunks and toast with the potatoes for a tasty veggie side dish. I usually double or even triple this recipe as my guy simply adores them and loves to fry up the leftovers for breakfast.
Greek Lemon Roasted Potatoes
3 lbs. potatoes, peeled and cut into wedges or cubes
1/3 cup olive oil
2 lemons, juiced
1/4 cup Greek vinaigrette dressing
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. black pepper
3 1/2 cups chicken broth
1. Preheat oven to 400 degrees F (200 degrees C).
2. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat.
3. Season potatoes with salt, oregano, and black pepper; toss again to coat.
4. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
5. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
For free recipes, fitness tips or to check out my rants and raves visit www.terri-windover.com or drop by my Facebook page.
– Connect Weekly –