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Articles filed under Greek

Show 1-17 of 17
  • Pastitsio Jul 8, 2014 5:45 AM
    Jennifer Noone likes to cook globally, such as with this recipe for Pastitsio.

     
  • Greek Bruschetta Mar 25, 2014 6:01 AM
    Kalamata olives and feta cheese go into Cook of the Week Christine Crabtree’s Greek Bruschetta.

     
  • Stuffed Peppers and Tomatoes Mar 25, 2014 6:01 AM
    Beef, rice and onion go into the filling for Cook of the Week Christine Crabtree’s Greek Stuffed Peppers and Tomatoes.

     
  • Tzatziki Cucumber-Yogurt Sauce Aug 28, 2013 6:00 AM
    Tzatziki Cucumber-Yogurt Sauce: Don Mauer

     
  • Workers rally outside Elk Grove Village company Aug 1, 2013 9:53 PM
    Workers rallied Thursday outside Grecian Delight in Elk Grove Village to protest the company's latest contract proposal and threatening to strike if it does not change. More than 70 workers and other members of the Chicago Federation of Labor picketed outside the Greek food distributor, located at 1201 Tonne Road. “The message today to Grecian Delight is, 'Shame on you!'” yelled Jorge Ramirez, president of the Chicago Federation of Labor.

     
  • Cevapicci Sausages and Tzatziki Sauce Nov 7, 2012 4:36 AM
    Cevapicci Sausages and Tzatziki Sauce: Kent Kleiva

     
  • Chicken Souvlaki Jul 17, 2012 5:06 AM
    Chicken Souvlaki: Michael Lalagos

     
  • Greek Salad Jul 2, 2012 3:17 PM
    Greek Salad:Susan Zybko

     
  • Greek Vegetable Soup Mar 1, 2011 5:11 PM
    1 can (28 ounces) petite diced tomatoes 1 cup water 8 ounces spaghetti noodles, broken into 11/2 inch pieces 1 medium potato, peeled and cut into bite-size cubes 1 green pepper, seeded and cut in chunks 1 large zucchini, thinly sliced 3 carrots, peeled and cut in quarters 3-4 celery stalks, for about 2 cups chopped 1½ tablespoons tomato paste ½ teaspoon hot red-pepper flakes ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve. Serves eight. Nutrition values per serving: 190 calories (18 percent from fat), 4 g fat (trace saturated), 34 g carbohydrates, 5 g fiber, 5 g protein, 0 cholesterol, 369 mg sodium.

     
  • A Greek sampler on tap for this weekend in Elgin Jul 7, 2010 12:01 AM
    The vogue for Mediterranean freshness will return to Elgin this weekend as the St. Sophia Church kicks off its 32nd annual Greek Festival.

     
  • Greek Greens with Potato Salad May 19, 2010 12:01 AM
    Greek Greens with Potato Salad

     
  • Greek Meatballs for Two Apr 21, 2010 12:01 AM
    1/2 pound extra-lean ground beef 1 large egg ¼ cup chopped fresh parsley ¼ cup crumbled feta cheese, plus more for serving if desired 2 tablespoons grated onion 1 clove garlic, minced Salt and pepper, to taste 2 teaspoons olive oil ½ cup white wine Juice from 1 large lemon 1 can (141/2 ounces) diced tomatoes with onions and celery steamed rice, optional, for serving In a medium bowl, combine the ground beef, egg, parsley, feta cheese, onion, garlic, salt and pepper. Mix well, and shape into walnut-sized balls, using a cookie-dough scoop if you have one. Heat the oil in a medium skillet over medium heat. Place the meatballs in hot oil, and cook until lightly browned on all sides, about 5 minutes, turning frequently. Pour the wine and lemon juice into the pan, and deglaze by stirring to scrape up any brown bits. Turn the meatballs to coat well. Add the tomatoes, and continue to cook on medium for 10 minutes, or until sauce cooks down by one-third and thickens slightly. Stir occasionally to keep the meatballs from sticking and to allow them to cook through. Serve over hot steamed rice if desired. Serves two. Cook's note: Recipe may be doubled or even tripled. Meatballs can be frozen raw or cooked. Defrost in the microwave according to the manufacturer's instructions. @Recipe nutrition:Nutrition values per serving: 391 calories, 15.5 g fat (6 g saturated), 21 g carbohydrates, 2 g fiber, 30 g protein, 182 mg cholesterol, 876 mg sodium.

     
  • Greek Whole-Grain Pasta Salad Mar 31, 2010 12:01 AM
    8 ounces whole grain penne pasta, cooked al dente 1 large tomato, seeded and cut in bite-size pieces 1 cucumber, seeded and chopped 1 can (about 4 ounces) sliced black olives, drained 2 tablespoons chopped red onion 4 ounces feta cheese, crumbled ½ cup balsamic vinaigrette ½ teaspoon basil In large bowl toss together everything. Refrigerate at least 1 hour or until chilled. Serves four to five.

     
  • Keftedakia - Greek Meatballs Jan 27, 2010 12:01 AM
    1 pound lean ground beef ½ cup fresh bread crumbs 2 tablespoons fresh mint, chopped 2 tablespoons parsley, chopped 1 teaspoon garlic salt ½ cup water 2 eggs ½ cup flour 1 can (15 ounces) tomato sauce Heat oven to 350 degrees In a large bowl, with your hands, combine beef, bread crumbs, mint, parsley, garlic salt, water and eggs (see note). Form into golf ball-sized balls and roll in flour. Heat a thin layer of oil in a fry pan and brown on all sides. Add meatballs to a 2-quart casserole dish; pour tomato sauce over all and bake 30 minutes. Serves four. Cook's note: Meatballs will taste better if mixed several hours before cooking.

     
  • Chicken Kapama Jan 27, 2010 12:01 AM
    4 tablespoons olive oil 1 cup onion, chopped 3 cloves garlic, chopped 2 pounds chicken legs or thighs 6 cinnamon sticks 1 tablespoon whole cloves Garlic salt and pepper to taste 3 cans (15 ounces each) tomato sauce 1 pound pasta (any shape), cooked ¾ -1 cup Romano cheese 1 stick butter In hot olive oil cook onion and garlic until tender. Add chicken and brown on both sides, about 6-8 minutes total. Add cinnamon, cloves, garlic salt, pepper and tomato sauce. Cook 2 hours or longer. Remove chicken from pan; either keep warm to serve with noodles or cool and save for another use. Drain sauce into bowl through colander, discarding the solids. Melt butter in saute pan and cook several minutes until toasty brown. In a large bowl, toss pasta with cheese, then browned butter; ladle sauce over. Serves five to six.

     
  • Pastitsio Jan 27, 2010 12:01 AM
    Meat sauce 4 tablespoons butter 2 medium onions, chopped 2 cloves garlic, chopped 2 pounds ground beef 1 tablespoon cinnamon Salt and pepper to taste 2 cans (15 ounces each) tomato sauce 1-2 cups water Pasta 1 pound ziti or mostaccioli ½ cup butter 1 cup Romano cheese, grated 4 eggs, lightly beaten Cream sauce 1½ cups butter 1½ cups flour 6 cups hot milk ¾ cup Romano cheese Dash white pepper 8 eggs, beaten well For meat sauce: In a large pot melt butter and cook onions and garlic until tender. Add ground beef and brown. Add cinnamon, salt and pepper, tomato sauce and water. Simmer, uncovered, 1 to 2 hours, the longer the better. Meat sauce should be thick. For pasta: Cook pasta until tender and drain. Add butter, Romano and eggs, toss well. For cream sauce: Melt butter in large pot; stir in flour with wooden spoon until soft paste forms. Add milk gradually, whisking constantly. Cook on low to medium heat until sauce thickens. Remove from heat and stir in cheese and pepper. Let cool a little; gradually stir in eggs until well combined. To assemble: Heat oven to 350 degrees. Spoon pasta mixture into 10-by-15-inch pan. Ladle meat sauce over pasta, then cream sauce on top. Poke a knife into the dish in several places so some of the cream sauce seeps to the bottom. Cover with foil, bake 1 hour; uncover and bake 15-30 minutes, or until browned. Serves 10 to 12.

     
  • Greek Lemon-Rice Soup with Chicken Jan 20, 2010 12:01 AM
    1 quart (4 cups) chicken broth 2 skinless, boneless chicken-breast halves (about 2/3 pound), diced ⅓ cup (uncooked) long-grain rice 3 eggs ¼ cup fresh lemon juice Salt and pepper, to taste Heat the broth over medium-high heat in a large soup pot. Add the chicken and rice, cover the pot, and cook for 15 minutes. (If necessary, reduce heat to keep from boiling over.) While the chicken mixture cooks, beat the eggs lightly in a medium bowl. Add the lemon juice, and whisk well. When the chicken is cooked through and the rice is tender, remove soup from the heat. Use a glass measure to remove about 1 cup of broth from the soup, and slowly drizzle the broth into the egg mixture, whisking constantly. Place the soup back over low heat, and, stirring constantly, add the egg mixture to the soup pot. Cook and stir about two minutes to thicken slightly. (Do not allow the soup to boil.) Season with salt and pepper, to taste. Remove from heat, ladle into bowls, and serve. Serves four. @Recipe nutrition:Nutrition values per serving: 215.5 calories (24 percent from fat), 6 g fat (2 g saturated), 16 g carbohydrates, trace amount fiber, 24 g protein, 729 mg sodium.

     
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