Hot weather, walks on me’s leash and a cool supper is me’s idea of living life to the max. Treats too of course. On with why I’s here imposing on your life. It’s the end of the month and that’s time for Shopping Around the Worldwith Bacon.
June’s dish is something easy for the summer months. Easy Peasy is mom’s middle name. Her first name is Geezy. mol *hic*
Shoko, do you’s want to help me’s? No, you will do great. You’re growing up Tyebe so it’s time you introduced others to the thrill of mom’s meals. mol *gag me with a paw*
Our dish for today will be Greek Pasta Salad. It is basically a greek salad with pasta in it. Yep, everything smells fresh, mom. We’re ready to go. Yes sir, bow ties are al dente.
1 and 1/2cups pasta (rotini, bow ties, penne)
1/4 to 1/2 of a Long English Cucumber or a small English cucumber. Mom got a small long English cucumber from the greenhouse so no charge. 4 small tomatoes (Roma) or any kind. We are using Roma tomatoes as they were on sale.
These red guys were $2.97 for 4.
1/4 to1/2 of a green and red bell pepper.
The green pepper were sitting in the greenhouse and the red one mom bought at Real Canadian Superstore for $2.97. I’s thought the red pepper was more colourful than the green so me’s only showing the red.
Kalamata Olives, you’s choose the amount you want. $5.50 for a 100 ml. jar
1/2 cup of feta cheese, cubed
$7.48 for 100 grams.
1/4 cup of red onion or more if you’s really like onion. $1.20 each
DRESSING: Newman’s Own Greek with Feta Salad Dressing
$3.38 for 350 ml.
Cook pasta al dente according to package directions. Rinse under cold water.
Combine all chopped ingredients in a large bowl. Add dressing and toss.
Refrigerate at least 2 hours before serving. Here is our Greek Pasta Salad all ready to refrigerate for 2 hours.
Enjoy me’s friends. Tyebe signing off till next time.
Hi my friends. Mom and dad decided to work on this Shopping Around the World together. This seems ridiculous to me cause mom and dad’s priorities are different.
This Shopping Around the World is being hosted by Two Spoiled Cats. This is a blog hop so when you have finished your SAW, click on Two Spoiled Cats.
The dish is supposed to be a meatless dish. Dad is a meat eater like us so this idea took him off guard. Dad and I chattered about the lack of meat, then dad bravely decided he could live through one meal without meat.
They made up their own dish called Feta Cheese and Spinach Pastry. Sounds good doesn’t it? They thought so and went about gathering ingredients.
You will need:
a frozen packet of chopped spinach…300 grams $1.98…
feta cheese….Ziggy’s is the best….400 grams….$5.50
Greek spice……adds that greek touch. Jar is $5.60
Fresh Mushrooms…you know what a fresh mushroom looks like…quit jivin’ me. You do to!! Seven fresh mushrooms $1.66
Red Pepper….. $2.86
Phyllo Pastry….. $3.30
The egg mixture is for pouring inside the tart before cooking.
120 ml milk
Typical mom, she had beet greens in the freezer so used them…about 1 and a half cups plus the frozen spinach. You must wring out the spinach and remove all juice that you possibly can remove. That’s a whopping load of spinach. She put the spinach and beet greens in a bowl. Mom chopped up the red pepper in small pieces….about half the red pepper. She sautéed the red pepper by itself and then dumped it in the mixture. Mom chopped up about 6 medium mushrooms in slices and sautéed those, adding them to the mixture. Meanwhile dad is playing angry birds and winning. Good going dad! Ok, what’s next mom? Dad, mom says it’s up to you to help. My lack of thumbs will be a problem but I’ll supervise.
Did someone mention feta cheese and greek spice? Time for…..
Ompa!! MOL This is fun.
To recap after so rudely being interrupted: We’ve taken the ingredients and sautéed the mushrooms and red pepper and now add the chopped feta cheese to the mixture. We put in about 3/4 of a cup. “The more feta the beda.” mew, mew, MOL I break me up, *pounds counter*. Get over yourself Shoko and get on with the recipe!
We have our mixture together, even the red peppers and mushrooms. Now it’s time to haul out the phyllo pastry. Seeing as it was frozen, it is best thawed out in the fridge. This pastry does not take kindly to being dried out. When you bring the phyllo pastry out have a glass of water and a brush for the pastry and keep it moist. When it starts to dry it breaks off. We decided to use about 4 sheetsof pastry for um…pastry thingee and 1 cup of filling.
Meanwhile mix together 2 eggs and 120 ml. of milk, salt and pepper. Our tarts were humongous so we split the egg mixture into the 3 pastries we had. Wrap the pastry so extra pastry is sticking up so it can fan out a bit. Then cook the pastries for 40 to 50 minutes. Voila!! One huge pastry.
The taste test….Mmmm…they both agree, the pastry looks unappetizing, …maybe if they were smaller…. The taste is beyond compare, just delicious. A slice of the feta and spinach pastry gives you a serving of vegetables.
Cooking and eating done, mom and dad braved the cold and ventured out.
1. I wish… PEASANT BLOUSES… would come back in style. THEY HID THAT EXTRA BIT OF TUMMY. OHHH, I AGREE MOM BUT IT WOULD BE A DRESS FOR ME.2. I always have…A MOUSE… in my purse ( or wallet for men)…WELL OK, IT’S UNDER MY PILLOW IN MY BASKET.
3. I think that I AM DESTINED TO REDEFINE THE FANTABULOUS BEAUTY KNOWN AS CAT.
4. COW KITTY….. is a pet peeve of mine.
There you have it anipals of Blogville. Our Fill-Ins for this week.
Here it is another Shopping Around the World hosted by Piglove and Fozziemum. This week we can make anything our little pea pickin’ hearts desire.
Kali stood up and said she wanted to be the celebrity chef from Fort Meezer, for this dish.
Hello my friends. My dish today will be Greek Potatoes
Let’s hear it for Greek Potatoes…..*smashes plate by throwing it at the wall.* “OPA!!” hehe Do you know where the Greek custom of smashing glasses and plates stems from? MOL…Stems…glasses…MOL Opa!! *smash*Me-wow
Greek tradition has it that this practice started when a rich family invited a much poorer family to dinner and to make them feel better invited them to break the plates. They were proving that friendship is everything. And there’s no better way of proving that than dining with friends over Greek food.
Without further Αντίο ( adieu in Greek) our main course for the day:
2 tablespoons & 2 teaspoons olive oil Terra Delyssay 750ml…..$7.99 3/4 cup water …free 1 clove garlic, finely chopped Elephant Garlic….$4.48 Lb. 2 tablespoons fresh lemon juice we use Real Lemon as it’s not as strong as the fresh lemon 950 ml $2.77 1/2 teaspoon dried thyme out of garden 1/2 teaspoon dried rosemary out of garden 1 cube chicken bouillon 60 grams $2.99 3 old potatoes, peeled and quartered 0.87 LB. salt and pepper to taste
*Ingredients in orange *suggestions and prices in blue
1/ Preheat oven to 350 degrees.
2/ in a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, chicky bouillon cubes and pepper.
3/ Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover and bake 11/2 to 2 hours in the preheated oven,., turning occasionally, until tender but firm. Before introducing the Greek Potatoes to the oven.
Ta Da !!!
OPA my friends. *crash!* Another dish bites the dust.
Hey Shoks, what is that get up you got on.
It’s my exclusive belly dancing outfit. Isn’t it cool?
Kali!! Put that plate down. Don’t throw it at me! Move Shoko, let’s see some belly dancing….”Opa” *crash*