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nm1999

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These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
Piperies-Mikres-Toursi-720x480.jpg
 
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These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
View attachment 729
Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! 🚀🚀....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
 
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Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! 🚀🚀....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
 
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Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..🔥
 
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Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..🔥
Caribbean peppers are super spicy, was it a scotch bonnet??
 
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Don't know what they are called, they were bright red and yellow colours, little tubby and round.... Perfect antibiotics😢😂😅!❤️,but it was when the Hurricane Higgins struck Antigua,I was there just a few days afterwards....( To see what a hurricane does is a Jaw dropping experience,same as Tsunami here in Thailand,we went to see the aftermath and donate some money! ❤️... Kalley Mera..
Caribbean peppers are super spicy, was it a scotch bonnet??
 
These are ALWAYS in American-Style Greek salads. I don't mind it, they're delicious. Thank you for the recipe!
 

Food at Greek Weddings?

When it comes to planning a Greek wedding, what Greek food is traditional to serve? I am helping my friend play her wedding and want to gather information.

Could anyone share insights or personal experiences on the traditional Greek foods served at weddings? I'm curious about dishes that are must-haves on the big day, any symbolic meanings behind certain foods, and how the menu reflects Greek culture and traditions.

I remember at my cousin's wedding, they had kourabedies and some sort of traditional Cretan rice pilaf served at weddings (they're Cretan, but the wedding was in the US).

Greek Vegetable Casserole Recipe (Briam)

Now that it is lent, I will be making this a lot. I bring it to lenten potlucks at my church and I make it all the time at home. Here's a recipe I use - I do change up the vegetables sometimes depending on what I can find. I might omit eggplant, for example, and I would replace it with two additional zucchini.

Ingredients:​

  • 2 medium zucchinis, sliced
  • 2 eggplants, sliced
  • 4 medium potatoes, peeled and sliced
  • 1 large red onion, sliced
  • 1 bell pepper (any color), sliced
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, sliced or 1 can (14 oz) diced tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp oregano, dried
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup feta cheese, crumbled (optional)

Instructions:​

  1. Preheat your oven to 375°F (190°C) and lightly oil a large baking dish.
  2. Prepare the vegetables: Slice the zucchinis, eggplants, potatoes, onions, and bell peppers into even pieces. If using fresh tomatoes, slice them as well; otherwise, have your can of diced tomatoes ready.
  3. Layer the vegetables in the dish: Start with a layer of potatoes at the bottom, followed by eggplants, zucchinis, onions, bell peppers, and tomatoes. Sprinkle each layer with minced garlic, oregano, salt, and pepper. Repeat the layering process until all the vegetables are used.
  4. Season and oil: Once all the vegetables are layered, drizzle them with olive oil and add a final sprinkle of salt, pepper, and dried oregano. For a touch of freshness, add the chopped parsley over the top.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and continue baking for another 30 minutes, or until the vegetables are soft and slightly caramelized on the edges.

What do you eat for breakfast?

I have been wondering what traditional Greeks eat for breakfast. I am a bit Americanized in my habits, but I noticed I am constantly not very hungry in the morning.

From what I've gathered, a traditional Greek breakfast might not be as globally recognized as the full English breakfast or the American pancakes and bacon, but it's definitely a feast worth exploring. I'm curious, does anyone here know what a traditional Greek breakfast consists of?

From the initial research, it seems that fresh ingredients play a big role, with items like Greek yogurt, honey, fresh fruit, and nuts being quite common. There's also mention of various types of bread and pastries, such as the famous Spanakopita (spinach pie) and Tyropita (cheese pie). However, I believe there's more to discover and learn from personal experiences or detailed insights.

Do any of you have Greek heritage or have been to Greece and experienced a traditional Greek breakfast firsthand?

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

greek-honey.jpg
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