My family used to make a simple Greek tomato sauce to put over spaghetti. I have no idea if this is "Greek" and something that people do in Greece, but it was simple and had Greek flavors. This is what my family did:
Sauce together 1 chopped tomato and 2 garlic cloves in some olive oil
Add a large can of crushed tomatoes, some pepper, a cinnamon stick, and some dried Greek oregano
Bring to a boil, covered, then let it simmer for about 30 minutes
Serve over spaghetti with some grated Greek cheese or Romano or Parmesan.
I have been researching Ikaria, one of the Blue Zones, and I know that one of the things that makes the food so healthy is the foraging. I know that they forage for food in A LOT of Greece, pretty much everywhere. So, it seems like a big part of the cuisine. I know that Greeks regular serve Horta and that can be a mix of greens. I thought I would make a list of wild greens that Greeks cook with - in some instances I know the Greek, but I don't always know the Greek word:
I was just reminiscing in another thread about how my family would use the fish heads (less expensive at the fish market when they were immigrants) to make Greek Fish Soup. I don't remember how my family made it!
I don't remember if they maybe made the broth first, took out what meat the could from the fish, and then added there fish if they could find it?
Has anyone made fish soup using the heads of the fish?
I recently had a mishap while making fasolakia. The beans all fell apart. I am assuming I overcooked the beans but I am not sure because I have cooked the dish this long in the past without issues.
What was different about this time is I decided to put potatoes in it to make it a bit heartier for winter. Should I have not done this? Maybe I really cooked it longer than I thought because of the potatoes?