Winter is really here

As I sit here it is one degree above zero. Just opening the door to let out the dog brings a blast of arctic air. This afternoon however, when it was a balmy 18 degrees I went cross-country skiing in the wheat fields. The sky was clear winter blue, the sun bright and the snow sparkling. All I can think about cooking is soup. I will digress for a moment to say I had a nice Greek meal on Friday: Spanakopita, Hummus, Greek salad, Roast lamb and potatoes, Greek green beans, Ouzo, Greek brandy (and non-Greek wines...), and Galaktoboureko rolla for dessert. The beans were nicely flavored and the Phyllo rolls with custard make for an elegant dessert(easily found on about.com)

An old favorite of mine, served to family and many guests is Lentil-barley stew, which actually reflects our local produce.

Lentil Barley Stew

Saute: 1/4 c oil or butter
3/4 c chopped celery or mushrooms or both
3/4 c chopped onion
3 cloves garlic minced
Add: 6 c water
3/4 c lentils- try Persian if you can find them
Cook for 20 minutes. Add:
28 oz. can tomatoes
3/4 c barley
2 t salt
1/4 t pepper
(dried chili flakes-to taste-optional)
Simmer 45-60 minutes, the longer the thicker.
Optional: add 1/2 c shredded carrots-cook 5 minutes

Another winter favorite....Turkey Wild Rice Soup
Saute: 1 med chopped onion
2 diced celery ribs
2 diced carrots
1/4-1/2 c butter
Add: 1/2 c flour-mix in
4 c broth-boil 1 minute-use turkey or chicken
2 c cooked wild rice
2 c light cream or milk
2 c chopped turkey
1 t parsley
salt and pepper


Greek Green Beans
Saute: 1 large onion-until translucent
4-5 cloves garlic-add later
EVOO-generous amount
Add: 1 1/2-2 # green beans(host used french cut frozen)
2-3 c water
salt and pepper generously
Bring to a boil, then turn down to med simmer and cook until tender
Add: 28 oz. can diced tomatoes
1/4 c chopped fresh oregano
1/2 c chopped fresh parsley
Place in oven proof dish and bake at 350 for 45-60 minutes
(to make a more substantial side dish cut up potatoes can be added to the baking dish)