Recently I have been eating a lot of Italian and Greek food. In the past few weeks I have been having things like feta cheese salads, pasta, bread-rolls & olive oil, and chicken wrapped in prosciutto pretty much exclusively. Also, I've developed a near addiction to olives. Yum yum!
Sorry, no pre-formed patties for me. I shape my own, and mix in whatever spices, etc. I'm in the mood for. And I like the seeded buns. But if the buns are too large, the flavor of the burger gets buried, so the bakery rolls are usually a no-go.
I don't know if there is a good taverna near you, but I can only recommend a visit. Italian and Greek food is wonderful, and (largely) very healthy.
There is good Greek food nearby, and I get that quite a bit. I also make my own hummus, which I enjoy eating.
For tonight I've having some carnitas, which I make quite a bit. Throw some pork ribs in a slow cooker. Add in whatever spices you like (I usually add black pepper, cumin, sea salt, garlic, chopped white onion, and cilantro). Let it cook, and when it is done, heat up some nice corn tortillas and top with your salsa of choice!
Found a recipe for John Barrowman's Steak Pie. I'm going to give it a try. No, seriously. Steak Pie. No double entendres at all. http://www.bbc.co.uk/food/recipes/steakpie_85721
In my culture, it's very much the norm. There are no small pots in a Spanish kitchen. There are certain foods in our menu that I like much better the next day. Asopao, which would be something like a gumbo, is much better the next day.
I like to make chili, and I make the biggest potful I can. I can eat for up to four days out of one pot of chili. I serve it over rice, and it gets better every day! My mother used to use up leftover roast beef by cubing it up and making a kind of curry sauce for it - served with rice, it was my absolute favorite meal when I was growing up. You'll never find me sneering at leftovers!
I improvised a chicken-rice-mushroom casserole last night. I didn't use enough gravy to satisfy the rice, so it ended up kind of dry. Note to self: When it comes to casseroles, follow a recipe!
Where's the fun in that? Sure, you may have the occasional inedible, or at least unpalatable, outcomes, but if you never take risks, you won't discover amazing new creations either. Your instincts will improve with experience. Next time you will monitor the liquids better, and adjust them as needed.
Who here likes to have black olives on their salad? I don't mind a small amount of olives on my salad. But beyond that, no thanks.
My roomie loves black olives on his salad. Or on anything, really, especially pizza. I can't stand black olives. The taste is so strong they tend to drown out everything else.
I love olives myself, always love them in a salad. Green more than black, must admit, but still. Olives, yum yum.
For some reason I can eat olives only in veggie pizza, green or black, doesn't matter, but elsewhere I can't stand them. I adore olive oil, though. Zucchini-salt-olive oil-basil salad has been one of my favorite salads this summer. I'm a huuuge fan of Bulgarian cuisine (I love just about everything Bulgarian), and I just realized that even though it's been a particularly hot summer, I still haven't made tarator, cold cucumber soup (my recipe is Bulgarian yoghurt, water, cucumber, walnuts, olive oil, salt, chives). I should probably make it today; might be one of the last warm days this autumn.
I love olives. Green olives, stuffed green olives (a variety of stuffings!), Kalamata olives, oil-cured olives, and more. On pizza, in salads, with roasted vegetables, tossed with pasta, or just by themselves as a snack.
Kalamata are wrinkly little gifts from the greek gods. Get some hard cheese, an aged asiago preferably, some crusty bread, and a little red wine, and you have meal fit for a king... or a goat herder. It's universal like that
@Steerpike, this sounds excellent! Do you add any kind of liquid? I don't really see it working without liquid. How much of each spice do you use? I guess I'm asking for a complete recipe - sorry. But I do want to try this!
