Chicken Tacos à la Greek

Spanish tacos with a Greek twist!

Τάκος κοτόπουλου (Greek)

/takos koteopoulou/

Serves 4

1 pound (130 g) organic chicken breast, cut into strips

1 Tbs. (15 ml) olive oil

cooked organic brown rice

can of organic chickpeas, rinsed and drained

dill 

1/2 organic lemon or lime zest and juiced

1/2 cup (120 ml) organic (dairy-free) yogurt

1/2 cup (65 g) organic peeled cucumber

capers

8 (gluten-free) taco-size tortillas, heated

thinly sliced organic red onion

feta or diary-free goat cheese

organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.

δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.

τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.

τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.

πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.

έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 

εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 

oκτώ /oc-TOH/ 8. Refrigerate any leftovers.

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Finnish Boiled Fish

There are several types of fish you can use in this recipe. 

Keitettyä Kalaa (Finnish)

Serves 4

Fish / Kalaa: 

3 pounds (1365 g) of wild fish: sea bass, white cod, tilapia, halibut, swordfish, or salmon

Broth / Liemi:

1 quart ( 1 L) water

1/2 cup (120 ml) vinegar 

1 tsp. (5 g) organic sugar

1 tsp. (2 g) allspice

1 bay leaf

2 slices of organic carrot and onion

chopped or dried dill

garnish: parsley & organic lemon wedges

optional: Finnish hollandaise sauce*

yksi 1. In a pan, add water, vinegar, sugar, allspice, bay leaf, onions, carrots, and dill.

  

kaksi 2. Bring to a boil.

kolme 3. Add the fish and simmer, covered for about 10 minutes. (temperature of the fish = 145F/63C). 

 (a) Save the liquid if you are making the hollandaise sauce.

neljä 4. Place the fish on the plates, garnish with parsley, lemon wedges, and optional Finnish hollandaise sauce.

*Finnish Hollandaise Sauce

Hollantilainen Kastike

Mades 2 cups (480 ml)

1/4 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

3 organic egg yolks

1 1/2 cups (360 ml) vegetable or fish broth (You can use some of the liquid from the boiled fish.)

dash of organic sugar and pepper

2 Tbs. (30 ml) organic lemon juice 

viisi 5. In a double boiler, rub in the butter and flour.

kuusi 6. Add the egg yolks, one at a time.

seitsemän 7. Place the pot over boiled water.

kahdeksan 8. Slowly whip in the broth.

yhdeksän 9. Cook until thickened.

kymmenen 10. Beat in the sugar, pepper, and lemon juice.

yksitoista 11. Serve over the fish.

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Yogurt Soup (?) with Fruit and Nuts (?)

Yogurt (from Turkish verb yoğurmak "to knead, curdled or coagulated) is a food produced by bacterial fermentation of milk as from: cow, goat, sheep, yak, water buffalo, ewe, horse, camel, zebu (a humped cattle), or reindeer.

I'm sure you have tried all these types...Not.  People make yogurt from what animals they have. Plus there are now dairy-free,  plant-base yogurts, like: almond, coconut, oat, soy milk, etc.

Yogurt was thought to have been invented in Mesopotamia around 5000 BCE by nomadic tribes.  They carried milk in animal skins, creating a ripe environment for bacteria to grow and cause fermentation, producing yogurt. 

Keep the yogurt, even vegan yogurt, in the refrigerator. It can stay out of the refrigerator for 2 hours between 40*-90*F (4,5-32*C), but higher than that for only an hour. 

There is a long list of nutritional value as well as a long list of how to use yogurt.  Here is a soup, which I have not thought of.-Mike

Meyveli ve Kuruyemişli (?) Yoğurt Çorbası (?) (Turkish)

Serves 4

Chill several hours.

2 cups (480 ml) organic (dairy-free) yogurt

1 cup (240 ml) soda or mineral water

dried organic chopped fruit (examples: apricots, figs, mangos, etc.)

chopped organic nuts (examples: walnuts, pecans, almonds, etc.)

chopped chives, dill and tarragon

black pepper to taste

bir /beer/ 1. Combine all the ingredients in a bowl.

iki /ee-kee/ 2. Stir slowly.

üç /üch/ 3. Chill for 1-2 hours.

dört /durt/ 4. Serve on a hot day.

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Dill Dip

 I need an appetizer dip for a Sunday brunch. This sounds good.

Makes 3 cups (390 g)

1 1/2 cups (195 g) organic, (dairy-free) each: mayonnaise and yogurt

2 Tbs. (30 ml) pickle juice

2 Tbs. (12 g) dried dill

1 Tbs. (9 g) each dried: onions & parsley

1 tsp. (4 g) each: black pepper & garlic powder

Fresh dill, chopped, for garnish

suggestions: organic

• cherry tomatoes
• carrots sticks
• celery sticks
• radishes
• bell pepper slices
• cucumber slices
• zucchini slices
• etc.

1. Stir together the mayonnaise, yogurt,  pickle juice, dill, parsley, minced onions, garlic powder, and black pepper in a medium bowl. 

2. Cover and refrigerate for at least 30 minutes or overnight.
3. Spoon the dill dip into a small bowl and garnish with fresh dill.

4. Serve with any of the suggestions.

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