THE ELECTRIC KITCHEN
Whet your appetite with these Greek recipes
EACH YEAR, members of the Sts. Constantine and Helen Greek Orthodox Cathedral of the Pacific transform McCoy Pavilion into a Mediterranean villa to provide a total Greek experience of authentic food, cultural displays, and live music and dancing.
Don't know how to dance? No worries -- dance lessons and demonstrations will be held throughout the 26th annual Greek Festival.
To whet your appetite, the Orthodox Cathedral shared some of their favorite recipes.
Steen ee va sou! (That's "cheers" in Greek!)
1 chicken fryer, cut into serving pieces
1/4 cup olive or vegetable oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cinnamon or Chinese five-spice
Preheat oven to 425 degrees.
Combine sauce ingredients in shallow baking pan. Roll chicken in sauce. Bake about 30 minutes, basting occasionally, until tender. Remove from oven and baste again.
Serve on bed of rice -- sprinkle rice with cinnamon or sauteed pine nuts. Chicken juices may be served in separate bowl to pour over rice. Serves 4.
Approximate nutritional analysis, per serving: 600 calories, 46 g total fat, 11 g saturated fat, 170 mg cholesterol, 750 mg sodium, 2 g carbohydrate, no fiber or sugar, 43 g protein.
3/4 cup bulgur
2 large bunches of parsley, finely minced (approximately 1 quart chopped)
1 cup finely chopped mint or 1/4 to 1/3 cup dried mint
1 bunch green onions, with green ends finely chopped
1 to 2 large tomatoes, finely chopped
2 to 3 teaspoons salt
1/2 to 2/3 cup lemon juice
1/2 cup olive oil
Pepper to taste
Rinse bulgur, drain, then squeeze out excess water. Place in a large mixing bowl. Place vegetables on top of bulgur in order given. Add seasonings and lemon juice and toss. Just before serving, add oil and toss again. Serves 6.
Note: Tabouleh may be prepared 1 to 2 hours ahead of time by combining all ingredients as described above, except tomatoes and oil. Cover with plastic wrap and refrigerate. Add tomatoes and oil just before serving.
Approximate nutritional analysis, per serving: 260 calories, 19 g total fat, 2.5 g saturated fat, no cholesterol, 800 mg sodium, 22 g carbohydrate, 6 g fiber, 3 g sugar, 5 g protein.
1 cup cultured yogurt
1 cup sour cream
1/2 medium-sized cucumber, peeled, seeded, thinly sliced
4 cloves garlic, pressed
2 tablespoons minced fresh mint or 1 tablespoon dried mint, crushed
2 tablespoons olive oil
1 teaspoon lemon juice
1/3 teaspoon freshly ground pepper
1/2 teaspoon salt (or more to taste, depending on sourness of the yogurt)
Mix all ingredients together gently -- do not beat. Let stand at least 4 hours in refrigerator.
Sauce may be used as a dressing or served with any white fish, broiled lamb, pork, vegetables, most sandwiches made with pita bread and dolmathes (stuffed grape leaves). Makes about 2-1/2 cups
Approximate nutritional analysis, per 2 tablespoon serving: 45 calories, 4 g total fat, 2 g saturated fat, 5 mg cholesterol, 70 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 1 g protein.
1 19-ounce can chick peas (garbanzo beans), drained
3 tablespoons tahini (sesame seed paste)
1/4 to 1/2 cup lemon juice
1 clove garlic
1/2 teaspoon salt
Finely chopped parsley, for garnish
Parsley leaves, for garnish
Olive oil for garnish, optional
Set aside 1 tablespoon of chick peas for garnish. Place remaining chick peas, tahini, lemon juice, garlic, and salt into blender. Add enough water to fill the blender to just below top of chick peas. Puree until well-blended. If a thinner consistency is desired, add more water.
Pour hummus into serving bowl. Garnish edge with finely chopped parsley. Mound reserved chick peas in center with a few leaves of parsley.
Optional: Arabic custom is to pour a small amount of olive oil over top of the hummus.
Hummus may be served as an appetizer or a side dish, with pita bread. Makes about 2 cups.
Approximate nutritional analysis, per 1/4 cup serving (not including optional olive oil garnish): 90 calories, 3.5 g fat, no saturated fat or cholesterol, 220 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g sugar, 4 g protein.
Hours: noon to 9 p.m. Saturday and Sunday
Place: McCoy Pavilion, Ala Moana Beach Park
Admission: $3; children free
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com