Tuesday, August 17, 2010

Good Eats: Greek Seasoning

When I arrived home from Arizona, one of my favorite non-people things to find was my order from Penzey's.  The unopened box was like Christmas, but only for spice freaks like myself.

After restaurant & hotel food for several days, I couldn't wait to get back in the kitchen and get our house back in order.  First stop?  Picking up fresh veggies and fruit.  Our bins in the fridge and hanging baskets were bare, except for a lone onion with a giant green sprout.  Picked up fresh carrots, broccoli, sweet potatoes (always!), Walla Walla onions, nectarines, pluots, raspberries, lemons, white corn, blueberries and peaches.

The majority of spices in the order were refills of my current faves (Italian herb, garlic, taco seasoning, shallot salt and vanilla sugar).  Two new picks?  Sweet curry and greek seasoning

Greek seasoning is a mix of lemon, oregano and garlic.  A few of my favorite things.  So tonight, we had greek seasoning: three ways.

Simple and easy, perfect for a hot-as-hades day.
  1. Greek Chicken • Squeeze fresh lemon over chicken thighs.  Season with greek seasoning, and add feta cheese on top.  I used a Mediterranean blend of feta, and the Wee Ski had his chicken dairy-free.  35 minutes at 375°. 
  2. Roasted Carrots & Broccoli • Cut broc to similar size, and slice the baby carrots in half.  Toss with extra virgin olive oil & greek seasoning.  Roast at 400° for 30 minutes, turning once halfway through.
  3. White corn with Greek butter •  Shuck the ears and drop into rapidly boiling water.  Boil for 7-9 minutes until tender.  For the butter, mix softened butter (NOT melted) with seasoning.  I usually leave the butter out for a few hours before adding the seasoning, and let the flavors meld for a few hours before using.  
So tasty delicious.

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