Adventures in homemade, budget aware cooking.

Posts tagged “Greek

Greek Nachos!

First of all, sorry for the hiatus.  My excuse is that I was pregnant and pregnancy nausea meant that I ate a lot of soda crackers and not much else…  And now I have a baby (one that cries) so I can’t promise I’ll be making a ton of food from scratch anytime soon.  Oh, and I don’t have a kitchen, which also poses a problem.

Let me explain.  The husband and I moved to Canada a few months ago.  We are living in a basement suite that currently does not include a kitchen.  Luckily, there is a kitchen available to us upstairs in the main house, but it just isn’t the same.

Anyways… that’s enough of a recap.  Yesterday, I watched “The Next Iron Chef” (maybe that’s not what the show’s called…) and chef Robert Irving made a ‘hotburg’ where he ground up hotdogs and mixed them in with ground meat to make a hamburger.  Yuck, right?  Well Alton Brown didn’t think so.  Robert said that nobody had mixed hotdogs and hamburgers in this way before, and Alton exclaimed “Well if they’re not, they should!” And that’s pretty much how I feel about last night’s dinner: Greek Nachos.

Greek Nachos, basic gyro ingredients in Nacho form, was something I came across on Pinterest (which if you have never checked out, you should).  And. It’s. Delicious.



Greek Nachos:

Pita Chips:

– Pita bread (or other type of flat bread.  You don’t need the opening in the middle) cut into triangles and torn in half

– Olive oil

– Parmesan Cheese

– Parsley

– Cumin

– Salt

Preheat the oven to 350.  Drizzle the Pita pieces in oil and then lay them out on a baking sheet.  Sprinkle with cheese, parsley, cumin and salt.  Bake for 10 minutes, or until crispy.


– 1 lb ground lamb (or beef)

– 1 tbsp cumin

– 2 gloves of garlic, minced

– salt

– Juice of one lemon

In a saucepan, cook the ground meat until no longer red.  Add in the minced garlic, lemon juice, cumin, and salt to taste.  Continue cooking until meat is browned.

Tzatziki Sauce:

– 2 cups plain Greek yogurt

– 2 tbsp dill

– 1/2 a cucumber, grated (squeeze out the excess water if you are making the sauce significantly ahead of time, if you are going to use it all right away, it won’t matter)

– 2 gloves of garlic, minced

– Salt to taste

Mix all ingredients in a bowl.

To make the nachos:

Layer the pita chips, meat, sauce, chopped tomatoes and cucumbers, and feta cheese.  While they don’t stick together with the cheddar cheese of traditional nachos and you will probably resort to eating them with a fork, they are delicious (and easy enough to make with a newborn in one arm)!


Greek Style Roasted Potatoes

My house is filling with the smell of garlic. It is making my mouth water. We love garlic. If dinner isn’t smothered in about 13 garlic cloves, something is usually wrong! For instance, I made some steak kabobs last week. I marinated the meat in teriyaki sauce, a dash of balsamic vinegar and some pepper. They were juicy and delicious; however, when I asked the husband what he thought, he suggested that something in the marinade’s melody of flavours was missing. “It needs some… garlic” he said. That should be our family slogan.

The Greek-style roasted potatoes currently in my oven (expelling a garlic scent that is tickling my nostrils and making my mouth water) don’t need any more garlic. But the trick with these potatoes isn’t the garlic. It’s the lemon juice. Don’t forget the lemon juice.

Greek-Style Garlic Roasted Potatoes (I am going to leave strict measurement out of this recipe because it really depends on my many mouths you have to feed)

– 5-10 potatoes, cubed (if my mum were cutting them, they would be big chunks, but if you, like my dad and I, like the crunchy parts, cut them smaller.)
– 3-6 cloves of garlic, chopped roughly (big pieces are fine here) – The juice of one lemon
– Olive oil
– Water
– Dash of parsley
– Dash of cayenne pepper (optional) Preheat the oven to 400F. Put the potatoes in a baking pan that is big enough that fit in one layer. Sprinkle the garlic on top. Squeeze on the lemon juice. Pour in enough oil to coat the potatoes and form a generous pool in the bottom of the pan. Pour in water to cover at least ½ of the potatoes. Cook. Stir ones or twice. If they are sticking, add more oil. They are done when they’re brown and crispy (usually around an hour.) Sprinkle with parsley and cayenne pepper.