Kidney Bean Salad

500 g Kidney beans, canned, about 2 cups (rinsed well)

170 g Red onion

Tbsp size chopped fresh Parsley

Juice from about 2 lemons

1-2 Tbsp Olive oil

A pinch of Salt and Pepper to taste

 

 

Place the rinsed kidney beans in a bowl.  Finely chop the onion and parsley and add to the bowl.  Add the rest of the ingredients – the lemon juice, olive oil, and salt/pepper and mix.  Enjoy!

 

Kidney Bean Salad

500 g Kidney beans, canned, about 2 cups (rinsed well)

170 g Red onion

Tbsp size chopped fresh Parsley

Juice from about 2 lemons

1-2 Tbsp Olive oil

A pinch of Salt and Pepper to taste

 

 

Place the rinsed kidney beans in a bowl.  Finely chop the onion and parsley and add to the bowl.  Add the rest of the ingredients – the lemon juice, olive oil, and salt/pepper and mix.  Enjoy!

 

Greek Black Eyed Peas Salad

Ingredients

 

1½ cups black-eyed peas, inspected and washed.

1 bay leaf

Salt to taste

¼ cup extra virgin olive oil

1 red pepper, diced

2 plump garlic cloves, green shoots removed, minced

1 red onion, halved and sliced (optional)

Freshly ground black pepper

¼ cup chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons red wine vinegar

½ cup crumbled feta

 

Instructions

 

  1. Place the black-eyed peas in a pot with the bay leaf and cover with water by 6 cm. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes.

  2. Drain through a colander set over a bowl to separate the black-eyed peas from the broth. Transfer the black-eyed peas to a salad bowl.

  3. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes.

  4. Add the garlic, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the black-eyed pea broth from before, and salt and pepper to taste. Cool to room temperature.

  5. Lastly, add the chopped onion along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

 

Sweet Potato Baked Fries

Ingredients for 4 servings

  • 2 large sweet potatoes

  • water, for soaking

  • 2 tablespoons corn starch

  • 1 tablespoon olive oil

  • ½ teaspoon pepper

  • ½ teaspoon paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon brown sugar

  • salt, to taste

  • shredded parmesan or kefalotyri cheese, optional

Instructions

1.    Rinse and peel sweet potatoes.

2.    To cut into fries, cut a small sliver off the edge of the potatoes lengthwise to create a flat side for them to rest on. Turn the potato over to lay on its flat side. Cut each slice lengthwise into three to four fries.

3.    Place the fries in a bowl of water and soak for one hour. (This helps remove excess starch from the potatoes so your fries will be crispier.) Rinse and dry off.

4.    In a large bowl, toss the fries with cornstarch until they’re evenly coated. Then add the oil and toss to coat.

5.    Add the pepper, paprika, garlic powder, and brown sugar and toss to evenly distribute your spices. (Hold off on adding the salt until after baking. This will help make sure the fries are crispy.)

6.    Preheat the oven to 425°F (220°C).

7.    Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. Lay out the french fries, being sure not to overcrowd the pan. (avoid laying the fries too close together or they won't be as crispy)

8.    Bake for 15 minutes. Turn over the fries with tongs, then bake for an additional 10–15 minutes. Sprinkle on salt (to taste) and serve! Add shredded Parmesan and chopped parsley or dry oregano for an optional garnish.

Greek Salad

Ingredients

 

4 large vine tomatoes, cut into irregular wedges

1 cucumber, peeled, deseeded (optional), then chopped

½ a red onion, thinly sliced

16 Kalamata olives

1 tsp dried oregano

85g feta cheese, cut into chunks (barrel matured feta is the best)

4 tbsp Greek extra virgin olive oil

 

Instructions

 

Place 4 large vine tomatoes, cut into wedges, 1 peeled and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl. Lightly season and mix.

 

Best served with crusty bread to absorb all of the juices.

More Recipes Coming Soon
 
 

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Kokolata, Kefalonia

28100

Greece

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