Sunday Night: My Big Fat Greek Dinner

What could be better on a Sunday night than Greek (inspired) food and board games?

Baked Greek Chicken
(Recipe derived from another wedding submission, by Toni Kaufman-Goodman)
Ingredients:

• 3 chicken breasts
• 2 lemons (zest of 1, juice of both)
• 3 cloves garlic, minced
• 1 Tbsp olive oil
• 1 Tbsp oregano (preferably fresh and chopped)
• 1 fennel bulb, trimmed, cored, and sliced

• Couscous
• Crumbled feta cheese
• Kalamata olives, pitted and sliced

Directions:

1. Pre-heat oven to 400F. Place chicken breasts in baking pan and top with lemon zest, lemon juice, garlic, oil, oregano, and fennel.
2. Bake approximately 30 minutes (or until cooked through).
3. Serve over couscous and top with olives, feta, and Greek Salsa (below).

Greek Salsa
Ingredients:

• 6 plum tomatoes, chopped
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 14-oz can of artichoke hearts, diced
• 1/2 cup black olives, chopped
• 1/4 cup chopped fresh basil
• 2 Tbsp balsamic vinegar (or to taste)
• 2 tsp sugar (or to taste)
• Salt and pepper, to taste

Directions:

1. Mix ingredients in large mixing bowl. Serve chilled or at room temperature, either with pita chips or on the chicken.

Marinated Cucumbers
Ingredients:

• 2 cucumbers, sliced thin
• 1 white onion, diced
• 1 cup water
• 1 cup vinegar
• 4 tbsp sugar
• Dill to taste

Directions:

1. Mix all ingredients together. Refrigerate at least one hour before serving.

Saturday Night: Bobotie and Sweet Lime Slaw

Tonight's dinner consisted of two dishes. The main course was from our wedding recipe book; it was submitted by one of Diana's friends. The side dish was derived from Food Network chef Aarti Sequeira.

Bobotie is a South African casserole, which we made with some healthier edits.

Ingredients:

• 1 cup Basmati rice 
• 1/2 cup yellow raisins
• 1/3 cup sliced almonds
• Olive oil
• 1 large onion
• 2 cloves garlic
• 1 lb ground turkey (lean)
• 2 tbsp curry powder
• 1 tsp turmeric
• 3/4 tsp cumin
• 1⁄2 tsp ground cloves
• 1⁄4 tsp cardamom
• Salt and pepper
• 1 slice bread 
• 2/3 cup milk or soy/almond/rice milk
• 1/4 cup Egg Beaters
• 3 bay leaves
• Mango chutney

Directions:

1. Preheat oven to 350F.
2. Prepare 1 cup of rice according to standard rice preparation directions.
3. While rice is cooking, chop the onion and garlic and sauté in olive oil over medium high heat for 5 minutes.
4. Add the ground turkey and allow to brown. While the meat is cooking, add curry, turmeric, cumin, cloves, cardamom, salt and pepper. Cook until the meat is almost cooked through.
5. Place cooked rice in the bottom of a covered casserole dish and mix with raisins and almonds (the casserole dish should be about half full). 
6. Soak the slice of bread in the milk, then mash to form a paste.
7. Mix the bread and milk mixture with the turkey mixture, and then spread the turkey over the top of the rice in the casserole dish.
8. Pour the egg evenly on top of the turkey. Place three bay leaves on top. 
9. Bake covered for 35 min, and then uncovered for 10 additional minutes. 
10. Remove the bay leaves and serve with mango chutney.

The Sweet Lime Slaw provided a sweet complement to the savory entrée. 

Ingredients:

• 2 tbsp honey
• 4 limes, juiced
• 1 tsp ground cumin
• 1/4 tsp garam masala
• Olive oil
• Salt and pepper
• 1 small head green cabbage
• 2 apples, cored and sliced
• 1/3 cup peanuts

Directions:

1. Grate/shred the cabbage and apples using a food processor. Scoop into large mixing bowl. Add peanuts.
2. Whisk the honey, lime juice, and spices together in a small bowl. Slowly whisk in olive oil to preferred ratio. Season with salt and pepper.
3. Add the dressing to the slaw and toss well.