{"id":317,"date":"2008-04-22T11:28:00","date_gmt":"2008-04-22T15:28:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=317"},"modified":"2008-04-22T11:28:00","modified_gmt":"2008-04-22T15:28:00","slug":"is-it-easter-yet","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2008\/04\/22\/is-it-easter-yet\/","title":{"rendered":"Is It Easter Yet?"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp2.blogger.com\/_V8CJ9SigOho\/SA4NUKYG4ZI\/AAAAAAAACwA\/afYtTo8gNlg\/s1600-h\/2007vacation%2B351.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp2.blogger.com\/_V8CJ9SigOho\/SA4NUKYG4ZI\/AAAAAAAACwA\/afYtTo8gNlg\/s400\/2007vacation%2B351.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5192102060438774162\" border=\"0\" \/><\/a><\/p>\n<p>This past weekend I used some of my free time to get some things in order for Easter Sunday. The first thing I secured was a whole milk-fed, Ontario Spring lamb (26 lbs). The second thing I would need is charcoal.<\/p>\n<p>Last weekend I was lucky to pick up the last of the store’s charcoal. It seems I wasn’t the only Greek in the area getting ready for Easter.<\/p>\n<p>Here’s what I’ll be offering this Sunday:<\/p>\n<p>Kokoretsi, Sweetbreads, sausages, eggplant salad, tarama salata, Htipiti salad, Tzatziki, dolmades, roasted potatoes, asparagus gratin, magheritsa, Tsoureki, cheesecake, galaktoboureko, Spring salad and…a whole spit-roasted lamb.<\/p>\n<p>There will be lots of wine, beer and Tsipouro to help wash down all the delightful food and mom’s best fresh baked bread.<\/p>\n<p>Alas…we’re still a few days away from Sunday and the fast continues but wait! I have a new soup that us Greeks can have for Lent. It’s not new as it’s called a Horiatiki (Village) Soup but it’s new to my kitchen.<\/p>\n<p>A few years ago in Greece I picked up a cookbook called Elliniki Paradosiaki Kouzina (Greek Traditional Cuisine). The author of the book is credited to a Christina Lidaki and the origin of this soup is labeled as being from Central Greece.<\/p>\n<p>This is a hearty, chunky vegetable soup that’s filling and Lent-friendly. If you’re Greek and tired of Fakkes or Fassoulada – give the Horiatiki Soupa a try.<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SA4NU6YG4aI\/AAAAAAAACwI\/xvvrQ_KmClo\/s1600-h\/IMG_4259.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp1.blogger.com\/_V8CJ9SigOho\/SA4NU6YG4aI\/AAAAAAAACwI\/xvvrQ_KmClo\/s400\/IMG_4259.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5192102073323676066\" border=\"0\" \/><\/a><\/p>\n<p><span style=\"font-weight: bold;\">Soupa Horiatiki <\/span><\/p>\n<p><span style=\"font-style: italic;\">2 medium onions, diced<\/span><br \/><span style=\"font-style: italic;\">1 large leek<\/span> <span style=\"font-style: italic;\"><br \/>3 cloves of garlic, minced<\/span> <span style=\"font-style: italic;\"><br \/>3 large carrots, peeled & sliced<\/span> <span style=\"font-style: italic;\"><br \/>3 stalks of celery. cut into 1\/2 in. pieces<\/span> <span style=\"font-style: italic;\"><br \/>2 zucchinis, halved lengthwise then cut into slices<\/span> <span style=\"font-style: italic;\"><br \/>2 large tomatoes, peeled and diced<\/span><br \/><span style=\"font-style: italic;\">3 large potatoes, diced<\/span> <span style=\"font-style: italic;\"><br \/>1\/3 cup olive oil<\/span> <span style=\"font-style: italic;\"><br \/>couple of bay leaves<\/span> <span style=\"font-style: italic;\"><br \/>1\/3 cup chopped fresh parsley<\/span> <span style=\"font-style: italic;\"><br \/>1 Tbsp. dried oregano<\/span> <span style=\"font-style: italic;\"><br \/>9 cups of water<\/span> <span style=\"font-style: italic;\"><br \/>2 vegetable boullion cubes<\/span><br \/><span style=\"font-style: italic;\">salt and pepper to taste<\/span><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp0.blogger.com\/_V8CJ9SigOho\/SA4NVqYG4bI\/AAAAAAAACwQ\/Vm01yFwzq0A\/s1600-h\/IMG_4283.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp0.blogger.com\/_V8CJ9SigOho\/SA4NVqYG4bI\/AAAAAAAACwQ\/Vm01yFwzq0A\/s400\/IMG_4283.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5192102086208577970\" border=\"0\" \/><\/a><\/p>\n<ol>\n<li>Wash, peel and chop your vegetables. In a large pot, add your olive oil, garlic, onions, leeks, carrots and celery and saute for about 15 minutes over medium heat. Stir occasionally.<\/li>\n<li>Add your bay leaves, potatoes and tomatoes and stir & cook for another five minutes for the starch in the potatoes to activate.<\/li>\n<li>Now add your water and boullion cubes and bring to a boil. Reduce to medium, cover with a lid and and simmer for about 30 minutes.<\/li>\n<li>Add your zucchini and simmer for another 10-15 minutes. Adjust seasoning with salt and pepper.<\/li>\n<li>Finish the soup off with the chopped fresh parsley and dried oregano.<\/li>\n<\/ol>\n<div class=\"blogger-post-footer\">\n<p><a href=\"http:\/\/feeds.feedburner.com\/blogspot\/QJky\" rel=\"alternate\" type=\"application\/rss+xml\">Subscribe to Kalofagas – Pursuit of Delicious Foods<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This past weekend I used some of my free time to get some things in order for Easter Sunday. The first thing I secured was a whole milk-fed, Ontario Spring lamb (26 lbs). The second thing I would need is charcoal. Last weekend I was lucky to pick up the last of the store’s charcoal. […]<\/p>\n","protected":false},"author":9,"featured_media":25822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41,19,13,86],"tags":[],"class_list":["post-317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-greek","category-soup","category-vegetables","category-vegetarian"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/04\/2007vacation-351.jpg?fit=400%2C169&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=317"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/317\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/25822"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}