My Big Fat Greek Addiction ! Fasolakia Yiyantes Sto Fourno

"Oven baked giants beans" - I never would have guessed this would be one of my favorite things to eat.  I could have a day of just eating these and would be completely happy.  They are great as a side dish but I love them topped on top of grilled rustic bread and then drizzled with oilve - promise, you're going to love them !

1lb dried lima beans
1 cup of diced carrots - about two medium carrots
1 cup of diced celery - about 2 stalks
4 garlic cloves, crushed and chopped
2 can chicken broth
1/2 onion, diced
3 bay leaves
1 cup diced tomatoes, ( I used canned)
3 TB tomato paste

1/2 cup fresh parsley, chopped
2 TB dill, generously (I used dried) use fresh if you have it
2 TB smoked paprika

1/2 cup olive oil
Kosher salt & Cracked fresh pepper

How To :

Rinse beans.
In a pot, add beans  and just enough chicken broth to cover beans.
Add celery, carrots and bay leaves.  Bring to a boil, reduce heat to medium and  simmer for about 30 minutes until beans are tender. RESERVE LIQUID

After 30 minutes :
In a dutch oven or deep baking dish (not glass), over stove,  add 2-3 TB of olive oil and saute onions and garlic for about 3-4 minutes until onions are tender.   Add  the tomato paste, smoked paprika and blend with onions.  Then add parsley, dill.

With a slotted spoon, add the beans, carrots, celery and bay leaf from the other liquid pot.  Incorparate all the ingredients.  Then add enough liquid to just cover the beans.( approx 2-3 cups)
Drizzle with 1/2 cup of olive oil.

Bake in the oven, 375f,  for about 45-50 minutes.  Check a bean to see if it tender and to your liking.

Grill some rustic bread  on both sides - grilling the bread gives it a great flavour.

Top with some of the beans and drizzle with olive oil.

ENJOY EVERY BITE !

Peach, Pear & Ginger Sangria - Refreshing taste of Summer

I Bottle of Spanish white wine

1/2 cup peach  schnapps

1/2 cup pear liquer

1/4 cup Grand Marnier or Triple Sec

1 peach, diced

1 Barlett pear diced

2 limes, quartered
1 cup orange juie or peach juice ( I have used mango juice before as well)

about 1/2 cup Ginger syrup * you can add as much or little as you like, I like is sweeter so I added a little more than 1/2 cup.

Ginger syrup :

2 cups of water

1 cup sugar

about 8-10 slices of fresh ginger.

In a pot over medium heat, combine the suagr and water  and heat until the sugar disolves. Add slices of ginger. Let stand at least an hour or over night.

Combine all the fruit and liquors in a glass jug, along with the ginger syrup.  Chill for a few hours.  Pur over ice and enjoy !

Cheers !