RPG Buffet 18 (Hellas: Worlds of Sun and Stone) (22:02)

Mags, John, Louis, Becca and Steve played Hellas: Worlds of Sun and Stone from Khepera Publishing and Aethereal Forge. Be aware it's a bit echoey. Not badly, but a little.

And the recipes for this game...

Mediterranean Lamb Stew

Ingredients:
3 pounds cubed lamb stew meat*
1/2 cup all-purpose flour
2 to 3 teaspoons olive oil
2 cans beef broth
1/2 c. chopped onion (or substitute 2 Tablespoons Hing Powder)
1/2 c. chopped celery
1 pound. chopped carrot
3 tbsp. snipped parsley
1 pound petite Yukon gold potatoes, halved
1 can (14.5 ounces) chopped tomatoes
1/2 cup chopped dried apricots
1/2 cup chopped mushrooms
1/4 cup sliced black olives
1/2 cup red wine
3 tablespoons tomato paste
1 package frozen peas
1 clove garlic, crushed
2 tablespoons. salt
1 teaspoon. ground black pepper
1 tablespoon dried thyme leaves
1 tablespoon snipped fresh rosemary leaves
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 bay leaf

Preparation: Coat lamb cubes in flour. Heat oil in large skillet. Brown floured lamb. Transfer lamb to crock pot. Add remaining ingredients except frozen peas. Cook 3 to 4 hours on LOW (or 1½ to 2½ hours on HIGH) or until vegetables and lamb are tender. Add peas and cook for 30 more minutes. Remove bay leaf before serving. Great served over rice. Serves 6 to 8

*for enhanced flavor, marinade lamb meat overnight in mixture of infused white truffle oil, lemon juice, and snipped fresh rosemary leaves

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Spinach Pies

Makes 8-10 Pies

1 pound of prepared phyllo dough
2 packages frozen chopped spinach, defrosted and squeezed dry
4 eggs
1/2 pound feta cheese, crumbled
1 bunch green onions, chopped
1 cup chopped parsley
1 cup chopped fresh dill or 1 tablespoon dried dill
2/3 lb. butter, melted

Mix the ingredients for the filling (feta, spinach, eggs, parsley, green onions, dill). Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place another sheet on top of the first & you're ready to add the filling. Place 2 tablespoons of the filling at the narrow end of the dough and being to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled backing sheet. Brush the top with more butter and continue with the next one.

Bake at 400 for 25 - 30 minutes, or until the pies are a light golden brown. Serve warm.

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Greek Green Beans

serves 6-8

3/4 cup olive oil
1 large onion, diced
2 lbs green beans, trimmed
1 14.5 oz. can diced tomatoes
1/2 cup fresh snipped parsley, preferably flat-leaf
2 tsp dried oregano
1 cup water
salt to taste (I used about 2 tsp.)

In a stewpot, place olive oil over medium heat. When hot, add onions and cook until onions are soft and maybe getting a little brown at the edges. Then add other ingredients (start with 1 tsp salt for now) and stir well. Turn heat up to bring to a boil, then turn down to medium or a little below, place the lid on the pot and allow beans to simmer for about half an hour. Check their doneness. Greeks, like we US Southerners, like their green beans stewed, so cook until they are pretty soft, then adjust the salt. Opa!


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Show links
Hellas: Worlds of Sun and Stone (Khepera Publishing/Aethereal Forge)