Three Greek Sisters

Geia sas filoi(friends)!

Today i introduce you to Three Greek Sisters, Betty, Eleni, & Samantha Bakopoulos are the 3 Greek(Canadian) sisters who wrote a cookbook together of all the recipes from growing up & named it Three Sisters Around the Greek Table.

So here is what they say about their cookbook(from their site):

"This is not the stuff of fast food Greek restaurants that has come to characterize Greek food in the minds of most. In these pages you will find dishes you may recognize – such as Spanankopita and Souvlaki – but you will also discover Stifado; a braised rabbit dish, Pastitsio; a baked penne with a creamy cinnamon and Béchamel sauce and Avgolemmono; a chicken soup with a lemon and egg finish. We have selected over 100 recipes that we believe will become a part of your regular repertoire once you have tried them. Delicious and fulfilling dishes like our mom’s Lemon Chicken and Potatoes will surprise you with the simplicity of their ingredients. You may also be surprised to discover that over half of the recipes in this book are vegetarian. This is real Greek cooking. The preparation of food in Greek culture is an expression of love. It says to those whom you prepare it for – you are worth the effort that this dish took. Like love, good food is comforting. For those preparing it, it is rewarding. For those who share in the feast, it is life affirming. Enjoy."

I am hungry just reading that!

 There is an article HERE where their recipe is posted for Yemista(stuffed tomatoes,peppers, zucchini flowers). And you also can see a picture of these beautiful ladies in the same article.

I'm re-posting the recipe for you all to see.

Yemista:
 stuffed tomatoes, peppers, & zucchini flowers
Yeh-mee-STAH

Serves 6

Bake at 425F

8 tomatoes, whole
4 yellow & red bell peppers
Zucchini flowers (optional)
¼ cup olive oil
2 yellow onions, minced
pinch of salt
1 ½ tsp salt
¼ tsp pepper
1 cup Arborio rice
1/3 cup fresh mint, chopped
¼ cup fresh parsley, chopped

Using a sharp tomato knife, slice off the tops of the tomatoes to make a lid. If possible, try not to cut the lid off completely. Remove the tough inner core of the tomato.
Scoop the soft flesh of the tomatoes with a spoon and place in a large bowl. Puree the flesh with a hand blender or simply use your hands.
Make lids for the peppers and seed them.
If using, wash the zucchini flowers.
Arrange the hollowed vegetables in a roasting pan with a fitted lid so that the vegetables fit snugly and are holding each other up.
Heat 2 tablespoons of the olive oil in a sauté pan and add the onions and a pinch of salt. Sauté for 20 minutes over medium-low heat until the onions are soft and caramelized.
Add the onions to the bowl of the tomato flesh. Season with salt and pepper. Stir in the rice, mint and parsley. This is the stuffing.
Completely fill the followed vegetables with the stuffing and place the lids back on the tomatoes and peppers.
Drizzle the remaining olive oil on top of the vegetables and into the roasting pan. Place the roasting pan, covered, in the middle of a preheated oven and cook for 60-75 minutes.
Remove the pan from the oven, remove the lid, and let the vegetables rest for 15-30 minutes before serving. Serve with some bread and a dollop of plain Greek of Balkan style yogurt.

I've seen some of their cookbook & think it looks fabulous, i may have to buy this one! You Bakopoulos girls did a great job!