Blueberry season is here and in our house that means Blueberry Zucchini Bread! A friend shared this recipe several years ago and I felt compelled to write about it as no one I speak with seems to have heard of combining blueberries and zucchini in a quick bread. Sure, many have tried Zucchini bread but the addition of blueberries is less common, which is unfortunate because it’s fantastic! Everyone who tastes it raves about it. While this recipe doesn’t come from my Greek repertoire, I used olive oil instead of canola oil and honey instead of sugar, giving it a more mediterranean feel…
Vegetarian
-
Continue ReadingThe blog is turning one today! It has been a wonderful first year of documenting recipes and sharing stories. I look forward to posting many more during the coming year. In our family, ever birthday and name day is celebrated with chocolate mousse cake. The whiskey spiked lady fingers layered with chocolate mousse make for a deliciously light and airy cake, while the almond brittle topping adds texture and crunch. It’s a good thing we only make this cake for special occasions. I tend to eat more than my fair share! This is a modified version of my mother-in-law’s recipe. She uses a whipped…
-
Continue ReadingSpoon sweet or “gliko tou koutaliou” is preserved fruit, which as the name suggests, is customarily served on a spoon. Making strawberry spoon sweet calls for the same ingredients as those used for jam. The difference is in the preparation, which allows for the fruit to be kept whole or halved. While this involves slightly more work than a traditional jam, it is well worth the effort. Ice cream, waffles, yogurt, biscuits… forget serving it on a spoon, just pour it over everything! The trickiest part with this recipe is achieving a syrup that isn’t too thick or thin. Ideally, it should resemble the…
-
Continue ReadingThese Greek braised greens with tomato taste great, are easy to prepare, and work well with cold weather crops like collards or chard, and score high on the nutritional front. Other than the extra virgin olive oil, there aren’t many calories in these braised greens with tomato, yet they are warm and comforting, making it the ideal side dish when you aren’t willing to compromise comfort for healthy eating. Ingredients 1 medium onion 1 clove garlic 1/4 cup extra virgin olive oil 1 bunch collards 2 tablespoons tomato paste Salt to taste Preparation Wash the collards, cut the base of…
-
Continue ReadingIt wouldn’t be a Greek Christmas without kourabiedes, a type of Greek almond shortbread cookies. A few weeks back, one of my good friends asked if I could share our family’s recipe. She wanted to make a batch for her husband who is of Greek decent and fondly recalls his grandmother’s own Christmas treats. As I discussed the recipe with my mother-in-law, she mentioned that her own mother-in-law made kourabiedes with olive oil instead of butter, which is the usual ingredient. As soon as I heard that these could be made with olive oil, I had to give it a try;…
-
Continue ReadingGreek roasted potatoes are addictively delicious. They are very similar to the potatoes from our roast chicken recipe, with the exception that they are prepared on their own and can be served as a vegetarian side dish. The garlic, lemon, olive oil, and white wine give these potatoes loads of flavor. We tend to prefer to prepare this recipe with yukon gold potatoes. They texture holds up best during baking. However, any large potato will do. Ingredients 8 potatoes 1 clove garlic Juice from half a lemon 1/4 cup white wine 1/4 cup extra virgin olive oil 1-2 cups…
-
Continue ReadingBaklava is traditionally made with walnuts, almonds, or pistachios. The recipe is the exact same, whichever nut you choose. I love to use pecans, which are local to North Carolina, and work beautifully in this recipe. Think Greek style pecan pie! Our family recipe uses extra virgin olive oil instead butter. While baking a sweet dish with olive oil may seem odd, it tastes great when using ingredients with flavors such as nuts, spices, and honey, not to mention the health benefits. However, if you’re not a fan of using olive oil, simply substitute the ingredient with melted butter. Ingredients…
-
Continue ReadingThis recipe is a wonderful way to enjoy beets’ earthy flavor on a warm summer’s day. Boiled in salt water and dressed with extra virgin olive oil and vinegar, they are as delicious as they are easy to prepare. While beets are prized for the root, their leaves and stems are edible as well. This recipe walks you through how to prepare all parts. Ingredients 1.5 pounds beets 1 tablespoon of salt Water for boiling the beets 6 tablespoons extra virgin olive oil 3 tablespoons wine or cider vinegar Preparation Using a sharp knife, separate the stems and leaves from…
-
Continue ReadingGreek feta cheese pie, otherwise known as “tiropita” in Greek, is delicious and relatively easy to make. The savory and tangy filled baked phyllo makes these hand held baked goods perfect as an appetizer or for a quick snack. Serve your Greek cheese pie hot out of the oven, at room temperature, or right out of the refrigerator for a cool treat on a hot summer day. Ingredients 8oz roll room temperature phyllo dough 4 eggs 6 ounces Greek yogurt 11 ounces feta cheese 1/4 cup milk 6 tablespoons butter Preparation Melt 6 tablespoons of butter and set aside In…
-
Continue ReadingSimilar to pastry dough, store bought bread contains far more ingredients than those required to bake bread at home. In addition to all sorts of preservatives to extend shelf life, most store bought bread contains too much salt or sugar. This can be particularly problematic for people following a low sodium or low sugar diet. Home baked bread is a perfect answer. While making your own bread will require a little time, it freezes well and can be enjoyed for days or even weeks depending on how much bread you consume on a daily basis. In our home, one loaf of…