Author: elenisaltas

Zucchini Bread

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You can always tell it’s the end of the summer by the amount of zucchini bread being made or gifted. The motivation to utilize zucchini in different ways is much higher towards the beginning of the summer, and then suddenly it seems like the zucchini production has tripled and we’re all juggling zucchini. That’s when zucchini bread comes into play. Packed with shredded zucchini, chopped walnuts, and all the right spices, zucchini bread is a delicious and quick way to use up any garden zucchini. Plus, this bread freezes well so you can enjoy zucchini the tastes of summer all year long. Ingredients: 3 cups zucchini, grated (skins on) 3 large eggs 1 cup sugar 1/2 cup brown sugar (compacted) 1 cup vegetable oil 1 tablespoon honey 1 tablespoon vanilla 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 teaspoons cinnamon 1 cup chopped walnuts *1 cup chocolate chips (optional) Directions: 1. Preheat oven to 350F. Grease and flour loaf pans (batter should make two 8×4 inch pans). 2. Beat …

Greek Bruschetta

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Sunday dinners are my favorite. Sundays mean I have more time to carefully prepare a dinner for my family, rather than rushing after work to whip something up. I like to thoughtfully put a meal together. Sunday also means my yiayia is usually over at our house. One night, not even ten minutes before dinner was to be served, my yiayia asked me if we were having dakos (an appetizer with a rusk bread, tomatoes, and soft mizithra cheese). I shook my head no, and the playful smile left my yiayias face. That look of disappointment is something I never want to see again—I had to do something about it—and fast. Though dakos is easy to make, I didn’t have the ingredients for the dish on hand. As I frantically combed through my kitchen I found pita bread, tomatoes and feta cheese—basic staples in a Greek kitchen. Plus, out of luck, a coworker had sent me home with fresh basil that day. That was all I needed to make a Greek style bruschetta. Bruschetta is like …

Calamari Stew

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Living in landlocked Utah, I don’t get my seafood fix as often as I would like to. But when I do, I like the dishes that can be enjoyed year round and are easy to create, like this calamari stew. In the summer, calamari stew is superb served plain with a glass of ouzo. In the winter it’s equally superb served over a bed of rice. I serve it in the spring and fall, too. It’s a winner no matter when it’s served it, as my dad and I recently did at Salt Lake City’s annual Taste of Greece fundraiser. We literally cooked a vat of calamari stew, nearly 20 pounds of calamari alone. No matter the batch size, this dish is made the same, cooked slowly in a rich tomato sauce and given the final touch of olives and capers. If you’ve ever prepared calamari you know the simple rule for tenderness—cook it fast (such as on a grill) or cook it slow (as in a stew like this one). Never in between unless …

Patatas Bravas, Greek Style

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I freely admit I don’t have the greatest memory in the world. Recalling what I did a year or even a day ago proves to be a challenge at times. The main prompt that helps me recount an occasion is food. I have this otherwise useless power to remember who I ate with, what I ate, when I ate it, where I ate, and why. Here’s an example: On a trip to Spain in 2017 with three of my friends, Amy, Ali, and Elefteria, the very first thing we ate was patatas bravas atop a Madrid rooftop bar. I remember what we drank too—sangria, a pitcher or two to be exact. Why? Because Spain. Patatas bravas is a traditional Spanish tapa made with crispy potatoes and topped with a spicy tomato sauce that hasn’t left my memory taste bank since that very first bite. So much so that I immediately wanted to turn this Spanish tapa into a Greek style meze. How to make them “Greeky” you may wonder? Simply parboil, then bake the potatoes …

“Sloppy Tzo” -Greek Sloppy Joe’s

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Sloppy Joe is an American classic consisting of ground beef or pork and a tomato sauce sandwiched between toasted hamburger buns. It’s such an easy meal that comes together in just one skillet, and so we have enjoyed plenty a sloppy joe’s in my house—some sloppier than others depending on the maker. I like mine extra sloppy, and being a Greek blogger, I like mine extra Greek. How do you make a sloppy joe Greek, you ask? You start with using ground lamb (or pork) instead of ground beef, and incorporate seasonings like cinnamon and oregano and fresh garlic to the mix. Later, Kalamata olives and crumble feta round out the dish for that extra Greek twist. Oh, and we are not done there. A name change is also necessary so get your best Greek accent ready and instead of “Joe” say “Tzo.” There you have it—a Greek Sloppy Tzo. And remember, a sloppy tzo is intended to be messy, so there should be no clean hands when eating one. Save Print “Sloppy Tzo” -Greek …

Georgiann’s Koulourakia

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Koulourakia comes in all shapes, sizes and flavors. Some bakers turn their dough into playful circles, braids, or serpentines, and some twist their koulourakia so precisely it looks like a machine pumped them out. Depending on the baker or family recipe, koulourakia is infused with anise, vanilla, orange or lemon zest. And some are left plain with simply the mixings of flour, sugar, butter, and eggs. No matter how they’re prepared, koulourakia makes a perfect companion with a cup of coffee. My cousin, Georgiann Pino Petrogeorge has mastered the art of koulourakia. She and I share the same great-grandmother, Anastasia (Tasia) Patsuris. Our yiayia’s (grandmother’s) were sisters with phenomenal cooking skills. You name it—they could make it. Georgiann spent a lot of kitchen time with her yiayia, Georgia Patsuris Sargetakis, and together the two would bake, cook, and share many laughs. Koulourakia, a Greek Easter cookie is one of those treats that sends Georgian back to her yiayia’s kitchen. Over time, Georgiann has modified her yiayia’s recipe to her own favorite tastes, like using vanilla …

Mom’s Snickerdoodle Cookies

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In no particular order, the three best cookies of all time are melomakrona, chocolate chip cookies (still on the hunt for a soft and gooey go to recipe), and my mom’s Snickerdoodle’s. My mom says she has had this recipe for “over 100 years” and although Snickerdoodle recipes are all so similar with just a few variations, my mom’s recipe has always been may favorite and is dangerously addicting. They are easy to make, and come out soft and chewy every single time. If you need to store the cookies, my mom suggests putting them in a storage container with a slice of bread on top to keep the cookies nice and soft. Somehow, it works–science! Enjoy. Save Print Mom’s Snickerdoodle Cookies Recipe type: Sweets/Dessert Serves: 100 cookies   Ingredients 1 ½ cups sugar ½ cup margarine, softened ½ cup shortening 2 eggs 2 ¾ cup flour 2 teaspoon cream of tartar 1 teaspoon baking soda ¼ teaspoon salt For the topping: 2 tablespoon sugar 2 teaspoon cinnamon Instructions Preheat oven to 400 degrees. In a large mixing …

Fasolada (Greek Bean Soup)

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Considered a national dish of Greece, fasolada represents the country’s frugal and healthy style of cuisine all in one bowl. Made with a hearty combination of white beans, chopped vegetables, extra virgin olive oil, a handful of herbs, and a robust sauce, fasolada is a meal meant to last for days. Though fasolada is traditionally a thick soup, I like more sauce to mine, as I do with most soups and stews, because that equals more opportunity for bread dunking. And who doesn’t love carbs soaked in sauce? Complement fasolada with a salty side dish, such as anchovies, feta cheese or your favorite olive type. Save Print Fasolada (Greek Bean Soup) Recipe type: Vegetarian/Lenten Serves: 6-8 bowls   Fasolada, the national dish of Greece. Ingredients 16 oz white navy beans (I prefer medium or large sized) ½ cup extra virgin olive oil 2 yellow onions, diced 3 large carrots, peeled and cut into rounds 4 celery stalks plus their leaves, chopped 5 garlic cloves, minced 16 oz tomato sauce (or tomato passata) 2 tablespoon tomato paste 6 …

20 Beaches of Greece

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Let me help narrow the field of amazing Greek beaches to relish. With a coastline of 8,498 miles, Greece challenges tourists and locals alike. In a good way! For every new beach found, another discovery awaits. Whether your mood is mellow or high energy, whether you prefer to lie on pebbles or sink your toes in the sand—you’ll find your perfect beach experience on either the mainland or one of the numerous islands. I’m happy to provide a short list of can’t-miss beaches that my dear Instagram followers assure me are THE BEST. Because I have not combed every single Greek beach, you’ll have to take their enthusiastic words for it. On Instagram, I simply posted a picture with the instructions to leave a comment with a name of their favorite beach in Greece with a short why. The endorsements below came from local Greeks in Greece, as well as Greeks living in America, Australia, South Africa, Trinidad and the UK. The results cover nearly every corner of Greece and range from beaches that cater …

Garbanzo Bean Greek Salad

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Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to new heights and greater textures. Plus, both garbanzo beans and avocados are heart healthy and nutrient rich. This garbanzo bean Greek salad is especially perfect for those fasting from meat or dairy during Lent. Save Print Greek Garbanzo Bean Salad Recipe type: Vegetarian/Salad Serves: 2-4   Garbanzo bean salad: Loaded with vegetables, packed with nutrients, and tossed in a bright Greek dressing. Ingredients For the salad: 15 oz can garbanzo beans 1 English cucumber, optionally peeled and sliced in half 3 cups cherry and golden tomatoes, halved (or 4 diced tomatoes) 2 avocados, diced 1 green bell pepper, diced ½ red onion, diced ½ cup pitted Kalamata olives 8 oz of feta cheese (optional-serve on the side or mix in) For the …