All posts filed under: other recipes

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 …

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 …

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 …

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 …

Greek Coffee Brownies

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Brownies are my greatest weakness of all—especially the good old fashioned out of the box stuff. When I’m really craving a chocolatey fix, nothing beats the convenience of just dumping all the premixed ingredients into a bowl, stirring in some extra liquid, and sending them to the oven. They come out simple and scrumptious every single time. Because I’m satisfied with the boxed brownies, I hardly make them from scratch, or maybe didn’t care to recognize how easy they are to make on my own. But then one day when my brownie craving hit unusually early in the morning as I was making a cup of Greek coffee, I decided to make my own brownies—with Greek coffee. Coffee and chocolate is a classic combo so it just made sense. My recipe blends the grounds of Greek coffee with cocoa powder for a dark and decadent result that’s just as gooey as the boxed brownies I’ve adored for so many years. Now I don’t have to run to the store at random hours because all the …

“Greekified” French Onion Soup

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Introducing: French onion soup with a Greek twist! I was inspired by a photo I saw on Peter Minaki’s aka “Kalofagas” page and decided to give it a try myself. For my version, I added Greek flavors I enjoy at home, like garlic and oregano, plus tested batches with both Kasseri and Halloumi cheeses. I preferred the Kasseri version, as it melted better, but the Halloumi also created a nice flavor. The result was excellent and just what you want from a typical French onion soup—caramelized onions, warm broth, a thick baguette, and gooey cheese. What a comforting meal that will certainly hold a favorable spot at my dinner table. Save Print “Greekified” French Onion Soup Recipe type: Soup/Greek Soup Serves: 4-6 bowls   French onion soup with a Greek twist! Ingredients 6 medium yellow onions, thinly sliced (about 1 ½ lbs) ½ cup unsalted butter 1 Tablespoon oregano 2 bay leaves 3 garlic cloves, minced 1 teaspoon sugar 1 teaspoon salt 6 cups beef broth ½ cup white wine salt and pepper, to taste ¼ cup …

Mizithra Pancakes

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During the weekdays, my breakfasts consist of coffee or a protein shake. Sometimes, as I’m rushing out the door for work, I grab a muffin or a banana. Truly, I don’t care for breakfast, and have noticed I function better at work by putting off eating until lunch time. When the weekend comes around I’m ready for all the breakfast foods–eggs, bacon, cottage cheese, and toast. Pancakes are a special item I like to make at home, especially because I get to make them how I like them–stuffed with mizithra cheese. Mizithra pancakes have become an instant hit at my home. We love them so much we’ve even had them for dinner one night. Adding mizithra cheese to the batter ups the creaminess factor to the pancakes that you’ll notice with just one bite. These light and fluffy mizithra pancakes will certainly stand out for your next breakfast–or dinner–whenever you need a pancake fix. Can’t find soft mizithra cheese? Learn how to make your own here. You can also substitute mizithra for ricotta cheese. Save Print …

Helen’s Oatmeal Cookies

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I recently browsed through my late Yiayia Helen Metos’ recipe book, filled with her recipes plus clippings from recipes she found from the paper or given to her by friends. I was told from my mom that her oatmeal cookies were everyone’s favorites, so I had to test for myself. Results: these cookies are amazing–so wonderfully soft and chewy that I just had to share her timeless cookies. Enjoy! Save Print Helen’s Oatmeal Cookies Recipe type: Dessert/Cookie Serves: ~40 cookies   Ingredients ¾ cup shortening, softened to room temperature 1 cup brown sugar ½ cup granulated sugar 1 egg ¼ cup water 1 tsp vanilla 1 cup flour 1 tsp salt ½ teaspoon baking soda 3 cups oats, uncooked Instructions Preheat oven to 350 Degrees F. Place shortening, sugars, egg, water, and vanilla in a mixing bowl and beat thoroughly. Sift flout, salt and soda; add to shortening mixture, and mix well. Blend in oats. Drop teaspoons of dough onto greased cookie sheets and bake for 12-14 minutes. Notes For variation, add ½ tsp cinnamon and ¼ …

Pumpkin Chocolate Chip Cookies

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I’m all for simple recipes, especially when it comes to baking. That’s why I love these pumpkin chocolate chip cookies: they only require three ingredients and are ready in 25 minutes. I first tried these cookies years ago at a party, and my friend Lexi gave me the recipe. I’ve been making them ever since and they’ve become favorites at parties I take them to as well. Enjoy these soft and flavorful cookies! Save Print Pumpkin Chocolate Chip Cookies Recipe type: Dessert/Cookie Serves: ~   Soft and gooey easy to make pumpkin cookies. Ingredients 1 box spice cake mix 3 cups pumpkin puree (~24 oz) 1 cup chocolate chips Instructions Preheat oven to 350 Degrees. In a large bowl, add the spice cake mix and pumpkin puree and mix together until well combined. Stir in the chocolate chips until combined. Drop round spoonfuls of the cookie mix onto a greased baking sheet. Bake for 18-20 minute, or until a toothpick comes out clean. 3.5.3229