All posts filed under: recipes

Greek Coffee Brownies

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 …

Fried Zucchini Chips

One of the easiest ways to use up zucchini is to slice and fry, plus it’s a tasty way to get your servings of vegetables in for the day. Kolokithakia tiganita (fried zucchini) is a delicious appetizer that’s coated in a spiced beer batter and deep fried to a golden crisp. The trick to these is to make sure the zucchini is thinly sliced, dried well, and dipped lightly in the batter. The result is a crisp treat that is a guaranteed crowd pleaser. My little brother gave them high praise by saying they are “the bomb dot com.” Try them and see for yourself. And when you do, be warned that they will certainly disappear from the table in no time. Serve with skordalia (garlic sauce) or the light yogurt sauce I paired with this dish. Save Print Fried Zucchini Chips Recipe type: Meze/Vegetarian   Fried zucchini chips Ingredients 3 medium zucchini 1 ½ cups all-purpose flour Pinch of salt and pepper 1 teaspoon paprika 1 teaspoon baking powder 8 ounces of your beer of …

Kolokithopita (Zucchini Pie)

KOLOKITHOPITA (ko-lo-kee-THO-pee-tah) is similar to the popular spanakopita (spinach pie) and basically just substitutes zucchini for spinach. My own recipe calls for the addition of more herbs and a sassy combination of cheese to make it stand out. Just combine zucchini, onions and three different herbs for this aromatic and savory pie. What a fantastic method of using in-season vegetables and herbs! Adding feta and Parmesan puts the icing on the cake—or should I say, the filling in the kolokithopita pie. Save Print Kolokithopita (Zucchini Pie) Recipe type: Main/Side/Vegetarian Serves: 9×13 pie   Greek zucchini pie Ingredients 4-5 medium zucchini, grated (about 2 pounds) 6 green onions, finely chopped ¼ cup fresh parsley, chopped ½ cup fresh dill, chopped 1 cup fresh mint, chopped 2 cups feta cheese, crumbled ½ cup grated Parmesan cheese 4 eggs, beaten Salt and pepper, to taste 1 package of phyllo dough (I use store bought) ½ cup olive oil, for oiling the pan and phyllo sheets Instructions Preheat oven to 350 degrees. Wash and grate the zucchini (skins on, stem discarded). …

Roka (Arugula Salad)

Roka (arugula) is one of the most underestimated leafy greens, despite packing lots of antioxidants, vitamins, and minerals. It’s numerous health benefits are well known. Arugula is native to the Mediterranean and is definitely a green that should be added to more plates worldwide. The Greeks eat plenty of arugula as a “Roka Salata” and is traditionally served as just roka, topped with thin slices of local cheese and dressing. To add more essence to the salad, it is common to add walnuts, pine nuts and sundried or fresh tomatoes to the mixing bowl. This is a common salad throughout Greece. Because the strong peppery taste of arugula can be a turn off to some, simply add romaine lettuce to the salad to temper the arugula. I make mine solely with arugula, and just add extra toppings like walnuts for extra crunch, and tomatoes for a juicy bite. The best thing about the Roka Salad is that it takes no time at all to put together, and still stands out on a dinner table. The …

Maroulosalata (romaine lettuce salad)

Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of marouli (lettuce), green onions, and dill. Traditional maroulosalata calls for Romaine lettuce, but you are welcome to use any other curly lettuce. Using fresh dill adds zest to every bite and marries perfectly to the classic olive oil and vinegar dressing that’s drizzled throughout. It’s a light and easy to make salad that’s served year-round but is more common in the warmth of spring and summer months. Maroulosalata pairs well with halibut or any other fish seasoned with dill, or can be served as a main or side salad alongside other vegetable dishes. Save Print Maroulosalata (romaine lettuce salad) Recipe type: Salad/Meze   Ingredients 1 head of romaine lettuce, shredded or cut in ¼ inch ribbons 2 bunches of green onions, …

Festive Blue & White Cookies

Every March 25th my friends and I celebrate Greek Independence Day with a festive get together. We eat a delicious Greek meal that includes all of the favorites from salads to dessert and everything in between. And, when we can find good salt cod, we make bakaliaros skordalia (fried cod and garlic sauce), which is traditionally eaten on March 25th in Greece. We all sport obnoxious amounts of blue and white clothing from head to toe to display our Greek pride. Recently we’ve even added a blue and white theme to our menu. An example are these blue and white cookies. The cookies are made with blue velvet cake mix, some butter and cream cheese for a gooey texture, and finished with white chocolate chips. They are so simple to make that you can task your kids to whip them up—and so they can be the ones stuck with the blue hands when rolling the dough together. Take a break from the traditional recipes and give these fun and festive cookies a try, they’re truly …

Greek Spaghetti

Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti, no matter where or why, I get some sweet “guilt” satisfaction. It’s an added bonus when the spaghetti has been prepared with a guilt inducing creamy garlic butter sauce and covered with two of my favorite types of cheese, grated mizithra and crumbled feta. Freshly diced tomatoes—my super secret guilty pleasure—round out the flavor of this simple dish, and the twirling begins. It doesn’t take much to create your own GREEK SPAGHETTI, the only difficult part comes from trying to figure out the correct amount of spaghetti to boil. Do you boil eight ounces or maybe you count out 157 strands of spaghetti? Sometimes the best answer is to boil an entire package of your favorite pasta—fettuccine, linguine, angel hair, whatever—just boil it all. No matter your measuring method, there always seems to be too much as a result. But that’s what friends with appetites are for. Invite your buddies over and indulge …

Bakaliaros Skordalia (Cod & Garlic Dip)

My entire house has smelled like a McDonald’s deep fryer for an entire week. Fried oil has seeped into the carpets and walls, and has stubbornly clung to mine and my family’s clothes. It’s actually been a pleasant change of pace from the typical scent of a wet dog. The culprit behind the oil stench is my mistake of opening up any windows to get some fresh air while frying up a traditional dish. March 25th is a double national holiday of Greece, marking a special day of both religious and political events. It’s a spiritual day dedicated to the Virgin Mary, the Annunciation of the Theotokos, when the Archangel Gabriel announced to the Virgin Mary that she would bear a child. It’s also a day that marks the start of the War of Greek Independence when the Greeks demanded their independence after living in centuries under the Ottoman Empire. It’s a day of joyous gatherings and celebration. On March 25th, Greeks will fill the streets for parades to celebrate the historic day and blue …

Vegetarian Dolmades

Dolmades are a bite-sized Greek dish made from either grape or cabbage leaves and stuffed with an assortment of mixtures. What makes dolmades so wonderful is their versatility. Stuff dolmades with ground meat (lamb, beef or pork), or go the vegetarian route and create a flavorful rice and herb combination for the filling. Top dolmades with a tomato sauce or avgolemono (egg-lemon sauce), leave them plain, or serve alongside tzatziki (Greek yogurt dip) for dunking. Save Print Vegetarian Dolmades Author: Eleni Saltas Recipe type: Appetizer/Vegetarian Serves: 50-60 dolmades   Vegetarian dolmades with delicious rice and herb mixture. Ingredients 1 (16-ounce) jar of grape leaves 1 cup uncooked long grain rice 5 ripe tomatoes, grated 1 yellow onion, finely chopped ½ cup fresh mint, chopped ¼ cup fresh parsley, chopped ¼ cup fresh dill, chopped ¼ cup extra virgin olive oil Salt, pepper and dried oregano to taste For cooking: ¼ cup extra virgin olive oil ½ cup lemon juice Water Instructions Rinse the grape leaves and remove the stems. Place in a colander to drain. In a large bowl, …

Loukoumades (Greek honey donuts)

Mary Saltas Mannos was just 76 years old when I was born. She’s my papou Pete Saltas’ older sister, making her my great aunt. My papou had seven siblings and Aunt Mary was the first Saltas born in the United States, in 1915. Whenever I visited Aunt Mary, she would welcome me on her front porch with her arms extended and a beaming smile, shouting a high pitched “ELENI!!” pulling me in for a pinch of the cheeks and a bear hug amazingly strong for someone of her small stature. I clung to her because she reminded me so much of my Papou Saltas, who passed away in 2005. Both were strong, stubborn Saltas.’ And, oh, could Aunt Mary cook! Mary turned 103 on February 24, 2018. Until her 100th birthday she remained as healthy as she was 80 years ago, and lived pretty much independently in her home with her son, Father Makarios, a Greek Orthodox monk (who now serves at St. Catherine’s Monastery in  Mount Sinai, Egypt—but that’s another story). At her house …