All posts tagged: easy

Zucchini Bread

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

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

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

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 …

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 …

“Greekified” French Onion Soup

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

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 …

Fried Feta with Sesame Seeds

Fried feta with sesame seeds is combination of salty and sweet that creates maximum flavor. Save Print Sesame Coated Fried Feta Recipe type: Meze/Appetizer Serves: 2 pieces   Sesame coated fried feta is one of the easiest dishes, ready in minutes. Ingredients 8 ounce block of feta cheese 2 eggs ½ cup of flour ½ cup sesame seeds Olive oil, for frying Honey, for drizzling Instructions Cut the feta into squares or rectangles about ½ inch thick. Crack the eggs in a bowl wide enough to fit the feta and beat lightly with a fork. Add the flour on a plate. On a second plate, add the sesame seeds. Coat each piece of feta in the flour, and then the eggs, and then the sesame seeds. Be sure to coat well with each step, so all sides are covered. In a frying pan, heat olive oil (enough to shallow fry) over medium to high heat. Carefully add the feta and fry until nicely golden colored, and then flip and fry on the other side. Drain the feta …

Pumpkin Chocolate Chip Cookies

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

Lamb Kleftiko

DISCLOSURE: I don’t condone stealing. There is just one instance, however, where I do pardon a certain group of thieves because their act of stealing eventually gave the world a glorious gift. The thieves I’m speaking of are the klephts, an indigenous population that descended from the Greeks who fled into the mountains to escape—and from which to fight—the Turkish occupiers of Ottoman Greece. The klephts snuck from the mountains to steal grazing lambs or goats, then retreated back to the mountains to cook their stolen goods. The meat was seasoned with oregano and thyme or even wild garlic, placed in an underground pit and covered with soil and branches on top to trap the aromas and the smoke while cooking. Doing so helped to avoid detection from their adversaries. This sneaky style of cooking later became known as kleftiko—the food of the “klephts” or thieves. Over time, the method moved from underground pits to outdoor wood-fired ovens. These days, we make LAMB KLEFTIKO indoors, baked in any conventional oven. The lamb is either assembled …