All posts tagged: fasting

Fakes (Greek Lentil Soup)

As a nutritionist (I minor in nutrition and master in googling information), I recommend FAKES SOUPA or simply FAKES (pronounced fah-kess). This Greek staple is definitely a favorite in my diet because I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I would still eat the soup for the health benefits alone. Lentils may seem small but they are a massive nutritional powerhouse. They’re packed with protein and fiber and are low in fat. They’re rich with vitamins and minerals. They can reduce LDL cholesterol and can cut the risk of heart disease. They provide a great energy boost. It’s a nice bonus that lentils taste really, really good. Add vegetables like onions, celery and carrots, and you have a healthy bang for your buck. You can fuel up on fakes any time of year. A big bowl of fakes will comfort you when it’s cold and will keep you full during days that are meant for fasting from meat. Fakes require little effort …

Koulourakia (Greek Easter Cookie)

The greatest debate in all of Greece is this: who makes the best koulourakia? Since we all know what’s good for us, the only correct answer to that is our own yiayia (grandma) does. So, if you’re Greek, please don’t read any further because this recipe isn’t for you. You will hate me. You will send me horrible emails and threats. Or you can continue reading. Just don’t tell your yiayia you tried someone else’s koulourakia. I promise not to tell. But you need to know; mine is the best of all. Koulourakia (pronounced koo-lou-rah-kia) is a Greek Easter cookie featuring two ingredients that are avoided during a true Lenten fast, butter and eggs. Flour, sugar and various rising agents are used in the mixture to make the cookies sweet and fluffy. Koulourakia are popular year round but are most commonly served as a sweet staple on Easter day. If you visited ten different Greek Easter parties and tried a koulourakia at each party, you’d taste ten different koulourakia. Everything about koulourakia is variable. Some …

Make Your Own Cheese

Everything tastes better in Greece. Maybe it’s because when I’m there I can take the time to sit back, sip some Greek coffee and savor the food. Or maybe it is because the tomatoes truly are juicier, the fish is always fresher, and all the pites (pies) are locally baked. Whatever it is, whenever I return to the States it seems my taste buds go dormant until my next visit. I miss the tastes of Greece. Most of all, I miss all the varieties of fresh cheese. Cherished throughout Greece, cheese makes an appearance at nearly every meal: cheese for breakfast, lunch, and dinner, served as mezes, plain or with olives, fried, or baked in pies. While feta has already won over the culinary world, many Greek regional cheeses have yet to be championed. Set your sights (and your taste buds) on Graviera, Kasseri, Kefalotyri, Kefalograviera and halloumi—all are versatile cheeses for nearly any occasion. Then there’s ANTHOTYROS, a soft Greek cheese that’s similar to ricotta cheese and often associated with the island of Crete. …

Fasolakia (Green Beans Stew)

Fasolakia is a “lathera” dish, meaning a dish that is nearly drowned in olive oil. Lots of olive oil! The olive oil, herbs, and tomatoes combine with the beans for a wonderful sauce, so make sure to have plenty of psomi nearby when you make this dish because you’ll certainly want to sop up every last drop of juice when you reach the end of your bowl. Save Print Fasolakia (Green Beans Stew) Author: Eleni Saltas Recipe type: Main Course/Vegetarian Cuisine: Greek Serves: 4-6   Fasolakia is a “lathera” dish, meaning a dish that is nearly drowned in olive oil. The olive oil, herbs, and tomatoes combine with the beans for a wonderful sauce, so make sure to have plenty of bread nearby when you make this dish because you’ll certainly want to sop up every last drop of juice when you reach the end of your bowl. Ingredients 1 ½ pounds green beans 1 cup extra virgin olive oil—or more! 2 medium onions, sliced 6 garlic cloves, chopped 2 tablespoons oregano Salt and pepper, to taste 4 cups whole …

Spanakorizo (Spinach and Rice)

Spanakorizo has become an instant favorite of every single mouth I’ve fed it to. The style my mom grew up with included tomato paste and you’ll often see other recipes that will include a tomato sauce to the dish. That is something you can add on your own as well as you find new flavors you like. I don’t include a tomato sauce in mine, and I have officially won over my mom with this one. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come.   Save Print Spanakorizo (Spinach and Rice) Author: Eleni Salad Recipe type: Main Course/Vegetarian Cuisine: Greek Serves: 4-6   Whip spanakorizo up in a matter of minutes. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come. Ingredients ½ cup long grain white rice ¼ cup extra virgin olive oil ½ yellow onion, finely chopped 2 green onions, finely chopped 5 cloves of garlic, minced 2 bunches of spinach, …