All posts tagged: vegetarian

Arakas Latheros (Pea and Potato Stew)

Think you need to cut carbs to lead a sound diet? Think again. Vegetables are a great source of healthy carbs, and the combinations are endless. Arakas latheros (pea stew) is a Mediterranean staple with peas prepared in rich tomato sauce, herbs, carrots and potatoes. Arakas latheros is healthy, flavorful and simple as it is delicious. Save Print Pea and Potato Stew Author: Eleni Saltas Recipe type: Lenten/Vegetarian Serves: 4-6   Ingredients 16 ounces peas (frozen or fresh)* 1⁄3 cup extra virgin olive oil 1 medium yellow onion, finely diced 6 cloves garlic, chopped 1 large carrot, sliced (about 1 cup) 3 medium potatoes, peeled and cut into bite sized chunks 1 (15-ounce) can tomato sauce 1 (15-ounce) can diced tomatoes 1⁄4 cup white wine (optional) ¾ cup vegetable broth ½ cup fresh dill, chopped 2 teaspoons oregano Salt and pepper, to taste Instructions In a large pot, heat olive oil over low heat and add onions and carrots. Sauté until onions are translucent. Add in the garlic and continue to sauté for 5 more minutes. Add potatoes …

Vegetable Soup

This vegetable soup uses a little this and a little of that. My papou (grandfather) Pete Saltas would make it using whatever vegetables he found in the kitchen. Some call this the “kitchen-sink soup” because everything and anything goes in (except the kitchen sink). To make this soup, start by giving the base vegetables a quick sauté, then just keep adding veggies to create layers of flavors. Don’t put everything in the pot at once and try to let each vegetable or vegetable combos cook alone for awhile before adding the next one. And as you should always do with soups or stews, the trick is to simmer your meal low and slow so flavors blend together. A Greek cook might call this process pantremeni, which means “to be married.” Start with tougher vegetables such as carrots, peppers, and cabbage, and then add those that take less time to cook such as mushrooms, tomatoes, and zucchini. For the broth, use a combination of vegetable stock, tomato sauce, olive oil and water. Depending on your own tastes, you …

Tirokroketes (Fried Cheese Balls)

Gooey on the inside, crunchy on the outside, tirokroketes (fried cheese balls) is an  irresistible appetizer that will leave guests wanting more. For this dish, I use three different types of cheese: feta, graviera, and gouda. The three types play well together and creates great flavor. Eat plain, dunk in your favorite dipping sauce, or squeeze a lemon on top before serving and enjoy! Save Print Tirokroketes (Fried Cheese Balls) Author: Eleni Saltas Recipe type: Meze/Appetizer Serves: 14-16 balls   Ingredients 4 oz feta cheese, crumbled 4 oz graviera cheese, grated* 4 oz gouda, grated 1 egg and 1 egg white ¼ cup milk ½ teaspoon paprika pepper, to taste all-purpose flour, for dredging vegetable oil, for frying Instructions In a mixing bowl, add the feta, graviera, gouda, eggs, and milk. Combine mixture well and season with pepper and paprika. If the mixture looks too runny, add in bread crumbs. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, to allow the mixture to firm up. When the cheese mixture is ready, add some …

Fasolada (Greek Bean Soup)

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 …

“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 …

Strapatsada (Eggs with tomatoes)

Whenever I spent the night at my grandparents’ home, breakfast was always an egg sandwich with a cold glass of milk. My Yiayia Saltas would toast two slices of bread, spread some ketchup on the toast, and then put a fried egg in the middle. As a final touch, she would cut the sandwich into four squares for my tiny hands to handle. It’s the best egg sandwich I’ve ever devoured. Now that I have graduated to cooking for myself, I like to make STRAPATSADA (also known as kagianas). Strapatsada sounds fancy but it’s a dish you may already have made. It’s merely scrambled eggs with diced tomatoes, olive oil, and any seasonings you prefer. Simple, yes, but my yiayia tells me this was one of my papou’s most beloved dishes. Maybe he loved strapatsada because the ingredients were low cost, or maybe because in the hands of my yiayia, anything turns into a five-star meal. Strapatsada tastes best with fresh tomatoes, though you can use canned tomatoes if need be. Serve it for breakfast …

Kolokithokeftedes (Zucchini Fritters)

Crispy on the outside, light and gooey on the inside–that’s what makes kolokithokeftedes (zucchini fritters) one of the finer ways to utilize zucchini. Although these fritters can be time consuming, it’s worth the wait as they are my favorite way to enjoy zucchini. They are made with a similar filling that goes into a kolokithopita, so if you plan on making both the pie and the fritters—plan ahead and make a big batch of the filling. When making the fritters, add flour or bread crumbs to hold the mixture together. Make a statement with your dining guests with these kolokithokeftedes. Save Print Kolokithokeftedes (Zucchini Fritters) Recipe type: Meze/Vegetarian   Aromatic zucchini fritters. Ingredients 2 medium zucchinis, grated (about 1 pound) 3 green onions, thinly sliced ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped 1 teaspoon of chili flakes Salt and pepper, to taste 1 cup crumbled feta cheese ¼ cup grated Parmesan cheese 3 eggs ¾ cup all-purpose flour Olive oil, for frying Instructions Wash and grate the zucchini (skins on and …

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). …

Talking Greek Food and Festival on KUTV

I am excited to share I was asked to talk about the upcoming Salt Lake City Greek Festival on KUTV2 while cooking one of my favorite Greek dishes, Bouyiordi. I was interviewed by KUTV’s Fresh Living Hosts, and later cooked alongside Chef Bryan Woolley, an American celebrity chef. Find more of his wonderful recipes at: http://cookingwithchefbryan.com/ Find the video of us cooking here: https://kutv.com/features/food/recipes/cooking-with-chef-bryan-bouyiourdi-spiced-baked-feta For those in Utah, stop by the Greek Festival happening Sept. 7-9. Info here: http://saltlakegreekfestival.com/