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|Friday, July 10th, 2009|
|Friday, January 2nd, 2009|
|Friday, December 26th, 2008|
|Saturday, December 22nd, 2007|
We're celebrating Winter Solstice/Yule today and for feast I am making Shepherds' Pie; don't ask why I just had an "ah ha!" moment and thought it'd be good. Maybe the Gods are craving it; who knows.
1lb ground beef cooked and drained.
6 or so big red potatoes cooked and mashed however you like 'em.
3 cups or so of veggies whatever you like; I am using red pepper, broccoli, green beans and onion.
One cup grated cheese.
In a glass baking dish layer the ground beef, put veggies on top of it and the potatoes on top. Topped with one cup grated cheese. Put in oven on 375-ish for about 15-ish minutes, then y'know sort of stick a fork in it to test for done-ness.
Hey I'm doing good measuring out my ingredients; this whole writing recipes down business is for the birds; no offence intended to birds, of course!
Serve your Shepard's Pie and enjoy with tea or cider or a beer if you like.
Blessed Solstice to everyone! Current Mood: hungry
|Sunday, November 25th, 2007|
Waffles and Coffee
When I was little, I used to love waffles (usually the mini Eggos) with cool whip. Now that I'm older, I still love them, but also sometimes put iced cream instead (usually strawberry, blueberry or vanilla) on them. Either way, it sure beats syrup and is filling and a wonderful treat. I also love coffee with vanilla iced cream in it, but I've noticed it only works with certain kinds of coffees. Sometimes, I'll take a peppermint pouch fromhttp://www.mintsnuff.com
because they're nice and strong and I'll put it in the coffee, with or without the iced cream. Trashy but amazing way to spice up that old cup o jo. Also, mint in hot chocolate... Mmm!
Question and Suggestion
Wow... This morning, I had Trader Joe's frozen maccaroni and cheese. I usually get Stoufer's, but have definitely decided to switch brands for good. It has all sorts of cheese in it and all you have to do is pop it in the microwave and it's done. Trashy and tasty at the same time! It's the same with their potatoe pancakes, let me tell you! I usually make my own, but wow are these good. Again, frozen and all you do is fry them. Also bought some hash browns and uncured bacon for easy morning meals... mmm! And now I have a new toy and must! play with it. It's a deep frier for one or two people, very small. I know I can cook hot dogs, chicken breasts, fish and French Fries (tried the last two already) in it, but am looking for more ideas and figured you guys would have some. (Please, if posting something with low/reduced fat, post the regular ingredients as well for me). Thanks.
|Wednesday, November 21st, 2007|
Eggs of Satan
I'm doing my pre-cooking turkey day rituals.
Tonight I made my version of 'deviled eggs; lovingly named Eggs of Satan.
I wanted to share the recipe with y'all.
Eggs of Satan
One dozen eggs-- hard boiled
1/3 cup mayonnaise
2 cloves garlic-- minced
1 or 2 tsp wasabi mustard (less wasabi if you are a wimp)
Remove eggs from shell. With a butter knife, slice the eggs vertically. Remove yolk from egg; place whites to the side. Once you have removed all yolks, add mustard, mayo and garlic to the yolks. mash up until blended.
Place yolk mixture into Ziploc bag. With kitchen scissors, cut one of the corners on the Ziploc bag, making a small opening from which to squeeze out the yolk mixture.
Squeeze yolk mixture into your egg whites, cover and place in fridge for at least 12 hours.
Immediately lick the bowl clean, sit down and have a beer. Try not to sample the eggs until they've been in the fridge a while; really.
If you celebrate it, I hope you have a fabulous Thanksgiving, and if you're not celebrating, may you eat wonderful food as well. Current Mood: busy busy busy!
|Thursday, November 15th, 2007|
Thanks to pawpower4me
for that wonderful recipe. It's great to see some posting going on here! Since I commented about mine, here it is.
Fries with a Greek Twist: Another home creation
(Personal note: I owe my thanks to Mom on this one. We created it one day when we wanted to add more flavour to our fries. . This one's all from scratch, and by that I mean that we used no other recipe for our inspiration. Also, as before, we never really measured it out, though Mom says that these measurements will do the trick. Cook and enjoy. This recipe serves two. So if you feel like cutting it in half, or just don't want to use as many potatoes, go ahead and do so. It'll still come out good. I personally eat about four and a half all by myself, so that's why the portions are so large. Three cups halved equal one and a half cups if you're having difficulty figuring that out.)
8 organic red potatoes
4 tbsps organic garlic powder (or onion powder if the garlic isn't available)
6 tbsps organic paprika
2 tbsps Greek oregano
4 tbsps Cavinder's All-purpose Greek seasoning
4 tbsps organic garlic pepper
3 cups Greek olive oil (for deep frying pan, if not using electric fryer, in which case, use your own judgement)
Wash hands and potatoes.
Cut potatoes. They should be cut like potato chips (crisps) but thicker.
Add ingredients (except oil of course)
Mix thoroughly with your hands to insure fries are evenly coated.
Heat oil in a deep frying pan. Add fries when appropriate.
Cook for about 20 minutes or until desired.
Remove fries with a slotted spoon and place in a bowl. I like them greasy, so I don't put a paper towel in the bowl, but my mother does for herself.
Be sure to tell children/hungry family members to save some for the poor cook!
It's getting cold out!! Where I live (that would be the swamp) cold is defined as anything below 65 degrees Fahrenheit.
In addition to hot cocoa in my diet, I also get a serious Jones for baked potato rounds. I made my first batch today.
3 potatoes (the big baking ones)
some olive oil
your favorite herbs
Cut potatoes into rounds and place on cookie sheet. coat rounds in olive oil and sprinkle with herbs; I use garlic and rosemary and sage and thyme and some chili powder.
Bake on high for 20 to 30 minutes; check frequently.
These are better if you slice the potatoes thinly.
Now for super sauce.
Mix equal parts mayo and ketchup, add a little bit of wasabi mustard, and two cloves of garlic minced.
Mix well and use for dipping.
I am a happy happy girl at this moment. mmm
Note: this recipe makes my dogs drool like crazy, I don't know why but it happens all the time I make this.
lol Current Mood: full
|Tuesday, November 13th, 2007|
Pumpkin Soup Recipe
This recipe is not mine nor have I tried it yet (I just got it in the email today), BUT since it looks so good I just had to share it :)
1 ½ cup fresh bread crumbs
2/3 cup finely minced onion
1 bay leaf
½ cup Swiss cheese grated
1 stick of butter divided into tablespoons
1 4-6lb pumpkin
½ teaspoon ground sage
Pinch of pepper and nutmeg
1 qt of heavy whipping cream
Put bread crumbs in 300 degree oven and let them dry for about 15-20
mins st iring occasionally. Cut a cap out of the pumpkin and scrape
out all stringy material and seeds. Rub inside of pumpkin and lid
with 1 tablespoon of softened butter and sprinkle lightly with salt.
Cook onions in remaining butter over med-low heat for about 10 mins
stir in bread crumbs and let them absorb the butter for about 2 mins.
Stir in the cheese and other spices. Spoon mixture into pumpkin. Add
enough cream to come to ½ inch from rim of pumpkin. ADD BAY LEAF(I
always forgot this part and had to pull them back out!) Place pumpkin
in shallow pan and place into preheated 400 degree oven. Now original
recipe calls for 1 hour in 400 degree and then ½ to another hour at
350. My over is a little off so I cooked them for 70 mins in a 400
degree over.. Just keep a watch and make sure the pumpkin meat is
VERY tender..be careful the pumpkin may try to fall apart(hence the
Remove bay leaf. With a long handled spoon scrap pumpkin meat from
lid and sides of pumpkin into the soup
|Monday, November 12th, 2007|
Grandma's Chicken Soup
Ok, I just had this totally amazing soup that Grandma made. Yes, it's her famous chicken soup that I've wanted the recipe to ever since I can remember. I posted mine here ages ago, but never hers.. Anyway, we're starting with the way she actually told me, then I'll give my cleaned up version, just to show you how to turn a traditional recipe into something more standardised. You'll see what I mean in a minute. Btw, both mean exactly the same thing.( Grandma's StyleCollapse )
Fortunately, she talked with me at the table, so I can give you a clearer idea. But yeah, that's what you get from a woman who speaks seven languages. I probably missed a few words, but tried to capture as close to the way she talks as possible, so the broken English is real. She says for anyone, it's better to use the soup first and then to try the doddies (chicken bullion cubes) the next time. The can she uses is college inn, chicken broth light.( Grandma's Chicken Soup (normal recipe style)Collapse )
Tomorrow, she's gonna give me the recipe to rizoto and then we're doing goulosh! See, not all my recipes are Greek. Psst, this soup was great with some Cretan olives and Elite crackers... lol
|Saturday, November 3rd, 2007|
Fill-em up breakfast
Essentially this recipe is one of my favorite breakfasts that I only do on the weekends when I have the time to actually cook it. It feeds easily 3-4 adults.. so reduce or add to the recipe as needed for how much you need. And everything blissfully cooks in just one pan.
microwave 4-5 potatoes for about 7-8 minutes
cut potatoes into chunks
Melt butter in a large skillet
Brown potatoes in the skillet
Grab left over steak from the fridge (or some bacon or sausage you cooked before hand)
Throw it in with the potatoes and stir it frequently to warm the meat
Crack 5-6 eggs into the skillet
When eggs are cooked stirr in 2 handfuls of shredded cheese
*optional after cheese is melted stir in a can of diced tomatoes and jalepenos
Top with a glob of sour cream
|Thursday, November 1st, 2007|
Geia sas. I'm really really confused right now. I have my original list of interests for this community with a few modifications (list 1) and then a new one (list 2). I'm not sure if it's best to stick with generic things (meat, soup) or to add more specific things (hot dogs, ramon noodle) stuff like that and names of famous food chains. So here's the chalenge to you guys. Look over these two lists and let me know which is better. What would you add? What would you delete or would you throw all of these out and start again? Remember, this is stuff that most people would look for, with the exception pof a few Greek things, since I'm trying to attract more Greek food lovers. But I also want to include other cuisines and don't know much about them. The only others I could think of were Chinese, Italian, Mexican and Thai, since I know alot of people like. Anyway, hints or tips would be appreciated.
antidieting, appetisers, appetizers, bagels, baking, beef, bread, breakfast, brownies, burger king, butter, cake, candy, canned foods, cheese, cheesecake, chicken, chips, chinese food, chocolate, coffee, cold cuts, cookbooks, cookies, cooking, cream, crisps, crock pots, dessert, desserts, diners, dining, dining out, dinner, dolmades, doughnuts, duncan doughnuts, easy recipes, eating, eggs, fast food, fast foods, fetta, fillo dough, fish, food, foods, free range, french food, french fries, fried food, frozen foods, fruit, grains, gourmet cheese, gourmet coffee, gourmet cuisine, gourmet food, gourmet foods, greek coffee, greek cuisine, greek food, greek salad, grilled cheese, grilling, gyros, ham, hamburgers, home cooking, hot chocolate, hot cocoa, hot dogs, ice cream, iced cream, iced tea, ingredients, instant coffee, italian food, italian ice, junk food, lattes, loose tea, lunch, lunch meats, lunchables, mac and cheese, main course, mcdonalds, meals, meat, mexican food, microwaves, milk, muffins, olive oil, olives, organic chocolate, organic food, pancakes, pasta, pastries, phyllo dough, pie, pizza, poltry, pop, pop corn, pork, pork chops, potato chips, potatoes, pretzels, pudding, raw milk, recipes, restaurants, rice, salad, sandwitches, sauce, seasoning, sherbert, snacks, soda, soups, souvlaki, spam, spices, steaks, stewards, sugar, sweets, take out, takeout, tea, teas, toppings, trader joes, tv dinners, veal, vegetables, wendy's, whole foods, whole grain, yoghurt
antidieting, appetisers, appetizers, ariel, bagels, baking, beef, beer, bread, breakfast, cake, candy, canned foods, cheese, chicken, chinese cuisine, chinese food, chips, chocolate, coffee, cold cuts, cookbooks, cooking, crock pots, dessert, desserts, diners, dining, dining out, dinner, easy recipes, eating, fast food, fast foods, fish, food, foods, free range, fried food, frozen foods, fruit, grains, gourmet cuisine, gourmet food, gourmet foods, greek cuisine, greek food, grilling, ham, home cooking, ice cream, iced cream, iced tea, ingredients, italian cuisine, italian food, junk food, lattes, loose tea, lunch, lunch meats, main course, meals, meat, mexican cuisine, mexican food, microwaves, milk, nonalcoholic beer, nonalcoholic wine, o'doul's, organic chocolate, organic food, pastries, pizza, poltry, pop, pork, pork chops, potatoes, pudding, raw milk, recipes, restaurants, sandwitches, sauce, seasoning, snacks, soda, soups, spices, sweets, take out, takeout, tea, teas, toppings, tv dinners, veal, vegetables, whole grain, wine, yoghurt
|Tuesday, October 30th, 2007|
Well I love all thing Greeks and I love food (girlish figure I have not sad to say).. and so above all I love Greek food and will help snatch up any such recipes posted :)
I also do my own cooking. I am the official "spicer" in the house since I prooved to my father that I can spice a mean chicken :) I am a single mom and college student so most of my home recipies are whatever I come up with cheaply and easily. My favorite "oops I am so broke" recipe is the ginger/garlic baked chicken.
This recipe is really easy and best done with chicken legs (I prefer legs :) )
So grab your package of legs and lay them out in a pan
use a stick of butter to cut off a bit of butter to lay on each leg (about as much as you would slice off when buttering toast).
Season to taste with the following:
Garlic salt--rather liberal several shakes all over the pan
White pepper--use sparingly to dust the chicken-- a little goes a LONG way
Powdered Ginger (I am quite liberal with this to make the flavor really pop-- probably approximately a tablespoon per leg)
cook in the oven at 375 until really golden brown-- probably about 40-45 minutes (I am really bad at timing things--- I will update this recipe next time I cook it and pay attention to exactly how long I keep them in there for.
Overall result is a chicken with a slightly sweet flavor as an undercurrent of the pepper and garlic. VERY good. And probably most popular way to have chicken in this household.
Again--- all that butter--- if you are concerned about so much cholestrol you may want to go another route.. I use butter because it acts as a good glue for the spices and gives the chicken a richer flavor.
Roasted Pumpkin seed recipe
Cara and I made these tonight and they turned good, she really enjoyed them :) Granted they are salt-loaded and so not exactly *healthy*, but still better than candy I think.
We essentially just embellished on a standard way to cook them
Soak seeds in salted water over night (our part)
oil a flat cookie pan (we used canola oil since we were out of olive oil)
spread the seeds in a single layer on pan stir them up to coat in oil
sprinkle liberally with garlic salt (our part)
put in 325 degree F oven for approximately 20 minutes
they will get nice dark brown
take them out. They cool very fast so can be eaten right away.
My dad and daughter were both surprised that they tasted just as good eating shells and all (my dad habitually has shelled them like sunflower seeds) the way that I prefer to eat them.
Sadly I have to go easy on this yummy treat since like nuts, I can't digest these very well either with is rather uncomfortable *le sigh*
|Wednesday, October 24th, 2007|
Geia sas. I just wrote to a few places to promote this community, so hopefully, we'll get more people soon. If you're a new member, please write a little bit about yourself and/or one of your related interests so we can get a discussion going. Also, feel free to promote this community in all appropriate places. That said, happy blogging!
|Sunday, May 20th, 2007|
Delicious Greek Snack
As all of you know, I went to The Greek Store in Kennilworth awhile ago to pick up some goodies. Well, they have this feta there that is beyond incredible. I've never tasted anything like it in my life! It's Imported Greek Feta from the Barrel. So today, I decided to try an experiment, and the results were good enough to post here. They were so good that I made a couple. Some of you may already do this, but if not, have fun.
Delicious Greek Snack
2 rusks (or as desired)
some Greek Feta from the Barrel (Do not use nonGreek feta)
oregano (preferably Greek)
a microwavable plate
lid for plate (optional)
a microwave oven
1. Slice the feta into strips or crumble it into smaller pieces. This depends on how soft you want the rusks to be. If you want them to be harder, crumble it. If the cheese is larger, it will take longer to cook.
2. Place rusks on microwavable plate.
3. Place feta on rusks. Make sure it's evenly spread so that it won't clump or come off the side.
4. Season with a little Greek oregano and garlic powder. Be sure not to add too much. These are powerful and a little goes a long way. You could probably add olive oil if you wish.
5. Place in microwave and top with lid if desired. Let cook until the cheese has melted smoothly over the rusks.
6. Remove from microwave. Eat while still hot.
7. Top it off with a frappe or an Amita juice. These are great drinks for the summer.
|Wednesday, May 9th, 2007|
Ok, so tomorrow is the anniversary of the birth of Markos Vamvakaris, and every year, I try to do something in his honour. I'm wondering if anyone has any simple recipes from Syros, since that's where he was born and Piraeus probably has way too many recipes. Since it's a port, I don't even know if they have specific ones, though I know the language is definitely local. But that's another topic for another time. So any ideas other than some coffee and a cig and some bouzouki/baglama practise? lol Thanks.
|Thursday, May 3rd, 2007|
Adventures at and after The Greek Store
I posted this in my own lj a little while ago, and since so much relates to food, I figured I'd post it here.
"I started writing this before, but my pc froze so I'm completing it now.
Yayayayay! I just got back from The Greek Store and after $109 worth of shopping, I'm feeling really good! I got everything on my list, including both kinds of cheeses, the fetta and the kasseri. They had the orzo, which wasn't on the site. I even got avgolemono, which I love! Did I mention how much I love that stuff? And I got Greek olive oil soap from Olivia and even found the Amita juices, which I've only seen in one other place online! I picked up some tzatziki rusks, premade mousaka, tiropita, galaktoboureko and of course, the Nescafe and the olive oil. We got regular for Mom and decaf for me, and Mom got me some Kalas sea salt, since I didn't have any. She also got me a little keychain with a Greek flag a man on what looks like the Parthenon (have to ask Chris about that) what she thinks is a prayer and the word Greece on it. They're like little charms that hang down from the keychain.
Well, I just had one of the three mousakas that we got. They're really small but boy oh boy are they good! There's absolutely no comparason between these and the ones at the restaurant in town! First of all, I don't think these have cheese in them, but it's not really a problem, just an observation. I ate that thing like there was no tomorrow! Then, that kasseri. Guys, um, take this as a warning! The kasseri is very! dangerous. My mouth is watering now! I had a few pieces and then had to tear myself away from it! I only bought half a lb! Stupid stupid me! Next time I'm getting more. Mmm! And that fetta is like nothing I've ever tasted in my whole life! I mean, I've had all sorts of fetta but my gods is this thing good! It's from the barrel and is imported directly from Greece. They said on the site that it was sharp, but I don't give a shit. It's goooood! And I didn't even touch the tzatziki or the galaktoboureko yet! lol The lady there was also extremely helpful and she had one of those delicious smoker's voices that some women are blessed with as they grow older. Anyway, her name is Demitra and I hope I can see her again soon. Well, I think I'm gonna try kypros.org again and then go take a shower so I can use my new soap! Awe, who am I kidding! I'm off to grab more kasseri! lol"
|Sunday, April 29th, 2007|
Making a Greek Shopping List
Geia sas. I'm writing out a list of Greek items, since I'm going to the Greek store in Kennleworth (those of you in NJ may know the one I mean) and I need your help. I didn't include Greek oregano, Cretan honey, olives Greek vinegar or Greek seasoning since I have those. Please let me know if I missed anything either specifically Greek or perhaps that I should get in the organic or free range section of the regular store. I'm looking for absolute essentials for a Greek kitchen. Note that I eat meat, never eat things reduced in fat etc and I cook from scratch 99 % of the time. That said, if you know a good Greek mix or marinade for something, please let me know. Btw, the frozen meals and galaktoboureko are made right on premises.
Kalamata olive oil (3 ltr can if possible)
cheeses (What kind, other than fetta, are used the most often?)
Greek mountain tea
Greek olive oil soap
Greek flag gear and/or regular clothing (maybe)
large double cheese cloth for making tzatziki
Btw, for those of you who want an alternative to coffee, try this.http://www.dandyblend.com
It takes a bit of getting used to, but it's delicious. However, it does make for an interesting frappe. lol
Update. I've added a larger briki (for making Greek coffee) and orzo to the list, thanks to some helpful comments. I'd meant to put those in the list but forgot. I may also add ouzo for cooking, though any nonalcoholic alternatives would be greatly appreciated, since I don't drink.