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nadellii

Active member
These were excellent! I love sneaking Greek yogurt in all my recipes. This is where I got inspo from, I didn’t add as much cocoa though and I sprinkled oats on top for a nice look


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k_tsoukalas

Moderator
Greek yogurt is a secret ingredient in baking. I made a lower fat brownie once and it called for Greek yogurt. It made them super moist as if I had used oil. This looks like a fantastic muffin recipe.
 

How to make Greek red peppers (Florina peppers)

I prefer these grilled and drizzled with a little bit of dressing. I cook the peppers in the broiler until the skins blister. When the skins are blackened and cracked (about 2 to 3 minutes on each side), transfer to a big bowl and cover with plastic wrap. Let them sit for about 10 minutes. The skins will detach completely, and the peppers will be very easy to peel. Mix oil and vinegar in a small glass jar. Add the pepper juices, garlic, mustard, chili pepper, and salt and mix well. While the peppers are still warm, arrange them in a deep dish and pour the dressing over them. Partially cover the dish and let it cool, then cover and refrigerate! They're ready to serve!

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Another dish idea! Pan fried chicken breast with lemon pasta

This is a little twist on an Italian dish with Greek flavors. I love lemon, oregano and garlic, so I decided to make it into a healthy pasta with chicken breast that’s lightly fried in olive oil. What do you think? 😊

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The best slow cooked roast lamb youll ever eat!

I made this while back. The secret to cooking tender lamb is to cook it low and slow. I added carrots and while spices for this recipe.
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How to make Greek meatballs with bulgar

This is the process for making the meatballs with bulgar. It's one of my favorite dishes and I like to make an extra batch and freeze it so I can eat them later :)

Add meat, 2 tablespoons of the parsley, scallions, bulgur, egg, and 2 tablespoons of olive oil, 2 cloves of the minced garlic, cumin, salt, and pepper to a large bowl and stir with a wooden spoon until mixture is well combined. You can also use your fingers to mix it. Cover with plastic wrap and refrigerate for 1 – 4 hours to let the flavors set.

Remove bowl from the refrigerator and shape into balls of about 1-2 inches thick. Your goal is to make them a consistent size. Place the balls on a plate, cover with plastic wrap, and place in the refrigerator.

Add the rest of the olive oil to a deep skillet and set the heat to medium. Saute the onion for about five minutes or until the onions are soft. Add the rest of the garlic and saute for about a minute until the flavor of the garlic releases. Add the wine and cook for one minute. Stir in the tomatoes with their juices as well as the cinnamon stick and water and stir the mixture with a wooden spoon. Slowly add the meatballs so they don’t fall apart. The sauce should be deep and the meatballs should be covered.

Cover the skillet and bring the mixture to a boil. Drop the heat to a simmer after it boils and cook for twenty minutes or until the meatballs are cooked all the way though. Sprinkle the meatballs with remaining parsley just before serving.

Ingredients:
  • 1 pound lean ground beef
  • 1 cup finely chopped, fresh parsley
  • 4 scallions, finally chopped
  • 1/2 cup bulgur (uncooked)
  • 1 large egg, beaten
  • 1/3 cup Greek olive oil
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 large onions, halved and sliced lengthwise
  • 1/2 cup red wine
  • 16 ounces canned, diced tomatoes
  • 1 cinnamon stick
  • 1/2 cup water
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Strapatsada is the best Greek brunch dish!

This dish is so simple, all you need is eggs and tomatoes!!
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