This picture is from three summers ago when I was in Corfu enjoying the heat and the fresh food. Greek cafes have some of the freshest foods and some of the healthiest too! I can’t wait to go again and savor the flavors of the Mediterranean. Cheers everyone!
I got turned onto this salad recently and I realize that it's such a nice change of pace from the salads I usually make. I love how it doesn't use lettuce because I don't always seem to have it on hand.
Here is the combination I like for mine. How do you guys like making it?
- green bell peppers
- red onion or scallion
- kalamata olives
- feta cheese
- plenty of olive oil
I like it a bit room temperature so after I make it, I set it on the counter for maybe 45 minutes before I dive in. It also gives the flavors a chance to meld together. I would like to try making other combinations!
So, I am slowly figuring out what my fasting style is going to be. I am going to start by fasting on Fridays. I am putting together a list of foods I can have during fasting days. I decided to do completely vegan this one day a week. Here is my list of foods:
- Lentils and rice
- Lentil soup
- Anything with chickpeas
- Salads dressed with lemon juice or vinegar (if it is a no oil day)
- Breads - I am going to shoot for multigrain on fasting days
- Lots of vegetables in general
- Occasionally eat fruit
My mother used to make this squash dish around this time of year that involved phyllo, but I can't remember what it is called! I lost my mother's recipes and miss her cooking so much, I am trying to recreate some of my childhood favorites. She used to sometimes use zucchini, other times she'd use butternut squash. It was kind of sweet but not sweet like a dessert. Just enough sweetness.
I had a delicious tiropitakia recently in Athens on the street and it was sooo good - better than other versions I have had. First of all, the phyllo was so crispy I don't know how they do it! It was also bigger than other ones I have had. When I make them at home I think I will make them bigger.
My question is, how did they get it so crispy? I always use butter but something was different about this. Could they be using a different type of butter? Are they mixing the butter with olive oil?
Then, there is a question of the cheeses. It wasn't Feta - it was creamier. They maybe put a little Feta in it, but the mixture was a lot creamier than I've had. What cheese could be responsible for this? It kind of had a mild, creamy goat cheese type of flavor. I also thought I tasted a touch of nutmeg.... I never thought of that.
Any thoughts you have on how I can recreate this are appreciated!
One of my favorite street foods in Greece is the grilled corn you get on the streets and every now and then, I like to try to replicate it at home. Do you have a favorite way of preparing this? Here is one of the recipes I am planning to try: