It’s easy to get into a rut with something like breakfast. It’s early, the caffeine from your coffee hasn’t kicked in. Your family hasn’t had a meal in a while. It’s not a good start.
Continue reading Tomato & Pesto Egg Cups
Stone Fruit Oven Pancake
With summer officially here, the stone fruit season is now seriously underway. Apricots, peaches, nectarines, plums, and all the hybrids in between, are dropping off trees and showing up in markets. Gobble them up now, they don’t last long!
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Cheesy Eggs with Salsa
When you buy large quantities of certain foods, you may find yourself questioning your ability to judge how much you actually needed of said certain food. Then you find yourself questioning how to use up said certain food.
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Sourdough Waffles
I cringe at the idea that waffles should be nothing more than a vessel for syrup and butter. Don’t get me wrong, that creamy and sweet “waffle juice” is nothing short of nectar of the gods, but having super sugary waffles just makes the experience a little too sickly-sweet for my taste.
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Spinach & Feta Omelets
I will never make it as a short order cook. I’m not the fastest person in the kitchen, and no where near the neatest (I can hear the Old Man agreeing with the last statement just a little too much). However, I have learned some tricks along the way to help streamline certain meals so that I can enjoy them the way I want, and I don’t have to get out of my pajamas to go to a restaurant, either.
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Farro Wheat Cereal
Breakfast in Greece can be a very rustic meal wih cheese pies, olives and feta, and crusty bread with honey or marmalade, to fare more familiar to the American palette like scrambled eggs and omelets. Whatever it is, it will be tasty and reflective of what is available from the local area. This includes a variety of grains that can be cooked up and served as a wholesome hot cereal.
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“Poached” Eggs
So here’s an idea: take an already bland-ish food and cook it by submersing it in plain hot water. Did I miss something here? I love eggs, but really, they need some help in the seasoning department.
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Feta & Dried Tomato Frittata
![20171021_125218[1]](https://mostly-greek.com/wp-content/uploads/2017/10/20171021_1252181-e1508733378417.jpg?w=516&h=325)
Frittatas are a wonderfully easy way to whip up an any-time-of-the-day meal. They can be very nutritiously balanced, all in one pan, and are one of those meals that can help you clean up leftovers in the refrigerator. Technically this is an Italian dish, but I use feta cheese in mine, and I was taught how to make them by a Greek woman, so it’s close enough! Continue reading Feta & Dried Tomato Frittata
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Eggs with Tomatoes and Feta (Strapatsada)
Imagine you’re living in a small Greek village. It’s summer, the rising sun is warming the air, birds are starting their morning routine, and you are awoken by the braying of a donkey and the cackling of a proud hen that has just laid her egg for the day. What do you do? You go make breakfast, because with all that noise you aren’t falling back asleep anytime soon!
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Greek Yogurt Recipe
Most of what you find in the grocery store that claims to be Greek Yogurt is really Greek-style yogurt. Big difference. Real Greek yogurt is made with certain strains of bacteria that lend a less tart flavor, and the final product is strained to remove the whey creating that thick and creamy texture Greek Yogurt is so famous for. Greek-style yogurt often uses the same cultures as “regular” yogurt and is thickened with things like pectin or gelatin. This is especially done for fat-free Greek yogurt, four words that really just shouldn’t be allowed to exist together. It’s not bad, it’s just not right. So let’s do it right!
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