I was not a fan of Greek grape-leaf dolmades when I was a kid, but I have thankfully gotten my act together. However, cabbage rolls are just as good… and so much bigger!Continue reading Lahanodolmades (Greek Cabbage Rolls with Avgolemono Sauce)
Authentic Pita Gyro (Greek Pita Sandwich)
First things first: it’s pronounced “YEE-roh”. Not “euro”. Not “ji-roh”. Not “guy-roh”. Please. And it is never, ever, ever, ever properly made with meat paste. Or lettuce. Just. Stop.Continue reading Authentic Pita Gyro (Greek Pita Sandwich)
Super Easy Southwest Style Bean Soup
Cooking is a form of relaxation for me. However, sometimes I want to relax on the couch, thank you very much. You want dinner? Open a can!Continue reading Super Easy Southwest Style Bean Soup
Dolmades (Greek Stuffed Grape Leaves with Tomato and Meat Filling)
Each spring the family gathers together to participate in their most beloved activity: harvesting grape leaves. They pretty much hate it.
Continue reading Dolmades (Greek Stuffed Grape Leaves with Tomato and Meat Filling)
Ham & Cheese Empanadas
Several days ago I gave the Old Man and the Medium Boy the task of putting in a new pond liner for our back yard. It’s hard work. I fed them these empanadas as payment.
Kalamata Olive Brined Pork Chops
Easy recipe? Check! Using flavorful ingredients that you thought you were going to throw out but have found another use for? Check, check, check!!!
Fennel & Leek Loukaniko (Greek Sausage)
You know the old saying “close only counts with horseshoes and hand grenades”? Well, close is seldom close enough when it comes to certain foods, it’s either get the real-deal or go home and make it yourself.
Traditional Romanian Cabbage Rolls (Sarmale)
I recently carried out my first experiment fermenting whole cabbage heads. I did it solely to be able to make these cabbage rolls. I waited six weeks. Six whole weeks. That’s how good these are. (Psssstt… I have a shortcut if you’re in a hurry.)
Continue reading Traditional Romanian Cabbage Rolls (Sarmale)
Ham & Pea Pasta
Each year around Christmas I’ll buy a ham. Ironically, we never eat it for Christmas dinner. I just get it because I want ham and that’s usually the best time to find a good one.
Easy Weeknight Spareribs
There are a couple of staples that my spice cabinet is never without because they help make meal prep so much easier. One is an “Italian Seasoning” salt-free herb blend, and the other is a vegetable and spice mix. Blend them together with a little olive oil and you have an instant rub for every roast or chicken feast.