It was on a whim one summer evening a few years ago that I decided to do something with some leftover salmon other than just reheating it. Lo and behold, a new favorite meal was born.
Continue reading Caper & Green Olive Salmon Keftedes
Green Olive & Caper Stuffed Salmon
Things I love about salmon: flavor, few bones, cheap-ish in whole body form, cooks quickly, leftovers make great salmon cakes. I think that’s a pretty good list.
Continue reading Green Olive & Caper Stuffed Salmon
Share this:
Extra Cabbage-y Cabbage Rolls
I managed to actually have some success this year growing cabbages. I pretty much grew them to make stuffed cabbage leaves. Could I buy them at the store? Of course, but where’s the fun in that?!
Continue reading Extra Cabbage-y Cabbage Rolls
Share this:
Cabbage-Beef Soup
I made this soup on a whim to use up scraps from another recipe. I uttered the words “oh my God!” when I tried it. I may have thrown in another term, too, but I’m keeping this site “G” rated.
Continue reading Cabbage-Beef Soup
Share this:
Easy Baked Ravioli
Someday I intend to make my own raviolis. I also intend to win the lottery. Guess I should start buying tickets?? Maybe?
Continue reading Easy Baked Ravioli
Share this:
Roast Chicken with Garlic & Carrots
Someone once uttered the phrase “that’s too much garlic.” It was like they were speaking English, but the words just didn’t make sense. What is this thing “too much garlic?” Is this even possible?!
Continue reading Roast Chicken with Garlic & Carrots
Share this:
Tomato and Seafood Pasta Sauce
In all honesty, I don’t cook seafood as often as I would like to eat it. I really need to work on this.
Continue reading Tomato and Seafood Pasta Sauce
Share this:
Roast Lamb with Potatoes
Greeks like to joke about the song “Mary Had a Little Lamb” by noting that it’s in past tense. Had.
Continue reading Roast Lamb with Potatoes
Share this:
Clam Chowder
Portland, Oregon, circa 1981. My parents and I are dining at a swanky hotel restaurant. I order clam chowder and am served something that can only be described as nectar of the gods.
Share this:
Keftedes (Greek Meatballs with Raisins and Pine Nuts)
One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
Continue reading Keftedes (Greek Meatballs with Raisins and Pine Nuts)
Mostly Greek 