An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
This is really a winner of a recipe, and one we think you will make over and over again. Here are a few things that it has going for it:
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- It’s simple easy to make
- It’s economical
- It’s absolutely delicious
- It’s pretty to look at
Perfect recipe for marinated and grilled lamb chops for any occasion.
Παϊδάκια αρνίσια στη σχάρα. Lamb is really a special occasion meal in our family. Perhaps this because it is so closely associated with our Pascha (Orthodox Easter) celebration (which you can read about here), and also because it tends to be a pricey meat protein option. In any case, when lamb is on the menu, you just know that both the meal and the gathering will be amazing.
Although there is a general assumption that Greeks eat a lot of lamb, in our experience this isn’t really the case. In Greece, pork tends to be a more popular meat choice because of its availability and affordability. Also, pork is delicious and makes some of the best souvlakia. Furthermore, many Greeks also follow Orthodox lent and fasting periods, during which the diet is primarily plant-based. All this means that lamb is enjoyed, but not as frequently as you might imagine.
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A compilation of 10 traditional Greek meals for anyone interested in cooking Greek food.
Παραδοσιακές ελληνικές συνταγές. Anyone interested in learning more about Greek cooking and traditional Greek recipes will welcome this post! We’ve compiled a selection of traditional Greek foods which go beyond the better known, and amazing moussaka and pastitsio (don’t worry, we’ve included those too!). We hope that this will help inspire you to make Greek main meals that you may not have heard of, but that we think you will certainly enjoy.
Traditional Greek recipes are very regional; depending upon what area of Greece you are living and eating in, recipes will vary. Our parents are from the Peloponnese, Messinia to be more exact. So, some of these recipes, and their specific preparation are specific to that area, and to our family. We hope that you will enjoy them as much as we do!
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The best prime rib roast recipe for any special occasion.
If you have a special occasion coming up, or if you just want to indulge in a fancy meal (you deserve it!) we have the perfect recipe for you. Our prime rib roast is a celebratory meal and we often serve it for family birthday dinners, Father’s Day, Christmas lunch, or any other event that we feel is worthy of it, like a weekend!
What is prime rib, actually?
This is the portion of beef which is cut from the primal rib between ribs 6 – 12. It is also called standing rib roast. This alternate name is used because prime rib is often roasted standing on the rib bones. Although a prime rib includes the section of beef between ribs 6 – 12, it doesn’t have to; it can be a smaller subsection of this.
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A delicious and super simple recipe from Chefs Plate
Quick and easy meals like this quick pork ragu with zucchini and Parmesan cheese that you don’t even have to shop for?! Are you wondering what sort of sorcery we are talking about? Not sorcery friends, just meal kit delivery services, like Chefs Plate, a division of HelloFresh in Canada. If you have never treated yourself to a meal kit delivery service like Chefs Plate, let us tell you all the reasons why you should.
The concept is simple. You go online, find recipes that you think you would enjoy making and eating, click a few buttons and then voila! Like magic a box full of all the ingredients you will need shows up at your door in perfectly measured amounts along with a detailed and clear recipe card. Chefs Plate takes the stress out of cooking!
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A delicious Greek lamb sandwich full of Mediterranean flavours
Σάντουιτς με αρνί. Most years Pascha is a huge celebration in our family. Immediate family, extended family, friends who are like family gather together to eat, drink, laugh and be merry. Many people means much food and you can read all about our usual Easter celebrations over here. This year, like last, our plans were usurped by the pandemic and each of us celebrated at our own homes, with our husbands and daughters. Different, but still lovely. As a result, our usual entire lamb on a souvla was replaced by a leg of lamb and a couple of shanks on the smoker at one of our homes, and grilled lamb chops at the others.
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A recipe for a plant-based, soy-free version of the classic Greek moussaka.
Νηστίσιμος Μουσακάς. Settle in guys, this is going to be a long one. No, not the post…don’t worry about that. If you’re here only for the recipes, you’ll be happy to know that this particular blog entry doesn’t come with any nostalgia, no family stories, and no personal anecdotes that some people seem to find annoying on food blogs. Also, some people love them and if you happen to be in that group of people, head on over to posts like Horta and How to dye really cool Easter eggs…and Thea Voula’s cheesecake. Heck, most of our posts come with a healthy dose of, well, US!.
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Baked squid stuffed with rice and herbs and baked in a tomato sauce.
Καλαμάρια γεμιστά με ρύζι. Greek stuffed calamari is a spectacular meal. If you have never had stuffed calamari we strongly encourage you to give this recipe a try. Calamari were made for stuffing. With their long, hollow (once cleaned) and supple body (which is technically called a mantle), you can easily fill them with an assortment of good stuff. In this Greek stuffed calamari recipe we use rice, some vegetables and herbs to create a wonderful lenten meal.
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Greek recipe for octopus in a tomato sauce and small shaped pasta, baked in the oven.
Χταπόδι με κοφτό μακαρονάκι.. There are certain scenes which are immediately recognizable as being part of the landscape and story of Greece. The white washed walls and bright blue roofs of homes in Santorini is one. The expansive aqua-blue sea and pink sand of Elafonisi is another. Donkeys carrying satchels of whatever the mountainous village has to offer. The Acropolis at night. The sunset in Meteora . The dozens of octopus hanging and drying in the sun as if they were freshly laundered button-downs, while the fishermen look on and nearby psarotaverna (fish tavern) patrons rest assured that the menu is certainly fresh.
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A maple, brown sugar and Dijon glazed ham served with a pineapple salsa
If you’ve been with us for a while then you know that both of us are married to men who are not Greek. Although they have both embraced our Greek culture, religion, heritage, customs, language and traditions, they are xeni (the Greek way of say not Greek). Both men are a beautiful medley of English, Irish and Scottish descent and with a Canadian lineage that goes back a few generations at least.
John is Billie’s husband, and he is a gem. As a child he spent a lot of his time with his maternal grandparents, Viola and Eldon, surrounded by love, kindness and food that his grandma served with pride. This was a very traditional home where the man of the house worked and the woman kept the home pristine and comfortable, and every night dinner was a committed affair. The table was always set perfectly, manners were paramount, and meals began with a prayer and thanks. John relished the time he spent with his grandparents and thrived under their care. Sleepovers with grandpa and grandma were the highlight of young John’s week. It’s no wonder that when John and Billie were married, Viola and Eldon were the two people who walked him down the aisle. They were so proud.
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