Eggplant, zucchini and potato bake

Eggplant, zucchini and potato bake

Eggplant, zucchini and potato bake

 

Have you noticed that we have a fondness for eggplant?  They are so versatile, and so very delicious.  This fruit (yes!  eggplant is a fruit, and botanically a species of nightshade, a family of flowering plants) can be treated in all sorts of ways, including being fried for eggplant chips, stuffed in yemista, and even used as a substitute for crostini!  It also plays well with others, and in this baked vegetable dish, it is combined with zucchini and potato to make one of our families most favourite dishes.  We are so excited to share it!

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Briam (Μπριάμ)

Briam! Greek roasted vegetable recipe

Briam! Greek roasted vegetables recipe

This is an incredible dish that we just know you are going to love.  Not only is briam a luxurious way to eat your vegetables, but it is an incredibly easy way to eat them too.  All the goodness is simply thrown into a roasting pan, mixed together, and baked; this makes clean-up a breeze, giving you more time to enjoy your family, your garden, or this blog.

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Grilled zucchini (Κολοκυθάκια στη σχάρα)

Grilled zucchini

Like many Greeks, we are a gardening family.  In our experience, it is rare to find a Greek who has access to even a little bit of land, who doesn’t then use it to plant some sort of vegetable or herb.  Even when all that is available is a balcony, eggplants and tomatoes find themselves growing in pots, next to the basil. Gardening is a lovely heritage, and although our parents are the master green thumbs, we do pretty well ourselves; we had wonderful mentors after all.

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Black-eyed peas and spinach (Φασόλια μαυρομάτικα με σπανάκι)

Black-eyed peas and spinach (Φασόλια μαυρομάτικα με σπανάκι)

Black-eyed peas and spinach

We know, we know, we have probably already told you that some other dish we have previously written about is our absolute favourite…but here we go again!  Black-eyed peas and spinach is our true absolute favourite food (until the next favourite comes along that is).

We believe that black-eyed peas (also called cowpeas) are the Queen of Legumes, and apparently we are not alone.  They are awesome enough to have a music band named after them, to be the conduit with which to poison an abusive husband named Earl in the Dixie Chicks hit, “Goodbye Earl” (we do not condone murder by the way) and to have a franchise restaurant in Texas and Tennessee named after them. The restaurant, of course, serves black-eyed peas.  We don’t think any other legume has received as much popular attention.  There must be something to these little gems.

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Spanakorizo (Σπανακόρυζο)

Spanakorizo (Σπανακόρυζο)

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If we were to assign a relationship status to each of our parents’ recipes, the one for spanakorizo would definitely read “it’s complicated”.  You see, as children, we hated this dish almost as much as we love it now.  And we didn’t just, not like it…no.  The mention of spanakorizo for supper, or the smell of it cooking for lunch, elicited a physical response which included gagging and waves of nausea.  The upside is that our visceral dislike for spanakorizo did support sibling connectedness, as we all worked together to rid ourselves of the vile meal without actually having to consume much of it.  Many a times, a diversion was created, just enough of a distraction to allow us to wrap some of the spanakorizo in a paper towel and toss it in the trash.  Our poor parents.  We don’t think they ever caught on.

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Vegan pastichio (Νηστίσιμο παστίτσιο)

Vegan pastichio (Νηστίσιμο παστίτσιο)

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Welcome to More Kouppes, and to our first guest (meaning, not our parents’) Greek recipe! When we decided to share favourite meals from families which were not our own, we knew that we would focus on recipes we had either heard people raving about (Oh man, my mom’s spanakopita is like, The Best!), or food that we had been lucky enough to eat, and love.  Immediately we knew that this vegan pastichio would top the list.  A few times a year, during periods of lent, this dairy, egg and meat-free pastichio unexpectedly appears and replaces the brown bagged lunch of peanut butter or hummus. What a delicious surprise!  The sad sandwich gets tossed, and the day is immediately better.  The woman behind this delicious, and unexpected real meal, is Κυρία Αργυρώ (Mrs. Argyro), and her lenten pastichio is so, so, SO good!

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Manestra (Μανέστρα)

Mantra soup (Μανέστρα)

Sometimes in life, you have to take risks.  Think outside the box.  Blaze a new path.  It can be scary and uncomfortable, but the rewards are usually worth it.  That’s what we have done here.  Manestra, a simple, tomato-based pasta soup, is usually made with orzo, but we decided to use pasta shaped as little stars (cue gasps).  We were brave.  We were ground breakers.  We were unintimidated.  We were out of orzo.

No matter what small shaped pasta you use, the end result is sure to be delicious. Manestra’s subtle flavour makes it a favourite amongst picky eaters, and when it is served plain (that is, not topped with grated mizithra) it is a perfect vegan and lenten option – particularly when you are all beaned out.

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