Potato Salad (Πατατοσαλάτα)

Potato Salad

A light and delicious potato salad full of wonderful textures and flavours

We went to a lot of picnics when we were kids. In late spring, summer and early fall, when the weather was inviting, our family would spend Saturdays on the mountain. If you’re from Montreal, you know that the mountain refers to Mount Royal. Declared a heritage site by municipal authorities and the Government of Quebec, the mountain covers 10 square kilometers, right in the heart of Montreal.

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Rice with mizithra and burnt butter (Ρύζι με μυζήθρα και καμμένο βούτυρο)

Rice with mizithra and burnt butter

A simple and delicious rice dish with the nutty flavour of burnt butter and the salty goodness of mizithra cheese

If you’ve been following along on our Mia Kouppa trails over the past few years you will have learned a few things about us, and our parents. You would know that we are two sisters, who also have an awesome older brother, that we each have two darling girls, xeno (that is, non-Greek) husbands, and feathered and furry pets. If you haven’t been with us for very long, or tend to skip right to the recipe (that’s okay…we do it sometimes too!), then welcome! We’re so happy to have you join us!

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Zucchini salad (Κολοκυθοσαλάτα)

Zucchini salad

A simple salad of boiled summer squash dressed with olive oil and red wine vinegar

We love everything about fall. The colours, the warm knit sweaters, the cool crisp air, the fact that you can call it fall or autumn. We love that everyone is busy pumpkin-spicing everything, and baking all manner of apple wonderfulness. But, we love summer too and despite the fact that it’s October and Canadian Thanksgiving is right around the corner, we’ll hang on to summer just a little while longer if you don’t mind.

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Spanakopita no. 2 (Σπανακόπιτα no. 2)

Spanakopita no. 2

Home made phyllo dough filled with spinach, herbs and feta

Spanakopita no. 2

 

Summer is almost over! How can that be?! As always, the months when school is out, the days are at their longest, and the sun smiles down warmly, pass all too quickly.  We try to hold on to the season by enjoying every moment left and by looking back at our June picnics, July getaways and August pool parties and barbecues, recognizing that although quick, our summer was blessedly full.

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Grilled vegetables (Λαχανικά στη σχάρα)

Grilled vegetables

A medley of marinated and grilled vegetables 

Eat your vegetables!  Who hasn’t heard this, or uttered it, over and over again.  Sometimes getting your kids, your spouse, yourself to eat vegetables seems like an uphill battle.  Let’s face it, not everyone goes crazy for luscious greens like vlita or okra, or is satisfied with a meal whose main star is cauliflower. In fact, today we crave vegetables but there was a time when we would plan covert operations to stealthily dispose of the grossness that our parents put before us; our spanakorizo disposal tactics were legendary.  Still, even in the throes of our vegetable-hating youths, we never rejected vegetables that were marinated and grilled, and which usually happened to be served along with grilled souvlaki or steak.

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Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)

Sauteed green peppers

A simple side full of green bell peppers, red onion and a few herbs

If you’re a gardener, you might be like our family who feels that there are some basic vegetables without which a garden could never be complete.  Oh sure, we like to experiment and occasionally try to grow watermelons, asparagus, and brussel sprouts, with varying degrees of success, but some things are non-negotiable.  Bell peppers are included in that category of must-grows.

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Broccoli with olive oil and lemon (Μπρόκολο με ελαιόλαδο και λεμόνι)

Broccoli with olive oil and lemon

Steamed broccoli served with olive oil and a dash of lemon juice

Broccoli was never a hated vegetable in our house.  No one cringed when it was served.  No one pushed it around on their plate until they could slip it to the dog (not that we had a dog).  We simply ate it, because we loved it.  Seriously.  And our parents only ever served it one way.

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Spanakopatata (Σπανακοπατάτα)

Spanakopatata

A baked potato loaded with the amazing flavours of spanakopita!

Spanakopatata

 

As you may know, although our primary focus here at Mia Kouppa is our parents’ traditional Greek recipes, we have branched out a bit in order to include other Greek recipes from family and friends, non-Greek family recipes, and our own creations.  This latter grouping of recipes is quite important for us, as it gives us the opportunity to share some of our meals and desserts with you, and gives us an opportunity to get creative.

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Herbed orzo with chickpeas (Κριθαράκι με βότανα και ρεβίθια)

Herbed orzo with chickpeas

A delicious meal of fresh herbs, orzo and chickpeas

If you’re looking for a dish to remind you that spring is here, and that the cold winter months are behind you, then this is it.  A simple recipe using orzo and loads of fresh herbs, the colour,  smell and the flavour of this herbed orzo make it clear that sunny days are here…or at least, coming soon.

The fresh taste of this herbed orzo dish is enough to entice you to make it over and over again.  But, an added bonus is that it is quick, easy, economical (super economical if you happen to have your own herb garden) and vegan, making it perfect for meatless Mondays, period of Orthodox lent, and any other time you want a plant-based meal.  The addition of chickpeas ensures that the dish is full of protein and that it is satisfying.

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Vegan spanakopita (Νηστίσιμη σπανακόπιτα)

Vegan spanakopita

Homemade phyllo and spinach filling, perfect for Lent, and anytime

Vegan spanakopita

 

Growing up we lived close to our grade school, and so lunches were eaten at home after a short walk down one street and one lane.  Our mother, who worked at different periods either at home, or in the evenings, was available to meet us at the school and walk the short distance home with us. Once there we would very occasionally be treated to our parents’ newly discovered convenience food; the TV dinner.  We loved those surprise lunches, from the compartmentalized courses to the odd looking sauces and vegetables which were less than vibrant.  We especially loved returning to school and, on those days only, asking our friends “what did you have for lunch?”, knowing that they would probably ask us the same.  Then, we could nonchalantly, but with a quiet glee, say, “Oh, you know, a TV dinner”.  Our non-Greek friends would nod their heads with approval and understanding. Our Greek friends would look bewildered.

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