The easiest and best vegetable minestrone recipe with beans and pasta.
Σούπα μινεστρόνε. Minestrone soup is one of those things that can quickly become a disappointment. We’ve had many in our day and although none have been horrid, the vast majority have been kind of blah. A little bland, a little uninspired, a little too unremarkable. The best minestrone soup that we’ve had, one that is full of flavour and pretty remarkable, has come out of our parents’ kitchen.
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A FREE downloadable resource to take you from Clean Monday to Orthodox Easter which includes a Meal Plan and additional Lenten Recipes
Download your FREE Great Lent Meal Plan 2021 and your FREE additional Great Lent Recipes here:
This is most certainly our favourite time of the year. The period of Great Lent which precedes Orthodox Pascha, along with the weeks of Kreatini (Meatfare) and then Tyrini (Cheesefare) which come before it are opportunities for renewal, spiritual growth and a deepening connection with our faith.
The choice on how to live during Great Lent is a personal one. There are certainly “rules” which are dictated by our faith, but situations, contexts, beliefs and capabilities vary and so anyone who is interested discussing their own personal reality is encouraged to speak to their parish priest or spiritual father.
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An incredible Greek side dish of fried eggplant which is then baked in a rich tomato sauce
We know that eggplant is a divisive fruit (yes, eggplant is botanically a fruit!) and that there are camps of people who love them, and others who hate them. We happen to be lovers of the aubergine and are thrilled when our gardens start to offer this versatile, hearty and delicious purple gift.
We have already posted several eggplant recipes, and here we are finally sharing what may be one of our favourites. In this classic Greek dish, which can be served as a side or just as easily as a meze or light lunch, eggplants are fried and then baked in a rich tomato sauce. This is a dish best served with a nice loaf of fresh bread for dipping; the sauce is to die for! You can even layer the eggplant and sauce between two slices of bread and make yourself an eggplant and tomato sauce sandwich. Sound strange? Have we ever steered you wrong before?
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Watermelon and feta in bite size serving, drizzled with balsamic glaze
The pairing of watermelon and feta, usually served as a salad, is gaining in popularity and there is a good reason for that! The fresh, sweet crunch of watermelon and the salty creaminess of feta cheese is a perfect combination.
Although we have posted the requisite watermelon and feta salad (with grilled watermelon no less!), we thought it would be fun to serve this great combo as an appetizer.
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A salad hearty enough to be a light meal
When we fire up the out door grill to make delicious things like souvlaki, grilled steak or cedar planked salmon we like to take the opportunity to grill even more, and vegetables are an obvious choice. Sometimes we like to simply serve grilled vegetables, and other times we use them to make something special, like this delicious grilled zucchini salad with corn and black-eyed peas.
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Vegan meal of quinoa and rice pasta tossed with vegetables and a bit of chili heat.
There are so many special diets out there these days. Aside from all the ways that people are trying to either lose weight, or get fit, there are also medical reasons and lifestyle choices that can sometimes make cooking for guests a little challenging. But we love a challenge, and we love coming up with recipes that will probably satisfy every food restriction you may host.
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A new take on a classic Greek recipe: spinach and quinoa cooked in a rich tomato based sauce.
Quinoa is not a grain we grew up with, and it is not traditionally used in Greek cooking. The grains you will more commonly find in Greek recipes include semolina, corn, barley, bulgur and whole wheat berries. All delicious and all used to make incredible foods and desserts.
But we do love quinoa. Our first introduction to this super grain was while one of us was an undergraduate in university. Walking through the neighbourhood around campus, trying to find dinner to carry us through an evening spent in the library, we came across a health food store. Although quite commonplace now, at the time natural food stores which sold things like vegan mayonnaise, tofu, nori, and quinoa were rare. Optimum was a two floor shop; the first floor on street level sold aromatherapy oils, incense, books and herbal medicines. The basement level was the grocery store and it was here that one could wander the aisles and see things that were foreign and fascinating.
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Loukoumades, the original Greek doughnut hole!
So…in case any of you were wondering if our recent and exciting Hollywood and media attention would change us…don’t worry. We’re still keeping it real, which is why this post for loukoumades is going to include the following:
- a full disclosure that sometimes, we mess up
- an even fuller disclosure that sometimes one of us messes up, without anyone realizing it, even herself!
- an admission that when questioned, and the realization of a mistake sinks in, the person having done the messing up maintains ignorance and innocence for about 5 minutes before breaking down and confessing all the yucky details
By the way…it doesn’t really matter which one of us messed up…we’re a team. Also, Helen wants it to be clear; the messer-upper was Billie.
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Quick and easy vegan chickpea wraps
It’s 7:00 pm on the evening that we have planned to post this recipe. The recipe itself is already written, but this part, well….it’s a work in progress. Like, at this very moment, the writer half of us is trying to write something interesting, relevant, and chickpea wrap worthy…while ignoring the messages from the photographer half of us who is wondering if the post is done, so that she can go in and add the photos.
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A vegetarian take on the classic B.L.T. made with salty and squeaky halloumi cheese
Have you heard of halloumi? If you haven’t, then we are happy to help you make it’s acquaintance! Halloumi is a Cypriot cheese traditionally made of sheep and goat’s milk, and although it is now enjoyed in many parts of the world, it really is most popular in Cyprus and Greece. Because of it’s very high melting temperature, it is a great grilling and frying cheese. It maintains it’s shape when cooked so no melting cheese mess with halloumi! Instead what you get is a crispy exterior and a soft, melt-y interior.
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