Frozen honeydew, mint, lime juice and just the right splash of ouzo for your drinking pleasure
Our daughters are smoothie lovers. Breakfasts, snacks, and late night hunger pangs are often addressed with a medley of frozen fruit blended together with either milk or juice. So easy, they’ve been in charge of their own smoothie-making for years. Our job is to ensure that there is enough frozen fruit available, and to supply a lovely, colourful variety to keep things interesting.
Although we purchase bags of frozen fruit there are some choices that you just can’t find easily. And so, we cut up things like papaya, cantaloupe, passion fruit (yes, we are exotic over here), and freeze the chunks on baking sheets before transferring them to a freezer bag. One afternoon, feeling inspired and thirsty, and needing to free up some freezer space for the spanakopita we had made for another day, we decided to make some adult smoothies.
Chicken thighs infused with Greek flavours! So delicious!
Thighs. For many of us, the mention of thighs immediately causes us to think of swimwear shop changing rooms, gaps that are unattainable and hot wax followed by searing pain. Well, we’re here to redirect your attention, because some thighs are better than others.
Chicken thighs are a good and generally accessible source of lean protein; although they do have more calories and fat than white chicken meat, they tend to be more tender and flavourful. Still, because of the caloric and fat content, you may not want to be eating chicken thighs every day. So, when you do decide to enjoy them, a great recipe is important. We’ve got you covered with this recipe for Greek marinated chicken thighs.
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.
A fresh summer salad with fruit sweetness and walnut crunch
Summer is salad season, and we love that! When it is too hot to turn on the oven, or when we would much rather be frolicking in the sun or strolling around our beautiful city, a no-nonsense salad which ticks off so many boxes is just the answer. Delicious. Check. Nutritious. Check. Quick and easy. Check. Inexpensive. Check. Too good not to share…check!
Whenever we’re in a rush and need to get a meal on the table quick, we tend to turn to either a pasta dish like spaghetti with olive oil and mizithra, or an egg dish, like an omelette full of Greek flavour. Pasta and eggs are the start of so many quick, nutritious and easy meals. In this recipe these two go-to staples are combined to create a recipe that was a regular in our home growing up.
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.
A deliciously seasoned steak, perfect for barbecue season
There are two types of people in the world, those who gravitate towards the ease and convenience of a gas grill, and those who believe that grilling must be done with charcoal, smoking chips, and some extra time. There are certainly advantages to both, and truth be told, we wouldn’t deny a meal cooked on either type of barbecue.
Growing up our father had a large round charcoal grill with a green lid which was kept ready and waiting in the backyard of our apartment building. This was used when he had many things to cook, either because we were having company, or because it just made sense to prepare several meals in advance given that the charcoal was already burning. Common sense at all times.
A simple vanilla milkshake with the perfect ratio of ice cream to milk
So here’s something that you should know about our mother. Like many other people of her generation, raised in Greece during times of economic hardships, our mother has always been quite sensitive to signs of health and wellness. For instance, according to our mother, anyone who looks even slightly underweight is cause for concern. Perhaps they aren’t eating enough. Perhaps they are sick. Perhaps they need her to intervene.
Tiny fried fish that you can eat from head to tail
Summers in Greece mean hours spent in outdoor tavernas, with a clear view of the ocean and the warm sun embracing you. The heat, the pace of vacation life, the hours before or right after the afternoon siesta all contribute to a feeling that time is endless, and life is best lived unhurried. But all that relaxation sure works up an appetite, so that taverna table is usually most often filled with mezes and frosty glasses of ouzo or frappé. Given the scene, some of the best mezes are those that came from the sea you are looking onto. Octopus, shrimp, calamari are always welcome, as are these tiny fried fish.
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.