Yellow Split Pea Soup

Yum

                                                           Yellow Split Pea Soup a.k.a Fava

                                   
                                    

 When it's cold outside you need something healthy and delicious to warm your families insides and lift their spirits, nothing hits the spot like yellow split pea soup. It's quick,easy healthy and not to mention easy on the pocket. Split pea soup is rich in proteins and it comes in two colors yellow and green, I love both, it's just that yellow looks prettier. This is an authentic Greek traditional dish and you can find it at almost all local taverns when travelling to Greece. You don't have to travel to Greece to have this yummy dish, take a walk at your local grocery store, they have plenty. I have been such a food aficionado all my life due to my family's  Greek culture but also to my dad's refined taste buds.He always appreciated a higher quality of food and Split Pea Soup falls under this category.  A higher quality of food!

Split Pea Soup is a.k.a pease pudding, it was made in Medieval Europe and it's a popular dish in the Greek culture a.k.a Fava which is served as an ( appetizer) meze. Fave can be prepared as a puree or you can make it a bit chunky, I prefer the puree. My mother served it as a main dish with a side dish of any type of seafood, I serve it with a side of bruschetta

Split Pea Soup of either color are rich in fiber which helps the digestive system. All peas contain manganese,potassium,copper, protein and vitamins such as B1 and B5. For all the above reasons Split Pea Soup is a perfect meal at any time of the day!

Ingredients

• 500 grams yellow split peas
• 1 medium sized onion chopped 
• 1 carrot shredded
• 1 tablespoon chopped parsley
• salt & pepper 
• 5 - 8 tablespoons of olive oil

 Take your split peas place in pot cover with water, place on stove and boil.When peas come to a boil drain them in a colander rinse with cold water and return to pot. Add all your ingredients and last add olive oil, saute for about 10 minutes. Cover peas with water, allow to boil until creamy and tender. Scoop batches of soup with a soup ladle, pour in a blender and mix until smooth. When serving drizzle with olive oil.

TIPS: a)  Use an immersion blender, this is faster and easier.
            b)  For a more spicy taste, use homemade broth or 1 beef knorr cube.
            c) If soup is too thick, thin it out by just pouring more water.

                                                     

KALE OREXI!!! Another fabulous dish from my kitchen to yours! 

Wild Asparagus

Yum

Wild Asparagus, ( Black Bryony/Avriones) or Ovries as they are known locally here in Corfu. This wild asparagus is a sprout from Tamus Communis. It's name is derived from Bryonia Dioicia another wild plant which is poisonous and is not meant for eating. I really don't know why this mistaken in identity has taken place ;)   Wild Asparagus, is nature's gourmet food and the best part is that it's free. My mother in law is an expert when it comes to foraging and I'm an expert in executing a well prepared healthy meal. To me it looks like tiny asparagus. Avriones are simple to clean and simple to cook. They are three ways you can cook them boiled, baked and sauteed with tomato paste. I must admit they are bit bitter but pair them with lemon, fresh tomatoes and some feta and they automatically become a delicacy! 

Wild Asparagus

Ingredients

• 500 grams Bryony
• 1/2 teaspoon of oregano
• 5 tablespoons of olive oil
• parchment paper or clay pan
• lemon 
• salt & pepper to taste

Bostanistas.gr : Ιστορίες για να τρεφόμαστε διαφορετικά

                     First, you clean them, place them in a colander and run water over them. Allow them to drip dry. Cut off some of the stem. Place them in parchment paper, add all of your ingredients cover and bake at 300 for 20 minutes. Take out squeeze lemon and serve as seen in picture. 

TIP: When using a clay pan cover with parchment paper before baking. 

Kale Orexi! Another great tasting dish from my kitchen to yours! 

Chicken Pie a.k.a Bouroukopita

Yum

Chicken Pie a.k.a bouroukopita or Kreatopita

Ingredients

• 1 Whole chicken
• 5 whole eggs
• 3 garlic cloves
• 1 medium sized onion
• 1 pastry puff (optional) I make my own
• 1 1/2 cup rice ( long grain rice) 
• 1/3 cup of oil

Chicken Pie a.k.a Kotopita is a savory traditional  dish that mom has created over a hundred times. A recipe that has been handed down from generation to generation. On the little island of Mathraki, in the early days, the home culinary chefs were very innovative as they used ingredients  that were handy. The chickens they used, were home grown, I have tasted a pie with home grown chicken, it tastes way better then commercial chickens. I'm so glad that I have had the opportunity to taste real organic recipes, as this has provided me with great experience in defining a real good tasting meal.

This Chicken Pie recipe is great for freezer food. You can make one big pie, like I did or you can make small pies and freeze them for later use, when you are just not in the mood to cook. You can either use a home made crust or you can use a ready made pastry puff. For this particular Chicken Pie recipe  I prefer to make my own crust even though I might spend more time in the kitchen. The result according to my taste buds is just so scrumptious! A creamy filling wrapped in a homemade crust and baked until crisp and golden brown is absolutely heavenly! 

Some people use roasted chicken but the pie will turn out dry, in order to get a succulent taste you need to boil it. Chop up your whole chicken you can disregard wings and neck, or you can freeze them to make a quick chicken broth for soup. Once your chicken is all cut up saute in olive oil in a big pot with garlic and onions, add salt an pepper to taste,  saute for about 10 minutes. Cover with water and boil until chicken is tender and ready for tearing. 

Once it's ready take out of pot with a ladle strainer spoon on a platter. Allow it to cool and then tear it apart and place in another platter. I used my pan it was convenient for me.

Return back to pot add water, rice salt and pepper to taste. Add just enough water to boil, add your  rice, boil until it  becomes tender but make sure it doesn't over boil or it will become too creamy. 

Take off the stove, allow it to cool for about 15 min. Take your eggs beat them with your whisk then add them into the filling. Mix very well, add salt and pepper to taste.

Make your phyllo/ pastry  or buy a ready made pastry puff.

Make sure you butter your pan first. My dough

Once you have rolled out your phyllo, add your filling and then make your crust. Make sure to even out the filling either with a flat spatula or using your hands.

When done beat one whole egg and apply on top of the filling use a brush to spread around your Chicken Pie filling.

Preheat your oven on high for 15 min. Place your pie in oven cook on high for about 10 min. reduce to almost half and bake for another 20 - 30  or until golden brown. Cool and cut into pieces, serve with a nice salad. 

TIP: If you have some filling and dough left over you make some small patties and freeze. I made them and served with fries, my kids enjoyed them so much. 

Roll out your pastry add you filling, roll the sides inward and then roll all the way till you close it. Freeze and cook at your convenience. They can even take the patty to school. 

KALE OREXI!! Another great tasting dish from my kitchen to yours! 

Romaine Lettuce with Cherry Tomatoes

Yum

Romaine Lettuce with Cherry Tomatoes

A two ingredient-   A  two minute salad! 

Ingredients:

• 1 Romaine Lettuce
• 1/2 pound of cherry tomatoes
• salt
• vinegar
• olive oil

The other day  feeling exhausted from running errands and being a portable taxi, I needed a quick fix that was also healthy. I opened my refrigerator, I surveyed the area, my eyes spotted  Romaine Lettuce and juicy, ripe, Cherry Tomatoes perfect for a quick pick me up brunch! With only two ingredients and it only took two minutes to make Romaine Lettuce and Cherry Tomatoes hit the spot!  Hearty Salad Recipes, are a favorite. of mine. I don't think a day goes by that I don't have salad on my table! Don't forget, salads are beneficial in our daily diet, they are nutritious and always packed with the necessary vitamins to revitalize our bodies.

TIP: This quick salad can accompany all your kiddie  and adult parties! You will not believe the positive feedback I always receive when I serve Romaine Lettuce with Cherry Tomatoes Salad. 
Try it and I await for your feedback. KALE OREXI!

Pancakes a.k.a Tiganopsomo Fried Bread

Yum

                                                      Greek Pancakes a.k.a Tiganopsomo ( Fried Bread)

Fried Bread or Tiganopsomo, A heavenly treat for anytime of the day, Tigano/tigani means frying pan and psomo/psomi means bread, therefore, we have tiganopsomo. My mom was exceptional in the kitchen,I thank God she passed down her culinary skills on to me. Every time she would make Tiganopsoma, the sizzle and scent from the olive oil whiffed my nose and I just couldn't wait to sink my teeth in this crunchy and fluffy tiganopsoma.  This recipe has value because it's not only the fact that it tastes goods but it's associated with the scenic and beautiful birthplace of my parents. Mathraki. It represents a time when people didn't have access to supermarkets and fast food chain stores. They cooked with what they had at hand and this kind of forced them to come up with various recipes. My mom can be called a home cook aficianado. Tiganospsoma are fulfilling and so fun to make! You can eat them in so many different ways, the traditional way with feta cheese, tomatoes and olives. For a sweeter version, drizzle them with honey, sugar and cinnamon. TIP: a) you can  turn them into personal pizzas with a variety of toppings. b) In some regions they add feta cheese, olive oil, oregano or mint leaves in between two tiganopsoma and fry them. This is a great idea for your next party. A simple and yet so savory delight that I had to share this experience with my kids( which they love) and now I'm sharing my mom's traditional  recipe with you all. 

Ingredients

• 500 grams of all purpose or self rising flour
• 1 cup of luke warm water
• 1 envelope of dry yeast
• 1/2 teaspoon of salt
• 1 1/2 cup of olive oil

First, have your luke warm water ready, add it in a bowl, add your yeast and mix until the yeast has been diluted completely. Once this has been done add flour mix until you get a soft stick substance ( this is called a leaven

When you are almost done set it aside for about an hour or so the longer the better. An hour is a good portion of time for the leaven to rise, if starts to make bubble it's good.

When the leaven is ready, keep adding luke warm water and flour, before completing it onto a pliable dough add your salt. The dough is ready when it no longer sticks to your fingers. I usually use all of the 500 grams of flour and then I have extra flour when I roll the bread pitas out. I usually make about 15 -18 pancakes, I  used all 500 grams of flour and of course, I give to my neighbors as well. 

Before making your tiganopsomo allow the dough to rest for 30 min.

Make sure you flour your surface before rolling out your flat breads. I roll them out to about 7 - 8 inches, We all like them big, if the  dough is a bit sticky just add more flour. Don't roll them out to tick or they will not fry well in the middle. I know this from personal experience. 

Add olive oil enough to cover the bottom of the the pan. When placing the bread in the pan dust off the extra flour then place in pan make tiny holes in the bread with your fork. Let it fry until golden brown on both sides. Olive oil works best for tiganopsoma. Best to serve when they are warm. KALE OREXI!! Another great recipe from my kitchen to yours! 

Pan Fried Pork Chops in Chardonnay Sauce

Yum

Pan Fried Pork Chops in Chardonnay Sauce 

Pork Chops in Chardonnay Sauce

Ingredients:

• 4 medium Pork chops with the bone
• 1 measuring cup or 275 grams Chardonnay
• 1 cup all purpose flour
• 1 cup water
• 1/3 cup olive oil
• 1 knorr cube
• 1/2 teaspoon grated lemon rind
• 2 tablespoons Worstershire sauce

Let's chat about pork chops. Pork Chops  are white meat that needs extra attention when cooking because you can easily  burn it. When choosing pork chops choose the ones with the bone, they are juicier when they are cooked. Pairing Pork  Chops with Chardonnay will jazz up your  dinner.This is a restaurant recipe that was given to me for the good of the blog. I tried it and the outcome was mouthwatering. In the original recipe it calls for white wine but I chose Chardonnay instead.  Another great recipe from my kitchen to yours! 

First, add salt and pepper to your pork chops on both  sides. Then dredge them in flour, pat well and set aside.

Secondly, add your olive oil in your skillet let it sizzle on high heat, then lower your  heat add your pork chops. Cook on both sides until they have a golden brown color. Remove from skillet and set aside again.

Thirdly, in the same skillet add you knorr cube and grated lemon rind saute for  about two minutes or until knorr cube has been dissolved. Place your pork chops back in the skillet add your Chardonnay sauce, cook on medium heat, cook for about minutes add you Chardonnay and let it cook until it starts to almost simmer add your Westershire sauce and allow it to simmer for a few minutes. Your juicy pork chops are ready,  Serve with mash potatoes add a tad bit of the sauce from the  sauce you made and your taste buds will be jiving!  Kale Orexi!



                           

Party Planning

                                How Party Planning could get you an OMG  ovation!





Let's face it parties are a part of our life whether we are planning a small party or a big party. For some, planning an event can be overwhelming and a mind boggling task. I have been planning home parties and other events ever since I can remember. Planning a party with 40, 50, 60 or even 100 people isn't really all that complicated, in fact I find it as a fun and exciting project, the cleaning up is the difficult part. So, Where to begin for your next house event? Food? Guests? Decorations, oh! a whole lot  to do and no time. It's  just so tiring thinking about it. You don't have the necessary funds to hire a planner so it's all you. Arrgghh! Hold on and keep reading and make your next house event look like a professional did it!


When you plan your party:

1) Make a check list, This is a must! I can't emphasize it enough- this has helped me tremendously and of course I always carry it around. Actually, I have a clip board and I attach my check list to it. TIP: I write in black pen and I check off in red.Learned this in grade school!

2) Two months in advance make out your guest lists, make calls see who will be able to attend. This is the part where I say mail out invites, nope, if it's not a christening or wedding I like to make direct calls and have this settled by the end of the second month. And I always tell them if anything comes up to give me a call, of course without saying you leave your phone number. If they don't call, give a reminder call two weeks prior to the party. By the end of the two months you should have all your guests finalized.

3) Chose a theme for your party, all parties have a theme. A party without a theme is a like a martini without olives. Your theme could be simple it doesn't have to be complicated. Don't get bent out of shape to search for  a theme. You can do flowers , butterflies, cars, etc I hope you get the idea.

4) One month in advance plan your food menu. Write it out and spend time on it.Food is always a starter for conversation, so make every minute worth it. I always start with hors d'ouevres and a few main dishes. TIP: When preparing your food always keep in mind the type of guests you're inviting to the party: adults,children or elderly. At all my parties I always prepare a buffet it's convenient for all and most important you are spending time with your guest and not fussing around in the kitchen with an apron. So you are enjoying your party.

5) Plan any activities for your guests. A party without an activity, is as stale as bread. A party needs inspiration, motivation for Fun! Fun! Fun!

6) Once you have your menu down, write out all  the ingredients you need, make a list of all supplies, decorations and buffet arrangements you might need.

7) A) Two weeks in advance plan your freezer meals B) make a list of all decorations, accessories and kitchen utensils you might need.

8) One week ahead - A) cook your freezer meals, so they are ready to cook the day of the party.B) Check and see if you need any extra plates, glasses, forks,knives, spoons etc.  C) Also, in the last week  also check just for any last minute adjustments. D) Start to clean your house.

9)  Two days ahead start to set your decorations and see if you need any last minute improvements.

10) Two to three  hours before your guests arrive set time aside for yourself to get ready.

And the finale!  A) Greet your guests with a welcome drink and enjoy the PARTY! B) When your guest leave,  have a small favor ready, this leaves a lasting impression and will remember your party with sweet memories.