Main Courses Recipes
ABOUT CHICKPEAS AND SPINACH: The combination of chickpeas and spinach makes for a nutritionally complete vegetarian or vegan meal and it is a combination that appears in many traditional cuisines throughout the world. There are spinach-chickpea combos with regional variations in parts of the Peloponnese and northern Greece, especially the northwestern part of the country, […]
GLUTEN-FREE PIZZA: If you’re following a gluten free diet but still want to enjoy the occasional pizza there are quite a few available options -and recipes- nowadays. Apart from the rice crust mentioned in this recipe, cauliflower, chickpea and almond flour crusts are quite popular. Nutritionists advise to opt for a whole wheat pizza if […]
WHITE VS BROWN RICE: Even though the milling process removes the rice’s husk, bran, and germ, it’s artificially fortified with nutrients. It’s also polished so it appears to be more palatable. On the other side, brown rice is a whole grain thus it’s richer in nutrition as a whole. The key difference between these two […]
A FEW TIPS & TRICKS: -When using bamboo/ wooden skewers, it’s advised to soak them in water for about 30 minutes so they don’t burn when they come in contact with the super hot grill. -For a recipe like this one that includes short cooking time and the skewers don’t need to be turned many […]
Greek meatballs, aka keftedes, are an all-time Greek classic! This Greek recipe for meatballs goes a step or two further, with a cloak of avgolemono, the tangy Greek egg-lemon sauce, and a few tablespoons of Santorini capers to perk up the whole dish. It also calls for lamb, so makes for a whole new take […]
In the Greek diet, pasta figures in both vegetarian recipes and with animal protein, such as the classic baked Greek pasta recipe, pastitsio. My personal favorites are the Greek pasta recipes that bring to mind the best of the Mediterranean diet, with Mediterranean ingredients that focus on plants. This Greek recipe for penne calls for […]
Invariably mispronounced with the accent on the second instead of the last syllable, moussakå is probably the Greek national dish to many foreigners, although its origins are thought to be Asian. This Greek recipe, a true Greek classic, might actually be related or descended from the Asian maghuna, a “ayered dish of mutton, onions and […]
A TIP FOR CRUSTLESS QUICHE You can freeze your crustless quiche either whole or in slices. Leave it in the fridge overnight to defrost. It can then be served either cold or hot; reheat in the oven, covered loosely with foil until heated through.
CARNAROLI VS ARBORIO Both carnaroli and arborio are popular Italian medium-grain rice varieties. Carnaroli is considered the best rice for risotto. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly longer and keep their shape better […]
SKIN-ON VS SKIN-OFF CHICKEN A skin-on piece of chicken has more calories than a skinless one. A skin-on chicken has about 30-50 more calories per serving, and that is the main drawback with skin-on. It’s simply more fattening and the fat is saturated. . However, cooking chicken with its skin on will help to retain […]