PERFECT HUMMUS EVERY TIME! Did you know that blending your chickpeas when they’re still hot (right after they’re cooked or reheated canned ones) results in a light and fluffy mix, ready to absorb tahini, olive oil, and spices? Maybe the best tip for consistently good hummus is adding excellent tahini. The rich and complex flavor […]
DIFFERENT TYPES OF QUINOA: There are many different types of quinoa grown in the Andes, where this ancient grain originates. We find some of them in western supermarkets as well. Here’s a quick guide: Quinoa or White Quinoa- is the most common kind of quinoa available in stores, so you’ll often see it just called […]
BROCCOLI PIZZA CRUST – A FEW TIPS! This ersatz but delicious pizza definitely tastes best the day it is made. But if you’re a pizza lover like I am, you also know the guilty pleasures of enjoying a leftover slice the next day. You can reheat this in a hot oven at about 400 degrees […]
BEETROOT NUTRITION: Beets – both the greens and the bulbs – are an important part of the Ikaria diet and an important ingredient in the Greek and Mediterranean diets. The greens are nutritionally comparable to iron-rich spinach but the bulbs are also very healthy, although they contain natural sugars and carbs. Overall, beets are a […]
ABOUT FARRO: Farro, a high-protein, high-fiber ancient whole-grain wheat, figures prominently in the Mediterranean diet. It looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes. Farro is a […]
SERVING TIP: You can serve these shrimp as is, or over brown rice or quinoa.
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.
ABOUT VEGETABLE SOUPS: One of my favorite ways to cook vegetables is in soups, and the variations and versatility are endless. You can make almost any vegetable into a simple but elegant soup and the beauty is in the garnishing. Drizzle thin threads of olive oil over the soup; stream a little balsamic or honey […]
WHAT TO LOOK FOR IN FETA: For one it should be Greek! Feta is a protected designation of origin cheese allowed by EU law to be produced only in Greece, where it is a traditional dairy product. American “feta” is made with cow’s milk and sometimes with goat’s milk, and is generally salty and coarse. […]
WHY IS THIS HEALTHY?Eggplant is filling, but it’s also low in carbs, fat, and calories. It also has plenty of bone-building calcium and antioxidants that can help to ward off heart disease, cancer, and other chronic illnesses. Breadcrumbs in combination with high-protein chickpea flour make this coating healthier than using plain all-purpose flour or some […]