Sunday, November 23, 2008

Family Village Salad ™

This is my version of a popular Greek style salad.

This salad is a staple at our family gatherings. It is my hope that you and your loved ones will love it too. Enjoy!


2 medium tomatoes (chopped)
1 cucumber (cut lengthwise, chopped)
1 medium onion chopped
1 bell pepper chopped
1 - 2 oz. feta cheese
1 - 2 oz. black Greek olives
1 T. fresh parsley
1 clove garlic (crushed, sliced)
Zest of 1 lemon


1/4 - 1/3 c.  olive oil
1 tsp. lemon juice
zest of 1 lemon
1 clove garlic
1 tsp. dried oregano
1/8  - 1/4 tsp. each: pepper, salt

For Salad

Crush, chop 2 cloves of garlic (set aside 1 clove for dressing).

Combine remaining salad ingredients in bowl. 

Add garlic and half of zest. Toss.

For dressing:

In small bowl combine oil, juice, oregano, salt, pepper, remaining garlic and zest. 

Stir to mix.

Pour dressing over salad. Toss to coat well.

Serves 4 - 6.

Monday, November 10, 2008

Tzatziki (Cucumber Sauce)

Tzatziki (cucumber sauce) is a zippy refreshing sauce that can be enjoyed as a dip or served along with many Mediterranean dishes.

The sauce is usually made with Greek yogurt (thick style). This version is made with plain yogurt which is strained to make it thick. Enjoy!

2 cups plain low fat yogurt (strained well)
1/4 c onion (diced)
1 clove garlic (chopped)
1/2 cucumber (chopped)
1/4 tsp each: pepper,  lemon juice

1/8 tsp salt (optional)
1 tsp each chopped mint, parsley (optional)

Cut cucumber in half lengthwise and chop into small pieces. Set aside.

Pour yogurt through strainer to remove any ex
cess liquid (skip this step if you use Greek yogurt).

Combine yogurt, cucumber in bowl with remaining ingredients. Stir well. Refrigerate until use.

Makes 32 (2 T servings).

Wednesday, August 6, 2008

Cool as a Cucumber Sandwich ™

This sandwich is not just for high tea. It's excellent for a refreshing summer snack or lunch. And yes you can leave the crusts on. I won't tell.

4 slices of bread (your choice)
1/3 cucumber ( 12 thin slices)
2 T butter (softened enough for spreading)
2 lettuce leaves (I use romaine, Boston or red leaf)

Cut cucumber into 12 thin slices.
six cucumber slices on 1 slice of bread, overlapping each other.
Arrange 1 lettuce leaf over cucumber slices. Spread 1/2 of butter on 1 slice of bread.
Place buttered side of bread face down over cucumbers.
Cut sandwich in 4ths. Repeat process with remaining ingredients.

Makes 2 servings (8 small sandwiches)

Saturday, July 26, 2008

Grilled Asparagus

This recipe is a great side dish for summer. 

I steam the asparagus first and then place on a grill pan. You can also do this recipe on the outdoor grill. If using an outdoor grill, make sure that the asparagus is placed where it can't fall through.

10 stalks asparagus
1 - 1/2 c cold water
1-2 T olive oil
1/4 tsp pepper

1/8 tsp salt (optional)
1/2 tsp lemon juice
1 clove garlic (crushed and chopped)

Pour water in saute pan and bring to boil. Add asparagus, salt and steam for 2- 3 minutes approx..

Remove asparagus from heat and drain off water.

Meanwhile heat grill pan on medium high heat. add 2 T of the oil. Place asparagus on grill and grill for 3 -4 minutes, turn occasionally to make sure it
grills evenly.

Remove grill from heat. Transfer asparagus to serving dish. Drizzle remaining oil over asparagus. Add garlic, lemon juice, pepper and toss to coat.

Serves 2.

Saturday, July 12, 2008

Chocolate Chip Banana Milkshake ™

This is a simple recipe for a milkshake. I use butter pecan or vanilla for this recipe, but you can use any ice cream to make your own combinations.

I use fresh bananas, but you can use frozen. You can also use milk or dark chocolate with this recipe too. You can even use vegan milk, vegan ice cream or even frozen yogurt, if desired.

1 c skim or low fat milk
1 banana (sliced)
1 oz dark chocolate
1 c ice cream

Combine: milk, banana, chocolate and ice cream into blender. Blend well for 20 - 30 seconds.

Serves 2.

Easy Breezy Green Beans ™

This is a quick healthy way of serving green beans.

I steam the beans first Afterwards they are lightly fried in oil.

1 - 1  1/2 c cold water
2 c fresh green beans (rinsed and ends trimmed)
1- 2 T oil (canola or olive)
1 clove garlic (crushed, diced)
Pinch of salt, pepper (1/8 tsp)
Squeeze of lemon juice to taste, optional

Rinse beans well. Make sure ends are trimmed off.

Bring water to boil in sauce pan. add beans, salt and steam for 2 to 3 minutes. Remove beans from heat and drain off water.

Heat skillet on medium high heat.

Add oil, beans, garlic, salt, pepper to skillet. Saute for 4 minutes. Towards end of cooking add lemon juice, if desired. Stir to coat.

Serves 2

Monday, June 23, 2008

Sunrise Smoothie ™

This smoothie is not only a great way to start your day off right, it is perfect for anytime. If fresh fruits are unavailable, you can use frozen. You can mix and match any of the fruits or any other fruits for your own creations.

1/3 c ice
1 c orange juice
1/2 c each: sliced strawberries, blueberries, blackberries, raspberries (fresh or frozen)
1/2 banana

Peel and slice banana.

Combine ice, juice, banana, and remaining fruits in blender or hand blender. Blend well for 20-30 seconds. Pour into glasses. Garnish with a fresh strawberry and a straw if desired.

Serves 2

Sunday, June 8, 2008

Dirty Little Martini ™

This is my version of a dirty martini. You don't need to be a super spy in a tux to enjoy this classic cocktail. You can use gin or vodka for this recipe. For a classic martini, omit the olive juice.

2 oz gin
or vodka
1 oz vermouth
1/2 tsp olive juice (brine from olive jar)
4 Ice cubes
4 cocktail olives

hill 2 clean martini glasses in freezer (5-10 min).

Place ice cubes in cocktail shaker. In shaker combine, vermouth, gin (vodka), olive juice. Shake well.

Take glasses out of freezer. Strain martinis into glasses. Garnish with 2 olives on a toothpick.

Serves 2.

Wednesday, May 28, 2008

Potato Candy ™

This recipe is from my grandma. In tribute the recipe will be exactly in her own words.

One very small potato, peel and boil. Drain off water and mash. Add 1 teas. butter and flavoring.

1 box or more powered sugar until you can knead the mixture. Roll out on wax paper with powdered sugar. Spread on peanut butter and roll up. Cut pieces of candy. Place on buttered platter and refrigerate. It hardens as it stands.

Nuts and figs may be added.

Poor Mans Cocktail Sauce ™

This sauce is a great dip for to use for seafood and snacks.

2 T Horseradish (prepared)
6 T ketchup
Dash of Tabasco sauce

Combine ingredients in small bowl. Mix well.

Makes 2 servings

Saturday, May 24, 2008

Command Pesto ™

I call this command pesto, because everyone commands me to make it.

½ c olive oil
1 tsp lemon juice (to taste)
3 T Parmesan cheese
1 -2 clove crushed, chopped garlic (to taste)
4 T dried or 6 T fresh herbs (basil, parsley, oregano, chives)

1/8 tsp pepper, salt

Combine oil, juice, garlic, cheese, herbs, pepper, and salt in food processor or hand blender and blend well for 40 seconds.

Pour over your favorite pasta, toss to coat.

Serves 4

Tuesday, May 13, 2008

Babys French Toast ™

The basic recipe is so easy that it belongs to my niece (baby).  I've used skim milk for this recipe.  You can make this recipe vegan by using vegan egg and dairy substitutes, if desired.

2 eggs
2 T milk (low fat or skim)
4 slices of bread
Pinch of cinnamon (to taste)
1- 2 T butter (or enough to coat bottom of skillet).

Crack eggs in shallow bowl, add milk and cinnamon. Whisk well.

Heat skillet on medium heat, add butter. Dredge bread on both sides with egg mixture. Place bread in pan and cook until golden brown, about 1 1/2 -2 minutes on each side. Repeat process with remaining bread. Serve with favorite syrup or toppings.

Serves 2.

Monday, May 12, 2008

Chili Oil ™

This oil is often used in Asian cooking. 

I use it for almost anything.

You can adjust the amount of chili flakes desired.

1/4 - 1/3 c. oil (canola or olive)
1/2 - 3 T. red pepper flakes (to taste)
Pinch of salt

Heat skillet pan on medium high heat. Reduce heat to medium, medium low and add oil. 

Heat pan for 1 minute.

Remove skillet from heat (to prevent pepper flakes from burning), add red pepper flakes, salt.

Place in a clean jar and refrigerate when cooled.

Makes 16  1 tsp. 

Greek Noodle Salad ™

This is a family staple at get- togethers.

This salad can be made with any pasta. I use Rotini or bow tie pasta.  


2 tomatoes chopped
1 onion chopped

1 bell pepper chopped
1 cucumber (halved lengthwise and chopped)
1 c black olives (pitted or Greek)
1 cup feta cheese (in chunks or crumbled)
1/2 c green onions (sliced)
1/2 c radishes (sliced)
3 c pasta (cooked)
2 tsp dried parsley (or 3 T fresh)


1/3 c olive oil
2 tsp lemon juice
1/8 tsp salt, pepper
1/2 tsp oregano dried (1 tsp fresh)
1 clove garlic crushed, chopped

Dressing: Combine ingredients in small bowl. Mix well. Pour over salad

Salad: Cook noodles according to package. Combine with vegetables. Toss salad to combine with dressing.

Serves 6.