This is usually made with fresh tomatoes or canned crushed tomatoes which I think is a lot heavier in taste. Tried using V8 vegetable juice. Much more flavor and vitamins including tomato, celery, beetroot, parsley, carrot, lettuce, watercress and spinach. Hope you like it Ingredients 3 large russet potatoes 2 tbsp extra virgin olive oil … Continue reading →

Gemista with bulgur instead of rice and meat. Vegetarian/Vegan/Gluten-free for those Meatless Mondays until I reach my Taco Tuesdays to stuff my face with meat, cheese, Greek yogurt (tastes just like sour cream), tomato, lettuce. But, I digress. Try this flavourful dish and let me know what you think. Ingredients Vegetables of your choice -tomatoes, … Continue reading →

Kotopoulo kokkinisto. Greek braised chicken cooked in tomato based sauce. Ingredients 4 chicken thigh cutlets 8 chicken drumsticks Salt, pepper 1 Brown onion, chopped 3 garlic cloves, crushed 200g button mushrooms 2 sticks celery 2 carrots 4-5 medium potatoes 3 or 4 over ripe tomatoes, or 400g tin diced tomatoes 2 Tbsp tomato paste 2-3 … Continue reading →

Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Wikipedia Delicious and easy Bougasta tonight.One of my favorite Greek desserts. I’ve used low fat milk and turns out great. Ingredients 4 cups low fat milk Sliced peel of a lemon 1 cup sugar 1 … Continue reading →

Galaktoboureko is a Greek dessert of semolina custard in filo. The name means “milk börek”. It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings. It is served or coated with a clear, sweet syrup. Wikipedia This is not a typical … Continue reading →