Pear Gateau 
1.3lbs d’anjou pears
Juice of one lemon
 
Cake:
3 eggs
¾ cup sugar
1 tsp vanilla
¾ cup 2% milk
2 tbsp butter melted
1 cup flour
 
Clean and slice the pears thinly.  Drench them in the lemon juice so they won’t brown
 
Cake:
 
Beat together the eggs and the sugar till frothy and white.  Add the milk and the melted butter and combine well.  Add the flour and beat till well mixed together.  Fold in the sliced pears making sure they are all well covered.  In a parchment lined cake pan, pour the batter in and bake in a preheated 350°F for almost 2 hours till well browned.  Remove from the oven. 
Sprinkle with a tablespoon of white sugar and burn it with a torch till melted and caramelized. 
 
Nutrition Facts
Servings 40.0
Amount Per Serving
calories 46
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 10 mg
Potassium 16 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g
 

    

Potato, broccoli, cauliflower soup

8 oz broccoli flowerettes
8 oz cauliflower
15oz diced yellow potatoes
5.4oz carrots diced (2 carrots)
1 cup diced onion
¼ cup olive oil
2 tsp crushed garlic
1 14oz can chicken broth
4 cups water
1 cup 2% milk
3 tbsp butter

Wash the vegetables. In a pot saute the onion and the garlic. Add the vegetables, the chicken broth and 4 cups of water. Salt and pepper to taste. Let it come to a boil, and let the vegetables cook till all soft. With and immersion blender, mash the vegetables till it’s creamy. Return to the heat, and add the milk and the butter. Let it come to a boil and lower the heat for about 5 minutes stirring constantly. Remove from the heat. Enjoy!

Nutrition Facts
Servings 68.0
Amount Per Serving
calories 23
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 7 mg
Potassium 63 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

Spinach with zucchini feta and eggs tart

1 puff pastry jus-rol 13.2oz
8 oz fresh spinach
2 zucchinis 23oz total chopped
½ cup or 2 oz banana peppers chopped
½ cup or 2 oz diced green onion
½ cup dill chopped
½ cup parsley chopped
1 cup diced cooking onion
1 tbsp olive oil to oil the pan
¼ cup olive oil to saute the veggies
10 eggs
5 oz feta crumbled

Prepare the veggies, by washing them, and chopping them. In a frying pan, add ½ cup olive oil. Saute the onions, the banana peppers, the zucchini, till soft. Towards the end, add the spinach and the herbs. Saute till the spinach is wilted. Season with salt and pepper according to taste. Remove from heat.

In the meantime, heat oven to 400°F according to package directions. Oil the cookie sheet with a tablespoon of olive oil. Roll out the puff pastry and slightly roll the edges. Spread the vegetable mixture on top. Break 10 eggs in different spots of the vegetables, about 2-3” apart. Season the eggs with salt and pepper, and place in the oven. Backe for 15-20 minutes till the edges of the puff pastry are lightly brown. Remove from oven and serve. Enjoy!

Total weight of food is 59 oz. Serving per oz = 55Calories

Nutrition Facts
Servings 59.0
Amount Per Serving
calories 55
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 29 mg
Sodium 51 mg
Potassium 110 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Chocolate Pie

This chocolate pie is so decadent, and rich in flavor.  I already had a couple of pieces before I took the picture.  This is not my own recipe.  It was a cut out from a magazine, that I had kept some time ago. I don't remember the magazine, and there is no indication of who developed the recipe.  I already had the ingredients and thought I should try and make it.  The pie filling is the same as the recipe.  The pie dough and the chocolate whip topping is my own recipe.  It's a great recipe for special occasions, like Christmas or Easter or even Thanksgiving.  At 145 calories per ounce, that is pretty rich and there is no way I can have it every day.  But definitely enjoy it when you make it.  

Pie crust:
2 cups sifted flour
½ tsp salt
8 tbsp butter
¼ cup water

Used the food processor and it took a bit more of icy water. This is my own pie dough that I had for years – from Canada

Place the sifted flower with the salt and the butter in the food processor. Pulse till mixed together. Slowly add the ice water and pulse, till it forms a ball. Remove from the food processor, shape it into a round ball, wrap it in saran wrap and place it in the fridge till ready to use.

This recipe makes dough for two pie shells. I froze the other half in the freezer.

Chocolate Pie filling:
2¼ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup evaporated milk
3 large eggs,
½ cup butter melted
1½ tsp vanilla
3.5 oz 72% cacao dark chocolate private selection

Sift together the sugar and the cocoa. Using a mixer, add the eggs, the evaporated milk, the butter and the vanilla and mix well together. Add the chocolate chunks and fold into the mixture.

Preheat the oven at 350°F.

Take the pie dough out from the refrigerator. Roll out into a round and place it in a 9” plate but a deep one. Pour the Chocolate pie filling and put it in the preheated oven. Bake for an hour, till a toothpick or a knife inserted comes out clean. Some of the chocolate won’t be completely solid, but it will solidify as it cools. Just make sure the pie dough is cooked. A clear glass Pyrex pie plate is the best.

Chocolate whipped topping
½ cup of the evaporated milk
4 tbsp powdered sugar
2 tbsp unsweetened cocoa powder
½ tsp vanilla
1 envelope dream whip whipped topping

Sift together the powdered sugar with the cocoa powder. Add the envelope of dream whip topping and the milk. Use the mixer at high speed and mix well, till soft peaks form. Refrigerate till the chocolate pie is cool. Place on top of the pie and sprinkle with some chocolate sprinkles or shaved chocolate. Enjoy!

Total weight of chocolate pie is 57oz at 146cal/oz

Nutrition Facts
Servings 57.0
Amount Per Serving
calories 146
Total Fat 7 g 10 %
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 13 mg
Potassium 47 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 13 g
Protein 2 g

Banana Cinnamon chocolate cake and the history of Cinnamon

Cinnamon.  My favorite spice.  I use it from my coffee, cappuccino, yogurt and fruit breakfast, to my apple crumble, apple cake and/or karidopita (walnut cake) and anywhere else I can incorporate it 

My mother and grandmother baked with it.  The aroma of cinnamon permeated our home during the holidays when I was growing up.  From baklava to melomakarona (honey cookies dipped in sugary syrup), to halva (a cake made of coarse semolina cooked on the stove top with cinnamon, and its flavor enhanced with gold raisins and chopped almonds or walnuts). 

Cinnamon has been around for centuries.  Some websites claim that cinnamon came to ancient Greece through Egypt.  The word cinnamon comes from the ancient Greek word κιννάμωμον (kinnámōmon, later κίνναμον kínnamon).

Cinnamon was imported to Egypt in the early 2000BC.  Some report that cinnamon came from China but it’s confused with cinnamon cassia.  True cinnamon comes from India, Sri Lanka and Bangladesh.  In ancient Greek times, Herodotus and Aristotle named Arabia the origin country for cinnamon.  In the Middle Ages, cinnamon was still a mystery to the Western world. During the 1500’s while Ferdinand Magellan was searching for spices, he found another species of cinnamon that’s similar to the one in Sri Lanka.  Eventually, the Dutch traders established a post in Sri Lanka, and expelled the Portuguese who had sole control of the Sri Lankan cinnamon. 

The cinnamon tree has oval shaped leaves, a thick bark and berries.  To harvest it, the cinnamon tree is cut back to a size of a stump, and the following year new shoots come through.  The new stems are cut and are processed immediately while the bark is still wet.  They are stripped of their bark, by beating the outer part with a hammer to loosen the inner bark. Then it’s left to dry for 6-8 hours in a well-ventilated and warm environment.  It dries into a meter roll and then is cut into 2–4-inch length for sale.      

Cinnamon had and still has many uses through out its history.  Egyptians used it to embalm the mummies.  Indians used it to ward off evil spirits.  It is used in Indian, Chinese, Turkish, Greek, Portuguese, and even Mexican cuisine.  Cinnamon is known to be used in many dishes, like pork, lamb, beef, vegetarian dishes, like roasted butternut squash, sweet potatoes, beans, chili and many other dishes and sweets. 

Cinnamon also has many anti-inflammatory properties.  It can improve cholesterol levels, lower blood sugar, could prevent heart disease, Alzheimer’s and Parkinson’s and could also kill cancer cells. It also has a component called coumarin.  When consumed in excess can cause kidney and liver damage.     

Cinnamon is an excellent spice and when used in moderation can brighten the flavor of any dish, either sweet or savory. 

https://en.wikipedia.org/wiki/Cinnamon

https://science.howstuffworks.com/life/botany/cinnamon1.htm

https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#TOC_TITLE_HDR_4

In favor of cinnamon, I created this Banana Cinnamon cake with chocolate chunks and walnuts.  Enjoy!

Banana Cinnamon chocolate cake  

5 Bananas smashed

3/4 cup sugar 

½ cup canola oil

2 eggs

½ teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ cup salt

7 oz 72% cacao dark chocolate

1¼ cup chopped walnuts 

In a bowl sift together the flour, baking soda, baking powder, cinnamon and salt.  Set aside.  In another mixing bowl beat together the eggs, sugar, canola oil, smashed bananas and vanilla.  Add the flour mixture.  Beat well till all is incorporated.  Chop the chocolate, and the walnuts.  Fold into the mixture. 

Grease a bread loaf pan with butter and coat with flour. Bake at 350°F for about an hour, or till a toothpick inserted in the middle comes out clean.  Serve and enjoy!

Nutrition Facts
Servings 51.0
Amount Per Serving
calories 101
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	7 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 7 mg	2 %
Sodium 585 mg	24 %
Potassium 62 mg	2 %
Total Carbohydrate 12 g	4 %
Dietary Fiber 1 g	4 %
Sugars 6 g
Protein 2 g	3 %
Vitamin A	1 %
Vitamin C	2 %
Calcium	1 %
Iron	4

Zucchini Fritters

Zucchini fritters is a popular dish in Greece during the summer months. I have made this recipe quite often. Not only during the summer but in the fall and spring as long as I can find zucchinis at the fresh market or the super market. They are great as a snack or just for lunch with a side salad. Easy to make and you don’t need to fry them like they are usually made. I bake them in the oven and they turn out well if not better.

2 cups shredded zucchini
1/4 cup shredded onion
1 egg
3/4 cup feta
1/2 cup bread crumbs
2 tbsp chopped fresh parsley
2 tbsp. chopped fresh dill
2 tbsp olive oil

Wash and shred the zucchini. Place it in cloth towel or cheese cloth and squeeze the excess water as much as you can. Do the same with the shredded onion.

In a bowl combine the shredded zucchini, feta, onions, parsley, egg, breadcrumbs and dill. Shape them into rounds and place them in an oil coated cookie sheet.

Bake them in a preheated 400° oven for 45 minutes turning once.

Nutrition Facts (Makes 15 servings)
Serving Size 1 serving (33.9 g)
Amount Per Serving
Calories 59
Calories from Fat 36
Total Fat 4.0g
Saturated Fat 1.5g
Cholesterol 18mg
Sodium 117mg
Potassium 74mg
Total Carbohydrates 3.9g
Dietary Fiber 0.5g
Sugars 0.9g
Protein 2.2g

Farro with butternut squash

1 cup farro
2 cups butternut squash cubed
1 cup celery diced
½ cup red onion diced
1 tsp crushed garlic
½ cup olive oil
½ cup parsley chopped
Salt and pepper to taste

Cook the farro according to package directions (1 cup farro to 2.5 cups of water. Bring to a boil and then lower the heat and cook – about 15-20 minutes till all the water is absorbed. Fluff up with a fork).

In a saucepan sauté the onions, celery, garlic, butternut squash. Season with salt and pepper. Pour about ½ cup of water and let it simmer till the vegetables are cooked. Toss with farro, season with salt and pepper and serve.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 221
Total Fat 18 g
Saturated Fat 3 g
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64 mg
Potassium 151 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 1 g
Protein 2 g

Roasted eggplant hummus

I experiment with different flavors of hummus, since I usually eat it for lunch with vegetables like broccoli, cauliflower, carrots and the occasional pita chips or veggie straws.  In the past I have made hummus with avocado and roasted red peppers.  Other times I used a can of artichokes hearts.  The only two that need cooking before combining all the ingredients are the eggplant and the red peppers.  I roast the red peppers the way I roast the eggplant.   You don't even have to peel the skin once the peppers are roasted.  It will  blend in with the rest of the ingredients in the food processor.  As for the avocado, I only use one.  The same with the canned artichoke hearts.  I make sure I drain them before I put them in the food processor.  Enjoy! 

For the roasted eggplant

1 lbs eggplant

2 tbsp olive oil

Salt and pepper to taste

Wash the eggplant.  Cut it in cubes and toss it with olive oil and salt and pepper.  Spread it in a cookie sheet lined with wax paper.  Roast at 400°F oven for half hour.  Remove from the oven. 

For the hummus

1 can-15 oz each chickpeas

1 clove garlic 

3 tbsp tahini (sesame paste)

¼  cup reserved juice from the chickpeas 

½ cup lemon juice (about 1 and ½ lemons) depending on taste

¼ cup olive oil

In a food processor add the chick peas, garlic, tahini and roasted eggplant.  Blend till smooth adding the olive oil, lemon juice, salt and pepper to taste and the juice from the chick peas.  Blend well till smooth.  Refrigerate till ready to use. 

Nutrition Facts (24 servings = 1oz/serving)

Servings 24.0

Amount Per Serving

calories 90

Total Fat 4 g

Saturated Fat 1 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 1 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16 mg

Potassium 185 mg

Total Carbohydrate 12 g

Dietary Fiber 4 g

Sugars 2 g

Protein 4 g

Oatmeal cookies with mini peanut butter cups

Who said you can't use any left over Halloween candy to start your Christmas baking?  Well, I thought so, but then I thought why not?  I have the chocolate candy and what stops me from using them into my cookies.  I also wanted to use m&m's candy but I didn't have enough.  So here it is Oatmeal cookies with mini peanut butter cups.  Enjoy!  

1 cup butter softened

1 cup powdered (icing) sugar

1 ½ cups flour*

½ tsp baking soda

2 tsp. vanilla

1 cup oats (quick cooking oats)

10 oz mini reeses pieces peanut butter cups

Preheat oven to 325°F.  Soften the butter in the microwave for 30 seconds or leave at room temperature for a couple of hours.  In a bowl beat together the softened butter with the sifted icing sugar.  Add the flour, baking soda, vanilla and the quick cooking oats.  Beat well.  Add the Reese's pieces peanut butter cups after you cut them in half.  Fold them into the dough. 

Take a tablespoon of the dough and roll it into your palms into a ball. Place them in a cookie sheet lined with wax paper about two inches apart.  Flatten them with a fork.  The cookies will spread in the oven.  Bake them in the preheated oven for 20-25 minutes till lightly browned.  Remove from the oven and enjoy. 

Makes 29-30 cookies 3” wide about 1oz each cookie. 

*Note:  you can substitute gluten free flour like King Arthur gluten free all purpose flour instead of regular flour.  I have used gluten free flour before on oatmeal cookies.  

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 149
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 17 mg	6 %
Sodium 46 mg	2 %
Potassium 2 mg	0 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 1 g	3 %
Sugars 9 g
Protein 2 g	4 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	1 %
Iron	1