Feta and Artichoke Frittata

This is a great dish to make for a Sunday brunch or a luncheon with friends. Pair it with a crisp arugula salad and you have a meal. You can even pair it with a nice Chardonnay or even a mimosa.

Enjoy!

Ingredients (Makes 8 servings)
10 eggs
1/2 cup chopped green onions
1/2 cup chopped dill
1 cup chopped parsley
1 cup shredded pecorino romano
2 cups crumbled feta
24 oz. frozen artichoke hearts defrosted
1/4 tsp. salt
1/4 tsp. pepper
1 pinch nutmeg
1 tsp. olive oil
1 tsp. bread crumbs*

Directions
In a bowl mix all ingredients together except the 1 tsp. olive oil and bread crumbs.

In a spring form pan brush the olive oil and sprinkle the bread crumbs. Pour the mixture in the spring form pan. Place the spring form pan on a cookie sheet lined with aluminum foil and bake in a preheated 350°oven for 45-50 min or until a knife inserted comes out clean.

Nutrition FactsServing Size 1 serving (204.4 g)
Amount Per Serving
Calories 271
Calories from Fat 152
Total Fat 16.9g
Saturated Fat 9.7g
Cholesterol 248mg
Sodium 837mg
Potassium 571mg
Total Carbohydrates 13.8g
Dietary Fiber 5.5g
Sugars 3.0g
Protein 18.2g

*Note: you can use gluten free breadcrumbs

Greek honey balls-loukoumades-drizzled with honey and cinnamon

Loukoumathes (pronounced loo-koo-mah-thes) is one of the most common and easiest desserts to make. Every restaurant in Greece will offer loukoumathes as a dessert after a meal, and sometimes as a token from the restaurant owners to its patron’s for eating there.

The last time I had loukoumathes in Greece was on one of my recent trips there. The loukoumathes I had were enormous. They were more like a large donut than the traditional “donut hole” shape they usually have. Those loukoumathes were large enough for 2-4 people to share.

Loukoumathes can be eaten drizzled with honey or sugar syrup, or even drenched in plain sugar. At the beaches in Greece, there are stands that sell loukoumathes drenched in sugar and cinnamon. A sweet treat to break the day between swimming in the blue waters of the Aegean sea and sunbathing under the warm Greek sun. Other times they can be served along with ice cream, crushed walnuts and/or pistachios.

They are best served warm. Enjoy!

Ingredients (Makes 50 servings)
1 pkg active dry yeast
1/2 cup lukewarm water
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. lemon rind
1 1/2 cups lukewarm water
1/2 cup canola oil*

Directions
Mix the yeast with 1/2 cup lukewarm water. Let it stand for 1/2 hour till dissolved and bubbly.

In a large bowl sift together the flour, with the baking soda, baking powder, salt, lemon rind and sugar. When the yeast is dissolved add it to the dry ingredients along with the 1.5 cups of lukewarm water. Mix well with a mixer on medium speed for a couple of minutes till all the ingredients are well incorporated. Cover with a towel and let it stand in a warm place for 2 hours.

Heat up about 1 cup of canola oil in a frying pan. With two spoons dipped in water take some of the dough and drop it in the hot oil. Continue to drop the dough by the spoonful, but make sure you don't overcrowd the pan. Fry them till they are lightly brown turning them over until both sides are cooked. Lower the heat if you think that you don't drop them fast enough. When browned, remove from the oil and place them in a plate lined with paper towels to absorb the extra oil.

Serve warm drizzled with honey and cinnamon.

Nutrition Facts
Serving Size 1 serving (19.6g)
Amount Per Serving
Calories 47
Calories from Fat 21
Total Fat 2.3g
Saturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 37mg
Potassium 16mg
Total Carbohydrates 5.8g
Dietary Fiber 0.2g
Sugars 0.1g
Protein 0.8g

Note: * for the calories to be correct on the frying portion of this recipe, I only logged in ½ cup of canola oil. I added 1 cup canola oil in the frying pan but only used ½ cup for the frying.

Note: **if you prefer to serve the honey balls with sugar syrup, the recipe for this is below the picture.

Syrup**
2 cups sugar
2 cups water
1 cinnamon stick

Make the syrup

Pour the sugar, water and cinnamon stick in a pan and bring to a boil stirring constantly. Lower the heat to medium and let it cook for 10-15 minutes while stirring. The syrup should be clear by the time you are done, and very slightly reduced. Remove from heat. Drizzle over hot loukoumathes.