An array of Greek dishes fused with Middle Eastern spices, Italian influences in an Americanized way.
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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
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
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
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
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 |