Traditional Keftedes

Traditional Keftedes

This is another heirloom recipe passed down from generations through the Karipidis-Tiliopoulos Families. As a young girl, I use to help my Mom roll the ground meat mixture into bite size meatballs. They were always a hit at our many family gatherings. For years, I have been making them on occasion because they are bit time consuming. You can make these keftedes into any size you wish; big, small, stuffed, or in tomato sauce to serve with a bowl of pasta. They are perfect for appetizers or served as a main dish with your choice of sides. In Greece, roasted garlic potatoes are a favourite. I'm not quite sure how I'm going to serve them.

2 lbs of ground extra lean beef

1 cup of bread crumbs

1 large onion

3 to 4 garlic cloves

1 egg

1 tbsp oregano

1 tbsp mint

1/2 tbsp cumin

1 tsp cinnamon

salt

pepper

1. In a food processor, mince the onion and garlic until smooth. This will ensure that your meatballs are moist well after cooking.

2. In a large mixing bowl place the meat, eggs, onion and garlic mash, bread crumbs and seasonings. Combine until everything is mixed well together.

3. Roll each meatball into a bite size ball. You should have 24 to 30 pieces. Place on a baking sheet so when you are frying your oil does not over heat.

4. In a large frying pan heat a good amount of canola oil. Place 7 to 8 meatballs at a time. Turn over using a couple of forks every 3 to 4 minutes so that the meatballs get cooked through. Remove from the pan into a serving bowl.

5. Repeat the process until all the meatballs are fried.

Sunday Sandwich

Sunday Sandwich

Some days you just feel like a sandwich and chips on a lazy Sunday afternoon. However, this is not your ordinary deli meat sandwich. Oh no, this is the extraordinary Sunday Sandwich made with real home cooked chicken and savoury dressing.

2 chicken breasts, precooked

1/2 cilantro, chopped

2 heaping tbsp of mayonnaise (I use Hellman's Olive Oil Mayo)

juice of 1/2 a lime

salt

pepper

1 tsp prepared mustard

1 tsp hot chili sauce

1 tsp garlic powder

1 tsp cumin

1/2 tbsp oregano

your favourite sandwich bread

1. De bone and cube the chicken breasts into small bite sized pieces and place in a large mixing bowl. Toss in the cilantro.

2. In a separate mixing bowl combine the mayonnaise, lime juice, mustard, chili sauce and seasonings  until smooth.

3. Pour the dressing over the chicken and mix well so that all the pieces are coated with the tangy dressing.

4. Cut your sandwich bread in half and spread a generous layer of the chicken mix and cover with the other piece of bread. 

5. Serve with your favourite chips.

Chicken Chili Tortilla Bake with Adzuki Beans

Here is another recipe you can try with Adzuki Beans, the super bean featured on Dr.OZ. This is an alternative to my famous Tortilla Bake. I have made this Tortilla Bake with every kind of Chili filling. It is very versatile and it takes comfort food to another level. For best results make the Chili a day or two before to let the flavours infuse together into a savoury masterpiece of yummy goodness.

CHICKEN CHILI TORTILLA BAKE WITH ADZUKI BEANS

1 1/2 lbs of ground chicken

2 cups of adzuki beans

1 yellow pepper, diced

1 onion, diced

3 to 4 garlic cloves, minced

2 cups of corn

2 cups of tomato sauce

2 cups of water

salt

pepper

1 tbsp paprika

1/2 tbsp cumin

1/2 tbsp chili powder

1 tbsp oregano

1 cup of cilantro

6 large tortilla shells

500 g of shredded cheese ( Mexicana Blend )

1 jar of salsa

1. Place adzuki beans in a bowl and soak for 6 to 8 hours. Boil for 40 minutes after soaking.

2. Saute pepper, onion and garlic in a large stock pot for 3 to 4 minutes. 

3. Add the ground chicken and brown well for about 10 minutes. Add the seasoning at this point.

4. Add the adzuki beans, tomato sauce and water and simmer for 20 minutes.

5. Continue simmering for another 10 minutes while adding the corn.

6. In a large rectangular baking dish brush with oil so the tortillas do not stick on the bottom of the dish during baking. Add two tortillas making sure to overlap a bit.

7. Spoon over a generous helping salsa and the chili over the tortillas and spread it as flat you can. Sprinkle with a good helping of cheese and then cilantro. Repeat with another layer of tortillas, salsa, chili, cheese and cilantro.

8. Top with two more tortilla shells and sprinkle with the remaining cheese and cilantro. Bake for 30 minutes in a preheat 425F oven.

Chocolate Heart Cakes

CHOCOLATE HEART MINI CAKES

5 tbsp boiling water

1/3 cup cocoa powder

2 tsp vanilla extract

3/4 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup agave nectar or 1 cup sugar

2 eggs

2 tbsp egg whites

2/3 cup olive oil

1. Whisk cocoa powder with vanilla extract and the boiling water to create a paste.

2. Stir flour, baking, soda and salt together.

3. In a separate bowl beat the eggs, egg white, agave nectar or sugar and olive oil until smooth.

4. Mix cocoa mixture with the egg mixture. Slowly add the flour and combine.

5. Oil or butter the pan and fill each heart with the cake batter.

6. Bake at 325F for 30 to 35 minutes.

7. Cut a heart shape out of card stock. When cakes are cooled down and ready to serve  cover cakes with the stencil and sprinkle with icing sugar.

Kokkinisto me Kritharaki (Beef with Orzo in Tomato Sauce)

Kokkinisto me Kritharaki (Beef with Orzo in Tomato Sauce)

This is another heirloom recipe passed down through the Tiliopoulos family tree. My Giagia Eleni would make this on special occasions because meat, especially beef was hard to come by in the olden days. Since we were children, this was a staple dish my Mom would make on weekends because the cooking process is a bit involved. Much like many of my recipes, you can substituted the beef for another protein source such as; chicken, turkey, lamb or rabbit. You can even make this into a vegetarian meal. Just leave out the meat source and you have a hearty alternative to spaghetti in marinara sauce.

2 lbs. stewing beef, cubed
1 tbsp flour
1 large onion, chopped
3 to 4 garlic cloves, chopped
salt
pepper
1/2 tbsp cumin
1 tbsp paprika
1/8 tsp cinnamon
2 cups tomato sauce
3 bay leaves
200g orzo
4 cups boiled water

1. Dust the stewing beef with the flour in a mixing bowl. This will help to brown the beef nicely and adds texture to the sauce later.

2. In a deep sauce pan or dutch oven prepare the stewing beef. Brown the beef on all sides. Set aside in a mixing bowl.

3. In the same pan saute the onions and garlic at medium/high heat. Add the seasonings except for the bay leaves.

4. Return the beef to the pan. Lower heat to medium. Allow to saute together for 5 minutes.

5. Slowly add the tomato sauce and bay leaves. Stir together. Lower heat and let simmer for 15 minutes on medium/low heat.

6. Meanwhile boil a pot of water. In a deep casserole dish or baking dish add the orzo with the boiled water. Stir together.

7. Once the beef is done simmering, add that to the orzo. Mix together and bake for 20 minutes in a 425F preheated oven. Cover with a lid. If your baking dish does not have a lid, cover with tin foil.

8. When the orzo is cooked well, remove the lid and stir with the pieces of beef. Orzo has a tendency to expand and lay low in the dish. There should be a fair amount of liquid at this point. Let the orzo stand for 10 to 15 minutes before serving. This is allow the liquid to be absorbed into the orzo, leaving a good amount of sauce.

9. Serve with Greek Salad, crusty bread and Feta.

Greek Shepard's Pie

Greek Shepard's Pie

It always exciting to explore with a traditional dish. The other day, I was visiting a good friend when I saw this recipe on a Greek morning program - Proinos Kafes. Immediately, I thought of Shepard's Pie as the chef was making this dish on the set. Of course, they didn't have a name for the dish so I named it myself. This is a delicious alternative to the original dish.

GREEK SHEPARD'S PIE

3 chicken breast, cubed
1 pint sliced mushrooms
1 onion, sliced
2 tbsp flour
1 cup milk
salt
pepper
1 tbsp garlic powder
1 tbsp mint
8 large potatoes
1 bag of spinach
1 egg
100 g mozzarella cheese, grated.

1. Preheat oven at 425F.

2. Boil potatoes for 40 minutes. Set aside to cool down after boiling.

3. Meanwhile, squeeze out excess water from the spinach with a pinch of salt. Set aside.

4. Once the potatoes have cooled down, peel and mash. Season with salt and pepper.

5. Add the wilted spinach and combine with the potato. Beat the egg and mix well.

6. In a deep sauce pan, brown the chicken and season with salt, pepper and mint. Set aside after browning.

7. In the same pan, saute the onions and mushrooms for 5 to 7 minutes or until mushrooms have a nice golden colour.

8. Lower heat and add the flour to create a roue. Stir continuously.

9. Slowly pour in the milk and garlic powder and let thicken, stirring consistently.

10. Add the chicken pieces back into the sauce pan and simmer for 15 minutes on low heat.

11. Place the chicken mixture into a deep, rectangular baking dish and then layer with the mash.

12. Sprinkle with the mozzarella cheese and bake for 30 minutes.

Breakfast Empanada

INTRODUCES

Breakfast Empanada
(Sausage, Ham & Cheese)

Baked $15.00/dozen

To place an order call 647.919.6710 / 647.340.0377

or order online at elenisempanadas@gmail.com

Chorizo Empanadas

INTRODUCES

Chorizo Empanada

Baked $22.00/dozen

To place an order call 647.919.6710 / 647.340.0377

or order online at 

elenisempanadas@gmail.com

Mom's Famous Gemista (Stuffed Peppers and Potatoes)

Mom's Famous Gemista

The other night I perfected my Mom's Famous Gemista. As I had mentioned in a previous blog, I love the texture of ground meat and I love recipes that require you to use ground meat. Growing up Gemista was my all time favourite dish that my Mom made. One fateful day, as most amazing dishes are created, my Mom did not have enough peppers to fill the pan or use up all of the stuffing. However, my Mom is an ingenious woman and thought to stuff potatoes (which we always had in the cellar). This was the best idea ever. Stuffing potatoes is a labour of love but they are so delicious. 

 7 to 8 assorted peppers for stuffing

8 large white potatoes

2 large onions, diced

4 to 5 garlic cloves, diced

the hearts of the peppers, diced

2 lbs of ground beef

2 cups brown rice

salt

pepper

1 tbsp mint

1/2 tbsp cumin

1/4 tsp cinnamon

3 cups of tomato sauce

3 cups of boiling water

olive oil

*Preheat oven at 450F

1. Cut the tops off the peppers, hollow out the pepper and reserve the hearts. Dust with salt and pepper and place in a roasting pan.

2. Peel and hollow out the potatoes making a 1 1/2 inch crevice in the centre. Imagine sculpting the potato into a boat. Dust with salt and pepper and place in the pan with the peppers.

3. Meanwhile, saute the onion, garlic and pepper hearts for a couple of minutes in olive oil.

4. Add the seasoning and continue sauteing for another 2  to 3 minutes.

5. Add the ground beef. Combine it with the flavour base and brown. About 5 to 7 minutes on high heat.

6. Add the rice, 2 cups of tomato sauce and 1 cup of the boiling water. Stir together with the meat and simmer for 30 minutes on medium-low heat. This is to precook the rice before adding the stuffing to the vegetables.

7. Once the stuffing is ready, spoon into the peppers and potatoes. About 2 to 3 tbsp in each. 

8. Drizzle a good amount of olive oil on top of the peppers and potatoes. This will make the vegetables and the stuffing moist.

9. With the remaining tomato sauce, spoon some over each pepper and potato.

10. Before placing the pan into the oven, pour the remaining boiled water at the base of the pan. This will allow for easier cooking and will create a yummy juice for dipping your bread into later. 

11. Cover with tin foil and roast for 45 minutes.

12. At 45 minutes of roasting, uncover the pan and return to the oven for another 30 minutes.

13. After roasting for 30 minutes, cover the pan again with the foil, reduce the temperature to 425F and continue roasting for another 30 minutes. The potatoes must cook through.

14, Serve with bread and feta.

Adzuki Bean Soup

Adzuki Bean Soup

This is by far the easiest soup I have ever made. Although, soaking of the beans takes a good 6 to 8 hours, the rest of the process is dead simple. Adzuki Bean Soup is a nice change from Lentil Soup or the traditional Fasolada (Navy Bean Soup) most Greek love.

2 cups of adzuki beans, soaked in water for 6 to 8 hours

4 cups of boiled water

4 cups of tomato sauce

1 large onion, diced

3 to 4 garlic cloves, diced

1 red pepper, diced

salt

pepper

1/2 tbsp cumin

1 tbsp paprika

1 tbsp chili powder

1/2 tbsp mint

2 cups of water

1. After soaking the beans for 6 to 8 hours, strain them and set aside.

2. Saute the onion, garlic and red pepper in a large stock pot or dutch oven, about 2 to 3 minutes on high heat.

3. Add the seasoning and continue sauteing for another 2 to 3 minutes, but reduce the heat.

4. Gently add the adzuki beans along with the boiled water. Bring to a boil and lower heat to medium. Boil beans for 30 minutes.

5. At 30 minutes of boiling, add the tomato sauce and extra water. The beans will still be a bit hard. Simmer for another 20 - 30 minutes. Stir often.

6. Serve with crusty bread.