En Salata Plata con Camarones

En Salata Palta con Camarones

Every time we go to my favourite Peruvian restaurant, I am always inspired by a new dish. A couple of weeks back my husband took us to El Plebeyo in Toronto for Mother's Day. To try something new, we ordered a salad that I fell in love with at first bite. With each forkful I closed my eyes to intensify the flavours I was tasting. Upon finishing the salad I proclaimed to my husband, "I can make this at home!" And I did. This Peruvian salad is perfect for a light lunch, appetizer or dinner salad. We paired it with my Tres Quesos Empanadas. Muy rico!

5 yellow potatoes, boiled

3 ripe avocado

3 tomatoes

1/2 iceberg lettuce

1 lbs cooked shrimp

juice from 1 lime

salt

pepper

oregano

2 tbsp minced garlic

olive oil

1. After peeling the skin off the potatoes, cut into thick julienne slices. Place in a large salad bowl and dress with a good helping of olive oil and salt.

2. Cut tomatoes into wedges and slice iceberg lettuce. Place into the same bowl as the potatoes.

3. Wash and drain the cooked shrimp. Add to the salad bowl.

4. In a small bowl make the dressing. Olive oil, lime juice, minced garlic, salt, pepper and oregano. Mix well and pour over the contents of the salad bowl. Mix together.

5. Last slice the avocado and add to the salad. Mix gently into the rest of the salad but be careful not to mash up the avocado. Season with salt as needed.

Pork Stir Fry

Pork Stir Fry

Last night, we had barbecued pork chops and keftedes to welcome back my parents from a trip to the Caribbean. Since we had leftovers and I usually don't like having leftovers, I decided to transform the pork chops into new dish. Pork Stir Fry.

3 cubanelle peppers, sliced

1 large red onion, sliced

1 tbsp minced garlic

3 pork chops, sliced

soy sauce

oregano

juice of 1/2 lemon

1. In a wok, heat the oil and stir fry the peppers and onions for 10 minutes.

2. Add the minced garlic, soy sauce, oregano and lemon juice. Stir together.

3. Add the sliced pork chop. Stir fry with the veggies for another 5 to 7 minutes.

4. Serve with rice.

Greek Egg Salad

Greek Egg Salad

Eggs are one of the most versatile foods on our planet. Every culture enjoys their its eggs a special way. This is a simple yet satisfying way to savour the wholesome taste of eggs. 

5 eggs

1/2 lemon

salt

pepper

2 tbsp olive oil

oregano

*Cayenne pepper

1. Boil the eggs for 10 minutes. Cool down to a temperature that is comfortable for you handle the egg. Peel the eggs.

2. Cut the eggs in half as not to damage the yolk. Place on a plate. Drizzle with olive oil, squeeze of lemon juice, sprinkle with the seasoning and enjoy.

3. Best served for breakfast with Greek Coffee, crusty bread and olives.

Fasolakia me Kota - Braised Chicken with Green Beans

Fasolakia me Kota - Braised Chicken with Green Beans

Good Morning Readers! Sorry it has taken me a few days to post a new recipe but my life has been busy with other ventures. Now that I have more time, I can contribute more to my blog. Today's recipe is a classic Greek summer dish - Fasolakia me Kota - Braised Chicken with Green Beans. The beauty of traditional Greek cooking is that the dishes created my fore mothers are seasonal. Unlike in Canada where we have a wide selection of produce all year round, in Greece vegetables and fruit are sold and bought seasonally. Usually this dish is prepared in a large sauce pan but I decided to try in my favourite roasting pan and the results were perfect. The green beans were not too mushy and the chicken was tender and flavourful.

6 chicken thighs

1 tbsp paprika

1/2 tbsp cumin

1/4 tbsp cinnamon

salt

pepper

olive oil

3 to 4 bay leaves

1/4 cup boiled water

2 lbs of green beans

1 large onion, diced

3 to 4 garlic cloves, diced

2 cups tomato pulp or juice

1. Preheat oven to 425F.

2. In a large mixing bowl combine the olive oil with the seasonings and marinate the chicken thighs until the oven reaches its temperature.

3. Meanwhile, wash and cut the end off the green beans and any strings that peel off the green beans.

4. Place the marinated chicken thighs in a roasting pan along with the marinade. Pour in the water at the bottom of the pan and throw in the bay leaves. Roast for 20 minutes.

5. When the 20 minutes are up, remove the chicken thighs from the pan. Add the green beans, onion, garlic and tomato pulp in the pan. Lightly toss together with the chicken juices. Replace the chicken thighs on top of the green beans. Continue cooking for another 40 minutes.

6. At the end of the 40 minutes remove the lid from the roasting pan and continue to cook for another 15 minutes. This will help to evaporate some of the excess juices. You don't want a soupy consistency just some flavourful juice you can dunk bread into later.

Braised Chicken with Peppers & Olives

Braised Chicken with Peppers & Olives

4 chicken breasts (boneless & skinless)
1/2 tbsp paprika
1/2 tbsp oregano
1 tsp cumin
1 tsp garlic powder
olive oil
3 peppers (orange, red and yellow), sliced
1 onion, sliced
3 to 4 garlic cloves, diced
4 large tomatoes, quartered
1 cup of pitted Kalamata Olives
1/2 white wine or sherry
salt
pepper
3 to 4 bay leaves

1. In a deep roasting pan, braise the chicken for 20 minutes after marinating with the paprika, oregano, cumin and garlic powder. Set oven to 425F.

2. Meanwhile, chop all the peppers, onions, tomatoes and garlic and pit the olives. Set aside.

3. After 20 minutes of braising the chicken, remove from the pan to lay out the vegetables and olives on the bottom of the pan. Pour in the white wine and stir in the salt, pepper and bay leaves. Replace the chicken breasts on top of the vegetables. Continue braising for 30 minutes.

4. After 30 minutes, remove the lid from the pan and submerge the chicken breasts deep into the pan. Cover the chicken with some of the vegetables and continue braising in the oven for another 15 minutes. This will add some colour to the dish.

5. Serve it immediately with roasted potatoes or pilaf.

Gigantes

Gigantes - Baked Lima Beans

This is the quintessential recipe for all Greek people around the world who observe Lent for Easter or any other religion holiday. Gigantes can been eaten as a meal on a bed of rice or served as a meze with an assortment of olives, pickles and bread. Which ever way you want to serve this hearty dish, you are sure to enjoy every bite.

3 cans of lima beans

1 onion, diced

3 to 4 garlic cloves, diced

salt

pepper

1 tbsp paprika

1/2 tbsp mint

1/2 tbsp oregano

1 cup tomato juice

olive oil

1. Preheat oven to 450F.

2. Open, drain and wash lima beans before placing them in a baking dish.

3. Meanwhile, saute onions, garlic, tomato juice and seasoning in a non-stick pan with a generous amount of olive oil. 5 minutes or until the tomato juice starts to bubble.

4. Pour of the lima beans and mix well. 

5. Cover with foil and bake for 30 minutes.

6. Uncover and continue cooking uncovered for 15 minutes so that the beans crisp up a bit on top. If the liquid evaporates too much add 1/4 cup of boiled water to bring back the natural juices of the dish.