Chimichurri sauceA classic summer-grilling sauce, goes great with lamb chops, thick bone steaks (T-bone for example) or thin boneless steaks (like skirt or flank).Ingredients:
½ cup extra virgin olive oil
½ cup red wine vinegar
1 cup parsley, finely chopped
1 teaspoon dried oregano
2 tablespoons minced garlic
½ teaspoon red pepper flakes
Preparation:
In a bowl stir together all ingredients, cover with foil and let the bowl sit in the refrigerator for at least two hours. Then, take it out of the refrigerator and serve or store in a glass jar (the sauce can be kept up to a week and a half refrigerated).

Chimichurri sauce
A classic summer-grilling sauce, goes great with lamb chops, thick bone steaks (T-bone for example) or thin boneless steaks (like skirt or flank).

Ingredients:

  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 1 cup parsley, finely chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons minced garlic
  • ½ teaspoon red pepper flakes


Preparation:

  1. In a bowl stir together all ingredients, cover with foil and let the bowl sit in the refrigerator for at least two hours. Then, take it out of the refrigerator and serve or store in a glass jar (the sauce can be kept up to a week and a half refrigerated).
White rice with green peasGood with beef stew, seared salmon, or bacon. Also as a good way to add some color and taste to a white rice.Ingredients:
4 tablespoons olive oil
2 white onions, finely chopped
½ cup cilantro, finely chopped
800 grams of peas, shelled
4 tablespoons of red wine vinegar
1 teaspoon ground black pepper
1½ teaspoons table salt
2 cups of fine Persian rice
4 cups of boiling water
Preparation:
Place over high heat a large skillet (paella appropriate), add the oil and the onion then saute until the onion get translucent. Add the coriander and peas and stir lightly. Cover the skillet with a lid and let it simmer for 3-4 minutes.
Add the vinegar, pepper, salt and rice and stir with a wooden spoon. Add the boiling water and let the rice simmer for another 30-35 minutes (the pan should be covered, and you don’t have to stir while cooking). When the rice is cooked and has absorbed all the water, stir lightly and serve.

White rice with green peas
Good with beef stew, seared salmon, or bacon. Also as a good way to add some color and taste to a white rice.

Ingredients:

  • 4 tablespoons olive oil
  • 2 white onions, finely chopped
  • ½ cup cilantro, finely chopped
  • 800 grams of peas, shelled
  • 4 tablespoons of red wine vinegar
  • 1 teaspoon ground black pepper
  • 1½ teaspoons table salt
  • 2 cups of fine Persian rice
  • 4 cups of boiling water


Preparation:

  1. Place over high heat a large skillet (paella appropriate), add the oil and the onion then saute until the onion get translucent. Add the coriander and peas and stir lightly. Cover the skillet with a lid and let it simmer for 3-4 minutes.
  2. Add the vinegar, pepper, salt and rice and stir with a wooden spoon. Add the boiling water and let the rice simmer for another 30-35 minutes (the pan should be covered, and you don’t have to stir while cooking). When the rice is cooked and has absorbed all the water, stir lightly and serve.
Chestnut soupThe spring is already here but it’s still a bit chilly (especially in the evenings) and a seconds before the winter season ends you can still get chestnuts in the local farmers market or on the supermarket shelves (even canned in a bag or jar). This recipe is easy and simple to make and the result you get is very rich in taste and creamy in texture (although we don’t use any cream or cheese in it). Most importantly is that the soup warms your soul in a moment and gives you a moment to relax and get ready for the spring blossoms. Serves about five people as a starter for a good hearty meal..Ingredients:
1 tablespoon olive oil
200g peeled chestnuts
1 white large onion, coarsely chopped
1 tablespoon minced garlic
½ teaspoon white pepper
½ teaspoon dried dill
1 leveled teaspoon of salt
5 cups water
Preparation:
In a pot or a deep pan, put the olive oil, chestnuts, the onion and the garlic. Saute for about 5 min’ then add the spices and stir with a wooden spoon. Add the water and bring to a boil, then turn off the heat and let the pot sit and cool for about 5 min’.
Remove the mixture with a ladle into the mixer and with small pulses, create a uniform and creamy texture as to your preference.  Pour back in to the pot and heat on low fire (for about 6 minutes) and serve. You can decor the serving with some croutons, a tablespoon of buttermilk and with some parsley or cilantro, freshly chopped.

Chestnut soup
The spring is already here but it’s still a bit chilly (especially in the evenings) and a seconds before the winter season ends you can still get chestnuts in the local farmers market or on the supermarket shelves (even canned in a bag or jar). This recipe is easy and simple to make and the result you get is very rich in taste and creamy in texture (although we don’t use any cream or cheese in it). Most importantly is that the soup warms your soul in a moment and gives you a moment to relax and get ready for the spring blossoms. Serves about five people as a starter for a good hearty meal..

Ingredients:

  • 1 tablespoon olive oil
  • 200g peeled chestnuts
  • 1 white large onion, coarsely chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon white pepper
  • ½ teaspoon dried dill
  • 1 leveled teaspoon of salt
  • 5 cups water


Preparation:

  1. In a pot or a deep pan, put the olive oil, chestnuts, the onion and the garlic. Saute for about 5 min’ then add the spices and stir with a wooden spoon. Add the water and bring to a boil, then turn off the heat and let the pot sit and cool for about 5 min’.
  2. Remove the mixture with a ladle into the mixer and with small pulses, create a uniform and creamy texture as to your preference.  Pour back in to the pot and heat on low fire (for about 6 minutes) and serve. You can decor the serving with some croutons, a tablespoon of buttermilk and with some parsley or cilantro, freshly chopped.
Turkey meatballs and spaghettiThe meatballs are made with zucchini and butter which makes them moist and delicious. The dish is very kid’s friendly and cooked in an easy to make tomato sauce. Perfect for a casual dinner and can be used the next day for a great lunch if it’s sandwiched in a roll like a meatball sub. This recipe produces 20 medium-sized meatballs, about 6 servings.Meatballs ingredients:
5 tablespoons olive oil
850 grams ground turkey meat
1 zucchini, peeled, grated
1 egg
70 grams butter, frozen, grated
¾ cup fresh parsley, chopped
¾ cup Italian style bread crumbs
1½ teaspoons of table salt
½ teaspoon ground black pepper
2 tablespoons minced garlic
Sauce ingredients:
2 cups of boiling water
1 can of crushed tomatoes (800 grams)
1 tablespoon minced garlic
½ teaspoon dried oregano
½ teaspoon of table salt
½ teaspoon ground black pepper
Spaghetti Ingredients:
1 package of 100% whole semolina durum wheats spaghetti (500 grams)
4 liters of boiling water
4 tablespoons olive oil
1 teaspoon table salt
1 teaspoon ground black pepper
Preparation:
In a large skillet over a low heat, pour the olive oil. In a large bowl mix well all the ingredients of the meatballs (using your hands), create your desired size of balls from the mixture and fry in a pan on both sides for about 10 min total (the goal is to close the meat).
In a large bowl mix all the sauce ingredients well and pour over the meatballs that in the skillet. Let the balls cook with the sauce on low heat for 30-40 minutes.
In a large pot place the water and bring to a boil, add the spaghetti for a short cook (not more than 10 min). Drain the water from the pot. Add the oil, salt and pepper and mix gently. On a large platter place the spaghetti and spread over it the meatballs and the sauce. For those who like some cheese on top, you can decorate using shavings of parmesan cheese, and serve.

Turkey meatballs and spaghetti
The meatballs are made with zucchini and butter which makes them moist and delicious. The dish is very kid’s friendly and cooked in an easy to make tomato sauce. Perfect for a casual dinner and can be used the next day for a great lunch if it’s sandwiched in a roll like a meatball sub. This recipe produces 20 medium-sized meatballs, about 6 servings.

Meatballs ingredients:

  • 5 tablespoons olive oil
  • 850 grams ground turkey meat
  • 1 zucchini, peeled, grated
  • 1 egg
  • 70 grams butter, frozen, grated
  • ¾ cup fresh parsley, chopped
  • ¾ cup Italian style bread crumbs
  • 1½ teaspoons of table salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons minced garlic


Sauce ingredients:

  • 2 cups of boiling water
  • 1 can of crushed tomatoes (800 grams)
  • 1 tablespoon minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon of table salt
  • ½ teaspoon ground black pepper


Spaghetti Ingredients:

  • 1 package of 100% whole semolina durum wheats spaghetti (500 grams)
  • 4 liters of boiling water
  • 4 tablespoons olive oil
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper


Preparation:

  1. In a large skillet over a low heat, pour the olive oil. In a large bowl mix well all the ingredients of the meatballs (using your hands), create your desired size of balls from the mixture and fry in a pan on both sides for about 10 min total (the goal is to close the meat).
  2. In a large bowl mix all the sauce ingredients well and pour over the meatballs that in the skillet. Let the balls cook with the sauce on low heat for 30-40 minutes.
  3. In a large pot place the water and bring to a boil, add the spaghetti for a short cook (not more than 10 min). Drain the water from the pot. Add the oil, salt and pepper and mix gently. On a large platter place the spaghetti and spread over it the meatballs and the sauce. For those who like some cheese on top, you can decorate using shavings of parmesan cheese, and serve.
Sweet and sour chickenForget about T.A from expensive restaurants and prepare your favorite Chinese dish on your own!Ingredients:
500g chicken breast, cut into chunks
1 teaspoon table salt
½ teaspoon finely ground pepper
1 cup cornstarch
2 eggs, beaten
½ cup canola oil
Sauce ingredients:
1 cup white sugar
5 tablespoons ketchup
¾ cup vinegar
1½ tablespoons soy sauce 
1½ tablespoons garlic powder
Preparation:
In a large skillet heat the oil over high heat. Mix in a bowl the chicken chunks with salt, pepper and cornstarch. Using cooking tongs dip the chicken chunks in the beaten eggs and remove to the hot skillet. Fry the chunks until they brown but not cooked through and remove to a oven baking pan coverd with foil.
Preheat the oven to 175 degrees (Celsius). Mix together all the sauce ingredients in a bowl. Pour the sauce over the chicken chunks and put the baking pan into the oven for about 40-50 min’. Afterwards remove all whats on the pan into a bowl and mix gently using a wooden spoon (so all the chicken chunks will be evenly coated with the sauce). let the chicken rest for a minute and serve hot over some cooked white rice.

Sweet and sour chicken
Forget about T.A from expensive restaurants and prepare your favorite Chinese dish on your own!

Ingredients:

  • 500g chicken breast, cut into chunks
  • 1 teaspoon table salt
  • ½ teaspoon finely ground pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • ½ cup canola oil


Sauce ingredients:

  • 1 cup white sugar
  • 5 tablespoons ketchup
  • ¾ cup vinegar
  • 1½ tablespoons soy sauce 
  • 1½ tablespoons garlic powder


Preparation:

  1. In a large skillet heat the oil over high heat. Mix in a bowl the chicken chunks with salt, pepper and cornstarch. Using cooking tongs dip the chicken chunks in the beaten eggs and remove to the hot skillet. Fry the chunks until they brown but not cooked through and remove to a oven baking pan coverd with foil.
  2. Preheat the oven to 175 degrees (Celsius). Mix together all the sauce ingredients in a bowl. Pour the sauce over the chicken chunks and put the baking pan into the oven for about 40-50 min’. Afterwards remove all whats on the pan into a bowl and mix gently using a wooden spoon (so all the chicken chunks will be evenly coated with the sauce). let the chicken rest for a minute and serve hot over some cooked white rice.
Sweet Irish soda breadWith rosemary, sunflower seeds and walnuts..Ingredients:
¼ cup unsalted butter, melted
4 cups white flour
½ cup + 3 tablespoons sugar
1½ teaspoons baking powder
1 teaspoon salt
1 teaspoon soda
2 tablespoons fresh rosemary leaves
¼ cup sunflower seeds without the shell
½ cup walnut halves
1 ½ cups buttermilk
2 large eggs
Preparation:
Preheat oven to 175 degrees (Celsius). Spread a baking paper on a baking tray and brush it a bit with a spoon of melted butter then place the tray aside. In a large bowl mix all the dry ingredients. In a separate bowl mix well the buttermilk, 3 tablespoons of butter and the eggs. Mix together the wet batter with the dry mix until the dough is relatively smooth (if dough is sticky add a little more flour).
Form a circle shape from the dough with a diameter of 23cm and place it on the baking tray. Brush the dough with a tablespoon of the remaining butter. With a serrated knife create an X at the top of the dough and then put it inside the hot oven. Bake until a toothpick inserted in to the middle comes out clean (about 40-45 min). When the bread is ready, let it cool on a wire rack before serving.

Sweet Irish soda bread
With rosemary, sunflower seeds and walnuts..

Ingredients:

  • ¼ cup unsalted butter, melted
  • 4 cups white flour
  • ½ cup + 3 tablespoons sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 2 tablespoons fresh rosemary leaves
  • ¼ cup sunflower seeds without the shell
  • ½ cup walnut halves
  • 1 ½ cups buttermilk
  • 2 large eggs


Preparation:

  1. Preheat oven to 175 degrees (Celsius). Spread a baking paper on a baking tray and brush it a bit with a spoon of melted butter then place the tray aside. In a large bowl mix all the dry ingredients. In a separate bowl mix well the buttermilk, 3 tablespoons of butter and the eggs. Mix together the wet batter with the dry mix until the dough is relatively smooth (if dough is sticky add a little more flour).
  2. Form a circle shape from the dough with a diameter of 23cm and place it on the baking tray. Brush the dough with a tablespoon of the remaining butter. With a serrated knife create an X at the top of the dough and then put it inside the hot oven. Bake until a toothpick inserted in to the middle comes out clean (about 40-45 min). When the bread is ready, let it cool on a wire rack before serving.
Peanut butter - oatmeal barsEasy to make bar snacks..Ingredients:
½ cup butter, melted
½ cup brown sugar
½ cup white sugar
4 tablespoons peanut butter
1 large egg
1 cup oatmeal
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white flour
Preparation:
Preheat the oven to 175 degrees (Celsius). In a square baking pan spread a baking paper and brush it with 1 ½ teaspoons of melted butter all over. Sprinkle with a spoon filled with oatmeal and put the baking pan aside.
Useing an electric mixer, beat in a bowl the butter and the brown and white sugars until mixture is relatively uniform (4 min or so). Add the peanut butter and egg and beat the mixture well (about 2-3 minutes). While mixing, add the remaining ingredients slowly until the dough is relatively uniform.
Put the dough in the baking pan with the greased baking paper we made earlier. Using your fingertips spread the dough all over the baking pan. Sprinkle some oatmeal on top (about 1 spoon) and press gently to adhere. Place the pan in the hot oven for 25-30 min’ and watch the bars so it won’t get burned (the goal is that a toothpick that you will stick in the center of the pan will come out a bit damp). Remove from oven and cool for 30 min, then pass the bars block (still with baking paper) to a cooling wire rack until it cooled down completely. Then, with a sharp knife cut the block into 16 equal squares.
It’s better to eat the bars in the baking day when it’s fresh, but u can also keep them in an airtight glass jar up to 3 days.

Peanut butter - oatmeal bars
Easy to make bar snacks..

Ingredients:

  • ½ cup butter, melted
  • ½ cup brown sugar
  • ½ cup white sugar
  • 4 tablespoons peanut butter
  • 1 large egg
  • 1 cup oatmeal
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup white flour


Preparation:

  1. Preheat the oven to 175 degrees (Celsius). In a square baking pan spread a baking paper and brush it with 1 ½ teaspoons of melted butter all over. Sprinkle with a spoon filled with oatmeal and put the baking pan aside.
  2. Useing an electric mixer, beat in a bowl the butter and the brown and white sugars until mixture is relatively uniform (4 min or so). Add the peanut butter and egg and beat the mixture well (about 2-3 minutes). While mixing, add the remaining ingredients slowly until the dough is relatively uniform.
  3. Put the dough in the baking pan with the greased baking paper we made earlier. Using your fingertips spread the dough all over the baking pan. Sprinkle some oatmeal on top (about 1 spoon) and press gently to adhere. Place the pan in the hot oven for 25-30 min’ and watch the bars so it won’t get burned (the goal is that a toothpick that you will stick in the center of the pan will come out a bit damp). Remove from oven and cool for 30 min, then pass the bars block (still with baking paper) to a cooling wire rack until it cooled down completely. Then, with a sharp knife cut the block into 16 equal squares.
  4. It’s better to eat the bars in the baking day when it’s fresh, but u can also keep them in an airtight glass jar up to 3 days.
Homemade egg saladThe ultimate spread for any kind of sandwich..Ingredients:
9 eggs
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
1 teaspoon finely chopped dill
1 teaspoon sweet paprika
1/2 onion, diced small
1/2 teaspoon garlic powder
Salt and pepper to taste
Preparation:
In a pot, put the eggs and cover with cold water, cook over low heat and let the water boil (15 min or so). Remove from heat and cool the water (about 15 minutes). Remove the eggs from the pot and peel them, then wash them well and grate into a large bowl.
Add to the grated eggs the mayonnaise, mustard, dill, paprika, onion, garlic powder, and season with salt and pepper, then mix well with a fork. I recommend to cool the salad in the refrigerator at least an hour before serving, but it’s not mandatory you can eat / spread it right after you’ve finished preparing it.

Homemade egg salad
The ultimate spread for any kind of sandwich..

Ingredients:

  • 9 eggs
  • 1 tablespoon mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon finely chopped dill
  • 1 teaspoon sweet paprika
  • 1/2 onion, diced small
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


Preparation:

  1. In a pot, put the eggs and cover with cold water, cook over low heat and let the water boil (15 min or so). Remove from heat and cool the water (about 15 minutes). Remove the eggs from the pot and peel them, then wash them well and grate into a large bowl.
  2. Add to the grated eggs the mayonnaise, mustard, dill, paprika, onion, garlic powder, and season with salt and pepper, then mix well with a fork. I recommend to cool the salad in the refrigerator at least an hour before serving, but it’s not mandatory you can eat / spread it right after you’ve finished preparing it.


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