Posted by: Melanie Mathos | May 30, 2010

Gary’s Guacamole

Gary’s favorite vegetables in this order, according to him are: 1) horseradish, and 2) avocado. Whether either of those are vegetables is debatable, but what is for certain is that he makes some mean guacamole. Here is his simple and delicious recipe for fresh guacamole.

Source: Gary

Ingredients:

  • 1 Avocado for every two people
  • 1 Lime for every avocado
  • Fresh cilantro to taste
  • Finely diced red onion
  • 1 Finely diced fresh garlic clove (1 for every two avocados)
  • Salt & Pepper

Method:

  • Squeeze juice from limes. (Microwave for a 10 seconds and roll on counter prior to cutting.)
  • Add cilantro, garlic, and onion
  • Add avocado
  • Take two forks and smash together
  • Add salt and pepper to taste

Serve with yellow corn chips – they are WAY better than those boring white corn chips.

Posted by: Melanie Mathos | February 4, 2010

Miso-Ginger Marinated Grilled Salmon

You can’t really go wrong with Bobby Flay – and salmon is on my list of superfoods that I am trying to eat more of.

Source: The Food Network

Ingredients:

  • 1/4 cup white miso
  • 1/4 cup mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 2 teaspoons toasted sesame oil
  • 4 salmon fillets, 8 ounces each
  • Salt and freshly ground pepper
  • Yuzu juice, for drizzling, optional

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Posted by: Melanie Mathos | February 4, 2010

Curried Tofu

This is a fantastic and easy-to-make dinner that has a lot of flavor from one of my new fav magazines.

Source: Cooking Light

Ingredients:

  • 2  teaspoons  vegetable oil
  • 1  (15-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • 1/2  teaspoon  salt
  • 1/2  cup  light coconut milk
  • 1  teaspoon  curry powder
  • 1  cup  precut matchstick-cut carrots
  • 1/4  teaspoon  crushed red pepper
  • 1  (15 1/4-ounce) can pineapple chunks in juice, drained
  • 1  medium red bell pepper, thinly sliced
  • 1/2  cup  chopped fresh basil

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Posted by: Melanie Mathos | February 4, 2010

Roasted Vegetable Linguine

This Valentine’s Day cover recipe from the February issue of Vegetarian Times was tempting me from the magazine rack. So, I made it, on a Tuesday… That Gary is so lucky, I tell ya. (I even made him oven-fried chicken breast to put on his.)

Source: Vegetarian Times

Ingredients:

  • 2 cups sliced shiitake mushrooms
  • 1/2 lb fresh asparagus, cut into 1 1/2 inch pieces
  • 1 small onion
  • 2 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 2 cups cherry tomatoes
  • 1/2 cup white wine
  • 1/2 package whole wheat pasta
  • 1/2 cup torn fresh basil leaves

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Posted by: Melanie Mathos | January 11, 2010

Quick and Easy Vegetarian Hilopites

Hilopites are wonderful  hand-made, square-cut little egg noodles from Greece. This recipe makes enough for two large bowls of soup.

Source: Mom

Ingredients:

  • 2 cans vegetable broth
  • 1 large or two medium tomatoes, grated or chopped in the food processor
  • 1 medium onion, grated or chopped in the food processor
  • 2 cloves garlic, pulverized or chopped in the food processor
  • Two large handfuls of hilopites
  • 1/2 lemon
  • Parmesean cheese

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Posted by: Melanie Mathos | January 1, 2010

Vasilopita “New Year’s Bread”

The vasilopita tradition was started in the last half of the fourth century

So, when I called my mom to get the recipe for her yummy New Year’s Bread, I was shocked when I learned that it would take all day to make. Like my mom said “You can’t make bread in an hour.” Vasilopita (Βασιλόπιτα) is a traditional New Year’s Day bread or cake in Greece, which contains a hidden coin that gives good luck to the receiver. (Gary got the coin for 2010 – Καλή τύχη Kyriakos!) 

Source: Mom

Ingredients:

  • 2 Tbl. Dry Yeast (I used traditional yeast, but quick-rise would speed things up.)
  • 1/2 tsp. Cinnamon, anise, and nutmeg
  • 1 bay leaf
  • 4 cloves
  • Optional: 1/4 tsp. malhep and 4 grains mastiq
  • 7 cups flour
  • 1/2 cup sugar
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1 stick butter
  • 4 eggs (1 for brushing on top)
  • Sesame seeds
  • 1 small coin, wrapped in foil
  • Olive oil

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Posted by: Melanie Mathos | December 6, 2009

Shrimp Pilaf

This is a wonderful recipe that my mom makes from the Popular Greek Recipes cookbook from Holy Trinity Greek Orthodox Church in Charleston, South Carolina. The cookbook is undoubtedly the best Greek cookbook in the US and has won many awards. The funny thing is, this cookbook was a staple in our kitchen when we lived in Michigan. We never dreamed we would move to Charleston, let alone that Gary and I would get married in the very same Church!

The only changes that make this my own are subsituting brown rice and adding a splash of white wine.

Source: Popular Greek Recipes (via Mom)

Ingredients:

  • 2 chopped onions
  • 1/2 cup chopped celery
  • 1/3 cup olive oil
  • 2 lbs shrimp
  • 1 cup tomato sauce
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbl chopped parsley
  • 1 1/2 cups brown rice
  • White wine
  • 1 cup Feta

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Posted by: Melanie Mathos | December 6, 2009

Pan de Yuca

This bread is unbelievably soft and delicious. I first tasted these rich little cheese/bread puffs at The Table in Sarasota, Florida, a restaurant that brought them in from a baker in Miami. This is the first recipe I tried, and it was delicious. You may have a bit of a challenge finding the Yuca flour, but you can substitute Tapioca flour, as I did. (Tapioca flour can be found in most health food stores.)

Source: www.laylita.com

Ingredients:

  • 2 ½ cups yuca flour
  • 4 cups grated mozzarella cheese
  • 1 tsp baking powder
  • Pinch of salt
  • 1 stick of butter, room temperature, cut into 8 pieces
  • 2 large eggs

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Posted by: Melanie Mathos | December 6, 2009

Mom’s Corn Casserole

This is a great and easy side dish for any holiday meal.

Source: Mom

Ingredients:

  • 1 can creamed corn
  • 1 can corn (drained)
  • 1 stick butter (melted)
  • 1 box Jiffy Corn Muffin Mix
  • 1 – 1 1/2 cups shredded cheddar

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Posted by: Melanie Mathos | December 6, 2009

Cheryl’s Po’ Boys

My cousin Pete alerted us as soon as he arrived to Edisto for 4th of July that he was on a mad search for a Po’ Boy. Of course, when my sister’s mother-in-law Cheryl heard, she couldn’t resist. She made the most delicious Po’ Boys we’d ever had!

Source: Cheryl Rakes

Ingredients:

  • GOOD French Bread (crispy on outside, soft on inside)
  • Enough large shrimp for seven shrimp per sandwich
  • Zataran’s Fish Fry
  • Tony Chachere’s Creole Seasoning
  • Shredded iceburg lettuce
  • Tomato
  • Tartar sauce or mayo

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