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Keftedakia Smirneika, Smyrna Meatballs. Typical Minor Asian dish

Keftedakia Smirneika, Smyrna Meatballs. Typical Minor Asian dish

Gemista Gialantzi aka Stuffed Tomatoes with Rice, carrot onions and pine seeds. Ready to put in the oven!

Gemista Gialantzi aka Stuffed Tomatoes with Rice, carrot onions and pine seeds. Ready to put in the oven!

Mixed greens with mushrooms, asparagus, mustard sauce, goat cheese, egg, black pepper. Keep it simple and enjoy the beautiful days with beautiful food

FRIDAY NIGHT DINNER!
Featuring vegetable lasagna, garlic bread, and salad.

and beer and led zeppelin.

For the filling of the lasagna: we first sauteed some fresh garlic in olive oil and then threw in the finely chopped white onion. After that came the baby squash which was cut in circles ( I would have done tiny pieces but my friends insisted!), then we threw in one carrot chopped in cubes, a big red pepper, and a few asparagus ALL CHOPPED in the tiniest possible. Make sure you choose a big frying pan for this because as you add more and more ingredients it fills up. After you’ve thrown in all the ingredients put in some tomato sauce, if you could make your own in a food processor that would be great, or else just bye some canned tomato sauce.Throw in some fresh basil, I swear this is what made the plate. Pour in a good amount and then add some water. As you’re cooking occasionally add water when you see your mixture becomes dry. We need it to be as juicy as possible for when it goes in the oven. This is an excellent time to add in all the spices you favor, besides cracked red pepper and black pepper and oregano, I added have a cube of Knorr vegetable bouillon. It’s not necessary, I just grew up with it and used to add a little when cooking in all my food. While you let your veggies cook well in the mixture, not too high the fire I’d say around 20-25 minutes- mixing constantly and adding water. Now is a good time to boil your lasagna. I got some pretty descent ones at whole foods on sale for 3$. Some water in a pot with some oil (so the lasagna don’t stick) and some salt for extra taste. Bring to boil but make sure it’s al dente. In a pan sprinkle some olive oil and make your first layer by placing the lasagna. Then pour the mixture, add some cheese, (we went for the cheap not real mozzarella but it was fine, if you have a better budget I highly suggest ricotta cheese or parmigianno!). Then move on to the second layer and pour the rest of the mixture and whatever liquid is left just pour gradually all over. Finally cover with the last layer of lasagna and sprinkle cheese on top, couple leaves of basil will definitely not hurt. Cover with aluminium foil and place in oven. 
In the mean time, the preparation of salad. We used spinach and made our own dressing and crouton. We cut the bread in tiny pieces and put in the oven with some ground garlic and just a few drops of olive oil so they become crispy. One tomato, half and avocado, gorgonzola cheese and finally the DRESSING. In a small pot I boiled a tiny bit of water, threw in 2 spoons of mustard, some honey, some balsamic, the other half of my bouillon cube and some ground red pepper. I stirred well so it all became a good mixture. I let it cool down, by putting it in the freezer cause I was in a hurry and then poured it all over the salad and mixed it. You cannot imagine the taste of the crouton absorbing this dressing. Heavenly. 
For the Garlic bread we cut it in the pictures as shown above, olive oil, mozzarella, ground basil and ground oregano. 
I’m never good with time to give you the exact time I cooked all of this, you usually just know. Check on the food, every time is different so the time can’t be the same.
This dinner was just so good.
Even better was the fact that we were dancing to a led zeppelin record while cooking. I guess that was the secret ingredient. 
Special thanks to Cassie and Tay-tay for agreeing to make a wonderful dinner for ourselves. Do this once a month, or once a week.

 

Sunday brunch at ScratchBread!
1.Brunch menu
2.Pastry Goods
3.Garlic Potatoes and soft boiled egg, dandelion greens, chick peas, and spicy sauce.

Wish I could take a picture of their breads. Tried the rosemary sea salt focaccia last week. Check for yourself: http://www.scratchbread.com/
Places like this in Brooklyn are so inspiring! 

RICE ETC, for a light dinner!

Used my latest favorite, purple jasmine rice, one baby white onion, and some delicious fresh bok choy leaves. Some soy sauce, some ground ginger, some ground red pepper and some vegetable bouillon. While you boil the rice you throw in half a cube of a vegetable bouillon for extra taste. You take your baby onion and slice it in 4 and throw it in while the rice is boiling. Now is the time to put in your preferred spices. Then throw in the bok choy and stir. Serve, and I suggest you put some soy sauce.

PS: tip: before boiling the rice actually place put only olive oil in the pan and stir the rice for a few seconds and then add water. Always takes on that extra taste!

SALADES!salads are so great, everything about them. they are so easy to make and you can be so creative with them and basically come up with a million different combinations of ingredients to make a fun meal for yourself.For this massive health chunk I got some mixes greens, one tomatoe, one red onion, one red pepper, one avocado, sunflower seeds, and some ricotta cheese.
throw, mix, devour. 

SALADES!
salads are so great, everything about them. they are so easy to make and you can be so creative with them and basically come up with a million different combinations of ingredients to make a fun meal for yourself.
For this massive health chunk I got some mixes greens, one tomatoe, one red onion, one red pepper, one avocado, sunflower seeds, and some ricotta cheese.

throw, mix, devour. 

SHRIMP IS BACK. and it’s on sale again.Got a hold of this fresh shrimp, sold at whole food for 8.99lb. Virgin olive oil in a pan, and then some finely chopped red onions (in small cubes) and some fresh garlic. Then throw in your beautiful shrimp and stir. Add any kind of spices you want. I sprinkled some ground curry, some black pepper, some tabasco sauce and some ginger. I also added some soy sauce and a tiny bit of mirin. Finally, since I had sunflower seeds I threw those in for a change, although sesame seeds was on my mind. You gotta work with what you got.cheers! 

SHRIMP IS BACK. and it’s on sale again.
Got a hold of this fresh shrimp, sold at whole food for 8.99lb. Virgin olive oil in a pan, and then some finely chopped red onions (in small cubes) and some fresh garlic. Then throw in your beautiful shrimp and stir. Add any kind of spices you want. I sprinkled some ground curry, some black pepper, some tabasco sauce and some ginger. I also added some soy sauce and a tiny bit of mirin. Finally, since I had sunflower seeds I threw those in for a change, although sesame seeds was on my mind. You gotta work with what you got.
cheers! 

Immortal Sandwich-es!So easy and so delicious! Todays personal sandwich includes 2 slices of 7 grain bread, which I put in the oven with some danish blue cheese and 3 slices of tomato. Of course there is avocado. I also added red onions and one hard boiled egg. Blue cheese melted so well it became a spread and the tomatoes just softened. Bread was crispy, which I’m not a fan of, but it was stale so I had to. Sprinkle some black pepper and take a bite! 

Immortal Sandwich-es!

So easy and so delicious! Todays personal sandwich includes 2 slices of 7 grain bread, which I put in the oven with some danish blue cheese and 3 slices of tomato. Of course there is avocado. I also added red onions and one hard boiled egg. Blue cheese melted so well it became a spread and the tomatoes just softened. Bread was crispy, which I’m not a fan of, but it was stale so I had to. Sprinkle some black pepper and take a bite! 

DIS MY EGG DIS MY EGG sandwich!

One portobello mushroom fried, cover it with the lid of the pan. Fry one egg, or two if you’d like and sprinkle some black pepper on it. Get your favorite bread, even better if you can MAKE your own bread. Olive bread is my choice. Be generous with the avocado, and then some blue cheese. These combos are gonna explode in your mouth I swear! I eat this sandwich, alternated versions of course, every day!

COU COU SCOUS!
 
This was a rapid intended salad, but could definitely be eaten hot if wanted. In the oven I baked some red onions and eggplant with spices. In the mean while I cooked the couscous. Some virgin oil in the pot, throw in the couscous, and stir for about a minute and afterwards add water. Boil for about 7 minutes and then turn the heat off and let it sit. Once the onions and eggplants are cooked throw in the pot and mix. Put some honey mustard sauce, stir and place in fridge for an hour. Now you got yourself some couscous salad on reserve! 

Y’ALL LUV CHICKS. My buddy in London is getting creative and I’m more than pleased that I get to have a glimpse. This time, surprisingly enough, he gave me a short description, so you and I and everybody should try this deliciousness out!First he soaked the chicken in olive oil. extra virgin, no doubt. Also sprinkled salt, black pepper, and key ingredient: ROSEMARYThen my friends squeeze the juices of one orange and mix it with  one tablespoon of mustard and apply that on the beautiful chick breasts. Apply one slice of orange on each.Now, place in oven for about 50 minutes on 200 degrees.Potato time. Boil the potatoes in salted water and once they’re done throw in some olive oil and mustard and stir (be generous with the mustard this time). Chop half an onion in half rings, extra finely sliced, and some dill. Mix with potatoes and you gotz your special meal! enjoy!Thanx to Phat for the beautiful share 

Y’ALL LUV CHICKS. 
My buddy in London is getting creative and I’m more than pleased that I get to have a glimpse. This time, surprisingly enough, he gave me a short description, so you and I and everybody should try this deliciousness out!

First he soaked the chicken in olive oil. extra virgin, no doubt. Also sprinkled salt, black pepper, and key ingredient: ROSEMARY

Then my friends squeeze the juices of one orange and mix it with  one tablespoon of mustard and apply that on the beautiful chick breasts. Apply one slice of orange on each.

Now, place in oven for about 50 minutes on 200 degrees.

Potato time. Boil the potatoes in salted water and once they’re done throw in some olive oil and mustard and stir (be generous with the mustard this time). Chop half an onion in half rings, extra finely sliced, and some dill. Mix with potatoes and you gotz your special meal! enjoy!

Thanx to Phat for the beautiful share
 


Additional STEAK N REST,  from a friend in LDN.Waiting on his description, I don’t think I’ll ever get it.What I did get was hot hot hot fire the hottest you can get and time 15 seconds on each side with constant change. That, apparently will get you a well cooked steak on the outside and medium rare on the inside with infinite juices mmmmmmmmm!Thanks Phat

Additional STEAK N REST,  from a friend in LDN.
Waiting on his description, I don’t think I’ll ever get it.
What I did get was hot hot hot fire the hottest you can get and time 15 seconds on each side with constant change. That, apparently will get you a well cooked steak on the outside and medium rare on the inside with infinite juices mmmmmmmmm!
Thanks Phat

STEAK N REST
I got a hold of 3 fine, thin slices of red steak (for only 3$!!! i love america sometimes!). Step number one was to take a tupper (you can take any container you wish) and I started experimenting with the marination which included some water, mustard, balsamic, oregano, red dry pepper spice, ground black pepper and honnnnney! mix well and place the slices on top of one another, seal and put in fridge. I kept it there for a good 24 hours and it was alllll ready for dinner the next day. 
Now boil some water in a pot, and what I did is I took my baby white onions peeled the skin off and threw them in, and took my remaining one red onion and cut it into 4 pieces and threw that in as well. The reason I decided to do this is because I felt like the steak would be cooked quicker than onions in the oven and if I left it in it would become dry, which is definitely something I don’t want! A mistake I made that I won’t repeat the next time is that I didn’t do the same with the potatoes and I should have, just let them boil for 10-15 minutes. 
Heat your frying pan, and place the steak, let it cook only on the one side for 2-3 minutes. Take out and roll. Be aware, as much juices of the meat, and the marination you can preserve do it because it will come so handy for the oven. cut the potatoes and carrots in pieces, place some baking paper on the baking pan throw in the ingredients place the rolled steak in the middle, and whatever juice was left from the container and then pan put over. Put in the onions, and if the juices were enough just mix some water with mustard and pour all around. Cover with tin foil and place in oven. Let it slowly cook and you might wanna turn the rolls around just so they absorb more juices. 
Voila, you got yourself a cute dinnah, for once more! 

Keftedakia Smirneika, Smyrna Meatballs. Typical Minor Asian dish

Keftedakia Smirneika, Smyrna Meatballs. Typical Minor Asian dish

Gemista Gialantzi aka Stuffed Tomatoes with Rice, carrot onions and pine seeds. Ready to put in the oven!

Gemista Gialantzi aka Stuffed Tomatoes with Rice, carrot onions and pine seeds. Ready to put in the oven!

Mixed greens with mushrooms, asparagus, mustard sauce, goat cheese, egg, black pepper. Keep it simple and enjoy the beautiful days with beautiful food

FRIDAY NIGHT DINNER!
Featuring vegetable lasagna, garlic bread, and salad.

and beer and led zeppelin.

For the filling of the lasagna: we first sauteed some fresh garlic in olive oil and then threw in the finely chopped white onion. After that came the baby squash which was cut in circles ( I would have done tiny pieces but my friends insisted!), then we threw in one carrot chopped in cubes, a big red pepper, and a few asparagus ALL CHOPPED in the tiniest possible. Make sure you choose a big frying pan for this because as you add more and more ingredients it fills up. After you’ve thrown in all the ingredients put in some tomato sauce, if you could make your own in a food processor that would be great, or else just bye some canned tomato sauce.Throw in some fresh basil, I swear this is what made the plate. Pour in a good amount and then add some water. As you’re cooking occasionally add water when you see your mixture becomes dry. We need it to be as juicy as possible for when it goes in the oven. This is an excellent time to add in all the spices you favor, besides cracked red pepper and black pepper and oregano, I added have a cube of Knorr vegetable bouillon. It’s not necessary, I just grew up with it and used to add a little when cooking in all my food. While you let your veggies cook well in the mixture, not too high the fire I’d say around 20-25 minutes- mixing constantly and adding water. Now is a good time to boil your lasagna. I got some pretty descent ones at whole foods on sale for 3$. Some water in a pot with some oil (so the lasagna don’t stick) and some salt for extra taste. Bring to boil but make sure it’s al dente. In a pan sprinkle some olive oil and make your first layer by placing the lasagna. Then pour the mixture, add some cheese, (we went for the cheap not real mozzarella but it was fine, if you have a better budget I highly suggest ricotta cheese or parmigianno!). Then move on to the second layer and pour the rest of the mixture and whatever liquid is left just pour gradually all over. Finally cover with the last layer of lasagna and sprinkle cheese on top, couple leaves of basil will definitely not hurt. Cover with aluminium foil and place in oven. 
In the mean time, the preparation of salad. We used spinach and made our own dressing and crouton. We cut the bread in tiny pieces and put in the oven with some ground garlic and just a few drops of olive oil so they become crispy. One tomato, half and avocado, gorgonzola cheese and finally the DRESSING. In a small pot I boiled a tiny bit of water, threw in 2 spoons of mustard, some honey, some balsamic, the other half of my bouillon cube and some ground red pepper. I stirred well so it all became a good mixture. I let it cool down, by putting it in the freezer cause I was in a hurry and then poured it all over the salad and mixed it. You cannot imagine the taste of the crouton absorbing this dressing. Heavenly. 
For the Garlic bread we cut it in the pictures as shown above, olive oil, mozzarella, ground basil and ground oregano. 
I’m never good with time to give you the exact time I cooked all of this, you usually just know. Check on the food, every time is different so the time can’t be the same.
This dinner was just so good.
Even better was the fact that we were dancing to a led zeppelin record while cooking. I guess that was the secret ingredient. 
Special thanks to Cassie and Tay-tay for agreeing to make a wonderful dinner for ourselves. Do this once a month, or once a week.

 

Sunday brunch at ScratchBread!
1.Brunch menu
2.Pastry Goods
3.Garlic Potatoes and soft boiled egg, dandelion greens, chick peas, and spicy sauce.

Wish I could take a picture of their breads. Tried the rosemary sea salt focaccia last week. Check for yourself: http://www.scratchbread.com/
Places like this in Brooklyn are so inspiring! 

RICE ETC, for a light dinner!

Used my latest favorite, purple jasmine rice, one baby white onion, and some delicious fresh bok choy leaves. Some soy sauce, some ground ginger, some ground red pepper and some vegetable bouillon. While you boil the rice you throw in half a cube of a vegetable bouillon for extra taste. You take your baby onion and slice it in 4 and throw it in while the rice is boiling. Now is the time to put in your preferred spices. Then throw in the bok choy and stir. Serve, and I suggest you put some soy sauce.

PS: tip: before boiling the rice actually place put only olive oil in the pan and stir the rice for a few seconds and then add water. Always takes on that extra taste!

SALADES!salads are so great, everything about them. they are so easy to make and you can be so creative with them and basically come up with a million different combinations of ingredients to make a fun meal for yourself.For this massive health chunk I got some mixes greens, one tomatoe, one red onion, one red pepper, one avocado, sunflower seeds, and some ricotta cheese.
throw, mix, devour. 

SALADES!
salads are so great, everything about them. they are so easy to make and you can be so creative with them and basically come up with a million different combinations of ingredients to make a fun meal for yourself.
For this massive health chunk I got some mixes greens, one tomatoe, one red onion, one red pepper, one avocado, sunflower seeds, and some ricotta cheese.

throw, mix, devour. 

snortingpixiedust:

food porn

snortingpixiedust:

food porn

(Source: michellesath, via spliff-n-gif)

SHRIMP IS BACK. and it’s on sale again.Got a hold of this fresh shrimp, sold at whole food for 8.99lb. Virgin olive oil in a pan, and then some finely chopped red onions (in small cubes) and some fresh garlic. Then throw in your beautiful shrimp and stir. Add any kind of spices you want. I sprinkled some ground curry, some black pepper, some tabasco sauce and some ginger. I also added some soy sauce and a tiny bit of mirin. Finally, since I had sunflower seeds I threw those in for a change, although sesame seeds was on my mind. You gotta work with what you got.cheers! 

SHRIMP IS BACK. and it’s on sale again.
Got a hold of this fresh shrimp, sold at whole food for 8.99lb. Virgin olive oil in a pan, and then some finely chopped red onions (in small cubes) and some fresh garlic. Then throw in your beautiful shrimp and stir. Add any kind of spices you want. I sprinkled some ground curry, some black pepper, some tabasco sauce and some ginger. I also added some soy sauce and a tiny bit of mirin. Finally, since I had sunflower seeds I threw those in for a change, although sesame seeds was on my mind. You gotta work with what you got.
cheers! 

Immortal Sandwich-es!So easy and so delicious! Todays personal sandwich includes 2 slices of 7 grain bread, which I put in the oven with some danish blue cheese and 3 slices of tomato. Of course there is avocado. I also added red onions and one hard boiled egg. Blue cheese melted so well it became a spread and the tomatoes just softened. Bread was crispy, which I’m not a fan of, but it was stale so I had to. Sprinkle some black pepper and take a bite! 

Immortal Sandwich-es!

So easy and so delicious! Todays personal sandwich includes 2 slices of 7 grain bread, which I put in the oven with some danish blue cheese and 3 slices of tomato. Of course there is avocado. I also added red onions and one hard boiled egg. Blue cheese melted so well it became a spread and the tomatoes just softened. Bread was crispy, which I’m not a fan of, but it was stale so I had to. Sprinkle some black pepper and take a bite! 

DIS MY EGG DIS MY EGG sandwich!

One portobello mushroom fried, cover it with the lid of the pan. Fry one egg, or two if you’d like and sprinkle some black pepper on it. Get your favorite bread, even better if you can MAKE your own bread. Olive bread is my choice. Be generous with the avocado, and then some blue cheese. These combos are gonna explode in your mouth I swear! I eat this sandwich, alternated versions of course, every day!

COU COU SCOUS!
 
This was a rapid intended salad, but could definitely be eaten hot if wanted. In the oven I baked some red onions and eggplant with spices. In the mean while I cooked the couscous. Some virgin oil in the pot, throw in the couscous, and stir for about a minute and afterwards add water. Boil for about 7 minutes and then turn the heat off and let it sit. Once the onions and eggplants are cooked throw in the pot and mix. Put some honey mustard sauce, stir and place in fridge for an hour. Now you got yourself some couscous salad on reserve! 

Y’ALL LUV CHICKS. My buddy in London is getting creative and I’m more than pleased that I get to have a glimpse. This time, surprisingly enough, he gave me a short description, so you and I and everybody should try this deliciousness out!First he soaked the chicken in olive oil. extra virgin, no doubt. Also sprinkled salt, black pepper, and key ingredient: ROSEMARYThen my friends squeeze the juices of one orange and mix it with  one tablespoon of mustard and apply that on the beautiful chick breasts. Apply one slice of orange on each.Now, place in oven for about 50 minutes on 200 degrees.Potato time. Boil the potatoes in salted water and once they’re done throw in some olive oil and mustard and stir (be generous with the mustard this time). Chop half an onion in half rings, extra finely sliced, and some dill. Mix with potatoes and you gotz your special meal! enjoy!Thanx to Phat for the beautiful share 

Y’ALL LUV CHICKS. 
My buddy in London is getting creative and I’m more than pleased that I get to have a glimpse. This time, surprisingly enough, he gave me a short description, so you and I and everybody should try this deliciousness out!

First he soaked the chicken in olive oil. extra virgin, no doubt. Also sprinkled salt, black pepper, and key ingredient: ROSEMARY

Then my friends squeeze the juices of one orange and mix it with  one tablespoon of mustard and apply that on the beautiful chick breasts. Apply one slice of orange on each.

Now, place in oven for about 50 minutes on 200 degrees.

Potato time. Boil the potatoes in salted water and once they’re done throw in some olive oil and mustard and stir (be generous with the mustard this time). Chop half an onion in half rings, extra finely sliced, and some dill. Mix with potatoes and you gotz your special meal! enjoy!

Thanx to Phat for the beautiful share
 


Additional STEAK N REST,  from a friend in LDN.Waiting on his description, I don’t think I’ll ever get it.What I did get was hot hot hot fire the hottest you can get and time 15 seconds on each side with constant change. That, apparently will get you a well cooked steak on the outside and medium rare on the inside with infinite juices mmmmmmmmm!Thanks Phat

Additional STEAK N REST,  from a friend in LDN.
Waiting on his description, I don’t think I’ll ever get it.
What I did get was hot hot hot fire the hottest you can get and time 15 seconds on each side with constant change. That, apparently will get you a well cooked steak on the outside and medium rare on the inside with infinite juices mmmmmmmmm!
Thanks Phat

STEAK N REST
I got a hold of 3 fine, thin slices of red steak (for only 3$!!! i love america sometimes!). Step number one was to take a tupper (you can take any container you wish) and I started experimenting with the marination which included some water, mustard, balsamic, oregano, red dry pepper spice, ground black pepper and honnnnney! mix well and place the slices on top of one another, seal and put in fridge. I kept it there for a good 24 hours and it was alllll ready for dinner the next day. 
Now boil some water in a pot, and what I did is I took my baby white onions peeled the skin off and threw them in, and took my remaining one red onion and cut it into 4 pieces and threw that in as well. The reason I decided to do this is because I felt like the steak would be cooked quicker than onions in the oven and if I left it in it would become dry, which is definitely something I don’t want! A mistake I made that I won’t repeat the next time is that I didn’t do the same with the potatoes and I should have, just let them boil for 10-15 minutes. 
Heat your frying pan, and place the steak, let it cook only on the one side for 2-3 minutes. Take out and roll. Be aware, as much juices of the meat, and the marination you can preserve do it because it will come so handy for the oven. cut the potatoes and carrots in pieces, place some baking paper on the baking pan throw in the ingredients place the rolled steak in the middle, and whatever juice was left from the container and then pan put over. Put in the onions, and if the juices were enough just mix some water with mustard and pour all around. Cover with tin foil and place in oven. Let it slowly cook and you might wanna turn the rolls around just so they absorb more juices. 
Voila, you got yourself a cute dinnah, for once more! 

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