Greek cuisine may have many similarities to that of the Italian and Turkish cuisine, but it also has a style all of its own. It is full of fresh, powerful flavors and is extremely healthy, and not to mention super easy to prepare! Most Greek flavors are also found in other Mediterranean foods and include oregano, mint, garlic, onion, dill, bay leaves, and thyme. Sweet spices are also common and include cinnamon and cloves for meats and stews. Olive oil is also very, very important to the Greeks and is used in practically every dish.
Greek cuisine is very diverse and consists are many dishes and variations. Because of that reason it is hard to pinpoint specific dishes to the culture; however, there are some favorites...
Greek Summer Salad
Also known as Village or Country Salad, or in Greek Horiatiki Salata, this lovely salad is a favorite among most people and is served in every Greek restaurant and tons of non-Greek ones as well. It traditionally consists of tomatoes, cucumbers, red onions, feta cheese, kalamata olives, and olive oil. Many cooks prefer to peel the skins of the tomatoes, but it is not necessary and is up to you.
Greek Eggplant Salad
In Greek, this dish is called Melitzanosalata and is all about flavor and simplicity. If you would like to make it a heartier meal, just crumble some feta cheese and you won't need anything afterwards. Greeks love this dish and have it with all their meals because the flavors go so well with much of the other Greek foods. This salad can even be made into a dip if you substitute the vinegar for garlic and puree everything.
Tzatziki
Tzatziki is a scrumptious creamy cucumber and yogurt dip flavored with garlic. It is mind-blowingly delicious and if you haven't tasted it yet, you should and you will be hooked! This dip goes great with grilled meats, as a dip with veggies or pita chips, and even does nicely as a spread on a sandwich.
Want more? Check out all our easy Greek recipes!
I am a HUGE fan of Thai food and literally, as I am writing this sentence, my mouth is starting to water just thinking about all the wonderful tastes Thai food offers! From its strong aromatic senses to its full-bodied flavor, it covers all the fundamental tastes: hot, sour, sweet, salty, and bitter (optional), which happens to be essential to Thai cuisine. Thai food also tends to be very healthy since much of the ingredients consist of veggies, noodles, rice, and light meats, like chicken or fish. Another incentive, if you are not already convinced, is that it is totally simple to make!
Coconut Rice
Coconut rice, although made in other countries around the world and originated in Indonesia, is also prepared and eaten in Thailand. The sticky rice is commonly known as Khai Niao and is made with jasmine rice, coconut milk, sugar, salt, and water. Traditionally, it is served with oranges to balance the sweetness of the milk and sugar, but mangoes are popular as well. For most of the country khai niao is a staple and pairs well with all Thai dishes, such as curries, stir-fried veggies, light meats and seafood dishes.
One tip though, just be sure to gently fluff and mix the rice so that you catch all the coconut milk solids that might have separated during the cooking process.
Spicy Thai Peanut Dip
Peanut Sauce, or Nam Jim, is traditionally prepared with coconut milk, soy sauce, galangal (part of the ginger family), garlic, spices, and obviously, peanuts. Again, this sauce is made in other countries, but is considered not as sweet. Peanuts sit proud and center for this recipe, although peanut butter is a great substitute, and can be used as a condiment, marinade, or satay sauce. If you want to be authentic, prepare your peanut sauce with a chicken sauté. However, if you are using it as a dressing or with noodles, you may want to thin the sauce out a bit and would then use more coconut milk.
Coconut Soup
Tom Kha Gai literally means chicken galangal soup in Thai, and has a mild, creamy, rich flavor that pairs nicely with chicken or shrimp. However, for you veggie eaters out there, you can toss the meat out all together and add oyster mushrooms if that is what you prefer. It is perfectly simple and filling and if you like a little kick, don't be afraid to add some chili flakes!
Hope I haven't made you salivate too much! See you next time ...
Want more? Try all our easy Thai recipes!
As promised, this week's international spotlight is the food-famous Italy. Known for their use of fresh produce and utter simplicity, the Italians have been satisfying our bellies for over 2,000 years. With that said, let's toss in some garlic and get started!
Tomato-Artichoke Bruschetta
Ah, bruschetta, the preferred appetizer known for its flavor and simplicity is actually pronounced with a "k" sound, and in Italian means "to roast over coals." The lil' toasted morsel originated in central Italy and dates all the way back to the 15th century. Contrary to how we know it today, it consisted only of toasted bread, garlic, olive oil, salt, and pepper and was a way to salvage bread that was going stale, and for oil producers to taste their delectable products.
Since then, there have been many variations, including marinated red peppers, vegetables, beans, assorted meats, and/or cheeses. However, when we think of bruschetta, we think of marinated basil, tomatoes, olive oil, garlic, salt, and pepper. Really, it's wonderful no matter how you serve it up!
"Homemade" Pizza
The classic of all classics - pizza - has been tossing its way into our homes for centuries. Though we credit the Italians for their wonderful creation the dish actually started in Greece, where people used to bake large, round, flat breads dabbed with oil, herbs, spices, and dates. It wasn't until the 18th century that the flatbread made its way to Italy but was still served similar to that of the Greeks. We have the Neapolitans and Queen Margherita to thank for adding tomatoes and for making pizza as we know it today.
Buying pre-made dough is great and a huge time-saver. However, if you feel the urge to make it yourself, know that it doesn't have to take all day. Mix and knead all your ingredients in the morning, put the dough in an oiled bowl, cover with oiled plastic, and toss into the fridge until you come home from work and are ready to bake.
Also, if you have leftovers (yeah right!), you can reheat your pizza in the oven at 400 F for 5 minutes, or use a skillet or toaster oven. Microwaving can make your pizza and all your hard work soft and soggy so don't cave in!
Eggplant Parmesan
A southern Italian dish consisting of layering thinly sliced eggplant fried in olive oil with tomato sauce, mozzarella cheese, parmigiana cheese, and basil. There are many theories on how this dish came to be, but whatever the case may be, we are thankful--even meat lovers can be satisfied by this heavenly vegetarian dish.
If are you going to make eggplant parmesan, be sure that you use eggplants within a day or two after purchasing to avoid browning and bitterness. Other than that, you can bake, grill, or broil - the choice is yours.
This is a great dish to prepare in advance. Let your eggplant parmesan cool (about two hours), package in an airtight container, and freeze for up to four months. When you are ready for it, let it thaw completely and pop it into the oven.
Grazie, or thank you, and see you next time when we spotlight the fabulous flavors of Thailand!
In honor of Cinco de Mayo (the 5th of May) we have decided to spotlight Mexico. For those of you who do not know or have forgotten, Cinco de Mayo is not Mexico's Independence Day. Actually, it is the celebration of the Mexican army's victory against the fierce French army at the Battle of Puebla on May 5, 1862. Although it is celebrated in Mexico it is not a Mexican holiday, but actually an American Civil War holiday and therefore we Americans join in on the festivities. So in honor of our Mexican pride, let's raise our Margarita glasses and get started!
Mexican cuisine is known for its bold, mouth watering flavors, colorful decorations and plentiful assortment of spices. It's great family and party food, so why not combine the two and go loco?!?
Guilt-Free Guacamole
- Guacamole dates all the way back to the time of the Aztecs and was originally called ahuca-milli, which translates to avocado sauce or mixture. There are many variations to creating your own guacamole, but traditionally it only includes avocados, onions, chilies, tomatoes, and salt.
- The avocado sits center stage in this recipe and is therefore essential and that is why choosing your avocados are very important. Hass avocados have the best taste and are actually the easiest to find, as they are produced year round. The darker colored fruit are usually the ripest, but it is not the best indicator. Get up close and personal with your bumpy, green friends. If your avocado is tender, but not squishy than that is your winner.
- Serrano and jalapeno chilies are the Mexicans' preferred chilies and are most commonly used. Small chilies tend to be super hot, so be sure to chop them well and wash your hands after handling, as to avoid any accidents. Another than that, the choices are yours, amigo.
- Serve immediately or chill for up to 3 hours.
Tangy Orange Margaritas
- Margaritas are a Mexican cocktail consisting of tequila, triple sec, and lime, and often served with salt around the rim of the glass, but there are hundreds of variations to the drink.
- It was be served as is, with ice, or blended.
- Although thought of as a popular Mexican drink, its founder was an American from Texas named Margarita Sames, who created it in 1948 at her vacation home in Acapulco.
- Margaritas are super easy to prepare, can be made ahead of time, and tons of fun to drink!
Tempeh Tacos
- Tacos are the Mexican equivalent to our sandwich. Traditionally, the contents can vary depending on the region, but usually include some marinated meat served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
- Contrary to popular belief, tacos are actually eaten as an entree or a morning or midnight snack. However, tacos are perfect for parties because they can be served without utensils and can be prepared on the spot. Just serve up some salsa guacamole, cilantro, onions, and lettuce and you have yourself a festive taco bar!
- If you want to keep tradition in mind, most taco stands accompany their tacos with whole or sliced red radishes, lime slices, salt, pickled or grilled chilies, and even grilled cambray onions.
Salud ("cheers" in Spanish) and Happy Cinco de Mayo! We'll see you next time when we spotlight another cultural favorite, Italy.
America is a melting pot and as such, we tend to borrow a bit of everything from everyone. This little tradition has inspired us to highlight a new country each week to show you that tradition doesn't have to to be tedious or time-consuming. Hopefully, each week you will be so "awed" by the amazing and diverse array of culture that you will try some of these delectable dishes!
This week's feature is one of the culinary capitals of the world: France. I wish I possessed just an ounce of talent of a French chef! However, much of French cooking isn't as labor-intensive as you thought ...
[pause]
(We thought we'd give you a moment because we intend to blow your mind with simple recipes to cheat your way to successful classic French cuisine).
Spinach Quiche
Although this dish is considered a French classic, the actual word is German, originating from the word "kuchen" which means "cake." Aside from that, the French adore quiche. It is simple, can be served at every meal, uses ingredients that are almost always on hand, and is very inexpensive. Plus, once you master the recipe you can choose practically anything to throw inside to accomodate your tastes or what you have in your pantry. The most important thing about quiche is time. You don't want to over or undercook the eggs. Just cook about 45 minutes or until the center is firm and the eggs are set (when poked with a knife it should come out clean). Also, resting is super important; you should hold off cutting into your quiche for about 15 minutes before serving.
Chicken Cordon Bleu
Cordon Bleu, meaning "blue ribbon" in French, is traditionally a hassle to prepare. However, not with our recipe! We have taken this complicated classic and chopped it down in size for a refreshing take on chicken. The only thing to remember is to make sure the chicken is cooked, so searing your chicken before popping it into the oven is essential. You might want to pair it with just a small salad or the traditional green beans because it is a very hearty main course.
Melted Brie and Pesto Appetizer
Brie is a cow's cheese that borrows its name from the French region from which it orginated. It is a soft and savory cheese and if you can stand the smell, is quite heavenly. Traditionally, brie comes in a circle shape and is cut from the middle, as you would a cake. However, it is considered a faux pas if you take the best piece from the wedge - known as "pointing the Brie." That aside, it should be consumed shortly after it has been cut because it will absorb all the lovely smells in your refrigerator. Brie can be served as a spread on a sandwich, melted into a sauce for a soup, used as a topping on pizza, or even just as is.
See you next week when we spotlight Mexico in honor of Cinco de Mayo. Until then, Bon Appétit!
