Wednesday, October 11, 2017

Easy Greek-Style Breakfast

Kayana. Say what? Don't worry so much about the name, which is what this dish is called in Greece. And worry less about what to have for breakfast or eating healthy or eating clean or eating low-carb. Just do this: Gather two eggs, a couple of pieces of a good Feta cheese (creamy and tangy), four cherry tomatoes, olive oil and a large basil leaf (or other fresh herbs like parsley or dill). You are almost done with this "no recipe" recipe and "fast food" breakfast.  Stay tuned.

The traditional Kayana takes a bit longer, requiring cooking chopped tomatoes for a while before you add the eggs and feta. This is my simplified version.

Crack eggs into a bowl, sprinkle with salt and pepper and whisk well. Set aside. Heat a small non-stick pan and pour in about 2 tablespoons of oil. Break each piece of feta into 3 smaller pieces and place directly into the pan. When the cheese begins to melt a bit on the bottom, flip it over and add the tomato pieces. What you're looking for is the cheese to develop a toasty golden bottom and the tomatoes to blister. At that point, pour in the previously whisked eggs and work quickly to move them around so that the eggs cook into large curds. You are not making scrambled eggs; you are making something between an omelet and a scramble. Turn out onto a plate and tear the basil over the top. Sit. Eat. Head off to school or work. It's going to be a great day!

Fast food breakfast Greek-style

Friday, September 29, 2017

The BIG GREEN...Salad Freestyle

No, not the Big Green Egg, the fancy grill of choice these days. A big green salad. Eat a big green salad. Read on.

Got the Blues? Not feeling great? Got an unhappy tummy? Eat a Big Green Salad! It will improve your insides and your mood.

Mixed Baby Greens: Beet greens, kale, spinach, Swiss chard, arugula

What exactly is a green salad? What’s in it? Is there a recipe for that? Glad you asked.
A green salad is a salad made with…yup, greens. But, it can be more. Here is my easiest recipe for a green salad. By the way, it is a “no recipe” recipe. A “no recipe” recipe is easy, especially when you’re assembling a salad. It's freestyle cooking. Think of it as free-falling, so dive right in. You cannot fail--I promise. It's safe in the kitchen, so go wild! Experiment with reckless abandon. After all, you're doing something great for your body.

Dive in and make this salad without a recipe
(Photo by Jeremy Bishop on Unsplash)

If you’re making enough for yourself, grab a generous handful of greens, top it with as much (or as little) of your favorite ingredients as you wish, then drizzle with a nice dressing. See, it’s just like going to the salad bar. How about if you’re making this salad for a tableful? Do the same thing in a bigger bowl, but add more of the toppings and dressing. That’s it! Click for printable recipe.

Add your favorite toppings, drizzle on the dressing and toss. Easy!

mixed greens
red onion, shaved (use as much or as little as you wish)
gorgonzola, crumbled (use as much or as little as you wish)
carrots, peeled and shaved lengthwise
fresh basil, julienned (I used fresh dill in winter)

My Favorite Toppings:
toasted almonds or walnuts
toasted pumpkin or sunflower seed
edible flowers (nasturtiums, chive flowers, etc.)
shaved mushrooms
shaved radishes
shaved beets


  1. Wash the greens (unless they’re sold prewashed) 
  2. Peel, halve and shave the onion using a handheld mandoline 
  3. Peel the carrots, cut off ends. Shave lengthwise using a vegetable peeler. (If you do this on the mandoline, you may just lose bits of your fingertips.)
  4. Toss everything with dressing to evenly distribute ingredients.

Okay, I’ll give you a recipe for this.
In a jar, combine 2 tablespoons of fresh lemon juice, 4 tablespoons extra-virgin olive oil, one finely chopped garlic clove, a pinch of salt and a few grinds of black pepper. Remember to make more if you’re making a much larger salad.

You can use any dressing you wish, but remember to stay away from sweet dressings. If you're trying to do something good for your insides, avoid the sugar.

Sometimes all I want is a big bowl of beautiful crisp lettuce. Just a little onion and the dressing. So good!

Tuesday, September 26, 2017

The BEST Pancake Recipe

Yes, the best...and easiest and most delicious. They even taste good without syrup!

Today is National Pancake Day, as if we needed a reason to eat pancakes.

This recipe will yield about 30 pancakes. Follow the directions exactly, and you'll have perfect results every time. For example, this recipe uses oil to cook the pancakes. Use the oil! Don't make the mistake of thinking they'll be better with butter. Wrong. The reason the edges get a little crispy is because of the oil on the griddle. Don't add vanilla or change up the flour or sprinkle in coconut or chocolate chips. These pancakes are perfect just the way they are.

Top off these beauties with butter and a good maple syrup, and you've got something to celebrate!

This is NOT MY RECIPE. It comes courtesy of the New York Times online. Click here for the link.

You have enough left over to nibble on throughout the day.