On Xenia Street is where I fell in love with food. I experiment with traditional recipes & modify some of my Greek favorites in order to make them ketolicious!
Ahhh yes!!!! I just made the most delicious flatbread pizza for two with Cut da Carb low carb flatbreads!!!! Fresh figs, prosciutto, arugula, grated fontina cheese and goat cheese. This is amazing! You will need one flat bread per person. You can find their product at http://www.cutdacarb.com. Their flatbread is very versatile. You can create … Continue reading Low Carb Flatbread Pizza
Greeks love to eat horta! Horta are wild greens that are usually dark and leafy. One of my dad’s favorite horta are the red stem dandelion greens. And not only him, but most Greeks, including my uncle Nick, who picked these for me from his bountiful garden! We call them radikia. He sent me home … Continue reading Radikia – Red Dandelion Greens
Two of the most popular pites (pies) are the spanakopita (spinach pie) and the tiropita (cheese pie. Every region in Greece has their own regional variation and every famly has their own special recipe for these. I grew up eating and loving both. Now, you may ask why I would publish two difference pites in … Continue reading Traditional Spanakopita & Tiropita
Kale. So I am not going to lie, but I have never been a fan of kale. I do like the milder flavor of lacinto kale, but regular kale is just always too tough and bitter for my pallet. So the last time I used a super market delivery service, they must have been out … Continue reading Sauteed Kale with Red Pepper Flakes and Mustard Seeds
Spanakopita Chicken Soup is perfect for a winter meal. It is based in my homemade bone broth, and is made with the ingredients of spanakopita filling. It is herby and delicious! This is of course keto, low carb, paleo, candida friendly, and gluten free. Flavorful and easy to make. The spanakopita filling is the exact … Continue reading Spanakopita Chicken Soup
Have you ever heard of purslane? In Greece we call this green andrakla or glystrida. It is actually an edible weed, that is considered a succulent and grows wild just about everywhere and is jam packed with nutrients. Purslane is native to Asia, but now grows around the world. Purslane You will usually find it … Continue reading Purslane Salad
Vlita are nearly every Greeks favorite greens. Because they are hard to find in the US, they tend to create nostalgia among us Greek Americans. Vlita from Mary & Yianni’s garden. I had visited my friend Mary the other day, and her husband offered to cut me a few bunches from their garden. They are … Continue reading Vlita – Boiled Amaranth Greens
Cactus or Prickly Pears always remind me of our visit to Greece in 1982. I have a distinct memory of my yiayia Artanoula taking my sister and me on a short walk (and climb) to the field behind her home to pick some prickly pears. In Greece they are called “fragosyka”, and in Kefalonia “barbarosyka” … Continue reading Prickly Pear Salad
So this savory pita (or pie) recipe is a traditional recipe from my husbands’ hometown of Trikala, Greece.It is called “plastos” which literally means fake! So this a fake out spanakopita. The usual spanakopita is more labor intensive because these women would create their own multi-layered wheat based phyllo dough. Imagine working all day, and … Continue reading Plastos Greens Pie from Trikala, Greece
Just made “Tsigaria”, which is made of any dark leafy greens 🥬and herbs🌱 that you want or have available. “Tsigarizo” means “I fry”. I used baby spinach, leeks, scallions, basil, mint, dill, parsley, oregano, shallots, garlic. Sauté in olive oil & a little water on medium flame. Salt & pepper to taste. Garnish with a … Continue reading Tsigaria – Greek sauté of dark leafy greens and herbs
on xenia street 