A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, “buy me a Jameson and I’ll tell you a story”. Steve said back to him before I had aContinueContinue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”
Category Archives: MY GREEK
TOMATO WALNUT TAPENADE
TOMATO WALNUT TAPENADE Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time. A great tapenade for home entertainment or restaurant appetizer! Makes 4-1/2 cups 4 oz. pkg. sun-dried tomatoes, cover in bowl with hot water till soft, drain well reservingContinueContinue reading “TOMATO WALNUT TAPENADE”
VEG SAUSAGE & PINEAPPLE GREEK PITA
VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A ‘take it to the bank’ sandwich! Makes 1 sandwich 14 oz. tube Gimme Lean Veggie Sausage by Lightlife – break off enough for 1 sandwich, about 1/4ContinueContinue reading “VEG SAUSAGE & PINEAPPLE GREEK PITA”
KALAMATA RED GRAVY
KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike! Makes about 4 cups 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz.ContinueContinue reading “KALAMATA RED GRAVY”
CAPONATA BABAGANOUSH
CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups Preheat oven to 400 degrees 3 ripe eggplant; cut off top,ContinueContinue reading “CAPONATA BABAGANOUSH”
GREEK OLIVE AND MUSHROOM TOMATO SAUCE
GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground blackContinueContinue reading “GREEK OLIVE AND MUSHROOM TOMATO SAUCE”
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips! Makes 2 cups 3 oz. (dry wt.) sun-dried tomatoes – cover with water, bring to boil, remove from heat andContinueContinue reading “GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP”
TAPENADE MOUSSE
TAPENADE MOUSSE Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match! Makes 2 cups 2 c. pitted Kalamata olives 3-5 fresh garlic cloves 1/4 c. coarsely cutContinueContinue reading “TAPENADE MOUSSE”
HUMMUS VEGGIE HOT DOG BURRITO
HUMMUS VEGGIE HOT DOG BURRITO Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat! Makes as many as you want Per burrito: 1, 6 inch flour tortilla your favorite hummus 1, pan-fried veggie hotContinueContinue reading “HUMMUS VEGGIE HOT DOG BURRITO”
FRESH BASIL & HUMMUS FETTUCCINE
FRESH BASIL & HUMMUS FETTUCCINE A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious! Makes 2 cups sauce for 4 servings pasta 8 peeled garlic cloves 2 T. pumpkin seed oil 2 T. peanut oil (or other nut oil)ContinueContinue reading “FRESH BASIL & HUMMUS FETTUCCINE”
GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH
GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH Russian black bread spread with Greek-Style hummus and a little veggie mayo. Layered with English seedless cucumber, hearts of romaine, smashed Kalamata olives, a light drizzle of mustard and fresh cracked pepper! Nice!! Makes as many as you want Per sandwich: 4 slices Russian black bread, lightly toasted tillContinueContinue reading “GREEK HUMMUS RUSSIAN BLACK BREAD SANDWICH”
GREEK HUMMUS WRAPS
GREEK HUMMUS WRAPS Greek-style hummus spread on a charred flour tortilla. Topped with hearts of romaine lettuce, English cucumber slices, Kalamata olives and fresh cracked pepper, then wrapped and rolled! Makes as many as you want For each wrap: 1, 6 inch flour tortilla Greek-Style Hummus (I used Garden Fresh Gourmet brand) 1 leaf heartsContinueContinue reading “GREEK HUMMUS WRAPS”
SCRAMBLED TOFU WITH HUMMUS
SCRAMBLED TOFU WITH HUMMUS Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze! Serves 3 3 T. extra virgin olive oil 12.3 oz. pkg. extra firm Silken tofu, rinsed 1/2 t. salt 1/2 t. garlic powder 1/2ContinueContinue reading “SCRAMBLED TOFU WITH HUMMUS”
KALAMATA OLIVE BREAD STUFFING LOAF
KALAMATA OLIVE BREAD STUFFING LOAF A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple. Serves 4-5 Preheat oven to 300 degrees 1/2 c. margarine 1 T. finely chopped garlic 1/2 c. diced celery 1/2 c. diced red onion 7 Kalamata olives, pitted and chopped 7 slicesContinueContinue reading “KALAMATA OLIVE BREAD STUFFING LOAF”
GREEK OLIVE WALNUT PESTO
GREEK OLIVE WALNUT PESTO A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider! Makes 3-2/3 cups 1/4 c. extra virgin olive oil juice of 1 lemon, strained 1 c. walnut halves 4 c. lightly packed fresh basil leaves, finely chopped 1/2 c. apple cider 5 fresh garlic cloves,ContinueContinue reading “GREEK OLIVE WALNUT PESTO”
GREEK OLIVE PESTO PENNE
GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day! ServesContinueContinue reading “GREEK OLIVE PESTO PENNE”
GREEK OLIVE FRUIT SALAD
GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce thatContinueContinue reading “GREEK OLIVE FRUIT SALAD”
MUSHROOM AND GARLIC HUMMUS MOUSSE
MUSHROOM AND GARLIC HUMMUS MOUSSE with extra virgin olive oil, coconut oil spread, soy sour cream, basil and tarragon. Superb! Makes 2-1/4 cups 15.5 oz. can garbanzo beans (chick peas), drained and rinsed to remove all foam 1/4 c. extra virgin olive oil 3 fresh peeled garlic cloves 1/2 t. sea salt 1 T. lightContinueContinue reading “MUSHROOM AND GARLIC HUMMUS MOUSSE”
ZUCCHINI AND KALAMATA OLIVE
ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 – 3/8 inch wide strips) 4 Kalamata black olives, pits removedContinueContinue reading “ZUCCHINI AND KALAMATA OLIVE”
BROWN KALAMATA OLIVE GRAVY
BROWN KALAMATA OLIVE GRAVY Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through!ContinueContinue reading “BROWN KALAMATA OLIVE GRAVY”
SAFFRON RICE WITH SAUTEED VEGETABLES
SAFFRON RICE WITH SAUTEED VEGETABLES Saffron rice molds surrounded with fresh mushroom, green pepper, sweet onion and Roma tomatoes sautéed in extra virgin olive oil, garlic, basil and tarragon, mixed with a saffron non-dairy cream! Serves 4 1-1/4 c. water 2 t. margarine ½ t. salt 1/8 t. finely crushed saffron 1 c. long grainContinueContinue reading “SAFFRON RICE WITH SAUTEED VEGETABLES”
TOMATO, VEGGIE, HERB AND SPICE SOUP
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz. (I used San Marzano brand); cut tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”
WALNUT HUMMUS
WALNUT HUMMUS with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas! Makes 1-¾ cups Make walnut crumbles: Place 2 c. walnut halves in food processor. Process till as smooth and soft as you can get them without turning them into binding clumps. Light,ContinueContinue reading “WALNUT HUMMUS”
MEDITERRANEAN PASTA SAUCE
MEDITERRANEAN PASTA SAUCE Sautéed peppers and onion simmered with garlic and olives in a coriander, mint and red wine tomato sauce. Serve over pasta of choice. Makes 7-1/2 cups sauce 3 T. olive oil 1 jumbo green pepper, cored and cut from end to end into 6 segments, then crosswise into 1/4-3/8 inch thick slicesContinueContinue reading “MEDITERRANEAN PASTA SAUCE”
MEDITERRANEAN SALAD BOWL
MEDITERRANEAN SALAD BOWL Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette! Serves 6 1/2 c. extra virgin olive oil 1/4 c. Balsamic vinegar 1/2 t. garlic granules 1/2 t. onion powder 1/2 t. ground fennel seed 1 t. small capers, drained 2 T. pineContinueContinue reading “MEDITERRANEAN SALAD BOWL”
ORANGE SAFFRON SALAD
ORANGE SAFFRON SALAD Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette! Serves 4 1/4 c. olive oil 1-1/2 T. white Balsamic vinegar 1/2 t. onion powder 1 tiny pinch powdered saffron fresh finely ground black pepper salt to taste 8 c. crisped torn greens (butter and bronze lettuce, or field greens)ContinueContinue reading “ORANGE SAFFRON SALAD”
TOMATO AND SWEET CORN SAFFRON STEW
TOMATO AND SWEET CORN SAFFRON STEW with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream! Makes 8-1/2 cups 1/4 c. margarine, regular or trans fat-free 1/4 c. extra virgin olive oil 15 oz. can whole kernel yellow corn, with liquid 15 oz. can whole kernel white corn, with liquid 28 oz. canContinueContinue reading “TOMATO AND SWEET CORN SAFFRON STEW”
CREAM OF EGGPLANT AND SAFFRON SOUP
CREAM OF EGGPLANT AND SAFFRON SOUP Elegant, delicious, light, creamy and fragrant! Makes 9-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 1/2 jumbo sweet onion, peeled and diced into 1/2 inch squares 12 oz. fresh mushrooms, quartered salt and pepper 1 med. eggplant, unpeeled and cut into 3/4 inch cubes 1 lg.ContinueContinue reading “CREAM OF EGGPLANT AND SAFFRON SOUP”
CHEF DAVIES-TIGHT™ 