Tinos is part of the Cycladic grouping of Greek islands on the Aegean Sea. Known for the Panagia Evangelistria Church and the famous Evangelismos Icon stored inside, the island boasts naturally beautiful landscapes, great food and epic beaches.
Tinos is quieter than its famous neighbour, Mykonos, but just as beautiful and less touristic. I highly recommend it to anyone looking for a relaxing Greek island getaway. Download The Essential Travel Guide to Tinos to help you explore the island.
If you are travelling to Athens, Greece this summer, here is my list for the essential sights, stops and landmarks.
Having visited Athens around 20 times in my life, this list was designed in a way to see the best parts of Athens with only one day and one night to spend there.
Download The Essential Travel Guide to Athens Greece and keep it with you for reference! Plus, check out my travel tips for a relaxing, safe and fun vacation!
The Countdown to Easter is over! The lamb has arrived and even though there is still one more day of fasting, the cooking and excitement have started.
The best way – and only – way to start an Easter meal is with a light lamb soup. Magiritsa is full of romaine lettuce and lemon. On Easter, we have it as an appetizer, but when it is made throughout the year it makes a great light meal.
Tip: Talk to your local butcher and ask them for bones the next time you are making a soup (be it chicken, lamb, pork or beef). In my experience, when they are made available on the shelf, they sell out quickly!
Wishing you all a Happy Easter. Christos Anesti, Alithos Anesti!
For Part Four of my Countdown to Easter series, I am making delicious, versatile and healthy vegan Stuffed Peppers, or “Gemista.”
Ingredients:
6 Bell Peppers (or Whole Tomatoes)
1 Leek, Thinly Sliced
2 Green Onions, Thinly Sliced
1 Shallot, Thinly Sliced
4 Small Garlic Cloves, Chopped
1 Celery Stalk, Sliced Thinly
1 Carrot, Sliced Thinly
1 cup Arborio Rice
Water
4 or 5 Potatoes, Chopped into 3/4 inch cubes
3/4 cup Tomato Puree + 1/4 cup Water or Stock (for Rice Mixture)
3 tbsp Tomato Paste
1 Large Handful Chopped Mint
2 Large Handfulls Chopped Parsley
1 cup Tomato Juice (or 1/2 cup Tomato Puree + 1/2 cup Water or Stock) for topping peppers and potatoes
1. Sautee the leek, green onions, shallot and garlic in olive oil over medium heat until soft and translucent.
2. Toast your rice in the leek mixture for a few minutes to absorb the flavour.
3. Add your vegetables and 1 cup of water or stock to the leek and rice mixture (try carrot, celery, tomato, eggplant, zucchini or squash). Simmer the rice for 8 minutes.
4. While your rice is simmering, peel and chop your potatoes. Season them with olive oil, salt, pepper and dried oregano. Set aside.
5. Carefully slice the tops off your bell peppers (or tomatoes) and clean out the seeds and ribs. Keep the tops so you can cover the rice for cooking.
6. Place your potatoes into the pan between the peppers.
7. Season the inside of each pepper with olive oil, salt, pepper and oregano.
8. Before filling your peppers, add 3/4 cup of tomato puree, 1/4 cup water and 3 tbsp tomato paste to your rice. Fold in fresh parsley and mint, and taste for seasoning.
9. Fill your peppers with rice and top each one with roughly 3 tbsp of tomato juice. Cover the peppers with their tops and drizzle the remaining tomato juice over the pepper tops and potatoes.
10. Bake at 350 F for 75 Minutes, or until the rice is fully cooked.
11. Enjoy immediately or as leftovers… Gemista are even better the next day.
Growing up with a Yia Yia, enjoying a cup of Greek coffee always meant that she had to tell you your “fortune” when you finished.
No matter what the cup looked like to you, she always saw the same things: money, a ‘good luck’ bird, a stenahoria (aka something bad, like the ‘mati’/evil eye) that she always “took away,” and a Greek boy.
This is for all the Yia Yias and their magic coffee-reading abilities to whom we owe hours of dinner-table conversations.
I love finding new ways to enjoy chickpeas – they can be used for so much more than hummous!
For Part Three of my Countdown to Easter Series, I use chickpeas two different ways – first as delicious crunchy, spiced chickpeas (warning: these are addictive and healthier than chips!), and second as a spicy vegan soup that is loaded with superfood spices.
Keep up the fasting!
How are you doing with your lenten fast? Things are about to get a lot easier (and tastier!) with my recipe for Beets and Skordalia.
This simple salad features three main ingredients: beets, potatoes and garlic. This dish will keep you full, energized, and keep the vampires at bay.
Stay tuned see what is next on my Countdown to Easter Series.