There once was a restaurant we all loved and then it closed. For years we reminisced about their feta dip. Then, Covid hit and they started up a takeout biz outta their home. Tyrosalata was back and it’s damn good. They didn’t have any this week. So, I went ahead and tried my hand at it. And it’s nearly as good.
1 green bell pepper, cut in half, seeded and then cut 2 more times
1 cup feta, broken into small chunks
1/2 cup Greek yogurt, plain
1 tsp garlic salt
1/2 tsp chili powder
1 tsp lemon juice
Great olive oil for dressing
Heat on on med/high heat. Add neutral oil like avocado. Pop pepper slices/chunks into pan and fry until blackened but not too wilted.
Add cooked peppers to blender and blend until little pieces. Add yogurt, spices and lemon juice. Blend until it looks a little like salad dressing.
Add half the yogurt mixture to feta and mix until dip consistency (keep adding yogurt mixture to desired consistency). Also, try not to over mix because the feta pieces are really great.
Taste to see if you want to add salt (i did not need it). Drizzle some olive oil and serve with pita chips, pita wedges, crackers, or any veggies. This is great on sandwiches or with eggs.
Arugula micro greens or other peppery micro greens
Salt and pepper
Mix furikake with rice to your liking. Divide rice into 2 balls and smash to make a cake. Pan fry in neutral oil like avocado until golden on each side. They should be crunchy on the outside and soft on the inside. Set on a paper towel.
Poach both eggs.
Assemble benedict with rice cake on the bottom, egg (sprinkle with salt), shiso leaf, avocado, tuna and micro greens. Top with fresh cracked pepper. Serve with sriracha mayo on the side along with a vinegary side salad.
We had some seriously ripe bananas that luckily made it to the weekend. The girls made these muffins with the bananas and they’re delicious. the muffin is super simple but the crumble takes it to the top. It is now a favorite muffin.
Have you heard of the book, Body Love? It’s written by Kelly Leveque, an LA nutritionalist for celebs. The adorable Jessica Alba wrote the forward.
Anyway, this breakfast smoothie is everything. Of course, I miss my pastries. But this thing satisfies hunger cravings for hours. I have it after my morning coffee – between 9 and 10. And then I’ll look up at the clock and it’ll be 1pm and I’m still not hungry. My joints feel better and I’m not bogged down by bloating.
Peeps in her book provide testimonials around weight loss, better energy and all sorts of other miracles (just kidding). It’s made up of the Fab 4 which is basically her approach to all meals: protein, greens, fat and fiber. Also, avocados are the super food since they have all of that – who can hate that?
1/2 cup almond milk, unsweetened
Collagen protein powder
Mushroom powder with MCT oil
1 TBS flaxseed
1 TBSP chia seed
1 TBSP almond butter or peanut
A handful of greens
2 – 3 ice cubes
Blend it all up and enjoy a smoothie meal with fat, fiber, greens and protein.
Kids are finally going back to school campus after a year of distance learning. WHOOOHOOOO! I celebrate for them and for us parents! They are amazing. We are amazing. After all the crazies we’ve overcome, it’s now time to relearn how to get them fed before 7:30am. These are delicious and nutritious and super easy to reheat before the coffee kicks in.
3 oz shredded Colby jack cheese (or any melty cheese you desire)
Any veggies that have been sautéed and chopped
1/4 tsp salt
Preheat oven to 350 F. Add a rimmed pan with 1” of water to the bottom rack. Your muffins will cook on the middle rack above the water.
Generously spray or grease a mini muffin pan – I got this pan from Williams Sonoma and didn’t need silicone liners. But if you’re wary of sticking, get the mini silicone liners and put those on your pan before cooking.
Add everything to the blender except 1 piece of bacon. Blend for 20 seconds or until frothy. Add in the chopped bacon.
Pour the mixture until almost filling each cup. Bake for 25-30 mins. They’ll jiggle a little in the center. That’s ok because they’ll keep cooking in the tray once you pull it out. Let it set for 10 mins. Then eat, freeze or refrigerate for easy early morning breakfast.
It’s peach season and we adopt a tree from Masumoto’s Farm each year. This year, we had an abundance of peaches. This bar was a total hit with the hubby as it was sweet and hearty with a tinge of salt – just like him. Hahahahaaa. I crack myself up.
2 1/2 cups peeled fresh peaches, diced (I bet you could use frozen but I haven’t tried yet)
3 TBSP sugar
3 tsp cornstarch
1 1/2 tsp fresh lemon juice
1 1/2 tsp almond extract
Nuts for the top if desired
Preheat oven to 350 degrees. Grease a 11×7 or 13×9 baking pan. line with parchment paper so you can pull the bars out of the pan once cooled.
In a medium bowl, mix peaches, lemon juice, extract. Then add cornstarch and sugar. Set aside.
In another bowl, mix everything but the melted butter. Then add the melted butter.
Using half the oat mixture, line the bottom of the pan. Add the peaches but not the liquid. I actually drained each scoop of peaches to make sure the liquid was left in the bowl.
Then squeeze walnut sized chunks of the remaining oat mixture and drop it on top of the peaches. It’ll clump together and make a crunchy top. I also added sliced almonds. I think pecans would be really good too.
Bake for 33-35 mins or until the top is light brown. Cool completely before trying to cut.
Today is all the breads with fruits day. Bread #2 is this pecan peach loaf. It freezes really well. You’ll just want to save the frosting until after it thaws. This bread is great for breakfast, brunch, or even a snack. Adults and kids loved it.
Have friends stopping by around breakfast? Have kids complaining they’re starving right when they wake up? Or do you just want to enjoy your morning with a delicious smelling kitchen and a flakey, buttery scone with your favorite filling? Make these and freeze some for when unexpected needs for comfort arise.
Buttermilk Scones (Peach)
Recipe supplied by one of my BFFs
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted cold butter, cut into pea sized chunks
3/4 fresh fruit, dried fruit or combo of fruit and nuts
1 tsp almond extract (if it compliments your fruit and nut combo)
1 cup buttermilk
1 TBSP half and half
1/4 tsp cinnamon mixed with 2 TBSP sugar for topping
Shaved nuts of choice for topping, if desired
Preheat oven to 425 degrees with rack in upper third.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, mixed the butter into the dry ingredients until it looks like corn meal. Try not to let the butter melt.
Add in your fruit and nuts if using. I used chopped peaches. Make a well and add the buttermilk and almond extract. Mix using a fork until the dough comes away from the bowl.
Dump the dough onto a floured surface and mold into a dough ball. Then flatten to about 3/4” tall circle. Cut into 12 pie slices. Move to a parchment lined cookie sheet for those you’re baking playing the “pie slices” about 2” apart. You can also freeze them now.
For the ones you’re baking now, If you’re using soft fresh fruit, you can stuff the scones. To do this, simply cut off the top and reassemble the bottom shape, place thinly sliced fruit on top of the bottom. Reassemble the top and smoosh it on top of the fruit. You can skip this step. Brush with half and half. Add shaved nuts (I used almonds) if you’re using. Sprinkle with cinnamon sugar.
It’s hard to get my mostly-fresh-fruit-and-veggie-eating littles to consume protein too. They love eggs and red meat and salmon – sometimes chicken, if it’s fried. But that will cover like 6 of the 4000 meals that need to be made … in a day. (Doesn’t it feel like the meal prep and dishes are just one continuous stream throughout the day right now? Pepper in some laundry and then it’s already time to go to bed.)
Anyway, they love this lentil (kinda) soup recipe. I say kinda because there isn’t a bunch of broth. If you like yours more broth, just add a 1/2 more around 20 min mark in the cooking process. And the kids don’t know about the anchovies!
Lentil (kinda) Soup
3 cups chicken broth
1 cup black lentils (or any other that you have), rinsed
1/2 large onion, diced super small so kids don’t notice
2 carrots, diced super small because of picky children
4 anchovies in oil
2 garlic cloves, minced (I’ve started buying the kind in the jar because holy crap this is a lot of cooking we’re doing these days)
Cumin to your liking (I used 1/2 tsp)
Good amount of salt to your liking
Pickled jalapeños for the grown ups as a topper
Start a medium pot with a good amount of olive oil (2-3 TBSP? Sure). Heat on medium/low. Add onions, carrots, garlic and anchovies. Melt down the anchovies so you don’t see them as whole pieces anymore. They should just add color to the veggies. After they cook for a few mins, add a dash of salt and cumin. cook for another 5 mins being sure to not burn.
Add the rinsed lentils and broth. Bring to boil. Then reduce heat to low and simmer with the cover on until the lentils are tender. Salt to taste.
Lots of toppings go great with this from fried eggs to pickled jalapeños to avocados and sour cream to all of the above.