Mediterranean-Inspired Vegetable Dish

I made this dish once in a big pan for myself and 4 friends while doing outdoor maintenance at a camp. We ate the whole pan in one sitting and so did my family of 4. It's absolutely delicious! Very simple. Just chop, bake, and you are done! (Feel free to adjust portion size according to your needs. It's a very forgiving dish)
Cooking time is 2.5 hours prep time is probably about 20 mins.

Ingredients:
1 onion
2 russet potatoes
2 large tomatoes
7 smaller zuccinis or 2 large ones (the one in my pictures are the little ones)
6 large cloves of garlic
1 can of diced tomatoes

Spices to your taste:
Salt
Cumin
Pepper
Oregano
Olive Oil

Prep:
- Preheat oven to 400 degrees F.

- Begin by slicing up all your fresh veggies. You want them to be approximately the size of the zuccini. So if you are using the small ones, I halved the potatoes and tomatoes so that when layering they are about the same size

-Once you have everything chopped and prepped, grease the bottom of a large Pyrex with about 2 Tbsps of olive oil and dust with a mixture of the spices above. Throw about a 3rd of the garlic slices in the bottom randomly

-Begin layering your dish vertically. I tried doing the stacks horizontally however it only prolongs the cooking time. You want to make sure that the potatoes are beside a veggie that is moist (ie, a zuccini or tomato because they give off the most water when heated). Ordering doesn't matter, just layer 3 columns down the length of the Pyrex.

-If you have any extra veggies, just squeeze them in any where, even throw them on top. As you can see, mine is very haphazard but it was still delicious!

- After your veggies are in, sprinkle the rest of the garlic on top. Then open the canned tomatoes and spread them over top as well, (including and especially the juices!), add about half a cup of water as well.

- Top with more spices. I put a generous amount of oregano, cumin, and pepper for more of a kick. and just a touch more salt.

- Cover with aluminum foil (always shiny side down), and put in the oven for about 2 hours. Check on it after two hours, if the potatoes are soft and cooked through, uncover for another 30 minutes so that all the extra water is evaporated and the flavors become more pronounced.

-Enjoy with a bowl of white rice!

Simple Garlic Butter Pasta

My brother is a genius when it comes to pasta. Here's what he came up with. Goes great with Yaya's eggplants found on one of my other blogs. Ps: Halloumi is a delicious Mediterranean cheese. It's almost a cross between feta and mozzarella.

Ingredients:
1 1/2 tbsp  butter
1 tsp salt
1 tsp cumin
1 tsp oregano
2 tbsp grated Halloumi cheese
1 serving of spaghetti.

Directions:
- Cook the spaghetti
- Toss in butter and spices
- Top with cheese.

For a fresh flare, splash a bit of lemon juice and top with a fresh mint leaf.
Bon Appetit!

Yaya's Greek Lemon-Garlic Eggplants

I’m from a small island in the Mediterranean, called Cyprus. My family is Greek. We’ve been in Canada for quite a while, but one of my favourite things to eat is Greek food. I am ALWAYS in the mood for Greek food.

Unfortunately, I live too far away from home to visit very often so I have to make due with things I find here! But, I do miss the food. Lately, I have been experimenting with food at home. It’s amazing what your brain can remember! I just think of something and start throwing things together till it smells/tastes what it looks like.

The other day my mother was telling her friend how much she misses her mother’s eggplants. As she was talking, I remember my Yaya and how she spent her life in the kitchen making beautiful food for the people she loved.

So I went to the store, got what I needed and off I went. My mom came home and when we were having dinner she couldn’t believe how good it was. Just like Yaya used to make J

Now, I’d like to share it with the world! Truly, the most delicious form of eggplant ever invented. The recipe I’m writing down is meant for 3-4 people. So let’s get cooking!

Just a side note, I usually cook by eye, so while you are following along if you feel like you need a little less or more of something, feel free to adjust to your personal taste.

Things you will need:

1 ½ lbs of baby eggplants

2 lemons (med-large)

½ a head of garlic

1 small onion

1 Tbsp of salt

2 Tbsp of oregano

1 tsp of cumin

Instructions:

1)      First start by crushing 4 cloves of garlic, chopping onions, and juicing the lemons into a large bowl.

2)      Add in all the herbs and spices and stir.

3)      Wash and slice the eggplants into medallions. The thinner the medallions the crispier the chips! I usually go for ¼ inch thickness.

4)      Toss the sliced eggplants in the mixture and let it soak for a minute.

Set Up

1)      Put canola oil in a pan on med-high heat.

2)      Set aside a baking pan that you’ve greased with olive oil. Toss a few cloves in the bottom of the pyrex.

3)      Start by tossing a few medallions into the pan. Flip when one side is crispy brown.

                                     

                                  

4)      When both sides are done, spread the eggplants into the pyrex.

5)      After all the eggplants are in the pyrex, pour the juice and contents of the marinade over top and put in the oven for 5-10 mins (depending on how brown your eggplants are) at 350 degrees.

Enjoy the lemon-garlicy goodness that is my Yaya’s eggplants J

                                     

A Spoonful of Honey... And Then Some!

I have had the worst luck with pimples lately. Seriously, I'm in my twenties and I feel like I just hit puberty.

Everybody knows exams suck, life's not fair, and no deadline is ever far enough away.

This week, everyone and their dog needed me to do something and I, of course, got stressed. And when I stress, even the tiniest little bit, I break out!

And not just the little pimples you pop and vanish over night. Oh no, I am master landscaper of what I like to call Mount Everzit. The kind of pimple that is large and painful, and so far under the skin that, even if you leave it alone, will take days to go way.

As everyone knows, I am and avid Pinner. But nothing I have found works for me. However there were many underlying themes in the remedies people were offering.

Last night I decided I was going to combine the best of 2 worlds; facial treatment and moisturizing.

So this is what I came up with.

Instantly my skin was smoother and awesome. And the next morning Mount Everzit was just a mole hill. Still slightly red, but not swollen or painful by any means. So here's how it works

First the recipe:

1 tsp of lemon juice

1-2 tsp of Baking soda (you want a thick goop but not a paste)

(Science alert: the baking soda will fizz with the lemon juice, don't be alarmed. This is a simple reaction that I'm sure you did with vinegar when making a volcano as a kid. It looks cool, but DO NOT put it in your mouth. First of all it tastes awful, second of all, it's really not a good idea)

Add 1 tsp of liquid honey 1 Tbsp white sugar (you may need to add more. You want enough to make the mixture the consistency of.... I dunno... apple sauce

Special Holiday Update:
Add a dash of cinnamon to the mixture for a powerful anti-oxidant boost!

(sorry for the blurry picture)

Now procedure:

This is going to get sticky, so pull your hair back. Soak your face in hot water for a few minutes, just to loosen everything up. Wash your face really well.Then take this goop, like a third at a time, and just rub it into your face for a few minutes. Don't shred your face, but feel free to really get it into your pores. Rub it in untll it is no longer runny.

Then wash with warm water again and you're done! Keep your hair out of your face overnight, and in the morning you should feel noticeably better.

If you feel like your skin is too dry, you can apply some light water-based moisturizer but avoid the pimple area. Don't use an oil based (or greasy) moisturizer. The lotion is too thick and will clog the pores you just cleared out.

How it works:

Honey acts as a moisturizer while the sugar exfoliate the skin. 

Lemon juice evens skin tone while the baking soda kills pimple bacteria.

Holiday Special:
Cinnamon adds antioxidants that helps boost the baking soda's power!

And there you have it!

For the record, I'm a physicist, not a chemist OR biologist, so don't take my word on anything other than the fact that it worked for me. Also if your skin is sensitive, don't use as much baking soda, and be gentle!

Guilt-Free Chocolate Cake!!!

Alright, let me begin by explaining how I got this idea, as well as how to get the best result. I am an avid pinner of delicious recipes and ideas on Pinterest. One day I came upon this fellow pinner ranting and raving about a bean cake. First reaction? GROSS. Second.... I'd try it...

Sure enough, a few weeks later I was itching for some delicious chocolate dessert, and had some time on my hands to try it. (My family members tend to be the guinea pigs. Nine times out of ten they don’t mind!). Below is the recipe for the cake followed by the recipe for the frosting.

Anyway, the recipe I've typed up is basically the same as the one found on Healthy Indulgences link. The reason I’m typing it out, is because, even though the idea was a good read, the recipe was hard to follow whilst baking. I ended up mixing different thing at the wrong time, and although it still turned out delicious, it didn't look as great as I had hoped.

Have no fear! In reality it is simple and easy. All I am doing is taking out the extra words and putting it into point, easy-to-follow form. So, let’s get started!

First, there are a few things you should know:

1)      This is a very health-, as well as budget-, friendly cake

2)      It only take about 15-20 mins of prep time

3)      For best tasting result, it needs to set overnight*

4) Variations and substitutions to this recipe available on original post.

*Note: after the cake is done baking, it will only taste okay. Covering the cake and letting it sit in the fridge over night will give you a delicious and rich chocolate treat! Do NOT bake overnight.

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter 

1/2 cup + 2 Tablespoons honey

6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Sidenote:
Mint Chocolate variation (in place of 1 Tbsp Vanilla extract):
1 tsp Vanilla extract

2 tsp Peppermint extract

Preparation:

-          Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute.

-          Drain and rinse beans in a strainer or colander. Shake off excess water.

-          Place beans, 3 of the eggs, vanilla, and salt into blender. Blend on high until beans are completely liquefied. No lumps! And set aside.

-          In a small bowl, sift together cocoa powder, baking soda, and baking powder. And set aside.

-          In a separate bowl, beat butter with honey until light and fluffy.

-          Add remaining two eggs, beating for a minute after each addition.

-          Pour bean batter into egg mixture and mix.

-          Finally, stir in cocoa powder and beat the batter on high for one minute, until smooth.

-          Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, and then cover in plastic wrap or with cake dome.

For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

-          126g net carbs for the whole cake using honey.

-          13g net carbs per 1/10th

Chocolate Buttercream Frosting

Makes enough to thickly cover one layer, or fill and frost a halved stacked layer

Ingredients:
1/2 cup (1 stick) unsalted organic butter, softened
1/4 cup sugar
5-6 tablespoons unsweetened cocoa powder (depending how dark you like it)
2 tablespoons half and half (I ran out so I used 3 Tbsp of milk)
1 teaspoon pure vanilla extract
Pinch of sea salt

Preparation:

-          Cream the butter in a small bowl until fluffy.

-          Stir sugar into butter with a spatula, then beat until smooth.

-          Slowly blend in the cocoa powder, vanilla, and sea salt.

You’re done!

I received many compliments from this project, and I’m sure you will too.

Enjoy!

Disclaimer:

The pictures and information used in this blog are only copies of those found on the posted link in the introductory paragraph. This is NOT an original.

Mint Chocolate Chip Cookies

Ingredients:

1/2 c butter, softened
1 cup sugar
1/2c brown sugar
2 egg whites
1 3/4 tsp peppermint/mint extract
1/4 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder
2/3 cups mini semi-sweet chocolate chips

Preparation:

• Preheat over to 350 (F)
• In a large bowl, beat butter and sugars together till creamy. Add egg whites and extracts and blend together.
• In a medium bowl, combine the rest of the ingredients (except for choco chips).
• Gradually add flour mixture to egg and sugar. Use wooden spoon (or your hands!) to work the dough together and stir in the choco chips. It will be crumbly, but have no fear, Anita is here (you'll be fine).
• Drop cookie dough by the teaspoonfuls on a cookie sheet. If you are using an old cookie sheet you can line it with parchment paper of grease it before hand. Lightly press the cookie dough balls down a little.
• Bake for 8-10 minutes (don't bake for more!) Cool on a porcelain plate or a rack.
• Enjoy!

Easiest Homemade Gnocchi + Sauce!

A few weeks ago, I was in an Italian Restaurant and ordered their featured dish: "Italian Gnocchi in a Creamy Tomato Sauce." Sounded good enough. When I received the plate of food and began to dig in, something inside my fell in love. It was delicious.

Lately, it is all I can think about. So, I decided to do some research and collecting recipes, reading comments, noting variations, etc. I decided on a recipe that promised to be delicious and looked fairly
simple to do (I also settled on one for the sauce). In the reviews I had read about this recipe, and many others, many people had complained at the difficulty of and the frustration with the task of making gnocchi. I decided I would risk the challenge and do it anyway. After reading the recipe over a few times (something I always do) I got the ingredients I needed and set to work.

I should warn, that if you are hoping for a quick meal this is definitely not it. But, it is definitely worth the time. I wanted to make this meal, but I figured if I'm going to put this much effort into it, I'm making enough for two batches. One I made for today, and the other I froze to keep for a later date (same with the sauce)!!
Since I had the recipe in my had I scraped the directions and set to work on making my own version of gnocchi. A version that combined several variations I had read about and maybe a twist or two of my own.
So here's what I ended up with:

Gnocchi:
- 4 medium Russet potatoes
- bay leaves (I used two)
- 2 eggs
- 3 cups of flour (have more on hand to use for rolling, etc.)
- salt to taste
- option: instead of salt you can use any seasoning of your choice

Directions:
1) quarter the potatoes and boil till fully cooked
2) After the potatoes are done, spoon them out one at a time (save the water) and peel. When you're done peeling each quarter take a fork and mash it up into bits and set aside in a large bowl to cool.
3) Beat the eggs, then pour them over the potatoes. Add the ricotta and seasoning.
4) Then take 2 cups of flour and sprinkle over the rest of the ingredients.
5) Using a a spatula, or a large metal spoon, mix the ingredients until a doughy-paste is formed. Add more flour and "knead" the dough with the spoon. Keep adding the flour until the dough is okay to work with your hands. Continue doing this until the dough keeps together and is not elastic. If it is a little sticky that's okay.
6) Cut up the batch into round pieces the size of baseballs. One at a time take a ball of dough and roll out on floured surface. Roll into long "snakes" no thinner than your thumb but no thicker than a loonie. Take kitchen scissors (or a knife) and cut up the dough into little balls. I found that the perfect size was about a half a Tim Bit, but if you like them bigger then you can cut them up as big as a whole one! Set the small bits aside onto a floured surface Then do the same for the rest of the dough balls.
7) Bring the potato water to a boil (you may have to add some water). Drop the gnocchi into the water. You can cook up to 20 at a time depending on the size of your pot. They will sink to the bottom. The way to tell when they are done is wait for them to float to the surface and let them float for 3-5 minutes depending on the size of the gnocchi balls.
8) Fish the gnocchi with a slotted spoon and put in a dish. Lightly coat with a tiny bit of olive oil to keep them from sticking to each other and serve with your favorite sauce. Enjoy!

Creamy Tomato Sauce:
- 2 stalks of fresh mint
- Handful of chopped parsley
- 4 whole white mushrooms
- 5 mini  sausages (or 2 regular size. hot dogs will do also)
- 1 large can of diced tomato with Italian seasoning (using fresh tomatoes and seasoning is great too)
- 1 onion
- several cloves of garlic
- 2 tbsp of butter
- 3/4 cup of whipping cream (half and half/whole milk with butter will work also)
- 2 tbsp of flour

Directions:
1) cut up all the veggies and sausage; put in a sauce pan with the butter. Saute until veggies are tender
2) add the can of tomatoes and bring to a light boil. Let it stand till some of the liquid evaporates.
3) stir in the cream and flour and bring to a simmer (flour will help thicken the sauce)
4) you can serve the sauce as is over top the gnocchi (or your favorite pasta) or you can put it all in a blender/food processor and puree to a smooth thick consistency.

One of the things I like to do when cooking is put my own twist on recipes and making up different ones altogether. Feel free to make as many adjustments to suite your taste. I hope this helps!