Tag: Hospitality/Recreation

Greek Lenten Tomato Fritters (Domatokeftethes)

By: Hallee

Tomato fritters are a delightful appetizer or side dish, and a specialty of Santorini, a Greek island known for its tomatoes. The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference. The recipe calls for self-rising flour. This meatless, eggless, dairyless dish is perfect for Lent or a Daniel Fast. The fresh vegetables in it also make a wonderful summer dish to prepare with the bounty out of a vegetable garden (and, come on – who isn’t desperately searching for zucchini recipes right around mid-August?)

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Greek Lenten Bread (Lagana)

By: Hallee

The Lenten bread known as Lagana traditionally sees the light of day only once each year, on the first day of the Greek Orthodox Lent, known as Clean Monday.

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Real Food Face-Off: Hallee’s Complete & Expanded Answers

By: Hallee

I felt so very honored to be asked to participate in the Real Food Face-Off hosted by Katie at Kitchen Stewardship. Below are my complete answers to all 20 questions — and A CHALLENGE FOR YOU!

Greek Lenten Fritters (Tiganites)

By: Hallee

Similar to small pancakes, these light, crispy medallion-sized treats are a delight served with honey or petimezi… or with syrup, preserves, or a creative topping of your own design. They can be eaten as a sweet snack, with breakfast, or as a brunch dish. Favorites during The Great Lent, these contain no eggs or dairy products. If served with honey, they are perfect for a Daniel Fast as well.

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Greek Meatless Stuffed Cabbage Rolls with Rice (Lahanodolmathes Orphana)

By: Hallee

The word “orphana” means “orphaned” and in Greek cooking, usually means a dish that can be made with meat, but in this case is made without. Cabbage is a favorite winter food, and this meatless recipe is delightful and a Lenten favorite. These cabbage rolls are delicious as a main dish, but I often make them using small pieces of the cabbage leaf, to create small rolls that are perfect as a side dish, addition to a buffet table, or appetizer. Try them also using chard leaves and Romaine lettuce leaves. Because of the lack of meat, this dish is perfect for Lent or a Daniel Fast.

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Menu Monday 15 February 2010

By: Hallee

Here’s the menu for my family for the week of Monday, 15 February 2010.

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Egg-in-a-Hole

By: Hallee

This is one of my all time favorite breakfasts. I love fried eggs cooked medium, and I love soaking up the yolk with toast. This meal just puts it all together for me. The kids love it because it’s “fun”.

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Natalee’s S’more’s Cub Cakes

By: Hallee

Last week and this week, the Boy Scouts of America are celebrating their 100th Anniversary. I wanted to do something to recognize that, but with the church’s Valentine’s Day banquet this week, I was unable to do something “big” (like my idea for a cake with all of the logos of the different levels of Scouting.) Instead, I’m “stealing” a recipe from my brilliant cupcake artist friend, Natalee. Scouting makes me think of camping, camping makes me think of s’mores, and in a desperate attempt to be clever, I’ve dubbed these “Cub Cakes” (for the Cub Scouts…you get it…heh.)

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Fresh Milled Flour

By: Hallee

You may remember this post from December where I received my new grain mill. Well, I had just recently been to the commissary, where I’d stocked up on 3 months worth of groceries, which included about 100 pounds of flour. As such, I had to work through my existing stock of flour before I started playing with this new gadget.

Menu Monday 08 Feb 2010 – Valentine’s Week!

By: Hallee

Here’s the menu for my family for the week of Monday, February 8, 2010. As far as desserts go, we’re going to be celebrating the Boy Scouts Anniversary and will be making Smores Cub-Cakes, and I hope to get some truffles made for Valentine’s Day. I also have to make 20 checkerboard cakes for our church Valentine’s Day Banquet, and 5 chocolate cakes for Wednesday night dinner.

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