If the only prayer you ever say in your entire life is thank you, it will be enough.
Meister Eckha...
Tuesday, March 26, 2013
Monday, March 25, 2013
From Pinterest
"And then I shall come to you, a boundless drop to a boundless ocean" - Kahlil Gibran...
Friday, March 22, 2013
Caprese Empanadas
Empanadas have got to be one of the greatest foods on the planet. I mean really- what's better than a no-fork-required doughy treat with a surprise filling? I rest my case.
I expected this to be one of the recipes I had to sell to the Kef crowd--but I was surprised by how quick and easy this recipe turned out to be. I made the sad mistake of burning mine, so be careful in the final baking stage not to overcook. The dough is paleo-approved (the cheesy filling decidedly not so), and the great news is you can fill these guys with just about anything you like for a great result.
Have...
Thursday, March 21, 2013
Above All, Have Fun
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun...
Tuesday, March 19, 2013
Greek Yogurt Breakfast Tart
One of the great things about working with a gaggle of 20-something women: the magazines that clutter the break room, nurses' station, and nursery. Some people use trashy television to decompress--for me, it's the glossy page. I never finish the love quizzes or follow any of the make up advice, but I usually find inspiration in the recipe section--and yes, I am that person who rips the recipe page out of the back and keeps you from finishing the article about some woman's harrowing experience with credit card debt or a baby switched at birth. And that, my friends, is where we found this...
Monday, March 18, 2013
Roasted Eggplant with Buttermilk Yogurt Sauce
Lordy Lou. Hold the damn boat. Holy Moly. Sweet Lord Baby Jesus. Insert other absurd Chef Kefi, RN exclamation here. Ready for a recipe that comes from one of the world's most revered vegetarian kitchens and requires NO culinary skill whatsoever? Read on, young grasshopper.
So many amazing pictures of this recipe all over the internet that I just couldn't choose! My rendition is the bottom right photo.
The background: A few weeks ago, JetSet Kef implied that I would never reach full yiayia status until I pick up a copy of of Plenty, the vegetarian cookbook written by Yotam Ottolenghi,...
Monday, March 11, 2013
Eggplant Rolldakia
There is nothing in this world as relaxing to me as an afternoon in the kitchen. Luckily, I found some time during this crazy week to throw open the windows, enjoy the 55 degree weather, blast the Erykah Badu Pandora station (if you don't know, now you know), and tinker about with some potential additions to the Greek Easter line up.
I loved making these eggplant rolldakia (alternate Kef name "Egg(plant) Rolls," but the Greek won out over the pun this time). The inspiration came from this vegan version, but I had to cheese mine way up.
Eggplant Rolldakia
Ingredients
1 jar of...
Thursday, March 7, 2013
Wednesday, March 6, 2013
Bright Beginnings: Gf/Sf Blueberry Muffins
Yum a dum dum. The sun is shining, the birds are singing, and these blueberry muffins are a grainfree, easy-peasey way to feed a crowd. Thanks to Guilty Kitchen!Sometimes gf/sf cooking can be an exercise in abstraction, as baked goods can easily become an interpretation of the intended treat rather than a version of it. These muffins, however, are the real deal and I was impressed by how very recognizably blueberry muffiny they tasted. I admit that coconut flour is a huge moisture suck, but the resulting teensy lack of moisture was not enough to stop me from eating three...a...
Tuesday, March 5, 2013
Salmon Avgolemono
Full disclosure: I did not take this picture. But you already knew that.
I did, however, make a very delicious salmon avgolemono. So now glance at that picture again and then imagine a delicious piece of salmon where that roasted chicken is hanging out. That's what I ate for lunch and dinner on Sunday.
This is one of those Greek recipes that sounds more bizarre than it is--trust me when I say that you will never combine lemon, eggs, and rice in a more delicious way.
We are moving into High Holy season here-- the countdown to Greek Easter is on and the final Ferragosto decision has...
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