Shrimp with chickpeas Litsa! 

Written by Litsa Bolontzakis. Posted in Main Dishes, Recipes

Shrimp with chickpeas 

I am looking for easy delicious recipes and this one is exactly that! Creating new recipes is a pleasure, and this one with shrimp and chickpeas is hurty, hits the spot every time!Also delicious and fast!

You will need

1 can chickpeas drained and rinsed 

20 shrimp

1 red pepper diced

1 yellow pepper diced

1 onion diced

2 cloves garlic

1/4 cup olive oil

1/2 cup white wine

Salt pepper and a touch of sugar

Here is how

In a heavy pan add the oil and sauté the vegetables until transparent

Deglaze with the wine and cook for 3 minutes, add the shrimp and cook a few more minutes until the shrimp changes color, add the chickpeas and season well with salt and pepper! Cook a few more minutes!If you find you need a little more sauce, add a little vegetable broth or a little water! 

Your shrimp with chickpeas meal is ready and it didn’t take long!



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Beef Pot Roast –Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Recipes

Beef Pot Roast by Litsa!

 

I love recipes that I can just put in the oven and forget about them, and when the food is done, I have deliciousness! This Beef pot roast recipe is exactly that!

A hearty recipe, that the man love and it is so easy to make them happy with this dish!

And we want to make them happy because it comes back to us many times over…I hear my grandmother, “feed them well and if you ask for the universe they will give it to you!”Yes grandma it works”

It has the past and certainly has a future!

It has been one of my favorites and a family recipe for as long as I can remember, you know the little treasures I usually talk about, one of those!

Meat lovers will always enjoy a good solid recipe, and here is my take on the delicious Beef Pot Roast!

Pork loin with almonds – Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes, Uncategorized

Pork Loin By Litsa!

Pork Loin By Litsa!

 

Pork Loin With Almonds

I have always loved pork loin as it is scrumptious and divine! Not to mention it is relatively effortless to cook and you can feed four people or more with one loin if you do it right.Here is my recipe for Pork loin with almonds!

I often wonder about the history of pork and how it was taboo to eat pork in olden times because pigs were the least choosy in their eating habits when compared to all the domestic animals. But the world is different now; pigs are reared with special love and care and given a nutritional diet with a plethora of grains and legumes especially canola meal, barley, wheat, lentils, soybeans.

It’s better than what many people get to eat nowadays!

Pork loin is simple to cook because it is trim in fat and has virtually no bone but you need to be specific when you are calculating the time and temperature of cooking because the dish will be no good if the meat stiffens due to too much heat. The best dishes are made from free-range pork which comes from pigs which are allowed to move around in habitats close to their natural environment. This kind of elitist meat can really spice up your dinner so ask your local supermarket to make free range versions available. You will be able to taste a world of a difference!

The first rule of cooking pork loin and cooking it well lies in the temperature. On a standard scale, ground pork should be cooked at 160F and whole pork at 145F. This is not just to make it taste better but also to kill germs which reside in raw meat. I am a little picky with the way I want my pork to come out. I don’t want it to be dripping with blood and too rare but just a tad bit on the medium well-done side which is why I will marinate and BBQ after and then cut it up into mouth-watering slices to enjoy. However, I will now tell you about my age-old delectable recipe which gets every person no matter how young craving for more. You could try it the next time you are hosting an impromptu dinner as it is bound to impress!

Here is the recipe is broken down for easy understanding:-

  • Buy two pork loins and slice them up into two-inch pieces each. Use a butcher’s knife for easy cutting.
  • Put the pork in a large bowl and begin marinating with the following spices, balsamic vinegar, paprika, a dash of sugar, a pinch of salt, garlic, and pepper. You can throw in an onion and some olive oil for that extra touch.
  • Make sure the ingredients penetrate the meat and you may need to work it in with your hands. Refrigerate for as many hours as you can spare.
  • Prepare the breading with crushed almond and breadcrumbs. Season well with the same spices you used for the meat to add uniformity to the dish.
  • In a bowl add two eggs and whisk them well.
  • Take the meat out of the refrigerator and dip taking turns in the eggs and breadcrumbs.
  • Heat up a frying pan and add some olive oil or vegetable oil and fry the pork loin till it turns a lovely golden. Flip once and fry the other side.
  • Serve with garnishing or a side of rice, pasta or salad.

 

 

Clams by Litsa!

Written by Litsa Bolontzakis. Posted in Main Dishes

Clams and all kinds of seafood, Or according to the French the Fruit of the sea “fruit de Mer”I love!

If you have the pleasure of living close to the sea you know what I’m talking about!

Fresh seafood with a little Ouzo or a nice glass of white wine and it’s perfection!

I can enjoy the moment by myself, this way I can take it all in and sometimes this is all you need! Very therapeutic indeed!

Other times a good friend will enhance the moment no dought!

Here is my recipe for a delightful dish of seafood!

You will need! 

3 dozen small hard-shelled clams-scrubbed well, this recipe is for 2

¼ cup olive oil

Clams by Litsa!

Clams by Litsa!

1 onion sliced

2 cloves garlic

½ cup chopped parsley

½ cup red wine

½ cup prepared tomato sauce

¼ cup water

Salt, pepper and a touch of sugar

½ cup feta crumbs

Here is what to do

In a heavy pan with cover, add the oil and sauté onion and garlic until transparent.

Deglaze with the wine, add the rest of the ingredients and simmer for 3-4 minutes.

At this point add the clams and cover.

Heat has to be moderately high, cook for 7 minutes or until clams are open.

They will open with the steam

Discard any that did not open after 7 minutes, they are not eatable and will never open!

Place them on a platter, and keep them warm. Make sure the sauce is nice and thick if not, cook a few more minutes and pour over clams!

Serve with nice bread, because the sauce is delicious…

The fish that we have with this recipe is a slice of white fish with the skin, and we make sure that our fish is patted dry, seasoned with salt and pepper and fried in olive oil until skin is nice and crisp.

You can use, bass, grouper, snapper to name a few, and these are great for frying and searing.

 

 

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The glorious taste of Greece is a gift to all who love healthy eating. Cooking with the herbs, spices, and olive oil of the Mediterranean is like inviting the sun in our lives every day. So go ahead have a sunny day!!!!!

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