I had a bought a bunch of pitas, not the type you use for a souvlaki but the other type, which here in Greece are called “Arabic” pitas, to distinguish them from the Greek style ones, and had some leftovers that were going to dry out if I did not use them soon. The solution? A quick appetizer for that evening.
The recipe is simple and light and easy. No, it is not topped with tons of cheese. Basically you use double the amount of Greek yogurt and add only a bit of cheese. Pita (or pita bread) has very little fat and works well as a vehicle to add some protein, and whole-wheat ones are even heartier. Read more »
Once again I attended the Food and Nutrition Conference and Expo organized by the Academy of Nutrition and Dietetics (former American Dietetic Association). This is the world’s largest food and nutrition conference with 8000 attendees mostly Registered Dietitians and other nutrition professionals. Currently living in Greece, this conference is important for me as I can see nutrition trends in the U.S., but also see if and how the Mediterranean diet or parts of it are communicated to American nutrition professionals.
The conference is composed of various educational sessions as well as the exposition. Attendees have the opportunity to attend a variety of sessions based on their specialty or interests: international, clinical nutrition, culinary, public policy etc. I attended several sessions and some that are related to the Mediterranean diet. Although I did not clearly see any session that was devoted to the Mediterranean diet, which to be honest I thought there would be, considering all the attention the Predimed Study received (Spanish study that showed that a Mediterranean diet may be more protective than a low fat diet). Read more »
So I’m back! Every time this year I attend the Food and Nutrition Conference organized by the Academy of Nutrition and Dietetics (former American Dietetic Association). As I am the President of the International Affiliate (American Overseas Dietetic Association), I attend the conference and participate in several of the activities there. I’ll be sharing my experiences in the next post, but for now I need talk about one of my favorite Greek meat recipes: Kotopoulo Kokkinisto. While I look forward to visiting the U.S., after a few days I do miss the tastes of Greece, and one of them is the kokkinista dishes. Kokkinisto, refers to the method of cooking in tomato sauce. Read more »
Breadsticks in Greece are consumed and made in a slightly different way than they are in Italy. Greeks call breadsticks kritisinia from the Italian word for breadsticks grissini. Now in Greece these types of breadsticks are not consumed as something before a meal, they are not really part of the traditional Greek cuisine. However, nowadays you find them everywhere: bakeries have a bunch in different flavors and supermarkets carry all sorts (whole grain, with sesame seeds, with nuts, with olives or other flavors). They differ from the Italian type as they are thicker, heartier and usually contain much more olive oil. Greeks eat them as a snack, just plain or maybe with some cheese. Read more »
Beans are such an important part of any diet, regardless of what type of diet you want to follow. They are a food that combines so many qualities; it is filling, it has protein, it has slowly digested carbohydrates, it has antioxidants and it has fiber. These nutrients are not only healthy, as beans have been shown to protect against heart disease, diabetes and cancer, but beans are also the ideal food for those trying to lose weight. Eating small amounts keep you full and satisfied for a long time. Read more »
Comfort food almost everywhere usually involves some sort of pasta. Orzo known as kritharaki or manestra in Greek is usually cooked and consumed together with some sort of meat or protein making the classic dish yiouvetsi (go here for a simple version), and often served for Sunday lunch.
For this recipe I did not cook some big piece of meat, and I did not even need to use the oven. Having been under the weather for a few days I was looking for a meal that was easy to make, hearty and comforting. Read more »
The reality is that many people do not know what a good olive oil is supposed to taste like. And since I have many recipes that include olive oil, I thought I would give some tips on what to look for in a good olive oil. We always hear that good food comes from fresh ingredients. Olive oil in the Mediterranean diet is an ingredient that is in almost every recipe-especially in Greek cuisine-let’s not forget Greeks are the highest consumers of olive oil in the world, and for a reason; olive oil is added everywhere. That is why it is especially important to have good olive oil if you are trying to incorporate elements of this diet to your current eating pattern. But apart from flavor, good olive oil is important for its health benefits: old olive oil lacks those valuable antioxidants that are responsible for most of its health benefits.
You may think that you would know just by tasting if an olive oil is bad, but that is not the case, particularly when olive oil has not been part of your diet initially. A study from the University of California, Davis had found that 44% of consumers in the U.S. liked defects like rancidity, fustiness, mustiness and winey flavor in their olive oil. Read more »