May
6
Oh my good Lord….
culinary exploration
Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.
These are my journeys through culinary exploration...
clraptis (at) gmail (dot) com
Culinary Exploration - Grecian Kitchen
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Apr
24
Springtime Crockpot Minestrone from How Sweet It Is
I’ll go for anything that requires little effort, a la crockpot. And I love this mix of seasonal veg. Going to try this out vegan & GF style by omitting cheese and subbing rice/corn pasta OR brown rice OR quinoa… but I believe this would be delish as just a veggie soup sans starch.
YUM!
Apr
11
Apr
3
(via Easy Crockpot Lentil Chili Recipe - Jeanette’s Healthy Living)
Adding THIS glorious recipe to the repertoire!
(via Coconut Curried Sweet Potato and Lentil Stew | Ambitious Kitchen)
This is happening sometime VERY SOON!
Feb
15
Here is the recipe for the incredible Balsamic Orange Glazed Chicken and Creamy Goat Cheese Polenta last night.
As a side note, I’m going to be making that polenta recipe pretty much every week. It’s easy, fast, and beyond delicious.
Yes, please! Especially that polenta!!!
Feb
3
Easy as hell pizza balls by ~1wolfmadien
Pizza Balls:
Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan Cheese
Italian seasoning
Garlic powder
1 jar pizza sauce
Directions:
Slice cheese into approx. 28 squares (or if using cheese stix, cut in 3rds). Flatten each biscuit and stack pepperoni and cheese on top. Gather edges of biscuit and secure on top of ‘roll’. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning & garlic powder. Bake at 425°F for 18-20 minutes. Serve with warm pizza sauce for dipping.I WANT YOU
I NEED YOU
i have had these and they are EXTREMELY EXCELLENT guys we should make them sometime
These will be made
Made these tonight. We added more pepperoni and cheese to each biscuit and I think they could have still used more. Still delish, can’t wait to try them cold as we have a ton of left overs. Pizza, all day, every day!
I want these now plz.
Super Bowl tomorrow? yes…?
Ohhhh dear lord
(via ashleybirddd)
So glad that Lauren wrote this VIP (very important post)! Bookmarking for future reference!
I saw this great pin floating around on pinterest. It was from Good Housekeeping, it’s a great resource on how to roast vegetables.
I agree that the roasting concentrates the flavor, and it’s one of my favorite ways to eat vegetables.
I updated the chart a little by adding a few more in, and I also changed some of the seasoning combinations. I realize that some people think that tomatoes are a fruit, but I like to slow roast them.
Maybe when the weather is warmer, I’ll put together a how to on grilling fruits & vegetables.
I hope this is helpful.
[if you click through on the blog, it might be easier to read- it’s a nice big image. I’m also happy to email a copy out to anyone]
!!!!!!!
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