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
It’s the last week of the challenge and I’m proud to say I’ve stuck with it so far. Even the week I was in Vegas for 3 days - I brought Larabars, almonds and banana chips to eat instead of hitting the casino buffet.
Since I always do make-ahead lunches on Sundays for the upcoming week, I made one of my favorite salads. My mom had a strict rule that no matter what we were having for dinner, even if we were having pizza or grabbed some chinese take-out in a pinch, we HAD to have a salad with dinner. A good habit to have as a kid because I find myself now as an adult always ordering a salad with dinner at restaurants (and inevitably eating less of my meal as a result of filling up on something green first).
This salad is what we Greeks call a village salad. A true Greek salad. As you can see - NO LETTUCE. That’s right. It’s the simplest, easiest salad to make and in my opinion, the tastiest.
Here’s what you do: chop up tomatoes, cucumbers, and onion then throw together in a bowl. Toss in some crumbled feta, season with salt, pepper, and oregano, then finish off with some extra virgin olive oil (Greek olive oil preferably). Stir and you’re ready to go! I know, there’s no measurements… but if you were to ask my Yiayia (“grandma” in Greek) she would give you the same “recipe” so I figured I would stick to her style! :)
That’s my lunch for the last week of the challenge. Check out what these fabulous bloggers brought in their brown bags:
I made a huge bowl of this roasted chickpea, cucumber and marinated mushroom salad on Sunday night. Then portioned it out into 5 servings so my lunch is made for each day this week! I have to do make-ahead lunches over the weekend otherwise I’ll forget and end up making poor decisions when it comes to food for lunch.
Check out what these bloggers are bringing for lunch!
Sushi bowl - bottom layer of sushi rice, thin layer of nori, topped with crisp cucumber, tofu, eff, shrimp, squid, tuna, yellowtail, roe and sea urchin.
Quite possibly the best Japanese lunch ever. While at a tradeshow, the President of the company I work for took us to a fancy hotel restaurant for lunch. I ordered what I thought was this small bowl of deliciousness. He upgraded my order to the platter which came with soup, pickled veggies, this sushi bowl and dessert. It was WAY too much food and I felt awful leaving so much behind. Plus, it is a Japanese custom to finish your meal. If you leave any food on your plate, the restaurant/chef takes it as a subtle insult that the food was not delicious enough to finish. I didn’t want them to think I didn’t like the food because it was one of my favorite meals!