Thursday, April 29, 2010

Beet salad

My friend, Maria, was the first person to introduce the flavor of beets. She was originally from Spain and loves cooking. She used to boil beet roots, slice and simply season them with lemon juice and olive oil. I was fascinated its rich taste as well as the beautiful vivid color.
Since then, I am a big fun of beet salad. Today I prepared this beet salad using a Turkish recipe. Grind garlic and chop dills. Mix them with smashed beets and olive oil. Then, add a tablespoon of yogurt. No salt or pepper necessary. It is very refreshing and delicious.

Tuesday, April 27, 2010

Spaghetti in Meat Sauce

My husband, Greek native, taught this meat sauce recipe. He put a touch of cinnamon to give a subtle sweet flavor. Sweet meat sauce is a Greek standard. Some people put sugar. Others add cinnamon. I had never thought of using cinnamon in any meat dishes. But after I tried this, I loved the idea and delicate taste.
Cinnamon is one of the popular seasonings in Mediterranean cuisine. Add a pinch of cinnamon in meat sauce. It will give you a distinctive and delicious essence!

Saturday, April 3, 2010

Cabbage Soup

My husband, who is a Greek Orthodox Christian, and I observe a fast before Easter. So we had this simple but very delicious cabbage soup. I found this fresh and tender cabbage in a local farmers market. Cabbage is excellent for soup. Use it with various kinds of vegetables so that the soup becomes very rich and flavorsome.