Sunday, January 08, 2006

Celery root and carrot soup


In Greece we call these celery roots. Well, we call them selinorizes to be precise. But I am not sure if there is a better word in english. Anyway, this soup is really a very well cleansing tool for your body. It's tasty and nutritious, will help you flash all the bloaty liquids from your system, mainly due to the high diouretic effect the celery root has. It has a tiny amount of protein to sustain you and make your metabolism wake up.


Oh...and the lemon juice will do your stomach a favour. For a big pot that serves generously 6 people, you will need:

5-6 big carrots
5-6 celery roots
the juice of 3 lemons
2 eggs


You put water in your pot, and add a bit of herbal mare salt. You put it on the stove. While this comes to a boil, you peel and cut the celery roots and carrots in small pieces. When the water is boiling well, you put the small pieces in, and let it simmer in medium to high temperature, till they all soften.

You beat 2 eggs in your shaker. Add the juice of 3 lemons. Then slowly add in this mixture warm liquids from the boiling pot while you stir constantly. Add enough hot liquids in so the egg won't cook
when you put them in the pot. Take your pot off the stove, and add the lemon/egg/liquids mixture while stirring well. Then, either by using a stab blender in the pot, or by taking out all pieces and putting them in the blender, puree the veggies, and put them back in.

Serve with a bit of parsley on top.




In the meantime, because you have time while all these boil, take all the fresh veggies our of your fridge, and cut a salad in your trustworthy Tupp3rware container that will last for 3 days for lunches for both you and your husband. In my fridge there were lettuce, dill, arugula, mint, parsley, white and purple cabbage, and orange and red peppers. Don't think I used them all up! But a bit of all ;)

I like this salad with boiled azuki beans, a tad of olive oil and balsamic vinegar. Or cottage cheese. Or seeds and vinegraitte. Or yogurt and pepper. Or hard boiled eggs and mustard. Or tuna and lemon juice. Or chicken breast and yogurt with mustart. The possibilities are endless when the mood is right.

And after spending 3 hours in the kitchen cleaning and chopping vegetables, I can certainly say that things look a LOT more better than 3 hours ago!!!

Thursday, January 05, 2006

A dinner party to come and fresh produce

I got to cook for 4 more people tonight. Lovely friends of ours. With very specific demands about what to eat too! They have not been here for dinner since beginning of November - yes, I became a bit anti-social with the new job- and they called me yesterday and asked if I could cook certain things to make it up to them all for not having cooked for them in ages.

So they want bbq ribs, they want sweet potato wedges, and they want my missisipi mud cake for dessert.

Do these people have any heart at all?

I plan on cooking some more things, after all look what I went home with on Tuesday!


They are eating beets and salads and celery roots, even if they don't want to ;)

Wednesday, January 04, 2006

Baby Spinach with herbs and bulgur

So this is a typical greek dish. Usually done with rice. Spanakorizo.

You will need:

a bit more than a kilo of fresh baby spinach (can also use frozen sp.)
2 bunches of arugula, 1 bunch of dill, one bunch of white beet, and 3 bundhes of 2 herbs I cannot find their word in english no matter what dictionary I look at!
2 bunches of shallots (in greece you get them in bunches of 5 or 6)
200 gr of bulgur
10 tsp of olive oil
the juice of 3 lemons
salt and black pepper


You wash them all well, and chop
then roughly with your hands. You put the
spinach on a pot, and let it shimmer in high
temp, till it almost cooks.
It will get to 1/4 of its original volume.







Then, you add the chopped herbs, place the lid on, let it boil for 7 minutes, then add a glass and a half of water, and when this boils, you add the bulgur, the olive oil, salt, pepper, and the juice of the lemons.


You eat this with feta cheese. It is mandatory!

For this whole pot, which serves generously 4, you have 20 points, 10 for the bulgur and 10 for the oil. So its a good meal to clean your system from the junk with just 5 points! Plus the feta of course ;)

Tuesday, January 03, 2006

Spicy salmon and tuna fillets with steamed kinda hot cauliflower and brocolli


I will confess something.

While I was preparing the fillets, I felt something I have never felt before. I could describe it as the feeling a woman possibly has while her lover video-taped her while they were having sex. But I would not have explained it exactly.

I mean, many people have seen me cook. But you are not "many people". You are really "my people". Trully. Because you are here for one reason and one reason only.

You adore food.

You share the same passion.

You know how it feels...

To the fillets now... Here they are. We have Vangelis over for dinner by the way. So it's one of each for each one of us.
I really use "lodsa herbs and spices" when I cook. ;) To prove it to you, I begin by showing the fillets clean, and as I add a spice I will show you how the colour changes till the end. I cannot really tell quantities when I cook. Sometimes more of this, sometimes less of that. I do not use measuring devices really. For cakes and breads only. I go by the eye and the feeling I'm having at the time.



So I used herbal mare, curry powder, sweet paprika, garlic powder, barbeque spices, cumin, green tabasko, and the zest of 2 lemons. Start with the salt and lots of garlic powder, then the curry, the sweet paprika, bbq spice and then a little cumin. Then the lemon zest. But take the risk take a huge pinch of curry and start dropping it ever so slowly on the fillets. See how the curry's smell strengthens as you add a bit more...and then a bit more. And stop putting more when your nostrills tell you that tonight, this is how much curry you want to taste. Do the same with every spice. Actually, open all your spices and start opening bottles or jars and start taking two, or three, or four, and bring them very close to your nose and start smelling them together, or in groups, or stay longer in one and then pass quickly from the others, decide which you want to dominate the taste.






Then, take the two lemons you took the zest from and poke them lots of holes with a tooth pick. Place them on your tin. They will get all the lemon jusice gradually and they "boil" and will actually scent your fillets without the real sourness of lemon.

But we need veggies too. Take your brocoli and cauliflower, put a little water in your pot, arange the florets, add a couple of dry red chilli peppers on top, place the lid, and let them cook till they get the softness you desire.

Now some advice, cos this did not turn out perfect. Make sure you do not not try to upload your photos in blogger, while the fish is in the stove. You will end with drier fillets than you desire ;) And when you eat you will ask yourself why the boys prefer things drier....

This is what you will end up with. A little olive oil and salt on the brocolli. No lemon or anything else, you want them to be smooth tasting with all the spices in the salmon and tuna. Oh, and between the fillets there is sweet chilli sauce with a spash of green tabasco. My scs this time turned too sweet so it needs some kind of hotness enhancement. I actually ate the salmon only. Tuna too would have been too much. And cos the tuna dried this morning, I put it in a sandwich for Angelos with homemade mayo and thick slices of tomato.

I will go to the fresh produce market today. And I will post all about ingredients later. Have a delectable day all!

Monday, January 02, 2006

Pssst!

Tonight we will cook spicy salmon and tuna fillets with brocolli and cauliflower. And yes, there will be pictures to show you how!

Welcome :)