Hello Family and Friends. Those of you who know me, know that cooking is my passion, and I love to share the knowledge that I have accrued over the last 30 years (or so) of cooking. Now, I am not a Chef, and I am not perfect, but what I HAVE been blessed with learning about cooking over the years, through trial and error. I love putting a smile on people’s faces by creating delicious and healthy dishes to share with those that I love and cherish. As Lent is upon us (Monday, March 18, 2013), it is time to start thinking of what we will be cooking for our families/ ourselves, that does not contain dairy, meat, poultry, etc. during the Lenten season. Trying to prepare Lenten foods that our little ones can enjoy is also a challenge, but very possible. So, here I am today, creating what I hope will be helpful information of a compilation of recipes, ideas, information, to help us along during this Lenten season, and beyond. After all, I am a Grecian New Orleanian, where both cultures love to celebrate, cook, and eat, but there is a way to do so in a healthier manner during the Lenten season, and thereafter. So, let’s cook !!!!
Introduction to The Grecian New Orleanian
A little note from me about upcoming posts
Hello family and friends. Since some of you celebrated Easter today and your lent is over, and others are still experiencing lent, I will start posting non – Lenten recipes, in addition to the Lenten recipes that I already post. This will hopefully satisfy different audiences who visit my blog throughout the world. Thanks again for your love and support. :)
Thank you to my cousin, Argiris Mantikos, for the beautfiul picture
I just wanted to take a moment to bring recognition to my amazing photographer cousin, Argiris Mantikos, for helping me in finding the beautiful breathtaking picture of Greece that I am using as my background for my blog. The most beautiful rocks, water, and sky make for a relaxing setting. Thank you Argiris !!!
Welcome and Thank You
This is just a little note to WELCOME all of my recipe blog viewers who have recently visited my blog from the following countries: United States, Russia, Germany, Greece, Canada, Philippines, Romania, United Kingdom, Croatia, Syria, India, Autrailia, and France. THANK YOU, and I appreciate you sharing my blog with your family and friends.
A warm welcome to my 3,000 visitors from 18 countries
I just wanted to say thank you so much for helping me reach a total of over 3,000 views thus far, on my recipe blog, from 18 visting countries. I welcome you friends from : United States, Russia, Germany, Greece, Canada, Philippines, Romania, United Kingdom, Croatia, Syria, India, Australia, France, Netherlands, Bangladesh, Venezuela, Saudi Arabia, and Singapore. I am very humbled. I love sharing my recipes with you. Take care, and please come back soon.
The How To Soak Your Beans Blog
Sometimes life is so hectic, that we do not have time to soak dried beans, and we purchase the canned ones, which I also use, but, when time allows, dried beans cooked to perfection are so delicious, and are such a hearty meal in itself. I would like to share with you how to soak your beans. Here we go…..
1.) You do not need to soak black eye peas, split peas, or lentils. All other beans should be soaked.
2.) All beans should be sorted and rinsed.
3). For more tenderness and the ability to obtain more water in your bean, salt your beans AFTER cooking.
4). There are 4 ways to soak dried beans. The following ways are for (1) one pound of dried beans:
8 hour slow soak- put 10 cups of water in large pot, cover, and soak from 6-8 hours in refrigerator overnight, then drain and rinse.
3 hour hot soak- boil 10 cups water, add beans, return to boil, remove from heat, cover, soak for 2-3 hours, then drain and rinse.
1 hour quick soak- boil 10 cups water, add beans, boil for 2-3 minutes, cover, soak for an hour, then drain and rinse.
overnight gas free soak- boil 10 cups water, add beans, and boil for 2-3 minutes, cover, soak overnight, drain and rinse.
5). Even if you are cooking dried beans in a crock pot, they still need to be soaked.
6.) Good luck and I hope you enjoy using my recipes for dried beans.
The Grecian New Orleanian’s new address
New Sharing Buttons Now on The Grecian New Orleanian
Hello everyone and thank you so much for your support in what I love to do….cook and share my passion with you. You can now share my recipes and ideas with your family and friends by using one of the following buttons that I have added to my recipe blog: Press this, google +, twitter, facebook, email, pinterest, print, tumblr, Digg, Stumble Upon, Linkedin, Reddit, and Pocket. I hope some of these help you spread the word when you see something you really like. I appreciate your support, and wish you a blessed day.
Thank you for over 1,000 views on my recipe blog !!!
The Home Made Taco Seasoning
Easy to make, and will save you money. Add to chicken, pork, beef, or rice. Once made, store in an airtight container. I use about 3-6 teaspoons per pound of meat (use the lower end if you prefer lower sodium). Enjoy !!!
1 tbsp chili powder
1/4 tsp garlic powder
1/4 teaspoon onion powder or dried chopped onions
1/4 tsp red pepper flakes (optional, because this will really make it spicy)
1/4 tsp dried oregano (don’t avoid this one, it’s what gives it the delicious flavor)
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp kosher salt
1 tsp black pepper
Mix all ingredients together, very well. Store in an air tight container. Enjoy !!!
Happy and Blessed New Year!
Happy and Blessed New Year everyone! Wishing you all an abundance of great health, happiness, prosperity, and lots of joy!!!!
I usually don’t promote products on my blog, but for those of you who like portion control, we ran across these little snack bags at Wal Mart, and I wanted to share this picture with you. Instead of being left-to-right long, they are up-and-down long.
They have 1/4, 1/2, 3/4, and 1 cup measurements. At first I found them annoying, because they’re not what we’re accustomed to, but, they’re actually pretty cool because of the measurements on them. I hope if you like them, you can find some near you, too, or order them on-line. Have a great 2016 everyone!!!!
Happy Saint Patrick’s Day!
How about a Greek, cooking an Irish Stew, in a Dutch Oven? Many thanks to my sweet neighbor, Miss Brenda, for sharing all of these yummy veggies (cabbage, carrots, onions, and potatoes) that she, and her family, caught at the Irish Italian Parade, here in LA. Blended with some fresh parsley, oil, salt, and pepper, I’m about to roast this blend on 425 degrees, covered, for about an hour. Wishing all of you an abundance of blessings, today, and always!
Happy and Blessed New Year!
Happy and Blessed New Year everyone! Wishing you all an abundance of great health, happiness, prosperity, and lots of joy!!!!
I usually don’t promote products on my blog, but for those of you who like portion control, we ran across these little snack bags at Wal Mart, and I wanted to share this picture with you. Instead of being left-to-right long, they are up-and-down long.
They have 1/4, 1/2, 3/4, and 1 cup measurements. At first I found them annoying, because they’re not what we’re accustomed to, but, they’re actually pretty cool because of the measurements on them. I hope if you like them, you can find some near you, too, or order them on-line. Have a great 2016 everyone!!!!
Happy Saint Patrick’s Day!
How about a Greek, cooking an Irish Stew, in a Dutch Oven? Many thanks to my sweet neighbor, Miss Brenda, for sharing all of these yummy veggies (cabbage, carrots, onions, and potatoes) that she, and her family, caught at the Irish Italian Parade, here in LA. Blended with some fresh parsley, oil, salt, and pepper, I’m about to roast this blend on 425 degrees, covered, for about an hour. Wishing all of you an abundance of blessings, today, and always!
Cooking Tip for 3 Bean Recipes
When cooking 3 types of beans (I’m making a 3 Bean Turkey Chili), if available, use a triple crock pot. If not available, mix your 3 types well, and use 2 larger crock pots, splitting the amount of beans evenly. I cook my beans on high for about 5 or 6 hours, in water (if it starts boiling too much, then turn temperature knob to low). Make sure you add enough water that’s almost 3 times higher than your beans, because they will expand. Cover. Never add salt at the beginning, because this will harden your beans. Add salt after they are tender. Once your beans are cooked, most of the water is gone. If desired, drain them, and use them like you would canned beans. I, personally, like the creaminess of the beans. You can add your beans to vegetarian chili, beef chili, turkey or chicken chili, to soups, in lettuce salads, mash them and sauté some onions and make a 3 bean dip, add them to pasta salad, etc. The possibilities are endless. I store mine in the refrigerator for 3 to 4 days. I hope you enjoyed these little helpful hints. Have a blessed day!
40 day Christmas Fast begins today
Happy Thanksgiving !!! :)
Hello Grecian New Orleanian fans. Today, and every day, I’m thankful to blessed with you.
I LOVE to cook for Thanksgiving . It’s one of my favorite holidays. I love to be together with family and friends that are important to us.
Please send me pictures of your cooked turkeys, so I can share online. I will do my best to get to them all.
Wishing you all a day of great healrh for your body, happiness for your heart, lots of joy and laughter for your soul, and a delicious meal to complete your day.
Happy Thanksgiving !!!
Happy and Blessed Month! :)
The “How To Fix A Messed Up Cake” Blog
So, here’s what happened: my daughter made 2 cake boxes for Thanksgiving, turned them over before they were cooled, frosted them before they were cooled, cake crumbled into pieces, so this is how I fixed it. (You can either do this with the frosted messed up cake , like I did, or without the frosting. The cake binds together with the gelatin , in the end, and you can’t even tell the difference ).
Step 1 – In an oval roaster pan (no need to spray pan), but you can use whatever you have that’s high enough, evenly mash up all of the cake (you can use frosted or unfrosted mashed up cake).
Step 2 – Next, I made my own gelatin by using 4 cups of tropical juice, blended with gelatin, (because we had a banana and orange cake, we used a tropical flavored gelatin choice, but you can use whatever you want that you think would go with your cake, even sugar free) and made my own liquid gelatin (you can use the powder that’s already flavored, in your own favorite variety). Once your liquid is ready, pour it evenly on top of your cake (for 1 cake box, 1/2 box of gelatin, meaning 2 cups liquid gelatin, but for 2 cake boxes, 4 cups of gelatin, meaning the whole little box, and mash it down). Refrigerate until your mash cake sets, and cools, about a couple of hours.
Step 3 – Now it’s time to thaw your whipped topping. Evenly spread onto your mash cake.
Step 4 – Finally, drizzle room temp, or cooled, chocolate sauce (I used a good, thick, brand. Sometimes, the generic ones are too watery, which would make your whipped topping messy). Keep covered and refrigerated, until ready to eat. (This is why I used a tall pan, like a roasting pan, so that no foil, or plastic wrap, touches the whipped topping, and messes it up).
When you slice and serve it, it should be a delicious, very moist, sweet, and easily kept together, piece of cake. It’s actually my favorite way to do cake now, because there are no crumbs. All of the mashed cake becomes one with the gelatin.
That’s it! Enjoy your cool, refreshing, dessert.