A Writers Blog Made With Recipes And Love
The second that I finished interviewing author Zoë Ferraris, I had to try Umm Ali. After multiple attempts to perfect the recipe, and about a million calories later, I think I have a winner. The best part is, the dessert looks deceptively fancy. By using frozen puff pastry, it cut down the prep time by half. Umm Ali would be a fun sweet to make for a Finding Nouf book club party. You can find out more about Zoë Ferraris’ page-turning mystery here. Continue reading “Coconut Bread Pudding”
It’s one of those rainy spring mornings again. To wake up, I made an antioxidant-packed smoothie bursting with fresh citrus and ginger. If you’re fighting a cold, I read that you could also add a small amount of cayenne pepper to the smoothie. I’m not sure if I’m that daring in the am. 🙂 If you give the cayenne a try, let me know. Continue reading “Good Morning Smoothie”
I found blood oranges at the market today. It’s the first time I tried them, and I realized they’d taste wonderful in a colorful citrus salad. The combination of citrus and fresh greens made such a simple and pretty springtime salad. It’s so easy to make; you could double the recipe and serve it at a party. Continue reading “Citrus Salad”
Lumaconi pasta comes from a beautiful town overlooking the Amalfi Coast. Legend has it that a young pasta maker fell in love with a fisherman’s daughter. To impress her family, and win her hand in marriage, he invented a new pasta inspired by seashells called “Lumaca di mere.” Traditionally, the pasta is stuffed with ricotta and baked like lasagna. It’s one of my favorite recipes, and I hope it becomes yours too. Continue reading “Lumaconi with Almond Ricotta and Spinach”
I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert. Continue reading “Greek Parfait”
The sun is out, flowers are here, and I couldn’t hope for a more beautiful start to Valentine’s Day. I’m excited to share one of my favorite cakes today. It combines my love for chocolate and strawberries in a delicious vanilla cheesecake made with cashew cream. Top it with coconut milk ganache, and you have a wonderful treat for special occasions. Continue reading “Strawberry Chocolate “Cheesecake””
A party pleasing saladI love bringing this dish to family get-togethers. Trust me, the creamy dressing combined with roasted chickpeas, homemade parmesan “cheese,” and crispy romaine hearts is a crowd pleaser. It’s dairy free, gluten free, and packed with good-for-you ingredients. Sometimes I make two batches, so we can have it at home the next day. Continue reading “Greek Caesar Salad”
This is one of my favorite appetizers to make for my family. A special thank-you to my brother all the way from Boston for taking the photo. I hope you enjoy this simple yet delicious dish! Continue reading “Tomato-Basil Bruschetta”
If you like spicy food, spetsofai (σπετζοφάϊ) is for you. The stew is a traditional dish from the eastern coast of Greece.
It is one of the simplest meals to put together. I made the stew with grain sausages infused with roasted peppers, garlic, sweet onions, and oregano. Be sure to serve spetsofai with crusty bread to soak up the delicious sauce. The stew is also wonderful over couscous or rice. Continue reading “Spetsofai – A Spicy Greek Stew”
Is there anything better than chocolate for breakfast? Add some instant espresso powder, and you’re ready to conquer the day! I used Medjool dates as a natural sweetener. And if you’re daring, you could even sneak in a handful of baby spinach. No one would be the wiser. Continue reading “Chocolate Espresso Smoothie”
Ellie Bleu 