Canyon Ranch's Spa Baklava + Eat Right For Your Sight book tour

"Age-related macular degeneration (AMD) is damage to or breakdown of the central part of the retina, called the macula, which allows us to see details clearly."

Like many others, I grew up with the adage that carrots were good for my eyes, so I'd better eat them up. Turns out, that wasn't just something our parents said to get us to eat our carrots. But, they also could have told us that eating sweet potatoes, broccoli, mackerel, oysters, walnuts, raspberries, olive oil, and so many other things were good for our eyes. Also, it's not just the foods, but also the way we eat them together that makes a difference in preventing and slowing down the progression of eye diseases.

Eye diseases weren't really on my radar until I read Eat Right For Your Sight. But now, seeing how simple it is to work the nutrients needed by our bodies into our everyday routine, it's something I'll take into consideration. If I can serve my family delicious meals, snacks, drinks, and even desserts packed with the colors of the rainbow (which we already know is good for so many aspects of our health) and look out for our eye health at the same time, I say that's a win-win.

I recommend reading the nitty-gritty at the beginning of the book before diving into the recipes. Not only will you learn a little more about AMD and who is susceptible, but you'll also find a chart of Healthy Foods for Your Eyes, a Nutrients Table, a handy list of Foods to Have in Your Pantry, and tips for Getting Started with your healthy eye diet (in the sense of nutrition, not weight loss).

Vassilopitta (New Year Wish Cake)

I love hearing people's new year traditions. Whether a tradition between a small family unit, or something native to a region or country, it's so fascinating to get that glimpse into what makes people tick. Growing up, we didn't really have many traditions revolving around welcoming a new year. Unless you count watching Dick Clark, counting down with the ball, and yelling "Happy New Year" as the hour changed, hugs and kisses all around. Okay, I guess that is a tradition in itself. But I'm thinking something beyond that.

A few years ago, I started with the twelve grapes at the twelve strokes of midnight thing. I always prepare five cups of twelve grapes and we try to gobble quickly as the year changes. It's a pretty fun tradition, but I don't like that it takes away from the kissing and hugging. I mean, giggles and gagging are always a good time, but I miss kisses and hugs with loved ones on the hour.

One tradition that I started myself when the kids were young is drinking mimosas all day on New Year's day. I used to pop the cork at midnight—and then I had kids. I just couldn't keep my eyes open long enough to enjoy a whole bottle of champagne before passing out (from exhaustion). So, I'd wait and the hubs and I would pop the cork as soon as we woke up...full bottles of orange juice (and maybe some other fun juices and additions) ready in the fridge. Don't worry (I know you were), I buy sparkling juices for the kids.

Lemonates Patates (Lemon Potatoes)

I have a bucket list. It's extremely long. I can think of fewer places that I don't want to visit, than ones that I do. High on that list is Greece. Stark white houses on a hilly landscape against a brilliant blue ocean backdrop. Or the colorful homes jammed into a rocky outcropping. And the food. OOOOHHHHH, THE FOOD!

Well, until I can physically set foot on one its numerous islands, I will have to live vicariously through photographs, books, and best of all food and cookbooks.

Today, the tour stops here on a virtual trip to Greece with Debbie Matenopoulos, via her recently released cookbook, It's All Greek to Me. If you're like me, you'll probably recognize Debbie from shows like The View, The Insider, and Entertainment Tonight (or one of her many others), but what I didn't know was that she comes from a Greek family that instilled in her "a passion for bringing friends, family, and even strangers together over the dinner table for meals made with love". Otherwise termed "philoxenia".

Shrimp w/ Feta & Tomatoes (Garides Saganaki)

Last summer I was introduced to a cookbook author that I had never heard of before.  Tessa Kiros.  My introduction came by way of her latest cookbook, Food From Many Greek Kitchens.  I was enamored by the beautiful color photos.  I was transported by her words and descriptions of the food, the people, the place.  My stomach rumbled over the recipes I imagined cooking in my kitchen.  And then, by some turn of fate, Tessa was chosen as our featured chef/cook over at IHCC...which in turn took me further into the realm of Tessa Kiros cookbooks.

Sesame and Pistachio Snack (Pastelli)

I find myself drawn to sweets and snacks laden with sesame seeds.  I love the look of those tiny little seeds all jumbled together.  And while I love the thin little crisp-like Sesame Snaps, I absolutely adore these pastelli.  As I was making them, flashes of being a little girl kept crossing my mind.  The toasty sesame-scented oils wafting from the pan.  The warm, enveloping scent of honey.  And nostalgia slapping me square across the face once the two were combined.  Folded together they woke a sleeping childhood memory.

I can't recall circumstances.  I can't recall specific instances.  What I can recall are little crinkly paper-wrapped bites of sesame honey treats.  My mom always had them around when I was very young.  So young that I think it was before my brother and sisters even take up residence in my memories (I'm a good deal older than them).  The soft sticky chew.  The feel of my teeth slicing through those dense, sweet seeds.  The comforting blanket of seeds so tiny and grassy and coated in honey.  This is what they were.  Pastelli by another name.

Those little bites from my childhood didn't have pistachios in them.  But I like the addition.  It adds color without changing the flavor.  These are a sweet treat.  In so many ways.

Sesame and Pistachio Snacks (Pastelli)

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: 5 minutes

Keywords: snack dessert honey nuts sesame seeds candy Greek

Ingredients (20-30 "bites")

• ¾ c. + 2 tsp. sesame seeds
• ⅓ c. shelled pistachios, broken in half
• ¼ c. sugar
• ¼ c. honey

Instructions

Toast sesame seeds and pistachios in a nonstick skillet over low heat until lightly golden and fragrant. Pour onto a plate or bowl and set aside.

Return skillet to heat and add sugar. Cook, without stirring, until it melts and becomes lightly golden. Carefully add honey to the skillet. Using a heatproof rubber scraper/spatula, stir the sesame seeds and pistachios quickly into the sugar/honey mixture. It should be thick and sticky.

Pour/scrape the mixture out onto a flat, heat-proof surface (parchment lined tray, silpat, marble slab) and flatten a bit with the back of the spatula or a spoon. Use your hands dipped in cold water to form a rectangular shape that is about 6" x 7" and ¼" thick.

Let sit for a few minutes to begin to set up, then cut into small, bite-sized squares or rectangles. Don't wait too long, or it will become hard to cut.

note:

These little snacks are reminiscent of the chewy sesame honey sticks that my mom always ate when I was just a girl. They taste and feel just as I remember them - of earthy sesame and rich honey.

adapted from Food From Many Greek Kitchens

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IHCC theme: Getting a little Nutty ...or Seedy!

Tiropita {Cheese Pies}

What's a girl to do when every single time she opens the freezer she sees half a package of phyllo dough just begging to be used?  I'll tell you what she does.  She makes glorious stinky cheese treats.  A simple, flaky casing surrounding a creamy, pungent mixture of feta, ricotta, and milk that can be picked up and nibbled on throughout the day is a glorious thing.

And yes, of course I over-stuffed mine.  I can't seem to hold back when it comes to cheese.  You must remember that I am a self-admitted cheeseslut.  And I'm not ashamed.  Let those babies burst at the seams...I don't mind licking my fingers.

The only thing that could make these parcels any more fabulous and stinky?  That would be a good side of Sundried Tomato, Walnut, Olive and Oregano Relish and/or a side of Parsley, Raisin, Pine Nut, and Caper Relish.   And as long as you share, there's no need to worry about your breath offending.  Offend together, that's my motto.

Tiropita (Cheese Pies)

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake appetizer side vegetarian cheese phyllo Greek

6019748

Ingredients (9 "pies")

• 1 lb. Feta cheese, coarsely shredded
• 7 oz. Ricotta
• ⅓ c. whole milk
• 27 sheets phyllo dough (~9"x10")
• olive oil

Instructions

Preheat oven to 350° F. Grease a 9" x 13" baking dish.

Mix and mash feta, ricotta, and milk together in a small bowl.

Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses.

On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil.

Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll.

Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls.

Bake for ~30 minutes or until golden. Cool for just a bit until you're able to handle. Enjoy warm.

note:

Spread with one or more piquant relishes for an ultimate flavor experience.

adapted from Food From Many Greek Kitchens

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IHCC theme: March Mezze Madness
Scrumptious Sunday @ Addicted to Recipes

Baklava ...inspired by My Big Fat Greek Wedding {Food 'n Flix}

My Big Fat Greek Wedding is one of those fun flicks I like to sit down with every couple of years.  It has a forbidden love story line.  It makes me laugh.  It has a relatable lead actress.  Plenty of eye candy (hellooooo John Corbett, Louis Mandylor, and Joey Fatone!).  And if you actually stop to think about it...lots of awesome food references, scenes, and moments.  So, when my friend Deb from Kahakai Kitchen chose it as our Food 'n Flix film this month (she's hosting at her place)...I was psyched!

The only hard part?  Actually narrowing down what I wanted to head into the kitchen to make.  I almost went with the Greek family-owned restaurant idea and made a version of the Greek Breakfast Skillet I order EVERY SINGLE TIME we go to a local Greek family-owned restaurant.  Or perhaps I'd just go order and photograph the environment.

And then I thought maybe I'd put a lamb on a spit in the front yard.  Or perhaps serve flaky, rich Spanikopita.  With an Ouzo chaser, of course.  Maybe something vegetarian for Ian.  Or perhaps a bundt cake circling a flower pot.  Hmmm...the possibilities!  In the end, I decided to go with something that I haven't had or made in years.  Really.  Years!  And it's inspired by one of my absolute favorite, most hilarious scenes of the film.

Let me set the scene.  Toula wakes up on her wedding morning to hear the clang and clatter of a gaggle of her female family members getting ready for the day in the kitchen.  She calmly smiles and makes her way downstairs.  She walks into the kitchen oblivious to the screaming red welt under her lip.  Chaos ensues with her running back up the stairs with a train of clammoring cousins on her tail.  So.  Mosquito bite or zit?  Windex or cover-up?  And in the midst of the madness...girls in mustache bleach, curlers, and bathrobes searching for concealer...you hear:  "Hello ladies...fresh Baklava!" from the doorway to Toula's room.  As they all turn around to look, Nicky (Toula's brother) is standing there snapping a Polaroid.  I know I didn't do it justice.  But it's a great scene.

If you pay close attention, you'll even notice Toula holding a sweet, flaky diamond of Baklava in her hand while she starts getting ready a few moments later.  So, what can I say other than what I say everytime I see a golden pan of this goodness?

Baklava

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Keywords: bake boil dessert vegetarian nuts sugar bars Greek

6018520

Ingredients (~30 pieces)

syrup

• 2 c. sugar
• 2 Tbs. honey
• juice of ½ lemon
• strip of lemon peel
• 2-3 small cinnamon sticks

all the rest

• 2 c. nuts (almonds, pecans, walnuts, pistachios - mix of a couple or all)
• 2 Tbs. sugar
• 2 tsp. ground cinnamon
• 22 sheets phyllo pastry
• 6 oz. butter, melted until slightly golden and nutty-smelling
• palmful of whole cloves, optional

Instructions

syrup

Put all of the ingredients in a medium saucepan with 1 cup of water. Bring to a boil, stirring. Reduce heat to a simmer for 5 or 6 minutes. Remove from heat and allow to cool.

making the baklava

Preheat oven to 350° F.

Finely chop and crush the nuts, leaving some with good texture. Mix them with the sugar and cinnamon in a small bowl. Set aside.

Have your phyllo sheets ready, covered by a damp dish cloth or paper towel to keep them from drying out. Brush a baking dish (~8½ x 12") with some butter.

Lay one sheet of phyllo dough over the bottom and brush with butter. If it doesn't fit exactly, you can either trim your sheets or just allow them to curl up at the edges like I do. cover with another sheet of phyllo and brush wtih butter. Continue like this until you have a stack of 10 sheets brushed wtih butter.

Spread half the nut mixture over the phyllo and pat down. Cover with 2 sheets of phyllo, buttering each. Scatter the remaining nuts evenly over these sheets and press down again.

Continue with remaining ten sheets of phyllo, buttering each in the same manner, including the top sheet.

Use a small sharp knife to cut diamonds on the diagonal of ~2½" x2½". Cut all the way through the layers, as this will make it simpler to lift out the pieces when serving. Flick a little cold water over the top to prevent the layers from curling up. Stud the center of each diamond with a clove, if using.

Bake for 25-30 minutes, or until just golden on top. Slowly pour half of the syrup all over the baklava. Once it is all absorbed, pour the remaining syrup on also. Let cool totally before serving.

Will keep, covered and either at room temperature or in the fridge for at least a week.

slightly adapted from Food From Many Greek Kitchens

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This is my Food 'n Flix post for My Big Fat Greek Wedding hosted by Deb @ Kahakai Kitchen.

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IHCC theme: Fight Scurvy - Eat Citrus!

Soutzoukakia {Cumin Meatballs in Tomato}

I think there is something so humble about the meatball.  Sure, you can dress it up, but it still comes across as unassuming.  You can find the meatball perched atop a big mound of pasta, swimming in a brothy bowl of soup, or snuggled inside a crusty bun.  There are teeny tiny meatballs and there are meatballs the size of a softball.  From the usual suspects made from beef or pork or veal to their paler cousins made from chicken and turkey to the buoyant balls of shrimp or fish, the meatball instills comfort in many forms.  

These particular balls resemble a football (not in size, but in form).  They emanate the earthy, primal scent of cumin and they are bathed in deep, red tomatoes.  Yet they are soft, moist, and almost delicate.  Whether eaten on a bed of chewy, nutty brown rice right away or gently reheated and tucked inside some thick, comforting bread to make a sandwich later, they are a comfort and a delight to the taste buds.  It's always the quiet ones that surprise you.  The  humble meatball.

Soutzoukakia

Cumin Meatballs in Tomato 

adapted slightly from Food from Many Greek Kitchens

serves 4-6

3½ oz. (~3 slices) crustless bread, torn up

¾ c. milk

13 oz. ground beef

12 oz. ground pork

1 egg, lightly beaten

2 tsp. ground cumin

2 Tbs. Italian parsley, chopped

3 garlic cloves (2 minced, 1 whole)

sea salt

freshly ground black pepper

7 Tbs. olive oil, divided

2 (14 oz.) cans crushed tomatoes (or use whole and crush in your hands)

½ c. red wine

Place bread in a small bowl, cover with milk and let it sit for about 10 minutes to soak and soften.  In another bowl put ground meats, egg, cumin, parsley, and minced garlic.  Season with salt and pepper.  Squeeze excess milk out of bread and add it to the beef.  Mix everything very well using your hands.  Form into elongated meatballs, ~1¾ oz. each.  Line them up on a tray.

Heat 3 Tbs. of the oil in a nonstick pot, add the whole clove of garlic, and when it begins to smell good, add the tomatoes.  Season with salt and pepper, put the lid on and simmer for 10 minutes or so, pressing on any big chunks as well as you can.  

Heat remaining oil in a large nonstick skillet with a lid.  Add the soutzoukakia (the skillet should be big enough that they all just fit).  Cook until golden all over, gently turning with tongs or a thin spatula.  When they look gently browned, add the wine and cook until it reduces, 5-6 minutes.  Scrape the tomato sauce over the meatballs and bring to a gentle boil.  

Put on the lid, lower the heat and simmer for ~20 minutes.  Move the skillet around a few times to make sure nothing is sticking.  In the end, there should still be a good amount of sauce for spooning over the meatballs.

Serve with rice, mashed potatoes, or french fries.

Our theme at IHCC this week is Peasant Food.

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cookbook review: Food From Many Greek Kitchens by Tessa Kiros

Food From Many Greek Kitchens

Author: Tessa Kiros

Publisher: Andrews McMeel

Hard Cover: 333 Pages

Photos: Yes- gorgeous ones!

Chapters/Sections: Glossary, Traditional Foods, Fasting Foods, Easter Foods, Shared Foods, Baker's Foods, Soups, Ladera + Salads, Ready-Cooked Foods, There + Then Foods, Sweet Foods, Index

My Favorite Feature:  Fantastic, magical, mesmerizing photos.  This book is meant for being paged through at leisure.  Drinking in the colors and the people and devouring the food and the architecture with your eyes.

(a few of the) Recipes Destined for my Kitchen: Hortopita (Wild Greens Pie), Hilopites (Homemade Noodles), Tsoureki (Braided Easter Bread), Saganaki (Fried Cheese- with or w/out Honey & Sesame), Melomarkarona (Honey Cakes), Loukoumi (Rose Delight), Pastelli (Sesame and Pistachio Snack), Melopita (Honey Cake)

My Thoughts/Review:  This is the kind of book that I can gaze at with dreamy eyes for hours.  I want it displayed on my coffee table for guests to enjoy.  With an introduction to familiarize you with Greek letters/symbols and their pronunciations and meanings and a glossary of common Greek ingredients/food words, you'll be itching to turn the pages and feel your salivary glands begin to tingle.  There is not one single thing that I do not love about this book.  Grecian scenes, landscapes, people, and tablescapes.  Recipes and photographs that transport you to another land. Unless, of course, you live in Greece.  And if that's the case, color me jealous. 

stunning images from Food From Many Greek Kitchens by Tessa Kiros

*I received a free copy of this book to review from the publisher. All thoughts and opinions stated in this post are 100% mine.
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