French Dip Sandwiches with Mediterranean Salad

The Best Slow cooker French Dip Sandwiches says it all.  Check out for the full recipe.  This recipe combines the flavors of beef consomme, soy sauce, garlic powder , oregano, thyme coke, onions. with chuck roast in a slow cooker.  The flavors are a delicious combination. It still tasted a little like a roast to me but it does melt in your mouth.  Next time I may try round steak or rib eye.

The chuck roast simmer in the delicious broth and is cut into thin slices. Cook a little while longer in the juice.

Mix together romaine and arugula lettuce, washed and dried.

Rinse and dry artichokes and chop into pieces.

Halve Kalamata olives and add to salad.

    Mix together ingredients for dressing:
    White wine vinegar
    Minced garlic clove
    Olive oil
    Asiago cheese



Napa Cabbage with Dried Shrimp -All Under Heaven cookbook

A recent acquisition from a drawing with Wok Wednesdays – All Under Heaven: Recipes from the 35 Cuisines of China    by Carolyn Phillips. This cookbook contains recipes from the 35 cuisines of China. My goal is to try several of the recipes from each of the regions.

My first attempt was Napa Cabbage with Dried Shrimp from the North and Manchurian Northeast region. Ingredients included:  Dried Shrimp, Napa Cabbage, Green onions, Soy sauce, Rice Vinegar, Minced ginger.  I could not find dried shrimp so I used fresh.  I also added white pepper.  While the dried shrimp may give it a different flavor, I thought the fresh shrimp was good too.

A quick and easy, weeknight meal.









Blackberry Cobbler – Joy of Cooking

One of my favorite cookbooks but also one of my frustrating cookbooks is the Joy of Cooking. It has the reputation and longevity. However, I do find it frustrating having to jump between recipes when cooking. One of my favorite recipes is blackberry cobbler.

Page 693 gives a simple recipe for preparing the blackberries. Sugar, cornstarch and lime zest, mixed together and placed in a baking dish. Jump to page 639 for a simple rolled biscuit recipe which is cut into strips and placed criss-crossed on the blackberries. Bake at 375 for 45-50 minutes. Lots of other recipes and techniques are contained in this classic.

The Mediterranean Way of Eating

The Mediterranean way of eating has been around for thousands of years. The Mediterranean pyramid weighs heavily on fruits, vegetables, nuts, whole grains, cheese /yogurt, olive oil at the very top. Followed by fish, eggs, and poultry and red meat next.  Wine and sweets in moderation are at the very bottom of this way of life.  Eating a plant centered diet can help ward off heart disease, stroke, and increase the quality of life. The Mediterranean way of eating comes from many countries that make up the Mediterranean – Croatia, Cyprus, Greece, Morocco, Portugal, Southern Italy and Spain, Lebanon, southern France and Turkey.  This way of life substitutes fresh fruit for surgery desserts, olive oil instead of butter, yogurt instead of mayonnaise or sour cream,  whole wheat flour instead of white flour, crunchy fruits and vegetables instead of french fries and chips.  Most of all it provides flavor to the foods we eat.

Debbie Matenopoulos is a second generation Greek. Her parents immigrated from Greece and brought with them the flavors and recipes of Greek cooking. With lots of pictures and recipes Ms. Matenopoulos brings the flavors of Greece to the U.S.


Lightly Fried Zucchini is found on pg. 54 of It’s all Greek to Me. One mistake in this recipe is that you need something for the flour to adhere to. So either make sure the zucchini is still moist or dip it in egg white or milk before adding to the flour. These were great without the sauce but will make it next time.

The Mediterranean Table includes many recipes from the Mediterranean but few pictures. The cookbook includes an explanation of the Mediterranean way of eating along with some substitutes and stocking your Mediterranean pantry. Even without pictures the recipes sound delicious and represent the Mediterranean.