Fresh green beans with tomato sauce, potatoes and lots of oregano

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Fresh green beans in the pot is one of my favorite dishes, so delicious! And extremely healthy too, do you know why? You sure do, but let me repeat it one time; it mainly consists of vegetables. As a matter of fact, every balanced each dish should consist mainly of vegetables.

To make your life easier, let me tell you a simple trick to incorporate more vegetables in your meals. Start designing a dish from what vegetables you want to eat and how you will cook them (boiled, grilled, stir fry etc.). Then decide on what carbohydrate (potatoes, rice, pasta, bread etc) and protein (lentils, eggs, fish meat etc) sources you will include. As you can see, meat is not the center of the dish (as we normally think), but only a part of it. I applied this golden rule in this dish too. First I decided on the vegetables (green beans with tomato sauce in the pot). Then I added a source of carbohydrates (potatoes) and a source of protein (feta cheese). With this rule in mind, you can control the quality of every meal!

If you want to know the very basics of our metabolic system, and my very best tips for creating a healthy and balanced diet, without restrictions and calorie count, you can participate in our free lesson. Oh yes! We organize a course through for our email subscribers. It lasts 14 days and step by step we will create together a healthier diet for you. Are you in?

Fresh green beans with tomato sauce, potatoes and lots of oregano  | by IN WHIRL OF INSPIRATION|

Ingredients (3 servings:

  • 1 kg of broad fresh green beans
  • 1 large onion
  • 2 cloves of garlic
  • 6 juicy tomatoes
  • 3 medium potatoes
  • extra virgin olive oil
  • fresh parsley or dried spearmint

Procedure:
 

  1. Start by cleaning the beans, cut the top and bottom end of all of them. Then break them in half and try to separate the two pieces. If the sides are joined by a "white hair", you must take this off too. Run a potato peeler along the side edges of each bean to remove this "white hair"
  2. Afterwards, clean the beans with some water and in a pot add with them a little bit of olive oil and water. Close the lid, and steam them in low fire. When they start getting darker, by losing the bright green color, they are ready. Remove them from the fore and discard the liquids of the pot.
  3. Chop the onion, add it in the bottom of the pot (take aside the beans), add plenty of olive oil and sauté them in low heat. As the onions are sautéed, in a blender mash the tomatoes. When the onion is golden and softer, add the tomato sauce, the chopped garlic cloves, a little water and 3 small potatoes cut into pieces. It is ideal for the liquids to cover 2/3 of the green beans in the pot. Let them to boil over low fire for 30 minutes, and when it is ready (check the potatoes), add chopped fresh parsley or crushed dry spearmint.
  4. Serve with a large piece of feta cheese on the side. Bo appetite!
2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Delicious summer tourlou (the Greek ratatouille) with traditional sausage

Delicious summer tourlou (the Greek ratatouille) with traditional sausage

The other day I was preparing my dinner, a rich salad with a boiled egg and some lovely crunchy slices of bread and one of my roomates asked me "Ah you are on diet?". "Umm no, I eat eat what I would normally eat.", I replied. It's true that my Mediterranean cuisine dietary habits fall into the category of "healthy food" or "are you on a diet?". For me it's just my "everyday meal". But this didn't come from one day to another, from a yound age, for example, I know that no meal is complete without a large salad bowl, when my classmates would eat fried fries with ketsap for lunch. In a great future, people should categorize healthy food as their everyday food, as it stands above diets and trends. It is a healthy way of living.

With that said, let me show you the ultimate the healthy summer dish, with a splash of (avoidable) unhealthiness. Tourlou (the Greek ratatouille) with traditional saigage. Tourlou is the best way to use large amounts of summer vegetables, before they (hypothetically) going bad in the fridge. You can also prepare a big bunch and refrigerate some portions for busy days when you don't have time to cook.

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Heart-warming corn soup, with polenta, bacon, chards and gorgonzola

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups (and my love for corn is exchibited and I shouting my love for them, so many times), but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Ingredients (for 2 bowls):

300 gr. corn
30 gr. gorgonzola (or more if you like)
100gr. non-fatty bacon into small cubes
3 leaves of chards
3 tablespoons polenta
30 gr. butter
2 medium onions
2 cloves garlic
olive oil, oregano, salt and pepper

Procedure:

In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water. Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper. Then add the gorgonzola into pieces, try the soup and add more salt if necessary. Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.

 

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Will you make this soup? And are you maybe carving more soups? How about a colorful meat soup or a green vegetables and salmon soup? Bon appetit! xo

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Creamy pumpkin "tagliatelle" with mortadella and peppers

Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration

This recipe proudly belongs to the "shower recipes" category of recipes. If I ever write a cooking book, there will be a special chapter dedicated to "ingenious shower recipes" along to the classic soups, appetizers and salads ones. Because, you see the thoughts that everyone makes during this very standard procedure of showering happen to be very disparate; some despair with their relationship and some others think -out loud- songs. I, on the other side, squeeze my mind to come up with new recipes that I would like to try. But enough with the showers and soaps. 

When in Greece, I have purchased a small collection of my favorite delicatessen from Sary and I was trying to come up with interesting ways to leverage them. Here in the NL I don't have the joy to always find high quality raw ingredients for my culinary adventures, so this was a good opportunity to experiment. So, ladies and gentlemen, please give your most warm applause for the pumpkin "tagliatelles".

Creamy pumpkin "tagliatelle" with mortadella and peppers - Ingredients | In Whirl of Inspiration

Ingredients (for 2 servings):

1 small pumpkin

8-10 slices of Sary peppery mortadella

1 red and 1 green pepper

2 medium onions

2 cloves garlic

1 cooking cream

parsley, oregano, salt and freshly ground pepper

Procedure:

Cut the pumpkin and clean the spores inside. Cut it into slices of 3-4 mm thickness and then cut these slices into stripsof approx. 1 cm. In the end of this infinite cutting you should end up with your "tagliatelles": strips with 1 cm width and 3-4 mm thickness. Then in a pot give them a boil (for 3'-4 ') until they are cooked, but they slightly hard. Drain the "tagliatelles" and add them to chopped onion and garlic and saute them all together. Add the mortadella and peppers in slices and continue to stir. Finally, add the cooking cream (optionally), parsley, oregano and season with salt and pepper. Continue to stir until you end up with a homogenous mix and serve while warm. Bon appetit!

Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration
Creamy pumpkin "tagliatelle" with mortadella and peppers | In Whirl of Inspiration

(This post is sponsored by Sary: a Greek family business with the finest delicatessen, strange cheeses and original combinations of sausages, nuts and vegetables,  which I love for years.  Thank you for supporting the brands that support In Whirl of Inspiration.)

Credits | Writing & Photography: Debbie Kortes

Comment

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!