Low-FODMAP Greek Shrimp With Feta and Olives Recipe

Written by Kenneth LeeSeptember 27, 2020

Table of Contents:

Shrimp Santorini — Greek Roasted Shrimp with Tomato and Feta Cheese

Greek cooking is easier than you think — especially with this recipe. Visit the Greek island of Santorini without leaving your kitchen. In this video recipe, you can follow along with me to cook the classic Greek dish of roasted shrimp with tomato and feta cheese called Shrimp Santorini or Shrimp Saganaki..
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Find the full recipe here: https://mysweetgreek.com/2017/01/22/shrimp-santorini-tomato-feta/

Low-FODMAP Greek Shrimp With Feta and Olives Recipe

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Video taken from the channel: Christina Xenos Cook with Christina

GREEK-STYLE BAKED SHRIMP and ORZO | Easy One-Pot Meal | Greek Recipe

Show Description

Here’s an easy one-pot meal for Greek-Style baked shrimp and orzo that’s guaranteed to please!!!
INGREDIENTS LIST:
1 lb. shrimp.
2 cups orzo.
1/2 cup Greek extra virgin olive oil.
1 onion.
2 cloves garlic.
1 cinnamon stick.
1 clove.
1-1/2 cups crushed tomatoes.
1 tbsp. tomato paste.
5 cups water.
Salt & pepper to taste.
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I’ll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,.
Ken.
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Garlic Shrimp Greek Style in 30 min | Christine Cushing

Show Description

This is a lightning quick seafood dish that embodies all the flavours of the spectacular island of Santorini plus a little Feta cheese from the north of Greece all in perfect balance. I show you how to easily peel and devein shrimp then cook them quickly with some fresh tomatoes and herbs. The result? A mouthwatering seafood recipe all in less than 30 minutes. FULL RECIPE BELLOW..
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RECIPE: GARLIC SHRIMP GREEK STYLE IN 30 min.
1/2 lb. shelled, deveined shrimp (raw, medium)(225 gm) tail on.
grated zest of 1 lemon.
Grated zest of 1 orange.
2 tbsp. olive oil (25 ml).
2 cloves garlic, thinly sliced.
¼ cup sliced grape tomatoes (50ml).
Handful capers.
Sea salt and cracked black pepper to taste.
Splash dry white wine.
¼ cup Shrimp stock, optional (50 ml).
fresh chopped dill for garnish.
2 oz. Feta cheese, crumbled (60 ml).
In a medium bowl, combine the shrimp and grated lemon and orange zest with salt and pepper. Toss to combine..
Heat dry pan on high. When hot, add olive oil and shrimp. Toss for 1 minute on high heat. Reduce to medium, add the capers, garlic and tomatoes. Toss gently and reduce to medium heat..
Deglaze with white wine and add shrimp stock and reduce for 1 minute, to develop flavour and finish cooking shrimp. Sprinkle with feta and dill. Remove from heat immediately and toss..
Serve in a small platter.
Serves 4.
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#MyFavouriteFoods #garlicshrimp

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Greek Baked Shrimp With Orzo Feta Recipe: Greek Cooking

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Greek-style shrimp with feta and orzo is a great dish for nearly any occasion you can think of. Make Greek baked shrimp with orzo and feta from a great recipe with help from an expert in nutrition and health in this free video clip..
Expert: Stella Metsovas.
Series Description: You don’t have to go out to an expensive restaurant to enjoy rich and authentic Greek cooking anytime you’d like. Learn how to bring Greek cooking into your home with help from an expert in nutrition and health in this free video series.

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Mediterranean Shrimp With Feta and Olives Recipe

Show Description

You must try this fast, delicious, and easy Mediterranean Shrimp With Feta and Olives recipe. It’s absolutely bursting with flavor, keto/low carb and gluten-free, and it’s exceptionally easy to make..
Recipe here: https://twosleevers.com/mediterranean-shrimp.
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Greek Shrimp Saganaki: Shrimp in a Tomato & Feta Sauce

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γαρίδες σαγανάκι.
Get the entire written recipe on my website:
http://www.dimitrasdishes.com/blogrecipes/shrimp-saganaki-shrimp-in-a-tomato-feta-sauce.
Official Facebook Page: https://www.facebook.com/dimitrasdishes.
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Post your comments and questions below. Thanks!

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Greek Shrimp with Tomato and Feta | The Mediterranean Dish

Show Description

This healthy, flavor-packed Greek shrimp recipe comes together in 30 minutes or less!
FULL RECIPE: &#55357;&#56393; http://bit.ly/TMD-Greek-Shrimp.
GREEK OLIVE OIL: &#55357;&#56393; http://bit.ly/Private-Reserve-EVOO.
SUBSCRIBE TO THIS CHANNEL: &#55357;&#56393; http://bit.ly/TMDYouTube-Subscribe.
INGREDIENTS:
&#55357;&#56633; 1 1/2 lb large shrimp (21/25), fully thawed, peeled and deveined.
&#55357;&#56633; Kosher salt.
&#55357;&#56633; Black pepper.
&#55357;&#56633; 1 1/2 tsp dry oregano, divided.
&#55357;&#56633; 1 1/2 tsp dry dill weed, divided.
&#55357;&#56633; Pinch red pepper flakes.
&#55357;&#56633; 6 garlic cloves, minced, divided.
&#55357;&#56633; Greek extra virgin olive oil (I used Early Harvest Greek EVOO).
&#55357;&#56633; 1 large red onion, chopped.
&#55357;&#56633; 1 26-oz/737.088 g canned diced tomato, drain only some of the liquid.
&#55357;&#56633; Juice of 1/2 lemon, more for later if you like.
&#55357;&#56633; Chopped fresh mint leaves, a generous handful.
&#55357;&#56633; Chopped fresh parsley leaves, a generous handful.
&#55357;&#56633; 2 to 3-oz/56 g crumbled Greek feta cheese, more if you like.
&#55357;&#56633; 6 or more pitted Kalamata olives, chopped (optional)

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Add the tomatoes, oregano, paprika, salt, pepper, red pepper flakes, water, and 2/3 of the scallions. Simmer until the liquid has mostly evaporated and the sauce is thick, about 10 minutes. Add the shrimp and olives.

Stir occasionally until the shrimp are cooked through, 4 to 5 minutes.Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked.

Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown.Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer.

Crumble.Garides Saganaki, or Greek Shrimp with Tomatoes and Feta Cheese, is a one-skillet, easy recipe that’s packed with bright, fresh flavors.And it takes only 25 minutes!It’s low-carb on its own but I love serving it with crusty bread to mop up all the sauce.Nibble on one of these juicy shrimp and bask in the glorious flavor of Greece. Warm tomato, sea salted shrimp, sharp tangy feta. The salty sea breeze blowing softly across your face as you relax in the warm Greek sun next to the vacillating swell of the waves.

Shrimp cooked in a Greek style tomato sauce with onions, garlic, oregano and kalamata olives then topped with crumbled feta cheese. On the table in under 30 minutes, serve them as part of a delicious and healthy dinner, or pair them with some crusty bread for a quick and easy appetizer. How to make Greek Shrimp with Tomatoes and Feta.Garnished with fresh dill, these Greek shrimp are made with feta and garlic that combine to make an elegant appetizer.

Taste and adjust seasoning with salt and pepper (remember that the shrimp and feta will be adding saltiness). Uncover, add shrimp and cook, stirring often, just until shrimp turn pink. Stir in basil and parsley, scoop out onto plates and scatter feta over each serving, dividing equally.

Serve the Low FODMAP shrimp dish immediately.Instructions. Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.

Add garlic and red pepper flakes and cook 1 more minute. Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.

Add shrimp and salt and pepper to taste.Add shrimp and olives; saute 3 minutes. Add tomatoes and chopped basil; saute until shrimp are just opaque in center, about 1 minute longer.

Season to taste with salt and pepper.Try a Greek-inspired stovetop dish with shrimp, tomatoes and Mediterranean favorites olives and feta cheese. More information Skillet Shrimp With a Few Mediterranean Favorites #client #IBS #FODMAP #lowfodmap #verywell.

In a large skillet over medium heat, melt butter. Add bell pepper, tomatoes, and olives and cook until peppers are soft and tomatoes are beginning to burst, 5 minutes. Add garlic and cook until.In a 12-inch nonstick skillet over medium-high, heat 1 Tablespoon of the olive oil until shimmering.

Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until the shrimp are pink and opaque on all sides, another 20 or 30 seconds. Transfer to a medium bowl.Adjust oven rack to highest position and turn broiler on high.

Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides.This healthy, flavor-packed Greek shrimp recipe comes together in 30 minutes or less! Here, shrimp is cooked in a tasty chunky tomato sauce with spices, fresh herbs, garlic, feta and a splash of lemon juice.

Be sure to grab my tips and watch the video below for how to make this saucy Greek shrimp.

List of related literature:

We thought that Mediterranean flavors would complement the nuttiness of the quinoa, so we paired it with salty feta, briny olives, and fresh mint and oregano.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Stir 1 cup crumbled feta cheese, ⅓ cup chopped kalamata olives, 3 thinly sliced scallions, and 2 tablespoons lemon juice into shrimp before serving.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
Toss with 1 pound freshly cooked farfalle, 1 pound cooked and peeled shrimp, 12 ounces quartered cherry tomatoes, 1 cup coarsely chopped pitted kalamata olives, ½ cup crumbled feta cheese, and 2 tablespoons minced fresh parsley.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
MAKEIT LOW-FODMAP: Omit the garlic or replace it with 1 tablespoon of Garlic-Infused Oil (here) made with olive oil.
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence by Leanne Vogel Victory Belt Publishing, 2017
NOTE: If you do not tolerate dairy, replace the Parmesan cheese with 2 teaspoons fine sea salt and 2 teaspoons nutritional yeast.
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight by Maria Emmerich Victory Belt Publishing, 2017
In the traditional Greek dish shrimp saganaki, sweet, briny shrimp are covered with a garlic and herbaccented tomato sauce and topped with crumbles of creamy, salty feta cheese.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011
Ifyou don’t feel like making Olivada especially for this dish, pit and finely chop a handful of large black olives and a small garlic clove and add the mixture to the tomatoes along with two tablespoons extra-virgin olive oil and one tablespoon lemon juice.
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop, Ann Stratton HMH Books, 1997
Combine 4 tablespoons of the olive oil, olives, sundried tomatoes, onion, garlic, red pepper flakes, rosemary, marjoram, and 2 tablespoons of the parsley in a saucepan over medium heat.
from The What Would Jesus Eat Cookbook by Don Colbert Thomas Nelson, 2011
Remove from the heat and add the cheese, fennel or dill, currants and pepper to taste, baste and add salt if necessary—feta is usually quite salt}’.
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi Houghton Mifflin Harcourt, 2000
Remove from the heat; stir in the quinoa, olives, feta, fennel fronds, 2 tablespoons of the parsley, and ¼ teaspoon of the salt.
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family by Valerie Bertinelli Oxmoor House, Incorporated, 2017

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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61 comments

MnerdinSeptember 28, 2020 - 02:38

Thank you! I will definitely remember before I buy my olive oil! I know it makes a huge difference. The quality of ingredients is priceless when cooking for those you love.

BrantriusSeptember 29, 2020 - 09:53

Looks great, but what do we do when we don’t have a broiler?

CemeenaSeptember 30, 2020 - 18:19

You have a happy husband my dear..lol Great reciepe again to try….

CodiOctober 3, 2020 - 06:48

christine, bechamel, and the other two French basic sauces, please. I once made a perfect bechamel but could not reproduce it.

GriraOctober 3, 2020 - 19:54

I notice almost all your foods are cooked at 400 or more F. normally here in these parts we cook at 350 (standard). is the 400+ because of the altitude or because of the level of heat of the oven?

ManadarOctober 5, 2020 - 18:41

http://www.tripadvisor.com.au/Restaurant_Review-g255094-d3649067-Reviews-Underground_Restaurant-Coober_Pedy_South_Australia.html

GanisOctober 7, 2020 - 18:25

This is so colorful and pretty. I am a fat lady and love food…except feta cheese. Would any other cheese work almost as well? I really even hate the smell of feta…I may just try American. Thank you for sharing this.

ShamandOctober 8, 2020 - 03:36

Great recipe! I made the chicken giouvetsi last weekend and turned out great!!! I had it at a bed and breakfast in Athens when I visited a few years ago and it left a great impression on me and wanted to try those flavors again! Thank you.

KagoreOctober 8, 2020 - 22:02

For some reason scallions are known as Spring onions in Australia. Shrimp are called prawns here. Nice recipe.

KelewynOctober 10, 2020 - 19:15

Love the way you made it…i put green hot pepper in for sure. Also Dodoni feta is one of the best feta in Greece, so good choice.:)

MorluziusOctober 12, 2020 - 00:56

Thank you georgeous lady for this foneminal recepie your house is amazing xx

ShaliranaOctober 13, 2020 - 02:01

I was craving some and I found your video! We had all ingredients so I directly cooked it for dinner! I served it with some salad and baguette It turned out SOOOO delicious <3 (but next time I'll add a little more feta, there can never be to much right?!)

SharamarOctober 14, 2020 - 08:36

He served that hot ass skillet with his bare hand? BY THE GODS!

BeazedwynOctober 17, 2020 - 05:31

I was,Greek in another life. Lol. I worked for Greeks for,years and I think its the most delicious food in the world and Im half Italian! Lol! I love this dish and Greek people know seafood! My old boss was from Mykonos and he used to pull me aside and say come on, you eat with us! I sat down to a huuuge whole fish that had been cooked with spices and lemon and big beautiful chunks of the white fish was put on my plate with a killer tasting rice that had tomatoes and herbs and Im telling you, they prepared a meal worthy of the Gods! Im gonna make this shrimp, as Im a fanatic for a really good feta. Thank you for the vid, great job!

StonewalkerOctober 19, 2020 - 11:32

I am making this dish and putting it on top of a home made pizza dough that I cooked half way through……shrimp sakanaki pizza!!!!!.mouth is watering!!!!! Thank you!!!

PerielOctober 19, 2020 - 21:23

Raised in Louisiana, another good way to peel a shrimp is to grasp the tail as you have shown but then grab the legs and twist them around the body of the shrimp and peel the shell off then pinch the tail to get all of the shrimp. Using this method you can clean and peel 20 shrimp per minute. To remove the vain with out slicing the shrimp is to use a pointed tooth pick under the second or third shell on its back insert the toothpick about 1/8″ and pull straight up the digestive track comes out easily. Discard this bit and rinse the head end. Shrimp cook fast,very fast 2 to 4 minutes in a saute pan as soon as both sides are pink take them out, juicy and tender.

NarnOctober 20, 2020 - 18:51

Amazing idea that i found again! Thank you for sharing..surely will try it myself..

SwordravenOctober 21, 2020 - 17:47

Looks delicious and easy to make. Definitely will give it a try.

MumuroOctober 23, 2020 - 21:04

Made this for the family. My father who is pretty picky with new dishes commented how good it was. It makes a delicious presentation too. Love the recipe and video. This definitely will be put in rotation.

DafynOctober 24, 2020 - 05:53

yes farm raised is yucky..
I studied aquaculture in school.
farm raised salmon or shrimp is NOT good…
happy that you agree

AkishuraOctober 27, 2020 - 04:09

Greeks, Italians, Portuguese and the Spanish cook pretty much in the same way.

BrarOctober 29, 2020 - 02:25

I love your recipe and your videos. But I have to ask what is that song in the intro of this video?

MugoreOctober 29, 2020 - 17:49

This one’s on my list…I must say, if they have any Greek restaurants in Nagasaki, I do think Japanese would be rather keen to this dish in particular! Many a far asian palette does not care for cream or cheese in general, but perhaps this is changing? It has certainly been true for a very long time.
(I’m sure my Asian friends would have to agree.)
A thought about Mexican cheeses I believe they are perhaps just as Greek influence as other…at any rate I think they would make wonderful greek dishes.
Availability is the issue though.

KemuroNovember 1, 2020 - 16:16

Hi Christina, can you make hortopita… phylo from scratch 😉

ThonnNovember 3, 2020 - 02:20

Guess who made your Greek Shrimp recipe today for 13 stock brokers? ME!! They L..O..V..E..D it!! It just so happened i had dill weed, and capers, so i was like YES, i’m making it!!! I marinated the shrimp in the orange and lemon zest in beautiful big long zests, olive oil, salt and pepper. I sauteed the garlic. i was in danger of overcooking the shrimp so i pulled out the ones that looked done and added them back in later. i only had the small capers so used those, they worked out great. i boiled down the shrimp shell juice too! i didn’t have any white wine so i used marsala wine and added it to the shrimp shell water which worked fine. when i added the shrimp shell juice into the dish, it lacked a little brightness, so i added lemon juice at the end of cooking. Worked great! i didn’t even have a spare minute to cut up the colorful baby tomatoes so i just threw 1.5 containers of them into the food processor with the s blade…with the dillweed…for a quick pulse chop and threw it in with the cooking shrimp. When everything was said and done, I crumbled some feta over top. Oh my, this is a winner, they flipped!

KariusNovember 3, 2020 - 12:47

..farm-raised seafood may seem unromantic but it’s likely healthier for you; the ocean is polluted with chemicals, waste, & sewage. Our rate of fishing is destroying species & lowering quality standards & raising prices

TygojindNovember 4, 2020 - 09:30

I made this tonight and enjoyed it very much. I changed the wine. I substituted Wally World Pinot Gregio. The other thing I changed was the amount of shrimp to a full pound. My wife and I would not do well with 1/2 pound of shrimp between usthat would cause ugly verbal violence. The neighbors would call the police, etc. etc. I might spend the night in jail for a small, avoidable, indiscretion.

BabandisNovember 7, 2020 - 13:21

This looks so delish! I was looking for something to eat with Lent! Σ’ ευχαριστώ πάρα πολύ!! Καλή Σαρακοστή!!

AdrielbineNovember 8, 2020 - 15:40

Looks delicious! I’m starving but I just had dinner like 10 minutes ago ��

BandilladorNovember 9, 2020 - 17:20

Yummy! ��
I love the look of this. And as you said, it’s reminiscent of risotto.
But in this heat �� ? It’ll have to wait til fall.
It’s 25oC in Kingston today, 29oC inside. And forecast of up to 40oC with the humidex in the next couple days! Damn!
May I suggest next time you rinse the measuring cup that had the crushed tomatoes in? My mum said it’s a point of pride to get ALL the tomato out of the tin or whatever. ��
Truth is, Ken, I’m too cheap to throw that bit out hahahaha.
Jenn �� in Kingston
EDITThose closing credits? HA! I love it, ��

BuzathisNovember 11, 2020 - 03:34

Oh my gosh! Thanks so much for making my request dish! I LOVE this video so much! I’ll definitely be making this dish, and I’ll post the picture on my Instagram to show you! PS: I was watching your segment on The Marilyn Dennis Show the other week, and laughed when you pulled the “hot” dish out of the oven with no mitts on… haha! Thanks again, Christine! ��

SwordwingNovember 13, 2020 - 06:44

Delish! The Salmon, scallops, and greek shrimp will be served for my next dinner party for 8! What accompanies these dishes? Veg? The Santorini wine sounds like a good combo! Im so excited. All the flavors sound amazing.

ConjumeenaNovember 14, 2020 - 14:32

You are wonderful, I make my pastitsio just like you. We must be related. Will mix the meat w/pasta next time a little. I am making your garlic shrimp. Thank you!❤

VoshicageNovember 16, 2020 - 07:37

Love the videos!! What’s the name of the feta you use? I am sure they’ll sell it at Titan:)

BalladoriNovember 17, 2020 - 19:14

Hi Christine. I made this for an online meal with family. Delicious! Next time I’ll get shrimp with the shells still on. I’m craving lemon rice chicken soup and lamb shanks and would love to see you make these.

FobandisNovember 19, 2020 - 06:29

Thank you for explaining the vein thing, so glad you cleared that one up.

DujoraNovember 20, 2020 - 23:50

This looks great, will definitely try it. I see you’re using a spurtle I have several, just love them!

BuzalarNovember 21, 2020 - 22:09

before you add tomato add Ouzo small cap wait till alcohol go then drop tomato:)
after tomato 1-2 Pimpinella anisum is optional but give more aroma….
yes not need to add much salt because Feta has a lot:)

MikakinosNovember 23, 2020 - 23:41

I like to use a 16 oz. Can of fire roasted tomatoes drained,and add a splash of ouzo, with scallion added last with all the ingredients.

PelanimNovember 24, 2020 - 13:53

Making this except without shrimps with the head on. What can I say Im a whimp.

LandaninNovember 26, 2020 - 14:59

Very well presented and Dimitra has really kept it simple, may she work at underground restaurant.com.au any time

ArashitNovember 28, 2020 - 05:58

I love Greek food so much:D <3 I have tried this one today. It's amazing:) ευχαριστίες:) Regards from Lithuania:)

MikakazahnNovember 28, 2020 - 17:44

PERRRRFECT ROMA COOKING, THE LADY DISPLAYED
THANK YOU,
THANKS ��

BakNovember 30, 2020 - 23:25

Stop talking like an old granny come to the point & let people understand

AurirneDecember 1, 2020 - 15:20

I made this dish Saturday night and it was a Grand Slam! One thing I will do differently next time I make it is this. I used cooked Jumbo shrimp, so I would add the shrimp when I pull the pot out of the oven and stir them in for about five minutes tops so the Shrimp don’t get tough. We never had to add any water either. When I took it out of the oven after 25 minutes I thought it was still a bit too wet, but when I stirred the pot it all came together nicely. We may also add another clove and another half stick of Cinnamon because as a Greek, I love that flavor profile in many dishes, as does my Italian fiancee. Great job Ken, this was soooooo awesome! Having the rest for lunch today before my honey gets home. I don’ want to share it.

SamuktilarDecember 4, 2020 - 00:50

Yummmmmy! Please don’t waste that lovely sauce. A good piece of garlic bread and sop it up…. yummmmmy!

KeraDecember 4, 2020 - 22:04

Vre Ken, Vegan means no animals or animal products… That said it looks good. Tried your saganaki today 😉

MunidiDecember 6, 2020 - 04:15

Yes, videos on the velouté and hollandaise sauces would also be great. Thanks, James

LandaraDecember 6, 2020 - 17:28

Well done! The only problem I have is that you didn’t add all those wonderful juices from the pan at the end!! Crunchy bread…..Best part!!: )

KazrarnDecember 8, 2020 - 22:07

I thank God for having you to learn so wonderful dishes from you so completely! Its amazing. I really am getting to learn cooking!

BunisDecember 9, 2020 - 08:56

Hi Christine can you make moussaka please…from Imee in Vancouver

IronfireDecember 10, 2020 - 17:08

I buy foods that I am not allergic or sensitive to and rarely find a new recipe that fits the food in my pantry that I haven’t already tried. This one is new. Thanks.