Star Wars Trilogy Meal

 

Since I'm on a Star Wars kick: I'm having Mos Eisley Bantha Strips, Twin Suns Fries, Dagobah Swamp Pearls with Uncle Owen's Ranch Dip, Sweet Rebel Nectar to drink. Hahha

The Ancient Greek Pantry

 

🫒 Staples of the Ancient Greek Pantry

1. Grains & Bread

• Barley – Their #1 grain. Used for maza (a kind of doughy bread-cake or porridge).

• Wheat – Pricier than barley; reserved for finer breads.

• Maza – The “fast food” of the day. Flattened barley cakes, soaked with wine or oil, sometimes sprinkled with cheese or herbs.

2. Olive Oil & Olives

• Not just for eating—used in everything from cooking to skincare to lamp fuel.

• Think of olive oil as liquid gold—they used it like we use butter, broth, lotion, and candle wax all in one.

3. Honey

• Their only real sweetener. Drizzled on fruit, stirred into wine, slathered on bread.

• Baklava wasn’t around yet, but they did love honey cakes and fig treats.

4. Dairy

• Mostly goat cheese and sheep cheese. Tangy and rustic.

• Yogurt-style curds? Yes! They likely had early versions of this.

• Milk wasn’t drunk often—it was more for cheese-making.

5. Fruits & Veggies

• Figs, grapes, pomegranates, dates – Sweet snacks or dried for later.

• Leeks, onions, garlic, lentils, chickpeas – These were the everyday veggies.

• Greens and herbs – Wild and cultivated: fennel, mint, oregano, thyme.

6. Fish & Meat

• Fish and seafood were the main protein. Salted, grilled, or boiled.

• Meat was rarer—more for sacrifices or festivals.

  • Goat, lamb, sometimes pork or beef.

  • Chicken? Yes, but less common than you'd expect.

7. Wine

• Diluted with water (undiluted wine was for barbarians or Dionysus on a bender).

• Flavored wines existed! Herbs, honey, resin (yes, that’s where retsina comes from).

---

🏺 Special Pantry Add-Ons

— Silphium: A now-extinct herb used like a super-seasoning. So prized it was literally worth its weight in silver.

— Garum: Technically Roman, but some say early Greeks had their version—fermented fish sauce. Sounds nasty but packed a flavor punch.

— Vinegar & brine: Used for preserving and flavoring, especially in dressings.

No Oven Stovetop Bread

 

Ingredients :

3 cups all-purpose flour

2 teaspoons active dry yeast

1 teaspoon sugar

1 teaspoon salt

1 cup warm water (110°F/45°C)

1/4 cup milk (at room temperature)

2 tablespoons olive oil (plus extra for greasing)

Directions :

1. Activate the Yeast:

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.

2. Make the Dough:

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, milk, and olive oil.

Stir until a soft dough forms. If the dough feels too sticky, add more flour, 1 tablespoon at a time.

3. Knead the Dough:

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

4. First Rise:

Grease a bowl with a little olive oil, place the dough inside, and cover with a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

5. Shape the Dough:

After the dough has risen, punch it down and shape it into a round loaf or divide it into smaller portions if you'd like individual breads.

6. Second Rise:

Cover the shaped dough with a towel and let it rise again for 30 minutes.

7. Cook the Bread:

Heat a non-stick skillet or cast-iron pan over medium-low heat and lightly grease it with olive oil.

Place the dough in the skillet, cover with a lid, and cook for 5-7 minutes until the bottom is golden brown.

Flip the bread, cover again, and cook for another 5-7 minutes until the other side is golden and the bread sounds hollow when tapped.

8. Serve:

Remove the bread from the skillet and let it cool on a wire rack for a few minutes before slicing.

Serve warm with butter, jam, or your favorite spread.

Source: GrandM Recipes

 

No-Bake Banana Split Cake

 

Ingredients:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/4 cup granulated sugar

4 cups whipped topping (Cool Whip), divided

4-5 bananas, sliced

1 (20 oz) can crushed pineapple, drained

1 (21 oz) can cherry pie filling

1/2 cup chopped walnuts or pecans

Chocolate syrup for drizzling

Maraschino cherries for garnish

 

 

Directions:

 

In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13-inch pan to form the crust.

 

In another bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Fold in 2 cups of the whipped topping.

 

Spread the cream cheese mixture over the graham cracker crust evenly.

Layer the sliced bananas over the cream cheese layer, followed by the drained crushed pineapple.

Spread the remaining whipped topping over the pineapple layer.

 

Top the dessert with the cherry pie filling, ensuring it’s evenly distributed. Sprinkle the chopped nuts over the top.

 

Drizzle chocolate syrup over the entire dessert and garnish with maraschino cherries.

Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.

Slice and serve chilled.

 

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling)

 

 

Long John Silver's Batter

Ingredients

8 cups vegetable oil (for frying)
2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon onion salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
16 ounces club soda
2 pounds cod or white fish, cut into 3-ounce pieces

 

Instructions

 

FIRST STEP:

Heat the oil in a skillet

Begin by combining the dry ingredients, salt, baking powder, flour, cornstarch and baking soda.

 

SECOND STEP:

Gently stir in the club soda. You do not want to over stir because the bubbles will pop and dissipate.

 

THIRD STEP:

Fry the fish as soon as you have coated it with batter.

 

Enjoy!

 

NOTE: Any leftover batter can be used to make onion rings, battered fries or other battered foods.

Source: Arch Shapper 

 

Chicken Burritos

 

Ingredients  

• ▢ 6 flour tortillas 12"
• ▢ 1 jar salsa 16 ounces
• ▢ 2 cups monterey jack cheese shredded, divided

Burrito Filling

• ▢ 1 rotisserie chicken small
• ▢ 2 cans mild diced green chilies 4 ounces each
• ▢ 1 can fire-roasted tomatoes diced, 24 ounces, or canned tomatoes with green chiles
• ▢ 1 chipotle chili in adobo sauce seeded and minced
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon oregano

Instructions 

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it’s warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
   
  Source: Spend with Pennies 
   
  

Star Trek Cookbook

 

Not great. No photos of the foods. Not exactly what I expected from this book but I'm sure I'll use it from time to time.