Despidoodle

the digital alias of Despina Panagakos Yeargin

  • GrecoSoCo Briam & Grits

    GrecoSoCo Briam & Grits

    I continue this GrecoSoCo food journey with my Southern husband, Dewey, looking for ways to blend my traditional Greek cooking culture with his. This is my latest innovation.  Living in the South for over forty years, I’ve learned a few things about traditional Southern cooking. Shrimp & Grits is beautiful in its collaboration with simplicity…

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  • Chicken Wings Paprikash

    Chicken Wings Paprikash

    Chicken Paprikash is a traditional Hungarian recipe that I ate often on a recent trip to Budapest. Served with tiny noodles, it’s comforting and delicious. I brought Paprika back with me, and developed my version of Chicken Paprikash that uses chicken wings. You can serve it with a large loaf of bread and plenty of…

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  • Bobotie–Traditional South African Casserole

    Bobotie–Traditional South African Casserole

    Have you ever had traditional South African food? Of course, that’s a loaded question. With South Africa’s history and the different cultural influences on its cuisine, what is truly traditional? Mostly we’re looking at the Dutch influence, a cuisine that’s been informed by other cultures too. But, I suppose you could say this about the…

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  • Greek Saganaki…Sort Of

    Greek Saganaki…Sort Of

    Most people who’ve had a dining experience in any of the Greek Chicago restaurants have also experienced the tableside flambeed Saganaki, a large slab of Greek cheese served sizzling hot and on fire. The fiery spectacle is usually extinguished with a generous squeeze of lemon juice tableside. Perhaps you’ve also heard of Shrimp Saganaki, a…

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  • Fritters or Pancakes?

    Fritters or Pancakes?

    Here’s a conflicted recipe–Greek Style Broccoli Fritters. But maybe it’s pancakes? I’ll give you the recipe, and you can try it your way. What am I trying to say? The recipe is the same whichever way you lean. One of the steps is a little different. If you want fritters, you leave the broccoli a…

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  • Everything Purple Farro-Lentil Salad

    Everything Purple Farro-Lentil Salad

    Today’s recipe is loaded with ANTHOCYANINS and POLYPHENOLS. Got that? Phew! Big names, but with big nutritional benefits and great flavor. What’s not to love? I want to eat this right now! Not all of it, but a lot! The purple in my salad comes from ingredients with anthocyanins, the component in blueberries that you’re…

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  • What the Freekeh!!!

    What the Freekeh!!!

    I know. A bit corny, but delicious. Have you tried freekeh, the newer grain that beats all other grains (including quinoa) for the lowest glycemic level? If you don’t have Celiac Disease or find that you’re sensitive to wheat, this may just become your new best friend in the kitchen. Recipe, please? Freekeh is scary…

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  • BOWL-ing

    BOWL-ing

    Yes, bowling, but as in eating from a bowl. Caution! This is partially a rant. I promise good cooking guidance and a recipe, but I have had it with food trends, fads, foodie catchphrases and marketing gimmicks. My Freekeh Fiber Bowl Rant-worthy! I’m so–SO–over this plant-based concept. Good heavens! We eat meat, seafood, fruits, vegetables…

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  • Freedom Food

    Freedom Food

    March 25th marks the start in 1821 of the Greek revolution against Ottoman rule. When you consider that the Ottomans had invaded and ruled Greece for 400 years, it’s easy to understand why this is such an important holiday for Greeks all over the world. Additionally, the 25th of March marks a holy day in…

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  • Fear of Processing

    Fear of Processing

    Healthy eating is not a trend. Follow the researchers, the scientists and doctors. Podcasts. YouTube. Books. There is common ground among them. Primarily, what I’ve noted is that we don’t eat enough fiber, we consume too much sugar and starch, we eat too much processed food because it’s cheap and convenient and we’ve forgotten how to…

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