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Tuesday 23rd February 2021.

February 23, 2021

This morning we have our song challenge. “A song from a band that you wish were still together”. What I found surprising when looking through my favorites was just how many were still performing today!

Corey with Sara

It is of course Feist Foodie time of the week as we join Sara who is still up in Canada and enjoying the delights of two feet of snow!
Two recipes for today one from Greece and one from Thailand.

Tyrokafteri (spicy feta dip)

 1/3 Feta cheese (good quality), crumbled

1/3 cup Greek yogurt

4-6 banana pepper rings, diced

1 tsp cider vinegar

¼ tsp dried oregano

2 tbsp olive oil

Salt and pepper to taste

Lemon wedge (if desired)

Combine all ingredients in a bowl.  Let sit 30 minutes before serving.  Squeeze with lemon, if desired.

Drizzle pita with olive oil and warm pita in the oven on 375 degrees for 3-5 minutes.  Cut into quarters and serve warm.

TIP:  Can also be served with julienne bell peppers, carrots and celery.


Thai Cashew Chicken

Ingredients (serves 2 people)

10 oz chicken breast, skinless, boneless, cut into 1/2 inch strips

½ yellow bell pepper, julienned

½ onion, thinly sliced

1 tbsp cornstarch

Chili flakes

¼ cup soy sauce

½ cup water

1 tbsp seasoned rice vinegar

3 tsp sugar

1 tbsp Thai Seasoning Blend (see recipe below)*

Chili flakes (to taste)

1 clove garlic, crushed

2 tbsp vegetable oil

¼ cup salted cashew pieces

2 Spring onion, thin disks, white and green separated

1 cup cooked Jasmin rice


Prepare rice according to package instructions and season with salt.

In a large bowl add Thai Spice Blend, 1/2 of the cornstarch, salt and pepper and toss the chicken strips to coat.  Heat ½ the oil in a pan on med-high heat and cook the chicken the pan until golden brown and cooked through, approx. 5-7 minutes.  Transfer to a plate and keep warm.

Combine soy sauce, rice vinegar, water, sugar, remaining cornstarch and chili flakes to taste and set aside.

In the same pan, add remaining oil and sauté peppers and onions 4-6 minutes until tender-crisp.  Add the chicken, soy sauce mixture, ½ the cashews and whites of the spring onions, stirring occasionally for 3-4 minutes until the sauce is thickened.  Serve over rice and top with remaining cashews and sliced green onions.

Thai Seasoning Blend

  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8-1/4 teaspoon cayenne powder (to taste)

Mix together and store in an air-tight container



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