Here I was getting ready to write an ebook for 3 Easter Menus and then found myself in a self-quarantine. We’re all in this together, especially because it is world-wide. I’ll be right here sharing my easy tips and tricks, and recipes to make it as smooth as possible for you.

Many of us have stocked up on beans. I know that they’re a pantry staple in my home quarantine or not… I always keep both dry, uncooked beans, and canned beans on hand. They are the perfect food to stock up on! For example, they can be added to soups, salads, chilies, and turned into a hearty meal.

The following recipes will keep you well-fed and satisfied. Feel free to substitute dried beans for canned if that is what you have on hand. I do not recommend running to the market to buy 1 or 2 specific ingredients. Especially not these days. Staying home is the best thing that we can all do to make this as stress-free as possible. 

When using fresh, uncooked beans, the cooking time will be longer.

Tips on cooking dry uncooked beans:

• Soaking the beans overnight in cool water will speed up the cooking process. In the morning, place the beans in a pot and cover them with lots of water. Bring to a boil then cook on medium heat until tender. This will take 40-50 minutes depending on the freshness of the beans.
• You can also cook the beans without soaking them. It will just take longer. Place the beans in a pot and cover them with lots of water. Bring to a boil and then simmer until tender. It can take up to 2 hours. Drain the water, and use the beans in your favorite recipe.
• Cooked beans can be stored in freezer safe bags/containers for months!! make sure to cool them down completely before placing in the freezer.
• It is best to boil the beans without salt and then season them sith salt after they are cooked. Adding salt to the boiling water will make them tough.

Also, substitute fresh vegetables for frozen in any of the following recipes. Use what you have!! It’s been my rule before and it is especially helpful in times like these. Frozen spinach works just the same in any stew or soup recipe. Don’t have spinach? no problem. Use swiss chard, collard greens, mustard greens, or even lettuce. 

Let’s start with the recipes! 

Greek-Style Chicken Tortilla Soup with Pita

This Greek-Style chicken tortilla soup is ready in under 60 minutes. Juicy chicken thighs, Mediterranean flavors, simmered in a flavorful tomato base, will become your favorite weeknight comfort food. Top it with crunchy homemade pita chips, Greek yogurt, and a squeeze of lemon for a restaurant-worthy meal at home. 

Make this soup with your favorite beans and veggies. The best part is that it freezes beautifully! So, make an extra batch and store it in the freezer. Make sure that it cools completely before transfering the soup to freezer safe containers. 

Print this recipe right here.

Next up, this dish is inexpensive, hearty, and ready in no-time! Great for breakfast, lunch and dinner.

Quick Stovetop Briam with Eggs: Ratatouille Shakshuka

This recipe is perfect for a busy weeknight when all you have is 30 minutes and have to use up whatever is in the fridge and pantry. I love poaching eggs in tomato-based sauces. Give me them any time of the day and I will gladly devour every last bite. Feel free to substitute any of these vegetables with your favorites. Keep it low-carb by leaving out the beans and adding some spinach to the dish.

Print this recipe here.

Low-Carb Chile con Chicken

This hearty chicken chili is full of robust flavors, is low-carb, and comes together in under an hour. I always make a double batch because it can be frozen up to 3 months! If you don’t care too much about keeping the chili low carb you can add some of your favorite beans to make it even heartier. This one is definitely going to become part of your busy weeknight recipe repertoire.

Print this recipe right here.

Greek Lentil Soup (Fakes)

Fakes is a Greek lentil soup that is hearty, delicious and very economical.  This is a simple dish to make and keeps well in the freezer. Adding rice to the soup makes it go a long way and is a perfect example of how just a few inexpensive ingredients come together to make a meal that feeds a crowd.

Print this recipe right here.

Mediterranean Red Lentil and Zucchini Soup

This soup is so delicious!! If you do not have zucchini, feel free to use any frozen veggies to make this soup. Cauliflower is very nice here. Green peas, and even mixed frozen vegetables will do too!

Print this recipe here.

GREEK-LAMB AND ORZO SOUP/STEW

Print this recipe here.

GREEK STYLE GIGANTES & SPINACH CASSEROLE

This gigantes (giant bean) casserole is too delicious to pass up. All of the Greek flavors are in this dish. While, it’s full of flavor and so tasty the first day, it gets better the next day and tastes good hot or cold! Print the recipe here.

Black-Eyed Peas with Spinach & Fennel

This Greek- vegetarian stew is full of flavor and very simple to make. Black-eyed peas combined with spinach and fennel simmer away in a light tomato base to create a hearty stew that is perfect for a weeknight meal. Nutritious and delicious!

Print this recipe here.

Greek Lentil Tabbouleh Salad

Lentils are loaded with protein, fiber, and nutrients. This makes they filling and hearty. As a matter of fact, this salad can be eaten as a main course and you can also top it with boiled eggs, grilled chicken, or fish. 

Print this recipe right here.

Many of the recipes that are on this page are vegetarian. Apart from being easy to make and delicious, they are all hearty enough to be served as a main course. Feel free to add meat (if desired). Besides chicken, fish, or lamb, boiled eggs are an economical and deliicous addition! 

I’d love to know what you’re faorites are these days.

My thoughts and prayers are with all of you. xoxo, Dimitra