I've been listening to the Olympiacos game

and I'm not amused while our chance to carry on the UEFA Champion's League is slimming away.

So I might as well blog some dishes I came with this last couple days, while I'm trying hard to sip my granitta-consistency smoothie: 1/2 fat free vanilla yogurt, 1/3 cup (I think) orange juice and 7-8 whole frozen strawberries (thus I need no ice to water it down). If I was in Greece, it'd be alcoholic, but I can't convince myself to drink alone at home at 4 in the afternoon, even to drown my footy sorrows..

Shrimp salad with mango and avocado.

2 cups shrimp, peeled, deveined and boiled, cooled to room temperature
2 medium sized avocados
1 average sized mango
2 Tbs pine nuts
Dressing (see below)

Peel and dice the mango and avocados, and toss together with the shrimp and pine nuts, which you can cube if it's not small enough

Prepare the dressing by combining the following ingredients:

3 Tbs olive oil
2 tbs balsamic vinegar
3 Tbs orange juice
1 Tbs lemon or lime juice
1 clove of garlic, pressed or minced
1 dash chives
1 dash cilantro
salt to taste

Add the dressing and toss around. Serves two.




Cornbread and veggie-pattie stack, one serving

You'll need 2 slices of the cornbread recipe I posted the other day, one commercial veggie patty or veggie burger, sour cream and some shredded cheese, preferably mexican mix.

Prepare the veggie patty according to the package instructions, and cut it in two halves.
Spread sour cream on the cornbread slices, then layer from bottom to top:

Cornbread, patty, cheese, cornbread, patty, cheese. Admire this tower of awesome while trying to figure out whether you ought to eat it with utensils or with your fingers.