SKORTHALIA, Greek potato sauce/dip with garlic

This is a delicious and simple Greek sauce that is traditionally used to top fried fish or as a dip with bread. It can be used to good effect as a topping for almost any steamed vegetable.  The texture should be creamy, smooth, and somewhat thick.  It is most easily made in a food processor; but, you can mash the potatoes by hand and do the garlic with a mortar and pestle, the old fashioned way.

The recipe:

• 6 large cloves of garlic, mashed or minced
• 1 1/2 pounds boiling potatoes, peeled, quartered, boiled and mashed
• 1/2 cup half-and-half or unsweetened wheat-and-gluten free soy creamer
• 1/2 cup dry white wine
• 1/2 cup extra virgin olive oil, the best quality you can afford
• salt to taste

Prepare the sauce:

Put the potatoes, garlic, and creamer in the food processor and puree.  Then slowly add the oil and the wine, alternating a little of each until it's all incorporated.

Serve as dip:

Place in a small bowl on a large platter surrounded by crudités and/or gluten-free crackers or toast triangles.

Serve as sauce:

Top your choice of steamed vegetables with the sauce.  Thin if you need to with water or milk.  Or, use as a topping on pan fried or batter fired fish or batter-fried vegetables.

Actual product ingredients may contain more and different information than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product. 

CHILAQUILES, Mexican Egg, Corn Tortilla, and Green Chili Dish

PD Photo.org.

Eggs are always welcome as a nutritious and frugal source of proteint. As for chilaquiles, this is another flexible and forgiving dish. You can make chilaquiles with stale tortillas and/or you can fry or bake quartered tortillas before assembling the dish.  You can even use a couple of handfuls of tortilla chips in place of the tortillas. 


You can use any type of fresh or canned peppers - even bells - that appeal to you or that you have on hand. Chilaquiles may be served for breakfast, brunch, lunch or dinner.  Meal additions can include fresh, warm tortillas and a butter or spread, refried beans, pickled jalapeños, and a fresh fruit salad.
The recipe
Serves four

• 1 tablespoon olive oil
• 1/4 cup yellow onions, minced
• 1 pickled jalapeñ0, minced
• 1 8-oz. can of diced green chilies
• 1 fresh sereno chilli, chard over an open flame or under the broiler, skinned, and diced
• 4 day-old corn tortillas, cut in quarters
• 8 large omega-3 eggs, beaten with two teaspoons of water
• 1 cup of grated cheese (cheddar or jack or a combination of both)
• Sea-salt and freshly grated black pepper to taste
• Fresh parsley or cilantro, minced

Sauté the onion in the olive oil.  When the onion is tender add the peppers and stir and cook for about a minute or two. Add the tortillas and stir and then add the eggs and cheese.  Cook over low heat, stirring frequently to scramble the eggs.  When the eggs are cooked season with salt and pepper to taste and top with minced parsley or cilantro. Serve hot.

The name chilaquiles is derived from the Nahuatl word chil-a-quilitl which means "herbs or greens in chile broth".


Actual product ingredients may differ from than that which is shown or suggested on this blog. Please remember that you should not rely solely on the information presented here or anywhere online and that you always read labels, warnings, and directions before purchasing and consuming a product.