It was a special occasion having a babysitter growing up, with my mother’s mother and her youngest sister living with us it wasn’t a perpetual event. However, my grandmother at times would stay with other family members and my aunt was a young lass so escaping in her red Camero without the three of us was understandable. On the rare occurrence when my parents did hire a babysitter from the block, we delighted only when it was one of the boys. The girls merely sat there timidly always apprehensive and uncertain never addressing the entertaining factor for young children—they simple didn’t cut it for us. Mike on the other hand, was always memorable. There was his bright red, wavy hair that made you giddily happy simply looking at him. Then there were the wrestling matches. Sure we had to maneuver the furniture temporarily around to create our mat space and sometimes there was blood, sweat and tears, but overall, I remembered how deliriously happy we were, especially when we all ganged up on top of Mike’s back. Demos wasn’t so physical with us. He would arrive with paddles, remember the ones with the red super ball stapled to it with an elastic band? And when the spirit of the paddles fizzled out, he would find something entertaining in the kitchen. One time with the help of his sister, we competed in an ice cream eating contest. We always had ample ice cream, five-gallon drums of at least three flavors (growing up with a restaurateur as a father we never went without a meal). Our bowls piled high with scoops of ice cream, hands behind our backs and faces smeared with cream…I couldn’t tell you who won, but we always wondered when Demos would be back to sit for us. Then there was the time, when Demos wanted to make us saganaki (even during Lent when we were supposed to be fasting from dairy…shhh.) The ingredients for this dish, has brandy, kefalotyri (cheese) and an open flame—need I say more. Just short of burning down our kitchen, we thought he was the greatest person in the world. So in honor of those crazy kitchen moments with Demos, I have whipped up a slightly modified version of saganaki on top of greens. Eat more greens in your nest—we are always trying to put a twist on a new almighty green in ours. Bon appetite!
Saganaki on top of Chinese Broccoli and Bok Choy
1 bunch Chinese Broccoli
1 bunch Bok Choy
a few Mushrooms
2 tablespoons of Olive Oil
4 cloves of Garlic
a pinch of shredded Ginger
a splash of Port or Brandy
a little fried cheese or Saganaki
Heat olive oil in a pan and sauté garlic and shredded ginger for three minutes. Add mushrooms, Chinese broccoli and Bok Choy (I prefer to slice the greens thinly lengthwise) for another three minutes. Don’t over sauté—you want the greens to retain their amazing crispiness. Remove from heat and place in a dish. Pour your favorite port or brandy in the hot pan and add your cheese of choice, graviera, kefalograviera, halloumi, kasseri, kefalotyri, or feta. I actually used Saint Andre French cheese in this photo and I added just a touch for flavor on top of the greens. Let the liquor of your choice simmer and reduce until cheese starts to melt. Turn off heat and allow the cheese to form again. Don’t wait too long to place the warm cheese on your bed of greens and season with a dash of salt, pepper and more olive oil and of course lemon. I tend to use a generous squeeze. Toss and enjoy!
I never had a male babysitter, and I’ve never had one for my sons, either. Was never the opportunity, but I’m sure they would’ve enjoyed it!
I haven’t found a male one for my sons yet, they usually aren’t as willing as the females.
This time you lost me at ‘green’ – ha ha ha. Meat makes the world a brighter place and bacon makes life worth living…Eat more meat I say!!!
Ha, ha! I bet some bits of bacon on this would transform it, however, I was inspired by frying cheese. It’s funny how I pulled this memory from my past all from an inspirational green and how to create a different dining experience.
Check out my photo I uploaded just for you. If you won’t eat your broccoli, at least grow it for its beauty–admire those dainty yellow flowers in your nest. And remember to find out where your meat comes from, say no to industrial farms…no bueno!
Beautiful to look at but not to put in my body!!!
Looks delish! My brother who is seven years older would babysit me. Yours sounds so fun! By the way, regarding the Paleo mixes, you do add eggs and bake. Here is the link to the label: http://misspaleomixes.com/images/bbrownie_lable.jpg
Yes, it was a blast–I still remember the fun many years later! Thanks for the list of ingredients regarding the brownies!
What delightful memories! I rarely had babysitters either, for much the same reason. We lived within walking distance of grandparents, aunts and uncles so there was always someone to watch us!
Delicious greens, Cristine! I have never tried most of the cheeses you mention and they sound fabulous. The splash of port or brandy is a big surprise, too. I have been enjoying my greens in smoothies lately, but I am sure this could easily become my preferred recipe. I’m eager to try them just as you describe! 🙂
I have seen a couple of the cheeses at Whole Foods, however, I bet you would be able to find them in a Mediterranean or a Greek Market. Growing up there was a large Greek community, there was even a Greek Town, so we were always able to find these. The traditional Saganaki is coated with some flour before you fry it, however, I intentionally left that step out for this recipe as I didn’t want the greens to be under-minded by the cheese. Enjoy Debra!