California Greek Girl — Coastal Living, Gardening, and Cooking with a Greek twist

Mango -Raspberry Greek Phyllo Triangles “Tiropetes”

May 18, 2012

Phyllo Triangles are my go-to recipe when I have fresh fruit and garden herbs on hand. I leave a box of phyllo defrosted in my refrigerator at all times for these quick and simple desserts. A couple of days ago, I had a box of beautifully fragrant mangoes delivered to my home from the National Mango Board. I visited my local store for inspiration for this recipe and I spied these brightly-colored raspberries on the shelf, then I knew I had my recipe. Mangoes offer an excellent source of vitamin A and C. They come in a variety of sizes, shapes, and color. A slightly soft mango is ready to eat. Keep your mangoes at room temperature. They will continue to ripen, becoming sweeter and softer over several days. Once ripe you may place them in the refrigerator until ready to be eaten. For more information on mangoes visit www.mango.org.

Mango -Raspberry Greek Phyllo Triangles -”Tiropetes”

Recipe type: Dessert

Author: Mary Papoulias-Platis

These mouthwatering mango-raspberry phyllo triangles makes for any occasion weather it be used as a fancy appetizer, or a simply Greek dessert.

Ingredients

1 pound phyllo, defrosted overnight
1/2 cup butter, melted
2 fresh mangoes, chopped
1 cup fresh raspberries
1/4 cup slivered almonds, roasted
2 tablespoons basil leaves, chopped
1/4 teaspoon cardamon
2 teaspoon maple syrup
pinch of salt

Instructions

Phyllo

Place 1/2 cup of butter in a saucepan and melt. Set aside.
Remove phyllo from refrigerator and bring to room temperature.Leave in plastic.

Mango Mixture

Peel mango and chop into small 1/2 inch pieces. Place in a bowl.
Add raspberries, almonds, basil, salt, cardamon, maple syrup into mangoes.
Stir lightly until combined. Set aside.
Prepare phyllo by unwrapping and placing it unfolded on the counter top.
Cover with towel to keep it from drying out.
Place one sheet in front of you lengthwise.
Butter the first layer of phyllo.
Add two more layers, brushing each one with butter.
Cut phyllo lenghwise into thirds with a sharp knife.
Place a tablespoon or so of mango filling at the end of one strip and fold like a flag. Continue with all three.
Place on a buttered or parchment covered sheet pan and lightly butter the tops.
Continue until all the mango mixture is used.
Bake at 350 degrees for 15-20 minutes until golden.
When cooled slightly sift powdered sugar on top. (optional)
Serve warm.

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Red Lentil Salad with Red Peppers, Oranges and Basil

May 16, 2012

Red lentils are a good source of iron and have been used as a meat substitute for centuries in the Middle East and in the Mediterranean Diet. There are three main varieties of this lens-shaped pulse. The French is green with the seed coat on, the reddish-orange is the Egyptian or red lentil, and the yellow lentil found in the Indian cuisine. Lentils can be used in salads, soups, pureed, and in stews. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

Red Lentil Salad with Oranges

Recipe type: Salad

Serves: 10

Red lentils have a soft texture and with this vibrant collection of vegetables and sweet fresh oranges it makes a fulfilling luncheon salad or a side.

Ingredients

1/2 red pepper, diced
1 teaspoon minced jalapeno
1/2 red onion, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 cups red lentils, cooked and cooled
1 fresh tomato,seeded,diced
1 orange, flesh and membranes removed, diced
2 tablespoons extra virgin oil
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, chiffonade

Instructions

Prepare lentils- instructions below

Vegetables

In a large saute pan, saute the red pepper, jalapeno, onion, and garlic in the olive oil until the onion is translucent. Cool.
Combine with the remaining ingredients and refrigerate at least 4 hours and up to 24 before serving.

Notes

Lentil Cooking Directions:
Rinse lentils with cold water and remove any discolored or tiny objects.
Place in a large pot and add 3 cups cold water and bring to a boil and simmer for 20 -30 minutes.
Remove any white froth from the top.
When soft, drain and place on a sheet pan to cool.

This recipe can made ahead of time and doubled.

1 cup of dry lentils = 3 cups cooked

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Pearl Barley Vegetable Salad

May 14, 2012

Pearl Barley Vegetable Salad Print Recipe type: Salad This nutritious salad is a quick and easy way to get dinner on the table. Barley and sweet potato is cooked in the microwave,or the traditional method for this freshly chopped vegetable salad. Ingredients 1 cup pearl barley 3 cups water 1 sweet potato,chopped Vegetables 1 red [...]

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Strawberries and Moms!

May 11, 2012

This dessert came from a family recipe that was once lost! Memories of this recipe comes to my mind every time I happen to drive by and smell the fragrant smelling strawberries from the Strawberry Farm near our home. Just about the time I was developing this recipe, Greg Pappas accepted this recipe for his new [...]

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Spelt Salad with Tomatoes and Tahini Dressing

May 10, 2012

Spelt is an ancient grain that has a mellow nutty flavor, and a higher protein content than wheat. Naturally high in fiber and complex carbohydrates which makes it easier to digest. Spelt flour can be substituted for regular flour, and can be used in pizzas, flatbreads, cookies, and cakes. Soups, pastas, and salads can [...]

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Greek Girl Survives Camp Blogaway!

May 8, 2012

All of you have been waiting to hear how this Greek Girl survived last weekend’s camping experience. Well, I have to say we did sleep in a warm cabin, shower with hot water, and were served warm dinners daily! Most of you would shout out, “this isn’t camping!” and I have to agree with you. [...]

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Greek Girls Don’t Camp!

May 4, 2012

One of the many activities I love is camping. Yes, outdoor camping! Being the Greek “black sheep” that I am, my mother could never understand why I would EVER want to go and sleep in a tent and expose my fair skin to the sun. You see, my mother grew up on a farm in [...]

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Los Angeles Greek Film Festival – May 31-3, 2012

May 2, 2012

This year’s Greek Film Festival will be held in Los Angeles at the Egyptian Theater and the Linwood Dunn Theater …. and for more information you can go to LA Greek Film Festival’s site. I will be attending for the first time and I’m thoroughly looking forward to watching the various film winners this year. For a [...]

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Greek Festivals in California – May 2012

April 30, 2012

Got Baklava? I don’t know about you, but it’s time for a piece of honey-drenched nutty baklava, made by the local Greek Orthodox churches in our state! The booths are also brimming with meze appetizers, tasty gyro sandwiches, and warm phyllo wrapped treats. Whatever your taste buds are yearning for, drop by any of these [...]

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Join us for the San Diego Food Blogger’s Bake Sale

April 23, 2012

This Saturday, don’t forget to come by and experience the exceptional bakers gathered for this wonderful cause, ” Share Our Strength’s, the Great American Bake Sale” effort. The happening location is at the wonderful cookware and cooking school store Great News in Pacific Beach. All proceeds of the money will be given directly to end [...]