Fall Pear Clafouti Dessert

by Mary Papoulias-Platis

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This clafouti is the perfect quick dessert, that delivers the flavors of Fall along with a small touch of brandy goodness. All you have to do is have a pie plate ready, learn to make this simple batter, and you can have a wonderful dessert in no time. Have no pears on hand, then you can substitute apples, bananas, peaches, and even strawberries. Here are two of my recipes you may want to use in the future: Blueberry Clafouti, and Strawberry Clafouti.

A “Clafouti” often called a fruit flan, is a traditional peasant dish from the area of Limousin area of France, known for famous seasonal cherry clafouti. It’s perfect for family meals because it’s a simple desert with a pancake batter poured over fruit of your choice. It’s bake in the oven, and eaten warm. Here, I have chosen pears, for the Fall season. You may want to top each slice with homemade ice cream or a dusting of powdered sugar.

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Fall Pear Clafouti Dessert

What a better dessert than this simply-made fruit custard. It can be made with seasonal fruit that you may have on hand. 

Course Dessert
Cuisine French
Keyword clafouti
Servings 6 people
Author Mary Papoulias-Platis

Ingredients

  • 5 tablespoons melted unsalted butter, divided
  • 4 pears, peeled, cored and cut into slices
  • 4 eggs
  • 1 cup whole milk
  • 1/2 cup sugar
  • 6 tablespoons flour
  • 2 tablespoons Brandy
  • 1 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4 tablespoons melted butter

Instructions

  1. Butter a 10-inch glass pie plate. Preheat the oven to 325 degrees.

  2. Heat 1 tablespoon of butter in a large saute pan over medium-high heat. Add the pears and saute until slightly browned. Cool the pears.

  3. Blend the eggs, milk, sugar, flour, bandy, lemon peel, vanilla and salt in a blender until smooth. Add the remaining melted butter, and mix well.

  4. Arrange pears in glass pie dish and pour batter evenly on top.

  5. Bake the dish until set and puffed and brown on top, about 55 minutes.

    Cool before serving. Can be served warm or at room temperature.

  6. You may want to serve this with ice cream or a dusting of powdered sugar. 

I serve this dessert to many of my family members and friends and they just love it! I hope you do as well!

Happy Fall!

Mary

 

 

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Orange and Cinnamon Biscotti “Paximathia”

by Mary Papoulias-Platis

Post image for Orange and Cinnamon Biscotti “Paximathia”

I recently posted a picture of these orange scented Biscotti on many of my social media sites and received several requests for the recipe. What I love most about this recipe is that it’s so convenient to make. Most of the ingredients can be found in your pantry. The only thing you need to remember is as you gather your ingredients, make sure your unsalted butter is softened before you begin the process.

Why do this? According to King Author’s baking site, ” You are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses released by your leavener. The more fine bubbles you have in your network, the lighter in texture your cakes will be and the finer the crumb.” If you bake often you may want to read more about this here, on the King Author Baking site.

I hope you enjoy it for as many years as I have. Serve these delicate baked cookies with a fresh pot of coffee, wine or a spirit. It’s a great dipper!

Just  a little note:

I’m constantly turning to this recipe for a party, for my family, or for funerals. Yes, I did say funerals. And according to customs in the Greek culture,  Biscotti are served with a spirit to calm people nerves so the can stay content. It’s often served together with a Greek spirit called Metaxa. This is produced from Savatiano, Sultanina and Black Corinth, distilled twice, and married with aged muscat from Samos and Lemnos. Also added are botanical mixtures and then aged in hand made limousine oak casks. It can be found at your specialty  liquor store.

So, let’s begin with the steps for a fine textured Biscotti.
Many times with baking recipes it will say, to mix just until blended. This means that over mixing the dough may cause a tough dough. Here, you want a soft pliable dough.

I like to refrigerate the dough until cool, so it is easier to handle. I wrapped the dough with wax or parchment paper to keep it from drying out. But, this step is optional.

Cooling the dough is so important before slicing. If not, it will not give you nice clean slices, the dough will be too soft.

Place cut side down and flip over after 12 minutes and repeat until golden.

Once they have been twice-baked, place them on a rack to cool. They do become crispier which is how you want them to be, so they can be stored up to 2 weeks. Mine never last that long!

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Orange and Cinnamon Biscotti

Biscotti are twice-baked cookies, but so worth the time! Use them to dip into fresh coffee, wine or your favorite spirit. Do not skip the orange zest. They can be stored in a tin and they should last up to a week or two.

Course Dessert
Cuisine California Greek
Keyword Biscotti
Servings 2 dozen
Author From Bon Appetit Magazine

Ingredients

  • 1 cup sugar
  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 2 large eggs
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325 degrees. Butter 2 baking sheets. (or use parchment paper).

  2. Beat the sugar and butter together in a large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla.

  3. Stir flour, baking powder, cinnamon and salt in a medium bowl. Add dry ingredients to the butter mixture, mix just until incorporated. (I place the wax-paper wrapped dough in the refrigerator for about 10 minutes, just until cool before forming into logs.) This makes them easier to form.

  4. Divide the dough in half. Place each half on the prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4 inch-high log.

  5. Bake until dough logs are firm to touch, about 35 minutes. Remove the logs from the oven and cool 10 minutes.

  6. Transfer logs to a work surface. Using a serrated or sharp knife, cut on diagonal (or straight) into 1/2 -inch thick slices. Arrange cut side down on the baking sheets. Bake until bottoms are golden, about 12 minutes.

  7. Turn Biscotti over, and bake until bottoms are golden, another 12 minutes longer.

  8. Transfer Biscotti to a cooking rack and cool. Can be made 2 weeks ahead. Store in airtight container.

Enjoy and Cheers!

Mary

 

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Greek Chicken Chili with Oregano

by Mary Papoulias-Platis

Post image for Greek Chicken Chili with Oregano

When the Fall season approaches, I always turn to my family’s favorite beef chili recipe (Easy Chili) to serve during cooler weather. Although they love it, I tend to make the same recipe over and over, and it can get old. So, I decided to explore the world of chicken chili recipes using Greek inspired ingredients. Chicken and oregano are a common Greek pairing in many of our dishes. Fresh oregano can be very strong in flavor so be light if you’re not a fan. I have it growing in my garden year around for my stews, soups and lamb dishes. Try growing it in a pot, it’s a hardy herb and stays around all year long.

Oregano is a staple in the Greek diet fresh and dry. The health benefits may surprise you, it’s not talked about as much as other herbs. Here are a few healthy tips you may want to know, so you can begin incorporating it into your meals. My garden oregano must be 5 years old. It’s one of the hardiest of all the herbs. Look for organic seeds here at Seed Savers.

  • Oregano also has antibacterial properties, with thymol and carvacrol compounds to defend the body from bad bacteria.
  • It aids in digestion because it is packed with fiber.
  • Oregano is a natural form of omega-3 fatty acids, a good cholesterol to improve heart health.
  • It has a high content of manganese, calcium, iron, Vitamin K which helps detox the body.
  • With all these packed nutrients, oregano also helps improve our bone health.

 

 

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Greek Chicken Chili with Oregano

I wanted to have a chicken chili recipe I can make besides our family's beef version. Chicken and oregano are two ingredients that marry well in our Greek stews and soups. My garden is my  inspiration for many of my dishes, and Greek oregano is always growing there.

Course Main Course
Cuisine California Greek
Keyword chili
Servings 6 servings
Author Mary Papoulias-Platis

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into 1-inch cubes
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon smoked paprika
  • 2 15-19 oz. can Cannellini beans or white navy beans
  • 1 28 oz. can whole tomatoes
  • 1 6 oz. can tomato sauce
  • 3/4 cup water
  • 2-3 springs fresh oregano
  • 1 bay leaf
  • 1 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 1/2 cup crumbled fresh feta cheese for topping
  • 1/4 cup assorted olives, sliced in half for topping

Instructions

  1. In a large Dutch oven add 1 tablespoon of olive oil and over high heat,add the chicken, red pepper, onion,  and garlic and cook until chicken is brown and pan juices are evaporated, around 15 minutes. 

  2. Add the cumin, dried oregano, red pepper flakes and smoked paprika and cook for 1 minute.

  3. Stir in the canned tomatoes, tomato sauce, water, fresh oregano,salt, pepper and bay leaf. 

  4. Drain the liquid from the beans into the chili mixture. Set the beans aside.

  5. Bring the chili to a boil, and reduce the heat to low. Simmer for 45 minutes, stirring occasionally.

  6. Add the reserved beans. Cover and simmer for 15 minutes. Discard bay leaf before serving.

  7. Before serving, top with crumbled feta cheese and sliced olives.

You can add other toppings to your Greek inspired chili; try fresh tomatoes, fresh sprig of basil, grated Greek cheese or Parm, pesto, or a spicy salsa.

Enjoy your Fall,

Mary

 

 

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Greek Stuffed Tomatoes with Rice

by Mary Papoulias-Platis

Post image for Greek Stuffed Tomatoes with Rice

The best way to welcome summer if you love Greek food, is to make these delicious stuffed tomatoes called “Yemesta”.

When I traveled to Greece a couple of years ago, one evening in Athens I was craving rice stuffed tomatoes. It took several trips up and down the city’s restaurant area, before I finally spotted them on the menu. It was worth the walk and wait. I can still taste them, with all the aromatic herbs in the filling. The reason is was difficult to find them is because traditionally, they are made with lamb or beef.

I waited all season long to have garden tomatoes in my beds, so I could make my favorite dish. Many times this recipe calls for a variety of vegetables such as zucchini, red and green peppers, and eggplant. I had such a large harvest of tomatoes this year, I decided to use only tomatoes.

My friend Debbie, grew and sent me three Greek tomato plants called “Thessaloniki” this year, and they produced a big bumper crop. Feel free to mix your vegetables, stuff zucchini or eggplant and the outcome will be the same.

I used a 11×13 pan, to bake my tomatoes, which allows 11-12 tomatoes to fit snugly in the pan. Adjust the pan to the tomato sizes.

With a sharp knife cut off the top of the tomato, (about 1/4-1/2 inches.) Use a spoon or a apple core to scoop out the flesh and save to a bowl for later use. Do not cut through the bottom. Season the inside of the tomato with a pinch of salt.

Fill each tomato with the filling and place the top back on to the tomato.

Add the broth or water, add a pinch of salt and pepper, and a drizzle of EVOO and bake covered in the oven at 350 degrees for 25-45 minutes. Remove foil and bale until lightly browned. Remove and let sit for 12-15 minutes and serve. If you have too much juice in the bottom of your pan, remove and set aside to add later to your plate.

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Greek Stuffed Tomatoes with Rice

Make this a complete meal by adding quinoa in place of meat. I used both rice and quinoa and they were delicious. Either way, summer tomatoes can't be beat in this dish!

Course Main Course
Cuisine California Greek
Keyword Greek, rice, stuffed, tomatoes
Author Mary Papoulias-Platis

Ingredients

  • 10-12 fresh tomatoes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2- 2 cups water or broth
  • 1 cup converted white rice (Uncle Ben's) or organic white rice
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 2-3 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh mint, finely chopped
  • 1 teaspoon dried oregano
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 2-4 tablespoons extra virgin olive oil

Instructions

  1. Pre-heat the oven to 350 degrees.

  2. Use a sharp knife and cut off the top of each tomato. Scoop out the flesh from the inside of the tomato and place in a bowl. Drain the juice from the tomatoes into another bowl and save. This is to be added to the rice mixture later. Replace the top to the tomatoes.

  3. On medium heat, add two tablespoons of olive oil to a large skillet and add the onions. Cook on medium until softened. Add the garlic, and cook for 2-3 minutes longer. Add 1 1/2 cups of water or broth, rice to the skillet, along with the drained flesh from the tomatoes.

  4. Add 1 teaspoon each of the salt and pepper, parsley, mint, oregano, pine nuts and raisins. Add reserved tomato juice as needed. 

  5. Cook on low heat until the juices have absorbed and the rice is cooked about 15-20 minutes. Let cool for 10 minutes.

  6. Place the tomatoes, snugly into your pan. Add the mixture to the tomatoes until filled to the top. Replace the top. Continue until all the tomatoes are filled.

  7. Sprinkle the tops of the tomatoes with olive oil, salt and pepper. Add water or broth to the bottom of the pan reaching 1/2 inch up the sides of the pan.

  8. Cover with foil and bake in the pre-heated oven at 350 degrees for 20-45 minutes. Uncover and cook for 10-12 minutes until lightly brown. Let sit for 15 minutes before serving. Remove the juices and set aside. Serve alongside the tomatoes.

Kali Orexi!

Mary

Here are other recipes I have stuffed!

Stuffed Eggplant Papoutsakia

Lamb Stuffed Green Peppers

How To Make Stuffed Mushrooms

 

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Weeknight Moussaka

by Mary Papoulias-Platis

Post image for Weeknight Moussaka

Why not have Moussaka for a weeknight meal? It’s one of my favorite dishes, reminding me of many family Sunday dinners we had with our uncles and aunts in their North Park homes. They all lived within walking distance, so as kids would bounced from home to home all day while our parents prepared the dinners.

One thing you probably don’t know about me is that I love shopping at antique stores and finding old cookbooks and recipes. Not only do I love the simplicity of the recipe, but I’m curious to read the history behind the author. As you can see I collect old recipe books from churches, women’s groups, and old food companies. My stack is pretty full now, so I’ve decided to share them with you. And because of that, I’ve decided to add a new section to my blog called, “Recipes from the Past”.

My antique book collection.

This moussaka recipe was found from a book called Mother’s Day, and unfortunately there’s no author associated with it.  Every recipe is typed neatly from a typewriter. What a treasure. Among the other recipes I found are Sock-It-To-Me Cake, 7-up Cake, Preacher Cookies, Gumdrop Salad (love the name), and Pepper Steak. Do any of these bring back any of your family memories?

Old vintage cookbook.

I decided to make this recipe for dinner the other night and it worked out perfectly for a weeknight meal. It mostly uses ingredients found in your refrigerator.

Here are a few tips:

  • Always read the recipe once to make sure you have all the ingredients.
  • Secondly, use your time effectively and switch around the instructions to your benefit.
  • See what you can prepare ahead of time. The sauce can be made ahead.
  • Roast the eggplant first, before you begin on the meat sauce.

Overall, I loved the recipe and my family devoured it! Now, that’s a good sign. This is typical of an American Greek recipe where they substituted Parmesan cheese, in place of a Greek cheese. Which was great for me, because I always have Parm on hand.

Along with these treasured recipes this book also contains sweet sayings from authors throughout the book. What a wonderful touch….

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Weeknight Moussaka

An easy and quick recipe for your family, using ingredients in your refrigerator!

Course Main Course
Cuisine American-Greek
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 small eggplant or 6 Japanese eggplant, sliced
  • 1 1/2 teaspoons salt or more
  • 4-6 tablspoons olive oil
  • 1 pound ground lamb or beef
  • 2 onions chopped
  • pepper
  • 1/4 teaspoon cinnamon
  • 4 ripe tomatoes, roughly chopped
  • 3 tablespoons fresh parsley, chopped
  • 2-3 tablespoons water or broth
  • 6 tablespoons bread crumbs
  • 6 tablespoons grated Parmesan other
  • 3 egg yolks
  • 2 cups Bechamel sauce - see below

Instructions

  1. Cut the eggplant into thick slices  and place on a sheet tray lined with foil or a mat.  Sprinkle with olive oil, salt and pepper.

  2. Place in a pre-heated oven at 400 degrees for 20 minutes until soft and slightly brown. Turn once during cooking time. Remove and cool.

  3. Heat oil in a large skillet and add the meat and brown. Add the onions and continue cooking, adding the salt, pepper, and cinnamon.  Add the tomatoes, parsley and water or broth. Bring to a boil , lower the heat and cook for 20 minutes,


  4. Brush a 11x13 casserole dish with olive oil and add 1/2 of the bread crumbs. Add 1/2 the meat,1/2 the eggplant. Sprinkle with 1/3 cheese. Repeat layers.

  5. Beat the egg yolks until fluffy. Place 2 tablespoons of the sauce into the egg yolks and blend. This is tempering the eggs so they don't curdle. Add the eggs to the warm or cooled sauce. Pour the sauce over the dish and sprinkle with remaining cheese.

  6. Bake in a 365 oven for 45 minutes. Remove and let sit for 10 -15 minutes. before serving.

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Bechamel Sauce (white sauce)

This sauce is a mother sauce and so easy to prepare. Don't leave it off, this is the topping.

Servings 2 cups
Author Mary Papoulias-Platis

Ingredients

  • 2 cups whole milk, room temperature
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt

Instructions

  1. Melt the butter  in a medium saucepan.  Add the flour and cook over low heat for 1-2 minutes. 

  2. Slowly, add the milk, stirring with a whisk to form a thick sauce. Season with salt and pepper.

Recipe Notes

This sauce can be made ahead of time and refrigerated.

 

Quote from my antique cookbook.

You may enjoy my other recipes:

Greek Zucchini Moussaka

Garden Vegetable Quiche

Savory Leek and Feta Pie

Let’s Keep Cooking!

Mary

 

 

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Cold Greek Orzo Summer Salad

by Mary Papoulias-Platis

Post image for Cold Greek Orzo Summer Salad

We have had a sizzling heat-wave in California this summer and it’s not easing up! But, I can still cook up a family meal with this cold orzo salad. Not only does it relieve the heat somewhat, it’s also a Simply Greek recipe, which means it’s fast and easy.

During these weather conditions, I tend to leave my heavy meals for the Fall, which means I need to reach for my tried and true shoebox recipes that can be made with fewer ingredients with very little effort. You don’t even need a recipe for this dish, most of the ingredients come from your vegetable bin or garden. I try and keep several boxes of orzo in my pantry at all times so I can throw this together at the last moment.

  • Orzo can be made into a side dish along with the juices of a leg of lamb.
  • Can be added to any soup, stew and even paella.
  • Use orzo to stuff tomatoes, green peppers and zucchini.
  • Or just make a pilaf with onions and herbs.
  • Below is one brand I use, but there are many others to look for.

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Cold Orzo Greek Summer Salad

This salad can be served room temperature or cold. That's the beauty of the dressing. Change up the vegetables and cheeses to your liking for your family and BBQ's. I make the entire pound of pasta for it makes a great lunch the next day.  Make this salad year around using root vegetables, broccoli,  cauliflower, but make sure to steam or roast them first before adding to the salad.

Course Salad
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 1 lb. orzo, cooked
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1 cucumber, seeded and chopped
  • 2 small tomatoes, seeded and chopped
  • 1/2 cup feta, cut into 1/4 inch cubes or Parmesan cheese
  • 5-6 leaves fresh basil, torn
  • 1/2 cup pitted whole Kalamata olives
  • 1/2 cup extra virgin olive oil (I used a garlic infused) or more
  • 1/4 cup sherry or red wine vinegar or more
  • salt and pepper

Instructions

  1. Fill a large pot with water and bring to a boil. Add the pasta and stir several times. Cook until almost ready, al dente. (see package instructions) Remove and strain. Rinse with cold water. Place in a large bowl and cool.

  2. Mix the olive oil and vinegar into the pasta while still warm and let it sit as you prepare the vegetables. This allows the dressing to soak up into the pasta.

  3. Cut all the vegetables and add to the pasta. Add the cheese and basil before serving, this will help it from crumbling and also keeping the basil green. If using green beans, cauliflower, or broccoli you may want to steam them until tender before adding to the salad.

  4. When you have the pasta ready, refrigerate it overnight or for a couple of hours. Taste again for salt and pepper. Add more dressing if needed. 

Recipe Notes

Use any soft vegetable you may have in your refrigerator. Add zucchini, corn, radishes, green beans, baby tomatoes, and celery. Change out the feta for Parmesan, goat cheese or any hard cheese. Use dried herbs such as oregano, thyme, dill or basil, if fresh ones are not available. 

You may also enjoy my family’s recipe for Lamb Shanks with Orzo.

Happy Summertime!

Mary

 

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Greek Cherry Sangria with Fresh Mint

by Mary Papoulias-Platis

Post image for Greek Cherry Sangria with Fresh Mint

Need a refreshing new sangria recipe for your summer parties and BBQ? Fresh summer cherries were my inspiration for this recipe. Sangria is a crowd pleasing drink that can be made ahead and refrigerated before your event. In fact, a tasty sangria needs time in the refrigerator so the fruit juices meld into the wine. I chose a red blend we had in our pantry, but if you prefer more information on how to choose the right wine, Food and Wine wrote a great article on selecting the best wine for your sangria.

Once you make your first pitcher of sangria, your imagination with your choices of wine and fruit are endless. Match up your wines with fresh fruits such as watermelon, strawberries, peaches, apples, and grapes.  Change up the liquor and syrups with vodka, brandy, triple sec, sparkling water or ginger ale.  Just have fun exploring the possibilites!

Here are a few tips from that article:

  • No need to use an expensive bottle of wine.
  • Use the freshest fruit possible, to enhance your sangria. Always, thoroughly wash the fruit especially the citrus before adding to your pitcher.
  • Choose the fruit and spices, and herbs according to the wine you will be using.
  • For reds: use a wine with low tanins, which Spanish wines have so try and use them.
  • For whites: Avoid wines with lots of oak. They have little tanins, so any will do.
  • For Rose:  Select fruit-inspired wines from California.

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Greek Cherry Sangria with Fresh Mint

Fresh cherries are my  summer's choice of fruit to add to your favorite bottle of wine, in making a pitcher of fresh sangria. Make ahead and refrigerate any your guests will just love it's refreshing taste.

Course Drinks
Cuisine California Greek
Keyword sangria
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 750 ml red wine such as a Merlot, Cabernet Sauvignon, Pinot Noir
  • 1 -1/2 cups fresh cherry juice (recipe below)
  • 4 cups freshly squeezed orange juice
  • 1/2 cup orange liquor - I used Cointreau
  • 3 sprigs fresh mint
  • 1 orange, thinly sliced
  • 1/2 lemon, thinly sliced
  • 2 limes, thinly sliced
  • ice

Instructions

  1. In a large bowl or large pitcher, add the wine, cherry syrup, orange juice and liqueur.  This is a good time to refrigerate the wine overnight.

  2. Add the fresh cherries, oranges, lemon, limes and mint and refrigerate for 2-4 hours. If you are refrigerating overnight, add the above with the 2-4 hours before serving.

  3. Serve on ice, and garnish with fruit slices. 

I used fresh cherry juice for this sangria recipe. I added the cooled cooked cherries to the sangria along with the other fruit. Or skewer them for a garnish for each glass.

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Fresh Cherry Juice for the Sangria

This simple recipe for the cherry juice makes all the difference in the world. Strain the juice and add it to the sangria, and take the cooled whole pitted cherries and use as a garnish or add to the pitcher.

Course Drinks
Cuisine California Greek
Keyword cherry
Author Mary Papoulias-Platis

Ingredients

  • 1 pound fresh pitted cherries (about 4 cups)
  • 1 cup sugar
  • 1/2 juice fresh lemon
  • 1 1/2 cups water

Instructions

  1. In a medium saucepan add the cherries, sugar, lemon juice and water. Bring to a boil, the simmer for about 10 minutes.

  2. Skim with a spoon any froth from the top of the cherries as they cook. Discard.

  3. With a slotted spoon, remove the cherries and set aside. Cool. Add to the sangria or use as a garnish for the glasses. 

  4. Continue cooking the syrup until slightly thickened. Cool and add to the sangria.

 

Wishing you a wonderful summer,

Mary

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Roasted Beet Hummus

by Mary Papoulias-Platis

Post image for Roasted Beet Hummus

Everyone knows the traditional hummus appetizer today, and I’m thrilled it’s finally showing up on our supermarket shelves. I’ve been eating it for years, and never can get enough of it. I often serve it as an appetizer called “Meze” in our Greek home with toasted pita bread. If you would like to begin making your own, I have my original hummus recipe for you to make and enjoy on my blog.

Beets are a staple in the Greek cuisine as in many other countries, and this is a twist to the original hummus most people are familiar with. This beet hummus continues to surprise my students, each and every time I teach it. The color is brilliant with a unique sweet flavor the beets impart on the garbanzo beans. Please don’t hesitate, because of the color or taste.

Beets are a Power Food!

  • Beets are high in immune-boosting vitamin C and fiber.
  • Minerals such as potassium  and manganese are present for our organ health.
  • Vitamin B folate is also a strong health benefit.

You can serve this with pita bread which is the traditional method, or add gluten-free chips or crackers for an alternative choice. I do like to serve mine with fresh vegetables such as Jicama, carrots, and red pepper slices.

Using a food processor or high powered blender, will do the trick for a smooth  consistency.

Make sure you adjust the flavors at the end! The beets and chickpeas have different moisture content so add olive oil or water if needed.

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Roasted Beet Hummus

Add this new flavor to your hummus recipes as it makes everyone smile with it's bright red color. 

Course Side Dish
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 2 small roasted beets, peeled and roughly chopped
  • 2 cans (15oz.) chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lemon juice
  • pinch of cayenne pepper
  • extra virgin olive oil if needed and for topping

Instructions

  1. Wash the beets to remove all the dirt. Remove the stems and wrap in foil.

  2. In a 400 degree oven, roast on a sheet pan for 35-45 minutes depending on the size of your beets.

  3. Remove and let cool slightly, remove the skins and trim away root. Roughly chop.

  4. Combine all the ingredients in a food processor or blender, and blend until smooth, 2-3 minutes, stopping to scrape down the sides. Serve.

  5. If needed: add more liquid gradually, by adding olive oil. Top with olive oil which is optional.

Recipe Notes

You can use pre-cooked beets with this recipe.

Add it to your appetizer table for your next party! It’s a big hit in my family,

Mary

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Jicama Nachos with Rice, Beans and Pickled Radish

by Mary Papoulias-Platis

Post image for Jicama Nachos with Rice, Beans and Pickled Radish

Cinco de Mayo is a celebrated here in San Diego, all around town and throughout the night. Nachos are one of the many dishes offered at any event or party you will be attending during this holiday. Nachos are a layered dish made with corn tortillas and many individualized ingredients. It’s basically a free-for-all type of recipe. Traditionally, along with the warm chips you add cheese, sour cream, meat, salsa and guacamole.  I decided to use Jicama in place of the chips for a healthier option, but also for a new twist on an old favorite.

I know, I can hear it now. Why? Don’t get me wrong, I do love my blue chips with guacamole! I also like the clean crispy crunch a Jicama chip gives you! It has a juicy refreshing taste and can be placed together with a bowl of hummus, added to salads and served as an appetizer topped with just about anything.

Here are a few facts about Jicama~

  1. Jicama is a root vegetable found in South America.
  2. It’s know for it’s high level of dietary fiber, which improved digestion.
  3. Vitamin C is very high in this root vegetable, great for the immune system.
  4. High levels of potassium is found in a Jicama, which helps with high blood pressure.
  5. Vitamin B6 helps with brain function, which you can find in high numbers in Jicama.
  6. Caution: the root of Jicama is edible, but the rest of the plant is highly toxic. Be careful not to eat the seed pods, leaves or vines, they are poisonous.

You can find Jicama in most stores today, but you can also but it online at Melissa’s Produce. Make sure the root is hard and firm, with no bruises or cuts. Use a peeler to remove the outer skin of the Jicama.

You can add any chopped tomato to the layered dip, or much easier are the baby tomatoes. Tip:  It keeps your dip from getting too juicy or soggy. This is also a product of Melissa’s Produce. Below, is a steamed bean medley that I added for the protein needed to make this dish complete.

As I contemplated about adding more flavor to dish, I decided to add an old Mexican rice recipe that I have made over and over to the nacho dip. It gives the dish added protein.

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Everyday Mexican Rice

Add this to your taco bar or any Mexican table and you will have a complete menu for your guests.

Course Side Dish
Cuisine Mexican
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 3-4 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons seeded and finely chopped jalepno chili
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoons chili powder
  • 1 1/2 cups long-grain white rice
  • 2 2/3 cups vegetable or chicken broth
  • 6 tablespoons crushed tomatoes with puree, or chopped tomatoes
  • 1 1/4 teaspoon salt
  • 6 tablespoons chopped green onions

Instructions

  1. Heat oil in a large saucepan over low heat. Add the next six ingredients. Cook until onions have softened, about 10 minutes.

  2. Add rice, cook 2 minutes stirring to prevent sticking. Add the broth, tomatoes, and salt. Bring to a boil. Reduce heat and simmer until rice is tender 25-30 minutes.

  3. Mix in green onions and remove from heat. Let sit for 10 minutes. Fluff with fork and serve.

Here’s your Shopping List – Choose all or just what you like.
1 (6 ounce) can each of black and green pitted olives
1 large Jicama
1 pkg. of six bean medley from Melissa’s Produce.
1 container sour cream
1 container of Salsa Fresca
1-2 cups Baby Heirloom tomatoes from Melissa’s produce.
1 bunch Green Onions
1 bunch radishes
2 avocados
1  lb. cheese, your choice I used white cheddar
1 lemon for the avocado
Ingredients for the rice recipe.
There is no recipe but here are a few instructions!
1. Prepare the rice recipe. While the rice is cooking, prepare all your ingredients.
2. Begin by peeling and thinly slicing or cutting into fries the Jicama.
3. Thinly slice the radishes and pickle them.
4. Slice the olives and tomatoes in halves.
5. Drain and rinse the beans.
6. Shred the cheese.
7. Make the guacamole, add the juice of one lemon, salt and pepper.
Begin layering!
1. Arrange the Jicama around the platter.
2. Add the rice and bean layer.
3. Add the sour cream and the salsa.
4. Add the sliced olive and tomatoes.
5. Add the shredded cheese.
6. Top with the quick pickled radishes and several dollops of the guacamole.

For the Quick Pickled Radish: Add sliced radishes to a bowl and add 1/2 cup apple cider vinegar, 1/2 cup sugar, 1/4 cup water and 1 teaspoon salt. Mix well.  I added a few fennel seeds for flavor, it’s optional. When ready drain and add to dish.

Happy Cinco De Mayo! 

Mary

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