Broccoli Salad Then and Now

by Mary Papoulias-Platis

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Often times I take a moment and look through my family’s recipe box and while doing so, I came across this little gem of a recipe. I remember enjoying this broccoli salad on a cool breezy day at my mother in-law’s house. She gathered the family on her outdoor deck for long dinners and conversation. She loved entertaining.

My mother-in-law was a caterer for many years and came across many recipes in her time. For some reason this one hits a cord with me. Perhaps because she loved vegetables so much and tried to serve it in so many forms. It was also a quick way to bring broccoli into a meal for nutritional reasons. My mother in-law was serious about her cooking, and in doing so swam laps weekly to keep her great figure. Her famous saying was “I swim so I can eat the way I do.”

As you can see on this recipe card it is the original recipe, using mayonnaise and cheddar cheese with all the other ingredients remaining the same. I wanted to bring it more up to date by exchanging Greek yogurt, Parmesan and a little of EVOO for the above ingredients.

It was a toss up at the end. Family members liked them both for different reasons. By changing these few ingredients, it changed the profile quite a bit. And now you need to decide.

 

The original is on the left and the updated version on the right! This recipe is best made the night before so the flavors can mingle.

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Broccoli Salad Then

Try this fresh and easy recipe throughout the year as a nutritional side dish. I served this to my kid's and they loved it.

Course Salad
Cuisine American-Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 bunch (4 cups) of fresh broccoli
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup grated sharp cheddar cheese
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice or 1/2 teaspoon vinegar
  • 2-4 drops of Tabasco sauce
  • salt and pepper to taste

Instructions

  1. In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray. 


  2. When ready chop broccoli roughly into 1/4-1/2 inch pieces and set aside.

  3. In large bowl combine the onion, celery, cheese, mayonnaise, lemon juice, Tabasco, salt and pepper. Add the chopped cooled broccoli and stir in gently.


  4. Refrigerate for at least 3-4 hours before serving or up to 12 hours, to allow flavors to mingle. 

  5. Note: I like it best the following day!

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Broccoli Salad Now

Enjoy this new version with a healthier twist. Just as delicious, now you make the decision.

Course Salad
Cuisine American-Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 bunch (4 cups) fresh broccoli
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup grated Parmesan cheese
  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice or 1/2 teaspoon vinegar
  • 2-4 dashes Tabasco sauce
  • salt and pepper to taste
  • 2-3 teaspoons extra virgin olive oil

Instructions

  1. In a double boiler bring water to a boil and steam broccoli until tender. Drain and place in an ice bath. This keeps the beautiful green color of the broccoli from turning gray.


  2. When ready to add the broccoli, chop roughly into 1/4-1/2 inch pieces, add set aside.

  3. In an large bowl, combine the onion, celery, cheese, yogurt, lemon and Tabasco sauce. Add the chopped cooled broccoli and stir gently. Add the olive oil, salt and pepper. Combine well.

  4. Refrigerate for at least 3-4 hours before serving or up to 12 hours to allow the flavors to mingle. 


  5. Note: I like it best the following day!

Have fun with this one!

Mary

 

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Chocolate Zucchini Olive Oil Bread

by Mary Papoulias-Platis

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September is still a producing garden month here in California. My garden tomatoes, green beans and zucchini are still going strong, especially with all the hot weather we had lately. With my biggest crop ever of zucchini, I couldn’t help myself but bake up something delicious that I can freeze and serve later in the year. Zucchini bread is very common in the summertime, but I wanted to add a new twist by adding powdered organic cocoa and nibs to the recipe. Oh, it’s too good to pass up this Chocolate Zucchini Olive Oil Bread.

I use olive oil in my breads instead of butter. The cakes are denser but so so moist! If you haven’t cooked with olive oil before make sure you use an extra virgin olive oil that you can pick up at your nearest olive oil store, natural foods market or farmer’s market. Ask for an oil that can be used for baking, not too pungent but mild.

If you would like to learn more about olive oil, you may want to purchase my cookbook, ‘Cooking Techniques with Olive Oil”.

BUY COOKBOOK HERE

As you know, one zucchini plant is enough for an entire family, but I bought a six-pack this summer because it is one of the main vegetables in the Greek diet. I grew up eating zucchini fried, in pasta, in breads, and in our soups. It’s so versatile and nutritious for you as well. With the protein and fiber in each serving, it’s worth adding this summery vegetable to your dishes.

I want to encourage you to use cocoa nibs, it was over the top!

Here are the cocoa nibs I used in this recipe. They can be found at Melissa’s Produce or check your local store. You can order them on their site here. You can substitute chocolate chips in this recipe.

This can be made in a bundt pan or sheet pan. I chose two loaf pans. Let cool for 10 minutes and remove onto a wire rack.

Flip your bread over and cool before slicing. This can also be placed in the freezer for up to 3-4 months.

 

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Chocolate Zucchini Olive Oil Bread

This moist dense bread/cake can be made with one bowl and ready in 30 minutes. Quick and unique, perfect for a summer dessert.

Course Dessert
Cuisine California Greek
Author Mary Papoulias-Platis

Ingredients

  • 3 cups grated zucchini
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1/2 to 1 cup cacoa nibs or chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two loaf pans, or a 9x12 pan, or a bundt pan.

  2. Use a hand-grater or food processor and grate the zucchini. Pack the zucchini in your measuring cup.

  3. Measure and sift together the dry ingredients, flour,cocoa, baking soda, cinnamon and salt in a large bowl. Set aside.

  4. Using a hand mixer or hand blender beat together the sugar, oil, eggs, and vanilla until well blended.

  5. Add the sour cream and mix until fully incorporated. Then add the dry ingredients and mix until combined. Add the zucchini, nibs or chips and fold in gently.

  6. Spoon the mixture into the pans.

    Bake for 45- 55 minutes, which will vary according to the pan of choice. Test with a toothpick until it comes out clean.

  7. Cool on a wire rack for 10 minutes, then remove from pan and set on a wire rack to cool. 

 

Enjoy a every bite of this!

Mary

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Greek Cherry Phyllo Strudel

by Mary Papoulias-Platis

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This cherry strudel recipe is a family favorite dating back to the Del Mar Fair times in our family. As we continuously created new recipes for the fair, this one was a clear winner. My mother-in-law and I would spend hours in the kitchen developing new recipes for the fair. Many of the recipes were big hits and stayed, but others were too hard to reproduce as we only had a small working area in the trailers. Long hours were put into our kitchens, with many long late nights.  It was a good time to share and laugh the night away. Boy, I dream of those days when you could spend a day creating, failing, and having that ah-ha moment when the recipe finally works!

Fresh Cherries

Traditionally strudel is made from scratch using a flour mixture, rolling it out into see-through layers. But, I find in our busy days phyllo dough works just as well. A good source for phyllo is the Fillo Factory, found in most stores. As you can see I use the traditional spelling of “phyllo”, but an alternative is Fillo here in the states.

This phyllo technique is much easier and a quick application. Once, you are comfortable with handling phyllo dough you can wrap anything into a strudel. We often place our spinach mixture, fruits such an apples, apricots and a chicken or lamb mixture perfect for serving as an appetizer.

Cherry Filling for Phyllo

Here, I used fresh sliced cherries, but you can use frozen, jarred or canned. Just remember to drain them thoroughly. Fresh cherries can be found at Melissa’s Produce.

Phyllo wrapped with Cherries

Place on buttered layered phyllo sheets, leaving edges clear for folding. I love placing my phyllo on a silpat, it’s doesn’t stick and phyllo can be easily rolled.

Don’t be afraid to pack the cherries in a mound, as they cook they do reduce in size.

Freshly Baked Phyllo with Cherries

As it comes out of the oven let it rest for 15 minutes before cutting. It does ooze out of the sides. I guess I just stuffed it too much, but it was delicious!

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Greek Cherry Phyllo Strudel

Can't beat this family recipe from our recipe favorites. Strudel with phyllo makes a quick summer dessert for your dinner any night. You can change up the recipe with apples, pears, and strawberries. 

Course Dessert
Cuisine American-Greek
Author Mary Papoulias-Platis

Ingredients

  • 3 cups fresh pitted cherries, halved
  • 1/2 cup sugar
  • 2 tablespoons +1 teaspoon tapioca powder
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • dash salt
  • dash vanilla
  • 8 sheets defrosted phyllo dough
  • 1 stick melted butter

Instructions

  1. Pre-heat oven to 350 degrees.

  2. In a bowl combine the drained cherries, sugar, tapioca, cinnamon, walnuts, salt, and vanilla. Let sit for 15 minutes.

  3. Place the defrosted phyllo sheets on a clean dish towel. Cut parchment paper or use a silpat pad on your work surface. 

  4. Lay the first phyllo sheet down and butter , and repeat until all 8 sheets are done.

  5. Place the cherry mixture, 2-inches from the bottom and sides. Roll up the strudel tucking in the sides.  

  6. Place the strudel on a greased sheet tray. Brush the roll with butter. With a sharp knife, score the top with 1- inch marks. 

  7. Bake in the oven for 40-45 minutes until light brown.

Recipe Notes

You may use jarred or frozen cherries for this recipe. Make sure you drain the fruit thoroughly, before adding the rest of the ingredients.

These are scored before baking so it gives a nice clean cut. If not scored beforehand the phyllo begins to crack all over as you cut each slice.

The perfect phyllo Cherry Strudel

Have a cherry of a summer!

Mary

Here are other cherry recipes on my blog:

Cherry Valentine Pillows

Chocolate Rice Pudding with Cherries

Summertime Cherry Salsa

Quinoa with Wild Rice and Cherries

 

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Iced Hatch Chili Soup

by Mary Papoulias-Platis

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In the heat of the summer you can’t go wrong with a cold soup. And it’s Hatch Chili season now, so why not make an Iced Hatch Chili Soup to cool you off!

Hatch Chilis are harvested in a very short window of time within a few months in New Mexico. If you cannot find hatch chilis at your supermarket or farmer’s market you can buy them online at Melissa’s Produce. And if you would like to visit a store near you that is offering fresh hatch chili roasting events visit Melissa’s schedule here. If you’d like to skip the roasting step in preparing your chilis, you can buy them freshly roasted and ready for your dish at these special events. Or if you are adventuresome you can attend the Hatch Chili Festival in New Mexico, happening in September.

I do love making them for a make-ahead appetizer or outdoor party. Cold soups taste better made-ahead, so make these up to 2 days ahead, reheat carefully on low and re-season to taste. I added my favorite hot sauce, (pictured below) and a few strips of fried corn tortillas. I also added feta just for a little fat to cut the spicy flavor of the hatch chilis. Both are optional. Or in addition add cheese of your choice, ground walnuts, sour cream, or yogurt for a topping. For more recipes, visit my blog under Hatch Chiles.

Did you know spicy herbs, vegetables and spices are beneficial to your health. The hatch-chili has been called the Mexican Superfood. To read more about these incredible chilis, visit this article New Mexico’s Superfood, 10 amazing health benefits. Wow! who knew?

Here are few of the benefits of eating hatch chilis:

  • Like most chilis they come from the Capsicum family, which may help the reduction of inflammation and ease the pain from arthritis.
  • They help boost your immunity at the same time as clear congestion, notice your nose often dripping afterwards?
  • It has been shown to reduce cholesterol.
  • Revs up your metabolism by helping you burn calories.

By now, you know I must put a Greek spin on everything, so in this soup version I changed it up by adding my garden mint and crumbled feta to the soup. It was delicious.

So, let’s begin roasting.

The first thing you need to do when you bring your hatch chiles home is to roast them on a sheet pan in the oven. Below are my instruction on doing so. You can roast these a day or two ahead of time, and have them ready for your dishes.

How to Roast Hatch Chilis

Once you roast the chiles you can begin the recipe below.

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Iced Hatch-Chili Soup

Serve this chilled soup on a warm day as an appetizer or main dish. This can be made ahead of time, refrigerated up to 2 days. I used mild hatch chilis, and it gave a good bite. You can reserve some of the roasted hatched chilis and add more it needed as you blend the soup.

Course Main Course
Servings 5 cups
Author Mary Papoulias-Platis

Ingredients

  • 1 3/4 lb. mild Hatch Chilies, reserve 1/4 cup for later if needed for more heat
  • 3 Tablespoon extra virgin olive oil
  • 2 white onions
  • 6 cloves garlic
  • salt as needed
  • 3 cups vegetable or chicken broth, and 1 cup reserved for later
  • 1 cup heavy cream
  • 2-3 tablespoons extra virgin olive oil
  • 4 corn tortillas - optional
  • 1/2 cup crumbled feta cheese - optional
  • hot sauce of your choice - optional
  • a few sprigs fresh mint - optional

Instructions

  1. Roast the hatch chilis in the oven or on the BBQ. Take a look at my link in the blog for instructions.
    2. In a soup pot, add the olive oil and bring to a medium heat. Add the onions and garlic and cook, stirring for around 6 minutes until softened.
    3. Add the chopped hatch chilis and salt and cook for another 2 minutes.
    4. Add the stock and bring up to a simmer, and cook for 3-4 minutes.
    5. In a blender, add the soup in small batches, carefully placing the lid and puree until well blended. Add to a large clean bowl. Continue with the rest of the soup. 
    6. Stir in the cream and taste, add more broth if needed.
    7. Cover and refrigerate for a few hours until chilled. (overnight allows the flavors to mingle even more.)
    8. For topping, serve with hot sauce, fried corn tortilla strips, or feta and mint.



Recipe Notes

This soup can be refrigerated up to 2 days.

I was introduced to this great new organic hot sauce, O’Brother ! It’s made locally in San Diego too. Aren’t we lucky.

By the way: It delivers quite a punch!

Here are a few additional cold soups on my blog for you to enjoy.

Cold Tomato and Zucchini Soup

Chilled Cucumber Soup with Avocados

 

Hot is In, but take it slowly!

Mary

 

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Feta Zucchini Patties ” Kolokythia Krokettes”

by Mary Papoulias-Platis

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Last year when my garden was over-flowing with squash I made my family’s Greek Zucchini Moussaka. Layers of ground lamb, cheeses and fresh zucchini – and it was delicious. This year, I wanted to make another traditional recipe not seen here to often, but served in Greece all summer long. They are flat fried patties made from zucchini usually served with a Tzatziki Sauce.   These are a staple in most Greek homes in the summer season. Make them as a quick breakfast, quick appetizer, simple lunch, or a side dish to any protein.

Here are a few tips to get you started:

 

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Feta Zucchini Patties with Red Roasted Pepper Sauce

Always made in the summertime in Greek homes this dish is served with a cool yogurt based sauce, called Tzatziki. For a new twist I used my quick red pepper sauce, which gives it a roasted spicy flavor. These can be served as a side dish, appetizer, or an easy late dinner. 

Course Main Course
Cuisine American-Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 3 cups coarsely grated zucchini
  • 2 cups scallions, chopped
  • 4 eggs lightly beaten
  • 1/2 cup flour
  • 1/3 cup chopped dill
  • 1/3 cup chopped parsley
  • 1/2 cup feta, crumbled
  • 2/3 cup walnuts, chopped
  • salt and pepper to taste
  • olive oil for pan

Instructions

  1. Grate the zucchini in a colander. Let drain as you prep the other ingredients.2. Dry the grated zucchini between two sheets of paper towels and squeeze out the water.3. In a large bowl, combine scallions, eggs, flour, dill, parsley, feta, salt and walnuts. Add the salt and pepper to taste, keeping in mind the feta is salty.4. In the skillet add enough olive oil to cover the bottom and heat to medium. Test the oil with the end of a wooden spoon until small bubbles arrive. Now, you are ready to fry.5. With a soup spoon drop the zucchini carefully into the pan leaving room around each mound to cook. Cook until the bottom of the pancakes are brown and flip. This should take around 10 minutes.6. Place on a paper towel plate and continue with the rest of the batch.

    Serve warm with the red pepper sauce or Tzazikki sauce. 

Even though this is these are great plain, this is the traditional sauce served with this recipe. Recipe for Mary’s Tzatziki Sauce can be found on my blog.

I chose this Roasted Red Pepper sauce for a new twist. It’s your choice!

 

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Roasted Red Pepper Sauce

Use this sauce for topping many dishes as we did here for the Zucchini Patties. You can also buy the red peppers roasted and ready to be used in this recipe.

Course sauce
Servings 2 cups

Ingredients

  • 4 red bell peppers, roasted, peeled and chopped
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup heavy cream
  • salt and pepper as needed

Instructions

  1. In a blender, add the peppers and blend. Slowly add the broth and continue to blend until smooth.  You may need to add less or more broth until it reaches the pouring stage.

    Place blended peppers in a bowl and add the cream, salt and pepper to taste and stir until combined.

    Note: You can use a prepared medium jar/can of roasted red peppers for this recipe. 

Summer is all about gathering with friends and family!

Mary

 

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First Pop-Up Culinary Theater at the Cardiff Greek Fest

by Mary Papoulias-Platis

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I’ve always wanted to try a pop-up culinary theater concept in town but the opportunity never came around.  I’m not certain if the word “pop-up” is defined in the dictionary, so I’m assuming it’s just a great idea under a white cloth tent in a rented area. So, I decided to look the word up and this is how google defines it:

Pop-Up : denoting a store or other business that opens quickly in a temporary location and is intended to operate for only a short period of time and “fashion brands have been especially keen on pop-up stores in recent months”

Well, I guess my Greek pop-up qualifies.  Here’s the scoop. I decided to try a new approach to the everyday cooking demos that I teach at the Greek Festival in San Diego every year. The classes started several years ago with one class and it grew last year to a big whopping 4 classes. I was asked again this year, but I needed something new. So they gave me my own space, a tent and my imagination to decorate and set it up.

My idea is to offer something for everyone. Why cook and not have a diverse audience? After hours of planning I completed my schedule with several solutions. I needed to add children’s classes to encourage developing minds to begin cooking and not to be afraid of it. Then I added a class to answer the question, “What is Greek Food” with a pantry class. From there we needed late evening events for adults and brought in the Wine, Beer, and Spirits events. With the additiona of a few traditional classes we have an exciting program for all the attendees to participate in.

Here are a few of the class offerings:

On the schedule for both days, Kid’s will compete ages 6-11 on Saturday and Young Adults ages 12-16 on Sunday for “Best Greek Dish”.

We have a “What’s In Your Greek Pantry” and phyllo hands-on demo.

Four Greek Cooking Classes – “Simply Greek Spanokorizo” – Vegetarian, “Greek Whole Fish Baked in Salt”, “The Greek Pantry”

An Olive Oil Presentation and Demo  – “Drop the Butter and Bake with Olive Oil”

Saturday evening of Greek Food and Wine Talk “The Rising Popularity of Greek Wines – Yassas!

Sunday evening a Greek Bar and Beer Talk – “The Greek Bar Explosion”

Don’t forget to place these dates on your calendar for a full day of culinary!

September 9th and 10th at the Cardiff Greek Festival.

My sponsors include:
Bragg Live Foods – Patricia Bragg sponsored all the Greek Organic Extra Virgin Olive Oil and swag to be used during the festival and for all my events.
Melissa’s Produce – Robert Schueller is supplying all the produce for the culinary classes and demos throughout the weekend.
Fillo Factory – Is sponsoring The Greek Pantry Class and Demo as we explore how to work with fillo in a hands-on class.
Thank you to all my sponsors in believing in this new Pop-Up event.
For more information you can email me at mary@californiagreekgirl.com or visit the Cardiff Greek Fest website for dates and times.
See you there in September,
 
Mary

 

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Favorite Salt Baked Fish

by Mary Papoulias-Platis

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Have you had the chance to taste a salt baked fish? Simply executed this can be a go-to recipe for your future guests. Every summer as I watch the fisherman in San Diego gathering fresh fish along our coast, day in and day out which reminds me of my family summers. The Harbor Dockside Market is now open for the freshest of all fish in San Diego!

In the Greek cuisine we like to throw our whole fish on the BBQ, simply by adding lemon juice and a little EVOO.  But recently, this salted cooking technique continually pops into my mind, so I decided to try it out as my next fish dinner. Since I don’t have a fishing license, I went down to the fish market and bought my cleaned fresh fish. Once I got it home, I placed it on ice, placed it on a sheet pan, while I collected all the ingredients I needed for this dish.

Most people think this cooking technique will make the fish too salty. Actually the salt keeps the fish moist, the skin acts as a protector and the fish becomes perfectly cooked.  You can make this recipe fancy if you wish by added aromatics, spices, and fresh vegetables or keep it simple like I did here with this recipe. Below I have recipes you may like to serve along with your fish. I suggest a Greek Salad, Greek Potatoes, or Greek Greens.

When you are at the market ask the fish monger to help with your selection. Any whole fish will work for example cod, halibut, snapper, brazino, and bass. Choose a 1 1/2 -2, or 3 pound fish. You may have to adjust the salt amount for larger fish.

Once you get it home, place the fish on ice in a sheet pan. Refrigerate until ready to use.

Gather all your ingredients, 4 cups of kosher salt, 9 egg whites, 2-3 lemons, 1/2 cup fresh dill, and extra virgin olive oil.

Heat the oven to 400 degrees.

Whisk the egg whites in a large bowl until frothy. Add the salt, and with your hands combine until you get a smooth sand consistency. Add a few drops of water if needed.  Once you have the salt and egg whites thoroughly combined, add 1/4 cup chopped fresh dill and the lemon zest of one lemon to the salt mixture. (adding herbs is optional)

Line a sheet pan with parchment paper. Place the fish on the paper and use a pencil and draw around the fish to form an outline. Remove the fish and flip over paper.

Place 1/3 of the mixture or more in the outline and press down slightly to make a bed for the fish. Before placing the fish on the salt, brush with olive oil on both sides of the fish.

Add the aromatics, I chose fresh lemon and chopped dill. And a sprig or two of thyme. (this is optional)

Cover with the remaining salt and pressed down slightly to pack it in.  With a skewer poke the fish through the salt, near the head. And it’s ready to bake.

Bake in a 400 degree oven for 35 minutes for a large fish. (3 pounds) This will serve 6-8.

For a smaller fish bake for 30 minutes. (1/1/2 -2 pounds) This will serve 4.

You can use an instant thermometer, remove from the oven when the fish reaches 135 degrees.

Remove from the oven and let rest for 10 minutes.

Using a wooden spoon carefully crack the salt and remove the skin. Remove the salt or set aside. Top with freshly squeezed lemon juice and a drizzle of olive oil. This makes a dramatic presentation at your table.

This will become your favorite method to prepare fish! I had dinner on the table in an hour, including baking time. Serve with a Greek summer salad, Greek potatoes or Greek greens.

Happy Summer,

Mary

 

 

 

 

 

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Vegan 5-Spice Soba Noodle Recipe with Chef Jean

by Mary Papoulias-Platis

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When we were invited to attend this vegan book signing at Melissa’s Produce I was a little apprehensive to attend. Why? I took one look at the thickness of this cookbook and felt intimidated of it’s content.  Vegan Author, Chef Jean wrote the largest and most thorough book on Vegan food I have ever seen. With over 800 recipes, you will always have a reason to turn to his book for any advice on vegan cooking.

But it’s a gem to add to your collection, in other words I’m keeping my copy. I have cooked from it several times already, and have so much more to learn, Below is the recipe I chose which was the Five-Spice Stir-Fried Soba Noodles. Unbelievably unique and a keeper.

When we arrived at Melissa’s we had the most beautiful and delicious luncheon prepared for us. I feel it was the best one yet. His dishes varied with worldwide spices, varieties of unique vegetables and unique techniques. For example he used thinly sliced daikon radish for wrappers in this lovely refreshing avocado and micro greens appetizer.

This quinoa salad was refreshing and a treat to eat with the fruity mango dressing that accompanied it. He paired the mango dressing with ginger, lemon zest, and a vegan cream. Oh my!

These were absolutely over the top appetizers. Stuffed with all my favorite ingredients oranges, olives, and capers. I think I ate 5 or so of these!

This menu and day was so very special and the Chef was the kindness and talented man with patience of a soul as he explained and defined his version of Vegan food.

Let’s get started!

  • Have your ingredients all measured out, which we call mise en place. Very important in a stir-fry recipe where you need them all at once.
  • Add your first group of vegetables and cook till softened.
  • Add the sauce and cook until thickened.
  • If you can’t find soba noodles use udon noodles as a substitute.

 

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Vegan 5 Spice Stir-Fried Soba Noodles

The flavors in this dish just pop with flavor as the five-spice paired with the vegetables and soba noodles are stir-fried for a unforgettable meal. 

Course Main Course
Cuisine Vegan
Servings 4
Author Chef Jean-Christian Jury

Ingredients

  • 1 lb. and 2 ozs. soba noodles
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 cup fresh orange juice
  • 1 tablespoon cornstarch
  • 1 teaspoon five-spice powder
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons soy sauce
  • 2 teaspoons agave syrup
  • 2 tablespoons olive oil
  • 1 lb 2 ozs. trimmed and sliced mushrooms
  • 2 cups baby carrots or regular size sliced
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • 3 cups broccoli florets

Instructions

  1. 1. Cook the soba noodles according to the instruction on the package. Drain and return to the pan. Stir in the vegetable oi or olive oil, toss to coat. Cover the pan and set aside.

    2. To make the sauce: Combine all the ingredients in a  large bowl and whisk until well blended. Set aside. 

    3. To make the stir-fry, heat the oil in a deep saucepan over medium heat. Add the mushrooms, carrots, onion, and garlic and stir fry for 5 minutes, until onions and garlic are golden.

    4. Add the broccoli florets, cover the pan and cook for 5-8 minutes, stirring occasionally, until the vegetables are crisp-tender.

    5. Add the sauce, and stir- fry for 3 minutes or until sauce has thickened.

    6. Transfer the soba noodles to a serving bowl. Pour the vegetable-sauce mixture over the noodles, toss to combine, and serve immediately.



A big thank-you to Robert Schueller from Melissa’s Produce for the wonderful luncheon and vegetables.

Now let’s eat up!

 

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My Greek Hot Dog and 500th Post!

by Mary Papoulias-Platis

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I can’t believe this is my 500th post!

I’m celebrating it with an all-American favorite on the Fourth of July, Hot Dogs!

As we begin our summer with the Fourth of July, I wanted to make my own version of a Greek hot dog to share with you this summer season. I rarely eat hot dogs, but today you have a wide choice to choose from. You can also substitute Italian sausage, Bratwurst, and even a Vegan Dog! It is your choice or use them all for your gathering. Here is a new twist of my version with all the toppings-Greek style!

First, start off with making your tzatziki yogurt sauce. Here’s my recipe!

Once you have finished the sauce, prepare your Mise en Place, and gather all your ingredients.

Once gathered and ready to go, you can grill up your hot dogs and zucchini. For a party have these toppings in the refrigerator and bring to room temperature when ready to serve.

This is my indoor grill that I used today. But, an outdoor grill will do as well. You can leave your hot dog whole or cut in halt 2/3 of the way and open it to grill.

At the last moment I needed to add one more thing, so I added summer zucchini squash, cut into fries. Leave them 1/2 inch or so thick or they will fall apart. Also, remove them before done, they will continue to cook to perfection.

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My Greek Hot Dog

If you love a gyro, you will love my Greek hot dogs. With the same tzatziki sauce and a few added ingredients you can grill up these dogs all summer long!

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

Ingredients

  • 1 bowl Greek Tzatziki Sauce -recipe on my blog or store-bought
  • 4 hot dogs
  • 4 hot dog buns
  • 1 8oz. pkg. grape tomatoes, cut in half
  • 1 red onion, thinly sliced
  • 1/2 cup pepperoncini ,sliced
  • 1-2 zucchini cut in half, and cut into sticks
  • 1/4 cup fresh dill, chopped for topping

Instructions

  1. Begin by making the Tzatziki sauce, the link is above. Or store-bought will do.

    Cut the tomatoes in half and set aside.

    Thinly slice the red onion. You can substitute green onions.

    Slice the peppers in round strips.


    Place the zucchini on the grill, and lightly char and remove. Do not overcook.

    Get the hot dogs and buns out and grill both on medium heat. 

    Add all the ingredients and enjoy!








Recipe Notes

The yogurt sauce can be doubled for a crowd. 

 

Enjoy your Fourth of July and your Summertime!

Mary

 

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