Cold Tomato and Zucchini Soup with Ginger

by Mary Papoulias-Platis

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I was in the garden over the weekend and noticed several of my tomatoes had ripened. I made myself a tomato sandwich which can’t be beat. But, it is very warm here this summer and I don’t care to use my oven everyday. I do love cold soups and decided to combine my fresh tomatoes with my zucchini and throw some dinner together. You can’t go wrong with this Cold Tomato and Zucchini soup! It’s all done in the blender and no cooking involved. Just plan ahead and refrigerate the soup, it so it’s  chilled when serving. I like a little crunch with my cold tomato soup , so I added these nutty seeded crispbreads by Doctor Kracker. Oh yes!

Cold tomato soup from your garden.

My plum tomatoes are a smaller variety this year, so I didn’t bother to skin or seed the tomatoes. But, if you have larger sized tomatoes, do seed and peel them if you wish a smoother texture.

Cold tomato soup with zuchinni.

I thought I was planting the Italian zucchini variety, but I got this strange light striped version. Somebody switched the tags on me at the garden store!

Cold Tomato Soup with Veggies

As you can see here, I’m using what I have fresh from my garden. You can too!

Cold Tomato soup mise en place

Make sure you leave time to wash and chopped all the vegetables and herbs. It’s important to have your “Mise en Place” in order.  Since, everything is going into the blender at the same time, it makes chopping much easier.  You have to blend it in two batches, so I place half of all the vegetables at a time. Place in a large bowl add your seasonings and refrigerate until chilled. I like my soup chunky, but if you want a smoother texture, peel and remove the seeds of your tomatoes.

 

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Cold Tomato and Zucchini Soup and Ginger

A no-cook soup the entire family can enjoyed during these hot summer months. Serve with a crunchy topping and you have a delicious supper. Or just crackers!
Course Cold Soup
Cuisine California
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 4 cups chopped plum tomatoes
  • 2 cups tomato juice
  • 1 cup chopped onion
  • 1 cup chopped red pepper
  • 1 cup chopped cucumber, peeled and seeded
  • 2 cups chopped zucchini
  • 1/4 cup each of fresh cilantro, parsley, and basil
  • 2 teaspoons prepared organic minced ginger or 1 teaspoon fresh
  • 1 tablespoon red wine vinegar
  • 3 garlic cloves, chopped
  • vegetable broth or water if needed
  • Tabasco, salt and pepper to taste .

Instructions

  1. Combine the first 12 ingredients in a blender or food processor. You may need to do this in batches.
  2. Pulse the soup to a coarse puree.
  3. Pour the soup in a bowl. Add broth or water to slightly thin the soup.
  4. Season to taste with the remaining seasonings. (Tabasco, salt, pepper)
  5. Refrigerate. Garnish with croutons, cheeses, nuts, or add crackers.

Recipe Notes

I finished the soup with a drizzle of extra virgin olive oil.

I usually make my recipes with fresh ginger, but many times I’m in a hurry and I’ll pull out a jar of prepared organic minced ginger by Ginger People. If using fresh add smaller amounts until you get your desired level.

Cool Off and Eat Up!

 

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Greek Zucchini Moussaka

by Mary Papoulias-Platis

Post image for Greek Zucchini Moussaka

In the summer when garden vegetables are at their peak, my zucchini is always out of control. I’ve chosen to make a Greek Zucchini Moussaka, that can be made for a quick summer meal. This recipe makes a large casserole size, perfect for company or leftovers.  It’s fairly easy to assemble and baking time is short, only 30 minutes. Traditionally, Greek Moussaka is made with fried eggplant, so feel free to substitute it in. This zucchini moussaka dish is a lighter and fresher version for those hot summer nights. You can substitute ground meat, or go vegetarian by adding mushrooms and/or potatoes.

Greek Zucchini Moussaka

Zucchini Notes to Know

  • Did you know zucchini is a “fruit?”
  • Zucchini has been used in folk medicine to treat colds, aches, and various health conditions.
  • Zucchini is rich in several vitamins, minerals, and other beneficial plant compounds.
  • To learn more visit this site: Healthline.

zucchinni moussaka

While the vegetables are cooking make sure they are browned lightly. This ensures the zucchini is cooked thoroughly.

Moussaka with zucchini and lamb.

In the same skillet brown the lamb/beef add the seasonings and add to the vegetable mixture.

Combine the egg and cottage cheese, and spread over the top. Sprinkle with feta or Parmesan. This is a short-cut method for weekly meals, traditionally we make a bechamel sauce for the topping. Try and find small curd cottage cheese for a smoother texture. Here, I only had the regular version which is just as good.

Greek Moussaka

 

 

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Zucchini Moussaka

Try this lighter summer version of moussaka, which also can be made as a weekly meal for your family. Double the recipe for company and serve with a green salad. Perfect for summer gatherings.
Course Main Dish
Cuisine Greek
Keyword Greek, moussaka, zucchini
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 3 zucchini, cut into 1/4 inch slices, lengthwise
  • 1 onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground lamb or beef
  • 1 8 oz. can of tomato sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup small curd cottage cheese
  • 1 egg, slightly beaten
  • 1/4 cup crumbles Feta or grated Parmesan

Instructions

  1. In a a large frying or skillet add the oil over medium heat and saute zucchini slices and onion until slightly brown.
  2. Remove and add to a shallow 2 quart baking dish.
  3. Return pan to the stove and on medium heat and brown the lamb or beef. Pour off fat if any.
  4. Stir in the tomato sauce, garlic, salt and cinnamon. Cook for 5-8 minutes to remove any extra moisture.
  5. Top the zucchini with the meat mixture. Spread evenly over the vegetables.
  6. Blend the egg and cottage cheese, and spread over the top.
  7. Sprinkle with the cheese and bake at 350 degrees for 30 minutes.
  8. Let sit for 10 minutes to cool.

You may want to try other Greek recipes from my blog:

Greek Orzo Summer Salad

Greek Orzo Summer Salad

Greek Spanakopita

 

Kalo Kalokairi ! Have a great summer~

Mary

 

 

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Greek Grilled Whole Fish with Greens and Lemons

by Mary Papoulias-Platis

Post image for Greek Grilled Whole Fish with Greens and Lemons

Living in San Diego, the perfect summer dish is Grilled Whole Fish with fresh lemon and olive oil, and always served with greens.  This is one dish I do crave from my visits to Greece. If your fish is fresh, there’s no need for more than that. It’s that simple. This hardly calls for a recipe, but if you want to make a dressing for the fish, look up my Ladolemono sauce. Use on fish, chicken or meat dishes and use to broil or BBQ. Grilling whole fish with bones keeps the flesh moist and flavorful.

My mother and her family would shop down by the pier for fresh fish after church many Sundays here in San Diego. The fishermen would show up with their local catch of the day, which made it easy in selecting your dinner for that night. We would then take it home and simply prepare it with this sauce or even with just our pantry ingredients.

You can cut off the head and tail before grilling if you wish. When shopping for fresh fish here are a few simple tips to have in mind before shopping:

  • Try and but only local fresh seafood in your area.
  • Use the Seafood Watch website when selecting your fish. Download their Seafood App Here and take it with you to the market.
  • Look for bright clear eyes on the fish.
  • Look at the fish, does it shine? Does it look clean? It is dull, discolored? If so, don’t buy it.
  • Smell it. A fish should smell like clean water, or briny ocean water. Don’t buy a smelly fish.
  • Look at the gills. They should be bright red.

Grilled Fresh Trout with Lemon

Visiting Greece was such a treat in the summertime because the weather insisted you eat out late in the evenings. After a very warm day, appetites were growing once the heat was gone and the cool evenings arrived. Down by the beaches the fishermen would pull up and offer their catch of the day.  All the nearby the fishing villages, provided outdoor seating in which they would BBQ up your selection of  seafood. Served with greens or a salad this meal is what we all craved for as we traveled Greece.

Greek Grilled Trout Lemons

Make sure you oil the fish before placing them on a pre-heated, oiled, medium high grill. Watch the fish for it only takes a few minutes on each side.

 

Greens for Grilled Fish

You can use any greens, here I used both swiss chard and dandelions. Other choices may be spinach, baby kale, mustard greens.

Dandelions and Grilled Fish

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Greek Grilled Whole Fish with Greens and Lemons

One of my favorite summer dishes is grilled fish on the BBQ. This doesn't call for a recipe , but take a look at the simple ingredients that I used and you decide. This is the perfect summer BBQ meal.
Course Main Dish
Cuisine California Greek, Greek
Keyword branzino, fish, grilled
Servings 4
Author Mary Papoulias-Platis

Ingredients

Whole Fish

  • 2-4 whole fish, trout, red snapper, sea bass, branzino
  • 1/4 -1/2 cup extra virgin olive oil
  • 3-4 fresh lemons
  • salt and pepper
  • sprigs of fresh parsley or dill

Greens

  • 2-3 bunches of fresh swiss chard, dandelions, mustard greens, spinach - washed and trimmed
  • 2-3 teaspoons extra virgin olive oil
  • fresh lemon juice
  • salt and pepper

Instructions

  1. I suggest you prepare the greens while the fish is cooking. Finish them off once the fish is resting.

Whole Fish

  1. Rinse and pat dry the fish.
  2. Lightly brush the fish with the olive oil on both sides.
  3. Season with salt and pepper.
  4. Stuff the fish with thinly sliced lemons and sprigs of parsley or dill.
  5. Squeeze 1-2 lemons on the fish.
  6. Place on an oiled medium-heat grill and cook for 10 minutes and cover.
  7. Turn and cover again for 10 minutes, or until flesh is opaque, and the skin is lightly charred.
  8. Carefully, lift the fish with one or two spatulas and onto the platter. Cover to keep warm.
  9. When ready to serve sprinkle with olive oil and fresh lemon juice.
  10. I placed a few halved lemons on the BBQ, to serve alongside the fish.

Greens

  1. Trim the stems of the tough greens and wash thoroughly.
  2. Place the greens in a large pot , add cold water and 1/2 teaspoon salt and bring to a boil.
  3. Reduce the heat and simmer until the greens are tender.
  4. Drain and place in a bowl. Finish the greens with a sprinkle with olive oil, fresh lemon juice and salt and pepper.

 

Grilled Fish with Greens

Presentation is everything! Find a large platter and place the fish alongside the greens. Add the charred lemons and enjoy.

Summer Grilled Trout

Take a look at my fish recipes on my blog:

Plaki with Onions and Tomatoes

Salt-Cured Fish

Ouzo Shrimp with Couscous

 

Enjoy my Ocean Favorites,

Mary 

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Greek Chopped Cauliflower Salad

by Mary Papoulias-Platis

Post image for Greek Chopped Cauliflower Salad

As I was slowly chopping all the vegetables going into my Chopped Cauliflower Salad, I just realized how much I love to use my knife skills in my recipe testing.  At times for me it’s so calming and meditative! I tend to lose myself in thought, during this moment. I bet you didn’t know this can even happen while chopping vegetables. But it can to those who enjoy the creative process of cooking at home. I took the time to hand chop the cauliflower, but perhaps if you’re pressed for time, you can carefully use the food processor and pulse it into small pieces.

Why the Greek inspiration in this salad? My garden is overflowing with mint, Greek basil, lemons, and peppers.  I just had to purchase the cherry tomatoes because mine are still green. By the way, I love to plant cherry tomatoes in my garden for quick and easy outdoor entertaining dishes such as salads, grilled vegetable skewers or tomato salsas. In my area, cauliflower doesn’t grow well, so I head off to the nearest farmer’s market to see what they may carry. If you need locations for your markets, heat over to Edible Communities for a listing.

Everyone raves about this salad!

Cauliflower Salad with tomatoes

These tomatoes aren’t quite ripe enough for this post, but hopefully in a couple of weeks.

cauliflower salad finely chopped

Finely chopping the cauliflower is an important step, the small pieces capture all the juices from the vegetables.

cauliflower mise en place

Here’s my Mise en Place, (everything in it’s place) I encourage you to make this a habit. It makes the process of putting together this salad so much easier. It also allows you to not forget an important ingredient in the end.

cauliflower salad mixture

What a beautiful thing! All the colors of the rainbow in one recipe.

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Greek Chopped Cauliflower Salad

On hot summer days this cauliflower salad bring the freshness you need to get through the day. Full of nutrients and fresh vegetables, you're on your way to better health and staying slim for the year.
Course Salad
Cuisine Greek/California
Keyword cauliflower, Greek, salad
Servings 4 -6
Author Mary Papoulias-Platis

Ingredients

  • 1 head cauliflower, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, diced
  • 1/3 cup Greek Kalamata olives, pitted and finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon Greek or Italian basil, finely chopped
  • zest and juice of 2 lemons
  • salt and pepper to taste

Instructions

  1. Wash and remove the leaves and core from the cauliflower.
  2. Finely chop the cauliflower by hand. If in a hurry use the pulse button on your food processor and place in a large bowl.
  3. Prepare all the remaining ingredients and set aside.
  4. Add all the prepared ingredients in the large bowl with the cauliflower.
  5. Taste for salt and pepper.
  6. Mix well, and let sit in the refrigerator for at least 1/2 hour for flavor to combine.
  7. Serve with crunchy crackers, pita bread, or as a side.

serving the cauliflower salad

Serve the salad at room temperature or chilled with crackers, something crunchy or as a side.

Kali Orexi!

Mary

 

 

 

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Best Blueberry Tart

by Mary Papoulias-Platis

Post image for Best Blueberry Tart

I promise this will be the last blueberry recipe that I post, because the season is coming to an end at the farm. Besides, I love to cook with the seasons. I know soon I’ll be missing those fresh berries. This week was my last trip to pick berries because the bushes were tired-looking and the berries had ripened and reached their peak. It now has become a perfect haven for the bees. They are literally taken over the entire patch of blueberries. But by now most of my blueberries that I have collected have been bagged and placed in my freezer, washed and ready to use in 2 cup freezer bags. The beauty of this blueberry tart is the use of fresh berries.

So, I came across my tattered berry book by Lori Longbotham, Luscious Berry Desserts, and made this tart three times! It’s always a big hit and the recipe has been requested over and over by my friends and relatives. It’s best that I post the recipe here, and they can grab it and hopefully purchase a copy of this terrific book too. Besides the tart, I have made her upside- down blueberry ginger cake and we love it for breakfast.

 

fresh blueberry tart

Had the opportunity to pick blueberries at a farm nearby.

Luscious Berry Desserts

 

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Best Blueberry Tart

This tart is so easy to make and makes a big splash everywhere I take it. Thank you to Lori, from Luscious Berry Dessert cookbook for this recipe.
Course Dessert
Cuisine American
Keyword blueberry, tart
Servings 10 people
Author Lori Longbotham and Marie Simmons

Ingredients

Pastry

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 - 2 tablespoons ice water, if needed

Filling

  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 5 cups ripe blueberries, washed
  • confectioners' sugar for dusting

Instructions

  1. Preheat oven to 425 degrees.
  2. Lightly butter an 11- inch fluted tart pan with a removable bottom.

Making the Pastry

  1. Pulse the flour and sugar in a food processor until well combined.
  2. With the motor running, add the butter through the feed tube.
  3. Stir together the egg yolk and the vanilla in a small bowl.
  4. With the motor running, gradually add the egg mixture and pulse just until the dough comes together. When a small bit is pressed between your fingers.
  5. If it seems dry, add cold water a little at a time.
  6. Transfer the dough to the tart pan. Press it evenly over the pan bottom and up the sides. The dough will look rough.

Making the Filling:

  1. Stir together the granulated sugar and the flour in a large bowl. Add half the blueberries and toss to coat with the sugar mixture.
  2. Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.
  3. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 35-40 minutes longer, until berries are bubbling and the pastry is golden brown.
  4. Halfway through the baking time, stir the berries and turn over any that have flour on them.
  5. Transfer the tart to a wire rack and top with the remaining berries., pressing them gently into the hot berries.
  6. Let cool to room temperature. To serve, dust the tart with confectioners' sugar. Cut into wedges and serve with ice cream or whipped cream.

Other recipes you may enjoy baking:

Bosc Pear Tart

 

Apple Strudel with Phyllo

Don’t miss out on this one! Enjoy!

Mary

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Blueberry Sorbet with Mint Palmier

by Mary Papoulias-Platis

Post image for Blueberry Sorbet with Mint Palmier

Let’s celebrate the summer season with fresh blueberry sorbet, and fresh mint from the garden. Many years ago I planted a small pot of mint in a rose planter and today, well you know what happened. I suggest you grow it in a pot, because of it’s invasive roots. Now that it has overtaken the entire planter area, I try to use it in as many recipes as I can. I do have to say, I love mint. It is a staple in the Greek diet. We love mint in our salads, drinks, and in our sauces. I make a five-ingredient potato salad with mint for my summer BBQ’s and it’s a hit every time. Just potatoes, extra virgin olive oil, feta, and mint.  Find the recipe here. It can stay outside during a party without any worries.

The Mint Palmier is a French pastry also often called Elephant Ears. The palmier (PAHL me yay) is a classic shape in French pastry that’s easy to form and that shows off fillings beautifully. Once you start working with puff pastry, you can develop your own shapes and fillings. A great site for this is Dufour, in my opinion makes the best pre-made puff pastry.

 

Making blueberry sorbet

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Blueberry Sorbet with Mint Palmier

You can't go wrong with this basic sorbet recipe. Use any berries you have in season and it turns out perfect!
Course Dessert
Cuisine California
Servings 1 1/2 pints
Author Mary Papoulias-Platis

Ingredients

  • 3 cups blueberries
  • 1 cup sugar
  • pinch of salt
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon vodka - optional

Instructions

  1. Pulse the berries, sugar, and salt together in a food processor until combined.
  2. With processor running, add the water, juice, and vodka processing until sugar has dissolved.
  3. Strain mixture through a fine meshed strainer into a bowl. Refrigerate until chilled about 1 hour.
  4. Transfer to an ice cream maker and churn for 20-35 minutes until soft in texture.
  5. Freeze until firm. This should take up to 3 hours.

Recipe Notes

The sorbet can be served on it's own because it has such a strong berry flavor. Two scoops per person is satisfying enough. I just decided to add a crunch with a puff pastry palmier because they are so easy to make. I added a touch of mint and sugar to give it a boost. But, you can certainly leave it out.

 

 

 

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Mint Palmiers

Want to add a little crunch to your refreshing sorbet, add this crunchy cookie called a palmier. This recipe calls for mint, but change it up by adding an herb of your choice. These also can be savory, and can served with salads and soups.

Course Dessert
Cuisine French
Keyword dessert, mint, palmier
Servings 12
Author Mary Papoulias-Platis

Ingredients

  • 1 sheet puff pastry, defrosted
  • fresh mint, finely chopped - divided
  • 1-1/2 teaspoon sugar

Instructions

  1. Pre-heat oven to 400 degrees.

  2. Chop the fresh mint and set aside.

  3. On a floured surface or parchment paper, roll the dough into a 10-inch square.

  4. Spread 1/2 the chopped mint and sugar over the dough.

  5. Roll the left side over the left side. Place back into the refrigerator until cold.

  6. Remove and slice into 1/2-inch pieces. Dip slices on one side with the remaining mint.

  7. Place the herb cut side up onto a lined baking sheet.

  8. Bake until golden brown about 10-15 minutes. Flip and cook 5 more minutes.

  9. Carefully move to a wire rack to cool.

  10. Can be served warm or cold.

 

blueberry sorbet with polimiers

Enjoy your Summer, Mary!

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Making Homemade Ricotta

by Mary Papoulias-Platis

Post image for Making Homemade Ricotta

If you have the basic kitchen supplies and a gallon of milk you can make homemade ricotta! And after experiencing this very basic chemistry-lab recipe, I have no idea why I waited so long to make this. All I can think of is the process and how it scared me. If I only knew. Now, I can make Spanakopita weekly and save my money, making this cheese myself. Not only the cost, but I didn’t mention the difference in the TASTE. It’s so mild and clean compared to the store-bought. Please don’t feel this is difficult. Think of all the health benefits of making it yourself. It’s fresh and no additives. Did I talk about the flavor? So mild and clean, you can add anything to it and make it your own.

 

A few simple steps and you’re on your way to cheese-making in your home.
Before you begin make sure you buy the right milk. I had a carton of organic milk in the refrigerator, and did not notice it said Ultra-Pasterized (also do not use Ultra-Heated) and it didn’t work. It needs to be organic whole milk. Use homogenized and pasteurized milk in this recipe. A good brand to look for is Straus Family Milk, which can be found in many health food markets.

The only kitchen utensils you’ll need is a med-large pot, a thermometer, cheesecloth and a strainer or colander. The only ingredients: whole milk, white vinegar, salt, and lemons.
So let’s get started. Make sure you have all your mise-en-place ( ingredients in order)  before you begin your recipe. The process moves quickly and you need them at your fingertips.

 

 

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Making Homemade Ricotta

Take the time and make this lovely-rich cheese and you will never go back! I promise you. It only takes 1/2 hour after you prep, and you have a fresh cheese for numerous meals.
Course Cheese
Cuisine Italian
Servings 4 cups
Author America's Test Kitchen - Dinner in Italy

Ingredients

  • 1/3 cup lemon juice - about 2 lemons
  • 1/4 cup distilled white vinegar
  • 1 gallon pasteurized whole milk - not ultrapasteurized or UHT
  • 2 teaspoons salt

Instructions

  1. Line a colander with cheesecloth (2-3) layers and place in a clean sink.
  2. Combine the lemon juice and vinegar in a small bowl and set aside.
  3. Heat milk and salt in a heavy bottom pot over medium-heat, stirring until 185 degrees is reached.
  4. Remove from the heat, and slowly stir in the vinegar mixture until thoroughly mixed and it begins to curdle around 15 seconds.
  5. Let it sit for 5-10 minutes, until mixture is fully separated into solids and whey is clear.
  6. If the mixture has not curdled add an additional tablespoon, until separated.
  7. Gently pour into the colander.
  8. Let sit until whey has drained from the edges leaving the center moist.
  9. Place in a bowl and break up the curds and stir in the small amount of whey.
  10. Refrigerate ricotta until cold about 1-2 hours.
  11. Can be refrigerated up to 5 days.

 

 

cheesecloth for ricotta

Line your strainer with several layers of cheesecloth, and place in the sink.

cooking ricotta

Bring the milk to a slight boil until it reaches 185 degrees. Remove from the heat.
Add the lemon-vinegar slowly within 15 seconds and stir until fully incorporated.
Let the mixture sit for until curds to develop, around 5-10 minutes.

Homemade Ricotta

Gently pour into the strainer, and let if sit undisturbed for about 8-10 minutes.

Straining ricotta

When the sides dry out and it is slightly still moist in the center it’s ready to pour into the bowl.
Gather all ends of the cheesecloth, and let the whey drain and add cheese to the bowl.
Stir until cheese has small curds and smooth. The cheese will thickened when refrigerated. After making it a few times you can determine how thick you like it.

Ready to Strain ricotta

You do want to keep some of the whey, don’t squeeze it too tight.

Ricotta Ready!

And here you go, fresh homemade ricotta. Cover and place in the refrigerator to cool before using it. Stays fresh in the fridge for up to 5 days.

Ricoota with EVOO

Delight!

Ricotta recipe adapted from America’s Test Kitchen.

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Blueberry Red Apple Vinegar Jam

by Mary Papoulias-Platis

Post image for Blueberry Red Apple Vinegar Jam

Blueberry Jam with Red Apple Vinegar happens to be one of my new favorite jams. I know this combination might be strange, but I remember when my mother-in-law would often add apple-cider vinegar to her jam preserves. Being a master at canning, she taught me to use natural fruits high in pectin instead of the powdered form. Pectin is a type of viscous dietary fiber. It can also normalize blood lipid levels, especially cholesterol. Fruits high in pectin include: apples, oranges, grapefruit, peaches and apricots. Fruits high in pectin can also be mixed with low-pectin fruits including strawberries and red currant to be made into jams and jellies.  If you’re interested in reading more on Pectin, visit Livestrong’s website.

After visiting the farm, the decision to make jam was overwhelming but exciting.

There’s nothing like a friend handing you a special summer treat in the middle of winter. Try experimenting and adding your own flavors. If you want a thicker consistency, I would add a few apples to your pot. Or you can also choose to just boil it down to that thickness, like I did.

Blueberry Jam cooking

Here are a few pairing suggestions for your blueberry jam to create your own flavors.

blueberry…honey…lime
blueberry…cinnamon…peaches
blueberry…ginger…orange
blueberry…apple…maple syrup

freshly picked blueberries from the farm

One reason to have a stocked pantry is for a perfect moment like this. I found a new unused bottle of red apple vinegar from an olive oil store I visited in Carlsbad called The Humble Olive Oil.  So there you go, a recipe is born. I felt the flavors would be a natural fit, since my apple trees are nearly ready to be picked. Next time you’re in the area stop by and visit this lovely family-owned store and pick up a few of your favorite flavors. And check out the flowers in the window made by the owner’s sister.

Humble Olive Oil store in Carlsbad

Now back to the jam. There is no reason why you couldn’t add a different choice of vinegar to this recipe. Or skip it all together. You may choose to substitute juice or any other liquid. If you want a spicy or herbal touch would work too. Just remember to pick it out before canning or serving.

Also, if you’re not interested in the canning method just place the jam in a container/jar and place in the refrigerator, it’s good for at least a week. This recipe can also be halved if necessary.

Blueberry Jam getting started

Place all the ingredients in a large non-reactive pot and bring to a boil. Reduce to a simmer and cook. With a potato masher gently press on the berries. You can decide to mash them all, or if you prefer a rustic jam, only do half the mixture.

bluebery jam ready

Continue cooking until thickened. This needs a little more time. Once it reaches the consistency you want, remove from stove to cool for a few minutes. Jam will thicken as it cools. Carefully, pour into sterilized canning jars. I used the Quilted 12 oz. jars in this recipe. They can be found here on the Ball site. For canning instructions you may want to visit Ball Canning.

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Blueberry Red Apple Vinegar Jam

Preserving has been around for years, and it can be a wonderful way to preserve the spring-summer garden crops for the winter. Canning is not necessary, you can refrigerate the jam.
Course Jam Preserves
Servings 5 -12 oz. jars
Author Mary Papoulias-Platis

Ingredients

  • 2 pounds blueberries washed
  • 1/2 cup or less of organic maple syrup
  • 4 tablespoons red apple vinegar or apple-cider vinegar

Instructions

  1. Place all the ingredients in a non-reactive large pan.
  2. Bring the berries to a medium-high heat.
  3. Lower the heat, but keeping the jam bubbling.
  4. Watch and continue stirring until thickened.
  5. Jam will thicken as it cools.
  6. Cool and place in the refrigerator. Or place in canning jars and follow canning techniques.

 

blueberry red apple vinegar jam

You may also like:

Greek Fig and Citrus Jam

Green Grape Marmalade

Happy Preserving…Mary!

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Garden Vegetable Quiche

by Mary Papoulias-Platis

Post image for Garden Vegetable Quiche

Ever wonder what to do with all those vegetables from your garden or from your recent trip to the farmer’s market? Let’s talk Garden Vegetable Quiche. Quiche, is a light smooth custard-based pie, with a crust which makes into a quick and flavorful meal. Serve it with salad greens, and you have a healthful meal for your family. You can make your own crust, or stock organic frozen crusts, when you’re in a pinch for time. There’s no need for a recipe. The basic recipe is here for you to experiment with adding your own vegetables, cheese and herbs. So, let’s get started on an old recipe, but a great stand-by for a quick dinner. If you need inspiration for your garden quiche, head over to your nearest farmer’s market and check out what the farmer’s are offering for the season.

A slice of garden quiche.

Quiche - mise-en-place

I like to use the Wholesome Organic Pie Crusts, they  hold together and crisp up beautifully. When I shop I always pick up and have on hand eggs, milk, heavy cream, and various cheeses.

Organic whole wheat pie crust

Whole Wheat Organic Pie Crust

Organic Pie Crust

Frozen Organic Pie Crust

After heading to the farmer’s market this Sunday, I came home with radishes, green onions, and snap peas.  I had the basic ingredients in my fridge, so I was ready to go for my dinner.

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Garden Vegetable Quiche

Quiches should be on your go-to list for weekly meals. It can be served with pantry ingredients and a quick vegetable /salad and you are good to go. Switch it out with what is in your markets and make it your own.
Course dinner
Cuisine California
Author Mary Papoulias-Platis

Ingredients

  • 1 single crust for a 9-inch pan or a purchased pie crust
  • 1/4 cup onion, green onion, shallots
  • 1/4 -1/2 cup single or mixed vegetables (fresh peas, corn, green beans, spinach, greens)
  • 2 teaspoons of an herb finely chopped, (parsley, thyme, basil)
  • 4 ounces 1 cup of shredded cheese ( fontina, jack, cheddar, feta)
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon butter or extra virgin olive oil

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Prepare your crust, defrost if necessary.
  3. In a skillet add 1-2 teaspoons butter or olive oil and add your tough vegetables (greens not necessary) and 1/2 of the fresh herb.
  4. Saute 3-4 minutes until barely soft. Remove and cool.
  5. Spread the cheese evenly onto the cooled pie crust.
  6. Add the cooked vegetables and a couple pinches of salt and pepper
  7. Whisk together the eggs, milk, cream, salt, pepper and 1 teaspoon basil in a bowl.
  8. Pour into the pie pan. Top with remaining basil.
  9. Bake until light golden brown for 35-40 minutes. Test with a toothpick at the edge of the pie, comes out clean.
  10. Place on a wire rack to cool.

 

slice of garden quiche

Other Egg Recipes You May Enjoy:

Fresh Tomato Egg Scramble

Greek Skillet Potatoes with Eggs

 

Um…try a slice and enjoy! Mary

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