California Greek Girl

Pumpkin Vanilla Candied Bites

by Mary Papoulias-Platis

I happened to have access to many varieties of pumpkins this year at a nearby farm. I wanted to create a pumpkin sweet, so here is my Pumpkin Vanilla Candied Bites! The Greeks love their sweets in the morning, noon and evening. They are usually made from fruits, often called spoon sweets. These can be made ahead and stored in a tin, and served over ice cream, a topping to a soft puddings, or made as a gift. Here, I used an orange pumpkin for the bright color, but you can experiment with other varieties.

I loaded up my car with several varieties and was so excited about the possibilities. I couldn’t resist the temptation when I saw so many varieties. So, I packed up my car, gave them a good rinse when I got home and started making my holiday pies and breads.

It’s interesting how much each and every pumpkin varies in the amount of water and flesh it contains. I blended the pulp together for added flavor after I roasted them. If you need directions in roasting your pumpkin look here.

From there I often make my traditional pumpkin pies and pumpkin breads for friends and family. Recipes can be found here. I often freeze my pies for the holiday season and bring them out for company or dinners and bake then fresh. This year with so many of them, I will save the pumpkins whole and use them up as I need them. The grocery stores carry the sugar pumpkins which can substituted for any of these recipes, or the canned organic pumpkin with no spices. Every year I try to expand my pumpkin recipes by bringing in one or two new recipes. The family isn’t so keen on this idea. They love their favorites, and so do I. But I do like to surprise them with something new! My recipe this year is a gift to give to others or serve at your dessert table during the festive season. Plan ahead because it take a couple of days to complete.

Here are a few tips:

Once your done with cutting up the pumpkin and cubing, you can weigh your cubes, and adjust the recipe. I doubled the recipe with no problem. Dissolve the sugar in a large pan. Add the pumpkin and cook slowly not to break down the cubes. Once cooked remove in a bowl and simmer the syrup until reduced in half.

Pumpkin Vanilla Candied Bites

Can't pass these up for a great gift -giving treat for your friends and family. We just love them!

Course Pumpkin Dessert

Cuisine California Greek

Keyword dessert, fall, pumpkin

Author Mary Papoulias-Platis

Ingredients

2 1/4 cups sugar
1/2 cup water
1 teaspoon vanilla powder
1 pound pumpkin, peeled and cut in cube shapes

Instructions

Place 2 cups of sugar, water and vanilla in a saucepan, and heat until sugar is dissolved, stirring constantly.
Add the pumpkin cubes and cook for 1-15 minutes until just tender.
Remove the cubes with a slotted spoon and reserve.
Boil the remaining juice until reduced in half,add the pumpkin cubes and set aside for 6-8 hours.
Place a wire rack over a sheet pan, using a slotted spoon remove the cubes and place on rack.
Coat the pumpkin with remaining syrup and cool.
Allow the pumpkin to dry for 24 hours.
Toss the cubes in sugar.
Store in a sealed container, up to 2 weeks.

These pumpkin bites will be made as gifts this year for my friends and family to take home and enjoy. I bought small tins and tissue and will wrap them up nicely as a take home treat! I hope they enjoy them as much as I do. Of course, I will have to tease them a little and have them out to munch on all day long, little do they know they will have their own stash to take with them after the evening is over.

Take a look at my other Fall Dishes:

Roasted Pumpkin Soup

Homemade Pumpkin Pie

Pumpkin Patties with Nutmeg

Happy Fall!

Mary

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Mountain Meadow Mushroom Tour and Risotto Recipe

by Mary Papoulias-Platis

Last Saturday, I had the opportunity to visit a San Diego’s Mountain Meadow Mushroom Farm with our local Les Dames group, and a Mushroom Risotto recipe for you all. We met up at the farm and our tour began outside with the owner, as he began by showing us the busy outside production area. We walked over to sectioned off areas for the casing materials of Sugar Beet Lime, Grape Pomace and Peat Moss. He explained how important it is to use high grade compost for the production of high -quality mushrooms. The compost is compressed and made into long narrow rolls, so they can maintain the temperature of around 160-180 degrees. If the rows become too hot, they begin to smoke-not a good thing. This farm works in pristine conditions to be able to obtain all their sustainable practices.

On the weekends, they have mushroom compost available for the community to pick up. I have been sending my husband there for years to pick up compost for my roses and garden. Mushroom compost has no weeds and is one task I can eliminate from my gardening chores. Just call ahead of time, for times and information.

Back to the Farm

Along with making the compost which is a very active and precise method followed by the farm, they maintain several buildings for the growth of the mushrooms. These building are called Compost Rooms. In these room the mushrooms will grow to various stages, and when mature will be hand-picked by the workers up to 12,000 lbs. per building a day!

There are Six Phases of Mushroom Farming

Phase 1 -Making mushroom compost. Piling in thin rows to prevent too much heat occurring. (pictured above by the tractor)

Phase 2 – Filling the beds and Peak-heat. Here they continue the process which pasteurizes the compost. (building pictured below, with the steam pouring out)

Phase 3 – Spawning. The rice seed is installed and inoculated with the mushroom spores. Here they begin to adhere to it and grow. As it grow it produces CO-2. As it heats up in the building , air conditioners are turn on to begin the cooling process, called Flushing. Flushing can take 11 days to be completed. Harvesting then begins. (pictured below in all three stages)

Phase 4- Casing is made to hold moisture for the compost. First ingredient for the casing is the Sugar Beet Lime. Secondly, the Grape Pomace is added. and Thirdly, the Peat Moss is added.
(pictured above in the bins)

Phase 5 – Pinning Process. Mushrooms continue to grow, as much as double their size in 24 hours. This is day 8 to 9 in the growing process.

Phace 6 – Harvesting. An interesting fact is that they can pick up to 12,000 lb. a day of mushrooms.

Mountain Meadow Mushroom Tour and Risotto Recipe

This is my go-to recipe for risotto. I added all cremini mushrooms but feel free to add several varieties.

Course Main Dish

Cuisine California

Keyword mushrooms, risotto

Author Mary Papoulias-Platis

Ingredients

1 small onion diced
2 tablespoon olive oil
1 1/2 teaspoons salt
8-10 mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon pepper
3/4 cup vermouth or wine
1 1/2 cups Arborio rice
6 cups stock or 1/2 stock, or 1/2 cup water
3/4 cup Parmesan cheese and extra for topping
drizzle of olive oil on top

Instructions

Place the stock in a saucepan and keep warm.
Heat a heavy bottom pan over medium heat and add the oil.
Add the onions and salt and sweat until clear about 6-8 minutes.
Add the garlic and cook another 30 seconds.
Add the mushrooms, season with pepper and cook for another 5 minutes, until all the liquid evaporates.
Add the arborio rice and toast for 3-4 minutes. Stirring constantly.
Add the vermouth and stir until absorbed.
Add the warm stock one cup at a time, allowing it to absorb before adding the next.
The risotto will take 25-30 minutes. Remove from heat and add the grated cheese.
When serving add the olive oil and top with extra grated cheese.
Serve immediately.

Recipe Notes

Risotto is ready when you scrape the bottom of the pot with a spoon and a line is drawn.

When you are ready to make another risotto here are a few more recipes!

Fresh Tomato Risotto

Pumpkin and Pancetta Risotto with Parmesan

Spring Garden Vegetable Risotto

Enjoy making your Risotto,

Mary

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Three Plant Based Sauces To Make at Home

by Mary Papoulias-Platis

This is my “6th” year participating in the”October Unprocessed” Challenge, with a post on Three Plant Based Sauces to Make at Home. I truly believe in this yearly effort to simply be aware of all the processed foods available on our market shelves. With all the recipes Andrew has collected on his website Eating Rules, we have no need to purchase these foods but to make them ourselves. If you can get in the habit of asking yourselves every time you reach for such a product, my goal has been met!

Recently, I was involved in receiving my Plant Based Certificate. It was a long journey but I accomplished it with a goal in mind. And that was to teach more healthful classes to my community and to improve the standard American diet. So thank you for bearing with me, as I had to temporary step away from my blogging responsibilities. It has definitely made me a better culinary teacher.

Here’s a summary of Andrew’s Site:

Every year Andrew Wilder runs a food blog called “October Unprocessed” which encourages a better lifestyle by eating and cooking with unprocessed ingredients. We try the best we can throughout the month of October to follow these guidelines. This has been an ongoing project of his for many years. Andrew has enlisted many professional food experts, food bloggers and contributors to his staff. I have been writing for Andrew’s Unprocessed challenge from the beginning.

To further read about the sauces and receive the recipes, please go to October Unprocessed.

Thank you for visiting my site,

Mary

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Grilled Vegetable Chili

by Mary Papoulias-Platis

As we celebrate summer and grilling, I created this recipe, Grilled Vegetable Chili, to make at your next family gathering. The grilled vegetables can be made the day ahead, or grilled early in the morning. With a splash of olive oil and a hot grill you are all set. You can pick up steamed beans from Melissa’s Produce . These beans are steamed and ready-to-eat, so this chili takes a quick 30- minutes to get to the table. Pick up these beans at your local supermarket or online. Beans are a great source of protein and nutrients, so this dish is so hearty and healthy for your guests. If you like, you can use canned beans, or soak your fresh beans overnight and continue with the recipe.

Once you wash and clean the vegetables just halve and place on the grill. I placed mine on foil, but your vegetable grill plate will work. Watch carefully, and turn as they brown. Cook 2/3 of the way through. Your vegetables will cook further in the chili. Add a splash of olive oil and you’re good to go. Grill away!

Once everything is grilled, remove and set aside as you prepare the chili.

Pull out your a heavy pot and your ready to add the remaining ingredients, once done add your vegetables.

Stir and taste for added spices or salt and pepper. Keep on eye on it not to cook the vegetables too long. You want a crisp bright taste from the vegetables.

Top with grilled corn, grilled red onion, and fresh baby tomatoes.

Grilled Vegetable Chili

Get started on your celebrations for the summer and create this healthful grilled vegetable chili for your family or guests.

Course Main Dish - Labor Day

Cuisine American

Servings 6

Author Mary Papoulias-Platis

Ingredients

1 pound red kidney beans, canned, drained and rinsed
2 ears or corn, washed and cleaned (1/2 cup for garnish)
2 zucchini, halved and quartered
2 large tomatoes, halved
2 green peppers, halved
1 large sweet potato, peeled, sliced in round 1/4-inch thick
2 carrots, peeled and halved lengthwise
2 garlic bulbs, save one for garnish
1 red onion, peeled and halved
1-2 tablespoons extra virgin olive oil
1 onion, diced
1 28 oz. can of tomatoes
1 8 oz. can of tomato sauce
4 cups of water
2 teaspoons oregano
1 teaspoon cumin
1/2 teaspoon cayenne
2 teaspoons or more of salt
1/2 teaspoon or more of pepper
1 box of cherry tomatoes for garnish

Instructions

Set the grill on medium heat.
Prepare the vegetables for the grill. Wrap foil around the garlic bulbs for the grill.
Place a vegetable grill or foil on your grill, and place all the vegetables on to cook.
Drizzle with olive oil. Grill until vegetables are half-way cooked, around 15-20 minutes.
Placed cooked vegetables on a sheet tray, allowing time for the rest of vegetables to cook.
Roughly chop all of the vegetables. Peel the skin off of the tomatoes.
Heat oil in a Dutch oven over medium heat. Add diced onion, and cook until softened.
Add the spices, and cook for 1 minute.
Squeeze one garlic bulb into the mixture and cook for an additional minute.
Add the water, whole tomatoes (canned), and the tomato sauce, salt and pepper.
Add the vegetables, all but the red onion, one garlic bulb and the cherry tomatoes.
Stir and bring to a boil. Reduce heat and simmer for 30 -45 minutes until vegetables are cooked to desired doneness. (Check the potatoes, they take the longest to cook.)
Top each bowl with one fresh cherry tomato halved, grilled corn, and thinly sliced grilled red onion.

You may want to try my other family chili recipes!

Family Chili Recipe

Greek Chicken Chili

Happy Cooking!

Mary

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Kalo Mina ~ Why All Greeks Wish This Upon You

by Mary Papoulias-Platis

Greeks have many beautiful sayings, especially words that greet friends, family and strangers. And Kalo Mina, is one commonly used today.

One of my favorite quotes is from the Greek Author, Nikos Kazantzakis as he writes that his grandfather in Crete, “…took his lantern each evening and made the rounds of the village to see if any stranger had come. He would take him home, feed him, give him a bed for the night, and then in the morning send him off with a cup of wine and a slice of bread.”

I began this post explaining this simple common greeting you may receive at the beginning of the month, but then I realized I could write a dissertation on the subject. It goes all the way back to ancient history. Of course it does, and I promise I would never go back that far.

The first day of the month is important to the Greek culture. Greetings will be made among the locals throughout the day, in town and at home. It brings smiles to everyone, and begins the month with hope. Wishing someone well for the month, is extending yourself in the kindness manner.

Hospitality, (philoxenia), is taught from birth in the Greek household. Everyone is invited into your home, visitors including strangers. From morning till midnight. Why would you do this, you may ask? One old saying that stays true today is, ” If the pot boils, friendship lives”. For Greeks here in the states, food is an integral emotional part of their ethnic identity and one of their most satisfying traditions.

Believe me, my father would constantly bring home sailors in town from Greece, for dinner and show them all around San Diego for days. As a little girl to be seen with a young clan of Greek sailors around town, wasn’t quite what people expected. I soon got accustomed to my dad and his friends. And yes, that’s me in the picture, around 6 years old.

But even, The Greek Orthodox Church in town has a greeter today at the entrance of the church, welcoming visitors passing through. Many times after the Sunday church service, the ladies of the church would prepare coffee and sweets for everyone to enjoy. This still goes on today, when you visit our churches.

In the city, it was expected that travelers would receive the same consideration as their fellow townsmen. Along with that, you may receive the “double kiss” on both cheeks as a common greeting as well! Watch out for the yiayias, as they go beyond the kissing, and squeeze your cheek until it bruises! One fond memory.

To all my friends and family, have a Kalo Mina!

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The Blender Girl Smoothies

by Mary Papoulias-Platis

A while back I had the pleasure of attending Melissa’s Produce in Vernon for a book signing/luncheon featuring cookbook author, Tess Masters. We spent the morning, visiting, snacking and listening to Tess’ presentation, which was so entertaining. Wouldn’t expect anything less from her! This is her second book that she has published called , The Blender Girl Smoothies.

After spending the afternoon reading the entire book, I realized how much healthful advice is in this book! I call it the “Bible of all Smoothies”, because she has nutrient-based recipes, tips, references, guides on all the recipes and everything you need to know to get your health back on the track!

My favorite section of all my cookbooks is the author’s introduction in her new cookbook, The Blender Girl Smoothies. In this case it’s her Chapter 1, “smoothie secrets”. Tess covers everything you need to know to be successful producing her recipes. I learned strategies, steps to spectacular smoothies, and to how to properly soak ingredients. One comment I found in the highlighted section on “smoothies versus juices” struck me by a surprise. In Tess’ weekly routine she, “Blends every day and juices every week.” She explains this in detail and should be read, if anything for your own information.

Did you know ?

There’s a correct way, an actual guide to “Building your Smoothie”
You can add “Smoothie Enhancers” for creating easy healthful meals for yourself.
A Nutrient-Based Superfood list is included, to blend into your drinks.
A “Pantry” of ingredients to build on, including liquids, greens, herbs, spices and oils.
Looking for a flavor enhancer or sweetener. It’s in the book too!
Tess’ resource guide is a complete listing of her recommended companies to purchase your ingredients.

Summer is coming to an end with all our wonderful fruits and garden vegetables. And it’s also a time to settle in and get back to eating right. We have a tendency to be outside and eat on the run, especially on these hot long days.

At the event, Tess spoiled us by having 8 different drinks for our tasting. They all rang a bell with me. Some with a delicate spiciness such as the Gazpacho Grab, to the delicate flavored Raspberry Lemon Cheesecake. So, don’t pass up this handy but nutritional based book for your family enjoyment. Her book is available here.

Take a look at a bonus from her book: she labels each drink with symbols letting you know the health benefits of the drink! Couldn’t be easier than that! Thanks Tess.

The Blender Girl Smoothies

Take a look at this green drink with many healthful benefits from Tess Master's new cookbook, The Blender Girl Smoothies.

Course Smoothies

Cuisine American

Keyword green drink, smoothie

Servings 2

Author Tess Masters

Ingredients

1 cup coconut water or water
1 teaspoon finely grated lime zest
3 limes, peeled and quartered
1 cup torn-up curly green kale leaves,1-2 large leaves, stalk removed
1/2 cup firmly packed mint
2 cups frozen pineapple
5 drops alcohol-free liquid stevia, plus more to taste

Optional Boosters

1 teaspoon wheatgrass powder
1 teaspoon minced ginger
1 teaspoon coconut oil

Instructions

Throw all the ingredients into your blender and blast on high for 30-60 seconds, until smooth and creamy.

A big thank you to Melissa’s Produce, for this incredible vegetarian buffet which they provided for us during this event. Robert never disappoints us, or allows us to go home empty-handed. Boxes await us as we leave, filled with fresh fruits and vegetables to take home for our families and explore with. Find their products at your local stores in the produce section.

Happy Smoothies!

Mary

The event was sponsored by Melissa’s Produce, and they provided us with the book, vegetables and fruits.

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Zucchini Olive Oil Muffins with Berries

by Mary Papoulias-Platis

Every once in a while I’ll go through my old recipe box and pull out one of my favorite recipes. When late summer hits and the garden is producing a large amount of zucchini, I tend to rely on this fast and easy muffin recipe for my family. I have just a small note on the recipe card – a good one. So, this time around I changed up the nuts from walnuts to slivered almonds, and added fresh summer berries and fruit. The figs are from my tree! Why not?

Here are a few health benefits from eating zucchini:

Great source of vitamin C, with only 21 calories per cup.
Provides Lutein and Zeaxantin two phytonutrients, a source of vitamin A.
Boosts your intake of manganese, an essential mineral.

Zucchini is so common in the summertime, often times too abundant! Zucchini was always my choice of a squash to plant. We like to stuff them, braise them, and add them to our pasta dishes. This was also a wonderful way to use them up for a breakfast treat. My kids loved them fresh out of the oven. I would make the dough the night before and pop them in the oven – boy, the smell alone woke them up for school!

I also like to bake with extra virgin olive oil in my recipes. If you need more information on olive oil you can visit my olive oil articles on my blog. Also, if you are interested on more information take a look at my cookbook, Cooking Techniques with Olive Oil.

BUY COOKBOOK HERE

Prepare your muffin tins with paper or coat the pan with oil. I tend to use a more mild olive oil, mostly from the spring harvest which comes from a more black olive for baking when using this recipe but, any extra virgin olive oil will do.

Have fun with it…it’s summertime.

Zucchini Olive Oil Muffins with Berries

Try these easy summer muffins for any occasion. Use what your garden, pantry or what you might have in your refrigerator. It's a great basic recipe, use your imagination!

Course Breakfast, Brunch

Cuisine California Greek

Keyword berry muffins, zuchinni muffins

Servings 12

Author Mary Papoulias-Platis

Ingredients

3 cups grated zucchini
1 1/2 cups extra virgin olive oil
3 cups flour
2 cups sugar
4 eggs
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon soda
1 1/2 teaspoon cinnamon
1 cup chopped walnuts
1 teaspoon allspice
1/2 teaspoon nutmeg
Berries of your choice - Blueberries, Raspberries, or any fruit of your choice Raspberries, Blackberries or any fruit you desire

Instructions

Combine grated zucchini and oil in a large bowl.
Add the flour, sugar, eggs, salt, baking powder, soda, cinnamon ,nuts, allspice and nutmeg.
Mix until blended. Do not overmix. Fill the muffin tins.
Add the berries on top, (or any fruit) with a pinch of sugar.
Bake at 350 degrees for 45 minutes.

Recipe Notes

This recipe can be easily halved. Makes 12.

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How To Make Garden Tabbouleh without a Recipe

by Mary Papoulias-Platis

Tabbouleh salad screams summertime in my house. Growing up it was a staple for all the fresh garden vegetables my mother grew. Not only is it a nutritional powerhouse, but it can feed a crowd at any outdoor party. I make my Tabbouleh from Bulgur wheat. But feel free to trade it out for quinoa, for a gluten-free dish. It is normally served cold with big amounts of fresh parsley, onions, tomatoes, lemon juice or red wine vinegar and a good quality extra virgin olive oil.

I buy my bulgur from Bob’s Red Mill which can be found online or at your local natural food store. It comes both in Golden or Red. Bulgur is often confused with cracked wheat. To make bulgur, the whole kernels are cleaned, parboiled, dried, and then ground into granules – fine, medium, and coarse. Fine and medium grinds need only to be steeped, while coarse grind bulgur needs to be cooked for 10 minutes. All grinds can be used in a recipe, but the cocking times needs to be adjusted. I used a coarse bulgar because I enjoy a more crunchy texture, so cooking time was 12 minutes.

Make your bulgur ahead of time, and cool. Add your ingredients of choice and you have a nutty-crunchy tasting salad to go along with your fresh salad, or alongside a protein. You can make a large batch of bulgur and keep it refrigerated all week to add to your soups, stews and salads.

Basic Cooking Directions

Combine 1 cup bulgur (I used coarse) and 1 cup boiling water and soak for one hour. This can be doubled.
Drain well and squeeze out any excess water.

Fluff with a fork.
Makes 6 servings.

Dressing the Salad

I use a good quality of extra virgin olive oil with red wine vinegar. You can use fresh squeezed lemon juice, if you like.

Coarsely chop all the vegetables and add to the cooled bulgur.
I add the olive oil and vinegar slowly to my taste. Season with salt and pepper.

Vegetables

I used cucumber, fresh cherry tomatoes, red onion, bell peppers and 3 cups finely chopped parsley. (It’s all about the parsley!)
This is a more Mediterranean flavored dish.
Feel free to experiment by adding raisins, seeds, and nuts, and any seasonal vegetables of your choice.

My garden tomatoes are just coming in. I make quite a few salads so I do love the smaller bite-size varieties.

Feed a crowd this summer and double this recipe. It be made ahead, refrigerated overnight, and served cold. Oh yum!

I met Bob at the Expo West show several times and he is such a great supporter to the culinary world. He has written this terrific book about his company and how he believes so strongly in his employees and supports them in so many different levels. By the way he also produces hundreds of terrific products.

Enjoy your salad and eat well!

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Pecan Pesto Butter Sauce

by Mary Papoulias-Platis

We are now in the full swing of gardening and summer cooking, and this Pecan Pesto Butter Sauce recipe is just perfect with pasta or my pork tenderloin. And when my basil is overflowing and it’s time for picking – I think of pesto. But this recipe is more of a butter sauce for your summer pasta salads, grains or BBQ meats. Learning this simple technique of Pecan Pesto Butter Sauce, you can design your own dishes with this incredible simple pesto sauce. Add it to pasta, salads, potatoes, lamb, chicken and the list goes on. I just can’t live without this sauce!

This recipe was found in my family recipe box from many years ago with the corners turned up, all stained with green basil spills. I happen to get invited for a cooking class as a guest at the local Herb Society Meeting in Rancho Santa Fe.

The chef made a large bowl of pasta and served it as her presentation. I loved that class and all the fine ladies I met that day. It’s one recipe I don’t make often (because of all that butter) but when I do make it, it takes me back to that friendly chef and how she gathered the pesto that day from her garden, and took us back into the porch area to make this amazing sauce. I remember taking vivid notes as if I was in class again. And that was a true farm to table experience before it became so popular like today!

That was over 20 years ago!

And to this day, I plant basil so I may have enough to make this memorable recipe.

Why you should you plant basil:

Basil leaves compose of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.
Contains iron. Vitmain A;beta-carotene, potassium and manganese.
Basil leaves hold many notable plant derived chemical compounds that are known to have disease preventing and health promoting properties.
Member of the mint family it has been used as a medicinal plant, and its oils and extracts are said to have antioxidant and antibacterial properties.

To begin always start with gathering all your ingredients.

Measure and cut everything beforehand.

Blend in the food processor or mixer.

Place the pesto in a saucepan. Slowly add the cubed butter.

Keep warm on lowest temperature until ready to serve.

Pecan Pesto Butter Sauce

Make this sauce for a special occasion with a big bowl of pasta, salad, and garlic bread and you will make many family and friends very happy! Or add it to your favorite BBQ meat.

Course dinner, sauce

Cuisine California Greek

Keyword pasta sauce, pecan, pesto sauce

Author Mary Papoulias-Platis

Ingredients

1 1/2 cups basil leaves, washed and patted dry
6 crushed garlic cloves
1/3 cup toasted pecan pieces
1/2 cup grated Parmigiano Reggiano cheese
salt
freshly ground pepper
1/2 cup olive oil
2 sticks of butter, cubed

Instructions

In a food processor, fitted with a metal blade, combine the basil, garlic, pecans, and cheese.
Puree until smooth. Season with salt and pepper.
With the machine running, add the oil in a steady stream. Process until a paste is formed.
Place the pesto in a saucepan, over low heat, heat the mixture.
Whisk in the butter, a cube at a time, until all the butter is incorporated.
Re-season the sauce if necessary.
Set aside and keep warm.

Recipe Notes

This can be used on pasta, pizzas, or added to top chicken, pork, or meat dish.

The basic pork tenderloin recipe can be used for all occasions, changing out the sauce to cranberry for the holidays, oranges for the summer and so forth.

How to Cook Pork Tenderloin

Follow these few steps to serve a delicious pork tenderloin. Most tenderloins come with 2, which can serve up to 6-8 people.

Servings 4 to 8

Author Mary Papoulias-Platis

Ingredients

1 pkg. pork tenderloin ( 2 in a package) Double sauce if using both.
2-3 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar or sherry vinegar
salt and pepper

Instructions

Pre-heat oven to 425 degrees.
Using a large skillet, place over a medium heat and add olive oil.
Pat the tenderloin dry with a paper towel. Sprinkle with salt and pepper on both sides.
Add the meat to the pan, and brown the pork on both sides.
Carefully remove from the heat and add the vinegar.
Place the skillet in the oven, and cook until it reaches an internal temperature of 180 degrees. (well done) or 160 degrees (medium).
Pull out of the oven, and cover to rest for 10-15 minutes.
Slice into 1/2 inch slices and serve.

Enjoy your homemade pesto sauce and delicious dinner!

Mary

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← Previous Entries

Next Entries →

Pumpkin Vanilla Candied Bites

Ingredients

Instructions

Take a look at my other Fall Dishes:

Happy Fall!

Mary

Back to the Farm

There are Six Phases of Mushroom Farming

Mountain Meadow Mushroom Tour and Risotto Recipe

Ingredients

Instructions

Recipe Notes

Enjoy making your Risotto,

Mary

Grilled Vegetable Chili

Ingredients

Instructions

To all my friends and family, have a Kalo Mina!

Did you know ?

The Blender Girl Smoothies

Ingredients

Optional Boosters

Instructions

Happy Smoothies!

Mary

Zucchini Olive Oil Muffins with Berries

Ingredients

Instructions

Recipe Notes

Why you should you plant basil:

Pecan Pesto Butter Sauce

Ingredients

Instructions

Recipe Notes

How to Cook Pork Tenderloin

Ingredients

Instructions

BUY MARY’S COOKBOOK HERE!

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