Dark Chocolate Flourless Cake with Vanilla Bean OrangesFreshly Baked Rosemary BreadOlive Oil and Yogurt Loaf Cake with Fresh BerriesSpring Vegetable Quiche with Olive Oil Crust Almond and Anise Biscotti
The first thing I thought about when coming up with this Valentine recipe was using sweet dark cherries! Cherries and Chocolate are the perfect pair. Who can resist these Cherry Valentine Pillows with Chocolate after a lovely Valentine’s dinner? I always reach for chocolate, but this time I wanted something simple that can be made ahead. These phyllo pillow creations are perfect for the busy cook because they can prepared ahead of time and placed in the freezer. Just remember to buy your phyllo early in the week and place in the refrigerator to defrost. Line a tray with wax/parchment paper and freeze your pastry layering with more paper. Pop them out and bake, with a drizzle of my bittersweet chocolate lemon sauce and a dusting of powdered sugar! Bake them off right after dinner, and they are ready and warm. Ummm…comfort.
Easy as pie…
Use three buttered layers of phyllo dough
Cut into strips depending on the shape desired.
Fill with cherry sauce.
Wrap and bake.
With a very sharp knife cut the phyllo into 3 long evenly strips.
Add the cherry sauce careful not to place too much filling.
Roll the phyllo like an envelope.
Place on a buttered sheet pan, seemed side down and brush with butter.
Or you can shape the phyllo dough into triangles, rolling phyllo as a flag.
Hold on! I know exactly what you were thinking. Stir- fry for a Greek household. Where’s the feta? Where’s the lamb? Continue reading and you will see the many reasons I chose this recipe and why a I have selected to write about Shanghai Bok Choy Stir Fry
Having raised three children, and having to run a happy household, my number one goal was to prepare a delicious dinner on the table every night. But who was I kidding. I tried as much as I could to get dinner on the table at least 5 days a week. And, stir fry was one of my go-to meals I had mastered over the years. In my freezer I always had on hand chicken, meat, pork for a quick and simple meal. With all the varieties of vegetables and grains we have today, many choices are available. Just add the basic to a great stir-fry and you have dinner on the table in minutes. (reason#1)
This month, Chinese New Year’s is approaching on February 19th in celebration of the Year of the Sheep! Greeks love their sheep for all their milk, yogurt and feta! Recently, Frieda’s Produce sent over some flavorful fresh vegetables to accent our stir-fry meals. I have chosen Shainghai Bok Choy Stir-Fry for my first recipe. Like most, any family-centered holiday, everyone gathers around for a family feast, making Chinese New Year one of the biggest food holidays of the year. (reason #2)
Basic Stir-fry Ingredients
One type of meat, chicken, or pork cut in small 2-3″ slices. (marinate minutes before)
Choose your veggies: broccoli, greens, carrots, bok choy, cabbages, snap peas, sugar peas..
Keep beans, rice, grains on-hand for a base. Add stir-fry on top.
Keep soy sauce ( Bragg amino acids), Asian sesame oil, Hoisin sauce on hand.
Nuts and seeds can be added – cashews, sesame, peanuts…
How-To Stir Fry
Place the pan (large heavy bottom skillet or wok) on medium heat. Pour in the oil, and heat.
Add the meat mixture and cook stirring frequently. Remove to a plate and cover to keep warm.
Add the vegetables with the aromatics, seasonings, or glaze. and continue cooking.
Add back the meat, stir and serve.
Serve with rice, beans or grains.
Tip: Prep all you ingredients ahead of time before cooking.
Ready for an easy dinner? Try stir-frying with your family weekly with just a few tips to remember when you are out shopping.
Course
Stir-Fry
Cuisine
Chinese Stir-Fry
Keyword
bok choy, cashews, dinner, Shainghai, stir-fry
Servings4
AuthorMary Papoulias-Platis
Ingredients
1poundflank or skirt steak
2tablespoonssoy sauce or Bragg amino acids
1tablespoonHoisin sauce
1teaspoonbrown sugar
1teaspooncornstarch or tapioca flour
1/4teaspoonpepper
4teaspoonextra virgin olive oil
4garlic cloves, minced
2tablespoonsfresh ginger, minced
2 -3baby bok choy heads, sliced
2red peppers, thinly sliced into strips
3/4cupcashews
2teaspoonsAsian sesame oil
Instructions
Cut the steak in half width-wise and cut 1/2 inch strips against the grain of the meat.
In a large bowl, add the soy sauce, Hoisin, brown sugar, cornstarch or tapioca, 1/4 teaspoon pepper and stir well.
Add the steak strips and toss to coat. Marinate for 10-15 minutes.
Heat 2 teaspoons of olive oil in a heavy bottom skillet, add the garlic and ginger and cook for 15 seconds.
Add the steak and continue stirring until the meat is thoroughly cooked about 5-10 minutes.
Remove and place on a plate . Cover to keep warm.
Add the remaining oil to the pan over medium heat.
Add the bok-choy, red peppers, and cashews and continue stirring for 4-5 minutes.
Add the meat mixture.
Remove from the heat and add the sesame oil.
Serve over rice, beans, or grains.
Interesting Facts: Shanghai Bok Choy is a special baby variety with smooth spoon shaped leaves and pale green stalks. Like regular Bok Choy, it’s entirely edible, with a mild sweet cabbage-like flavor.
Braised whole in a broth or saute with sesame oil.
Stir-fry alone or with other vegetables.
Halved and grilled.
Thinly sliced and added to soups, salads, and slaws.
Rich in vitamin A and C.
Select fresh looking heads and refrigerate up to 5 days.
You may be happy to know I have several dinner ideas on my blog here are a few:
Getting ready for Sunday everyone… not the Super Bowl but the FOOD. If you’re cooking or taking a dish to a party include one or two of my choices. I have something for everyone so don’t worry, I have you covered.
A Few Things To Remember
Bring your dish completed and ready to go! (Hostess is very busy!)
Bring enough for a large crowd. (3 appetizers per person)
Bring all serving pieces. (Kitchen is full!)
Bring your own ice, if needed for your dish or drinks.
Help clean up and don’t forget to bring your dish home.
How often do you stop by your local market? I try and visit at least once a week-but I don’t often have that luxury. Yes, I called it a luxury because for me, meeting the farmer’s and connecting to my community is so very important. Being present and taking in the smiles and laughter as you pass booth after booth, brings me satisfaction. It shows me people are developing friendships and relationships with the vendors.
When I was young my aunt and uncle (pictured below) had an avocado grove, and we would stack up the boxes of freshly picked avocados in the back of my Uncle Mike’s truck, and head to the San Diego farmer’s market. Soon after, he opened his own market called Uneeda Market on “C’ street downtown. The shop was filled with fresh fruit and vegetables, reflecting his love for the farm. It was a small sandwich shop, with freshly baked meats, not purchased process meats, that my Aunt Liza created into scrumptious sandwiches for all the lunch crowd downtown to enjoy.
I guess this is where I get so much out of visiting and buying my produce at the weekly markets. And the best part of all of this is that eventually these connections work into long term friendships and possible future working partners. Want to get to know a city your visiting…plan on stopping by a nearby farmer’s market for a bite or two and you too will receive that friendly smile.
This is my uncle in downtown San Diego at one of the first farmer’s market, displaying his fruit from the avocado ranch.
Here I compiled a list of what to expect this month at your local farmer’s markets. Of course it will vary what part of the country you live in. I would love to hear what you have going on in your town. For me the farmer’s market is a clear reflection of the communities efforts to reach out and say hello and introduce you to all these fabulous treats from our local fields. January’s Fruits: Pears, Avocados, Cinnamon Pear, Grapefruit, Lemons, Limes, Oranges, Pomagrantes, Persimmons
Please join me for a cooking class at Great News Cooking School in Pacific Beach (1788 Garnet Ave.) on January 26th at 6:00 p.m. My class will be on “Poaching with Olive Oil”. This is the second class from our book, “Cooking Techniques and Recipes with Olive Oil”. Also included is an olive oil tasting at the beginning of class from the large selection of fine oils at Great News.
What is Poaching?
Poaching is a very old method of slow cooking which comes from the French word “pouch” of gently cooked egg white which surrounds the egg yolk when poached. It always includes some type of liquid from water to wine. I’m sure you have poached eggs, which is the most common and popular dish for breakfast. But it’s time to experiment with olive oil, flavored or not, because it imparts a tremendous amount of flavor on your choice of ingredients.
Cooking times vary according to the size and thickness of the item you are poaching, so occasionally test it for doneness. Try and keep the oil at a slow simmer, because it doesn’t need a higher temperature. With an extra virgin olive oil the temperatures for poaching range between 160-180 degrees. It is a slower method but the results are so worth it!
Poaching is a very easy method and can be used with many meats, poultry, fish, even fruits and vegetables.
Tips when poaching:
Use an instant thermometer to bring oil to temperature.
Use a straight sided skillet to prevent spillage.
Items should have plenty of room to cook, not touching.
Season with salt and pepper before placing in oil.
Add aromatics and spices to the cold oil before heating.
When removing place on paper towel to drain any excess oil.
Use leftover oil for a dressing or sauce. (reserve oil in refrig. only with veggies)
It’s happening again for the second year in a row! The highly anticipated #Greek Dinner. I’m so excited to invite over friends and family for a day of celebration of the Greek cuisine. For me as you know I try and write, eat, and teach all about this healthy diet daily – on my blog, in my classes, and on social media. Phew! I ‘m tired just thinking about it. But , I just returned from the Fancy Food Show in San Francisco, and tried every piece of chocolate, ice cream, and flavored popcorn that can be invented. Not only that, what about all the various cheeses, sausages, appetizers… I can go on forever.
So, I must get back on track and eat more healthy! But, what I crave the most when I get home is my everyday go-to Greek dishes, which I will be serving. So this year I decided to drop the formality and instead have a “Meze” party with small bites from minty -meatballs to cheesy tiropetes. I’ll serve up my favorite “horta’ greens with my garden meyer lemons, and serve up minature ka-bobs with my favorite tzaziki sauce. Here’s a sample of many of the appetizers I will start preparing early. I do the prepping of all the vegetables early, marinate all the meats and set my table. Recipes can be found here on my blog.
Baked Falafel Sliders
Kalamata Spread
Baked Feta with Olives
Roasted Beet Tart
Quinoa Grape Leaves
Greek Herbal Meatballs
Cheese Phyllo Triangles
Please join us and learn more about this #Greek Dinner Around the World on Keri Douglas’ Site: 9 Muses News.Here’s a sample of what you will be reading on her site on who’s attending and how this all began!
Imagine a dinner party to celebrate Greek culture, cuisine, philosophy and heritage around the world with family, friends, and new friends. This is Greek Dinner Around the World on January 15th.
An idea that was sparked last year by the film Kiveri by Panayloti Yannitsos (@pyannitsos) and a conversation over Twitter with authors Marjory McGinn (@fatgreekodyssey), Mary Platis (@CalGreekGirl), & Peter Minaki (@kalofagas) on how to connect and promote one’s work. In an instant, San Francisco Greek-American poet Katie Aliferis (@KatieA_SF) joined in and from there is history.
Why not have a dinner party with friends around the world and share and promote each other’s creative ventures in books, films, art, cuisine, wine, philosophy, diplomacy, business and entrepreneurial endeavors.
One friend after another from Melbourne to Tokyo to Kazahkstan to Athens to Berlin to Brussels to London to New York to Toronto to Chicago to San Diego, hundreds of people, if not over a thousand, joined to celebrate a love for Greek culture and heritage.
Friends joined by hosting their own dinner party at home, at restaurants, universities with one olive to a full traditional Greek dinner menu. Some talked wine, olive oil, olives, heritage, mythology, diplomacy, business, art, (stolen art), films, and, of course, books. Talented friends joined, shared, promoted each other’s endeavors and connected with new friends. In a year, friendships have been created that uplift the spirits across borders.
Mark your calendars and have a dinner party on Thursday, January 15, 2015 to join the Greek Dinner Around the World to honor your Greek heritage, cultural and connection to Greece.
….This is how it works and your social media information.
Follow the dinner party on social media through #GreekDinnerTwitterList on Twitter, Greek Dinner Around the World on Facebook, Instagram, #GreekDinner on Pinterest and Google+. When you are inspired, share, retweet, comment, connect, and engage with other dinner parties and enjoy!
Looking forward to sharing our pictures and dinner with you all on Thursday!
As you can guess the traditional Greek food posts are my most popular and most read recipes for 2014. These recipes are not new, they have been made over and over again in most Greek homes today. What makes these recipes comfort food is your memories of your Yiayia or your mother providing that warm holiday feelings one receives from the cinnamon-y aroma of baklava baking, or the rosemary-garlic stuffed lamb scent surrounding your home.
As we approach the New Year, may you dig further into my blog, and find new versions to try, or possibly try a twist to the many recipes I have developed with new ingredients such as my quinoa-stuffed grape leaves, or the simple lentil soup version or perhaps you may find intriguing – the Greek Cheeses and Beer Tasting post.
I would love to hear from you, any ideas and suggestions will be appreciated, so I may improve and deliver finer more meaningful posts to you! Thank -you for all your support, especially during a busy year like this one has been. If you haven’t purchased my book yet, you may want to give it a try and become the olive oil fan that I have become from tasting, developing recipes and just simply enjoying the many flavors of this ancient food.
Have you noticed how many olive oil specialty stores have opened up in your area? Take a moment and search olive oil stores in your city and you might be surprised you may have one or two nearby in your city. These popular new stores will delight your senses with several sips of the finest oils from around the world. Pair your favorite olive oil bottle with one of the many flavored vinegars, for the perfect gift. Take advantage of the store employees to walk you through the store and help you with your selection. And don’t forget to pick up a few extra bottles of olive oil – they make an excellent hostess gift for your next holiday party!
Learn why olive oil is the best!
Olive Oil has nutritional benefits which the health industry is now recommending over all other oils.
It pairs perfectly with one of the healthiest diets in the world, the Mediterranean Diet.
Olive Oil is a monounsaturated fat, which is a good fat, similar to avocados and nuts.
Olive Oil is the heart healthy oil, helping with diabetes, lowering choloesterol, improving blood pressure and inflammation.
California has the perfect weather for olives which makes it the leader in olive oil production in the U.S. Look for farms in your area to visit.
What makes these olive oil stores so different?
They will walk you through the lineup of oils for you to slurp and taste.
Advise you the nutritional health benefits of olive oil, which might surprise you!
Introduce you to the language of olive oil. Look for Acidic Levels, DAGS, PP,FFA, PV
Learn how to taste for freshness and read the labels for the oil profile.
Stores not only offer a large selection of oils to choose from, but offer various flavors such as lemon, orange, rosemary, garlic, even smoked!
Need the perfect gift?
Look for bottled oils and other products in a ready wrapped boxed set.
Seek out unique hand soaps, lotions, olives, pastas, sauces and dips.
The staff will help you in selecting individual gifts and possibly offer gift-wrap.
Take advantage of the experienced staff to help you select the exact gift for you.
Why make so much fuss about olive oil stores?
These stores are locally run and help support many organizations in your town.
Shopping nearby can improve your overall economy.
Tastings are offered to make your visit more pleasurable and informative.
Many of these stores sell local olive oils, helping to support your local farmers.
Stores often offer cooking classes, private tastings, and hold social events.
Love to travel? Make sure when traveling to stop by many of the olive oil farms in your area for a tour and tasting. I hope this post will help you during this holiday gift season. Have a lovely holiday season and thank you for all your support and love!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
