Potato and Feta Cheese Souffle

by Mary Papoulias-Platis

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When was the last time you ate a Potato and Feta Cheese Souffle or any souffle at that! Potatoes and Feta are a often a perfect match in heaven. If you’re true to the Greek traditions, Greek Lemon Potatoes with lots of fresh lemon juice are the best, ask anyone. My version of this souffle takes on a traditional feta cheese, onion and celery combo. I just love changing up a recipe, which I do quite often on this blog.

The type of Greek Feta cheese matters!

  1. Buy your Greek Feta in a block with brine. Crumble the cheese by hand. Do not buy pre-crumbled.
  2. Store the Feta in the container it came in. Do not drain the brine, it keeps the Feta fresh.
  3. Buy Greek Feta only for my recipes, it’s salty which many recipes require. Use more salt in the recipe if it’s not Greek Feta.

Yes, I know souffles are mostly French in origin, this is my Greek twist, that  I love adding to my recipes. Simple pantry ingredients makes this souffle easy to prepare, and a challenge to most of us to make. This can also be made in a large souffle dish. This makes 6-8 individual servings.

Scoop of Greek Feta Souffle

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Potato and Feta Cheese Souffle

This recipe is the perfect combination for a dish, if your after that Greek familiar taste, with the additional of salty Feta cheese.
Course Side
Cuisine California Greek
Keyword feta, Greek, souffle
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 4 medium potatoes
  • 4 eggs, separated
  • 3/4 cup half-and-half
  • 5 tablespoons butter
  • 1 small onion, minced
  • 1 celery rib, minced
  • 1 cup finely crumbled feta cheese
  • salt and pepper

Instructions

  1. Place the potatoes in a large saucepan with enough salted water to cover and boil for about 30 minutes or until tender.
  2. Drain and cool enough to handle, and peel the potatoes.
  3. Place in a large bowl or mixer bowl and mash with fork.
  4. Add the egg yolks and half-and-half and beat with a mixer until smooth.
  5. Preheat oven to 400 degrees.
  6. Heat 3 tablespoons of butter in a skillet and add onion and celery and saute for 3 minutes.

  7. Stir in the potato mixture, cheese and salt and pepper to taste.

  8. Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with remaining butter.
  9. In a mixer bowl beat egg whites with a pinch of salt until stiff.
  10. Fold in 1/3 of the egg whites into the potato mixture, then fold in the remaining whites.
  11. Pour into the prepared dish, place dish on a baking sheet, and bake for 40-45 minutes, or until golden brown.

I prefer using the individual serving cups only because everyone has their own! Or, you can serve it in a large souffle dish.

Greek Feta Souffle

 

 Please visit my many other feta dishes here on my blog.

Roasted Corn, Tomato and Feta Salad with Ali Rosen

Greek Roasted Feta with Kalamata Olives

Cauliflower Braised in Tomato 

 

Enjoy with a Greek salad or a glass of wine,

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Tomatoes Al’ Greco

by Mary Papoulias-Platis

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Summer has arrived and I have rediscovered an old recipe ~ Tomatoes Al’ Greco, from my old shoe box of family recipes. So easy and such a great reward at the end! Use this as a side for any main meal, and it’s truly a winner. As a long-time gardener, I have learned to always plant herbs alongside as companions to the vegetables in my boxes.  Herbs for the summer garden might include parsley, basil, and cilantro.

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Tomatoes Al' Greco

Summer is prime for this recipe with garden tomatoes in season. Use it as a side to any meal, or serve it up at BBQ's and outdoor gatherings.
Course Side Dish
Cuisine California Greek
Keyword evoo, garlic, salad, tomatoes
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 10 medium tomatoes, halved
  • salt and pepper
  • 2 -3 cloves garlic, crushed
  • 1 cup finely chopped parsley
  • 1/2 cup fine dry bread crumbs
  • 1/2 cup extra virgin olive oil

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut tomatoes in half and place in a shallow baking dish, cut side up.
  3. Sprinkle with salt and pepper.
  4. Mix parsley with garlic and spoon on top of tomatoes.
  5. Sprinkle with bread crumbs.
  6. Pour olive oil over tomatoes.

  7. Bake for 20-30 minutes. Serve warm.

Tomatoes from the garden are ideal if you have gardening space. Tomatoes can be placed in the ground, garden boxes and in pots. If you have a porch or front yard area, why not add a few to your garden beds or porch. I often visit local gardening events, walking tours and new nurseries to find the variety of tomatoes such as the one below, Tomatomania.

A few more great salads for your dinner tonight!

Greek Garden Nicoise Salad

Arugula Salad with Tomatoes, and Greek Feta

 

Heirloom tomatoes have a unique taste, so pick up a few varieties as you shop and explore their deliciousness.

Enjoy gardening,

 

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Greek String Beans ~ Fasolakia

by Mary Papoulias-Platis

Post image for Greek String Beans ~ Fasolakia

My garden is runneth over…with fresh green string beans. And what comes to mind – is this Greek string bean dish. With the traditional slow braising cooking method, this has become a favorite of ours at the dinner table. Made with simple pantry ingredients, it’s quick and ready to serve in minutes. You may also consider it as a side with fresh BBQ fish, chicken or lamb.  Or just serve it alone, with a hunk of artisan bread- and a sprinkle of fresh Greek Feta, that’s how I love it! This Greek bean dish is meant to be a simple summer meal from your garden’s summer bounty!

Green Beans are nutritional alone or with the addition of evoo, garlic and onions.

  1. Help you maintain a healthy weight.
  2. So, heart healthy!
  3. Green beans are a low FODMAP food and can be enjoyed by many people who have chronic digestive issues.
  4. They provide protein for healthy muscles, organs, bones and hair.
  5. Provide vitamins and minerals to your diet. For more information go online to: Healthline.

Just picked from my garden!

Garden fresh green beans

Line up the green beans with the top ends together and snip off the ends. Leave the cute curly-end, they are edible and sweet-looking.

Trimming green beans

Once you have the onions and garlic cooked, add the rest of the ingredients and fill the pot with water just to cover and cook.

Fresh Green Beans with Tomato

This is a braising technique slow and long, so the flavors have a chance to meld together. The beans are even better the next day!

Greek Green Beans

 

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Greek String Beans ~ Fasolakia

This pantry summer meal will be a delight for anyone at the dinner table. Simply made and so healthy!
Course Main or Side Dish
Cuisine California Greek
Keyword evoo, fasolakia, green beans
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 1 pound green beans, trimmed on the ends and left whole
  • 3 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 4 teaspoons tomato paste, or 1/4 small can of tomato sauce
  • 1 tablespoon fresh dill, or parsley, or oregano
  • salt and pepper
  • Enough water to cover beans.

Instructions

  1. Wash and trim the green beans at the top of the bean.
  2. In a deep dutch oven or skillet heat the oil on medium.
  3. Add the onions and cook for 4 -5 minutes until softened, then add garlic and cook for 2 more minutes.
  4. Add the beans to the onions and tomato sauce, water, herbs, salt and pepper.
  5. Cover and cook for 15-20 minutes.

  6. Uncover and cook until liquid until reduced and sauce thickens. Test for doneness. And serve.

Spiced Pickled Green Beans

Pickled Green Beans

Three-Bean Salad with Fresh Green Beans

Three Bean Salad

Cold Greek Orzo Summer Salad

Greek Orzo Salad

Have a great summer,

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  

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Mom’s Lentil Vegetable Soup

by Mary Papoulias-Platis

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Try this quick and healthful version of my Mom’s Lentil Vegetable Soup with ingredients from your basic pantry items. Yes, you can get fancy with lentils but sometimes a simple and easy family meal and a crisp fresh salad is all you need.  Both of my mothers cooked simply, and now that summer has arrived this is a perfect meal for an outdoor dinner. Lentils are satisfying and have an outstanding nutritional punch – loaded with calcium, and vitamins A and B, and a good source of iron and phosphorus. Lentils are a staple in the Greek Diet, prepared weekly for family dinners.  Explore further with lentils from recipes highlighted at the end of this post and have fun with the many varieties that are available at your local market.

Lentils come in different varieties.

  • Brown and Green Lentils : They are bigger than the other kinds and have a flattened lens-like shape. These cook quickly within 30 minutes.
  • Red Lentils: These take about 20 minutes to cook, and when the skin of the red lentil splits, it breaks down quickly, turning mushy.
  • French : These speckled, greenish-bluish-greyish orbs, also called green French lentils  retain their shape when cooked. A bit longer to cook, 45-50 minutes. Because of the lack of mushiness makes them ideal for salads and sides.

Lentil picture

Picture from Bob’s Red Mill, which would be a great online site to purchase lentils from.

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Mom's Lentil Vegetable Soup

Ordinary pantry ingredients turns this lentil soup into a lovely and healthful meal.
Course Soup
Cuisine Greek
Keyword Greek, lentils, soup
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 cup lentils, rinsed
  • 1/4 cup olive oil
  • 1 leek, washed and chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3-4 celery, chopped
  • 2-3 garlic cloves, chopped
  • 1 large can, 28oz. tomatoes in puree
  • 2-3 cups water or vegetable broth
  • salt and pepper

Instructions

  1. In a large soup pot add olive oil and heat to medium.
  2. Add the onion, leek, garlic,1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
  3. Add the carrots and celery and saute for additional 5-10 minutes.

  4. Add tomatoes, lentils, water or vegetable broth. Start with 2 cups and add more water as needed.

  5. Cook for 40-50 minutes. Taste for more salt and pepper.

Recipe Notes

This soup can be served with grated Parmesan cheese, or as the Greeks do with a splash of vinegar. You can substitute canned tomatoes with 4 fresh chopped tomatoes with 2 tablespoons of tomato paste or 1/2 can tomato sauce.

You may enjoy a few of my other lentil recipes:

My Greek Lentil and Mint Salad

Greek Lentil soup with vegetables.

Cold Lentil Salad with Tomatoes, Basil and Feta

Lentil salad with tomatoes and basil.

Red Lentil Salad with Red Peppers, Oranges and Basil

Red Lentil soup with turnips and parsley.

Stay Warm,

 

 

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California Feta Bagel with Avocado

by Mary Papoulias-Platis

Post image for California Feta Bagel with Avocado

It’s time again for another redo of a classic bagel, the feta bagel with avocado. With every summer vegetable available this season, I took advantage of the fresh tomatoes and avocados. For those die heart fans of the traditional lox and bagel, I didn’t deviate much but just added some Greek touches.

Feta added to this version adds a touch of Mediterranean to an otherwise expected bagel. Additional ideas you can add would be diced cucumbers, arugula, green onions or even fresh figs!

Shopping List:
one bag bagels
fresh grape tomatoes
one red onion
one block of feta cheese(not crumbled)
one small bottle of capers
one package lox
2-3 avocados

That’s it.

Just dice up your tomatoes , thinly slice the feta, avocado and red onion, and don’t forget to toast the bagels.

Love a good bagel!

Mary

 

 

 

 

 

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Thyme Infused Artichokes with Pesto

by Mary Papoulias-Platis

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These thyme infused artichokes pair up beautifully with this delicious pesto sauce as a last minute appetizer. I make them often during artichoke season when a guest drops by for lunch. Add a loaf of bread and your set for a lovely lunch. They can also be added as a side dish with your  meal. I try and keep artichokes on hand, because they do last in the vegetable bin for a week or so.

And with this easy method of cooking …they’re ready in no time. Use only fresh artichokes for this recipe. Frozen or canned artichokes can be dressed with pesto and can work as a nice salad or placed on a slice of baguette as an appetizer.

Fresh Artichokes

I simply trim the artichoke leaves with a pair of scissors and place them on to boil in water with a lemon and an herb of your choice. When they are ready I cut then in half and further clean the choke out and trim the stem. So much easier!!

Step 1 – Trim the leaves on the large globe artichokes, about the first three rows.

Trimming Artichokes

Step 2 – Cut off about 1/3 from the top of the artichoke.

Stuffing Artichokes

Step 3 – Boil water and place the artichokes in the water with the juice of a 1/2 lemon. Add thyme leaves.

Boil Artichokes

Step-4 Insert a knife in the center of the stem to check for a soft center.

Testing Artichokes

I used smaller miniature artichokes for the main picture to show you that a step can be eliminated when using the baby ones. No clipping of the leaves are necessary. But continue to cut the tops off for easier eating. (sorry for the bad picture!)

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Fresh Basil Pesto Sauce

Discover fresh basil pesto and add this fragrant sauce to any of your dishes.

Course Appetizer
Cuisine California Greek
Keyword pesto
Author Mary Papoulias-Platis

Ingredients

  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 4-5 garlic cloves
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup grated parmesan cheese or vegan cheese

Instructions

  1. Place all the ingredients except the chees in a food processor or blender.

  2. Blend until smooth.

  3. Place in a small bowl and stir in the cheese.

  4. Serve or refrigerate for up to 3 days.

Pesto Three Ways

Fresh Pesto

The pesto recipe for the artichokes is the main recipe. You can substitute basil, arugula, herbs and any greens for this recipe. Always make extra for deviled eggs, grilled cheese sandwiches, or pasta it’s endless!

You may also like:

Pesto Dressing

Pesto Avocado Dressing

Pesto Grilled Cheese

Halloumi Grilled Cheese with Pesto

Pesto stuffed eggs

All of these recipes can be found above on the pesto three ways page.

It’s a green day full of recipes!

Enjoy!

Mary

 

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BBQ Corn with Feta Salad Bar

by Mary Papoulias-Platis

Post image for BBQ Corn with Feta Salad Bar

Try this inviting BBQ Corn recipe for your next summer party! Set up a bar with fresh chopped vegetables and cheese for their choice of toppings, and let everyone make their own individual corn salad. With every mouthful of these Mediterranean fixings your guests will be soon shouting out OPA’s. Keep in mind to check your refrigerator and vegetable bin for more ideas; shredded carrots, sliced celery, radishes, fresh herbs, pickles… or your pantry for a can of garbanzo beans.

 

In Greece, BBQ Corn is a traditional fast food in many nearby seaside towns during the summer.

Tips for BBQ Corn:

  • Leave the husks on the corn, but remove the strands.
  • The corn can be made ahead of time, just make sure the kernels are blackened.
  • Prep all your toppings the night before.
  • Use your favorite bottled dressing if time runs out!
  • You can use white as well as yellow corn in this recipe.

Prepare my Greek Herbal Dressing and you have a quick and delightful dressing for your fresh corn bar.

Greek olive oil dressing

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Fresh BBQ Corn with Feta Salad Bar

Set up this Greek fixing salad bar and get rave reviews as your guests make their own BBQ corn combo.
Course Side Dish
Cuisine California Greek
Keyword BBQ, corn, feta, salad
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 6 corn on the cob with husks
  • 2 tomatoes, seeded and chopped
  • 2 cucumbers, coarsely chopped
  • 1 red onion, finely chopped
  • 1 head of lettuce, chopped
  • 2-3 tablespoons dried Greek oregano
  • 1 - 8 oz. package of Greek feta cheese, crumbled

Instructions

  1. Peel back one or two strands of the husk to clean out corn strands. Discard.

  2. Replace the husks to protect the corn.
  3. Place the corn on the BBQ and cook for 10-15 minutes, rotating the corn until slightly charred.
  4. While the corn cools make all the fixings.
  5. Prepare all the remaining ingredients and place in small bowls.
  6. In a large bowl or platter display the cooked corn.
  7. Set the dressing of your choice in a separate bowl and arrange alongside the corn.

Set your table with all the toppings and your ready to go! Provide paper plates and tongs for all the toppings and you’re all set!

Fresh BBQ with Feta Salad Bar

 

 

 

 

 

 

 

 

 

Here are a few more corn recipes:

Black Turtle Beans with Corn

Papaya and Black Bean Salsa

Fresh Corn Guacamole with Nigella Seeds

 

Hope your party is a big success!

Mary

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Strawberry Clafoutis

by Mary Papoulias-Platis

Post image for Strawberry Clafoutis

Served warm, this Strawberry Clafoutis can’t be beat for an afternoon tea or dessert. Creamy and full of juicy seasonal strawberries this dessert can be swapped out with any fresh fruit of your choice. Master this recipe and keep it handy for a last-minute dessert for any of your summertime entertainment. It’s classic and a showstopper for all your guests to enjoy. And don’t forget to give it a sprinkle of sweetness before serving. Clafoutis is a French inspired dessert, using the freshest fruit possible in the recipe with a custard base.  Change it up by adding fresh figs, apples, pears, cherries or blueberries. It’s a no crust custard so it’s quick and tasty when served warm. The inspiration for this recipe came from an invitation from The Strawberry Commission  visit at Catalinos Berry Farm in Ventura.

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Strawberry Clafoutis

It's strawberry season and desserts studded with strawberries are always welcomed. Try this French inspired classic with a California Strawberry fresh and quick for any outdoor party!
Course Dessert
Cuisine California Greek
Keyword clafoutis, dessert, strawberries
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 4 eggs
  • 1 1/8 cups all purpose flour
  • 1 tablespoons butter, melted and cooled
  • 1 1/4 cup milk
  • 2/3 cup sugar
  • 2 vanilla beans, scraped to remove seeds
  • 2 1/2 tablespoons butter, cut into small pieces - divided
  • 1 lb. washed strawberries, stems removed
  • 1/8 cup powdered sugar for topping

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly whisk eggs in a bowl, add the flour and whisk together.

  3. Add the 1 1/2 tablespoons of cooled butter and whisk.

  4. Add the milk and whisk until blended, then add the sugar and vanilla beans. Mix gently.

  5. Butter a 8 1/2 inch pie plate, with the remaining tablespoon of butter.

  6. Spread the strawberries in the plate.
  7. Pour the batter over the berries.
  8. Place the dish on a sheet pan and carefully place in the oven.
  9. Bake for 10 minutes, then reduce the temperature to 350 degrees and bake for another 15 minutes.
  10. Scatter the remaining 1 1/2 tablespoons butter pieces over the top and bake for another 5 minutes.
  11. To test: Insert a small knife into the center, if it comes out clean it's done.
  12. Sprinkle with powdered sugar and serve warm.

 

California Strawberries

Last month, Laura Bashar and her daughter Lily and I packed up our bags for a daytrip to Oxnard to visit a strawberry farm. We were among many fellow food bloggers and friends.  This was orchestrated by the Strawberry Commission, and they exceeded all of our expectations. Set among the fields was a covered canopy for outdoor enjoyment where we gathered and ate a scrumptious lunch and dinner along with refreshing berry drinks.

Lunch at the strawberry fields in California

We stumbled around the fields with owner Bill Reiman, 5th generation farmer, who educated us in the berry business and practices on his farm. We pinched soil samples, asked multiple questions about the various berry-types, and ran through his fields capturing crazy photos for our blogs.

Gathering in the strawberry fields in California

Many of the bloggers brought along their families for a beautiful warm day of an endless supply of fresh vine-ripened strawberries for picking. It was fun watching Rachael and her husband trying to keep up with their adorable energetic daughters. Visiting with Dorothy, on the short bus ride through the fields made us both realize we have very similar backgrounds- who would have known! I also had a chance to sit down with two terrific bloggers, Tess and Jackie during lunch as we marveled at the entrees as they kept appearing! Best of all, I had a chance to really get to know Jeanne and her two kids as we’re trying to get a word in edgewise. It turned out to be such a fulfilling day of conversations and laughter under the sun.

Children riding through the strawberry fields in California.

Among the many activities was a trip into the manufacturing plant, observing the train of events the berries pass through in order to get them ready for packaging and delivery. I can’t believe this is all happening within one day of picking, so they may be shipped out fresh for the stores. Not only was it cold, but we all didn’t want to leave after observing these strong overpowering  machines. But, we finally left as our lips began to turn this lovely blue color and our skin started quivering.

Inside the production of strawberries in California.

Lunch and dinner were prepared for us by Executive Chef Tim Kilcoyne, owner of The Sidecar Restaurant in Ventura. We scarfed down every bite of his berry-delicious meal which surprised me in every form of his creativity! He prepared us an incredible and original feast of goodness.

Appetizer at the strawberry field trip.

The menu:

Strawberry Basil Meyer Lemonade and Orange Mint Water

Fava Bean Ricotta and California Strawberry Mustard and Arugula Salad

Chicken Enchiladas with Swiss Chard and Roasted Strawberry Mole – Oh My!

Black Bean and Quinoa Salad

Black bean and quinoa burrito at the field trip in California.

Braised strawberry enchiladas in the California fields.

Afterwards we were treated to grab bags and this incredible strawberry bomb from Chef Tim! He fortified us with all of the necessary nutrients from strawberries we could possibly have in one day. I was amazed at the high Vitamin C levels these berries pack in one bite. Also we learned they are high in fiber, folate and potassium. That’s quite a punch from such a small fruit.

Chocolate Genoise cake with strawberries.

 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
He calls this his Chocolate Genoise Cake with Strawberry Mousse with Ganache and a Handmade Chocolate Dipped Strawberry!

A special thank you goes to the wonderful staff of the Strawberry Commission, Catalinos Farm, Chef Tim Kiloyne and all the thoughtful companies that donated prizes for the swag.

Connect with California strawberries here: facebook.com/castrawberries,  twitter.com/castrawberries, pinterest.com/castrawberries

 
 
strwtrip9
 
 
 
 
 
Happy Baking,
 
 

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Walnut Pearl Barley Pilaf

by Mary Papoulias-Platis

Post image for Walnut Pearl Barley Pilaf

Walnuts are a big part of the Greek cuisine, the most popular dessert and what most people are familiar with is baklava. We also use walnuts in our main dishes and pilafs, and I have chosen to do a Pearl Barley Pilaf with Toasted Walnuts, adding a sweet potato for an additional nutritional boost. Serve this alongside a roasted pork tenderloin, BBQ steak, or with a fresh green salad to complete your meal. Try using walnuts more often in your cooking for their strong nutritional value. For more information on walnuts, go to California Walnut Commission.

 

Check out the benefits of walnuts below:

  • Source of plant-based omega 3-fatty acid alpha -linolenic acid (ALA) 1/4 cup= 2.5 grams
  • Antioxidants such as melatonin and gamma-tocopherol (a form of vitamin E)
  • Highest amounts of antioxidants among the tree nuts and peanuts.
  • The American Heart Association certified walnuts as a heart healthy food.
  •  Protein and fiber rich.

Did you know these facts about walnuts:

  1. California walnuts account for 99% of the commercial U.S. supply.
  2. Introduced to California back in the 1700’s by the Franciscan Fathers.
  3. There are over 4,000 walnut growers in California.
  4. California land is covered with 245,000 walnut bearing acres.
  5. Harvested between September to November, October was named California Walnut Month.

 

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Walnut Pearl Barley Pilaf with Sweet Potato

Pearl Barley makes a great pilaf and it's unexpected when serve as a side dish or next to your main course. Serve this for a large crowd - it can be left out at room temperature.
Course Salad
Cuisine California Greek
Keyword barley, salad, sweet potatoes
Author Mary Papoulias-Platis

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and chopped in 1/2 -inch cubes
  • 2 quarts chicken or vegetable stock
  • 1 lb. 5 oz. pearl barley
  • 1/2 teaspoon salt
  • 1/2 cup toasted walnuts, divided
  • 1 tablespoon fresh parsley, thyme, and chives finely chopped
  • 1/4-1/2 teaspoon ground cinnamon

Instructions

  1. In a medium saucepan, add olive oil and heat to medium.
  2. Add the onion and garlic and saute until onions are translucent.
  3. Add the sweet potato and saute for 2 minutes.
  4. Add the barley, 1/4 cup of the walnuts, salt and stock.

  5. Bring the liquid to a boil. Remove the pan from the heat.

  6. Cover and place in the oven for 45-60 minutes until the barley is tender and all the liquid has been absorbed.
  7. When barley is cooked, stir in the remaining walnuts, cinnamon and fresh herbs.

pbarley3

Tips for other cooking techniques:

  • Bake walnuts on a cookie sheet, in a single layer at 350 degrees for 8-10 minutes or bake in a skillet.
  • Add shelled walnuts to a pot of boiling water, remove the pot from the heat and let stand for 2 minutes, drain.
  • Seasoned nuts:  Heat up walnuts in the oven or microwave. While warm add your favorite herbs and dried spices. (my favorite is rosemary with olive oil)

For more walnuts recipes visit:

Farro Salad with Pixie Tangerines and Walnuts

 Coconut Walnut Pumpkin Bread

Baklava Honey-Walnut Tarts

Note: California Walnuts provided me with a delicious bag of walnuts. I did not get paid by California Walnuts to write this post. We love our walnuts, in the Greek cuisine.

 

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