California Greek Girl

Mom’s Lentil Vegetable Soup

by Mary Papoulias-Platis

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.

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

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

In a large soup pot add olive oil and heat to medium.
Add the onion, leek, garlic,1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Add the carrots and celery and saute for additional 5-10 minutes.
Add tomatoes, lentils, water or vegetable broth. Start with 2 cups and add more water as needed.
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

Cold Lentil Salad with Tomatoes, Basil and Feta

Red Lentil Salad with Red Peppers, Oranges and Basil

Stay Warm,

{ 12 comments }

California Feta Bagel with Avocado

by Mary Papoulias-Platis

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

{ 0 comments }

Thyme Infused Artichokes with Pesto

by Mary Papoulias-Platis

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.

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.

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

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

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

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!)

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

Place all the ingredients except the chees in a food processor or blender.
Blend until smooth.
Place in a small bowl and stir in the cheese.
Serve or refrigerate for up to 3 days.

Pesto Three Ways

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!

Pesto Avocado Dressing

Halloumi Grilled Cheese with Pesto

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

It’s a green day full of recipes!

Enjoy!

Mary

{ 1 comment }

BBQ Corn with Feta Salad Bar

by Mary Papoulias-Platis

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.

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

Peel back one or two strands of the husk to clean out corn strands. Discard.
Replace the husks to protect the corn.
Place the corn on the BBQ and cook for 10-15 minutes, rotating the corn until slightly charred.
While the corn cools make all the fixings.
Prepare all the remaining ingredients and place in small bowls.
In a large bowl or platter display the cooked corn.
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!

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

{ 9 comments }

Strawberry Clafoutis

by Mary Papoulias-Platis

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.

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

Preheat oven to 400 degrees.
Lightly whisk eggs in a bowl, add the flour and whisk together.
Add the 1 1/2 tablespoons of cooled butter and whisk.
Add the milk and whisk until blended, then add the sugar and vanilla beans. Mix gently.
Butter a 8 1/2 inch pie plate, with the remaining tablespoon of butter.
Spread the strawberries in the plate.
Pour the batter over the berries.
Place the dish on a sheet pan and carefully place in the oven.
Bake for 10 minutes, then reduce the temperature to 350 degrees and bake for another 15 minutes.
Scatter the remaining 1 1/2 tablespoons butter pieces over the top and bake for another 5 minutes.
To test: Insert a small knife into the center, if it comes out clean it's done.
Sprinkle with powdered sugar and serve warm.

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.

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.

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.

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.

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.

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

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.

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

Happy Baking,

{ 4 comments }

Walnut Pearl Barley Pilaf

by Mary Papoulias-Platis

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:

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

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

In a medium saucepan, add olive oil and heat to medium.
Add the onion and garlic and saute until onions are translucent.
Add the sweet potato and saute for 2 minutes.
Add the barley, 1/4 cup of the walnuts, salt and stock.
Bring the liquid to a boil. Remove the pan from the heat.
Cover and place in the oven for 45-60 minutes until the barley is tender and all the liquid has been absorbed.
When barley is cooked, stir in the remaining walnuts, cinnamon and fresh herbs.

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.

{ 2 comments }

Fava Beans and Eggs for Breakfast

by Mary Papoulias-Platis

Perhaps you have never seen or eaten fava beans (also called broad) let alone have had them for breakfast. Fava Beans are a staple in the Greek Diet, and grown in most family gardens. I’ve chosen breakfast today, simply because I had a bumper crop this year and have them ready in the refrigerator. Other ingredients can be added such as a fresh tomato, peppers, green onions or celery can be added to this recipe. They can be found at your local farmer’s market from March through June. If you cannot find fresh fava beans head over to Melissa’s Produce. You can’t beat the health benefits of the fava bean. They are incredibly nutritious and an excellent source of soluble fiber, protein, folate, manganese, copper and several other micronutrients. So, try them, in your next soup, stew, or vegetable dishes. Below I listed more recipes to for them on my blog.

This is my garden picture of the blossom with it’s black and white makings!

Check out the bright green color you can add to your dishes.

Fresh from my garden, and ready to eat!

Peel or Not to Peel:

If you have large tough beans, peel the outer layer of each bean. Young beans do not need to be peeled, for the outer skin is not tough. You can also use frozen in this recipe. Defrost them in warm water before adding them to the recipe.

Fava Beans and Eggs for Breakfast

Fresh fava beans make a healthful addition to your morning egg dish. You can also create a quick and easy meal with frozen favas and eggs for your next dinner at home.

Course Main Dish

Cuisine California Greek

Keyword breakfast, california greek, dinner, Greek

Servings 2 people

Ingredients

1 teaspoon extra-virgin olive oil
1 cup fresh or frozen-defrosted fava beans,
2 small leeks, chopped
4 slices prosciutto, torn into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 eggs

Instructions

Heat a sauté pan with 1 teaspoon of olive oil, over low heat.
Add the fava beans, leeks, prosciutto, salt and pepper to the pan and sauté until softened, not browned.
Reduce heat to low and make two small wells in the beans.
Crack the eggs into the wells, one in each well, sprinkle with salt and pepper.
Cover and cook the eggs to your taste.
Divide among two plates.

Recipe Notes

Recipe can be doubled. If favas are not available in your area, add small canned white beans.

Attended the World Premier of Femme

by Mary Papoulias-Platis

I attended the world premier of the documentary Femme : Women Healing the World, in Santa Barbara California. This event has drastically changed my view on how women from around the world, with their individual strengths and courage, have changed and continue to heal the world. This film was brought to us by the U.N.A. of Santa Barbara and Emmanuel Itier, projects director and and producer of this incredible film. A world journalist and filmmaker for many years, runs WonderlandEntGroup. He and Sharon Stone the Executor Producer had a great passion that developed in interviewing women from over 50 countries and how they continue making a difference through religion, spirituality, science, history, politics, philosophy and entertainment. This film gave you a true sense of the word “feminine”and how we have a responsibility to the world to nurture and develop a peace within the world for all people.

I had a chance to meet author Marilyn Tam author of the book The Happiness Choice, who spoke on the panel after the showing of the film. I’m currently reading her book and will let you know all about it in a few weeks. Her website quotes, ” Her life is an inspiring example of what can be achieved if one followed their dreams. She grew up as an abused and neglected child in Hong Kong. She left home as a teen to come to America alone. Following her life mission, she achieved international business and humanitarian success”.

femme2

I had the opportunity to speak with Estelle Foster publisher of Going Organic magazine. This woman has changed how the city of Santa Barbara preserves their local parks without pesticides. Now, she is concentrating her efforts in Palm Springs, California endorsing her organic gardening in the region. Her website states her mission: We believe that “going organic” means making informed and ethical choices in what we eat, what we drive, what we wear, and how we live. It means making decisions based not only on what is best for us and our families, but also on what is best for future generations, local economies, and the planet”.

femme5

And one of the supporters and sponsors of the event, Patricia Bragg who also sat on the women’s panel. Patricia feels very strongly about eating and staying healthy through exercising and good eating habits. She gave out the swag bags for the event for all participants with products from her company health food company Bragg. Her website states: “No system can “cure” disease. No person can “cure” you of your ailments, aches, pains and diseases. Only the internal functions of your own body banish diseases. The human body is self-repairing and self-healing. Every human body has a built-in healing mechanism. Burn that into your consciousness”.

femme1

Meeting author Jean Bolen MD at Femme in Santa Barbara was a lovely surprise. She spoke so eloquently about needing strong support for the next UN for Women conference to be held in 2015. She quotes in saying on her blog: “I’m an advocate for a UN sponsored 5th World Conference on Women (5WCW) as a rallying point that would raise consciousness, network women worldwide and at a time of transition, could be the tipping point.”

femme3

Barbara Mueller and I (blurry but important) the president of the U.N.A. chapter in Santa Barbara who worked endless hours putting together this remarkable event . She commentated the panel which generated great conversation and new inspirational ideas from these amazing women on the panel. Thank you Barbara for a successful event.

Sponsors Include: Dr. Elizabeth Ingalls, Bill Allaway and Rosanne Reid. Patricia Bragg

Check out your local chapter of the United Nations Association and participate and support wonderful films and projects that inspire women all over the world.

{ 0 comments }

My 11 Best Greek Easter Recipes

by Mary Papoulias-Platis

These recipes are a collection of my Best 11 Greek Easter Recipes. It’s difficult to pin it down to 11 recipes, depending on the amount of people you’re entertaining! Weather you’re heading to the Greek picnic or having a traditional family gathering grab a couple of recipes and start cooking. For many generations we have cooked, baked and re-baked these Greek specialties. I’m hoping you may add them to your table and enjoy them as well this Sunday. But, I can’t forget my Easter bunny pound cake with strawberries (wait what?) that I must bake this weekend. I know, I started this many years ago with my kids and I just can’t stop now! Drop me a note below and share with us your Best Greek Easter Recipe or tradition from your family cookbook file and holiday.

Kalo Pascha to everyone!