Fava Beans and Eggs for Breakfast

by Mary Papoulias-Platis

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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.

Garden Fava Beans

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

  1. Heat a sauté pan with 1 teaspoon of olive oil, over low heat.

  2. Add the fava beans, leeks, prosciutto, salt and pepper to the pan and sauté until softened, not browned.

  3. Reduce heat to low and make two small wells in the beans.

  4. Crack the eggs into the wells, one in each well, sprinkle with salt and pepper.

  5. Cover and cook the eggs to your taste.

  6. Divide among two plates.

Recipe Notes

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

Eggs and Fava Beans

 

You may enjoy my other recipes:

Lemon Pasta with Fava Beans and Greens

How-To Cook and Roast Fava Beans

Arugula Salad with Fava Beans and Artichokes

 

Enjoy this delicious bean,

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Attended the World Premier of Femme

by Mary Papoulias-Platis

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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”.

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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”.

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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”.

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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.”

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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.

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My 11 Best Greek Easter Recipes

by Mary Papoulias-Platis

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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!

 

Phyllo and Leek Pie

Savory Leek and Feta Pie

Traditional Greek Salad

Traditional Greek Salad

Phyllo Pastichio

Pastitsio with Phyllo

Lamb Shanks with Orzo

Lamb Shanks with Rosemary and Orzo

Garlic Eggplant Dip

Roasted Eggplant Dip

Greek Red Dyed Eggs

Eggstraordinary Easter Eggs

Greek Easter Cookies

Greek Easter Cookies “Koulouria”

Tiropites filled with Feta

 Phyllo Cheese Triangles – “Tiropetes”

Roasted Red Pappers

Roasted Pepper Appetizer

Stuffed Grape Leaves

Quinoa-Stuffed Stuffed Grape Leaves

Chocolate Baklava

Chocolate Date Nut Baklava

Enjoy your Easter Celebration!

 

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Join me and support Project Hope for Greece
Sunday, April 21, 2013
for a
Private Director’s Screening of “Hello Anatolia”

 UltraLuxe Anaheim Cinemas
321 West Katella Ave., Anaheim,Ca. 92802
Reception 3:00 PM  ~ Screening 4:00 PM  ~ Q&A 5:30 PM

100% of your ticket goes to Project Hope

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FEMMEposter

This will be my first year attending this Femme Event in Santa Barbara, California at the Marjorie Luke Theater on Sunday, April 28th. This year’s theme is “Collaborating Locally for World Harmony”. This program is presented by the UN Santa Barbara  and Tri-County Chapter of the United Nations Association.

The first 20 people to leave their email under the comments section will receive a free ticket to this event.

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Eggplant Rounds Topped with Vegetables

by Mary Papoulias-Platis

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A quick lunch to eat at home is always my first choice, since I don’t eat out much during the day. Eggplant is a staple in my fridge because there are so many uses for it.  You can roast it for an eggplant dip, stuff it with grains, , add it to your vegetables.  Whichever method you choose this quick and healthful dish is a great substitute for a burger anytime!

1 eggplant, sliced
1/2 onion, diced
1 garlic clove, chopped
1/2 yellow pepper, diced
3-4 mushrooms, diced
1/2 tomato, seeded, chopped and/or 2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white wine or red wine vinegar
1/4 cup chopped parsley
1/4 cup toasted pine nuts

Preheat the oven to 350 degrees.

To prepare the eggplant, slice 1/4 inch thick and salt both sides. Place on a paper towel while you prepare the sauce.  In a saute pan heat the olive oil and add the onions, garlic, mushrooms, tomato and yellow pepper. Saute until soft. Add salt and pepper, a splash of white wine or vinegar and simmer until sauce thickens. Add chopped parsley and 1/2 of the pine nuts. Remove from the heat. Rinse the eggplant, wipe dry. Place on an oiled pan and add sauce on top.

Place in a preheated oven for 45 minutes. Add remaining pine nuts and a little parsley on top.  Makes 4 servings

quick baked eggplant dish

 

 

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Feta Friday and Brew

by Mary Papoulias-Platis

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I was up late last night celebrating my brother Tom’s birthday in L.A., so my Feta and Friday Brew post got delayed, until late into the afternoon. I was browsing Redwood Hill Farm’s website for inspiration on their cheeses they had sent me, and I saw they had a beer and cheese pairing article. I made my husband run out to find the beers, but only found one of the three they recommended, the Stone Smoked Porter. The other two were matched up by the owner of the store. What an interesting combination Feta and Brew  – I hope you have as much fun with it as we did!

Any Goat Chevre  : Lost Abbey Red barn Ale, with a light spiced ale for the summer (left) 
 
 
Smoked Goat MilkStone Brewery Smoked Porter ;  A smoky complex flavor with caramel,chocolate, coffee accents. (center)
 
Raw Feta Abita Strawberry Lager a sweet fruity raspberry flavor. (right)
 

You may also enjoy my many feta recipes below or for more recipes : Feta Friday Category

Feta and Pita Panzanella Salad

Feta and Brew

 

 

 
 
 
 
 
 

Thank-you for the great inspiration Redwood Farms! I was not paid to write this article.  All cheeses can be found at Redwood Hill Farm’s Website.

Drink Responsibly and enjoy Feta Friday!

“Just Feta Driven”

 
 

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Spring Garden Vegetable Risotto

by Mary Papoulias-Platis

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For a gardener like myself,  it’s sad to say goodbye to my tired Winter garden, but on the other hand, I’m eager to get my Spring garden designed and planted immediately. Fava beans are a priority to plant and are so easy to grow and make a nice cover crop for the next season. This Spring Garden Vegetable Risotto can be changed up with any seasonal vegetable you find at the farmer’s market or from your own garden. My fava beans and sugar snaps are still going strong, so I included them in this dish. Basically, food grown in the same season, can go together in a dish. If you’re not familiar with risotto, it is commonly used in Italian dishes. Risotto is an Italian technique for cooking Arborio, but this rich, creamy medium grain is versatile. It also plays well in crowd-pleasing puddings and appetizers. Most stores today carry this rice, but if you can’t find it, head over to Lungberg online and look for Organic Arborio.

My garden fava beans.

After shopping at the farmer’s market the early asparagus and leeks have arrived adding them to the dish too. You can switch out any of the vegetables in this dish but remember to cut them small so they slightly cook in the risotto. I added Myzithra cheese to mine for a Greek Twist but you can add the traditional grated Parmesan cheese.

Spring Risotto with Fava

 

Spring Garden Vegetable Risotto

A fresh Spring risotto with a variety of garden vegetables and grated cheese!
Course Main Dish
Cuisine California Greek
Keyword risotto, spring, vegetables
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 2 cups arborio rice
  • 4 cups broth, chicken or vegetable
  • 1/2 cup white wine
  • 2 shallots, diced
  • 1/2 cup chopped leeks
  • 1 teaspoon dried dill or 2 tsps. fresh
  • 1-2 teaspoons salt
  • 1/2 - 1 teaspoon pepper
  • 1 cup chopped asparagus, 1-inch long
  • 1/4 cup young fresh fava beans, shelled or frozen
  • 1 cup fresh or frozen peas
  • 1/2 cup sugar snap peas, chopped
  • 2 teaspoons olive oil
  • 2 teaspoon butter
  • 1/2 cup grated Myzithra or Parmesan cheese

Instructions

  1. Prep all the ingredients before you begin.
  2. Place the stock in a small saucepan and bring to a simmer.
  3. In a 4 quart dutch oven or heavy large pot heat to medium and add olive oil.
  4. Add the shallots and leeks for a minute or two until softened.
  5. Add the rice and dill and continue stirring for 2-3 minutes until rice is coated.
  6. Add the wine and stir until all the wine has evaporated.
  7. Begin adding the broth one cup at a time, making sure all the broth has been incorporated before adding another.
  8. Before the last cup is added, add all the vegetables, salt and pepper.
  9. Continue with the last cup. Stirring constantly.
  10. Add the butter and turn off the heat. Add the grated cheese. Stir gently to mix.

  11. Taste and adjust before serving. Serve immediately.

You may also enjoy other Risotto Recipes!

Mushroom Risotto

Fresh Tomato Risotto

Avocado Risotto with Lime

I’m a big risotto fan,

Mary 

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Mushroom Avocado Tuna – Melt

by Mary Papoulias-Platis

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Tuna melts are a food of the past… mostly during my college years, but there’s something about a warm tuna sandwich with melted cheese on top that I associate with comfort food at it’s best. I chose to swap out a large portabello mushroom, for the bread and added a smoked goat cheese cheddar in place of the regular cheddar cheese.

The health benefits of mushrooms makes them a superfood we should all add to our diet.

  • Mushrooms are packed with fiber and protein.
  • They’re low in calories, and can be added to soups, salads, and used as an appetizer. Raw is best!
  • They also provide many important nutrients, including B vitamins, selenium, potassium, copper.
  • And even though they’re commonly white, they’re packed with as many antioxidants as more colorful fruits and vegetables.

Our dear blogger Mimi Avocado, passed out her avocados at out last meeting, and I couldn’t resist having one with this lunch. This doesn’t call for a written out recipe- just a little imagination.

Follow these simple steps:

  • Just make up your favorite tuna and stuff it into a mushroom. Make sure you take a spoon and clean out the gills and stem from the center of the mushroom first.
  • Add your favorite cheese and top it off with avocado.
  • Place it in a preheated 400 degree oven, and bake for 1o-15 minutes.
  • Watch it carefully, and pull it out when it’s nicely browned.
  • Add salt and pepper, your favorite sauce, or salsa.

You can find smoked cheeses in your deli section of your supermarket- I used a smoked goat cheddar from Redwood Hill Farm.

You may enjoy my many avocado recipes, just click avocados in my recipe file.

Avocado Risotto with Lime

Stuffed Avocado with Strawberries

Avocado Dressing

It’s Avocado Season, dig in!

Mary 

 

 

 

 

 

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