California Greek Girl

Living the Bragg Way…at Expo West 2013

by Mary Papoulias-Platis

Just in case you would like to know what I did at the Expo-West show besides look for new products and meet new vendors.

I also represented the new Bragg Extra-Virgin Olive Oil for two years now and feel it’s truly a wonderful olive oil to use for your daily use.

This year’s show was eventful and so busy!

We had mini glass samples to hand out to our customers that were delivered just in time for the show from Greece.

The booth had several ads that they developed to introduce the olive oil through various magazines such as Vegetarian Times and Whole Foods Magazine.

And Patricia Bragg attended everyday as she does every year to do her long-awaited book signing!
She had the longest lines I have seen yet at the show!

So I was surprised I didn’t lose my voice, as I passed out boxes and boxes of olive oil –
to all the Bragg fans who drop by each and every year at the show.

If you’re looking for a great olive oil that’s USDA Organic Extra-Virgin Olive Oil here it is.

Here are some key points:

First Cold Pressed
Unrefined
Unfiltered
Kosher Certified
Non-GMO
Meets I.O.O.C standards

YOU MAY ALSO BE INTEReSTED IN PURCHASING MY OLIVE OIL COOKBOOK!

ORDER COOKBOOK HERE

Note: I do support the Bragg brand of olive oil, but I was not paid to write this post.

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Farro Salad with Pixie Tangerines and Walnuts

by Mary Papoulias-Platis

Farro is so versatile when it comes to a quick salad and side dish. For those of you who aren’t familiar with Farro, it’s an ancient grain from the wheat family. It has a dense chewy structure and a rich, nutty flavor. Used by chefs in pastas, breads, and for salads. Today, I picked spinach, dandelions greens and beet greens for this quick lunch. Choose any greens of your choice, add any nut for crunch and use golden or regular raisins for sweetness. Any citrus will work , I chose Pixie Tangerines for they’re in season right now. Precook the Farro the night before and refrigerate it until your ready to assemble. Once, you get this technique down you can also substitute quinoa, barley, bulgar, or wild rice.

Farro is a grain that can be found in most supermarkets today. I like to use an organic brand, from Bob’s Red Mill.
Farro is rich in minerals, antioxidants, phytonutrients, and fiber.
Its magnesium content is important in glucose and insulin secretion, which helps fight cardiovascular disease.
Research shows also that farro contains a special type of carbohydrate that stimulate the immune system, lowers cholesterol, and plays a role in blood clotting.
To find out more info go to: University Health News.

I love to grow greens during the winter season. This is makes it so convenient to pick fresh from the garden and make a quick dinner with.

Farro Salad with Pixie Tangerines and Walnuts

Farro brings a nutty flavor to this delicious salad. Use it for lunch or dinner. Add your choice of greens and citrus and you have a healthful meal!

Course Salad or Side Dish

Cuisine California Greek

Keyword farro, salad, tangerines, walnuts

Servings 4

Author Mary Papoulias-Platis

Ingredients

1 cup cooked farro
1 teaspoon olive oil
2 garlic cloves, minced
2-3 cups of a mixture of greens, spinach, dandelions, mustard greens
2-3 teaspoons of amino acids, I prefer Bragg
1/4 teaspoon salt
pinch of pepper

Topping

1/2 cup raisins
Juice of two 2 tangerines
1/4 teaspoon cinnamon
1 cup toasted walnuts

Dressing

Juice of two tangerines
2-3 tablespoons olive oil

Instructions

Prepare farro as directed on back of package.
Or boil 2 cups of water, add cooked farro and cook for 15-20 minutes.
Drain and set aside.
Place 1/2 cup raisins in a small bowl and add juice of two tangerines and cinnamon.
Allow the raisins to marinate while preparing the dish.
Pace 1 teaspoon of olive oil in a large saute pan and add garlic.
Saute briefly until soft and add greens.
Add amino acids, salt, pepper until greens become wilted.
Add the farro and saute until warm.
Remove from the stove and place in a large bowl.
Add soaked raisins with marinade and walnuts.
Sprinkle with 2-3 tablespoons of olive oil and the juice of two tangerines.
Adjust taste with seasonings.

You may also enjoy my other nutritional recipes:

Stuffed Eggplant with Three Grains Papoutsakia

Quinoa with Wild Rice and Cherries

Tabbouleh Bulgur Salad with Greens, Mushrooms and Mandarin Oranges

Stay Healthy and Eat Grains,

Mary

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Unbelievable Feta Fries!

by Mary Papoulias-Platis

Here is my version of Greek Feta Fries! I wanted to stay on the healthful side for this dish, so I added a variety of potatoes you may want to consider. You can use all four varieties or just one – that’s your choice. So I headed to the store and bought russets, sweet potatoes, purple potatoes and yams. Oops, a yam is a tuber.

Directions:

I washed and dried them, leaving the peel on. I sliced them 1/8″ thick. The thinner the crispier.

I used a mandolin, a slicing machine. You can cut them yourself using a sharp knife.

I dried each slice and fried these in hot oil – you can use canola or vegetable.

Add salt and pepper to them afterwards, as they drain on paper towels.

Add as much as you like of the crumbled feta.

A Quit Note: Danger! Keep the purple potatoes away from the others – separate them on the cooking sheet and fry them last.

A Healthier Version

Try baking the potatoes in an 400 degree oven until crisp!

Place them on a baking sheet in a single layer, sprinkled with a little amount of extra-virgin olive oil, salt and pepper.

Remove and add the crumbled feta.

Here are a few more recipes using potatoes!

Heirloom Tomato Salad with Potatoes and Olives

Greek Roasted Potatoes with Gremolata Sauce

Simply enjoy this new potato and feta recipe!

Mary

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Mary, Mary, Quite Contrary…come see my garden

by Mary Papoulias-Platis

With this last rain we had in San Diego, my garden became a runaway jungle of greens! Look at the size of the nasturtiums leaves in the photo below.

Take a look at this box of broccoli and fava beans – out of control don’t you think?

My beets are ready to pop! The spinach is hidden but still going strong.

Ah yes, Spring has arrived… sweet Apple blossoms.

New for this year, sweet peas – I’ve always wanted them in my garden and here they are slowly rising reaching towards the sun.

Figs are coming… figs are coming!

Just a pretty picture of the red beet stems shining through.

Leeks are also new this year, wow I’m a happy Greek girl!

Another shot of mustard greens and dandelions trying to grow in this jungle of favas.

Ending soon are the sugar snap peas – thank-you, thank-you for the barrels of delicious peas you have showered us with.

Neighbors and friends thank-you too!

Seed Information for a Winter Garden

BURPEE:

Super Snap Peas (53512A)
Leeks Dawn Giant (63388A)
Sweet Pea Dream Mix -Flowers 40972A
Detroit Dark Red Medium Top Beets (58875)

Botanical Interests :

Cool Season Spinach (Lavewa)
Mustard Greens – Southern Giant Curled
Arugula -Rocket Salad
Red Winter Kale

Park Seed
Onions Granex

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Greek Style Fava Beans with Dill

by Mary Papoulias-Platis

Fresh Fava beans, also called “broad beans” are in season now and can be found in their pods, at your local farmer’s market. I planted several rows of favas this year. They are just at the beginning stage of producing and too young to pick – maybe another week or so. In the meantime, Melissa’s had them available sent me fresh pods this week to use in my recipes. I remember my mother making a delicious simple stew with them with a few pantry items. Today, I thought I would start out with a very simple recipe so that you can shop for some at the market and try them out for yourself. Plan ahead for shelling and blanching the beans before cooking. You can use frozen fava beans, you may have to shell them if they are large in size. Just briefly steam them before adding the dressing. Here are a few tips on these beans: Favas are a tough bean and need to be blanched to remove the outer skin. When shopping for fresh favas look for young green pods that aren’t bulging which indicates age. In cookbooks they may be listed under broad beans, or horse bean. They can be substituted for recipes calling for large lima beans in soups, casseroles, and stews.

Shell and saute the beans if fresh from the pods.

Toss gently with the and serve warm.

Greek-Style Fava Beans with Dill

Try this simple method of cooking fava beans and you'll be pleasantly surprised at how delicious they can actually taste with a touch of fresh dill.

Course Side dish or Main

Cuisine California Greek

Keyword dill, evoo, fava beans

Servings 6

Author Mary Papoulias-Platis

Ingredients

2 pounds fresh fava beans
1/4 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove. crushed
2 tablespoons chopped fresh dill
1/4 teaspoon salt
pinch of pepper

Instructions

Preparation of the Favas

Bring a medium pot of water to a boil over high heat.
Shell the fava beans, discarding the pods.
As the water boils drop in the beans for 2 minutes until outer skin loosens.
Drain and set aside until cool to touch.
Pop the fava beans out of their skin and place them in a bowl.

Instruction

In a saucepan heat the oil and saute the onion and garlic until soft.
Add the fava beans and cook 2-3 minutes.
Add enough water to just cover beans.
Stir in dill, salt and pepper.
Cook, covered, 10 minutes or until beans are tender.
Remove the lid and continue cooking until all the water has been absorbed.

Recipe Notes

Recipe from Chef Mary Papoulias-Platis at Ethos Culinary.
Website: ethosculinary.com
Contact: ethosculinary@gmail.com
California Greek Girl Blog: www.californiagreekgirl.com

Saffron Risotto with Kasseri

by Mary Papoulias-Platis

Not to long ago at one of our monthly group meetings, food blogger Laura Bashar handed out packets of beautiful saffron. Of course the most common dish I would know is paella, but I have chosen risotto – only because I just love making a big pot of steaming hot Arborio rice. Planning ahead and making stocks on the weekends to freeze for quick weekday meals, helps with time spent in the kitchen. But of course, store-bought stocks work just fine. You can turn quickly to my fresh vegetable stock recipe and whip up a fresh batch by just using what you have on hand; carrots, celery, onion, and parsley. I chose to add Kasseri because I just love it’s saltiness, but traditionally it’s made with Parmesan. Risotto is what I turn to for weeknight meals enjoyed with a fresh green salad!

Arborio rice can be purchased online at Lungberg Farms.

Saffron Risotto

Try adding saffron to this risotto for a savory floral taste for your family table. I added Greek Kasseri cheese, but traditionally Parmesan is used.

Course Main Dish or Side

Cuisine California Greek

Keyword arborio, dinner, risotto, saffron

Servings 8

Author Mary Papoulias-Platis

Ingredients

2 1/2 cups stock, vegetable or chicken
1/4 teaspoon saffron threads
2 teaspoons olive oil
1/2 cup diced onion
1 1/4 cup Arborio rice
1 cup white wine
1 tablespoon up to 1/4 cup grated Greek Kasseri or Parmesan Cheese

Instructions

Bring the stock to a simmer in a medium saucepan. Add the saffron and steep until the stock takes on a deep color.
Strain the stock and keep warm.
Heat the oil in a medium stockpot. Saute the onion until soft.
Add the rice to the onion and saute until the rice is coated with the oil.
Stirring over medium heat, add the stock in three batches, making sure the liquid has absorbed after each addition.
Add the wine with the final addition of stock.
When the rice is ready, the rice should be creamy and firm to the bite.
Remove the rice from the heat and stir in the Kasseri or Parmesan cheese.
Serve immediately.

When preparing for risotto have all your ingredients ready beforehand – once you get cooking you won’t have time to stop and measure or grate.

Try and use a heavy bottom pot so you don’t burn the risotto, or lower the heat and watch it carefully!

To finish cooking the risotto, place the rice in a saucepan, add the final addition of stock and wine, and stir in the Parmesan or Kasseri cheese. Serve immediately!

Head over to my blog and check out my many risotto recipes:

Avocado Risotto with Lime and Olive Oil

Spring Garden Vegetable Risotto

Pumpkin and Pancetta Risotto with Parmesan

Many Happy Meals,

Mary

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Feta Kasseri Cheese Balls with Fresh Herbs

by Mary Papoulias-Platis

These Feta Kasseri Cheese Ball are the bomb! One bite and you’re sold. The fact that there are three cheeses in these lovely bites, you will be asking for more. Adding freshly chopped herbs makes them more delicious and fresh tasting. Herbs play an important role in the Greek Cuisine, and fresh is always best! The four Greek herbs to plant in your garden are oregano, parsley, dill, and mint. I wanted a quick appetizer, so I reached out to these herbs in my garden and a cube of feta. These colorful balls can be prepared ahead of time, wrapped and refrigerated, and dipped in the herbs before serving. The balls can also be skewered for a festive presentation. Serve these with fresh berries, melon slices, or your favorite vinaigrette.

Fresh leaves are used from my garden. Make sure no sprays are used on edible flowers and they are organic.

Here in my garden boxes I grow flat leaf parsley, eggplant, green peppers, and climbing green beans. You can use herbs in so many dishes to heighten the flavor of any dish.

Organic edible flowers such as these nasturtiums, are added to many appetizers and salads.

Feta-Kasseri Cheese Balls with Fresh Herbs

Greek herbal cheese balls with fresh herbs and fruit make a perfect appetizer for your next luncheon or dinner party.

Course Appetizer

Cuisine California Greek

Keyword appetizer, balls, cheese, herbs

Servings 20

Author Mary Papoulias-Platis

Ingredients

1 cup crumbled Feta cheese
3/4 cup Kasseri cheese, finely grated
2/3 cup cream cheese, room temperature
2 garlic clove, crushed
1/2 cup lemon juice
Zest of 1 lemon
2 teaspoons fresh parsley, finely chopped
2 teaspoons fresh mint, finely chopped
1/4 cup each of fresh parsley, mint and dill for garnish
Various berries, melons or citrus melons, or citrus.

Instructions

In a medium bowl, mix together Feta, Kasseri, cream cheese, until smooth. Stir in garlic, lemon juice, lemon zest, parsley and mint.
Roll the cheese into 1-inch round balls. Chill at least 1 hour.
Divide in thirds and roll the balls in each herb and serve with berries, melons, or citrus.

Recipe Notes

For a party skewer the balls with fresh fruit.

You can skewer the cheese balls for an easy party appetizer. These are on edible nasturtium leaves. And serve with fresh fruit and bread slices.

Other appetizers can be found here:

Phyllo Cheese Triangles “Tiropetes”

Greek Herbal Meatballs – Keftedakia

Stufffed Grape Leaves Dolmathes with Rice or Quinoa

Party on my Friends,

Mary

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Roasted Beet Relish with Feta on Crostini

by Mary Papoulias-Platis

This morning as I went out to my garden to fetch a vegetable or two, and to my surprise I was able to pull up three more beets that were ready to devour. I washed them up and threw them in the oven to roast them, so I could possibly make them into a quick lunch or side dish for dinner. Beets are a staple in the Greek diet, as well as a nutritious power food. We roast them, boil them, shred them raw for salads, and juice them. Today, I decided to pair them up with feta cheese and bring you a Roasted Beet Appetizer. Oh yes!

To get started roast the beets in the oven. To roast beets take a look at my post on How to Roast Beets. Or you can use canned beets if you choose.

After roasting the beets and peeling them, you may cut them ahead and refrigerate them. Continue with the recipe the next day.

Roasted Beet Relish with Feta on Crostini

This quick beet appetizer can be made the night before for a pleasing garden delight for your guests. Place it in the refrigerator until ready to serve for a great side dish for your salad or soup.

Course Appetizer

Cuisine Simply Greek

Keyword appetizer, beets, crostini, roasted

Servings 4

Author Mary Papoulias-Platis

Ingredients

Beet Relish

2 large red beets, washed and roasted, diced finely
5 tablespoons extra-virgin olive oil
salt and pepper as needed
2 tablespoons red wine vinegar
1 clove garlic, minced
1 1/2 teaspoons honey
1/2 pound feta, crumbled or thinly sliced

Garnish

2 tablespoons diced shallots
2 tablespoons chopped chives

Baguette

1 baguette, cut into 1/8 inch slices
1/2 cup extra-virgin olive oil

Instructions

Preheat oven to 375 degrees.
Wash and dry beets well. Rub with 2 tablespoons of olive oil.
Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
Allow the beets to cool and peel. (I use a paper towel to rub off the skins.) Finely dice the beets. Place the beets in a bowl.
In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
Pour the dressing on top of the beets and stir to combine.
Place a thin slice of feta on the each grilled Crostini and add the beet relish.
Sprinkle crostini with shallots and chives and serve immediately.

Crostini

Heat a grill pan or broiler.
Brush both sides of the bread slices with olive oil.
Place on a baking sheet and place under the broiler until dark brown on both sides.
Or place on a grill pan until dark brown on both sides.

Purchasing the right Greek Feta is so very important!

Purchase feta only in brine. Do not buy crumbled, it’s too dry.
Greek feta is salty, so other types may be too bland.
Feta should be in a reusable container, to keep fresh in your refrigerator.
I use Feta from Greece, it’s authentic and protected.

Beet Lovers! Here are a few more recipes to make,

Roasted Beets with Potato Garlic Sauce –”Patzaria”

Lamb Ribs Poached in Olive Oil with Blood Oranges and Beets

Roasted Beet Hummus

Oh Yum! This is a meal in itself!

Mary

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Kataifi Avocados with Feta-Jalapeno Sauce

by Mary Papoulias-Platis

It’s Feta Friday! Yes!

I have a very special treat for all of you out there!

Kataifi Avocados which I have deep-fried and served with a jalapeno-orange feta sauce! Crazy huh! But as you know I love avocados and feta! A true marriage of flavors-right? Then, I needed a dipping sauce and couldn’t resist the squeeze of a fresh orange in my basket with a hint of heat, a jalapeno. Where we live in San Diego, we are surrounded by avocado groves. We actually went out and bought two trees for our garden, and they are doing great with our weather conditions.

A ranch nearby in our area.

The picking and packing process, that’s alot of avocados ready for the market!

My favorite avocado is the “Reed”.

Kataif with Avocado Recipe

Defrost kataifi (shredded phyllo) the night before.
Peel and remove the pit from the avocado and cut in sixths.
Pull out a strand of the dough and cut into a 1- inch wide by 6-inch-long piece.
Wrap one slice of avocado at a time, until you have all six done.

You can bake these at 375 degrees and flip halfway through the cooking process.
Or in a heavy pan, add 2-3 tablespoons of oil and heat.
Deep-fry the avocado, a couple at a time.
Turn once and remove when slightly brown. Sprinkle with salt and pepper.
Serve hot with feta sauce.

Orange- Jalapeno Feta Sauce

In a food processor add, three cleaned green onions chopped, one jalapeno seeded and cut in half, and the juice of two oranges and 1/2-pound feta. Add a splash of milk and blend until smooth.
Serve with warm avocados!

You can find Katifi at Fillo Factory in your supermarket or on their website.

Avocado recipes you may to try:

Greek Avocado Ceviche