California Greek Girl

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

Grapefruit and Avocado Cabbage Slaw

Avocado Risotto with Lime and Olive Oil

Meet the Reed Avocado

This makes a great appetizer,

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Top 10 Greek Pantry Items for Your Home

by Mary Papoulias-Platis

: Fresh or Can Tomatoes

: Local Honey

: Onions and Fish Plaki

: Garbanzo Bean Salad

: Spinach and Rice

: Lentil Salad with Feta

: Fresh Greek Extra-Virgin Olive Oil

: Greek Potatoes with Vegetables

This is my Top 10 Greek Pantry Items that will help you create dishes for your friends and family. With these staples you can make just about anything ”Greek” and with a few recipes on hand you are ready to go. Of course you’ll need to add your protein, fresh vegetables, and staples like bread, milk, flour, and herbs.

To help you, I’ve included recipe posts for you to choose from in which I used these staples, so you can begin your journey in cooking. Just keep in mind a recipe is there to guide you so you may add your unique touch. Use your fresh herbs such as oregano, parsley, and dill. They add a great addition to any Greek recipe. And I try and find orange orange for my pastries, since citrus is so important in the Greek Diet. If you can’t find it, any honey will do.

Top 10 Greek Pantry Items

Greek Extra Virgin Olive Oil
Canned tomatoes, sauce, whole tomatoes, paste
Lentils, bulgur, rice
Gigantes beans,white beans, garbanzo
Red Wine Vinegar
Potatoes
Onions
Honey
Walnuts, almonds
Wine: Red, White, Ouzo, Brandy

And to help you out here are a few of my favorite recipes from my blog.

Spinach and Rice – Spanakorizo

Scrambled Eggs with Tomato and Feta

Bean Soup – Fasoulada

Greek Village Salad

Greek Yogurt Sauce

Marinated Chicken Kabobs

Greek Meatballs

Greek Skillet Potatoes

Chickpea Salad

Baked Fish with Tomatoes

Hoping your family enjoys these recipes as much as we do.

Kalo Arexi! (Good Appetite!)

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How To Make Vegetable Broth

by Mary Papoulias-Platis

How many times have you been in a bind and needed vegetable broth for a soup or sauce?

Here’s a simple recipe for a making a richly seasoned vegetable broth for any recipe. I used the basic vegetables in your refrigerator, carrots, celery, and an onion. Add your aromatics – a bay leaf, peppercorns, and parsley. And not necessary but a wonderful addition are dried mushrooms for that deep burst of flavor often needed in a vegetable broth. Simple and easy, done in the morning and soup in the evening! You can prepare this ahead of time and in the freezer for later in the week.

I often get the question; why would you take the time to do this ?

The nutrient level of a fresh broth is much higher than that of a processed purchased product.
You can control the flavor profile of the broth.
The salt content is also controlled by you. I prefer not to salt my broths.
Make as much as you need, no waste.

Prep all your ingredients and decide what flavors you would like in your soup. Choose spices and herbs to compliment your cuisine.

Strain your broth and let it cool. From here you can freeze it or refrigerate it up to 3 days.

Here’s the finished product. Clear and ready to use. The mushrooms give it this earthy – brown color. So, don’t leave them out!

How To Make Vegetable Broth

Quick and easy vegetable broth from your basic vegetables - add it to your soups, sauces, and dishes.

Course Soup and Broths

Cuisine California Greek

Keyword broth, fresh, homemade, vegetable

Author Mary Papoulias-Platis

Ingredients

8 cups of cold water
2 carrots, cut in half
3 celery stalks, coarsely chopped
1 onion, cut in half
1/4 of a green cabbage head, coarsely chopped
1 cup fresh mushrooms or 1 cup dried mushrooms
6 peppercorns
2 bay leaves
2 sprigs thyme, washed
1/4 bunch parsley, washed

Instructions

Add all the ingredients and cold water in a large pot.
Bring to a boil over high heat.
Lower the heat to medium and simmer for 1 hour, skimming often.
Strain through a fine-mesh sieve or several layers of cheesecloth.
Let cool and store in a container.
Can be stored up to 5 days in the refrigerator, or freeze up to 3 months.

Recipe Notes

For a deeper flavor roast the vegetables in a 350 degree oven. Spread in a single layer and roast until the vegetables are wilted and browned, 10-15 minutes. Then transfer to the pot. Another method would be to saute the vegetables in the pot until they have browned, continue with the recipe. Note: Vegetables only should be browned, not the spices or herbs.

Make this broth with many of the soups on my blog.

Greek Escarole Soup with Orzo

Cabbage Soup with Fresh Vegetable Stock

Lentil Soup with Balsamic Vinegar – ” Faki “

Make this broth and stay healthy!

Mary

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Greek Cod and Potatoes in “Papilotte”

by Mary Papoulias-Platis

Greek Cod is used in may dishes throughout Greece. I recently came across this method while writing my olive oil cookbook. This cooking method is so easy and can be preapread ahead of time, and baked as guests arrive. I used cod fillets, which are very common in the Greek diet with rustic potatoes, beet green tops, and fresh lemon and dill. Any substitution of a white fish will do; halibut, tilapia, grouper and haddock. Adding fresh ingredients makes this dish delicious and healthful. You can also use brocolli, green beans, or asparagus. I used beet greens because they are a high nutrient dense food, including vitamins A,C and K, fiber, Iron, and Potassium a Greek powerfood for sure!

What is Papilotte?

When you see this term used on the menu in a restaurant you can safely assume your meal will be wrapped in paper. The dish is wrapped normally in parchment with a piece of fish, or a thin fillet of veal. This fish dish is fast and easy and can be prepared in minutes. The paper encloses all the ingredients and keeps the steam and aroma enclosed, and the ingredients are baked in it’s own juices. The papilotte is served directly on the serving plate as guests have their own serving.

Bring in any flavors you wish, but try this method with other fish, such as shrimp, scallops, a whole fish, or any other filet.

Greek Cod with Beet Greens in "Papilotte"

A quick and easy preparation with a fantastic presentation, this Greek inspired dish has common ingredients and delightful taste of the Greek sea!

Course Main Dish

Cuisine California Greek

Keyword beet greens, cod, fish, main dish, papilotte

Servings 4

Author Mary Papoulias-Platis

Ingredients

4 sheets or bags of parchment paper
4 fillets of Wild Caught Cod Fillets, fresh or defrosted - (12 ozs.) fresh or defrosted (approx. 12oz.)
2 potatoes, peeled and thinly sliced, 1/8 inch thick peeled and thinly sliced, 1/8 inch thick
4 cups fresh beet greens, chopped chopped
4 tablespoons extra-virgin olive oil
4 tablespoons white wine
8 slices of lemons
4 sprigs fresh dill
salt and pepper

Instructions

Preheat the oven to 400 degrees.
Season the cod fillets with salt and pepper. Season the beet greens with salt and pepper.
Place 1 tablespoon of olive oil on each parchment sheet or inside each bag.
Peel and thinly slice the potato and place 4 slices in a row on each sheet/bag on top of the olive oil.
Place the cod fillet on top of the potatoes. Add one cup of seasoned beet greens alongside the cod.
Add 2 lemon slices on each cod. Add the dill sprigs on top.
Add 1 tablespoon of white wine in pockets.
Seal the bag by crimping the edges three times. If using parchment paper, start on one side and roll the edges to opposite side. Crease down to keep juices in.
Bake at 400 degrees, for a 1" fillet, 11 minutes, 2 inch fillet, 15 minutes.
Place bags on a plate and serve, unopened.

Recipe Notes

Any thin fish filet can be substituted. Beet greens can be replaced with spinach, arugula, kale.

These are beet greens from my garden are sweet and picked when the leaves are small and tender. The cod will benefit from these greens in the dish, bringing the flavors together in the baking process.

COOKING TIPS:

Beet Greens are sweet when cooked in water, add a splash of olive oil, lemon, salt and pepper and they are done and ready to serve.
When buying beets, keep the greens and when you get them home, cut them off the root and store them in a bag to keep fresh.
For the parchment paper I used the paper on a roll, so you can fit any size fish. Just place everything in the bag and fold three times and place on the sheet tray and bake.
I try and use fresh fish whenever I can. But frozen fish can make a good substitute. If using frozen, defrost the fillets before using.

You may want to try many of my other fish meals:

Greek Grilled Whole Fish

Favorite Salt Baked Cod

Ouzo Shrimp with Couscous

Enjoy every bite,

Mary

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Mixed Greens and Blood Oranges

by Mary Papoulias-Platis

What do you do when you have eaten your way through the weekend mindlessly (which we all do once in a while) and now could use some serious nutrition? This salad is a combination of mixed greens, such as spinach, beet greens, and arugula; a true Popeye salad! The warm pomegranate vinaigrette lightly dresses the salad with the addition of blood oranges and almonds. These mixed greens have the highest nutrient-density which provides your body with phytochemicals, antioxidants, vitamins and minerals. Highest on the list of these dark leafy greens are; kale, mustard greens, beet greens, collard greens, Swiss chard, watercress, spinach and arugula. You can purchase these mixed greens at any supermarket with multiple choices and varieties. I like to use Organic Girl packages when in a rush. But as the Winter approaches I try and grow as many greens as I can.

Blood Oranges are unique:

Blood oranges are highly nutritious and contain several important vitamins and minerals including fiber, vitamin C, and antioxidants.
They may be a great addition to a healthy weight loss diet, due to the high fiber content.
With a hearty dose of vitamin C packed into each serving, blood oranges may help your immune function.

Mixed Greens, Blood Oranges with Warm Pomegranate Vinaigrette

This warm but crispy hearty green salad is satisfying for lunch or dinner. It's nutritional value will definitely be a pick me up to any meal.

Course Salad

Cuisine California Greek

Keyword blood oranges, pomegranate, salad

Servings 4

Author Mary Papoulias-Platis

Ingredients

Vinaigrette

1 tablespoon tapioca or arrowroot
1/3 cup vegetable stock
1 tablespoon red onion, minced
1/4 cup red wine vinegar
1/4 cup pomegranate juice
1/4 cup walnut oil

Salad

1 8 oz. package of spinach and beet greens
or
2 cups arugula
2 cups spinach
2 cups beet greens
1 blood orange, sectioned
1/2 cup slivered almonds

Instructions

Greens

Wash and dry all the greens. Refrigerate until ready to use.
Tear greens into small pieces. Mix into a large bowl.
Toss with warm vinaigrette and place on individual plates.
Place blood orange segments on each plate.
Sprinkle with almonds.

Vinaigrette

Combine the tapioca or arrowroot with a little stock to make a slurry.
Place the remaining stock in a small saucepan, and saute the red onion until soft.
Add the slurry and continue cooking on low until thickened.
Stir in the vinegar, and juice. Whisk in the oil.
Keep warm.

I’m a salad girl so here are a few more to try!

My Greek Lentil and Mint Salad

Heirloom Tomato Salad with Potatoes and Olives

Roasted Corn, Tomato and Feta Salad with Ali Rosen

Happy Nutrition!

Mary

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Couscous with Fresh Mustard Greens, Avocado and Feta

by Mary Papoulias-Platis

When I take a look through my pantry for a quick dish, I often gravitate to couscous or quinoa for a simple meal. Mustard greens are a staple in the Greek diet and make an easy addition to any meal. These dishes require an acid and something salty to perk it up. After searching in my refrigerator, I found the perfect ingredient, feta cheese. It’s salty and creamy and all you need is a small piece to make this dish complete. I grabbed a box of couscous, which can be prepared in 5 minutes, and mustard greens. In the Greek cuisine, a few more fresh ingredients and you have a complete meal; a fresh lemon, parsley, garlic, olives and an avocado. At the last minute, I looked out and saw my kumquat tree full of fruit, so I added in a couple for freshness. Here’s to a quick and easy simple salad for lunch or dinner, and don’t forget some local bread.

Finding CousCous might be a challenge, but you can order it online from Bob’s Red Meal.

Couscous with Fresh Mustard Greens, Avocado and Feta

Simple and quick to assemble couscous can be whipped up in 5 minutes with your choice of greens and cheese.

Course Lunch or Dinner

Cuisine California Greek

Keyword avocado, couscous, feta, mustard greens

Author Mary Papoulias-Platis

Ingredients

1 10oz. package of couscous
1 10 oz. bag of mustard greens, or 4 cups chopped
2 teaspoons olive oil for the saute pan
1 fresh lemon, zest and juice
3-4 cloves of garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup feta cheese, crumbled or whole
1/4 cup Greek Kalamata olives, chopped
1/4 cup almonds, chopped
1 avocado chopped
1/4 cup chopped fresh parsley
1-2 teaspoons of olive oil for topping
3-4 kumquats or oranges

Instructions

Couscous

Prepare the the couscous according to package directions or follow the directions below.
In a medium saucepan bring 2 cups water to a boil. Stir in 1 cup of couscous and cover.
Remove from the heat and let stand for 5 minutes.
Fluff couscous with a fork and place in a large serving bowl.

Greens

In a medium saute pan add 2 tablespoon olive oil and heat to medium.
Add greens, garlic, lemon zest, juice of one lemon, salt and pepper. Stir until almost wilted.
Add the warm greens to the couscous. Gently mix.
Add the feta, olives, almonds,avocado and parsley.
Add the additional olive oil and mix. Taste and adjust seasonings.
Serve warm.

Recipe Notes

Add more olive oil and lemon juice if the couscous is too dry. Substitutes for this dish might be: fresh tomatoes, cucumbers, green onions, green beans, corn, or mushrooms.

Tips:

I chose couscous for a quick meal. But you can substitute quinoa, bulgur, brown rice – your choice. Don’t forget to fluff it up!

Saute the mustard greens for a short time to preserve their nutrients and crunch. Adding lemon zest brings out all the flavors!

Cookbook Signing with Nancy Singleton

by Mary Papoulias-Platis

What a beautiful place for a cookbook signing on a working farm. And look who I ran into! Posing with Stephanie Weaver from Recipe Renovator, we’re enjoying a brisk morning at Chino Farms together, after having our cookbooks signed by author Nancy Singletom Hachisu. I cannot wait to dig into this book. Imagine me, a Greek girl in the kitchen surrounded with Japaneses ingredients- that’s another post! I’m bound and determined to learn and adapt this healthy and intriguing cuisine.