California Greek Girl

Greek Skillet Potatoes with Eggs

by Mary Papoulias-Platis

Skillet potatoes are my favorite when it comes to a home-styled breakfast for my family. The boys often need a heavy but healthy meal to get their day started, so this is my go-to breakfast starter for them. Baby Ruby Gold potatoes will save you time as they cook up quickly in the skillet along with the pre-sliced and washed leeks. Adding an egg or two provides them the protein they need to start their day. Greek olives are always in my refrigerator which was added for their saltiness. With a touch of white Mythira Greek cheese, it adds a balance to the dish. You can use any hard cheese as a substitute for this recipe, but after all this is a Greek Blog.

The skillet potatoes can be served for breakfast or brunch. Both vegetables were sent to me from Melissa’s Produce. If you’re looking for Mediterranean produce, they offer many varieties of vegetables and fruit. Thank-you Melissa’s for excellent quality and tasty fresh produce.

At the supermarket, I look for long slim leeks, with a long white bottom end. Try growing them in your garden, they have an incredible strong but sweet flavor.

Greek Skillet Potatoes with Eggs

Make your egg dish complete with baby potatoes and leeks with a Greek twist, with the addition of olives and Myzithra cheese.

Course Breakfast, Brunch, dinner

Cuisine California Greek

Servings 4

Author Mary Papoulias-Platis

Ingredients

1 1.5 lb. bag of Baby Ruby Gold Potatoes
1 6 oz. bag of Melissa's ready to cook leeks, or 2 fresh leeks, cleaned and chopped
1 green pepper. diced
4 eggs
2 tablespoon olive oil
2 tablespoon butter
1/2 teaspoon salt and 1/4 teaspoon pepper
1/2 cup shredded Myzithra Greek cheese

Instructions

Wash and cut potatoes in half.
In a large skillet add olive oil, butter and potatoes.
Over medium heat cover and cook potatoes until tender.
Add water, 1/4 of a cup at a time to prevent sticking or burning.
Remove cover and add leeks, green pepper, salt and pepper, and additional butter if needed.
Cook vegetables until soft.
Crack 4 eggs carefully over potato mixture.
Add a bit of water if needed, cover and lower heat to a medium-low heat until eggs are cooked.
Add cheese and serve.

Eggs are eaten for dinner and breakfast in the Greek cuisine. My mother often served eggs for dinner and her recipe can be found here.

Fresh Tomato Egg Scramble

Greek Deviled Eggs with Feta

Fava Beans and Eggs for Breakfast

Enjoy these egg recipes from my kitchen,

Mary

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Ravani Greek Semolina Cake with Blood Orange Sauce

by Mary Papoulias-Platis

Drenched in a syrup, this rich semolina cake is often made in our family for special occasions and enjoyed as a celebratory dessert. I prefer semolina when making Ravani, traditionally made with farina. The texture is slightly smoother with semolina and it’s readily available in your natural or ethnic supermarkets. I used Bob’s Red Mill brand for this recipe, but any semolina can be substituted. I chose to add seasonal blood oranges to the dish to give it a lovely sweet-sour combination, which I love in desserts. But, you can substitute any orange for this recipe. The blood orange with it’s unique color has a deep-purplish-red blush skin. The flesh is often streaked in a deep crimson shade. They are usually small to medium in size and easy to peel. Their flavor is a sweet-sour with a hint of raspberry and often seedless. Melisssa’s Produce was kind enough to send me these beautiful blood oranges, a seasonal fruit we are so fortunate to enjoy in California.

"Ravani" Greek Semolina Cake with Blood Orange Sauce

A traditional cake made with semolina and the delicious addition of blood oranges and sauce.You can use any citrus to your liking, try cranberries or cherries during the holidays.

Course Dessert

Cuisine California Greek

Keyword blood oranges, cake, ravani, semolina

Servings 10

Author Mary Papoulias-Platis

Ingredients

Cake

1/2 pound sweet butter, room temperature
1 cup sugar
6 eggs
1 cup sifted flour
1 tablespoons double-acting baking powder
3/4 cup semolina

Syrup

2 cups sugar
2 cups water
juice and rind of one blood orange
2-3 cinnamon sticks
6-8 whole cloves
1 teaspoon vanilla

Blood Orange Syrup

1 cup sugar
1 cup water
juice of 2 blood oranges
2-3 sprigs fresh lemon-thyme, optional or basil optional or substitute basil
1 stick cinnamon

Instructions

Preheat oven to 350 degrees.
Butter a 8x8 baking pan and set aside.
In a large mixing bowl, beat the butter with an electric mixer until fluffy. Slowly add the sugar, continuing to beat.
Add eggs, one at a time, beating well but at low speed after each addition.
Sift flour and baking powder together, then add to the mixture.
Add semolina slowly and mix well until batter is fairly thick.
Spread batter evenly into a greased square 8x8 inch cake pan.
Bake for 40-45 minutes.
Remove from the oven and keep cake in pan.

Syrup

While cake is baking, prepare syrup.
In a saucepan, combine sugar, water, vanilla, cinnamon, juice, rind, and cloves.
Bring to a boil and simmer for around 30 minutes, or until slightly thickened. Strain syrup into small bowl.
Once cake is done, cut into desired pieces, and ladle hot syrup over hot cake. (Keep cake in pan)
Cover and let cool before serving.

Blood Orange Syrup

Place sugar and water in a small saucepan. Add cinnamon stick and juice.
Bring to a boil, reduce heat to low and simmer, stirring until thickened, about 15 minutes.
Remove from heat and add thyme and set aside. Strain sauce before serving.

Plate

Prepare orange slices.
Place cake on a dessert plate, add blood orange syrup, and serve.

When out of the oven cut the cake while warm.
I enjoy cutting this cake into diamonds for a beautiful presentation which yields 11 pieces.
You will get more pieces cutting the cake 4×4 for 16 pieces.

Have the syrup warm and ready for the cake. The beautiful red color comes from the blood orange rind and juice.

Strain the syrup and add to the cake. Cool and serve with the Blood Orange Sauce.

Blood Orange Sauce

The blood orange has a thick skin so I removed the flesh to make them easier to eat and for a nicer presentation. To do this: Peel the orange from top to bottom, carefully cutting beyond the pith to expose the flesh. Over a bowl, to catch all drippings, hold the orange in your hand carefully cut between the membranes to reveal these beautiful segments.

The simple syrup was simmered with a cinnamon stick, and lemon-thyme for a more winter flavor. The flavorings can be changed to your liking. Adding the blood orange juice gives this syrup a rich and unique flavoring.

This is my twist on a very traditional Greek cake,

Enjoy!

Mary

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Greek Powerfoods and Greens from my Winter Garden

by Mary Papoulias-Platis

Every winter season I plan on adding various Greek Powerfoods and Greens to my new garden layout, keeping in mind what plants I would like to eat and cook for my family and my blog. I do take notes on what does well in my area, and I actually have changed the way I plant. I carefully select a few of my favorites and plant more of them. Over planting is something I have learned not to do and have decided it’s not the route I want to take. My transition from my dry-dead summer garden to my winter one is always in the month of September and planting in early October.

Planting tips:

Growing what does best in your area is important, so I suggest you visit your local nurseries often to see what they have to offer.
Read local gardening articles and books to familiarize yourself with what is successful, to save money and plants that won’t work.
Plant only what you eat. You can get carried away with all those beautiful vegetables at the garden store.
Most importantly, ask your garden friends what they plant and are successful with in their garden.

In the picture above are my Fava beans growing in my larger planter box, but they are not quite ready.
A Greek kitchen is never without Fava beans.
Nutritional Value of the Fava Bean : One cup contains 13 grams of protein

You may enjoy my Arugula Salad with Fava Beans.

Spinach is so easy to grow so this is a staple for the Greek diet and it makes great fresh salads.

Nutritional Value of Spinach: 2 cups contains 2 grams of protein, vitamins K,A,C, loaded with calcium.
Recipes: Spinach and Rice-Quinoa, Stuffed Spinach Mushrooms

What garden would be complete without beets! This year I bought seeds on a strip (which I never do) and it has been very successful.
As I’m writing this post they’re not ready to pick…but don’t forget to eat the greens.

Nutritional value of Beets: contains Vitamin B,C, A and folate – loaded with the mineral Maganese (14% in 1/2 cup) for good brain health.

Arugula is always in my garden for it’s health benefits and peppery taste for all my daily fresh salads.

Nutritional value: 2 cups contain 948 IU of Vitamin A for Eye Health and has anti-cancer properties.
Recipes: Arugula Tomato,Watermelon and Feta Salad

My Sugar Snap peas are just flowering and can be found growing on a tall trellis every season in my boxes. This variety is super-sized and can be eaten fresh or cooked.

Mustard greens have a spicy-hot taste that can be included in soups, stews, and grain salads for an added punch. Or just steam-them with a splash of lemon juice.

Nutritional Value: Contain high -level of Vitamin K, C,and A. Minerals: Calcium, Iron, Zinc and Folic Acid.
Recipe: Crunchy Greens Phyllo Rolls, Crustless Fresh Greens Pie

In one box I have planted all my herbs and lettuces. This is a new experiment because I cook so often I’m always needing fresh herbs for all my dishes. And once you plant a fresh lettuce garden there’s no stopping you because the lettuce is so sweet and delicious, it’s like no other. Don’t forget to plant all the Fall herbs such as: savory, oregano, marjoram, parsley, thyme, and rosemary.

Nutritional Value: Romaine and Kale have 7 grams of protein (in a 100-calorie portion)
Recipes: Greek Feta Salad, Greek Nicoise Salad

I saved the best to last!

If I had a large field to garden with, I would plant all broccoli. This plant is so easy to grow besides being so beautiful to look at. It can easily go into your front yard design and be admired by all your neighbors. I have steamed it, added it to my soups, stews, and ate it fresh in my dinner salads.

Nutritional Value: Broccoli has 11 grams of protein (present in 100-calorie portions)

I hope this will inspire you to begin a garden this year and plant greens for your recipes and good health!

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Market Tour and Cooking Class with Chef Bridget Bueche

by Mary Papoulias-Platis

You can find Chef Bridget Bueche heading any of her three culinary kitchens at the several locations of Fixtures for Living. We had the opportunity to attend one of her special Market Tours and Fresh Produce cooking class last weekend in Orange County. We met up with Bridget and her Sous-Chef early in the morning just as the market opened. We took the farmer’s market tour where we selected the produce from the farmer’s booths and spent the morning in her kitchen steaming, and braising the vegetables we picked up earlier.

This is the beautiful array of vegetables and fruit we had to work with in creating today’s dishes.

Preparing the greens for our tasty treat of krispy kale brushed with avocado oil and baked whole as is.

Delicious!

My guest Madeline from T.E.R.I. enjoying the kale.

This salad had everything you could possibly ask for, fresh farm lettuce with blood oranges, pomegranate, with a light and lovely lemon vinaigrette.

Instruction on cleaning artichokes by Bridget’s Sous-Chef.

Bridget demonstrating the incredible steamer we all want to buy!
The beets were steamed to perfection.

Blood oranges are in season, and Bridget taught us the skill of peeling into segments for the salad.

Sleeves up and gloves on- (haven’t seen those before), cleaning the amazing yellow and red beets from the farm stand.

What a lovely day spent with my dear friend Bridget in her incredible kitchen in Orange County where she performs her magic each and every time!

Thanks-you to Fixtures and Bridget for the wonderful experience.

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Split Pea Soup with Vegetables

by Mary Papoulias-Platis

Traditional split pea soup is a heart-warming meal for you and your family. This recipe is made with a chock- full of vegetables, and I have been serving this soup for many years on my table. I adapted this recipe from Shelia Lukins’s End-of-the-Line Split Pea Soup, Simply Delicious-printed in Parade.

She calls for a ham bone, and as you know that imparts such a wonderful smokey flavor to the soup, and it makes the best split pea soup ever. I make my broth from the ham bone before making the soup. This allows me to control the saltiness that comes from the ham for my soup. But, you can also leave out the bone and substitute vegetable broth and have a vegetarian dish-just adjust the flavorings to your taste. I do love the sweetness the parsnips add to this recipe, so I encourage you to leave them in. And the tarragon brightens the flavors and adds the herbal fragrance it needs.

Soup Tips:

Soup can be made ahead, and it even tastes better the next day.
Left-over soup can be placed in the freezer and defrosted in individual or smaller portions.
A great use for your extra vegetables, just add into the soup and adjust the flavors.
Invest in a dutch oven with thick bottoms and sides, I use Le Creuset.
Use a blender to puree your soups, or a hand immersion blender for partly pureed soup.
Have two meals in one: bake a ham with potatoes or yams one night, and make this split-pea soup later in the week.

Soup's On - Split Pea Soup with Vegetables/Ham

Try this fantastic split-pea soup with vegetables for a complete dinner for your family. Make two meals - Bake a ham one night, and use the bone for this soup! If you're in a hurry, use store-bought broth..

Course Soup

Cuisine American

Keyword soup, split pea

Servings 6

Author Shelia-Lukins

Ingredients

Broth

1 meaty ham bone or substitute a vegetable broth
1 unpeeled carrot
1 rib of celery
1/2 onion one bay leaf

Soup

1 pound of dried split-peas
4 carrots - peeled and chopped
2 ribs of celery, chopped
1 onion, diced
2 parsnips, peeled and chopped
2 leeks, cleaned and chopped
2 tablespoons olive oil
1 bay leaf
4 sprigs of fresh thyme or 1 teaspoon dried
1 teaspoon dried tarragon
4 cups of ham, chicken or vegetable broth
4 cups water
salt and pepper
4 tablespoons parsley-chopped

Instructions

Broth

Regular soup only (Not Vegetarian)
Place the ham bone in a large pot, add 6 cups of cold water, bring to a boil and reduce the heat to a simmer.
Add 1/2 of an onion, 1 unpeeled carrot and cut in half, one celery stalk cut in half and one bay leaf.
Cook for an hour and strain the broth in a large bowl and reserve for the soup.
Keep any leftover meat from the bone for the soup.

Soup

Rinse the peas in cold water, pick over, for pebble, rinse ,drain and set aside.
Coarsely chop the carrots, celery, onion, parsnips and leeks.
Heat oil in a deep dutch oven pot, and add the vegetables.
Cook until wilted for 10-12 minutes.
Add the peas and cook and stir for 1 minute.
Add the bay leaf, thyme, tarragon, parsley, broth and water, vegetable or chicken broth.
Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring often until the peas are cooked, about 45 minutes.
Remove the bay leaf and thyme sprigs.
Taste for salt and pepper and serve.
Note: You may need to add more water or broth if soup thickens.

As you can tell, it’s one of our favorite soups!

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Celebrating the “Epiphany” Today!

by Mary Papoulias-Platis

Remembering back as a child in San Diego, on this day we would attend church for the Epiphany services then head down to the bay for the annual cross diving event.
Here, many of the young kids, mostly boys, would dive in the ocean once the priest threw the blessed cross into the very cold waters of January. Brrrrrrrr!

The person who retrieves the cross has good luck for the entire new year. The day is spent celebrating the holiday with traditional foods and breads with family and friends. The Saint Spyridon Greek Orthodox Church in San Diego, has an epiphany video of the diving of the cross from last year’s event shot by Greg Balourdas M.D.

The Greek Tradition

On the stroke of January 6th, the “twelve days” of Christmas officially come to an end. This day, takes on a special meaning in Greece. Here, there is a special ceremony of blessing the waters and of the vessels that ply them.

The modern observance at Piraeus, the ancient port of Athens, takes the form of a priest hurling a large crucifix into the waters. Young men brave the cold and compete to retrieve it. These days, the cross is generally attached to a nice, safe long chain, just in case that year’s crop of divers is something less than desired.

After the diving, local fishermen bring their boats to be blessed by the priest.

What does all this have to do with Christmas? Orthodox belief says that it was the day of the baptism of Jesus, and that this is where the day’s association with water arises.

Here’s a nice description of what this day means to many people and religions around the world from TimeandDate.com.

Importance of the Holiday!

Epiphany is commonly known as Twelfth Night, Twelfth Day, Three Kings’ Day, or the Feast of Epiphany. It means “manifestation” or “showing forth”. It is also called Theophany (“manifestation of God”), especially by Eastern Christians. Epiphany refers not only to the day itself but to the church season that follows it – a season that has a varied length because it ends when Lent begins, and this depends on the date of Easter.

It commemorates the first two occasions on which Jesus’ divinity, according to Christian belief, was manifested: when the three kings (also known as wise men or Magi) visited infant Jesus in Bethlehem, and when John the Baptist baptized him in the River Jordan. The Roman Catholic and Protestant churches emphasize the visit of the Magi when they celebrate the Epiphany. The Eastern Orthodox churches focus on Jesus’ baptism.

Epiphany is one of the oldest Christian feasts. It was celebrated since the end of the second century, before the Christmas holiday was established. Like other Christian seasons, the church appropriated Epiphany from an old pagan festival. As early as 1996 BCE, the Egyptians celebrated the winter solstice (which then occurred on January 6) with a tribute to Aeon, the Virgin. It is important to note that the holiday was established prior to the Gregorian calendar’s introduction.

What do people do?

January 6, which is 12 days after Christmas in the Gregorian calendar, marks not only the end of the Christmas holidays but also the start of the Carnival season, which climaxes with Mardi Gras. In some European countries, such as the Czech Republic and Slovakia, children dress as the three kings and visit houses. In their roles as the kings, or wise men, they sing about the Jesus’ birth and pay homage to the “king of kings”. They are rewarded with praise and cookies.

Dia de los Reyes Magos is the Latin American celebration of Epiphany. In many Latin American countries, it is the three wise men and not Santa Claus who bring gifts for children. Children write letters to the wise men telling them how good they were and what gifts they want. In France Le Jour des Rois (the Day of Kings), sometimes called the Fête des Rois, is celebrated with parties for children and adults. The galette des rois, or “cake of kings”, highlights these celebrations. This cake is round and flat, cut into the pantry, covered with a white napkin and carried into a dining room.

Children in Spain fill their shoes with straw or grain for the three kings’ horses to eat and place them on balconies or by the front door on Epiphany Eve. The next day they find cookies, sweets or gifts in their place. The “three kings” make an entry in many cities in Spain on Epiphany Eve, accompanied by military bands and drummers in medieval dress.

This information came from aboutme.com.

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A New Year … Thank-you!

by Mary Papoulias-Platis

“If a man finds himself with bread in both hands, he should exchange one loaf for some flowers of the narcissus, because the loaf feeds the body, but the flowers feed the soul”

Let me thank -you for following my cooking blog and believing in my passion. Many people make the mistake of of having too many resolutions, if any for the New Year. Instead let’s focus on what’s really important – your body and soul. Not being too gushy about this, I feel it’s important to realize your lifestyle cannot change overnight through a resolution.If you want to make a change, privately write it down, look at it daily, and try to reach it within 6 months or so. If it’s important to you, make a conscious effort and it will get done. Below, I have my favorite quotes that keep me in balance for the upcoming year. Now, I want to hear from you!

And I want to thank my followers for all your support this last year! I enjoyed all your feedback, comments, and stories you have shared with me. What a gift you have given me over this last year supporting and reading my blog. Taking the time out of your busy day to do this shows me your williness to have a better lifestyle, stay healthier, and become a supporter of your local community. Efaristo! (Thank-you)

A few of my favorite quotes to live by for the year 2013!

By being happy you create a possibility for others to be happy.
Only with the new is life. Life has to be fresh. Remain a learner, never become a knower.
Ignorance is not the barrier against truth- knowledge is the barrier.
Live consciously.

Vasilopita cake pictured is from my blog.

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Pumpkin Raisin Bars

by Mary Papoulias-Platis

As many of you know I picked up many pumpkins this Fall and I had three last pumpkins to cook up this season. I chose this pumpkin raisin bar recipe from a forgotten file I found in my office. Bars are an old-fashion simple cake with a great frosting, serving enough for the entire family or a large crowd. Finding an old recipe as this one is like looking up an old friend ~I wish I visited it more often. This cake can be eaten for breakfast, an afternoon tea or anytime during the day. Do me a favor, pull out some of those old recipes and share your old-time favorites with your friends and family and stir-up some fond memories together.

Pumpkin Raisin Bars

This delightful spicy bar dessert can be made for a large crowd or served as a cake in a smaller version for the entire family. One of my old-favorites.

Course Dessert

Cuisine California Greek

Keyword bars, pumpkin, raisin

30 minutes

Author Mary Papoulias-Platis

Ingredients

2 cups all purpose-flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup oil
4 eggs
2 cups fresh pumpkin puree or 1- 15 oz. can organic pumpkin
1/2 cup chopped nuts
1/2 cup raisins
Frosting
1/3 cup butter, softened
1 3 0z. pkg. cream cheese, softened
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Instructions

Instructions
Heat oven to 350 degrees.
Grease a 15-10" baking pan (for 1 "bars) or 9x13" cake pan (for thicker cake)
In a large bowl combine all the bar ingredients except nuts and raisins.
Beat on low speed until moistened. Beat for 2 minutes at medium speed.
Stir in nuts and raisins. Pour into greased pan.
Bake for 25-30 minutes or until toothpick comes out clean. Bake for 40-50 minutes if placed in a 9x13" pan. Cool completely.
Frosting
In a small bowl, combine all the frosting ingredients. Beat until smooth.
Frost cooled cake. Store in the refrigerator.

Nutritional Value from Pumpkins

I was curious how fresh pumpkin can benefit your health, so I did a little research and found so many interesting facts that I wasn’t aware of. I found the site Livestrong and found all these nutritional facts, check out their site for more facts and recipes.

Fist of all it’s low in calories, has no salt and no fat.
Vitamins A and C are found in pumpkin along with fiber.
Minerals such as Copper, Magnesium, Calcium, Zinc, and Selenium are found.
And it’s beautiful orange color has Carotenoids – great for the eyes.
Don’t throw out the seeds they’re full of Oleic Acid that help lower bad LDL.

More Pumpkin Recipes on my Blog

Pumpkin and Pancetta Risotto

Roasted Pumpkin Soup

Homemade Pumpkin Pie

F rozen Pumpkin Greek Yogurt

Holiday Stuffed Pumpkin with Greek Cheeses

Pumpkin with Phyllo and Almonds

Cooking Techniques on How- to- Make Roast Fresh Pumpkin

Enjoy these seasonal recipes!

Mary

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Holiday Greek Feta Ball

by Mary Papoulias-Platis

I often look at old recipes and wonder what the food trends might have been back when my mother made this delicious Holiday Greek Feta Spread for her guests. Many times simple ingredients, such as feta cheese and vegetable flavors can span over many generations. Commonly found in today’s kitchens this could pass as a new recipe, but this was found in my mother-in-laws pile of well-tested recipes she often made. Cheese rolls or spreads can be found today in every store, but why not make a fresh batch for your guests. You can update it if you want with French goat cheese, sesame seeds, sunflower seeds, garlic, scallions, leeks, green olives, or freshly chopped herbs.

When buying Greek Feta at your grocery store, look for the cheese in brine. This keep the feta from drying out. And please crumble your own cheese, never but the crumbled dried-out feta.

Holiday Greek Feta Spread

Try these Greek flavors for a healthful and tasty dip for your next party.

Course Appetizer

Cuisine California Greek

Keyword cheese, feta, holiday, spread

Author Mary Papoulias-Platis

Ingredients

1/2 lb. feta cheese at room temperature.
1/2 cup unsalted butter, softened
1 dozen Greek olives, pitted and coarsely chopped
1/4 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green pepper
1 tablespoon chopped fresh dill
1/3 cup toasted pine nuts

Instructions

In a food processor, blend cheese and butter until fluffy and smooth.
Remove to a bowl and mix in olives ,onions, peppers and dill
Pack mixture into an oiled 2 cup mold or bowl.
Chill until firm.
Unmold, garnish with pine nuts .
Serve with sesame crackers or a baguette.

Note: These Greek flavors just pop in your mouth with a fresh and crunchy taste. Serve with pita bread or crackers. And if you’re in a hurry, make it several days ahead, wrap it tightly and refrigerate.

More Greek Feta recipes:

Greek Roasted Feta with Kalamata Olives