“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.
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.
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
30minutes
30minutes
AuthorMary Papoulias-Platis
Ingredients
2cupsall purpose-flour
2cupssugar
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspooncinnamon
1teaspoonnutmeg
1/2teaspoonsalt
1/2teaspoonground cloves
1cupoil
4eggs
2cupsfresh pumpkin puree or 1- 15 oz. can organic pumpkin
1/2cupchopped nuts
1/2cupraisins
Frosting
1/3cupbutter, softened
13 0z. pkg. cream cheese, softened
2cupspowdered sugar
1tablespoonmilk
1teaspoonvanilla
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.
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.
Try these Greek flavors for a healthful and tasty dip for your next party.
Course
Appetizer
Cuisine
California Greek
Keyword
cheese, feta, holiday, spread
AuthorMary Papoulias-Platis
Ingredients
1/2lb.feta cheese at room temperature.
1/2cupunsalted butter, softened
1dozen Greek olives, pitted and coarsely chopped
1/4cupfinely chopped onion
1/3cupfinely chopped red bell pepper
1/3cupfinely chopped green pepper
1tablespoonchopped fresh dill
1/3cuptoasted 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.
These Greek Lamb Shanks with Orzo, is one of our “best-sellers” from our catering company and the county fairs for years. We don’t make this dish very often, but when we do it’s for a holiday or for a special occasion. A simply made marinade whisked and poured over the shanks for tenderness is made to enhance their rich deep lamb flavor, then later used to add to the orzo which we serve alongside the shanks. Serve these Greek lamb shanks the day they’re made or they can be made the day before and re-heated for a larger crowd. The recipe can be cut in half, if needed. One shank per person is ample. If these Greek lamb shanks are hard to fine try a nearby restaurant food supplier or wholesaler. You can also purchase these lamb shanks at Restaurant Depo, or a natural food outlet.
This traditional lamb dish is marinated with garlic and rosemary for a very earthy and warm dish served usually during the holidays or for a special occasion. We serve orzo alongside made from the deep browning juices of the lamb. This dish is best when made the night before.
Course
Main Dish
Cuisine
California Greek
Keyword
Greek, lamb shanks, orzo
4hours
4hours
Servings12
AuthorMary Papoulias-Platis
Ingredients
12lamb shanks
2teaspoonsalt
1teaspoonpepper
4cupscooked orzo
1/4cuptomato sauce
3-4tablespoonsolive oil
Mizithra or Parmesan cheese for topping
Marinade
4cupsred wine
2cupsolive oil
1cupfresh lemon juice
4large sprigs of fresh rosemary
1/2cupwhole fresh garlic, chopped
salt and pepper
Instructions
Preparation
Preheat oven to 400 degrees.
Salt and pepper both sides of each shank.
Place on a hot grill and brown on all sides, about 15 minutes.
(This can also be done in a hot skillet with a little olive oil.)
Place in a deep casserole or baker and pour marinade over the shanks.
Make sure there's enough liquid to cover the shanks. Place the sprigs around the shanks.
Cover the pan tightly with foil and place in the oven.
Bake for 4 hours. Remove and let cool for 10 minutes. Serve with orzo on the side.
Orzo
Bring salted water to a boil in a large pot.
Add orzo and cook until al-dente.(almost done)
Drain and place back in the pot.
Add 3-4 tablespoons of olive oil to pasta and stir gently to cover. Set aside.
While the shanks are resting, add about 1 cup of strained lamb juice to the pre-cooked orzo and stir. (You can add 1/4 cup tomato sauce if desired)
Place over low-heat and re-heat until warm and add more juices if needed.
Serve with lamb.
Sprinkle the dish with Mizithra or Parmesan cheese.
Placing the shanks on the BBQ gives them a glazed browned crust which is important for keeping the shanks juicy.
This also can be done inside in a very hot skillet with a splash of extra virgin olive oil.
My mother-in-law Helen taught me everything I know about canning with fruit. When I was younger and watching her preserve various seasonal fruits throughout the months, it inspired me to continue with my own family’s traditions in the kitchen. Green grapes are now in season, especially the large seedless ones you’ll find this month at your farmer’s market. This recipe can be made without canning just simply place the preserves in a covered container, and refrigerate. If you choose to go the canning route, and need more information on canning , please visit the Ball Canning site for the list of canning equipment and methods you might need for this recipe. This recipe will yield around five or six (8 oz.) jars, depending on the size of your grapes. You can halve this recipe for a smaller batch.
Delicious over vanilla ice cream this caramel colored marmalade is worth making for the long winter days. You 'll need a candy thermometer for this recipe, to ensure the cooking time. The gel-point for this recipe is 220 degrees.
Course
Dessert
Cuisine
California Greek
Keyword
canning, jams, marmalade
AuthorMary Papoulias-Platis
Ingredients
8cupsgreen grapes
4cupssugar
1cupwater
1lemon, squeezed
Instructions
Wash, stem, and measure your grapes.
In a heavy large pot add the grapes, water and cook for 5-10 minutes.
Add sugar and stir until all sugar is dissolved.
Continue cooking and stir occasionally until almost jellying point - 220 degrees.
This could take well over an hour depending on how many grapes you're cooking.
About 10 minutes before it's done add at least 1-2 tablespoons of lemon juice for above amount.
Pour, boiling hot, into hot canning jars and seal.
It will be a reddish caramel color when done.
Add the grapes to your deep pot and cook with the water until they soften .
Add the sugar and continue cooking until gel- point which is 220 degrees on a candy thermometer. This can take up to an hour.
Don’t forget to add the lemon juice 10 minutes before removing the pot from heat.
As you can see the grapes have taken on a reddish- color and are just about ready to be removed from the heat.
In the meantime, if you plan on putting the preserves in jars place them along with the lids in a hot water bath to sterilize.
Prepare all your equipment and pour hot preserves into hot bottles. Clean around the lids with a clean cloth and add lids.
Using the proper tools will keep you safe from the hot jars and food.
I encourage you to go online to learn about canning before you attempt it. Or simply, place the cooled jam in your refrigerator and use up within 2 weeks.
These preserves are wonderful on pound cake, over Greek yogurt, and served with vanilla ice cream.
It couldn’t have been a more perfect ending to my holiday season, teaching and visiting with my students and friends during my Christmas cooking class this past week at the Center for Healthy Living in Solana Beach. We watched as my husband stuffed garlic cloves into the lamb, while I assisted with peeling beets, slicing tomatoes for our salad, and working with phyllo as we wrapped spinach – filled spanakopites. A special thanks to Diane Barnard for assisting me in the class. Thank-you to everyone who participated in this festive occasion.
Afterwards, we all sat down to enjoy each other’s company and shared stories told by everyone.
Introducing the class to everyone – I had friends from all parts of my life attending; Teachers, Greek girlfriends, Neighbors, Blog Followers, as well as many guests!
Peeling the cooked beets for a lovely salad with garlic sauce!
The baking station concentrating on their recipe.
Hands-on with the spinach and cheese pies- a group effort!
Setting the table table buffet style as we dig in to a healthful meal!
My favorite part of the evening is gathering around the table and sharing our thoughts of the day!
After attending TEDxSanDiego last year and having a remarkable experience, this year I was looking forward to spending the day with a special friend or family member . The date was approaching and no one could attend this year’s event. It was hard convincing everyone that until you spend the day at this event will you not understand the benefits you receive by the end of the day. It encourages you to open your mind to new innovative ideas, along with close-up dialog with the speakers throughout the day. I wouldn’t miss this event for anything.
I had just one ticket for me, but the night before the event I won a ticket on Twitter, so I asked my husband Mike to come along with me. This was gong to be his first-time attending. I told him I can literally spend hours telling him about the event, but I truly believe you need to be there, be present to hear the beat of the music, hear the tone of the speaker’s voice, and just purely feel the resounding energy that comes from the audience . This year’s theme was Cause/Affect and it was held at the Irwin M. Jacobs Qualcomm Hall. He agreed to come with me, even though it wasn’t his type of event.
And this is the funny thing that happened at TEDxSanDiego!
Upon arrival to the event the first glimpse of anything was this incredible display of sitting clay figures at the entrance. Hundreds of them, 800 exact , were positioned like these pictured all over the campus. This installation was designed by Miya Hannan and Jenny Yoshida Park, called “Critical Mass”. They each had a message in a the red center of each character.
We were all given one to take home and here is my gem!
The figures represented each person’s role as an agent of change. Questions were inside for the attendees to go out into the world and ask themselves and others to begin to create change in the world.
Quotes from Anne Frank, Leonardo da Vinci , Mother Teresa, and Gandhi were inside my figure.
He rests with my collection of children’s books.
We entered a large auditorium with three of my fellow bloggers, and we happen to sit in the second row up front.
A pictured captured before our lunch-break.
After a brief presentation by Jack Abbott, the founder of TedXSanDiego, he introduced the first speaker, Matt Emerzian. Matt’s presentation was called You Matter. His story was surrounded by the various effects his body had on the super busy work schedule he had for many years and how he managed to slow down and take charge of his life to make it “matter more”.
Half -way through his presentation, he looked over at our row and invited us up to the front to stand with him on stage! Us! (and remember Mike was sitting with us )
So, we’re up on stage and he continues with his talk, (by now I can’t remember a thing he was talking about or the answer I gave later on to his question as I gazed out into the audience of 800 people),
The question finally was spoken, “Why do you matter?” He handed the first guest a microphone as we listened on.
Mike was next. He took the microphone and then it all went silent. SILENT!
I glanced over and he was all choked up! All that could go through my mind at this point was “Don’t look over there or else”, so I did! Well, guess what? – I choked up-ugh!
It took a few moments for him to compose himself and he went on to talk about his work with homeless children at Casa De Amparo. It was perfect!
But by now I couldn’t remember a thing I was suppose to say! He handed over the microphone, and I got through it and so did the rest of the group.
Now you have to remember this is streamed live around the world! All I could think about is my kids and their reaction to dad choking up on stage.
Matt obviously made an impact on Mike and the entire room with his incredible life experience. As we listened to several more speakers it was time for a short break. As we approached the center of the hall, Mike instantly became the star of the first half of the show! We were told the entire back room where the speakers sat didn’t have one dry eye in the group. Several people approached him, and I was approached in the bathroom by many women as well. Who would have thought my husband was so touched! Afterwards, Mathew visited with Mike and signed his book over to us- such a treat!
Matt talking to me about Mike and how many women come up to him and often comment on how their husbands react to his talks.
The first half of the program was called Cause/Belief. These presenters spoke about how belief in oneself, an organization, and humanity changed their lives. In these session everyone had a purpose for their new step in life and all the changes they had to overcome to become the person they are today. Some had experienced health issues, others had uncontrolled circumstances. Overall, Dr. Edith Eger’s remark hit me the hardest; ” “Nobody Can Take Your Spirit”.
The food was delicious this year, and their were many choices to make: from paella to sliders.
Mike enjoying the sliders…boy did that make him happy!
Here, my fellow food blogger, Mimi Avocado, enjoying her spicy but delicious taco.
I saved the best for last, meeting Ken Blanchard and having the chance to chat with him for a few seconds!
His talk-away message for me was when on a project and you’re collaborating with another partner you must have essence first ( your relationship) and form later ( how your writing or developing it,details,$) .
TEDxSanDiego is coming again next year, and I highly recommend you attend it! Spend the day in your city relaxing and meeting some of the most creative and motivated speakers from around the world.
Let’s just face it, it’s hard to boil an egg without the ugly gray line around the yolk. I love my eggs, any way I can eat them. When I’m asked to bring a dish to a party, deviled eggs is always my first choice. I have made hundreds of boiled eggs in my lifetime and this method works! Trust me. Only a crazy avocado fan like me can dream up this edible creation to eat. But, I do crave eggs, morning noon and night. And one day in the summer, when basil was abundant in my garden, I decided to make pesto and make spicy basil deviled eggs. The recipe can be found here, Pesto Deviled Eggs. You’ll be loved for bringing them to your next get-together. But, let’s talk about how to boil the perfect hard boiled egg!
And I must have avocados on hand in my kitchen at all times. Besides, isn’t that the reason I stay in California? So, one day I had an avocado on hand too to eat – so I married the two and they fit together perfectly. A pinch of salt and pepper, a dash of olive oil or lemon and you’re on your way to a creative duo for breakfast, lunch or brunch. If you want to get rid of the ugly green lines around your cooked eggs, please read -on.
Let’s get started!
Peeling under water creates a non-blemished peeled egg. Or crack the egg slightly, add to a bowl of cool water. Peel in a few minutes.
The secret to getting a beautiful egg without the green around the yolk is to not overcook the egg.
If you love eggs as much as I do try these recipes on my blog:
I love fondue, anyway I can get it. I work with sugar pumpkins all the time, and I was wondering if you can stuffed an entire pumpkin. So, I began looking at recipes and I was inspired when I read an issue of the Gourmet Holiday Magazine, and they stuffed a pumpkin with cheese for a fondue. I found this so intriguing I thought I would try it and use Greek cheeses instead. It took me awhile to decide what cheeses to use but I chose one hard and one soft cheese for the filling. It was such a beautiful presentation, I will make this again for Christmas but possibly change it up for the seasons. Try finding sugar pumpkins in your supermarket or visit a nearby farmer’s market and ask if they have any left at their farm.
A fresh pumpkins should have bright orange flesh like this one. The stem should also be attached and hard. Clean out your pumpkin and make sure all the seeds and strings are removed before stuffing.
This is how it looks when it comes out of the oven warm and gooey with a beautiful scent of pumpkin. Do not cook it ahead of time. (the cheese hardens). Plan ahead and place it in the oven so it’s ready when your guests arrive. Serve it up with freshly sliced baguettes or a strong cracker. I had a pretty appetizer knife alongside to scoop up the goodness.
Inspired by Gourmet Magazine this stuffed pumpkin appetizer is a sure hit for your holiday table. It makes a knock-out presentation for your guests. I used Greek cheeses that are available at all cheese shops, or use cheeses of your choice.
Course
Appetizer
Cuisine
California Greek
Keyword
baked, greek cheeses, sugar pumpkin
30minutes
1hour30minutes
2hours
Servings6
AuthorMary Papoulias-Platis
Ingredients
1 - 4lb.sugar pumpkin
1/2baguette, cut into 1/2 inch slices, toasted
3/4cupheavy cream
1/2cupchicken or vegetable broth
1/4teaspoongrated nutmeg
3/4cupgrated Kasseri cheese
3/4cupgrated Vlahotiri cheese
1tablespoonolive oil
salt and pepper
Instructions
Preheat oven to 450 degrees.
Toast the baguette slices on a cookie sheet in the oven until tops are crisp. Cool.
Remove the top of the pumpkin using a sharp knife, cutting around the stem 3 inches in diameter. Set aside.
Scrape out the seeds and pulp with a spoon from the inside of the pumpkin.
Season the inside of the pumpkin with 1/4 teaspoon salt.
Whisk together cream, broth,nutmeg,1/2 tsp. salt, and 1/4 teaspoon pepper in a bowl.
Mix together cheeses in another bowl.
Place a layer of bread in the bottom of the pumpkin. (Do not overlap)
Cover with 1/2 cup of the cheese mixture.
Add 1/4 cup of the cream mixture.
Repeat one more time with bread, cheeses, and cream until 1 -inch from the top.(You may have bread and cheese left over)
Cover the pumpkin with the top, and place on a parchment covered sheet pan.
Brush the outside with olive oil.
Bake until the pumpkin sides are tender and filling is puffed, 1-1 1/2 hours.
Remove from pan and place on serving platter with remainder baguette or crackers.
Recipe Notes
The pumpkin can be stuffed 2 ours before baking and chilled. Bring to room temperature before baking. If the pumpkin gets cold, you can place it in the microwave or reheat it in the oven to reheat the pumpkin. Best when served warm!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!