Turkey Soup and Breakfast Stuffing

by Mary Papoulias-Platis

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Whether you hosted Thanksgiving and cooked the turkey or you brought home a plate of leftovers,  you have to decide to eat it as is, or turn it into a new meal for a quick dinner. Every year I make homemade turkey vegetable soup from the carcass and enjoy a richly flavored broth for a soothing bowl of soup- a nice way to stretch the turkey. If you don’t have the carcass you can substitute chicken broth to make this soup with the extra turkey you may have. This soup has all the nutrients you need for several days. It an be reheated for tomorrow’s lunch. Use what you have in your refrigerator, and pantry. After making this a couple of times, you will be able to substitute your favorite foods.

And what to do with the stuffing?  Have it for breakfast with your eggs and get a quick boost for the day. The recipe is below with just one example – have your eggs scrambled or sunny-side up, your choice.

 

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Turkey Soup

Any leftovers can be made into a terrific soup for your next day meal. Add what you have on hand, vegetables, rice or pasta and enjoy a warm and healthful dish.
Course Soup
Cuisine American-Greek
Keyword homemade, soup, turkey
Author Mary Papoulias-Platis

Ingredients

Broth

  • 1 leftover turkey carcass, cleaned of most of the meat. Cut into pieces.
  • 1 bay leaf
  • 1/2 onion
  • 3-4 peppercorns
  • 2 celery
  • 3 carrots
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Soup

  • 6-8 cups turkey broth, chicken broth or vegetable
  • 3-4 carrots, peeled and chopped into 1/2 inch pieces.
  • 2 stalks celery, chopped
  • 1 onion chopped
  • 1/2 cup fresh or frozen corn
  • 1/2 cup fresh or frozen peas
  • 1 or more of the turkey meat torn into small pieces
  • 1/4 cup tomato sauce
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup orzo, rice or noodles

Instructions

For Broth

  1. In a large dutch oven place the carcass in the pot with water to cover one inch above the bones.
  2. Add the remainder ingredients and bring to a boil, reduce heat and simmer for a couple of hours.
  3. Remove from the oven and cool. Pour and strain the broth through a sieve into a big bowl.
  4. Discard the bones and cooked pieces. Cool broth.

Soup

  1. In a large soup pot saute onions, carrots, and celery with olive oil until onions are soft.
  2. Add the broth and all the remaining ingredients except the turkey and orzo.
  3. Bring to a boil and reduce the heat to a simmer and cook until carrots are tender around 10-15 minutes. Add the turkey, orzo, frozen corn, and frozen peas and simmer for 20 minutes. Test to see if orzo is done.
  4. You may need to add more broth or water if the soup is too thick.
  5. Taste for salt and pepper.

Have leftover stuffing? Why not make it a meal for breakfast or a quick lunch. Here, I decided to add an egg to the pan and make a delicious and savory meal to carry me into the day! I make my stuffing with bulgar which adds a hearty element to this dish. But any stuffing will do.

 

Here’s how:

  • Place a frying pan on a medium heat and add a little olive oil or butter.
  • Add stuffing to the pan and flatten with the spatula so the egg stays in place.
  • Crack one or two eggs on top of the stuffing and add salt and pepper to taste.
  • Add any fresh herb; parsley, thyme, oregano
  • Cover and cook on low until egg is ready.
  • Carefully slide the stuffing and egg onto the plate.

Enjoy this homemade soup and egg breakfast using leftovers,

Mary 

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Thanksgiving Ideas for Your Table – One Vase + One White Plate

by Mary Papoulias-Platis

I have posted all my Thanksgiving traditional dishes in my past posts and thought you may enjoy a few simple ideas for a beautiful table. Over the years, I have collected many dishes and accessories but they come in handy for quick ideas for any occasion. If just starting out I suggest white dinner plates. Add colorful or themed salad plates and you have an instant display. Also, add one or two tall glass cylinders for your center table and look what you can do. I have designed three simple ideas for your fall table and all it took me was a trip to Michael’s or to my junk closet . Since I had all my decorative items out already I decided to add a white plate option to go with all the arrangements. I’m a firm believer in re-using what you have and making it work with a bit of creativity!  Here’s a bonus: a Michael’s coupon page just for you from Michael’s.

My County Inspiration

I bought the corn at the grocery store, the feathers, sticks and shells at Michael’s.

I had the brown plate from my collection, made the stamped napkins year’s ago (my Martha days), and placed a wooden honey spoon for warmth.

My Elegant Touch

This is a copper spool for around $2.50 that was wrapped in circles inside the vase and then wrapped around the top. The orchids were pulled off  from one stem and carefully placed in the vase. The vase can be filled with water for a beautiful effect, make sure to secure orchids with hot glue. The bird can be an accent piece ~ all from Michael’s.

This yellow depression plate has been a favorite of mine for years.  I love old things so bring out Grandma’s china or hunt some down at your local resale shop!
My inspiration from these plates created the look above.

My Garden Path

Succulents are the new rage today! I couldn’t resist them, and I added green pomegranates and artichokes.

This can also be filled with water with a mini light for the base to light the vase. ( found at Michael’s- the light can be purchased there too.).

This again is a green plate from my collection – as you can see just adding a fresh fall leaf or fake one to any plate can be festive.

Take time to enjoy your guests and stay simple!

 

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Pumpkin Frozen Yogurt with Seed Brittle

by Mary Papoulias-Platis

Post image for Pumpkin Frozen Yogurt with Seed Brittle

Before every Thanksgiving Day I visit the local ice cream shop to pick up their seasonal special ice cream, especially anything pumpkin. But lately, when visiting the shop I have enjoyed the frozen yogurt varieties they have offered more than the ice cream. And while planning my Holiday menu these last few days, I have decided to come up with my own version of Pumpkin Frozen Yogurt and serve it with a pumpkin seed brittle. In late October, I try and pick up the small sugar pumpkins for baking pies and breads, because I prefer fresh pumpkin puree.  My goal is to get up early morning to roast two pumpkins a day.  It’s not that difficult at all. Just remember not to skip the brittle, it adds a nice crunch.  If in a crunch, you can use organic canned pumpkin. This is the canned variety I like to use. Find it here from Farmer’s Market.

Pumpkin is also a high nutrient food. To find more information visit: Web MD.

  • Pumpkin is recommended as part of a heart healthy diet that may help lower your risk of heart disease. It offers a long list of nutrients that protect and support the heart, such as vitamins A, B1, B6, and C, copper, fiber, folate, and manganese.
  • Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low.
  • The fiber in pumpkin can also play a part in lowering blood pressure as well as cholesterol. In addition, the fiber in pumpkin makes you feel full promoting weight loss.

 

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Pumpkin Frozen Yogurt with Seed Brittle

A nice ending to any meal this frozen Greek yogurt has a bit of a pumpkin pie taste, with it's autumn spices. Switch this out for pie and enjoy it's Fall warm flavors.
Course Dessert
Cuisine California Greek
Keyword brittle, icecream, pumpkin, seeds
Servings 6
Author Mary Papoulias-Platis

Ingredients

Yogurt Filling

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3 large egg yolks
  • 3/4 cup sugar divided, 1/2 cup and 1/4 cup
  • 1 cup whole-milk Greek yogurt, I used Fage
  • 1 1/2 cup fresh pumpkin puree or organic canned pumpkin
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/2 cup cinnamon
  • Pinch of salt

Pumpkin Seed Brittle

  • 1 cup sugar
  • 1 1/2 cups water
  • 1/8 teaspoon sea salt
  • 3/4 cup raw green pumpkin seeds

Instructions

Pumpkin Yogurt

  1. Combine 1 cup heavy cream, 1 cup whole milk, and 1/2 cup sugar in a heavy saucepan. Bring mixture to a simmer, stirring until sugar dissolves.

  2. Whisk 3 large egg yolks and remaining 1/4 sugar in a large bowl until blended.
  3. Gradually add hot cream to the egg mixture and whisk to blend.
  4. Return mixture to the saucepan and stir over medium heat until custard thickens slightly and coats the back of the spoon, or instant thermometer reads 170 degrees.
  5. Pour custard through a strainer and let cool slightly.

  6. Whisk in yogurt, salt, vanilla, nutmeg and cinnamon. Refrigerate until custard is well chilled.

  7. Transfer to an ice cream maker and process until thickened .

  8. Place in a freezer container. Cover and freeze until ice cream is firm.

Pumpkin Seed Brittle

  1. Place a large 24x12 inch sheet of parchment paper on a work surface or a sheet pan.

  2. Bring sugar, water and salt to a boil in a 2-quart heavy saucepan. Refrigerate until custard is well chilled. Stir until sugar is dissolved.

  3. Cook mixture without stirring, washing down any crystals from side of the pan with a pastry brush dipped in cold water.

  4. Cook until mixture reaches soft ball stage of 238 degrees. Remove from heat.
  5. Stir in seeds with a wooden spoon and continue stirring until syrup crystallizes.
  6. Remove pan from heat and cook, stirring until sugar melts and turns a deep caramel color.
  7. Carefully pour caramel onto parchment paper and carefully cover with another sheet. Roll out candy as thin as possible.
  8. Remove paper and cool. Break into pieces.

Recipe Notes

Greek yogurt can be found at most your local food stores. If unavailable, place regular yogurt in a cheesecloth lined strainer, place in a large bowl, cover and chill overnight to drain.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The trick is to make sure it coats the back of your spoon when you run your finger across the spoon. Then it’s ready to pull off the heat.

 

 

 

 

 

 

 

 

 

 

 

 

I  pulled the yogurt out of the ice cream maker when I sampled it and it was thick and creamy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir the seeds until the sugar crystallizes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Return to the heat until a deep caramel color. This is just beginning to turn- watch it carefully and pull it off the minute it changes or you’ll burn it.

 

 

 

 

 

 

 

 

 

 

 

 

 

Let it rest and cool. Then break into pieces and store in an airtight container up to a week.

Ice Cream Happiness!

Mary

Many more pumpkin recipes can be found on my blog under the category “pumpkin”.

Honeycrisp Apple Pumpkin Bread

Fresh Pumpkin Patties with Nutmeg Sauce

Pumpkin Raisin Bars

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Greek Traditional Christmas Dinner

by Mary Papoulias-Platis

Post image for Greek Traditional Christmas Dinner

A Greek Traditional Christmas Dinner

please join me 

 Thursday, December 13th

6:30-9:00 p.m.

at the

Center for A Healthy Lifestyle in Solana Beach

533 Lomas Santa Fe, San Diego

Menu:

Marinated Roasted Red Peppers
Classic Roast Leg of Lamb
Lemon Orzo
Spanokopita
Greek Horiatiki Salad with Feta
Roasted Beet Salad with Garlic Sauce
Melomakarona – Honey Dipped Cookies

Cost:$ 55.00

Also included

A Complete Recipe Packet
Enjoy a casual sit-down dinner 

Dress casually and/or bring an apron

Payment can be made through paypal  or your credit card (call:760-942-9592)

for more information contact : maryplatis@gmail.com

Make it a fun evening and bring a friend!

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Pumpkin and Pancetta Risotto

by Mary Papoulias-Platis

Post image for Pumpkin and Pancetta Risotto

A couple of years ago I learned about a special day after Halloween, when foodies make a raid on their local pumpkin patches. I set out to find my local patch last Saturday to see what was left of their pumpkin inventory. Well, I couldn’t resist all these tiny beautiful pumpkins piled up high ready to be thrown in the trash. I pulled up my car, and packed up as many pumpkins as I could carry. I guess you can say I became obsessed with my purchase, all you can carry for 20 bucks. Since then, I have been passing out my pumpkins to my neighbors and friends who are interested in making breads or pies for the holidays. Fall’s cool weather often brings out the desire to cook up your favorite comfort foods, soups, and warm casseroles. This recipe, Pumpkin Risotto has been in my recipe box for many years, and I hope it warms up your belly like it does ours. I like to use organic arborio rice for my risotto, but if you prefer other grains, they can be substituted in this recipe.

I use Lundberg Farms Organic Rices and Grains.

  • Rich & Creamy: Risotto is an Italian technique for cooking Arborio, but this rich, creamy medium grain is versatile. It also plays well in crowd-pleasing puddings and appetizers.
  • Non-GMO Project Verified
  • Certified Gluten-Free
  • Vegan
  • Kosher
  • Grown with earth-preserving practices, our 20+ rice and quinoa varieties are cultivated to maximize the flavor of each tiny grain. Long, short, black, brown, white, red, and blended. Each variety brings something different to the table so you can get creative in the kitchen.
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Pumpkin and Pancetta Risotto

Fresh pumpkin with Italian pancetta come together in this risotto for a warm and creamy Fall dish - don't forget to add a good Parmesan cheese for extra goodness!
Course Main Dish
Cuisine California Greek
Keyword dinner, pancetta, pumpkin, risotto
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 1/3 cup chopped pancetta
  • 2-2 1/2 cups chicken stock
  • 2 large shallots, chopped
  • 1 pound pumpkin or butternut flesh, peeled and cut into 1/2 inch pieces. About 4 cups.
  • 3 tablespoons olive oil
  • 1 cup risotto rice, Arborio
  • ½ cup dry white wine
  • 2 tablespoons mascarpone
  • ¼ cup freshly grated parmesan cheese
  • Salt and freshly ground pepper

Instructions

  1. Heat a dry skillet and fry the pancetta until browned and crisp. Drain and set aside.

  2. Heat the stock in a deep pan and set on simmer.
  3. In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes.

  4. Stir in the rice and cook for 2 minutes to toast the grains. Pour in the wine and cook until reduced.

  5. Now pour in ¼ fourth of the stock and stir well. Cook gently until the liquid has been absorbed.

  6. Stir in another ladle of stock. Continue cooking and stirring, gradually adding the stock, until the rice is just tender and the risotto is creamy. It should take a total of 15- 20 minutes.

  7. About 2 minutes before the end of the cooking time, stir in the pancetta, mascarpone, and ½ the parmesan cheese.
  8. Check for seasonings, and then serve in bowls, with the remaining cheese.

Recipe Notes

Make this a vegetarian dish by substituting mushrooms and vegetable broth for the pancetta and chicken broth.

 I always start a recipe by gathering all the ingredients in one place.

Using a heavy casserole helps in the cooking process, cooking evenly is important and it prevents burning the bottom of the risotto.

Serve warm and when ready!

This is my obsession with fall pumpkins!

My car trunk, is full of goodness!

Here are a few more recipes to try:

Pumpkin Patties with Nutmeg

Homemade Pumpkin Pie

Roasted Pumpkin Soup

Enjoy the pumpkin season!

Mary

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Thanksgiving Turkey Trivia Game for the Family

by Mary Papoulias-Platis

Post image for Thanksgiving Turkey Trivia Game for the Family

This year I have decided to add several creative new tips to help you through this holiday. Here’s one fun activity I have put together. Hopefully, throughout the day you may actually sit down and enjoy your time with friends and  family before and after your festive meal with this silly facts game about Turkeys.

Trivia Turkey Game

  1. Who wanted to make the wild turkey the national bird of the United States?
  2. Where do wild turkeys spend their evenings?
  3. What do they call baby turkeys?
  4. What do they call a group of turkeys?
  5. Turkeys have a keen sense of hearing , how far can they hear?
  6. How fast can a turkey run?
  7. What year did the wild turkey become extinct from over hunting?
  8. What two states are without extensive wild turkey populations?
  9. Wild turkeys were first domesticated in what country?
  10. The wild turkey is the official game bird of what three states?

Answers

  1. Because it is a native bird the wild turkey was Benjamin Franklin’s choice.
  2. In low branches of trees, and yes wild turkeys can fly.
  3. Baby turkeys are called “Poults”.
  4. A group of turkeys are called “Flocks”.Wild turkeys have very powerful legs and can run at speeds up to 25 miles per hour. Their top speed in flight is 55 miles per hour.
  5. Turkeys can hear up to one mile.
  6. Wild turkeys have very powerful legs and can run at speeds up to 25 miles per hour. Their top speed in flight is 55 miles per hour.
  7. In 1930 the turkey became extinct, but today we have over 7 million.
  8. Alaska and Hawaii
  9. The turkey is from Mexico, and later brought t0 the U.S. by the Europeans.
  10. The three states are: Alabama, Massachusetts and South Carolina.

Have fun with this, print many copies on colored paper (orange and brown) and hand it out in groups of two per team. It makes a great ice-breaker or activity between the meal and the dessert!

 

You  may also want to browse my favorite recipes

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Everything But Produce!

by Mary Papoulias-Platis

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This weekend I joined 30 food bloggers make our way through the Produce Marketing Association show in Anaheim,  along with over 18,000 in attendance.  A little overwhelming  –  absolutely! And who knew they had flowers as well! We were invited by The Idaho Potato Commission and were greeted by Don Odiorne, the Vice President of Food Service. In their booth they fed us daily with a lovely buffet, coffee, and lovely potato doughnuts!  Must get that recipe- right? A big thank-you to Don and the several potato vendors we met throughout the weekend at the Fresh Summit Show!

We met several authors during the show, these two lovely sisters wrote cookbook, Spork-Fed. Smiling away are Jenny Engel and Heather Goldberg.

Author Adrienne Saldivar-Meier of “Lettuce be the Change” shared many of her food samples and advise with us-

We also had a chance to view many pieces of machinery – including washing, sorting, and packaging of produce.

At one point this could have been called a “truck show”.  Old vintage trucks were a favorite picture stop for many!

Food Trucks also made an appearance at the show and we ate tacos, mini burgers, and ahi tuna!
Melissa‘s  Produce booth was buzzing with two great L.A.Chefs,  Susan Feniger and Mary Sue Milliken running the Border Grill Truck.

Funny and bizarre costumes caught my attention as well, but so did the dried okra they sold!

Movie stars appeared during the show, here Laura and I  enjoying a foot rest in the Green Giant booth with Happy Days actor, Don Most.

And my favorite picture in which I had to practically drag Laura to take with me are the Cranberry Guys!

The Watermelon Commission  invited us to attend a night of bowling and watermelon appetizers!

Guess what? We actually did go bowling and ate all night long while we bowled two games!

My partner in crime was Laura  from Family Spice and we hit the floor hard and didn’t quit until are feet were so sore we couldn’t bowl anymore!

So, where is the produce??
I will write Part II soon, and bring you all the produce you will ever want to see!

 

 

 

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A “Nights in White Satin” Evening ~ Diner en Blanc in San Diego

by Mary Papoulias-Platis

Post image for A “Nights in White Satin” Evening ~ Diner en Blanc in San Diego

Attending the long-awaited Diner en Blanc with 1,000 other guests in San Diego was so magical it took my breath away! Our destination was unknown until we boarded our fully occupied bus. As we exited the dirt parking lot where we all met, we were finally given our destination – the ocean bay park near Tom Ham’s Lighthouse. The food groupies in the bus held on tight to their lap filled with flowers, candles, and tabletop accessories  as we traveled. As we arrived to our place of dining we unloaded along with hundreds of other guests and unwrapped our goods; tables, chairs, tablecloths, silverware, food, candles, flowers, all within 15 minutes. We sat closely with new neighbors and finally lit our candles and shared names and small talk. Soon, we became very comfortable with one another aligning with the stars in the beautiful night sky above. We dined together, sipped wine together, and soon danced together as the evening progressed.  The song “Nights in White Satin” played over and over again in my head. This was an evening in Paris, I will never forget.

Enjoy the pictures, words cannot describe the fun and laughter we had shared with our new friends!

 On the bus with everyone~

Setting up the tables~

Flowers, candles,vase and all!

Dinner at last!

Wonderful new friends ~ Lucas and Rebecca

Stephanie and Marco

Stephanie, Christa, and myself – enjoying  our wine

Our rockin  group – with thoughtful Brice

The boys …

My first grade student Marco from Flora Vista Elementary sitting right next to me with his lovely wife, Stephanie.
Surprise!

Our amazing view!

Sharing wonderful chocolates with the group!

One happy couple!

The boys…

Later in the evening they passed out candles – a sparkling night!

Here are a few videos from that evening from the local news stations.

Flash Mob Dinner in White on Fox News 5 San Diego

Dinner En Blanc in San Diego  on NBC San Diego

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October #Unprocessed Guest Post Today at Eating Rules.com “Discovering the Greek Diet”

by Mary Papoulias-Platis

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Today my guest post ” Discovering the Greek Diet” has been posted on Andrew Wilder’s Eating Rules Blog, for the month of October #Unprocessed. Over 6,000 people have taken this pledge to eat unprocessed, and it’s sweeping the nation with those individuals who want a better eating diet and lifestyle for themselves and their families. It’s not too late to join us on this incredible journey!
I chose to write about the Greek Diet only because after many hours of research I realized the original Greek diet prior to 1960, the one I grew up with in my household is the authentic way to cook with this cuisine. My mother, Voula was a simple, clean home cook, very different from today’s Greek cooking. She ate various greens, soaked beans overnight, prepared fresh soups, and whipped up nightly fresh salads. Fish was our main source, with very little meat. This recipe I have chosen can be made as a quick side dish, and is a staple on the Island of Crete. (still today, where one of the oldest population continues to live ). This recipe can be found on Eating Rules.com
I want everyone to know the Greek Diet is not just how we eat, it’ involves a  complete lifestyle choice. To read more about how you can “Eat Like a Cretan in America” visit Andrew Wilder’s blog.  Many more recipes and authors can be found on his site to help you take this challenge.

To read more further more, here is the link to the article: Discovering the Greek Diet

 

October Unprocessed 2012 Logo

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