Ricotta Pancakes with Roasted Strawberries

by Mary Papoulias-Platis

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How many times have you purchased  a container of strawberries in the market in one of those gigantic cartons and come to find out you can’t use them all up in time before they go bad. Well, this recently happened to me and the foodie that I am I couldn’t possibly throw them out so I developed this new recipe, Roasted Strawberries with Ricotta pancakes. Once I roasted up the entire container (minus maybe a couple of cups) the next morning I added them into my blender for a healthy smoothie and also topped my favorite yogurt with a spoonful of berries for a morning treat.

Pancakes being my weekend splurge, I had to explore the possibilities of smothering them with these warm, gooey-messy strawberries! So back to the ricotta pancakes, and what makes these so feather-light. It’s the whole milk ricotta and don’t go low-fat or they will become too runny. I serve 3-4 large ones to each person, so you may have to double or triple this recipe for a crowd. This recipe has been around since 1975 and originally  called, “Heavenly Pancakes” and was printed on the back of the Precious ricotta carton many years ago! If you’re young…well you know what I mean – it’s a tried and true recipe.

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Ricotta Pancakes with Roasted Strawberries

Ricotta pancakes that are light as a feather, smothered with one,two, three... dollops of roasted strawberries.
Course Breakfast
Cuisine California Greek
Keyword pancakes, ricotta, strawberries
Servings 2
Author Precious Ricotta carton, originally called 'Heavenly Pancakes"

Ingredients

  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 eggs
  • 1/2 lb whole ricotta cheese
  • 2/3 cup milk
  • 1/2 cup flour
  • 1-2 small baskets of whole strawberries
  • 2-3 tablespoons of honey

Instructions

Pancakes

  1. Separate eggs and whip whites until soft peaks. Set whites aside.

  2. Mix all other ingredients together thoroughly. Gently fold in whites.

  3. Put 1/4 cup or so on medium hot greased griddle. Flatten somewhat with spoon.

  4. Cook until lightly golden brown and turn once.
  5. Serve with roasted warm strawberries.

Strawberries

  1. Make strawberries the night before or first before the pancakes. Set aside.
  2. Heat the oven to 400 degrees.
  3. Wash and remove the stems and place on a paper towel to dry.
  4. Do not cut the strawberries in half.
  5. Place the strawberries on a rimmed sheet pan or baking pan, and drizzle with honey.
  6. Place in a pre-heated oven for 15-20, depending on the size of the strawberry.
  7. Bake until they become soft but still hold their shape, not mushy.
  8. Serve warm with pancakes.

Recipe Notes

Triple for a family of six.

So here are two ideas on how I managed to eat the remaining berries!

 

Just add to your favorite yogurt and add berries, nuts, honey…

0r

Make yourself or your family, roasted strawberry smoothies. I added one banana, 1/2 cup yogurt, boysenberries,  a little apple juice, and one big juicy strawberry on top!
So good!

 

You might also enjoy:

Greek-Inspired Strawberry Cheesecake

Strawberry-Feta Mint Salad with Avocados

Strawberry Fields Forever!

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Meet the Reed Avocado

by Mary Papoulias-Platis

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Have your ever seen or tried a Reed avocado? Well then, Meet the Reed Avocado. I have many salads I have created with the Reed as it comes in season every year. The best way to eat it is just freshly cut and added to anything!!Rounded  and ripened from the summer sun, this avocado is buttery and can be eaten alone with just a spoon. Not only does it have a creamy texture, it peels easily with a medium dense seed that pops right out into your hand. You can detect this avocado at any farmer’s market by it’s thick green skin and slight pebbling  appearance. It’s the largest of the avocado family and can weigh up to a pound! In my opinion don’t waste this avocado on making guacamole, this in my opinion is the “Best Tasting Avocado”. This variety of avocado was first developed 1948 by James Reed in Carlsbad, CA.  Who knew?

So why eat these delicious fruits? Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Find more nutritional information here.

My favorite way to eat avocados with kipper-snacks and lemon!

My favorite way to eat avocados with kipper-snacks and lemon!

 

For my fellow gardeners out there who may be interested in planting a tree in your garden here’s one source for your buying needs- Try the  Epicenter Avocados ,Trees, and Fruit nursery site. They have many varieties to choose from including the Reed Avocado and they will ship you a tree directly from their location in Santa Cruz. They can only ship within California.

 

 

Other ways to enjoy avocados can be as a drink or milkshake often found in Indonesia, Vietnam, and India. A dessert drink is made with sugar, milk or water, and pureed avocado. Many times chocolate syrup is added for that special touch. In Morocco avocado is served chilled with milk in a shake with confectioner’s sugar and a hint of orenge flower water. Sounds delish!

 

Avocado Drink from Indonesia

 

Here is one of my favorite go-to avocado books on my cookbook shelf.  It’s quite old but it can still be purchased on Amazon.
 More avocado recipes:
Need more information:  Please visit The California Avocado Commission site based in Irvine, California.

 

 

 

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Three Bean Salad with Fresh Green Beans

by Mary Papoulias-Platis

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After many days of contemplating what to serve as a tasting this week at the farmers market, I decided to do an old favorite, this three bean salad! Although I didn’t grow up eating this, I’m sure many of you did. Whether you bought it at a deli, or used canned beans as a quick side dish, this will always make people think back to a “comfort food” state of mind. I actually decided on this recipe because most people know how to make chili with kidney beans, but need help making them in new ways. Also, this salad is great for a large crowd, an outdoor event,  and will be a wonderful accompaniment to any BBQ! Check you local listing of organic farms that may be selling dried beans and fresh beans. Or just pop over to a farmer’s market for a vendor.

Bean Nutrition:

  • You can actually pump up your heart by replacing a daily serving of red meat with a serving of beans, and this recipe does just that!
  • Most important Beans to eat are: chickpea, black beans, soy beans, pinto beans, kidney beans, and navy beans.
  • All types of beans—including black, cranberry, Great Northern, dark red kidney, light red kidney, white kidney, navy, pink, pinto, and small red—are good sources of protein, excellent sources of fiber, and naturally fat-free, sodium-free, and cholesterol-free. Many types are also good sources of potassium.

 

Three Bean Salad

I do prefer buying organic beans for my dishes and I do look for Eden products.

 

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Three Bean Salad with Fresh Green Beans

This updated version of an old classic salad has fresh green beans with green olives for added flavor and a salty bite.
Course Salad
Cuisine California Greek
Keyword beans, green beans, salad
Author Bon-Appetit

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoon dried oregano
  • 2 cups kidney beans, cooked
  • 2 cups garbanzo beans, cooked
  • 2 cups fresh green beans, lightly cooked
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1 cup pimento-stuffed olives
  • 1/2 cup chopped red onion
  • salt and pepper

Instructions

  1. Whisk first 4 ingredients in a large bowl.
  2. Add all remaining ingredients and toss to blend.
  3. Season with salt and pepper.
  4. Cover and refrigerate at least 3 hours and up to a day.

You may also want to try my other bean dishes:

Greek String Beans

Greek Style Green Beans

Black Turtle Beans

Black Turtle Beans

Greek Style Fava Beans

Greek Style Fava Beans

Beans are protein boosters!

Enjoy, Mary 

 

 

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Black Turtle Beans with Corn

by Mary Papoulias-Platis

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This past week at the farmer’s market I made this delicious salsa. With corn being in season it made this dish scream summer! Everyone seem to like the crispness the fresh corn added to a very traditional dip. Turtle beans tend to hold then shape when cooked, so they are ideal for a salad such as this one. Take this salsa with your favorite chips to your next party or BBQ, it’s ideal for a large crowd and can be served at room temperature. Beans should be incorporated into your daily diet, to help with your nutritional levels. The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine. You can substitute regular black beans.

Beans are so nutritious and one of the most important meal in the Meditterranean Diet.

  • One of their summary cancer-prevention recommendations is to eat beans, split peas, chickpeas, or lentils with every meal. Not every week or every day. Every meal.
  • You get the best of both worlds with beans, all the while enjoying foods that are naturally low in saturated fat and sodium and free of You get the best of both worlds with beans, all the while enjoying foods that are naturally low in saturated fat and sodium and free of cholesterol.
  • The so-called “lentil effect” or “second meal effect” describes the remarkable effect of beans to help control blood sugar levels hours, or even the next day, after consumption.
  • A cup a day of beans, chickpeas, or lentils for three months may slow resting heart rate as much as exercising for 250 hours on a treadmill.

Do try and buy organic fresh or canned black beans. One of my favorites is the Eden brand. It can be found at any local supermarket or online.

 

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Black Turtle Beans with Corn

Turtle beans are the star in this salsa along with the fresh seasonal corn.
Course Salad
Author Mary Papoulias-Platis

Ingredients

  • 2 cups uncooked black turtle beans
  • 2 cups fresh corn, 2-3 ears, uncooked
  • 2 cloves garlic, chopped
  • 1 cup fresh tomatoes, chopped
  • 2-4 tablespoons parsley
  • 1/4 cup red onion, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup cilantro or basil, chopped
  • salt and pepper to taste

Instructions

  1. Place the beans in a pot and cover with water. Soak overnight.
  2. Drain the beans and add fresh water and bring to a boil and simmer for 1 1/2 hours until tender.
  3. Drain and place in a large bowl to cool.
  4. Add all the other ingredients and stir gently.
  5. Adjust for taste.

Recipe Notes

This can be made ahead and served at room temperature.
A great salad for a BBQ and large crowd.
This recipe can be doubled.

 

Other bean recipes you may be interested in:

Jicama Nachos with Rice, Beans and Pickled Radish

Three Bean Salad with Fresh Green Beans

Papaya and Black Bean Salsa

Get black beans in your diet!

Mary 

 

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Mango Honey Sorbet

by Mary Papoulias-Platis

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Just recently I had a big box of mangoes delivered to my home from the National Mango Board, and I recently posted a Mango-Raspberry Phyllo Triangles for dessert. When I  left for N.Y.C for my daughter’s graduation, I placed the mangoes in my refrigerator for when I return.  While I was reading the June issue of Fine Cooking Magazine this week, I discovered this mouth-watering recipe written by Ronne Day. This was a winner!  The mango and sweet honey combination made my tongue just want to sing. This is a recipe I will always keep and serve on warm summer nights.

Fresh Mangos

Let’s look at the Mango :

  • When it comes to your gut, you might want to grab a mango. The scientists at Texas A & M University found that mango, which contains a combination of polyphenols and fiber, was more effective than an equivalent amount of fiber powder in relieving constipation.
  • Each serving of mango is fat free, sodium free and cholesterol free.
  • Mangos contain over 20 different vitamins and minerals, helping to make them a superfood.
  • 3/4 cup of mango provides 50% of your daily vitamin C, 8% of your daily Vitamin A and 8% of your daily vitamin B6.
  • For more information take a look at the Mango Nutritional Board.

 

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Mango Honey Sorbet

If you love mangoes, this is the perfect sorbet for you! The honey-mint combination brightens the sorbet without making it too sweet.
Course Dessert
Cuisine California Greek
Keyword dessert, mango, mint, sorbet
Servings 8
Author Ronne Day - Fine Cooking -June

Ingredients

  • 1 or 2 large oranges, finely grated, 1/2 teaspoon zest
  • Juice of the oranges, 1/2 cup
  • 4 cups a very ripe mango (about 3 large), peeled and chopped
  • 1/2 cup mild honey, clover or orange
  • 2 teaspoons chopped fresh mint
  • 1/2 teaspoon salt

Instructions

  1. Combine all ingredients with 1/2 cup water in a blender and puree until completely smooth.
  2. Freeze in an ice cream maker according to manufacturer's instruction.
  3. Serve immediately.
  4. Or transfer to an airtight container and freeze for a firmer texture.

Recipe Notes

The sorbet will keep frozen for up to a month.

You may enjoy my phyllo triange with mango:

Raspberry- Mango Greek Phyllo Triangles

 

 

 

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Freshly Made Refried Beans

by Mary Papoulias-Platis

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If there is one recipe I make over and over for my family and it’s easy and so satisfying it’s this one, Freshly Made Refried Beans. They are not difficult to make, just plan ahead to soak them the night before. Simple and so nutritious they can be made into three delicious meals in one preparation. These refried beans can be transformed into burritos, tostadas and a quick  healthy dip with your favorite vegetables. I often make meatless tacos with beans for lunch, what could be easier. Whether your watching T.V. or reading a book in the evening, place them in a large bowl and soak them overnight. A quick tip: Beans can also be boiled for 5 minutes, removed from the heat and set aside to soak, and cooked later on in the day. Bean Health: Try and buy organic beans dry or canned. Here is one of my favorite canned variety the Eden brand.

 

Bean Health Tips:
  • Protein. Protein is a vital nutrient that plays a key role in maintaining and repairing the body.
  • Folate. Beans contain several vital nutrients, including folate.
  • Antioxidants, Heart health, Reduced risk of cancer are several reasons to include beans in your diet.
  • Diabetes and glucose metabolism, Preventing fatty liver, and Controlling appetite.

 

 

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Freshly Made Refried Beans

Make ahead this bean recipe for several meals throughout the week. Great for burritos, tostadas, and for a healthy dip alongside your favorite fresh vegetables.
Course dinner
Cuisine California
Keyword beans, refried beans, vegetarian
Author Moosewood Cookbook

Ingredients

  • 2 cups dry pinto beans, soaked or 2-3 cans of beans, drained
  • 2-3 tablespoons olive oil
  • 2 cups minced onion
  • 5-6 medium garlic cloves, minced
  • 2 tsp. cumin
  • 1 ½ tsp. salt
  • 1/4 tsp. black pepper
  • 1 small green pepper, minced or 1 can green chili

Instructions

  1. If you are using canned beans, discard the first few steps and go on to step 6.

  2. Cover the beans in water and soak overnight in a large bowl.
  3. The next day drain the beans.
  4. Bring to a boil and simmer for 20-30 until very soft.
  5. Add the beans and fresh water to cover in a large pot.
  6. Heat olive oil in a skillet and add onion, garlic, cumin and salt until onions are soft.
  7. Add the bell pepper or chilis and sauté another 5 minutes. Add pepper to taste.
  8. Turn heat to low add beans and mix well.
  9. Mash with a fork or masher and cook for a few minutes.
  10. Taste for additional cumin, salt, or pepper.
  11. Serve right away, or store in the refrigerator.

Recipe Notes

If you soak or quick pre-cook the beans, always begin with a fresh pot of water. You may want to reserve a little of the cooked water to add back to the pot while mashing them for extra smoothness.

Beans freeze well.

Other bean recipes from my blog:

Jicama Nachos with Rice, Beans and Pickled Radish

Three Bean Salad with Fresh Green Beans

Papaya and Black Bean Salsa

Bean Ahead!

Mary 

 

 

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Torrey Pines State Reserve – Hiking the Day Away!

by Mary Papoulias-Platis

One of my favorite day trips in San Diego is in the North Coastal County of San Diego, at the Torrey Pines State Reserve, located along the 101 freeway. What’s so special about this ocean side reserve is the magnificent sprawling views from the top of the cliffs, that overhang the beautiful Pacific ocean. You may want to park alongside the coast on 101, put on your hiking shoes or tennis shoes and head to the top for a great hike of this 2,000 acre reserve, with a visitors center, and 8 miles of trails that meander throughout the large shaded pines and local brush to the outlined paths that reach the ocean. Of all the parks in San Diego this one takes the cake!

Once you reach the top inside the lodge is all the information you will need to enjoy a full day of hiking. For any questions you may have, a park ranger or assistant is nearby to greet and help you around the many acres of sites to see. Don’t miss this building for it’s chock full of information and exhibits gathered from the many years this reserve has been in place. This adobe building built in the 1920’s was built by “Miss Scripps”. Here, you can watch a video on the detailed construction of this lodge.

Once inside the lodge, you have the opportunity to glimpse at a few of the wild animals that the park has come across, many whom have become permanent residents. A full listing of the various animals are listed here.


 

 

Once you’re on your way making it down to the spectacular views there are many hiking trails carved out for you to explore along the way. Just follow the many signs laid out for you at the beginning of every trail. The Guy Fleming trail will lead you to a stunning view of the north coastal beach.

The local vegetation if you catch them blooming are a nice surprise as you meander down the hiking trials, so make sure you bring a camera to capture their beauty.

 

 

 

Once you have hiked to the edge you can see the spectacular views of the oceans! This is my brother-on-law Chris who happen to be the park ranger at Torrey for over 15 years, with his daughter Elena, this trail facing to the south end of the park.

A peak down the 101 coastline from one of the outlook points looking north towards Del Mar.

 

 

Weather you’re hiking or walking,  Torrey Pines is a family friendly park  for all ages to enjoy!

 

The Torrey Pine tree is protected in our state, for it’s beauty and extinct characteristics as one of the rarest native pines in the U.S. It is distinguished by it’s five prong needles.
Because groves of trees were not common along the Southern California coast, early Spanish explorers (1500-1700 AD) referred to this area as Punto de Los Arboles, which literally means “Point of Trees.

All vegetation in the park should be respected including the flowers and should never be picked or taken home.

Torrey Pines beach is open daily to the public. Special events are happening throughout the year, including the popular “Arts in the Park”, where you can visit with local artists as they paint this amazing landscape. For more details make sure you check out their website for basic information and future events.

 

 

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Raspberry Mango Phyllo Triangles

by Mary Papoulias-Platis

Post image for Raspberry Mango Phyllo Triangles

Phyllo Triangles are my go-to recipe when I have fresh fruit and garden herbs on hand. I leave a box of phyllo defrosted in my refrigerator at all times for these quick and simple desserts. You can stuff almost anything in these phyllo triangles. Phyllo can be purchased in most stores today, but remember to defrost in your refrigerator the night before. Phyllo can also be purchased online or is available in your freezer section of the supermarket. Once, you are more comfortable working with phyllo dough, stuff them with cheese as I did here in this recipe for Cheese Tiropetes. 

Mango Triangles

I visited my local store for inspiration for this recipe and I spied these brightly-colored raspberries on the shelf, then I knew I had a new recipe with these mangoes. When you shop by season, look for other fruits and vegetables you can match up with your main ingredient. They usually go together beautifully.

Mangoes offer an excellent source of vitamin A and C. They come in a variety of sizes, shapes, and color. A slightly soft mango is ready to eat. Keep your mangoes at room temperature. They will continue to ripen, becoming sweeter and softer over several days. Once ripe you may place them in the refrigerator until ready to be eaten. For more information on mangoes visit the Mango Site.

 

Prep your Ingredients.

Mise en Place for Mango Triangles

I always get started collecting all the ingredients for my dish.
Also, try and prepare toasting nuts, melting chocolate or shifting flours.

Mango Raspberry Mixture

Combine all your ingredients in a large bowl.

Phyllo Triangles

Prep your phyllo, and place the filling at one end of the strip. Wrap like a flag. Place seam down on a buttered sheet tray.  Space apart and don’t forget to brush with butter before baking.

 

Mango Raspberry Triangles

Add a sprinkle of powdered sugar for that bit of sweetness.

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Raspberry Mango Greek Phyllo Triangles

These mouthwatering raspberry mango phyllo triangles makes for any occasion weather it be used as a fancy appetizer, or a simply Greek dessert.

Course Dessert
Cuisine California Greek
Keyword mango, phyllo, raspberry, tiropetes
Author Mary Papoulias-Platis

Ingredients

  • 1 pound phyllo, defrosted overnight
  • 1/2 cup butter, melted
  • 2 fresh mangoes, chopped
  • 1 cup fresh raspberries
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons basil leaves, chopped
  • 1/4 teaspoon cardamon
  • 2 teaspoon maple syrup
  • pinch of salt

Instructions

Phyllo

  1. Place 1/2 cup of butter in a saucepan and melt. Set aside.
  2. Remove phyllo from refrigerator and bring to room temperature.Leave in plastic.

Mango Mixture

  1. Peel mango and chop into small 1/2 inch pieces. Place in a bowl.

  2. Add raspberries, almonds, basil, salt, cardamon, maple syrup into mangoes. Stir lightly until combined. Set aside.

  3. Prepare phyllo by unwrapping and placing it unfolded on the counter top. Cover with towel to keep it from drying out.

  4. Place one sheet in front of you lengthwise. Butter the first layer of phyllo.

  5. Add two more layers, brushing each one with butter.
  6. Cut phyllo lenghwise into thirds with a sharp knife.
  7. Place a tablespoon or so of mango filling at the end of one strip and fold like a flag. Continue with all three.

  8. Place on a buttered or parchment covered sheet pan and lightly butter the tops. Continue until all the mango mixture is used.

  9. Bake at 350 degrees for 15-20 minutes until golden.

  10. When cooled slightly sift powdered sugar on top. (optional) Serve warm.

Mango Tango Sorbet

Mango Sorbet

 

 

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Red Lentil Salad with Red Peppers, Oranges and Basil

by Mary Papoulias-Platis

Post image for Red Lentil Salad with Red Peppers, Oranges and Basil

I love to cook with lentils. Red lentils are a good source of iron and have been used as a meat substitute for centuries in the Middle East and in the Mediterranean Diet. There are three main varieties of this  lens-shaped pulse. The French is green with the seed coat on, the reddish-orange is the Egyptian or red lentil, and the yellow lentil found in the Indian cuisine.

Lentils can be used in salads, soups, pureed, and in stews. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

You mat want to try many of my lentil recipes below:

My Greek Lentil and Mint Salad

Mom’s Lentil Vegetable Soup

Cold Lentil Salad with Tomatoes, Basil and Feta

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Red Lentil Salad with Oranges

Red lentils have a soft texture and with this vibrant collection of vegetables and sweet fresh oranges it makes a fulfilling luncheon salad or a side.

Course Salad
Cuisine California Greek
Keyword lentil salad
Servings 10
Author Mary Papoulias-Platis

Ingredients

  • 1/2 red pepper, diced
  • 1 teaspoon minced jalepeno
  • 1/2 red onion, diced
  • 2 tablespoons minced garlic
  • 4 tablespoons extra virgin olive oil, divided
  • 1 1/2 cups red lentils, cooked and cooled
  • 1 fresh tomato, seeded and diced
  • 1 orange, flesh and membrane removed, diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh basil, chiffonade

Instructions

Preparation for the Lentils

  1. Rinse lentils with cold water and remove any bits of rocks or tiny objects. Place in a large pot with 3 cups of cold water and bring to a boil. Reduce heat to a simmer, for 20-30 minutes. Remove any white froth from the top.

  2. When soft, drain the lentils and place on a sheet pan to cool.

  3. The lentils can be made in advance and doubled.

    Note: 1 cup of dried lentils = 3 cups cooked lentils.

Preparing Salad

  1. In a large saute pan, heat the 2 tablespoons of olive oil and add the red peppers, jalepeno, onion, and garlic. Saute until onions are transparent. Cool.

  2. To the cooled vegetables, add the remaining ingredients, the fresh tomato, orange, 2 tablespoons of extra virgin olive oil, balsamic vinegar and basil. Add the lentils and gently mix thoroughly.

  3. Refrigerate for at least 4 hours and up to 24 hours before serving.

Sprouting your lentils gives you double the nutritional value! Try it at home.

Enjoy this meal,

Mary 

 

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