California Greek Girl

Greek Girl Survives Camp Blogaway!

by Mary Papoulias-Platis

All of you have been waiting to hear how this Greek Girl survived last weekend’s camping experience. Well, I have to say we did sleep in a warm cabin, shower with hot water, and were served warm dinners daily! Most of you would shout out, “this isn’t camping!” and I have to agree with you. But as you can see from this picture that this weekend fed our souls, added to our creative being , and created long-time relationships with the food blogging community of bloggers.

I met many new friends representing our various states that traveled far, as well as local San Diego Food Bloggers which will encourage our local group to grow. Wherever they arrived from, these friends shared family stories, failures,and triumphs; that we will always remember and carry with us for a lifetime as we also embark on our new adventures. The bonding that occured this weekend was priceless.

I have to admit I was enjoying myself and relaxing (due to high elevation) I forgot to take pictures! That’s totally not like me ,so I apologize to the sponsors and speakers I have only 5 pictures total!!! What was I thinking….Here are the four remaining.

Here is an example of how talented one of our bloggers Susan Silverberg, The Home Artist, was as she painted this lovely camp tree during one of our presentations.

Throughout the weekend we had many sponsors supporting our event through giveaways, presentations, and tastings. A big shout out to all of you for your kind donations and time!

Here is an example of one of the activities we gladly participated in with the Mango Commission. A superb deconstructed tasting of three small bites using mangoes. This was definitely a taste explosion in my mouth.

Kerrygold also had a presentation of their delicious butters and cheeses. Three cheese tastings that were salty, sweet, woodsy, nutty….

I also have to say the speakers encouraged me, inspired me, taught me to think like a professional, and have fun at the same time of doing all of the above! Hats off to all the speakers! Sorry, no pictures. I was light-headed!

The last picture will have to do! This is the swag bag of goodies I have to pour through in the next couple of days. I’m so excited to dig in and get started on some new food posts!

Thanks to: National Onion, Sunbelt, Safest Eggs, Wilton,OXO, Mooney Farms, ConAgra, Scharffen Berger, Mrs. Cubbisons, and Paisano Sausage

I would like to thank Patti Londre (Worth the Wisk) for all her hard work and imagination that went into making our lovely weekend such a successful event! For those of you who would like to attend next year…

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Greek Girls Don’t Camp!

by Mary Papoulias-Platis

One of the many activities I love is camping. Yes outdoor camping! Being the “black sheep” of the family, my mother could never understand why I would EVER want to go and sleep in a tent and expose my fair skin to the sun. You see my mother grew up on a farm in Greece surrounded by nature, animals, and fresh food! Right? She couldn’t wait to hit the city, like any young farm-girl. Did I grow up camping. No. Did I attend 6th grade camp. No. My mother was afraid of letting me out alone with a bunch of “hippies”(only hippies camped-out).

But, one day in high school DeeDee Davis, a high school girlfriend invited me to Lake Henshaw for the weekend. I had to beg my mother to allow me to go! She wanted to know “Ti-tha-fas?” which means what will you be eating? I finally convinced her to let me go as long as I was with adults. I didn’t know what to pack, how to act, or what to expect. It was my first time out in the wilderness. Little did I know once we got there we were staying in a cabin. I considered that half-camping. Over the three days away I learned many new skills. We went fishing and I had to use worms for bait and had to painfully string them on my hook in an attempt to try and catch a fish or two for dinner that night. Overall the weekend was a blast and I was hooked!

Once in college, with my husband and college friends we camped out quite a few times in the San Bernardino mountains,Yosemite, and the Sequoia Valley. I enjoy waking up to singing birds and the crisp quiet mornings. Of course, the first thing my husband always did was take out the bacon and start cooking breakfast on the open fire. Many times we hiked into unknown territory, which at that point my mother’s voice was ringing in my head! Maria! Be careful of the wolves and bears! Greek mothers really know how to fasten tight to your brain waves. Never giving up one opportunity to implant Greek sayings in your head, or is that your consciousness speaking?

In the many years of raising three kids, we were involved in Girls Scouts, and yes I did finally had an opportunity to attend a girls campsite with my daughters. My husbands spent many days on camping trips with our son in Boys Scouts.

We planned many outing with our family to the important sites in California, which I loved every moment of. Except for the time we invited Thanasi our nephew to go camping with us for his first try at camping. The moment we arrived we set up the campfire for dinner, and the kids played and ran around as we waited patiently for the fire to heat up, Thanasi lost his balance on the hilltop and came rolling down the hill right on top of the campfire burgers and slid right off. If those burgers were not on that fire… My mother’s remark often would have been, “Tha- sa sco-toso!” Be careful with the kids or I’ll kill you! (of course she didn’t mean it)

So, today I’m off to Camp Blogaway for a foodies weekend in the mountains. I’m so excited to have the chance to smell the trees and natural landscape again. I’m looking forward to waking up with friends and fresh coffee pouring over all the information from the seminars and fun evenings we have enjoyed together. Cabins – yes! Hot water-yes! Warm food-Of course! This is the ideal camping trip and I’m looking forward to being that Greek girl again who loves camping. And perhaps I’ll hear my mother’s voice again, which this time I’m looking forward too!

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Join us for the San Diego Food Blogger’s Bake Sale

by Mary Papoulias-Platis

This Saturday, join the San Diego Food Blogger’s and experience the exceptional bakers gathered for this wonderful cause, ” Share Our Strength’s, the Great American Bake Sale” effort. The happening location is at the wonderful cookware and cooking school store Great News in Pacific Beach.
All proceeds of the money will be given directly to end childhood hunger in America. Our San Diego Food Bloggers will be showcasing their special desserts and fine foods.
I will be presenting my Bittersweet Chocolate Date-Nut Baklava, a personal favorite of mine. What could be better than chocolate and nuts enveloped in crunchy phyllo dough! My desserts can be found here on my blog. So drop by and say hello to the bloggers, come by and see me, and don’t forget to bring your wallet!

Bittersweet Chocolate Date-Nut Baklava

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Lamb Stew with Artichokes

by Mary Papoulias-Platis

My lamb stew with artichokes served with gigante beans is a traditional dinner during the Spring and Easter celebrations. The lamb chops can be substituted for a leg of lamb, boneless lamb leg or pork shoulder.

Spring artichokes are commonly used, and I have added gigante beans, also called broad beans, for a healthier choice in balancing the meal.

Gigante are larger, similar to the lima beans. I find them creamier. They are normally baked in the oven with a tomato sauce and oregano and garlic called “plaki”. Plan on pre-soaking the beans the night before you start this recipe.

If you can’t fine them locally, I bought these on Amazon.

Lamb Stew with Artichokes

This simple Greek dish is made with quick cooking lamb chops, artichokes, and pre-cooked beans.

Course Dinner/Side Dish

Cuisine Greek

Keyword artichokes, california greek, lamb

Servings 6 8

Author Mary Papoulias-Platis

Ingredients

12-16 lamb chops
6-8 artichokes, cleaned and cooked or 1 package frozen, defrosted
6 stalks celery, chopped
2 onions, chopped
1/2 cup lemon juice
1/2 cup white wine
1 tsp. dill
3 cups water
1/2 pound Gignate Greek beans, or canned large white beans
1 tbls. tomato paste
salt and pepper

Instructions

Soak beans in a bowl of water to soak overnight. (substitute canned white beans for less time- no soaking)
The next day drain the beans, add water to cover, and bring them to a boil in a medium saucepan. Reduce heat to medium-low.
Cook until tender, about 45 minutes. Drain and cool.
While the beans are cooking, place trimmed fresh artichokes in a large pot with water, bring to a boil and reduce to a simmer and cook until tender.
Remove and drain. Cut artichokes in half. Clean the artichoke by removing thistle and leaves.(see photo)
If using frozen artichokes, defrost.
Brown both side of lamb chops in a deep skillet or dutch oven.
Remove chops and in the same skillet saute onions and celery.
Add the lamb chops, water, dill ,wine, water and beans.
Cook for 45 minutes until chops are cooked. Remove chops.
Add artichokes and reduce sauce until thickened. Approx. 15 minutes.
Place the bean and vegetable mixture on the plate and add the chops.

Recipe Notes

Gigante Beans can be found at the Greek International Market. This can be served with rice, quinoa, bulgar, or grain of your choice. Two cans of beans, drained may be substituted or beans of your choice. Frozen artichokes can be substituted.

These Gigante beans (also called broad beans) can be made as a stew vegetarian style, brown the vegetable mixture, then add the rest of the ingredients, cooked artichokes and simmer until sauce becomes thick. Serve over your favorite rice, quinoa, lentils, or bulgur.

You may also enjoy making my Grilled Lamb Chops with Greens.

Try our famous Lamb Shanks with Rosemary and Orzo recipe from the County Fair!

Kali Orexi!

Mary

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Greek Red Easter Eggs 101

by Mary Papoulias-Platis

Growing up in a Greek family during the Easter holidays everyone awaits the excitement of “cracking” of the red eggs with friends and family on Easter Sunday. Traditionally, the Greek Red Easter Eggs are dyed on Holy Thursday, but today in modern times they are done on any day close to Easter Sunday. Red symbolizes the blood of Christ shed on the cross. Some consider the first egg dyed as the egg of the Virgin Mary and save it in their home to protect the household from the evil eye. Others save the egg from church service during the Anastisi, the midnight service on Saturday.

The eggs are cracked large end to large end or small end to small end. Once you’re egg is fully cracked on each side, it’s time to eat it! But, if you hold the egg the hasn’t been cracked, you have been given good luck for the year. While you crack you’re eggs, one person will say, “Christos Anesti”, while the other person says, ” Alithos Anesti”., symbolizing Christ’s emergence from the tomb. This is the first food eaten after fasting. Along with the eggs, the Greek bread ” tsoureki” is made with several red eggs woven in the bread. The bread dough is made with three braids signifying the Trinity. The traditional Easter soup, mayeristsa, is also shared among the family. This delicate soup with it’s lamb parts is considered a gentle way to introduce meat back into the diet.

If you would like the recipe and more information read here.

Every dye package has it’s own directions. So, try and follow your brands cooking steps. I buy mine at the Greek stores in town. If you can’t find a local store, you can find them online. I suggest you buy more than one for the upcoming years. The following is a basic egg cooking process I have used. An alternative to using this egg dye is to use natural foods to dye your eggs.

Place room temperature eggs with cold water in a large pan. Try and have most of the eggs in a single layer. Bring to a gentle boil, and reduce to medium low and cook for 15-20 minutes. To test your egg to see if it done, spin the egg on your counter. If it spins slowly, it’s done. You may also want to remove an egg and break it open to make sure it’s hard boil.

Once the eggs are boiled, dissolve the dry red dye in a glass of water and pour in your pan. Stir in one cup of vinegar and stir gently. Cover and let it sit until it gets to the shade you would like.

With a spoon slowly lift your egg out of the pan to see the color. Place it back gently if it needs more time.

With a slotted spoon slowly lift each egg out and place back in the original egg carton. This is a great container for drying, as well as for storing your finished eggs.

Allow the eggs to cool. To shine your eggs, use a paper towel and oil and rub each egg gently to cover the egg. Place back in container and refrigerate.

For shiny eggs, add EVOO to a paper towel and rub each eggs.

Easter Blessings!

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The Meaning of Candles in the Greek Orthodox Church

by Mary Papoulias-Platis

The lighted candle is very symbolic during many ceremonies within the Greek Orthodox church. It represents the light of Christ according to Jesus’ own words, ” I am the light of the world; he who follows me will not walk in darkness, but will have the light of life”. Candles are displayed everywhere, the front of the church as you enter, the narthex, around the front of the altar in the nave, and in the holy altar.

When you enter church, the narthex, you may light a candle, say a brief prayer, and place it among the icons. As you approach the inside doors you will see two nearby-icons hanging on either side of the nave walls that are facing you as you enter. Many do the sign of the cross and kiss the icon, before passing through the church doors. Once inside, the nave, you will see large size icons of Christ, Mary, and the other saints at the front holy alter.

There are many types of candles in the Greek church ceremonies, including special festive wedding candles for the bride and groom, decorated baptism candles for the couple’s infant, and candles for funerals to remember the deceased. During Easter week, the Anastasi service is the climax of the Orthodox year. Before midnight, the congregation gathers for the Resurrection of Christ ceremony. Special red cupped candles are lit in church and special hymns are sang with anticipation of the arrival of midnight.

Just before midnight, the church is darkened symbolizing the tomb of Jesus. The only light comes from an oil candle at the holy altar brought out by the priest. At midnight the one lit candle is passed around to be shared among the people. The tomb is carried outside and the observers follow with their lit candles. The tomb is carried around the church three times, with the people following with their lit candles.

Candles can also be taken home after Holy Saturday’s Services still lit to bless your home! The light of the cross has three customs; to make a cross of smoke over the entryway of your home, to light the kendali at the home, and to light the candle at the dinner table. The light is believed to have miraculous powers of protection and to bring blessings for the entire year.

Information from this post comes from : A guide to Greek Traditions and Customs in America by Marilyn Rouvelas.

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Greek Garlic Sauce Skordalia

by Mary Papoulias-Platis

O.K. Here it is! The only garlic sauce that Greeks have made famous, “Skordalia”.

When I travel and out of town, I carefully choose a Greek restaurant by these three items on their menu, garlic sauce, mustard greens, and beets. If their menu has omitted these items on their menu, I move on.

My mother taught us to eat this sauce at a very young age. Warning!! The entire house would smell of this rich garlic sauce for days. She often doubled or tripled the recipe for us kids. So, my brother and I would smear it on a piece of toast and have it as a snack or often times for breakfast. No peanut butter in our house. Only skordalia! Most Greeks eat this on their fish, as a dip, or with roasted beets.

Why Eat Garlic?

Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
Garlic contains antioxidants that can help protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.
Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed.