Pearl Barley Vegetable Salad

by Mary Papoulias-Platis

Post image for Pearl Barley Vegetable Salad

This recipe was inspired by the delicious flavors of Spring, when I taught a class at the local Farmer’s market. Barley is a member of the grass family, a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Made with organic pearl barley this recipe is a quick method for cooking; using the microwave to cook the barley and sweet potato. But if you prefer the traditional method, barley can be soaked overnight, and placed in a pot of cold water and cooked on low until softened for 35-45 minutes. This grain has a nutty, tender and chewy mouth-feel. It can be found online or in your organic supermarkets. I prefer to use Arrowhead or  Bob’s Red Mill.

Pear Barley by Bobs Red MIll

Let’s learn about Pearl Barley:

  • Barley has a lower glycemic index and is lower in calories.
  • It is richer in fibers, and vitamins B2, B3, and B6.
  • Barley can be used as a delicious breakfast cereal, in soups and as a rice substitute for dishes such as risotto.
Print

Pearl Barley Vegetable Salad

This nutritious salad is a quick and easy way to get dinner on the table. Barley and sweet potato is cooked in the microwave,or the traditional method for this freshly chopped vegetable salad.
Course Salad
Cuisine California Greek
Keyword barley, salad, side dish
Author Mary Papoulias-Platis

Ingredients

  • 1 cup pearl barley
  • 3 cups water
  • 1 sweet potato, chopped

Vegetables

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1 bunch of greens, chopped (spinach, mustard, kale)
  • 1/4 cup fresh parsley, finely chopped
  • 2-3 teaspoons Bragg amino acid
  • 2 lemons, zested and squeezed
  • salt and pepper to taste

Instructions

  1. Place barley and water in the microwave in a large safe bowl.

  2. Cover with vented plastic wrap or paper. Microwave for 10 minutes.

  3. Or you may soak the barley overnight, in the morning place in a pot of cold water and cook for 35-45 minutes.

  4. Stir in peeled and chopped, sweet potato.
  5. Microwave for 15 minutes or until tender.
  6. Vegetables

  7. Saute all the remaining vegetables, amino acids, lemon zest, salt, and pepper in a large pan with 2 teaspoons of olive oil.

  8. Cook until lightly softened,
  9. Add to barley and mix well. Taste for seasonings.
  10. Serve warm or cold.

 

Visit my other grain recipes:

Walnut Pearl Barley Pilaf

Farro Salad with Pixie Tangerines and Walnuts

Stuffed Eggplant with Three Grains 

I hope you enjoy and try these new grains,

Mary 

{ 0 comments }

Strawberries and Moms!

by Mary Papoulias-Platis

Post image for Strawberries and Moms!

This dessert came from a family recipe that was once lost!  This post title, Strawberries and Moms is a simple one, just because it is simply that and nothing more.  Memories of this recipe comes to my mind every time I happen to drive by and smell the fragrant smelling strawberries from the Strawberry Farm near our home. Helen, my mother-in law originally developed this delicious recipe 20 years ago. In honor of her I wanted to write this post and share a few pictures of her past. Helen is very active in the Greek community singing in the choir and running a Greek food business for over 30 years. She is the diva for the D.I.Y concept in our community. She inspired me to cook, sew and garden from a very young age. So, in honor of her unbelievable talent in all these areas, I decided to post this recipe and make it for her this Sunday for Mother’s Day! This is my version of the recipe as I remember it from the past.

 

Print

Strawberries and Moms!

If you love strawberries as much as I do, this recipe is an elegant dish for fine dinner parties as well as for outdoor BBQs. This can be made year round by using berries that are in season at your local markets. Serve this cold as you would any cheesecake, and these flavors will explode with freshness.
Course Dessert
Cuisine California Greek
Keyword dessert, phylllo, strawberries
Author Mary Papoulias-Platis

Ingredients

  • 2 lbs. cream cheese, softened
  • 1 ¼ cup sugar
  • ¾ cup flour
  • 2 teaspoons vanilla
  • 1 tablespoon fresh lemon juice
  • 8 cups fresh strawberries
  • ¾ lb. of phyllo, defrosted
  • ¼ lb. butter

Instructions

  1. Wash and remove stem from strawberries. Place on paper towel to dry.

  2. Cut large strawberries in half only.

  3. In a mixer beat the softened cream cheese, sugar, flour, vanilla and lemon juice together until smooth.

  4. Place the butter in a small saucepan and melt.

  5. In a 12” x16” pan (1/2 sheet pan) butter the bottom of the pan.
  6. Place half the phyllo in the pan buttering each layer.
  7. Spread cream cheese mixture over phyllo.
  8. Add the strawberries over the top of the cream cheese layer.
  9. Add the remaining phyllo, buttering each layer.
  10. Cut into squares or triangles before baking.
  11. Bake at 375 degrees for 35-45 minutes until golden. Cool.
  12. Cover and refrigerate before serving.

 

Yiayia Helen hard at work in her pastry kitchen preparing for an event or for the local fair.

Platis Family Dinner

Long family dinners at Papou and Yiyia’s house as we gather for a Greek dinner.

This is my garden today which was inspired from the many garden tours, trips to the local nurseries and the several plant cuttings Helen and I shared together from year to year. She always had information of the latest plants and where to find them. She kept up-to-date with her gardening skills from  the constant reading of food and gardening magazines that she subscribed to year after year.

One of my favorite pictures as a mom. Many times I find an old picture, and a new blog post pops into my mind. I hope you enjoyed this little trip down memory lane. And with that, a great strawberry recipe!

 

Best In Health, 

Mary 

 

{ 1 comment }

Spelt Salad with Tomatoes

by Mary Papoulias-Platis

Post image for Spelt Salad with Tomatoes

Try this spelt salad with tomatoes and you will be sold on it’s flavor and simplicity. It’s an ancient grain that has a mellow nutty flavor, and a higher protein content than wheat. Naturally high in fiber and complex carbohydrates which makes it easier to digest. Soups, pastas, and salads can be enhanced with cooked spelt for a healthful alternative. It’s best if soaked overnight. For a quicker method try using a pressure cooker. It also can be cooked in a large pot for 50-60 minutes.  For a quick meals, this spelt salad can be made ahead of time and placed in the refrigerator covered for up to a week. Spelt flour is also a very important ingredient in many baked goods, it can be substituted for regular flour, and can be used in pizzas, flatbreads, cookies, and cakes. You may have to experiment with the amounts when substituting spelt with regular flour. Look for this Spelt cookbook, if interested in more baking items.

Spelt Cookbook

I try and purchase organic spelt whenever I can. Here are a few products to look for: Bob’s Red Mill or Arrowhead Mills.

fresh spelt salad

Print

Spelt Salad with Tomatoes and Tahini Dressing

Spelt's nutty flavor, with added fresh vegetables and tahini dressing makes this salad a winner.
Course Salad
Cuisine California Greek
Keyword salad, spelt, tahini, tomatoes
Author Mary Papoulias-Platis

Ingredients

Spelt

  • 1 cup organic spelt
  • 2 cups water
  • 1-2 tablespoons of extra-virgin olive oil

Red Wine Vinegar Dressing

  • 1/2 cup vinegar
  • 1/2 cup extra-virgin olive oil
  • 2-3 tablespoons tahini, sesame seed paste
  • 1/4 cup each of fresh basil and oregano, chopped
  • 1/2 teaspoons salt and 1/4 teaspoon pepper

Vegetables

  • 1/2 box cherry tomatoes, halved
  • 2-3 zucchini or cucumber, medium diced
  • 1/1/2 bunch scallions, sliced

Instructions

To prepare beans:

  1. Soak beans overnight. Cook beans in fresh new water for 45-50 minutes, or until tender.

  2. Alternative method: In a deep pot add cold water and spelt and bring to a boil. Reduce the heat to simmer, for 1- 1 1/2 hours.

  3. Once cooked, spread on a sheet pan or large bowl add 1-2 tablespoon olive oil and stir. Let cool before adding vegetables and dressing.

Vegetables

  1. Wash and chop all the vegetables and place in a large bowl. Add the cooked spelt.

  2. Add the tahini dressing.

Red Wine Vinegar Tahini Dressing

  1. Put the vinegar in a small bowl and whisk in olive oil slowly. Whisk in tahini and herbs.

  2. Add the salt and pepper. Taste for adjustments. Serves 8-10.

Recipe Notes

This salad can be prepared the night before, therefore it's perfect for a party or outdoor BBQ.
Can be served cold or at room temperature.
This salad can be adjusted to your taste by adding your favorite fresh vegetables.

This recipe is adapted from Fine Cooking Magazine.

spelt Greek Salad

More Grain Salads on my Blog:

Farro Salad with Pixie Tangerines and Walnuts

Farro Salad with Tangerines

Chickpea Stew with Kale and Barley

Chickpea stew with Vegetables

 

Kamut Salad with Carrots

Kamut Salad with Carrots

 

Eat Healthy!

Mary 

{ 6 comments }

Greek Girl Survives Camp Blogaway!

by Mary Papoulias-Platis

Post image for Greek Girl Survives Camp Blogaway!

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

Save the 2013 date CampBlogAwayI 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…


 

 

{ 7 comments }

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)

 

Camp Blogaway

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!

{ 13 comments }

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

by Mary Papoulias-Platis

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

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

{ 4 comments }

Lamb Stew with Artichokes

by Mary Papoulias-Platis

Post image for Lamb Stew with Artichokes

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.

Print

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

  1. Soak beans in a bowl of water to soak overnight. (substitute canned white beans for less time- no soaking)
  2. 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.
  3. Cook until tender, about 45 minutes. Drain and cool.
  4. 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.
  5. Remove and drain. Cut artichokes in half. Clean the artichoke by removing thistle and leaves.(see photo)
  6. If using frozen artichokes, defrost.
  7. Brown both side of lamb chops in a deep skillet or dutch oven.
  8. Remove chops and in the same skillet saute onions and celery.
  9. Add the lamb chops, water, dill ,wine, water and beans.
  10. Cook for 45 minutes until chops are cooked. Remove chops.
  11. Add artichokes and reduce sauce until thickened. Approx. 15 minutes.
  12. 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 

 

{ 1 comment }

Greek Red Easter Eggs 101

by Mary Papoulias-Platis

Post image for Greek Red Easter Eggs 101

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.

Greek Eggs Dyed

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.

Greek Egg Dye

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.

Washed and scrubbed eggs for Greek Easter.

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.

Add the red dye for Greek Easter Eggs.

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.

Check the eggs until the color is reached.

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

Carefully pull the Greek eggs out.

 

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.

Dry the eggs in their container.

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!

 

 

 

{ 19 comments }

The Meaning of Candles in the Greek Orthodox Church

by Mary Papoulias-Platis

Post image for The Meaning of Candles in the Greek Orthodox Church

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.

Blessing the home on Easter

 

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

{ 5 comments }

← Previous Entries

Next Entries →