California Greek Girl

Greece As I Know It – Monemvasia

by Mary Papoulias-Platis

When we visited Greece we spent the day at the 13th century Byzantine fortified village of Monemvasia off the Peloponnese in Laconia. Greece. The name of the town comes from two Greek words, “mone” and “emvassia” meaning a “single entrance”, a single vaulted gate to teh walled community within. On the top of the hillside, is the 13th century “Agia Sophia”. It is of great interest to the church, since within its fortress walls there remain many Byzantine churches, monumental buildings and structures and old icons of historical importance.

Apart from the beauty of the city, the rock itself is also very picturesque, with colors ranging between grey and pink tones. On the south-eastern side of this rock, the village is established, overlooking Palaia Monemvasia bay. Right in the edge of the bay, next to the castle’s entrance , there is a cemetery where the grave of Giannis Ritsos, a famous Greek poet, lies. The eastern tip of the rock, this is where the church of Agia Sofia is found. This octagonal 13th century church is the main monument of Monemvasia, and its charm and magnificence remain untouched.

Apart from the fortress, there is an area called “Nea Monemvasia”. It is located at a distance of about 1 km away from the fortress-town, providing all the necessary facilities of a modern tourist town, which makes it a very popular destination among tourists.

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Rosalind Creasy’s Book Signing at San Diego Botanical Gardens

by Mary Papoulias-Platis

An author visit at the Quail Botanical Gardens with Rosalind Creasy was such a joy. Her presentation insprired me and others to bring joy to your garden with color and imagination.

If you come to San Diego you must take the time to visit one of San Diego’s top places to visit and that one place is San Diego Botanical Gardens. You can meander through a bamboo forest, learn about rare fruit and trees, visit a hands-on children’s garden, or walk along many paths of several majestic acres of unusual species and plants. And what better place to have a special garden author talk and book signing. For many years I have held tight to Rosalind’s gardening books on my book shelf. The Edible Italian”, “Flower”, and Herb” books. All very helpful and enjoyable to look at and utilize in the garden.

Rosalind Creasy gave a wonderful talk about her gardens, her philosophy, and all the wonderful work she has done in her home garden as well as her professional career putting in edible gardens for clients.

She is strong supporter of Seed Savers Exchange, a long-standing gardeners supply of vegetable seeds to many, and she does claim the majority of us do not know our vegetables! Take a look at their web-site and you will find a large selection of heirlooms you can purchase directly from their site. “They are a non-profit organization dedicated to saving and sharing heirloom seeds. Since 1975, our members have been passing on our garden heritage by collecting and distributing thousands of samples of rare garden seeds to other gardeners.

She introduced us to the California Rare Fruit Growers, for use in our front and backyard gardens. Here you will find unusual trees such as the pomegranate, quince, kiwi, persimmons and many more to choose from.

The reason to plant a garden:

You will receive the best nutrition level from your garden vegetables.
This allows you to save money.
Energy will be saved in the long run.
This helps prevents pollution.
This will save 75% less water usage according to a study than a farmer.
Will save the wild areas in your city.
You will help future generations setting an example of home gardening.

Helpful tips were given to make your front yard garden look more attractive

Place boxwood around your plantings to make them look neater.
You Can mix flowers with vegetables in your garden.
Place signs or objects in the garden for humor.
Possible add animals for visual and friendly appeal such as a chicken coop.
Add color by painting walls, murals, pictures, pots or art pieces.
Use barrels for plants or water features.
Use grapes over your garage or drape them along the north side of your house.

More tips:

Use many varieties of herbs in your garden to use in your dishes.
Look for perennial basil that give you fresh basil for your pizzas, spaghetti, and soups all year long.
Use arches to support your sun-gold tomatoes for an attractive look in your garden.
Use yellow and red chard for health benefits as well as for beauty.
Plant herbs in barrels and containers and group them together and use all one color pots to unify them.

Overall, the message Rosalind Creasy left us with was to use your land to the fullest. Planting and utilizing the front and backyard for your edible garden is important to maintaining a healthy diet and lifestyle.

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Greek Independence Day – March 25th

by Mary Papoulias-Platis

March 25th is one of the most important Greek holidays celebrating The Annunciation of the Mother God and Greek Independence Day. Although one event is religious and the other secular, the two are linked together by the common themes of birth and liberty. One event marks the good news that the Virgin Mary will give birth to the son of God.
The other commemorates the birth of the modern Greek state in 1821 and the proclamation that freedom would come to the enslaved Greek nation. A Divine Liturgy commemorates this major feast day, but it falls during Lent, so fish may be eaten.

How Greek-Americans celebrate may be similar to those in Greece but they have adapted their own traditions, especially in the big cities where large Greek populations exist.
In the United States, city, states and national governments recognize the day. Some communities sponsor Independence Day parades. Three major parades take place each year. In New York City down Fifth Avenue, Tarpon Springs Florida, in Chicago during May.

The Greek Embassy in Washington D.C. holds an open house, where many Greeks gather to have a celebration .

His Eminence Archbishop Demetrios Trakatellis, the Greek Ambassador to the USA Vassilios Kaskarelis and the Greek Deputy Minister of Foreign Affairs were among the dignitaries that attended the event.

Many boys wear foustanela, the traditional uniform adopted by the military in Greece, during the time of occupation. It has become a national symbol and is worn by national
guards, known as evzones who guard the Tomb of the Unknown Soldiers. The girls costumes are more diverse, reflecting different regions of Greece. Most of the costumes are hand-made by the parents, and handed down to the next generations. Many churches have luncheons after the church service where the community comes together to listen to Greek poems recited buy the children, Greek dancing, and a special fish dinner.

Here is the outfit my mother had sewn for me for my special recital. I wore this when I was around 8 years old at the Greek Orthodox church in San Diego, St. Spyridon . A night I will never forget, knees shaking and all alone on a big stage, starring out to hundreds of people waiting anxiously and awaiting for you to speak. My brother Tom and Toss, my two brothers were dressed up as Greek soldiers while they performed a song with all the other children their ages! If I could only find that picture!

This costumes was made by my mother, worn by me and also my daughters.

This is the book I used for my information today. A gift from my girlfriend , Marilyn.
The facts about the Greek traditions are correct and nicely detailed and a great book to have on hand for anyone to enjoy.

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Celebrate Greek Independence Day!

by Mary Papoulias-Platis

The March 25th celebration of Greek Independence Day is examined from both an ethnic and religious perspective. This beautiful film chronicles the War of Independence and profiles the heroes of the Revolution, and the Philhellenes-such as Lord Byron-whose loyalty was unwavering. Several scholars comment on 400 years of Ottoman rule, the Greek struggle for freedom and the remarkable similarities between the Greek and American quests for independence.

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Roasted Greek Lemon Chicken

by Mary Papoulias-Platis

Every week I make my Roasted Greek Lemon Chicken for a family dinner, a dish almost every Greek family enjoys. Serving it with the popular pasta orzo (manestra), my family’s favorite, it can also be served with rice, couscous, bulgur, or quinoa – just adjust the cooking time. I buy my free-range organic chicken from a company called Mary’s Chickens or purchase any organic chicken from your local store. If a whole chicken is not available, cut up chicken parts will also work in this recipe. This recipe is easy and can be made in one large pot or oven-proof casserole dish. The lemon is very important is this recipe, so please don’t leave it out. There are many ways to add flavor to this chicken, try and use fresh herbs of your choice, or dried spice mixes such as Herb de Provence. Serve this with asparagus, broccoli, or a green salad.

If you are having trouble finding orzo in your supermarket, you can substitute rice, bulgur or any small pasta. Here, is an example of the orzo I use from Barilla or Delallo. These are both available online.

Roasted Greek Lemon Chicken with Orzo

This Greek-Lemon Chicken is a common weekly dish, but also the perfect comfort food in many Greek homes.

Course Main Dish

Cuisine Greek

Keyword california greek, chicken, lemon, roasted

Servings 4

Author Mary Papoulias-Platis

Ingredients

Chicken

1 whole chicken 4-6 lbs, cleaned, insides removed
5-6 cloves garlic, peeled
1 lemon
1 teaspoon olive oil
1 teaspoon dried oregano, fresh herbs
1/2 teaspoon salt and 1/4 teaspoon pepper

Orzo

1 cup orzo
2 cups water or chicken broth
1/2 cup tomato sauce
salt and pepper

Instructions

Chicken

Pre-heat the oven to 350 degrees. Wash chicken thoroughly with cold water.(remove the bag inside the cavity) Place breast side up in a deep baking dish.
Slowly lift the breast skin carefully with your fingers not to tear it, and gently stuff the whole garlic cloves under the skin. At this point you may want to add thyme stems, parley leaves, or basil under as well under the skin. Sprinkle with olive oil, juice, juice of half a lemon, oregano, and salt and pepper. Place the other half of lemon inside the bird.
Add 1/2 cup water to the pan. Place in oven at cook for 1-1 1/2 hour, or until internal temperature reaches 140 degrees.
When done, remove the chicken and place on a platter, cover, and let it rest.

Orzo

Adjust your oven to 400 degrees.
Leaving the juice in the pan, use a spoon or strainer and lift out any bits of fat in the juice.
Add the water (chicken broth) and tomato sauce, place pan back in the oven and let it come to a boil.
Pull the pan out slightly and add the orzo, salt and pepper and stir to combine.
Place the pan back in the oven , checking it often to stir and add more water if needed.
Bake until softened for 15-20 minutes.
Pull the orzo out when little juice remains, once it's cooled orzo will be nice and thickened.
Serve with the roasted chicken.
Orzo can be sprinkled with parm or feta cheese.

Recipe Notes

You can substitute rice, bulgur, couscous, wild rice for the orzo. Chicken Cooking Tips: I use an instant thermometer to test the internal temperature of chicken.Letting the chicken rest, it will continue to cook, cover, and let it rest at least 20-30 minutes.

Yo may enjoy more chicken recipes on my blog:

Spatchcocked Greek Lemon Chicken with Potatoes

Greek Braised Chicken with Artichokes

Greek Chicken Lemon Soup with Orzo

Bring on the dinner,

Mary

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Springtime Nasturtium Appetizer

by Mary Papoulias-Platis

Springtime Nasturtium Appetizers are a beautiful presentation for any party. Simply made with a last minute splash of freshly picked blossoms, scented with their peppery flavor. Choose your own cracker or bread for this dish along with your favorite cheese. Or sprinkle these heavenly petals on a lovely green salad. Springtime Nasturtiums are early-bloomers and the first to burst into color in your early garden. Their rainbow colored faces brighten any edible dish you may want to serve your guests. With their peppery bite they marry beautifully with this simple orange-scented cream cheese spread. Taking minutes to prepare your guests will savor this unique appetizer. These flowers can be planted directly in your garden or a pot. They come in an assorted colors and sizes. What makes this a gardener’s favorite flower is that they are a perennial, which reseeds and comes back year after year. You can find seeds at your local garden store or online at Renee’s garden seeds. A welcome to any morning brunch or afternoon tea. This recipe was inspired by Rosalind Creasy’s gardening book, The Edible Flower Garden.

Springtime Nasturtium Appetizer

Course Appetizer

Cuisine California

Keyword appetizer, california greek, edibleflower, nasturtiums, spring

Author Rosalind Creasy

Ingredients

1/2 cup fresh dill, finely chopped
1 pound cream cheese at room temperature
Zest of one orange
3 tablespoons of orange juice
1 pound of cocktail bread, crusts removed
Nasturtiums or any edible flower
Herb leaves such as basil, sage, parsley, mint

Instructions

In a bowl add the cream cheese, dill, zest, and orange juice. Mix gently.
Adjust the cream cheese by adding a little more juice.
Trim all the crusts from the bread.
Spread the cream cheese on the bread. Smooth.
Cover and refrigerate until ready to add the flowers.
Wash and pat dry the flowers on paper towels.
They can be refrigerated until ready to serve.
Decorate each bread with one leaf and flower.
This can be made ahead a few hours in advance.
Cover and refrigerate.

Nasturtium blooms in yellow-orange flare
I pluck them and I savor their sharp tang
of spice and feel their texture on my tongue
satin-smooth and cool and clean and rare.
I eat then one symmetrical round leaf,
green and piquant, crisp within my mouth
restorative of memories of youth
and palliative of age and unbelief.

.The flowers burn with early Autumn light vibrant, bright and vivid and alive, I strive to fan some spark with their delight I fight to find some ember to revive. I eat the blossoms, gold and orange-red and kneel beside the Autumn flower bed. By tony parsons

I use this appetizer just as my flowers bloom early Spring!

Mary

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The Expo West with the Bragg Group

by Mary Papoulias-Platis

The Expo West show in Anaheim was a working weekend for me, but also a good opportunity to talk to buyers, chefs, professionals, doctors, and health experts on the importance of extra-virgin organic olive oil in the diet. Bragg having such a large following of loyal customers were willing to try a sample and allow me to discuss this new product with them as they visited the booth. Using their extra-virgin olive oil in my daily cooking and as well as in my cooking classes, I could give advice about how to use it, where in recipes to use the oil, and facts about the benefits of extra-virgin organic olive oil and it’s nutritional benefits.

Making new friends at the evening event. Our Greek farmer flew out just for the occasion.

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George Vutetakis Stopping by the Bragg Booth at Expo West

by Mary Papoulias-Platis

The Expo West often called The Natural Food Show, was everything I had expected this year. Yearly, I look forward to George Vutetakis dropping by for a visit. He works on both coasts, so when he’s in town we try and see each other and catch up on all the food news. The size of the show is the largest yet, as many new and old companies, speakers, non-profit organizations and authors gathered to show their products, speak on health , and support their cause. It’s so nice to have an old friend stop by and release you of your duties for a few minutes and discuss the best of the show exhibits and just say hello.

You can find George at local farmer’s markets signing his book, The Vegetarian Guy.

Many of his recipes are excellent original ethnic dishes you can incorporate into your diet.

This is George Vutetakis, a wonderful friend who captured a fun moment in the Bragg Booth. George has created the blog, called The Vegetarian Guy. He travels developing products, teaching, and cooking for many with his lovely book The Vegetarian Traditions. Check his blog for upcoming events and where you might be able to sneak a few minutes with this amazing chef and blogger.

George Vutetakis in the Bragg Booth with Me

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Stuffed Eggplant Papoutsakia

by Mary Papoulias-Platis

Stuffed Eggplant called “Papoutsakia”, is a common lunch or dinner in our Greek Cuisine. Large and small sized eggplant can be found in every garden throughout Greece. This dish is commonly called “eggplant slippers” for the simple reason that they are stuffed with vegetables and various meats. Commonly stuffed with rice this recipe is using a more healthful version, using three different grains. These grains can be substituted with your favorites, or one grain can be used for the entire quantity. Browse your supermarket or farmer’s market to see what is in season, substituting the vegetables in this recipe with your favorites ones. Try and find nice long, rounded eggplant with firm and glossy skin for the freshest taste.

Eggplants vary in size and taste. I tend to use the same eggplant pictured here, but you may want to explore other types and sizes. Here, in the first picture is the Japanese long eggplant. And in the second picture is the more common globe eggplant. The both can be found at your local farmers market or online at Melissa’s Produce.

Stuffed Eggplant with Three Grains

A heathier substitution of the traditional meat with three grains and vegetables.

Course Main Dish

Cuisine Greek

Keyword eggplant, grains, stuffed

Servings 4

Author Mary Papoulias-Platis

Ingredients

2 eggplants, cut in halves
1/2 cup each of wheat berries, wild brown rice, and pearl barley
1 leek, diced (white part only)
1/2 onion, diced
3 cloves of garlic, finely chopped
1 yellow squash, diced
1 tomato, seeded and diced
1/2 red pepper, diced
Juice of one lemon
2-3 teaspoons of Bragg liquid aminos or 1 teaspoon of salt
1 tablespoon each of fresh parsley and mint
1/2 teaspoon of pepper
1/2 cup water or wine
1/8 cup of golden raisins- optional
1/8 cup of pine nuts-optional

Instructions

Three Grains:

Place the three grains in a medium saucepan with water to the top, boil, and reduce heat and cook until tender about 1 hour.
Drain, add 1 teaspoon of olive oil and stir and set aside.

Filling:

Cut eggplants in half lengthwise. Using a spoon, scoop out the center, leaving 1/2 inch thick shell. Dice and save the pulp for stuffing.
In a skillet, add 1 tablespoon of extra virgin olive oil, add leek, garlic and onion and cook until softened.
Add squash, tomato, pulp of the eggplant, red pepper, parsley, mint, lemon juice, liquid aminos or salt, and pepper.
Cook for 20-25 minutes until softened.
Add the pre-cooked grains and stir. Add 1/2 water or wine and cook until liquid is absorbed.
Add the raisins and pine nuts.
Fill each eggplant with stuffing, mounding the stuffing.
Sprinkle with olive oil.
In a skillet heat 2 tablespoons of olive and place eggplant shells in one layer and cook turning once until browned.
Place in a baking dish cut side up.
Bake in a 350 degree oven for 40-45 minutes until lightly brown on top and eggplant is tender.