How can these two subjects make me happy and sad at the same time! Well, it’s wedding time again, my nephew Bobby and his lovely fiance will be getting married in Chicago this weekend. We will be flying out this weekend for the big event, but why do I dread this happy Greek Wedding day? Well, it goes back as far as my childhood….
I remember being the chosen one to walk my mother’s airmail letters to the local La Mesa market. My mother immigrated from Corinthos, a small village in Greece, leaving many family members behind. She wrote to her mother quite often telling her of her experiences in California. Letters, however, were not the only item she had me carry to the post office.
I was also asked to send box after box of Hane’s nylons. When my mother spotted them on sale at the local shopping mall, she would rush in and buy a dozen or more! But, why so many? I was never quite sure why she was sending so many pairs of pantyhose and to whom. All I knew is that it was my job was to make sure that they were delivered immediately.
Now, I’m older and recently took my first trip to Greece with my brother and his wife,Vicky. Little did I know what was ahead on this long awaited and wonderfully exciting trip. The reason for visiting Greece was to attend a wedding and an anniversary party. Yes, I said wedding. It was mid-June in Greece: hot, muggy, and felt like 105 degrees. As I was getting dressed for the wedding I came across my own carton of pantyhose, and suddenly all I could hear was my mother’s voice, “Maria, you will always wear nylons to church, no matter what!” So, despite the uncomfortable heat, I knew I had no other choice but to pull on that infamous pair of nylons.
When we arrived at the wedding, the majority of the guests are standing outside of the church fanning themselves. The churches in Greece are small and without air conditioning, so standing outside was the best way to stay cool. But instead of joining the others, I chose to stay inside the church and sweat it out to be respectful to the couple getting married. As I was trying to forget about the heat, I started hearing whispers coming from the pews behind me. In Greek I heard, “She must be an American because she has pantyhose on!” I turned around to find a row of old yiayias (grandmother in Greek) staring at me. So, in Greek I replied to them, “I am Greek-American. My mother is from Corinth, and my father is from Psiri.” If you could have witnessed the look in their eyes! Not only had I embarrassed them, but they now had to spend the rest of the day with me. I was satisfied, but as I left the church, I really did feel “American” and out of place. Because despite what my mother had insisted, none of the ladies were wearing pantyhose. I decided from that point on, I would toss my pantyhose and try and fit in!
As we ventured further across the country, I finally started to feel more comfortable and more accepted into their society. As I began to speak more often to my relatives, my Greek became a touch more fluent. But, for some mysterious reason they could always tell we were Americans. Could it have the been our sparkly new white Adidas tennis shoes, my brother’s brightly printed Hawaiian shirts, or just the fact we had to take a shower everyday and always look clean and presentable. Again, we heard voices every morning in our head from our mother, “You’re not going out like that, you must clean up and look nice!” Oh well, I guess we just couldn’t hide it, and we had to accept the fact we looked like tourists.
The last event was coming up, the anniversary party for Vicky’s parents. Again, it was sweltering. It was so hot that my make-up was dripping down my neck. And again I was presented with the same dilemma: how was I to slip on those pantyhose in this weather? I decided to trash them for this event; I just couldn’t bear the thought of wearing them! Sorry, Mom. The reception was just beginning, when I was struck by lightening! My Greek aunt from America was attending the event, and as I was approaching the dance floor, she grabbed my arm. In a horribly mean voice, said to me, “Maria, where are your nylons? You’re an American and we brought you up right, don’t lower yourself and go without nylons ever again!” I just couldn’t win.
Where are my garden boxes? Take a look at my Greek garden one month later. They seemed to have disappeared. After all the work and time my husband put into building and installing theses boxes, I’m embarrassed to show him, how his beautifully-trimmed boxes are covered with these long, dangling stalks from six-enormous tomato plants. Basking in the California sunshine, the tomato plants look like they’re on steroids.
I’m thrilled though, to have made the decision early in the planting stages, to keep all the tomato plants in one box. Especially now, now that I have observed their growing patterns and have witnessed their out-of-control growing pattern. (so long to the beautiful pages in my garden magazines! ) This will enable the other vegetables in the next two boxes, an opportunity to grow without being pushed out. The harvest hasn’t arrived yet, but it will soon be here. I hope you enjoy my current pictures of my garden.
All, I can say for now is, “Beware of Greeks Bearing Gifts…”
This Summer Vegetable Pasta salad is a family favorite and can be changed to your family’s favorite vegetable choices. Most popular in the summertime for it’s easy vinaigrette dressing, this can be brought to a BBQ without any worries about spoiling, therefore can be set out for all to enjoy. For a substitute for pasta, you can use bulgur, rice, or quinoa. You may need to adjust the dressing. Serve this dish alone or with a slice of bread, or protein. You can change this salad by adding cooked chicken, grilled lamb chops, or simply a can or two of tuna fish. This salad can be made ahead and refrigerated until ready to use. The salad improves as the dressing has time to coat the pasta and vegetables.
This summer pasta can be changed with the season's available garden vegetables. With this vinaigrette dressing it can be taken to any outdoor party to be enjoyed.
Servings8people
AuthorMary Papoulias-Platis
Ingredients
112 oz.box of regular or tri-colored pasta of your choice
1eachred, yellow and orange bell pepper, coarsely chopped
2heads of fresh broccoli, separated and blanched
1cucumber, peeled and chopped
2clovesfresh garlic, minced
1bunchof green onions, chopped
1boxof cherry tomatoes, cut in halves
1/2poundgreen beans, cut into 2 inch pieces, blanched
1/2 poundGreek Feta, cubed
1cupGreek Kalamata olives, pitted
Dressing
3/4 cupextra virgin olive oil
3/4 cupred wine vinegar
2clovesfresh garlic, minced
1/4teaspoon salt
1/4 teaspoonpepper
2teaspoonsDijon Mustard
Instructions
Cook pasta in a large pot according to the package directions. Drain and place in a large mixing bowl. Add 2 tablespoons of olive oil to the pasta to keep it from sticking. Let cool for 15 minutes.
While the pasta is cooking, make the dressing. Cut up all the vegetables and set them aside.
Bring a medium pot or steam basket of water to a boil. Add the green beans and blanch for 2-3 minutes. Remove and set aside to cool. Do not throw out the water.
To the same water bring it to a boil and add the broccoli, blanch for 2-3 minutes. Set aside to cool with the beans.
Add all the rest of the ingredients and blanch vegetables to the pasta. Pour dressing over the pasta and mix well.
Dressing Instructions
In a bowl or glass jar, add the vinegar, salt and pepper, garlic and mustard. Whisk until well blended.
Add the olive oil slowly and whisk until combined.
Recipe Notes
Additional ingredients can be added such as Parmesan cheese, toasted pine nuts, sliced red onion, fresh herbs such as; parsley, basil, mint.
My family claims this Greek Creamy Rice Pudding recipe as their version of comfort food. We must make this at least 2-3 times a month! Growing up my mother would serve this as an afternoon snack, but warm without the sugar. It can be eaten warm or cold. This is all up to you, but I would try both ways and select which version you like best! In my husband’s family they would serve this dish cold as a dessert, which is the recipe below.
The type of rice used in this recipe can vary from home to home, but in this recipe I used Uncle Ben’s long-grain converted rice. Other varieties such as brown rice, arborio, basmatic, or jasmine can also be substituted. You can find these various rices and grains online at Lundberg Family Farms. Today, throughout Greece and in modern Greek homes, you will find rice pudding as a menu staple. And in my family with three grown kids, this is their most often requested recipe when they return home for the summer.
What a simple savory rice pudding for a breakfast treat or a refrigerated dessert. I've been making this both ways, and my family enjoys it warm as well as chilled!
Course
Breakfast, Dessert
Cuisine
California Greek
Keyword
Greek, pudding, rice
Servings8
AuthorMary Papoulias-Platis
Ingredients
1cuplong grain converted rice - I use Uncle Bens
1/2 gallonwhole milk
2eggs, beaten
1/4-1/2cupsugar
2teaspoonsvanilla
1-2teaspoonsground cinnamon for topping
Instructions
Place rice in a deep dutch oven with a heavy bottom.
Cover with 1/4 cup water and bring to a simmer. Cook until water is absorbed about 2 minutes. You are partially cooking the rice.
Pour in milk and stir. Bring to a slight boil and reduce heat to a low heat.
Continue stirring frequently to avoid any sticking, every 10 minutes.
Cook on low for 1 -1 1/2 hours or more until thickened. More as pudding consistency.
Remove from heat and let cool slightly.
Place eggs in a small bowl and whisk until smooth. Add the sugar and vanilla and whisk together.
Add 1/4 cup of the warm rice pudding into the bowl of eggs, mix quickly to temper the eggs. Get them warm to add to the rice mixture so they don't curdle.
Add the egg mixture to the large dutch oven and whisk vigorously until thoroughly mixed.
Place in individual bowls or into a large 8x11 dish.
Sprinkle with cinnamon. Serve warm or cool and cover with plastic wrap and place in the refrigerator. This can stay in the refrigerator for up to 2-3 days.
This dish can be made the night before and served chilled.
Many of you have requested the traditional Spinach and Rice dish often found in our Greek homes. We make this warm and nutritious meal in our home weekly, as a great meatless meal. For the rice, I use Uncle Bens converted long-grain rice. Made in one pot, and under 30 minutes you have a comforting dish for your family. Many times if I have greens in my garden, I will add kale, swiss chard, or dandelion greens in addition to the spinach. You can also add fresh herbs such as basil, thyme, or oregano. If you prefer quinoa to rice you can follow the recipe below. Quinoa can be found online or at Melissa’s Produce.
This quick dinner can be made in an hour for your family! I do buy fresh spinach for the added nutrients, frozen spinach or baby spinach does not work in this recipe. Serve alone or with fresh bread. If I have any additional greens in my garden, I often add kale, dandelions, mustard greens and swiss chard. This is a weekly meal in my home!
Course
Main Course
Cuisine
California Greek
Keyword
rice, spinach
Servings4
AuthorMary Papoulias-Platis
Ingredients
3bunchesfresh spinach, washed ends trimmed
1onion, chopped or 2 leeks, chopped
2 cupswater
1cuplong-grained rice
1chopped fresh tomato, or 1/4 cup tomato sauce, or 2 tablespoon tomato paste
1 teaspoonsalt
1/4 teaspoonpepper
2 tablespoonsextra virgin olive oil
Instructions
In a deep Dutch oven, add the olive oil and onions and cook until tender over medium heat.
Add the fresh spinach to the pot.
Sprinkle the uncooked rice on top.
Add 2 1/2 cups water, tomato or sauce, salt and pepper to the pot.
Bring the pot to a boil and reduce to a simmer and cook for 20 minutes or until the rice is cooked. You may need to add more water to prevent any browning on the bottom. Stir frequently.
Taste and adjust the seasoning. Serve with a squeeze of fresh lemon juice.
In a deep heavy skillet or Dutch oven, saute onions until soft, not browned
Add the spinach to a deep Dutch oven.
Sprinkle rice on top of spinach.
Add water, tomato sauce, salt and pepper.
Cover and reduce to a simmer, for about 20 minutes until rice is done.
Check often and stir until most of the juice is gone. You may need to add more water if needed.
My mother Voula served this fresh tomato egg scramble to our family for breakfast and as well for dinner. Just by adding more vegetables to the eggs such as green peppers, green onions or herbs you can change the recipe to your taste. What’s great about this dish, is how tasty it can be with just these few ingredients. Serve this as a brunch dish by adding a great salad or fresh fruit. I wouldn’t skip the step of using a fresh tomato or omitting it, because this is what adds the savory kick to the eggs. Adding the salty feta boosts it’s flavor to a new level, a perfect combination.
Grow your own tomatoes!
Here are some of my favorite tomatoes to grow in my summer boxes. One Greek Variety: Thessaloniki, Early Girl, Better Boy, Yellow Pear, Black Beauty, Green Zebra, Plum, Roma, San Marzano.
For more information take a look at the Tomatomania Site.
And please don’t forget the health benefits of tomatoes: they have a great source of vitamin C, potassium, and vitamin K. Also included is the major dietary source of antioxidant lucopenTomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.They are also a great source of vitamin C, potassium, folate, and vitamin K.
In our home growing up, this egg scramble was our quick dinner on warm days. Add feta, fresh herbs and toasted bread and it was all we needed. We made this dish mainly in the summertime when tomatoes were in our garden.
Course
Breakfast, dinner
Cuisine
Greek
Keyword
eggs, feta, tomato
Servings2
AuthorMary Papoulias-Platis
Ingredients
1fresh tomato, seeded and coarsely chopped
1tablespoonbutter
2eggs, beaten
1/2 cupfeta cheese, crumbled
salt and pepper to taste
Instructions
Place frying pan on heat to medium.
Add butter and melt.
Add chopped tomato and cook on medium-low heat until pink in color.
Add the beaten eggs, salt and pepper and cook until set.
Remove the pan from the heat and add the crumbled feta. Serve warm!
Recipe Notes
You can add additional ingredients such as bell peppers, green onions, leeks, or fresh basil.
This savory leek and feta pie is one of many recipes that has been passed down in our family for many generations. It has the texture of a quiche with phyllo dough wrapped around it. If you cut this in smaller pieces 5×6, it makes a wonderful appetizer for 60. But for a main dish, cut the pie in larger pieces about 3×4 inches, making 24. As a caterer this special dish is one of my top three requested recipes! For a phyllo I can trust, that does not break apart or rip while using, look for organic Fillo Factory in your freezer section. One more hint: I always have a defrosted package in my refrigerator, for last minute dishes, and it should last up to 2-3 weeks. Otherwise, defrost your phyllo overnight in the refrigerator.
Make sure when buying leeks they are green from top to bottom. No, brown leaves please!
If you have a chance to grow leeks they are easy, and so much more flavorful!
Wash your leeks carefully, they are full of dirt. Cut down to the tender part of the green. The rest of the greens you can save and make stock or add to your soups.
Enjoy my most popular recipe for flaky and savory leek pie stuffed with fresh leeks, feta and dill. This recipe works well as an appetizer, just cut the pieces smaller.
Course
Appetizer, Side Dish
Cuisine
California Greek
Keyword
leek pie
Servings48
AuthorMary Papoulias-Platis
Ingredients
3 1/2 -4 poundsfresh leeks, washed, white and light green only, chopped
1poundGreek feta, crumbled
5large eggs
1-2teaspoons dried dill or 3-4 teaspoons fresh dill
1/2 cupextra virgin olive oil
1/2teaspoonsalt
1/4teaspoonpepper
1poundphyllo dough, defrosted
1poundbutter, melted
Instructions
Pre-heat oven to 350 degrees.
Wash and clean the leeks. Cut off the dark green leaves, leaving the white and light green leaves. Slice and coarsely chop. Set aside.
In a small saucepan, melt the butter.
In a large bowl, add the eggs and whisk together. Add the feta, dill, evoo, salt and pepper. Mix thoroughly with a large spoon. Gently add the leeks and mix well.
Using a half sheet pan, or a large lasagna pan, butter the inside bottom of the pan with a pastry brush. Layer 1/2 of the pound of phyllo sheets. Add one layer at a time buttering each phyllo sheet. Cover and save the second half for the top layer.
Add the leek mixture, spreading evenly in the pan.
Add the second layer, buttering every sheet.
Score the top of the phyllo with a sharp knife, cutting through the top phyllo sheets only. For larger pieces cut 3x4, and slice each piece diagonally for 24 pieces. For appetizer size, 5x6 for 30 pieces and cut diagonally for 60 pieces.
Bake for 1 hour until golden brown. Let sit for 20 minutes before serving.
You may also be interested in other uses for phyllo dough:
Everyone raves about my Greek Garden Salsa with crunchy toasted pita chips when I serve it at a gathering. It makes for an excellent appetizer for a large group. When creating this recipe, I considered a salsa that had few Greek ingredients, that could be could be served with pita bread. This is a summer recipe using fresh tomatoes so look for them at your farmer’s markets or consider growing them in your garden. This garden salsa can be made ahead of time, or even the day before. The pita chips may be made in advanced as well, just slip them into a sealed container or plastic bag. Leftover salsa can be used the next day for a topping on your eggs, chicken, fish, or meat. Looking for a great pita bread is so important, make sure you purchase from a store that rotates their bread often. We often use Kronos Pita Bread. Also available is wheat pita and gluten-free pita.
The Health Benefits of Tomatoes
Lycopene makes tomatoes a key food to fight cancer, and heart disease.
Tomatoes are also rich in vitamins C and E, beta-carotene, and flavonol antioxidants.
Carotenoids are abundant in green and yellow-orange vegetables and fruits and help to defend the body’s tissues against oxidative damage, which is a natural byproduct of our metabolic processes.
This Greek salsa served with toasted pita chips explodes with fresh garden flavors. Make it ahead, cover and place in the refrigerator. It also makes a great salsa for fish, chicken or pork chops.
Course
Appetizer
Cuisine
California Greek
Keyword
salsa
Servings4
AuthorMary Papoulias-Platis
Ingredients
2 tomatoes, seeded, finely chopped
1red, yellow, and green pepper finely chopped
1/2 red onion, chopped
114 oz.can of artichokes in water, drained and chopped
1 cuppitted kalamata olives, finely chopped
1/2 cupcapers, drained
2tablespoonsfresh basil or parsley, finely chopped
1teaspoon garlic, peeled, finely chopped
Vinaigrette
1/4 cupextra virgin olive oil
1-2tablespoonsbalsamic vinegar or red wine vinegar
1/2teaspoonsalt
1/4teaspoonpepper
Toasted Pita Chips
1pkg.pita bread (6 breads)
1/2cupextra virgin olive oil
1/4 cupsesame, poppy or fennel seeds toasted
Instructions
Salsa
Place all the ingredients in a large bowl and gently mix.
Make the vinaigrette below and add to the salsa.
Vinaigrette
Place vinegar, salt and pepper in a small bowl and mix. Whisk in the olive oil slowly to emulsify. Pour over salsa.
Toasted Pita Chips
Cut each bread in 1/8 wedges. Place on a sheet tray and brush one side of each piece with olive oil.
Broil for 2-3 minutes until golden. Check the bread often, it browns quickly.
Flip the pieces over, and brush with olive oil and add the seeds.
Broil for 1-2 minutes until golden. Serve with the salsa.
Recipe Notes
This salsa can be made ahead without the vinaigrette. Cover and refrigerate and when ready to serve add the vinaigrette a couple of hours before serving.
Toasting the pita is very important in this recipe. It gives a crunch factor to this saucy soft salsa. It adds more flavor from the seeds, spice and olive oil. You may want to experiment and use a flavored olive oil such as lemon, garlic or basil.
This recipe is best if made the day ahead and refrigerated, and brought to room temperature before serving.
California Greek Girl is about ” All things Greek”.Included is a little bit of gardening, cooking, and traveling. Occasionally, I’ll throw in interesting Greek family stories, travel adventures (good and bad), and my love for great Greek food! Having lived in California all my life, I will add a little sunshine to my posts with a punch of freshness from our coastal air and delicious foods from our state.
I have divided my recipes into two categories:Simply Greek and Traditional. Simply Greekis for the quick and easy dish you may want to make tonight. This is also where I might throw in a healthier, and lighter dish that I have created. While still using Greek ingredients, I will also add traditional dishes in this category but with a healthful and lighter version of an old recipe. The Traditional Greekcategory is for a recipe that may be more detailed, longer, and more for a weekend, Sunday, or for a special occasion.
Gardening will include my garden and how I select plants and grow the many things I do for my Greek kitchen needs. Herbal information,edible plants, and roses are so important to to any creative Greek cook. Fresh vegetable such as tomatoes, eggplant, zucchini, and beans are all wonderful and delicious for your summer dishes,when cooking with a Greek menu.
Travel will include all of the California coast from San Diego to the beautiful regions of Northern California. I will share with you shops I love, places to dine, and any beautiful sights you may want to explore in out beautiful breathtaking state. Also included are the several trips to Greece I have taken throughout the years and my travel experiences there.
At last, the Greek to Me category will be just that! Anything I feel you need to know about traveling to Greece, Being Greek, Living Greek and Cooking Greek. Please feel free to ask any questions in this category, and I would love to hear about you and any feedback you may have.
Efharisto! (Thank-you for visiting)
Last Note:
I’ve recently written a cookbook all about olive oil called, “Cooking Techniques with Olive Oil” I wrote the book for the consumer to learn how to cook with olive oil, including how to buy, store and preserve with olive oil. The chapters are listed as cooking techniques, such as braising, baling, steam, and many more interesting techniques.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
