Papou’s Heart – Community Partnership Feature

Texas Grandparents Raising Grandchildren

Here at Papouli’s, it is our heart to serve more than just food. We desire to serve people through community partnerships, to give a voice to the issues that surround our community and provide connections and support for the vital organizations that address these challenges. This month we highlight Texas Grandparents Raising Grandchildren, TxGRG.

On November 2, Generation United released their 2022 State of Grandfamilies Report. It found that the numbers have increased to 2.5 million children being raised by someone in their family or a close friend. The report also indicates that grandparents have become parents again in over 2.4 million homes across America, which covers a wide range of socioeconomic backgrounds. Both of these statistics mean that a parent is not present in the child’s life or home. Sadly, this concerning and growing trend for grandparents already in poverty and unable to work, make adding young children to the family dynamic overwhelming. On top of that, the struggle of the acute and chronic issues that all of these grandparents face when these children present with many symptoms on a biological and emotional level after being removed from the poor environments they were in and makes many grandparents feel like they are drowning. This is a crucial point where the generational patterns can begin to repeat because the unseen internal wounds are sometimes never addressed.

Mercedes Bristol was one of those grandparents. She did not realize the journey she would begin when she came to be the sole provider for her five young grandchildren. Not only did she have the immediate needs of food, clothing, shelter, and legal matters in order to get anything done, the children had also suffered through various traumas starting from birth. As she encountered countless challenges in this new reality with little support, she knew something needed to be done.

Starting with a small support group, she has created an organization whose mission it is to advocate for grandparents raising grandchildren by providing resources, information, and support. They are motivated by the vision that all grandfamilies are resourced, connected, and thriving as a family, mobilizing and advocating for themselves and others. Ms. Bristol has become a strong advocate for many in the community, much of the experience coming from her own fight, as she continues her own personal journey of raising grandchildren. She is a warrior on the frontlines and is lighting the pathway of change by testifying before lawmakers on the city, state and federal level to prompt changes within our system that are not bandaids for the symptoms, but true solutions for the deep rooted issues that need to be addressed in order to change the futures of the generations to come.

Her battle is heavy at times but her passion is a hope to others and a strength for many when they cannot find it within themselves. Without her, many would not have a voice. Supporting Texas Grandparents Raising Grandchildren is a way to affect positive change and to bring healing to families that have faced some of the deep levels of brokenness. Fredrick Douglass once said, “It is easier to raise strong children than to repair broken men.” One look at the world around us and the truth of this quote is evident in many ways.

This month at Papouli’s, it is a joy to honor and bring awareness to an organization that helps so many Papoulis and Yia Yias, as we call them around here. We want to show them gratitude by reaching out in the spirit of giving during this Thanksgiving season. When you visit the store this month, you will see our giving tree filled with QR codes you can take for yourself or pass out to friends so they can give in support of this incredible mission.

November 29th is giving Tuesday so don’t forget about donating to TxGRG on that day when giving or to our other community partner and next months’s feature, Alpha Home, a women’s inpatient and outpatient substance abuse treatment center. The tree and our blog will feature information on the mission of both and how to give.

But you don’t have to wait to donate either!! Scan the QR code below to give to Texas Grandparents Raising Grandchildren. Your support helps to build a legacy for the families of our community.

See you at Papouli’s Greek Grill for the best fresh, authentic, Mediterranean food around!!!

It’s here! Fabulous fall and Thanksgiving cooking

Nothing brings more joy  than to see the fall cooking magazines arrive in the mail. The incredible opportunity to delight not only my family but my extended family with new finds and tasty deletable delights. And they vary for everyone which is even better because it is not making just one new dish but that opportunity to explore as many as I like.

Which one of us would not like  to try our hand at making this Warm Focaccia with Sweet Roasted Squash, Thyme & Honey featured on the cover of Food & Wine this month? I am completely sold on this bread with a nice Cabernet Sauvignon. Then on food network magazine this month, my all-time favorite Chef Ina Garten shares her holiday table in A make-a-head Feast.

In our family my cousin was asking back in August where Thanksgiving would be this year. We love to gather at my mom’s house out on the large covered patio, circle and say grace. We have a room of aunts, uncles, first and second cousins, husbands, wives and kids; maybe even a few friends crowded in for the warmth of food, friendship and love.

As we enter into this holiday I am ever mindful of what brings us together: the food and it is a holiday?  No, it is that circle of grace the one that gives and takes and builds lasting memories. Memories you stretch back to as an adult and remember your grandmother or the hope of the future and the joy it can bring.

I will start devouring  these magazines and many others and return with my new dishes to surprise and hopefully delight my guest and share with you this holiday season.

 

Happy cooking ~

More Brussels Sprouts, Please?

Throughout the holiday hustle and bustle I have discovered a new family favorite dish. Any guesses?  I was surprised, but roasted Brussels sprouts have turned into an easy-to-make dish that has no left overs! They have been such the hit, I even made them for Thanksgiving versus my traditional green bean casserole. A crime I am sure, but what a healthy hit to see cousin Ralph smile at a new dish and even grabbing them up with his fingers. Excited about my new find? Then let’s start roasting with my favorite recipe from  the 1999, The Barefoot Contessa Cookbook.

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Tonight I am giving this Nutrition Action recipe a whirl to see if it is as big a hit.

Brussels Sprouts with Orange Dressing

Kate Sherwood • December 2, 2013

Posted in Healthy Recipes

Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.

Total time to prepare: 15 minutes

Ingredients:
½ cup orange juice
1 tsp. orange zest
2 Tbs. canola oil
1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper
¼ tsp. kosher salt

Directions:
• In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.
• In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
• Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
• Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to ¼ tsp. of salt.

Serves 4.

Nutrition Information:
Per serving (1 cup)—
Calories: 150
Sodium: 150 mg
Total Fat: 7 g
Saturated Fat: 0.5 g
Carbohydrates: 20 g
Protein: 5 g
Fiber: 6 g

Happy Cooking and let me know what which one you like.

Related articles

• Last-Minute Thanksgiving Side Dish: Maple Syrup Roasted Brussels Sprouts (blogher.com)
• Balsamic Brussel Sprouts (cookbookofbrooke.wordpress.com)

A new twist on one of Thanksgivings old favorites

What a great find!  I ran across  three new recipes on one of my Thanksgiving favorites, cranberry sauce. It can be served straight out of the can and sliced or it can be spiced up with fresh or frozen cranberries from one of the recipes below. Take an opportunity to try the Cabernet Cranberry, Cranberry-Orange sauce, or the wonderful Cranberry-Apricot Chutney this holiday season and add a new twist to your holiday table.

Cabernet Cranberry-Kumquat Sauce * bon appetit November 2013:135 (print)

10 servings

2 1/2 cups fresh (or frozen, thawed) cranberries (one 8oz. bag)

1 cup dry red wine (such as Cabernet Sauvignon)

1 cup sugar

1/2 cup seeded sliced fresh kumquats 

Bring cranberries, wine, sugar, and kumquats to a boil in a medium saucepan, reduce heat, and simmer, stirring often, until cranberries burst and release juices, 15-20 minutes. Let cool. Do ahead: Sauce can be made 5 days ahead. Cover and chill.

Cranberry-Orange Sauce * food network November 2013:155 (print)

2 8-ounce packages cranberries (fresh or frozen)

Zest (in wide strips) and juice of 1 orange

1/2 cup sugar

1 cinnamon stick

1. Put all of the ingredients in a saucepan over medium heat and cook until the cranberries burst and the sauce thickens, about 15 minutes. 2. Let cool and serve at room temperature or refrigerate. Remove the cinnamon stick before serving.

Cranberry-Apricot Chutney * Food & Wine November 2013:188 (print)

Makes 2 1/4 cups

2 tablespoons vegetable oil 

1 large shallot, finely chopped

1 garlic clove, minced

1/2  teaspoon ground cinnamon

1/4 teaspoon ground clove

Pinch of freshly grated nutmeg

1 pound fresh or frozen cranberries

3/4 cup dried apricots, finely chopped

3/4 cup dark brown sugar

1/4 cup apple cider vinegar

2 teaspoons fresh lemon juice 

Kosher salt and freshly ground pepper

In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar, and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.

Happy Cooking!

Related articles

• Cranberry-pineapple Minis Recipe (kraftrecipes.com)
• Cranberry-cinnamon Cheesecake Recipe (kraftrecipes.com)

Thanksgiving Trending

 

Bringing some fresh entertaining ideas to the Thanksgiving table. While enjoying my time with the recent Food Network, November 2013 (print issue), I discovered lively tips to share.

 

∙ Place cards to keep those who are introverted a little closer to the extroverted crowd at the table.

 

∙ Aunt June always sits next to Tammy so why not change it up this year and set her next to Tom.

∙ Try and source out some of the items maybe purchase the turkey. It can give you time to doll-up all the other dishes.

∙ Play upbeat music as your guest arrive and encourage a game of touch football to keep the kitchen clear before the meal is ready. ∙ Severe a cold side dish or one that is best at room temp it can free up burners and oven space.

 

∙ Make one dish that is out of the ordinary for Thanksgiving, fish maybe?  Dessert pumpkin, pecan or apple pie? Maybe a new twist with pumpkin ice cream or white chocolate cranberry cheesecake, (how could you go wrong?)One of each please.

 

∙ On the drinks side, Rosé wine is recommended with turkey. Eggnog is out in the grocery store now for a little added spice and white wine and champagne for those who arrive early. Though my family would be lost without beer and Lonestar beer at that for our festive day of family.

 

These are just some ideas… stay tuned for more Holiday ideas.

 

Favorite Greek Recipes to enjoy and share on Thanksgiving

Thanksgiving Turkey (Photo credit: Wikipedia)

This is a wonderful time of year for family, friends and food.  It just does not seem to get any better unless you add in long walks. Of course I am sure you were thinking a football game or two.  Around our house, it is a special time where we travel to different homes and taste the many incredible homemade holiday treats.  I have selected dishes that are easy to make and take, delights I’m sure will be enjoyed by guests in your own home or away this holiday season. All of these recipes were selected from San Antonio’s, Saint Sophia’s Greek Orthodox Church cookbook, “Kouzina”.

Appetizers

Tarama (Caviar Dip)

1 (10-oz.) jar tarama

1 T. grated onion

8 slices white sandwich bread

3 c. Wesson oil

Juice of 2-3 lemons

With a hand mixer, beat the tarama and onion until well mixed. Trim the top crust off the bread. Wet the bread and squeeze to release the excess moisture.  Add the bread to the tarama mixture a little at a time. Blend thoroughly after each addition. At the slowest speed, add the oil and lemon juice a little at a time and beat thoroughly after each addition. Tarama should be very light and fluffy.  Can be used as a dip with raw vegetables or as a spread. Tarama can also be made in a food processor. Use the above ingredients and add in the same order. This takes much less time but the finished product is more like a spread.

Feta Cheese Dip

1/2 c. feta cheese, crumbled

1 c. sour cream

1/2 c. cream cheese

1 T. olive oil

1 tsp. garlic powder

Blend all ingredients well to a dip consistency. Serve with vegetables, chips or French bread, thinly sliced.

Sided Dishes

Glazed Carrots with Mint

1 lb. baby carrots, washed

2 T. dry onion flakes

1 tsp. dry mint

1/2 c. sugar

4 T. margarine or butter

1/4 c. water

In a 10-inch saute` pan, place carrots.  Sprinkle with onion flakes, mint, sugar and margarine. Pour water over seasonings, cover and simmer until carrots are tender, approximately 20 minutes. Stir as the water evaporates and glaze forms. Make 4 servings.

Greek Potatoes 

6 potatoes

butter or margarine

salt

1 c. olive oil

2-4 lemons, juiced

1 tsp. dried oregano

Preheat oven to 450. Peel potatoes and cut in fourths lengthwise. Place in roasting pan. Dot with butter and sprinkle with salt. Blend together oil, lemon juice, and oregano.  Pour over potatoes. Bake 1/2 hour. If you prefer your potatoes crispy, place under broiler for a few minutes.  Makes 6 servings.

May your travels be safe, your meals delicious and the time together precious!