spinach

Lamb Stew

My brother gave me an electric crockpot and my son was begging for some lamb so this turned out to be a great marriage. If you don’t have a crockpot, simmering on the stove would probably work just as well.

Once I got into the recipe I discovered I didn’t have any coriander so I threw in some cinnamon instead. Of course, I must have just gone brain dead because obviously coriander is cilantro and I always have cilantro. In spite of it all, it turned out to be a tasty dish.

Lamb Stew

1 lb lamb shoulder chops, trimmed and cut into smallish chunks

Mix together and toss with the meat:

1 Tbsp olive oil

4 tsp cumin

1 Tbsp coriander (cilantro)

¼ tsp cayenne pepper (I would put a little more)

¼ tsp salt (don’t really need it if you are using the full strength chicken broth)

Several turn of the pepper mill

1 large onion, chopped (I used a red one)

28-oz diced tomatoes

¾ cup chicken broth (I used half a cube in boiling water)

4 cloves minced garlic

1 can cooked chickpeas (garbanzo beans)

Mash about ¾ cup of the beans

6 oz fresh spinach, chopped

Put the spiced up meat into the crockpot, top with chopped onion.

Heat tomatoes, chicken broth and garlic in a saucepan and bring to a simmer.

Pour the tomato mixture over the meat.

Cover and cook 3 hours on high or 5 hours on low, until meat is tender.

Mix in the mashed chickpeas, whole chickpeas, and spinach

Cook an additional 5-10 minutes until headed and spinach has wilted.

Serve over rice.

Leftover note. We had this the next day as a sauce for gnocchi and it was really pretty good.

Greek Power Food

I bought the Weight Watchers Power Foods Cookbook because it makes it easy to count calories. Everything is broken down for each recipe. The problem is I can’t follow a recipe. There is always something that isn’t right with it and I have to change it to my liking. I am going to present the recipe as it is in the book.

I made the following changes. Ground chicken? Just didn’t appeal to me somehow. So I substituted ground lamb. Don’t know why that is better but it just is. Non-stick cooking spray. What is that? Really. Sorry, I can’t do it. I used butter. Plus I used a whole egg instead of egg whites. Everything else is in there.

Of course, it kind of throws the calorie counting out the window. With the butter and the lamb I figure if I double the calories, I’m good.

Greek Chicken and Spinach Phyllo Pie

1 lb ground skinless chicken breast

1 onion, chopped

1 garlic clove, minced

½ tsp curry powder

½ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp salt

¼ tsp black pepper

½ cup tomato sauce

1 10-oz package frozen chopped spinach, thawed and squeezed dry

1 cup crumbled reduced-fat feta cheese

2 large egg whites, lightly beaten

8 (9X14 inch) sheets frozen phyllo, thawed

6 servings

239 Cal. Each

Preheat oven to 375 degrees F.

Spray 9 inch pie plate with nonstick spray. (Here I use olive oil.)

Filling:

Spray large nonstick skillet with nonstick spray (again- olive oil) and set over medium heat. Add chicken (lamb) and onion. Cook until meat is done.

Add: Garlic, curry powder, cinnamon, allspice, salt and pepper.

Stir to mix well.

Add tomato sauce and simmer until thickened – about 5 minutes.

Transfer to a large bowl. Stir in spinach and feta. Add egg whites (whole egg).

Lay 1 phyllo sheet in the pie plate; lightly spray with nonstick spray (brush with melted butter). Keep remaining phyllo covered with damp paper towel (dish towel) and plastic wrap (not needed) to keep it from drying out. Repeat with 3 of the remaining phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray (melted butter).

Spoon filling into the crust.

Top filling with remaining 4 phyllo sheets, repeating layering and spraying with nonstick spray (butter). Roll up edges of phyllo toward center to form 1 ½ inch wide rim.

Bake until phyllo is golden brown 30-35 minutes. Let stand 5 minutes before serving. Cut into 6 wedges.

Food Friday: Quiche with Ham, Cheese, Spinach and Onion

I love quiche. You can throw anything you happen to have around in it.

Quiche with Ham, Cheese, Spinach and Onion

I pie shell (cup flour, half cup butter, tsp salt, 3 tsp water)

Beat in a bowl:

2 cups milk

3 eggs

¼ tsp. salt

1/8 tsp. pepper

2 Tbsp. green onion, chopped

1/3 cup ham, diced

3/4 cup cheese, shredded (I used Gruyere but use what you like)

1/3 cup chopped spinach (I used frozen, thawed. Squeeze out the excess water)

I just guess on the filling. Use what you have and what you like.

Put the solids in the bottom of the pie shell.

Pour the custard over it all.

Cook at 375 degrees F for 35-40 minutes.

Food Friday: Spinach Lasagna

Last week I was in a hurry after work and decided to make a quick and easy spinach lasagna. Unfortunately, I got distracted and ended up overcooking it so my final product was not that great. I hope you pay attention and do a better job!!

Spinach Lasagna

6 oz fresh spinach, chopped

2 eggs

1 lb ricotta cheese

8 oz mozzarella cheese, shredded or sliced

25 oz tomato sauce

3/4 cup parmesan, grated or shredded

1/2 pound lasagna noodles (I use the kind you don’t have to cook first. If you have to cook it, then cook it first.)

Combine the ricotta and the eggs. Throw in some black pepper to taste.

Take a 9X13 glass baking dish. Lightly cover the bottom with tomato sauce. Cover with noodles.

Pour the ricotta mixture on top and cover with spinach.

Put another layer of noodles on top.

Cover with tomato sauce and the Mozzarella cheese.

Put another layer of noodles with remaining tomato sauce on top.

Sprinkle parmesan on top.

Bake in 350 degree F oven for about 45 minutes. It should be just brown and bubbly.

Food Friday: Spinach Souffle

SOUFFLE

Mirriam-Webster: French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow

First Known Use: 1813

Souffles are light and fluffy. You can eat a lot because it is mostly air. Don’t be afraid to make a soufflé. They are very easy to make. The hardest part is washing the dish after baking! Try it, you will love it!

Spinach Souffle

Melt in a pan on top of the stove:

1/4 cup buter

Add:

1/2 tst salt

1/4 cup flour