Spanakopita

In sticking with the Mediterranean Diet, here is another great find.  Spanakopita is a savory Greek pie made with golden, crispy layers of phyllo dough, with a delicious filling of spinach, onion, a dash of Tabasco and feta cheese.  It's only David and me so I made a smaller version, using a pyrex pie pan.  I simply cut the phyllo to size and that worked beautifully.  I'm usually all about using fresh ingredients, but for this recipe it's best to use frozen spinach as it takes quite a bit.  If you do use frozen, make sure it's defrosted all the way through and that you get all the moisture out by squeezing it between paper towels really well.  If you prefer, you can substitute melted butter for the olive oil.  But, in sticking with the MD I used olive oil and it turned out crispy and wonderful.  The spinach filling reminded me of one of my Mom's classic dishes, "Spinach Rockefeller," with the big difference being is her recipe uses parmesan instead of feta.  In this recipe you add the light, lovely layers of phyllo, brushed with olive oil, which ultimately provides the delightful crunch.  The final presentation turned out to be beautifully golden, crispiness on the outside, and healthy, green goodness on the inside...a nice, warm combination of tastes and textures.  David loved it so much he went back for a third serving.  Serve with your favorite salad for a complete meal or this dish would be an excellent side dish to roasted Cornish hens or grilled fish, or really anything.  David and I were commenting that you could fill the phyllo with any combination of ingredients, sweet or savory.  You could even do a dessert very similar to Baklava with a crushed pistachio filling soaked in and served with a warm, lemon and honey syrup...Delish!!  Although the sweeter recipes might not be MD approved, you have to indulge every so often too. 

For the Spinach and Feta Filling:

16 oz frozen chopped spinach, thawed and well-drained

2 bunches flat-leaf parsley, stems trimmed, finely chopped

1 large yellow onion, finely chopped

4 garlic cloves, minced

2 tbsp extra virgin olive oil

4 eggs

10.5 oz feta cheese, crumbled

2 tsp dried dill weed

dash or two of Tabasco or cayenne pepper

Freshly-ground black pepper

For the Crust:

1 16 oz package phyllo dough, properly thawed 

1 cup extra virgin olive oil, more if needed

Preheat the oven to 325 degrees F.

Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.

Prepare a 9 ½" X 13" baking dish like this one. Brush the bottom and sides of the dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used.

Evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with olive oil.

Continue to layer the phyllo sheets, one or two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.

Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides generously with olive oil. 

Bake in the 325 degrees F heated-oven for 1 - 1 1/2 hours, or until the phyllo crust is crisp and golden brown. Remove from the oven. Cut into squares or slices and serve hot.  Serve with Tabasco as a condiment for extra spice.

**Recipe adapted from The Mediterranean Dish

Simple Mediterranean Olive Oil Pasta

The Mediterranean Diet is something that I'm very intrigued by these days for obvious reasons, with all of the health benefits, plus, I love that Feta cheese is just about in every dish. ;-) To my surprise, after researching this popular diet, I found that this "diet" hardly looks like a "diet" at all.  As Cooking Light Magazine explains, "A perfect plate reflecting the Mediterranean diet is nutritionally balanced, diverse, and full of color, flavor, and texture. It’s crisp, leafy greens; deep purple grapes; ruby-red salmon; vibrant rainbow carrots; and nutty, crunchy farro. It’s Greek yogurt topped with figs, dates, and a drizzle of honey. Is your mouth watering? That’s exactly the point—the Mediterranean diet should never feel restrictive. Instead, it’s an enlightened way of eating defined by plant-based foods such as vegetables, fruits, healthy grains, legumes, nuts, and seeds.  The Mediterranean diet is not a low-fat diet. Fat is actually encouraged, but only healthy varieties such as monounsaturated fat from olive oil and polyunsaturated fat (specifically omega-3 fatty acids) from certain fish and shellfish. Unhealthy fats such as trans fats and saturated fats, which are often found in processed foods and red meat, are discouraged. While the Mediterranean diet is strongly plant-based, it is not exclusively vegetarian. Fish, shellfish, and a little poultry are welcome, but they should never trump whole grains, fruits, vegetables, or legumes in a meal."  I am truly obsessed!

Here's the first recipe I attempted with the MD, and David and I both really enjoyed the freshness of this dish with the basil, tomatoes, artichoke hearts and onion...YUM!  The crowning touch being the simply delicious, garlicky, lemon sauce, that is the perfect accompaniment to all the veggies and pasta.  I improvised a little because I didn't have green onions on hand, so I used chopped red onion instead.  I had Roma tomatoes instead of cherry and they both worked out just fine.  And of course, I always double the garlic that is called for in just about every recipe.  This was a nice, light lunch and one that I will be adding to the repertoire.  Stay tuned for the spanakopita that I made that turned out equally as delicious as this dish.

1 lb thin spaghetti

½ cup extra virgin olive oil

4 garlic cloves, crushed

Salt

1 cup chopped fresh parsley

12 oz grape tomatoes, halved

3 green onions, top trimmed, both whites and greens chopped

1 tsp black pepper

6 oz marinated artichoke hearts, drained

¼ cup pitted olives, halved

¼ cup crumbled feta cheese, more if you like

10-15 fresh basil leaves, torn

Zest of 1 lemon

Juice of 1 lemon (optional) or cut lemon into wedges to serve on the side or both 

Crushed red pepper flakes, optional

Follow package instructions to cook thin spaghetti pasta to al dente, about 8 minutes.

When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped green onions. Cook over low heat until just warmed through, about 30 seconds or so.

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta.  

Serve with lemon wedges on the side.  

**Recipe adapted from The Mediterranean Dish

Ham and Bean Soup

Happy Valentine's Day!!  I hope everyone is staying safe and warm!  It's been an unusually, record breaking, snow-filled weekend here in Dallas.  Like everywhere across the country, it's expected to continue throughout the week.  As long as everyone is safe and well, I absolutely LOVE IT!!  While staying all cozy and hunkered down at home, with David working on his beautiful glass work, our sweet, lazy pup, Ryder warming her bones next to a blazing fire, I love nothing more than getting in the kitchen and cooking up something wonderful.  I don't know why I particularly enjoy getting in the kitchen when it's snowing and freezing-cold outside.  There's just something about having a gurgling pot of something wonderful on the stove, wafting all kinds of fabulous aromas throughout...it's just so soothing to me.  I'm long overdue in sharing this simple recipe to this filling, flavorful soup.  Especially because this hearty soup is a great alternative to chili on a cold winter's day.  You can use ham steaks or it makes the perfect use of leftover ham.  In fact, if you have a leftover meaty ham bone even better.  Just throw the bone into the pot with the broth and let that simmer for awhile for an added bonus layer of flavor.  Then, discard the bone before adding the remaining ingredients.  This recipe is one I improvised from a dish that is served at one of our favorite Mexican restaurants here in Dallas, Herrera's.  Serve as side with your favorite Mexican feast or simply pair with a nice, crusty bread.  It will warm your bones or whatever ails you.  Sending warmest wishes to you all on this freezing Valentine's Day!!  xoxo 

3 cans chili beans

8 cups fat-free, less-sodium chicken broth

2 cups chopped onion

2 cups water

1 ½ cups cubed smoked ham steak

1 tablespoon chili powder

1 teaspoon ground cumin (optional)

2 teaspoons dried oregano

2 bay leaves

4 garlic cloves, crushed

juice and zest of 1 lime

1 tablespoon Worcestershire sauce

1 small capful of liquid smoke (about 1/2 tsp)

1 can diced tomatoes, undrained (I usually use ro-tel)

1 - 2 jalapeños, chopped and seeded

½ cup shredded Monterey Jack cheese (optional)

½ cup minced fresh cilantro

1 - 2 limes, quartered for garnish 

Combine beans, broth, and next 10 ingredients (broth through Worcestershire) in a large pot and bring to a boil. Cover and reduce heat to medium-low. Simmer and let gurgle for at least 15 minutes.

Stir in tomatoes and jalapeño.  Simmer an additional 30 minutes. 

Discard bay leaves. Ladle soup into 8 bowls. 

Top with cheese if preferred.  Sprinkle with cilantro and serve with lime slices on the side.

Long Grain and Wild Rice

 

This long grain and wild rice recipe turned out nice and crunchy with all the fresh vegetables that I added and better than any boxed brand I've tried.  This is a very versatile dish and you can improvise by adding just about anything...veggies, beans, nuts, fresh or dried fruits, etc...  See the notes below, the possibilities are endless.  To speed up the process a little bit you can cook this in an Instant Pot instead.  Again, see the notes below.  The crunchy rice was actually a mistake because I left the pan inadvertently sitting on the stovetop on medium heat for a few minutes prior to serving.  What a delightful mistake that turned out to be too.  Just leave undisturbed until the white rice gets golden in color.  Along with the crunch of the veggies it was a true delight.  This makes the perfect side dish for just about any meal.  You could even use this as a stuffing to stuff a turkey, whole chicken or Cornish hen.  Also, this would be a healthy, hearty, earthy meal all in one too.

1 cup wild rice, cooked as directed on the package (our brand took 1 hour to cook)

2 tbsp butter

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chope carrots

4 cloves of garlic, minced

1 cup baby spinach leaves

2 tbsp grainy mustard

1 cup long grain rice, cooked as directed on the package 

Sauté onion, celery, carrots and garlic for about 2 minutes, or until onion is translucent.  Add spinach and cook through until good and wilted.  Add the grainy mustard, mix thoroughly.  Set aside.

Mix sautéed vegetables with cooked wild rice and long grain rice.  Stir until mixed through well.  An option to have crunchy rice is let it sit on medium heat without stirring or disturbing for a few minutes.  Serve hot.

How to Cook Wild Rice on the Stovetop:

In a heavy saucepan combine 1 cup wild rice with 3 cups of water or broth.  Add 1 tablespoon butter or olive oil if desired.

Stir mixture, bring to a boil, then reduce heat to a low simmer and cover with tight fitting lid.

Cook for 45 minutes , or until liquid is absorbed.  It took me about an hour.

Remove from heat. Let rest covered, for 5 additional minutes before serving.

How to Cook Wild Rice in the Instant Pot:

Wild rice cooks up beautifully in an Instant Pot and saves you about 10 to 15 minutes cooking time, realistically. The main advantage to cooking wild rice in the Instant Pot is that you don’t need to “babysit” it in any fashion.

Combine 1 cup well-rinsed wild rice and 1 ¼ cups water in the bowl of your Instant Pot.

Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes.

When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.

When the floating valve drops, remove the lid and give the rice a stir. Season as desired.

Long Grain and Wild Rice Goes Well With…

Alliums: Chives, garlic, green onion, red onion or shallot

Beans: Especially chickpeas or other white beans

Fresh or dried fruit: Fresh apple, dried cherries or cranberries or raisins

Greens or herbs: Arugula, collard greens, dill, kale, parsley, sage, spinach, baby bok choy, tarragon, or thyme

Nuts or seeds: Almonds, hazelnuts, pecans, pine nuts or walnuts

Seasonings: Black pepper, cinnamon, Dijon mustard, ginger, lemon or orange juice/zest, or red wine or white wine vinegar

Cheese: Feta, parmesan

Vegetables: Asparagus, beets, bell peppers, cabbage, carrots, celery, mushrooms, pumpkin, squash

**This recipe is adapted from Cookie and Kate