Monday, September 7, 2009

Mmmmmm...Dinner! =)

Another old BLOG from MySpace but I'm hoping he makes this again so I keep posting it! =)

Ok, I'm spoiled. I'm sitting here drinking a glass of wine and MySpacing while my husband is running around the kitchen cooking. I did offer to help, of course, but I think the best place for me right now is out of the way. I have to admit I wasn't too excited to try this new recipe, Greek Goulash, but it is smelling delicious! The kids still aren't very excited about it either but oh well!
Last night hubby was supposed to do something with us but forgot to come home. I explained to him that I was so upset I had to change my MySpace mood to disappointed. Pretty harsh, I know. He said he was going to try to make it up to me and get me to change my mood to loved. I held out as long as I could but finally succombed! He's been pretty sweet all day long so I guess he deserves it. :-)
For those of you interested, here's the recipe. He saw it on the Rachael Ray cooking show. (I think he watches that show because he thinks she's hot, but I don't care!) :)
I'll let you know how it tastes a little later...
Blogging out... Lisa :-)I'm back and it was really great! He and I really liked it a lot. The kids thought it was good too, but "it wasn't their favorite."

Greek Goulash
Recipe courtesy Rachael Ray
Ingredients6 pita rounds
Olive oil cooking spray
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin or lamb
Black pepper
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped
2 pinches ground cinnamon
1 onion, chopped
4 cloves garlic, grated
1 small eggplant, peeled and chopped into 1/4-inch dice
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel
1 (15-ounce) can tomato sauce
1/2 cup pitted, chopped kalamata black olives
1 lemon, zested
1/2 cup chopped flat-leaf parsley
1/2 pound orzo pasta
1 1/2 cups crumbled feta cheese


Directions
Heat oven to 400 degrees F.

Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking
sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden.
Remove from the oven and cool.

Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high
heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat
with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes
then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.

Chop olives with lemon zest and parsley - Greek Gremolata!

Bring a large pot of salted water to a boil and cook orzo according to box instructions.

Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and
olive gremolata

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