Spanakopitakia

These have been altered to be Ms. N-friendly...she cannot digest any cow-based dairy products, but is fine with goat's milk.  Frankly, the changes to the traditional mixture make these even better, more savory, lighter and crispier.  The original recipes are from the Grecian Plate, a cookbook put out by the Greek Orthodox church of Durham, NC.  It's an excellent cookbook with detailed instructions on things as esoteric as how to dye a really, really red greek easter egg.

These and the tiropitakia are my favorite make-ahead party foods.  I can make them and freeze them well in advance, and just heat them up straight out of the freezer right before serving.

1 med. onion, minced

1 Tbsp olive oil

1 10-oz. pkg frozen chopped spinach, thawed and well drained

1/2 cup chopped dill

1/2 cup chopped flat-leaf parsley

1 tsp salt

fresh-ground pepper to taste

1/4 lb sheep's or goat's milk feta cheese (make sure the check the label, most commercial feta in the states is made from cow's milk)

1/2 cup chevre cheese

1 egg, beaten

1 lb phyllo, thawed according to package instructions

8 oz goat's milk butter, melted OR you can use olive oil 

1. Saute onions in hot oil until soft
2. Add spinach and salt; saute a few minutes
3. Cool slightly
4. Stir in cheeses and egg, blending thoroughly
5. Prepare the triangles as directed here, using two sheets of phyllo for each set
6. Brush with a little more butter or oil
7. Bake at 400 degrees for 15 minutes

You can freeze them after baking and cooling.  Reheat at 425 degrees for 10 minutes.  I do not recommend freezing unbaked triangles...they tend to stick even if you are careful to layer waxed paper between them.

Meatball soup

The CSA started today!  Hooray!

I've been so excited about getting vegetables from Fred the Farmer again, and went to the Hilltop Farms website just a few days ago to see what was going to be available.  Immediately, I started thinking about a meatball soup I could make with greens, because Hub had picked up some ground beef earlier in the week.

We're trying to eat more vegetables, and also trying to save money, so my plan is to pretty much keep with the CSA vegetables as much as possible this season, supplementing with high-quality proteins and a few carbs.  Hub and Kiddo have promised me an herb garden, but I'm not holding my breath.

Makes six servings as a main course, but see notes below on how to stretch further...

1 lb lean ground beef

3 small young onion bulbs (~ 1 1/2 cups), chopped

2 handfuls dill, chopped

1 cup whole wheat panko

2 large cloves garlic, chopped finely

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 egg

2 lbs kale, tatsoi or other dark greens, torn and with large ribs removed, rinsed

4 Tbsp extra virgin olive oil, divided

3 cups beef broth

1. Mix the ingredients up to the egg in a bowl
   
2. Heat 1 Tbsp oil in a large stockpot
3. Form small meatballs and brown them in the oil (they do not need to be cooked through) in three batches, adding a tablespoon of oil in between each batch.  Drain them on paper towels
4. Add the last tablespoon of oil to the pot, and add the greens
5. Saute briefly until wilted
6. Add the meatballs and the broth, bring to a simmer
7. Cover and simmer for ten minutes
8. Serve with fresh grated parmesan

Hub had two big bowls.  I think even more greens could be added and more broth, because as written it was very, very meatball-centric.  Also, adding orzo pasta or another small pasta would be lovely, we're just limiting our starches.  I almost thought there were too many onions, but in the end the broth tasted like a lovely French onion broth...quite delicious.

Lamb Chops with Fava Beans and Mint Dressing

The daffodils are up, and spring is in the air!  At least here in North Carolina...

Fava beans are a serious pain in the neck to prepare, but they are absolutely worth it at least once a year.  And since the season for them is very short, that's usually all the time I have.  By the time the next year rolls around, I remember the smooth fresh silkiness far more than I remember the hassle.  Sort of like pregnancy, I guess.

This meal will serve four if you add salad and couscous.

2 lb whole fava beans - look for big, fresh ones

1 handful mint

4 lamb loin chops - about 1 1/2 pounds

2 Meyer lemons

1/4 cup extra virgin olive oil - preferably Greek

Salt & pepper to taste

1. Shell the fava beans
2. Cover the beans with cold water and set over a medium flame.  Cook until the beans are fragrant and just turning from bright green to slightly yellow.  Put into a colander and spray with cold water to stop cooking.
3. Salt the chops lightly and let them sit for a few minutes.  Broil the lamb chops on low heat for about 15 minutes on the first side, turning midway, and about 10 minutes on the second side, turning midway
4. When the beans have cooled, pinch each one to remove the tough outer skin.  Put the inner beans into a bowl.
5. Add the zest of one of the Meyer lemons and the juice of both of them to the bowl.
6. Clean and chop the mint and add it to the bowl.
7. Add the olive oil and stir briskly with a wooden spoon.
8. Serve the lamb chops with the fava bean/mint dressing and with couscous.

White Chile con Queso

I'm making chile for a "contest" at work tomorrow, and it's just like me to make something up that I've never even thought of before.  :)

This makes a LOT of servings.

3.2 lb turkey breast

2 T canola oil

22 oz Queso Fresco, grated

12 oz Monterey Jack, grated

32 oz chicken broth

3 chorizo sausages, 2/3 lb

2 medium onions, chopped

2 jalapenos, chopped and deseeded

1 poblano pepper, chopped an deseeded

5 fresh tomatillos, husked and chopped

1/2 cup masa flour

28 oz canned tomatillos

15.5 oz can Navy Beans

15.5 oz can Pinto Beans

16 oz frozen white corn

4 oz canned mild green chiles, chopped

1. Heat the canola oil in a large, heavy pot (a Le Creuset would be perfect).  Sprinkle salt and pepper on the turkey breast and brown it well all over.
2. After it is well browned, add the chicken broth, turn the heat down and put the lid on.  Braise the breast for 1 hour.
3. In a large stockpot, start cooking the chorizos
4. After they've expressed some oil, add the onions, peppers and tomatillos (include the liquid in the can)
5. Saute until the chorizos are done, and remove them.
6. Add the masa flour to the vegetables, stir
7. Cut the chorizos up
8. When the turkey breast is done, remove it from the broth.  Add the broth to the stockpot and stir.  Also add the frozen corn and beans with their liquid.  Bring to a simmer.
9. Remove the skin from the turkey breast and cut into cubes, add to the stockpot
10. Start adding the shredded cheese, gradually, whisking.
11. Simmer for about 10 minutes, or until the cheese is smooth.

Mushroom and Brie Phyllo Triangles

Ms. S invited us over for drinks and appetizers last night, after which we called a cab and went dancing. I hadn't been shopping, but I created these delicious phyllo triangles with what I had on hand. The were definitely worth repeating, and a nice change from my usual spanakopitas and tiropitas. I wonder what the Greek word for mushroom is?

1/2 lb phyllo, thawed - I love the Athens brand.
8 oz Baby Bella mushrooms, brushed and chopped coursely
1/4 lb brie, chopped - keep the rind
2 Tbsp chopped fresh dill
2 Tbsp chopped italian parsley
3-4 cloves garlic, minced (~ 1 Tbsp)
1 stick salted butter or 3/4 cup olive oil
salt & pepper
2 eggs

1. Preheat oven to 400 degrees


2. Melt the butter (or heat the oil) in a small saucepan, add the garlic and cook gently until the garlic is just golden and fragrant. Remove from heat and cool slightly


3. Combine the mushrooms, brie, herbs, salt & pepper and the egg yolks in a bowl


4. In another bowl, whisk the egg whites briskly until very frothy. Add to mushroom mixture


5. Working quickly, fill and fold the triangles, using two sheets of phyllo and brushing each sheet with the garlic butter. See these directions at the Athens site -- use the Step 3C directions for large triangles, but only use 2 phyllo sheets and only about 1 Tbsp of filling.


6. Bake the triangles for 15 minutes