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Spanikorizo (Spinach & Rice)

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I LOVE Spanikopita! The dill and feta cheese have give it such a strong, unique flavors. It’s chock-full of spinach to make you strong and healthy. What’s not to love? Well, if you’re a celiac, the phyllo dough.

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One of the foods I was saddest about giving up after finding out I had celiac was Spanikopita. I tried making my own phyllo dough but it took so much time and was nothing like the original. It just wasn’t worth the effort.

Over the years I have come up with a few GF Spanikopita “hacks”. This one is called Spanikorizo, which means “Spinach & Rice”. It’s not my own idea by any means. Spanikoriza is another Greek dish that is very similar to Spanikopita. Instead of using phyllo dough Spanikorizo uses rice and is cooked right on the stove top. I crafted my own version to accomplish two things: first, have all of the strong, Greek, flavors I love and second, use up the ingredients I buy specifically for this meal. You won’t end up with half a bunch of dill and a cup of leftover spinach.

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Spinach and rice doesn’t sound like the most desirable, tasty meal, but trust me, this stuff is good. I probably spent a full year eating this for lunch nearly everyday. It cooks up with little effort and tastes just as good leftover. It’s a great GF choice for healthy eating, and (like all of my other favorite recipes) is full of flavor!

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Spanikorizo

Ingredients
  • 1 onion, minced
  • 1 tbs olive oil
  • 10 oz frozen spinach
  • 1 bunch dill, chopped
  • 1 bunch green onions, sliced (use both green and white ends)
  • 1 c rice (white or brown)
  • 2 c water (may need up to 4 c for brown rice)
  • 4 oz crumbled feta cheese
Directions
  1. Heat olive oil in a large skillet over medium heat. When oil is warm add the minced onion and saute until the onions are soft.
  2. Add the spinach, green onions, and dill to the skillet and mix, breaking up the spinach as it defrosts.
  3. When the spinach has mostly defrosted add the rice and water to the skillet. Cook until the rice is done (time will vary, about 20 min for white rice and about 40 min for brown rice. If needed, add more water).
  4. Stir in the crumbled feta cheese and serve hot.
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Easy Greek Lemon Soup (aka Avgolemono)

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This is my sick soup.

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I eat it when I’m not sick, too, though.

I say that I love to cook. Usually the more complicated the recipe, the most I want to make it. Cooking is an adventure to me. When I’m sick I want to lay on the sofa in yoga pants all day, not have another kitchen adventure. Enter Greek Lemon Soup.

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Technically called Avgolemono, this Mediterranean soup is characterized by an egg and lemon mixture that is added to the broth. A more authentic recipe would have a few more ingredients, including chicken.

My Mom taught me how to make this soup, using a recipe from a neighbor. That was years ago though, and I haven’t actually used that recipe in so long. My version has probably morphed somewhat from the original recipe. Well, it definitely has, because I no longer measure the ingredients. I really had to fight my instincts and measure everything out to get this into an useable recipe.

So, remember this recipe the next time you have a cold or a flu. Being sick sucks. This soup doesn’t.

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Easy Greek Lemon Soup (Avgolemono)

Ingredients
  • 4c chicken stock
  • 1/3c rice
  • 2 egg yolks
  • 3 Tbs lemon juice
Cooking Directions
  1. Bring chicken stock and rice to boil, then reduce to a simmer.
  2. While the soup is simmering separate the eggs. Put the yolks in a bowl.
  3. Add the lemon juice to the egg yolks, and whisk with a fork.
  4. When the rice is cooked ladle a few spoonfuls of broth into the yolk/lemon mixture, whisking while you pour (photo directions of this step are below).
  5. Add this mixture back into the soup pot, again, stirring while you pour.
  6. Optional: top with pepper, oregano, or basil.

Photo Directions

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Egg yolks

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Whisk egg yolks and lemon juice

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Yolk/lemon mixture with a few ladles of broth mixed in

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