First of all, sorry for the hiatus. My excuse is that I was pregnant and pregnancy nausea meant that I ate a lot of soda crackers and not much else… And now I have a baby (one that cries) so I can’t promise I’ll be making a ton of food from scratch anytime soon. Oh, and I don’t have a kitchen, which also poses a problem.
Let me explain. The husband and I moved to Canada a few months ago. We are living in a basement suite that currently does not include a kitchen. Luckily, there is a kitchen available to us upstairs in the main house, but it just isn’t the same.
Anyways… that’s enough of a recap. Yesterday, I watched “The Next Iron Chef” (maybe that’s not what the show’s called…) and chef Robert Irving made a ‘hotburg’ where he ground up hotdogs and mixed them in with ground meat to make a hamburger. Yuck, right? Well Alton Brown didn’t think so. Robert said that nobody had mixed hotdogs and hamburgers in this way before, and Alton exclaimed “Well if they’re not, they should!” And that’s pretty much how I feel about last night’s dinner: Greek Nachos.
Greek Nachos, basic gyro ingredients in Nacho form, was something I came across on Pinterest (which if you have never checked out, you should). And. It’s. Delicious.
– Pita bread (or other type of flat bread. You don’t need the opening in the middle) cut into triangles and torn in half
– Olive oil
– Parmesan Cheese
Preheat the oven to 350. Drizzle the Pita pieces in oil and then lay them out on a baking sheet. Sprinkle with cheese, parsley, cumin and salt. Bake for 10 minutes, or until crispy.
– 1 lb ground lamb (or beef)
– 1 tbsp cumin
– 2 gloves of garlic, minced
– Juice of one lemon
In a saucepan, cook the ground meat until no longer red. Add in the minced garlic, lemon juice, cumin, and salt to taste. Continue cooking until meat is browned.
– 2 cups plain Greek yogurt
– 2 tbsp dill
– 1/2 a cucumber, grated (squeeze out the excess water if you are making the sauce significantly ahead of time, if you are going to use it all right away, it won’t matter)
– 2 gloves of garlic, minced
– Salt to taste
Mix all ingredients in a bowl.
To make the nachos:
Layer the pita chips, meat, sauce, chopped tomatoes and cucumbers, and feta cheese. While they don’t stick together with the cheddar cheese of traditional nachos and you will probably resort to eating them with a fork, they are delicious (and easy enough to make with a newborn in one arm)!
Let me draw your attention to the boat shaped dish in the middle of this photograph. Inside resides the most delicious dip you have ever tasted. It is so good, I could eat it for weeks straight. Unfortunately, it never lasts that long. Enjoy this Artichoke Spinach Dip!
Artichoke Spinach Dip (“Family Circle”)
- 2 tbsp butter
- 1 med onion, chopped
- 6 cloves garlic, chopped
- 1 pkg (10 oz) frozen spinach, thawed and squeezed dry
- 1 jar (6 oz) marinated artichoke hearts, drained and chopped
- 1/4 tsp red pepper flakes
- 1 pkg cream cheese, cut into cubes
- 1/2 pint sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 tsp pepper
- 1/2 tsp salt
1. Preheat oven to 350F. In a large skillet, melt butter over med heat. Add the onion and saute until golden. Add the garlic and cook for another minute. Stir in the spinach, artichoke hearts, creams cheese, sour cream, 1 cup of the cheddar, the parmesan and the spices.
2. Place the mixture in an ovenproof 2 qt dish and top with the remaining cheddar. Bake for 10 min. Serve with raw vegetables and crackers.
I don’t know why, but I assume that cooking good quality food has to be complicated… and so hard that half of your kitchen has exploded and you’ve singed off your eyebrows by the time your done. Well, my friends, it doesn’t have to be that way! This recipe, which I’ve adapted from “Woman’s Day” is about as easy and clean as it gets. I think this is even easier to make than Kraft Macaroni and Cheese. And, it’s good too! Like, really good.
Italian Rosemary Chicken and Vegetables
- 4 small drumsticks
- 4 red potatoes, cut into wedges
- 1 large bell peppers, cut into 3/4 in wedges, mine was yellow
- 1 small red onion, cut into 1/2 in slices
- 2 tbsp olive oil
- 3 tbsp chopped fresh rosemary
- 2 tbsp chopped garlic
- 1/2 tsp salt and pepper
- 1/4 cup olives, halved (optional)
- Balsamic vinegar to drizzle on at the end.
1. Preheat the oven to 500F. Line a rimmed baking sheet with foil.
2. Spread meat and veggies onto the pan. Drizzle with oil and sprinkle with garlic, rosemary, salt and pepper. Toss to coat.
3. Roast 15 min. Remove from the oven, toss, and roast another 15 min, or until the chicken is cooked and the potatoes are tender.
4. Remove from the oven. Drizzle with balsamic vinegar and olives.
Ever since I saw a recipe for this on stoveria.blogspot.com, I’ve been dying to make it. Staring into the green goo, my husband was a little bit skeptical, but as soon as he realized the pesto had cheese in it, he was happy. I was happy too. Broccoli pesto makes everyone happy apparently.
Broccoli Pesto (adapted from stoveria.blogspot.com)
- 1 head of broccoli, steamed
- 1/2 chopped walnuts (or blanched almonds, or I suppose if you wanted to spend $19.38/lb, you could use pine nuts too!)
- 1/2 shredded Parmesan cheese
- 1/4 cup crumbled queso fresco or feta cheese (the texture is about the same, but the price is vastly different, at least in cities where Mexican ingredients abound)
- 1 lb cooked pasta, with the starchy water reserved
- 1 tbsp olive oil
- 1 tsp red chili flakes
- salt and pepper to taste
In a food processor, combine the broccoli, nuts, and cheeses. Pulse until the sauce is thick and combined. Add the oil and seasonings. Combine. Pour over warm pasta and using a bit of the starchy water, combine until the pesto is creamy.