Spanakorizo

While wandering around on the internet the other night I cam across this interestingly titled “Spanakorizo” but then the blog was all about working out and healthy stuff (nothing against that – but I’m not there yet) – so I read on (and gawked at the photos) and finally got to the recipe: HEALTHY Spanakopita. All the flavor without the filo dough & extra fat. The rice is so rich but it doesn’t have anything unhealthy in it! Loaded with fresh greens and then make falafel patties to go with it wow… tasty & healthy trip to Greece all at once!

When I found this and told Rich I had something exciting planned for dinner the next night he told me that he wanted me to cook something that was vegetarian (he likes to give me mini-challenges every once in a while). This has chicken stock, so doesn’t really fit the bill BUT it is SUPER healthy and loaded with nutrients, while tasting so much richer than it really is. Make this & kick start that whole weight-loss thing since it isn’t so heavy that you will not be able to get that evening Wii Workout in ūüôā

Spanakorizo
Serves 3 (in our house), from Eats Well with Others who adapted fom Closet Cooking

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 lb spinach (or 1 bunch)
  • 1 cup rice
  • 2 1/2 cups broth (1 can plus a little water)
  • 1/4 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 tbsp lemon juice
  • 1/4 cup feta
  • [salt and pepper to taste]

Heat the olive oil in a medium pan.  Saute the onion for 5-7 minutes or until lightly brown.  Add in the garlic for 1 minute.  Add the spinach and cook until wilted. In the same pan, add the rice, broth, parsley, and dill.  Allow the mixture to come to a boil, then cover and simmer for 20 minutes.  Stir in the lemon juice (or squeeze fresh lemon on top after plated).  Add salt and pepper to taste. Serve Рtopped with feta.

Falafel with Cilantro-Yogurt Sauce
Serves 3 @ our place, from Eats well with Others who adapted from The Bon Appetit Cookbook

  • 1 cup plain yogurt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped onion
  • 1 large garlic cloves, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 2 15-ounce cans garbanzo beans (chickpeas), drained
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped onion
  • 4 cloves chopped garlic
  • 3 tablespoons plus 1/2 cup all purpose flour
  • 2 teaspoons ground cumin
  • 1 large egg

Whisk [first set of ingredients] – yogurt, cilantro, onion, garlic, lemon juice, cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.

Blend garbanzo beans, 3 tablespoons flour, cumin, cilantro, garlic, cayenne in processor [I used a blender Рit did not work too well] until almost smooth. Add egg and remaining onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides. Preheat the oven to 350 and bake for 20-30 minutes or until golden brown. [I fried one in some Olive Oil РI think that would work just as well and Olive Oil is a good oil, no deep frying! Then just add a bit more flour into the mix!] Serve topped with cilantro yogurt sauce.

 

One last thought: health is a state of mind – and I have made up my mind to be more healthy… this does not mean I will cut out chocolate or sweets or cheese, but that I will be fully aware of my day as a whole and be sure to fit some fitness into every day, which I have been lacking! THANK YOU

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: