Tag Archives: spinach

Back To My Roots, A Delicious Greek Cookbook

Spanakorizo

Back To My Roots
Krystina Kalapothakos is a chef with a Greek soul, as she puts it. She blogs over at Kouzounas Kitchen.  Kouzouna is her grandmother’s maiden name, and not to be confused with Kouzina, which means kitchen in Greek. I met her online a little over a year ago, via a Twitter friend.  She is the founder of a wonderful group on Facebook called: Foodify.  We follow each other on social media, and share each other’s recipes with our audience.  Krystina is inspired by her yiayia, (grandma in Greek), who left her legacy, along with some traditional Greek recipes. That’s where Krystina gets her passion for cooking, and baking.  She has some delectable recipes on her blog, but recently decided to put together her first cookbook. Although, it’s been a lifelong dream of hers, it took her a little less than 3 months to put it together. I admire her commitment, determination, and love for Greek cuisine.  I got a copy of her cookbook, and was pleased with the heartwarming story she shares with us, along with some delightful, and authentic dishes. It didn’t take me long to try her Spanakorizo, Rice with Spinach. I made it in my kitchen, and it was an instant hit with my family. Today, I will share with you, this delicious Greek dish from her newly published cookbook, Back To My Roots, Sharing Recipes From The Villages Of Greece.

Spanakorizo (Spinach & Rice)

Ingredients:

  • 1 pound of fresh spinach (If you are using swiss chard, you can do half swiss chard & half spinach)
  • 1/4 cup olive oil
  • 1 cup chopped fresh onion
  • 1 leek finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon (reserve juice and zest)
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped mint
  • 1.5 teaspoon dried Greek oregano
  • 1 cup Basmati rice
  • 3 cups water
  • 1.5 tsp sea salt
  • 1 Pinch ground cumin
  • 1 pinch black pepper
  • Balsamic Vinegar (Reserve for the finish plate)

Method:

  1. Heat olive oil in large pan over medium heat.

2) Saute onions and leeks until they become translucent. (About 5 minutes.)

3) Add garlic, and sauté for 1 minute.

4) Add lemon zest, dill, basil, mint, oregano, cumin, swiss chard, and spinach. Cook until the spinach has wilted down.

5) Stir in the rice, and water. Bring to a boil.

6) Reduce the heat, and place the lid over the pan. Let the rice cook for approximately 20 minutes.

7) When the mixture has cooled, stir in the lemon juice and balsamic vinegar.

Enjoy with some fresh Feta over the top.

I highly recommend this cookbook, and Krystina is in the process of getting it on Amazon. In the meanwhile, if you are interested in owning one, please email her, at kouzounaslive@gmail.com, write “cookbook” under subject, and she will get back to you. This would make a lovely Christmas, Hanukkah, or birthday gift.

Krystina Kalapothakos

Krystina Kalapothakos

Meet Krystina Kalapothakos, the name behind the lovely blog, Kouzounas Kitchen.

Follow her on Twitter: —–> KouzounasKitchen
Follow her on Facebook: —>KouzounasKitchen

I want to thank her for her generous contribution to the culinary world, and for featuring my shrimp Saganaki in her cookbook. I hope you will try this recipe, and get her book.

Update: 3/11/2016 – Since this blog post, Krystina has published her book on Amazon and you can obtain a copy by clicking on this link: http://www.amazon.com/Back-My-Roots-Krystina-Kalapothakos/dp/0692638679/ref=sr_1_1?ie=UTF8&qid=1456905437&sr=8-1&keywords=krystina+kalapothakos

Spanakorizo

Kali Orexi (Bon Appetit) in Greek

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef but I put my own spin on it and tweaked the measurements. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means “butterflies” in Italian.  You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well, and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

2- 2.5 pounds ground veal, beef, and pork divided equally

Salt and freshly ground black pepper

1/2 cup tomato paste

1 cup dry white wine

1 cup plain tomato sauce

14 oz. whole San Marzano tomatoes, crushed by hand

1/4- 1/2 cup reserve pasta water

1 pound farfalle pasta

1 handful of salt for the pasta water

6-8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Add the wine and the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and crushed tomatoes. Reduce the heat to a very low simmer.

3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain, and add  the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.

My wine suggestion: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy.

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

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