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Discussion Starter · #1 ·
Greek Goulash-Rachel Ray<br><img alt="" src="" style="border:0px solid;"> 6 pita rounds<br>
Olive oil cooking spray<br>
2 tablespoons extra-virgin olive oil<br>
1 1/2 pounds ground sirloin or lamb<br>
Black pepper<br>
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped<br>
2 pinches ground cinnamon<br>
1 onion, chopped<br>
4 cloves garlic, grated<br>
1 small eggplant, peeled and chopped into 1/4-inch dice<br>
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel<br>
1 (15-ounce) can tomato sauce<br>
1/2 cup pitted, chopped kalamata black olives<br>
1 lemon, zested<br>
1/2 cup chopped flat-leaf parsley<br>
1/2 pound orzo pasta<br>
1 1/2 cups crumbled feta cheeseHeat oven to 400 degrees F. Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.<br>
Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.<br>
Chop olives with lemon zest and parsley - Greek Gremolata!<br>
Bring a large pot of salted water to a boil and cook orzo according to box instructions.<br>
Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.<br><br><br><br>
I'm gonna make this and some hummus if my back is feeling good enough.

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575 Posts
that sounds absolutely scrumptious. I do find that quite a lot of rachel ray's recipes appeal to me, but they always have a gazillion ingredients, which makes me hesitant to make them myself.<br>
So if you make the hummus, you have to share.<img alt="smile.gif" src="">

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597 Posts
Discussion Starter · #3 ·
It was really easy to make and I loved it. However, my husband, who likes EVERYTHING didn't like it-AT ALL. He usually can at least eat some of what I make just to be nice. He ate a bite. Then just ate hummus and pita bread. On a positive note he said it was the best hummus I've made to date, so there is that.<br>
So, anywho, although I really liked it, I am not sure I am going to be able to finish off the rest by myself.<br>
I like a lot of Rachel Ray's earlier recipes, they were a lot more user friendly. Especially since I didn't learn to cook until after I was married. She's gotten a lot foofier lately.

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Would you mind sharing your hummus recipe?<br><br>
Also, Jacqui, while your back is bothering you, there's a little trick I use when I have to cook and my back is killing me: while you're working at the counter, open one of the cupboards below and put one foot up on the ledge of the cupboard. Lifting it up and resting it like that takes a little pressure off the back.

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Discussion Starter · #5 ·
1 can drained garbanzo beans (or white beans will work too)<br>
2 T tahini (I have used peanut butter in a pinch)<br>
1 whole lemon-juiced<br>
1 sm garlic clove<br>
1/2 cup water (or more depending on how smooth you want it)<br>
1 T olive oil<br>
cumin, salt and pepper to taste<br>
Spin everything together in the food processor until it is the consistency you like. We like it a little chunky and I use more water if necessary. I usually save the olive oil to the end, drizzle in about 3/4 and then the rest over the top when serving.<br>
Thanks for the back idea. I had not thought of that, and I could do that with the cabinets I have. Last night I pretty much sat on a stool the whole time. I think that was the last dinner I'm cooking bfr the baby gets here though. <img alt="smile.gif" src="">
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