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I want to make this for dinner tonight!

526 Views 4 Replies 3 Participants Last post by  jacqibay
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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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.
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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