Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Broccoli Spanakopita http://steamykitchen.com/20999-broccoli-spanakopita-recipe.html http://steamykitchen.com/20999-broccoli-spanakopita-recipe.html#comments Mon, 19 Mar 2012 16:14:00 +0000 http://steamykitchen.com/?p=20999 Rule #1 of food blog design: Never launch a new design or features the day before you go on vacation or travel. I thought I had learned this lesson, oh…..5 WordPress themes ago, but apparently I underwent a momentary lapse of good judgement last Friday. Not only were we going on a family vacation at Disney World, but we were ...

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Broccoli Spanakopita Recipe

Rule #1 of food blog design: Never launch a new design or features the day before you go on vacation or travel.

I thought I had learned this lesson, oh…..5 WordPress themes ago, but apparently I underwent a momentary lapse of good judgement last Friday. Not only were we going on a family vacation at Disney World, but we were hosting Food Blog Forum in Orlando at Disney World for 100 attendees and their families. (More on those fun times in another post!)

Scott and I started getting emails from readers that, “Your site be broke!” as one so eloquently wrote. But our energy was dedicated to creating magical moments for FBF attendees and our boys, and not for freaking out on a broke site. So we stopped checking emails and just had fun.

It was harder than I’m making it sound. There’s no such thing as “stop checking emails” or “turning off phones” for geeks like us. But we did our best and you know what? Our weekend was one of the best eeeevvveerrrrr!!!

Broccoli Spanakopita…or Broccolikopita

Spanakopita is a Greek pastry, usually filled with spinach and feta cheese folded in layers of filo dough. Most of the time, I see them folded into triangles (kinda like how you fold an American flag), but I decided that rolls were easier to shape, easy enough for my boys to help me in the kitchen.

 

Broccoli Spanakopita Recipe

Instead of spinach, we used fresh broccoli, something we had plenty of in the garden. Crispy, flaky and savory.

Broccoli Spanakopita Recipe

The first step is to lightly saute the onions, garlic and broccoli in olive oil. Season with a pinch of ground nutmeg and salt and pepper.

The broccoli should still be a little crunchy and bright green. Let the pan cool a bit and then stir in the raw egg. If the pan is too hot, the egg will cook. Remember, this all goes in the oven later for 20 minutes, so everything will be perfectly cooked.

Lay out a sheet of filo, brush with melted butter, then add another sheet. Spoon a couple tablespoons of the broccoli filling in the middle, near the bottom.

Fold over both sides.

Roll up.

Broccoli Spanakopita Recipe - rolling

Once you’re done with all of the rolls, brush the tops with butter.

Bake for 20 minutes and serve hot!

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Broccoli Spanakopita Recipe

Servings: Makes 10 rolls Prep Time: 20 minutes Cook Time: 20 minutes
broccoli-spanakopita-recipe-429.jpg

Ingredients:

2 tablespoons olive oil
1/2 onion, diced
1 clove garlic, finely minced
1 head broccoli, finely chopped
pinch ground nutmeg
salt and freshly ground black pepper
1/2 teaspoon fresh lemon juice
3/4 cup feta cheese
1 egg, whisked
20 sheets filo dough (about 1/2 package), covered with barely-damp towel
4 tablespoons melted butter

Directions:

1. Heat a large saute pan over medium-high heat. Swirl in the olive oil and saute the onions until transluscent. Add in the garlic and the broccoli and saute for 3 minutes, or until the broccoli is just starting to get tender but still bright green. Season with nutmeg, salt, pepper and lemon juice. Remove from heat and let cool until no longer steaming. Stir in the egg and the feta cheese.

2. Preheat oven to 400F.

3. Lay 1 filo sheet on clean surface. Brush completely with melted butter. Lay another sheet on top. Spoon 2 tablespoons of the broccoli filling 1" from the bottom edge, in the middle. Fold the left side of the filo sheet over, then fold the right side over. Fold the bottom edge towards to top and roll. Place on baking sheet seam side down. Brush the top with melted butter. Repeat with remaining to make 10 rolls.

4. Bake for 20 minutes or until tops are golden brown and crispy.

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Fried Smelt http://steamykitchen.com/15666-fried-smelt.html http://steamykitchen.com/15666-fried-smelt.html#comments Thu, 26 May 2011 20:35:20 +0000 http://steamykitchen.com/15666-fried-smelt.html In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy ...

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Fried Smelt Recipe - final dish

In a previous life, I used to work for a giant booze company. I used to commute between my home in the San Francisco (which was only 7 miles away from the office but took 40 minutes to drive sometimes) to the office near the Embarcadero or to the winery in Napa Valley in my little beloved 2-seater fancy pantsy convertible. I know, a tough life, huh?

On the days that I’d head to the city office, I would try to take the subway a couple times a week and on the walk after work back to the subway, I’d often meet friends for dinner at a Greek restaurant called Kokkari. Coincidentally, I just found out that my very handsome friend and fellow blogger Michael Procopio (*waving hi, Michael!*) works there.

The must-order item on the menu is Fried Smelt, little fishies fried whole and served with a garlic-potato skordalia (thick potato-based dipping sauce) and wedges of lemon. The finger-length fried smelt is eaten whole – tail, bone and all – and I call them my Greek French Fries as they are just as addictive.

 

My version doesn’t come with a dipping sauce (though I’m sure you’d could whip up a garlic aoili or find a recipe for garlic-potato skordalia, but instead I toss the fried smelt quickly in an aromatic saute of butter, garlic, chilies and fresh herbs. And instead of coating the smelt in a flour batter, I prefer a crisp-crunchy texture that uses matzo meal mixed with garlic powder.

How to Make Fried Smelt

Here are the smelt fish, my fishmonger sells them thawed just like this. They should be no longer than 4 1/2-inches – I find that smelt bigger than that tend to have bones that are a little harder. The smaller, the better as you’ll be eating these fish whole.

The matzo meal is mixed with garlic powder and salt (or you could use garlic salt). Instead of matzo meal, substitute with regular flour, crushed cornflakes or panko. There’s no need to dip the smelt fish in egg – just pat on the matzo meal onto the fish.

About Garlic Powder

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

Garlic Powder consists of dried, powdered cloves of the finest California garlic. A member of the lily family, it is one of the oldest cultivated plants. Garlic’s pungent flavor has been used since ancient times.

To maximize flavor, moisten with water before use.
1/8 teaspoon powdered garlic = 1 clove fresh garlic.

In a pan with about a half-inch of hot oil, carefully slide in the smelt fish. Fry for 3-4 minutes until golden brown.

Let the smelt drain on a wire rack to get rid of excess oil.

They’re quite pretty, aren’t they?!

For the aromatics, use a fistful of any fresh herbs you want. I’ve pulled some fresh parsley, oregano and thyme from the garden.

Half a lemon, minced fresh chili and minced fresh garlic.

In a pan with 2 tablespoons of butter, saute the aromatics and herbs until very fragrant (can you smell the garlic!?) Right before serving, pour this over the fried smelt.

Serve immediately with lemon wedges.

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Fried Smelt Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Fried Smelt Recipe - final dish

Substitute panko, all-purpose flour or crushed cornflakes for the matzo meal. For a gluten-free version, substitute with your favorite GF cornmeal.

Ingredients:

cooking oil for frying (I like to use olive oil)
1 cup matzo meal
2 teaspoons garlic powder
1 teaspoon salt
1 pound smelt
2 tablespoons butter
handful fresh herbs, minced
1 clove garlic
minced fresh chili pepper (I used 1 whole chili)
salt and pepper
1 lemon, halved

Directions:

1. In a large saute pan, add oil to reach 1/2 inch up the sides of the pan. Heat the oil until 350F or when you drop a few flakes of matzo meal into the oil it begins to bubble and lightly brown.

2. In a wide, shallow bowl, mix together the matzo meal, garlic powder and the salt. Have the matzo meal, the smelt, a wire rack on top of a baking sheet ready by your stove. Coat a smelt on both sides with the matzo meal then carefully slide into the hot oil to fry. Repeat with a few more smelt fish (just make sure you give the smelt enough room so that they don't touch in the oil). Fry both sides of the smelt fish for 2 minutes each side. They cook very quickly! Let the fried smelt drain its excess oil on the wire rack. Repeat with remaining batches.

3. Just before serving, heat a saute pan over medium-high heat. Add the butter and when hot, add in the garlic and chilies. When garlic becomes fragrant, season with salt and pepper and squeeze in the juice of one of the lemon halves. Turn off the heat and stir in the fresh herbs. Pour this over the plated fried smelt and serve immediately with lemon wedges.

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Greek Style Mac ‘n Cheese http://steamykitchen.com/14735-greek-style-mac-n-cheese.html http://steamykitchen.com/14735-greek-style-mac-n-cheese.html#comments Mon, 28 Mar 2011 17:55:26 +0000 http://steamykitchen.com/?p=14735 Recipe for Greek Style Mac and Cheese, loaded with olives, feta cheese, sundried tomatoes and spinach.

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Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. Oh and that cute little boy, Julien, she’s got there wins my heart too. I love Angie’s blog – her recipes are simple and happy – check out these colorful Springtime Flower Treats perfect for kids and the Nutella Mug Cake!!!!

This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese.

Enjoy!

Jaden

 

Greek Style Mac and Cheese

by Angie McGowan, Eclectic Recipes

I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. I have been following Steamy Kitchen ever since I started blogging, and have picked  up many tips and tricks not only about food and cooking, but also about photography, blogging and all the other aspects of social media. Jaden is such a huge inspiration to me, and always there when I need a bit of advice in this much to complicated world of food blogging.

So I guess your wondering who I am.  My name is Angie and I have been blogging for about 2 years now. My blog is Eclectic Recipes, and I am also a daily contributor to Babble’s Family Kitchen. I grew up in rural north Florida, which is very southern and much more like rural Alabama or Georgia than south Florida. I grew up eating very southern foods. We raised catfish, chickens, goats, pigs and cattle (although not all at the same time). We had pecan trees, fruit trees and a prized persimmon tree. We had a huge garden with just about everything, and what we didn’t grow, we would get at local u-pick type farms.

I currently live in Orlando, Florida with my husband and three year old son, Julien. Although we don’t have any space for a garden yet, I try to plant as many herbs as I can in containers. I can’t wait until we have a good-sized yard where I have room for at least a small garden. When I’m not in the kitchen, I enjoy crafts, movie night with my family, and outdoor family activities like hiking, boating and skiing.

My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I like to experiment with using different cheeses, adding different vegetables, bits of ham or chicken, and even sometimes tuna. This is my Greek style mac and cheese. I used feta and  creamy havarti with dill to make the cheese sauce.

I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. I also added some good pitted kalamata olives, a few capers, a bit of sun-dried tomatoes and lots of fresh spinach. This made the perfect quick fix vegetarian meal, and since it’s mac and cheese, it will even satisfy your little picky eaters.  I served this as a main dish, but you could add some grilled chicken and a small Greek salad if you’d like.

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Greek Style Mac and Cheese

Servings: 6 Prep Time: Cook Time:
greek-mac-cheese-feature-image

by Angie McGowan

Ingredients:

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 - 12 ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Directions:

1. Preheat oven broiler to low. In a large pot, cook the macaroni pasta in salted water according to package directions. Drain and set aside.

2. While the pasta is cooking, heat a large skillet over medium heat. Swirl in 1 tablespoon olive oil and add onions. Saute until softened, about 3 minutes. Add garlic and saute for an additional 2 - 3 minutes. Add spinach and salt. Continue to saute until spinach is wilted. Remove spinach mixture from pan and set aside.

3. Wipe the skillet dry and return to the stove over medium heat. Swirl in the remaining 2 tablespoons of olive oil to skillet. When the oil is hot, whisk in the flour. Continue to whisk while adding a generous pinch of salt, pepper and nutmeg. Whisk over medium heat until flour smells nutty and is a light golden color. Whisk in milk and bring mixture to a boil while stirring frequently. This mixture will thicken. Simmer for about 5 minutes then remove from burner and stir in the Havarti cheese until the cheese is melted. Add feta and whisk, feta will get melty, but will stay in chunks.

3. Spoon in the sauteed spinach mixture, chopped olives, capers and sun-dried tomatoes. In a casserole dish, combine all of the ingredients with the macaroni. Mix well and top with bread crumbs. Brown under broiler for about 5 minutes before serving.

 

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Greek Sytle Meatball Pasta http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html http://steamykitchen.com/10660-greek-sytle-meatball-pasta.html#comments Wed, 18 Aug 2010 14:30:49 +0000 http://steamykitchen.com/?p=10660 A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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A tasty spin on tradition Spaghetti and Meatballs recipe for Greek Style Meatball Pasta at SK on Tasty Kitchen

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe http://steamykitchen.com/1824-lamb-kabob.html http://steamykitchen.com/1824-lamb-kabob.html#comments Tue, 23 Dec 2008 12:09:13 +0000 http://steamykitchen.com/blog/?p=1824 Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would ...

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Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Click for 6 additional photos of Lamb Kabob with Spicy Mango Chutney and Whipped Feta

It’s not easy trying to come up with great recipes I think you all will enjoy. Some weeks, I just want to cuddle up on the couch and French kiss a bag of Styrofoam cheese puffs. But I doubt that you, my loyal readers, would appreciate hearing about my steamy love affair with Ben and Jerry, or my secret stash of Snickers bars in the freezer.

I used to get my food inspiration by spending time at the supermarket, slowly and deliberately perusing the aisles. I’d usually start in the produce section, looking to see what’s fresh and glorious. I’d create recipes on the fly and fill my cart with ingredients from the imaginary dish that perched vividly in the thought bubble above my left eyebrow.

And then when I reached the seafood section, the glistening halibut would call for me, and blip! Sweet, buttery halibut with roasted tomatoes would quickly zap any trace of the previous dish in my head.

I’d have to run back through the aisles, returning ingredients and swapping out produce and plucking out new herbs. And then I’d get to the meat section and, oh, wow! Lamb is on sale! I can make Lamb Kabobs! I’d go through the exercise again.

I do consider this game great fun, though highly inefficient and awfully suspicious, especially to the loss-prevention team that eyeballs me every time I pass through.

If you’re looking for food inspiration for your own meals at home, I suggest a more elegant method. Here are some of my favorite Web sites for recipes and meal ideas:

Tastespotting ( www.tastespotting.com) and Food Gawker ( www.foodgawker.com) – People from all over the world upload photos and links to their creations, and only the drool-worthy photos get picked to be featured on this site. It’s like the intersection of food and pornography. If you’re a visual person, these two sites are for you.

Foodbuzz ( www.foodbuzz.com) – One of the best food communities online. You can search for members just in the your area and add them as friends. Want to see the most popular recipes by food bloggers this week? Or maybe find recipes by food bloggers in Argentina? Look here.

Stumble Upon ( www.stumbleupon.com) – If you have a highly addictive personality, do not, I repeat, do not use this browser add-on tool. StumbleUpon is like channel surfing the Internet; each click of the button brings up a different Web page based on your interests and based on viewer feedback. You can rate thumbs up or thumbs down on each page, and the engine will fine-tune the results it sends back to you. There are millions of Web pages out there that are food-related; StumbleUpon helps you discover and rate them. I’ve spent hours clicking through new sites – it’s easy to get lost in all the wonderful food content out there in the World Wide Web.

Some New Finds

I also want to share some new finds on the web – have fun exploring these blogs!

Under The Tuscan Gun: Debi (do you recognize her famous face?) and yumyum huzb Gabriele cook up some sexy Italian.

Use Real Butter You’ve got to make this insanely simple grilled asparagus wrapped in prosciutto from Jen! Technically Jen’s blog isn’t a new find, as I’ve known her since I’ve started blogging, but wanted to give her a shoutout in case you guys haven’t been over to her blog.

Sweet Paul I am so in love with Sweet Paul – I just discovered him via a Marx Foods contest. Not only is he the ONLY person in the world who can make prunes look drop dead gorgeous, but Sweet Paul also has easy decorating ideas for the home.

Vegan Visitor: I’m almost embarrassed that I won the Marx Foods contest because both Sweet Paul and Vegan Visitor totally rock! My fav pic of cauliflower ever in the whole wide world.

Wright Foods: I only have one thing to say. Any man with a temporary tattoo of a pig on his arm is cool with me. Okay, okay, so Matt’s not really a new find either, but just go visit him, will ya? He’s a good friend and has drop dead gorgeous food photography.

Bitchin Kitchen: If Nadia only knew how many times I’ve watched her video podcasts in the past 8 hours, she would think I’m a stalker.

Lamb Kabob with Spicy Mango Chutney and Whipped Feta Recipe

Lamb Kabob with Spicy Mango Salsa

So my inspiration for this recipe came from perusing some luscious photos from Tastespotting.com. One of the pics that caught my eye was of Greek spiced lamb kabobs, and off to the market I went. Fresh Market had a perfectly ripe mango, and I decided to make a salsa or chutney out of it. The week before, Michelle of the Culinary Sherpas brought me to Acropolis Greek Tavern in Ybor City in Tampa, where we both slathered whipped feta spread onto pita bread. And that’s how this meal was born.

International inspiration!

Makes 4 servings.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced
1 large mango, diced
1/4 cup sugar
4 tablespoons cider vinegar
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the whipped feta and pita
6 ounces feta crumbles
1/4 cup plain yogurt
1/4 cup olive oil
Juice of 1/2 lemon
Salt and pepper, to taste
Pita bread

Combine all ingredients except for the pita bread in a blender or food processor and pulse for 15 seconds, until smooth and creamy. Serve with pita bread.

For the lamb kabobs
1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 teaspoon fresh lemon zest
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon dried oregano
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. Make sure you brush the grates with a bit of olive oil so the kabobs do not stick to the grates.

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