Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 30 Jun 2015 16:40:20 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 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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Tomato and Watermelon Salad http://steamykitchen.com/16505-tomato-and-watermelon-salad.html http://steamykitchen.com/16505-tomato-and-watermelon-salad.html#comments Thu, 23 Jun 2011 00:09:39 +0000 http://steamykitchen.com/?p=16505 Jaden is knee deep in paint, tiles and packing boxes today, so she asked us to step in and tell you guys about this amazing tomato and watermelon salad. Today, we are introducing Zov Karamardian from the internationally acclaimed restaurant Zov’s. Jaden had the chance to meet Zov at IACP a couple of weeks ago and we could not be ...

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Jaden is knee deep in paint, tiles and packing boxes today, so she asked us to step in and tell you guys about this amazing tomato and watermelon salad. Today, we are introducing Zov Karamardian from the internationally acclaimed restaurant Zov’s. Jaden had the chance to meet Zov at IACP a couple of weeks ago and we could not be happier to share her recipe for this incredible salad. {Isn’t it just beautiful and the perfect side for your next BBQ?} The recipe comes straight from her newest cookbook, Simply Zov, Rustic Classics with a Mediterranean Twist.

Founded in 1987 by Chef Zov Karamardian, Zov’s Bistro & Bakery in Tustin, CA has become a culinary institution. Her cuisine blends contemporary with Eastern Mediterranean, a blend that is clear when flipping through her new cookbook, Simply Zov. Her approach is fresh and comes across easy, in a way that makes us feel we create her dishes just as she would in her restaurants. A few Adam and I have earmarked are her Parmesan Bruschetta, Tomato-Basil Risotto Fritters and of course that cover shot, a Greek Burger with Baby Arugula and Feta.

– Adam and Joanne

Photo and recipe from the Simply Zov: Rustic Classics with a Mediterranean Twist Cookbook

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Tomato and Watermelon Salad with Feta Cheese

Servings: serves 6 as a side Prep Time: 15 Cook Time:
Tomato-Watermelon-Salad

You will be surprised at how well watermelon and feta work together. Salty, sweet and refreshing, every bite bursts with flavor. This salad is truly a keeper, and an inventive way to make the most of summer produce. I love using heirloom tomatoes when I can find them. Serve with grilled fish or grilled steak.

Recipe from Simply Zov, Rustic Classics with a Mediterranean Twist by Zov Karamardian

Ingredients:

Red Wine Vinaigrette
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oilSalad
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12 ounces total), cut into bite-size chunks
3 1/2 cups peeled seeded bite-size watermelon chunks
1 red bell pepper, cut into bite-size chunks
7 ounces French feta cheese, cut into 1/2-inch cubes (see note)
1 cup fresh mint leaves, thinly sliced

Directions:

MAKE THE VINAIGRETTE: Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.

MAKE THE SALAD: Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.

Do-Ahead Tip: The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.

Cooks Note: Feta is traditionally a Greek sheep’s milk cheese, but I prefer the French variety for its mid and creamy taste. Always store tomatoes at room temperature; place them in a decorative basket in your kitchen. Refrigeration can make them pulpy and dull their flavor. Do not cut or slice the tomatoes too far ahead of time or they will oxidize and turn acidic.

More Refreshing Salad Recipes

Summer Tomato Salad by David Lebovitz

Watermelon Salad with Feta or Cotija by Simply Recipes

Young Coconut Salad Recipe by Herbivoracious

Watermelon Salad with Feta, Mint and Lime by Whipped

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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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