Monday, April 14, 2008

Greek Goulash****

Ground sirloin, eggplants, spinach, olives, and feta served over penne pasta!

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Meal Kit: On Sunday I prepped the onion, garlic, and eggplant and placed them all in an air tight container together; these three ingredients all get added to the skillet at the same time. I also thawed and drained the spinach and placed this in a separate small bowl. Finally, I pre-made the olive gremolata and placed it in a third air tight container. I also got out the pantry items (penne, tomato sauce, and five spice powder) and placed them on the counter along side the recipe.

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Only meat and eggplant mixture with pasta

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With toppings: feta cheese and olive gremolata

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin or lamb
Black pepper
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped
2 pinches Chinese five spice or ground cinnamon
1 onion, chopped
4 cloves garlic, grated
1 small eggplant, chopped into 1/4-inch dice
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel
1 (15-ounce) can tomato sauce
1/2 cup pitted, chopped kalamata black olives
1 lemon, zested
1/2 cup chopped flat-leaf parsley
1/2 pound orzo pasta
1 1/2 cups crumbled feta cheese

Heat a large high sided skillet with extra-virgin olive oil, over medium- high heat. Add beef, 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.

Chop olives with lemon zest and parsley - Greek Gremolata!

Bring a large pot of salted water to a boil and cook penne according to box instructions. Drain pasta and combine with meat goulash. Top bowls of goulash with feta cheese and olive gremolata.

Recipe adapted from 30 Minute Meals - Food Network

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