Spanakorizo

While wandering around on the internet the other night I cam across this interestingly titled “Spanakorizo” but then the blog was all about working out and healthy stuff (nothing against that – but I’m not there yet) – so I read on (and gawked at the photos) and finally got to the recipe: HEALTHY Spanakopita. All the flavor without the filo dough & extra fat. The rice is so rich but it doesn’t have anything unhealthy in it! Loaded with fresh greens and then make falafel patties to go with it wow… tasty & healthy trip to Greece all at once!

When I found this and told Rich I had something exciting planned for dinner the next night he told me that he wanted me to cook something that was vegetarian (he likes to give me mini-challenges every once in a while). This has chicken stock, so doesn’t really fit the bill BUT it is SUPER healthy and loaded with nutrients, while tasting so much richer than it really is. Make this & kick start that whole weight-loss thing since it isn’t so heavy that you will not be able to get that evening Wii Workout in 🙂

Spanakorizo
Serves 3 (in our house), from Eats Well with Others who adapted fom Closet Cooking

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 lb spinach (or 1 bunch)
• 1 cup rice
• 2 1/2 cups broth (1 can plus a little water)
• 1/4 cup parsley, chopped
• 1/4 cup dill, chopped
• 1 tbsp lemon juice
• 1/4 cup feta
• [salt and pepper to taste]

Heat the olive oil in a medium pan.  Saute the onion for 5-7 minutes or until lightly brown.  Add in the garlic for 1 minute.  Add the spinach and cook until wilted. In the same pan, add the rice, broth, parsley, and dill.  Allow the mixture to come to a boil, then cover and simmer for 20 minutes.  Stir in the lemon juice (or squeeze fresh lemon on top after plated).  Add salt and pepper to taste. Serve – topped with feta.

Falafel with Cilantro-Yogurt Sauce
Serves 3 @ our place, from Eats well with Others who adapted from The Bon Appetit Cookbook

• 1 cup plain yogurt
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped onion
• 1 large garlic cloves, chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cayenne pepper

• 2 15-ounce cans garbanzo beans (chickpeas), drained
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped onion
• 4 cloves chopped garlic
• 3 tablespoons plus 1/2 cup all purpose flour
• 2 teaspoons ground cumin
• 1 large egg

Whisk [first set of ingredients] – yogurt, cilantro, onion, garlic, lemon juice, cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.

Blend garbanzo beans, 3 tablespoons flour, cumin, cilantro, garlic, cayenne in processor [I used a blender – it did not work too well] until almost smooth. Add egg and remaining onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides. Preheat the oven to 350 and bake for 20-30 minutes or until golden brown. [I fried one in some Olive Oil – I think that would work just as well and Olive Oil is a good oil, no deep frying! Then just add a bit more flour into the mix!] Serve topped with cilantro yogurt sauce.

One last thought: health is a state of mind – and I have made up my mind to be more healthy… this does not mean I will cut out chocolate or sweets or cheese, but that I will be fully aware of my day as a whole and be sure to fit some fitness into every day, which I have been lacking! THANK YOU