I love spice. To me, spicy doesn’t always mean hot. It means a taste that explodes in your mouth or enhances the specific dish or sends you on arm-chair travels.
Greek-style meat pilaf
(adapted from Cooking Light, June 2008)
2 1/2 cups chopped onion (about 1 large onion)
3/4 cup chopped carrot (about 1 carrot)
3 garlic cloves, minced
3/4 pound lean ground meat (beef or lamb)
1 cup uncooked long-grain rice
1/4 teaspoon ground cinnamon
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup chopped plum tomato (about 1 tomato)
1/4 cup chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
3/4 teaspoon salt
Heat a large nonstick skillet over medium-high heat.
Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble meat. Stir in rice and cinnamon; sauté 2 minutes.
Stir in chicken broth; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley
4 servings (serving size: 1 2/3 cups)
Green Beans with pine nuts and feta
Trim one pound of green beans. Cook in boiling water for about 3 minutes, or until just tender, but still crisp; drain. Heat 2 teaspoons olive oil in skillet, add 4 teaspoons pine nuts and sauté until lightly toasted. Add beans, season with salt and pepper, and toss to combine. Sprinkle with 4 teaspoons crumbled feta and serve.
I'm looking forward to seeing all the entries for this anniversary event, so check out the Think Spice site in early September.
2 comments:
Hi Judy! I have two awards for you - see you soon!
Thanks , dear Judy for your lovely entry.
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