wendelah1: (cooking)
[personal profile] wendelah1 in [community profile] omnomnom
This was loosely adapted from Lina's Awesome Lebanese Spinach, Beef and Rice. Follow the link to see the original. Essentially, I liked the sound of the ingredients but thought the cooking methods and the directions needed updating. I tweaked the seasoning to my family's taste-buds. Serves 6.

Ingredients
3 T. olive oil
1 medium onion, diced
1 lb very lean ground beef
1 1/2 teaspoons allspice (I used a ½ tsp)
1/2 teaspoon ground cinnamon
Salt
16 ounce bag frozen chopped spinach
3 garlic cloves, minced
1 cup, loosely packed, fresh cilantro, leaves and tender stems
1 large lemon, sliced into eight wedges
Brown (or whatever kind you prefer) rice, cooked (I cooked two cups for my family)

Directions
1. Remove spinach from bag, place In a large glass bowl, thaw according to your microwave directions. I cooked mine for three minutes on high. Do not drain, set aside. Finely chop the cilantro (or use a small food processor fitted with a steel blade). Set aside.

2. In a large skillet, add 2 T. olive oil, heat on medium. Add onions, turn heat to medium-high, and cook until softened, stirring as needed.

3. Add ground beef, breaking it up with the back of a large wooden spoon, and cook until beef is browned, stirring frequently. Mix in allspice, cinnamon, and salt to taste. I used an eighth of a tsp of salt.

4. Add spinach along with any cooking liquid which remains and sauté with meat mixture for about three minutes. Turn heat to low.

5. In a small sauté pan, heat the remaining T. of olive oil on medium. Add the garlic and the chopped cilantro and sauté until softened. Add cilantro/garlic mixture to the spinach, beef and onion, mix well. Cook for another five minutes or until heated through. Correct the seasonings. (Do I think the garlic and cilantro could be added directly to the skillet at the end without being sauteed together, thus saving the washing of the second pan? Yes, I do, and next time I plan to try it that way. I also think the spinach could be broken up in the bag and added directly instead of being thawed first, saving on more cleanup. By necessity, I am a lazy cook.)

6. Serve with rice and lemon wedges. Squeeze a little lemon juice on each portion.

7. Lisa says, "Squeezing the lemon on top of the spinach dish when it’s being served is the most important part of the dish! Don’t forget to do that, or you’ll miss out on the awesome taste of this dish!" I concur. I tasted the dish before adding the lemon juice and after. It is much better with the lemon juice.

on 2013-04-23 04:11 pm (UTC)
monanotlisa: Diana as Diana Prince in glasses and a hat, lifting the rim of the latter rakishly. HOT! (Default)
Posted by [personal profile] monanotlisa
This looks great! *bookmark*

on 2013-04-23 04:33 pm (UTC)
tree_and_leaf: Isolated tree in leaf, against blue sky. (Default)
Posted by [personal profile] tree_and_leaf
That sounds pretty great, and it's always good to come across more interesting things to do with mince...

on 2013-04-23 04:35 pm (UTC)
tree_and_leaf: Isolated tree in leaf, against blue sky. (Default)
Posted by [personal profile] tree_and_leaf
... I've just read the original directions, and - is she insane? Cooking spinach for an hour? But the basic idea sounds awesome.

on 2013-04-23 04:38 pm (UTC)
kuwdora: Pooka - card 60, brian froud (Default)
Posted by [personal profile] kuwdora
ooohh, gonna try this recipe this week since I have all these ingredients (Except cilantro) on hand!

on 2013-04-23 07:09 pm (UTC)
carolyn_claire: (Grater than)
Posted by [personal profile] carolyn_claire
I'm thinking, stuffed bell peppers? Must try.

on 2013-04-23 08:23 pm (UTC)
sid: (cooking Carrots and broccoli)
Posted by [personal profile] sid
Bookmarking this! I'm iffy about the spinach, but I think it's worth a try. I eat fresh spinach in salads these days, and I'm sure this recipe will taste nothing like the nasty canned stuff I hated as a kid! I'd be happy to get a cooked green into my diet.

on 2013-04-23 08:46 pm (UTC)
alchemise: Hannibal, eating and looking pleased with himself (Hannibal: food)
Posted by [personal profile] alchemise
This sounds really tasty, thanks for sharing!

on 2013-04-23 09:46 pm (UTC)
brigid: close up of my face a week or so post partum (Default)
Posted by [personal profile] brigid
Wow, this looks really tasty! Thanks so much for sharing.

on 2013-04-24 12:34 am (UTC)
genusshrike: Icon of Amanda from Lost in Austen, all curled up with P&P, and love hearts. (book love)
Posted by [personal profile] genusshrike
I have basically this same recipe but with lamb instead of beef mince and it is SO YUM. I like to have unsweetened yoghurt with it as well.

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