Spanakopita (Spinach Pie)

Spanakopita (Spinach Pie)

Yield: 1 big pan of pie
Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinse and chopped
• 1/2 cup fresh parsley, chopped
• 2 eggs, beaten
• 1/2 cup ricotta
• 1 cup feta, crumbled
• 8 sheets phyllo dough
• olive oil for brushing

Cooking Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool completely. This is very important!
3. Squeeze spinach of excess moisture. This is very important too!
4. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
5. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Crispy Baked Falafel

Crispy Baked Falafel

Yield: 12-24 falafels
Ingredients

• 3 tablespoons olive oil
• 1/2 cup dried chickpeas, soaked overnight
• 1 green onion
• 1/4-1/2 cup fresh parsley
• 2 garlic cloves
• 1/8 teaspoon cumin
• pinch cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Cooking Directions

1. Preheat oven to 375 F with rack in the center. Coat a baking sheet with 1 to 2 tablespoons olive oil.
2. In a food processor, combine the soaked, drained, and rinsed chickpeas, green onion, parsley, 1 tablespoon olive oil, garlic, cumin, cinnamon, salt, and pepper. Process until smooth.
3. Scoop out about 1-2 tablespoons (depending on how big you'd like them) of the mixture at a time. Shape the falafel into small patties, about 1/2 inch thick. Place each falafel on your oiled sheet.
4. Bake for 12 minutes, then remove the falafel from the oven and carefully flip each one. Return the pans to the oven for another 12 to 13 minutes, until the falafels are lightly browned on both sides.

Adapted from America's Test Kitchen

Homemade Kimchi

Kimchi is kind of a rage. It's pretty much in everything with any kind of fusion. It's also damn awesome on its own. So instead of buying expensive kimchi in the store, make your own on the cheap. It takes no time at all, and you can adjust the heat level later if you like. Everyone's kimchi is different, so experiment until you get it right. Then add it to some fried rice. Enjoy!

Kimchi

Yield: 1 large jar of kimchi
Ingredients

• 1 large napa cabbage (about 2 pounds)
• 2 tablespoons coarse salt
• 50 ml fish sauce
• 30 ml vinegar (white or rice)
• 80 ml (1/3 cup) chili paste (or chili sauce and/or sriracha)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, cut into 1 inch pieces

Cooking Directions

1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
2. Cut the cabbage into 1-2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a colander set over a bowl. Set a plate on top then weigh it down with something heavy for 24 hours.
3. After 24 hours, mix together the remaining ingredients in a large bowl.
4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade.
5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours. Then chill for 4 days before serving.

This will keep for a long time, but it could be very fermented after 3 weeks.

How to cook any steak

How to cook any steak

Ingredients

• 1 steak
• oil
• salt and pepper

Cooking Directions

1. Season with a generous amount of salt.
2. Let sit for 2 hours.
3. Rinse off steak.
4. Pat dry with paper towels. For a crispier crust, lay on paper towels for another half hour or more.
5. Put a large skillet on medium high heat. Lightly oil it.
6. Crack pepper on one side of the steak. Lay that side down in the skillet. Crack pepper over the other side.
7. Sear until browned. Flip and sear the other side until browned. Then flip and cook an additional minute or two, depending on thickness of steak and desired level of cooking. Then flip and cook an additional minute or two.
8. Take out of pan and let rest for 10 minutes.

Roasted Chicken on a Bed of Roots Vegetables

A larger chicken can be used. Just adjust the cooking time. Also, various other root vegetables would be perfect. More delicate vegetables can be added later in the cooking time as well. In addition, I would suggest cutting the oil and butter down if you prefer less oily vegetables. Enjoy!

Roasted Chicken on a Bed of Roots Vegetables

5 stars

Yield: 4 servings
Ingredients

• 1 4 to 4.5 lb whole chicken
• kosher salt and freshly ground black pepper
• 6 garlic cloves, smashed and peeled
• 6 thyme sprigs
• 2 large leeks
• 3 tennis-ball-sized rutabagas
• 2 tennis-ball-sized turnips
• 4 medium carrots, peeled and cut in half
• 1 small onion, cut into quarters
• 8 golf-ball-sized red potatoes
• 1/3 cup canola oil
• 4 tablespoons unsalted butter, room temp

Cooking Directions

1. Let chicken stand at room temperature for 1.5-2 hours.
2. Remove innards. Generously season cavity with salt and pepper, add 3 cloves of garlic and 5 sprigs of thyme and massage the inside. Truss the chicken.
3. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Cut the leeks and rinse well.
4. Cut off both ends of the rutabagas, then cut off the skin. Cut into 3/4 inch wedges. Repeat with the turnips.
5. Combine all the vegetables and remaining garlic and thyme in a large bowl. Toss with 1/4 cup canola oil and season with salt and pepper. Spread the vegetables in a large cast iron or roasting pan.
6. Preheat oven to 475 degrees.
7. Rub the remaining oil all over the chicken. Season generously with salt and pepper.
8. Make a nest in the center of the vegetables and rest the chicken in it.
9. Cut the butter into 4 or 5 pieces and place over the chicken breast.
10. Put the pan into the oven and roast for 25 minutes. Reduce the heat to 400 and roast for another 45 minutes or until the thighs and under the breast are 160 degrees and the juice runs clear. Add 5 more minutes if needed.
11. Transfer the chicken to a carving board and let rest for 20 minutes.
12. Just before serving, reheat the vegetables over medium heat on the stove, turning an glazing them in the juices.
13. Cut the chicken into serving pieces, arrange over the vegetables, and serve.