Lamb and Feta Burger

Did I say I was doing these burger posts beginning July 4th? My, how time flies! Well, it might take me until next summer, but I'll get the rest of these alternative burgers up. I'M BUSY. In fact, the dedicated reader will spot the backdrop in this next picture: the kitchen I moved out of in January of 2008. But I remember how good these burgers were!



This ground lamb burger is based on a recipe I have printed in Bob Sloan's wonderful book, "Great Burgers." I based it on his "Lamb and Feta Burger with Cumin-Yogurt Dressing." I'd reprint it here for you, but A) I'm not sure I have permission to do that, and B) I didn't really follow it closely anyway. I found ground lamb at Joe Caputo's (but any real butcher is likely to have it, just probably not "the Jewel's," as Dad would say). I seasoned it simply, added a packet of crumbled feta, some toasted pignolis, and dried Italian seasoning. The yogurt dressing was greek yogurt with cumin and lime juice, and I sautéed the spinach with some simple seasoning, and finished it with some red wine vinegar at the end. And I didn't measure anything.



I served them on pitas as Bob recommended. They were a bit rich (the lamb has a rich flavor), but nice for a new option.

Spinach and Feta Scrambled Eggs

It's been a rough week. The baby has had the flu, and now she looks to be getting a cold. On top of everything else, we had to call a service repairman about our garbage disposal (something about someone shoving too many sweet potato peels down at once... Just wait until I get my hands on that no-good, lazy cook we've got), and today the dishwasher conked out.

If you're like me, and you feel like the subject of a Loretta Lynn song right about now, here's a timesaver: thaw and drain a package of spinach (squeeze that sucker good), and scramble it with a bunch of eggs and a package of feta cheese. You can reheat a bit of it each morning for a few days, along with some frozen waffles and coffee. You may poo-poo this idea and choose to eat only freshly scrambled eggs, but as Loretta says: "here in Topeka," my good food snob, "the coffee's boilin' over and the warsh needs a' hangin'/ one wants a cookie and a' one wants a' changin'/ Lord, one's on the way."



"Aw, gee, I hope it ain't twins uh-gain!"

Trader Joe's Green Soup

This is a simple soup I like to make from my booty from Trader Joe's. TJ's used to offer a frozen mixed greens bag, containing spinach, broccoli, green beans, and edamame. At our location, however, the mix disappeared around the time of the Great Spinach Scare, and hasn't reappeared since. Now I have to buy each vegetable, and add them separately. I mean, this soup used to be so simple. Now I have to open four individual bags. Sheesh, what am I, some kind of soup-making machine?



Anyway, what I do is brown and chop Joe's feta and spinach chicken sausages, then add them to the Crockpot. In the slowcooker, I also add a bit of each veggie (frozen right out of the bag), about a cup or two of aneletti or other small pasta, diced onion and garlic to taste, and enough chicken broth to fill the thing. I just let it all simmer together until the pasta is cooked (on high).

Make sure to pile it high with parmesan or romano when you dish it up, of course...

Mediterranean Summer Pizza

I did it again... I found myself a couple of weeks ago without any marinara sauce. Or canned tomatoes. Or fresh tomatoes. And of course, what I really wanted to make was pizza. Could I make a pizza without it, I wondered, that wouldn't be dry, hard, and suitable only for a game of Frisbee?

Well, this pizza is what resulted. And it was light, summery, and very, very good.



I grilled two small chicken breasts (one large would do) with my usual mediterranean seasoning, alongside some asparagus (just a few spears). I chopped those, and mixed them in a bowl with crumbled feta, half a diced red onion, and some diced Greek olives (I used black and green mixed, but I think either one, or just Sicilian olives would be great). Lastly, I added the juice of one small lemon, and the grated zest.

I brushed the whole-wheat (prepared) crust with extra-virgin olive oil, and added minced garlic before spreading on the diced toppings. Then I drizzled with just a little a bit more oil, and added a light amount of shredded cheese (there was already feta, after all) and some Italian dried seasoning on top.

Then I just baked it at the recommended temperature for the pizza crust until the toppings were gold and bubbly. It was hearty and fresh, and we didn't miss the sauce at all.

Feta Cilantro Salad

Okay, something a bit more "frou-frou," or light and healthy. Mostly because it's getting hot outside! I'm starting to wonder if I should just write recipes for Trader Joe's fliers. Stilll, you could re-create this from any store, I think.



1 serving Trader Joe's Harvest Grains, cooked and rinsed (or other mixed grains in a bag... this one contains quinoa)
1/2 package prepared lentils, or about a cup cooked and drained
1/2 bunch diced scallions
1 medium tomato, diced
1 orange bell pepper, diced
1 tub crumbled feta cheese
1/2 bag cashews or cashew pieces
1/2 bottle cilantro dressing (I used TJ's, natch)
salt and pepper

Pretty simple... Had a nice crunch, and lots of textures -- very refreshing. Next time I will add some Greek or Sicilian olives, I think, if I have them on hand.

Arancini (Leftover Risotto)

It's the sequel you've been waiting for... arancini!

I posted about these things once before, when we went to eat at L'Appetito in Glenview. They are so named because they look like little oranges, which is the literal translation of the word in Italian or Sicilian. But appearances aside, it ain't health food.



Personally, though, I don't think they're so bad now and then. Because of the size, one is really a meal. We had ours with a green salad (which always takes the curse off a little). And veggies and cheese are good for you! Mangiare!

They were really easy to make. I had the prepared risotto in the fridge overnight. Then I shaped them into smallish orange-sizes in my hands. I had the beloved Siciliano egg-wash set up: one bowl with a couple beaten eggs, one with white flour, and one with Japanese (panko) breadcrumb -- though you can use regular (I just thought this might give a finer, crunchier consistency). I'd do it again. (It was crunch-arrific).

Before rolling, I poked a nice hunk of mozzarella cheese into the center of each ball and re-covered it. I used the shrink-wrapped cheese for this, because the fresh buffalo mozzarella in water tends to be too watery for this kind of thing... Then I rolled it in white flour, then egg, then breadcrumb. Then I dropped each into a few inches of olive oil that was plenty hot. I just turned them until they were golden brown on all sides. When we cut into them, the fork crunched through the center, and the cheese gooshed out.



Oh man. Look at that mesmerizing, hot puddle of cheese. Tell the truth -- if I told you to go slap your momma right now, you'd do it, wouldn't you?

When I was done with all the risotto I had, I was left with this hot oil and egg-wash setup, all willing and able. So I cut the rest of the cheese that I had into long strips, and breaded and fried that, too. When it came out and was draining on a paper towel, I salted it and seasoned it with a little Adobo seasoning and Italian seasoning mix. Oh lord. We may have enjoyed the cheese sticks most of all. And with the panko, you could hear the crunch next door, probably.



Just don't leave them in the oil too long -- the cheese gets very melty and may come right out of the breading.

All of this reheated very nicely in the oven the next day, too, although the arancini fared better than the cheese sticks at retaining their outer crunch and flavor. I would recommend making a pig of yourself on those the very first day when they are freshly fried. (Have some salad for a couple of days afterwards, and you'll be able to suppress those voices of regret pretty darn easily, I promise). I think the arancini may even freeze well, which I'll try the next time.

For any male in the house, of course fried balls provide an endless source of puns and comedy. I'm just warning you so that you're prepared for a lot of crassness and mugging.

Saganaki Chicken

One of my most proudin'est creations is something I call Saganaki Chicken. I love saganaki, the flaming cheese that you get at Greek restaurants, where they squirt the lemon juice on it, spread on the brandy, light it and say, "opa!" It isn't the show I enjoy so much. I think it is just the crusty, fried feta cheese. In fact, shut up and give me my flaming cheese already.

I pound chicken cutlets flat between sheets of plastic wrap, dip them in beaten egg, and then roll them in shredded parmesan and feta crumbles instead of breadcrumb. It will work with just the parmesan, too, only it will be less melty -- more like a parmesan crouton on the outside. You fry them in just enough oil to cover the bottom of the pan.

This doesn't work as well in a dry pan, and it is pretty messy. You also have to be careful not to peek, and try to flip the chicken before it has formed a nice crust on one side. I've put marinara over the top of this like chicken parmesan, but I really think it tastes better all by itself. I put the chicken pieces on a cookie rack as I cook them, with a paper towel underneath, because the little suckers want to stick to the paper towel while they are very hot. They are crunchy, cheesy and salty. I garnish with basil or parsely, and squeeze lemon over them.



"Opaaa!" Eh, shmeesh.