I'm home.....here you go. I make it with chicken more often than with shrimp, but both are good. GREEK-STYLE PASTA WITH SHRIMP 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Greek Country Salad 2 c torn romaine leaves 1/2 medium red onion, thinly sliced 1 medium tomato cut in wedges 1/2 medium cucumber, thinly sliced 1/2 medium green pepper, seeded and thinly sliced 12 pitted black olives, sliced 1 T extra virgin olive oil 2 tsp capers, drained & rinsed 1 tsp white wine vinegar 1 tsp fresh lemon juice 1/2 tsp chopped fresh dill 2 oz feta cheese, crumbled In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled. In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately. And a couple of bonuses, both T&T..... Greek Orzo Salad 1c uncooked orzo 2c chopped cucumber 1-1/2c cherry tomatoes, quartered 1c feta cheese,crumbled 1/2c chopped onion 1/2c chopped fresh parsley 1/2c chopped black olives 2tsp salt 1/4tsp pepper Dressing: 1/3c extra virgin olive oil 1/3c lemon juice 1tsp minced garlic ½ tsp salt 1/4tsp pepper Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill Greek Pasta Salad My own recipe 1 lb medium pasta shells 3\-4 stalks celery, diced 1/2 c sliced black olives 1/2 c chopped red pepper 1c mayonnaise 1/2c bottled italian dressing 6\-8 oz feta cheese, crumbled 4\-6 oz parmesan cheese, grated oregano and pepper to taste Cook pasta until tender. In large bowl, combine pasta, celery black olives and red pepper. Set aside. Combine remaining ingredients and mix well. Fold together pasta and vegetables with dressing. Serve chilled. Linda

I make the very same, BLACK BEAN, RICE AND FETA SALAD posted by skeip. It is from the pkg of ATHKOS Traditional Feta cheese. It is my summertime bring a side dish standby as he is right-everyone loves this. It is easy to double the recipe. I also add sliced black olives and lots of fresh cracked pepper. Linda & peppi- thanks for posting the Greek style Pasta with Shrimp-DH suggested one of my "famous" pasta dishes for dinner tonite~LOL~I'll give you the credit! I'll probably add some hot pepper flakes to the oil or use hot chili oil to add a little heat. Here is a Pork Chop recipe I made recently-it is delicious. (Looks harder then it is) I subbed Greek fat free yogurt for the cream cheese. Pork Chops Stuffed with Feta and Spinach Cooking Light Pork Chops Stuffed with Feta and Spinach Lee Harrelson; Jan Gautro Yield: 4 servings (serving size: 1 pork chop) Ingredients * Cooking spray * 4 garlic cloves, minced and divided * 1/2 teaspoon salt, divided * 1/4 teaspoon freshly ground black pepper, divided * 5 sun-dried tomatoes, packed without oil, diced * 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry * 1/4 cup (1 ounce) crumbled reduced-fat feta cheese * 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese * 1/2 teaspoon grated lemon rind * 4 (4-ounce) boneless center-cut loin pork chops, trimmed * 2 tablespoons fresh lemon juice * 2 teaspoons Dijon mustard * 1/4 teaspoon dried oregano Preparation Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; saut� 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; saut� until moisture evaporates. Remove from heat; stir in cheeses and rind. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done. Nutritional Information Calories: 232 (33% from fat) Fat: 8.6g (sat 3.4g,mono 3.1g,poly 0.7g) Protein: 32.1g Carbohydrate: 7.2g Fiber: 2.8g Cholesterol: 73mg Iron: 2.5mg Sodium: 640mg Calcium: 186mg David Bonom, Cooking Light, APRIL 2007 Here is a link that might be useful: Feta stuffed pork cops

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David