ISO Request & Part of Tonight's Dinner

[Guest guest]

First, I have an ISO request. I was looking for a recipe for Greek-style

Spinach & Rice before and came up with the recipe I am posting for you

but it was not what I was really looking for. It was quite tasty but not

the dish I remember having as a teenager. As a teenager, I used to go to

a specific Greek diner in Bensonhurst. They made spinach & rice for a

side dish & my folks & sister were always thrilled with it. It looked

more like just spinach with some specks of white rice and it had a

distinctive taste. No tomato in it at all like the recipe I am posting.

Does anyone have anything like this?

 

Here are the recipes for tonights side dish & bread. Both came out

really tasty. The bread is so simple to do with the use of the ABM to

make the dough. You will love it. Such an easy dough to deal with.

 

* Exported from MasterCook *

 

Spinach & Rice

 

Recipe By : SOAR

Serving Size : 6 Preparation Time :0:00

Categories : Rice Side Dishes

Spinach

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp clarified butter

1 small onion -- chopped

1/2 cup white rice

1/2 cup tomato sauce

1/4 cup water

2 lb spinach -- well washed & choppe

1/4 cup parsley -- chopped

2 sprigs mint -- chopped

salt and pepper

nutmeg -- grated fresh

lemon wedges -- garnish

 

Heat oil in large nonstick skillet. Add onion, cook until transparent.

Add rice & saute for a few minutes, stirring constantly. Add tomato

sauce and water, cover & simmer until rice is almost tender (approx. 10

minutes). Uncover & stir in spinach, parsley, mint; season with salt and

pepper. Partially cover pan & continue to cook, stirring with wooden

spoon until spinach wilts. Grate nutmeg over the top and continue

cooking until all liquid has been absorbed. Remove from heat and drape

towel over pan until ready to use. Transfer to warm dish and garnish

with lemon wedges. Serve warm.

 

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* Exported from MasterCook *

 

Pita Bread

 

Recipe By : KathyG/ABMtalk List

Serving Size : 6 Preparation Time :0:00

Categories : Bread / Abm

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7/8 cup tepid water (up to 1 cup)

1 tbsp vegetable oil

1 1/2 tsp salt

1 tbsp sugar

3 cups bread flour -- OR

3 cups strong all-purpose flour -- * see note

1 1/2 tsp instant yeast -- OR

2 tsp active dry yeast

 

This recipe will be make about 6-6 " to 8 " pita breads, depending on how

thinly they are rolled out. Don't let the dough be too wet. It has to be

firm enough to be handled easily. It should be soft and buoyant, but not

tacky.

 

Place all ingredients in machine according to manufacturer directions.

Place on dough cycle.

 

When the dough is ready, put it onto an oiled work surface. Divide into

6 pieces, and form each into a ball.

 

Roll out each ball of dough.

 

A. If making pocket bread, roll to 1/8 " thick. They do not spread much,

so make them about the size you want. You will need a rolling pin. If

the dough is too thick on the edges, it won't form a pocket. If the

dough is too thin in spots, those spots will burn. This will also

prevent the pocket from forming. The pocket breads have to be formed the

most carefully. Make sure the dough isn't too wet, or you won't be able

to use the rolling pin. If the dough is too wet, sprinkle some flour

over it, and also sprinkle a little on the rolling pin.

 

B. If you want traditional pita (non-pocket) bread, roll the dough to

1/4 " thick. This bread should bake up softer and slightly puffy. If it's

not perfectly even it won't be a problem for this type of bread. Just

don't have any " bare " spots of dough, they will burn.

 

As each bread is formed, place it on a greased baking sheet, and cover

it with a clean cloth. If the dough has dried out, spritz or brush it

with some water.

 

Preheat the oven to 500°F.

 

Let the breads rest for about 30 minutes. They will not double in size.

They'll just be a bit puffier.

 

When ready, place the sheet(s) about midway in the oven. If you can't

fit all the sheets in the middle at once, bake them in shifts.

 

Don't go too far away or start some involved project, because they won't

take long. If you're doing pocket breads, DO NOT OPEN the oven for the

first 4-5 minutes. This can spoil the pocket from forming. You should be

able to see the dough puffing up if your oven has a lighted window.

Check the breads after 4 minutes. They should be removed from the oven

when just starting to color a little. More than that, and they will

become crackers. Place them on a cooling rack when done. If any seem too

hard, moisten a dish towel. and wrap the bread in it to soften it.

 

 

 

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NOTES : * strong all-purpose flour is not sold in U.S. Most of the

really strong all-purpose is found in Canada under the name Robin Hood

All-Purpose Flour. In U.S., King Arthur sells a strong all-purpose. They

say to use it for bagels & ethnic breads.

 

RisaG