Middle Eastern Spinach Pie

On June 3, 2020 By Isobar ExpeditionsIn RecipesLeave a comment

Spinach and cheese pies can be found in a variety of locations, but they are common in the Middle East where they are made as a single serving pie called Fatayer. We made ours as a larger pie that serves about four people. It is quite tasty and while we had it for a main dish, it can also be served as a side dish with a meat such as lamb. We have seen variations of this using Filo dough as well as Feta cheese, but we used puff pastry sheets and a mixture of cheddar and mozzarella cheeses. It can be made as a Vegan dish with some slight modifications. We cooked down fresh spinach, but it can be done with frozen spinach if you prefer. We found it to be quite delicious.

INGREDIENTS

2 lbs Fresh Baby Spinach – stems removed
2 Medium Shallots – finely diced
2 Garlic Cloves – minced
4 oz Sharp Cheddar Cheese – grated
4 oz Mozzarella Cheese – cut into small cubes
1 tsp Dried Dill
1 Pinch of Fresh Nutmeg
2 Sheets of Puff Pastry (cut to fit the baking dish)
1/8 cup Roasted Almonds
1 tbsp Coriander Seeds
1 tsp Cumin Powder
1 large Egg – beaten
2 tbsp Unsalted Butter
Salt and Pepper to taste

INSTRUCTIONS

Toast the coriander seeds in a small sauté pan over medium heat for about 1 minute. In a spice mixer or blender, combine the almonds, coriander seeds, and cumin and pulse until the ingredients are blended and the almonds are ground into small bits. Don’t grind it to a powder as you will want to have the crunchy texture. Preheat an oven to 350 degrees. In a large skillet, sauté the shallots and garlic in the butter until the shallots are soft, being sure not to burn the garlic. Add the spinach in batches until it is fully cooked down (you might need to add additional butter). Stir in the dill, nutmeg, as well as salt and pepper. Turn the heat off and let it cool slightly, then add the cheeses and stir until the cheese is fully integrated. Spray a glass baking dish with non-stick spray. Place a sheet of puff pastry on the bottom of the baking dish. Spoon the spinach mixture over the pastry sheet, leaving about an inch border. Place the second puff pastry sheet on top of the spinach and pinch the edges of the top sheet with the edges of the bottom sheet. Brush the edges of the top pastry sheet with the egg wash. Cover the center of the pie with the almond-spice mixture. Cut into individual size pieces and bake in the oven until golden-brown, about 20 to 30 minutes.

Variations of Lasagna

On May 27, 2020May 27, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We have enjoyed a variety of lasagna meals throughout our different travels, but especially during our time in Italy. Although lasagna refers to the traditional tomato, meat, and cheese between layers of pasta, more generally speaking it is just food that is layered. We have enjoyed some very creative lasagna meals over the years and have recreated a few of our favorites at home as well.

Traditional Meat Lasagna – Sometimes there is nothing better than the original. We had several different traditional lasagna meals during our time in Tuscany and it is certainly a meal that we never get tired of.

Greek Moussaka – Instead of pasta, this Mediterranean dish uses egg plant to create the layers of deliciousness. Made with ground lamb and aromatic spices, it is a wonderful meal and something that we hadn’t eaten until our time living in Europe.

Greek Moussaka at a Restaurant in Frankfurt

Crab and Spinach Lasagna – Using a béchamel with seafood is a great way to do a unique twist on lasagna. Using spinach also keeps it fresh, but despite the fact that it has crab and spinach, there is still plenty of cheese to make it hearty.

One of the things that we haven’t created yet is a Mexican or Southwestern style lasagna, but that is certainly another great option. Regardless of whether you only eat traditional lasagna or branch out to some different variations, lasagna is certainly a meal that almost everyone enjoys. Lasagna makes for a great meal to serve at a party as well as for feeding a large family. It is often better the next day as a leftover than it was on the day that it was first made.

Chicken Fried Rice

On May 20, 2020May 27, 2020 By Isobar ExpeditionsIn Asia, Recipes6 Comments

Fried rice is one of those dishes that tastes wonderful and can be a vehicle for many different ingredients. It is a common dish in Asia because it is so versatile, inexpensive, and delicious. It is a great way to use up leftovers or vegetables that are starting to get a little old. We went pretty traditional as we had leftover basmati rice, a whole cooked chicken, and carrots that needed to be eaten. The sesame oil and soy sauce provide the flavor and frying the rice gives a nice mix of textures. Because it is a simple dish to make, it is a great weeknight meal or it can also be used as a side dish if you prefer. We only used two eggs, but the next time we make it, we’ll probably do three eggs instead. It was truly delicious.

INGREDIENTS

2 tbsp Vegetable Oil
1 tbsp Sesame Oil
5 tbsp Soy Sauce
1 tbsp Fresh Ginger – grated
3 cups Basmati Rice – cooked and dry
1 cup Cooked Chicken – cut into bite-size pieces
1 cup Carrots – diced
1/2 cup Celery – diced
3 Scallions – white and light green parts chopped, the green part cut thinly on a bias to use as garnish
2 cloves Garlic – minced
2 Large Eggs
Salt and Pepper to taste

Sauté the Vegetables, Ginger, and Garlic

INSTRUCTIONS

Whisk the eggs and set aside. Heat the vegetable oil in a cast-iron skillet over medium-high heat. Add the carrots to skillet and simmer until slightly softened, about 3 to 4 minutes. Add the celery, garlic, and ginger and continue simmering for another 3 to 4 minutes, being sure not to let the garlic burn. Add the rice as well as the white and light green parts of the scallion to the skillet. Add the soy sauce and sesame oil, stirring to coat the rice. Using a spatula, gently press the rice mixture down against the bottom of the skillet. Fry until the rice on the bottom begins to crisp, about 3 to 5 minutes. Stir in the chicken and cook for 1 to 2 minutes to heat the chicken. Add the eggs and continue to stir the rice mixture until the eggs are set, about 1 minute. Transfer to a serving dish or to individual plates and sprinkle the green scallion over top.