Note: These two don’t really have anything to do with each other, but are both some good eats to share.
I adore Mediterranean and Middle Eastern flavors, and this week I made a huge batch of baked falafel. I had never had falafel baked before, always fried, but these were terrific in a pita alongside a Greek salad (with feta of course) for dinner, and again topping a lunch salad with tahini dressing drizzled over it. This is another of Mark Bittman’s recipes, and you can find it here. I highly recommend this as well as another recipe he lists at this same link for his Spiked Guacamole, which I made last night but didn’t photograph…it’s awesome, too! I have to say that these falafel are as good baked as those I have had fried, with a nice, crispy texture, a great taste and they freeze beautifully, too!
It’s been feeling very summer-ish here during the past week, and the hot weather has made me crave some cool summer dips, just for fun. What I particularly had in mind was creating something to take to my pottery class for us to nosh on, and I came up with this Retro Spinach Dip Redo. My inspiration was born of an amalgamation of several yogurt sauces I’ve had—basically a redo of the ancient spinach dip recipe that was so popular when I was growing up. Yes, you know the one I mean, made from the vegetable soup mix combined with mayo and sour cream, served in a bread bowl?
The result is a lighter, healthier version, that doesn’t taste “healthy” at all. While it does remind you of the old school version, it is a bit different. This one has no water chestnuts, no mayo and no sour cream, but it does have a great mouth feel, and lots of texture and flavors that build as you eat it. Plus, it’s almost as easy to make as the soup mix version, but it’s much better for you! And here’s a little trick: Whenever you combine olive oil with plain yogurt, it emulsifies the yogurt, giving it more of a mayonnaise-like texture and making it less likely for the water to separate. This is a great tip for making tzatziki sauce, too.
The verdict from my pottery class (my test subjects) was that this is a winner, so I promised to share my Retro Spinach Dip Redo on the blog. Enjoy, and I hope that your week has started off swimmingly!
Retro Spinach Dip Redo
Makes about 2 1/2 cups
2 very large shallots finely chopped
1 large clove of garlic, grated
1 1/2 Tablespoons of Extra Virgin Olive Oil
1-10 oz. package of frozen, chopped spinach, preferably organic, cooked according to the package directions (I microwave mine), then drain it and press all the moisture out
1/2 teaspoon Kosher salt
Several grinds of fresh black pepper
1/2 teaspoon of ground coriander
1 3/4 cups of plain Greek yogurt, whole or 2% (I used 2% Fage yogurt)
Put all ingredients in a small bowl and combine until well mixed. Place the dip into the fridge and let the flavors blend for an hour or two. Transfer to a serving bowl and serve with pita or tortilla chips, or raw veggies if you like!
On another note, this is a rose bush my husband gave me many years ago for Valentine’s Day. It has struggled in our front yard all these years, tolerating the drought and maybe giving me one beautiful rose each year…sometimes two when I’m lucky. This year, it has 7 blossoms on it! I think it likes all the rain.