March 15, 2011

Back to Blogging

I've practically taken a year's long hiatus from blogging... I have been so consumed with working full time and my last year of graduate school. But, come May 27th (God willing) I will be graduating from graduate school! I am really hoping to getting back into blogging this summer.

Anyway, I came out of blogging hibernation to post a recipe that I made tonight. I posted a picture on Facebook and a few people asked me for the recipe. Instead of individually e-mailing the recipe out I figured putting the recipe on my blog would be easiest.

I found this recipe in a magazine and it is from the McCormick spice company. It was really easy to make especially since you only need one pan. I used ground turkey and it tasted good, but I think it would have been better with the ground beef which is called for in the recipe. If you used lamb, it would be more Greek like and you could certainly put an Italian spin on it if you used sausage.

Greek-Style Skillet Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Makes 6 servings

1 lb. ground beef
1/2 cup chopped onion
2 tsp. oregano leaves
1 tsp. ground cinnamon
1/2 tsp. garlic powder
1 can (14.5 oz) reduced sodium beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 tbsp tomato paste
1 1/2 cups uncooked penne pasta
1 1/2 cups spinach or green beans
3/4 cup crumbled feta cheese, divided

Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon, and garlic powder, mix well.

Stir in broth, tomatoes, and tomato paste. Bring to a boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

Before serving, sprinkle with remaining 1/4 cup feta cheese.

1 comment:

  1. This dinner looks so goo, so much better than the chips and cheese I had for dinner.