Lacking lamb, but having a yen for gyros, I pressed a flatiron steak into service. Cavender makes a Greek seasoning mix that is pretty good – the beef was heavily dosed with it and it did a good job.We haven’t had a frost so there is plenty of mint for flavor and garnishing. The Tzatziki sauce is the usual recipe with cucumber, garlic, olive oil, red wine vinegar, and a pinch of salt all mixed into Greek yogurt. I can make a meal of just the pita and the sauce for a dip.
The best part about the cool weather arriving is homemade soup season is upon us. I’m reposting this soup recipe from last winter, because that’s what I’m eating at lunch right this minute. I’ve been leaving the bread out, because I haven’t had any on hand, and it still tastes great. Yum!
- 14 oz of diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 2 thick slices of french bread or equivalent
- 2 carrots
- 1 cup green beans
- 1/4 of a small onion, chopped
- 1 cup water, as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- salt and pepper to taste
- Grated Parmesan for garnish
In a blender, blend together bread, spinach and tomatoes, until smooth*. Add to saucepan with vegetables and spices. Bring to low boil, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan. Makes 2 generous servings.
*Blending the spinach, tomatoes and bread together gives you a nice hearty tomato base for the soup. You can add some spinach leaves at the end if you like, letting them get limp but not overcooked.
Here’s the link to the original post about how this recipe came about: Spinach-Tomato Soup. Can’t believe it was only December it’s become a staple, all because I had spinach I needed to use up.