Tuesday, August 27, 2013

Food Network's Giada DeLaurentiis' Greek Pizza and Sweet and Spicy Greek Meatballs

Today, I watched 2 episodes of Giada at Home on the Food Network, and while doing so, took notes via Evernote like a mad woman! Each recipe looked scrumptious. I couldn't wait to try them out for dinner... Fast forward 6 hours later...Dinner is almost over and the family is happy and full. I was so pleased that I couldn't wait. I had to get my thoughts out ASAP, including a quick Tweet to Mrs. Giada herself.

The flavors of the Greek Pizza are AMAZING!! You might recall that I cook and bake for a family of vegans, so the feta cheese and butter that the recipe of the Greek Pizza calls for, I had to leave out. I did substitute the butter for vegan butter. I used pizza crust and Naan flat bread from Whole Foods. Perfect substitute. I'm so happy to add another recipe to the dinner and lunch menu!

In regards to the Sweet and Spicy Greek Meatballs, this recipe I'll have to attempt again. All of the ingredients are amazing together. We're enjoying the couscous combination as is, without the lamb. I substituted the lamb with Field Roast vegan sausage (we love these sausages. We use them in spaghetti and even as hot dogs), which is loaded with flavor on its own. But because I couldn't use egg, and the apple sauce substitute didn't work, the meatballs didn't come together. They fell apart in the pan...

Any recommendations on making vegan meatballs?

But regardless, the family and I are happy. Thank you, Giada!

Bon appetit!
- Rani

Recipe for Greek Pizza


3 tablespoons extra-virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
Salt and freshly ground black pepper
3 cloves garlic, minced
12 ounces baby spinach leaves
1 (4-ounce) chunk feta cheese, crumbled (recommended: Athenos)
3/4 cup chopped fresh mint
2 tablespoons unsalted (vegan) butter

Recipe for Sweet and Spicy Greek Meatballs


1 pound ground lamb, or 20-percent fat ground beef
1 cup cooked and cooled couscous (see Cook's Note)
3 scallions, chopped
2 cloves garlic, chopped
1 egg, at room temperature, beaten
1/4 cup chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil
3 tablespoons dried mint
1 1/2 tablespoons dried oregano
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper


3 tablespoons extra-virgin olive oil
1 (25-ounce) jar marinara sauce
2 cinnamon sticks
1 tablespoon ground cinnamon

Get the full recipe at FoodNetwork.com

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