 |
Reply
| | From:  ANNIE24447 (Original Message) | Sent: 9/10/2007 5:27 AM |
Creamed Baby Spinach
1 1/2 pound baby spinach
1/2 small onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup plus 2 tablespoons warm milk
2 tablespoons freshly grated Parmesan
1/2 teaspoon salt
Pinch of freshly grated nutmeg
Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through. |
|
 First
Previous
2-9 of 9
Next
Last
|
|
Reply
| |
Spinach and Mango Salad
Prep Time: 20 Minutes
Cook Time: 5 Minutes Ready In: 25 Minutes
Yields: 4 servings
"A red wine vinegar dressing is tossed with fresh spinach and mangoes. Toasted almonds top this delicious warm weather salad."
INGREDIENTS:
3/4 cup blanched slivered almonds
1/4 cup red wine vinegar
2 tablespoons maple flavored balsamic
vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
1/4 teaspoon chopped fresh tarragon
salt and freshly ground black pepper to
taste
1 bunch fresh spinach - rinsed, dried and
torn into bite size pieces
2 mangos - peeled, seeded, and cubed
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds
-----
|
|
Reply
| |
Spinach with Apples and Pine Nuts
INGREDIENTS
2 tablespoons olive oil
2 cloves garlic, slivered
2 tablespoons pine nuts
1 apple - peeled, cored and chopped
1 (10 ounce) bag fresh spinach
salt and black pepper to taste
DIRECTIONS
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and apple; cook until the nuts and garlic are golden and the apple is just soft, 3 to 5 minutes.
Increase the heat to medium, and add the spinach to the skillet. Stir and cook another 2 to 3 minutes. Season with salt and pepper to taste.
-------------
|
|
Reply
| |
Spinach Pancakes}4
INGREDIENTS
4 tablespoons all-purpose flour
2 eggs
1 (10 ozs) package frozen spinach, thawed and drained
salt and pepper to taste
1/2 teaspoon paprika
2 tablespoons olive oil
DIRECTIONS
In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm. |
|
Reply
| |
Fast and Easy Spinach with Shallots
Prep Time: 5 Minutes
Cook Time: 8 Minutes Ready In: 13 Minutes
"Add more healthy greens to weeknight meals by
preparing this utterly easy spinach side dish."
INGREDIENTS:{4
1 tablespoon olive oil
1 shallot, diced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground
pepper to taste DIRECTIONS:
1. In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.
-------
|
|
Reply
| |
Spicy and Sweet Spinach
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, minced
1 pound fresh spinach
1 teaspoon dried red pepper flakes
salt and ground black pepper to taste
1/3 cup golden raisins
DIRECTIONS
Heat olive oil in large skillet over medium-high heat; stir in the garlic and cook until just beginning to brown. Add the fresh spinach and stir to coat with the oil. Season with red pepper flakes, salt,and ground black pepper. Cover the skillet and cook for 4 to 5 minutes. Pour in a little bit of liquid (water or broth) if your skillet seems dry. As the spinach cooks, it will wilt and reduce in size. Once the spinach is cooked through, add raisins and stir for 1 more minute, until heated through.
---
|
|
Reply
| |
Spinach and Sweet Corn Mashed Potatoes
INGREDIENTS }for 5.
1 1/2 pounds new potatoes, scrubbed and quartered
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup heavy cream
salt and pepper to taste
1 tablespoon olive oil
1 1/2 cups whole kernel corn
1 (10 ounce) package fresh spinach, stems removed
1 1/2 teaspoons minced garlic
DIRECTIONS
Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes. Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes. Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. Fold mixture into mashed potatoes. Adjust seasonings and serve immediately.
}for 7
INGREDIENTS
2 lbs new potatoes, scrubbed and quartered
1/4 teaspoon salt
2/3 cup and 2 teaspoons butter, softened
2/3 cup and 2 teaspoons heavy cream
salt and pepper to taste
1 tablespoon and 1-1/4 teaspoons olive oil
2 cups and 2 tablespoons whole kernel corn
1-3/8 (10 ounce) packages fresh spinach, stems removed
2 teaspoons minced garlic
Cook as above .
|
|
Reply
| |
Spinach Chickpea Surprise
1 lb frozen spinach
1 15 oz can chickpeas, drained and rinsed
1 small onion, finely chopped
8 to 10 cloves garlic, minced
2 tbl lemon juice
4 tbl water
2 tsp dill seed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
Cook the spinach according to package directions.
Meanwhile saute the onion, garlic, and seasonings in the lemon juice and water.
Stir in the cooked spinach and chickpeas. Serve. |
|
Reply
| |
Crustless Spinach Quiche | PREP TIME | 20 Min | | COOK TIME | 30 Min | | READY IN | 50 Min | INGREDIENTS - 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded Muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
| SERVINGS & SCALING | | : 6 servings | |
|
|
First
Previous
2-9 of 9
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Vegetables