Garlicky Spinach and Carrots

8 servings



4 large cloves garlic, minced

2 tablespoons butter

1 tablespoon olive oil

5 medium size carrots, shredded, about 2 cups

2 teaspoons chicken bouillon granules

4 bags baby spinach, 6 ounces each, cleaned

1/4 teaspoon salt

1/4 teaspoon pepper



Cook garlic in 1 tablespoon butter and the oil in large nonstick pot

over medium low heat 8 minutes, adjusting heat so as not to burn garlic.



Add carrots and bouillon granules; cook over medium high heat 4 minutes

or until carrots are almost tender. Add spinach, salt and pepper; cook,

stirring, 6 to 8 minutes or until spinach is tender but not overcooked.

Stir in remaining butter.

Spinach Puffs



1 pkg. (10 oz.) frozen chopped spinach, thawed &

drained

1/2 cup carrots, finely chopped

1 tablespoon onion, finely chopped

1/2 cup mayonnaise

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

4 oz. Swiss cheese, shredded (1 cup)

1 package (17.25 ounces) frozen puff pastry sheets,

thawed

1 egg, lightly beaten

1 tablespoon water



Preheat oven to 425° F. Cover 12x15" Rectangle baking

sheet. Place drained spinach** on paper towels and

press to remove excess moisture. Chop carrots. Place

carrots, onion, mayonnaise and seasonings in large

mixing bowl.



Add cheese into bowl and mix well. Lightly sprinkle

counter or other surface with flour to roll out

pastry. Roll out one pastry sheet into a 12-inch

square. (Do not separate squares.) Using a tablespoon,

place a scant scoop spinach mixture in center of each

square. Flatten slightly with back of spoon.



Combine egg and water. Brush egg mixture over cut

lines in pastry and around outside edge of large

square. For each appetizer, bring two opposite corners

of each square up and over filling, pinch together

firmly and twist. Place on Baking sheet. Brush

appetizers with egg mixture.



Brush appetizers with egg mixture. Bake 17-18 minutes

or until golden brown. Remove to serving platter using

a small Spatula. Repeat with remaining pastry sheet

and spinach mixture. Serve warm.



**The spinach mixture can be made ahead of time and

refrigerated- but assemble and bake the puffs just

before serving.

Double Spinach Bake
Ingredients

1 cup fresh mushroom slices
1 green onion with top, finely chopped
1 clove garlic, minced
4 - 5 cups fresh spinach, coarsley chopped or 1 pkg. (10 oz.) frozen
1 tbsp. water
1 pkg. (15 oz.) nonfat ricotta cheese
1/4 cup skim milk
1 egg
1/2 tsp. each ground nutmeg, ground black pepper
8 oz. spinach fettuccine, cooked and drained
1/4 cup shredded reduced fat Swiss cheese
Directions
Preheat oven to 350° F. Spray medium skillet with nonstick
cooking spray. Add mushrooms, green onion and garlic. Cook and stir
over medium heat until mushrooms are softened. Add spinach and water.
Cover; cook until spinach is wilted, about 3 minutes. Combine
ricotta cheese, milk, egg, nutmeg, and pepper in large bowl. Gently
stir in noodles and vegetables; toss to coat evenly. Lightly coat
shallow 1-1/2 qt. casserole with nonstick cooking spray. Spread
noodle mixture in casserole. Sprinkle with Swiss cheese. Bake 25 -
30 minutes or until knife inserted halfway to center comes out clean.
Makes 6 (1 cup) servings.

CREAMED SPINACH

1 pkg. frozen chopped spinach
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. onion powder
grated nutmeg to taste
1 tbsp. flour
1/2 c. sour cream or sour Half & Half

Partially thaw spinach. Add to melted butter in heavy skillet.
Add seasonings. Cook covered over high heat a minute or two;
reduce heat and cook 5 minutes longer, breaking spinach up with
fork to hasten thawing.
Sprinkle flour over spinach, blend; add sour cream, blend again;
and cook over low heat about 2 minutes

SPINACH AND MUSHROOM ROULADE



10 ounce package frozen chopped spinach thawed



1 teaspoon butter



4 eggs separated



1/2 teaspoon salt



1 teaspoon freshly ground black pepper



1/4 cup grated parmesan cheese



Filling:



1 tablespoon butter



1-1/2 cups sliced medium mushrooms



1 tablespoon all purpose flour



2/3 cup milk



1/8 teaspoon nutmeg



Line a jelly roll pan with nonstick parchment and then oil lightly.



Place spinach in a saucepan with butter and cook until completely softened.



Drain spinach well and place in a large bowl.



Add egg yolks beating them well into the chopped spinach and season to taste.



Whisk egg whites in a large grease free bowl until just holding their shape.



Using a metal spoon quickly fold them into the spinach mixture.



Spoon mixture into the prepared jelly roll pan and sprinkle parmesan over surface.



Bake in a preheated 400 oven for 10 minutes.



To make filling heat butter in a small saucepan.



Add mushrooms and cook gently until softened.



Stir in flour and cook stirring constantly for 1 minute.



Slowly stir in milk and cook sauce until thickened then stir in nutmeg and seasoning to taste.



Remove spinach roulade from oven and invert onto a sheet of waxed paper.



Quickly spread mushroom filling over surface and gently roll roulade up.



Cut into thick slices and serve immediately.

Spinach Pancakes



4 tablespoons all-purpose flour

2 eggs

1 (10 ounce) package frozen spinach, thawed and drained

salt and pepper to taste

1/2 teaspoon paprika

2 tablespoons olive oil



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.

Mediterranean Spinach



4 medium bunches fresh spinach

1/2 TBS lemon juice

1/2 TBS balsamic vinegar

2 medium cloves fresh garlic, pressed

1 TBS extra virgin olive oil

salt & cracked black pepper to taste



Bring lightly salted water to a rapid boil in a large pot. Cut stems

off spinach leaves and clean well. This can be done easily by leaving

spinach bundled and cutting off stems all at once. Rinse spinach leaves

very well as they often contain a lot of soil. Cook spinach in

simmering water for 2-3 minutes.

Drain and press out excess water. Toss in rest of ingredients and

serve. Make sure you don't toss spinach with dressing until you are

ready to serve. Otherwise the flavor will become diluted.



Serves 4

Italian Spinach Tart



10 oz. spinach, blanched 1 minute, drained, dried and chopped

2 cups all purpose flour, extra for kneading dough

1/2 cup unsalted butter (4oz.)

1 egg yolk plus 3 whole eggs, beaten

3 tbs milk

1/4 cup golden raisins, soak 30 minutes in water, drain

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and ground pepper

2 1/2 tbs (1oz) Pine nuts



Cooking Spinach Tart



To make dough for this recipe by hand:

Pour flour into a bowl, add salt and the butter. Using fingertips,

work the butter into flour until a crumbly dough forms. Add the egg

yoke and milk, incorporate, and knead dough into a ball. Wrap in

plastic wrap and refrigerate for 1 hour.



Food processor dough:

Combine flour and salt in the work bowl and using metal blades

process briefly to mix. Add butter and process until the ingredients

resemble course meal. Next add egg yoke and milk and process until

dough forms a ball around the blades. Remove dough, shape to ball,

wrap in plastic wrap and refrigerate for 1 hour.



Pre-heat oven to 350 degrees.

Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom

and then dust with flour. Using a lightly floured board, roll out the

dough into a round shape, making it 1 inch larger than the diameter

of the pan. Line the prepared pan with the pastry dough and trim.



In a bowl, combine the blanched, chopped spinach, raisins, whole

eggs, cream and Parmesan cheese. Mix well and season with salt and

pepper to taste. Pour into the pastry-lined tart pan and top with the

pine nuts. Bake in oven until it is golden, about 40 minutes. Remove,

let cool slightly and then transfer to a serving dish. Serve this

spinach recipe luke warm or cool.

Spinach Soufflé



This is the perfect dish to celebrate the first crisp autumn night. It's a tasty combination of spinach, sharp cheddar, onion and the classic American ingredient, a can of cream of mushroom soup!



Ingredients

6 ounces fresh baby spinach (frozen spinach works as well)

1 cup shredded sharp cheddar cheese

1 1/4 cup seasoned croutons

1/4 cup grated onion

1 egg

1 can cream of mushroom soup

1/4 cup melted butter



Instructions

Wash, dry and chop the spinach. If you are using frozen spinach make sure it is well drained to remove excess moisture.



Mix all the ingredients together until well blended.



Pour the mixture into a 9-inch, glass baking dish.



Bake in a pre-heated 350 degree F oven for 30 minutes.



Serves 4 to 6.



Notes

You can combine all the ingredients a day ahead. Cover the mixture and keep in the refrigerator until you are ready to bake it

CREAMED PARMESAN SPINACH

4 pounds spinach, stems removed
3 tbs unsalted butter
1 red onion, minced
1 cup heavy cream
1/2 tsp nutmeg
1/2 cup grated Parmesan cheese
1 tsp kosher salt
Pepper to taste

Place 2 pounds of wet spinach in a Dutch oven, cover and cook 5 min. or until wilted. Stir in the remaining spinach and cook until all the spinach is wilted and tender. Drain and rinse under cold water. Squeeze out all excess water from spinach. Transfer to a cutting board and chop coarsely. Set aside.

Melt butter in a saucepan, add onion and cook until translucent and soft. Add cream and nutmeg, cook until cream thickens. Stir in spinach, continue to simmer until most of the cream has been absorbed into the spinach. Stir in Parmesan, salt and pepper. MAKES 8 SERVINGS OF SPINACH.*