Tag: spinach
Cindy found this recipe on AllRecipes.com. I haven’t tried it yet but it looks easy and sounds very healthy.
Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped
PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar
Oils and Spices
2 T olive oil
salt to taste
Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Thanks to truckersmom and AllRecipes.com!
September 20, 2010
Fresh Ingredients
1 pound fresh spinach
1 onion, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 cup plain yogurt
PantryFare
1 can chickpeas
Spices and Oils
2 tablespoons oil
2 tsp ground corriander
½ tsp tumeric
¼ tsp cayenne
Cook the chopped onion in large pan over medium heat until translucent. Add the onion, garlic, ginger and spices and sauté 3-5 minutes. Then add the spinach with 1 cup of water and cook until the spinach wilts. Puree the spinach in your blender or food processor then move back to the pan. Add the can of chickpeas and heat through. Fold in the yogurt and heat slowly.
Serve with warm naan or rice. Makes approximately 4 servings.
Notes: Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.
Source: Whats4Eats.com
January 9, 2010
I found this recipe on All Recipes. I didn’t change it too much, but I didn’t use their measurements – I just eyeballed it.
Fresh Ingredients
1/2 onion, chopped
1 carrot, chopped
2 cups water
1 tomato, chopped
1 cup baby spinach
PantryFare
1 cup quinoa
Spices and Oils
2 teaspoons olive oil
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
DIRECTIONS
1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
(5 Servings)
September 11, 2009
Dressing:
2 T fresh lime juice
1 T white wine vinegar
1 T honey
1/2 small jalapeno, seeded and chopped
1 small garlic clove
1/2 tsp mustard
1/4 C extra-virgin olive oil
Salad:
2-3 C salad greens (arugala or spinach are good)
3 C black beans
1/2 C toasted sliced almonds
1/4 C crumbled feta
Source: MeatlessMonday.com
September 9, 2009
Last night I wanted to use some of those yummy vegetables that I bought at the market, plus I had some peaches that were ripe and at the ready. I went online to get ideas for using the peaches – maybe I’d splurge and bake an oatmeal crisp. But I didn’t like the calories and the effort I found in making a dessert so I kept on searching. Finally I found a recipe on Allrecipes.com called Warm Peaches and Nuts Salad. It looked interesting and fairly easy so I thought I’d try it even though I didn’t have all the ingredients.
The recipe turned out to be picture perfect and I should have taken a photo but by the time I was finished, I was finished. Here is the link to the actual recipe Warm Peaches and Nuts Salad. I switched things around some. I didn’t have yellow squash nor almonds and walnuts. I used the market’s purple pepper that wasn’t as sweet as a red bell pepper and I used pecans for the nuts. Also missing was raspberry vinaigrette. I tried the plum vinegar that was in the cupboard but quickly switched to my precious aged balsamic vinegar that was less shocking to the taste buds.
Next time (yes, there will be a next time) I definitely will opt for the red pepper and the right kind of nuts and vinaigrette. Not sure I’d cook the cabbage – that was a bit strange. Maybe I would wilt some spinach instead and put raw cabbage on the plate. But let me tell you —- those warm peaches on top of the salad were to die for. Absolutely delicious! Wish I took a photo for you.
August 16, 2009
tried different ways of cooking and serving the big portabello
Continue August 10, 2009
Heat 3 cups vegetable or chicken broth.
Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.
Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.
Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.
Plate risotto and serve with squash.
August 6, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
August 6, 2009
The Better Homes and Gardens cookbook had a great recipe entitled “cavatelli with arugula & dried cranberries”. Following is the original recipe with my substitutions in parenthesis’ (since I never have the right ingredients in my fridge and pantry).
8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese
cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese
August 6, 2009
Naan Pizza
There’s not much to say about this except it’s easy, easy, easy! Perhaps not on an “Approved Eating” list because of the crust but if you control your portion to 1/2 of the pizza then it can’t really hurt you.
Start with naan or Boboli crust, lightly spread pesto sauce or red sauce on the base. Top with a light sprinkle of mozzarella, chopped spinach, sliced mushrooms, olives, and tomatoes. Season to taste.
Bake at 350 for 10 minutes to melt cheese and warm the crust.
August 5, 2009
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