Archive for the 'Spinach' Category

Spinach and Ricotta Quiche

Posted on Mar. 17th 2013 No Comments »

Spinach Ricotta Quiche

A quiche is great for a nice breakfast or a quick dinner. This one is from the cookbook The Savory Sweet Life.

  • One unbaked 9-inch piecrust
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup grated sharp cheddar cheese
  • ½ teaspoon grated nutmeg
  • ½ teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups fresh spinach, cooked, chopped, and all excess water squeezed out (in a pinch you can use a 16oz. bag of frozen)

Preheat the oven to 375 degrees. Spray a 9-inch pie plate or a 11-inch tart pan (with removable bottom) with nonstick spray.

Place the piecrust in the plate and gently pat it down around the base and sides. Crimp the outside edges of the crust or cut the excess off with a knife. Using a fork, poke several holes in the piecrust.

In a medium bowl, whisk the eggs, cream, ricotta, cheddar, nutmeg, salt and pepper until everything is well combined.

Evenly distribute the cooked spinach in the piecrust. Pour in the egg mixture, filling the plate up to 1/4 inch from the top.

Bake for 40 to 45 minutes, or until the center of the quiche is firm when pressed. Allow the quiche to cool for 5 to 10 minutes before serving.

Posted by poppa-d | in Egg, Recipe, Ricotta Cheese, Spinach

Terrific Tuscan Vegetable Soup

Posted on Nov. 27th 2012 No Comments »

Tuscan Vegetable Soup

A nice and healthy vegetable soup to enjoy on a cold day. Adding leftover turkey would be a nice touch. This recipe is from USA Weekend.

  • One 15.5-ounce can cannellini or other small white beans, preferably low-sodium, drained and rinsed
  • 1 Tb. olive oil
  • 1/2  large onion, diced (about 1 cup)
  • 1 medium carrot, diced (about ½ cup)
  • 2 stalks celery, diced (about ½ cup)
  • 1 small zucchini (about ½ pound), diced (about 1½ cups)
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 Tb. chopped fresh thyme or 1 tsp. dried
  • 2 tsps. chopped fresh sage or ½ tsp. dried
  • 1/2  tsp. salt, plus more to taste
  • 1/4  tsp. freshly ground black pepper, plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • One 14.5-ounce can no-salt-added diced tomatoes, with their juices
  • 2 ounces baby spinach leaves (2 cups lightly packed), chopped
  • 1/3 cup freshly grated 1/3 Parmesan cheese (optional

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan, if desired.

Serves 6

Posted by poppa-d | in Garlic, Onion, Parmesan, Recipe, Spinach, Tomato, Zucchini, celery

Smoked Paprika Roasted Salmon with Wilted Spinach

Posted on Oct. 22nd 2012 No Comments »

Roasted Salmon and Spinahc

Citrus flavored fish with fresh spinach is a great light meal. This recipe is from Epicurious.

  • 1/4 cup fresh squeezed orange juice
  • 2tbs + 1tsp olive oil
  • 2tsp thyme leaves, divided
  • 2lbs salmon (or steel head trout) fillets
  • 1tbs brown sugar
  • 1tbs smoked paprika
  • 1tsp cinnamon
  • 1tsp grated orange peel
  • 1/2 tsp sea salt
  • 1 10oz bag fresh spinach

Mix orange juice, 2tbs oil and 1tsp thyme in small bowl. Place salmon in large glass dish, add marinade and coat. Cover and refrigerate 30 minutes or more.

Mix brown sugar, paprika, cinnamon, orange peel, remaining thyme and sea salt in small bowl. Remove salmon from marinade. Place in a greased foil-lined baking pan. Discard remaining marinade. Rub top of salmon evenly with smoked paprika mixture. Roast salmon in 400 degree oven 10-15 minutes or until fish flakes easily with fork.

Meanwhile, heat remaining oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.

Posted by poppa-d | in Orange, Recipe, Spinach

Cheesy Baked Pasta with Vegetables

Posted on Aug. 21st 2012 No Comments »

This is a great dish to make ahead and pop in the oven when you’re ready. It was featured in Women’s Day Magazine.

  • 12 oz bowtie pasta
  • 12 oz broccoli florets
  • 1 tablespoon unsalted butter, plus more for the dish
  • 2 shallots, chopped
  • 1 package (8 oz) sliced mushrooms
  • 4 cups whole milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bag (5 oz) baby spinach
  • 5 ounce(s) (1 1/4 cups) fontina cheese, grated
  • 1⁄3 cup grated Parmesan
  • 2 tablespoons grated Parmesan
  • 1 boned rotisserie chicken, meat diced (optional)

Heat oven to 425 F. Butter a shallow 3-qt baking dish.

Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.

Meanwhile, melt the butter in a large deep skillet over medium heat. Add shallots and mushrooms and sauté until tender, 5 minutes.

In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1⁄3 cup of the Parmesan.

Pour sauce into pot with pasta and broccoli and toss to coat. Add chicken, if using. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.

Bake until the cheese melts and is beginning to brown, about 10 minutes.

Serves 8

Make ahead:

After completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days.

On the night you’d like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425°F oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.

Posted by poppa-d | in Broccoli, Mushrooms, Recipe, Shallot, Spinach

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Posted on Jun. 24th 2012 No Comments »

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These little casseroles are great for brunch, lunch or dinner. This recipe is from the cookbook Basic to Brilliant, Y’all.

  • 16 ounces fresh baby spinach
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 6 ounces mushrooms, thinly sliced
  • 1 clove garlic, very finely chopped
  • 1/3 cup heavy cream
  • 1/8 teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground black pepper
  • 4 large eggs
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese

Position the oven rack in the upper third of the oven and preheat to 450 degrees. Prepare an ice-water bath by filling a large bowl with ice and water.

To cook the spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach cover, and cook, over medium-high heat until tender, about 60 seconds. Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. Remove the colander with spinach to drain. Working with a handful at a time, squeeze the spinach between two dinner plates or by hand to remove any excess liquid. Set aside.

In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45-60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.

Divide the spinach-cream mixture among 4 wide ramekins. Top each with an egg, then sprinkle with cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes.

Serves 4

Posted by poppa-d | in Egg, Mushrooms, Onion, Recipe, Spinach

Garlic Potatoes with Spinach and Roasted Tomatoes

Posted on Sep. 17th 2011 No Comments »
This can be served as an entre or as a side.
  • 8 medium red potatoes, cubed
  • 2 teaspoons crushed garlic
  • 1/2 cup plus 1 Tbl butter or margarine
  • 1/4 cup half-and-half cream
  • 2 tablespoons white sugar
  • 1/4 teaspoon steak seasoning
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot,chopped
  • 10 ounce package baby spinach
  • Salt and freshly ground black pepper
  • 1/2 cup tomatoes, chopped - or cherry tomatoes, halved
  • 1/4 cup of goat cheese to garnish

To roast tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

Next heat a large skillet. Melt 1 Tbls of the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Set aside.

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Serve it up with the potatoes as the first layer, spinach next and top with some of the sweet roasted tomatoes. Sprinkle with some goat cheese and serve while warm.

Serves: 6







Posted by poppa-d | in Garlic, Ingredients, Recipe, Spinach, Tomato, potato

Corn Tortellini Salad

Posted on Sep. 3rd 2011 No Comments »

  • 10 oz store bought cheese tortellini
  • 2-3 tablespoons extra virgin olive oil, divided
  • fine grain sea salt
  • 1 yellow onion, thinly sliced
  • 1 head of Califlower, sliced, and oven roasted
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/2 bag or 2 handfuls of Arugula
  • zest of one lemon
  • 1/4 cup chives, minced
Heat the olive oil over medium heat in a skillet. Add the cauliflower and toss so they are coated with the oil. Sprinkle with the salt. Now cover the skillet and let the cauliflower cook through, this will take about three minutes. The water in the cauliflower will help steam and soften them. When the cauliflower is just cooked through ( not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so until the cauliflower looks golden and crispy. Add the garlic about halfway through the browning process if you like.
Into an extra-large pot of well-salted boiling water add the tortellini. After a few minutes, when the tortellini float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.
To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.
Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the tortellinis. Stir in the onions, and then the arugula. Wait until the arugula begins to wilt, then stir in most of the cheese. Gently fold in the roasted cauliflower and lemon zest. Remove from heat.
Serve on a big platter garnished with chives and remaining Parmesan.
Serves 4
Posted by poppa-d | in Arugula, Cauliflower, Corn, Ingredients, Onion, Recipe, Spinach

Green Pie

Posted on Feb. 19th 2011 No Comments »

This is one on my favorite pies. We modified the recipe from www.101cookbooks.com Green Tart recipe. To make things a little more simple we bought our organic whole wheat crusts at Sprouts but you can use any of your favorite recipes for the crust.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

  • 1/4 lb. / 4 oz  spinach greens, de-stemmed
  • 1 bunch of basil
  • 4 small clove of garlic
  • 2 large eggs + 1 yolk
  • 3/4 cup veg. broth
  • 1/4 cup / 60 ml heavy cream
  • scant 1/4 teaspoon salt (more if broth unsalted)
  • gruyere cheese & a bit of crushed red pepper flakes, for topping

Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt and basil. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.

Posted by poppa-d | in Basil, Recipe, Spinach


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