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Cookalong #19-------SPINACH

14 years ago

Chase says she is trying to get more vegetables in her diet. So she has picked SPINACH for this focus.... Sharon, I'll try, maybe someone will post a recipe I'll like. About every seven years I taste it. Just a little extra challenge to the CFer's....

This will run through the 23rd of January...Bring on the Spinach!!!!

Nancy

Here is a link that might be useful: Cookalong #18------Mushrooms

Comments (49)

mustangs81
14 years ago
last modified: 9 years ago
Another great choice! I would like to start off with Sheshebop's:

Spinach Brownies
1 pkg. (10 oz.) frozen chopped spinach, thawed
16 oz. cheddar cheese, shredded
1/2 cup chopped onion (I use a whole onion)
1 tsp. salt
1 tsp. baking powder
1 cup flour
2 eggs, beaten
stick butter, melted
1 cup half & half

Preheat oven to 350.

Spray 12 x 8 pan or with cooking spray
Drain spinach in colander and squeeze out moisture
Saute onions in Â½ stick butter.
Combine cheese, spinach & onion in a large bowl; mix.
Stir salt & baking powder into flour and mix with spinach mixture.

Mix eggs, butter, and milk and stir into other ingredients. Pour into pan.

12X8" pan - 30-35 minutes, until just starting to turn lightly brown.

Mini muffin tins - bake for 18-20 minutes. Makes 42
denise8101214
14 years ago
last modified: 9 years ago
Links to previous Cookalongs!
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Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Dec 28, 09 at 14:34 Doucanoe has chosen MUSHROOMS for our next Cookalong. Nice pick Linda! Please post your favorite mushroom recipes to this thread This will run until Jan 9 2010. Anyone interested in actually doing a dinner around mushrooms on Jan. 10? Could be fun..... Nancy Here is a link that might be useful: Cookalong #17----------Walnuts Follow-Up Postings: o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Dec 28, 09 at 15:56 Oh great ingredient! I love mushrooms! In keeping with the season, I am posting one of my fav holiday sides...... Alexa ****************************************************** Brandied Steakside Mushrooms Recipe courtesy Paula Deen Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 to 6 people User Rating: 3 pounds fresh mushrooms, sliced lengthwise 8 tablespoons butter Seasoning salt ) 1/4 cup Worcestershire sauce 1/2 cup brandy In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender. Serve with steak or roast beef. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by booberry85 (becky@leadsafe.us) on Mon, Dec 28, 09 at 17:11 Psari Sto Filo This is my knock off of Symeons recipe. Symeons is a great Greek restaurant in Utica, NY. This serves 2-4. 2 boneless fillets of Tilapia, haddock, or other mild white fish 4 sheets of filo dough 1 can cream of mushroom soup (or equivalent) 1 cup milk 1 package of raw spinach 1 package or can of sliced mushrooms (fresh or canned) 2 cups cooked rice Take two sheets of filo dough and lay them on a clean surface. Place several spinach leaves on the filo dough (enough spinach so that the bottom of the fish will be covered). Place one fish fillet on top of the spinach. Cover the top of the fish with more spinach leaves. Top that with sliced mushrooms. Wrap in the filo dough. Repeat the procedure for the second fish. Grease a 9x9 baking dish. Place the rice in the baking dish. If there is leftover spinach, layer the spinach on top of the rice. Place the wrapped fish on top of the rice and spinach. In a sauce pan, heat cream of mushroom soup with 1 cup milk until warm and smooth. Pour over the fish. Cover the baking pan with tin foil. Bake at 350 degrees F for 30 minutes or until fish is cooked through. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by aliceinmd (My Page) on Mon, Dec 28, 09 at 21:21 As you can see, this is an older recipe, one we have used several times over the years. Hough Caterers in Cleveland frequently served it as a side dish at large buffet dinners. Unfortunately, they are now out of business, but some of their recipes live on. MUSHROOM PIE From Menu Planning for Every Occasion, by Robert S. Pile, President of Hough Caterers, Inc., Cleveland, Ohio (1968) 2 cups sautéed mushrooms (measured after cooking) 2 Tablespoons butter 2 Tablespoons flour Liquid from mushrooms and enough milk and cream to make 2 cups ½ teaspoon salt Dash white pepper 1 Tablespoon sautéed onion 1 8-inch unbaked pie shell and dough for top Drain mushrooms and save liquid. Make a cream sauce of the butter, flour, liquid, and milk or cream. Add salt, pepper, and onion. Add mushrooms to cream sauce and put into pie shell. Cover with pie dough. Bake at 350 degrees F. for 45-50 minutes. Serves 6. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Mon, Dec 28, 09 at 21:45 I love, love, love fungus! LOL Some of my favorites.... This one makes a really nice light lunch or is great for breakfast, too! Croutes Aux Champignons 4 slices bread 1/2 c butter, divided 12oz fresh mushrooms, sliced 1 small onion, chopped 1T flour 1/2c stock (I use beef) 1/2c dry white wine 1/4c heavy cream parsley Saute onion in half the butter until tender. Add mushrooms and cook until liquid has evaporated. Stir in flour, gradually add stock and wine. Stir in cream and simmer until thickened. Meanwhile, butter both sides of bread, and toast on griddle until golden brown on both sides. Spoon mushroom sauce over bread slices, serve warm sprinkled with chopped parsley. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sherried Brie and Mushroom Soup Makes 8 cups 1 lb. Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crockpot Beef Stroganoff 1-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8-10 hours or on high 4-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ INA GARTENS PORTOBELLO MUSHROOM LASAGNA Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And a super simple appetizer... Balsamic Mushrooms 1/4 c olive oil 12 oz button mushrooms 3 T balsamic vinegar 1 tsp coarse salt 1/4 tsp red pepper flakes fresh ground pepper Heat oil in skillet over medium high heat. Add mushrooms and cook until golden brown, about 7 minutes. Stir in vinegar, salt and red pepper flakes, season with pepper. Cook one minute more. Transfer to serving dish, serve hot or at room temperature. Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Mon, Dec 28, 09 at 22:23 DH makes those sherried mushrooms fairly often, and they are soooo addictive I don't have a recipe, but I do have a request. I'd love a nice mushroom soup that does not contain cream/milk or cheese and will freeze well. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by rachelellen (My Page) on Tue, Dec 29, 09 at 9:32 Sorry, this one has cream, but it is our very, very favorite soup. Rachel the Mushroom Fiends Cream o Shroom Soup Ingredients: 1 lg. Onion, chopped 2 lg celery stalks, chopped 1 c minced mushrooms 2 c sliced mushrooms ½ t dried savory 4 c rich chicken stock 3 lg cloves garlic ¾ t black pepper 1 t salt 1 pt heavy cream 1 pt milk 9 T butter 3 T white flour ¼ c dry white wine (or dry sherryNOT cooking wine or cooking sherry) ½ c Secret Ingredientshhhh!* In a dutch oven, saute half the onion and celery, all the garlic & 1 c minced mushrooms in 3 T butter until onions are translucent. Add savory, pepper & salt and saute until you smell the savory. Add the Secret Ingredientshhh! and saute until the Secret Ingredientshhh! absorbs enough liquid to turn dark and unappetizing looking, while smelling very mushroomy. Add the rich chicken stock and simmer until the vegetables are quite soft. Using an immersion blender (stick blender), or a traditional blender, puree the stock and veggies until smooth. Add the cream and milk and bring to a slow simmer. In the meantime, make a blonde roux from 3 T butter and the white flour. When your roux is ready and the soup simmering, whisk the roux into the soup briskly. Saute the rest of the onion, celery and the sliced mushrooms in 3 T of butter until onions are translucent. Add the white wine and simmer for a few minutes to intensify the flavors. Stir mixture into the soup and simmer until the veggies are tender. If youve planned far enough ahead, and the aroma hasnt driven you crazy with mushroom lust, set the soup off the heat to completely cool. If it can sit in the fridge overnight, so much the better. The flavors "moogle" together as those of so many soups do with time, and the soup becomes even tastier upon reheating. *Secret Ingredient.shhhh! Using a coffee/spice grinder, make a powder of equal parts dehydrated button mushrooms and dehydrated shiitake mushrooms. It should be as fine as talcum powder. This is the secret! It imparts a wonderfully rich mushroom flavor and helps to thicken the soup at the same time. I also use this in stews that include mushrooms. Make these in the morning, so they can chill in the fridge all day and let the flavors "moogle". Marinated Mushroom Salad Mince a small onion and several cloves of garlic. Saute them in a couple of T of olive oil until they soften and the room smells wonderfully of garlic & onion. Then sizzle a half a cup of white wine (not sweet) for half a minute or so and add a T of tomato paste, 1/2 c of water (or, if you've got some really, really good garden tomatoes, sub a small minced tomato sans seeds and reduce the water to 1/4 c), a pinch of ground cloves or nutmeg, and if you're feeling wealthy, a pinch of saffron strands. Cover, and simmer the mixture for half an hour or so. If the mixture gets too dry, you can add a bit more water, but what you're shooting for is a pasty sort of sauce, and remember that the mushrooms will add water when you cook them. Clean, trim & dry about 1/2 pound of button mushrooms. I like to use bite sized. Add these to the sauce and simmer for about 5 minutes, until cooked through. Remember though, that the residual heat will keep cooking them once you take them off the stove, and you don't want them squishy. Salt & Pepper the sauce to taste, cool to room temp and put into the fridge. Just before serving, sprinkle with chopped fresh parsley, or other fairly mild herb like chives, marjoram or tarragon. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dishesdone (My Page) on Tue, Dec 29, 09 at 10:32 Renee, this has no cream and it's a fabulous soup. Delicious. It has butter, but I suppose you can use a nice olive oil! Mushroom Soup (posted SusanQ at GB's ~ I found this on Epicurious and posted some of the reader's comments as well. One comment suggests making parmesan croutons which I used and were a wonderful addition) Makes 4 servings. By Anthony Bourdain with Jose de Meirelles and Philippe Lajaunie Bloomsbury 6 tablespoons butter 1 small onion, thinly sliced 12 ounces button mushrooms 4 cups light chicken stock or broth 1 sprig of flat parsley Salt and pepper 2 ounces high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup) Equipment Medium saucepan Wooden spoon Blender (I used an immersion blender) In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen? When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl. And if you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving. Why the hell not? Everybody else is doing it. reviews cookykamp on 12/06/06 This soup was an awesome surprise. Imagine, a mushroom soup with no cream that is absolutely to die for! And so easy too. I topped mine with home-made garlic roasted croutons and fresh grated parmesan. Can't wait to try this with Portobellas and beef broth. YUM-O! akalish from New York, NY on 10/30/06 This recipe is amazing, but a few changes are imperative. I used portobello mushrooms because I had them on hand, and I allowed the onions to brown to deepen the flavor (and because I knew the portobellos would darken the soup anyway). I did not bother with the sherry since I didn't have any on hand, nor the parsley because my chicken broth was already quite flavorful. I used a hand blender to make the process a bit easier, and allow it to cool so I could de-fat it the next day since my guests prefer lighter foods. Most importantly(!!!), I finished the soup with a few drops of black truffle oil, which was pungently delicious. I also took a baguette, sliced it and topped each slice with some freshly grated parmesean. I melted them in the oven, inevitably making frico alongside the croutons, until the bread was nice and crusty. I put a crouton in each soup (serving as a garnish) and served a plate of extra croutons and frico on the table alongside the soup. The black truffle oil and the parmesean-croutons MADE this soup. It was phenomenal. This is at the top of my list for my next dinner party. Delicious! And FYI: when I say crouton, I do mean baguette slices, not cubes--more like crostini but without brushing them with oil and baking them first. A Cook from Palo Alto, CA on 10/27/06 wonderful flavor! I doubled the recipe and added one half ounce dried porcini mushrooms, soaked and added the strained mushroom liquid to the broth. I was very glad I doubled the recipe! malby from NYC on 01/16/06 Made this for my second Christmas in a row--guests actually requested it before RSVPing! We loved it again, and I played with it this year by picking up a dried wild mushroom stir-fry mix. Re-moistened the mushrooms as the package instructed and used the reserved water in addition to the chicken stock. Wow! Adina A from Philadelphia, PA on 11/13/05 A very simple yet elegant and complex soup. One way to make it even easier to make is to put the mushrooms and onions in the cuisinart before you fry them. That way you don't have to whiz them after the soup is hot. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by angelaid (My Page) on Tue, Dec 29, 09 at 11:05 Ranch Mushrooms 1 stick butter 1 lb mushrooms 1 envelope ranch dressing mix put all in crockpot, cook on low for 4 hrs. I add some thinly sliced onions, sometimes green, sometimes white or yellow, sometimes both!!! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 29, 09 at 15:23 Thanks, Carol! Butter's fine, I like some cream soups, but the leftovers don't freeze well. This is a timely thread. We bought a bunch of mushrooms, thinking we'd use them for Christams dinner and changed our minds. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by suzyqtexas (My Page) on Wed, Dec 30, 09 at 12:57 Myra's Marinated Mushrooms 1 pound butter 4 pounds extra large whole fresh mushrooms 1 quart burgundy or other red wine 1 1/2 tablespoons Worcestershire sauce 1 teaspoon dill weed 1 teaspoon ground black pepper 1 tablespoon flavor enhancer (Accent) can leave out 1 teaspoon garlic powder 2 cups boiling water 4 beef bouillon cubes 4 chicken bouillon cubes Combine all ingredients in large pot Bring to a slow boil on medium heat Reduce to simmer and cook 5-6 hours with the pot covered Remove top and cook another 3-5 hours until liquid reduces to barely cover mushrooms Serve hot o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Wed, Dec 30, 09 at 14:23 My youngest is a vegetarian. She (and all the rest of us, too) love these. She eats them as her main course. STUFFED MUSHROOMS 2 large portobello mushroom caps, stems removed and saved bread crumbs, seasoned with salt pepper garlic powder 1/2 tsp minced garlic chopped parsley red pepper flakes Put a bit of extra virgin olive oil in a pan with a lid. Add the mushroom caps, gills down, cover and steam a few minutes until softened but not mushy. Turn them over, lightly salt the gills, finish cooking the mushrooms without a lid. Meanwhile, finely chop the stems and saute with the other ingredients in evoo. When finished, this should be fairly dry, yet with a little bit of stick-to--it-ness remaining. Pile this into the cooked mushroom caps, bake at 350 for a few minutes to brown and crisp the crumbs. Absolutely delish! We have also used this recipe to stuff small mushroom caps to serve as appetizers, but I'm lazy, and it's "putzier" to do little caps. Sherry o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Wed, Dec 30, 09 at 20:43 Link to the other cookalongs below. Here is a link that might be useful: Cookalong Links o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 4, 10 at 14:19 Woo Hoo now that the "season" is behind us I actuallthink I can play this time. Here is my recipe for Stuffed Mushrooms. Simple but tasty. Stuffed Mushrooms 20 large white mushrooms 1/3 Cup butter (maybe a bit more) 4 or 5 green onions chopped fine 2 1/2 cups grated cheddar 1/3 Cups bread crumbs more or less if needed salt Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.~ Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft. The Stuffed Mushrooms are in the forefront of this pic. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 4, 10 at 15:06 I'm glad this thread came up, because I lost track of it over the holidays. Was it supposed to have been this past weekend? I totally forgot. As I mentioned in the thread about fennel, I made Alice Water's Shaved Fennel with Mushroom salad for part of Christmas dinner (Actually, I delegated that to my son, and he did it beautifully.) I'll post a link to that thread rather than repeating the recipe here. I want to try one of the mushroom soup recipes. I'm eager to try a cream of mushroom soup, as I usually used canned. I'd love to try the real thing. The only thing wrong with doing that is I'll be spoiled, I'm sure, and never want to use canned again. But then, what's wrong with that? lol Sally Here is a link that might be useful: The fennel thread o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jan 4, 10 at 19:28 Asparagus with Creamy Mushroom Dressing 8 servings 3 lb asparagus, bottoms trimmed 1/2 lb mushrooms, very thinly sliced 3 Tbsp fresh lemon juice 1/2 c. whipping cream 2 Tbsp Dijon mustard 1/3 c. olive oil 1 tsp. packed chopped fresh tarragon or 1/2 tsp dried Cook asparagus until just crip-tender, about 3 minutes. Drain; rinse under cold water to stop cooking. Drain; pat dry. (Can be prepared a day ahead. Wrap in paper towels & plastic bags & refrigerate.) Toss mushrooms with lemon juice in medium bowl; season with salt & pepper. Whisk cream & mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture & cream mixture stand 30 minutes, or cover & refrigerate up to 2 hours. Arrange asparagus on platter. Whisk tarragon into cream dressing. Add salt & pepper to taste. Drain mushrooms well & return to bowl. Mix cream dressing with mushrooms. Spoon dressing over asparagus & serve. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 5, 10 at 11:48 The first ever recipe that I call my own is for stuffed mushroom caps. About 18 years ago, I had to make a hot appetizer dish for a company Christmas potluck and remembered an appetizer I had had a few weeks earlier at a restaurant, and tried my best to recreate it for the party. It was such a smashing success that for a couple of years after that I was automatically assigned to bring the mushrooms. 2 8oz packages of White Mushrooms. about 10 oz cream cheese (softened) 3 tbsp butter (melted) 1-2 cloves garlic (crushed) 1-2 green onions (chopped) 2-3 slices provolone cheese Remove stems and lower fringe of mushroom. Mix green onion into softened cream cheese. Mix crushed garlic into melted butter. Spoon cream cheese mixture into each mushroom cap, then dip the top of the mushroom into butter/garlic mixture, and place in glass baking pan. Cover cream cheese in each mushroom with pieces of provolone cheese. Bake in oven at 375 deg F for 10-12 minutes, until provolone is melted, and mushroom is slightly softened. I made these a few days ago for a New Year's Eve party, and once again they were a big smash. Although since there was so much food, and since several people couldn't make it to the party, there were some left at the end of the party. I discovered that they also really work well the next day sliced up to use as omlette filling. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Jan 5, 10 at 11:52 Last night I made Anthony Bourdain's mushroom soup that Dishesdone posted. As was suggested, I made cheese croutons to top it off. It was delicious! Thanks for the recipe. (If Bourdain was the one to write that recipe, I'm convinced to read his book now.) Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Jan 5, 10 at 15:18 Sally (and Carol), I made it, too, and it was really good. The only book I read of his was Kitchen Confidential, and I nearly sprained muscles laughing at it. He's very rough around the edges, but, man, he really told it like it is. I immediately bought copies for several of the people I used to work with, and they were all saying, "Yeah, that's what it's like." o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by dirtgirl07 (My Page) on Tue, Jan 5, 10 at 17:43 Here's a simple mushroom spread. Note, I'm not a mushroom eater so I can't tell if it's good or not. Saute a couple of minced garlic cloves with a minced shallot in olive oil. Add mushrooms and saute a couple more minutes. Salt and pepper to taste. Add a little chicken stock and simmer down. Then add a couple of tablespoons (till you get a consistency you like) of cream cheese. Mix well and serve with crackers. Makes a good appetizer to serve along with the spinach/artichoke spread. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by trixietx (My Page) on Tue, Jan 5, 10 at 18:38 Oh, all of your mushroom recipes sound so good. We love mushrooms. I saute mushrooms and chopped garlic in butter to serve with grilled steaks. Next time I am going to try the brandied mushrooms. This is another good recipe for stuffed mushrooms. 20 large mushrooms (white button mushrooms) 8 ounces cream cheese (chopped into small cubes) 1 lb pork breakfast sausage 1 bunch green onion (chopped) parmesan cheese Brown pork sausage and crumble well. Drain sausage from skillet leaving a little grease from sausage and sauté chopped onions until limp. Return sausage to pan with onions and add cream cheese. Over low heat stir sausage, onions, and cream cheese until well blended. Remove stems from mushrooms and stuff each mushroom cap with the mixture. Bake at 350°F for 20-25 minutes until heated through and the mushrooms are beginning to wilt. Top with parmesan. I usually have enough filling left to stuff a few more mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mikes100acdreamfarm (My Page) on Wed, Jan 6, 10 at 0:49 Here you go BTDT ! This is a favorite of ours. Ive canned it before. But I leave the pasta out and add it when we get ready to eat it. Ive also frozen it with and without the pasta. Both were good. Shitake Mushroom and Leek Soup 2 oz Shitake Mushroom (rehydrate and sliced, remove tough stems) (or about 1-½ to 2 cups fresh sliced mushrooms) 1 c. finely chopped leeks (White and light green parts only) 2 Tbsp butter ¼ c. dry sherry 2 - 10 ¾ oz. cans double strength beef broth with 2 cans water added (6 c. home made beef broth) ½ tsp fresh ground pepper ½ c. orzo pasta Cook and stir mushrooms and leeks in butter until leeks are tender. Add sherry and cook until liquid is reduced by half. Add broth and water (or stock) and pepper. Bring to a boil. Add pasta and boil for 10 min. * Note you can use any type of mushrooms but its very good with Shitake --------------------------------------------------------------------------------------------------------- You can substitute these mushrooms for the eggplant in your favorite Eggplant Parmesan Recipe. *Very meaty tasting. They grow wild here and we collect them for this dish in Oct. Nothing else looks like them so there isnt a chance of getting a lethal wild fungus on this one. Puff Ball Mushroom Parmesan 1 large Puff Ball Mushroom Or perhaps a few large Portabellas ? Italian Seasoned Bread crumbs Egg and water wash EVOO Your favorite Marinara Sauce Mozzarella and or Provolone Cheese Slice the mushroom s ¾" thick. Dip in egg and water wash then in bread crumbs. Brown in EVOO. Remove to a lightly greased baking dish. Pour Marinara Sauce over. Top with Cheese. Bake in 350* oven for 30-35 minutes until tender and sauce is bubbly and cheese is melted. ----------------------------------------------------------------------------------------------------- Or simply use Portabella Mushrooms Marinate in your favorite Italian Dressing. Grill over a low fire turning several times until tender. Slice and serve with Grilled, chicken, steaks or burgers. Mike o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jan 9, 10 at 16:03 As usual I am behind. Only cook on weekends. Hopefully I will be making this over the weekend. Dried Mushroom Barly Soup from "Moosewood Restaurant Lowfat Favorites" 1/2 ounce dried mushrooms (you can go fancy here like shitake, morels, porcini, chantrelles). Apparently that's about 2/3 cup. 6 cups boiling water 1 tsp. olive oil or canola oil 2 cups chopped onions (that's a lot for my taste!) 1 cup finely chopped carrot 1 cup finely chopped celery 2 garlic cloves, finely minced or put through a garlic press 3 cups sliced fresh mushrooms 1/4 cup soy sauce or tamari pinch dried thyme and dill 1/4 tsp. black pepper 1/2 cup raw barley 1/4 cup dry sherry or 2 tsp. honey (I'll use white wine, I don't have sherry) salt to taste Soak the dried mushrooms in boiling water and simmer for 15 minutes. Take off the heat and let sit for another 15 min. at least. Meanwhile, saute the chopped veggies in the olive oil in the bottom of a large heavy bottomed soup pot. Frankly I think you'll need at least 1 TBLSP EVOO but this is from a lowfat cookbook so do your best to skimp I guess. Saute until everything is translucent. Drain the dried mushrooms, reserving the broth. Chop off the tough stem ends. Dice and add to the fresh veggie mixture. Strain the mushroom broth through a coffee filter or some layers of cheesecloth in a lined strainer. Pour the mushroom broth into the soup pot along with the sauteed veggies. Add the seasonings and the barley. Bring to a boil and simmer for 45 minutes. I would taste to see if it needed a pick me up and then add some veggie broth paste or powder if needed. Soup should be brothy so add more if the barley hogs it all up. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sat, Jan 9, 10 at 16:04 Yikes I forgot it was this weekend...I'm on it! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Jan 9, 10 at 16:12 Here's one more stuffed mushroom and a different kind of quiche: * Exported from MasterCook * Mushroom Crusted Quiche Recipe By :Katie (adapted from a recipe found in a magazine, 1975) Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound mushrooms -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion 2 c monterey jack cheese -- shredded (approx) 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Mushrooms Recipe By : Katie, adapted from the Joy of Cooking Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large mushroom caps 1 tablespoon butter 1 1/2 cups bread crumbs 1/2 cup pecans or other nuts -- finely chopped 2 cloves garlic -- minced 1 1/2 tablespoons basil, chives, or tarragon -- chopped 2 tablespoons dry white wine salt and paprika grated fresh Parmesan cheese Brush mushroom caps with butter or olive oil. Chop mushroom stems and saute in butter. Add bread crumbs, nuts, garlic, and herbs. Season with salt and paprika and bind with wine, using more wine if necessary. Fill mushroom caps and sprinkle with Parmesan cheese and a little paprika. Broil about 5 minutes. They can also be baked. - - - - - - - - - - - - - - - - - - o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Jan 9, 10 at 16:51 Thanks, Mike. Glad I checked this thread again. :) I remembered one more we like, Mique's turnovers. Haven't made these in a while because I just haven't had the people around to help eat them. Must remedy that soon and make a batch. I warn you, they are addictive. MUSHROOM TURNOVERS Makes about 2 dozen turnovers To Make Mushroom filling: 3 tablespoons butter 1 large onion, finely chopped 1/2 pound mushrooms finely chopped 1/4 teaspoon thyme 1/2 teaspoon salt Freshly ground black pepper to taste 2 tablespoons flour 1/4 cup sweet or sour cream 1. In a skillet, heat the butter, add the onion and brown lightly. Add the mushrooms and cook, stirring often, about three minutes. 2. Add the thyme, salt and pepper and sprinkle with flour. Stir in the cream and cook gently until thickened. To Make Dough: 3 three-ounce packages cream cheese at room temperature 1/2 cup butter at room temperature 1 1/2 cups flour 1. Mix the cream cheese and the butter thoroughly. Add the flour and work with the fingers or pastry blender until smooth. Chill well, for at least thirty minutes. 2. Preheat oven to hot (450° F.). 3. Roll the dough to one-eighth-inch thickness on a lightly floured surface and cut into rounds with a three-inch biscuit cutter. Place a teaspoon of mushroom filling on each and fold the dough over the filling. Press the edges together with a fork. Prick top crusts to allow for the escape of steam. 4. Place on an ungreased baking sheet and bake until lightly browned, about fifteen minutes. Source: MQ on CF o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sun, Jan 10, 10 at 8:32 Here's a favorite. I apologize for the lack of measurements but I tend to cook by the seat of my pants a lot when I'm not baking. I'm a taster not a measurer. :-) Caprese Stuffed Mushrooms Fresh Mozzarella, ¼" dice Plum Tomatoes, seeded, ¼" dice Prosciutto, ¼" dice Fresh Basil, ¼" dice Roasted Garlic, mashed Ciabatta Bread, ¼" dice (This is optional just be sure not to use too much bread.) Balsamic Vinaigrette (I used Newmans Own) Mushroom Caps (I usually uses baby portabellas/criminis.) Mix cheese, tomatoes, prosciutto, basil, garlic and bread together. Dry mushroom caps and place on cookie sheet. Put a tiny splash of vinaigrette in each mushroom cap. Top with a ball of stuffing. Bake at 400 until the filling is melted and just starting to brown on the top. Or you can par cook mushroom caps by microwaving for about 1-2 minutes. Do not over cook the mushrooms. You want them still firm not soft and juicy. Preheat broiler. Broil mushrooms until cheese is just melted. These can be prepared ahead, then brought to room temperature and broiled just before serving. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by bizzo (My Page) on Sun, Jan 10, 10 at 9:23 I think I'll have one of my favorite simple lunches... sauteed mushrooms and onions on toast :-) Thanks everyone for all the GREAT mushroom recipes! Several I want to try... o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Jan 10, 10 at 14:17 Decisions, decisions, decisions! I'm wanting stuffed mushrooms, and I'm wanting to make the fancy pasta that my co-worker gave me for Christmas, and I'm wanting to make those turnovers that Beanthere_dunthat posted. Here's what I have on hand that I thought I could incorporate into stuffed mushrooms: Goat cheese that I bought on sale, shallots, and a quarter loaf of home made bread that's a little stale. I think I have a package of cream cheese, too. I think I can combine or use some of the recipes y'all have posted for stuffed mushrooms. Sally o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Sun, Jan 10, 10 at 15:42 Love 'shrooms! I've gotten some good "must tries" from this thread-thanks. Here is my late entry: Creamy Mushroom Sauce For Steak # 2 tablespoons butter # ½ onion, minced # 1 clove garlic, finely minced # 2-3 cups sliced fresh mushrooms # ¾ teaspoon kosher or sea salt # Ground black pepper # 1/8 teaspoon ground nutmeg (optional) # 3 tablespoons whiskey # 1 tablespoon balsamic # ½ cup heavy cream # 1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil) Heat butter in sauce pan over medium heat. When butter starts bubbling, add onions and sauté until onions are just, translucent, and just slightly golden; about 3 minutes. add garlic and sauté for an additional minute until the garlic is fragrant. Turn heat to high and add mushrooms all at once. Immediately start tossing so the onion garlic butter mixture is evenly distributed among the mushrooms. Sauté mushrooms until they are browned and softened, about 3- minutes. Season with salt, pepper, and nutmeg. Pour in whiskey and balsamic and let mixture bubble a bit to burn off some of the alcohol. Turn heat down just a bit and add in heavy cream. Let bubble for another 30 seconds and then taste to adjust the salt. Stir in the freshly minced herbs and pout over just grilled steak. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sun, Jan 10, 10 at 17:18 I have Wild Mushroom Flan in the oven right now, to go with Sue's Roadhaouse Ribs which are almost ready to go on the grill. I'll let you know if the flan is a keeper recipe in a bit... Linda o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 10, 10 at 22:37 Guess what....Times up!!!!!! You are welcome though, to make comments and add any new recipes at any time. I just drew a name from those that posted to this thread. ************* Chase ****************** Please pick the next Cookalong ingredient. Just post it here and then I'll set up the next thread. Can't wait to see what you pick! Nancy o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 9:31 TTT....waiting for Chase o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 11, 10 at 9:32 I got ambitious and decided to make a stuffed pasta dish called Mushroom and Goat Cheese Fagottini. (Really, that's what it's called - I didn't make it up!) I found a recipe on line that used mushrooms, goat cheese and shallots, all of which I had on hand, plus I could use my pasta maker that DH gave me a year ago Christmas, but I haven't used much because the knob that holds it on was cracked and wouldn't hold. I got a replacement knob, so I decided to try my hand at making pasta. I definitely need more practice. It always looks so easy when they do it on TV. One problem was that the recipe didn't indicate how large to make the squares of dough. Then I realized that I didn't roll the dough thin enough, as I had way more stuffing than dough. Finally, when I got all the little, uh, fagottinis ready to go into the water, they were stuck to the plate I had put them on. I couldn't get them off without tearing them. Well, I was able to fix them up and get enough of them cooked to make a meal for DH and I. We had a nice salad of mixed greens, sliced pear and dried cranberries with a lemon-tangerine vinaigrette. The pasta was way too thick and tough, but it was passable and edible, and tasted pretty good, but certainly could have been better. I need to practice more. I'm determined to learn how to make home made pasta, and to make things like ravioli and other stuffed pastas. It was fun trying, in spite of the frustrations. I love playing with dough! Here's the recipe from a blog I found in my search. Wild Mushroom and Goat Cheese Fagottini by Joseph Erdos from blog July 2009 For the pasta dough: 1-1/2 cups all-purpose flour 1/4 teaspoon salt 2 large eggs 1 large egg yolk For the filling: 2 tablespoons olive oil 1 tablespoon butter 2 garlic cloves, finely chopped 1 large shallot, finely chopped 1/2 teaspoon dried thyme 8 ounces cremini mushrooms, cleaned, trimmed, and sliced 8 ounces shitake mushrooms, cleaned, trimmed, and sliced 1 8-ounce log goat cheese 1/4 cup grated Pecorino Romano cheese coarse sea salt freshly ground black pepper 1 large egg white To make the dough, combine the flour and salt in a large bowl. Create a well in the center and add the eggs and egg yolk. Using a fork, beat the eggs while mixing in the flour a little at a time. Once the dough has come together, if it is too dry and crumbly, a little water can be added. Turn the dough out onto a lightly floured work surface. Form into a ball and knead until the dough takes on a smooth surface, about 10 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let it rest for about 20 to 30 minutes at room temperature. To make the filling, heat oil in a large heavy-bottomed pan over medium-high heat. Add garlic and shallot; cook until translucent, about 5 minutes. Add thyme and mushrooms. Cook, stirring constantly, until all moisture is lost, about 5 to 10 minutes. Once slightly cooled, add the mushrooms to a food processor and pulse until finely chopped. Turn out into a medium bowl. Add goat cheese and Pecorino; season with salt and pepper. Add egg white and stir to combine. To make the pasta, cut the disk into about 4 to 6 pieces. Work with only one piece at a time and keep the remaining pieces wrapped in plastic wrap. Form the piece into a flat disk, lightly flour, and feed it into the machine starting with the largest setting. Fold the dough in half and roll it through again. Now start moving onto the next setting and so on until the next-to-last setting is reached. The pasta should be silky smooth and less than 1/16-inch in thickness. Lay the long sheet of pasta on a lightly floured work surface. Cut off the rounded ends. Using a decorative pastry cutter or a sharp knife, cut the sheet into small squares of equal size. Using a teaspoon, drop balls of filling onto each square. Brush around the filling with a bit of water. Take the square in hand and bring all the corners together, firmly pressing the edges to seal the dough while removing as much air as possible. Place onto a lightly floured tray or towel. Repeat with the remaining pieces of dough. Scraps of dough can also be reformed and rerolled on the machine. Bring a large pot of liberally salted water to a rapid boil. Add the fagottini in small batches and cook until al dente, about 5 minutes. Stir now and then to prevent sticking. Serve drizzled with olive oil and grated Pecorino. Yield: 4 to 6 servings. Here is a link that might be useful: Gastronomer's Guide by Joseph Erdos - Mushroom and Goat Cheese Fagottini o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Jan 11, 10 at 9:57 I actually did play a long last night. I made Cathy's creamy mushroom sauce for steak and served it over filet mignon. Thanks Cathy it was lip smacking good. I'm trying to find new ways of incorporating veggies in our meals so I think I'll pick spinach as my ingredient. o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 11, 10 at 10:28 Link to the next Cookalong Here is a link that might be useful: Cookalong #19-----SPINACH o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jan 11, 10 at 10:42 Well, the best laid plans . . . . I didn't make the mushroom soup because before I could do the soup I needed to go grocery shopping to get the the 'shrooms, and I have a rule that I can't go grocery shopping until I have cleaned out the fridge for the week. Upon doing that I found that one of the tomatoes I bought for tomato jelly had gotten smooshed and was rotting and causing the others to rot, so I had to quick make the jelly. It was not so good actually, but I ended up with a fresh tomato/dried tomato balsamic basil slurry that I didn't want to throw out, so I made cream of tomato soup. Also used up what I could salvage of my rotting celery on that. So the mushroom soup is definately out since I am now missing two of the ingredients and I have a ton of tomato soup to eat. Ah the trials of being a single foodie. I guess I'll have to move on to spinach and save the dried mushrooms for another day. Actually, the dish I want to make for spinach has mushrooms! o RE: Cookalong #18----------------MUSHROOMS clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jan 11, 10 at 10:49 Sharon, Thanks for the "feed"back; I'm glad that you liked it.
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Cookalong #19 - Spinach
Q
Comments (1)
* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally
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jessyf
14 years ago
last modified: 9 years ago
A Japanese style side dish. Also called Gomae, google for more variations. I think original recipes call for boiling, but I prefer to keep my nutrients in the food.

Spinach Gomae

1 bag/bunch fresh spinach
2 Tbsp veggie oil
2 Tbsp light miso
3 Tbsp sake
1 or 2 tsp sesame oil
1 or 2 tsp sugar

Toasted sesame seeds for garnish

Wash spinach. Heat oil in a pan/saute pan, add spinach and stir until it just begins to wilt. Add miso, sake, sugar and sesame oil and mix. Remove from pan, sprinkle sesame seeds if desired.
denise8101214
14 years ago
last modified: 9 years ago
This is our favorite way to cook spinach (also works well with chard or steamed broccoli.)

Spinach
Olive oil
handful of breadcrumbs
handful of grated parmesan

Heat olive oil in a generously sized saute pan. Add spinach and saute til desired doneness. Add breadcrumbs and parmesan and saute til crumbs are dispersed into spinach.
althetrainer
14 years ago
last modified: 9 years ago
I love raw spinach but not too crazy about cooked spinach. I understand the concern of oxalic acid that may interfere with calcium absorption in raw. So I settle for the next best thing, stir fried spinach.

Don't have a recipe but this is how I do spinach stir fries. Wash and dry spinach, 1 - 2 cloves of garlic, minced. Sautee garlic in olive oil over medium heat. Add spinach and stir until the leafs soften. A pinch of salt & pepper to taste. Serve immediately.

Al
lpinkmountain
14 years ago
last modified: 9 years ago
Just call me Popeye, I love spinach, I eat is all the time. I like the bitter flavor it imparts to pasta, soup and stir frys. I keep a bag of frozen spinach on hand and break off a chunk all the time and just add it when I want a punch of green and something bitter. I like it with beans, so I'll add it to lentil soup along with tomatoes, to contrast the earthy taste of the lentils. I also add it to a lot of my italian minestras. Beans and greens is a super easy dish I make with stewed tomatoes, a hunk of frozen spinach and a can of canelinni, garbanzo or kidney beans, simmered with some italian seasoning and something fresh if I want, like wine, caramelized onions, sauteed zuchinni, etc. Can add a dollop of cream cheese to make a richer sauce. Serve over pasta, rice or polenta.

I make lowfat spinach dip with tofu. But now I have found a wonderful spinach artichoke dip made with butter beans which I love because it is lowfat. It came from the Moosewood Restaurant Lowfat Favorites cookbook but I won't post the recipe unless someone wants it since you have to be into beans and lowfat cooking to appreciate it.

Now, for company, I would make Linda TN's Albanian Spinach pie, which calls for phyllo dough. Pretty involved recipe so I won't post unless someone specifically would like it.

What I MIGHT make, if I can get my act together, is the "Double Spinach Bake" which has been on my "to try" list forever and a day. I cannot vouch for it. I usually have to doll up these lowfat recipes.

Double Spinach Bake from "Light Cooking Pasta" cookbook.

8 oz. spinach fetuccini noodles (or plain if you can't find or afford the spinach ones, but that's the "double" part)
1 cup fresh mushroom slices
1 green onion, finely chopped (I might use two or three small ones)
1 clove garlic, minced (I might use two)
4-5 cups spinach, coarsely chopped or 1 package (10 oz.) frozen spinach, thawed and drained
1 TBLSP water (just don't drain the frozen stuff, lol!)
1 container nonfat ricotta cheese (for hardcore nonfat folks only, I would use LOWfat, NOT non fat)
1/4 cup skim milk (I keep 1% on hand, I like it better)
1 egg
1/2 tsp. ground nutmeg
1/2 tsp. ground pepper
1/4 cup (1 oz.) reduced fat swiss cheese, shredded

Preheat oven to 350 degrees. Cook pasta, then drain.
Spray skillet with nonstick cooking spray, (or coat with 1-2 tsp. olive oil or more) and sautee mushrooms, green onions and garlic. Cook over med. heat until mushrooms have softened. They will take more time than the garlic and onion, so add them first. Add spinach and water (or no water if using frozen spinach) and cook until spinach wilts, about 3 min.
Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in the noodles and vegetables, toss to coat evenly.
Lightly coat a shallow 1.5 quart casserole with nonstick cooking spray (or just grease with some olive oil). Spread noodle mixture into casserole and sprinkle with swiss cheese.
Bake 25-30 min or until knife inserted into center comes out clean.
Makes six 1 cup servings.

Note: I might just use two egg whites instead of the one egg to cut down the fat a little since I won't touch the nonfat ricotta. I'd also probably add 1/2 tsp. oregano, since I think lowfat food needs a lot of flavorings. And I would probably add some white wine in with the mushrooms if they started to stick as they were cooking. And I would be tempted to use a really tangy jarlsburg swiss full fat instead of the lowfat swiss, since there isn't that much of it. I might mix it with some italian style bread crumbs mixed with a dab of olive oil. Just a dab. Or even use parmesean cheese the same way instead.
doucanoe
14 years ago
last modified: 9 years ago
Yeah! I love spinach! I was the weird kid on the block that actually would eat all my spinach without being bribed! LOL

Here are some favorites. Not sure which I will make for the cookalong yet.

Spinach Lasagne

1/2lb lasagna noodles
2 26oz jars pasta sauce
16oz container ricotta cheese
10oz package frozen spinach (thawed and well drained)
1lb shredded mozzarella
1/2c grated parmesan
2 eggs, beaten
Parsley

Prepare lasagna according to package directions, drain. In medium bowl, combine ricotta, spinach, 1/2c mozzarella, parmesan & eggs, mix well. In 9x13 baking dish, layer 2c sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna and sauce. Cover, bake at 350F about 45 minutes until bubby. Uncover, top with remaining mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes vefore serving.
Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (you may want to half this recipe, as it makes a lot of dressing...) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spinach Filled Mushrooms 16\-20 small mushrooms, wiped & trimmed 1c finely chopped onion 3T butter 10 oz pkg frozen spinach, drained & squeezed 1/2 c grated swiss cheese Grated parmesan Preheat oven to 300F. Butter shallow baking dish large enough to hold mushroom caps in one layer. Remove stems from mushrooms. Chop stems fine and sauté in butter with onion about 5 minutes or until onion is tender. Add spinach and stir to mix thoroughly. Add swiss cheese, stir lightly. Remove from heat. Fill caps with spinach mixture. Sprinkle with parmesan and arrange in prepared pan. Bake, uncovered 15\-20 minutes. Serve warm. My notes: use a little more swiss cheese than called for. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Hearty Harvest Soup Makes: 6 servings (1\-1/2 cups each) Ingredients 8 ounces fresh Italian sausage, casings removed 1 medium onion, chopped (about 1/2 cup) 2 cans (14.5 ounce each) Chicken Broth 1 can (14.5 ounce) Diced Tomatoes with Roasted Garlic, undrained 1 can (15 ounces) cannellini beans, drained, rinsed 1 bag (9 ounces) baby spinach leaves Directions 1. Brown sausage with onions in large saucepan over medium\-high heat, stirring frequently to crumble sausage; drain. 2\. Add broth, tomatoes with their liquid and the beans; mix well. Cook 5 minutes, stirring occasionally. 3\. Stir in spinach; cover saucepan with lid. Cook 5 minutes, or just until spinach is wilted, stirring occasionally. ~~~~~~~~~~~~~~~~~~~~~~~ Olive Garden Hot Artichoke and Spinach Dip Ingredients: 1 \*8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine) 1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped 1/2 C. Spinach frozen chopped, or steamed 1/4 C. Mayonnaise (do not use Miracle Whip) 1/4 C. Parmesan Cheese 1/4 C. Romano Cheese (You can use all Parmesan) 1 clove garlic, finely minced 1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh) 1/4 C. Mozzarella Cheese grated 1/4 tsp. Garlic Salt Salt and Pepper to taste Preparation: Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread. Linda
beanthere_dunthat
14 years ago
last modified: 9 years ago
I made this last week using bacon in place of the pepperoni. Very nice. I thought the anise a little odd at first, but I think it wouldn't be the same without it.

Serves 4
Elegant but easy, a frittata is perfect for those special-occasion breakfasts. The basil and anise seed complement the pepperoni, but feel free to vary the spices. Instead of basil and anise seed, try oregano and fennel seedor your own favorite combination; this frittata can handle it.

Ingredients
5 eggs
1 teaspoons basil
1 teaspoons anise seed
1/4 teaspoons coarse black pepper
Pinch of salt
1/2 cup shredded mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 cup diced yellow onion
1 red bell pepper, diced
1 clove garlic, minced

Method:
1. Preheat the broiler.
2. Beat together the eggs, basil, anise seed, black pepper, and salt in a medium bowl. Stir in the mozzarella, spinach, pepperoni, and Parmesan cheese.
3. Heat the oil in an ovenproof, nonstick medium skillet over medium heat. Stir in the onion and bell pepper and sauté until tender, about 5 minutes. Add the garlic and sauté for 1 minute.
4. Pour the egg mixture into the skillet and stir to combine the eggs and vegetables. Decrease the heat to low and cook the frittata until the egg mixture has set on the bottom and begins to set on top, about 5 minutes.
5. Transfer the skillet to the broiler and continue cooking until the frittata is set, 3 to 4 minutes. A traditional frittata is not browned. Loosen the edges of the frittata with a spatula, slide the frittata onto a plate, and serve immediately.

Source: The Spice Kitchen by Sara Engram and Katie Luber with Kimberly Toqe. Reprinted on LeitesCulinaria
BeverlyAL
14 years ago
last modified: 9 years ago
This is the first time I've got to play in our cookalongs. This recipe probably came from CindyMac and even spinach haters will love it.

SPINACH MADELEINE

2 pkgs. frozen chopped spinach
4 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
1 teaspoon minced garlic
2 tablespoons flour
½ cup half and half
½ cup vegetable liquor
4 ounces Velveeta Mexican Hot Cheese, cubed into small pieces
½ teaspoon Worcestershire sauce
¼ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper
coarse salt to taste

Cook spinach according to package directions. Drain and reserve liquor.

Melt butter in heavy skillet over medium heat. Add onions and celery and cook until soft. Add garlic for 30 seconds then add flour, stirring until blended and smooth. Add liquid slowly, stirring constantly to avoid lumps. When thick, add cheese and seasonings. Stir until melted.

Combine with cooked spinach and place in a casserole dish. (I use a glass pie pan or a similar shallow dish.) Top with breadcrumbs; cover and refrigerate overnight.

Bake at 350 degrees for 25-30 minutes or until bubbling hot.

Beverly
canarybird01
14 years ago
last modified: 9 years ago
Spinach is a good choice! We have it frequently and make it many ways:

SPINACH GRATIN - serves 8
===============

4 Tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Source: "Barefoot Contessa Parties" 2001
Passed on to me by my daughter Michelle

================================================

SPINACH SALAD WITH ORANGE-BALSAMIC DRESSING
==============================================
Ingredients:

baby spinach & ruby-edged lettuce for 4 servings*

For 1 1/2 cups dressing, enough for 4 salad servings:

3/4 cup fresh squeezed orange juice
2 TBS balsamic vinegar
1 TBS red wine vinegar
3 TBS grated orange peel
2 teasp brown sugar
1 teasp ground cumin
1/2 cup extra virgin olive oil
salt & pepper to taste

garnish:

2 TBS sultana raisins
2 TBS pinenuts
3 strips of bacon, diced

1. Fry bacon bits until crisp. Drain on paper and put aside.
2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments.
3. Slowly add the olive oil while blending, then salt & pepper to taste
4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated
5. Mix in the pine nuts, raisins and bacon bits
6. Pile onto serving plates and drizzle a little more dressing on top.

* Also good is spinach with red onion rings and mandarin orange slices.

Source: My own recipe to copycat a restaurant salad

=======================================

SPINACH WITH RAISINS AND PINE NUTS
======================================

I made this filling by the recipe and stuffed it into crêpes. The filling is very similar to that of COCARROIS below.

The best raisins of all are the sweet Malaga muscatel, but any raisin will be fine. Chard can be used instead of the spinach; both cook down considerably. If there are leftovers, use them to fill empanadas, made the easy way using squares of frozen puff pastry or pie dough.

1/4 cup raisins
1 1/4 pounds spinach or Swiss chard, washed, trimmed and chopped
3 tablespoons olive oil
2 cloves garlic, chopped
3 tablespoons minced onion
1/4 cup pine nuts
Salt and pepper

In a small bowl, cover the raisins with hot water and let stand 10 minutes. Drain. Chop the spinach or chard coarsely. Heat the oil in a large skillet and saute the garlic and onion over medium-high heat until onion is wilted. Add the greens, turn heat to high and stir-fry 1 or 2 minutes.

Drain raisins and add them with pine nuts to the skillet. Season with salt and pepper. Combine well, cover and cook slowly over low heat for a few minutes until the greens are as soft as desired. Serves 4.

-- "Traditional Spanish Cooking" by Janet Mendel
=================================================

Here's one from a series of weight-loss recipes based on foods low on the glycemic index:

SPINACH & PEPPER STUFFED CHICKEN BREASTS
========================================

Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Provençe
1/2 teasp seasalt
1/2 teasp fresh ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS fresh grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's GI Diet Green-Light Cookbook

My Comments: This was a really delightful dish and it was such a surprise to see how the porridge oats came out as a sauce thickener which also added fibre.

==================================================

Here's a favourite spinach pastry from the island of Mallorca:
They are shaped the same as a Cornish pastie, (my foto here of Cornish pasties made by a friend),
with the raised pastry spine along one side or down the centre.

COCARROIS - Mallorcan Spinach Turnovers
==================================

The dough:

8 oz water
4 oz olive oil
4 oz. orange juice
100 grams lard (just under 1/2 cup)
1 egg
700 grams flour (5.5 cups)

The Filling:

3 bunches spinach, washed, drained and chopped
100 grams seedless raisins (3/4 cup)
25 grams pine nuts (1/4 cup)
3 spring onions, washed and chopped fine
sweet paprika - to your taste
salt
olive oil - 2 TBS

1) Put oil in saucepan and lightly stirfry the onion, without browning them. Add the spinach, salt, raisins and pine nuts and stirfry a few moments more.
Remove from heat and add paprika. Mix well and reserve.
1. Put egg, orange juice and lard in a large bowl and mix with fork until creamy. Add water and oil, mix again.
3) Add flour a little at a time to make a consistent dough. Roll out into circles, fill by putting a spoonful of filling in the centre of each circle and fold over, press edge.
1. Roll up edge over filled part and shape into corded edge, as in photo.
2. Place on greased cookie sheet in 350F oven for 20 minutes until golden.
Source: Chatbalear.com

==============================

SharonCb
kathleenca
14 years ago
last modified: 9 years ago
Baked Spinach-Parmesan Dip
makes about 3 cups - 12 servings

1 10-oz pkg frozen chopped spinach, thawed & drained
1 c. mayonnaise
3-oz pkg cream cheese
1 small onion (6 oz), peeled & minced
1 clove garlic, pressed or minced
1 c. plus 2 Tbsp grated Parmesan cheese
1/8 tsp pepper
1/2 tsp paprika
2 8-oz baguettes, thinly sliced

Squeeze spinach well to remove liquid.
With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 c. Parmesan, & pepper until thoroughly combined.
Place spinach mixture in a 3- to 4-cup baking dish. Sprinkle with remaining 2 Tbsp Parmesan & the paprika.
Bake in a 350-degree oven until lightly browned, 25 - 30 minutes.
Serve hot to spread on baguette slices.
jude31
14 years ago
last modified: 9 years ago
This is my interpretation of a dip that was served at La Paz restaurant.

Spinach con Queso

2 C. queso (quick melt) cheese, shredded
3 fresh jalapeno peppers, seeded and finely chopped
1/2 C half & half
1/3 C onions, finely chopped
1 teas. cumin
1 T. roasted red pepper, chopped
1/2 box frozen spinach, thawed and drained (I chop it again)

Heat all ingredients in double boiler over low heat, stirring constantly until cheese is melted.

Serve warm with tortilla chips. Makes about 2 cups.

Don't let the simplicity of this recipe fool you....it is awesome. You might as well double the recipe to begin with.
Young people love it, older ones too!!!!

jude
seagrass_gw Cape Cod
14 years ago
last modified: 9 years ago
Here's one I make without looking at the recipe anymore, but I dug it out for the sake of accuracy. It's really good with pork. I use more apple than the original recipe - a whole red skinned apple, usually, and I leave the peel on.

SPINACH WITH RAISINS, PINE NUTS AND APPLES

2 large bunches fresh spinach (can substitute 2 10-oz bags)
2 tablespoons olive oil
1/4 cup raisins
1/4 cup pine nuts
1/4 cup cubed, peeled apple
3-4 tablespoons chopped shallots
1/4 tsp. salt

Wash and dry spinach.

Heat oil in 4-qt. dutch oven or saute pan over medium heat. Cook raisins, pine nuts, apple and shallots in oil about 5 minutes, stirring occasionally, until raisins are plump.

Stir salt into raisin mixture. Gradually add spinach. Toss just until spinach is wilted. Serve immediately.

(4 servings)

seagrass
hawk307
14 years ago
last modified: 9 years ago
Nancy: Would a Spinach Omelet qualify.

Don't have a photo right now or Spinach.

I make this often. Boil the Spinach till soft.

Drain and put it into a heated Skillet, with Garlic Powder,
Oil and some chopped Boiled Ham.

Simmmer a couple of minutes and add beaten eggs.
Cook to your taste.
- - - - - - - - -

I also add Spinach to Chicken Soup and drizzle in some beaten eggs.

Lou
PS: First time on a Cookalong.
KatieC
14 years ago
last modified: 9 years ago
Very timely. I have been craving greens (read that: ready for spring). I got a huge bag of spinach last time we went to Costco. Also found Meyer lemons there (!) so I made this tonight. It was yummy. We used noodles, pine nuts instead of hazelnuts, and it was little thin (I didn't thin my spinach) so I tossed in some parmesan cheese to thicken. Yum.

From thekitchn.com:

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
serves two as a main course

1 teaspoon Meyer lemon zest (from about 1/2 lemon)
juice from one Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 teaspoon salt
a few grinds of fresh pepper
1/4 teaspoon freshly grated nutmeg
1/2 pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.

Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

This is an old favorite....

* Exported from MasterCook *

Cheese and Spinach Strudel with Warm Tomato Relish

Recipe By : Katie, from the Florida Tomato Committee
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz. pkg. frozen chopped spinach
1/2 pound ricotta cheese
1 cup mozzarella cheese -- grated
2/3 cup freshly grated parmesan cheese
2 pinches ground nutmeg
6 phyllo dough sheets -- 14 by 18
inches each
3 tablespoons unsalted butter
dry bread crumbs -- fine
2 tablespoons olive oil
1 small onion -- minced
1 celery stalk -- minced
4 large tomato -- cored, seeded and
coarsely chopped
1/2 cup carrot -- grated
1 teaspoon fresh thyme -- or 1/2 tsp. dried
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley -- chopped

1. Cook the spinach according to the package directions and cool on a plate. Squeeze out the excess moisture by hand and mix with the cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste. Preheat the oven to 375 degrees.
2. To assemble, lay a sheet of phyllo on your work surface with a short edge facing you. Brush it lightly with butter and sprinkle with crumbs. Repeat this layering until all the sheets of phyllo are used.
3. About 3 inches in from the short edge facing you, arrange the filling in a mounded row about 3 inches wide, leaving about 3 inches uncovered along each long edge so you can fold the sides over. Fold the sides of the phyllo over the filling, then fold the short end of exposed phyllo over the filling. Continue to roll the phyllo into a log. Poke 2 small steam vents in the top with a paring knife.
4. Place the strudel on a baking sheet and bake for 30 to 40 minutes, until golden brown.
5. While the strudel bakes, make the relish. Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.
6. Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley. Slice the strudel and serve hot with some of the relish spooned around each slice.
coconut_nj
14 years ago
last modified: 9 years ago
I lovvve spinach. My very favorite way to eat it is slightly steamed with butter, soy sauce and a little lemon juice. I like that on or with white or brown rice too.

I often make quesadillas with spinach, mushrooms and monterey jack cheese. If had my spinach left over I keep it for these and also keep some sauteed mushrooms either in fridge or freezer. Easy to put together for a lunch or easy dinner or in my case...breakfast.. smiles.

LPink... I would love the spinach and butter bean recipe.
caliloo
14 years ago
last modified: 9 years ago
I made this for my neighbors 80 birthday brunch and got rave reviews (even from her friend who is a caterer and a food snob). The red pepper coulis over the top is definitely a plus.

Alexa

*********************************************************

Mushroom Spinach Souffle Roll -

Ingredients:
4 T. butter
1/2 cup flour
1 tsp. salt
Pepper to taste
2 cups milk
6 eggs
2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach
1 lb. mushrooms
8 oz cream cheese
Salt and pepper to taste

Instructions:
Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the soufflé mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While soufflé is baking make the filling. Sauté the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn soufflé immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the soufflé. Roll up jelly roll style with the help of the towel. Serve immediately!

This can be made the night before and reheated at 325 degrees in the morning.

********************************************************

Roasted Red Pepepr Coulis
Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper
Directions
1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
moosemac
14 years ago
last modified: 9 years ago
Spinach Vegetable Salad

Salad:
8 oz. baby spinach, stems removed
1/4 sweet red pepper, cut matchstick size or use smoked roasted red peppers
4 scallions, sliced thin
1 cup small broccoli flowerets
1 baby zucchini, halved lengthwise & sliced thin
1/2 cup shredded carrots or cut matchstick size
6 slices bacon, cooked crisp and crumbled
1/2 -1 cup sliced fresh mushrooms

Wash spinach and dry thoroughly. In a colander place, broccoli, zucchini and mushrooms. Rinse with HOT water 2 minutes to lightly blanch then rinse with cold water till cool to touch. Drain and dry vegetables. Add vegetables to large bowl toss to mix. Top salad with bacon.

Dressing:
1/3 cup real maple syrup
2 tbs. white wine vinegar
1 tbs. red wine vinegar
1/4 cup dijon mustard
1 tsp. honey
1/2 tsp. fresh garlic minced about 1 large or 2 small cloves
1/4 cup extra virgin olive oil
2 slices bacon, cooked crisp and crumbled
1 Microwave safe container with cover.

Mix all ingredients together in a microwave safe container. Cover and shake till well mixed. Place container in microwave and open cover slightly to allow steam to vent. Microwave on high approximately 3 minutes or until mixture is very hot. Seal cover and shake to remix dressing. Pour hot dressing over salad, tossing as dressing is added. Serve salad immediately.

Notes:
You can cut the zucchini in half length wise and grill about 3 minutes per side cool then slice.

For the broccoli, rinse and cut in small flowerets. Do not dry. Place in a microwave safe covered bowl and microwave 1 minute. Remove from microwave and fill container with cold water to stop cooking process. When cool, drain and dry.

You do not need to blanch mushrooms if you prefer them raw.

Here's a quick recipe I throw together often though I usually use regular brown rice and cook it first. This is one of the few ways I can get my family to eat spinach.

Rice Florentine

2 packages of Success Brown Rice
2 1/2 cups of Chicken broth
1 tbsp. Butter
1 10 oz. box of frozen chopped frozen spinach thawed or you can use chopped fresh spinach
1/4 cup freshly grated parmesan cheese
1 tbsp. fresh lemon juice

Cook the brown rice in the chicken stock and butter according to package directions. Squeeze thawed spinach dry. Stir grated cheese and lemon juice into rice. Add spinach and stir until incorporated. Heat until just warm and serve.
sheesh
14 years ago
last modified: 9 years ago
This simple warm salad goes well with grilled meats like chicken breasts or pork chops, and it's very pretty, to boot!

WARM SPINACH SALAD with goat cheese

1 bunch or bag spinach
Extra virgin olive oil
1/2 small log unflavored goat cheese,
cherry tomatoes, cut in half
red onion, sliced thinly
Kalamata olives
garlic salt

Saute the spinach in EVOO till limp. Add goat cheese in chunks, swirl in the pan until cheese melts. Turn off heat, add tomatoes, onion, olives, swirl around in the hot pan, sprinkle with garlic salt.

Sherry
shaun
14 years ago
last modified: 9 years ago
PAGING BEVERLYAL - your recipe for the SPINACH MADELEINE lists vegetable liquor in the ingredients but as I read the directions, I'm wondering if that is vegetable liquid? Your recipe sounds like something I'd like to make.

Can you clarify this for me? Is it liquor (and where do you buy vegetable liquor>???) or is it the liquid from cooking the spinach?

Mucho Thanks!!
mustangs81
14 years ago
last modified: 9 years ago
Shaun, if it's the same as in my house, it's the reserved liquid from cooking the spinach. The vegetable liquor (or liquid left after cooking the vegetable) adds a little richness especially if you reduce it a bit.
doucanoe
14 years ago
last modified: 9 years ago
I forgot about this one. It's from Weed, and I think I need to make it again it is so good!

FESTIVE SHRIMP (Serves 4)

1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves, minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream
Hot cooked rice

Melt the butter w/the olive oil in a large skillet over medium-low heat.

Add the shallots, garlic, oregano, basil, salt and pepper. Sauté 5 minutes.

Add the shrimp, saute 2 -3 minutes so they are about 1/2 cooked. Remove from pan.

Add tomatoes and sherry, simmer for 5 minutes.

Add the cream and spinach, simmer so cream reduces a bit.

Add shrimp back to pan, simmer another 2 minutes to finish shrimp. Serve over rice. ~~

Linda
jessyf
14 years ago
last modified: 9 years ago
How could I forget this one.

Jkom51s BILs Roasted Red Pepper/Feta Quiche

Original in the Vegetarian Exchange forum.

(1) Double Pate Brisee crust from Silver Palate for a 9x13 pan:

Ingredients:

3 C Flour
1 tsp Salt
pinch Sugar
1 1/3 stick butter, chilled (5.3 oz)
6 Tbsp Shortening, chilled
1/2 C ice water

Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.

Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.

Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly.

(2) Filling

Drop oven temp to 375F.

1 small bunch chopped scallions, white and green parts (or onions species your choice)
1 bunch spinach, rinsed and chopped
1 12 oz jar roasted red peppers, drained
8 oz feta cheese
Six eggs
1 C Half & half
1 Tbsp herb seasoning such as savory, thyme, Italian herb mix
Fresh ground pepper (there is enough salt in the feta)

Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.
sally2_gw
14 years ago
last modified: 9 years ago
Heaven, I'm in Heaven.....I'm with Linda on this one. Spinach has always, even as a little kid, been my favorite vegetable. I even ate the school cafeteria spinach, and it was canned! I don't think a day goes by that I don't eat spinach in some fashion or another. I probably over dose in oxalic acid, but I don't care. The thing is, I can't think of any recipe I follow. I have made Ina Garten's spinach gratin, and liked it, as I do almost all of her recipes, but it's a little heavy for my taste most of the time. It's very good, though. Oops, I just noticed it's already been posted above.

Lou, welcome to the cookalong. I love mixing spinach with eggs. I don't usually do an omelette, because of laziness and clumsiness, but I do use spinach in cheesy scrambled eggs. I just make scrambled eggs like normal, but add grated cheese - almost any kind I have on hand, some chopped scallions and some chopped fresh spinach. I add the extra stuff to the eggs as they are cooking, and cook them slowly. I watched a recent pledge drive episode on PBS of Julia Child making omelettes. She made it look much easier than I imagined, so I may give it a try. I don't have a good omelette pan, though.

I've made a spinach enchilada recipe that I think came from Sharon (Chase), but I don't see the recipe on my computer. I thought I had it. It's very good, if anyone has the recipe, I recommend it highly.

Sally
BeverlyAL
14 years ago
last modified: 9 years ago
Shaun, Cathy is right. It is the reserved liquid from the spinach. I rarely make this recipe because when I do I will sit and eat the whole thing, but the best I remember, you may not need that much spinach liquor.

Beverly
shaun
14 years ago
last modified: 9 years ago
Ok thanks Cathy and Beverly! I never heard of vegetable liquor before! Im going to have to make your recipe Bev. It sounds just delicious.
sally2_gw
14 years ago
last modified: 9 years ago
DH calls it pot licker, (aka liquor) which I assume is a southern thing, or at least, a country thing.

Sally
tomatobob_va7
14 years ago
last modified: 9 years ago
Lots of good recipes here. I'm interested in the "Double Spinach Bake," but I wonder if the writer wanted us to cook the spinach noodles before baking. I can't imagine raw pasta would cook enough after baking for 25 minutes. Am I wrong?
Anyhow, here's how we cook spinach:
Wash fresh spinach well. Drain it well.
Put it in a lidded pot that will hold it. Sprinkle on a pinch of salt. Cover.
Turn the heat on low and cook for 10-15 minutes, depending on how low your burner goes. When it's wilted, it's done.
For a company version: add 1/2 tsp per lb of fresh grated nutmeg and a T of butter to each lb of spinach. Serve from the pot with tongs to leave most of the water (pot likker) on the leaves.
Robert
annie1992
14 years ago
last modified: 9 years ago
Moosemac, that dressing sounds like something I could eat with a spoon, and the maple is just the crowning glory, as far as I can see. Yum, and thanks.

I like spinach too, although I like it better raw than I do cooked. Elery and I are making spinach quiche this weekend in mini muffin cups, a "test" appetizer for the wedding, does that count? No?

OK, then, here's one of my favorite "cooked" spinach recipes, creamed spinach. I've switched to this much-lower-fat Eating Well recipe, Grandma's had butter and heavy cream and it was wonderful, but hard on the arteries!

Creamed Spinach
Eating Well

2 teaspoons extra-virgin olive oil
1/4 cup minced shallots or red onion
1 (10 ounce) bag fresh spinach, tough stems removed
1 tablespoon butter
1 tablespoon flour
1/2 cup 1% milk
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated Parmesan or Pecorino Romano cheese

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.
Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Yield: 2 servings

Annie
BeverlyAL
14 years ago
last modified: 9 years ago
That may be lightened up Annie, but how could anything be bad with Parmesan, nutmeg and onion in it.

Beverly
lakeguy35
14 years ago
last modified: 9 years ago
One of my faves to have in the freezer and ready to pop in the oven for a snack or cocktail party.

Spanikopita - Chase

16 Oz Phyllo Dough
Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill
Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

This one from is good too.

Marilyn's Spinach Cups

9 slices Pepperidge Farm white bread
10 oz. pkg. frozen chopped spinach; thawed
1 tablespoon butter
½ cup finely chopped onion
6 oz. cream cheese; softened
2 oz. jar pimiento; drained and minced
1 small clove garlic; minced
salt and pepper to taste

Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, and flatten each with rolling pin. Press bread into muffin tins. Bake at 350° for 5 to 7 minutes until lightly browned.

Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Marilyn

David
caliloo
14 years ago
last modified: 9 years ago
I've decided to explore the world of juicing, and today was my second foray in the mix. Anyway, this morning was a juice mix titled "Green With Envy" and Spinach is a needed ingredient!

Green With Envy

1 cup washed spinach
3 stalks celery (2 inch lengths)
1/2 cuke (washed well, peeled if waxy)
1/8 head cabbage
1 apple

Put through the juicer. It was a little heavy on the celery for my taste, so next time I will probably cut back on it or sub something else.

Alexa
dancingqueengw
14 years ago
last modified: 9 years ago
Here are two i've had for a long time. I think they are from the Gatherings Cookbook.

Spinach Melon Salad
1/4 cup vegetable oil
1 tbsp. vinegar
1/4 tsp celery seed
1/4 tsp salt
1/4 tsp Dijon style mustard
4 cups torn spinach
2 cups cantaloupe balls
1 cup quartered,thin sliced zucchini
2 tbsp chopped scallions

Combine oil, vinegar, salt, celery seed,and mustard in curet. Cover and shake. Refrigerate until well chilled

Combine spinach,cantaloupe, zucchini & onion in a bowl. Toss with dressing just prior to serving. Serves 6

Spinach Salad
1-1/4 cup water
1/4 cup + 2 Tbsp water
3/4 cup sugar
6 strips bacon
1/4 cup flour
3/4 lb spinach
1/4 cup chopped red onion
1/4 lb mushrooms sliced
1 hard cooked egg sliced
1 chicken bouillon cube

Combine water, vinegar, sugar and bouillon. Bring water to a boil, lower heat and simmer stirring until sugar and bouillon are dissolved. Lower heat to very low and keep hot.
Cook bacon in a frying pan until crisp. Remove bacon from pan and stir flour into the bacon grease stirring constantly. Pour the vinegar mixture into the pan and cook for 5 minutes stirring constantly.

Put spinach, onion, mushrooms and egg in serving bow. Crumble bacon over the top. Pour hot dressing over salad and serve immediately.
hawk307
14 years ago
last modified: 9 years ago
Spinach Calzone !!!!!
How could I forget ? We are making 50 Calzones this weekend,
for an annual Calzone Party and Spinach is one flavor.

Use Pizza Dough in a 10 inch Pizza Pan. Not too thin.
On half put the Spinach mixture, dampen the edge and fold the other half of the Dough over.
Pinch it down all around to seal the edge and cut some slits in the top.
Bake in a 400 degree oven about 20 to 3o minutes or until the top is a Golden Tan,
Whichever comes first. Let it rest a few minutes, before serving.

Filling:
Cook the Spinach in a large Skillet til softened.
Drain and remove the liquid.
Place in a mixing bowl to cool.
Add some Garlic Powder, chopped Prosiutto or Cooked Salami.
Mix in some Chopped Provolone and Parmesan cheese.
Mix a little. Add to the Calzone dough.
LOU
sally2_gw
14 years ago
last modified: 9 years ago
Tomatobob, I went through the thread to find that recipe to which you referred, and it says to cook the pasta then drain. The instruction is at the top, next to where it says to set the oven to 350 degrees. Hope this helps.

Sally
bob_cville
14 years ago
last modified: 9 years ago
I couldn't decide whether to post this in the Indian food thread or the Feta cheese thread, but here seems like the best spot for it.

CURRIED SPINACH WITH FETA CHEESE
MY INTERPRETATION OF THE INDIAN DISH: PALAK PANEER

Serves six to eight

16 oz frozen chopped spinach
1 cup water
4 tbsp Pataks mild curry paste
(or 2 tbsp curry paste, 2 tbsp mild curry powder)
1 stick butter
1 tbsp mint chutney
1 tbsp sweet mango chutney
4 oz feta cheese (cut into 3/4 inch cubes)

Put spinach and water in large pot, heat uncovered over medium heat until spinach is thawed and simmering. Add curry paste, mint chutney and mango chutney, continue to stir and simmer for about 15-20 minutes. Remove from heat, add feta cubes, stir thoroughly and serve with basmati rice and/or lightly toasted pita bread.

If you cannot find the mint chutney you can substitute 2 tsp dried spearmint leaves.
mikes100acdreamfarm
14 years ago
last modified: 9 years ago
A simple SPINACH SALAD I had years ago at "The Melting Pot"

Baby spinach leaves
Mushrooms thinly sliced
(There should be a thick solid covering of mushrooms on top of the salad bowl full of spinach leaves.)
Your favorite Italian Dressing or I also like Vidalia Onion Dressing
Fresh grated Parmesan Cheese

Assemble individual salad bowls with Spinach leaves topped with mushrooms. Grate cheese and add dressing when ready to serve.

SPINACH BALLS
2-10 oz pkg. frozen chopped Spinach (cooked and drained well)
2 c. Pepperigde Farms Herb Stuffing
1 c. Parmesan Cheese
4 eggs, beaten
¾ c. butter melted
1 tsp thyme
1 clove garlic minced
1 onion minced
salt and pepper to taste

Mix all ingredients well. Chill 2 hours or more. Roll into 1" balls. Freeze or refrigerate until ready to use. If frozen defrost slightly before baking. Bake at 350* for 20 minutes or until golden brown.

*Note you can also bake in a 9x13 pan and cut in squares. But I like them better as individual balls.
lpinkmountain
14 years ago
last modified: 9 years ago
Spinach Artichoke Heart Dip - from "Moosewood Restaurant Lowfat Favorites"

5 oz. fresh spinach, rinsed and stemmed (I dunno, I broke off a clump of frozen spinach from a bag)
2 garlic cloves, pressed or minced
1 1/2 cups cooked butter beans or cannellini beans (15 oz. can, drained and rinsed)
1 cup chopped scallions (That's a lot, not being an onion fan, I probably just used 3 or 4 from a bunch, didn't put them in a cup to measure)
2 TBLSP chopped fresh basil (I used 2 tsp. dried)
2-3 TBLSP fresh lemon juice, to taste
5-6 artichoke hearts or bottoms, minced (15 oz. can)
salt and ground black pepper to taste

Rinse and drain spinach and wilt/steam 2-3 min., if using fresh spinach. Drain.
Combine spinach, garlic, beans, scallions, basil and 2 TBLSP lemon juice in food processor until very smooth. Fold in minced artichoke hearts and add more lemon juice and salt and pepper to taste. (Or get bored dicing arichoke hearts and just toss them in the food processor and pulse VERY briefly, like I did).

Serve warm with pita bread triangles. It is also good on melba toasts and WASA bread.

I added 2 TBLSP parmesean cheese to this, which of course changes the fat. This makes a TON, so you might want to freeze some or make a half batch. Also, after eating it for a week and getting pretty bored, I mixed in some neufatchel cheese to slightly increase the creaminess of the bean mixture after it had been sitting around. You can do this from the start. This is really best served warm.
beanthere_dunthat
14 years ago
last modified: 9 years ago
Bob, I would never have thought of using feta cheese!
Do you mean the mint-coconut chutney? (That stuff is addictive.)
ruthanna_gw
14 years ago
last modified: 9 years ago
Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home.

Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. Ive posted this one before. Its on the lighter side and a good complement to heavy dishes like lasagne.

LEMON SPINACH SALAD

1/2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of 1/2 lemon
1 hard cooked egg
Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.

Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired.

------------

Vegetable timbales have always been one of our family favorites for meatless meals. Its common to find recipes for them in early 20th century cookbooks.

SPINACH TIMBALES

2 (10 oz.) packages frozen chopped spinach
4 eggs
1/2 tsp. salt
1/4 cup butter, softened
1 Tbs. fresh lemon juice
Cheese or hollandaise sauce, if desired

Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups.

Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings.
annie1992
14 years ago
last modified: 9 years ago
Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans.

Annie
bob_cville
14 years ago
last modified: 9 years ago
beanthere_dunthat,

The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney.

A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese.
denise8101214
14 years ago
last modified: 9 years ago
I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones.

Spinach and Cheese Strata, epicurious

* 1 (10-oz) package frozen spinach, thawed (fresh works great too)
* 1 1/2 cups finely chopped onion (1 large)
* 3 tablespoons unsalted butter
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
* 6 oz coarsely grated Gruyère (2 cups)
* 2 oz finely grated Parmigiano-Reggiano (1 cup)
* 2 3/4 cups milk
* 9 large eggs
* 2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.
wizardnm
Original Author
14 years ago
last modified: 9 years ago
There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again....

I just drew a name for the next Cookalong...

Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow.

Nancy
wizardnm
Original Author
14 years ago
last modified: 9 years ago
Caliloo??
wizardnm
Original Author
14 years ago
last modified: 9 years ago
TTT
caliloo
14 years ago
last modified: 9 years ago
Here I am!

I actually already got to pick something (corn last time) so if I can have a second shot I will choose......

BROCCOLI!

However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-)

Alexa
wizardnm
Original Author
14 years ago
last modified: 9 years ago
Alexa, I drew your name fair and square so you are on!

**********Broccoli***************

Nancy
sally2_gw
14 years ago
last modified: 9 years ago
Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone.

Spinach and Goat Cheese Pesto

1 or 2 plump garlic cloves
salt
3 tablespoons (or small handfuls) of walnuts
3 big handfuls (or cups, loosely packed) of fresh spinach
1 4 oz. package goat cheese
2 tablespoons pecorino Romano (optional, to taste)
1/2 cup extra virgin olive oil
1 squeeze, aprox. 1 teaspoon lemon juice
pinch cayenne
pinch freshly ground nutmeg

In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine.

Sally

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