Your favorite spinach recipe?!
i accidentally split the entire seed bag when i was planting so my garden is overrun with spinach! i have picked all the extra but now its sitting everywhere and need some good recipes that involve a lot of spinach!.
and i am a VEGETARIAN so NO MEAT recipes!Www@FoodAQ@Com
and i am a VEGETARIAN so NO MEAT recipes!Www@FoodAQ@Com
Answers:
1!. steam spinach for 5 mins and when the leaves wilt a little remove and sqeeze all the water out!. Then chop the spinach as fine as you can and then put two cloves of crushed garlic in it!. Add salt, some set yogurt and mix well!. Now heat olive oil in a small pan and add a couple of cloves (the spice one) and take it off the heat!. Mix the spinach mixture with this old and serve!. You can also eat it cold!. You can eat it on lightly toasted bread or with rice!. It is a very healthy recipe!.
2!. chop spinach leaves finely!. Cook yellow lentils or red lentils!. In a pan, heat oil, put cloves (2-3), half an inch cinnamon stick, add some crushed garlic, chopped onion (little) and chopped tomatoes (or tomato puree)!. cook for a few mins!. Add chopped spinach to it, stir fry for a few mins and then add the cooked lentils!. Add salt and a little cayne pepper to taste!. Serve it with rice!.
3!. If you omit the lentils and and put lightly seared cottage cheese instead it will taste different and altogether a different tasty dish!.
4!. you can make spinach ravioli!. Make a soft dough with plain flour, egg, olive oil , salt and water and keep aside!. steam and chop spinach, add any soft cheese (ricotta, mascapone, goats cheese) some salt, pepper and a mix well!. Now roll the dough into two big pasta sheets and spoon the spinach mixture at a distance of two inches apart!. brush all th area with out the spinach mixture with egg and place the other pasta sheet and seal the edges and the all the other area to create pockets of spinach mix!. Carefully cut out each to form the ravioli!. Heat a big pot full of water and bring it to a boil Add a little olive oil and salt to the water and slowly slip the ravioli into the boiling water, cook for 5 mins or till the ravioli is cooked!. Serve it with your favourite pasta sauce!.
5!. Try spinach and goats cheese pizza!.
6!. wash spinach leaves, add cherry tomatoes cut into two, add some feta cheese, olives and a few basil leaves torn by hands!. Drizzle it with some good olive oil and season it with sea salt and pepper!. Mix will and serve immediately with any main course of your liking!.
Reply to my message if you like the recipes and I can share more with you!. Happy cooking!Www@FoodAQ@Com
2!. chop spinach leaves finely!. Cook yellow lentils or red lentils!. In a pan, heat oil, put cloves (2-3), half an inch cinnamon stick, add some crushed garlic, chopped onion (little) and chopped tomatoes (or tomato puree)!. cook for a few mins!. Add chopped spinach to it, stir fry for a few mins and then add the cooked lentils!. Add salt and a little cayne pepper to taste!. Serve it with rice!.
3!. If you omit the lentils and and put lightly seared cottage cheese instead it will taste different and altogether a different tasty dish!.
4!. you can make spinach ravioli!. Make a soft dough with plain flour, egg, olive oil , salt and water and keep aside!. steam and chop spinach, add any soft cheese (ricotta, mascapone, goats cheese) some salt, pepper and a mix well!. Now roll the dough into two big pasta sheets and spoon the spinach mixture at a distance of two inches apart!. brush all th area with out the spinach mixture with egg and place the other pasta sheet and seal the edges and the all the other area to create pockets of spinach mix!. Carefully cut out each to form the ravioli!. Heat a big pot full of water and bring it to a boil Add a little olive oil and salt to the water and slowly slip the ravioli into the boiling water, cook for 5 mins or till the ravioli is cooked!. Serve it with your favourite pasta sauce!.
5!. Try spinach and goats cheese pizza!.
6!. wash spinach leaves, add cherry tomatoes cut into two, add some feta cheese, olives and a few basil leaves torn by hands!. Drizzle it with some good olive oil and season it with sea salt and pepper!. Mix will and serve immediately with any main course of your liking!.
Reply to my message if you like the recipes and I can share more with you!. Happy cooking!Www@FoodAQ@Com
Cream of Spinach Soup:
Yield: 4-6 servings
Time: 25 minutes
Tools: large saucepan with cover
wooden spoon
blender or hand mixer with purée attachment
Ingredients: 1 large onion, chopped
4 c water
3 potatoes, peeled and diced
1 T soy sauce
2 c fresh spinach, packed
3-5 cloves garlic, peeled
1 t pepper
? t nutmeg
1 c hot milk (optional)
Directions: Place onion, potatoes, water, and soy sauce in saucepan, bring to a boil, cover, lower heat, and simmer until potatoes are tender, about 20 minutes!.
Add spinach, garlic, pepper, and nutmeg, and cook 2 more minutes!.
Purée the soup, then stir in milk, adjust seasonings, and serve hot!.
Notes: For a lighter and less creamy soup that is vegan and lower in fat, leave out the milk!.
*Hope this helps! :^)Www@FoodAQ@Com
Yield: 4-6 servings
Time: 25 minutes
Tools: large saucepan with cover
wooden spoon
blender or hand mixer with purée attachment
Ingredients: 1 large onion, chopped
4 c water
3 potatoes, peeled and diced
1 T soy sauce
2 c fresh spinach, packed
3-5 cloves garlic, peeled
1 t pepper
? t nutmeg
1 c hot milk (optional)
Directions: Place onion, potatoes, water, and soy sauce in saucepan, bring to a boil, cover, lower heat, and simmer until potatoes are tender, about 20 minutes!.
Add spinach, garlic, pepper, and nutmeg, and cook 2 more minutes!.
Purée the soup, then stir in milk, adjust seasonings, and serve hot!.
Notes: For a lighter and less creamy soup that is vegan and lower in fat, leave out the milk!.
*Hope this helps! :^)Www@FoodAQ@Com
I like to saute a bunch of spinach with garlic, and then puree it with parmesan cheese and olive oil (so it's like pesto, but with spinach)!. Then you can toss it with cooked orzo and pine nuts!. I believe there are recipes like this at the Food Network website if you search for "spinach orzo"!.
also, spanakopita is awesome, vegetarian, and uses lots of spinach :)Www@FoodAQ@Com
also, spanakopita is awesome, vegetarian, and uses lots of spinach :)Www@FoodAQ@Com
Spinach Salad
Spinach
Strawberries
Mushrooms
Red Onions
Poppy Seed Dressing
Make a base of the spinach leaves!. Top with sliced strawberries and mushrooms and a few rings of red onion!. Drizzle with poppy seed dressing!.
Poppy Seed Dressing
Plain Soy Yogurt (or regular plain yogurt)
Soy Milk (or regular milk)
Honey
Poppy Seeds
Thin the yogurt with a little milk, add about a tablespoon of honey and some poppy seeds!.
For meat eaters, the salad is also good with chopped boiled egg and crumbled bacon!.Www@FoodAQ@Com
Spinach
Strawberries
Mushrooms
Red Onions
Poppy Seed Dressing
Make a base of the spinach leaves!. Top with sliced strawberries and mushrooms and a few rings of red onion!. Drizzle with poppy seed dressing!.
Poppy Seed Dressing
Plain Soy Yogurt (or regular plain yogurt)
Soy Milk (or regular milk)
Honey
Poppy Seeds
Thin the yogurt with a little milk, add about a tablespoon of honey and some poppy seeds!.
For meat eaters, the salad is also good with chopped boiled egg and crumbled bacon!.Www@FoodAQ@Com
(They look mighty fancy, but they are pretty easy and quite tasty!)
Spinach-Stuffed Lasagna Ruffles
1 (8 ounce) package lasagna noodles, uncooked
1 (8 ounce) package cream cheese, softened
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 ? cups freshly grated Parmesan cheese, divided
1 (15 ounce) carton ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 ? teaspoons dried Italian seasoning
? teaspoon salt
1 (32 ounce) jar spaghetti sauce
1!. Cook noodles according to package directions; drain and set aside!.
2!. Beat cream cheese until smooth!. Stir in spinach, 1 cup Parmesan cheese, and next 4 ingredients!.
3!. Spread ? cup cheese mixture evenly over each cooked noodle!. Roll noodles up jellyroll fashion, starting at narrow end!.
4!. Pour spaghetti sauce into a lightly greased 13x9x2 inch baking dish!. Cut lasagna rolls in half crosswise!. Place rolls, cut side down, over sauce in dish!. Sprinkle with remaining ? cup Parmesan cheese!.
5!. Cover and bake at 350° for 25 minutes or until lasagna ruffles are thoroughly heated!. Garnish if desired!.
Yield: 6 servings!.Www@FoodAQ@Com
Spinach-Stuffed Lasagna Ruffles
1 (8 ounce) package lasagna noodles, uncooked
1 (8 ounce) package cream cheese, softened
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 ? cups freshly grated Parmesan cheese, divided
1 (15 ounce) carton ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1 ? teaspoons dried Italian seasoning
? teaspoon salt
1 (32 ounce) jar spaghetti sauce
1!. Cook noodles according to package directions; drain and set aside!.
2!. Beat cream cheese until smooth!. Stir in spinach, 1 cup Parmesan cheese, and next 4 ingredients!.
3!. Spread ? cup cheese mixture evenly over each cooked noodle!. Roll noodles up jellyroll fashion, starting at narrow end!.
4!. Pour spaghetti sauce into a lightly greased 13x9x2 inch baking dish!. Cut lasagna rolls in half crosswise!. Place rolls, cut side down, over sauce in dish!. Sprinkle with remaining ? cup Parmesan cheese!.
5!. Cover and bake at 350° for 25 minutes or until lasagna ruffles are thoroughly heated!. Garnish if desired!.
Yield: 6 servings!.Www@FoodAQ@Com
Garlic Spinach!.
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 pound spinach, washed and stemmed, or 1 pound Swiss chard, washed, stems sliced, leaves torn
Salt & freshly ground pepper to taste
Heat oil in a large skillet over medium-high heat!. Add garlic and stir until golden, about 30 seconds!. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes!. Season with salt and pepper!.
Check out the link!.Www@FoodAQ@Com
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 pound spinach, washed and stemmed, or 1 pound Swiss chard, washed, stems sliced, leaves torn
Salt & freshly ground pepper to taste
Heat oil in a large skillet over medium-high heat!. Add garlic and stir until golden, about 30 seconds!. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes!. Season with salt and pepper!.
Check out the link!.Www@FoodAQ@Com
Is cheese ok!? !.!.!.!.this has always been the absolute favorite vegetable recipe for our entire family (even the kids)!. And it would work nicely for a main dish for you!.!.!.!.
SPINACH, RICE & CHEESE
1/4 c!. melted butter
8 oz!. grated cheese (any kind is fine)
1/2-3/4 c!. chopped onion
10 oz!. frozen chopped spinach, defrosted (or fresh)
1 c!. Minute Rice, raw
1/2-1 tsp!. garlic salt
1/4 c!. sour cream
Mix all ingredients together!. Put into a 2 qt!. casserole (I use a 9x13" pan)!. Bake, covaered, for 1 hr!. at 350 !.!.!.!.!.!.!.and don't fight over the crispy edges!Www@FoodAQ@Com
SPINACH, RICE & CHEESE
1/4 c!. melted butter
8 oz!. grated cheese (any kind is fine)
1/2-3/4 c!. chopped onion
10 oz!. frozen chopped spinach, defrosted (or fresh)
1 c!. Minute Rice, raw
1/2-1 tsp!. garlic salt
1/4 c!. sour cream
Mix all ingredients together!. Put into a 2 qt!. casserole (I use a 9x13" pan)!. Bake, covaered, for 1 hr!. at 350 !.!.!.!.!.!.!.and don't fight over the crispy edges!Www@FoodAQ@Com
Mushroom and Spinach Lasagna
Makes 6 servings
Prep: 35 minutes
Cook: 1 hour 30 minutes
Ingredients
3 large onions (1-3/4 lbs!.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, chopped
1 cup cottage cheese
1/2 cup (2 oz!.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
Salt
Freshly ground black pepper
6 dried lasagna noodles, cooked according to package directions
Tomato and Roasted-Pepper Sauce (see recipe below)
Directions
1!. Heat oven to 450 degree!. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender!. Cool!. Peel and chop!.
2!. Reduce oven temperature to 350 degree F!. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted!. Drain in colander, pressing to remove excess moisture!. Chop coarsely!.
3!. Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes!. Cool!. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste!.
4!. Arrange 2 noodles in 8-inch square glass baking dish!. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles!. Cover and bake 30 to 35 minutes or until hot in center!.Serve with Tomato and Roasted-Pepper Sauce!. Makes 6 servings!.
Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F!. Place 1 large onion (about 8 to 10 oz!.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender!. Remove garlic; roast onion 30 minutes more!. Cool!. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over!. Transfer to bowl, cover and steam just until cool enough to handle!. Peel, seed, and chop bell peppers!. When onion is cool enough to handle, peel and chop!. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use)!. Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb!.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor!. Process until smooth!. Season with salt and black pepper!. Makes 2-1/2 cups!.
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Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon!. Seal and shake to combine!. Season, to taste, with salt and pepper!.
Place spinach on a serving platter and top with cranberries and walnuts!. Pour vinaigrette over spinach and serve!.
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Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese Recipe courtesy Bobby Flay
12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Heat grill to high!. Brush mushroom caps on both sides with oil and season with salt and pepper!. Grill, cap side down, until slightly charred, about 4 to 5 minutes!. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer!.
Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette!. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese!. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired!.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl!. Slowly whisk in the oil until emulsified!.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl!. Slowly whisk in the oil until emulsified!.Www@FoodAQ@Com
Makes 6 servings
Prep: 35 minutes
Cook: 1 hour 30 minutes
Ingredients
3 large onions (1-3/4 lbs!.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, chopped
1 cup cottage cheese
1/2 cup (2 oz!.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
Salt
Freshly ground black pepper
6 dried lasagna noodles, cooked according to package directions
Tomato and Roasted-Pepper Sauce (see recipe below)
Directions
1!. Heat oven to 450 degree!. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender!. Cool!. Peel and chop!.
2!. Reduce oven temperature to 350 degree F!. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted!. Drain in colander, pressing to remove excess moisture!. Chop coarsely!.
3!. Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes!. Cool!. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste!.
4!. Arrange 2 noodles in 8-inch square glass baking dish!. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles!. Cover and bake 30 to 35 minutes or until hot in center!.Serve with Tomato and Roasted-Pepper Sauce!. Makes 6 servings!.
Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F!. Place 1 large onion (about 8 to 10 oz!.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender!. Remove garlic; roast onion 30 minutes more!. Cool!. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over!. Transfer to bowl, cover and steam just until cool enough to handle!. Peel, seed, and chop bell peppers!. When onion is cool enough to handle, peel and chop!. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use)!. Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb!.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor!. Process until smooth!. Season with salt and black pepper!. Makes 2-1/2 cups!.
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Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette
1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces
In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon!. Seal and shake to combine!. Season, to taste, with salt and pepper!.
Place spinach on a serving platter and top with cranberries and walnuts!. Pour vinaigrette over spinach and serve!.
----------------------------------------!.!.!.
Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese Recipe courtesy Bobby Flay
12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Heat grill to high!. Brush mushroom caps on both sides with oil and season with salt and pepper!. Grill, cap side down, until slightly charred, about 4 to 5 minutes!. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer!.
Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette!. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese!. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired!.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl!. Slowly whisk in the oil until emulsified!.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl!. Slowly whisk in the oil until emulsified!.Www@FoodAQ@Com