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Archive for the ‘Spinach’ Category

Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 
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Makes 3 cups

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup sliced green onions
  • 1 pkg (10 oz) frozen, chopped spinach, thawed, well drained
  • 1 cup Italian style cheese crumbles
  • 1/2 cup chopped roasted red peppers
  1. Beat cream cheese, mayo and half the onions in medium bowl with electric mixer on medium speed until well blended.  Add spinach; mix until just blended. 
  2. Stir in cheese crumbles and peppers; cover. 
  3. Refrigerate at least 1 hour.  Sprinkle with remaining onions just before serving. 

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Makes 4 servings

  • 1 medium-size all-purpose potato, diced
  • 2 tbsp butter
  • 2 cups packed baby spinach
  • 2 scallions, trimmed and chopped
  • 6 eggs
  • 4 egg whites
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz pepper-Jack cheese, shredded
  • 1/2 cup roasted red peppers, chopped
  • 1 bag (10 oz) fresh broccoli flowerets, steamed
  1. Heat oven to 350°F.  Place potatoes in a glass bowl or dish.  Add 1/4 cup water; cover with plastic wrap, venting a side.  Microwave on HIGH power for 5 minutes. 
  2. Melt butter in a 10 inch ovenproof nonstick skillet over medium heat.  Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated. 
  3. In a large bowl, whisk eggs, egg whites, salt, pepper and half the cheese. 
  4. Add red pepper and cooked potato to skillet; heat through.  Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking. 
  5. Remove skillet from heat and sprinkle with remaining cheese.  Transfer to oven.  Bake at 350°F for 20 minutes or until set.  Carefully remove from oven (handle will be hot).  Divide in wedges.  Serve with cooked broccoli. 

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Makes 4-6 servings

  • 1 chicken breast fillet or vegetarian chicken pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterrey jack cheese
  • 5 (7 inch) flour tortillas
  1. Preheat barbecue grill or frying pan to high heat.
  2. Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.
  3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.
  4. Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
  5. Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  6. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg-rolls.
  7. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.
  8. Preheat 4-6 cups of oil to 375°F.
  9. Deep fry egg-rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg-roll diagonally lengthwise.

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Makes 8 servings

  • 1/4 cup sun-dried tomatoes (about 1 oz)
  • 10 oz package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup crumbled feta cheese
  • 1 1/2 lbs ground turkey breast
  • 1 cup oats (quick or old fashioned), uncooked
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt (optional)
  • 1/4 tsp ground black pepper
  • 1/2 cup milk
  1. Heat oven to 400°F.  Soften tomatoes according to package directions; coarsely chop and set aside. 
  2. In small skillet, cook spinach and onion over low heat 4-5 minutes or until onion is tender.  Remove from heat; cool slightly.  Stir in cheese; set aside. 
  3. In large bowl, combine turkey, oats, garlic powder, oregano, salt if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly.  Shape 2/3 of turkey mixture into 9×6″ loaf in 13×9″ baking dish.  Make a deep indentation down center of turkey mixture, leaving about 1 1/2″ around edges of loaf; fill with spinach mixture. 
  4. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal.  Bake 30-35 minutes or until juices run clear when pierced with fork.  Let stand 5 minutes before slicing. 

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Serves 4

  • 3/4 lb rigatoni pasta
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 1 large yellow pepper, seeded, cut into 1 inch strips
  • 1 large red pepper, seeded, cut into 1 inch strips
  • 1 large orange pepper, seeded, cut into 1 inch strips
  • 1 can (15 1/2 oz) cannelloni beans, rinsed, drained
  • 1/4 cup vegetable broth
  • 1/4 cup white wine
  • 1 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 (5 oz) bag baby spinach leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  1. Bring a large pasta pot of salted water to a boil, add rigatoni and cook about 9 minutes, or until pasta is very al dente (it will finish cooking in the sauce).  Drain pasta, reserving 1 cup of cooking water. 
  2. Meanwhile, in a large, deep skillet, melt 2 tbsp of the butter in the olive oil over medium-high heat.  Add onion and garlic; sauté 2 to 3 minutes, until fragrant.  Add peppers and sauté 3 minutes.  Add beans, broth, wine, vinegar, salt and pepper; cover skillet and simmer over low heat 8 minutes, until peppers are tender. 
  3. Uncover; stir in pasta and reserved cooking water.  Cover; cook 4-6 minutes longer, until pasta is al dente and sauce thickens slightly.  Add spinach; toss until just wilted.  Add remaining 2 tbsp butter and 1/4 cup of the cheese, and toss.  Transfer to a large pasta bowl.  Top with remaining cheese. 

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Serves 5

  • 1 container (16 oz) cottage cheese
  • 1 pkg (10 oz) frozen chopped spinach, thawed, well drained
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 20 jumbo pasta shells, cooked, drained
  • 1 jar (26 oz) spaghetti sauce
  • 1 large tomato, chopped
  1. Preheat oven to 400°F.  Mix cottage cheese, spinach, 1/2 cup for the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.  Spoon 1 tbsp of the cheese mixture evenly into each pasta shell. 
  2. Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13×9″ baking dish.  Place shells, filled sides up, in baking dish.  Spoon remaining sauce mixture over shells.  Cover with foil. 
  3. Bake 25 minutes or until heated through.  Uncover; top with remaining 1/2 cup mozzarella cheese.  Bake, uncovered, an additional 2 minutes or until cheese is melted. 

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