May 31st, 2010 • 19:05
Can You Help Me Find A Delicious Recipe Consisting Spinach?
I am having a healthy food party and everyone loves spinach so can you help me find a delicious meal using spinach? I need help, the party is tomorrow! Help! 
Thanks!
May 31st 2010 • 19:05
by ladyelle
Saag Panir (Indian Spinach Dish)
Prep: 15 min, Cook: 35 min.
1 large onion, finely chopped
4 fresh garlic cloves, finely crushed
2 ounces freshly grated ginger root
1 lb. frozen spinach, thawed and drained
1 cup plain yogurt
1/2 cup buttermilk
2 tsp. garam masala, or other curry powder
1 tsp. ground red pepper
1 cup half and half
1/2 lb. panir, cut into cubes
Combine first 8 ingredients in a medium saucepan. Simmer for 20-25 minutes. Add the half and half. Simmer 10-15 more minutes, or until mixture has creamy consistency. Add the panir and simmer an additional 5 minutes. (If panir unavailable, substitute other fresh chunk-style cheese.)
Per serving: calories 306, fat 17.3g, 48% calories from fat, cholesterol 60mg, protein 16.6g, carbohydrates 25.1g, fiber 5.8g, sugar 13.5g, sodium 236mg, diet points 6.9.
Dietary Exchanges: Milk: 0.6, Vegetable: 2.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.9, Fat: 2.8, Sugar: 0.0, Very lean meat protein: 0.0
May 31st 2010 • 20:05
by sarapark
I had something really good…like eggs benedict, but with spinach and a tomato slice instead of the canadian bacon, with hollandaise sauce and poached egg on an english muffin. Meeeooowww!! Try it , you will love it!
May 31st 2010 • 20:05
by ♥ № 1
stuuf chicken breast with spinach and ricotta and some mozzerella…add proscuttio if you want. cut pocket in breast. stuff with mixture and seal with toothpicks. dip in egg and flour and fry them up!
May 31st 2010 • 20:05
by fiyo
Try this- Self-crust Spinach-cheese Pie
I’m sure it will be a success.http://www.aliciasrecipes.com/Recipe/751…
If you don’t like it she has 74 other spinach recipes for you to choose from.
May 31st 2010 • 20:05
by Alli B
I am having a healthy food party and everyone loves spinach so can you help me find a delicious meal using spinach? I need help, the party is tomorrow! Help!
Thanks!
May 31st 2010 • 21:05
by katey
2/3 cup plain yogurt
1 garlic clove, minced
1/2 cucumber, peeled, seeded, chopped
1 dash salt
1 medium onion, sliced
2 teaspoons olive oil
1 red bell pepper, seeded and cubed
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 (16 ounce) can chickpeas, drained with liquid reserved
10 ounces spinach, coarsely chopped
1/2 large lemon
salt and pepper
In a skillet, cook the onion in the oil over medium heat until softened.
Add bell pepper, coriander, cumin, and tumeric. Cook for 2-3 minutes longer.
Add the chickpeas and 4 T of their liquid. Simmer for 5 minutes, until the pepper is tender, adding about 2 T more of the reserved liquid as necessary.
Add spinach and cook until the spinach is bright and wilted.
Stir in lemon juice and add salt and pepper.
Combine yogurt, garlic, cucumber, and salt in a bowl. Serve with the chickpeas.
May 31st 2010 • 21:05
by Mizz Peanutbutauh
Bacon, Spinach and Cream Potatoes
3 pounds Idaho potatoes, peeled and sliced
Salt
Extra-virgin olive oil
4 strips center cut bacon, chopped
1 medium onion, quartered and thinly sliced
1 cup cream
2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
Salt and pepper
1/4 teaspoon freshly grated nutmeg, eyeball it
Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes.
To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more.
Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg.
May 31st 2010 • 21:05
by cookingk
Spinach Strawberry Salad
12 ozs. fresh spinach leaves
1 qt. fresh strawberries – hulled, quartered
2 tsp. sesame seeds
1/2 cup vegetable oil
1/2 cup granulated sugar
1/4 cup distilled white vinegar
1 1/2 tsp. grated onion
1/4 tsp. Worcestershire sauce
1/4 tsp. paprika
-Wash and drain spinach, then squeeze dry between layers of paper
towels; tear bite-size pieces.
-Toss together spinach, strawberries, and sesame seeds in a large
bowl; set aside.
-In a separate bowl, beat together oil, sugar, vinegar, onion,
Worcestershire sauce, and paprika.
-Pour prepared dressing over salad and toss to coat.
-Serve immediately
Spinach Garlic Soup
Yield: 4 servings
10 ounces fresh spinach, trimmed
4 cups chicken broth
1/2 cup onion, chopped
8 garlic cloves, minced
1/3 cup butter
1/4 cup soy flour
3/4 cup heavy cream
1/4 cup water
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm.
Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture.
Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through, but do not boil.
Per Serving: 288 Cal (77% from Fat, 11% from Protein, 12% from Carb); 8 g Protein; 25 g Tot Fat; 9 g Carb; 3 g Fiber; 148 mg Calcium; 2 mg Iron; 991 mg Sodium; 72 mg Cholesterol
Olive Garden Florentine Lasagna
1 pound fresh spinach
1 pound fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups Parmesan cheese, divided
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
Marinara sauce or tomato-cream sauce as desired
Extra Parmesan cheese
Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.
Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
Cook lasagna according to package directions; rinse under cool water and drain thoroughly.
Place four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350 degrees F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.)
CHEESY SPINACH SQUARES
Preheat oven to 350°F
1/3 cup all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 eggs
1 cup milk
1 Tbs. butter, melted
2 cups shredded sharp Cheddar cheese
1 pkg. (box) frozen chopped spinach, thawed
1/4 cup finely chopped sweet red pepper
1 green onion, chopped
1. In a large bowl, stir together flour, baking powder, salt, pepper, and nutmeg.
2. In a separate bowl, whisk eggs, then whisk in milk and melted butter. Stir in cheese, spinach, red pepper and onion.
3. Pour over flour mixture; stir just until combined. Pour into greased 11×7″ baking dish.
4. Bake for 30 minutes or until set.
5. Let cool for 10 minutes; slice into squares and serve.
NOTE: Canadian Living suggested serving it in small squares on a buffet table, or for an easy family lunch or dinner, cutting it into bigger squares and serving it with vegetables and thick slices of Italian bread.
Yield: 30 squares (if serving it as an appetizer)
Per square: about 50 calories, 3 g. protein, 3 g. fat, 2 g. carbohydrate
May 31st 2010 • 22:05
by chachaca
make spinach quiche, it’s in any cookbook. good hot or cold
May 31st 2010 • 23:05
by Rodney H
Chinese garlic fried spinach
1 large bag of spinach
4 cloves of garlic, chopped up
1/8 the cup of sunflower oil
1 teaspoon of sesame oil
Clean spinach. Put sunflower oil in wok and add garlic when hot. Add spinach and mix to prevent garlic from burning. After five minutes add the sesame oil and mix for another minute before serving.
Jun 1st 2010 • 00:06
by texaschi
1 large continar of racotti cheese (you can use skim)
1 package (2 to 2.5 cups) of itailan cheese from the store (mozz, parmas, roman, and agaso mixed)
1 package(16 oz) of frozen chopped spianch, thawed and sqeezed
2 cloves garlic
1 med red onion choped
salt/pepper to taste
mixed well and refridgearated over night to mix flavors- cover with plastic touching the mixture!!!
boiled water, made the manacotti, and stuffed, ..make Marinara Sauce (as follows)
350 for 40 minutes. toped with a little of the the cheese mix ….
Marinara Sauce
3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can tomatoes , seeded and lightly crushed, with their liquid
Salt
Crushed red pepper
10 fresh basil leaves, torn into small pieces
olive oil
Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil and cook until lightly browned, about 2 minutes.
Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper if necessary
put sauce on the botton of the dish, stuff the pasta and top with more sauce. Bake and serve with salad and garlic bread.
Jun 1st 2010 • 01:06
by Jack
Make this spinach greek pie. It’s always a hit!
Jun 1st 2010 • 02:06
by AikoAiko
Spanakopita
Jan 6th 2011 • 06:01
by Noodle
Drain the liquid from the soup. for each cup of liquid you end up with – take 1/2 tbs flour and 1/2 tbs butter and stir over low heat until a smooth paste. Slowly add liquid , about 1/8 of a cup at a time, and use a whisk to stir and incorporate. Add salt and pepper to taste, adjust liquid to your desired thickness, the drained chicken, veggies, and noodles- and more veggies ( like frozen peas and carrots). Pour into a casserole dish and top with refrigerated pie crust- if you need to piece two together, wet the edges with water to seal. Bake in a 350 degree oven for 40 minutes.