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Posts Tagged ‘spinach’

Spinach Garlic Scapes Pesto

 

This is my favorite new Pesto recipe. I actually picked up the idea from a vendor at the Greensboro Curb Market a few weeks ago. It’s a basic pesto recipe substituting spinach for basil and garlic scapes for garlic.

  • 1 bag/bunch of spinach
  • 4 garlic scapes
  • olive oil
  • lemon juice
  • parmesan cheese
  • nuts (I used walnuts)

Put all in a blender or food processor and mix well. I didn’t really measure the ingredients – sorry. I put in enough olive oil and lemon juice to mix it well.

 

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Spinach Enchiladas

This is my favorite Weight Watcher friendly meal (2-3 points per enchilada), from years ago.  It  comes from another teacher friend, who I taught math for at -risk students (they were at-risk of not graduating form high school). However as Weight Watchers likes to do – they have recreated their formula so I am not sure if this is still Weight Watcher friendly.

 

  • 1/2 large onion chopped
  • 2 cloves of garlic
  • 2 – 10 oz pkg of chopped spinach – or use equivalent of fresh – which I do
  • 1 can of diced chilies
  • 1/2 cup chopped cilantro
  • salt
  • 10 fresh corn tortillas (can sub. flour)
  • 1 1/4 cup (5 oz) grated 2% cheese

Sauce (30 points total):

  • 2 tsp butter
  • 1 Tbsp flour
  • 1 cup milk (skim if doing WW)
  • 1 cup sour cream (light if doing WW)

Sauce 2: (20 point total)

  • 1 jar of enchilada sauce my fave is Trader Joe’s but since I don’t live near one now I use Simply Organic pkg

 

Saute onion and garlic. Add spinach, chilies and cilantro. Salt to taste. Warm tortillas in microwave to soften. Spread 2 Tbsp of cheese, then 2 Tbsp spinach mixture down center of each tortilla. Roll and place in greased 9 x 13 pan. (If using red sauce spread on bottom of pan). Cover tortillas with sauce  and bake for 20-25 minutes at 350 degrees.

Sauce 1:

Melt butter, add flour. Sitr in milk. Add sour cream

 

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This is an old favorite of ours. We haven’t made it in years and every time we make it – we always think of a dear friend of ours we met while living in The Netherlands. Thanks Lynne.

 

  • 100 g of pasta per person
  • 1 Tbsp olive oil
  • 1 tsp corn starch
  • 1 garlic clove but we use up to 3
  • 1 can of cannellini beans or white kidney beans
  • 1 jumbo onion thinly sliced
  • 3/4 C chicken broth
  • 1/2 tsp crush red pepper
  • 2 (10 oz) bags of spinach

Prepare bows according to directions. Add onion and garlic cook till golden brown on medium/low heat, about 10-12 minutes.  In a 1 c glass measuring cup mix chicken broth, corn starch and crushed red pepper.  Add to same skillet along with beans and cook over medium-high heat til sauce boils and thickens slightly, about 1 minute. Just before draining pasta stir spinach into pasta pot, leave only until it wilts. Drain pasta mix with onion/bean mixture. Serve with grated cheese and salad.

 

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Creamed Spinach

Tonight’s meal was refrigerator review. The name of this meal comes from my mother’s friend – it sounds alot better than left overs. We had a smidge of this and that. One of those things was spinach from Organics at Your Door.  I also had an over abundance of cream from our farmer. Hence the creamed spinach. I used this recipe as a guide – in that I sauted green onions and garlic in butter, threw in the spinach, cream and parmesan cheese – added salt and pepper to taste. And mmm mmm good. We both loved it!!

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Yum, Yum, Yum. Yes that was dinner tonight.  I used the creamed spinach from Trader Joe’s – OMG fantastic, plus rice from Costco and pork chops cook on a cast iron skillet. We both loved it and it was FAST. I mean 30 minute fast. I didn’t really follow this recipe but used it as a frame work.

Ingredients

  • 2 pork chops
  • 1 teaspoon bacon fat
  • Salt
  • 1-2 teaspoons of dry rub*

*Dad’s dry rub:

  • 1/4 cup cumin seeds
  • 3 Tbsp whole black peppercorns
  • 1 Tbsp coriander seeds
  • 2 Tbsp sugar
  • 1 1/2 teaspoons sea salt

Note:  I didn’t use this rub perse – I just took these spices (in ground form) threw them in a small bowl – guesstimated portion size and rubbed on the pork chops. Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to a small bowl. Mix in sugar and salt. Makes 1/2 cup.

Method

1 Heat a large cast iron frying pan to medium high or high heat (hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices on each of the pork chops. Using your fingers, rub the spices into the meat.

2 Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.

3 Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. After I flipped  the chops I continue to cook on high heat for about 1 more minute. After 1 minute I turned off the heat. Cast iron holds heat very well and there will be enough heat in the pan to finish cooking the meat.

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