Help! Lotsa spinach from the CSA... any ideas/recipes that will use alot up?
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michael-in-phoenix
Well-known member
Rec: Greek Rice is a fav for us... uses 6 cups.
Greek Rice
1 cup uncooked rice
1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion, chopped
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach, stems trimmed, washed,
patted dry, and coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
Notes: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
Good stuff!
Enjoy!
Michael
Greek Rice
1 cup uncooked rice
1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion, chopped
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach, stems trimmed, washed,
patted dry, and coarsely chopped
4 oz. feta cheese, crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
Notes: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
Good stuff!
Enjoy!
Michael
Farfalle with Spinach and Garbanzo Beans
FARFALLE WITH SPINACH AND GARBANZO BEANS
INGREDIENTS:
3 teaspoons olive oil (I use 3-4 Tbsp)
1 large onion, chopped
4 large garlic cloves, minced (I use around 8 large cloves, crushed and chopped)
2 cups canned unsalted chicken broth (I use low sodium)
1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained (I use about 1 3/4 cups)
1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach)
12 ounces farfalle (bow tie) pasta, freshly cooked
2 ounces grated Parmesan cheese (I use Parmigiano Reggiano)
(Salt and pepper to taste)
*My Additions:
Italian seasoning with red pepper flakes, to taste
Red pepper flakes
Moderate amount of dry white wine, to taste
4 or 5 quartered or chopped fresh tomatoes - I use medium/small Campari tomatoes, quartered)
DIRECTIONS:
Heat 1 teaspoon oil (I use 3-4 Tbsp) in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. (I add a small amount of Italian seasoning, red pepper flakes, and white wine, to taste, then simmer until alcohol evaporates. I then add the tomatoes and toss just until heated through).
Transfer spinach mixture to large bowl. Add pasta. (I add pasta to the skillet, and add more seasonings to taste).
Drizzle pasta with remaining 2 teaspoons olive oil and toss. (I usually omit this). Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. (I serve the Parmigiano Reggiano at the table). Serve.
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/126
FARFALLE WITH SPINACH AND GARBANZO BEANS
INGREDIENTS:
3 teaspoons olive oil (I use 3-4 Tbsp)
1 large onion, chopped
4 large garlic cloves, minced (I use around 8 large cloves, crushed and chopped)
2 cups canned unsalted chicken broth (I use low sodium)
1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained (I use about 1 3/4 cups)
1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach)
12 ounces farfalle (bow tie) pasta, freshly cooked
2 ounces grated Parmesan cheese (I use Parmigiano Reggiano)
(Salt and pepper to taste)
*My Additions:
Italian seasoning with red pepper flakes, to taste
Red pepper flakes
Moderate amount of dry white wine, to taste
4 or 5 quartered or chopped fresh tomatoes - I use medium/small Campari tomatoes, quartered)
DIRECTIONS:
Heat 1 teaspoon oil (I use 3-4 Tbsp) in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. (I add a small amount of Italian seasoning, red pepper flakes, and white wine, to taste, then simmer until alcohol evaporates. I then add the tomatoes and toss just until heated through).
Transfer spinach mixture to large bowl. Add pasta. (I add pasta to the skillet, and add more seasonings to taste).
Drizzle pasta with remaining 2 teaspoons olive oil and toss. (I usually omit this). Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. (I serve the Parmigiano Reggiano at the table). Serve.
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/126
Spinach Stuffed Mushrooms
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil, and place mushroom caps face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach, and bread crumbs.
5. Continue to cook until tender, and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount).
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
Adapted from Bergy -Recipezaar
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil, and place mushroom caps face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown, add chopped mushroom stems, spinach, and bread crumbs.
5. Continue to cook until tender, and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount).
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
Adapted from Bergy -Recipezaar
Carrot Soup with Spinach Chiffonade
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
http://www.epicurious.com/recipes/food/views/248
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
http://www.epicurious.com/recipes/food/views/248
melissa-dallas
Well-known member
I make "lazy" Spanikopitas in those "pot pie" size foil tart tins.
I just cut the filo into a square several inches bigger than the top of the pans. I layer the sheets of dough into the pans (4 or five sheets), brushing each with a bit of melted butter where they alternate directions so that the points hang off in all directions. Add the filling and then just flop the overhanging points over the top of the filling. These freeze well and make a nice light lunch or dinner.
I just cut the filo into a square several inches bigger than the top of the pans. I layer the sheets of dough into the pans (4 or five sheets), brushing each with a bit of melted butter where they alternate directions so that the points hang off in all directions. Add the filling and then just flop the overhanging points over the top of the filling. These freeze well and make a nice light lunch or dinner.
Chicken-and-Spinach Salad with Toasted-Sesame Dressing - From my to-try list:
CHICKEN AND SPINACH SALAD WITH TOASTED SESAME DRESSING
Sesame seeds thicken and flavor the dressing here, and they're also tossed with the chicken, so you're sure to taste them in every bite. Keep a close eye on the seeds while they're toasting; it doesn't take long for them to go from golden brown to burned. Omit the chicken altogether and serve this salad as a side dish.
INGREDIENTS
For Dressing:
1/4 cup sesame seeds
1-1/2 teaspoons red wine vinegar or white wine vinegar
2 teaspoons chopped fresh ginger
1 clove garlic
1 tablespoon orange juice
1-1/2 teaspoons Asian sesame oil
1/3 cup plus 1 tablespoon vegetable oil
1/2 teaspoon salt
For Chicken:
1 pound boneless, skinless chicken breasts
1/4 teaspoon freshly ground black pepper
2 pounds fresh spinach, stems trimmed
1 red bell pepper, cut into thin strips
METHOD
FOR DRESSING: Sauté the sesame seeds in large skillet over medium heat until browned, about 3 minutes. Remove the seeds from the pan. In a blender, combine the vinegar, ginger, garlic, orange juice, sesame oil, 1/3 cup vegetable oil, 1/4 teaspoon salt, and 1 tablespoon of the toasted sesame seeds. Puree until smooth.
FOR CHICKEN: Heat remaining 1 tablespoon oil in same skillet over medium heat. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Sauté chicken until brown and cooked through, about 5 minutes per side. Transfer chicken to plate. Set the skillet over medium heat and add 3 tablespoons water. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1 tablespoon. Transfer the liquid to the blender and pulse to combine. When the chicken breasts are cool enough to handle, cut them into bite-size pieces and toss with the remaining sesame seeds.
TO SERVE: In a large bowl, toss the spinach with the red-pepper strips and the chicken. Serve the salad with the dressing spooned over the top.
Serves 4
WINE RECOMMENDATION: The herbal, grassy notes in sauvignon blanc make it well-suited to pairing with salads. Even better, its high acidity allows it to easily handle the tart orange juice in this dressing.
From Food and Wine Magazine
Posted at:
http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=2022
(original recipe at:
http://www.foodandwine.com/recipes/chicken-and-spinach-salad-with-toasted-sesame-dressing
CHICKEN AND SPINACH SALAD WITH TOASTED SESAME DRESSING
Sesame seeds thicken and flavor the dressing here, and they're also tossed with the chicken, so you're sure to taste them in every bite. Keep a close eye on the seeds while they're toasting; it doesn't take long for them to go from golden brown to burned. Omit the chicken altogether and serve this salad as a side dish.
INGREDIENTS
For Dressing:
1/4 cup sesame seeds
1-1/2 teaspoons red wine vinegar or white wine vinegar
2 teaspoons chopped fresh ginger
1 clove garlic
1 tablespoon orange juice
1-1/2 teaspoons Asian sesame oil
1/3 cup plus 1 tablespoon vegetable oil
1/2 teaspoon salt
For Chicken:
1 pound boneless, skinless chicken breasts
1/4 teaspoon freshly ground black pepper
2 pounds fresh spinach, stems trimmed
1 red bell pepper, cut into thin strips
METHOD
FOR DRESSING: Sauté the sesame seeds in large skillet over medium heat until browned, about 3 minutes. Remove the seeds from the pan. In a blender, combine the vinegar, ginger, garlic, orange juice, sesame oil, 1/3 cup vegetable oil, 1/4 teaspoon salt, and 1 tablespoon of the toasted sesame seeds. Puree until smooth.
FOR CHICKEN: Heat remaining 1 tablespoon oil in same skillet over medium heat. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Sauté chicken until brown and cooked through, about 5 minutes per side. Transfer chicken to plate. Set the skillet over medium heat and add 3 tablespoons water. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1 tablespoon. Transfer the liquid to the blender and pulse to combine. When the chicken breasts are cool enough to handle, cut them into bite-size pieces and toss with the remaining sesame seeds.
TO SERVE: In a large bowl, toss the spinach with the red-pepper strips and the chicken. Serve the salad with the dressing spooned over the top.
Serves 4
WINE RECOMMENDATION: The herbal, grassy notes in sauvignon blanc make it well-suited to pairing with salads. Even better, its high acidity allows it to easily handle the tart orange juice in this dressing.
From Food and Wine Magazine
Posted at:
http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=2022
(original recipe at:
http://www.foodandwine.com/recipes/chicken-and-spinach-salad-with-toasted-sesame-dressing
Baked Spinach and Korean Salad
Spinach, Baked
3 pounds fresh spinach, cooked - OR
2 packages frozen chopped spinach, well drained
6 tablespoons grated Parmesan cheese
6 tablespoons finely minced onion - OR
4 tablespoons instant dried onions
6 tablespoons heavy cream or milk
4 tablespoons melted butter
1/4 teaspoon pepper
salt to taste
1/2 cup cracker crumbs, mixed with 1 tablespoon melted butter
Defrost spinach and drain well, or cook 3 pounds of well washed spinach just until it wilts. Drain thoroughly and chop coarsely.
Add all the above ingredients, mix well. Place in shallow buttered baking dish and sprinkle with buttered cracker crumbs.
Bake at 350 degrees 20 to 30 minutes or until top is golden and lightly crusted. Bake for 30 minutes, adding more stock if needed.
Korean Salad
1 package fresh spinach (wash well)
1 number 2 can bean sprouts or about
8 pound fresh bean sprouts
8 slices bacon, fried and crumbled
3 hard cooked eggs, diced
Break up washed spinach and toss with bean sprouts, bacon and diced eggs. Pour dressing over greens just before serving, otherwise salad will be limp.
1 cup salad oil
1 tablespoon Worcestershire sauce
1-2 tablespoons sugar
1 medium onion, grated
1/4 cup vinegar
Salt and pepper to taste
1/3 cup Ketchup
Prepare dressing in advance by shaking all ingredients in a jar.
Spinach, Baked
3 pounds fresh spinach, cooked - OR
2 packages frozen chopped spinach, well drained
6 tablespoons grated Parmesan cheese
6 tablespoons finely minced onion - OR
4 tablespoons instant dried onions
6 tablespoons heavy cream or milk
4 tablespoons melted butter
1/4 teaspoon pepper
salt to taste
1/2 cup cracker crumbs, mixed with 1 tablespoon melted butter
Defrost spinach and drain well, or cook 3 pounds of well washed spinach just until it wilts. Drain thoroughly and chop coarsely.
Add all the above ingredients, mix well. Place in shallow buttered baking dish and sprinkle with buttered cracker crumbs.
Bake at 350 degrees 20 to 30 minutes or until top is golden and lightly crusted. Bake for 30 minutes, adding more stock if needed.
Korean Salad
1 package fresh spinach (wash well)
1 number 2 can bean sprouts or about
8 pound fresh bean sprouts
8 slices bacon, fried and crumbled
3 hard cooked eggs, diced
Break up washed spinach and toss with bean sprouts, bacon and diced eggs. Pour dressing over greens just before serving, otherwise salad will be limp.
1 cup salad oil
1 tablespoon Worcestershire sauce
1-2 tablespoons sugar
1 medium onion, grated
1/4 cup vinegar
Salt and pepper to taste
1/3 cup Ketchup
Prepare dressing in advance by shaking all ingredients in a jar.
richard-in-cincy
Well-known member
stir it up with olive oil and garlic...
it will be reduced to manageable proportions in no time. Then a squeeze of lemon juice a grating fresh parmigianno regianno, and a sprinkle of sea salt. Sublime.
it will be reduced to manageable proportions in no time. Then a squeeze of lemon juice a grating fresh parmigianno regianno, and a sprinkle of sea salt. Sublime.
Rec: Lawry's Creamed Spinach
Lawrey's Creamed spinach
Spinach base
1/2 pound smoked bacon, finely chopped
1 bunch (about 10 small) green onions, finely chopped
1 onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons butter
1. In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.
2. To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.
3. Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)
Creamed spinach
Spinach base
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
2 pounds spinach, cleaned and chopped
1. Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.
2. While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.
3. When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.
4. Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.
5. Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.
Lawrey's Creamed spinach
Spinach base
1/2 pound smoked bacon, finely chopped
1 bunch (about 10 small) green onions, finely chopped
1 onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons butter
1. In a large skillet, cook the chopped bacon over medium-high heat until browned and crisp, stirring frequently, about 15 minutes.
2. To the pan, stir in the green onion, onion, chopped garlic, salt and pepper and simmer, stirring frequently, until the vegetables are tender, 10 to 12 minutes. Remove from heat.
3. Stir in the butter, then puree the mixture in a blender. (The base can be made ahead of time to this point and covered and refrigerated. Reheat before using.)
Creamed spinach
Spinach base
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
3/4 cup half and half
2 pounds spinach, cleaned and chopped
1. Heat the spinach base in a large skillet over medium heat until warm. Gradually whisk in the flour until fully incorporated. Cook over medium heat for 10 minutes to cook out the flour taste, stirring frequently.
2. While the base is heating, scald the milk in a medium saucepan. Remove from heat but keep warm on the stove.
3. When the flour is cooked, whisk in the hot milk and half and half, mixing thoroughly. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and continue to cook, stirring frequently, until the mixture is thickened to a cream sauce consistency, about 5 minutes.
4. Stir in the spinach, a little at a time, until all is added. Continue to cook until the creamed spinach begins to bubble, about 10 minutes.
5. Remove from heat and serve immediately. This makes about 4 1/2 cups creamed spinach.
richard-in-cincy
Well-known member
Ang we do that too. It is such a great "bed" for pastas.
cynupstateny
Well-known member
My favorite breakfast, Ang!