Showing posts with label Spinach. Show all posts
Showing posts with label Spinach. Show all posts

12/04/2022

Sunday Dinner

Pin It

Spinach-Artichoke Dip


Peppermint Ice Cream


Season's Greetings from TGG! Sorry, it's been a while, but there has been soooooo much (did I say so much?) going on.  I have been working, decorating, cleaning, shopping, and a few other things that I will share with my diary and my pillow. But for now...
🎵 It's the most wonderful time of the year... 🎶 
I am questioning those lyrics right now.  But what I am not questioning is this recipe.  I think most of us need a good and solid dip/appetizer this time of year and this classic combination of spinach and artichokes delivers.  What separates this dip from the norm of creamy and cheesy is the crunch from the...canned water chestnuts.  Notice that I said canned because canned water chestnuts have absolutely no flavor at all. Zero. They are just a nice add-in for crunch to balance the creamy and cheesiness. 

The one thing that I want to point out in this recipe is the overall execution.  I use a cast iron skillet for cooking and serving purposes, but you can cook it in a large skillet and transfer it to an oven proof serving vessel.  Now, if you cook it right before serving while it is still hot, you can skip the baking and just put it under the broiler so the cheese can brown and bubble.   Having said that, you can make this ahead of time and that's where the baking comes into play.  So, I will let you and your holiday schedule decide on which way to prepare it.  Tonight it is going from the stove-top, to the broiler and then into our bellies! 

Speaking of serving, you can serving this dip with crackers, toast points, croutons,  and it is really tasty with bagel chips.  But I will be honest, it is really good with just a spoon 😋. Happy Sunday!

12/28/2021

Classic Italian Lasagna

Pin It

 


Classic Italian Lasagna- I am still trying to figure out how in the world this recipe made it into a cookbook that is called EVERYDAY Italian.  The only way that this dish could be made "everyday" is if you purchased store bought marinara and béchamel instead of using the two homemade sauce recipes that I recently shared.  Using store bought might be the option for you, but I cannot speak for the end result.  Even then, there is still the par cooking of the noodles, grating of the cheese, thawing out the spinach (don't forget to use my easy method HERE), the cooking of the meats and then mixing a few things together before layering it all together. Are you still with me?? I hope so because this is one superior lasagna recipe!!

What really sets this recipe apart from other lasagna recipes is a mixture of the marinara and béchamel sauce.  It is rich, creamy and full of flavor.  The other stand out component is the meat layer.  I don't use ground beef.  Instead, I use a mixture of Italian sausage and pancetta.  After all, this is an Italian dish. As far as the cheeses, use whole-milk ricotta and mozzarella and not part-skim.  This is not something you will eat everyday, so splurge and get the good stuff.  

2/05/2014

Creamy Herbed Spinach Dip

Pin It


I am sure many you are familiar with that ubiquitous party food consisting of a hollowed out bread bowl filled with spinach dip.  You know-- the one that uses a packet of vegetable recipe powder mix?  Yeah, you guessed right. That it is not in my cache of recipes--but this one now is.

This has the same base of sour cream, mayonnaise, and spinach, but the really great flavor comes from fresh scallions, garlic, and parsley.  I use some dried dill (not too much for me) for a little more herbiness (that is a word) and I balance it all with some Dijon mustard and vinegar.  That brightens up the flavor profile.

Instead of the bread bowl, I go for more veggies on the side.  But for a little carb action, I do like to serve it with pretzel chips.  It's a really good combo.

Oh, and don't forget to use this kitchen tip to squeeze dry spinach!

3/02/2012

Tropical Green Smoothie I

Pin It


If you follow my facebook page, you know that I was out of commission this week for good reason.  Sock! Crunch! Pow! Ooff!  No, I wasn't laying around watching re-runs of Batman. That was the sound of my body being attacked by the seasonal flu.  After living on ginger ale, crackers, and chicken broth for days, I needed something to re-charge my system.  This recipe came to the rescue. 

 You may be wondering, "where does the green color come from?"  Ready?! Spinach. Yes, spinach.  But really, you can't taste it.  It just adds a bounty of vitamins and nutrients, not to mention a beautiful bright green color that I find welcome this time of year.  The flavor and creaminess comes from frozen banana and pineapple.  Since my system is a little iffy with dairy right now, I chose to use vanilla flavored soy milk, but you can use regular milk, yogurt, or juice for that matter.  Since the frozen fruit adds plenty of natural sugar, I don't add any, but I do like to bump up the nutrients (namely omega-3 and lignans), with the addition of ground flaxseed.  It lends a nice, nutty note.


Packed full of antioxidants, vitamins, fiber, iron, and potassium, this is one smoothie that will take your body from drab to fab in no time.  It is quick, easy, gluten-free, dairy-free, and vegan friendly.  I call this "Tropical Green Smoothie I" because there are other tropical variations of this green smoothie in my repertoire to share, but for now-- Kapow! Whack! Sock! Bam!  That was me punching back at the flu bug with a lot of help from this sweet and creamy beverage.

*Note- after enjoying a batch of these for breakfast this morning, my first grader said that I should serve these on St. Patrick's Day morning because they are green ☺.  Kid tested mother approved!

5/05/2011

Chicken and Spinach Tortilla Pie with a Roasted Tomatillo Salsa

Pin It


Whenever I make burritos, I am always left with one tortilla.  Of course I could use it for an after school snack or a quesadilla, but when I came across this recipe inspiration, that leftover tortilla got a whole new meaning.  

I found this recipe in a Cook's Country magazine where the bottom layer or "crust" utilizes the lone tortilla.  The original filling looked a bit bland to me, so I added onion, spinach, chiles, a few spices and some herbs.  I serve it with a roasted tomatillo sauce and some Mexican crèma.  Mmm--this is so good.  It is creamy and cheesy with a little cracker-like snap when you cut through the tortilla crust.     


So, if you have an extra burrito-sized tortilla hanging around, please make this. Otherwise, put a package of 10-inch burrito sized flour tortillas on your next grocery list and use the leftover nine tortillas for after school snacks, quesadillas, or weeknight burritos.  This dish will not disappoint.

5/03/2011

Kitchen Tip

Pin It

How to Squeeze Dry Spinach


I never used a kitchen towel to wring out thawed frozen spinach.  I just did not like picking off pieces from the towel or risk turning my towel green.  Instead, I pressed the spinach through the holes of a colander.  One day as I was pressing, I stared at the stainless steel colander and thought of the stainless steel disk to my potato ricer (a great kitchen tool)--light bulb!  I stopped what I was doing and ran to my pantry to retrieve my ricer.  It worked so well that this is the method I have been using ever since.




To completely thaw the frozen spinach, place it on plate and let it thaw overnight in the refrigerator.  Fit the potato ricer with the smallest hole disk and place it over a bowl.  Put the thawed spinach in the ricer and press firmly to squeeze the liquid...and there you have it--perfectly squeezed dried spinach to use as needed.  


What to do with the little green puck?  Stay tuned for a recipe.






4/29/2011

Spinach Salad with Bacon and Egg

Pin It


This salad is how my mother got me and my sisters to eat our spinach while growing up and we happily ate each bite with gusto.  Bacon, eggs, and sweet herbal dressing all tossed together with the nutritional powerhouse of green leafy spinach-- it is goodness and good for you all on one plate.  You can certainly pair this salad as a side to a soup, sandwich, or even a grilled chicken breast, but I enjoy it simply by itself with a warm biscuit or a piece of buttered corn bread on the side for a light dinner.