Tag Archives: spinach

Indian Spiced Spinach Salad with Chicken

28 Mar

Indian Spiced Spinach Salad with Chicken
Prep. Time: 1 hour marinade plus 10 minutes
Cooking Time: 20 minutes
Serves 4
Approximate calories per serving: 536

spinach salad with chicken on a white plate

Ingredients

For the Marinade:

3 TB lemon juice

1 1/2 ts garam masala

1 ts tumeric

1 TB ginger, grated

2 garlic cloves, minced

3 1/2 TB vegetable oil

1 medium onion, sliced thinly

Everything else:

4 chicken breasts

1 TB vegetable oil

2 cups frozen peas

1 bunch spinach, washed and chopped

Salad Dressing:

1 ts cumin seeds

1/2 ts coriander seeds

2 TB lemon juice

Directions:

1. Combine all marinade ingredients with chicken breasts. Cover and let marinade for at least an hour.

2. Heat a saute pan on high.  Add 1 TB vegetable oil, then add chicken breasts.

3. Cook chicken over medium high heat for 7 or so minutes each side. Remove and set aside.

4. Add onions to saute pan and cook over medium high heat for 5 or so minutes. Add frozen peas and cook another 5 or so minutes.

5. In a small saute pan heat up the cumin and coriander seeds.  Pour into a grinder or mortar and pestle and grind.

6. Add washed spinach to a large bowl. Add lemon juice and ground spices and mix until combined.

7. Place a serving size of spinach onto a plate.  Add onion and pea mixture, then top with one slice chicken breast.

5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

[TABLE=18]

CLICK HERE for a PDF version of this shopping list

Bean Sprout and Spinach Stir Fry-Vegan

19 Apr

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
*Vegan*
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:

2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

Sauce:
1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

Directions:
1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

Cream of Spinach Pasta

28 Mar

I have been sticking with tomato based pasta sauces for a while, but wanted to shake things up a bit with a cream based sauce. It is a great way to get yourself to eat some more spinach!

Cream of Spinach Pasta
Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
3/4 cup butter
1 clove garlic, minced
1/2 onion, chopped
1 lb. frozen spinach
1 lb. pasta of your choice
1 1/2 cups grated Parmesan Cheese
1 cup milk
pepper

Directions:
1.  In a medium-sized skillet, melt half the butter and add the garlic and onion. Cook until golden but not browned. Add the spinach and partially cover the pan until the spinach has heated through.

2. Meanwhile, cook the noodles according to the package directions. Drain the pasta and return it to the pot. Toss it with the remaining butter, the spinach mixture, cheese, and cream until all are blended and heated through.

Balsamic Chicken with Spinach and Quinoa

21 Feb

The sauce for this recipe is so outstanding. It is really easy to make and consists of ingredients that I usually have on hand, so I can make it whenever I feel like it!

Balsamic Chicken with Spinach and Quinoa
Serves 4
Prep. Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:
4 TB olive oil
4 chicken breasts, sliced
1/4 ts salt
1/4 ts black pepper
3 garlic cloves, chopped
3 TB balsamic vinegar
1/2 cup chicken broth
1 can chopped tomatoes
1 package frozen spinach
1 cup quinoa, cooked
2 cups of water

Directions:
1. Heat saute pan over high heat; when pan is hot, add 2 TB olive oil. When oil is hot add chicken; season with salt and pepper. Cook chicken for 10 minutes, flipping them over half way through. Remove and set aside.
2. Cook frozen spinach according to directions. When spinach is cooked add 1 TB balsamic vinegar and mix well. At the same time, place quinoa in a microwavable bowl with 2 cups of water. Cook in microwave for 9 minutes.
3. Heat a saute pan over medium heat; when pan is hot, add 2 TB olive oil. When oil is hot add garlic and cook for 30 seconds. Add canned tomatoes, balsamic vinegar, and chicken broth. Cook for 5 minutes. Add chicken slices and cook 5 minutes more.
4. To serve: Spead quinoa on the bottom of a plate. Top half with spinach. Place sliced chicken on the other half and pour tomato sauce over the chicken.

Spinach Omelettes

6 Feb

My husband makes the best omelettes I have ever had. He is kind enough to share his recipes with me so I can share them with you! I made the hash browns!

Spinach Omelettes

Prep. Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:
olive oil
8 eggs, beaten
1/2 pound fresh spinach
1 onion, chopped
1/2 cup shredded cheese
sage
salt
black pepper

Directions:
1. Heat small frying pan over medium heat. Add 1/2 TB olive oil. When oil is hot, add onions. Cook until browned.
2. Add spinach and cook down until wilted. Remove from heat and transfer into bowl. Season with salt and pepper.
3. Heat small frying pan over medium heat. Add 1 TB olive oil, lower heat to low.
4. Pour 1/4 beaten eggs into pan. Start swirling your frying pan right away to keep eggs from sticking.
5. Let bottom of your omelette cook for 1 minute. The egg on top will still be a little runny; don’t worry, this is what you want.
6. Place filling mixture to one side of you omelette. Top with shredded cheese.
7. Carefully run your spatula under the side of your omelette that doesn’t have the filling on it. Fold that side over the topping and gently press it down to create a fold.
8. Carefully run your spatula under your folded on omelette and transfer to a baking sheet. Keep warm in the oven while you make your other three omelettes.
9. When you plate your omelettes sprinkle the tops with pinches of sage, salt and pepper.

To make the hash browns:

Grate 1 to 2 potatoes into a bowl. Heat a large skillet; when it’s hot, cover the bottom of the pan with olive oil. Split your grated potatoes into 4 equal portions. Grab one portion and squeeze out any excess water. Add to the skillet. Do the same for the remaining portions. Lower heat to medium and let potatoes brown on the bottom (about 5 minutes on each side). Season with salt and pepper.

Spinach and Ricotta Dumplings

10 Jan

Spinach and Ricotta Gnocchi

Prep Time: 45 minutes + 1 hour Refrigeration
Cooking Time: 15 minutes

Serves 4-6

Ingredients:

4 slices white bread, crusts removed
½ cup milk
1 lb frozen spinach, thawed
8 oz Ricotta
2 eggs
1/2 cup grated Parmesan
3/4 cup all purpose flour

Garlic butter sauce:
3 ½ oz butter
2 cloves garlic, crushed
3 TB basil, chopped
1 tomato, diced

Directions:

1.  Soak bread in milk for 10 minutes. Squeeze out any excess milk from bread and frozen spinach.
2.  Combine bread, spinach, ricotta, eggs and Parmesan. Mix well. Chill, covered for 1 hour.
3.  Remove from fridge and fold in flour.
4.  Start boiling water in large sauce pan. With flour on your hands, roll heaped teaspoons of spinach/ricotta mixture into dumplings.
5.  Carefully lower batched on gnocchi into boiling water. Cook for 2 minutes (gnocchi will rise to the surface when completely cooked. Transfer cooked gnocchi to plate and cover to keep warm.
6.  Garlic Butter Sauce: Combine all ingredients in a saucepan and cook over medium heat for 3 minutes. Drizzle over cooked gnocchi and serve!