ISO-More Spinach Recipes

[Terri-Lynn2]

Our family has fallen in love with Spinach, we never really had it growing up and I have come to enjoy it in salads, but the Spinach, feta and rice pie in the make ahead issue has converted us to spinach lovers. Does anyone have any good spinach recipes that we can add to our collection.

Thanks

Terri

[mommywannabe]

The spinach calzone from either Nov or Dec '00 was really yummy!

[Gail]

Then you'll have to set to work immediately on Lorilei's excellent spinach quiche. http://www.cookinglight.com/bbs/smile.gif www.cookinglight.com/bbs/Forum1/HTML/000879.html (http://www.cookinglight.com/bbs/Forum1/HTML/000879.html)

[emilycat]

Terri-Lynn,

I love spinach, too...and I copied most of the ones on this link!
http://www.cookinglight.com/bbs/Forum1/HTML/003071.html

[Meg O'C]

I've been hooked on spinach lately too and have made some great recipes.
-At the Epicurious site there is a delicious recipe for spinach, black bean and mushroom burritos (I added extra beans and cheese)-- very tasty!!
-Sunday night I made the spinach, feta and orzo recipe from the back page of the December 1999 CL. My family really liked this too. It's good hot or cold.
-My mom has an old family favorite- a spinach and mandarin orange salad recipe-- good for holidays/special occasions. Not sure how light it is but everyone loves it and it looks pretty too.
Let me know if you would like me to post any of these and please pass along any good ones you've got too!

[Terri-Lynn2]

Thanks all!!

My printer has been working overtime this morning. I am sure we will find more family favorites.

Meg O'C could you please post the December 1999 recipe for the spinach, feta and orzo recipe. I dont have that issue.

Thanks alot everyone!!

[Abby]

I had a yummy wrap for lunch yesterday that had I'm going to try and copy. It had spinach (I guess sauteed?), saffron rice, black bean hummus, roma tomatoes, pecans, mozzarella cheese in a sun-dried tomato wrap. It was delicious and very filling.

[Donnalee]

I have a favorite spinach salad recipe you might like. Here is the recipe:

RASPBERRY SPINACH SALAD

1 bag fresh Spinach
1 bag Romaine lettuce, cut up
1/3 cup raisins
1/3 cup sugared walnuts
1/3 cup Feta cheese
1 basket fresh Raspberries
1 cup cooked chicken breast (optional)
Knott's Berry Farm Low Fat Raspberry Dressing to taste

Put equal amounts of spinach and romaine into a large salad bowl. Add remaining ingredients and toss. Enjoy!

Sugared walnuts:

Spray frying pan with Pam. Over medium heat, heat walnuts and add 2 Tbs. sugar. Keep stirring so walnuts don't burn. Add more sugar if necessary. When coated to your satisfaction, pour out on waxed paper to cool. Store in Ziploc bag.

Enjoy!

[SusanL]

We love garlic/onion sauteed, then wilt the spinach on top. Using fresh or frozen, preferrably fresh, we eat it this way once a week. So simple and divine! It is even better in the summer when you can grow your own! I really miss my garden! And my herbs...

[Meg O'C]

Hi Terri-Lynn,

Here is the Orzo with Spinach and Feta recipe from the December '99 CL:

5 cups water
2 cups uncooked orzo
5 cups coarsely chopped spinach
1 cup (4 ounces) crumbled feta cheese
1 Tbs extra-virgin olive oil
1 tsp grated lemon rind
1 Tbs fresh lemon juice
1/2 tsp salt

1. Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.
2. Combine pasta, spinach, feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat.
Yield: 8 servings (serving size: 1 cup).
I also add pepper to taste.

This is fast to prepare and tastes good warm and left-over cold.

Enjoy!

[joanieb]

Terri--I got this off Mollie Katzen's webpage before Christmas and made it for lunch one day when anti-spinach spouse was away basketball ushering. Had never had spinach soup before, and I thought it was simply wonderous...Against Mollie's sage advice, I did add dried dill and basil, pinches. She didn't say to, but I squooze all the water out of the thawed spinach. Hand/immersion blender worked fine, too.

LIGHT SPINACH SOUP WITH BASIL AND DILL

Adapted from "Mollie Katzen's Vegetable Heaven."

Easy, nonfat, bright green, and beautiful.

*Go ahead and use frozen spinach--it works very well here (just remember to defrost it ahead of time).

*Step 1 can be done up to several days ahead.

*Don't substitute dried herbs for the fresh. It just won't be the same.

*This soup freezes well, if stored in an airtight container.

Preparation time: 50 minutes--about half of it work time. (Note: It will take slightly longer if made with fresh spinach.)

Yield: 6 or more servings

2 medium-sized russet potatoes (about 1 pound), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping tablespoon minced garlic
5 cups water
1 1/2 teaspoons salt (possibly more to taste)
1 teaspoon dry mustard
2 (10-oz.) packages frozen chopped spinach, defrosted (or 2 pounds fresh spinach, cleaned and chopped)
1/2 cup minced fresh dill
A small handful fresh basil leaves (optional, if available)
Freshly ground black pepper, to taste

OPTIONAL, FOR THE TOP: A little yogurt, Mild paprika

1.Place the potatoes, onion, garlic, water, salt, and mustard in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes.

2.Use a food processor or a blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way.

3.Return the soup to the pot and heat slowly. Add black pepper to taste. Serve hot, with a drizzle of yogurt and a dusting of mild paprika on top, if desired.

[laughsandlaughs]

What do you do with spinach balls? I've seen several recipes but don't know how to serve them or with what? I'm sure it would be a sauce, but what kind??

[Terri-Lynn2]

Thanks everyone for your great suggestions and recipes. I have officially stocked the freezer and fridge with spinach and I am ready to try some new recipes.

Thanks again

Terri