In praise of Spinach!

[rosie_one]

I'm on a spinach kick lately. It is so versatile. Made this last night and it got raves. (sorry, it's not light)


Blue Cheese Creamed Spinach with Pancetta

Servings: 4 as a side

This is a popular side at our place. It serves four moderately, 2 generously.

4—6 slices of pancetta
1/2 medium yellow onion, chopped
1—2 T pine nuts
3 oz cream cheese
2 oz blue cheese or similar
6 oz baby spinach, washed and patted dry

In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted.


Serve immediately, topped with reserved pancetta slices


I also love to make spinach stuffed shells.

1/2 package jumbo pasta shells
1/2 package chopped, frozen spinach (thawed and squeezed dry)
4 oz. feta, crumbled
8 oz. Ricotta cheese
Marinara, 1 or 2 jars worth, depending on how saucy you like it
Parmesan and Mozzarella, grated (optional)

Boil about 15-20 jumbo pasta shells according to package directions. In a small mixing bowl blend: chopped, frozen spinach, crumbled feta cheese and ricotta cheese. Stuff into the shells. (I use my hands.) Cover the bottom of a baking dish with your favorite marinara, place shells on top, then cover shells with more marinara, top with grated mozzarella and parmesan if desired. Bake at 350 for about 30 minutes till good and hot.


So, what do you do with spinach??

[Pony]

We really like the spinach calzone below. And really enjoy it sauteed as well.


Spinach Calzone
From Cooking Light


We came up with this recipe while trying to find a use for leftover ingredients from a spinach lasagna. We like this dish because it's easy to make, tastes great, and packs in a lot of calcium. Served with a salad, it's a satisfying meal.

3/4 cup 1% low-fat cottage cheese
1/2 cup low-fat sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1 1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)

Preheat oven to 425°.
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.

Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.

Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.

Yield: 6 servings (serving size: 1 square and 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 289 (30% from fat); FAT 9.6g (sat 5g, mono 2.9g, poly 1.2g); PROTEIN 15.7g; CARB 35.4g; FIBER 2.8g; CHOL 24mg; IRON 3mg; SODIUM 778mg; CALC 227mg;

Cooking Light, DECEMBER 2000

[little_bopeep]

Made this the other night, and it was great. Needs a little more salt than called for, and there's some flavor or spice missing, but it's very close to the original.

Boston Market Creamed Spinach

Ease of Cooking: Medium Difficulty
Serving Size: 4-6

Notes:
This is a Copykat Recipe Original. With this dish you might even win over a few people to spinach :-)

Ingredients:
1 20oz Package Chopped Spinach Frozen
1 C. White Sauce (Thick)
1/2 C. Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp Finely Chopped Onion
1/4 C. Water
White Sauce
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 C. Whole Milk



Preparation:
Prepare the white sauce using a medium low setting. Melt butter in a saucepan; add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Add spinach and water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

[granolagirl]

I'm on a "I want to eat spinach kick"! ;) Anyone have a good recipe for spinach quiche?

[Vicanddi]

I have some fresh spinach in the fridge. Looking for a new way to cook it, other than just in olive oil with garlic, but just still keeping it a fairly simple side. Any ideas?

[funniegrrl]

Saute minced onion and sliced mushrooms in a little butter. Add minced garlic (optional) and fresh spinach, preferably slightly damp. Saute until wilted. Add a small squeeze of fresh lemon juice before serving.

[SueK]

I like it mainly as a spinach salad...with sliced mushrooms and hot bacon dressing.

Oh - that Blue Cheese Spinach dish looks waaaay to good, and dangerously so, because I have all the ingredients on hand.....

[jillmayre]

Here is one of my absolutely favorite "Tried and True" Meatless Meals:

Spaghetti With Spinach

Looking to add more fiber and a lot of flavor to your old spaghetti stand-by? Whole wheat can't be beat. But "regular" angel hair or thin spaghetti is good too.

2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper flakes
8 garlic cloves, minced
1 salad bag of baby leaf spinach
½ chopped onion
½ cup of sliced button or baby Portebello mushrooms
4 cups hot cooked whole-wheat angel hair spaghetti (about 8 ounces uncooked pasta)
1½ tablespoons balsamic vinegar
¼ cup of dried Italian breadcrumbs
½ teaspoon freshly ground black pepper
½ cup (2 ounces) grated fresh Parmesan cheese:

Heat 1 tablespoon oil over medium-high heat in a very large saucepan or wok. Add red pepper and garlic; saute 20 seconds. Add spinach, mushrooms, and onion; saute 2 minutes or until spinach is wilted. Spoon into a large bowl. Add the bread crumbs, spaghetti, vinegar, and black pepper to the spinach and mushroom mixture; toss well. Sprinkle with cheese. Yield: 4 servings (serving size: 1-1/2 cups pasta and 2 tablespoons cheese).

[imloulou]

Originally posted by granolagirl
I'm on a "I want to eat spinach kick"! ;) Anyone have a good recipe for spinach quiche?

Yes! Here is one from the "New Basics Cookbook" (Silver Palate) It is tried and true:

Springtime Quiche

Recipe By :Julee Rosso & Sheila Lukins
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups fresh spinach leaves -- trimmed
2 tablespoons unsalted butter
3/4 cup chopped shallot
3 plum tomatoes
1 cup milk
2 eggs
3/4 cup shredded monterey jack cheese
1/4 cup chopped fresh dill
2 teaspoons grated lemon zest
1/2 teaspoon salt
freshly ground pepper -- to taste
1 tablespoon dried bread crumbs
1 tablespoon parmesan cheese -- freshly grated

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out excess moisture. Chop coarsley, and set aside.

Preheat the oven to 350 degrees.

Melt the butter in a small skillet, and saute the shallots over med-low heat until translucent, 5 minutes. Set aside.

Halve the tomatoes and squeeze them, releasing and discarding the seeds and juice. Coarsley chop and set aside.

In a med size bowl, whisk together the milk, eggs, Jack cheese, dill, lemon zest, salt, and pepper. Stir in the reserved spinach, tomatoes, and shallots.

Thoroughly butter an 8-inch square baking pan. Add the filling, and sprinkle with the bread crumbs and Parmesan.

Bake until golden, 25 minutes. Let the quiche stand for 10 minutes before serving.

Description:
"This freshly flavored crustless quiche makes a perfect luncheon entree served with a baby lettuce salad dressed with a lemony vinaigrette."
Source:
"The New Basics Cookbook (Silver Palate) page 451"
Yield:
"1 slice"
- -

['lil cooker]

I posted this Spinach soup awhile ago - it is the BEST!

http://community.cookinglight.com/showthread.php?s=&threadid=53753&highlight=cream+spinach

[susan_foster]

I'm planning on doing a CL spinach recipe some time this week - it's steamed, and then tossed with sesame seeds, garlic, soy sauce, and sesame oil. Should be fun.

Susan

[granolagirl]

imloulou, thank you!!! :)

As for other ways to cook spinach...during the spring/summer when our Farmer's Market has saute mix ( contains some mix of the following: arugula, chard, mustards, tat soi and bok choi), we always buy that and cook it with olive oil and a bit of chili oil. Perhaps you could do the same with spinach.

[Pony]

I made this quiche last month, it is from CL 8/00. Here is a link to an old thread. (http://community.cookinglight.com/showthread.php?s=&threadid=50612&highlight=spinach+caramelized+onion+and+feta)

Vicanddi, I also posted an easy side spinach recipe from Moosewood LF Favorites that I really enjoyed and had gotten some good reviews.


Spinach, Carmelized Onion, and Feta Quiche

2 teaspoons olive oil
3 cups chopped onion
1 teaspoon sugar
1/2 teaspoon salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-ounce) can refrigerated soft breadstick dough
Cooking spray
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1 1/4 cups (5 ounces) crumbled feta cheese

1. Preheat oven to 350.

2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes, and cook for 5 minutes or until lightly browned. Remove from heat.

3. Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends toghether to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let rest for 10 minutes. Roll dough into a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.

4. Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350 for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

Yield: 8 servings

CALORIES 262 (29% from fat); FAT 8.4g (sat 3.7g, mono 2.8g, poly 1.3g); PROTIEN 11.7g; CARB 35.3g; FIBER 2.4g; CHOL 72mg; IRON 2.5g; SODIUM 713mg; CALC 188mg

Other Crust Recipe

Crust:
1 cup all-purpose flour
2 tablespoons yellow cornmeal
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons water
1-1/2 tablespoons olive oil
Cooking spray

INSTRUCTIONS:

1. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in center of mixture. Add water and oil; stir until well-blended. Turn dough out onto a lightly floured surface; knead 2 minutes.

2. Slightly overlap 2 lengths of plastic wrap on a slightly dampened surface. Gently press dough into a 4-inch circle on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Freeze for 5 minutes or until plastic can be easily removed. Remove top sheets of plastic wrap; let stand 1 minute or until pliable. Fit the dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining sheets of plastic wrap. Press dough against bottom and sides of pan. Pierce
dough with fork several times.



Japanese Sesame Spinach

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces fresh spinach -- (16 to 20)
2 tablespoons sesame seeds
2 teaspoons sugar
1 tablespoon soy sauce

Clean and stem the spinach leaves. Shake off excess water and place the
spinach in a covered pot.


In a dry skillet on medium heat, roast the sesame seeds, stirring
continuously, for a couple of minutes, until the seeds are fragrant and
golden. With a morter and pestle, gring together the sesame seeds and
sugar, add the soy sauce, and stir to make a paste (see note). Place the
pot of spinach on high heat and steam for 2 or 3 minutes, until it is
wilted but still bright green. Drain. Toss the spinach with sesame paste
to coat the leaves evenly.


Source:
"Moosewood Low Fat Favorites"

NOTES : If you don't have a mortar and pestle, crush the sesame
seeds between 2 sheets of wax paper with a rolling pin. Stir the
sugar and soy sauce until the sugar dissolves and then add the
crushed sesame seeds.

[keg64]

Stuffed Portobellos (for 2)

2 large portobello caps
1 box frozen spinach (I've only used fresh)
2 large shallots, chopped
1/2 cup part skim ricotta
2 oz. smoked mozzarella, grated (I've used parm or asiago)
a few snips fresh basil
1 T. pine nuts

1. trim off stem, if there is one. Chop it up to sautee with the shallots. scrape off the black gills from the caps.

2. sautee chopped shallots and stems until soft. Thaw and squeeze out spinach.

3. Mix together spinach, shallots, cheeses, basil, and salt and pepper to taste. Divide mixture, stuff the portobellos and sprinkle with pine nuts.

4. Bake in 375 oven 20-30 minutes until mushrooms are soft and pine nuts are brown.

Creamed-Spinach Gratin
Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.

1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4-cup tub-style light cream cheese
1/2 teaspoon dried oregano (or Italian seasoning blend)
1/4-teaspoon salt
1/4-teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato (romas work well)
1/4 cup dry breadcrumbs (I usually omit)
2 tablespoons finely grated fresh Parmesan cheese

Preheat oven to 375`. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside. Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach, and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375` for 30 minutes or until golden brown. Yield: 6 servings (serving size: 1/2 cup).

CALORIES 72 (35% from fat); FAT 2.8g (sat 1.4g, mono 0.3g, poly 0.3g); PROTEIN 4.2g; CARB 8.5g; FIBER 2.80g; CHOL 7mg; IRON 1.80mg; SODIUM 265mg; CALC 105mg