Calling all spincach lovers!!

[hka]

Hi! Here's a wonderful recipe I just tried last night that I got from Prevention.

Creamed Spinach

Rinse two 10oz packages fresh spinach. Place the spinach (with water still clinging to the leaves) in a large pot. Cook over medium heat until the spinach is just wilted. Drain, and set aside. Melt 2 tsp butter in a small saucepan over medium heat. Whisk in 1 Tbsp all-purpose flour. Cook for 1 minute, whisking constantly. Whisk in 3/4 c. 1% milk, and bring to a boil. Reduce the heat to low. Cook, whisking constantly, for 4 to 5 minutes, or until the sauce thickens. Remove from the heat. Stir in 1/4 c reduced fat sour cream, 1/4 tsp each nutmeg and salt, and 1/8 tsp ground black pepper. Toss with spinach. Makes 4 servings
Per serving: 95 cal, 5g fat, 2g sat fat, 4g fiber

They didn't state what a serving was so I'm guessing it to be a half a cup. It was SO good!! So, if you like spinach I'd highly recommend giving it a whirl. http://www.cookinglight.com/bbs/wink.gif

[valchemist]

Major Spinach Lover, reporting for duty.

Thanks for the recipe, hka. I will definitely be trying that one.

Did you need to make any modifications or did you do it as written? Any tips?

[hka]

Hi Valchemist,

Nope. No modifications. The only thing I might suggest is to make sure that your spinach has drained well. There was still quite a bit of liquid in mine which made the sauce more runny than it should have been. It still tasted great though!! Now that I'm thinking about it, I bet some fresh garlic would taste great with it too!! If you try something new with it, let me know. http://www.cookinglight.com/bbs/smile.gif Otherwise, I think you're going to like it as is.

[valchemist]

Okay, I'll let you know how it goes. I am sure that I will end up adding the garlic.

I won't be making this too terribly soon, however, since I just made Lindrusso's chicken florentine casserole on Sunday and since I am making Spincach Risotto tonight.

I doubled the amount of spinach in the chicken florentine casserole. Awesome.

My husband and I love spinach, as is obvious, but I don't want to overdo it. Maybe I will make the creamed spinach in a week or two.

[jd]

Another spinach question - I haven't been able to find frozen spinach at the grocery store. The grocery man said that there is a problem with spinach and it hasn't been available for a few weeks. Has anyone heard about this? I'm wondering if I just need to shop around a bit more.

[makedah]

I bought frozen spinach last week, Birdseye, I think. But the store I got it from is a huge no-frills store with slow turnover, so it may not be a good indication.

[valeriek]

I just had to jump in. I just had leftover Spinach, Rice, and Feta pie from CL for lunch. I think I could live on this and die happy. I love spinach, and the combination of spinach and feta is perfect.

[Hoosier65]

I'll be trying the creamed spinach recipe too, I love it any way, any how!

[valchemist]

I haven't heard about any spinach shortages or spinach blights...

Oh no, is this the next scare that will soon be seeping the country?

What will we do without our spinach???

But, in all seriousness, I have found both fresh and frozen spinach recently. (I am in Connecticut.)

[SusanL]

Add one more Popeye to the group. I will definitely try this recipe, could I use fresh? Thinking to this summer when I am up to my ears in fresh spinach!

Valchemist- we also tried the chicken florentine, doubled the spinach and the garlic, terrific, a repeater!! We have yet to try the Spinach feta pie, but I think it will happen this weekend!

[valchemist]

Hey Susan,

The recipe, as written, calls for fresh spinach. I generally use fresh whenever possible. I made a Spinach Risotto last night that called for 1 10 ounce pacckage of frozen spinach or 4 cups tightly packed spinach leaves. I used 16 ounces of fresh spinach leaves. (Way more than 4 cups!) The risotto came out great.

Valerie

[catharine]

Thanks for the creamed spinach recipe. I'll be sure to try it.

I have another recipe to offer to all of the spinach lovers! I make this almost once a week - it is so quick, healthy and delicious. Very quick - great for lunch.

Alone it makes two lunch servings, or three-four if I eat it with brown rice or pasta.

Tuscan Greens with Beans

1 T. olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
4 cups coarsely chopped spinach (or escarole)
3 T. dry wine
1 t. ground sage
1/2 t. salt
1/4 t. dried red pepper flakes
1 can (15 oz.) red or white kidney beans, drained
1/4 cup chopped fresh basil [I use dried]

In a large saucepan head the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3-4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from heat and serve. Serves 4.

Cal. 140; Total Fat 4 g.; Sat fat 1 g.; Fiber 8 g.; Sodium 220 mg.; Cholesterol 0 mg; Carb. 20 g; Protein 7 g.

[hka]

Oooh, Catharine, that sounds SOOO good! http://www.cookinglight.com/bbs/smile.gif I will definitely give that one a try. Thanks for sharing that recipe!!

[SusanL]

Valerie-Thanks for the tip, it is early in the morning when I read these, at times I miss information!
Would you be able to post your spinach risotto! Anything with spinach is a must for us!!

Catharine- Looks like a winner to me! Thanks!

[valchemist]

Catharine,

Thanks for the recipe. Looks great. I already copied it into my MasterCook program. One question...are you sure about the nutritional info? The MasterCook software gave me:

412 Calories; 4g Fat (9.6% calories from fat)

I did the analysis using the spinach (instead of escarole) and the white (instead of red) beans. not that that would make much of a difference.

Valerie.

p.s. I'll post the recipe for Very Green Risotto shortly...yummy!

[valchemist]

This is the recipe I use for spinach risotto. Cooking Light has a couple of different spinach risottos, but none sounded as good to me as this one. I got it out of a risotto cookbook entitled "Risotto, Risotti" by Judith Barrett.

Low-Fat Very Green Risotto

4 cups packed fresh spinach leaves, rinsed stemmed, and dried (note: I used two 8 ounce bags of fresh spinach which came out to much more than 4 cups)
1 Tbsp. olive oil
1 clove garlic, finely chopped (note: I used 3 large cloves)
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken broth
1 15-ounce can cannellini beans
2 Tbsp. freshly grated parmesan cheese
salt
freshly ground black pepper

(note: the beans weren't in the original recipe but I added them because I saw a similar recipe in this cookbook that added a can of beans and I thought it would be a good addition here...gives the meal protein, so it can be served as a main course. And it is a great addition as far as the flavor of the dish is concerned, too.)

1. Place the spinach in the bowl of a food processor and process until the leaves are finely chopped or chop by hand. (I had to do this in several batches in the food processor since I used so much spinach.)

2. Heat oil in a heavy 4-quart pot (I used a large high-sided skillet) over medium-high heat. Add the onion and garlic and cook, stirring, 2 to 3 minutes until onions begin to soften. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook 1 minute longer.

3. Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of broth to add at the end. After 15 minutes, stir in the spinach.

4. When the rice is tender but firm, about five minutes longer, add the beans. Turn off the heat, add the remaining cup of broth and cheese, salt and pepper to taste, and stir well. Serve immediately.

note: you may need a bit more than 6 cups of broth. be sure to test the risotto to see if it is tender but firm to the bite. if it is a bit undercooked, add the extra broth. I think it all depends on the heat you are cooking at and the time you cook things, so it is good to have a bit extra broth on hand.

Enjoy!

Valerie

p.s. valeriek, that spinach feta pie sounds great. I found it in my MasterCook and have added it to my "to try" list.



[This message has been edited by valchemist (edited 03-24-2001).]

[julia]

I'm another spinach lover. I'm going to try the creamed spinach. I bet it would taste great on baked poatoes.

[SusanL]

Wow Valerie, Thanks for a tremendous recipe, can't wait to try it!!

I found this Wonderful spinach recipe, it was in April 99- I would use more than 2 artichoke hearts in the food processor, I added more garlic, used unchopped baby spinach, and it was a great salad. Maybe some kalamata olives?? Roasted peppers, too? DH went back for seconds-he never goes back for seconds on a salad!!

Artichoke and Pasta Salad

This tangy salad--tossed with spinach, tomatoes, artichoke hearts, and feta cheese--is a great alternative to the usual potato salads you normally see at picnics, potlucks, or family reunions.

Artichoke and Pasta Salad
Ingredients
1 (14-ounce) can artichoke hearts, drained and divided
1 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 garlic clove, minced
3 cups cooked radiatore (about 5 ounces uncooked short coiled pasta)
2 cups thinly sliced spinach
1 cup chopped seeded tomato
1/4 cup (1 ounce) crumbled feta cheese


Directions
Prep Time: 2 hours, 20 minutes

Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.
Preparation Time:
140 mins.
Cooking Time:
0 mins.
Total Time:
No Data
Serving Size:
6 servings (serving size: 1 cup)

Nutrition Facts
(per Serving):
153 calories
24.9 g carbohydrates
4 mg cholesteral
3.9 g fat
137 mg sodium
5.9 g protein
70 g calcium
2.2 g iron
1.8 g fiber

[valchemist]

That looks delicious, Susan. And your suggestions were great. This is definitely one that I will try. I already copied it into my MasterCook, and I included your suggestions in the "notes."

[erinyyc]

Help!! I have searched and searched for the spinach, feta and rice pie recipe that some of you mentioned. I would be sooooo grateful if someone would post it for me.
Thanks in advance!
Erin http://www.cookinglight.com/bbs/smile.gif

[valchemist]

This is my first attempt to export a recipe from mastercook. I am using Ed's directions that he posted in the Mastercook thread. Thanks Ed! Hope it works okay.

* Exported from MasterCook *

Spinach, Rice, & Feta Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1996 Pasta
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons margarine
3/4 cup chopped onion
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
2 cups cooked long-grain rice
3/4 cup crumbled Feta cheese -- (3 ounces)
1 large egg -- lightly beaten
2 large egg whites
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
2 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add chopped onion, and sauté 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 degrees for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

Source:
"Cooking Light, Sept. 1996, page 93"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 213 Calories; 7g Fat (31.6% calories from fat); 11g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 528mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

[erinyyc]

valchemist....that was fast!! Thanks very much, it looks delicious, and I can't wait to try it.
Erin http://www.cookinglight.com/bbs/smile.gif

[bluebird]

Hi Valchemist,

My husband and I love risotto and love spinach. Would you share your recipe for spinach risotto? The combo sounds delicious!!

[bluebird]

Valchemist,

Sorry -- just found the recipe. Should have read down farther. I'm definitely going to try it.

[valchemist]

bluebird,

hope you like it! let me know how it comes out.

valerie

[catharine]

Valchemist,

I retyped the nutrtitional information from the recipe as it was re-published in Nutrition Action Healthletter (the monthly publication of Center for Science in the Public Interest [CSPI] - and they are pretty meticulous). In any case, 400 calories per serving for spinach and beans sounds way to high to me. I think [hope] the 140 cal. is right.

[valchemist]

Thanks, Catharine. I am just getting used to my mastercook software and I see what I did wrong. When I entered the recipe, mastercook assumed that I was using 15 ounces of dried beans which of course would have a lot more calories than canned! I fixed things and came up with the following nutritional info...looks more on-target!

206 Calories; 4g Fat (17.2% calories from fat); 12g Protein; 31g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 298mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

[jms0310]

This really doesn't have anything to do with the beginning post but I know the Spinach, Rice, & Feta pie was mentioned earlier. I tried this yesterday and on the first try it came out PERFECT! It was delicious and very easy . I can't wait to try the other spinach recipes on this thread!
Jessica

[SusanL]

Valerie, your spinach risotto was fabulous! I couldn't wait to make it!! Thanks again, any more spinach recipes to try... http://www.cookinglight.com/bbs/wink.gif?

[valchemist]

Glad you liked it...I see we are both online at the same time here. makes sense for you - I see you are a teacher. I used to teach high school chemistry.

As for the spinach recipes...I wonder if I have any other good ones up my sleeve. Too early in the morning to know for sure. I'll think about it.

But I am pretty new at this cooking thing. I have really been getting into it recently since I just got married. (When I was single and lived on my own, I did the frozen dinner or bowl of cereal thing for years.) I am not one of those veteran chefs who seem to have a recipe for every ingredient and every occasion.

[eks]

I made the Spinach Calzone from Dec. 2000 tonight. DELICIOUS!!!

[SusanL]

Valerie, congratulations on the recent betrothal!
I am only on-line early in the AM because DH is on at night. However, we are going internet cable with a special modem that allows both of us on at the same time, without kicking each other off. I am really excited, the electrician comes on Thursday but he won't be able to do everything then! Hopefully by this weekend, we can both be on-line at night!
Why are you on-line so early?
I have been looking at those spinach calzones!!!!! Keep them coming...
Just found this website http://www.ilovespinach.com/

[valchemist]

Spinach Calzones are a favorite of mine...

I have never heard of that new way to have two people online at the same time. That is amazing.

Oh no, a new cookbook to consider...it looks good. But even if I restrain myself from buying the book, there is some good info on the website, so thanks for posting it.

Here is a soup that I found in The Best of Sunset series, Low-Fat Cookbook. That cookbook, by the way, is one of the best cookbooks I have ever owned. I use it so often. Published in 1994.

This soup is much more like a meal...it is excellent and so easy.

Tortellini and Chicken Soup

3 large cans (about 49 oz. each) chicken broth (or 4 1/2 quarts homemade broth)
1 package (about 9 oz.) fresh cheese-filled spinach tortellini
1 pound spinach, stems removed, leaves rinsed, and corsely chopped
1 pound boneless skinless chicken breasts, cut into 1/2" chunks
8 oz. mushrooms, sliced
1 red bell pepper, seeded and diced
1 cup cooked rice
2 tsp. dry tarragon
salt and pepper
grated parmesan cheese

note: I omitted the rice and doubled the tortellini

In an 8 to 10 quart pan, bring broth to a boil over low heat. Add tortellini; reduce heat and boil gently, uncovered, until just tender to the bite, about 6 minutes.

Add spinach, chicken, mushrooms, pepper, rice and tarragon to broth. Return to a boil over high heat. Then reduce heat, cover, and simmer until chicken is no longer pink in the center; cut to test (about 2 minutes). Season to taste with salt and pepper. Serve with grated parmesan.


Valerie

p.s. I am up early because I am an early bird. I love the morning!



[This message has been edited by valchemist (edited 03-27-2001).]

[Wienie]

Made the Creamed Spinach over the weekend for my sister's Birthday dinner.
Outstanding!! Tasted like the real thing, as far as richness. Very creamy. You'd never know it was light. Grated fresh nutmeg which gave it a great lively flavor.
Can't wait to make it again. Unforunately, my DH hates spinach, so I'll have to wait for another occasion.
Jeanne W.

[chefbec]

Oh, my goodness, I'm drooling over these recipes! Can't wait until tomorrow so I can try one. Hmmm...but which one to try?! Thanks!