ISO: Favorite CL spinach recipes

[eks]

I am having a major spinach craving! I can't decide what to make though. What are your favorite CL favorite main dishes made with spinach?

[emilycat]

Here's a great link: http://www.cookinglight.com/bbs/Forum1/HTML/003071.html

Also, I don't think it's on here, but the Spinach, Rice and Feta pie is really yummy, too. http://www.cookinglight.com/bbs/smile.gif

Found it! This is another good link: http://www.cookinglight.com/bbs/Forum1/HTML/005662.html

[This message has been edited by emilycat (edited 05-21-2001).]

[eks]

Emilycat-Thank you so much! The Spinach, Rice, and Feta pie is one of my favorites. I hate to repeat recipes (I'm always wanting to try something new). Has anyone tried any of the CL quiche recipes with spinach. I thought about making one of those.

[sneezles]

eks
Here are a couple that we have enjoyed:

CookWare(tm) from Cooking Light(r)

Parmesan Risotto-Stuffed Portobellos

SOURCE: Cooking Light YEAR: July PAGE: 118

INGREDIENTS FOR 4 SERVINGS:
1 (14-1/2-ounce) can vegetable broth
2 cups water
1 tablespoon olive oil, divided
1 cup minced fresh onion
1 cup minced celery
1 cup minced carrot
1 cup uncooked Arborio or other short-grain rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup minced green onions or chives
4 (5-ounce) portobello mushrooms (about 6 inches wide)
1/4 cup (1 ounce) part-skim mozzarella cheese
1/2 cup water
1 tablespoon chopped onion
3 garlic cloves, minced
1 (10-ounce) bag fresh spinach, trimmed

INSTRUCTIONS:
The spinach mixture makes a nice presentation for the stuffed mushrooms, but
it may be omitted.

1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not
boil). Keep warm over low heat.

2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced
onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. Stir in
wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion
of broth is absorbed before adding the next (about 20 minutes total). Remove
from heat; stir in Parmesan cheese and green onions.

3. Preheat oven to 375 degrees.

4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides
up, in a 13 x 9-inch baking dish. Spoon 1-1/4 cups risotto mixture into each
cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into
dish. Bake at 375 degrees for 30 minutes or until mushroom caps are tender.

5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot.
Add chopped onion and garlic; saute 2 minutes or until tender. Add spinach;
saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on
a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place
on spinach mixture. Yield: 4 servings.

NUTRITIONAL INFORMATION:
CALORIES 372 (23% from fat); FAT 9.6g (sat 3.3g, mono 3.8g, poly 0.9g);
PROTEIN 15.9g; CARB 60.5g; FIBER 7.7g; CHOL 12mg; IRON 6.6mg; SODIUM 773mg;
CALC 303mg

CookWare(tm) from Cooking Light(r)

Herbed Polenta Torta With Spinach, Mushrooms, and Ricotta

SOURCE: Cooking Light YEAR: March PAGE: 168

INGREDIENTS FOR 8 SERVINGS:
Herbed Polenta
Spinach Filling
1 cup (1/4-inch-thick) tomato slices
1/2 cup (2 ounces) shredded part-skim mozzerella cheese
2 cups low-sodium spaghetti sauce
Oregano sprigs (optional)

INSTRUCTIONS:
Most of this recipe can be prepped in advance. The polenta "crust" must cool
completely before adding the spinach filling.

1. Prepare Herbed Polenta:
Herbed Polenta

SOURCE: Cooking Light YEAR: March PAGE: 168

INGREDIENTS FOR 8 SERVINGS:
1-1/4 cups yellow cornmeal
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
Cooking spray

INSTRUCTIONS:

1. Combine first 7 ingredients in a large saucepan. Gradually add water,
stirring constantly with a whisk. Bring cornmeal mixture to a boil, and
reduce heat to medium. Cook polenta, 15 minutes, stirring frequently. Stir
in Parmesan cheese. Spoon polenta into a 10-inch springform pan coated with
cooking spray, spreading evenly. Let polenta cool completely until firm
(about 4 hours at room temperature).

Prepare Spinach Filling:

Spinach Filling

SOURCE: Cooking Light YEAR: March PAGE: 168

INGREDIENTS FOR 8 SERVINGS:
2 cups sliced mushrooms
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup thinly sliced green onions
1/4 cup dry red wine
1 cup chopped seeded tomato
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 can (14 ounce) artichoke hearts,drained and coarsely chopped
1 package (10-ounce) frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free ricotta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
3 large egg whites, lightly beaten
1 large egg

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Combine first 5 ingredients in a large nonstick skillet, and stir well.
Cook over medium-high heat 7 minutes or until vegetables are tender and liquid
nearly evaporates. Spoon into a bowl, and stir in tomato, garlic powder,
onion powder, artichokes, and spinach. Combine remaining ingredients in a
small bowl, and stir well. Add to mushroom mixture. Stir well; set aside.

To complete recipe:


1. Spread Spinach Filling over Herbed Polenta. Top with tomato slices;
sprinkle with mozzarella cheese. Place pan on a baking sheet.

2. Bake, uncovered, at 350 degrees for 1 hour or until set. Let cool on a wire
rack 10 minutes. Chill 2 hours or until set. Cut into 8 wedges; serve with
spaghetti sauce. Garnish with oregano sprigs, if desired. Yield: 8 servings
(serving size: 1 wedge and 1/4 cup sauce).

NUTRITIONAL INFORMATION:
CALORIES 279 (26% from fat); FAT 8.2g (sat 3.3g, mono 2.8g, poly 1.3g);
PROTEIN 18.4g; CARB 35.5g; FIBER 3.9g; CHOL 44mg; IRON 3.2mg; SODIUM 707mg;
CALC 304


CookWare(tm) from Cooking Light(r)

Multi-grain Pilaf With Root Vegetables

SOURCE: Cooking Light YEAR: Jan/Feb PAGE: 134

INGREDIENTS FOR 4 SERVINGS:
4 teaspoons olive oil, divided
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped carrot
1/2 cup chopped peeled turnip
1/2 cup chopped peeled celeriac
2 teaspoons grated peeled fresh ginger
2 cups cooked basmati or other long-grain rice
2 cups cooked pearl barley
1 cup drained canned pinto beans
3 cups torn spinach
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt

INSTRUCTIONS:
Almost like a fried rice, this entree is high in soluble fiber, the type that
helps lower blood cholesterol levels.

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add
onion and next 5 ingredients (onion through ginger); saute 5 minutes. Stir in
rice, barley, and beans; cook 2 minutes. Add remaining 2 teaspoons oil,
spinach, soy sauce, and salt; cook 1 minute or just until spinach begins to
wilt. Yield: 4 servings (serving size: 2 cups).

NUTRITIONAL INFORMATION:
CALORIES 347 (15% from fat); FAT 5.6g (sat 0.8g, mono 3.4g, poly 0.8g);
PROTEIN 10g; CARB 65.8g; FIBER 12.2g; CHOL 0mg; IRON 4.5mg; SODIUM 572mg; CALC
113mg




[This message has been edited by sneezles (edited 05-21-2001).]

[gertdog]

One of my favorites is a CL recipe, the name of which I can't recall. I do remember it was featured on the back page of the magazine with a picture of Einstein ('cause spinach makes you smart, I guess! http://www.cookinglight.com/bbs/smile.gif )

The dish is hot cooked orzo tossed with a bag of baby spinach to wilt it, a little olive oil and lemon juice, feta, and salt and pepper to taste. Really easy and absolutely fantastic.

[Mamasue]

gertdog,

Do you remember what issue this recipe was in? The reason why I ask is I made just about the same thing last night for dinner to go with veal cutlets and I thought it was "my original". Boy, now I am depressed! http://www.cookinglight.com/bbs/biggrin.gif I added fresh garlic and and cooked the baby spinach with a splash of white wine. I added feta to my portion but left it out because DD and DH turned up their noses. I did mention that fresh lemon would be good added to it and DD agreed. We really enjoyed this side dish.

[sneezles]

Mamasue and gertdog,
The recipe is from December '99, it's in the '00 Annual on page 334. And the intro refers to Popeye. Can post original if interested.

[andrea]

oh no, guys!!! the orzo with spinach and feta is on my top 5 WORST CL recipes list! i thought it was sooo boring verging on yucky! weird... because i love spinach, feta, pasta, and lemon juice. oh well, taste buds are a very personal thing. but if you are looking for it, i am about 98% sure it's from a 1999 issue.

my spinach votes are for chicken florentine lasagna or easy polenta lasagna.

[Wendy w]

I love the Penne with Spinach, Feta and Olives from the CL recipe search. It is really easy and very tasty. I may even have it for dinner tonight! A definite keeper!

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, crushed
6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
2 cups chopped spinach
1/4 cup chopped pitted kalamata olives
2 tablespoons capers
3/4 cup (3 ounces) crumbled feta cheese

Directions
Estimated Total Time: 30 minutes

Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

[tperes]

I made the stuffed jumbo shells w/ spinach, but now I can't find the recipe. I think it was a Feb or March 2001 recipe. I remember that instead of ricotta cheese you use cottage cheese (which I normally do not eat), and the dish was so yummy.
I searched under "stuffed shells" and "Italian" and "Pasta", but no luck.

Has anyone else tried this?

[gertdog]

tperes,

We tried the spinach-feta stuffed shells and liked them very much. I don't like cottage cheese but I dutifully tried it in this recipe. We were surprised by how good it was, and I loved that you could make it w/o turning on the oven. The fresh basil added to the red sauce gave a great flavor.

I think there was a thread about this recipe, and at least a few people didn't like it. But we definitely did. To each her own!

andrea,
Isn't it funny how something at the top of one person's list can be at the bottom of someone else's? I'm still fairly new to the board and am amazed by the variety of tastes and opinions. And I'm so appreciative of the mutual respect that everyone practices in offering divergent views! http://www.cookinglight.com/bbs/smile.gif

Happy eating!

[gertdog]

Mamasue,

Unfortunately I don't remember which issue, and a recipe search on the main CL page did not turn up the recipe. I just remember that it was a back page, with a photo of Einstein, and I think the recipe was a tribute to the Year of the Brain or something like that. It's probably more than a year old, as I don't think it was part of the "Back to the Best" back page series.

And of course, I remember that it was really simple and we liked it, so now I make it w/o the recipe.

Your version, with the white wine, sounds great!

[tperes]

gertdog,

glad that someone else out there enjoyed the stuffed shells, too. i made them for a friend who also is not a cottage cheese eater, and she loved them.

it is nice to see that everyone likes something different, but can respect those differences in others. I have become totally addicted to this BB in the past month!

And, I am always happy eating! http://www.cookinglight.com/bbs/smile.gif