Help me use up my spinach

[Chefzhat]

Can't access the thread http://www.cookinglight.com/bbs/confused.gif although spinach has been discussed ad nauseum . . . I have got a bunch and other than salad and adding to pasta and parmasan I don't know what to do. Anyone know how to cream it or souffle it?? Appreciate the help!

[SoCal]

Here is a recipe for Creamed Spinach from CL (6/01). It calls for frozen spinach but I'm sure you could use fresh (maybe cook a little longer?). There was a good recipe someone posted awhile back. I'll try and find that one and post if I do.

Coat a large nonstick skillet with cooking spray; add 1/2 cup chopped onion, Saute over medium-high heat 5 minutes or until tender. Stir in 2 (10-oz) packages thawed frozen chopped spinach; cook 1 minute. Stir in 1/2 cup spreadable cheese with garlic and herbs (such as Alouette); sprinkle with 2 tablespoons grated fresh Parmesan cheese.

OK, here is what I found. Just let me know if the links don't work and I'll copy and paste. The first one has the recipe I mentioned above. The other one has a couple of other ideas.
http://www.cookinglight.com/bbs/Forum1/HTML/005662.html
http://www.cookinglight.com/bbs/Forum1/HTML/006024.html




[This message has been edited by SoCal (edited 06-17-2001).]

[laden]

Sauteed spinach is delicious!

Saute garlic in a touch of olive oil, then pack in fresh spinach, cover and steam.

[eks]

Here are some of my favorite CL spinach recipes:
-Spinach, Rice, and Feta Pie
-Pasta, Beans, and Greens
-Mosticolli Spinach Bake
-Spinach mushroom Pizza
If you can't locate any of these, let me know and I will post!

[masimmons]

I haven't tried all the recipes EKS listed, except the one for feta and spinach pie. I thought it was wonderful and made great leftovers for lunches.

[Gail]

Try this oldie-but-goodie thread.

CL is archiving threads over 6 months old, so if you're getting error messages, you might try searching archives.
--
tsk.

It would help if I gave you the thread, wouldn't it..?

Senile. Sorry.
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000714-1-000117.html


[This message has been edited by Gail (edited 06-17-2001).]

[Melina]

Hi eks,
I'd love to have the recipe for the Mostaciolli Spinach Bake. I couldn't get it to come up on a search. But I did find the others I wanted from your list.
Thanks,
Melina

[Ed]

Hi,

I don't think I can add to Creaming, or Souflleing Spinach, but how about Souping it?

Italian wedding soup uses Spinach, and I think it's a fine soup to make and serve. Here is the recipe:


* Exported from MasterCook *

Italian Wedding Soup


Serving Size : 4


Amount Measure Ingredient -- Preparation Method

1/2 pound extra-lean ground beef
1 egg -- lightly beaten
2 tablespoons dried bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
1/3 cup finely chopped carrots


In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.

In large saucepan, heat broth to boiling; stir in escarole or spinach, pasta, carrot, and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until pasta is tender to bite. Stir frequently to prevent sticking. Serve with additional grated Parmesan cheese sprinkled on top.



Per serving: 79 Calories (kcal); 3g Total Fat; (41% calories from fat); 9g Protein; 2g Carbohydrate; 48mg Cholesterol; 1134mg Sodium

As I have stated before I cook the meat balls before I put them in the soup, (I think it's better than putting raw hamburger in the soup,) and i use another recipe for the meat balls -- I do make the meat balls the size the Italian Wedding Soup calls for though. Here is the recipe for the Meat Balls I use;


* Exported from MasterCook *

Beef Meatballs


Serving Size : 6


Amount Measure Ingredient -- Preparation Method

1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1
1 ounce )
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Copyright:
"© Cooking Light"
Yield:
"30 Meatballs"
T(Baking Time):
"0:15"



Per serving: 271 Calories (kcal); 15g Total Fat; (51% calories from fat); 24g Protein; 8g Carbohydrate; 73mg Cholesterol; 346mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.

Yield:
"30 meatballs"

I make up a big bunch of these and then freeze then to use in dishes like Italian Wedding Soup or Spaggetti. I think you'll like them.

Happy Cooking,

Ed

[Julie A]

Oh my chefzhat...I can't sleep, and was thinking of the spinach I have to use up (say something about my exciting life?) and actually thought of the Creamed spinach from June - I have some basil/garlic goat cheese I was going to use (I don't want to buy another spreadable cheese).
I'll be anxious to hear what you did...
Julie

[Ed]

Hi,

Hope I'm not being too much of a pest, but, and there's always a but, but, here's another Spinach Recipe that I think is just great. (I do like Spinach in case you can't tell.)


* Exported from MasterCook *

Lemon Zest Spinach

Recipe By :Mayo Clinic
Serving Size : 6 Preparation Time :10:00
Categories : Vegetables


1 teaspoon Olive oil
2 Green Onions -- Chopped
2 Garlic Cloves -- Minced
1 1/4 Pounds Fresh Spinach Leaves, clean, dried, and
stemmed
1 1/2 Tablespoons Balsamic vinegar
3 Tablespoons Grated Lemon Zest
1 teaspoon Sesame Seeds -- Toasted

In a large stockpot over medium heat, heat the Olive Oil. Add the Green Onions and Garlic and cook, Stirring until softened slightly, about 1 minute.

Add the Spinach Leaves, packing them in. If you can't fit them in all at once, cover the pot for about 30 seconds, to wilt the Spinach a little , then add the remaining Spinach in batches.

Cover the pot tightly and cook, stirring once or twice, until the Spinach is wilted and tender, but still bright green, 3 to 5 minutes.

Remove from heat. Add the Vinegar and Lemon Zest and stir to combine.

To serve, transfer to a platter. Sprinkle with the Sesame Seeds. Serve Hot or Cold.

Description:
"Hot Spinach Dish"
Source:
"Mayo Clinic Williams Sanoma Cookbook"



Per serving: 13 Calories (kcal); 1g Total Fat; (63% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium


NOTES : I like it served Hot

I think you'll like this Spinach Recipe.

Here's an old song that Popeye used to sing;

I'm stong to the finish `cause I eats my Spinach, I'm Popeye the Sailor Man.

Ed

[SusanL]

Julia and Chefzhat I have the best solution, send it to me http://www.cookinglight.com/bbs/biggrin.gif !! Three times a week I prepare just as Laden does but with onions!! Our favorite.

[This message has been edited by SusanL (edited 06-18-2001).]

[SQ]

Originally posted by Ed:
Hope I'm not being too much of a pest...


Not a pest at all! Thanks for your generosity, Ed. I'll definitely be making your spinach recipes; Lemon Zest Spinach will be first!

[Chefzhat]

Ed, now I've got that song stuck in my head!!!! http://www.cookinglight.com/bbs/biggrin.gif

All the replys were great! I'm off to the kitchen to souffle, soup and cream my way to big muscles!!

[comabri]

I also have to add a vote for Spinach, Rice and Feta pie.

I aslo suggest the Florentine Frittata...

From April 2001...

Florentine Frittata

INGREDIENTS FOR 4 SERVINGS:
2 tablespoons water
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1 (16-ounce) carton egg substitute
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
2 teaspoons butter
2 cups thinly sliced Vidalia or other sweet onion
2 cups frozen shredded hash brown potatoes
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
3/4 cup (3 ounces) crumbled feta cheese

INSTRUCTIONS:
Frozen hash browns are great to have on hand and pair well with the
feta cheese and spinach. For a new twist next time, try a combination
of broccoli and sharp cheddar or Swiss cheese.

1. Combine the first 7 ingredients in a medium bowl; set aside.

2. Melt butter in a 10-inch cast-iron or nonstick skillet over medium
heat. Add onion; saute 5 minutes. Add potatoes; cook 9 minutes or
until lightly browned, stirring occasionally. Pour egg mixture over
onion mixture. Arrange bell pepper slices on top of frittata. Cook 7
minutes or until set. Sprinkle with cheese. Wrap handle of pan with
foil.

3. Preheat broiler.

4. Broil 5 minutes or until cheese is lightly browned. Cut into 4
wedges. Yield: 4 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 265 (26% from fat); FAT 7.6g (sat 4.6g, mono 1.6g, poly
0.7g); PROTEIN 19.6g; CARB 31.3g; FIBER 5.7g; CHOL 24mg; IRON 5.1mg;
SODIUM 800mg; CALC 251mg

Recipe Copyright © Cooking Light Magazine

[joyous]

My current favorite spinach dish is "Spinach in a Pita."

Wilt a BIG BUNCH of spinach. If I'm feeling decadent, I'll use a little bit of (gasp) bacon drippings, but olive oil works great.

Add a little bit of honey-mustard dressing, some mushrooms, and stuff it into a warm pita pocket.