Curried Potatoes and Spinach in Naan

From The Truly Healthy Family Cookbook

1/2 lb. potatoes, chunked
2 T. vegetable oil
1 c. finely chopped onion
1 T. curry powder
1 jalepeno, seeded and finely chopped
3 T. grated ginger
3 cloves garlic, finely chopped
1 lb. spinach, stemmed and roughly chopped
salt and pepper to taste

3/4 c. plain Greek yogurt
1/2 c. grated hothouse cucumber
1/4 t. cumin
1/4 c. cilantro, chopped

4 pieces naan, warmed

Boil the potatoes in salted water until soft, about 7 minutes. Drain. Heat a large saute pan over high heat. Add the oil and onion to the pan and lightly brown, about 5 minutes. Add the curry powder, jalepeno, ginger and garlic. Cook until aromatic, about 30 seconds. Add the spinach and cover the pan to wilt the spinach, about 3 minutes. Lower heat and stir in potatoes. Season with salt.

In a small bowl, combine the yogurt, cucumber, cumin and cilantro. Season with salt and pepper.

To assemble, place one-fourth of the spinach mixture in each naan. Drizzle with 3 T. of the yogurt sauce. Wrap the naan around the spinach and enjoy!

Spinach and Strawberry Salad

Spinach and Strawberry Salad  Amy - amylz
All Recipes

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
NOTES: Be sure to leave the dressing at room temperature.  It changes consistency once refrigerated!

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Sun-dried Tomato Spinach Feta Bake

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Last year with our CSA we had an abundance of spinach. And by abundance I mean 3-4 bushels a week, for just our little couple share! My goal was to find more and more recipes that included spinach that the whole family would eat. We discovered quite a few things like Apple Chicken Nuggets, Spinach Ricotta Gnocchi, and Turkey Lasagna Roll Ups. I was doing Weight Watchers last year and came across a recipe similar to this but decided to adapt it to our likings. By that I mean it needed to be hearty enough to satisfy both my boys. I hope you enjoy it as much as we have!

Sun-dried Tomato Spinach Feta Bake

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 2 Sundried tomatoes, chopped
• 1.25 cups White onion, diced
• 1.5 cups Red bell pepper, diced
• 2 Garlic cloves, minced
• 2 Zucchini, sliced
• 0.25 teaspoon salt
• 0.25 teaspoon Red pepper flakes
• 1 Cups Spinach, fresh, chopped
• 2 Cups Cannellini beans, rinsed and drained
• 1 Cups Feta cheese, crumbled
• 4 Cups Bread, toasted then cubed

Directions:

1)Preheat oven to 375. 2) Put tomatoes and enough hot water to cover the tomatoes in a bowl. Let stand until tomatoes are softened about 10 minutes. Drain and chop. 3) Coat a pan with a drizzle of olive oil over medium heat. Add onion, bell pepper, garlic, zucchini, salt, red pepper flakes, cook, stirring, until vegetables are crisp and tender about 8 minutes. 4) Add spinach in batches and cook, stirring, until each batch is wilted about 3 minutes in all. 5) Add beans, 1/2 c feta, and tomatoes. Spoon into 8×8 baking dish. Top with bread and remaining feta, drizzle with olive oil. Bake until hot about 25 minutes.

Freezing Directions:

Once topped with bread, cover and freeze until ready to serve. To serve: Cover with foil, and bake at 375 for 40 min. Uncover and bake until hot and top is crisp

Servings: 4

Tofu Spinach Balls

TOFU SPINACH BALLS

MamaPeacock7

1 package (10 ounces) frozen chopped spinach, thawed
1 1/2 cups whole grain bread crumbs (2-3 pieces bread)
1 pound firm tofu, drained and mashed
1/2 cup finely chopped onion3 eggs, beaten
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper"
1/2 teaspoon garlic powder OR 1 clove garlic, minced/pressed
1/4 teaspoon dried thyme

Preheat oven to 325. Grease two baking sheets. Squeeze water out of spinach. In a large bowl, combine all ingredients and mix well (clean hands work well for this). Shape into 1-inch balls and place on baking sheets. Bake for 15-20 minutes, until golden. Makes 4 to 6 servings. I like letting the mixture sit for half an hour in the fridge to really meld the flavors before I bake them.

Savory Bean and Spinach Soup

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

Vegetable Barley Soup

Vegetable Barley Soup (brook219)

2.5 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 zucchini chopped, 1 (15 ounce) can garbanzo beans drained, 1 onion chopped, handful of frozen spinach, 3 bay leaves, 1 teaspoon garlic powder, 1 teaspoon white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

Moms' Best Spinach Salad

Mom's Best Spinach Salad
~Melissa~mom-2-four~

1 bag Spinach
1 can water chestnuts, drained
1 can bean sprouts, drained
2-4 hard boiled eggs, sliced
6-8 slices cooked & crumbled bacon

Combine all ingredients in large serving bowl.

Dressing:
1 cup canola (or veg) oil
1/4 cup vinegar
3/4 cup sugar
1 Tbsp. worsteshire sauce
2 tsp. salt
1/2 cup catsup
1 small onion, diced

Mix all ingredients well in blender or food processor. Allow to sit in fridge for a few hours or overnight for best flavor.

I serve the salad with dressing on the side.

Indian-Style Potatoes and Spinach

Indian-Style Potatoes and Spinach (JunqueGirl)

(source: Vegandad.com, who adapted it from Best Ever Curry Cookbook)

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 large onion, halved and sliced

- 2 cloves of garlic, chopped

- 1" piece of ginger, minced

- 4 large Yukon gold potatoes, cubed

- 1/2 cup water (more if needed)

- 1 tsp chili powder

- salt to taste

- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.

2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.

3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

Garlic Mashed Potatoes with Spinach

Garlic Mashed Potatoes with Spinach
tboyd72
Recipe courtesy Rachael Ray

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consitency. 

Mango Spinach Salad

Mango spinach salad

JDTMamma

1 mango sliced thin

2-3 hand fulls of baby spinach

1 romaine lettuce heart chopped

1/2 a med. red bell pepper sliced thin

1/4-1/3 cup thinly sliced cucumber

Dressing:

1/2 cup red wine vinegar

2 tbs balsamic vinegar 

2 tbs olive oil

2 tbs maple syrup (I used sugar free)

1 tbs Dijon mustard

1 tsp dried parsley

1 tsp dried basil

place all dressing ingredients in a blender and bland until emulsified. Refrigerate until ready to serve

Toss lettuce and spinach together, topp with remaining salad ingredients. Serve with a drizzle of dressing. 

Spinach Pesto

Spinach Pesto

sadie_love, based on a Giada deLaurentis recipe

2 cups spinach leaves, washed

1/4 pine nuts (I used walnuts, they're much cheaper and I always have them in the freezer)

1-2 tsp lemon zest

1-2 Tbl lemon juice

1/3 olive oil

1/3 grated paremsan

salt

pepper

Put the spinach, nuts, lemon zest and lemon juice in a food processor. Pulse until it makes rough paste. With processor running, slowly pour in olive oil until it makes a creamy paste. Pour into a bowl, add parmesan, salt and pepper. Serve over pasta.

Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.

Veggie Tortellini Soup

VEGGIE TORTELLINI SOUP
3 medium carrots, chopped
1 large onion, chopped
1 T. olive oil
4 garlic cloves, minced
2 cans (14 1/2 oz. each) vegetable broth (I use Better Than Boullion)
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 c. refrigerated cheese tortellini
1/3 c. chopped spinach
1 t. minced fresh rosemary or 1/4 t. dried rosemary, crushed
1/4 t. pepper
1 T. red wine vinegar
1. In a Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Firehouse Stuffed Chicken

FIREHOUSE STUFFED CHICKEN
OP??
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
*add 1/4 tsp thyme to sauce

Wilted Spinach with Bacon and Parmesan

Wilted Spinach with Bacon and Parmesan
Sharon-- GatorGrrrl

12 oz. baby spinach,washed

2 slices bacon

2 cloves garlic

2-3 tbsp parmesan cheese

salt and pepper to taste

Cook bacon until crispy and remove with a slotted spoon. Mince garlic and cook 1 minute in oil, being careful not to burn. Add spinach to hot oil and toss with tongs until they are wilted to your satisfaction, mine took about 3 minutes. Salt and pepper and place in serving bowl and top with crumbled bacon and a sprinkling of parmesan cheese.

Orzo and Rice Pilaf with Spinach

Orzo and Rice Pilaf with Spinach
~*~Sandy~*~

2 T unsalted butter or margarine
1 onion, finely diced (or 2 T dehydrated minced onion)
2/3 cup raw rice
1/2 cup orzo
3 cups water (or one can broth plus water to equal 3 cups)
1 tsp dry onion soup mix, or more to taste
1/2 tsp salt
1/4 tsp garlic powder
10 oz pkg chopped frozen spinach, thawed, drained and squeezed out
1/4 cup grated Parmesan

In medium saucepan, melt butter. Add the onion, rice and orzo. Sauté, stirring often until toasty golden (not brown). Slowly add water to the rice-orzo combination, it will sizzle. Add the onion soup mix, salt, and garlic powder. Cover tightly and simmer for about 20 minutes or until all the liquid is absorbed. Stir in the thawed spinach and heat through. Add Parmesan before serving.

· I did use a whole onion, and did 1 cup chicken broth with 2 cups water. I bumped up the dry onion soup mix to 1 tablespoon and used fresh spinach that I sauteed in olive oil and garlic prior to adding.

·

Italian Wedding Soup

ITALIAN WEDDING SOUP
Grace (TigMode)

* 1/2 pound extra lean ground beef
* 1 egg, slightly beaten
* 2 tablespoons fine dry bread crumbs
* 1/2 teaspoon dried basil
* 1/2 teaspoon onion powder
* 5 3/4 cups chicken broth
* 2 cups thinly sliced escarole (spinach will work in a pinch)
* 1/2 cup orzo macaroni, uncooked (sometimes I use dittalini or tubetini)
* 1/3 cup finely chopped carrot
* grated Parmesan cheese

(1) In medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4-inch balls.
(2) 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.

Greek Pizza

Greek Pizza
Michelle (MMmom) Inspired by Taste of Home Healthy Cooking Oct/Nov 2010

* enough for two 12" pizzas

2 premade 12" pizza shells OR if making your own dough, see below
Olive oil
1 1/2 lemons
1 (5 oz) package fresh baby spinach, roughly chopped
about 1/2 of a small red onion, cut in rings
1 cup grated mozzarella cheese
1 scant cup feta cheese
1/2 cup sliced Kalamata olives
black pepper

Prebake pizza crusts. Drizzle each with olive oil then squirt 1/2 a lemon over the top of each.

Divide the remaining ingredients between the two pizzas. Pile on the spinach then top with the onion rings. Sprinkle on the mozzarella cheese and feta cheese. Scatter the olives on top of the cheese so they're visible. Shake on a little black pepper. Squirt the juice of the remaining lemon half over each pizza (skip if you don't like strong lemon flavors).

Bake at 450 until the mozzarella melts.


Homemade Wheat Pizza Dough
Based on Master Pizza Dough recipe from Aimster aka Amy

Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

1 cup whole wheat flour
2-2 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast *see note below
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Cornmeal

In large bowl, combine 1 cup wheat flour, 1 cup AP flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll to fit desired pan(s). Bake in preheated hot oven (450) for about 10-15 minutes.

Amy’s Notes: Honestly, I think this recipe is so easy, I just mix it with a spoon at first and then switch to using my hands. I only knead until it is smooth --probably about 4 or 5 minutes. Test it after a few minutes to see if you can pull a piece of the dough into a thin, tight membrane that you can see light through. If it breaks before you can get it there, knead some more.

*Note: There are several types of yeast available for baking. Make sure you buy Rapid Rise yeast for this...that’s what makes the rising time so short.