Quote:
Originally Posted by graciegirl
I had such a good experience asking for input on eggplant parmesan that I am going to ask what you do with a bag of fresh spinach?
I saute it in a little oil that has had a lot of garlic gently fried in it and sometimes I sprinkle with sieved hard cooked eggs and a little vinegar, salt and pepper..
Some people put a cream sauce on it and some make it into a quiche and some put it on pizza..........
If spinach isn't interesting, please switch vegetables that are a hit with your bunch.
VillagesPl has caused me to think about vegetables.
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p.s. GREAT SUMMERTIME SPINACH SALADS.......
First one, Mandarin Orange Spinach Salad is always a hit.....
Next one, with bacon & mushrooms....both can be altered to suit tastes.
Ingredients
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1/3 cup white vinegar
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon salt
- SALAD:
- 3/4 cup slivered almonds
- 4-1/2 teaspoons sugar
- 7 cups torn romaine
- 7 cups chopped fresh spinach
- 1-1/2 cups sliced celery
- 1-1/2 cups sliced green onion
- 3 cans (11 ounces each) mandarin oranges, drained
Directions
- In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated. Spread on foil to cool completely.
- In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat. Yield: 24 servings.
ANOTHER MANDARIN ORANGE SPINACH SALAD....A BIT MORE SPICY, WITH FRESH MUSHROOMS AND SOME CRUMBLED BACON.......
Ingredients
- 1 package (10 ounces) fresh spinach, torn
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup sliced fresh mushrooms
- 3 bacon strips, cooked and crumbled
- DRESSING:
- 3 tablespoons ketchup
- 2 tablespoons cider vinegar
- 1-1/2 teaspoons Worcestershire sauce
- 1/4 cup sugar
- 2 tablespoons chopped onion
- 1/8 teaspoon salt
- Dash pepper
- 1/2 cup canola oil
Directions
- In a large salad bowl, toss the spinach, oranges, mushrooms and bacon; set aside.
- In a blender, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady steam. Serve with salad. Yield: 4-6 servings (about 3/4 cup dressing).
CREAMED SPINACH :
If you don't want the convenience of Stauffer's creamed spinach souffle, here is a good copycat recipe............I've made this with the frozen spinach from the freezer.....and tastes just as good.......just remember to thaw it and squeeze it dry............
Ingredients
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1-1/4 cups fat-free half-and-half
- 4 ounces fat-free cream cheese, cubed
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
- 1/4 cup plus 1 tablespoon shredded Parmesan cheese, divided
Directions
- In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened.
- Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately. Yield: 5 servings
PPS....
I also add fresh spinach to my minestroni soup in the winter time.
Also, I add it quite often to my lentil soup. It wilts down.