Posts Tagged ‘Spinach’
Friday, March 15th, 2013
I’ve never had a real Shamrock Shake, and by “real” I mean one from McDonald’s. Even though my shake is a knock-off, I’m guessing it has more real ingredients than the McDonald’s version…
A lover of all things mint, I decided to re-do the Shamrock Shake into a breakfast-worthy meal that’s perfect for St. Patrick’s Day, or any day you want a sweet but healthy start. (more…)
Monday, February 25th, 2013
So, about bananas. I’ve been buying them like crazy because Mike’s on one of his breakfast kicks (remember his orange phase?). Lately he’s been eating a banana a day for breakfast, but until about a week ago he refused to touch a banana that had a single brown spot on it. Even just the slightest hint of a brown spot and he wasn’t having it. (more…)
Friday, April 27th, 2012
With all the amazing looking grilled cheese recipes that have been floating around the internet recently you probably know that April is National Grilled Cheese month. I had no idea that such a thing existed until the lovely Jo-Lynne (of Musings of a Housewife) asked me if I wanted to create a grilled cheese recipe in honor of the occasion. (Of course I said yes. :) ) (more…)
Thursday, April 5th, 2012
Today I am excited to share a guest post by another fabulous blogger, Alyssa from Everyday Maven! She is a master at creating beautiful healthy meals that leave you nourished and satisfied. I always leave her blog hungry for something healthy. Thank you so much for your lovely post, Alyssa! (more…)
Friday, January 13th, 2012
I had a couple of beautiful portobellos in my fridge and I was going to make them into giant stuffed mushrooms…but, there are a million recipes out there for stuffed mushrooms and you probably don’t need another. (Plus I was in the mood for something a little different!) I thought the mushrooms would also make the perfect base for individual gratins so I decided to do that instead. (more…)
Friday, December 9th, 2011
To everyone who took the time to read my last post, comment on it, send me an email, or message me on Facebook – thank you! I was so nervous about publishing that post, but I can see that it was worth it. Your kind thoughts, comments, and gestures mean the world to me. XO, Faith
Moving on to some food… ;)
About a month ago Mike asked me if I secretly became a vegetarian. I had to laugh because I know what he’s talking about…but no, really I haven’t (I almost wish I could, but sometimes I just crave a good burger, you know? Or roast chicken…mmm…). But on a daily (or even weekly) basis, I do seem to be eating less and less meat. (And that says a lot because I was never a huge meat eater to begin with; I could never just sit down and polish off a steak in one sitting…a couple bites and now we’re talking though.) (more…)
Tuesday, February 9th, 2010
I usually spend Saturday afternoons with my 6-year-old niece. I take her to the library and then out for a coffee (hot cocoa for her ;) ) and occasionally shopping, and we both have a blast. She’s so cute, whenever I see her she tells me how many days are left until next Saturday (what she calls our “girls’ day out”). A couple weeks ago we were at the library (she was playing Miss Spider and I was thumbing through a stack of old cookbooks), when I happened upon a recipe for Welsh Rabbit (also known as Welsh Rarebit). I’ve heard of Welsh Rabbit before, but I never actually knew exactly what it was. (I always just assumed it was rabbit stew or something, and since I was not thrilled at the idea of eating bunny I never explored the recipe any further.) After reading the recipe I was surprised to find that it didn’t include rabbit (or meat of any kind, for that matter) and that it looked absolutely delicious. Welsh Rabbit is basically fondue on toast.
As part of Foodbuzz’s Tastemaker program, I recently received a coupon for a free carton of Eggland’s Best eggs. This was nice because Mike and I always buy this brand of eggs (we’ve been exclusively buying this brand for about 2 years now…I would never recommend a product to anyone that I couldn’t personally stand behind). Compared with other eggs, Eggland’s Best eggs have more vitamins (such as D, B12, and A), less saturated fat, and more Omega 3s. Honestly though, the reason why Mike and I buy these eggs is because we think they taste much fresher (and there’s nothing worse than the taste – or smell – of eggs that aren’t quite up to par with freshness).
Anyway, as soon as I read the Welsh Rabbit recipe I knew I wanted to make my own variation of it. I immediately thought of adding a poached egg so the runny yolk could mix with the cheese sauce; I also added a bed of sautéed spinach on top of the toast to help sop up the cheese sauce and yolk (and also to help round out the dish into a meal). This dish was so good I can’t believe I had written it off just based on the name! That just goes to show, you can’t judge a recipe by its name. (Or on its looks…this dish is pretty messy looking, but it’s just as delicious as it is messy!)
Welsh Rabbit (With Spinach & Poached Egg)
(Yield: 4 servings)
4 large (or 8 small) slices hearty bread, toasted
10 oz frozen spinach
4 eggs, poached
1 TB olive oil
1 1/2 TB all-purpose flour
3/4 c low-fat milk
4 oz sharp white Cheddar, shredded
1/2 tsp each Dijon mustard and Worcestershire sauce
Salt and pepper
Paprika (optional, to garnish)
Thaw the spinach, then put it in a clean kitchen towel and wring it out to remove moisture. Transfer the spinach to a large skillet, season it with a dash of salt and pepper, and cook it over medium-low heat just to warm it throughout (stirring frequently).
In a small saucepan, heat the olive oil on medium-low heat; whisk in the flour and let it cook 1-2 minutes, then whisk in the milk. Add the Dijon and Worcestershire sauce and bring the mixture up to a simmer. Let it simmer for about 10 seconds, then turn off the heat and whisk in the cheese. Season to taste with salt and pepper.
Prepare the poached eggs.
Divide the spinach on top of the four pieces of toast and pour the cheese sauce on top of the spinach. Place an egg on top of each. Garnish with paprika (if desired) and a little black pepper.
Onto my announcement. Mike and I are going on vacation to Florida! My mom is turning 50 this year and my whole family is going there to celebrate. I’ll be back in about 10 days with a lot to share! ;)
Friday, October 9th, 2009
I got the inspiration for this recipe from a 30 Minute Meal show (you know, the cooking show with Rachael Ray?) a few years back (when I used to regularly watch the show). Although I didn’t make it at the time, this recipe looked good to me then and stuck in my mind, just waiting for the perfect time to be made. I made a few changes to healthy it up a little (by using puréed milk and cottage cheese instead of cream and chicken breast instead of sausage) and round it out into a more balanced meal (by adding baby spinach), and it was wonderful! I only wondered why I waited so long to make it in the first place.
Pasta with Creamy Pumpkin-Sage Sauce, Spinach, and Chicken (Adopted from Rachael Ray’s recipe for Pasta with Pumpkin and Sausage)
(Yield: About 6 servings)
¾ to 1 pound whole grain pasta
¾ to 1 pound boneless skinless chicken breast, cut into bite-sized pieces
1 TB flour
2 TB olive oil
1 medium-large onion, diced
3 cloves garlic, minced
1 ½ c chicken stock
1 bay leaf
¾ tsp ground sage
¼ tsp nutmeg or allspice
Pinch red pepper flakes (optional)
1 c unsweetened pumpkin puree
¼ c low-fat cottage cheese pureed with ¼ c milk (or you could use ½ c heavy cream)
3 c baby spinach
Salt and pepper
Fresh grated Parmesan cheese (optional, for garnish)
Cook the pasta to al dente according to the package directions. In a large, deep skillet, heat the oil over medium-high heat. Sprinkle the flour and a little salt and pepper on the chicken to coat it, then add the chicken to the pan. Cook the chicken 5-8 minutes, until it’s browned and cooked through. Remove the chicken from the pan.
To the same pan, add the onion and sauté for about 5 minutes, then add the garlic and sauté another 1-2 minutes. Add the chicken stock, bay leaf, sage, nutmeg/allspice, red pepper flakes (if using), and pumpkin puree. Simmer for about 10 minutes, then add the cottage cheese puree (or cream, if using). Add the chicken back to the pan and let the sauce simmer (don’t let it boil) until it reaches your desired consistency. Add the baby spinach and cook until just wilted (about 3 minutes).
Add the pasta to the sauce and stir to combine. Serve the pasta garnished with fresh grated Parmesan cheese on top.
The Light Dusting of Flour Helps the Chicken Breast Brown Up
Tuesday, September 8th, 2009
During law school this was my go-to meal…I ate it once or twice a week for three years, which is probably why I rarely make it anymore, and why my husband tells me all the time that we should eat fish more often. This meal is quick (about 15 minutes from start to finish), healthy, delicious, and so pretty to look at (which is of course important, since we eat with our eyes before we eat with our palates or our stomachs).
Scroll down the ingredient list and you’ll find an unusual pairing…fish and cheese. (I know, usually this is a horrifying combination!) This is only instance when I like the taste of fish and cheese together, and this is only because it’s bleu cheese. I find that the creamy texture and tangy flavor of bleu cheese pair well with flaky, mild-flavored white fish. Of course, feel free to leave it out if you prefer. ;)
If you want, you can make this dish with salmon instead of a white fish (in that case I would definitely leave out the bleu cheese). If you use salmon, a little fresh grated ginger cooked along with the garlic takes this dish to another level.
Fish with Sautéed Spinach & Tomatoes
(Yield: 2 servings)
2 TB olive oil, divided
1 onion, thinly sliced
2 cloves garlic, minced
1 c halved or quartered cherry tomatoes
4 c baby spinach
2 fillets of white fish, such as halibut, cod, haddock, or tilapia
Salt and pepper to taste
A few bleu cheese crumbles (optional)
Prepared couscous (for serving)
Preheat the oven to 400F. Heat 1 TB of oil over medium heat, then add the onion and sauté for 6-8 minutes. Add the tomatoes and garlic and sauté another minute or two, then add the spinach and sauté until it’s just wilted (1-2 minutes). Season to taste with salt and pepper.
Pat the fish dry, then season both sides with salt and pepper. In an oven-safe pan, heat 1 TB of oil over high heat, add the fish, and sauté for 2-4 minutes on each side (searing the fish over high heat like this is what gives it the golden color on the outside). Transfer the fish to the oven and bake for about 5 minutes (the length of time needed will depend on the thickness of the fish). The fish is done when it’s opaque and flakes easily with a fork.
Serve the fish on top of the couscous and spinach and tomatoes.
I Love the Pretty Purple One On the Right...
Optional, Of Course ;)
Monday, July 6th, 2009
This recipe is similar to both Greek spanakopita and Arabic fatayer bi sabanekh. In this recipe I used frozen cut spinach because it saved me the time of having to wash and wilt fresh spinach. My husband eats this dish with a side of plain yogurt, and while it might sound strange, I have to admit the tang of the yogurt accentuates the spinach very well…who knew! This recipe will be sent over to Zoe for this week’s feta Blogger Secret Ingredient!
Spinach, Sweet Onion, and Feta Pie
(Yield: 1 (9-inch) pie, cut into 8 wedges, 2 per serving if served as a main course)
2 TB olive oil
2 medium sweet Vidalia onions, diced (~3 c)
3-6 cloves garlic, crushed or minced (you can use more or less depending on taste)
1 ¼ lb wilted spinach (once the water is removed this will be ~3 c)
½ tsp pepper
¼ tsp salt
3 large eggs (or 2 eggs and 2 egg whites)
¼ lb (4 oz) feta, crumbled
10 (14”X9”) sheets phyllo dough, thawed in the refrigerator overnight
Lemon wedges, for garnish (optional)
9” pie plate
Preheat the oven to 375F. Place the wilted spinach in a colander fitted over a bowl; use a spatula to gently squeeze the water out of the spinach. (Note: Don’t discard the spinach water, you can do other things with it…maybe add it to a fruit/veggie smoothie or to soup?)
Heat the olive oil in a large pan; add the onions and sauté until over medium-low heat until they just start to caramelize (~20 minutes); make sure to stir occasionally and add water as needed if the pan gets too dry. Add the garlic and sauté ~1 minute and add the spinach and cook ~3 minutes or until you don’t see moisture in the bottom of the pan. Add the pepper to the spinach mixture and allow this mixture to cool to room temperature.
In a large bowl, whisk the eggs and mix in the feta; slowly add the spinach mixture.
Coat a 9” pie plate with cooking spray. Lightly spray one sheet of phyllo with cooking spray and place it in the pie plate so that the dough overlaps the edges of the plate rim. Repeat this process with six sheets of dough, placing each so that it overlaps the edge. (To prevent the phyllo from drying out, gently cover the dough with a damp towel when you’re not using it.) Spread the spinach mixture in the pie plate. Lightly spray three sheets of phyllo with cooking spray and arrange the sheets on the top of the spinach mixture so that they slightly overlap the plate. Roll the overlapping phyllo into a decorative edge and cut four 2” slits on the top of the pie. Cover the pie with aluminum foil and bake for 10 minutes. Remove the aluminum foil and bake for ~25 minutes, or until the crust is golden and crispy.
Serve with lemon wedges to juice on top, if desired.