http://simplyrecipes.com/recipes/zucchini_and_spinach_gratin/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29&utm_content=Google+Feedfetcher
made this with pan grilled top round steak (on this blog...smeared with butter and mustard). then had it the next day with butter braised snapper on creamed corn with pepper coulis.
did i mention i love summer? all the ingredients were already here!
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Thursday, August 18, 2011
Saturday, May 28, 2011
Pasta With Green Puttanesca
Published: May 27, 2011
s
Time: 20 minutes
Related
A Good Appetite: Puttanesca Sauce Dressed for Spring (June 1, 2011)
Kosher salt, to taste
1 pound spaghettini or spaghetti
1/2 cup extra-virgin olive oil
10 anchovy fillets
1/4 cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick (or use 8 regular garlic cloves)
1/3 cup chopped scallions including greens
1/2 teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
1/2 cup torn basil leaves.
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
2. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.
Yield: 4 to 6 servings.
s
Time: 20 minutes
Related
A Good Appetite: Puttanesca Sauce Dressed for Spring (June 1, 2011)
Kosher salt, to taste
1 pound spaghettini or spaghetti
1/2 cup extra-virgin olive oil
10 anchovy fillets
1/4 cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick (or use 8 regular garlic cloves)
1/3 cup chopped scallions including greens
1/2 teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
1/2 cup torn basil leaves.
1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
2. While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.
Yield: 4 to 6 servings.
Wednesday, September 01, 2010
veal stew with greens
found an old copy of food and wine (apr 10) with this recipe. when i saw veal stew in the grocery, i made it. delicious. even w/o watercress. roasted a sweet potato, a celery root and a golden beet, drizzled some basil vinaigrette, and what a wonderful lunch. cause we're eating out again tonight.
Ingredients
1. 3 tablespoons unsalted butter
2. 1 tablespoon canola oil
3. 3 pounds veal shoulder, cut into 1 1/2-inch pieces
4. Salt and freshly ground pepper
5. 1 cup dry white wine
6. 5 cups spinach leaves, chopped
7. 5 cups sorrel leaves, chopped
8. 1 head of romaine, chopped
9. 1 bunch of watercress, chopped
10. 1 leek, finely chopped
11. 1/4 cup finely chopped flat-leaf parsley
12. 1/4 cup finely chopped tarragon
13. 1/4 cup finely chopped chives
14. 1 cup crème fraîche
15. Steamed rice, for serving
Directions
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
Ingredients
1. 3 tablespoons unsalted butter
2. 1 tablespoon canola oil
3. 3 pounds veal shoulder, cut into 1 1/2-inch pieces
4. Salt and freshly ground pepper
5. 1 cup dry white wine
6. 5 cups spinach leaves, chopped
7. 5 cups sorrel leaves, chopped
8. 1 head of romaine, chopped
9. 1 bunch of watercress, chopped
10. 1 leek, finely chopped
11. 1/4 cup finely chopped flat-leaf parsley
12. 1/4 cup finely chopped tarragon
13. 1/4 cup finely chopped chives
14. 1 cup crème fraîche
15. Steamed rice, for serving
Directions
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
Saturday, August 08, 2009
party food
thursday i had a party. i made some 'tizers and had some wine, but when we get together, this group, we bring stuff along as we can. so i have a fridge full of stuff, and i need to make an appetizer for dinner at a friend's tonight, at which the hostess is having no carbs and another guest is watching every calorie.
i guess i could bring celery sticks.
but i'm not. i'm making the kale chips just posted and bringing this:
leftover spinach-artichoke dip from the butcher shop
leftover crab artichoke dip from fresh market
enriched with:
crumbled bacon (2 slices thick cut leftover from breakfast thurs)
whole antipasto garlic cloves and red peppers, chopped from the publix deli
quartered grape tomatoes from my garden
chopped banana pepper
1 medium sized caramelized onion (yes this was in the fridge)
lemon juice
lemon zest
olive oil drizzed on top
salt and pepper if you need it but probably no salt required)
basil chiffonade artfully scattered atop
and i'm roasting a peach, sliced, with a banana pepper and onion slivers, and melting (leftover) brie on it to top olive bread with. this will be either lunch when david gets home, or another app for those not shy of certains foods like cheese and bread.
i guess i could bring celery sticks.
but i'm not. i'm making the kale chips just posted and bringing this:
leftover spinach-artichoke dip from the butcher shop
leftover crab artichoke dip from fresh market
enriched with:
crumbled bacon (2 slices thick cut leftover from breakfast thurs)
whole antipasto garlic cloves and red peppers, chopped from the publix deli
quartered grape tomatoes from my garden
chopped banana pepper
1 medium sized caramelized onion (yes this was in the fridge)
lemon juice
lemon zest
olive oil drizzed on top
salt and pepper if you need it but probably no salt required)
basil chiffonade artfully scattered atop
and i'm roasting a peach, sliced, with a banana pepper and onion slivers, and melting (leftover) brie on it to top olive bread with. this will be either lunch when david gets home, or another app for those not shy of certains foods like cheese and bread.
Saturday, March 21, 2009
/feta and dill tart with lemony spinach salad
Ingredients:
2 large eggs
1/3 cup crème fraIche or heavy cream
2 tablespoons chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt, plus more for the salad
Freshly ground pepper
1 sheet [about 9 ounces) frozen puff pastry, thawed
1 cup [about 4 ounces) crumbled good-quality feta
4 small handfuls baby spinach or Baby arugula leaves, washed and dried well
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more to taste
This and many other wonderful recipes may be found in Martha Holmberg's
Puff
from Chronicle Books
I like piling the spinach salad right on top of this tart, because the cool, slightly bitter leaves contrast beautifully with the tangy, salty tart below. But for a cocktail snack, skip the salad and simply cut the tart into smaller pieces. This is not a particularly good reheater, so make it close to serving time.
1. Heat the oven to 425°F. In a medium bowl, whisk the eggs, crème fraiche, chopped dill, lemon zest, 1/2 teaspoon salt, and about 10 grinds of pepper.
2. On a lightly floured counter, roll the pastry into an 11-by-13-inch rectangle. Line a baking sheet with parchment paper or a silicone baking mat (in case there are any leaks), and lay the pastry on the sheet. Wet the edges with water and fold over a 3/4-inch border. Distribute the feta evenly within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn't slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside, and the filling is golden brown, 18 to 20 minutes.
3. Slide the tart off the pan and onto a rack to cool a bit. Transfer to a cutting board and cut into four rectangles, so that each piece gets some border. Put the tart onto plates.
4. In a large bowl, toss the spinach and dill sprigs [if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of tart and serve immediately.
Serves 8 as an appetizer or 2 to 3 as a light main course
2 large eggs
1/3 cup crème fraIche or heavy cream
2 tablespoons chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt, plus more for the salad
Freshly ground pepper
1 sheet [about 9 ounces) frozen puff pastry, thawed
1 cup [about 4 ounces) crumbled good-quality feta
4 small handfuls baby spinach or Baby arugula leaves, washed and dried well
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more to taste
This and many other wonderful recipes may be found in Martha Holmberg's
Puff
from Chronicle Books
I like piling the spinach salad right on top of this tart, because the cool, slightly bitter leaves contrast beautifully with the tangy, salty tart below. But for a cocktail snack, skip the salad and simply cut the tart into smaller pieces. This is not a particularly good reheater, so make it close to serving time.
1. Heat the oven to 425°F. In a medium bowl, whisk the eggs, crème fraiche, chopped dill, lemon zest, 1/2 teaspoon salt, and about 10 grinds of pepper.
2. On a lightly floured counter, roll the pastry into an 11-by-13-inch rectangle. Line a baking sheet with parchment paper or a silicone baking mat (in case there are any leaks), and lay the pastry on the sheet. Wet the edges with water and fold over a 3/4-inch border. Distribute the feta evenly within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn't slosh onto the border. Carefully transfer the baking sheet to the oven and bake until the pastry is puffed and brown on the border and the underside, and the filling is golden brown, 18 to 20 minutes.
3. Slide the tart off the pan and onto a rack to cool a bit. Transfer to a cutting board and cut into four rectangles, so that each piece gets some border. Put the tart onto plates.
4. In a large bowl, toss the spinach and dill sprigs [if using) with the olive oil and lemon juice until evenly coated. Sprinkle with salt, pepper, and more lemon juice to taste. Arrange a handful of salad on each piece of tart and serve immediately.
Serves 8 as an appetizer or 2 to 3 as a light main course
Saturday, February 07, 2009
Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe
* 1 12-ounce package jumbo pasta shells
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
Saturday, November 22, 2008
mexican casserole
we haven't had anything today but coffee and a handful of nuts. i went to a class at the y at 8:30, then to publix for company and feast next week, and prompted organized the pantry, the freezer, the fridge, began the huge task of straightening the mess that diana left in the basement, and changed the sheets for debi and waymon. dv was hungry. i used what i had to create something i've been wishing for since i bought a bag of corn tortillas. it's enough to feed eight people i think. leftovers will abound.
1 lb ground round
1 medium onion
generous dose of ancho chile powder
garlic salt,cumin,oregano
Brown beef and onions, add seasoning.
corn tortillas, torn in strips
1 package frozen chopped spinach, thawed
1 cup sour cream, seasoned with something (i used Old Bay with garlic)
1 can of chili beans
cheese (I used sliced pepper jack)
I layered torn tortillas on top of a base of salsa, then added a layer of chopped spinach, topped that will about a cup of sour cream, seasoned, add more corn tortilla strips, top with beans and beef, end with cheese. bake 30-40 minutes.
see if you like it.
1 lb ground round
1 medium onion
generous dose of ancho chile powder
garlic salt,cumin,oregano
Brown beef and onions, add seasoning.
corn tortillas, torn in strips
1 package frozen chopped spinach, thawed
1 cup sour cream, seasoned with something (i used Old Bay with garlic)
1 can of chili beans
cheese (I used sliced pepper jack)
I layered torn tortillas on top of a base of salsa, then added a layer of chopped spinach, topped that will about a cup of sour cream, seasoned, add more corn tortilla strips, top with beans and beef, end with cheese. bake 30-40 minutes.
see if you like it.
Wednesday, September 24, 2008
elizabeth's spinach quiche from smitten kitchen
with or without crust even:
1 3-ounce package cream cheese, room temperature
1/3 cup half and half (or milk)
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere works well, too)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
1 3-ounce package cream cheese, room temperature
1/3 cup half and half (or milk)
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere works well, too)
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.
Subscribe to:
Posts (Atom)
Subscribe To
Posts
All Comments