Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Tuesday, April 15, 2014
SANDRA’S ADDICTING BAKED TROPICAL JALAPENO SPINACH DIP
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| This rich and cheesy baked tropical jalapeno appetizer offers a popping flavor surprise and is great served with warm and crispy herb pita chips... |
Servings: (10)
Prep: 10 Mins.
Bake: 25 to 30 Mins.
INGREDIENTS
Dip:
1/3 cup finely chopped yellow onion
2 tablespoons finely chopped jarred sliced pickled jalapeno peppers
3 cloves garlic, minced
1 cup sour cream
½ cup mayonnaise
4 oz. cream cheese, at room temp.1 cup freshly grated Parmesan cheese
½ cup shredded medium cheddar cheese
1 (9 oz. pkg.) frozen chopped spinach thawed, drained and squeezed dry, then chopped finer
1 (8 oz. can) can crushed pineapple, drained
½ teaspoon old bay seasoning
Topping:
¼ cup Japanese panko breadcrumbs
¼ cup Parmesan cheese
1 teaspoon smoked paprika
Garnish:
2 slices of jarred pickled jalapenos
METHOD
Preheat oven to 350 degrees. Spray a 2-quart (round/square) ovenproof baking dish, and set aside.
In a small skillet over medium heat with a bit of olive oil, saute onion for 2 minutes. Add the garlic and saute for 30 seconds.
In a medium bowl, combine all the dip ingredients, including the onion/garlic mixture. Spread mixture evenly in the prepared baking dish.
Mix together the topping ingredients in a small bowl, and sprinkle mixture evenly over dip.
Bake until the sides are bubbling, the cheese has melted and turned golden brown on top, about 25 to 30 minutes. ~ Enjoy!
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| Click here for Sandras Baked Whole Wheat Herb Pita Chips |
Tip: For spiciness levels of dip, feel free to use the following finely chopped jarred sliced pickled jalapeno pepper amounts as a gauge:
MILD: 1 tablespoon
MEDIUM: 2 tablespoons
HOT: 3 o 4 tablespoons
Tuesday, March 11, 2014
Spinach Pasta
Ive been meaning to make this ever since I held the birthday party for Dad, since this is the ideal pasta for Spinach Lasagne. I finally got around to it! And then when I was making it, I remembered to take a photo of how it should look before the mixture is pressed into a dough, but forgot to take a picture of the actual dough. Oh well. Sorry. Youll see the finished product tomorrow when I do something with the pasta...
6 to 8 servings
about 2 hours, divided over time
8 cups spinach leaves
1/2 teaspoon salt
1 teaspoon olive oil
2 large eggs
about 2 1/2 cups kamut or durum flour
Wash and pick over the spinach, and cook it until well wilted. Drain well and cool. Take it up in handfuls, and squeeze well to remove as much moisture as possible.
Put the dry spinach into the bowl of the food processor with the salt and olive oil. Process until it is very well chopped. Break in the eggs, one at a time, and again process until smooth and well blended.
Put in about 1 1/2 cups of the flour and process again until well mixed. Continue to process, adding in the flour several tablespoons at a time, until the mixture begins to form little beads. Once it does, it can be turned out onto a sheet of plastic film and pressed together into a solid mass. Its important to get the amount of flour just right. Too little, and the pasta will fall apart when cooked. Too much and it will be hard to roll out, and tough. It will take a little practice to get it right. You may wish to take a bit out every so often as you are mixing it, and pinch it together and roll it out to see how it handles.
Once the dough is mixed, wrap the dough in the plastic and leave it to rest for at least 15 minutes.
Divide the dough into 4 quarters and roll each one out as thin as possible with a little of the flour sprinkled onto the board or countertop to prevent the dough from sticking. The dough should be stiff but flexible.
Cut the pasta as desired for lasagne, ravioli, noodles etc.
It should be kept loosely wrapped in plastic in the fridge until you are ready to cook it.
Drop it into a large pot of salted boiling water, as with other pasta. The exact time to cook it will depend on how thin the dough has been rolled - probably anywhere between 6 and 10 minutes. You will need to watch it carefully.
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6 to 8 servings
about 2 hours, divided over time
8 cups spinach leaves
1/2 teaspoon salt
1 teaspoon olive oil
2 large eggs
about 2 1/2 cups kamut or durum flour
Wash and pick over the spinach, and cook it until well wilted. Drain well and cool. Take it up in handfuls, and squeeze well to remove as much moisture as possible.
Put the dry spinach into the bowl of the food processor with the salt and olive oil. Process until it is very well chopped. Break in the eggs, one at a time, and again process until smooth and well blended.
Put in about 1 1/2 cups of the flour and process again until well mixed. Continue to process, adding in the flour several tablespoons at a time, until the mixture begins to form little beads. Once it does, it can be turned out onto a sheet of plastic film and pressed together into a solid mass. Its important to get the amount of flour just right. Too little, and the pasta will fall apart when cooked. Too much and it will be hard to roll out, and tough. It will take a little practice to get it right. You may wish to take a bit out every so often as you are mixing it, and pinch it together and roll it out to see how it handles.
Once the dough is mixed, wrap the dough in the plastic and leave it to rest for at least 15 minutes.
Divide the dough into 4 quarters and roll each one out as thin as possible with a little of the flour sprinkled onto the board or countertop to prevent the dough from sticking. The dough should be stiff but flexible.
Cut the pasta as desired for lasagne, ravioli, noodles etc.
It should be kept loosely wrapped in plastic in the fridge until you are ready to cook it.
Drop it into a large pot of salted boiling water, as with other pasta. The exact time to cook it will depend on how thin the dough has been rolled - probably anywhere between 6 and 10 minutes. You will need to watch it carefully.
Wednesday, March 5, 2014
Spinach Vada
It’s been a while since my last post. Things were been very busy all around and I haven’t been able to make time to blog.
Spinach Vada is quick and simple snack. I got a lot of spinach at home, so tried making these vadas for the evening snack. This is an easy vegetarian appetizer which helps us to eat green veggies.
Ingredients:
Spinach – 1 cup
Onions- 1 no
Rice powder – 1 cup
Corn flour powder – 1 tsp
Jeera powder – 1 tsp
Coarinder leaves chopped – ¼ cup
Curry leaves – 5 no
Baking powder – a pinch
Salt as Required
Oil/ Ghee – 2 tsps
Oil for deep frying
Water
Preparation
- Mix chopped spinach leaves, onions, coriander leaves, curry leaves, jeera powder, rice powder, corn flour powder, baking soda, chopped green chillies, and salt in a vessel
- Heat oil or ghee of 2 tsps
- Add heated oil to above mixture and mix well
- Make a soft dough by adding little water to it.
- Divide the dough into portions.
- Make small balls and flatten into small round vadas
- Heat oil in pan and deep fry vada on medium flame till little golden brown and remove them on paper towel
- Serve with chutney or tomato ketchup.
Sending this to Veggie/Fruit A Month - Spinach hosted by Reshmi originally started by Priya Kids Delight -Colorful and Healthy Meal hosted by Mina originally started by srivalli Evening Tiffin hosted by Radhika
Sunday, March 2, 2014
Keerai Kootu Spinach and Lentil Curry for Rice
Greens are very good for health when combined with dhals the recipe becomes rich in iron, calcium and protiens. If you are under healthy diet make this recipe often.
Ingredients
Spinach chopped-2cups
Cooked Moong dhal-1cup
Onion chopped-1
Tomatoes chopped-1
Mustard seeds-1tsp
Chilli powder-2tsp
Turmeric-1tsp
Salt to taste
Method
Heat oil in a pan, add mustard seeds when crackels add onions and spinach saute well then add the tomates and cook for a min. Add cooked dhal and some water, then add the red chilli powder, turmeric and salt. Allow to boil for 5 mins. Serve hot with rice or Roti.
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