Spinach

The weekend has been one swing of cooking and I finally prepare many that were pending for a long time. This dish, though I had read about it a long time ago, didn't know what its called and whose specialty it is. When I had read this in my cookbook, I was curious to know how it tasted, though I knew it must be yummy. Because it has besan or the Gram flour added to the leaves. This one typically c

Weight Watchers Tortellini Tomato Spinach Soup recipeMakes 4 servingsIngredients1 (9 ounce) package fresh tortellini or dried tortellini1 (14 ounce) can whole tomatoes, coarsely chopped10 ounces fresh spinach or frozen spinach, defrosted and chopped1 tablespoon olive oil4-6 cups chicken broth or vegetable broth1 garlic clove, minced1/2 cup minced onion (about 1/2 small onion)1/4 cup freshly grated

Cooked in a pan on the grill, the fish and the sauce acquire a nice smokey flavor. For this recipe you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. Mesquite). Read more »

Preparation Time 8 minutesCooking Time 35 minutesIngredients * 1 tablespoon oil * 700g chicken thigh fillets, cut into large pieces * 1/2 cup store-bought butter chicken sauce * 1 1/2 cups (375ml) water * 1/2 cup (125ml) cream * 125g baby spinach leaves * steamed rice, to serve * pappadums, to serveMethod 1. Heat oil in a large deep non-stick frying pan over medium-high

Pine nuts and sweet golden raisins brighten up sauteed spinach. Makes 2 servings ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy 2 teaspoons extra-virgin olive oil2 tablespoons golden raisins1 tablespoon pine nuts2 cloves garlic, minced1 10-ounce bag fresh spinach (see Ingredient note),

This is a wonderful salad for any summer meal. Easy to make also.Yield:6 servingsIngredients SALAD1 Package fresh spinach, cleaned4 each egg, boiled and cooled1/2 pound bacon, crumbled1 can waterchestnut, canned, slicedDRESSING1 Cup olive oil2 Tbsp sugar1/2 cup red wine vinegar1/3 cup ketchup, 1/31/3 cup Sweet Onion, choppedDirections Combine dressing ingredients in a salad shaker or jar. Shake we

Spinach is very healthy yet we hesitate to have it because we don’t know a delicious and a healthy way to prepare it. Here is a recipe which is healthy and very easy and simple to prepare. Don the... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I know this pasta dish looks completely ridiculous. I was in something of hunger-induced hurry to get to the eating part of the evening, and I didn't take the time I should have to photograph what ended up being a wonderful meal.Dave and I had my lovely new friend Jessi over for dinner a few weeks ago, and if you've been reading my blog for a while, you know that means we had to eat something both

The current trend of healthy eating continues, with the sales of ’superfoods’ continuing to rise. One superfood is spinach, the food that all kids move around their plate to avoid eating! Many adults still don’t like it either, but there are 22 very good reasons to start eating spinach. 22 is how many different vitamins, minerals [...]

Preparation Time 10 minutesCooking Time 30 minutes Ingredients * 2 tbs olive oil * 1/2 small finely chopped onion * 1/2 bunch English spinach, washed, trimmed and finely chopped * 1/2 cup (125g) ricotta cheese * 1 tbs toasted pine nuts * 1/4 tsp nutmeg * 2 cloves garlic, crushed * 2 x 400g cans Italian whole peeled tomatoes, chopped * 1 tsp dried Italian herbs * 1/2

Try this satisfying, flavoursome salad that's ready in minutes.Ingredients * 1/3 cup (80ml) olive oil * 4 x 100g spicy Italian pork sausages * 200g potato gnocchi * 1 garlic clove, thinly sliced * 2 tbs red wine vinegar * Pinch of sugar * 2 eschalots, thinly sliced into rings * 1 small head radicchio, roughly torn * 60g baby spinach leaves * 180g tub bocconcini (about

This was supposed to be the first post to be followed by the Palak Puri. But somehow it got first! Things always happen that way right. We plan something, and something else happens. Anyway how we cope with it and make the best, is the part of the game called life! Well I guess I don't need to go further into that topic. This Palak fantasy we indulge, goes back to those days before marriage. This

Tortellini and a tangy dressing make this no ordinary pasta salad. What's more, you can have it on the table in less than 30 minutes!Preparation Time 10 - 15 minutesCooking Time 10 minutesIngredients * 200g thinly sliced prosciutto * 1 x 625g pkt fresh ham and cheese tortellini * 300g (2 cups) frozen green peas, thawed * 1 x 150g pkt baby spinach leaves * 1/4 cup chopped fresh dill

Hi my-blogmedia readers. Continuing the earlier post. Enjoy.SpinachA renowned muscle builder, spinach is also rich in vitamin K, which has been shown to bolster bone-mineral density (thus protecting against osteoporosis) and reduce fracture rates. Spinach is also high in calcium, phosphorus, potassium, zinc, and even selenium, which may help protect the liver and ward off Alzheimer's.One more reas

On almost every diner breakfast menu in the United States you’ll find eggs florentine - a breakfast dish of poached eggs over wilted spinach sitting on half a toasted English muffin (we’ll get into the Englishness of English muffins at another time) and dressed with a hollandaise or bechamel sauce. What makes them Florentine or [...]

As I was telling, I had shortlisted some 15 new Indian Flat breads to be made for the Mela. But as luck would have it, things at home has been really hectic . The bunch of paper printed all the recipes is still fresh without any tale of being handled. Normally the paper by end of cooking, gets changed in colour and look. It attains that well handled appearance that says without any questions, that

How good is lasagna?  Add mushrooms, turkey and spinach and you have one delicious lasagna recipe! Mushroom, Turkey and Spinach Lasagna 8 ounces lasagna noodles 1 pound ground turkey  4 cups sliced mushrooms 1/4 cup water 1 pound frozen spinach, thawed 1 (28 ounce) can crushed tomatoes 1/4 cup chopped fresh basil Salt and freshly ground pepper to taste 1 pound ricotta cheese 8 ounces shredded [.

Good Morning,I hope everyone is staying cool. It was officially 100 degrees here yesterday and expected at least that hot again today. Good thing I picked the spinach and greens when I did because they are wilting fast, even with watering them.Here is the spinach recipe I promised you. I like it because it has a pizza taste to it and even the grandkids will eat their spinach in these spinach pocke

    Ingredients: Spinach - 1 bunch Potatoes (medium) - 3 Cumin seeds(jeera) - 1 tsp Ginger-garlic paste - 1 tsp Red chilli powder - 1tsp Turmeric Powder - 1/2 tsp Coriander powder - 1 1/2 tsp Garam masala - 1 tsp Tomatoes 9chopped) - 2 Oil Salt Preparation: Boil potatoes with little turmeric powder,salt . Drain the [...]

Pine nuts and sweet golden raisins brighten up sauteed spinach. Makes 2 servings ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy 2 teaspoons extra-virgin olive oil2 tablespoons golden raisins1 tablespoon pine nuts2 cloves garlic, minced1 10-ounce bag fresh spinach (see Ingredient note),

Baby Spinach Salad with Tomato and Mozzarella  Yields: 2 servings Ingredients: 5 ounces baby spinach leaves 1 beefsteak tomato, cut thinly crosswise 1/2 cup fresh basil leaves, cut into thin strips 1/4 pound part-skim mozzarella, diced 2 teaspoons fresh oregano, chopped fine 2 tablespoons olive oil 2 teaspoons balsamic vinegar kosher salt and ground black pepper to taste Directions: Alternate

      Ingredients: Urad dal - 250 gms Toor dal - 25 gms Spinach - 1 bunch Green Chilly -7 Coriander Leaves Raisins - 25 gms Salt Oil Preparation: Soak urad dal and toor dal in water for 1 hr. Grind it into a coarse paste with salt and green chilly. Add chopped coriander leaves, chopped spinach,salt ,fried [...]

4 cans Kidney beans drained and rinsed4 cloves garlic chopped1 small onion choppedsome frozen spinach defrosted1/3 cup Oatmeal ground to flour1/4 wheat germ1/4 ground flax seedsEner-g Egg replacer equal to 4 eggsMrs Dashground pepperCelery SaltBasilMash 2 cans of beans, mix un mashed beans with mashed beans leaving beanswhole.Add in chopped garlic, chopped onions mix to combine.Squeeze spinach add

“When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant.” ~Author Unknown If you’ve been to Oregon in the spring, you know that it is an unusually unpredictable [...]

I love the Spinach Artichoke Dip at Chili’s and this is a great substitute I can make at home. I made this recipe exactly as follows but I think next time I will decrease the milk amount because it was a little runny. And I only had Monterrey Jack cheese not the Colby-Jack and I [...]

This is a simple and nutritiuos dish, easily prepared. It is best accompanied by slices of fried haloumi cheese, which is from Cyprus but is available worldwide. It can, however, also be accompanied by any other semi-hard, salty cheese fried (see photo).As I said - simple and nutritious!Ingredients1kg fresh spinach1 bunch fresh spring onions1 bunch fresh dill¼ kg pilaf rice250g haloumi cheeseJuic

1/2 c. slivered almonds2 tbsp. sesame seeds2 qts. fresh spinach1/8 tsp. thyme1/4 c. grated carrots1/8 tsp. onion salt1/4 c. fresh lemon juice2 cloves garlic, minced1/2 tsp. basil leaves*TOAST almonds at 400° for 5 minutes or until lightly toasted. Carefully tear spinachinto bite-sized pieces. ADD carrots. COMBINE remaining ingredients and shake in a jar.TOSS spinach, carrots and almonds with dres

This is my never fail, quick and easy, lasagna recipe.  It’s great for a weeknight when you haven’t got the time or energy to go to too much effort but still want something that tastes great. 500g fresh ricotta (preferably not the tub variety) 200g of baby spinach 2 leeks, chopped finely 1 bunch of basil 1 clove of garlic, chopped [...]

Remember when I made up the Creamy Chicken Garlic Pizza last January? Well, this idea stemmed from that one since I used the same sauce.Regular readers all know by now that I make 2-3 homemade pizzas every single Saturday night. It's a given that if it's Saturday, it's pizza night. It's been that way since oh, 1997 or 1998 (?) when I implemented "Family Night" with our three itty bitty children

It's nice that spinach is one of the most nutritious foods, because there are so many interesting ways to eat it. I'd probably like just about any salad that had spinach, but this one has edamame and black sesame seeds, two ingredients I'm really loving lately. If you haven't tried black sesame seeds, go to the nearest Asian market and get a big package of them, then have fun sprinkling them on ev

Chicken and spinach lasagneServes 4Calories/serving 508 WWpoints per serving 10Preparation time 25 minutesCooking time 25 minutes4 chicken breasts, skinned and boned1 small onion, chopped1 small red pepper, seeded and diced1 X 500g jar tomato pasta sauce1 tablespoon chilli paste or powderlOOg (3 1/2oz) fresh spinach6 lasagne sheets400g low-fat white sauce 50g (2oz) low-fat Cheddar cheese, grated1

Ingredient : a 14-ounce can unsweetened oconut milk , chilled1 1/2 to 2 teaspoons Thai green or red curry paste1 pound medium shrimp (about 24), shelled and, if desired, deveined2 tablespoons naam pla (Fish Sauce)2 carrots, sliced thin crosswise1 red bell pepper, sliced thin3/4 pound spinach (about 1 bunch), coarse stems discarded and the leaves washed well and spun dry3 tablespoons chopped f

Baked Spinach RecipeServes 4Fibre 0.9g, protein 11.7g, fat 17.8gCalories/serving 217WWpoints per serving 4* 1 tablespoon olive oil* 1 tablespoon butter* 30 g finley chopped onion* 1 garlic clove, peeled and finley chopped* 2 slices prosciutto, diced* 140 g cooked spinach, well drained and chopped* 5 eggs* 45 ml double cream* pinch of freshly ground black pepper* 20g Parmesan Cheese, grated1. Prehe

Here's a recipe for a healthy light soup. It is quick and simple.Ingredients:8 ounces of soft tofu (cut into little cubes)baby spinach1 ounce dried seaweed (wakame)2 quarts chicken or vegetable broth1 teaspoon sesame oil1 teaspoon minced garlic2 tablespoon minced gingersalt and pepper, to taste(some sliced shiitake mushrooms would also be great)Directions:Soak the dried wakame seaweed in a large bowl of water for 20-30 minutes to rehydrate them.In a pot, heat the broth. Add the sesame oil, garlic, and ginger.Add the spinach and seaweed, followed by the tofu.Bring the soup to a boil, reduce the heat and let it simmer for 15 minutes or so.Ready to serve. Add salt and pepper to taste.

Tomorrow, I'm riding in the NYC Bike Tour with a group of friends. So tonight, I had them over for a preparatory pasta dinner. The idea is to have pasta so I decided on a three course pasta tasting. The first course would be a salad, yet still a pasta, but proportionately heavier on the vegetables because two more pasta courses would follow.Wilted Spinach and Tomato Orzo Salad4 oz dry Whole Wheat Orzo1 teaspoon olive oil10 ounce package of pre-washed spinach3 cloves garlic, thinly sliced2 generous pinches of salt6 Campari Tomatoes, cut into 6-8 wedges each2 teaspoon good Olive Oil1 tablespoons Aged Cherry Flavored Balsamic (from O & Co.)3 tablespoons garlic cream (from the potato post)Salt and Pepper to taste1. Cook Orzo to package instructions. Rinse with cold water, drain, and set as

1 (16 ounce) jar salsa1 (10 ounce) package frozen chopped spinach, thawed and drained2 cups shredded Monterey Jack cheese1 (8 ounce) package cream cheese, diced and softened1 cup evaporated milk1 (2.25 ounce) can chopped black olives, drained1 tablespoon red wine vinegarsalt and pepper to tastePreheat oven to 400F. In a medium baking dish, mix together salsa, choppedspinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to15 minutes, or until bubbly. Serve with tortilla chips.

This recipe comes from Food & Wine and when I saw it my mouth started to water! I absolutely LOVE anything with artichokes and spinach. I was excited to find it and add it to my collection of recipes. I hope you are too!Artichoke, Spinach, and Mozzarella Bread Pudding * 2 10- ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry * 1 9- ounce package defrosted frozen artichoke hearts, diced and drained on paper towels * 3 scallions including green tops, chopped * 1 quart 1/2-inch cubes of good-quality white bread * 1/2 pound grated mozzarella (about 2 cups) * 4 eggs * 2 cups milk * 1/2 cup grated Parmesan * 3/4 teaspoon salt * 1/4 teaspoon fresh-ground black pepperDIRECTIONS * Heat the oven to 350°. Butter an 8-by-12-inch baking

I love to buy those big containers of organic baby spinach from Costco and use it for spinach salad, then when the spinach has been in the fridge for a while but there's still some left, I'll make this easy and quick version of stir-fried spinach which tastes wonderful. This recipe uses the same stir-frying technique of seasoning the oil I talked about earlier. This time it's garlic that gets sauteed for a few minutes in the hot oil, seasoning the spinach with a delightful garlic flavor.I don't participate in a lot of blog events, but when Chris of Mele Cotte announced Cooking to Combat Cancer again this year, I didn't want to miss it. Not only is Chris a fellow educator, but she's a cancer survivor herself and a great person! Spinach is one of those cancer fighting superfoods we should al

There is a very humorous site out there. It is called Sogeshirts blog of masterful entertainment. The most of the posts deal with the recalling of the nutty events and stunts from author’s childhood. Other ones are no less rampageous. So if you need something to cheer up be sure to visit this site for a little dopamine. There is a very comical post there talking about the author's struggle for the Subway sandwiches, back from the time of his elementary school days. Well, I must confess that his post gave me an idea for this one. But I am going to dive even more in the past – to the time of my kinder garden adventures. I am going to confess my first, unforgivable sin, the one which started everything, the very first one which incited the chain reaction of the pratfalls and follies

I have a fundamental problem with getting up and out of the house by 7:00 on a Saturday morning. But last week it ensured me a bag full of fresh tender spinach from Primrose Community Farm and it’s sweet, green, fresh flavor is enough to tempt me again tomorrow. Who knows if there will actually [...]

We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.Active time: 10 minStart to finish: 20 minServings: Makes 6 servings.Ingredients1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirdsExtra-virgin olive oil for brushing bread2 cups water3 cups reduced-sodium chicken broth (24 fl oz)1/2 teaspoon salt1/4 teaspoon black pepper plus additional for serving1 (10-oz) package frozen chopped spinach (not thawed)1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving2 large eggs, beatenPreparationPut oven rack in lower third of oven and preheat oven to 400°F.Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.Meanwhile, hea

We’ve all heard that carrots help you see in the dark.But can spinach help prevent sight loss?In the UK, over 25% of the over 60s have some degree of visual loss because of Age-Related Macular Degeneration (AMD).AMD occurs in the centre part of the retina called the macula. It can cause blindness in the centre of the eye, with peripheral vision only remaining.Part of the retina’s protection is a pigment, lutein, which absorbs UV blue light, the most damaging wavelength of sunlight. Lutein is also thought to be an antioxidant which helps maintain the health of the eye. The pigment itself can only come from diet, and one very good source for this is spinach.The researchers gave a group of people who have early signs of the disease a six month spinach rich diet - half a bag of fresh spin

It is alarming the way the food prices are sky rocketing these days. Every time we go to the grocery, we notice an increase in the price even for the essential commodities like bread, pulses, milk, vegetables etc. We seem to be getting lesser and lesser for the same amount each year. I personally feel [...]

Spinach and mushroom make for a wonderful combination. And with whole grain rotini, the taste is almost heavenly. This is one of my favourite recipes, one I created on one of those long winter evenings when I had a craving for a hearty yet healthy meal!! I am sharing this with all pasta lovers via Presto Pasta Night, hosted by the lovely Ruth.Ingredients:3 cups whole grain rotini1 cup frozen spinach1 1/2 cups mushrooms, sliced1 medium onion, sliced2 cloves garlic, crushed1/2 cup milk1 cup vegetable stock2 tbsp low fat cream cheese1/4 cup pepper jack cheese, gratedParmesan cheese, shaved1 small green pepper, sliced1 tbsp olive oil1 tsp cornflourSalt, to tasteBlack Pepper, freshly groundMethod:Boil the pasta as per instructions on the packet in plenty of water and 1/2 teaspoon of salt.Heat t

Spinach helps reduce the risk of having a stroke, osteoporosis. and heart disease. I has plant based omega-3s and folate. Spinach is also packed full of lutein, which fights the loss of muscle that occurs after you turn 25. How much daily? 1 cup uncooked and 1/2 cup cooked.....if you go eat a sub get spinach instead of lettuce. Or if your having a salad try to get one with some spinach and dark l

Wheat flour is a major ingredient in indian cooking, and as I enjoy baking, I am constanly making cookies, muffins and cakes with all-purpose flour too. So this weekend, I had an urge to make something gluten-free, more as a challenge and a change than anything else, so I decided to make some savoury gluten-free pancakes with gram flour; we actually call them "dosa" or "puda" in local dialect. Its a great way to toss up your favourite veggies into the flour mixture and cook up something special without much effort or planning. I opted for spinach and sauteed onions as my main ingredients, while a blend of spices add to the flavor and fluff! These spinach dosas are a great way to eat something healthy yet tasty, and you can enjoy these with any dipping sauce of your choice!I really wanted t

Palak paneer is a authentic north indian dish prepared with spinach and cottage cheese cubes..it is less spicy and healthy too..it goes well with rotis, rice or chapathi. Ingredients: Paneer - 200gms Spinach - a bunch Onion(medium) - 1 Tomatoes  pureed - 2 Ginger -garlic paste - 1tbsp Cumin powder(jeera) - 1/4tsp Red chilly powder - [...]

Ingredients1 tablespoon butter or oil3-1/2 cups thinly sliced leeks or coarsely chopped onions4 cups water3 pound chicken parts, preferably thighs, skinned3 large ribs celery, cut into 1-inch slices4 large carrots, peeled and cut into 1-inch chunks1/2 cup pearl barley, rinsed2 large bay leaves1/4 teaspoon dried thyme leavessalt to taste4 cups chicken broth1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or two 10-ounce packages frozen chopped spinach1/4 cup minced fresh dill4 to 5 tablespoons freshly squeezed lemon juice (from 2 juicy lemons)InstructionsOver medium-high heat, heat the butter in the cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low h

Yesterday, I wrote about how to make paneer so today I'm going to show a dish using it as the main ingredient. Once again, I turn to Ms. Anjum Anand for inspiration and guidance. I've had a similar dish before in restaurants so was eager to try it at home. It is a combination of spinach and paneer in a creamy sauce with garlic, ginger, and spices. I also made a batch of naan to accompany it.

Here's a great 0 point recipe for all you salad lovers!This salad has a very nice mix of flavors - it's spicy from the peppers, tart from the apples, and sweet from the strawberries. I'll be making this again!Weight Watchers Spinach and Fruit Salad recipeMakes 6 servingsIngredients6 cups baby spinach, washed and torn into bite-size pieces2 cups strawberries, washed, hulled and sliced1 medium Granny Smith apple, diced2 green onion, sliced1 large jalapeno pepper, seeded and minced3 tablespoons cilantro, choppedcitrus vinaigrette dressingascorbic acid (optional)Preparation1. In a medium bowl, mix the strawberries and apples; sprinkle lightly with asorbic acid if using.2. Add the onions, jalapeno pepper and cilantro; mix well.3. Allow the fruit to sit at room temperature for about 20-30 minute

I want to share my favorite breakfast meal. It’s so tasty and I eat it almost every day! Ingredients: 2 egg whites 2 whole eggs 1/3 cup baby spinach 1/4 cup chopped tomatoes 1/4 cup feta crumbles

I woke up this morning, not from my alarm clock but from the singing, whistling and chirping birds from outside. When you here them, you know its spring time. And when you know it's spring, it's time to work-out, walking outside and soak up the sun and the warm of the weather. Uhhhhhh! BUT don't get to relaxed, it's also time to put more of a spring into action for working out and eating the greens.Spinach is a great source of iron from the Popeye knows best. If you don't like spinach cooked, eat it raw. A little bit on a sandwich, salad or in a smoothie. Yes I said 'SMOOTHIE'. I might look terrible but it taste good and refreshing. Never say no before you try it. I usually have this smoothie on weekends during my lunch time.Spinach Peach SmoothieHandful of clean baby spinachFrozen 1 large

I was working at a daycare in college when I first discovered pesto! Yes, a daycare.One of the daycare teachers was making fresh pasta with her kids and on top of the pasta she swirled on this lovely spring green sauce. I had to have some. It was so fresh and delicious! I'm not sure how much the 3 year olds enjoyed it... but hey.. you have to start somewhere right?Last October, Natalie, of Gluten Free Mommy had a great post on her cilantro pesto grilled cheese sandwiches. They looked delicious and I was truly intrigued with the idea of using pesto on a sandwich!I came up with this wonderful spinach walnut pesto because fresh basil and pinenuts just don't seem to be stocked at the local piggly wiggly... and with gas prices the way they are (and the fact that we are truly trying to budget).

Here's a great pasta recipe that has become a favorite of mine. I love the creaminess of the cheese and spinach sauce!If you like garlic, make sure to use it in the sauce - it gives a lot of flavor to the dish.Weight Watchers Pasta With Creamy Spinach Sauce recipeMakes 6 servingsIngredients1 lb pasta (penne or ziti)1 lb fresh spinach, stemmed1 cup low fat cottage cheese1/4 cup grated parmesan cheese1/4 cup low fat milk1 pinch ground nutmeg1-2 garlic cloves (optional)salt and pepper (to taste)Preparation1. Bring a large pot of water to a boil.2. Add the spinach and 1 tablespoon salt; cook for about 1 minute.3. Using a slotted spoon, remove the spinach (reserve the water for the pasta) and transfer it to a bowl of cold water.4. Drain and squeeze dry the spinach.5. Chop it coarsely.6. Bring t

From MayoClinic.comSpecial to CNN.comFresh spinach has been given the all-clear by federal officials. But in the wake of a nationwide Escherichia coli (E. coli) outbreak, you might have lingering doubts about produce safety.Here, William Marshall, M.D., an infectious disease specialist at Mayo Clinic, Rochester, Minn., answers questions about E. coli.How does spinach become contaminated with E. coli?E. coli refers to a group of bacteria normally found in the intestines of healthy humans and animals. Of the hundreds of types of E. coli, most are harmless. But a few strains of E. coli are responsible for serious food-borne infections — including E. coli O157:H7.Spinach can become tainted with E. coli by exposure to contaminated water or animal or human waste. Cattle manure that contains E.

These delicious spinach cakes are moist and fluffy, while the creamy cheese sauce is smooth and has just the right consistency. A great breakfast recipe... I can't wait to make this again!Weight Watchers Spinach Cakes With Gouda Cheese Sauce recipeMakes 6 servingsIngredientsFor the cakes150 g frozen spinach, well drained and squeezed with paper towel1/2 cup smoked Gouda cheese, shredded2 eggs, lightly beaten1 1/2 cups all-purpose flour2 teaspoons baking powder1 dash salt1 1/4 cups low-fat milk2 sun-dried tomatoes packed in oil, finely chopped (undrained) For the Gouda cheese sauce2 tablespoons flour2 tablespoons butter (or olive oil)1 1/2 cups low-fat milk1/2 teaspoon dry mustard1/2 teaspoon cayenne pepper3/4 cup smoked Gouda cheese, shreddedPreparation1. In a large bowl, mix together the

Serves 41 (10-ounce) package frozen chopped spinach2 (13 3/4-ounce) cans artichoke hearts1/2 cup mayonnaise1/2 cup sour cream1 cup freshly grated Parmesan1 cup grated pepper jack cheesePreheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with toast points.

A Quick and Easy Spinach Salad 2 teaspoons lemon juice, fresh 1 teaspoon olive oil 2 tablespoons white wine vinegar 4 cups of spinach leaves 2 large tomatoes, chopped 1/4 cup goat cheese, crumbled 1 tablespoon pine nuts, toasted Salt & pepper to taste 1. Whisk lemon juice, oil and vinegar together. Add salt & pepper to taste. 2. In a large bowl toss spinach leaves with dressing. 3. Add the tomatoes and goat cheese, mix gently to flavor entire salad. 4. Sprinkle pine nuts over entire surface of salad. Nutritional Info: Servings 4, Fat 3.9g, Calories 79, Protein 8g, Carb 7g, Cholesterol 15mg, Sodium 87mg Please eat your spinach. It’s packed full of iron and tons of other good for you things. Ciao. 

This is a great healthy recipe, a perfect side dish for any meal.Yield:8 servings2 (15-ounce) cans chickpeas, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/2 cup chopped red onion 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon lemon zest 1 1/2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Salt and pepper 4 cups baby spinach leaves Yogurt with Orange Essence, recipe below, optional 2 tablespoons coarsely chopped fresh mint leaves, optionalIn a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint,

We normally use palak or Spinach as Palak Paneer or mostly make Palak Dal. But when I saw this dosa variety calling for a Palak, I was wishfully wondering if it will be liked. Sometime earlier, Athamma used to grow Palak in our backyard. Whenever we feel we don't know what to prepare, she used to go check out the veins and come back with fresh Spinach leaves. It will then find itself emerging as a Dal. Palak Dal tastes great, it goes well with both Rice and Roti. So I was very apprehensive about masking in a Dosa batter. But I was ready for this, as my experiments with a new dish rarely goes wrong, excepting my flop yesterday. I set out to make Ambur Mutton Biryani but was so disappointed that it didn't come out well. It looked great and all, except it lacked the spice and whatever makes t

A great, fresh tasting soup. The idea with this is not to over cook the peas at all, just bring them to the boil and cook through very quickly, then take it off the heat and serve to get the best flavours from the peas and spinach, without turning it to colourless and flavourless mush!I find it best to use frozen peas as they are actually fresher than the 'fresh' ones because they are harvested and frozen almost immediately, thus locking in all the vitamins and flavours.The frozen spinach used here has lumps of spinach - about 2 lumps to a handful. You can use fresh spinach if you have some from the garden as well.Ingredients1 tablespoon olive oil1 onion2 cloves garlic1 small potato200 g frozen peas500 ml vegetable stock2 lumps frozen spinach1 tablespoon dried mint / handful fresh garden

Yesterday afternoon I made up 6 batches of homemade pasta. I typically make plain egg noodles and spinach noodles but I had some butternut squash on hand so I decided to use that as well and see what I got. The end result? Yummy pasta recipes are up on my American Housewife site.

Last week I blogged that my parents had come to visit and brought not only some cheese they had purchased in bulk from a local Mennonite auction, but a few other things, including containers my Dad had pulled out of the freezer and brought to me without my mother immediately knowing. They were labeled "Squash" on the top by a hastily scribbled marker. That's all I knew about them.My Mother has never been one to branch out in her cooking nor her eating. She only eats one type of squash, and that would be butternut with tons of brown sugar and butter on it and baked in the oven. I've never, ever been a fan of this... not as a child, not as an adult. I tend to shy away from any foods smothered in 'sweet' sugars or sauces of any kind so it's not a surprise that dumping sugar and butter o

Ingredients For the Filo Pastry½ kg hard flour150g vegetable margarine1 teaspoon saltFor the filling1kg fresh spinach1 bunch spring onions1 bunch aromatic spring herbs (in Greece, kafkalithres, paparounes, mironia etc)1 bunch fresh anise½ kg feta cheese3 tablespoons olive oil1 level teaspoon saltPreparation of Filo pastry- 1st partMix the flour with the salt and enough water to make the dough pliable but not moist.Knead the cough well and then divide it into 9 equal partsMake a ball from each of the parts.Leave the balls on a dish with flour for at least 1 hour, covered with cling film.In this time, you can prepare the filling Preparation of the FillingClean the spinach and discard all the hard outer parts, leaving the leaves and the soft stems.Rinse it well under cold water.Clean the

I love spinach, in all kinds of ways, but normally end up with it in a curry or a cheese sauce of some kind.This is a very quick, slightly Eastern style, way to cook spinach.Ingredients450 g fresh spinach3 tablespoons garlic1 tsp sugar1 tsp salt2 tablespoons groundnut oilHeat up your wok or pan, then add the oil. Make sure it is very hot and gently smoking. Next add the garlic and stir fry for 30 seconds, until slightly golden.Add the spinach, and stir fry for a further 1 minute or so. Season with the salt and sugar and serve immediately.Spinach has a high water content, so you may need to drain off some of the water before serving.

I'll tell you what.....you get a smoothie that looks like this.......So, I know you are asking yourself, why on earth is she drinking something that looks like liquified pond scum? Well, I blame it all on this book........ by Victoria Boutenko. I got this book from the library on Friday afternoon, and I have to say, I was so mesmerized by it that I had to read the whole damn thing from cover to cover.Why, you ask? I don't know! It sucked me in! It's not a long book, and really boils down to one key point: You should blend green leafies into smoothies for excellent, wonderful, A Number One super big health. I think the reason I was so intrigued is that I have a hate-hate relationship with salad greens. I mean, I want to eat them. I know I should love them. They truly are the fountain of you

Hey, Kids! It's been a while. I realize I'm remiss in not replying to your comments and email. As always, I appreciate them and will try to catch up over the next few days. I've been busy, as usual, with work and family obligations. These are fun to make, though you may deem them too labour intensive. Far superior to those which you buy at the supermarket as nothing beats fresh pasta. Additionally, you can tailor the fillings to your taste and what you have on hand. I had some dried porchini which I wanted to use up, so I incorporated those into this batch. My little helper, Sydney filled and sealed the "pillows", as she refers to them!Ravioli With Dried Porcini Mushrooms And SpinachDough:2 cups all-purpose flourPinch salt1 tbsp olive oil2 eggs, plus 1 yolk, lightly beatenFilling:6 tbsp un

Ingredients 4 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup canned crushed tomatoes in thick puree 1/2 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1 pound spinach, stems removed, leaves washed well and shredded 8 thick slices round country bread 1/2 pound mozzarella cheese, sliced 1/4 pound mild goat cheese, crumbled In a large saucepan, heat 2 tablespoons of the oil [...]

Well, the sun may be shining gloriously in a clear blue sky, and things in the garden impatiently pushing their heads above ground, but the fact remains that it is still a long time until spring - and when the sun has gone down, it's time to close the shutters and draw the curtains against the outside world.....and hearty winter's fare for dinner is still very much in order.It doesn't come a lot heartier then this, a recipe from Ticino, in the north of Italy - at the point geographically where slabs of Polenta and haunches of meat appear, and you can tell that the cuisine has evolved in response to an unforgiving winter climate. The local name for the dish, rather unhelpfully, is merely Risotto alla Rustica - which conveys nothing of the many flavours and textures that you encounter within

serve 6 to 8Ingredients :2 Tbsp. butter or olive oil (or combination)1 cup onion, chopped6 small Portabella mushrooms sliced thin2 pears chopped2 tomatoes sliced into wedges then cut in half (bite size pieces)2 Tbsp. fresh lemon juice10 fresh oregano leaves1 tsp. thyme1 tsp. dried basilOne quarter cup dry white wineFresh Spinach, enough for 6 to 8 servingsOne half cup real bacon bitsHeat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.Tips : Not much room for improvement here.

Don’t we all have one of those days? Days on which there is nothing new to say, the words don’t seem to flow, the thoughts don’t catch up and there is no connection between the two. You don’t feel like writing about the recipe. No matter how much you look around and tax your brain [...]

2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a

1 pound of bay scallops (the little ones) 1 package of fresh spinach or 1 10 ounce package of frozen 2 fresh lemons, cut one into wedges, juice the other 4 - 6 tablespoons of butter salt and pepper. If using fresh spinach, wash, stem, and sauti until wilted, set aside. If using frozen spinach, cook and drain, then sauti to [...]

Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need

June: 2007After Aditya Birla–Trinethra and Reliance–Adani Retail deal, more consolidation is happening among small and medium-sized retailers. Mumbai-based Wadhawan Retail, owners of stores under name ‘Spinach’ have taken over Delhi-based Sabka Bazaar and The Home Store for over Rs.100 crores. Wadhawan has also bought 15 outlets of Mumbai’s co-operative Maratha Stores. The Home Store offers home and lifestyle products and present in nine major cities while Sabka Bazaar sells food and grocery items has 35 stores in Delhi-NCR. The acquisitions slips nicely into Spinach’s fold as Wadhawan Food Retail had plans to open 1,500 stores in 90 cities. Currently it has 23 Spinach stores in Mumbai. It gives a good hold in the northern and Mumbai market and initially would retain the same b

Spinach and Mandarin Orange SaladIngredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs

You know that feeling you get, when you know you've blown something off long enough that you feel so guilty that you keep blowing it off because maybe then you won't have to fess up to it? I'll admit that its that feeling that mightily contributed to my failing out of college (as I'd skip class a few too many times but feel to sheepish to return). You'd think I'd have a handle on that feeling by now, being an official grown-up and all... but no. Here it has happened again. :)I also didn't make any resolutions last week, which is new for me. I don't know if I've ever mentioned it, but I only started really cooking because of a New Years resolution. You see, it was what... 2000?... when I met my husband... I knew how to cook a few things... like Chicken Kate or Chicken Mom or Salisbury Steak

Cooking is all about flavors, aroma, tastes, and a whole lot of imagination! It's great to experiment with different ingredients and imagine how they would pair with each other, whether they compliment one another, or result in a stark contrasting taste. Sometimes these culinary concoctions can go awry, but most of the times it's fun, and results into something that leaves a tasty impression. Luckily for us, there are some things that just "click together", like chocolate and cookies, pasta and bread, my husband and me:), or in this case, spinach and cheese!! You can hardly go wrong with Spinach and Cheese, so for my first souffle recipe, I decided to go for a safer bet. I added two of my favorite ingredients, garlic and onions, threw in a pinch of nutmeg, and we had a luscious, good-looking and healthy Spinach Onion and Cheese Souffle for our dinner. People do get intimidated sometimes at the thought of making a souffle or casserole, including me, but it's not that tough, and actua

Growing up I had always been attracted to red foods. I could never really understand this fascination, but a red curry always seemed more appetizing than a green curry. Beets seemed more attractive than cucumbers. I never gave it much thought till I came across a research paper done by our friends at the TWBA / Chiat Day agency for their client, Heinz ketchup. Apparently, this is a very common phenomenon and not as I thought, one more of my many irritating habits. A plate of food where the central item is red always looks appetizing. This is because the eye associates the colour red with many appealing things. Freshly killed meat and blood. An abundance of blood in one’s body also signifies good health. And thus the eye looks for this colour on a plate. I just wish that I could’ve known these facts when I was young. It would’ve made refusing some rather unappealing dishes that mom tried to shove down our throats easier. It also explains my disdain for all things green. Like this

Karla is hosting a carnival of Thanksgiving recipes and asked that I, of all inept cooks, participate. I was considering posting instructions for Stove Top.I'm not hosting Thanksgiving dinner (whew), but am bringing this (non-traditional) salad.Strawberry Spinach Salad 20 oz fresh spinach3/4 cup whole pecans (toasted 5 min @ 350)2 pints fresh strawberries (sliced)Dressing1/3 C red wine vinegar 1 t dry mustard powder1 t salt1 1/2 T minced onion1/2 C sugar1 1/2 T poppy seeds1 C oilMix spinach, pecans and strawberries in a large bowl. Mix all the dressing ingredients in the blender until well blended. Toss over salad and serve.Come on, join in the fun. Subscribe to the What Works For Us feed.

This Spinach and Artichoke Casserole recipe makes 10 servings. Ingredients• 1 9-oz. package frozen artichoke hearts, defrosted• 3 10-oz. packages frozen chopped spinash, defrosted• 1/2 pound cream cheese• 2 tablespoons mayonnaise• 4 tablespoons butter or olive oil • 6 tablespoons milk• Pepper to taste• 1/3 cup freshly grated Parmesan cheese PreparationPreheat oven to 375F. Cook artichoke hearts according to package instructions; drain, then layer in bottom of 3-quart casserole dish. Squeeze as much moisture as you can out of the spinach, then layer on top of artichokes. Add cream cheese, mayo, plus butter or oil to electric mixer; blend until lighty and fluffy. Gradually beat in milk, then spread mixture over top of spinach. Add pepper to taste and sprinkle grated Parmesan over top. Bake, uncovered, for 40 minutes or until top is lightly browned.

Cutlets, also known as "Croquettes" or "Tikkis" are a top choice for delicious snacks, coctail parties or finger-food appetizers. They are easy to make, can be prepared a day in advance and can go with any kind of cuisine! That, along with the multitude of variations that can go into these make it a favourite choice at lots of party platters. Potatoes are by default a preferred ingredient in most vegetable cutlets, but this time I chose to add something else that could give my cutlets a unique taste and texture. So I chose the next best thing in the Indian cooking glossary - Paneer, and added a bunch of peas, spinach and spices to make these delicious Vegetable Cutlets. You can serve them with any dipping sauce or enjoy these by themselves at tea-time!Ingredients1 cup paneer (cottage cheese) - shredded2 cups spinach - blanched and chopped1 big potato - boiled and mashed1/2 cup peas - boiled and mashed1/2 cup coriander - chopped3 cloves of garlic - minced1/2 cup onions - chopped finely1

Cook in hot oli 1 diced chicken breast and 100g diced bacon until both are golden brown. Then get it out of the pan. Cook in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and to taste some thyme. When the onion is soft add gradually 300g spinach and stir until it is done. Season it. Add the chicken and bacon to the spinach. Prepare the tortilla’s according pack instructions. Then spread some softcheese over it and spread the spinach chicken mixture over it. Fold like an envelop and serve! Enjoy! Share This Same TasteLasagne with ChickenChicken with Onion sauce from the OvenFilled ChickenLasagneTarte a la Flamme

This Spinach Casserole recipe makes 6 servings. Ingredients• 2 10-oz. packages frozen chopped spinach• 1 10.5-oz. can cream of mushroom soup• 1 8-oz. package cream cheese• 1 medium onion, chopped• 2 tablespoons margarine• 1 small can Durkee's French Fried Onion Rings PreparationPreheat oven to 350F and grease a casserole dish. Cook spinach according to package instructions and drain thoroughly. Saute onion in margarine, then add soup and cream cheese. Heat over low until cheese is melted. Mix together with the spinach, then turn into prepared casserole dish. Top with onion rings. Bake 30-35 minutes.

Cook the rice according pack instructions. Cook in a hot wok without oil 100g diced chorizo until golden. Get it out of the wok and cook in the remaining oil 200g diced scallops. When the scallops are brown, also get it out of the wok. Then cook in the remaining oil 2 chopped onions, 1 chopped green pepper and 2 finely chopped garlic cloves. Stir fry for about 5 minutes. Then stir 200g spinach into it and stir until the spinach is done. Put back the scallops and chorizo in the wok. Heat a few minutes and serve with the rice! Enjoy! Share This Same TasteSpinach Ricotta PieOven Baked Pasta with Spinach and Chicken BreastCreamy Pasta PepperonataPasta with Mushrooms and Green PeasPasta with Mushrooms and Sausages

Spinach, nutmeg, and ricotta calzone recipe ingredients1 pound pizza dough2 tsp olive oil12 oz fresh baby spinach, rinsed (about 12-13 cups)12 roughly chopped Kalamata olives1/2 cup fresh ricotta cheese1/2 cup shredded part-skim milk mozzarella cheeseA couple of pinches of freshly grated nutmeg (or a couple of dashes of ground)A few shakes of crushed red pepperA generous amount of salt2 tsp extra virgin olive oil for brushing the piesRead the rest of the recipe at the Food Blog.

Cook in hot oil 2 chopped red onions until soft. Add 1 finely chopped garlic clove and to taste oregano. Add gradually 300g spinach and stirfry until the spinach is done. Season it. Make a sauce with 200ml creme fraiche, 1 egg and 30g grated mature cheese. Stir well. Dress a baking sheet with pizza dough. Spread 1/2 of the sauce over the pizza dough. Spread the spinach and red onions over the pizza and the pour the other halve of the sauce over the spinach pizza. Scatter some grated mature cheese over it. Place the baking sheet in a preheated oven at 200c (fan) for about 15 minutes. Enjoy! Share This Same TasteChicken and Spinach BaltiLasagne with ChickenCauliflower PieTagliatelle with Broccoli-PestoPuff Pastry Shells with Mixed Mushrooms

Be amazed people! YouTube Direktvideo link When your mummy tells you to finish up your veges, you better do.  (So you can beat up school bullies) Talking bout this, this is the reason why Popeye was created and aired on television. These angmoh kids, or let's say all the ginnas round the world, all of them hate eating green vegetables. Therefore, Popeye was created and marketed to project the image that if you eat green veges like Popeye, you will become strong! But I guess it was a poor marketing ploy, because children still preferred candy over veges! 

Did you know that Thursday, October 18th, is National Meatloaf Day? (not to be confused with Meat Loaf.) I bet you didn't. (But if you're a food blogger, you probably did. You get credit.) I feel its my obligation to keep you informed. I totally forgot to mention that it was National Recess week a few weeks ago, and I also forgot to share that sweet potato greens fight cardiovascular disease in hamsters... I'm failing my public! But not this time!! (I would do any-thing for youuuuuuuu...)The folks at Serious Eats (created by Ed Levine) declared 10/18 Meatloaf Day, and frankly, I'm disappointed we don't get the day off from work!!To show my support, I present to you this lovely buffalo meatloaf with veggies from Bon Appetit magazine. The loaf was delightfully easy to make, was moist and delicious, and super healthy! Buffalo is generally better for you than beef (lower fat and calories), and with the addition of mushrooms to the mix, you can be happy to serve this to your family. Th

Make a marinade with the following ingredients: 75ml plain yoghurt, 2 finely chopped garlic cloves, 1/2 tablespoon ginger powder, 1/2 tablespoon ground coriander, 1/2 tablespoon ground turmeric, 1/2 tablespoon ground cumin, 1/2 tablespoon coriander, 1/2 tablespoon chilli powder and some salt. Stir well and stir in 2 diced chicken breast. Leave to marinate for at least 15 minutes, but better is to leave it to marinate overnight in the fridge. Cook in hot oil 1 finely chopped red onion until soft. Add 2 diced tomatoes and 1 tablespoon tomato puree. Heat for 1 minute. Add the chicken with the marinade and a splash of water. Pour in 75ml cream and then let it simmer for about 15 minutes. Add 150g spinach and just heat it well. Serve the balti with rice. Enjoy! Share This Same TasteTagliatelle with Spinach and Tomato SauceBabi Ketjap and Banana ChipsTagliatelle with Broccoli-PestoTagliatelle with Grilled Chicken Breast and TomatoesOven Baked Pasta with Spinach and Chicken Breast

When you cook some meal with spinach don’t throw the roots. You can make delicious salad from them. Clean the roots very well, wash them and boil in salty water. After that strain them and place in a plate. Then pound ½ cup of nuts and 3-4 cloves of garlic, add hot water until you get normal thick mess. Flavor with vinegar or lemon salt, 2-3 tablespoons oil and salt. Stir the mixture very well and pour the spinach roots.

INGREDIENTS: 1 can [14 ounces] Italian peeled tomatoes, drained 1/4 teaspoon freshly ground black pepper 2 tablespoons sherry wine vinegar 5 quarts water 2 teaspoons coarse salt 16 medium raw shrimp in the shell [about 12 ounces total] 1 tablespoon unsalted butter 16 large spinach leaves [about 8 ounces total], stems removed DIRECTONS: To make the puree: Process the tomatoes with the metal blade [...]