Ah, spinach. Available from local farms at almost any time of year now, and one of my go-to veggies at the point when I'm just tired of root vegetables but spring crops are not quite ready yet. Also: versatile, nutritious, delicious.
1 lb pasta
1/2 lb spinach, washed
Olive oil
1 large shallot or small onion
1 Tbsp chopped fresh rosemary
1 1/2 cups cooked white beans
1/2 cup cream
4-6 slices cooked bacon, chopped
Cook the pasta in a large pot of salted boiling. While it cooks, prepare the sauce.
Lightly steam the spinach (I do this in a covered bowl in the microwave, about 1 minute on high).
Heat a little olive oil in a saucepan or small frying pan. Add the shallots and rosemary and saute for 2-3 minutes. Add the white beans until heated through.
Puree the spinach with the shallot and bean mixture until smooth, then return to the saucepan. Stir in the cream and bacon.
When the pasta is cooked, drain it and toss with the sauce.
Serves 4-6.
Tuesday, April 30, 2013
Monday, April 22, 2013
Spinach Chorizo Risotto
Yes, I know chorizo is not Italian, but with this set of ingredients you really can't go wrong. Use the smaller amounts of spinach and chorizo for a more rice-heavy risotto, the larger amounts for a risotto that is about equal parts rice and other stuff.
You can chop the spinach in a food processor with a few pulses, though you'll have to do it in batches and be careful not to turn it into puree.
Olive oil
1 large shallot or small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups chicken stock
1/2 - 1 lb chorizo sausage (sliced in rounds or casings removed and sausage crumbled)
1/4 - 1/2 lb spinach, stemmed, washed and finely chopped
Heat a little olive oil in a pressure cooker. Add the shallot or onion and saute for about 2 minutes. Add the rice and saute for 1 minute or so, until it turns translucent. Add the chicken stock and stir well. Cover the cooker and bring to pressure. Once it reaches pressure, cook for 7 minutes, then remove from heat and release steam. Open the cooker and stir the rice. If liquid remains, simmer gently, stirring occasionally, until it is absorbed.
While the rice cooks in the pressure cooker, cook the sausage. When the rice is done, stir in the cooked chorizo and the raw chopped spinach until well combined. Serve hot.
Serves 4-5.
You can chop the spinach in a food processor with a few pulses, though you'll have to do it in batches and be careful not to turn it into puree.
Olive oil
1 large shallot or small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups chicken stock
1/2 - 1 lb chorizo sausage (sliced in rounds or casings removed and sausage crumbled)
1/4 - 1/2 lb spinach, stemmed, washed and finely chopped
Heat a little olive oil in a pressure cooker. Add the shallot or onion and saute for about 2 minutes. Add the rice and saute for 1 minute or so, until it turns translucent. Add the chicken stock and stir well. Cover the cooker and bring to pressure. Once it reaches pressure, cook for 7 minutes, then remove from heat and release steam. Open the cooker and stir the rice. If liquid remains, simmer gently, stirring occasionally, until it is absorbed.
While the rice cooks in the pressure cooker, cook the sausage. When the rice is done, stir in the cooked chorizo and the raw chopped spinach until well combined. Serve hot.
Serves 4-5.
Saturday, April 13, 2013
Southwestern Spinach Pizza
Nice and green with a little tang and spice. Don't skip the pickled peppers unless you really can't stand the heat - they are really good here.
To quickly steam spinach for an application like this, I rinse it well and put in a large microwaveable bowl with a plate covering and cook for 1-2 minutes on high.
1 14-inch pizza crust
olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, stemmed and lightly steamed
1/4 cup salsa (spiciness to your taste)
2-3 Tbsp sliced pickled hot peppers
2 oz. sharp cheddar, in small cubes or slices
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the mozzarella over the pizza crust, then top with the spinach. Dab with salsa and sprinkle with hot peppers and cheddar. Bake for 15-18 minutes, until the crust is done and cheese begins to brown.
Serves 3-4.
To quickly steam spinach for an application like this, I rinse it well and put in a large microwaveable bowl with a plate covering and cook for 1-2 minutes on high.
1 14-inch pizza crust
olive oil
2-3 oz. shredded mozzarella
1/4 lb spinach, stemmed and lightly steamed
1/4 cup salsa (spiciness to your taste)
2-3 Tbsp sliced pickled hot peppers
2 oz. sharp cheddar, in small cubes or slices
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the mozzarella over the pizza crust, then top with the spinach. Dab with salsa and sprinkle with hot peppers and cheddar. Bake for 15-18 minutes, until the crust is done and cheese begins to brown.
Serves 3-4.
Sunday, March 31, 2013
Spinach Apple Pizza with Dried Tomatoes and Gouda
I made this with some of the last local apples of the season (thanks Apex Orchards!), local spinach, dried tomatoes from my own garden, and Gouda cheese made by Upinngil Farm.
1 14-inch pizza crust
olive oil
1/4 lb spinach, lightly steamed
1 small apple, cored and thinly sliced
1/4 cup dried tomatoes, reconstituted in hot water and drained
2 oz Gouda, in small chunks
2-3 oz. mozzarella, shredded or in small chunks
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the steamed spinach over the oiled pizza crust. Top with slices of apple and dried tomato, then sprinkle with the Gouda and mozzarella. Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.
Serves 3-4.
1 14-inch pizza crust
olive oil
1/4 lb spinach, lightly steamed
1 small apple, cored and thinly sliced
1/4 cup dried tomatoes, reconstituted in hot water and drained
2 oz Gouda, in small chunks
2-3 oz. mozzarella, shredded or in small chunks
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the steamed spinach over the oiled pizza crust. Top with slices of apple and dried tomato, then sprinkle with the Gouda and mozzarella. Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.
Serves 3-4.
Cinnamon-Chili Roasted Parsnips
Sweet, spicy, and just a little bit caramelized. My five-year-old, pickier by the day, came back for seconds on these and we finished them off in one sitting. Especially delicious with extra sweet spring-dug parsnips.
2 lbs parsnips, peeled and sliced 1/4-inch thick (woody cores removed as needed)
1 Tbsp walnut oil (or substitute canola)
1/4 tsp ground cinnamon
1/4 tsp chili powder
Salt to taste
Preheat the oven to 400 degrees.
Place the parsnips in a more-or-less single layer in a 9x13-inch baking pan. Drizzle with the oil, then sprinkle with the cinnamon, chili powder, and salt, and toss to coat evenly. Roast for 20-30 minutes, stirring once or twice to prevent sticking, until tender.
Serves about 4.
2 lbs parsnips, peeled and sliced 1/4-inch thick (woody cores removed as needed)
1 Tbsp walnut oil (or substitute canola)
1/4 tsp ground cinnamon
1/4 tsp chili powder
Salt to taste
Preheat the oven to 400 degrees.
Place the parsnips in a more-or-less single layer in a 9x13-inch baking pan. Drizzle with the oil, then sprinkle with the cinnamon, chili powder, and salt, and toss to coat evenly. Roast for 20-30 minutes, stirring once or twice to prevent sticking, until tender.
Serves about 4.
Saturday, March 23, 2013
Moroccan Chicken and Chickpeas with Kale
A little turmeric makes this dish a cheery bright yellow. It's simple and easy but tastes deliciously of somewhere else. This is adapted from Claudia Roden's New Book of Middle Eastern Food, which I have recently acquired and am liking greatly.
You can use chicken legs, drumsticks, boneless thighs, even breasts here. Or cut up a whole chicken and use it all (for a more generous number of servings). Serve this over rice.
Olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste
Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan. Add the onion and saute over medium heat until translucent, 4-5 minutes. Add the garlic and saute for another 1-2 minutes. Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric. Add the lemon juice, chickpeas, and 1/4 cup water. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces). Stir occasionally and add a little more water if needed to keep it a bit soupy. When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste. Serve over rice.
Serves about 4.
You can use chicken legs, drumsticks, boneless thighs, even breasts here. Or cut up a whole chicken and use it all (for a more generous number of servings). Serve this over rice.
Olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste
Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan. Add the onion and saute over medium heat until translucent, 4-5 minutes. Add the garlic and saute for another 1-2 minutes. Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric. Add the lemon juice, chickpeas, and 1/4 cup water. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces). Stir occasionally and add a little more water if needed to keep it a bit soupy. When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste. Serve over rice.
Serves about 4.
Sunday, March 10, 2013
Creamy Parsnip and Potato Soup with Bacon
This was definitely a winner! Enjoy it as the snow melts and softening fields mean the harvest of spring-dug parsnips, which are extra sweet after a stay in the ground through the winter concentrates their sugars.
If you can't bear to use heavy cream, skip it or substitute milk. It won't be the same, though. For a still-tasty vegetarian version, skip the bacon and use vegetable stock.
1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
Chicken stock
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste
Melt the butter in a soup pot. Add the shallots and saute over medium heat for 2-3 minutes. Add the parsnips and potatoes and enough stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.
When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender. Turn off the heat and stir in the nutmeg, cream, bacon, and salt. Serve hot.
Serves 4-6.
If you can't bear to use heavy cream, skip it or substitute milk. It won't be the same, though. For a still-tasty vegetarian version, skip the bacon and use vegetable stock.
1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
Chicken stock
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste
Melt the butter in a soup pot. Add the shallots and saute over medium heat for 2-3 minutes. Add the parsnips and potatoes and enough stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.
When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender. Turn off the heat and stir in the nutmeg, cream, bacon, and salt. Serve hot.
Serves 4-6.
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