Tag Archives: spinach

Pumpkin Spinach Mac & Cheese

10 Jul

Cheesy and delicious

You can file this under the using-everything-in-the-cupboard-before-we-move category. Whipped this up super easy and fast, a day in advance so that our Monday night (and lunch Tues meals would be a snap).

Ingredients

  • one lb of pasta
  • 1 1/2 tbsp olive oil
  • 1/2 of onion, chopped
  • Italian seasoning/herbs
  • 1/4 tsp nutmeg
  • one large can of pumpkin
  • one brick of frozen chopped spinach
  • 1 tsp salt (or to taste)
  • 1 c grated cheddar (or your choice of cheese)
  • 1/2 c almond milk
  • 2 tbsp bread crumbs

Method

  • Cook pasta in water according to instructions. Drain and set aside.
  • Heat olive oil in deep pot on med/high. Add onion and sautee until glassy, stirring constantly. Add in Italian herbs, nutmeg, and salt and stir. Add in all of the pumpkin from the can. Taste, as you might want to add more salt…
  • Break up and stir in spinach (don’t bother thawing, as the pot will take care of that). Finally stir in the milk and all but a handful of cheese, so the sauce is smooth.
  • Dump the pasta in and stir, until all pasta is relatively evenly coated. Put all of this into a large rectangular glass dish. Top with bread crumbs and remaining cheese. You can let it all cool and store for a few days if you like, or eat tonight… If tonight, then you’ll want to preheat the oven to 400 and allow the breadcrumbs and cheese to get crispy.
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Spinach Breakfast Souffle for Two

10 Dec

We’re on Day Two of Rafe’s post-op (wisdom teeth), and baby-stepping to more solid foods. I whipped up a pretty healthy eggy souffle for him (and me!). This made 2 little ramekins.

Ingredients

  • 4 egg whites
  • 2 tbsp milk
  • 1/2 c frozen (stick in the microwave to thaw for ~30 sec) spinach
  • 1/3 c grated cheese– I used Colby Jack
  • pinch salt and pepper

Instructions

  • Preheat to 400
  • Beat the hell out of the egg whites until frothy with a wire whisk
  • Continue beating and add in milk, beat in spinach, cheese, and s&p. Add more spinach if you want it richer and “meatier”
  • Pour evenly into 2 smallish ramekins– no need to butter/flour/etc, just pour right in
  • Bake for ~20 min or until golden brown and a bit crispy on top

Peppermint Green Monster

10 Dec

Rafe got 2 of his wisdom teeth out on Fri. Yuck. And so we’ve been eating lots of blended, easy-to-eat things. I made him Thai Butternut Squash soup last night. And this morning, I tried my hand at making a Green Monster shake… Tasty, and I love that there’s spinach in it! Spinach is pretty much the perfect food. I think I might actually try making this into ice cream sometime (throwing into the ice cream maker after blending)…

Ingredients

  • 1/4 c to 1/2 c frozen spinach
  • 1 frozen banana, chopped into chunks
  • 1/4 c coconut milk (I use SoDelicious brand)
  • splash of peppermint essence, probably 1 tsp or slightly less
  • 1 tbsp Splenda sugar blend
  • pinch of salt

Instructions

  • blend everything together on the liquify blender setting until it’s a smooth green color
  • drink and enjoy the nutrients!

Baked Pumpkin & Spinach Mac N Cheese

1 Dec

This was really too delicious for words. Love love love. Savory, creamy, and crispy all at the same time. Very similar to butternut squash mac n cheese, but pumpkiny (even better).

Ingredients

  • 12-16 oz pasta of any shape
  • A few dashes of cayenne
  • Half an onion, chopped
  • Garlic and onion powder
  • 1/2 tsp nutmeg
  • Salt and pepper
  • 2 cups of pumpkin puree (canned), about one 15oz can
  • loads of fresh spinach, maybe 16 oz
  • 1/2 c skim milk
  • 1 c grated cheese (colby jack, parm, whatever)
  • Bread crumbs

Instructions

  • Cook and drain pasta (al dente!). Preheat oven to 375.
  • Sautee onion until glassy (in a tsbp of olive oil) in a large and deep fry pan. Add all spices (garlic, onion powder, cayenne, nutmeg, salt, pepper) with the onion, and recognize that salt is the secret ingredient.
  • Add spinach and cover so that it wilts nicely. Add milk as needed. Add pumpkin puree, stir until smooth, a few minutes. Stir in grated cheese.
  • Finally stir in the pasta into the fry pan until more or less evenly covered. Try not to eat too much before you bake it.
  • Pour everything into a glass baking dish and cover with a mixture of breadcrumbs and 2 tbsp grated cheese (and a drizzle of olive oil). Bake ~20 min, until crispy on top.

So so soooo good, and I love that it’s mac n cheese but much richer and healthier. Mmm. Can’t wait to eat leftovers tonight…

My Big Fat Greek Spanakopita

15 Feb

I don’t know where I got this idea, but yesterday, I was thinking about how tasty I recall my sister Kristin’s spanakopita being. I decided to try it! I’ve somehow, in my 27 years, never worked with filo sheets before, so it was clearly time to try. The recipe I followed (or rather, lack of recipe) was a medley of Kristin’s advice (obtained while I was driving, so not sure how closely I followed it anyway), and the various recipes found online…

Ingredients

  • 1/2 package filo sheets, frozen
  • 16 oz fresh spinach
  • 2 tbsp. olive oil
  • 1 vidallia onion, chopped
  • 1 handful fresh dill, chopped
  • 1 bunch green onions, chopped
  • 1/3 c. fresh parsley, chopped
  • 1/2 lb. grated meunster cheese
  • 10 oz. crumbled feta cheese
  • 3 eggs
  • salt and pepper to taste
  • 1/4 c. unsalted butter

Method

  1. In a deep sautee pan on medium heat, put in 1 tbsp olive oil and half the spinach. Once wilted, put into collander (or sieve) to dry. Repeat with remaining olive oil and spinach. Let all wilted spinach dry, using several pieces of paper towel, pressing into the spinach, to absorb liquid.
  2. In pan, sautee chopped onions with smidgin of olive oil, until glassy. Let cool somewhat.
  3. In a large bowl, mix spinach, onions, dill, parsley, green onions, feta, meunster, and eggs. Mixture should be moist and sticky. Add salt and pepper to taste.
  4. Pre-heat oven to 350. Melt butter in a small microwavable dish. With an 8 x 13 baking pan, use pastry brush to brush butter onto bottom of baking pan. Lift out one sheet of the filo and press onto the bottom. Brush a layer of butter on top. Add another sheet of filo, and repeat until you have 6 sheets of filo.
  5. Add spinach mixture and press down until you have a relatively flat layer. Place a sheet of filo on top, brush on butter. Repeat filo-butter until you have another 6 sheets on top. Brush on final layer on butter (kind of sop it on this time).
  6. Bake for ~30 min or until top sheet is golden brown. Cut into pieces soon after taking out of the oven. Serve warm.

So tasty! The smell kept wafting out of the oven, and was quite delicious. The vidallia onion brings out a sweetness that accentuates the spinach and the sharpness of the feta.

I think I may have cut it into pieces with a crap knife, because the top layers of filo kind of flaked off. I had leftovers for lunch today, and it was excellent. I also plan on freezing some, so I can share the coup with Rafe, once he arrives back from New Haven.

Go spinach!