BAKED CHEVRE WITH WATERCRESS AND SPINACH
Provided by Molly O'Neill
Categories appetizer
Time 1h20m
Yield Six appetizer servings
Number Of Ingredients 11
Steps:
- Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
- Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
- Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
- Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 347 milligrams, Sugar 2 grams, TransFat 0 grams
WHOLE BAKED FISH WITH WATERCRESS & CHILLI SALSA
Celebrate spring with a fabulous whole baked fish on a bed of new potatoes and cherry tomatoes. It comes alive with a punchy watercress and chilli salsa
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Simmer the potatoes in a large pan of boiling salted water for 5 mins until just tender. Drain and set aside.
- Slash the flesh of the fish three times in a criss-cross pattern on both sides. Rub with the olive oil, then season with sea salt and black pepper. Pop the bashed garlic cloves and lemon slices into the cavity of the fish. Lay the potatoes and all the tomatoes in the bottom of a baking dish and season. Lay the fish on top and cook for 20-25 mins, or until the thickest part of the fish is cooked through (the flesh should come away from the bone easily and look opaque). Remove the fish, cover to keep warm and cook the potatoes and tomatoes for 10 mins more.
- To make the salsa, tip the watercress, herbs, chilli and capers into a food processor and pulse to finely chop, drizzling in a bit of the extra virgin olive oil as you do. Mix in the remaining oil, then the garlic and lemon juice, and season to taste. Put the veg on a serving platter, sit the fish on top and drizzle with the salsa to serve.
Nutrition Facts : Calories 524 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
BAKED CHICKEN WITH WATERCRESS OR SPINACH SAUCE
Make and share this Baked Chicken With Watercress or Spinach Sauce recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
- Cover with the sliced onion and pour over the white wine.
- Cover with foil and bake in the oven for 20 minutes.
- Place the watercress or spinach in a liquidizer.
- When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
- Add the cream cheese to the liquid and blnd until smooth.
- Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
- When the chicken is cooked, remove from the oven and slice.
- place the sliced chicken on serving plates and coat with the sauce.
- Serve with salad.
Nutrition Facts : Calories 319.5, Fat 15.1, SaturatedFat 9, Cholesterol 111.3, Sodium 215.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.8, Protein 31.6
BAKED SPINACH
This spinach casserole is a very good dinner party recipe, and also makes a good family meal.
Provided by Joanna Wallbillich
Categories Side Dish Casseroles Spinach Casserole
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
- Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g
SPINACH AND WATERCRESS IN CREAM
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pick over the spinach and discard tough stems and blemished leaves. Rinse and drain well. There should be about 8 cups, loosely packed.
- Cut off the tough ends of the watercress. Rinse and drain well. There should be about 3 1/2 cups, loosely packed.
- Combine spinach, watercress, cream, butter, salt and a generous grinding of pepper in a saucepan. Sprinkle with nutmeg.
- Cook, turning the greens in the sauce, about 5 minutes. Serve hot.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 1 gram, TransFat 0 grams
WILTED SPINACH SALAD WITH CHEVRE-WALNUT CUPS
This is an interesting and deliciously tangy salad from Secrets from a Caterer's Kitchen by Nicole Aloni.
Provided by pattikay in L.A.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sherry Vinaigrette:.
- In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
- Walnut Cups:.
- Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
- Salad:.
- Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
- Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
- in a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
- Bake the filled walnut cups for about 4 minutes, till bubbling.
- Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
- Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
- For an entree version of this salad, you could add some cooked chicken.
Nutrition Facts : Calories 409.1, Fat 39.2, SaturatedFat 7.1, Cholesterol 11.2, Sodium 158.5, Carbohydrate 9.5, Fiber 3.6, Sugar 1.3, Protein 9.4
SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE
Meet the easy weeknight version of stuffed shells: Garlicky unstuffed shells with goat cheese. This hearty, easy baked pasta is so good with so little effort.
Provided by Holly Erickson
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
- Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
- Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
- Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
- Top with the parsley and more red pepper flakes. Serve warm.
SPINACH-AND-WATERCRESS DIP
Spinach-watercress dip becomes a handheld salad when scooped up by lettuce leaves.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.
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