BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
EASY INDIAN CREAMED SPINACH
Easy Indian Creamed Spinach is a deliciously easy variation of the traditional Indian Saag. Made with fresh tender baby spinach, this dish can be on the table in 20 minutes.
Provided by Karrie | Tasty Ever After
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a large skillet, sauté spinach in ¼ cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool. **Skip this pre-cooking step if using frozen spinach**
- In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
- Once the pre-cooked spinach has completely cooled, squeeze out any excess water and run a knife through it to chop it up. (If using frozen chopped spinach, thaw it and squeeze all the water out of it).
- Add the chopped spinach to the pan with the spiced tomato mixture, stir well to combine, and heat through. Reduce heat to low.
- Add the heavy cream to the spinach mixture and stir well. Simmer over low heat until mixture is heated through, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 163 kcal, Carbohydrate 6 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 48 mg, Sodium 204 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
DEEP FRIED SPINACH
Sounds a little crazy, but this deep fried crispy spinach is something the kids will even eat! Light, crispy, and so good.
Provided by LINDA MCLEAN
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.5 g, Fat 22.3 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 346 mg, Sugar 0.3 g
INDIAN SPINACH AND CHICKPEAS
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
CRACKLING SPINACH
Crispy Fried Spinach is basically deep fried spinach tossed with ginger, garlic, sesame seeds, salt, sugar and chilli flakes. It's like a party in your mouth!
Provided by Richa
Categories Snacks & Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Sprinkle shredded spinach over a kitchen towel or tissue paper. Dab with another towel or tissue and remove as much moisture as possible. Keep covered until ready to fry.
- Heat oil in a kadai or frying pan on medium flame for deep frying. Once hot, sprinkle the spinach carefully into the pan. Fry on medium for 2-3 minutes or until crispy. Use a slotted spoon or a spider strainer to remove the spinach. Transfer onto a tissue lined plate.
- Add ginger and garlic into a spider strainer and place it in the hot oil and fry for 1-2 minutes or until golden brown. Remove and transfer to a tissue lined plate.
- Transfer the fried spinach, ginger and garlic into a bowl. Add toasted sesame seeds, red chilli flakes, castor sugar and salt. Toss to combine and serve hot.
Nutrition Facts : Calories 90 kcal, Carbohydrate 5 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 635 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
INDIAN STYLE SPINACH WITH FRESH CHEESE (SAAG PANEER) - COOK'S IL
This classic dish combines pureed spinach with freshly made cheese in a mildly-spiced creamy sauce. This version includes a little bit of mustard greens for bite. Adapted from Cook's Illustrated Sep/Oct 2012. Note: if you place the colander over a bowl, the whey from the cheese makes very tasty bread. Also note that the serving size reported is incorrect - you are going to lose nearly 3 quarts of whey in the cheese making, so the actual serving size is more like 350gm or 12 oz.
Provided by DrGaellon
Categories Spinach
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes.
- Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces.
- Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled.
- Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container.
- Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled.
- Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container.
- Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender.
- Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro.
SPINACH WITH INDIAN SPICES
This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.
Provided by Chandra M
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
- Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
- Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
- Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
- Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8
INDIAN CHEESE AND RED PEPPERS IN FRAGRANT SPINACH SAUCE
Provided by Julie Sahni
Categories Blender Food Processor Cheese Ginger Sauté Diwali Spice Spinach Bell Pepper Hot Pepper
Yield For 4-6 persons
Number Of Ingredients 13
Steps:
- 1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
- 2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
- 3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
- 4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
- When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.
CHICKEN AND SPINACH WITH INDIAN SPICES
Our family loves Indian food, but many authentic Indian recipes are complicated and time-consuming, with a zillion ingredients and millions of steps. This recipe is simple and straightforward. While it may not be authentic, it satisfies our Indian cravings in a pinch! Serve over basmati rice with a side of naan.
Provided by Brenda F.
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Reduce heat to medium, add onions, and grate in garlic. Cook and stir until onions are translucent, about 5 minutes.
- Stir garam masala, paprika, and a bit more salt into the skillet. Stir in tomatoes and tomato paste. Add a couple handfuls of spinach; cook until wilted, 2 to 3 minutes. Repeat until all spinach is incorporated into the sauce. Cover and simmer until flavors combine, 10 to 15 minutes.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 10.7 g, Fiber 8.5 g, Protein 30.1 g, SaturatedFat 1.9 g, Sodium 604.3 mg, Sugar 9.1 g
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