Spinach And Onion Mold Recipes

ONION, MUSHROOM AND SPINACH SAUTE (FOR TWO)

Steps:

• Preheat a medium saute pan on medium heat.
• Add olive oil.
• Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
• Add spinach and stir a minute or two, until spinach is just wilted.
• Remove from heat and add balsamic vinegar, salt and pepper to taste.

SPINACH AND ONION TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
• Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
• Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
• Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.

SPINACH 'N ONIONS

Steps:

• Heat oil in a skillet.
• When it is hot but not smoking add onions.
• Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
• Add spinach, but only for a minute or two, stir until just wilted.
• Add lemon juice and salt& pepper.
• Serve.

SPINACH AND ONION MOLD

Steps:

• In a large saucepan over medium heat blanch 20 to 25 romaine leaves in boiling water until just wilted, about 1 minute. Drain well. Line a buttered 6-cup ring mold with overlapping leaves.Cook spinach as directed on package. Drain press against sieve to remove moisture set aside.Preheat oven to 350° F. In a large skillet over medium-high heat sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat.In a large mixer bowl beat eggs well. Beat in hot onion sauce stir in spinach, cracker crumbs and cheese. Spoon into prepared mold. Set in a larger baking pan fill pan with boiling water to reach halfway up mold. Bake for 45 to 50 minutes or until a knife inserted 1 inch from edge comes out clean. Remove from water and unmold onto platter.Serve hot or chilled. Fill center with carrots or tomatoes. Garnish with lemon slices and/or cherry tomatoes.

SIRLOIN STEAK WITH SPINACH AND ONIONS

Steps:

• Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sun-dried tomatoes, and 1 tablespoon each oil and vinegar.
• Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.
• Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY

Steps:

• Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
• Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
• Add the garlic and cook for 1 minute, until fragrant.
• Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
• Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
• Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
• Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
• Enjoy!

SPINACH AND ONION STIR FRY

Steps:

• Coat a wok or skillet with nonstick cooking spray. Heat to medium-high heat.
• Add spinach and onion to hot wok/skillet. Stir for 1-2 minutes.
• In a small bowl, mix together vinegar, soy sauce and sugar. Pour into wok/skillet.
• Reduce heat to medium and stir until spinach and onion are tender-crisp.

CARAMELIZED ONION SPINACH DIP

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in oil over medium heat for 8 minutes, stirring frequently. Add garlic; cook 3 minutes longer. , Stir in broth and wine or additional broth. Reduce heat to medium-low; cook for 25-30 minutes or until onions are golden brown and liquid is evaporated, stirring occasionally., Transfer to a bowl. Stir in the sour cream, spinach and salt. Serve with tortilla chips. Refrigerate leftovers.

CREAMY SPINACH AND SWEET-ONION DIP WITH CRUDITES

Steps:

• Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Reduce heat to medium-low, add garlic, and cook, stirring occasionally, until onion and garlic are very soft and golden, about 20 minutes. Add spinach, and cook, tossing often, until wilted, about 4 minutes. Let cool slightly.
• Puree mixture in a food processor until smooth. Add watercress, avocado, yogurt, lemon zest and juice, hot sauce, and salt, and season with pepper. Puree until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour (or up to 3 days). Stir the dip, and serve with crudites.

SPINACH ONION DIP

Steps:

• In a blender or food processor, combine cottage cheese and lemon juice; cover and process until smooth. Add remaining ingredients; process just until combined. Refrigerate for at least 4 hours.

SPINACH AND ONION MOLD

Steps:

• In a large saucepan over medium heat blanch 20 to 25 romaine leaves in boiling water until just wilted, about 1 minute. Drain well. Line a buttered 6-cup ring mold with overlapping leaves.Cook spinach as directed on package. Drain press against sieve to remove moisture set aside.Preheat oven to 350° F. In a large skillet over medium-high heat sauté onion in butter or margarine until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened. Remove from heat.In a large mixer bowl beat eggs well. Beat in hot onion sauce stir in spinach, cracker crumbs and cheese. Spoon into prepared mold. Set in a larger baking pan fill pan with boiling water to reach halfway up mold. Bake for 45 to 50 minutes or until a knife inserted 1 inch from edge comes out clean. Remove from water and unmold onto platter.Serve hot or chilled. Fill center with carrots or tomatoes. Garnish with lemon slices and/or cherry tomatoes.