Spinach Pea And Red Pepper Timblaes Recipes

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SPINACH, PEA AND RED PEPPER TIMBLAES



SPINACH, PEA AND RED PEPPER TIMBLAES image

Categories     Vegetable     Bake     Christmas     New Year's Eve     Dinner

Yield 10 servings

Number Of Ingredients 9

1 large red bell pepper, cut into 1/4-inch pieces
1 tablespoon unsalted butter
10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
10-ounce package frozen peas, thawed and drained
1 teaspoon dried chervil
3/4 cup chicken broth
1 tablespoon sugar
freshly ground black pepper to taste
3 large eggs, beaten lightly

Steps:

  • In a small skillet cook the bell pepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from the heat, and let the mixture cool. In a food processor puree the spinach, the peas, and the chervil with the broth, the sugar, the black pepper and salt to taste. In a bowl combine well the puree, the bell pepper mixture, and the eggs and divide the mixture among 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400°F oven for 35 minutes, or until a knife comes out clean. The timblaes may be made 1 day in advance and kept covered and chulled. To reheat the timblaes unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the the bottom, and reheat the timblaes, covered with foil, in a preheated 500°F oven for 15 minutes. Invert the timbales onto a platter.

MINTED GREEN PEA TIMBALES



Minted Green Pea Timbales image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

1 tablespoon salt
4 cups peas
2 1/2 tablespoons mint, chopped, plus sprigs for garnish
1/4 teaspoon granulated sugar
1/4 teaspoon pepper
3 egg whites
1/2 cup whipped cream
Sour cream or creme fraiche

Steps:

  • Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined.
  • Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche.

SPINACH, PEA, AND RED PEPPER TIMBALES



SPINACH, PEA, AND RED PEPPER TIMBALES image

Yield 8

Number Of Ingredients 9

1 large red bell pepper, cut into 1/4 inch pieces
1 tablespoon unsalted butter
10- oz package frozen chopped spinach, thawed, drained, and squeezed dry
10-oz package frozen peas, thawed and drained
1 teaspoon dried chervil
3/4 cup canned broth
1 tablespoon sugar
freshly ground black pepper to taste
3 large eggs, beaten lightly

Steps:

  • In a small skillet, cook the bell bepper in the butter over moderately low heat, stirring, until it is softened, remove the skillet from heat, and let the mixture cool. In a food processor, puree the spinach, peas, chervil with the broth, sugar, black pepper, salt to taste. In a bowl, combine well, the puree, bell pepper mixture, eggs, and divide mixture amoung 8 buttered 1/2 cup timbale molds. Put the molds in a baking pan, add enough hot water to the pan to reach halfway up the sides of the molds, and bake the timbales in a preheated 400 oven for 35 minutes, or until a knife comes out clean. The timbales may be made 1 day in advance and kept covered and chilled. To reheat the timbales, unmold them into a glass baking dish large enough to just hold them, add about 2 tablespoons hot water to the dish, or enough to barely cover the bottom, and reheat the timbales, covered with foil, in a preheated 500 oven for 15 minutes. Invert timbales on a platter.

BULGUR WITH ROASTED RED PEPPERS, CHICKPEAS, AND SPINACH



Bulgur with Roasted Red Peppers, Chickpeas, and Spinach image

Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 5

1 cup bulgur
2 red bell peppers
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 can (14.5 ounces) chickpeas, rinsed and patted dry
2 cups baby spinach

Steps:

  • Bring 2 cups water to a boil and add bulgur. Remove from heat and soak until tender, about 30 minutes. Drain in a fine-mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.
  • While bulgur is soaking, roast peppers over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides, 8 to 16 minutes. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Chop peppers into 3/4-inch pieces. Strain any juices from cutting board and bowl through a fine-mesh sieve and reserve.
  • In a small saucepan, heat 1/2 cup oil over medium-high. In batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. Drain on paper towels and season immediately with coarse salt.
  • Add chickpeas, peppers and reserved juices, spinach, and 2 tablespoons oil to bowl with bulgur and toss. Season with salt and ground pepper.

Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 12 g, Protein 10 g

ELEGANT SPINACH TIMBALES



Elegant Spinach Timbales image

Make and share this Elegant Spinach Timbales recipe from Food.com.

Provided by daisygrl64

Categories     Breakfast

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen chopped spinach
4 eggs
1/4 cup butter or 1/4 cup margarine, softened
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 1/2 cups shredded cheddar cheese

Steps:

  • cook spinach according to package directions, drain.
  • in a small mixer bowl beat eggs at medium speed until foamy (1 to 2 minutes).
  • by hand stir in cooked spinach and remaining ingredients.
  • divide mixture between 5 greased 6-oz custard cups. place custard cups on a rack in a 10inch skillet.
  • add hot (not boiling) water to just below rack.
  • cover, cook over medium heat for 18 to 22 minutes, or until knife inserted in center comes out clean. if water begins to boil, reduce heat to low.
  • meanwhile in a 1-qt saucepan melt 2 tablespoons butter.
  • add flour, mustard, salt and pepper.
  • cook over medium heat until smooth and bubbly (30sec).
  • stir in milk, continue cooking, stirring occasionally until sauce comes to a full boil.
  • stir in cheese until melted.
  • loosen edges of timbales with knife, unmold, serve cheese sauce over timbales.

Nutrition Facts : Calories 260.9, Fat 20.6, SaturatedFat 11.4, Cholesterol 212.7, Sodium 611, Carbohydrate 10.2, Fiber 3.7, Sugar 1.4, Protein 11.7

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

SPINACH AND RED PEPPER FRITTATA



Spinach and Red Pepper Frittata image

Spinach and red peppers bring vitamin A and vitamin C to this beautiful frittata. Spinach is also an excellent source of a long list of other nutrients, including vitamin K, manganese, folate and magnesium. And it's packed with protective phytonutrients, including the newly discovered glycoglycerolipids, which some researchers believe may help protect the digestive tract from inflammation.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, easy, weekday, main course

Time 1h

Yield Six servings

Number Of Ingredients 9

1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
2 tablespoons extra virgin olive oil
2 red bell peppers, seeded and cut in small dice
1 to 2 garlic cloves (to taste), minced
10 fresh marjoram leaves, chopped
Salt
8 eggs
Freshly ground pepper
2 tablespoons low-fat milk

Steps:

  • Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
  • Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn't burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams

LESSONS WORTH SAVORING SPINACH TIMBALES



Lessons Worth Savoring Spinach Timbales image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, lunch, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
Salt and freshly ground pepper to taste
2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
2 eggs
1/3 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 375 degrees.
  • Place one tablespoon of butter in a large skillet over high heat. Add the spinach, salt and pepper, and cook, stirring for 3 or 4 minutes. Remove spinach from skillet, drain and keep warm.
  • In the same skillet, add one tablespoon of butter and the leeks, and cook over high heat, stirring, until the leeks are wilted.
  • Add the mushrooms to the pan, and salt and pepper to taste. Return the spinach to the skillet, and cook, stirring, for 3 minutes. Adjust seasonings, set aside and keep warm.
  • In a large mixing bowl, combine the eggs, cream and nutmeg, and beat well with a whisk.
  • Grease four aluminum molds ( 1/3-cup capacity) with the remaining butter. Distribute the leak, spinach and mushroom mixture evenly in the molds. Place them in a deep skillet. Pour the egg mixture over the vegetables in the molds. Add warm water around the molds to about 1/2-inch depth; then, cover them with aluminum foil.
  • Bake for 35 minutes. Remove from the oven and keep warm. To serve, unmold onto the plates holding the roast duck.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 622 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN PEA TIMBALES



Green Pea Timbales image

Make and share this Green Pea Timbales recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 eggs
1 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced parsley
1 cup green peas
1 tablespoon minced onion

Steps:

  • Beat the eggs slightly, just so the yolk and whites are mixed.
  • Add the milk which has been mixed with the seasonings.
  • Add the rest of the ingredients.
  • Mix well.
  • Pour into greased timbales mold or muffin cups.
  • Bake at 300 degrees for 30-40 minutes or until firm.
  • Serve with tomato sauce, sweet corn, red sweet peppers.

SPINACH AND PEAS



Spinach and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

  • Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
  • Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
  • Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

SUPER EASY SPINACH AND RED PEPPER SALAD



Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

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