SPINACH, PEA AND RED PEPPER TIMBLAES
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
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
Yield 8
Number Of Ingredients 9
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 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
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
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
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
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
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 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
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
Provided by Bryan Miller And Pierre Franey
Categories dinner, lunch, main course, side dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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
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
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
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
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
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
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
More about "spinach pea and red pepper timblaes recipes"
SUGAR SNAP PEAS WITH RED PEPPER RECIPE - FOOD NETWORK
From foodnetwork.com
Author Sandra LeeDifficulty Easy
VEGETABLE TIMBALES WITH RED PEPPER PURéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RED PEPPER AND TOMATO TIMBALE WITH SPINACH PURéE
From candmrecipes.wordpress.com
PEA AND SPINACH PESTO PASTA - RICARDO CUISINE
From ricardocuisine.com
TUSCAN CHICKEN WITH SPINACH AND ROASTED RED PEPPERS - BASIL BELLE
From basilbelle.com
SPINACH TIMBALE - ANNCOO JOURNAL
From anncoojournal.com
SPINACH TIMBALES RECIPE | MYRECIPES
From myrecipes.com
SPINACH PEA AND RED PEPPER TIMBLAES FOOD- WIKIFOODHUB
From wikifoodhub.com
SPINACH TIMBALES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEA AND SPINACH TIMBALE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED RED PEPPER, CHICKPEA, AND SPINACH CURRY [VEGAN]
From onegreenplanet.org
BLACK EYED PEAS AND SPINACH IN A TOMATO RED PEPPER SAUCE
From reddit.com
RED PEPPER, OLIVE AND CHEESE TIMBALES RECIPE - COOKEATSHARE
From cookeatshare.com
SPINACH TIMBALE RECIPE - CUISINART.COM
From cuisinart.com
EASY PEA & SPINACH CARBONARA RECIPE | EATINGWELL
From eatingwell.com
VEGAN CHICKPEA CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
TITANIC’S MINTED GREEN PEA TIMBALES - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
SPLIT PEA SPINACH PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE(TRIED): SPINACH TIMBALES WITH SPICEY PEAR SAUCE
From recipelink.com
TIMBALES SOUND EXOTIC, BUT ACTUALLY THEY ARE EASY TO …
From chicagotribune.com
SPINACH TIMBALE RECIPE | MYRECIPES
From myrecipes.com
SPICY SHRIMP TIMBALES RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH PEPPERS ONIONS PEAS - RECIPES | COOKS.COM
From cooks.com
PEA TIMBALES RECIPE ON FOOD52 | RECIPE | TIMBALE RECIPE, FOOD 52, …
From pinterest.com
10 BEST RICE TIMBALE RECIPES | YUMMLY
From yummly.com
GREEN PEA TIMBALES - BETTY'S COOK NOOK
From bettyscooknook.wordpress.com
SPINACH AND GREEN PEA PASTA | CANADIAN LIVING
From canadianliving.com
SPINACH TIMBALES RECIPE BY CANADIAN.RECIPES | IFOOD.TV
CHICK PEA AND ROASTED PEPPER DIP - SKINNYTASTE
From skinnytaste.com
SPINACH, PEA & RED BELL PEPPER TIMBALES – SCOTT'S VARIOUS SH*T
From scott-d.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love