Spinachtabbouleh Recipes

SPINACH TABBOULEH

Spinach Tabbouleh image

Make and share this Spinach Tabbouleh recipe from Food.com.

Provided by loof751

Categories Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Bulgar wheat
1 onion
2 tablespoons olive oil
4 cups Baby Spinach
1/2 cup walnuts

Steps:

Slice the onion. Chop the spinach and the walnuts.
Cook the bulgar according to package directions.
In a skillet, cook the onion in the olive oil until very brown, stirring often, about 20 minutes.
In a serving bowl toss the cooked bulgar, onion with oil, spinach, and walnuts. Season with salt and pepper to taste.

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

Ingredients

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

SPINACH TABBOULEH

Spinach Tabbouleh image

Number Of Ingredients 8

Ingredients

1 1/4 cups water
1 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon salt
pinch ground black pepper
1 tablespoon olive oil
1 (6-ounce) box traditional tabbouleh or bulgur wheat (3/4 cup)
1 (9-ounce) bag baby spinach
1/4 cup crumbled feta cheese (about 1 ounce)

Steps:

Heat the water to boiling in a large saucepan. Add the garlic, salt, pepper, olive oil, tabbouleh, and spinach stir until everything is moistened. Cover and set aside for 5 minutes. In that time the spinach will wilt and the water will be absorbed. Stir in the feta, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

SPINACH TIMBALE

Spinach Timbale image

Posted for RecipeZaar World Tour 2006. "Timbale" used to be a French word that describes a silver or gold container, but now its main meaning is to describe a cooked dish that is baked and then turned out of it's baking dish to make for more spectacular serving. ZWT REGION: France.

Provided by kiwidutch

Categories Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

25 g butter (1 oz)
1 onion, finely chopped
900 g spinach, washed and roughly chopped (2 lb)
150 ml milk (1/4 pint)
150 ml cream (1/4 pint)
4 eggs
50 g gruyere cheese, grated (2 oz)
50 g fresh breadcrumbs (2 oz)
1 pinch nutmeg
salt
pepper
tomatoes (to garnish)

Steps:

Pre heat oven to 180 C (350 F).
Melt the butter in a pan, saute the onion and cook until soft but not brown.
Add the spinach and cook for a further 5 minutes until soft, stirring once or twice.
Add the milk and cream and heat gently without boiling.
Beat the eggs in a bowl, take the spinach mixture off the heat and add the eggs, cheese, breadcrumbs, nutmeg, salt and pepper.
Transfer the mixture to a greased 1.1 litre (2 pint) ring mould (Bundt tin) and cover the mould with foil.
Place the ring mould in a roasting dish that is half filled with hot water.
Bake at 180 C (350 F) for 1 1/4 hours until it is firm to the touch and a knife inserted in the middle comes out clean.
Turn the Timbale out onto a flat serving dish and garnish with slices of tomato.

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