St Patricks Noodles With Spinach Recipes

EGG NOODLES WITH SPINACH

Egg Noodles with Spinach image

A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.

Provided by Judy in Delaware

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

8 ounces wide egg noodles
¼ cup butter
1 onion, diced
1 clove garlic, minced
4 ounces baby spinach leaves
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
Stir spinach mixture into the noodles; season with salt and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g

SPINACH NOODLES

Spinach Noodles image

Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, "This easy recipe gives 'from scratch' satisfaction even if you've never made noodles."

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 4

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large eggs
1 teaspoon salt
2 cups all-purpose flour

Steps:

In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. , On a floured surface, knead about 20 times. Wrap in plastic and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.

Nutrition Facts : Calories 188 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 450mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 8g protein.

ST. PATRICK'S LINGUINE

St. Patrick's Linguine image

Provided by Guy Fieri

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter, unsalted
1 tablespoon canola oil
1/4 cup small diced carrots
1 cup diced cabbage
1 tablespoon minced shallots
1 teaspoon minced garlic
2 cups cooked corned beef, sliced and shredded
1 teaspoon freshly cracked black pepper
1/4 cup white wine
1 1/2 cups heavy cream
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon prepared horseradish
2 cups grated Irish white Cheddar or extra-sharp white Cheddar
3/4 cup fresh peas, or frozen
1 pound cooked linguini
1/4 cup grated Parmesan

Steps:

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

ST. PATRICK'S DAY SPINACH PANCAKES AND CORNED BEEF HASH

St. Patrick's Day Spinach Pancakes and Corned Beef Hash image

These bright green savory pancakes have an incredibly moist, custardy texture, and a fresh oniony bite.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup whole milk
1 large egg
1 cup frozen chopped spinach, defrosted and squeezed dry (about 3 to 4 ounces after squeezing)
1/3 cup loosely packed chopped chives
1 cup all-purpose flour
1 teaspoon baking powder
Kosher salt and freshly ground black pepper
1 cup grated sharp or medium Cheddar cheese
1 to 2 tablespoons unsalted butter
1 tablespoon olive oil
4 large eggs
Kosher salt and freshly ground black pepper
2 cups prepared corned beef hash, your own recipe or canned
2 tablespoons chopped chives

Steps:

For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.
Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.

PARMESAN SPINACH AND NOODLES

Parmesan Spinach and Noodles image

Writes Merrie Fischer of Gen Arm, Maryland, "I love this dish because it's so quick to fix...and it's versatile, too. Sometime I'll dress it up by stirring in cooked shrimp, crab, chicken or turkey for an elegant company meal."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

6 ounces uncooked yolk-free noodles
1/2 cup chopped onion
1 package (10 ounces) frozen chopped spinach
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
4 ounces reduced-fat cream cheese, cubed
1/2 cup grated Parmesan cheese
1/3 cup fat-free milk
1/2 teaspoon dried parsley flakes
1/8 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

Cook noodles according to package directions. Meanwhile, place onion in a 2-qt. microwave-safe bowl. Cover and microwave on high for , 2 to 2-1/2 minutes or until tender. Add spinach; cover and cook on high for 2 minutes or until tender. Add spinach; cover and cook on high for 3-1/2 minutes or until spinach is thawed; stir. , Add the soup, cream cheese, Parmesan cheese, milk and seasonings; mix well. Cover and microwave at 50% power for 6 minutes or until heated through, stirring once. Drain noodles; add to spinach mixture and stir to coat.

Nutrition Facts : Calories 286 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 544mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

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