Tallarines Y Espinacas Mexican Noodles And Spinach Recipes

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ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)



Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Provided by Vanessa Moore

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

  • Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

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

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

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)



Espinaca a La Catalan (Catalan-Style Spinach) image

A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes!

Provided by COOKGIRl

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons spanish extra virgin olive oil
1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
1/4 cup pine nuts
1/4 cup seedless dark raisin
1/2 teaspoon salt, plus more to taste
10 ounces fresh Baby Spinach, washed and patted dry (I use a salad spinner)

Steps:

  • *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
  • Heat the olive oil in a large pan over a medium-high flame.
  • When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
  • Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
  • Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
  • Now remove the pan from the heat; the spinach will continue to wilt off the heat.
  • Add salt to taste, and serve immediately.

Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6

TALLARINES Y ESPINACAS (MEXICAN NOODLES AND SPINACH)



Tallarines Y Espinacas (Mexican Noodles and Spinach) image

Make and share this Tallarines Y Espinacas (Mexican Noodles and Spinach) recipe from Food.com.

Provided by Muffin Goddess

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons cooking oil
1 (12 ounce) package fideos (original recipe called for 10 fideo coils ( see note below)
1/4 cup chopped onion
1 garlic clove, minced
2 cups beef broth
1 1/2 cups water
1 cup tomato sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups fresh spinach, coarsely chopped (you may substitute frozen chopped spinach, thawed and drained)

Steps:

  • NOTE: Fideo is usually found in the Mexican or ethnic section of the grocery store. A common package size is 12 oz. If I can't find the small coil type, I just use 1 package of the large coil type. You can also substitute any other type of long thin or small shaped pasta you prefer.
  • Heat oil in a large skillet. Fry fideos, turning periodically, until golden brown. Add the onions and garlic and cook for two more minutes, stirring often.
  • Add beef broth, water, tomato sauce and seasonings. Bring to a boil, then reduce heat to simmer. Cover and simmer for 20 minutes. Add spinach. Mix thoroughly, making sure that fideo coils have fully separated. Continue cooking until almost all of the liquid is absorbed (about 10 minutes).
  • Serve hot.

Nutrition Facts : Calories 61, Fat 5.3, SaturatedFat 0.7, Sodium 536.5, Carbohydrate 2.6, Fiber 0.7, Sugar 1.6, Protein 1.4

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