spinach – Page 3 – Best for the Moment

Killer Meatloaf

April 7, 2010January 2, 2020Posted in RecipesTagged apples, gruyere, meatloaf, spinach, Turkey4 Comments

Turkey + Gruyere + apples + spinach = killer meatloaf, with a side of mashed potatoes. Back in December, I thought I had made the “Best Meatloaf Ever” with manchego, apples and leeks. Well, turns out Gruyere is the secret weapon to making a killer meatloaf.

Same principles apply: ground turkey, shredded apples for moisture and a little sweetness, plus a dose of green (chopped spinach in this case). But the smoky flavor of the Gruyere leaves a memorable taste that will forever be hard to beat in meatloaf experimentation. Creamy mashed potatoes are an ideal side too – and last night I learned that a fork works better for fluffiness, than a potato masher.

Enjoy!

Loading up on Veggies

February 27, 2010January 2, 2020Posted in RecipesTagged pasta, salad, spinach1 Comment

Frozen or fresh, veggies rule the plate! In the last year, I’ve made a conscious effort to load our dinners with vegetables. It helps to have biweekly deliveries from Farm Fresh to You, and a stash of frozen options in the freezer. The challenge with fresh veggies is beating the clock. Baby spinach has a limited shelf life, but it’s a versatile veggie. Here are some of the ways I use spinach when the expiration clock’s ticking:

Spinach salad: Add chopped walnuts or slivered almonds, dried fruit or apple slices, tomatoes, mushrooms and a creamy dressing.
Sauteed spinach: A lot goes a little way, so this is a good way to use up a large batch. Season with olive oil or butter, plus salt and pepper.
Tossed with pasta: Add to strained pasta while its still warm; best with tomatoes, fresh parmesan, and any other veggies.

Plus, you enjoy all the Popeye-endorsed health benefits!

Menu by Twitter

February 1, 2010January 2, 2020Posted in RecipesTagged carrots, peas, risotto, spinach, vegetable brothLeave a comment

Surplus of spinach + @BHGFood tweet re: risotto = 2010 dinner planning. This morning I came across “Spinach-Pea Risotto” on Tweetdeck, courtesy of Better Homes & Gardens and it fit the bill: I had an abundance of nearly expired spinach and carrots in the fridge, Arborio rice and garlic in the cupboard, and frozen peas and homemade vegetable broth in the freezer. So minus a couple of ingredients (namely green onions, radishes and tarragon), we enjoyed risotto alongside turkey meatballs for dinner tonight.

Note: don’t leave the burner on after you add the final veggies and cheese to the cooked risotto. Turn it to low to keep it warm until served (or serve immediately as BH&G suggests). I ended up with a burnt pot but saved dinner in time!

Austin’s Green Sauce

March 2, 2009December 1, 2009Posted in RecipesTagged curry, kale, lemon, quinoa, spinachLeave a comment

Austin is probably the healthiest person I know. He regularly blends kale and other fruits and veggies into meals for breakfast, lunch, and dinner. Time to quiz Austin on the secret behind his zesty “green sauce” recipe, which involves kale (or spinach), lemons, and curry among other things:

In a blender, combine one whole tomato, a “huge ass” bunch of fresh basil (Austin recommends Whole Foods), juice of six lemons, a few seconds worth of olive oil from a bottle (half to 1/3 cup), a lot of sea salt (1/2 to 1 tablespoon), to taste, then two bunches of kale (leaves removed) or four pre-washed bags of spinach if kale is not available, and a “little kick” of cayenne pepper.

To cook quinoa, bring a three-to-one ratio of water to quinoa to a boil, with curry, sea salt, and fresh garlic. Plus, if you have tomato, sweet potato, or edamame on hand – throw it in too! It takes a total of about 30 minutes.

As a shortcut, use fresh-squeezed lemon juice in place of lemons.

The finished product will serve 6-8 people, or provides enough dinner for four nights. Now that’s what I call sustainability!

Tag: spinach

Killer Meatloaf

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Loading up on Veggies

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Menu by Twitter

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Austin’s Green Sauce

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