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Posts Tagged ‘Spinach’

Tuscan Beans with Basil Pesto & Mushrooms

Tuscan Beans with Basil Pesto & Mushrooms

Oh what a dinner we had last night! YES, I’m bragging because I made two dishes and they went together nicely and were delicious!  I made the Tuscan bean dish which I think was meant to be a side dish but was so hearty,  it could easily be a Sunday night supper with a baguette.  The other dish was Butternut Squash Farrotto, which is essentially a risotto and I will post that another day.

TUSCAN BEANS with BASIL PESTO & MUSHROOMS

INGREDIENTS:

2 TBS olive oil

1 small onion, chopped

1 pkg (10 oz) of whole Baby Bella mushroooms, stemmed and quartered

2 cloves of garlic minced

1/2 cup dry white wine

1/2 cup Vegetable broth ( I used chicken broth)

2 cans of Wegman’s Tuscan Cannellini Beans (they’re large)

1 jar of Basil Pesto sauce (7 oz)

1 pkg (6 oz) baby spinach

Salt and Pepper

2 TBS grated Parmigiano-Reggiano

DIRECTIONS:

Heat oil in large nonstick pan on MED, add onions.  Cook, stirring 3-4 minutes until golden.

Add mushrooms and garlic.  Cook, stirring about 5 min. until mushrooms soften.  Add wine, cook, stirring 8-10 min. until liquid reduced by half.

Add broth and beans, bring to a simmer. Add pesto and spinach.  Cook, stirring 2-3 minutes until spinach wilts.

Season to taste with salt and pepper.  Sprinkle with cheese.

Recipe from Wegman’s Menu Magazine, Fall 2014 issue

*  The dish was soupier than I thought it would be so I served it in bowls along side the risotto.

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This Tasty Tidbits Tuesday I have two delicious Spring soup recipes I want to share with you.  The recipes are simple and easy, using only fresh ingredients and you can make them fairly quickly!  Lately in my house, we’ve been discussing eating only whole foods and trying to keep processed food out our diet.  For me, it’s because I truly do believe that your body doesn’t know how to process chemicals and the calories go into fat storage  and in general I think the more chemicals we ingest the more likely we are to get cancer or heart disease.  Anyway, I’m trying to follow the simple rules of not buying anything that has more than 3-5 ingredients and nothing that contains something I or any other cook would not have in their pantry.  

Now that I’ve given my nutrition lecture and believe me, I’m not one to really speak since I love Salsa and that’s good for you BUT I  like it on Multigrain chips and who am I kidding with the word Multigrain in the label!!

Spring Onion Soup

Spring Onion Soup

Spring Onion Soup   Prep time: 10 min. Total time: 60 min  Serves 4

Spring onions look like scallions but have a larger rounder bulb.  If unavailable use yellow onions.

2 TBS extra virgin olive oil plus more for drizzling

2 lbs spring onions, trimmed and thinly sliced

2 1/2 tsp coarse salt

1 1/4 cups low sodium chicken stock

2 cups of water

8 pieces of crisp flatbread, for serving

Heat oil in a large pot over medium high heat.  Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.  Stir in salt, stock and water.  Bring to a simmer, and cook for 15 minutes.  Remove from heat, and let cool for 20 minutes.  Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.  Divide soup among 4 bowls, drizzle with olive oil, and serve with flatbread on the side. 

Recipe from Martha Stewart Living 

Spring Green Soup

Spring Green Soup

Spring Green Soup

This soup can be served straight from the blender, when it’s still frothy or well-chilled during warmer months.  Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

1 cucumber, peeled

1/2 lb. pencil-thin asparagus, tough ends trimmed**

2 cups cold water

1/4 lb. spinach, rinsed well, tough stems removed

4 scallions, cut into 2-inch lengths

1 ripe avocado, pitted and peeled

1/4 cup fresh mint leaves plus more for garnish

2 TBS lemon juice

3/4 tsp coarse salt

freshly ground pepper

4-6 sorrel leaves for garnish (optional)

Halve the cucumber lengthwise; cut one half into eighths and the other into 1/4 inch dice.  Set aside.  Cut asparagus spears into  2 inch lengths.  Purée in a blender with 1/2 cup cold water.

Add spinach, scallions, cucumber eighths, and another 1/2 cup water.  Blend until thoroughly puréed.  Add avocado, mint leaves, and lemon juice; purée until smooth, adding the remaining water a little at a time until soup is desired consistency.  Add salt, and season with pepper.  Scrape down sides of blender with a rubber spatula and blend 5 seconds more.

Divide soup among four bowls;  garnish each with diced cucumber, and a mint spring (and sorrel if using).  Serve immediately.

** If you can’t find pencil thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.

Recipe from Martha Stewart Living

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A very dear and old friend of mine poked me and cheered me on and up about my blog.  So this one’s for her, Susan Celtic Lady!

This side dish is perfect for  a quick meal.  Well in NYC, you know it’s pretty easy to order in and also very easy to buy a Roasted Chicken;   Seems like all the grocery markets have them as well as little chicken shops.  I know the phrase little chicken shops sounds funny to anybody outside of the City, but we really do have little storefront shops that cook and serve chicken, mainly grilled or whole roasted AND they deliver.   So a couple of Sunday nights ago, I had the roasted chicken and needed a quick and healthy (always)  side dish to go with it.

Sauteed Spinach and Tomatoes

1/4 cup olive oil

4  small shallots, thinly sliced

1 pint grape or cherry tomatoes

2 bunches (1  1/2 lb)  spinach (trimmed and washed) – I used two bags

coarse salt and ground pepper

grated Pecorino Romano cheese

In a large skillet, heat the olive oil over medium-high.  Add 4 shallots and cook stirring often until soft and starting to brown, about 4 minutes.

Add  cherry or grape  tomatoes and cook until tomato skins are split and shallots are golden brown, from 2-4 minutes.

Gradually add the spinach, season with coarse salt and ground pepper, and cook until tender, 3 minutes or until all is in skillet and wilted. 

To serve, sprinkle with the grated or shredded cheese.

Recipe from Martha Stewart, Every Day Food

spinach

"I eats me spinach"

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