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Posts Tagged ‘spinach’

Cafe Tacuba-Style Creamy Chicken Enchiladas

August 29, 2012 by erinRD

Adapted from Rick Bayless

2 poblano chiles

2 cup roughly chopped spinach leaves

2 cups skim milk

2 cups chicken broth, fat free, low-sodium

6 Tablespoons butter

3 garlic cloves, finely minced

1/2 cup all-purpose flour

salt, to taste

3 cups coarsely shredded cooked chicken

12 corn tortillas

About 1 cup Mexican cheese (Chihuahua, queso fresco)

cilantro for garnish

Directions:
1. Preheat oven to 350F.

2. Make the sauce– Roast the poblanos directly over a gas flame, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes.

3. Cover with a kitchen towel and, when handleable, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly chop and put in a blender jar. Add the spinach.

4. In a medium saucepan, combine the milk and broth, set over medium-low heat to warm.

5. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for a minute to release its aroma, then add flour and stir the mixture for a minute.
6. Raise the heat to medium-high. Pour in the warm broth mixture and whisk constantly until the sauce boils. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat.
7. Pour half the hot milk/broth mixture into the blender with the chiles and spinach. Cover loosely and blend until smooth. Pour the mixture back into the saucepan with the remaining sauce. Taste and season well with salt, usually about 2 teaspoons.

8. Smear about 1 cup of the sauce over the bottom of a 13×9 inch baking dish.

9. Next, lay half of the tortillas (six) on top of the sauce that you added to the 13 x9 baking dish.
10. Stir 1 cup of the sauce into the chicken and lay all of the chicken mixture on top of the tortillas making sure to spread the chicken in an even layer on top of the tortillas.

11. Finally, layer the remaining six tortillas on top of the chicken and cover the tortillas with the remaining sauce (this will seems like a lot of sauce but the enchiladas really absorb it well so go ahead and use it all).
12. Top the sauce with the shredded cheese and place in the oven for about 20-25 minutes or until the cheese begins to brown. Remove the enchiladas and garnish with cilantro. Serves 6.

Taste Test: This was delicious! Although it used quite a few dishes, it was worth it. The roasted poblano peppers added a delicious taste and added with the spinach, made for a good amount of veggies!

Enjoy!

Category Uncategorized | Tags: bake,chicken,enchiladas,Mexican,poblano,Rick Bayless,spinach | No Comments
Spinach Feta Turkey Burgers

July 15, 2011 by erinRD

TGIF!

I am leaving for Alaska in about a week and I’m looking for some guest posts! If you are interested in writing a guest post while I’m away frolicking in some glaciers, please contact me! Info found in the ‘Contact Me’ tab at the top of my page!

Spinach Feta Turkey Burgers
Adapted from Eat Live Run

1 lb ground turkey
1 egg, slightly beaten
1 shallot, minced
5 oz spinach, cut into small pieces
3/4 cup feta cheese
1 tsp salt + pinch of pepper

Directions:
1. Mix together all ingredients with your hands and form four medium sized patties.
2. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked.
3. Serve on toasted buns (lol) with desired veggies. Makes 4 burgers.

Taste Test: Wholesome Husband said that he liked these burgers better than my Bleu Apple Turkey Burgers but I think I like the Bleu Apple burgers a little bit better…but it’s a close competition. Both are moist, flavorful, delicious and healthy!

Have a great weekend!

Category Uncategorized | Tags: burger,feta,grilling,sandwich,spinach,turkey burgers | No Comments
Seared Scallops over Wilted Spinach and Parmesan Risotto

June 28, 2011 by erinRD

Camping was lots of fun! Here are some pictures!

Seared Scallops over Wilted Spinach and Parmesan Risotto
Adapted from Skinny Taste

Parmesan Risotto
1 cup arborio rice
2 teaspoons olive oil
1 shallot, minced
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 Tablespoons chopped parsley

Directions:
1. Heat chicken stock in a small pot.
2. In a medium size heavy sauce pan, add olive oil on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes.
3. Add wine, salt and pepper and mix well until it is absorbed into the rice.
4. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
5. Add parmesan cheese and parsley, mix well and serve.
Seared Scallops over Wilted Spinach
16 oz (about 12-14) sea scallops
salt and fresh pepper
2 teaspoon butter
1 teaspoon olive oil
1 shallot, minced
1 garlic cloves, minced
10 oz baby spinach, washed

Directions:
1. Wash scallops and pat dry with a paper towel. Season with salt and pepper.
2. Heat a medium size pan on a high flame. When pan is hot, melt 1 teaspoon butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. They should look like this:

3. Remove from the pan and set aside on a warm plate. Add additional 1 teaspoon butter and cook remaining scallops.
4. Add olive oil to the pan and sauté shallots and garlic – add spinach, salt and pepper. Toss until spinach wilts.
5. Serve over spinach over risotto topped with scallops. Serves 4.

Nutrition Notes: In addition to their B12, scallops are a very good source of omega-3 fatty acids, magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Scallops also have a good about of tryptophan – it’s not just in your Thanksgiving turkey!

Taste Test: Scallops are so delicious I just wish they weren’t so expensive! I love the combo of spinach and the creamy risotto! So yummy! When I eat this, I feel like I’m in an expensive restaurant - it just feels like a special meal! Enjoy!

Do you like camping?

Category Uncategorized | Tags: parmesan,risotto,scallops,spinach | No Comments
Creamy Caprese Spinach Pasta

May 30, 2011 by erinRD

Memorial Day.

Today is for…

You,
And me,
And the fallen soldiers,
The nurses, and fighter pilots, and front line men,
The veterans who live with their memories,
And the families who lost their loved ones.

It’s for saying thank you.
Thank you so much,
To the men and women who fought for us
Who fought for today, tomorrow and the future.

Today is to remember.

Especially thankful to those in my family – my husband, my brother, my father and my late grandfather. <3

__________________________________________________________________________

Creamy Caprese Spinach Pasta
Adapted from How Sweet It Is

1 pound whole wheat pasta
2 cups of your favorite pasta/tomato sauce
1/3 cup half and half
3 cups fresh baby spinach
1/3 cup freshly grated parmesan cheese
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes, cut in half
1 bunch of fresh basil leaves

Directions:
1. Preheat oven to 350 degrees. Boil water and cook pasta according to directions.
2. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream, spinach and grated parmesan. Cook until spinach is cooked down – about 5 minutes.

3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too.

4. Once combined, spray an 9×5 baking dish with non-stick spray and pour the entire pasta mixture into the dish. Bake for 25 minutes, or until cheese is golden and bubbly.
5. Top with additional fresh basil. Serve with garlic bread (not included in nutritional info). Serves 6.

Nutrition Notes: You can also add in chicken, steak or seafood for some protein. The addition of spinach really bulks up the dish and increases the nutritional value of the dish! Can’t go wrong with those green leafy veggies!!

Taste Test: The flavors were really bright and delicious. I loved the fresh basil and spinach. YUM!

Happy Memorial Day everyone! Let summer begin!

Category Uncategorized | Tags: basil,Italian,Meatless Monday,Memorial Day,Military,mozzarella,pasta,spinach,tomato sauce | No Comments
Eddy’s BEAST Sandwich

April 20, 2011 by erinRD

This past weekend, the husband proclaimed that he wanted a BEAST sandwich. Bacon, Egg, Avocado, Spinach and Tomato – so we made them for lunch on Saturday and they were so delicious!

Maybe my creative cooking juices really do flow over to my husband! Now I have to figure out how to get him to cook more than toast.

Eddy’s Beast Sandwich
Made by Wholesome Husband

4 slices Bacon, center cut, nitrate free
2 Eggs, poached
1 Avocado, sliced
1 cup, Spinach
1 Tomato, sliced
4 slices whole wheat bread, toasted

Directions:
1. Pan fry the bacon in a skillet until browned and dump out the grease and discard.
2. Place all ingredients on the toasted bread and enjoy the BEAST!

Serves 2.

Nutrition Notes: High biological value proteins, veggies, whole grain carbs, good fats….it’s all in this sandwich and a good proportion of each. Let’s talk more about HBV (high biological value proteins). I tell all of my dialysis pateints to eat as many eggs as they can becuase they are such a great source of protein. Dialysis pateints need a ton of protein because dialysis actually removes some protein just as a result of the process and, in general, they are more sick than the normal population with many more health problems and hospitalizations. Anyway, those HBV proteins are very important because they contain the essential amino acids in a proportion similar to that required by humans so your body can utilize and absorb more of the amino acids.

High biological value proteins are found in animal sources of protein, such as meat, poultry, fish, eggs, milk, cheese and yogurt. Low biological value proteins are found in plants, legumes, grains, nuts, seeds and vegetables.

I hope I didn’t lose you guys with the science lesson! Obviously I find this stuff so interesting!

Nerd alert!

Taste Test: I loved the addition of the egg…it was so good and I never thought about putting it in a sandwich. Although a little messy, it was fun to eat. It’s like a breakfast sandwich that you can eat for any meal.

P.S. Happy 28th Birthday to my BFF Jess!!! Love ya girl!

Be Well,

Category Uncategorized | Tags: avocado,bacon,eggs,high biological value protein,sandwich,spinach,tomato | No Comments
Bleu Apple Turkey Burgers

April 12, 2011 by erinRD

Wholesome Mom and I went out for lunch at this fantastic organic restaurant a few months back. She got this fabulous turkey burger and I knew it would be easy to recreate at home.

I was right.

Bleu Apple Turkey Burgers
Inspired by Prasino Restaurant

1 pound ground turkey
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 egg, lightly beaten
2 Tablespoons olive oil, divided
1 onion, cut into strips
1 green apple, sliced thinly
1 cup baby Spinach
1/2 cup bleu cheese crumbles
4 hamburger buns, toasted

Directions:
1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 4 patties.
2. Preheat the pan for medium-high heat and add in 1 Tablespoon olive oil. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through.
3. In a separate skillet, add in the remaining 1 Tablespoon olive oil. Sautee onions until caramelized - about 10 minutes. Remove and set aside. Add apple slices into the same skillet and cook until softened.

4. Place turkey burger on toasted bun, add on top cooked apples, onions, bleu cheese and spinach! YUM! Serves 4.

Nutrition Notes: Blue cheese is a strong flavored crumbly cheese that has shades of blue due to its aging process. To get bleu cheese to that blueish color, the curds are crumbled, salted and then they add the peniciullium. Yes, this is the same thing that is used to fight off infections in people. For bleu cheese, this is the blue-green mold that actually creates the flavor and the color.

A serving size of any cheese is 1 oz., which is about the size of four small dice. This may seem like a small amount but because of its strong taste, it does not take much blue cheese to enjoy its flavor. Blue cheese is not a reduced fat cheese and has about 5 g of saturated fat per serving and saturated fats should be limited to less than 10% of total daily calories.

Taste Test: These were the best turkey burgers I’ve ever made! The apple, the spinach, the bleu cheese — amazing! I’m usually not a huge fan of fruit paired with savory dishes, but this was so good!

Category Uncategorized | Tags: apples,bleu cheese,burgers,onion,sandwiches,spinach,turkey | 4 Comments
White Bean Spinach Pasta

March 21, 2011 by erinRD

Another meatless Monday is upon us and this is one of my favorite vegetarian dishes. It’s so simply and flavorful and chances are – you have all these ingredients on hand.

White Bean Spinach Pasta
Adapted from Eat Live Run

3/4 lb whole wheat penne pasta
2 Tablespoon olive oil, divided
2 garlic cloves, minced
1/4 cup sun-dried tomatoes, chopped
1 can cannellini beans, drained and rinsed
3 cups baby spinach
zest of one lemon
juice of two lemons
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup freshly grated parmesan cheese (or more to taste)

Directions:
1. Cook the pasta according to package directions in boiling salted water. When cooked, drain and reserve one half cup of cooking liquid. Set aside.
2. In a large skillet or dutch oven, heat the 1 Tablespoon olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!).

3. Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts.

4. Add the lemon zest, juice, salt, cayenne, remaining olive oil and cheese and toss well. Add some of the cooking water if the mixture seems dry. Serves 4.

Nutrition Notes: Cannellini beans are white kidney beans and are low-fat, high in fiber and provide magnesium, fiber, iron (twice as much as beef) and folate. These beans also contain a high amount of molybdenum which is known to help detoxify sulfites. High sulfite levels are known to cause headaches and rapid heart beats so cannellini beans may help decrease these symptoms as well as the instances of esophageal and stomach cancers.

Taste Test: Like I said this is one of my favorite meatless dishes. Make sure you make the pasta al denta because I think that makes a huge difference in the texture of the entire dish. It would be easy to sub regular tomatoes instead of sun-dried tomatoes as well. Get creative!

What your favorite veggie dish?

Category Uncategorized | Tags: cannellini beans,Meatless Monday,molybdenum,pasta,spinach,sun-dried tomato,vegetarian,white bean | No Comments
Spinach Lasagna Rolls

March 3, 2011 by erinRD

When I was growing up my mom would serve frozen, plain spinach as a side dish and I always hated it. It was green, the texture was disgusting and it tasted really bad. At least that’s how I remember it.

I tried to picture Popeye and all of the muscles he had from eating his spinach but it didn’t help much.

(Source)

Who wants ginormous forearm muscles anyway?

Now, I can’t imagine not having spinach at least a couple of times a week. I always use the fresh baby spinach. I think I am ruined forever and I have to stay away from frozen spinach but the frozen would work just as good for this recipe.

So, how do you make lasagna fun?

Roll it!

Spinach Lasagna Rolls
Adapted from Gina’s Skinny Recipes

10 lasagna noodles, whole wheat, cooked
4 cups fresh baby spinach
15 oz low fat ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 teaspoon Italian Seasoning
salt and fresh pepper
1 jar (24 ounces) Barilla marinara sauce
1/2 cup part skim mozzarella cheese, shredded
non-stick spray

Directions:
1. Preheat oven to 350°.
2. Spray saucepan with non-stick spray and add spinach. Cook until wilted.

3. Combine spinach, ricotta, Parmesan, egg, Italian Seasoning, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
4. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
6. To serve, ladle a little sauce on the plate and top with lasagna roll. Makes 10 rolls – 2 per serving.

Nutrition Notes: Spinach is arguably one of the worlds most healthy vegetables. It protects against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancer. Researchers have identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents. Given the fact that spinach is an excellent source of vitamin C, vitamin E, K, beta-carotene, and manganese as well as a very good source of the antioxidant zinc and selenium. Spinach can also lower blood pressure due to the presence of peptides. These are small pieces of protein that inhibit an enzyme related to increased blood pressure.

I could go on and on about the benefits of spinach. Just do yourself and favor and eat it.

Lots of it.

Taste Test: I love lasagna and this recipe was perfect for a weeknight! It was also delicious as leftovers at work the following day. Yum!

Do you try to incorporate spinach into your diet?

Category Uncategorized | Tags: antioxidants,lasagna rolls,pasta,spinach | No Comments
Linguine with Bacon, Spinach and Clams

February 4, 2011 by erinRD

Happy Friday!

The other night, the husband quietly placed this recipe in front of me and walked away. Apparently that means “make this” in guy language.

Surprisingly I had all the ingredients on hand so I figured I’d make it for dinner this week.

Linguine with Bacon, Spinach and Clams
Adapted from Mens Health Magazine

4 strips bacon, center cut, thinly sliced
1 red onion, diced
2 garlic cloves, sliced
pinch red pepper flakes
2 cans clams
1 cup dry white wine
1/4 cup parsley, chopped
2 big handfuls, fresh spinach
1 Tablespoon olive oil
1 lemon, juiced
12 oz. whole wheat linguine, cooked

Directions:
1. Saute bacon in a large pan until cooked. Remove from pan and discard any grease left in the pan.
2. Return the pan to medium heat and add the onion, garlic and red pepper flakes. Cook until onions are translucent, about 3 minutes.
3. Add the clams and wine and continue to cook until the wine has evaporated, about 10 minutes.
4. Add in the spinach and cook until wilted.
5. Add in the cooked bacon, cooked linguine, olive oil and parsley.
6. Serve with lemon juice on top and Parmesan cheese, if desired.

Nutrition Notes: Clams are packed with iron and actually provide more iron than beef. Clams are also a good source of phosphorus, potassium, zinc, copper, manganese and selenium. Using center cut bacon cuts the fat by around 30% but it also increases the price since you are getting more meat in the bacon instead of fat. I think it’s worth the extra cash! Adding spinach to any pasta dish not only adds flavor but tons of nutritional benefits!

Taste Test: The husband ate almost 3 serving of this so I believe he kind of liked it. Maybe….. Possibly. I thought it was delicious and light - definitely going on the “to make again” list!

Enjoy and have a wonderful weekend!

Category Uncategorized | Tags: bacon,clams,linguine,pasta,spinach | No Comments