Posts Tagged ‘baby spinach’

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Indian Spiced Meatballs

July 11, 2018

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We love Indian food and are lucky to live in an area with multiple great Indian restaurants. We want our kids to love Indian dishes as much as we do, so we’ve been playing around with a few recipes that bring our favorite flavors home. These meatballs were kid-approved. Add your favorite store-bought Indian simmering sauce mixed with some plain Greek yogurt to round out the dish.

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We made these with ground lamb, although you could substitute whatever ground protein you want. We also thought the flavor was even better the next day; try making them in advance for a quick meal during the week!

You will need:

  • 3/4 c panko breadcrumbs
  • 3 T milk
  • 1 yellow onion, roughly chopped
  • 3 inches fresh ginger, peeled and grated
  • 3 T garlic powder
  • 4 t garam masala
  • 2 t cumin
  • 1/2 t ground pepper
  • 1/4 t salt
  • 5 oz fresh baby spinach
  • 1 1/2 lb ground lamb
  • 2 T olive oil

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Then you will…

  1. In a small bowl, stir together the panko and milk.
  2. In a food processor, blend together the onion with the ginger, garlic powder, garam masala, cumin, salt, pepper, and baby spinach until just mixed.
  3. Add in the panko-milk mixture, and blend until smooth.
  4. In a large bowl, mix together the spinach-spice mixture with the ground lamb.
  5. Form into three dozen meatballs.
  6. Preheat your oven to 375 degrees. Line an edged baking sheet with nonstick foil
  7. In a large skillet, warm the olive oil over medium high heat.
  8. Brown the meatballs, about 2 minutes on each side.
  9. Transfer to the prepared baking sheet.
  10. Bake 15-20 minutes until cooked through and not pink in the center.

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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

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We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

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You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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