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Posts Tagged ‘Spinach’

I just knew this recipe would be a winner the minute I read the title.  I mean, what’s not to love?  Lots of yummie green veggies with pasta and shrimp.  And best of all, it was very simple to convert to be a dairy-free recipe.

Adapted from Gimme Some Oven!

INGREDIENTS
1lb. Asparagus spears
3 handfuls baby spinach leaves
1/2C. Soy Parmesan cheese, plus more for topping
1C. Pine nuts (did not use)
1/4C. Olive oil, plus 1T. for cooking the shrimp
Juice of 1/2 Lemon
1lb. Pasta
1lb. Raw shrimp, deveined and peeled
1t. Garlic powder
Kosher salt
Black pepper
2-3T. Blackening spice

DIRECTIONS
Preheat oven to 400 degrees.  Cut the rough ends off of the asparagus spears and then cut the remaining spear into 3 pieces.  Place on a baking sheet and drizzle with olive oil then sprinkle with kosher salt, garlic powder and pepper.  Toss to coat and bake 10-12 minutes.

When cooked, set aside the pretty asparagus tips and keep warm.  The bottoms will be pureed for the pesto.

Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.

If using, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.  Remove and set aside.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice, salt, and black pepper and continue pureeing until mixed.  Set aside.

In a medium-sized skillet, heat 1T. olive oil over medium-high heat.  Add in the shrimp, and immediately sprinkle with blackening powder.  Stir until it is mixed in, and then continue stirring occasionally until the shrimp are pink and just cooked.  Remove to a small bowl and set aside.

After draining the cooked pasta, toss immediately with the asparagus pesto.  Add in the shrimp and asparagus tips, and stir briefly until well mixed.

Serve sprinkled with the remaining pine nuts (if using) and some extra Parmesan.

Husband Rating – 4 out of 5 – “YUM!  This is delicious!”

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Traditional Katsudon

I had never heard of Katsudon before Hubs sent me the link below and asked if we could have this for dinner this week.  It sounded delicious, so of course I said sure!

I learned from Wikipedia that katsudon is a popular Japanese food – a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.  It has become a modern ritual tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because “katsu” is a homophone of the verb katsu, meaning “to win” or “to be victorious”.

Now, I don’t need to be victorious tomorrow, but maybe we’ll win something – note to self: buy a PowerBall ticket.  🙂

The dish was delicious, but I would have liked a few changes.  The original recipe has 2.5T. of sugar, I thought it was to sweet, so I cut it down in the recipe below.  The recipe I used also had you adding the pork to the simmering liquid for 5 minutes.  I think it defeated the purpose of having panko on the outside in the first place – it got kinda soggy.  So, I think keeping the pork out of the liquid will be best.

I will definitely be making this again, but with the changes noted below.

Adapted from wellmaxwell.


INGREDIENTS
2 boneless pork chops, pounded thin
2T. Vegetable oil
1 Yellow onion, sliced in long pieces
Dashi broth (2T. bonito flakes and 1T. dried seaweed steeped in 2C. water)
4T. Soy sauce
4T. Mirin
1.5T. Sugar
2C. Spinach
2 Eggs, beaten used at the end
1 Egg, beaten for breading
Panko crumbs
Salt and pepper

DIRECTIONS
With a meat mallet, pound the pork chops until they are about 1/2″ thin (my local grocery had super-thick chops this week, so I bought one and just cut it in half lengthwise).  Season with salt and pepper on each side.

Ready 3 bowls – one for flour, one for egg and one for panko.  Coat each piece in flour, then place it in egg, then move it to the panko and coat well.

Heat a skillet on medium-high heat with vegetable oil. Place coated pork into the skillet and fry for 2-3 minutes on each side. Remove and place on a plate.  Cover with foil to keep warm.

In a small pot, bring 2 cups of water to boil, place bonito flakes and seaweed into the water and let it boil for 5 mins until the flavors have been released. Strain, and save the broth.

Wash out the skillet previously used for the pork.  Add soy sauce, mirin, 1/2-3/4C. dashi broth and sugar. Add onions, cover and cook over medium heat for 5 mins or until the onions are tender.

Remove the lid and place spinach and egg on top of the sauce.  Cover and cook on medium heat for 3-4 minutes, or until the eggs are done cooking.

Cut the pork chops into slender pieces.

To assemble, place rice in the bottom of your bowl, top with sliced pork and the spinach mixture.  Ladle on extra sauce and enjoy!

Husband Rating – 3.5 out of 5 – “I agree with Bella’s thoughts above and think it’ll be much better next time with the changes she made.”

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You know how when you go on vacation you have that one meal that sums up the whole vacation and reminds you of being there whenever you have it? Well, this is going to sound nutso, but for me this Ramen dish reminds me of Paris.  I know, I know!  So wierd!

Here’s the story – The apartment we stayed in in Paris was surrounded by Japanese restaurants (there were at least 8 within a 3-block radius), and while on vacation we both got sick, and for two of our 7 nights in Paris all we wanted was soup…so we went down to one of the Japanese restaurants and had Ramen bowls with spinach and downed enough Green Tea to kill whatever was attacking our travel-weary bodies.

So, tonight I decided to bring Paris to CT with these Shrimp and Spinach Noodle Bowls (I had shrimp to use up and figured this would be a good way to do so).

These were great – simple and so cozy on this unusually cold May day.

INGREDIENTS
3 Packets, Ramen noodles (doesn’t matter what flavor, you’re not going to use the packet)
8C. Water
2T. Homemade Oriental Seasoning – recipe below (tastes just like the Oriental flavor packet that comes with Ramen, without the MSG or added salt)
1C. Fresh spinach
1/2lb. Shrimp (uncooked, thawed, de-veined and de-shelled, please)

Oriental Seasoning
2T. Onion powder
2T Ground ginger
2T. Garlic powder
2T. Black pepper
Salt, to taste

DIRECTIONS
Boil water.  Add seasoning and noodles.  Cook 3 minutes.

Add shrimp to the water and boil another 45 seconds to 1 minute.

Add a 1/2C. of raw spinach to the bottom of each serving bowl.  Ladle broth, noodles and shrimp over the spinach and let wilt 1 minute.

Enjoy!

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Spinach Florentine Burgers

As per a suggestion from my May08 friend, Rachael, tonight I made my own version of Rachael Ray’s Florentine Dream Burgers.  Her recipe called for a gooey cheese sauce, but since I still can’t find a good soy ricotta, I opted to just make the burgers and top with shredded soy cheese.  See the original recipe here.

I thought these were quite good.  The spinach kept them very moist.  Hubs thought we could do with about half the amount of spinach.  Either way, they are definitely worth trying.

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INGREDIENTS:
1lb. Lean Ground Beef
1 box Frozen Spinach (thawed and wrung dry)
2 Cloves of Garlic
1 Small Yellow Onion
Salt & Pepper to taste
Cheese of your choice

DIRECTIONS:
Place a skillet over medium-high heat.  Add a small amount of olive oil.

Add the onion and garlic to the pan, and cook until tender, 4-5 minutes.  Move the veggies out into a large mixing bowl, add the spinach and toss to combine.

100_2016Add the ground beef, salt and pepper.  Mix thoroughly.  Form into 4 equal patties.

Add to hot skillet and cook until desired doneness is achieved – about 5 min. each side for med-well.  During the last minute, add cheese and melt.

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Hey everyone!  Sorry about the delay.  Christopher and I are almost finished moving into our new house and I’m back in the kitchen!  Yay!  I made Stuffed Shells a few weeks ago for a work function.  Hubby asked if we could have them at home sometime.  I haven’t been able to find a good soy ricotta cheese.  So, I was very excited to see this recipe, on the Barilla website, that only calls for a small amount of Parmesan cheese.  These were really good.  We’ll definitely be making them again.

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INGREDIENTS:
1 Box  Jumbo Shells
2C of your favorite Pasta Sauce
1Lb. Ground beef or Italian Sausage
2T. Extra virgin olive oil
1 Bag baby spinach, chopped
1C. Chopped onion
1 Clove garlic, minced
1t. Salt
1/4t. Freshly ground black pepper
1 Egg
1/4C. Parmesan cheese

DIRECTIONS:
Preheat oven to 350.

Cook shells according to package directions; drain, reserving 1/3 cup of the pasta cooking water.

Brown ground beef or sausage in a large skillet over medium-high heat 5 minutes or until no longer pink, stirring occasionally. Drain grease.

Add oil, spinach, onion, garlic, reserved pasta water; continue cooking 10 minutes, stirring occasionally. Remove from heat.  Add seasonings and blend well. Let mixture cool.

Stir in egg and cheese.

Pour 1C of the tomato sauce into a baking dish.

Fill shells with meat mixture; place in dish. Pour remaining sauce over shells; cover with foil.

Bake for 30 minutes or until thoroughly heated.

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I found this recipe on the Real Simple website. Hubs had never had gnocchi before, so I figured this would be a good introduction (as we already know he loves sausage and spinach). He was less than impressed with the texture, but really enjoyed the rest of the dish. I enjoyed the whole thing.

INGREDIENTS
2 packages Frozen Gnocchi
1T Olive Oil
1 Medium Onion, finely chopped
1lb. Italian Sausage (I used sweet sausage links, casing removed)
1 clove Garlic, finely chopped (I used 2 large cloves – we love garlic)
1 Bag Baby Spinach
S&P to taste
Parmesan Cheese for garnishing (The original recipe calls for 1/2C added to the dish just before serving, but Hubby is lactose intolerant, so we didn’t use any) – I just topped mine with a little once plated.

DIRECTIONS
Cook the gnocchi according to the package directions; reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium/medium high heat. Add the onion and cook until softened. Add the sausage and cook, crumbling it with a spoon, until browned and cooked through. Add the garlic, spinach, salt, and pepper and cook, tossing frequently until the spinach wilts.
Add the drained gnocchi, the reserved cooking liquid, and Parmesan cheese (if using), and toss.
Plate and sprinkle with additional Parmesan.

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