Tag-Archive for ◊ spinach ◊

24 Feb 2017 Italian Wedding Soup

italian-wedding-soup

Italian Wedding Soup is easy to make, and is good as soon as it’s made (no need to sit overnight to intensify the flavors).  Not being Italian, I can’t claim this is just like my Nonna made. Nor can I claim to know the origin of the name, “Italian Wedding Soup”, but I did do a bit of Internet research.  Contrary to what some think, this soup is NOT served at Italian Weddings (although, because of it’s name, it is served at some Italian-American weddings in…Pennsylvania!).  Another theory is that the soup is a good “marriage” of ingredients, possibly green vegetables and meat. The most common story is the soup is easy enough for a new bride (or new groom) to make as one of their first home-cooked meals.  My non-Italian, non-traditional thought it that it’s great for a couple to make together.  One person could make the meatballs while the other makes the vegetable broth base.  Throw the vegetable broth and the meatballs together, simmer for a few minutes, and then sit down to enjoy a bowl or two of heart-warming Italian Wedding Soup.

This recipe is based upon one by Ina Garten, but I have changed Ina’s recipe somewhat.  The major change is I cook the meatballs in the broth, rather than bake them in the oven as Ina directs. I also make my meatballs out of ground beef instead of Ina’s ground chicken/ground chicken sausage combo.  I like a tastier meatball, and I think beef goes better with the Parmesan in the meatball than chicken does. I also added basil to the meatball. I don’t know why Ina forgot that!

I love soup. I can eat it for breakfast, lunch or dinner. One tip, every time I make a pot of soup, I freeze one or two individual servings.  It’s wonderful to have a ready-made, wholesome bowl of soup in the freezer for those days when you are rushing from points A to Z with no time to spare.  A bowl of soup in the freezer can keep you away from those fast food places. Honest.

Now go on, try it…Italian Wedding Soup!

Italian Wedding Soup

For the soup base

  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups sliced carrots
  • 2 teaspoons dill
  • 1/4 cup chopped fresh parsley (use more of the parsley in the meatballs)
  • 10-12 cups chicken broth (homemade is the best, of course)
  • 1/2 cup dry white wine
  • 1 cup small pasta (orzo, tubetini, small stars, mini shells..)
  • 1 batch of meatballs (recipe below)
  • 12 oz. baby spinach, stems removed and leaves coarsely chopped
  • salt and pepper, to taste
  • additional grated Parmesan, optional (for serving)

Heat the olive oil in a large, heavy bottomed soup pan.  Add the onion and saute until slightly caramelized, about 6 minutes.  Stir in chopped celery and saute for another 3 minutes. Stir in carrots, dill, parsley, chicken broth, and wine and bring to a boil. While soup is boiling, stir in pasta and meatballs.  Simmer for 8-10 minutes. Stir in chopped spinach and simmer for an additional 2 minutes.  Turn heat off. Taste broth.  Add salt and pepper as needed. Ladle soup into bowls and sprinkle with additional grated Parmesan, if desired.

For the Meatballs

  • 1 1/4 – 1 1/2 lbs lean ground beef (can substitute ground turkey or ground chicken, but the meatballs won’t taste as good!)
  • 2/3 cup fresh breadcrumbs (2 slices of bread, crusts removed, whirled in food processor OR, in a pinch, stir in bought bread crumbs or Panko)
  • 2 teaspoons dried basil, crushed
  • minced garlic, to taste (1 or 2 cloves, minced OR 1/2 teaspoon garlic OR onion powder)
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup grated Parmesan
  • 3 Tablespoons milk
  • 1 egg
  • salt and pepper, to taste

Place ground beef, breadcrumbs, basil, garlic, parsley, cheese, and desired amount of salt and pepper in a bowl. Mix lightly with a fork (don’t use hands because the resulting meatballs will be too dense).  In another bowl, combine the milk with the egg and beat lightly.  Stir the egg/milk mixture into the meat mixture, again, using your fork. When all ingredients are evenly distributed, use a small scoop or a tablespoon to portion meat and form into about 40 meatballs. Roll the scooped meat gently in palm of your hand to form into a ball. Use meatballs as directed above.

 

06 Jul 2013 Turkey Burgers with a Greek Flair

Turkey Burger

Want a new, different and totally tasty burger to add to your repertoire?  Here it is! A Turkey burger with a Spanakopita Flair.  This recipe was inspired by Rachael Ray’s, Spanakopita Burger from her book, 365: No Repeats.  I made her recipe “as is” last year, and it was good, but this year I made it my way (below), and loved it.  I grill these burgers, but pan frying works, too.  I am sure some cucumber raita would go well on these burgers but we ate them the traditional American way, on a good bun with sliced homegrown tomatoes, a bit of crunchy lettuce and ketchup. Make the patties as big or as little as you want. I made 8 patties, approx 6 oz. each, but I love those little slider buns that are available now and think hosting a BBQ and serving a variety of burgers would be fun.  You could make slider sized regular hamburgers, these Greek Turkey Burgers, and maybe a Salmon burger. Don’t forget the sides of watermelon, corn, and a pasta salad, and grill some of that zucchini that I know is taking over  your garden.  S’mores for dessert, of course.  How about my Peach Iced Tea or Blueberry Lemonade to drink? Done!  Send out the e-vite!

My son’s girlfriend just took a bite of my his leftover and warmed up Turkey burger.  Her exact words were, “WOW. That’s fantastic!” Yup 🙂  And she scored big points with the boyfriend’s mama!

Turkey Burgers with a Greek Flair

  • 1  1/2 lb – 1  1/3 lb ground turkey
  • 1 box (10 oz) frozen spinach, thawed and squeezed dry
  • 1 cup (4 oz) crumbled feta cheese
  • 18-24 (2-3 oz) Kalamata olives, diced
  • 1/2 cup very finely diced or grated red onion
  • 1/4 cup chopped fresh basil or parsley, if you have some on hand
  • 1 tsp. minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp. – 1 tsp. black pepper
  • 1/2 tsp. salt (the feta and olives are already salty so you can skip the added salt if you are salt sensitive)
  • 4 oz. applesauce (1 individual serving cup) OR 1/2 peeled apple, grated
  • 1/4 cup seasoned breadcrumbs (any breadcrumbs or Panko will work)
  • 1 egg, beaten

To serve: Buns, and choice of toppings.

  1. Place the ground turkey in a large bowl.
  2. Remove the defrosted spinach from the box and squeeze, and I do mean s-q-u-e-e-z-e ALL the water from the spinach.  I did not say drain, I said squeeze.  Take about 1/3 of the spinach into your hand and squeeze, squeeze, squeeze until totally dry.  Repeat until all the spinach is in little tight balls.  Fluff the balls up and add to the ground turkey in the bowl.
  3. Add to the turkey mixture the feta, olives, red onion, garlic, oregano, basil or parsley, salt and pepper, applesauce or grated apple, and the bread crumbs.  With a fork lightly mix the ingredients until everything has been uniformly distributed.
  4. Divide the mixture into 8 equal parts. Pat each part into a flat patty, just slightly bigger than your hamburger buns.
  5. Grill, or pan fry until done, about 3 minutes on each side, but this all depends on how hot the grill/pan is.
  6. Toast the buns!  (I love toasted buns)
  7. Serve with your choice of condiments–ketchup, mayonnaise, mustard, riata, tomatoes, lettuce, grilled red peppers…

Thanks for stopping by my kitchen today!  I hope you enjoy these burgers, we sure did!  They’re VERY tasty 🙂

20 Mar 2012 Cheesy Spinach Manicotti

I must admit, I make a pretty mean Manicotti.  I’d forgotten how good it is until I made some on the spur-of-the-moment this week.  My Manicotti is  probably not very authentic, seeing as I have no genuine Italian reference point at all.  I don’t think it helps much that the recipe here got it’s start from the back of a box of Manicotti noodles either!  Maybe I should just call this dish Cheesey Spinach Pasta Rolls and ditch the whole faux Italian thing!

The instructions below will guide you in putting together a whole pan of Manicotti, but the recipe part is just for the creamy cheesey gooey yummy manicotti filling.  You’ll need about 3 cups of your favorite spaghetti sauce to finish the dish (I make a hearty meat, mushroom, onion, red wine spaghetti sauce to serve with this dish, the recipe is posted on this site)  along with one box of  manicotti noodles (those really big. long pasta tubes).  I’ve used the filling below to stuff  large shell pasta, too, so you can use those if you can’t find the manicotti noodles.

BTW, leftovers  microwave wonderfully well. My my son has already zapped a few several times today. I hope he has left me some, leftover Manicotti is such a treat.

Cheesey Spinach Manicotti 

Approx 3 cups prepared spaghetti sauce, warmed

1 8 0z. box manicotti noodles, cooked according to package direction, rinsed and drained

For the filling:

  • 10 oz. box frozen chopped spinach, defrosted, and squeezed dry
  • 16 oz. carton ricotta
  • 8 oz marscapone
  • 1/2 cup grated Parmesan cheese
  • 6  1 oz. packages of string cheese, cubed OR 6 oz mozzarella cut into 1/4 inch cubes
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • additional grated cheese, Parmesan and/or mozzarella, for sprinkling on top of baked casserole.
  1.  Preheat oven to 350 degrees.
  2. Squeeze the spinach really, really dry and place in a large bowl.
  3. Stir in the cheeses: ricotta (I didn’t used to like ricotta, so I have substituted cottage cheese for the ricotta before),  marscapone, grated Parmesan, and cubed string cheese or part-skim mozzarella. Stir well.
  4. Lightly beat the eggs and add to the spinach-cheese mixture.
  5. Stir in the nutmeg.
  6. Fill cooked manicotti with the filling.  The best way to do this is to put all the filling in a large Ziploc bag.  Push the filling to one corner of the bag, then cut the corner off the bag–to make a sort of pastry bag-and squirt the filling into the manicotti. If this method doesn’t work for you, just use several long handled spoons (ice tea spoons work well) to fill the tubes.  Some of the manicotti will have split.  Try not to use the split ones, but if you have to just roll them tight and lay them seam side down in the pan.  I think there are two more noodles than will comfortably fit into a 9×13 pan in each manicotti package, so you are OK discarding two tubes.
  7. Place 1 cup of the warm spaghetti sauce in the bottom of the 9×13 pan.
  8. Arrange the stuffed manicotti on top of the spaghetti sauce.
  9. Cover the arranged manicotti in the pan with the remaining 2 cups sauce–you might need a little more or a little less sauce. If you have leftover sauce, you can always serve it, warmed, on the side.  Some people appreciate more sauce.
  10. Cover the baking dish with foil and place  in a preheated 350 degree oven. Bake for 30-35  minutes.
  11. Remove foil, sprinkle any remaining cheese over top of the casserole, increase heat to 425 degrees and bake for an additional 10 minutes or until sauce is bubbling and cheese has melted and nicely browned.
  12. Remove casserole from oven and let sit for approx. 10 minutes before serving.
Enjoy!  Invite the family over for dinner. Maybe serve an antipasto platter to kick off the evening?  I love antipasto, it’s a very social appetizer.  Dessert?  What is easier than a scoop of spumoni or gelato? Go ahead and gild the lily and  serve some biscotti and coffee on the side, too!  Can I come over?
Have fun, and thanks for stopping by my kitchen today.

 

 

 

18 Mar 2012 Salmon Spinach Breakfast Roll

I’m pretty sure this recipe will make my Top Ten list for 2012.  It’s certainly the best recipe I’ve come across so far this year–and the one that has gotten me back into the business of blogging, which was no small feat. This is a delicious make ahead special occasion breakfast/brunch dish.  Keep it in mind for Easter, Mother’s Day, Father’s Day, Graduations, as well as anytime you have overnight or early morning guests.

My friend Karin made this at our Cookbook Club’s Snow Holiday.  I ate it the morning she made it, and had it again for the following three mornings! Loved it.

Karin learned to make  this from her cousin in Germany who had made it for an Aunt’s milestone birthday celebration. The original recipe is full of German words, quantities stated in grams, and a few ingredients mentioned in the directions but not in the ingredient list, but we’ve fixed that for you. Truthfully, both Karin and I wouldn’t have made this if we hadn’t eaten it before reading the recipe.  Cream cheese and eggs never appealed to me, and neither did the thought of eating cold omlette. Just overlook those things!  Be smarter than we would have been. This recipe is a winner. Don’t hesitate to make it. Remember to plan ahead;  make, assemble and roll this the night before your special occasion.

Since I ate this for four days, I know it stays fresh and delicious for at least that long, but I probably wouldn’t push it  much longer than that.

I know this is thinking a bit far ahead, but wouldn’t the green spinach, the “red” salmon, and the make-ahead-ability make this perfect for Christmas morning?   Salmon Spinach Breakfast Roll

  •  approx. 1/3 cup grated Parmesan cheese
  • 4 oz. fresh baby spinach, roughly chopped
  • 3 green onions, sliced (can substitute some finely diced and sauteed onion or shallots)
  • 6 whole eggs
  • salt and pepper to taste
  • 2 oz shredded swiss or gruyere cheese (about 1/2 cup)
  • 8 oz. cream cheese with herbs, divided use, at room temperature (don’t even be tempted to try to make this with cold cream cheese)
  • 8 oz. thinly sliced lox-style salmon
  • Bagels, toast, or mixed greens, to serve
  • a few teaspoons of capers, optional, for garnish
  1. Preheat oven to 375 degrees F. (200 degrees C.)
  2. Line a jelly roll pan with parchment paper and lightly spray with Pam or spread with butter.
  3. Sprinkle grated Parmesan cheese onto the parchment paper.
  4. Beat 4 oz of the softened cream cheese and then beat in the eggs. Stir in the chopped spinach, sliced green onions,  the Swiss or Gruyere cheese, and salt and pepper to taste.  Stir well. (It will probably look like you have used  too much spinach, but it’s OK. The spinach will reduce significantly when cooked.)
  5. Pour egg mixture carefully over the Parmesan cheese onto the parchment lined jelly roll pan. Bake  at  375 degrees F.  for 10 min.
  6. Remove cooked eggs from oven. Let cool in pan.
  7. When cool, flip omlette over and onto a long piece of plastic wrap.  Remove parchment paper.
  8.  Spread remaining softened cream cheese on top of eggs.  Lay thinly sliced smoked salmon over the cream cheese, covering the entire omlette.
  9. Roll egg-cheese-salmon omlette tightly in plastic wrap–you can roll from either end, making a bigger spiral serving fewer people or a small spiral serving more people with lighter appetites– and place in refrigerator overnight (at least 8  hours).
  10. Remove roll from refrigerator about an hour before serving (just to remove the chill). Slice, arrange on platter (sprinkle with capers, if desired) and serve. (The first day we put this on lightly toasted bagel halves, the following days on slices of sourdough toast. Can we also served on a bed of greens as a light salad.)

THANKS for stopping by my kitchen today.  Aren’t you glad there was a new recipe posted?  Me, too! I hope there’s another one tomorrow…or the next day.

 

 

20 Jan 2011 Veggie Breakfast Casserole

Do you have a breakfast casserole in your repertoire?  Breakfast casseroles are great (but they don’t photograph well).  The bulk of the work is done the night before.  The casserole rests in the refrigerator while you sleep, and is taken out and baked in the morning. Breakfast casseroles are a wonderful thing if you are entertaining overnight house guests.  They are  convenient to make for groups of friends sharing a snow condo or the beach house.  They are a must for family gatherings such as Christmas morning and special occasion-baby shower, Valentine’s Day-brunches.  Breakfast casseroles are popular at potluck brunches.  You just gotta have one or two in your repertoire!

Here’s a good one to start with.  It’s based on a Spinach Strata recipe from epicurious.com, but I increased the spinach, added mushrooms, decreased the mustard and the eggs, and changed the method! I guess that means this recipe is adaptable.  Don’t like all that spinach? Use half and then add something else that you do like, diced and drained tomatoes, chopped artichoke hearts, sauteed diced zucchini, maybe?  Want to add in a ¼ cup chopped bell pepper or spicy peppers? Go ahead!  Don’t have the specific cheese mentioned? Use what you like and what you have on hand (just don’t use all cheddar or you will have a greasy mess).  Want to saute fresh spinach instead of using frozen spinach?  Go for it! You could also add some browned sausage but I really think a few slices of good bacon on the side would be better. Be sure to add some citrus on the side, too, so that all the iron from the spinach can be absorbed!

My one problem with this recipe is that it makes soooo much! Breakfast casseroles are filling, a 9 x 13 inch pan full serves a crowd of 12 or so (variable of course, depending on how many hale and hearty men and teenage boys you have in the crowd), which is good for many occasions, but not so good for a  quiet brunch at home.  If you are making this just for you and your immediate family, half the recipe and bake it in a 9 inch square pan for a bit less than the stated cooking time.  Leftovers reheat well in the microwave and I have enjoyed this for breakfast, lunch and dinner!

I think you’ll enjoy having this recipe in your repertoire.  If you get hooked on breakfast casseroles, I have a smoked salmon one to share, too 🙂

Veggie Breakfast Casserole

  • 2 (10-oz) packages frozen spinach, thawed
  • 1 lb. mushrooms, diced
  • 1 ½ cups finely chopped onion (1 large)
  • 2 tablespoons butter, divided use
  • 2 tablespoons olive oil, divided use
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon  nutmeg
  • 8 cups stale cubed (1 inch) French. Italian or Sourdough bread (1/2 lb)
  • 2 cups (about 6 oz) coarsely grated good melting cheese such as Gruyère, Jack, Smoked Gouda, Mozzarella, cheddar (the combo used will affect the taste of your casserole, of course.  For the best taste, mix your cheeses.  Definitely don’t use a full 2 cups of SMOKED Gouda (overpowering smoked taste) or cheddar (too greasy).
  • 1 cup (about 2 oz.) finely grated Parmigiano-Reggiano
  • 2  ¾ cups milk (I used 2%)
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  1. Defrost spinach in the microwave and let cool.  Then squeeze–and I do mean s-q-u-e-e-e-e-z-e handfuls of spinach to remove as much liquid as possible.  At least half your “spinach” will be green water.
  2. Cook onion in 1 tablespoon butter and 1 tablespoon in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Stir in spinach and ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.  Cook, stirring, for a minute or so and then remove from pan.  Add diced mushrooms and another tablespoonful of butter and olive oil to the pan.  Saute mushrooms until cooked, about 5 minutes.  Raise heat, and boil off excess moisture.  Add mushrooms to onion spinach mixture.
  3. Pour bread cubes into a very large bowl.  Stir in cooled spinach mixture and cheeses.
  4. In another bowl, whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper.  Pour this mixture over the bread-veggie-cheese mixture in the large bowl.
  5. Pour mixture into a 9 x 13 inch pan.  Spread mixture evenly into corners and smooth the top. Chill the casserole, covered with plastic wrap, overnight (8 hours or so).
  6. Preheat oven to 350°F while casserole stands at room temperature for 30 minutes.
  7. Bake breakfast casserole, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Enjoy!

Enjoy your breakfast casserole with some great coffee, sliced fruit and a slice or two of really good, salty bacon and thanks for stopping by my kitchen this fine, fine morning!

26 Nov 2010 Baked Spinach Artichoke Dip

Remember the first time you went to Costco?  Did you come home with the gallon of mustard for $3.75?  A year later you were irritated by that l-a-r-g-e jar of mustard  taking up valuable space in your refrigerator, right? AND you were tired of the mini tizzy fits you kept having because you kept having to move that dang-blasted jar of mustard around to make room for other stuff, right?  AND, and you were laying awake at night wondering how in the world you were going to use up that much mustard before the expiration date, right?  A rookie Costco mistake; and one I made, yet again, last year. I bought a 65 oz. jar of Marinated Artichoke hearts.  I don’t even especially like Marinated Artichoke Hearts.  Fortunately the expiration date was not until December 2012, BUT, I’d had enough of storing it, moving it around, and wondering what to do with it.  The jar HAD TO GO.

Thank goodness for a Dining For Women dinner, a Thanksgiving food fest and a Christmas Party, all of which required an appetizer! I decided to hit the net and look for appetizers using marinated artichoke hearts. I remembered my friend Candace had swooned over a Warm Spinach and Artichoke dip she had ordered at Applebee’s recently and I stumbled upon a recipe that I thought might be similar, and it was on one of my favorite recipe websites, Brown Eyed Baker! BINGO!

I made and baked one-half batch for the Dining For Women dinner. I made and refrigerated another half-batch for three days and then baked for it for Thanksgiving appetizers. So there is no problem making this up and refrigerating a few days before baking.  I made another batch and froze it to defrost and then bake for the Christmas party.  One effort, three parties covered with about 15 minutes of prep time and about the same in clean up time.  I love the efficiency of batch cooking. Unfortunately, I only used half a jar of the Marinated Artichoke Hearts and the jar has moved from my cupboard to the refrigerator, not entirely solving my Large-Jar-of-Marinated-Artichoke-Hearts problem.  I’ll just have to get myself invited to more parties and offer to bring a hot appetizer!

I just wish I had a picture that turned out as well as the dip did 🙂

Artichoke Spinach Dip

from the Brown Eyed Baker

14 ounces artichoke hearts, drained and finely chopped
1 10 ounce box frozen chopped spinach, thawed and drained (s-q-u-e-e-e-z-e the liquid from the spinach)
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

1. Preheat the oven to 350 degrees

2.  S-q-u-e-e-e-z-e the liquid from the spinach.  Combine chopped artichokes, dry spinach, all but 1/4 cup of Parmesan cheese, all but ¼ cup of Monterey Jack cheese, room temperature cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the reserved  Parmesan and Monterey Jack cheeses on top, and then sprinkle with paprika.

4. Bake in preheated 350º oven for 30 minutes. Edges should be brown. Dip should be cooked through.

5. Serve warm with desired dippers.  I served with a sliced sourdough baguette, but tortilla or pita chips, crackers or vegetables would all work.  Make it yours!

Thanks for stopping by my kitchen today!  If you have any more dynamite recipes using Marinated Artichoke hearts, PLEASE let me know!  Now I have an open jar in the refrigerator, and I am going to have to use them up pretty quickly. They won’t last until December 2012 now. OR…, you could just invited me to your next party!  Have dip will travel!!!