Tentatively dipping my toe in the water

11 years ago

What a nightmare getting here! I've been getting "confirm your account" buttons for three days. When I tried to register as a new guest, my username and email already existed. Had to open a new email account to get in.

Now, on topic - ideas for use of fresh spinach? Husband brought home a huge tub of it. We've had several different types of salads. I made halibut Florentine one night that turned out incredible. I swear, it doesn't look like we've even made a dent in this box yet!

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Comments (18)

Tamara
11 years ago
Hi Ang -- I'm so glad you made it! If you are still having problems with your account, let me know and I'll be happy to check into it.

I add a big handful of spinach to my fruit smoothies.
plllog
11 years ago
If it's small and tender, it's actually great stirred into piping hot mac and cheese. It's just enough heat to wilt it. This week, I'm planning to make spinach and chickpea soup from this month's Sunset magazine: http://www.myrecipes.com/recipe/creamy-spinach-chickpea-soup
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User
11 years ago
I like it sauteed quickly in hot oil or butter, with a little fresh garlic, salt and pepper. I also have a wonderful spinach salad.
Lars
11 years ago
last modified: 11 years ago
Mary Ann Esposito Stuffed Portobello Mushrooms

Above is a link to Mary Ann Esposito's Stuffed Portobello mushrooms, which uses spinach as the main part of the filling. I wasn't sure how to add a link, and the option does not show up in the beginning, and so I had to edit the message to add it, and it showed up at the top!
melissaki5
11 years ago
Off the top of my head - spanakopita, green smoothies, if you want to go the fattening route creamed spinach. Or a spinach lasagna. Hmm... hot or cold spinach dip. Spinach enchiladas.
mustangs81
11 years ago
Tamara, Thank you for check in with us.
Claire Buoyant
11 years ago
Tamara, such a cute way to let us know you are still here. I've lurked for years with occasional bursts of participation. The education and inspiration I have experienced here ove rthe years is immeasurable. I am thankful for the CF.
Olychick
11 years ago
I just found a recipe for Spinach Soup (which I love) with Gruyere cheese from the Pioneer Woman. I will be making it soon, but haven't yet.

Spinach Soup with Gruyere
coconut_nj
11 years ago
Love fresh spinach. I like it wilted down with butter and then some lemon juice and soy sauce on it. I could eat a ton just like that, or over any kind of rice. I love a spinach quiche too. I often make a spinach and mushroom quiche. We like to add it to chicken egg drop soup too.
Annie Deighnaugh
11 years ago
I'm making beans and greens tonight to go with broiled shrimp.
chas045
11 years ago
angelaid: I had similar problems that I just resolved today. Perhaps our problems were the same and based on a weak email + browser configuration. You may want to see my linkConfirm failure
sheesh
11 years ago
last modified: 11 years ago
Like Ann does, I quickly saute it in olive oil. When it's wilted quite a bit, I stir in a small amount of goat cheese with honey (which melts perfectly), and add thinly sliced red onion, halved grape or cherry tomatoes and halved calamata olives. Turn off the heat, sprinkle lightly with garlic salt, toss and serve. It's a wonderful side dish/warm salad, and very pretty to look at with all those deep colors that are so good for us. We have it frequently. And it's quick and easy, to boot! It you don't like goat cheese, skip it. You won't have the sauce, but you won't have those calories, either. *Sheesh
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Lars/J. Robert Scott
11 years ago
I like the idea of olives and tomatoes added to spinach (and the goat cheese), but I would have to omit the honey. I also frequently sauté spinach quickly in olive oil with fresh garlic, but I start the garlic first, as I cook the spinach for not more than a minute.

I also make pasta using spinach in place of part of the liquid, which in my case would be eggs. I never make pasta with water, but I do like to make it with spinach. Normally I would use one egg, 1 cup of flour, 1/2 cup semolina flour, and 1/2 tsp salt plus enough spinach to make the dough in the food processor. You can then freeze the pasta for later. It makes very good lasagne noodles.
plllog
11 years ago
Lars, I have extra spinach, and I'm going to make lasagna if I can, but I can't figure out what the above means: "enough spinach to make the dough in the food processor". Do you have an approximate measure for the spinach, or what to look for "to make the dough"? You're talking whole spinach, right? Not juiced?
Lars
11 years ago
I take a large bunch of spinach (raw), which I wash and spin dry to remove as much water as possible, but it will still have water in it, and so I pat it more dry with paper towels. Then I put that in the food processor with 1 egg plus 1/2 to 3/4 tsp salt, process to puree the spinach, and then I add the flour, starting with 1/2 cup of semolina. This will require about 1 cup more of regular flour to make it into a dough, but it will depend on how dry you can get your spinach.
I do not have a measurement for how large the bunch of spinach is, but it is whatever will fit into my salad spinner, for washing and drying.
Lars
plllog
11 years ago
Thanks, Lars! That's close enough. I know what a bunch of spinach is like and I have a salad spinner. :) From there, I can figure it out.
Lars
11 years ago
From this discussion, I developed a craving for spinach lasagne, and so I made a batch of spinach pasta this afternoon. I used about 3/4 of what Ralphs considers a bunch of spinach and removed the stems (which I saved) because the stems have a lot of water. I pureed that with 1 egg, 3/4 tsp salt, and 1/2 cup of semolina, as listed above, and the dough needed about 1-1/4 cups more flour. I generally add 1 cup plus whatever more it takes of regular flour.
Now I have to make the sauce.

I've notice that I am no longer able to edit the heading - I wanted to add "spinach" to it, but that does not seem to be an option any more.
plllog
11 years ago
Thanks, Lars, for the further clarification. I wasn't up to making pasta, though I'm much better, so I just used boxed. Made with boxed is better than ingredients rotting in fridge. :) Next time!

Tentatively dipping my toe in the water

Comments (18)

Tamara

plllog

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