Tag Archives: baby spinach

Coconut Thai Curry Spinach

8 Jan
Coconut Thai curry spinach.

Coconut Thai curry spinach.

  • about 454 g baby spinach, roughly chopped
  • 1 can (400mL)  coconut milk
  • 1 to 2 tbsps of thai curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 small onion, finely sliced
  • 1 tbsp sugar
  • soy sauce and/or sea salt (for seasoning)

1. Heat a large saute pan on high.

2. Once hot, scoop the coconut cream from the top of the can and add to the pan.

3. Add in garlic, ginger, curry paste and onions.  Turn down to medium heat.

Coconut Thai curry sauce with onions.

Coconut Thai curry sauce with onions.

4. Cook until onions are soft (about 5 minutes).

5. Add the remaining contents of the coconut can.

6. When the liquid begins to bubble, add in spinach gradually.  Stir often.

7. Add in sugar and 1 tbsp of soy sauce (or a sprinkle of salt). Mix well.

8. Allow spinach to simmer for about 15 to 20 minutes or until majority of the liquid has evaporated.  The spinach will turn a deeper green and its volume will reduce significantly.

9. Finished. This dish goes well with a bowl of steamed rice.  Enjoy.

Spinach and coconut Thai sauce simmering. As the dish simmers, the spinach will turn a deeper green and reduce in volume.

Spinach and coconut Thai sauce simmering. As the dish simmers, the spinach will turn a deeper green and reduce in volume.

 

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Spinach Mushroom Pastries

23 Oct

Flaky tender pre-made pastries topped with homemade spinach and mushroom filling.

  • Tenderflake (pack of six)
  • ten cremini mushrooms, cleaned and sliced into thirds
  • 1/2 cup freshly grated parmesan cheese
  •  4 handfuls baby spinach, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 1/2 cup milk
  • 2 tbsps flour
  • sea salt and pepper

1. Bake the Tenderflake pastries for half the recommended time.

2. Once ready, remove from oven and let cool for a couple of minutes before adding the filling.

3. After the pastries have been filled, they will continue baking for the remaining time.

Six Tenderflake pastries, baked for half the recommended time.

4. For the spinach mushroom filling, add to a hot pan the butter, oil and garlic.

5. Once the garlic is brown, add in the mushrooms and turn down to medium heat.

6. Sprinkle in a little salt over the mushrooms and cook until the mushrooms begin to soften (about 3 minutes).

Cremini mushrooms with chopped garlic sauteing in olive oil and unsalted butters.

7. Add in the flour evenly over the mushrooms and cook the flour for a few seconds (this removes the raw taste of the flour), then pour in the milk.

Sauted mushrooms with flour and milk.

8. Once the milk begins to bubble, gradually add in the spinach.

9. Cook until the spinach has wilted and the mushrooms are completely soft.

10. Add salt and pepper to taste.

11. Remove from heat and let cool.

12. Once cooled add in the parmesan. Combine well.

Cremini mushrooms and baby spinach simmering in milk.

Once the mushrooms and spinach mixture is cool, add in the parmesan.

13. Drain as much liquid from the filling before placing onto the pastries.

14. Scope a generous amount of filling onto each pastry.

15. Place into the oven and bake for the remaining time as instructed on the package.

16. When finished, remove from oven and let cool for a few minutes before serving.

Tenderflake pastry topped with baby spinach and sliced cremini mushrooms.

*Alternatively, instead of using the spinach and mushroom filling as pastry toppings, toss the creamy mixture with some cooked  pasta and serve hot as a vegetarian friendly entree.

A Creamy Spinach and Mushroom Pasta

27 Mar

Whole wheat penne in a creamy spinach and mushroom sauce.

  • 100 grams whole wheat penne (can easily substitute with any type of short pasta), cook as instructed and also save some (1 cup should be sufficient) of the hot pasta water
  • 250g baby spinach, cut chiffonade style
  • 2 portobello mushrooms cut into bit-size pieces (any type of mushroom would work too)
  • 1/4 cup freshly grated parmesan cheese
  • 1 to 2 cups of skim milk
  • 2 tbsps flour
  • 3 cloves garlic, finely chopped
  • 3 tbsps extra virgin olive oil
  • sea salt and pepper
  • 1 large egg

Two Portobello mushrooms and baby spinach.

Heat a sauce pan on high. Once hot, add in olive oil and garlic. When the garlic begins to brown, add in the flour. Cook the flour for 20 to 30 seconds, then gradually add in 1 cup of milk while stirring continuously.

Garlic, flour, olive oil and milk simmering to make base of sauce.

When the sauce begins to thicken, add in the spinach. If the mixture appears dry, add in a little more milk. Mix well and turn down heat to medium.

Spinach in a creamy milk sauce.

Add in the portobello mushrooms. Mix well. Season generously with salt and pepper.  Add in the parmesan cheese.

Creamy spinach and mushroom sauce.

Once the mushrooms are soft, add in the pasta. Combine well.

Creamy spinach and mushroom sauce with penne.

In a large bowl, beat the egg. While beating, gradually add in a few spoonfuls of the hot pasta water to increase the temperature of the egg without scrambling it. Add enough water such that the egg is hot to the touch. This is known as tempering. It is important to continuously whisk the egg while the water is gradually being added, otherwise the egg may scramble.

Remove the pasta and sauce from the direct heat. Add in the warm beaten egg. Combine well. Add more grated parmesan if deserved. Serve immediately.

Grilled Cheese Sandwiches

21 Feb

Grilled sourdough with baby spinach, cheddar cheese and prosciutto.

  • two slices of medium thick sourdough bread
  • a few slices of cheese (e.g. havarti, cheddar, mozzarella, swiss, etc.)
  • a few baby spinach leaves
  • 3 to 4 slices prosciutto

Heat a frying pan* on high heat. Place both slices of bread into the pan. When the slices are toasted, turn down the heat to medium and flip one of the slices over. On this flipped slice, place the cheese first, then spinach and prosciutto and then another layer of cheese. (The double layer of cheese will help hold the sandwich together). Place the toasted side of the other slice of bread onto the cheese.

Depending on how thick your sandwich is, you might want to cover it with a lid or plate. I find I usually don’t have to though. After a couple of minutes, carefully flip the sandwich and cook for another two to three minutes or until the cheese has melted. The grilled prosciutto spinach sandwich is now done. Cut in half with a sharp knife and serve immediately.

Feel free to switch it up by replacing the prosciutto with spicy genoa salami or adding thinly sliced tomatoes or using a different type of bread.  I personally love grilled cheese with sourdough because it’s a dense bread and when sourdough is toasted, it becomes incredibly crunchy especially the crust.

*I don’t have a panini press but if you do and you’re making this recipe, this is an ideal time to use it.

Spinach, Egg and Mushroom Salad

10 Jan

The following recipe is inspired by a spinach salad I ate at Pasquale’s in Winnipeg, Manitoba. At Pasquale’s, their insalata spinaci is served with mushrooms, spinach and bacon. I enjoyed the taste and texture of the buttery mushrooms and eggs against the crunchy spinach and crispy bacon. The dressing is light but slightly creamy and is the perfect accompaniment to the flavours and texture in the salad.

A large order of Pasquale's insalata spinaci, $9.95.

Here is my version of Pasquale’s insalata spinaci:

  • three handfuls of baby spinach
  • two brown tomatoes, cut into bite-size pieces
  • four cremini mushrooms, cleaned and sliced into bite-size pieces
  • 1/4 onion, peeled and thinly sliced
  • 2 hard boiled eggs, peeled and each chopped into thirds
  • one sprig of fresh oregano, remove the leaves from the stem, discard stem
  • salt and pepper
  • 2 tbsps grated parmesan cheese plus a bit more for garnishing
  • 2 tbsps lemon juice
  • 1 tbsp dijon mustard
  • 4 tbsps extra virgin olive oil

A bowl of baby spinach, brown tomatoes, eggs, mushrooms, onions and fresh oregano.

In a large bowl, add in the baby spinach. This will be the bed of the salad.  Add to the spinach, the sliced mushrooms, tomatoes, onions, oregano leaves and eggs. Sprinkle a little salt, pepper and a bit of parmesan on top.

A sprinkle of salt, pepper and parmesan cheese a top the salad.

To make the dressing, combine the parmesan cheese, lemon juice, mustard and olive oil.  Add the dressing right before serving.

The dressing consists of grated parmesan cheese, lemon juice, dijon mustard and olive oil.

Try to serve the salad while the eggs are still warm. I really enjoy a hint of warmth against cool veggies.