Tasty Tuesday August 30

It’s been a while since I did one of these but I found something that was too good not to share. 

We have these seasoning kits at work that are called “made from scratch kits”. They are from all over the world. Tonight I did Indian Butter Chicken and wanted something green to serve on the side. So, like many of us do these days, I googled it. I came up with a spinach recipe and decided to try it. Dinner was a winner! 

Indian Spiced Spinach
1 10 oz bag baby spinach 

1/2 onion, finely chopped

1 inch piece of ginger, finely minced or grated

2 cloves garlic, minced. 

1 T cooking oil, if you have coconut oil, this would be a good place to use it.

1/2 tsp ground coriander

1/2 tsp Garam Masala

1/4 tsp ground cumin

1/4 tsp turmeric

Heat the oil in a large pot over medium heat. Add the onion and cook until translucent. Add garlic and ginger and cook until fragrant. Add spices and stir well. 

Add the spinach several handfuls at a time, turning and stirring frequently until it’s all wilted and in the pot. If you do it slowly, you won’t need any water. Cover and cook for another 5 minutes until tender, stirring frequently. 

2-4 servings, depending how generous you are.

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Tasty Tuesday April 14

For a light dinner or a change of pace, this is simple and good. And fairly quick, did I mention that?

Pasta shells with smoked oysters and spinach

12 oz baby spinach, rinsed
1-8 oz can smoked oysters
8 to 10 oz pasta shells
1-2 Tbl olive oil
3 cloves garlic, chopped
1/4 tsp freshly ground pepper
Salt, to taste
Parmesan

Cook pasta 12 minutes until al dente
Meanwhile, heat olive oil in a large, deep skillet. Add the garlic and then spinach. Stir swiftly for barely one minute until spinach is wilted. Stir in oysters and liquid. Remove pan from heat and season with salt, pepper and a squeeze of lemon juice, or lemon pepper.
Drain pasta and put into serving bowl. Pour skillet mixture over pasta and lightly mix. Serve with Parmesan.

Tasty Tuesday March 10


This is one of those easy quick things that makes you look fancy. And it makes too much sauce which turns into a great frittata. And depending on the tortellini you use, it can be a vegetarian meal that is filling and satisfying. 

Tortellini with Spinach Sauce

1 package fresh tortellini (found in the refrigerator case at the store)
1 cup chopped onions
1 Tbl olive oil
1-2 cloves garlic, minced (depends on how garlicky you like things)
1 package frozen spinach, thawed, drained, squeezed and divided in half.
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/3 cup sour cream
1 Tbl or so dry white wine. 
1/4 tsp freshly ground black pepper

Cook tortellini according to package directions. Drain and keep warm.
While that’s cooking, sauté onion and garlic in skillet about 4 minutes. Stir in 1/2 spinach, stir until warm. Transfer spinach mixture to a blender, add broth, Parmesan, sour cream, wine and pepper. Whirl until well blended. Return blended sauce, tortellini and remaining spinach to pan until heated thoroughly. Serve. 

Makes 2 servings. 

This makes too much sauce for the tortellini so serve the sauce sparingly and reserve the leftovers. They make an excellent base for a frittata.