Tag Archives: Spinach

Blueberry, Tangerine and Spinach Smoothie

For the past weeks I’ve been replacing most of my morning breakfasts (and coffee) with fresh smoothies. A few days ago, I found this recipe with spinach. Have to say, I’ve been skeptical about spinach in my smoothies, but since this is the year of changes… I’m up for it! Surprisingly… this smoothie does not taste bitter like spinach. The tangerine and orange juice do a great job masking the strong flavor.

Don’t get me wrong, I love spinach, but in savory dishes or salads… not sweet smoothies! But, this is just perfect. The tanginess of the blueberries paired with the juices make this smoothie a perfect match for a tough morning. After taking these smoothies, I’ve found no need of having a cup of coffee so early in the day. They keep me satisfied throughout the morning (and I am drinking more water than usual… yay!). I had a little mishap with the blender. The pitcher was starting to crack, so it leaked and I couldn’t blend it all the way to the consistency that I wanted: without all the bits and pieces you see in the photo. But, turned out great nonetheless. I’ve made it a few more times and with a new pitcher all is well again. The secret is to blend the spinach with the juice first, then the tangerines (as they have quite some juice in them) and lastly adding the blueberries. You could add ice, but since I am using frozen blueberries there was no need.

Don’t give the leafy greens the bad eye, give this Blueberry, Tangerine and Spinach Smoothie a chance!

Kitty

Blueberry Tangerine Spinach & Smoothie

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Pasta with Spinach Pesto & Peas

Recently,  I was in the  mood for pasta.  Particularly the flat and wide variety such as reginette.  I found some at the store, so all I had to find next was a recipe for a tasty sauce. I was planning to serve this to my family for lunch, so plain old tomato sauce was not going to cut it, especially for Mariano.
I scanned my usual food blogs and food sites and I came across this recipe which seemed like the perfect way to sneak in some greens. Plus, I had never tasted pesto made out of spinach before so it was the perfect opportunity to taste something new.

I didn’t have all the ingredients at home, so I was quite liberal about substituting ingredients, and also adding some.  In fact, I just used the recipe as an idea.   (You can click the link below to see the original recipe.)   If you get left over pesto, you can use on sandwiches!

Helga

Pasta with Spinach Pesto & Peas

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Creamed Spinach

For me, spinach is a great addition to any baked dish such as lasagna, quiche, caneloni, etc. If I will serve it as a side dish, this is my favorite recipe because the bechamel sauce takes away the spinach’s bitterness. Kids will probably eat this…. probably. What is it with kids and spinach? It’s not that bad, is it? As a kid I remember I used to love spinach with a lot of lemon and some salt.

This is great with chicken, as a side dish with steak, and as a light dinner with some soup. What I like to do is toast white bread, cut it in half so you get triangles, top with creamed spinach and a slice of hard boiled egg, and finally sprinkle parmesan on top, I also loved this since I was a kid.

Creamed Spinach

Creamed Spinach

Recipe from Martha Stewart
Serves 3
Ingredients
3/4 cup water
1 teaspoon coarse salt
1 pound spinach
(you can find the recipe for Bechamel Sauce in our Roasted Vegetable Lasagna post, here.
Divide the ingredients by half to use in this recipe)
1 1/2 cups Bechamel Sauce

Directions

  1. In a large saucepan, bring water and salt to a simmer.
  2. Add spinach; cover and cook until spinach wilts, about 3 minutes.
  3. Drain spinach in a colander, pressing out as much liquid as possible with the back of a wooden spoon.
  4. In a large bowl, stir together spinach and warm bechamel sauce until spinach is completely coated. Season with salt and ground pepper.

Creamed Spinach

Creamed Spinach

Creamed Spinach

Creamed Spinach

Creamed Spinach

Creamed Spinach

Creamed Spinach

Creamed Spinach

Grandma Lucy’s Torta Pascualina (Veggie Pie)

When my dad was growing up, my grandmother had to make sure the kids got their veggies and proteins, but at the same time she needed to use the leftovers from days before… I don’t know exactly when she came up with the recipe but it’s one that has gone from generation to generation. She would call it the “scraps pie”, by using the left over chicken or meat from the day before (never together though). My  favorite from the versions, is definitely this one: with tuna. The “fishy” flavor from the tuna is toned down with both the Bechamel Sauce and the spinach. Give it a try! This soon will become your left over go-to recipe.

Torta Pascualina

Torta Pascualina
A Foodies’ Kitchen Original Recipe
S
erving Size: 8 servings

Ingredients:
10 ounces spinach, clean and drained
1 cup milk
1/4 cup unsalted butter
5 ounces tuna
4 teaspoons cornflour or cornstarch
2 carrots, medium, diced
1/2 cup green peas
pepper to taste
salt to taste
garlic salt to taste
Single crust Pate Brisee (Pie Dough)

Directions:

  1. Preheat the oven at 350ºC
  2. Follow the directions to make the Pie crust recipe, and bake for 15 minutes, until light golden color. Make sure you pinch the crust with a fork before baking.
  3. Mix the cornstarch, milk, salt, pepper and garlic salt on a heated pan and set the stove to medium.
  4. Add the spinach and tuna, blend it completely.
  5. Add to the pie crust and bake for 30 minutes.
  6. Let it set for about 15 minutes as with any pie, and serve immediately.

Torta Pascualina

Torta Pascualina

Torta Pascualina

Torta Pascualina

Torta Pascualina