Potato, Spinach, and Bean Bake
- At October 31, 2009
- By megan
- In cannellini beans, Eggs, Potato, Spinach
0
Hearty and healthy, kind of like comfort food. This is a one-dish lunch, dinner… or breakfast.
Ingredients:
- 2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
- 1 medium yellow onion, chopped
- 1 can cannellini beans, rinsed and drained
- 2 cups fresh spinach, rinsed and coarsely chopped
- 5 eggs, beaten
- 1/2 cup veggie broth
- 1/4 cup olive oil
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- pinch of dried tarragon
Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.
In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.
When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.
Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.
Creamy Orzo Salad
- At July 4, 2009
- By megan
- In beans, caramelized onion, Feta Cheese, Orzo, Peppers, salad, Spinach
- 0
This orzo salad, served cold, is a nice change from the typical pasta salad eaten in the summer.
Ingredients:
- 1 cup Orzo
- 2-3 cups fresh, raw spinach
- 1 yellow pepper, chopped or sliced
- 1 red pepper, chopped or sliced
- 1 can rinsed and drained kidney beans
- 1 yellow or sweet onion
- 1/4 cup olive oil
- 1/2 cup feta cheese
- 1 TB honey
- 1 TB cider vinegar
- fresh ground black pepper
Slice the onion. Heat the olive oil in a saute pan and start to cook the onion on medium low heat until it turns a nice golden brown and caramelizes. This could take 40 minutes or more, so plan for this time lag in advance. When the onion is done, remove it from the pan with a slotted spoon to keep most of the olive oil in the pan. Place the onion in a dish to cool.
Start to boil water and cook the orzo just like you prepare pasta. Drain and rinse in cold water.
While the onion caramelizes and the orzo boils, chop the spinach and the peppers. As soon as the caramelized onion is removed from the pan, add the peppers and cook them for a few minutes. Remove them with a slotted spoon to reserve the rest of the olive oil for the spinach. Saute the spinach for one minute or so, just until it wilts.
In a large bowl, combine the orzo, spinach, peppers, and kidney beans. Then, turn to the food processor. Combine the caramelized onion, feta, honey, vinegar, and fresh ground pepper. Puree this into a creamy sauce and mix into the orzo salad.
Spinach, Rainbow Chard, and Peppers in Coconut Sauce
- At July 1, 2009
- By megan
- In coconut, Peppers, rainbow chard, Spinach, Veggie Sauté
- 0
This was a great side dish to the Grilled Yellow Tail Snapper and Coconut Basmati Rice. All of these ingredients are best when in season.
Ingredients:
- lots of raw spinach (a colander full)
- 10 or so whole leaves of rainbow chard
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic, chopped
- 1 5.46 oz. can of coconut milk (undisturbed and minus the cream skimmed off for the fish and rice dishes during this might’s dinner)
- 1 TB soy sauce
Chop the greens and put them in a dry pan. Start to cook them in the small amount of water left from washing them. When they start to wilt, add the peppers, sliced however you like. Next add the rest of the thick coconut cream and the garlic. Mix this all and let it cook down a little more. Add the soy sauce and the rest of the can of coconut milk. Stir until well combined, remove from heat, and enjoy.
Leftover Maple Garlic Salmon with Wilted Spinach
Salmon is great the next day, especially cold, and crumbled on cheese and crackers or added to a salad. I paired the rest of my Maple Garlic Salmon with a wilted spinach, tomato, and fire roasted pepper salad and a fresh dressing.
The wilted spinach was super easy. I bought the spinach in the Boulder Farmers’ Market, and it of course looks different from the spinach you can usually purchase in Whole Foods. Also, it is now loud and clear that spinach should be consumed cooked, or at least partially heated up, to benefit from its nutrients while not allowing the spinach to leach nutrients from your body. Say goodbye to raw spinach…
I rinsed the spinach and threw it in a sauté pan, still wet, added some chopped farmers’ market tomato, and a fire roasted pepper (which I always keep in the pantry), some salt, and pepper. I let this cook until the spinach softened. No oil. No nothing. Took it off the heat, and plated it.
The element that ties this all together is the dressing.
Ingredients:
- 2 tsp Evaporated Cane Juice
- 1 TB Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 TB Honey Mustard
- a pinch of yellow Curry powder
- a sprinkle of cinnamon
Whisk the dressing together, pour it over the spinach sautée and the salmon, and you have a meal in just minutes.
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