I don't think this goes here-- SORRY! I'm just so used to posting in this forum. Can someone move it if it doesn't belong?
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my mom bought a HUGE bag of spinach, which I absolutely adore, but nobody else has been eating any and I hate to see it go to waste. I've been eating it on pitas and sandwiches and making salads, and even mini-spinach soups or dips for tortilla chips, but there's still so much left! Any ideas how I can use it up a bit faster? I don't want the bag to go bad before I have a chance to use it.
I love eggs scrambled up with some feta cheese and spinach.
We buy it in the big plastic containers from Sam's and I've been known to throw it in almost anything, from spaghetti sauce to stir fry to casseroles (oven and skillet) and soup.
I personally don't like mixing my healthy veggies with carbs such as pasta, but that's just me.. You can serve it over spaghetti squash as an alternative.
How's about sauteed in a bit of oil with onions, mushrooms and garlic...
You can eat it like that or make an egg white omlette with it.
You can place a sauteed chicken breast on top of it.
It's also great in soup, with broth, ****ake (or other) mushrooms, shredded carrots, celery, onions.
Location: Purdue University area, near West Lafayette, IN
Posts: 647
S/C/G: 210/194/140 Rd 2 beginning 3/7
Height: 5' 3.5"
love this recipe, but really not a diet recipe, but perhaps with some creative thought, maybe it could be:
*MACARONI GRILL'S SHRIMP PORTOFINO* (I have also made this with chicken rather than shrimp)
*Ingredients:*
24 Jumbo Shrimp -- peeled and deveined
3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
1 jar marinated artichoke hearts (optional)
6 C. cooked vermicelli pasta (or angel hair)
4 Tbsp. Butter
2 Tbsp. fresh Garlic -- or minced, up to 4
*Lemon Butter Wine Sauce*
1 Tbsp. shallots -- minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice -- freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter -- cut into -- tablespoons
*Preparation:*
Preheat oven to 350 degrees. Wash spinach and remove stems before drying
leaves between paper towels. Set aside. Spread pine nuts over bottom of
sheet pan and place pan in oven on top rack. Roast until golden brown,
approximately 2 to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set
aside. Boil pasta in large pot of water to al dente stage according to
directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet
over medium-high heat. Sauté shallots and garlic until translucent. Add
white wine and reduce slightly more than 1/2, whisking occasionally. Add
cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white
pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a
time, whisking continuously after each addition to completely
incorporate butter. Continue to simmer, whisking until sauce just coats
spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter.
Add garlic and sauté until garlic is translucent. Stir in mushrooms,
shrimp, and pine nuts. Sauté several minutes or until shrimp are done
and show color. Remove skillet from heat and gently stir in spinach and
artichokes. Place warm pasta on plate with shrimp mixture to the side.
Pour lemon butter wine sauce over pasta, permitting a bit of sauce onto
shrimp.
Lentil soup with spinach (quick, easy, delicious, just add some veggie broth, onions, garlic and cook with lentils, when lentils get soft, add a squeeze of lemon juice and spinach)
Also - green smoothie. Spinach, apple, celery, ginger, touch of lemon juice with water and blend in a blender.
I sautee the spinach in olive oil & garlic, but also throw on one teaspoon of cumin, two teaspoons of smoked paprika, and then juice from half of a lemon. It's sort of Moroccan.
I also fill the bottom of a roasting pan with half the spinach, lay a niece piece of cod or haddock on it, then lay sliced lemons on the fish. Then I put the rest of the spinach on top of the fish. Then sliced tomatoes, sprinkled with parmesan, maybe bread crumbs if you want. Put a lid on the pan. Then stick it in the oven. The juices in the fish steam the whole dish. It's a sort of Fish Florentine dish.
Ways to use up spinach?
