Posts Tagged ‘spinach’

  1. spinach artichoke dip

    December 14, 2016 by Angie

    I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.

    I used this Cooking Light recipe posted on myrecipes.com with slight variations.

    Ingredients

    1 8 oz package of shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    4 tablespoons grated Parmesan cheese, divided
    1/4 teaspoon black pepper
    1 1/2 teaspoons minced garlic
    14-ounce can artichoke hearts, drained and chopped
    2 8 oz blocks light cream cheese, softened
    10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
    crackers or chips for serving

     

    spinach artichoke dip on a triscuit
    Enjoying some of my spinach artichoke dip at the campus potluck

    Instructions

    1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.

    2.Put the cream cheese blocks out on the counter to soften them.

    3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.

    4. Preheat the oven to 350 degrees.

    5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.

    6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.

    7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.

    8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.

    9. Serve with crackers or chips. I like Triscuits!

    pan of spinach artichoke dip

    The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.


  2. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!

    Ingredients

    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row

    Instructions

    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu


  3. spaghetti squash “lasagna”

    February 12, 2016 by Angie

    I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.

    a "slice" of spaghetti squash lasagna

    Look at that – mmmmmmm.

    My Changes:

    I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.


    the whole lasagna

     Melty Mozzarella pieces

    side view

    Here’s a view from the side right out of the oven!


  4. twice baked spinach spaghetti squash

    September 29, 2015 by Angie

    I cooked and ate spaghetti squash for the first time last week. I’ve never met a squash I didn’t like so I’m not surprised that I really loved this. I used this twice baked kale spaghetti squash recipe from Food52 as a guide.

    a savory bite

    Serves two people as an entree.

    Ingredients

    1 medium spaghetti squash
    olive oil
    salt and pepper, to taste
    minced garlic, about a teaspoon
    yellow onion, diced
    a bag of fresh spinach, stems removed
    1/2 to 1 cup shredded mozzarella cheese
    1/4 to 1/2 cup shredded parmesan cheese
    red pepper flakes, to taste

    twice baked spaghetti squash

    Directions

    1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    2. Wash the spaghetti squash and then cut the top off of it so you can put it down without it rolling all over the place.
    3. Use your most serious knife to cut the spaghetti squash in half lengthwise.
    4. Scoop the seeds and pulpy stuff out of each half. Try to leave the part under that intact.
    5. Drizzle olive oil over the insides of the squash. Sprinkle with salt and pepper. Place the squash halves facedown on the parchment-lined baking sheet. Bake for about 45 minutes until the inside of the squash has softened and there are some browning, crystalizing parts.
    6. While the squash is baking, chop the yellow onion. De-stem the spinach leaves.
    7. Heat a pan with some olive oil in it. Add the chopped onions and minced garlic. Sauté until the onions are softened. Add the spinach leaves and cook until they have wilted. Set the vegetable mixture aside.
    8. When the squash looks ready, take it out of the oven, but leave the oven on. Heck, crank it up to 425 degrees.
    9. Using a spoon, scrape out the insides of the squash halves. It will look like spaghetti!
    10. Transfer the spaghetti looking insides and the vegetable mixture to a large bowl.
    11. Add the mozzarella and parmesan cheeses. Sprinkle with salt and pepper and red pepper flakes to taste. Stir to combine.
    12. Spoon the mixture back into the squash shell halves. Sprinkle the tops with a little more parmesan cheese. Bake for about 15 minutes on 425 or until the cheese is melted and starts to brown a little.

    they are twins!


  5. veggie and egg white breakfast “muffins”

    July 7, 2015 by Angie

    I have been on the hunt for a new high-protein, low-carb, breakfast food. I got the idea for these egg white muffins from my co-worker and used this recipe from I Don’t Go to the Gym as a guide. I found certified humane egg whites online from Eggology. It makes me feel a lot better about eating eggs. Nutritionally, the Eggology egg whites really can’t be beat.

    veggie and egg white muffins

    Disclaimer: A silicone muffin pan is required. I killed a metal muffin pan the first time.

    Ingredients

    olive oil
    2 green onions, sliced
    2-3 yellow squash and/or zucchini, finely chopped
    a big handful fresh spinach
    about a tablespoon of minced garlic
    2.5 cups of Eggology egg whites
    a handful of reduced fat shredded Mexican cheese, optional (I forgot to add cheese to the muffins shown and they are just as tasty without it.)
    add dried oregano, turmeric, garlic powder, nutritional yeast, salt, and pepper to taste

    Steps

    1. Preheat the oven to 350 degrees. Lightly grease the silicone muffin pan with olive oil. Place the muffin pan on a cookie sheet.

    2. Wash and finely chop the veggies of your choosing.

    3. Pour a little olive oil in a pan and add the squash and garlic. Cook for a few minutes. Repeat adding the green onion and then the spinach last.

    4. Transfer the sautéed veggies to a bowl. Pour the egg whites into the bowl. Add a handful of the shredded Mexican cheese and salt and pepper to your liking.

    5. Pour the egg white and veggie mixture into the greased silicone pan. Bake for 20-25 minutes.

    6. Pop the adorable muffins out of the pan and gobble them up! Or save them to microwave for breakfast throughout the work week. I have been baking them on Sunday and eating four each morning on Monday, Tuesday, and Wednesday. I could stretch it to Thursday, but I start to get freaked out about leftovers by then.

    a happy breakfast

    They are perfect with a Robbie-made soy latte <3


  6. scrambled tofu with spinach and avocado

    April 5, 2015 by Angie

    Happy Easter! We enjoyed a tasty breakfast of scrambled tofu with spinach and avocado, toast, sliced strawberries, and mimosas! It was everything I wanted. There are a million recipes for scrambled tofu (and tofu scramble) online, but I really nailed this, if I do say so myself, so I’m sharing my version.

    scrambled tofu with toast

    Ingredients

    olive oil
    1 bunch of green onion, chopped
    1 small-medium red bell pepper, chopped
    1 tbsp minced garlic
    1 tbsp cumin
    1 tsp dried thyme
    1 tsp turmeric
    1/2 tsp mustard powder
    a pinch of cayenne pepper
    a sprinkling of ground sea salt
    1 block of firm tofu, pressed and drained
    drinking water, as needed to deglaze the pan
    1 cup of spinach, stems removed
    1/8-1/4 cup of nutritional yeast
    avocado slices
    salt and pepper, to taste

    Easter breakfast

    Instructions

    1. Press and drain the tofu. You don’t have to be as serious about this as usual because you want the tofu to remain on the damp side.

    2. Wash and chop the green onion and bell pepper.

    3. Heat about a teaspoon of olive oil in a large pan. Add the white parts of the green onion and cook, stirring.

    4. Add the green parts of the green onion, the bell pepper, and the minced garlic. I kept some of the green onion to add at the end. Stir and cook for about seven minutes.

    5. Add the spices from cumin to sea salt. Stir to combine. I added a small amount of water here to deglaze the pan and allow the spices to mix together better.

    6. Crumble the tofu in with your hands. Stir to combine with the spices and vegetables. While the tofu is cooking, prepare the spinach. Add the spinach, stir, and keep cooking – 10 or so minutes total. Add small amounts of water if the tofu is becoming too dry.

    7. When the tofu is cooked through, stir in the nutritional yeast and any reserved green onion. Serve garnished with avocado slices and salt and pepper to taste.

    scrambled tofu and sliced strawberries

     


  7. tofu with Thai coconut SunButter sauce

    July 24, 2014 by Angie

    I have always been curious about the peanut butter based sauces at Thai restaurants but could never eat them because anaphylaxis. I stumbled across a recipe on Vegangela’s site for tofu with Thai coconut peanut sauce. It looked simple enough and I had most of the ingredients already, including a really awesome thing called SunButter. SunButter is sunflower seed butter that I’m told is very similar to peanut butter in taste and texture. It can be subbed 1 for 1 for peanut butter in any recipe, according to the jar, so that’s what I did.

    tofu and sauce closeup

    Verdict: The tofu was phenomenal. I will definitely cook with coconut oil in the future to get that authentic Thai flavor. The coconut “peanut” butter sauce was good but very rich. I dropped small dollops around my dish of tofu and veggies and that was plenty. It does have a lot of fat in it so that explains the decadence. Even though Robbie and I both liked it, I probably won’t make the sauce again due to the high fat content/overly rich flavor. I’m glad I now kinda know what I was missing!

    stir-fried tofu and veggies with Thai coconut SunButter sauce


  8. low-carb cauliflower risotto

    May 6, 2014 by Angie

    Last night I tried out a new recipe for vegan low-carb risotto made with cauliflower instead of rice. It was pretty fantastic. I mostly followed this recipe from Vegangela. She tops her risotto with mushrooms but, as we are not mushroom fans, I made a little stir fry of yellow squash, spinach, and garlic instead to top our risotto.

    closeup of cauliflower risotto

     Cauliflower risotto closeup

    cauliflower risotto

     I also made garlicky thyme tempeh from the Post Punk Kitchen for our protein.

    It was a bit labor-intensive because I was essentially juggling three dishes at once but I think now that I’ve done it and know what works, it will go a lot smoother the next time. The only other complaint is there’s a food processor to clean at the end. Sorry, Robbie! It is a really tasty, really healthy meal low in carbs and fat but full of flavor.


  9. zucchini crust pizza

    July 19, 2013 by Angie

    I’m trying desperately to keep up with the South Beach Diet but, as you may have noticed, I really love pizza. I tried making a cauliflower crust pizza once before. I’m into the spirit of the cauliflower crust but it did not work out for me at all. It fell apart and was mushy and grainy and created a million dishes and was just sad all around. I came across this recipe for zucchini crust pizza at my favorite South Beach Diet-friendly blog, Kalyn’s Kitchen. The main ingredient is obviously zucchini. There’s some oregano, garlic powder, salt, and shredded mozzarella and parmesan cheeses in there. The ingredients that hold everything together though were problematic for me and I feared a repeat of the cauliflower disaster. It calls for almond meal (instead of flour, sticking to the no grains rule) and a beaten egg. I’m very allergic to almond meal but I figured a nut is a nut so I made my own cashew meal by pulverizing a handful of raw cashews in my food processor. I don’t buy eggs so I improvised with a flax egg instead. And would you believe it…it worked out! It stayed together and was a real crust! And it tasted great!

    zucchini crust pizzas

     

    Right out of the oven

    I topped with garlicky tomato sauce, shredded mozzarella and parmesan cheeses, spinach, and artichoke hearts. I ate pizza and my diet is intact! At least until tomorrow when we go to dinner at our favorite vegan restaurant, Ethos. Oh, well.

    up close and pizza-nal (I'm sorry)

    Delicious pizza with parmesan and red pepper and extra sauce


  10. vegetable enchiladas

    May 12, 2013 by Angie

    My parents came to visit for Mother’s Day weekend and to see our new house. I got the chance to cook a few meals for them in my luxurious new kitchen including this new-to-me recipe for vegetable enchiladas. I used this recipe from Recipe Girl which is adapted from a Martha Stewart recipe. The enchiladas are filled with yummy cheese, green onion, spinach, corn, and black beans. It calls for making the enchilada sauce from scratch which I highly endorse as it was infinitely better than the canned sauces I’ve eaten.

    small pan of enchiladas

    I used a different brand of tortillas than the author suggested. They are low-carb and high fiber tortillas that come twelve in the package instead of the recommended sixteen. I used up all the enchilada stuffing with just twelve anyway so it worked out. I needed a second glass pan because I couldn’t fit them all in my “lasagna” pan. Aside from using different tortillas, the only other changes I made were to use reduced fat shredded Mexican cheese and to half the amount of corn (Robbie is not a fan of corn).

    serving of vegetable enchilads

    The vegetable enchiladas were a hit! I’m not usually that into enchiladas but I really enjoyed these. Robbie and my parents really liked them too and I don’t think they were just being nice because my dad had seconds and Robbie said these are definitely worth making again.

    cheesy inside