Archive for the ‘Spinach Recipes’ Category

Upside down Vegetable Cake

Wednesday, July 15th, 2009

Strange name.  It reminds me of a meatless shepherds pie… except that it’s a big biscuit on top.  I suppose you could put the shepherd’s pie mashed potato mixture on top and eat it that way also.

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups cooked mixed vegetables  (your choice)
1/2 cup vegetable stock
2 tablespoons butter

Mix (and sift) dry ingredients together.  Cut in shortening until mixture forms coarse crumbs.

Combine the egg and milk, then add to dry ingredients, stirring just until mixed.

Grease a shallow baking pan.  place the hot (seasoned to taste) vegetables on the bottom of the pan.  Add the vegetable stock.  Dot with butter.  Then cover with the biscuit dough.

Bake at 425 degrees for 20 minutes (or until the top turns golden brown).

Turn out onto a hot serving place, with the vegetables on top.

Posted in Carrot Recipes, Celery Recipes, Corn Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pea Recipes, Potato Recipes, Spinach Recipes, Tomato Recipes, Turnip Recipes | No Comments »

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Posted in Asparagus Recipes, Broccoli Recipes, Carrot Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pepper Recipes, Spinach Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

BLT Pasta Salad Recipe

Sunday, May 17th, 2009

Can you say Yum!  :)

Your favorite pasta for pasta salad (cooked, drained, and cooled)
cooked bacon crumbles
diced scallions
halved (or quartered) cherry tomatoes
washed and completely dry fresh spinach leaves (shredded)
diced celery

Stir together.  Add Mayo to taste and the consistency that you like.  Pepper to taste.

Optional:  green olives.

Posted in Celery Recipes, Green Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Tomatoes, Mushrooms & Spinach over Pasta recipe

Saturday, April 18th, 2009

Ingredients:

3 tbsp olive oil
2 tbsp butter
2 large onions diced
4 garlic cloves crushed and minced (let sit for 10 minutes before cooking)
1 cup quartered mushrooms (washed and drained)
1 package frozen spinach, thawed and drained
shredded Parmesan (I prefer Romano) cheese for garnish
1 quart jar stewed tomatoes (or 2 cans or the equivalent fresh) chopped in to bite-sized pieces
cayenne pepper to taste
salt to taste

Heat in a large skillet the olive oil and butter over medium-high heat.  Add onions and garlic, saute.  When about halfway done, add the mushrooms.  Saute, stirring occasionally until the mushrooms are cooked and the onions tender.

Add the spinach and tomatoes.  Add salt and pepper to taste.  Warm.

Serve over your favorite pasta.  (I like this dish with Angelhair pasta.)  Garnish with cheese and serve.

Note:  If you add the tomato juices to the pan, it’ll make more of a sauce (but you’ll likely need to add some tomato paste to thicken)… otherwise it’s more of a chunky, sauceless meal.

Note 2:  Save the spinach juice!  (same for other vegetables when you steam or boil them).  My grandpa used to drink the vegetable juice and told us that’s where all the vitamins are!  Grandpa told some tall tales in his day, but this one was true!  Matter of fact, he lived to 90 years old too!

If you can’t bring yourself to drink the juices, you have some other choices:

- Mix the vegetable juice in with broth (vegetable, chicken or whatever your preference) and your favorite soup ingredients for a quick soup… you get another meal out of it that way!

- Even simpler, use the leftover vegetable juices (not tomato though) to water your houseplants.  You’ll give them a nice boost of vitamins to keep them healthy.

- Or add it do your dog’s dry dog food.  You’ll give them a boost of nutrients, and they’ll think they’re getting a tasty treat!  (make sure it’s cooled though, so you don’t burn their tongues!)

Posted in Herb Recipes, Mushroom Recipes, Onion Recipes, Spinach Recipes, Tomato Recipes | No Comments »

Cream of Vegetable Soup Recipe

Sunday, March 15th, 2009

This recipe works for most vegetables - although I don’t recommend it for members of the cabbage family.  My favorites:  peas, celery, spinach, asparagus, mushrooms

Ingredients:

3 tbsp butter
2 tbsp flour
1 tsp salt
1/8 tsp pepper
4 cups milk (or dilute with up to 2 cups of vegetable/chicken broth)
1 cup cooked pureed vegetables (of your choice)

Melt butter.  Blend in flour, salt and pepper.  Stir until well mixed.  Remove from heat and blend in liquid ingredients.  Bring to a boil and boil for 1 minute, stirring constantly.  Then add the pureed vegetables.  Cook for 10  minutes over low heat, stirring frequently.

Posted in Asparagus Recipes, Celery Recipes, Mushroom Recipes, Pea Recipes, Spinach Recipes | No Comments »

Tomato Spinach Tortellini Soup Recipe

Sunday, March 15th, 2009

This recipe is perfect with fresh bread for a cool day.

Ingredients:
2 tsp olive oil
4 large garlic cloves (crushed, minced)
1 & 1/2 tsp Italian Seasoning
1 can (28 oz) crushed tomatoes
1 qt chicken broth
1/2 tsp baking soda
2 & 1/2 cup tortellini
4 cups washed (fresh) spinach

Heat oil and garlic over medium high heat, until garlic starts to sizzle.  Add italian seasoning, tomatoes, broth, and baking soda.  Bring to a boil.  Add tortellini and return to a boil.  Simmer 10 minutes.  Add spinach and simmer briefly.  Add salt and pepper to taste.

Posted in Spinach Recipes, Tomato Recipes | No Comments »