| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Feb 02 2011 : 09:10:56 AM
I'm struggling...I've been eating spinach salads for a few days and I swear, I've not made a DENT in this 8 oz bag of spinach. What else can I do?
Cream of spinach soup? Any recipes?
What else? I don't want it to go to waste...
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| 25 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Apr 08 2011 : 05:51:27 AM
Would love them, Tara. I'm organizing my "bin" for the weeks delivery and if I can get some more recipes under my belt, I'll be set!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Sweet_Tea |
Posted - Apr 08 2011 : 05:01:12 AM
Chicken Florentine, Quiche and Dorito Casserole. I can give you my recipes for all of these if you would like :)
~ http://notsosweettea.blogspot.com/
"The air of heaven is that which blows between a horse's ears"
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| paulas party flowers |
Posted - Apr 07 2011 : 8:20:00 PM
yep, like megan said,, on pizza....
the best and most beautiful things in the world cannot be seen or even touched.they must be felt with the heart. Helen Keller |
| Marcia30 |
Posted - Feb 07 2011 : 08:54:29 AM
I like to cook it with pork chops. I cook them first then i take them out and put the spinach in the pan with the drippings from the pork and cook till willted and then put a can of diced tomatoes in and then warm through and them put back in the tomaotes. YUUUUUUUUUMMMMMMMYYYYYYYY!!!!!
Here comes the warmer weather!!! May God Bless all of our gardens!!!!
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| Colleen Easlon |
Posted - Feb 06 2011 : 10:09:05 PM
A favorite in our household is hot spinach artichoke dip, served on french or sourdough bread. It is fabulous. My husband actually requests just that for his dinner sometimes. |
| Okie Farm Girl |
Posted - Feb 06 2011 : 08:03:13 AM
Laurie and Judith, we are Farmgirls of the same heart. I buy organic spinach at Sam's in a 1 lb box, bring it home and freeze part of it on trays, putting them in baggies after frozen and then I dry the rest in my dehydrator. Both ways are awesome. The frozen ones keep their shape and are even great for tempura if you dip it in the batter directly from the freezer and deep fry immediately. I also use the frozen on pizza, casseroles and in soufflés. The dried is great in soups, soufflés, and casseroles as well. The dried is great because the leaves are flat and easy to layer.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| forgetmenot |
Posted - Feb 06 2011 : 07:45:27 AM
I like to pop my extra spinach in the food dryer. The intensified flavor is wonderful. Those yummy sounding 1" meatballs would go great in Italian wedding soup. My entire family loves it:
1 lg pkg fresh spinach, chopped. 6 c chicken broth or veg. broth. 3 to 4 doz 1/2 " meatballs. A handful or 2 or orzo or couscous. Bring broth to a boil. Add pasta. Cook until tender. Add spinach & reduce heat to simmer. Add tiny meatballs to soup. (You can use the meatballs whole, or cut them smaller). Simmer 10 minutes more. Top each serving with a little grated parmesan/romano cheese.
Easy to make when you are not feeling well. Hope you feel better soon.
"Courage is not the absence of fear, but the belief that something is more important than fear." Ambrose Red Moon |
| FebruaryViolet |
Posted - Feb 04 2011 : 12:02:14 PM
Thanks, Lauri. That makes perfect sense. I will print this thread for my reference!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Montrose Girl |
Posted - Feb 04 2011 : 12:00:14 PM
I cut it up and then put it on a cookie tray and pop into a freezer. A few hours later I put it into a glass jar. That freezes the pieces separate and keeps it from freezing together.
Laurie
http://www.inntheorchardbnb.com/ |
| FebruaryViolet |
Posted - Feb 04 2011 : 10:24:46 AM
Thanks so much, Belle. I plan on doing some cooking this weekend and this is perfect. We always seem to have a "default" spaghetti and meatball night (which we love) and this makes life so much easier!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Bellepepper |
Posted - Feb 04 2011 : 09:55:09 AM
Here you are Jonni,
2 lb Hamburger
1 tsp worchestershire sauce
1 tsp salt
Pepper to taste
1/4 cup finely chopped onion
1 cup dry bread crumbs
2 eggs
spinach, fresh or frozen I don't measure. Start with a little. You can always add more but it is a B.... getting it out.
Mix together and form into 1 inch meatballs. That makes about a 1 oz ball. ( Good to know if you are on a diet. We needed to know that when DH was on a low protein diet.)
Place on baking sheet, Bake at 400 degrees for 10 min. this is where I take them out of the oven and using tongs, remove them to another baking sheet. It leaves most of the grease bahind. Finish baking for another 5 minutes or so. Remove from oven to cool. Then I put them on a clean baking sheet and pop them in the freezer till frozen. Bag them up and use them a few at a time. I have several ways that I use the meatballs and only thaw out what I need.
Belle |
| FebruaryViolet |
Posted - Feb 04 2011 : 09:31:28 AM
Belle, would you give me your meatball recipe? That sounds right up my alley--and you're right, spinach "looks" yucky in things, but I love the flavor. Was thinking I might make a bacon, tomato and spinach pizza with some chevre this weekend!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Bellepepper |
Posted - Feb 04 2011 : 09:26:12 AM
I throw a bag (or what is left of a bag) in a pot of Black eyed peas the last few minutes of cooking. Anything with cooked spinach looks gross but sure is good and good for you. I also chop it and put it in my meat balls. I fix meatballs 2 pounds at a time. Bake them on a cookie sheet then freeze them to use a little or a lot later.
Belle |
| highlandviewpantry |
Posted - Feb 04 2011 : 09:21:52 AM
Rinse it, squeeze out the water, fry it on the stove top with olive oil and garlic.
www.thehighlandviewpantry.blogspot.com |
| walkinwalkoutcattle |
Posted - Feb 04 2011 : 06:33:10 AM
Also, you can chop it and put it in dips and quiches!
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com |
| FebruaryViolet |
Posted - Feb 04 2011 : 06:14:01 AM
Laurie--
Do you cook it first and then freeze it, or simply put it in a freezer bag fresh?
I am getting another batch today in the CSA so I want to be ready!!!!
All of these options sound so good--my sinus infection came back this week so I haven't had much gumption to cook for myself when everything tastes like metal, but I'd be glad to freeze some and utilize it in soups and omlettes, etc...
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| walkinwalkoutcattle |
Posted - Feb 03 2011 : 4:34:45 PM
put it on a pizza! :)
Starbucks and sushi to green fried tomatoes and corn pudding-I wouldn't change it for the world.
www.cattleandcupcakes.blogspot.com |
| Montrose Girl |
Posted - Feb 03 2011 : 4:21:30 PM
Freeze some of it. Then you can throw it in whatever you want later on.
Otherwise I put it in everything fro omelets to mixed with pasta, to stir fry, to just nibbling on it along.
Laurie
http://www.inntheorchardbnb.com/ |
| traildancer |
Posted - Feb 02 2011 : 1:01:46 PM
I like to steam it and add feta cheese on the plate. Don't drink milk because it does funny things to your teeth! Usually I eat the whole bag at one sitting.
The trail is the thing.... Louis L'Amour |
| mickib |
Posted - Feb 02 2011 : 10:40:08 AM
I've been putting it in my smoothies. It sounds gross, but you can't really taste it and it makes that big bag of spinach disappear fast. I put some juice in the bottom of the blender then the spinach, and blend that up good first before I add yogurt and fruit. |
| HollyG |
Posted - Feb 02 2011 : 10:27:43 AM
Creamed Spinach - the best thing in the world to have with a great steak. Make a bechamel sauce - equal parts butter and flour - about 2T. cooked until the flour is light golden brown - without scorching. Add milk to thicken - about 1 - 1 1/2 C. Salt and white pepper to taste. In a med. skillet, add just a touch of olive oil, enough saute a couple of cloves of garlic. (You can use bacon grease if you like.) When the garlic is done, pile in a handful of fresh spinach. Toss to coat with oil and garlic. It will wilt quickly. Keep adding until you're happy (or the bag is gone.) When it's wilted, add it to the creamed mixture (or vise versa - depending on which pan is biggest.) Mix well and enjoy.
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Roxy7 |
Posted - Feb 02 2011 : 10:27:00 AM
I made a cheesy potato soup and added a pile of chopped fresh spinach. It was heavenly. Sauteed with a little butter and lemon is good. An old family fave for us is saute onions with olive oile and a smidge of garlic. Add a sprinkle of red pepper flakes (like you would use on pizza), then add spinach and a can of pinto beans or a few cups of fresh cooked pinto beans till its all tender and the spinach is wilted. Eat with tortillas.
We also eat a lot of spinach pizza! |
| woolgirl |
Posted - Feb 02 2011 : 10:18:40 AM
I sneak it in things like lasagnge, chop it up and put it in stuffed chicken breasts, it's really good with a kielbasa and potato skillet as well. We use it a lot. Probably about 2 bags a week.
Farmgirl #1947 |
| FebruaryViolet |
Posted - Feb 02 2011 : 09:32:54 AM
That's a good idea, thanks--I'm the only one who eats it in my house, and I've had another sinus infection and just haven't had the inclination to do any cooking for myself. I wanted to make a soup, but haven't found a recipe that sounds just right. You'd think cream of spinach soup would be rampant!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| woolgirl |
Posted - Feb 02 2011 : 09:29:38 AM
I put it in omelettes. Also with pasta.
Farmgirl #1947 |
