Posts Tagged "spinach"

“Creamed” Spinach

So this really isn’t creamed. At least not in the traditional sense. But you should be used to that by now. When it comes to food, I’m usually not traditional.

I’m not going to say that this is the healthiest way to eat spinach, but it’s a lot healthier than the original creamed spinach recipe, and it tastes really good. Even my boyfriend loved it, and he’s not a big veggie guy.

Start by heating olive oil in a sauté pan. Then add:

about 5-6 cups of chopped fresh spinach

It cooks down quickly, so that’s really not as much as it sounds. Season with salt and pepper. Also add:

2 chopped green onions

Let that cook down. Then add:

2-3 ladles of homemade vegetable broth

I say 2-3 because it depends on how thick you want the spinach to be, but I’ll get to that later. Let that come to a soft boil. Turn the heat down to low and add:

2 big, heaping tablespoons of mascarpone cheese

Don’t be shy about that cheese. And when I say two big, heaping tablespoons it means two things: a) I didn’t really measure and b) I used a tablespoon you would eat with, not one you should measure with. Anyway, stir it until it melts down into the broth and looks creamy. Now whisk in:

about 2 tablespoons of arrowroot flour

And this is where you need to stop following my recipe and just judge it with your own eyes. Does it look too thick? Add more broth. Too thin? Add more flour. How thick should it be? That’s up to you. This is how mine looked when it was done:

spinach

Now, what to do with this amazing, delicious, slightly sinful spinach concoction? Well, a few ideas:

Put it on a taco
Fold some beans into it, roll it into a tortilla and make it into an enchilada
Thin it out with pasta water (and cut back on the flour) and add it to pasta
Or simply eat it. It’s amazing.

So, who said spinach had to be boring?

 

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Spinach, Arugula, and Ricotta Pizza

Another favorite spring vegetable: Arugula. It’s so peppery and adds a wonderful touch to salads, sandwiches, and pizza.

Local Produce Used:

Spinach from 2 Crows Farm

Arugula from Northridge Organic.

pizza4-1

Recipe (which is enough for three small pizzas):

Preheat oven to 475 degrees.

In a small bowl, mix:

1 small container of ricotta cheese

1 clove of garlic, minced

1 handful of fresh parsley, finely chopped

red pepper flakes, to taste

salt and pepper, to taste

Spread this mixture on top of the pizza dough (make sure you leave enough for each pizza). Top with spinach leaves. Sprinkle the top of the pizza with oregano and parmesan or Romano cheese.

Bake for 10-12 minutes, or until crust is golden brown.

When the pizza comes out of the oven, top it with the fresh arugula. The heat from the pizza will hit the arugula and give off the most amazing peppery smell. Give the pizza a few minutes to cool (if you can) and enjoy!

Photo before the arugula:

pizza-1

Photo after the arugula:

pizza3-1

Another variation:

Add sliced mushrooms and gouda cheese on top before baking. (Photo taken before the pizza went into the oven):

pizza2-1

 

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