Archive for Spinach

Food this week….

Posted in Cooking, Food, Life, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , , on October 19, 2016 by urbannight

This week I’m making some interesting made up recipes.

Spinach and Clam Sauce Spaghetti with Sea Scallops.

Put 1T butter and a drained can of minced or chopped clams into a small sauce pan, season with salt and cayenne.  Chop a cup or large handful of spinach.  Add to sauce pan.  Add 6 T of spaghetti sauce and 2T of pesto sauce.  Let simmer on low while cooking up 1.5 servings of spaghetti noodles.  Drain and put into sauce, stir.  Cover on lowest heat to keep warm.  Sear 3 or 4 sea scallops in butter, drizzled with lemon, seasoned with salt and cayenne.  Cut into half, plate pasta with spinach and claim sauce, place scallops on top.  Serve.

Chicken and Avocado on Rice. (by far the easiest)

Buy chicken strips cut for stir-fry.  Dice up.  Season to taste.  Fry up.  While frying, put 2 packets of Uncle Ben’s Basmati Rice in microwave and cook per instructions.  Half and dice up one avocado.  Put rice into 2 – 4 bowls.  Season rice to taste.  I use Cayenne.  Divide fried chicken over the rice.  Top with diced avocado.  Serve.  (I tend to make larger portions because avocado needs to be eaten quickly and I cook for myself.  If you have a family, making this as four servings with a salad and a second veggie side would make for a more balanced meal.)

Sausage and Cabbage in Ro-Tel.  ( someone gave me this one)

Melt a stick of butter in a pan.  Saute a shredded small cabbage and diced onion for 5 minutes.  Cut up sausage or kielbasa.  Add kielbasa and a can of Ro-Tel.  Cover and simmer for 20 – 25 minutes.

Beef and Spinach with Ravioli Soup.

1 lb meat, (I’m using beef).  Fry up with some onion.  Add half pot of water.  Bullion or broth. Season to taste.  Bring to boil.  While this is going on, chop up several cups of spinach.  Have a package of whatever flavor of stuffed Ravioli or Tortellini trips your trigger.  Add the pasta. Cook until done.  Add spinach.  Simmer until spinach is wilted and serve.  I’ve made this with Kale as well and chicken and ground turkey and ground chicken.  The only way I hated was with the ground chicken.  I just think I hate ground chicken.

 

 

Green Pizza

Posted in Food, Life, Writing with tags , , , , , , , , on April 25, 2012 by urbannight

Green Pizza or Salad Pizza

I really was not in the mood to make dinner last night and almost stopped at the Vietnamese Asian Cafe and ordered Spring Rolls to go. But I went home and forced myself to make something I already had. It didn’t really take that long. But I was in no mood and neglected to take photos. The above is a slice of my lunch today. The cheese started to cool on the long walk back from the microwave. So it isn’t the lovely pie I pulled out of the oven. But it still looks nice enough.

4 slices bacon,
1 chicken breast,
Onion to taste,
Garlic to taste,
Butter or diet butter, (I use smart balance light)
Spinach or mixed salad greens,
3/4 cup Cheese of your choice, (I used shredded Italian blend)
Crust of choice (I tried ‘Artisan’ brand, it was okay)

Cut up bacon to one inch pieces, (kitchen shears work great)
Mince onion, mince garlic, dice chicken.
Start cooking bacon pieces,
Put a layer of butter on your crust, spread minced garlic over it, put a sprinkling of your cheese down.
Remember to stir bacon between the above steps, now drain part of the grease and add onion.
Add a layer of spinach or mixed greens, (used 50/50 spinach/spring mix), sprinkling of cheese.
Add chicken, cook until bacon and chicken are all done, spread around top, sprinkle the last of the cheese.
Top with a Pizza Grinder or seasoning or cayenne or leave alone. Whatever makes you happy.

Put in preheated oven, 425 degrees, cook 8 – 12 minutes.

I liked it but the crust isn’t anything special. I think I like straight spinach better. I have friends who love arugala on pizza. I also do a variation of this where I use a large tortilla wrap for crust. I think it is better. It cooks in about 3 – 5 minutes at 400 Degrees and makes a lovely crispy thin crust. It also has way less calories.

1/4 a pizza, the pictured slice:
Calories: 509.25
Fat: 21.75
Sodium: 756
Chol: 44
Carbs: 48.25
Fiber: 2.125
Sugar: 6.25
Protein: 19.75

Stuffed Portabella Mushrooms

Posted in Art, Education, Entertainment, Food, Life, Uncategorized, Work, Writing with tags , , , , , , , , , , , , , , , , , on March 30, 2012 by urbannight

I have not tried these yet.  I intend to soon.  Possibly this weekend.  I was in the lunch room to heat up my soup when I over heard two women talking about it.  So I got nosey and asked how she made it.

Brush the round top of the mushroom with an Italian dressing.

Remove the gills from the mushrooms.

Saute garlic and spinach until wilted.  (I would say that if you got mushrooms with stalks you might chop the stalks and add to this part.  Green onion or just chives might be good to add as well.  And I’m a big fan of Cayenne so I might add a bit here as well.)

Drizzle a little Italian dressing over the stuffing and stir in, then stuff the mushroom caps.

Sprinkle a bit of cheese over the top.

Bake in over for 18 to 20 minutes at 375. 

It sounds lovely.  Crumbled bacon or minced scallops might also be good in it.