Tag: spinach
Chicken Parm with Broccoli Rabe Pesto
- 6-8 chicken tenders
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup homemade tomato sauce
- 1 cup shredded low moisture part skim mozzarella cheese
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.
Pesto
- 2 cups broccoli rabe leaves only, roughly chopped
- 3 cups baby spinach, roughly chopped
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.
1 pound pappardelle, cooked al dente with some pasta water saved.
Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.
Spinach Quinoa Risotto
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 cup quinoa
- 1 cup white wine
- 2 cups chicken or vegetable broth
- 3 to 4 cups baby spinach
- ¼ cup half and half
- ¼ cup grated Pecorino Romano cheese
- Salt
Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.
Palak Murgh- A Spinach and Chicken Recipe
- 1 pound boneless chicken thighs, cut into bite size pieces
- ¼ cup sour cream
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ¼ teaspoon nutmeg
- 3 green cardamom pods, skin off
- ½ teaspoon cayenne pepper
- Juice of one lemon
- Salt
Marinate overnight or at least 2 hours.
- 1 large white onion, chopped
- 3 tablespoons olive oil
- 2 teaspoon cumin seeds
- 1 cinnamon stick
- 3 cloves
- 1 black cardamom
- 1 cup crushed tomatoes
- Salt
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 2 cups frozen chopped spinach- thaw the spinach in the bag and process it in a processor until smooth.
- 1 teaspoon garam masala
In a large, wide frying pan heat the olive oil on medium heat. Add the cumin seeds and sauté 30 seconds or till the seeds begin to sizzle. Add the cinnamon stick, cloves and black cardamom. Add the onion and sauté for 5-6 minutes on medium heat. Add the crushed tomatoes and sauté for another 5 minutes on medium heat. Add the salt, cayenne pepper, coriander powder, processed spinach and the chicken with the marinade. Cook on medium for 10-15 minutes or till all the moisture has evaporated. Taste for seasonings and add garam masala for garnish.
Ground Meat Cooked in a Yogurt and Spinach Sauce- Dahi Keema
- 1 medium onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 3 inch piece of garlic, roughly chopped
Process the onion, garlic and ginger and keep aside.
- 1 pound ground dark meat turkey- any ground meat will do
- 2 inch cinnamon stick
- 1 large black cardamom
- 2 green cardamoms
- 4 cloves
- 2 teaspoons black cumin seeds
- 2 tablespoons extra light olive oil
- 1 cup frozen chopped spinach
- 1 cup whole fat yogurt, or ¾ cup low fat yogurt mixed with ¼ cup half and half
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon garam masala for garnish
- ½ cup chopped cilantro for garnish
In a wide saucepan, heat the olive oil on a medium high heat. Add the cinnamon stick, black cardamom, green cardamoms, cloves and cumin seeds. Saute for 30 seconds or till the spices begin to sizzle. Add the processed onion mixture and sauté on medium heat for 5-6 minutes. Next, add the turkey meat and press and separate with a spatula making sure the meat is mixed well with the onion mixture. Cook on a medium high heat for 7-8 minutes, stirring constantly. Add the spinach and cook for another 5-6 minutes. Slowly add the yogurt into the hot mixture (a quick addition will result in curdling of the yogurt). Add the turmeric, coriander powder, cayenne pepper and salt. Cover with a lid and cook on low heat for 10-15 minutes. Take the lid off and increase the heat to cook the moisture off. Taste for seasonings. Garnish with garam masala and cilantro.
Spinach and Ricotta Dumplings
I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.
- 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
- ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
- ½ cup parsley, chopped
- 2 eggs, beaten
- 1 cup Parmigiano Reggiano
- ¼ teaspoon fresh nutmeg
- ½ teaspoon salt
- ½ cup all purpose flour (plus more)
- Semolina for holding dumplings
Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup. Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.
Sauce
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
- Salt
Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.
In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.
Mushroom and Spinach Meatless Balls
This is a great dish for Meatless Monday or really any other day you want to eat healthy… try it for a get together.. no one will guess this is meat free
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound Cremini mushrooms, chopped
- Salt
- 1 small yellow onion, chopped fine
- 3 garlic cloves, chopped fine
- 10 ounces spinach, chopped
- ½ cup quick cooking oats
- ½ cup shredded Parmigiano Reggiano cheese
- ½ cup panko bread crumbs
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 2 eggs, beaten
- 4 cups fresh or store bought pasta sauce
Heat a skillet with the olive oil and butter. Add the mushrooms and some salt and cook over medium heat. Cook for about 5 minutes. Add the onion and garlic and cook for a minute or 2. Add the spinach and cook for another 4 to 5 minutes or till all the spinach is wilted and cooked. Take the mixture out into a mixing bowl and let cool.
Add the oats, cheese, bread crumbs, basil and parsley. Mix well. Add the eggs and 1 to 2 teaspoons of salt. Mix well and refrigerate for at least 2 to 3 hours.
Preheat oven to 450 degrees and line a baking sheet.
Form mixture into balls using a small scoop. Roll the balls lightly and bake for 15 minutes. Take out and keep aside.
Bring the sauce to a boil and reduce to a simmer. Gently add the balls and cook on a simmer for about 45 minutes. Serve with pasta.
Cauliflower and Spinach (Gobi Palak)
- 1 head cauliflower- cut into florets
- 1 cup frozen chopped spinach
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 2 inch piece ginger, minced
- 1 cup crushed tomatoes
- 2 teaspoons coriander powder
- 2 teaspoons salt- or to taste
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 cup cilantro, chopped
In a large and deep pan, heat the olive oil. Add the cumin seeds and cook for a minute on medium heat. Add the onion, garlic and ginger. Saute on medium heat for 5-7 minutes, till golden brown. Add the crushed tomatoes and cook on medium heat for another 5 minutes. Add the coriander powder, salt and turmeric- mix well. Add the spinach and sauté with the onion and tomato mixture on medium high heat- to evaporate the water from the spinach, for at least 5 minutes. Next add the cauliflower florets and mix well. Lower the heat and cover the pan. Cook for about 15 minutes or till the cauliflower is tender and cooked. Take lid off; turn the heat up to medium high and sauté for about 5 minutes- again, to evaporate the water. Top it off with the garam masala and cilantro.