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Spinach Cream Soup

Spinach Cream Soup

This smooth spinach cream soup may be the entree for your next lunch. Make it really creamy by adding heavy cream and butter into the mixture. It’s vegetarian, it’s nutritious, and it’s ready in just about 20-25 minutes.

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Ingredients Needed for Spinach Cream Soup

8 ounces frozen spinach
1 cup vegetable stock
1 cup heavy cream
1 ounce of butter
salt
pepper

How to Make Spinach Cream Soup

  1. Fill a medium pot halfway with water and bring to a boil.
  2. Add the frozen spinach and boil for 10 minutes.
  3. Transfer the boiled spinach to another pot over low heat. Pour the stock and heavy cream and stir in.
  4. Add the butter. Cook and stir until it melts and season with salt and pepper.
  5. Transfer the mixture to the blender and puree it. Serve warm.
Spaghetti with Spinach

Spaghetti With Spinach

Not all spaghetti dishes truly belong to Italian cuisine. However, this spaghetti was indeed inspired to us by the “cucina italiana”. We could have used pecorino, but instead, we’ve settled for parmesan. Either way, this is not a vegetarian dish. Unless you use rennet-free cheese.

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Ingredients Needed for Spaghetti With Spinach

salt
7-8 ounces spaghetti
1 ounce of butter
2-3 garlic cloves, crushed
7-8 ounces cooked spinach
2-3 teaspoons olive oil
1 tablespoon water
1 cup heavy cream
salt
pepper
1 cup grated parmesan
2-3 tablespoons ground walnuts

How to Make Spaghetti With Spinach

  1. Fill a medium pot halfway with water, salt it and bring to a boil.
  2. Add the spaghetti, cover with the lid and boil for 10-12 minutes more, then remove from heat.
  3. Heat a pan over low heat, add the butter and melt it, then stir in the garlic.
  4. Add the spinach and stir it in.
  5. Drizzle with olive oil, add the water and heavy cream, and season with salt and pepper.
  6. Cook and stir for 5-6 minutes.
  7. Stir in the parmesan and add the cooked spaghetti. Stir in the ground walnuts and remove from heat.
Catfish Steaks with Spinach Pesto

Catfish Steaks With Spinach Pesto

OK, maybe the low-fat catfish hasn’t the Omega-3 load that salmon or mackerel have, but still, he’s got enough of it and has a lot of other nutrients. Let’s sear and bake some. We’ll serve it seasoned with an incredibly flavored spinach pesto, where dill and parsley are doing their thing.

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Ingredients Needed for Catfish Steaks With Spinach Pesto

⅔ cup flour
salt
pepper
1 teaspoon dried oregano
12 ounces of catfish (3 fish steaks)
1 ounce spinach
0.5 ounce fresh parsley
0.5 ounce fresh dill
1 tablespoon pine nuts
2 tablespoons of olive oil

How to Make Catfish Steaks With Spinach Pesto

  1. Add the flour, 1 teaspoon of salt, pepper, and oregano to a plate. Mix until even, then coat the catfish steaks.
  2. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat and add the coated fish. Fry for 4 minutes on all sides.
  3. Transfer the fried fish to a baking dish and bake for 15 minutes at 350⁰F/175⁰C.
  4. Add the spinach, parsley, dill, pine nuts, and olive oil to a hand blender glass. Season with salt and pepper and blend.
  5. Serve the catfish seasoned with the spinach pesto.
Spinach and Corn Pancakes

Spinach and Corn Pancakes

These pancakes are special, provided that you’re crazy about greenies and veggies, in general. So, besides flour, milk, egg, and baking powder, we used here sweet corn, baby spinach, onion, and garlic. You’ll love them.

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Ingredients Needed for Spinach and Corn Pancakes

7 ounces sweet corn
2 ounces baby spinach
2 garlic cloves, minced
1 spring onion, chopped
2 ounces flour
½ teaspoon baking powder
⅔ cup milk
1 teaspoon vegetable oil

How to Make Spinach and Corn Pancakes

  1. Add the sweet corn, baby spinach, garlic, spring onion, flour, baking powder, egg, and milk to the blender. Puree everything,
  2. Heat a pan over medium heat and coat it with vegetable oil using a kitchen brush.
  3. Start making pancakes from 1-2 tablespoons of mixture each. Fry them for 2 minutes on each side.
Spinach Cream Soup with Bacon

Spinach Cream Soup With Bacon

Spinach soup with bacon, anyone? The creamy kind of soup served with oven-baked bacon strips, that is. We’ll show you a trick on how to make the bacon strips retain their form after being in the hot oven. Will you eat your soup now?

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Ingredients Needed for Spinach Cream Soup With Bacon

6 strips of bacon
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon olive oil
10 ounces spinach
3 tablespoons heavy cream
½ cup milk
cinnamon
pepper
salt

How to Make Spinach Cream Soup With Bacon

  1. Line the bottom of a baking dish with parchment paper and lay the strips of bacon on it. Cover them with another sheet of parchment paper, then place another smaller dish on top.
  2. Bake for 20 minutes at 400⁰F/200⁰C.
  3. Start melting the butter in a medium cooking pot and stir in the garlic powder.
  4. Add the olive oil and spinach. Stir in.
  5. Stir in the heavy cream and milk. Season with cinnamon, pepper, and salt.
  6. Cook for 10 minutes while occasionally stirring.
  7. Puree everything using a hand blender.
  8. Serve the soup with bacon strips on the side.
Baby Spinach Cheesy Frittata Bites

Baby Spinach Cheesy Frittata Bites

Enchant your friends at your next get together with frittata bites. Yes, technically this is frittata, but it’s actually presented as bites. Toss blanched baby spinach, spring onion, and cottage cheese into the whisked egg mixture, flavor with dill, bake and you’re OK. They’re light and so easy to put together. Not to mention there will be almost no dishes to do.

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Ingredients Needed for Baby Spinach Cheesy Frittata Bites

3 ounces of baby spinach
3 eggs
salt
pepper
3 spring onions, chopped
1 tablespoon dill, chopped
⅓ cup cottage cheese

How to Make Baby Spinach Cheesy Frittata Bites

  1. Fill a pot halfway with water and bring it to a boil. Add the spinach and blanch it for 1-2 minutes, then transfer to a bowl.
  2. Add the eggs to a bowl, season with salt and pepper and whisk them.
  3. Keep adding the spring onion, dill, cottage cheese, and the blanched baby spinach. Mix until even.
  4. Fit smaller parchment paper sheets into the cups of a 6-cup muffin pan, then fill them with the mixture. Bake for 20 minutes.
  5. You can serve them sprinkled with nutmeg.
Cauliflower and Spinach Crustless Quiche

Cauliflower and Spinach Crustless Quiche

Welcome to the hearty and nutritious crustless veggie quiche! Starring: eggs, cauliflower, and spinach. In other words, a delicious vegetarian egg pie, which from the vegetarian point of view has it all. If you don’t believe us, just give it a try. It won’t take much.

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Ingredients Needed for Cauliflower and Spinach Crustless Quiche

1 teaspoon olive oil
1 medium onion, minced
1 medium red bell pepper, minced
7 ounces cauliflower florets, broken into smaller pieces
salt
pepper
1 cup spinach
3 eggs
2 egg whites
½ cup skim milk

How to Make Cauliflower and Spinach Crustless Quiche

  1. Heat the olive oil in a saucepan over low heat. Add the onion and bell pepper. Cook and stir until tender.
  2. Add the cauliflower florets and stir them in. Season with salt and pepper. Stir in.
  3. Add the spinach, cover with the lid and cook for 8 minutes. Stir in and remove from heat.
  4. Add the eggs, egg whites, and skim milk to a bowl. Beat them until smooth using a hand mixer.
  5. Transfer the cooked veggies to an ovenproof bowl. Pour the beaten egg mixture on top. Bake for 20 minutes at 360⁰F/180⁰C.
Spinach and Cheese Bread

Spinach and Cheese Bread

Make your own dough for this super bread, or you can use one from the store. We’ll make our own, though. The stuffing mixture of cooked spinach and cottage cheese make this dish a truly special one. This can be served in many, many ways, but we let you elaborate on this.

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Ingredients Needed for Spinach and Cheese Bread

For the dough:

2 cups of flour
salt
1 teaspoon sugar
¼ cup olive oil
1 egg white
1 cup milk

For the filling:

1 teaspoon vegetable oil
1 pound frozen spinach, thawed
¾ cup cottage cheese
1 egg
salt
pepper
1 egg yolk, whisked (for coating)

How to Make Spinach and Cheese Bread

For the dough:
  1. Add the ingredients for the dough to the dough mixer bowl. Mix until you have a dough. Refrigerate for 30 minutes.
For the filling:
  1. Heat the vegetable oil in a skillet over low heat. Add the spinach, stir in and cook for 3 minutes.
  2. Transfer it to a bowl and add the cottage cheese and the egg. Season with salt and pepper. Mix until even and set aside.
  3. Dust the work surface with flour and place the dough on it. Cut it in half using a plastic knife.
  4. Take one half of the dough and flatten it using a rolling pin. Evenly spread 1/2 of the spinach-cheese mixture on it. Roll. Do the same with the other half of the dough and the remaining mixture.
  5. Place the two rolls side by side and braid them together. Carefully transfer to a roomy loaf pan. Coat with whisked yolk and bake for 50 minutes at 400⁰F/200⁰C.
Spinach Pasta with Toasted Mixed Nuts

Spinach Pasta With Toasted Mixed Nuts

A delicious treat which should be on each vegetarian’s plate wishing to replenish the body’s carb supplies. It’s al dente-cooked spinach pasta tossed in a pan with a lot of nutritious vegetable goodies. A special mention goes to the healthy and crunchy toasted mixed nuts. Serve topped with parmesan.

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Ingredients Needed for Spinach Pasta With Toasted Mixed Nuts

water
7 ounces of spinach pasta
1 teaspoon vegetable oil
salt
⅓ cup mixed nuts
2 fresh rosemary sprigs
1 tablespoon olive oil
1 teaspoon fresh ginger, shredded
1 medium carrot, cut into strips
2 celery sticks, cut into strips
7 ounces of mixed cherry tomato, halved
pepper
2 ounces of shredded parmesan (for serving)

How to Make Spinach Pasta With Toasted Mixed Nuts

  1. Fill a medium cooking pot halfway with water and heat it. Add the spinach pasta, vegetable oil, and a pinch of salt. Boil for 15 minutes. Set aside.
  2. Heat a skillet over low heat, then add the mixed nuts and rosemary sprigs. Cook and stir for up to 2 minutes. Set aside.
  3. Heat the olive oil in a skillet over low heat and add the ginger. Cook and stir for 30 seconds. Add the carrot and celery. Stir them in.
  4. Add the pasta, cherry tomatoes, and the cooked mixed nuts. Season with salt and pepper. Stir them in. Shred some parmesan on top and serve.
Creamy Salmon with Spinach

Creamy Salmon With Spinach

You first fry the fillets for this one, but then, continue by cooking an incredibly savory garlic-onion sauce. And you do that using the juices left from frying the fillets. Some of the best flavors are left in there. Enrich them even more with melted butter, sun-dried tomatoes, heavy cream, and parmesan. Incredibly tasty, you’ll see!

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Ingredients Needed for Creamy Salmon With Spinach

14 ounces of salmon fillets (2 fillets)
salt
pepper
2 tablespoons of olive oil
1 tablespoon butter
5 garlic cloves, crushed
1 medium onion, minced
2 ounces of sun-dried tomatoes
⅔ cup vegetable stock
⅓ cup heavy cream
4 ounces of baby spinach
½ cup parmesan, grated
fresh parsley for garnishing

How to Make Creamy Salmon With Spinach

  1. Place the fillets on the work surface. Season with salt and pepper on both sides. Rub in.
  2. Heat the olive oil in a skillet over medium-high heat. Add the fillets and fry on each side for 5 – 6 minutes. Transfer the fillets on paper towels and set aside.
  3. Turn the heat to low and start melting the butter using the same skillet. Add the garlic and onion. Cook and stir until tender.
  4. Add the sun-dried tomatoes and stir them in. Add the vegetable stock and heavy cream. Stir them in. Season with salt and pepper.
  5. Add the baby spinach and stir it in. Do the same for the grated parmesan. Add the fillets, cover them with the sauce and cook for 8 minutes. Garnish with fresh parsley.
Cheesy Smoked Salmon Spinach Rolls

Cheesy Smoked Salmon Spinach Rolls

Do you like finger food and parties? If you do, you definitely have to try these roll up bites. Wrap delicious smoked salmon in dill-flavored cottage cheese and spiced baby spinach with egg. Just prepare enough of these creamy bites and serve them with pesto.

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Ingredients Needed for Cheesy Smoked Salmon Spinach Rolls

For the baby spinach mixture: 1 tablespoon vegetable oil 10 ounces of baby spinach 2 tablespoons of flour 1 yolk ¼ cup heavy cream salt pepper 4 egg whites For the dill mixture: ½ cup cottage cheese ½ cup fresh dill, chopped salt

How to Make Cheesy Smoked Salmon Spinach Rolls

  1. For the baby spinach mixture:

    Heat the oil in a skillet over low heat and add the baby spinach. Cook and stir until tender.

  2. Transfer the cooked spinach to a bowl. Add the flour, yolk, heavy cream, and seven spice powder. Season with salt and pepper and mix until even using a spatula. Set aside.
  3. Add the egg whites to a bowl. Whisk them until stiff using a hand mixer.
  4. Add the spinach mixture to the whisked egg white bowl. Mix until even.
  5. Line a baking tray with parchment paper. Spread the mixture on it so that it forms a rectangular approximately 1/2-inch thick layer. Bake for 25 minutes at 360⁰F/180⁰C.
  6. For the dill mixture:

    Add the cottage cheese and dill to a bowl. Season with salt and pepper and mix until even.

  7. Evenly spread this mixture over the baked spinach mixture. Top with smoked salmon, then carefully roll. Serve it sliced and with pesto.
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