MOROCCAN CARROT AND SPINACH SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
- In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
- In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.
SPICY CARROT AND SPINACH LATKES
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield Makes 15 to 16, serving 4
Number Of Ingredients 10
Steps:
- Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and line a sheet pan with parchment. Place a rack over another sheet pan.
- In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir together. If the mixture seems dry add a little more egg.
- Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make 15 or 16 latkes.
- Add the oil to the pan and when it is hot (hold your hand a few inches above - you should feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche, or with other toppings of your choice such as chutney or raita.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 120 milligrams, Sugar 1 gram, TransFat 0 grams
CARROT AND SPINACH SLICE
Make and share this Carrot and Spinach Slice recipe from Food.com.
Provided by tanz674
Categories Lunch/Snacks
Time 57m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven 180c.
- Wash silver beet then remove white stalks.(an easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf).
- Cut silver beet leaves into thin strips.
- Microwave in a little water for 3 minutes.
- Drain really well by pushing out as much water as possible from silver beet and leave to one side.
- In a large mixing bowl beat eggs and egg whites as well.
- Add dry soup mix, garlic, Parmesan cheese, 1/2 cup tasty cheese and combine well.
- Add in grated carrots, diced onion and spinach mix.
- Stir in flour until combined well.
- Pepper to taste.
- Coat a quiche dish with cooking spray then spread mixture into dish.
- Sprinkle extra cheese over the top and bake in oven 45 minutes or until browned and centre is firm.
Nutrition Facts : Calories 217.5, Fat 8.8, SaturatedFat 4.7, Cholesterol 91.5, Sodium 697.2, Carbohydrate 22.8, Fiber 2.5, Sugar 4.6, Protein 11.8
SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.
Provided by Melissa Clark
Categories dinner, one pot, poultry, roasts, vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
- Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
- Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
- Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
- Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
- Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
- If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.
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