Spinach Artichoke Soup Rachael Ray Recipes

Steps:

• To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
• Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

Steps:

• Place the potatoes in a large pot of cold water and bring to a boil.
• Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
• Drain the potatoes and return them to the pot to dry out.
• Place the veggies in a clean kitchen towel and squeeze dry.
• In a med pot, melt the butter in the EVOO over med low heat.
• Add the onion and garlic cook until softened about 5 minute.
• Add the boiled potatoes and milk and mash together (I used an immersion blender).
• Season with salt, pepper and thyme.
• Stir in broth and vegetables and heat through (approx 2 minutes).
• Stir in cheese.

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

Steps:

• Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
• Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
• Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
• While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
• Bake on a baking sheet 45 minutes or until brown and bubbly on top.

Steps:

• Put cauliflower in a pot of cold water and boil untl fork tender. Drain and return them to pot to dry.
• Drain and squeeze out spinach and artichokes.
• In a md pot, melt butter and evoo over med-low heat. Add onion and cook until softened, 10 minutes. Add boiled caulflower and milk, mash together.
• Season mixture with pepper and thyme then stir in chicken broth. Stir in spinach and artichokes and heat through.
• Stir in cheese and Serve.

Steps:

• To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
• Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings to your taste.
• Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone. The bowl is the best part as it absorbs juices from the dip.

Steps:

• Combine the first three ingredients in the bottom of a serving bowl.
• Add remaining ingredients to the bowl and toss till well combined.
• Season with salt and pepper and serve.
• This makes 8 side dishes.

Steps:

• Preheat a grill, grill pan or large nonstick skillet to medium-high.
• If using a grill pan or skillet, preheat the broiler.
• Place the ground chicken in a medium bowl and season with salt and pepper.
• Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
• Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
• If using a grill pan or skillet, broil the bread on both sides until toasted.
• Rub the toasted bread with the remaining garlic.
• Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
• If cooking on the grill, drop the lid to melt the cheese.
• If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
• Place a burger on top of each of the tomato slices and serve immediately.