ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
SPINACH WITH ROSEMARY
Make and share this Spinach With Rosemary recipe from Food.com.
Provided by Chocolatl
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash spinach. Drain well and remove heavy stems and ribs.
- Place spinach in a large saucepan.
- Add rosemary and green onion, and toss lightly.
- Cover and cook over medium heat until spinach is wilted, 3-4 minutes, shaking pot frequently.
- Drain excess liquid.
- Add salt, butter and lemon juice, and toss to mix.
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
CHICKEN, SPINACH WITH ROSEMARY & ONION
Make and share this Chicken, Spinach with Rosemary & Onion recipe from Food.com.
Provided by Fouzia Parkar
Categories Chicken
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a pan and sauté the chicken fillets until well browned.
- Remove and keep aside.
- In the same pan put spinach and stir fry for 2 mins.
- Remove and keep aside.
- Then in the pan add garlic, pepper, rosemary and onions and cook till onion softens.
- Remove and keep aside.
- Return the chicken into the pan.
- Add diluted grape juice and bring to boil.
- Lower the heat and simmer until chicken becomes tender.
- Remove and set aside.
- Add the onion mixture to the remaining juice in the pan and bring to boil.
- Lower heat and simmer uncovered until the mixture dries.
- Pour the onion mixture over the chicken.
- Top with spinach.
Nutrition Facts : Calories 656.5, Fat 38.6, SaturatedFat 17.4, Cholesterol 64.1, Sodium 252.7, Carbohydrate 78.3, Fiber 3.6, Sugar 68.3, Protein 3.8
SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING
This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley-and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you'll make again and again-it's delicious on just about any mix of greens.
Yield makes 4 servings
Number Of Ingredients 18
Steps:
- Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
- Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
- For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.
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