SPINACH IN PEANUT SAUCE
This is my version of something I had in Tanzania. It is very easy to cook but amazingly tasty! If you like it and prefer a creamier sauce you can add 1/4 block of creamed coconut to the water. If you like your meat you can add pieces of chicken or pork when frying up the onions.
Provided by MamaHelen
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- brown off the onions in oil in a sauce pan on medium heat.
- add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
- add salt, honey, chilli pepper and tomatoes, stir together.
- add the spinach on top and put a lid on, leave for approx 5 minute.
- stir everything together, cook a further 5 minute.
- serve with rice.
Nutrition Facts : Calories 132.5, Fat 5, SaturatedFat 0.8, Sodium 263.2, Carbohydrate 18.1, Fiber 6.8, Sugar 7.3, Protein 9.2
SPINACH AND PEANUTS
Make and share this Spinach and Peanuts recipe from Food.com.
Provided by Parsley
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-high heat.
- Add spinach and cook and stir until wilted.
- Stir in the coconut and finely chopped peanuts; heat through.
- Add salt and pepper to taste (if using salted peanuts, use salt sparingly).
SPINACH WITH TAHINI SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
SAUTEED SPINACH WITH PEANUTS
Categories Side Sauté Vegetarian Quick & Easy High Fiber Peanut Spinach Vegan Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.
SPINACH APPETIZERS
Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.
Provided by DIANE HALL
Categories Appetizers and Snacks Cheese
Time 2h40m
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
- Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
- When ready to bake, allow the balls to partially thaw, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.3 g, Cholesterol 42.2 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 469 mg, Sugar 2.4 g
SPINACH PASTA SAUCE
People are always surprised to hear that the "secret" ingredient in this special sauce is to add a touch of anise. The herb nicely complements the zippy Italian sausage and chunky tomatoes.-Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, paste, Parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon.
Nutrition Facts :
SPINACH SAUTE
This recipe, as are most I have, was given to me by my mother, and is really simple and very tasty as a creamy citrus addition to fish or chicken.
Provided by Larry Jamison
Categories Side Dish Vegetables Greens
Time 18m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
- Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 4.2 g, Cholesterol 21.3 mg, Fat 7 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.3 g, Sodium 317.4 mg, Sugar 0.5 g
SPINACH WITH CRISPY CHICKPEAS
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Place chickpeas on a paper-towel-lined plate to allow any excess liquid to be absorbed.
- Place flour in a deep bowl; add chickpeas and toss until completely coated with flour.
- Heat 3 tablespoons olive oil in a large saucepan over high heat. When oil begins to smoke, add chickpeas, shaking pot to coat chickpeas with oil; chickpeas will begin to snap and pop. Keep shaking or stirring pan occasionally, until chickpeas are golden brown all over, about 4 minutes. Season with 1/4 teaspoon salt and pepper; using a slotted spoon, transfer chickpeas to a plate and set aside.
- Place pot over medium-high heat and add remaining tablespoon oil. Add garlic and cook, stirring constantly, for 30 seconds.
- Add red pepper and spinach to pot and cook until spinach begins to wilt, about 1 minute; season with remaining 1/4 teaspoon salt and pepper. Continue cooking until spinach has completely wilted, about 30 seconds more.
- Transfer spinach to a serving plate and top with chickpeas; serve immediately.
SPINACH AND CHICKPEAS
Provided by Mark Bittman
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pulse bread in a food processor to make crumbs. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
- Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
- Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
SPINACH WITH TAHINI
Provided by Melissa Roberts-Matar
Categories Blender Vegetable Side Vegetarian Quick & Easy Spinach Summer Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.
- Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.
- Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.
- Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.
- Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.
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