Warm pan of garbanzo beans, chorizo, spinach and goat cheese

May 31, 2015February 8, 2016 Belinda

I just love healthy and flavorsome food that is easy to prepare.

Serves 4 to 6
1/2 teaspoon olive oil
2 cups baby spinach
Kosher salt
1/4 teaspoon red wine vinegar
1 medium onion, thinly sliced into half moons
3 roasted red peppers, preferably packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
One 14oz can garbanzo beans (chickpeas) drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup goat cheese (chèvre) crumbled

Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.

Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.

Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Lightly stir through. Serve warm with crusty bread

Creamy spinach and sausage spaghetti

May 13, 2015February 8, 2016 Belinda

This is a real comfort dish, the soothing creaminess of the spinach paired with whatever flavor sausage you prefer. Thank you to Delicious Magazine for this recipe. I love sharing recipes I find online!

Serves 3 to 4

12 oz spaghetti (or other pasta)
1 medium red onion
2 garlic cloves
4 good quality sausages
1 tbsp olive oil
2 tbsp wholegrain mustard
6 oz frozen spinach, defrosted
3oz crème fraîche
1 good sized lemon
Parmesan cheese

Bring a large pan of water to the boil, then add the spaghetti and cook for 9-10 minutes or until al dente. Drain, reserving a 4 tablespoons of the pasta water.

Meanwhile, finely slice the onion and garlic and roughly chop the sausages into bite-size pieces. In a large frying pan, heat the oil over a medium heat. Add the onion and gently fry for 3-4 minutes. Add the garlic and sausages and cook for 2 minutes, then add the mustard and spinach. Cook for 1-2 minutes, then stir in the crème fraîche.

Zest the lemon, then stir into the sauce along with the pasta and reserved water.
Season with salt and freshly ground black pepper to taste, then divide among 4 bowls and serve topped with a grating of parmesan.

Gluten Free · Grains

Spanakorizo (Greek spinach rice)

May 4, 2015February 8, 2016 Belinda

I happen to adore all rice dishes, but this one is especially lovely served with meat, fish or poultry. The combination of spinach, fresh dill and lemon is so perfect.

Serves 4

2 tbsp olive oil
½ cup chopped onion
1 tbsp garlic, minced
Zest from one lemon
1/2 tsp ground cumin (I use roasted ground cumin)
1/2 lb baby spinach, coarsely chopped
1 cup long grain white rice
2 cups vegetable or chicken broth
4 tbsp fresh dill, chopped and divided
1/2 tsp salt
A few grinds freshly ground black pepper
Juice from one lemon

Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
Stir the rice, stock, 2 tbsp of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
Stir in the lemon juice and the remaining fresh dill before serving.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Dhal with spinach, tomatoes and coconut milk

January 13, 2015 Belinda

I get more excited about non-meat recipes these days than anything. I almost always choose non-meat dishes in restaurants as I find them so much more interesting than a lump of meat on a plate.
This is lovely just served with some boiled rice.

Serves 4

11 oz red lentils
1 heaped tsp freshly grated ginger
A handful of cilantro stalks finely chopped and leaves roughly chopped
14 fl oz coconut milk
15 oz tin of chopped tomatoes
3 tbsp sunflower oil
1 tsp ground turmeric
1/2 tsp ground cumin
½ tsp ground coriander
1 tsp of mustard seeds
1 red chile, seeded and finely chopped
8 curry leaves (fresh is best or dried)
4 oz baby spinach leaves
juice of 1 lemon
3 spring onions (scallions), finely sliced
salt and pepper

Put the lentils into a heavy-based pan with the ginger, cilantro stalks and a teaspoon of salt then pour over the coconut milk and about 21 fl oz of water. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes.

After 30 minutes the lentils will have broken down and will be thick and creamy. Then whisk until the mixture becomes smooth. If it is too thick then you can add a little more water. Leave to simmer gently while you get the spice mixture ready.

Heat the oil in a small heavy-based frying pan. Add the turmeric, cumin, ground coriander, mustard seeds, red chilli and curry leaves. Leave them to temper. The oil should be bubbling and the seeds popping. This will take about 30 seconds to 1 minute.
Stir straight into the lentils reserving 1 tablespoon. Be careful, as the mixture may spit a little. Whisk until well combined and then stir in the baby spinach, lemon juice and spring onions. Test for seasoning and put some salt and pepper in, it if it needs it, but it may not.

Ladle the dahl into bowls, then sprinkle over the cilantro leaves, reserved spices and spring onions to serve.

Gluten Free · Vegetable sides

Wilted spinach with creamy lemon and ginger sauce

December 31, 2014 Belinda

This is a real beauty with the tangy flavor of the lemon, the slight heat from the ginger and the smooth creaminess of the sauce. Super served with grilled or roasted meats and fish.

Serves 2, but can easily be augmented

For the sauce
2 tbsp olive oil
1 onion, peeled and diced
1 glass of white wine
1 inch piece of fresh ginger, peeled and sliced into julienne strips
1 lemon, zested
9 oz heavy cream
For the spinach
2 tbsp olive oil
9 oz fresh baby spinach
pinch sea salt

Heat the oil in a pan and saute the onion for 3 to 5 minutes until soft but not colored.
Add the ginger and lemon zest and cook for a further minute
Pour in the cream and white wine, stirring to combine
Simmer gently for 4 to 5 minutes until the sauce is reduced and thickened and coats the back of a spoon. At this point you can remove the ginger pieces. Set aside.
For the spinach
Heat the oil in a saute pan and add the fresh spinach, cooking to wilt, about 2 minutes.
Season with the sea salt.
Spoon the spinach gently into the cream mixture, mixing gently or what is also nice, is to put the spinach into 2 x 3 inch chef’s rings on serving plates, pour the sauce around and over the spinach and remove the ring, leaving this lovely mound of green and the pretty sauce floating around it.

Egg based · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Baked butternut squash, ricotta and spinach

December 6, 2014February 7, 2016 Belinda

Although I’m not a vegetarian, I am always attracted to non-meat dishes and this one, given it’s December and has me making soups, stews and baked dishes, this really attracted me. It’s from the wonderful British website and food magazine, Delicious.

Serves 4

1 large butternut squash, halved lengthways (about 2.5 – 3lbs in weight)
1/2 tsp caraway seeds, plus extra for sprinkling
1/2 tsp crushed red chillies
4 large garlic cloves, unpeeled
2 tbsp olive oil
4 oz baby spinach
1lb ricotta cheese
4 tbsp grated Parmesan cheese,(not the pre-grated stuff) plus extra to serve
1 large egg, plus an extra egg yolk
A bunch of fresh sage leaves

Heat the oven to 400F
Scoop out and discard the seeds from the squash. Sit the squash halves cut-side up in a roasting tin. Score flesh in a crosshatch pattern with a knife and season.
Scatter over the caraway seeds, chillies and whole garlic cloves, then drizzle with the olive oil.
Cover with foil and roast for 1 to 1 1/2 hours until soft.

When cooked, set the garlic cloves aside, then scoop all but 2 tbsp of the squash flesh into a bowl, keeping it in pieces. Gently stir through the spinach and season.Leave to cool.

Squeeze the garlic cloves out of their skins into a large bowl and mash into the remaining 2 tbsp squash using a fork. Add the ricotta, Parmesan and some seasoning. Add the whole egg and extra egg yolk, stir then gently stir through the spinach and squash mixture.

Spoon into 4 x 6 oz individual gratin dishes.Top with Parmesan, scatter with extra caraway seeds and the sage leaves, then bake for 20 to 25 minutes until golden and bubbling. Serve immediately

Appetizers · Fish · Gluten Free

Bubbling cheese, crab, spinach and artichoke dip

November 8, 2014February 7, 2016 Belinda

All my favorite things rolled into a hot, gooey dip, great for dunking bread, crackers or tortilla chips

1 tablespoon butter
2 cloves garlic, chopped
1/4 cup dry white wine
1 cup baby spinach,packed
4 ounces cream cheese, at room temperature
1/2 cup sour cream
chili sauce to taste
salt and pepper to taste
1/4 cup Parmigiano Reggiano,freshly grated
1/2 cup mozzarella, grated
1/2 cup good quality mature cheddar, freshly grated
1 cup artichoke hearts, chopped
1 cup crabmeat, chopped
3 green onions, chopped

Melt the butter in a pan over medium heat, add the garlic and saute until fragrant, about 30 seconds.
Add the white wine and spinach and heat until the spinach wilts, about 1-2 minutes.
Process the spinach, cream cheese, sour cream, chili sauce, salt and pepper in a food processor until nice and mixed.
Mix everything, place the mixture into a baking dish bake in a preheated 350F oven until bubbling and golden brown on top, about 20-30 minutes.

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

November 3, 2014September 7, 2022 Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Do-ahead · Gluten Free · Soup

Spinach, leek and white bean soup

July 16, 2014September 8, 2022 Belinda

We are soup fanatics in our house, any time of the year. I made this soup recently because dear friends of ours were having their first baby at the hospital over the road from us, and ended up staying with us for several days before and after. New mom was very anaemic so I was trying to come up with high-iron meals. After some research I read that spinach and white beans are very high in iron.
Well, typical me, I can’t just make a small batch of soup, I made enough for 20 people, but they ended up taking the rest home. If you’re going to make a little soup, you might as well make a lot. That’s my mantra!
This one I made up out of whatever I had in the fridge and pantry and it ended up being really good, so I made it again today and wrote down what I was doing. There are some rather weird ingredients in it, but it all helps to layer the flavors.

2 tbsp butter and 4 tbsp olive oil
2 large onions, chopped
4 cloves garlic, crushed
1 x 4oz pack chopped pancetta (you could use 4 rashers (slices) of bacon too)
6 leeks, cleaned and chopped
1 large potato, peeled and cubed small
2 x 15oz cans white kidney or cannelini beans, drained and rinsed
2 x 11oz packs (22 oz) fresh spinach
1 tbsp medium curry powder (If you want a real curried flavor, add 2 tbsp. 1 tbsp just gives it a certain “je ne c’est quoi”)
3/4 tbsp instant chicken Bouillon granules
3 x large (49oz) tins Chicken broth
A little salt and ground black pepper
8 oz cream cheese, at room temp

Get your largest saucepan, preferably a tall stockpot and put in the oil and butter. Heat gently and add the onions, garlic, pancetta, leeks and potato and saute, stirring occasionally.
Add the white beans and curry powder and season with a little salt and pepper.

Add the chicken broth and chicken stock granules and bring to a simmer. Add the spinach and keep pressing it down into the liquid with a wooden spoon until it wilts and shrinks considerably. Stir occasionally and simmer for 30 minutes uncovered.

After 30 mins, take the soup of the heat and set aside to cool for an hour or two. this way, when you blend it in the liquidizer, the steam won’t cause it to burst the lid off and cover you and your surroundings with soup!
When cooled a little, start blending it in a blender, add tablespoons of the cream cheese to each batch until you have used it all up. This gives it a really silky, creamy texture. When all is blended, return to the large pan and bring to a simmer and serve
Serve. (You can cool the soup and freeze it in batches at this point)