This looks so simple, but tastes great! The oranges make the salad really juicy, but there is a vinagerette should you wish to add it.
Spinach and Orange Salad
Ingredients:
4 cups fresh baby spinach
2 oranges, peeled and sectioned
1 large avocado peeled, and sliced
2 tablespoons sliced almonds, toasted
Method:
1. Rinse and dry baby spinach and divide onto four plates.
2. Slice the ends of the orange off and use a knife to peel the orange. Slice in between the segments so you get only the best part of the orange.
3. Arrange the orange and avocado on the spinach and top with toasted nuts.
Dressing (optional):
In a jar, put 1/3 cup fresh squeezed orange juice, 1 teaspoon finely shredded orange zest, 2 teaspoons red wine vinegar, 2 teaspoons salad oil, 1/8 teaspoon salt, dash black pepper. Put the lid on the jar and shake well.
Source: http://coleensrecipes.blogspot.com/2009/06/my-new-favorite-salad.html
Serves: 4
Rating: 4.5
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Tuesday, 29 December 2009
Saturday, 19 September 2009
Palak Tofu
One of my favourite vegetarian dishes in Indian Cuisine is "Palak Paneer" (a spinach/green-leafy-vegetable dish with paneer-cheese). Here's a gluten and nut-free vegan version. It tastes GREAT and is packed with protein!
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Palak Tofu
Ingredients:
350g firm tofu (cubed - 1-1.5cm)
about 6 cups of greens - e.g. kale, spinach, rocket, etc
1 Tbsp ginger (minced)
1 Tbsp garlic (minced)
1/3 cup onion (finely diced)
1 tsp tumeric
1 Tbsp coriander
1 Tbsp cumin
1 tsp cinnamon
1 tsp Herbamare seasoning salt*
1 cup tomatoes (diced)
1 Tbsp olive oil
1/3 cup soy milk
1 Tbsp lemon juice
Method:
1. Mix the soymilk with the lemon juice and set to one site to acidulate**
2. Place the greens in a steamer and steam over boiling water until tender. When cool enough to handle, squeeze out any liquid into the water in the saucepan that was used for steaming. Retain this water. Place the steamed and squeezed greens into a food processor and process until well chopped. Set to one side.
3. Heat the olive oil in a frying pan over medium heat. Saute the ginger and onion until the onion is translucent, and then add the garlic and saute for another minute.
4. Add the dry spices and cook off for a minute, stirring constantly.
5. Add the tofu and coat with the spices.
6. If the spices are sticking too much, add approx. 1/4 cup of the water used to steam the greens to moisten the pan. Repeat this whenever the ingredients are sticking.
7. Add the tomatoes and greens, and 1 cup of the water used to steam the greens. Turn the heat to medium-low and simmer for about 15 minutes. This is not a dry curry, so if there is not enough liquid, add more by the 1/4 cup to make a sauce.
8. Just before serving, stir through the acidulated soy milk (this adds creaminess and just a little acidic bite).
* Note: if you don't have Herbamare, you can use plain salt. The Herbamare is actually salt that has been mixed/ground with herbs. Yum.
** Interesting: Just like dairy milk does, if you add lemon juice to soy milk, it curdles a little and makes a kind of yoghurt-y texture and taste. It's really cool.
Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew
Serves: 4
Rating: 5/5
Thursday, 4 June 2009
Addas Polow
This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. http://www.cuisine.com.au/recipe/addas-polow
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
It takes a while to prep, but is worth it.
Addas Polow
Ingredients:
500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120 g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp butter or nutlex or margarine
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish
Method:
1. Soak the washed rice in water for about two hours.
2. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.
3. Drain water from the rice and add to a pot and cover with fresh water 2 cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.
4. Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside.
5. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.
6. Before serving, heat butter/margarine/nutlex and fry spinach briefly. Sprinkle with salt and pepper.
7. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.
Serves: 6-8
Rating: 4/5
Saturday, 6 September 2008
Spinach and Mushroom in Creamy Tomato Sauce
An easy, homemade pasta sauce that's almost as easy as opening a jar!
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Spinach and Mushroom in Creamy Tomato Sauce
Ingredients:
1 tin chopped tomatoes
1 Tbsp sugar
3 cloves garlic
1/2 tsp mixed herbs
1 bunch spinach, chopped (remove the thick white stalk)
8-10 mushrooms, chopped
600ml thickened cream
Cooked pasta (enough for everyone you're serving)
Method:
1. Place tomatoes in pot, with sugar, garlic and mixed herbs and bring to the boil.
2. Add spinach and mushrooms and stir.
3. Simmer for 10 minutes, then add cream and simmer for a further 2 minutes.
4. Serve over cooked pasta.
Serves: 4
Rating: 4
Spinach Pie
I've always wanted to know how to make this. Finally I found the recipe!
Spinach Pie
Ingredients:
14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper
Method:
1. Pre-heat oven to 180*C.
2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.
3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.
4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.
5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.
6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.
7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.
8. Bake for 35-45 minutes until golden brown.
Serves: 4
Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!
Spinach Pie
Ingredients:
14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper
Method:
1. Pre-heat oven to 180*C.
2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.
3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.
4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.
5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.
6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.
7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.
8. Bake for 35-45 minutes until golden brown.
Serves: 4
Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!
Spinach Dip with Cob Loaf
A traditional old favourite.
Spinach Dip with Cob Loaf
Ingredients:
1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)
Method:
1. Defrost the spinach and drain.
2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.
3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.
4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.
5. Pour the dip mixture into the bread loaf and serve.
Serves: 4+
Rating: 4
Spinach Dip with Cob Loaf
Ingredients:
1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)
Method:
1. Defrost the spinach and drain.
2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.
3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.
4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.
5. Pour the dip mixture into the bread loaf and serve.
Serves: 4+
Rating: 4
Monday, 7 April 2008
Pumpkin, Spinach and Fetta Frittata
Something for the whole family, this can be served hot or cold, and is a great lunchbox food.
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Pumpkin, Spinach and Fetta Frittata:
Ingredients:
650g coarsely chopped pumpkin (peeled weight)
300g potato, chopped coarsely
125g baby spinach leaves, chopped coarsely
200g fetta cheese, crumbled
3/4 bup grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly
Method:
1. Preheat oven to "very hot" (about 240*C). Grease deep, 23cm-square cake pan and line the base and two opposite sides with baking paper.
2. Boil or steam the pumpkin and potato until just tender, and drain.
3. Combine pumpkin, potato, spinach, cheeses and egg in a large bowl, and stir to combine. Transfer mixture into the prepared pan and top with the onion.
4. Bake in the "very hot" oven for about 25 mins or until firm. Stand 5 mins before serving.
Serves: 4
Rating: 4
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette
You will need a small butternut pumpkin weighing about 1kg, unpeeled, for this recipe. The Polenta and dressing can be made a day ahead and stored, in an airtight container, in the fridge.
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:
Intredients:
Salad:
2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley
Walnut Vinegarette:
2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice
Method:
1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper
2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.
3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.
4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.
5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.
6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.
7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.
8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.
* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc
Serves: 4
Rating: haven't tried this yet.
Beetroot, Pumpkin and Spinach Salad with Fetta Polenta and Walnut Vinegarette:
Intredients:
Salad:
2 cups water
2 cups vegetable stock
1 cup polenta
200g fetta cheese, crumbled
600g fresh beetroots
2 Tbsp olive oil
700g pumpkin (peeled and de-seeded weight), diced into 4cm pieces
150g baby spinach leaves
3/4 cup toasted walnuts, chopped coarsley
Walnut Vinegarette:
2 Tbsp walnut oil*
1/4 cup olive oil
1/4 cup lemon juice
Method:
1. Preheat oven to 180*C. Grease a 20cm x 30cm lamington tin and line with baking paper
2. Combine the water and stock in large saucepan and bring to the boil. Add polenta, stirring constantly. Reduce heat and cook, constantly stirring, for 10mins or until the polenta thickens. Stir in cheese then spread polenta into prepared pan. Cool 10 mins then cover. Refridgerate 1 hour or until polenta is firm.
3. Meanwhile, discard beetroot stems and leaves and quarter the beetroot (unpeeled). Place in a large, shallow baking dish, drizzle with half of the olive oil. Roast, uncovered, in 180*C oven for about 15mins.
4. Add pumpkin to the beetroot tray and drizzle with the remaining olive oil. Roast, uncovered, in 180*C oven for about 30 mins or antil the vegetables are tender.
5. Meanwhile, make the walnut vinegarette, by combining all the ingredients in a screw-top jar and shake well.
6. When cool enough to handle, peel beetroot. Place in large bowl with dressing and toss gently to combine.
7. Turn polenta out onto a board and trim the edges. Cut polenta into 12 pieces and cook, in batches, on a heated, oiled grill plate (or under the griller, or on a barbecue) until browned on both sides and heated through.
8. Add the pumpkin, spinach and nuts to beetroot mixture and toss gently to combine. Divide polenta pieces among the serving plates and top with the salad.
* Note: If you do not have walnut oil, any other nut oil will do, e.g. peanut oil, macadamia nut oil, etc
Serves: 4
Rating: haven't tried this yet.
Saturday, 5 April 2008
Spinach and Cheese Quesadillas
Pronounced "kay-sa-dee-ya", this dish has a mexican influence.
Spinach and Cheese Quesadillas:
Ingredients:
130g low fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado, chopped finely
200g canned mexican-style beans, drained
125g can corn kernals, drained
380g tomatoes, seeded, chopped finely
1 small red onion, chopped finely
2 medium zucchinis, grated coarsely
16 small flour tortillas
150g coarsely grated mozzarella cheese
Method:
1. Preheat griller
2. Blend, or process, cottage cheese and spinach until smooth.
3. Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.
4. Place eight tortillas on lightly oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around the edge. Divide avocado mixture among tortillas; top each with one of the remaining tortillas.
5. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.
Serves: 8
Rating: 4
Spinach and Cheese Quesadillas:
Ingredients:
130g low fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado, chopped finely
200g canned mexican-style beans, drained
125g can corn kernals, drained
380g tomatoes, seeded, chopped finely
1 small red onion, chopped finely
2 medium zucchinis, grated coarsely
16 small flour tortillas
150g coarsely grated mozzarella cheese
Method:
1. Preheat griller
2. Blend, or process, cottage cheese and spinach until smooth.
3. Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.
4. Place eight tortillas on lightly oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around the edge. Divide avocado mixture among tortillas; top each with one of the remaining tortillas.
5. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.
Serves: 8
Rating: 4
Saturday, 29 March 2008
Spinach-Cheese Dip
This dip is certainly a favourite in my household. It's great served with chips, vegetable sticks (e.g. carrots, celery, cucumber), or even biscuits.
Spinach-Cheese Dip:
Ingredients:
300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped
Method:
1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.
NOTE: Can serve with chopped pecans mixed through.
Serves: well, it's too hard to say - it makes a bowl's worth of dip!
Rating: 4 stars
Spinach-Cheese Dip:
Ingredients:
300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped
Method:
1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.
NOTE: Can serve with chopped pecans mixed through.
Serves: well, it's too hard to say - it makes a bowl's worth of dip!
Rating: 4 stars
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