WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
CLASSIC CREAMED SPINACH
I can't resist a pat-on-my-back moment here--I rock at making creamed spinach. And I'm sharing this recipe with you because I want you to feel the same kind of confidence. Hidden in this seemingly straightforward recipe are lots of skills and foundational techniques, such as making a roux and a bechamel and sauteing onions. When you master this, you can say you're awesome at cooking--and you're definitely ready to graduate to the next chapter ("The Scary Stuff"!). Plus, this steakhouse classic is a great way to get everyone chowing down on iron-rich spinach.
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield Makes 8 cups, to serve 8 to 10
Number Of Ingredients 12
Steps:
- Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
- Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
- In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
- Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
- Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
- Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.
AGA'S CREAMED SPINACH WITH BECHAMEL SAUCE
This is my mom's recipe, one she's been making for years, and well loved by everyone including myself. Light dish to serve with chicken, pork and turkey.
Provided by Cristina Barry
Categories Spinach
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven 350.
- In a saute pan, melt butter and olive oil.
- Add onions and saute on medium heat until translucent and tender.
- In a small pot, scald milk with bay leaf and peppercorns on low heat.
- In a small pan, heat flour on medium heat for approximately 15 mins, whisk frequently until flour texture is soft and silky (this step, cuts the flour after taste).
- Once the onions are clear and tender, add the flour to the mix and whisk flour for approximately one minute.
- Remove pan from heat, strain milk and add to onions and whisk.
- Return to heat, whisk constantly until sauce thickens, approximately 10 to 15 minutes.
- Add salt, parmesan and nutmeg (bechamel sauce can be made a day in advance).
- Remove from heat, and add spinach.
- Add the spinach bechamel mix to an 8X8 oven proof dish.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 287.6, Fat 20.1, SaturatedFat 8.8, Cholesterol 39, Sodium 923, Carbohydrate 17.2, Fiber 5, Sugar 1.9, Protein 13.2
BECHAMEL CREAMED SPINACH
This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine.
Provided by Julesong
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
- Remove from heat, then mix in the broth and half-and-half.
- Return to heat and bring to a boil, stirring, until thickened.
- Season to taste with salt and nutmeg.
- Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
- Drain well and chop.
- Combine spinach and bechamel sauce and serve.
- Makes 4 servings.
- Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.
Nutrition Facts : Calories 134.8, Fat 9.9, SaturatedFat 5.9, Cholesterol 26.5, Sodium 238.5, Carbohydrate 8.4, Fiber 2.6, Sugar 0.6, Protein 5.2
EASY CREAMED SPINACH
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
- In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
- Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g
SPINACH AND BECHAMEL GRATIN
Provided by David Allen
Categories Milk/Cream Cheese Dairy Leafy Green Side Bake Vegetarian Casserole/Gratin Parmesan Spinach Winter Bon Appétit Los Angeles California Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Light butter 8-inch or 9-inch glass pie dish. Squeeze spinach very dry. Melt 3 tablespoons butter in heavy medium skillet over medium-high heat. Add spinach and sauté 3 minutes. Season with salt and pepper. Spread spinach evenly in prepared pie dish.
- Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add flour and whisk 2 minutes; do not let mixture brown. Gradually add cream, then milk, whisking until mixture is smooth. Cook until sauce is thick, whisking frequently, about 6 minutes. Add nutmeg and cloves. Season with salt and pepper.
- Spoon sauce over spinach. Sprinkle cheese over. Bake until cheese is golden and sauce bubbles, about 15 minutes.
CREAMED SPINACH WITH BACON AND BECHAMEL SAUCE
We quite often phone up friends at 5:00 on the weekends and ask what they are doing. We end up combining our dinners, enjoy good company and wonderful wine. This recipe was presented at such occasion.
Provided by Abby Girl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining.
- Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further. Squeeze to remove all the moisture possible. Chop and set aside.
- Heat a large skillet on med. high. Add the chopped bacon and sauté until the bacon begins to render some fat. Add the chopped onion and garlic. Sauté until onions are translucent.
- Make the béchamel sauce. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick.
- Combine spinach, bacon and onion mix, and béchamel sauce into one pan. Add nutmeg, salt and pepper to taste. Bring to a simmer, remove from heat and serve.
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