SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
- Preheat oven to 350 degrees F.
- In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
- Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.
SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: large sweet potato, olive oil, salt, pepper, large eggs, milk, garlic, jarred sun-dried tomato, baby spinach, goat cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F (190˚C).
- Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
- Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
- Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
- Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
- Bake for 20-25 minutes, or until the potatoes are softened.
- In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
- Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
- Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
- Cool for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, Sugar 9 grams
RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
Provided by yooper
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
- Add flour and stir until light golden, about 7 minutes.
- Stir in onion, bay leaf and clove.
- Gradually whisk in milk.
- Whisk until mixture boils and thickens, about 10 minutes.
- Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
- Remove bay leaf and whole clove.
- Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
- Drain.
- Transfer spinach to bowl filled with ice water to cool.
- Drain well.
- Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
- Transfer spinach to processor and finely chop.
- Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
- Stir in remaining 2 tablespoons of butter.
- Season to taste with salt and pepper and serve.
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