CREAMY SPINACH NOODLE TOSS
This comforting and colorful side is likely to become one of those versatile supper standbys-quick enough for busy weeknights, special enough to serve company! Josie Smith - Winamac, IN
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain., Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted., Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.
Nutrition Facts : Calories 267 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 491mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
EGG NOODLES WITH SPINACH
From "Lost Recipes"...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called "Screaming Noodles" because of children's reaction to spinach being in the dish.
Provided by HisPixie
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts of water to boil, add 1 TBL salt and the noodles. Cook, stirring often, until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot.
- Heat the oil, garlic, basil, red pepper flakes, and 1/2 tsp salt in a medium saucepan over medium heat until sizzling about 1 minute.
- Add the cottage cheese, Parmesan and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
- Stir the sauce into the noodles, adjusting the consistency of the sauce with the reserved pasta water as needed. Stir in the spinach, one handful at a time, and cook until wilted, abut 30 seconds. Add the parsley and season with salt & pepper.
Nutrition Facts : Calories 629.3, Fat 18.2, SaturatedFat 5.5, Cholesterol 115.7, Sodium 560.3, Carbohydrate 87.3, Fiber 5.7, Sugar 4.1, Protein 29.8
EGG NOODLES WITH SPINACH
A wonderful side dish to ramp up plain buttered egg noodles. We love it with Salisbury steak, chicken, or pork.
Provided by Judy in Delaware
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
- While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
- Stir spinach mixture into the noodles; season with salt and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 43.8 g, Cholesterol 77.5 mg, Fat 14.1 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 8 g, Sodium 116.8 mg, Sugar 2.4 g
EGG ROLL NOODLE BOWL
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer., Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Nutrition Facts : Calories 302 calories, Fat 12g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 652mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
HOMEMADE SPINACH NOODLES
I decided one day to try to make since I had been making egg noodles for years. Here is the result. New Note: A reviewer stated she would try carrots or sweet potatoes. Great! But grate carrots, steam with water in microwave and then mash. Mash cooked sweet potatoes, use less water in sweet potatoes.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
- If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
- (The salt brings out the water in the spinach).
- In large bowl, add flour.
- Make a well in the middle, a deep hole.
- Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
- Fold the flour in all four direction over the well.
- Then add the water.
- Keep folding the flour over and over.
- If it is too wet, add 1/4 cup flour. Then use hands to mix.
- Knead dough with the back of your palms until it becomes smooth. If it is sticky, add a little more flour.
- Form into a large ball and place in a bowl.
- Cover and let rest for about 10 to 15 minutes.
- Divide dough, into 3 portions. Turn out each portion on a floured board, roll to.
- about 1/4 inch thickness. Put through a pasta machine if you have one. If not, try to roll out to 1/8 inch thickness and cut.
- Into 1/2 inch wide noodles. You can dry in the air, I prefer to dry on a tray in the oven at 200°F--it is faster. I turn the noodles a few times before they are dry.
- Note: Some spinach has more water. If it has larger leaves it contains more water than smaller leaves.That is why you need the addition of more flour if needed.
- Store in a air tight container.
Nutrition Facts : Calories 172.9, Fat 3.7, SaturatedFat 0.8, Cholesterol 42.3, Sodium 162.5, Carbohydrate 28.9, Fiber 1.1, Sugar 0.2, Protein 5.3
UNIQUE SPINACH NOODLES
These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.
Provided by McKenzie Delling
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 5
Steps:
- Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
- Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
- Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g
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