SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
B.'S RECIPE FOR BASIL RISOTTO
Provided by Food Network
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot or skillet, heat the butter. Add the onions and garlic. Saute over medium heat until pale yellow. With a wooden spoon, stir in the rice and cook until the rice is coated with butter, stir in 1/2 cup of wine. Cook, stirring constantly until wine has evaporated. Add 1/2 cup of stock, stirring to prevent sticking. Keep adding stock, 1 cup at a time, continuing to simmer and stir until absorbed. Cook until the rice is creamy and slightly chewy, about 20 minutes. Stir in basil and Parmesan cheese. Taste and add salt and freshly ground pepper, to taste. Serve immediately in heated bowls.;
SPINACH CARROT CAKE
Make and share this Spinach Carrot Cake recipe from Food.com.
Provided by Geert Wissink
Categories Vegetable
Time 1h20m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven at 175 C.
- Grease short sides cake form with butter, use baking paper to cover the long sides.
- Use mixer to mix eggs with butter.
- Add self-rising flour and mix.
- Add cheese, season with salt and pepper to your likening.
- Divide dough in two parts.
- Grate carrot and mix with one part.
- Push water out of spinach and mix with other part.
- Put carrot dough in baking stuff and then spinach dough.
- Bake for 1 hour and leave to rest for 10 minutes.
- Lift out of caking form and cut into pieces.
Nutrition Facts : Calories 533.8, Fat 35, SaturatedFat 20.7, Cholesterol 222.9, Sodium 1019.5, Carbohydrate 42.3, Fiber 4.4, Sugar 4.4, Protein 13.9
OVEN-BAKED SPINACH RISOTTO
Make and share this Oven-Baked Spinach Risotto recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375 degrees F.
- Butter a 1-1/2-quart casserole dish.
- Heat oil and butter in a skillet over medium heat.
- Add in green pepper, onion and garlic; saute for about 5 minutes.
- Add in the rice; stir to coat well.
- Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
- Transfer mixture to the prepared casserole dish.
- Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
- Bake for 35-40 minutes or until the rice is tender.
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
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