Spinach
From LoveToKnow 1911
SPINACH (Spinacia oleracea), an annual plant, a member of the natural order Chenopodiaceae, which has been long cultivated for the sake of its succulent leaves.
Spinach
Raw spinach is a favorite in salads. But spinach is equally as delicious when cooked as part of a recipe for quiche, lasagna, or a delightful dip.
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Spinach Stuffing Balls
1 3/4 cups stuffing mix
2 (10-ounce) packages frozen, chopped spinach, cooked and drained well
1 medium onion, chopped
2 eggs, beaten
3/4 cup butter, melted
1/2 cup freshly grated Parmesan cheese ...
Spinach Salad with Warm Bacon and Apple Cider Dressing
Spinach Salad with Warm Bacon and Apple Cider Dressing 4 (39)
Filed under: Main Dishes ...
Best Spinach dishes - easy Spinach dishes - healthy Spinach dishes
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Spinach:
a vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
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Spinach is a green vegetable used as an accompaniment to main dishes, and as an ingredient in many other dishes (the term florentine in a recipe indicates the presence of spinach). Young leaves can be eaten raw in salad, tacos, and burgers.
spinach quiche Recipe
Ingredients: ready-made shortcrust pastry, creamed spinach (9 ounce box), onion (large), Feta cheese, grated Mozzarella cheese, Eggs, fluid ounce light cream, milk
spinach quiche 25 Recipe ...
Crab Spinach Salad with Tarragon Dressing
by the Editors of Publications International, Ltd.
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Spinach is a great source of anti-oxidants, folic acid, magnesium and vitamin K. Spinach is also high in fiber and an excellent source of vitamin C.
Spinach comes from a central and southwestern Asian gene center where it may have originated from Spinacia tetranda, which is still gathered as a wild edible green in Anatolia. Spinach was unknown to the ancient Mediterranean world.
For the spinach mixture :
Heat the butter and oil in a pan
Put the green chillies and onion and sauté for some time.
Then put the spinach and salt and mix for a while.
Take out from the fire and keep aside.
Bombay potato and spinach pie
Take the curry-house classic to the next level and bake it all in a crisp, filo pie. Serve with a salad.
Ingredients
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We're guessing you have been cooking your spinach in an aluminum or unlined copper pan.
spinach Equivalents: One pound fresh = 1 cup cooked = 5 ounces frozen Notes: Spinach is packed with nutrients, and it's quite versatile. You can toss it raw into salads, or cook it briefly to make a side dish or soup.
Spinach Pasta Stress Buster
Ingredients
500 grams wholewheat pasta
50 grams fresh wholemeal breadcrumbs
Zest of 1 lemon
1 finely minced garlic clove
225 grams fresh spinach, washed
200 ml tub half-fat crème fraîche or sour cream ...
Spinach Salad with Poached Egg, Avocado & Sherry Vinaigrette
Serves 2 as a first course or 1 as a main course
This salad makes a great hearty lunch. The contrast of the tangy sherry vinaigrette and the poached egg's creamy center is mouthwatering.
Spinach and Mushroom Enchiladas With Cilantro Cream Sauce
By Mama's Kitchen (Hope)
Photo by Chef #1522598 ...
Spinach - The best spinach is, of course, fresh, and should have crisp, robustly green leaves. Always wash well in several changes of water and remove extra-thick stems.
SPINACHI - Spinach. Often saut�ed and served as a side dish, although it is also used as a salad when the leaves are young. Older leaves are ofyen blanched, and used in soups, or in fillings for pasta.
English spinach
English spinach has thick, soft oval leaves and green stems, both of which are edible. It has a delicate flavour and is most flavoursome from May to October. For more information about English spinach, see our article.
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spinach fila pastries
Taramosalata
Taramosalata (often misspelled 'taramasalata') is a Greek meze. It is made from tarama, the salted and cured roe of the carp (although cheaper cod roe is often used instead).
Spinach (horenso), has long been a favorite green vegetable in Japan and this classic way to serve it is a standard in Japanese homes and restaurants.
Spinach, sometimes called Indian Spinach.
Beehoon
Meehoon [spelling], Mei Fun, Mai Fun [Chinese], Iddiappam, [Tamil], Pancit [Phillipines] ...
SPINACH WITH PANCH PHORON.
Following Bengali tradition, this vegetable dish can be served as a first course but you could serve it as a side dish - delicate yet spicy, it gets the appetite going.
Spinach (Spinacia oleracea) is a vegetable grown for its edible leaves. It was first cultivated in Persia.
Spinach
soft, sweet, rich flavor
multi-purpose, eat raw in salads and sandwiches, sautée, braise, add to soups, quiches or pasta ...
spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.
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With spinach
Fold
To mix, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over movement ...
With spinach.
Flour
1. To lightly sprinkle or coat with flour.
2. Fine, powdery foodstuff obtained by grinding and sifting the meal of a cereal grain.
épinard: spinach
escabeche: sardines or marinated raw fish (vinegar or lemon juice and herbs)
escalope: thinly slices meat or fish, usually cut at an angle ...
[French] spinach.
Equal employment opportunity commission (eeoc) (food industry term):
A U.S. government agency that enforces federal legislation, which prohibits discrimination in the workplace.
Stack the spinach leaves and roll them up (lengthwise). Cut the roll into ¼ inch strips (chiffonade). Add the chiffonade spinach to the pan. Add peas, mint and potato water.
2 cups fresh spinach leaves, washed and torn into small pieces
2 3¾-ounce tins smoked oysters, drained and sliced
Salt & freshly ground black pepper to taste ...
Ricotta and Spinach Cannelloni
Read full recipe published at myhouseandgarden.com
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Saag (Indian): Spinach, but can also refer to other greens.
Saba (Japan): Japanese dish served raw as a sushi, a mackerel animal.
Sabu Dana Kichidi (Indian): Tapioca dish ...
Baked Eggs with Spinach, Asparagus, and Prosciutto
Easy Salmon Cakes
Rice-Stuffed Peppers ...
Strawberry-Kiwi-Spinach Toss
Smoked Turkey Salad with Strawberries
Strawberry-Jicama Toss
Strawberry-Melon Spinach Salad
Orange-Strawberry Salad
Sour Cream-Honey Fruit Salad
Grilled Margarita Chicken Salad ...
1 cup fresh baby spinach, washed and dried
Marinate steaks in teriyaki sauce a minimum of 30 minutes, maximum of 2 hours, under refrigeration. Meanwhile, prepare a hot fire. Combine salsa and pineapple. Set aside.
Spanakorizo: spinach and rice. A favorite Lenten dish of browned onions, tomatoes, and chopped spinach with water and rice added, then the whole cooked till dry and fluffy.
a. Dish containing spinach, eg eggs Florentine. b. Small biscuit of nuts and dried fruit covered with chocolate on one side.
Florets ...
epinard (Fr.) Spinach.
eplucher (Fr.) To peel; epluchoir is a paring knife.
eponger (Fr.) To drain vegetables cooked in water or oil on towels.
Erbsen (Ger.) Peas, usually dried and split.
A vegetable similar to spinach and beets with a flavour that is bitter, pungent and slightly salty. Popular all year round across Italy and used in many dishes. bigaA starter made for bread from flour, yeast and water.
Generally filled with ricotta cheese and spinach, then baked. Similar to Cannelloni. Mantecato Literally "whipped"; ice cream Margherita Pizza An Italian flatbread pizza made of buffalo mozzarella cheese, red tomatoes, and green basil.
Mache - A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. The taste is a little less pronounced than spinach. Mache grows wild, and can be found in the fall.
Spinach. Panch phoran. Five seeds. A mixture of five spices used in Bengali vegetable cooking, comprising equal amounts of cumin, fennel, fenugreek, custard and wild onion seeds. Paneer.
à la Florentine: in the style of Florence (refers to dishes served on a bed of spinach)
à la forestiére: of the forest (usually refers to dishes garnished with wild mushrooms) ...
A pungent salad green with a distinct peppery flavor, arugula is a terrific addition to salads, and can be sautéed much like spinach.
Its leaves have a taste similar to spinach, but are much sweeter. The head of the amaranth plant sprouts crimson red flowers with seed heads that resemble bushy versions of corn tassels. One plant may produce as many as half a million seeds.
In Florence it is often made with spinach and used as a sandwich filling. Funghi porcini One of the most delicious mushrooms, used fresh in the autumn and dried (soak for a couple of hours in cold water before using) the rest of the year.
Chiffonade Coarsely shredded lettuce, spinach or other salad vegetable. Traditionally sautéed in butter and used as a garnish for soups.
Chine A French term indicating the removal of the spine from a cut of meat.
The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.
A popular preparation method is boiling with bacon, but any preparation used for spinach may also be used.
compote A dessert dish of fruit which has been slowly cooked in a syrup, then chilled.
concasse If using tomatoes cut in large wedges.
Crepes can be served as a dessert; stuffed with ham, fish, spinach or the like as a main course; or stuffed with cheese and cut into tidbits as a hot hors d'oeuvre. Some type of crepe is made in most cuisines the world over.
Lasagna is one of Italy's most famous dishes: Flat noodle pasta pieces, stuffing (often meat sauce, ragù alla Bolognese, but also spinach or other vegetables) and often cheese are layered in a casserole, topped with a sauce and baked.
lecithin - A by-product of the refining for soybean oil and is also found in eggs, red meats, spinach and nuts. Historically, lecithin has been used commercially in food processing as an emulsifier, instantizing agent and lubricating agent.
When Catherine de'Medici married Henri II and became queen of France, she insisted her cooks serve spinach at every meal. Her Florentine chefs influenced French chefs, most notably in the use of spinach.
This leafy, spinach-like vegetable is typically prepared as one would prepare turnip or collard greens.
So as a result of distance and caution, our food chain sends tons of bagged spinach, for example, to the landfill a full two weeks before the use-by date printed on the label.
Wasteful retailers.
Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid.
 See also: Vegetable, Cooking, Sauce, Flavor, Salad
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