Posts Tagged ‘spinach’

Mushroom & Spinach Pasta Goo

Posted: 29th October 2013 by doomthings in Dinner, The Foodening
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We have a Costco-sized pack of delicious delicious mushrooms and we can’t eat them fast enough.  Today’s dinner used up half of them and finished up our frozen spinach (fresh would have been better, but would have taken longer to prepare).  This one is easy because you can pretty much substitute out any one of the ingredients for something similar to get different tastes.  A lot of my measurements are inexact because I kind of made it up as I went along.  Try it!

Mushroom and Spinach Pasta Goo | doomthings

This definitely hit the spot.  There’s even some leftovers for tomorrow!  We might have to fight for them…

Ingredients:

  • 1 cup mushrooms, sliced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 bag frozen spinach
  • 1/2 cup beef stock
  • 2 cups egg noodles
  • 3 tbsp marscapone cheese
  • 2 tbsp parmesan cheese, shredded
  • salt and pepper to taste

Directions:

  1. Saute mushrooms, onions, and garlic until tender.
  2. Add spinach and cook until thawed/combined (or wilted if fresh).
  3. Add beef stock to taste and cook until partly evaporated.
  4. Season with salt and pepper to taste.
  5. Cook egg noodles (or any noodles of your choice) according to package directions, drain, and return to pot.
  6. Add marscapone and parmesan cheese to noodles and mix well. Add more to taste and season with more salt and pepper if desired.
  7. Add spinach/mushroom mix to noodles and mix well.”

 

Spinach Balls

Posted: 12th August 2013 by doomthings in Snack, The Foodening
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What do you do when you have way too much Costco-sized spinach bag leftovers?  Find ways to use as much spinach as possible!  After a week or so of spinach quesadillas and salads and sandwiches, it was time for something else.  Enter, spinach balls!  What made it better was using onions from my mom’s garden.  Excellent!

Spinach Balls | doomthings

Ingredients

  • 4 cups fresh spinach, chopped
  • 1 cup Italian style breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup butter, melted
  • 1 small onion, minced
  • 2 eggs, lightly beaten
  • salt & pepper to taste

Directions

  1. Combine everything!
  2. Shape into balls (a cookie scoop works well) and place on a parchment lined cookie sheet.
  3. Bake at 350 degrees F for 15 minutes or until lightly browned.

 Add some fancied up toothpicks and you’ve got some regular party snacks!

Avocado Spinach Pasta

Posted: 28th March 2013 by doomthings in Dinner, The Foodening
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Normally when I want to eat something with avocados, I exclaim in my husband’s face that I plan to buy them but never have a plan.  So we never buy avocados.  This time I was prepared!  I read up on avocados how to use them for things other than sandwiches and guacamole.  Using them for pasta sauce worked out perfect because I love cream sauce, but it doesn’t love me.

Avacado Spinach Pasta | doomthings

Ingredients:

  • Half a box of pasta
  • 1 ripe avocado, pitted and scooped
  • lemon juice to taste
  • lemon zest
  • 1 clove garlic
  • 2 tbsp olive oil + extra for veggies
  • handful of fresh basil
  • 1/8 tsp salt
  • parmesan cheese to taste
  • ground pepper to taste + extra for veggies
  • mushrooms (optional)
  • onions (optional)
  • spinach leaves (optional)

Directions:

  1. Cook pasta according to box directions.
  2. Combine avocado, lemon juice, garlic, olive oil, basil, and salt in a food processor until smooth.
  3. Toss sauce with pasta.
  4. Add parmesan cheese and pepper to taste.
  5. Saute mushrooms, onions, and spinach in extra olive oil and ground pepper.
  6. Add veggies to pasta and serve immediately.

This was pretty delicious.  It was quite filling without making it feel like I downed a pound of heavy cream, and it didn’t sit heavy in my stomach.  This was a great idea. +5 intelligence.

 

I’ve heard things about avocados not really lasting more than a day, so we’ll see how my leftovers turn out.

Tomato-Apple-Spinach Quesadilla

Posted: 27th March 2013 by doomthings in Dinner, The Foodening
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I really wanted to make some kind of macaroni and cheese dish tonight, but didn’t have much time.  Instead I pulled a bunch of things out of my fridge and prepared for failure.

I’m an engineer and my cooking reflects that.  I prefer baking because the instructions are explicit, but with cooking, throwing stuff together is the general idea.  So, my engineering side is super uncomfortable when food comes without directions.  My husband is really good at it, a skill he got from his mom, so I’ve been learning.  This was one of those learning moments.  Fortunately, it worked out and I wolfed my quesadilla down.  Unfortunately, I didn’t get many pictures, except for after I started eating it.  -5 preparation.

Tomato Spinach Apple Quesadilla | doomthings

Ingredients (single serving):

  • flour tortilla
  • 2 slices havarti cheese
  • 4 thin granny smith apple slices
  • spinach leaves
  • 1 small tomato, thinly sliced
  • hot pepper jelly spread
  • fig and walnut spread

Directions:

  1. Preheat a toaster over to 350 degrees F (or oven if you’re making a lot!).
  2. Place the cheese slices on one-half of the tortilla.
  3. Stack the apple slices, spinach leaves, and tomato slices on top of the cheese.
  4. Spread the two jellies on the empty half of the tortilla.
  5. Fold the tortilla in half to form a crescent shape.
  6. Place the quesadilla in the oven until the cheese is nice and melty (between 5 and 10 minutes, depending on how crispy you want the tortilla).

 

This turned out pretty good.  I wasn’t sure if the flavors would work together, but it proved me wrong with a blast of tasty goodness to my face.  Yay for throwing fridge-food onto a tortilla!