Posts Tagged ‘spinach’

This was a tasty and super easy vegetarian meal. It’s one of those stews that is even better the second day!  This recipe was adapted from one of my favorite cookbooks, Vegetarian Cooking For Everyone by Deborah Madison.

olive oil

1 onion, diced

3 gloves of garlic, minced

2 pinches of red pepper flakes (more if you like it spicy)

1 teaspoon paprika

1 teaspoon dried rosemary

1/4 cup chopped parsley

1 can diced tomatoes (or about 1 cup or so peeled and diced fresh tomatoes)

3 cups cooked chickpeas

2 bunches of spinach, tough stems removed

In a wide saute pan, heat the olive oil over medium high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary, and half the parsley.  Saute for 5-8 minutes, lowering the temperature to about medium heat.  Add the tomatoes and chickpeas and season with sea salt and ground black pepper, then cover and simmer for 15 minutes. Remove the lid and place all the spinach on top, put the lid back on and let the spinach steam for 3-5 minutes until wilted.  Easy!

I served this dish over brown rice.

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This was one of my favorite meals this week, and my new favorite soup.  The night started off rough when I realized I didn’t get everything I needed for the recipe, so I started substituting and winged it. It turned out very good! The recipe is adapted from The Whole Life Nutrition Cookbook, which is a great “real food” type cookbook (plus it’s all gluten-free, and dairy- free).

2-3 pound turkey breast, skin on, bone in

1 large onion, quartered

1 large carrot, cut into large chunks

3 stalks celery, cut into large chunks

1/2 bunch parsley

2 sprigs fresh rosemary

3 springs fresh thyme

5 whole peppercorns

1 Tbsp salt

8 cups water

Place all ingredients into a large 8-quart stockpot and bring to a boil. Cover, reduce heat to a simmer and cook for about 2 hours. Once turkey is done, remove and chop into bite size pieces. Saving the broth for the soup.

2 Tbsp olive oil

2 large carrots, diced

4 stalks celery, diced

2-3 cups chopped cabbage

2 tsp dried thyme

1 tsp dried sage

1/2 bunch fresh parsley, chopped

In another 6 or 8- quart pot, heat the olive oil over medium heat. Saute the carrots and celery about 5 minutes, add the cabbage, thyme and sage. Saute about 1 minute.  Strain the turkey broth into the pot and bring to a simmer, add the turkey and stir in the parsley.

Spinach Salad with Pecans and Dried Cherries

1 cup pecans

1 Tbsp olive oil

2 Tbsp maple syrup

1 tsp Dijon mustard

pinch of salt

Preheat oven to 375F. In a small bowl mix all the ingredients together then place on a baking sheet or pie plate. Bake for about 10 minutes. Let cool slightly and then remove from baking sheet and place on a plate to cool.

8 ounces baby spinach

1/2 cup dried cherries

3 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp maple syrup

1 tsp Dijon mustard

salt and pepper

Place salad into a large bowl, add pecan and cherries.

Whisk together the olive oil, vinegar, maple syrup and Dijon mustard, pour over salad and season with salt and pepper, toss well.

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This is a quick and fairly simple recipe, the creamy polenta is the best! This is adapted from a Cooking Light recipe.

olive oil
2 garlic cloves, minced
1/2 cup vegetable broth
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
4 cups water
1 cup uncooked polenta
1 tablespoon butter
1/2 teaspoon salt
3/4 cup (3 ounces) crumbled goat cheese 

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute or until golden. Stir in broth, tomatoes, cumin, and beans; bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine.

Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Stir in goat cheese. Serve polenta with bean mixture.

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