November 22, 2024

Spinach Salad with Sundried Tomato Vinaigrette

November 7, 2014 by

Spinach Salad with Sun-dried Tomato Vinaigrette

This recipe, Spinach Salad with Sundried Tomato Vinaigrette, came from one of those happy accidents we all sometimes have.  Serendipity!  (Does anyone remember those books?) I was in the middle of  making a Caesar salad for dinner one night, and realized I was out of both eggs and anchovy paste!  I had half of a vinaigrette made, so I looked in the refrigerator for something to make it pop, worthy of a dinner salad.  There—far, far back on the shelf—was a nearly empty jar of sun-dried tomatoes.  Hmmm….

I put the ingredients for the dressing I’d already mixed in my food processor and emptied the jar of sun-dried tomatoes right in on top. I had about 2 tablespoons of sun-dried tomatoes and almost a quarter cup of sun-dried tomato-flavored oil. Whiz, whiz!!  And taste – amazing!  Tart and tangy but it needed something a little creamy and fatty to offset it.  Aha!  Avocado and goat cheese!  Now, if you don’t have fresh herbs, just use small pinches of dried…or skip it, no biggie.  Dinner is done!  Et tu Caesar?  Who needs ya?!

Spinach Salad With Sun-dried Tomato Vinaigrette

Ingredients:

  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 tablespoon fresh basil leaves (I use the flowers from my plants, too)
  • 1/2 teaspoon fresh oregano
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon rice wine vinegar
  • splash of balsamic vinegar
  • salt and pepper
  • 2 tablespoons sun-dried tomatoes packed in oil, plus as much of the oil as you can get out of the jar
  • olive oil
  • 1 bag of baby spinach leaves (wash again, no matter what the bag says!)
  • 1/2 red bell pepper, sliced
  • 1 avocado, sliced
  • 2 ounces soft goat cheese, crumbled
  • cherry tomatoes, sliced in half

Directions:

  1. In your food processor, buzz together the mustard, garlic, herbs, and vinegars to combine.  Make sure the garlic and herbs are well broken down.
  2. Add the sun-dried tomatoes along with as much oil as you can get out of the jar; and salt and pepper.  Combine again.  Check the consistency and add olive oil if you’d like to thin out the dressing.
  3. Assemble the salad – a big bed of spinach, with bell pepper, sliced avocado, goat cheese, and cherry tomatoes on top.  Apply dressing liberally!

To make it a meal, you can add black olives and leftover cooked chicken (come to think of it, grilled shrimp might be good on this too!)  Serve with crusty bread and a white or rosé wine.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Crustless Kale Quiche

February 21, 2014 by

Crustless Kale Quiche Resize

Talk about a tongue twister!  It’s worth the effort to say, and the little bit to make, because this Crustless Kale Quiche hits the spot.

I’ve only made this once … and I’ve already eaten almost half of it.  The kale adds a little bitterness and chew to what would otherwise be a run-of-the-mill spinach pie.  Nutmeg, currants, and pepitas add an almost sweet, Middle Eastern flavor profile.  The three eggs are just enough to combine the ingredients without becoming heavy or custardy like a regular spinach quiche.  Don’t get me wrong – a traditional spinach and swiss cheese quiche is wonderful, but this one is lighter, with an unexpected combination of flavors that will have you craving it again.

I ate this hot, and I ate it cold, cut right out of the fridge.  I ate this with a big slab of goat cheese on top and I ate it plain.  I’m going to eat more of it with dinner tonight and see if I can’t discover some new way to enjoy it.  If you want your greens, with a little extra zing, try this instead of a salad tonight!

Crustless Kale Quiche

Ingredients:

  • 1 pound bag of frozen chopped spinach
  • 1 large bunch of kale
  • 3/4 cup pepitas (or try pine nuts or sunflower seeds)
  • 1 tablespoon coconut oil (or butter) plus more for greasing the pie plate
  • 1 teaspoon chopped garlic (about 2 cloves)
  • 1/2 cup currants or raisins (next time I’m trying golden raisins!)
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 eggs
  • Goat cheese, to serve, if desired

Directions:

  1. Wash the kale and remove from the stem, tearing it into smaller-than-bite-sized pieces.  Saute on medium heat in a large pot with a lid.  Don’t add any extra water or oil – just the damp kale by itself.  Stir occasionally until it gets soft, about 15 minutes.  When it appears soft and has reduced in volume, pour in the bag of frozen spinach.  Stir to combine and replace the lid.  Cook on medium-low for another five minutes until the spinach is thawed.  Remove from the heat and let cool.
  2. Preheat the oven to 350*F.  While the spinach and kale are cooling, heat the coconut oil over medium and add the pepitas.  Stir frequently for 5 minutes, then add the garlic and currants.  Stir for another 3 minutes.
  3. Squeeze out as much water from the kale mixture as possible, then dump it into a large bowl.  Pour over the pepita mixture and combine.  Add nutmeg and salt.
  4. Beat 3 eggs well and mix into kale mixture.  Grease a pie plate, then fill with the kale mixture.  Smooth it down so you have a flat top.  Bake for 35 minutes or until not wet in the middle.  Serve warm or cold, with goat cheese or without.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Spinach Salad with Warm Bacon Dressing

January 17, 2014 by

Spinach Salad with Warm Bacon Dressing Resize

Continuing with the theme of National Soup Month, I have another salad to pair with a lovely, hot bowl of soup.  With crunchy bacon, creamy hardboiled eggs, and a sweet-and-sour vinaigrette, this recipe for Spinach Salad with Warm Bacon Dressing is perfect for a cold day.

To make sure you get lovely hardboiled eggs (and not greenish, sulfury yolks), go easy on your eggs.  Put them in a pot of water that covers the eggs by an inch.  Bring to a boil – and as soon as it boils, take it off the stove, put a lid on the pot, and set a timer for 14 minutes.  When the timer rings, drain off the hot water and cover with ice and cold water.  Let the eggs cool, then peel.

I used rice vinegar; but you can try red or white wine vinegar, or apple cider vinegar.  This recipe makes two large salads.  Try it with soup, stew, chili, or just some bread and butter.

Spinach Salad with Warm Bacon Dressing

Ingredients:

  • 1 large bunch very fresh spinach (or a bag of baby spinach) rinsed very well and spun dry
  • 6 slices bacon
  • 2 tablespoons rice vinegar (or other vinegar)
  • 1 tablespoon (or more, if you like) honey
  • 1 tablespoon Dijon mustard
  • 1/2 onion, sliced, or diced, very thin
  • 4 hardboiled eggs

Directions:

  1. Wash and dry the spinach very well.  (Gritty sandy spinach is horrible!)  Divide into two large bowls and set aside.
  2. Fry the bacon in a large pan until crispy.  Remove to a paper towel-lined plate to cool.  Measure out 1/4 cup of the bacon fat, discard any leftover, and return the 1/4 cup of fat to the pan.
  3. Heat the bacon fat, and with a wooden spoon or silicon spatula, stir in the vinegar, mustard, and honey.  Add the onion and cook until the onion begins to soften, about 5 minutes.
  4. Peel and quarter the eggs and divide between the two salad bowls.  Crumble the bacon and add to the spinach.  Pour the hot dressing over the spinach and toss.  Season with fresh cracked pepper, if desired, and serve warm.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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At Home with GCH: Two Breakfasts for Health

April 26, 2013 by

Kale Sweet Potato Eggs

My Mom always said, “Breakfast is the most important meal of the day.”  Yours too?  It’s actually true!  Breakfast is the meal we should pay the most attention to, because it has the most dramatic affect on our bodies.  You haven’t eaten in ten or twelve hours, and your body is in need of fuel and nutrition!  Are you going to give it a danish and a mocha?  No!  That’s the worst breakfast you can have!  You’ll have an insulin spike, a sugar crash, and a deficit of the things your body wants: protein, a little fat, and slow-release carbs.  The best breakfast?  Eggs and vegetables.

Please check out  Coleen’s recipe for a delicious frittata, or consider these two ideas:  Spinach Scramble, and, Kale and Sweet Potato Hash with Eggs.  A frittata can be made for dinner, with the leftovers reheated for breakfast; both the Spinach Scramble and Kale and Sweet Potato Hash can be made ahead of time, and reheated with eggs added at the end.  All of these breakfast ideas are great ways to start your day, with a big dose of protein, a little healthy fat (which helps your body absorb Vitamins A, D, E, and K) and slow-release carbohydrates to keep your energy levels stable.  Plus, if you make them the night before, you won’t have to think so hard in the morning.  And that’s a good thing!

 

Spinach Scramble with Pesto

Spinach Scramble

Ingredients (per person / per serving):

  • 1/4 red or white onion, minced
  • 1 tablespoon butter
  • 4 oz. frozen chopped spinach (from a one pound bag – just estimate a quarter of the bag)
  • salt and pepper
  • 2 eggs
  • optional:  1 ounce cheese (I like feta or goat cheese), 1 tablespoon pesto, or 1/2 an avocado

Directions:

  1. In a non-stick pan, add the minced onion and butter.  Over medium heat. stir and cook for 2 or 3 minutes until the onion turns translucent.  Add the frozen spinach, stir to combine, and cover with a lid.  Cook for 3 minutes.  Remove lid, stir again, and season with salt and pepper.
  2. In a small bowl, beat the two eggs, then add to the pan.  If you are using cheese, add it now.  Turn down the heat to medium-low and stir to scramble.  Cook for two or three minutes until done.  Serve with pesto or half an avocado, sliced, if you like.  Serve with sliced fruit.

To make ahead:  Mince the whole onion, cook like in Step 1 with 2 tablespoons butter.  Add the whole bag of spinach, cover, and cook until done, about 4 or 5 minutes, stirring to break up any frozen clumps.  Hey, you just made four servings!  Put three-quarters of the pan away in the fridge, and eat one-quarter of the pan with the ingredients in Step 2.  Every day, scoop out a serving of spinach and onions, microwave for one minute until hot, then add to the pan and continue to Step 2.

Kale Sweet Potato Hash

 

Kale and Sweet Potato Hash with Eggs

Ingredients:

  • 2 sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1/2 red onion, minced fine
  • 2 tablespoons butter or coconut oil
  • 2 bunches kale, washed, ribs discarded, and torn into small pieces
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • salt and pepper
  • 2 eggs

Directions:

  1. In a large pan with a lid, cook the sweet potatoes and onion in the butter or coconut oil over medium heat.  After 5 minutes, add a few teaspoons of water and cover with the lid.  Stir every few minutes to make sure nothing sticks, adding more water if necessary.  (I’ve found sometimes I only need to add water once, and sometimes I need to add it again.  Not sure why, maybe some sweet potatoes are drier than others?)  
  2. When you can break up a sweet potato chunk with a rubber spatula or wooden spoon, add the kale and spices.  If your kale is still wet from washing, carry on; if not, add another tablespoon of water.  Cover and cook for 3 minutes, then stir.  Continue to cook until the kale is tender, about 5 more minutes.
  3. You just made 5 servings!  From here, you can serve this as a side dish, or use it as a bed for fried eggs.  To eat for breakfast, reheat about one cup of kale and sweet potatoes on a plate in the microwave, and serve with two eggs, sunny-side up.  Break open the eggs so the yolk coats everything and dig in!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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