Need a Recipe for Sauteed Spinach

My son and I love spinach any way we can get it!! The simplest way for me to saute it is with organic baby spinach, EVOO, minced garlic, a dash of garlic powder, and sea salt. every once in a while, I'll put some freshly grated parmisian cheese on top just to finish it off. Enjoy!!

There is a wonderful old restaurant in Memphis, TN called Pete & Sam's. It is Italian, and I have their recipe for Italian spinach. You use canned spinach and squeeze all of the liquid out--I usually do this with my hands & it is gross. Then mix in one egg white, loads of garlic & parmesan cheese. Then put it in a skillet with a tablespoon of good olive oil and saute until it dries out a good bit. Garnish with more parm and voila. Sounds strange but it is fabulous.

My go to websites are always www.epicurious.com and also www.foodtv.com (the food network's site). But I did make one recently that kicked butt!

Here's the recipe I used.
drizzle of olive oil
1/8 lb pancetta (3 slices) chopped (if you can't find this in your deli, you can use a slice of regular bacon)
1 medium onion, thinly sliced
1 lb triple washed spinach stemmed and coarsely chopped (or just buy the baby spinach)
1/4 tsp ground nutmeg

Heat a medium skillet over medium high heat. Add drizzle of olive oil, then the chopped pancetta. Brown pancetta for a minute, then add the onions and cook together for about 5 minutes or until just tender and pancetta bits are crisp. Add the spinach to the pan and turn to wilt while combining with onions (use tongs). Season with nutmeg. Add salt and pepper to taste. Yum

www.menus4moms.com

Hi J., I will use the bag of prewashed baby spinach that is in the salad section at the grocery. Heat a little olive oil in a skillet on low or a little bit higher, put in the spinach and cover it with the lid(stir so bottom doesn't burn)--when it is wilted about halfway I add a few tablespoons of balsamic vinegar and whatever spices I'm in the mood for!!! I want to say I've heard that nutmeg (small amount)is the secret ingredient. Hope this helps--I'll keep looking for you!! R.(Gulfport Girl)

I found one that is a rice and spinach casserole that is fantastic!!! Here is a link- http://www.cooks.com/rec/doc/0,1850,150173-251205,00.html

Hope it works for you!

B. A.

A friend of mine shared these with me via email, here are some good websites and recipes:

Here are some websites that other moms have passed along and a few I like. All Recipes has a quick meal tab which is really great and that site also can generate shopping lists and such based on the recipes you choose for the week. I use it the most.
www.allrecipes.com
www.epicurious.com
www.cooks.com
www.foodtv.com
Chef James Ehler at http://www.foodreference.com/html/recipes.html
http://www.cookingclub.com/Recipes_Reference/Library/Main...
http://www.cookingclub.net/default.asp?p=6
http://www.foodnetwork.com
http://www.arcamax.com
http://www.pillsbury.com/Default.aspx
http://www.jamesbeard.org/recipes/
http://www.cooksrecipes.com/index.html
http://www.todaysmodernwoman.com/recipes.htm
http://www.tailgatershandbook.com/recipes.htm
http://www.cdkitchen.com/
http://chinesefood.about.com/library/bllamb.htm
http://recipes.lovetoknow.com/wiki/Main_Page
http://www.recipezaar.com/

A few recipes-- the yogart smoothie and crepes make good 'treats' for breakfast on the weekends, you can put any type of fruit into the crepe to finish it off. . .

Cheese, Rice and Chicken Bake
Prep Time: 5 minutes
Cook Time: 45 minutes
1 Can (10 3/4 oz. Cream of chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
1 1/2 pound skinless, boneless chicken breast halves (4-6)
1 cup shredded cheddar cheese

Mix soup, water, rice, onion powder and black pepper in 2 qt. shallow baking dish. Top with chicken. Sprinkle with additional pepper.

Cover and bake at 375 F for 45 minutes or until chicken is no longer pink and rice is done.

Uncover, sprinkle cheese over chicken.

Also: you can stir in fresh, canned or frozen veggies into rice mixture before topping with chicken.

Tips: if you have a gas stove, this dish takes 1 hour 15 minutes to bake. Also if you use frozen veggies-- reduce water by 1/3 Cup for faster cooking.

We usually add one small chopped onion and a bag of mixed frozen Asian veggies-- it tastes great and is super easy.

Baked Ziti
INGREDIENTS:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

CHICKEN WITH PEPPERS, ONIONS & LINGUINE

Ingredients:
1 lb linguine (cook pasta in large pot of water, drain)
3 tbsp EVOO (3 turns of the pan)
1 to 1.5 lb chicken breast, cut into bite size pieces
2 tbsp fresh thyme (or less ground thyme)
+/- 2 tsp lemon zest (or 1 tsp lemon juice)
1 tsp crushed red pepper flakes
3-4 garlic cloves, minced
1/2 - 1 cubanelle, poblano or jalapeno pepper, thinly sliced
1 red (or orange/yellow) bell pepper, thinly sliced
1 onion, thinly sliced or chopped
salt and pepper to taste
+/- 1/2 cup dry white wine
1/2 cup chicken broth
14-28 ounces petite diced tomatoes
grated parmesan (or other type) cheese for topping

Heat a deep skillet/pot over high heat, add EVOO. Add chicken & cook over high heat until lightly browned. Add thyme through S & P. Cook 5-6 min. until veggies are tender. Add wine & mix well with chicken drippings on pan bottom. Add broth and tomatoes & bring to boil, simmer for 10 min. Top with parmesan cheese & serve.

Slow Cooker Ribs
INGREDIENTS:
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
DIRECTIONS:
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.

TEX-MEX LASAGNA
(preheat oven to 450 degrees)

Ingredients:
1 lb ground beef, chicken, or turkey
1/2 to 1 chopped onion
1 small can chopped green chiles
2 cups bottled salsa
2 tsp ground cumin
2 (14.5 oz) cans petite diced tomatoes
1 (8 oz) can tomato sauce
8-9 precooked lasagna noodles
1 cup frozen corn, thawed
2 (15 oz) can black beans, rinsed & drained
2 cups (8 oz) preshredded mexican blend cheese
1/4 cup chopped green onions

Cook meat & onions on stovetop. Combine meat through tomato sauce.

Spread 1/3 of meat sauce into casserole dish. Arrange 3 noodles on top. Top with half of corn and half of beans. Sprinkle with 1/2 cup cheese and repeat layers. Make sure noodles are topped with sauce so they cook well. Sprinkle with remaining 1/2-1 cup cheese. Cover & bake for 30 minutes or until noodles are tender and sauce is bubbly. Top with green onions.

FRUIT AND YOGURT SHAKE

Ingredients:
2 cups frozen sweet cherries or other frozen fruit
2 cups plain yogurt
1 cups pomegranate juice or orange juice
16 ounces crushed pineapple in juice, drained
2 bananas
Puree all ingredients in blender until smooth.

BASIC CREPES

Ingredients:
1 cup flour
2 tsp sugar
� tsp salt
1 cup milk
� cup water
2 tsp melted butter
2 large eggs

Mix ingredients until smooth with wisk. Pour � cup batter into skillet over medium heat. Quickly tilt pan in all directions so batter covers pan with a thin film. Yield = appoximately 13 crepes

PASTA, CHICKEN & POBLANO SALAD

Ingredients:
2 poblano peppers
2 red bell peppers
� bag frozen corn
4 tbsp lime juice
2 tsp extravirgin olive oil
1 tsp salt
� tsp pepper
� tsp cumin
2 minced garlic cloves
3-4 cups cooked hot pasta of your choice (8 oz uncooked)
2 cups chopped tomatoes
1 onion finely chopped
1-2 cups heated, chopped rotisserie chicken breast
2 chopped avoacados & cheese if desired

Preheat broiler. Cut poblano & bell peppers in half lengthwise, discard seeds & membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, flatten with hand. Add corn to baking sheet. Broil 10-15 minutes or until peppers are blackened & corn is lightly browned. Place peppers in a ziploc bag & seal. Let stand 10 minutes. Peel and coarsely chop. Mix juice, oil, S&P, cumin & garlic in large bowl. Mix in peppers through onion. Top with cheese & avocado.

EASY SPINACH
What you need:
Spinach
oil
Mrs. Dash garlic and herb seasonings
Kraft parmesean cheese (optional)
almond slivers (optional)

What you do:
Put a little oil in a large pan (enough to cover the bottom)
Wait until the oil is hot then put in the spinach
Stir in Mrs. Dash seasonings. (as much as you want)
Wait until spinach is cooked then add a couple teaspoons of parmesean cheese and almond slivers if you want.

This is so easy. My husband and I love it. I will cook two bags of spinach and we will not have any leftovers.
Good luck, M.

J.,

I have a family recipe that my whole family loves.

1lb bag of pre-wahed spinach
2 tblsp of Olive Oil
1 tblsp of Butter
Quarter of onion chopped
Seasoning Salt
Pinch or two of sugar
Sea Salt (grinded)
Fresh Ground Pepper
Optional:
1 boiled egg
half pack of sliced baby portabellas

First add oil to non-stick pan (or if you have a WOK, it works best!). Then add butter until melted. Add spinach add make sure heat is med to med-low. After about 5 minutes add chopped onion, mushrooms, seasoning salt, and pinch of sugar. Continue to saute for about 8 more minutes (until mushrooms are at desired tenderness). Once done, add it to a serving platter and slice (whole egg slices)boiled egg over the top. Add salt and pepper to desired taste and enjoy.

Just a note** I have noticed that the spinach must be served right away or else it becomes mushy. You can also avoid this by removing it from the heat immediately once cooked.

Hope you enjoy! IF you have any questions, please feel free to e-mail me at ____@____.com

I have this great recipe that has been passed down from generations. you can either use fresh spinach or frozen or canned. one onion and four cloves of garlic. saute onions in olive oil. add the minced garlic and drained spinach. cook till all water is evaporated. this dish is cooked when you can see oil in bottom of the non-stick pan. I hope that this helps a little. I am at school and don't have time for detail. If you have any questions please email be at ____@____.com

saute spinach has only a few ingredients .
Butter,onions, salt and pepper and spinach.
about 1/2 cup onions
sauted in 1/4 cup butter
add one 8 ounce pkg of thawed and drained spinach.
add salt and pepper to taste.
cook for 4 or 5 mins stiring constantly.
I always add 1 teaspoon of minced garlic to the onions and
butter.
If you wanted too you could take this recipe and add 4 ounces
of cream cheese stir it in the sauted spanich, mix it in well.
add 1/2 cup of crushed crackers and mix it in. put a little shredded cheese on
top you have a Spanich casserole.

Hi J., I use www.cooks.com to find a lot of recipes. I did a quick search for sauteed spinach, and there were a ton. Hope this helps!
G.

I've often drained canned spinach and sauteed it in a little bacon fat with some raw eggs (they scramble in the process). It's nothing fancy, but my husband and I like it.

I doubt it's what you're looking for....but if you start that way, and do some experimenting...maybe you can replicate the "family recipe."

I don't understand folks who refuse to share recipes.
What's that about?....Oh well..... good luck