In my excitement to attend my very first Wine & Write event this past Thursday, I wanted to create a vegetarian green appetizer…..so off I went to the fridge to see what I could find. Out came a 1 lb. fresh package of spinach, a frozen bag of green peas, 8 oz of cream cheese and fresh parmesan cheese. First I sautéed two large white onions, sprinkled them with sea salt and freshly ground black pepper, then placed the spinach in the pan and allowed it to cook down. Then I placed the cream cheese in the pan for just 2 minutes to it would come to room temperature faster.
I drained part of the liquid the onions generated, took out the onion, spinach and cream cheese with a slotted spoon, and pulsed the mix in a food processor, while the frozen peas cooked for just 2 to 3 minutes in the remaining liquid in the pan. Added the peas into the mix as well as half a cup of fresh parmesan cheese and pulsed until it was creamy, and Voila! It became a highlight at the event. You could definitely add different ingredients to elevate the “greenness” of this dip – such as add kale or any other greens you have available, or for those that adore bacon, add just a few dried pieces of bacon.
You could add this on top of your couscous or quinoa, to rice, to chicken for a creamy chicken casserole, or just enjoy with pita chips or water crackers. So many choices…..
Stay tuned because I was thinking this would make an absolutely delicious stuffing for handmade raviolis!
What happens when I’m hungry, want a light lunch and it needs to be healthy, green and quick?
I run to the freezer! I knew I had chicken breast strips, but also pulled out a bag of frozen spinach, riced cauliflower with garlic, and another of broccoli.
Cooked the chicken stovetop with the freshly squeezed juice of 3 lemons, cracked peppercorn and sea salt, and then mixed together the spinach, cauliflower and broccoli with 1/2 cup freshly grated parmesan cheese and Voila! After chopping the chicken and allowing it to hang out with the veggies, I had my light green healthy lunch finished and ready in 20 minutes!
The great part about this meal is that it will keep well in the fridge or freezer. If you make a larger amount, you could actually portion it out for your lunch for the week or dinners, with a nice green salad.
What is a great addition to a Saturday brunch? Spinach quiche! This crust-less version I believe is a healthier option. And the best part of any quiche is that you can have it for breakfast, lunch or dinner! For breakfast alongside an English muffin and a cup of fresh fruit, for lunch with an abundant side green salad, or for a quick dinner, either hot or cold, accompanying a hot cup of tea or coffee; a slice of quiche makes even for a great snack. So many options for a versatile dish that takes just a few minutes to put together, letting the oven do all the work for an hour at 350 degrees.
Here are the ingredients for this version of spinach quiche, with which two quiches were made.
1 package of creamed spinach
2 packages of frozen spinach
8 slices of baked bacon, crumbled
freshly grated black peppercorn and salt
2 cups coconut milk
1/2 cup heavy cream
2 cups shredded mozzarella cheese
1 cup fresh parmesan cheese
1 cup shredded cheddar cheese
Instructions: Whip 5 eggs in each bowl with one cup of coconut milk and 1/4 cup heavy cream. Then integrate a few turns of freshly grated peppercorn and a dash of salt, mixing in approximately half the crumbled bacon, and cheeses.
I microwaved the creamed spinach, and placed half in each bowl, mixing it into the eggs, along with the cooked and drained frozen spinach; placed in an oven safe dish in a 350 degree oven for 1 hour.