Good Ideas 7 tasty reasons to keep your pantry stocked with canned tomatoes CHICKEN AND SPINACH STIR-FRY WITH GINGER AND OYSTER SAUCE Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce Cheyenne Cohen Here, they share their best recipes and tips for turning this go-to green into your next great meal. For help in the kitchen, we turned to a few of our favorite food pros, including Serena Wolf, Martha Stewart, Brittany Williams, Alexandra Stafford, Kelly Senyei, Abra Berens and Katie Workman. So take a cue from Popeye and start eating your spinach. This green powerhouse is also low in calories, and delivers vitamins, minerals, fiber and antioxidants, which means using it in salads, pastas, stir-fries and even smoothies, makes a whole lot of sense. There’s no trimming or prep required and tender baby spinach cooks quickly, wilting into almost any dish you add it to. ![]() These dark green leaves are delicate enough for salads but hardy enough to be cooked, and can be sautéed or stir-fried, layered into lasagna or simmered in sauces, soups and stews. If you are a fan of cooking with spinach you can find 5 more quick spinach recipes I wrote when I had a large amount of spinach in my garden, or visit my Recipe List page for many more.The supermarket is filled with bags of this and that, but when it comes to convenience, ease of use and versatility, it’s hard to beat a bag of baby spinach. You can substitute with Chilli paste if you are unable to locate it. *Harissa paste can be purchased from a gourmet deli or market. Add the parsley and season with salt and pepper.īlend the soup with a stick blender until smooth and serve with a dollop of the Harissa yoghurt and topped with the croutons. Add the spinach and continue to simmer for a further 10 minutes. Add the potatoes and sweet potato and simmer for 40 minutes. Crusty bread pieces cut into small cubes – fry in a small amount of oil to brownĪdd the stock to a pot with the thyme and bring to the boil.3 tablespoons of natural yoghurt – You can find my homemade yoghurt recipe here.6 sprigs of fresh lemon thyme (or plain thyme).4 cups of Chicken Stock (or Vegetable Stock).1 medium sized sweet potato, peeled and cubed.Potato and Spinach Soup with Harissa Yoghurt This recipe is based on one by: Australian Woman’s Weekly – Beginners Simple Meals, Step by Step Results to Perfect Meals (ed. Season to taste and add this to the risoni, toss gently to mix. Add the basil and spinach and stir until wilted. Heat a pan, add oil and then the garlic, lemon zest and oregano followed by the baked pumpkin, capsicum, and tomatoes. Add the parmesan, lemon juice and red wine vinegar and stir to coat the grains. ![]() Drain the risoni and put it into a large serving bowl. 100 grams of fresh spinach leaves choppedĪfter baking the pumpkin, capsicum and tomato, slice the capsicum into pieces.Ĭook the risoni in a large saucepan of boiling water until tender (about 10 minutes).1 tablespoon of fresh Oregano leaves chopped.3 medium tomatoes – quartered and baked. ![]()
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