Give up some spinach recipes.

rhinefire · Jun 18, 2014

I don't have any so if you do please enter it.

MaggieD · Jun 18, 2014

rhinefire said:
I don't have any so if you do please enter it.

My mom's spinach is legendary in our family. Frozen chopped spinach, lots of salt and thinly sliced fresh garlic. Boiled 'til the spinach is the consistency of canned. Delicious.

I make a chicken recipe using that spinach . . . Put it in the bottom of a casserole, add plenty of Asiago cheese on top, brown and season chicken breasts as you like. Lay on top of spinach/cheese mixture. Bake 'til chicken's done. Yum.

shrubnose · Jun 18, 2014

Sounds mighty good.

I love spinach, we grow it in our garden almost year round.

longview · Jun 18, 2014

My wife did a dish with Spinach, mushrooms, sauteed with butter, garlic, salt and pepper.
The above also became the meat substitute for a vegetarian lasagna.

jamesrage · Jun 19, 2014

rhinefire said:
I don't have any so if you do please enter it.

Spinach, Mushroom, and Four Cheese Lasagna Recipe : Emeril Lagasse : Recipes : Food Network
Ingredients

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

I used some of the suggestions from this site.
Nummy Kitchen: Emeril's Spinach, Mushroom, and Four Cheese Lasagna

When I was little my mom used to boil some fusilloni or even some radiatore pasta cook it for a little bit,drain the water,add a large can of spinach and diced tomatoes and finish cooking the pasta and then serve in a bowl topped with some sharp cheddar. My mom always called it her favorite.

I took some canned biscuit dough and rolled it out onto a cookie sheet, added some Alfredo sauce to it and topped it with some cooked bacon, spinach mushrooms, cheddar and mozzarella and baked it till done.

Medusa · Jun 19, 2014

l make different kinds of salads with raw spinach by changing some ingredients such as walnut ,cheese ,sauce .

l found it while looking for a link to my favorite salad..the same as we usually make but in form of dip sauce

Spinach and Walnut Dip with Pomegranate (Spinach Pkhali) | food to glow

spud_meister · Jun 19, 2014

1. Take all Spinach you can find
2. Add the spinach to a large rabbit or other herbivore
3. While the animal eats the spinach, order a pizza.

I don't like spinach.

rhinefire · Jun 20, 2014

jamesrage said:
Spinach, Mushroom, and Four Cheese Lasagna Recipe : Emeril Lagasse : Recipes : Food Network
Ingredients

1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.

To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.

In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.

Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.

Let rest for 10 to 15 minutes before serving. Serve hot.

I used some of the suggestions from this site.
Nummy Kitchen: Emeril's Spinach, Mushroom, and Four Cheese Lasagna

When I was little my mom used to boil some fusilloni or even some radiatore pasta cook it for a little bit,drain the water,add a large can of spinach and diced tomatoes and finish cooking the pasta and then serve in a bowl topped with some sharp cheddar. My mom always called it her favorite.

I took some canned biscuit dough and rolled it out onto a cookie sheet, added some Alfredo sauce to it and topped it with some cooked bacon, spinach mushrooms, cheddar and mozzarella and baked it till done.

YIKES! This is now on my weekend menu-thanks~!

Give up some spinach recipes.

Veni, vidi, dormivi!