Recipes Included On This Page Salmon-Spinach Frittata Spaghetti with Escarole and Bacon Spinach with Anchovies and Tofu Spinach-Feta Cheese Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Salmon-Spinach Frittata Recipe By : Family Meals Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 onion -- chopped 1 red bell pepper -- seeded, thinly sliced 10 ounces frozen spinach -- thawed, squeezed dry 1 can salmon -- drained (7.5 ounces) salt and pepper 8 large eggs -- lightly beaten Warm oil over Medium heat in a 12-inch nonstick skillet with an ovenproof handle. Add onion and bell pepper; cook, stirring often until softened about 5 minutes. Add spinach and salmon; season with salt and pepper. Saute until heated through. Preheat broiler to High and set oven rack about 9 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to Medium-Low and cook, sliding a spatula under frittata occasionally to loosen, until set underneath, but wet on top, about 8 minutes. Place under broiler; cook until top is golden, 1 to 2 minutes. Slide frittata onto a platter and cut into wedges. Makes 8 servings. Source: "All You Magazine, May 25, 2012" S(mastercook formatting by): "Bobbie" T(Cooking Time): "0:20" NOTES : This was a delicious dinner with biscuits and fresh asparagus as side dishes. I will make it again. I made half of it and it was a generous serving for 2. I used a mid-sized cast iron pan. Contributed to the FareShare Gazette by Bobbie; 29 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 149 Calories; 11g Fat (63.5% calories from fat); 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 218mg Cholesterol; 104mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Spaghetti with Escarole and Bacon Recipe By : Food and Wine Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Bacon: 1/4 pound sliced bacon, cut crosswise into thin strips For Escarole: 2 tablespoons olive oil 3 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 1/2 teaspoons anchovy paste 1 head escarole (about 1-1/2 pounds), leaves cut into 1/2-inch strips 2/3 cup canned low-sodium chicken broth or homemade stock 1/2 teaspoon salt For Pasta: 3/4 pound spaghetti 1/3 cup grated Parmesan cheese, plus more for serving 1 tablespoon butter Crisp bacon complements escarole so well you may be tempted to sauté the greens in the bacon fat but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together. FOR BACON: In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan. FOR ESCAROLE: In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes and anchovy paste; cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes. FOR PASTA: Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. TO SERVE: Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon and butter. Variations: Stir in a cup of drained canned cannellini beans when you add the broth in Step 2. Add two tablespoons of chopped fresh basil just before serving. Contributed to the FareShare Gazette by Art; 27 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 406 Calories; 11g Fat (25.2% calories from fat); 11g Protein; 64g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 302mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Fat. Back to Recipe List * Exported from MasterCook * Spinach with Anchovies and Tofu Recipe By : Cool Food by Nathalie Hambro Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh spinach -- (1 kg) 2 pieces tofu -- cubed * 2 tablespoons fruity olive oil -- (30 mL) 1 tin anchovy fillets -- drained and finely chopped [one 2-ounce/50 g tin] 1 garlic clove -- finely chopped Freshly ground black pepper 1 lime -- juice and grated rind * The recipe just says '2 pieces' without mentioning a size. Wash the spinach thoroughly and remove the stems. Drain, leaving some water clinging to the leaves. Marinate the tofu in 1 tablespoon of olive oil while you cook the spinach. In a large saucepan heat the remaining oil with the anchovy fillets and garlic, until the fillets dissolve. Add all the spinach and cover. Cook for 4 to 5 minutes, tossing once or twice while cooking (the leaves should be wilted but still a bright green colour). Transfer immediately to a serving dish, adding the tofu and a generous amount of pepper. Sprinkle on the lime juice and scatter the rind on top. Serve at room temperature. Serves 6. "The flavour of anchovies is somehow toned down here, giving a lovely, intriguing tang to the spinach. The bland tofu is a good complement in texture to the other ingredients. Serve with fried triangle-shaped croutons and any egg dish." From Cool Food (delicious dished to serve chilled or at room temperature) by Nathalie Hambro; 1988. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 5g Fat (34.4% calories from fat); 11g Protein; 8g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 150mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Spinach-Feta Cheese Dip Recipe By : Light and Easy, Divine Dips Serving Size : Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups low-fat plain yogurt 1 small garlic clove 2 tablespoons chopped fresh dill -- or 2 teaspoon dried 1 package frozen leaf spinach -- (9 to 10 ounces) thawed according to package directions, squeezed dry 4 ounces feta cheese -- cut into cubes 1 teaspoon grated lemon rind 1/4 teaspoon salt 1/4 teaspoon pepper Set coffee filter or double thickness of paper toweling in strainer over small bowl. Spoon yogurt into filter. Refrigerate; drain for 2 hours. (Yield is about 1 1/3 cups). Chop the garlic and dill in a food processor. Add spinach, feta, lemon rind, salt and pepper. Whirl until cheese is finely grated, scraping down side of bowl as needed. Add drained yogurt. Pulse with on/off motion just until mixture is combined. Scrape into serving bowl. Makes 2 cups dip Note: This dip can be prepared a day ahead of time and refrigerated. Source: "Family Circle Magazine, 12/17/96" S(MC Formatted by:): "Bobbie" Yield: "2 cups" Contributed to the FareShare Gazette by Bobbie; 26 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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