Epimeles

the Pence family cookbook

Recipes Tagged with “spinach”

Lemon Butter Chicken

main course chicken spinach

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tbsp. smoked paprika
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 c. chicken broth
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • Juice of 1 lemon
  • 1 tsp. dried thyme
  • 2 c. baby spinach, chopped

Preparation

Preheat oven to 400 degrees F.

Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.

Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Damn Delicious, adapted


Argentine Spinach Pie (Torta Pascualina)

breakfast side dish argentinian cheese pie spinach untested

Ingredients

  • 1 double-crust pie shell
  • 1 1/2 c. frozen chopped spinach or 2 qts. fresh spinach (2 8-oz. bags works well)
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1/4 tsp. nutmeg
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 1-2 c. grated Swiss cheese
  • 1 egg yolk for brushing top of pie

Preparation

Preheat oven to 350. If using frozen spinach, thaw and squeeze. If using fresh, cook, drain, dry, and chop. Heat the oil in a frying pan over medium heat. Add onion and cook until tender. In a bowl combine spinach, onion, nutmeg, salt, eggs, and cheese. Mix well. Pour into the pie shell. Arrange the top crust over the filling and crimp the edges. Brush the top with egg yolk if desired. Bake at 350 for 30-40 minutes.

Penzey’s Spices


Spinach Salad with Apples, Avocado, and Bacon

side dish avocado bacon salad spinach

Ingredients

  • 1 cup vegetable oil
  • 1/4 cup powdered sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon ground ginger
  • 1/2 pound bacon slices, chopped
  • 2 6-ounce bags baby spinach leaves
  • 2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced [CP: replace this with Granny Smith]
  • 1 cup very thinly sliced red onion
  • 1 ripe avocado, halved, pitted, peeled, cubed

Preparation

Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.

Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.

Bon Appetit, December 2000


Spinach with Bamboo Shoots

side dish chinese spinach

Ingredients

  • 1 lb. fresh spinach
  • 1/2 cup peanut, vegetable, or corn oil
  • 1/4 cup finely shredded bamboo shoots
  • 1 teaspoon salt
  • 1 teaspoon sugar

Preparation

  1. Wash spinach leaves thoroughly under cold running water, drain well.

  2. Heat the oil in a wok or skillet. Using a medium-high flame, cook the bamboo shoots in the oil approximately 45 seconds, stirring constantly.

  3. Add spinach and stir until wilted.

  4. Add salt and sugar, and cook, stirring, about 1 1/2 to 2 minutes longer.

  5. Transfer to a hot platter, but do not add the liquid from the pan.

Epicurious, January 2001


Spinach Gnocchi with Fontina Cheese

side dish potato spinach vegetarian

Ingredients

  • 1 pound russet potatoes
  • 2 10-ounce packages ready-to-use spinach leaves, stemmed
  • 1 small egg, beaten to blend
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups (about) all purpose flour
  • 1/4 cup (1/2 stick) butter, melted
  • 5 ounces Fontina cheese, thinly sliced

Preparation

Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.

Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.

Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.

Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.

Bon Appetit, May 1997