All Entries Tagged With: "Spinach"
Spinach Beef Soup
Besides the Creamy Seafood Udon, Lorna also made a Spinach Beef Soup in the Gilmore Park Church Community Kitchen. This is a simple and quick soup that can be served in 30 minutes.
Ingredients
- 1 bunch spinach, washed and drain
- 1 can chicken stock
- 1 can whole kernel corn
- 4 cups water
- 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes
Source: Lorna
Prep time: 10 minutes; Cook time: 20 minutes; Serve 4
Spinach And Chickpea Fritters
The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.
Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.
Ingredients
- 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 onion, finely chopped
- 3/4 teaspoon salt or to taste
- 1 cup canned chickpeas
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- vegetable oil for frying
- mango chutney, for serving
Source: adapted from food network
Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8
Spinach Cake
This is a healthy cake. It has green power. It has the source of Popeye’s power. This cake is great for picky kids who defy vegetables.
The whipping cream makes this Spinach Cake more attractive.
Source: unknown
Prep time: 30 minutes; Bake time: 30 minutes; Yield 1 loaf
Ingredients
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 250g (1/4 pound) spinach, washed, drained
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2.5 cups flour, sifted
- 1 teaspoon baking powder
- 1 cup whipped cream
- 3L Pyrex dish (we used a loaf pan which takes longer to bake because we cant find a Pyrex dish in this kitchen)
Hearty Bean and Barley Soup
I did not get to taste this Hearty Bean and Barley Soup in the South Arm Cooking Club for Seniors as Charlene made this second soup for the seniors to bring home. A mixture of kidney beans and spinach give this soup a triple-punch of nutrition in the form of iron, fiber, and calcium. You can also vary this soup by adding shredded chicken or different vegetables.
This is a great soup to freeze in 1 or 2 cups portions to reheat for the future. If you intend to freeze it, do not add the spinach. You may add the spinach just before you serve the soup after reheating. You may need to add an extra half cup to one cup of water to the leftovers, since the barley will continue to absorb liquid over time.
Ingredients
- 1 (19 ounce) can dark red kidney beans, rinsed and drained
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 6 garlic cloves, minced
- 2 teaspoons dry rosemary, minced
- 2 boxes less-sodium chicken broth (8 cups broth)
- 1 can diced tomatoes, undrained
- 1 cup pearl barley
- 16 ounces bag spinach
- 1/4 teaspoons freshly ground black pepper
- Parmesan cheese to serve, optional
Paul, Chris O’Brennam and Marcel made this hearty soup adapted from Cooking Light.
Prep time: 15 mins; Cook time: 50 mins
Garlicky Spinach Balls
The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer. Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable. This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12.
These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time.
Ingredients
- 2 cups crushed seasoned stuffing
- 1 cup finely chopped onion
- 4 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/4 cup reduced-sodium chicken broth or vegetable broth
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon ground black pepper
- 2 packages (10 ounces each) frozen chopped spinach
Paul and Frances made with these Garlicky Spinach Balls.
Indian Cuisine: Ground Meat Curry
For the main course, Minoo made a Ground Beef Curry for the Indian theme at the Caring Place Community Kitchen. I did not use beef on the title as most population in India are Hindus who do not eat beef. I do not want to be offensive. You can substitute the beef with other meat like chicken, turkey, lamb or pork.
This Ground Beef Curry is loaded with spices like turmeric, cinnamon, cumin seeds, coriander seeds and dried red chili flakes. Vania, a volunteer for the family services did a research on the benefits of eating spicy food and here are what she found out:
- spicy food helps to prevent degeneration of the brain and nervous system
- helps with prevention of depression and migraine
- helps increase metabolism which is an important factor in weight loss function
- use for pain and inflammation management
- good for blood circulation
- lower blood pressure
- cancer prevention (Capsaicin, an active component of chili peppers, attack and kill cancer cells
- improve digestion
- improve sleep pattern
Creamy Bean Soup with Fresh Herbs and Spinach
The next dish which the South Arm Cooking Club for Seniors made is a bean soup. Soup is comfort food especially in the colder fall and winter. This bean soup is adapted from Cara Brunetti Hillyard and it serves 6. Chris and Paul made this soup.
Chris and Paul made two versions of this bean soup. One is the creamy version while another is the broth version. The creamy version is smooth while the broth version has more texture to it. The soup is very filing too with the beans as a source of protein.
