Simple ingredients for the blueberry vinaigrette There's only so many desserts your body can take. After the panacotta and the tart I was looking for something healthy that would rev my body back from slugishness. Scanning the food channel late at night I was watching one of those cooking shows where the father, whose a chef, proceeds to cook a 14 course dinner for his whole family in half an hour. Hmmm...never mind that we never saw any of his assistants during that segment. One of the things he made was a vinaigrette for his salad using blueberries. "Interesting" I thought. I had a whole punnet lying in the fridge waiting for a porridge or a batter for muffins. So I decided to experiment using his technique of mixing the blueberries with some olive oil and vinegar. Apart from a stained kitchen benchtop (those blueberries are like paint when they're blended) it turned out beautifully. I found some baby spinach leaves that were nearing their hibernation cycle in the refrigerat
It is recommended not to eat spinach or lettuce with fish. This is the advice of the Dutch Nutrition Center after the introduction of a product which contains fish and spinach.
The Nutrition Center states that the combination of the nitrate in spinach in combination with fish can release unhealthy substances. These substances in large [...]
We are lucky enough to live very close to the school where my wife works, so on most afternoons she just pops home fo lunch. After two months of pretty hefty holiday meals, we’ve both been feeling the need to go a little lighter. Even with my inherently carnivorous nature, there are times when [...]
I have not been feeling well this week, so I have been sipping on tea, eating soup, and just generally being grumpy. I think the weather change brought on my cold. It is supposed to snow 1-3 inches tonight in Raleigh, which I am finding more and more believable as the temperature [...]
I have not been feeling well this week, so I have been sipping on tea, eating soup, and just generally being grumpy. I think the weather change brought on my cold. It is supposed to snow 1-3 inches tonight in Raleigh, which I am finding more and more believable as the temperature [...]
Do you ever get that funny feeling on your teeth after eating spinach? I had spinach last night and threw some of the left-overs in my lunch today and both times I noticed feeling like something was coating my teeth. I've noticed this before but never thought about it too much but today I felt like I wanted to know why. I looked it up and there is a scientific explanation for that funny feeling on your teeth after eating spinach.
I am trying to eat more fish and more greens in the New Year. This recipe is quick, easy, and delicious. My husband really liked this dinner, so I will be making it a lot for my family. He said the spinach was the best he has ever tasted- what a sweetheart. [...]
New Years Day! It's the start of a new year and what a way to start it off after all the big meal Holiday's with lots of football. Plus it's time for those fun New Years Resolutions too! Yes, of course this year will be to loose a few pounds for me but just not yet. At least not until after the BCS National Championship between The Ohio State Buckeyes and LSU! If you haven't read my profile yet, I am from Columbus Ohio and I love the Buckeyes. My dad is in the Hall of Fame there and I just wouldn't have it any other way. Go Bucks!!!So until the big game is over I will be posting fun game food. I'm starting with Artichoke Dip. This is a very easy recipe I found online and you and your sports fans will love it. Keep checking in for other great tail-gating recipes this week.Delicious Spinach Artichoke Dip1 box frozen chopped spinach, thawed1 cup light sour cream1/2 cup grated Parmesan1 cup shredded part-skim mozzarella8 ounces reduced fat cream cheese, softened4 cloves garlic, crushed1/2
I'll have to make this again for pictures, I was too slow in getting the camera, everyone was already digging in.Hot Artichoke Spinach DipINGREDIENTS1 block frozen spinach1 can small artichoke hearts1 brick cream cheese1/4 tsp garlic powder1/8 tsp crushed red pepperDIRECTIONSMicrowave spinach 90 seconds til heated through, squeeze out all waterDrain artichoke hearts and snip into 1/4-1/2 inch piecesAdd brick of cream cheese and artichoke hearts to spinach and microwave additional 45-60 secondsAdd seasonings and stir wellOptional, place on top rack of broiler until just brown and bubbly
I'll have to make this again for pictures, I was too slow in getting the camera, everyone was already digging in.Hot Artichoke Spinach DipINGREDIENTS1 block frozen spinach1 can small artichoke hearts1 brick cream cheese1/4 tsp garlic powder1/8 tsp crushed red pepperDIRECTIONSMicrowave spinach 90 seconds til heated through, squeeze out all waterDrain artichoke hearts and snip into 1/4-1/2 inch piecesAdd brick of cream cheese and artichoke hearts to spinach and microwave additional 45-60 secondsAdd seasonings and stir wellOptional, place on top rack of broiler until just brown and bubbly
Spanakopita...A Greek classicI haven't really ventured into much Greek food cooking on this blog. I constantly get asked about the title of my blog/website and how this relates to me. Well you can read a little about it here. I promise to provide a few more greek recipes as I go along. I also don't want to keep this blog too one dimensional. But I digress...First off, let's start with an instant Greek classic. "Spanakopita" is a traditional Greek pie made with spinach and fetta cheese encased in that ever so thin pastry called "filo". Filo has numerous meanings in Greek but for this instance it refers to a piece of paper. Or as thin as a piece of paper. Spanakopita is served everywhere in Greece. From the hustle and bustle of busy Athens to local Greek villages. And everyone has their own version of it. Without going into too much detail, my grandmother used to roll out her own filo pastry (a hard skill to fathom...it takes years to master!) and use wild green spinach with
Since going gluten-free, I have heard a lot of great things about Quinoa. Considered, “the mother grain” by the Incas, Quinoa has all the essential amino acids, unlike wheat which has to be paired with a legume to be a complete protein. However, I have never cooked it until tonight! Now, I [...]
Yes, another food recall for potential salmonella contamination. The culprit this time is fresh, bagged spinach sold under the label Metz Fresh. Both retail and wholesale packages distributed all across the US may be affected.Read the details in this FDA Press Release.
Do you love spinach salads? If so, you could be depleting the calcium in your bones.I know, spinach is supposed to be good for you and it is, but uncooked spinach contains oxalic acid which prevents calcium absorption.The excellent cookbook Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats recommend that we only eat spinach salads occasionally. If you cook the spinach, then the oxalic acid is neutralized and does not interfere with calcium absorption. Nourish Traditions is an excellent resource with numerous explanations of the nutritional benefits of whole foods.Women's Success History
Modernizing the wisdom and trials of the women who blazed the paths before us.
Visit http://famiss.blogspot.com
Table of contents for OffTheShelf Cooking with Ameena - Spinach OmeletteOffTheShelf Cooking with Ameena - Spinach OmeletteOffTheShelf Cooking with Ameena - Spinach Omelette Pt.2 I’ve increased the flame to like medium to slightly high, but as long as I’m here and watching it. Looks good. If it breaks you can allow it to rest for [...]
Table of contents for OffTheShelf Cooking with Ameena - Spinach OmeletteOffTheShelf Cooking with Ameena - Spinach OmeletteOffTheShelf Cooking with Ameena - Spinach Omelette Pt.2
Good morning, this is Ameena and today I’m going to make spinach omelette. The ingredients we need for the spinach omelette is eggs definitely.
We need spinach cut, tomatoes - this is one full tomato, half an onion cut in small pieces, coriander leaves and 1 green chilly. You can again vary; if kids are eating you don’t need to add the green chillies. And paprika powder. A bowl, mozzarella cheese for taste and you have bread to serve it as a sandwich. I’m gonna break all the eggs up. Ok. Next step just add all of them in - onions, you don’t like onions you don’t have to add them, .tomatoes again, everything except eggs and spinach. Everything else can be an option but egg cannot be an option. Then the coriander leaves, paprika - this is about half a teaspoon. I’m just mixi
As global warming takes effect, and we have to think of more environmentally friendly ways to live our hectic lives, people are increasingly thinking of new ways to accomplish this effort. So, how about a house that's powered from Spinach?Ok, maybe it's not powered solely by Spinach (it actually uses solar energy) but I'll let someone else explain why I'm talking about spinach:To do this however, their design called for a house to be cladded with a solid-state photosynthetic solar cell based skin, whose main component for generating electricity from the sun is a protein called Photosystem I, which is derived from spinach. - InhabitatWill we all be living in houses like this? Probably not anytime soon but as long as my house isn't underwater in the near future I think I'll be fine.Spinach Powered House - Inhabitat.
I was lucky enough to come home for lunch today and have a minute while the toddler was napping.
Inspired by a sandwich my friend had yesterday while shopping this came out better then I ever expected! And so pretty although my picture doesn’t do it justice. Just imagine the red [...]
OK, first off, I love sautéed greens—let’s just get that out of the way. I look like a meat and potatos guy but when left to my own devices, I admit it, I’ve got a couple cloves of roasted garlic and some diced shallots or onions in the pan, a little unsalted butter and garlicky olive oil and I’m rinsing the spinach. So, my wife L is coming home late, I’m hungry and reading the Cooking Journey food blog and Shayla has made some sautéed greens with shallots and it looks so good—and green, so very, very green. I think, yeah, I’ll have some of that. I had the garlic cloves minced and in the pan with the onions and the bunch of organic spinach glistening emerald before I remembered I had the Fine Cooking issue that she used (December 2006, on the back flap). So as I was sitting down with my big bowl of green garlicky goodness, enjoying that scratchy teeth feel you get, I scanned the recipe. I don’t know if I could give up the garlic cloves in place of the coriander and r
Show All