Tag Archive: Spinach


Pizza without tomatoes?  How about garlic naan bread topped with amazing Mediterranean ingredients?  These were delicious and easy to make.  I also mixed up a batch of Mediterranean burgers for another night!

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8 garlic naan bread

2 lb. ground chicken

1 container hummus (we like Boar’s Head)

1 can pitted black olives

1/2 seedless cucumber

1 bag baby spinach

1/3 c. crumbled feta cheese

Olive oil for drizzling

Preheat oven to 400 F.

Brown ground chicken in a large skillet and break up into small pieces.  Remove from heat, and stir in hummus.

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Prepare two large baking sheets by covering them with foil and spraying with coconut oil.

Lay out naan and bake 4-5 minutes to crisp it up.

Meanwhile, chop spinach and slice olives and cucumber.

Topped crisped naan with hummus mixture.

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Add toppings – olives and cucumbers first, then spinach, and finish off with feta.

Drizzle with olive oil and bake 15-20 minutes.

 

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Gluten Free Fall Casserole

Sorry I missed a few days again! I visited my Aunt Fran and Uncle Bob in Manhattan

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and took the train to Poughkeepsie to see the Culinary Institute of America.

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Molly (the baker) wants to go there, if we can figure out the financial end!!

While at Fran and Bob’s, Fran decided to challenge me a la ‘Chopped’ to make a dinner using ingredients she had on hand. It was a cinch, since she keeps the most amazing, healthy stuff on hand.

SAM_0580The tomatoes and some of the mushrooms and onions were for the chicken.

My Fall Casserole was such a hit, I’m making it for Thanksgiving this year!

3 sweet potatoes
1 parsnip
1 package baby spinach leaves

chopped mushrooms and onions (approximately 1/2 c. total)
4 Tbsp. butter
4 Tbsp. gluten free flour
1 1/2 c. veggie water/milk mix

4 oz. neufchatel cheese
4 oz. muenster cheese

Cube sweet potatoes and dice parsnips.   Cook potatoes, parsnips, onions and mushrooms in salted water until tender.  I steamed my spinach over top of it to save time.  (If you are not pressed for time, you can always carmelize the onions and mushrooms in a separate pan and spread on top of the potatoes and parsnips).

Drain, reserving liquid for  use in sauce.

Butter casserole dish and place cooked veggies in it.  In the same pan (to save dishes) melt butter and add flour.  Cook a few minutes, being careful not to burn.  Pour in veggie water/milk mix.  I used equal parts.  Stir regularly until sauce thickens.  Stir in neufchatel cheese until melted.  Add in spinach.

Pour sauce over veggies and top with muenster cheese pieces.

Bake 350 F for 30 minutes.

I served it with chicken (the recipe will be posted a little later – tonight or tomorrow)

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Quinoa Quiche (adapted from Queen of Quinoa)

2 packages quinoa/brown rice Near East brand (I used Rosemary with Garlic Oil)
12 eggs
1 c. buttermilk
1 c. milk
8 baby carrots, minced
1 shallot, minced
1/2 bag baby spinach
1/2 c. grated parmesian

Preheat oven to 350 F. Spray 13-9 baking dish with olive oil.

Mix together eggs, buttermilk, milk, seasoning packets, brown rice quinoa (that you have rinsed well), and stir with whisk. Stir in spinach

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and pour into prepared dish.

Cover with foil and cook covered 1 hour 20 minutes. Remove foil and sprinkle with parmesian.

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Bake until set. (Toothpick comes out clean) About 15 more minutes. Sprinkle with cheese and broil until golden.

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I am experimenting with new grains. Yesterday millet, today quinoa. For breakfast no less. I would say this would make an excellent side dish for a brunch or dinner. My oldest complained that it was ‘to health tasting’ for breakfast, but it was delicious and the others deemed it blogworthy. I served with sliced apples, grapes, and a little sour cream topped with hot sauce. I think it would be yummy with salsa too.

Variations: Different veggies (broccoli would be good); different cheeses; different seasonings; different sauces.

This would definitely be a nice pot luck dish to bring!

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