I never liked spinach until I made an adventurous decision to buy some at the grocery store anyways… and turn them into Oven Baked Spinach Chips.
Now, spinach is my new best veggie friend. It tastes sooo ridiculously good. Let’s start baking!
• Bucket load of spinach leafs. I am talking about handfuls here!
• A bit of extra virgin olive oil, to coat the leaves. You don’t need a lot - for 400 grams of spinach leaves, I used 1 tablespoon of oil.
• Herbs. I used pepper, curry powder, red pepper powder, garlic powder and thyme.
1. Preheat oven at 120°C / 250F,
2. Rinse and dry the spinach leafs,
3. Place spinach in a large bowl, pour in some olive oil to coat the leafs,
4. Add herbs, toss it all around,
5. Place some baking paper on a tray, and lay out the spinach nice and evenly,
6. Pop them in the oven for 15-20 minutes. Keep checking on them until they’re crisp!
I could eat buckets of this stuff. Yum! Enjoy your crispy veggies. :)
I need to try this. ^_^
1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
1 handful blue cheese (crumbled) [Optional]
1 handful pecans (chopped)
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing.
Honey Choke the Spinach, Dijon Salad….
I was feeling inspired tonight and this is what came of it!
- 1 Cup Spinach
- 1 Cup Romaine Lettuce
- 1 Cup Artichoke Hearts
- 1 Tbsp. Capers (optional)
- 1 Tbsp. Apple Cider Vinegar
- A pinch of Salt
- 1 Tbsp. Mustard Powder
- 1/4 Cup Honey (or agave if you prefer to save the bees)
- 1 - 2 Tbsp Nutritional Yeast (optional)
- 1 Tsp Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
You can really use any greens you would like here, I chose spinach and romaine because that’s what was in my fridge and my butt chiffoned that mess. (IE cut it up small) I choked the living daylights out of it with the apple cider vinegar and salt. I stabbed the artichoke’s heart until it was quartered. Finally I smothered it all with the remaining ingredients and shook it up until it was wilted of life. I topped it off with some caper action and voila…
…why so violent?
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
1/4 c diced onion
1/2 c shredded cheese
1/2 c bread crumbs
1 tsp red pepper flakes
1 tsp salt
1/2 tsp garlic powder
Mix well in a bowl.
Now, form into burger-sized patties. (or you can do spinach balls)
Heat a non stick skillet over med-high. Spray with a bit of cooking spray.
Some may have to wait their turn, depending on your skillet size.
Cook each side 4-6 minutes
Serve on your choice of bread product, or eat them “naked”.
click image for recipe
Spinach Artichoke Grilled Cheese
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside.
In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined.
Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.