My cookbook

Делала с 1/2 пачки замороженного шпината. Сухой чеснок не добавляла, но добавила тертый пармажан и острый перец.

4 cups fresh baby spinach - packed and roughly chopped
▢4 cloves fresh garlic, minced
▢2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
▢1 cup half-and-half - plus more as needed
8 tablespoons unsalted butter - divided
▢Garlic powder - to taste
▢Salt and pepper - to taste

Bring a large pot of water to a boil, enough to fully submerge the potatoes. Then, add the potatoes and bring back to a boil. Cook over medium heat for about 20 minutes or until fork tender. Drain.
Press the cooked potatoes through a potato ricer. This will make them extra fluffy and smooth. Set aside.
In a microwave-safe bowl, melt the remaining 6 tablespoons of butter with half-and-half until melted and warm. Set aside.
In the medium pot, sauté the minced garlic with 2 tablespoons of butter over medium heat. Then cook the spinach until just softened, just a few minutes. If there's any excess moisture, absorb that with paper towel.
Add the riced potatoes into the pot with the spinach. Then, add in the melted butter and half-and-half liquid mixture, and stir everything until creamy and evenly combined. If needed, add more half-and-half.
Season generously with salt, pepper, and garlic powder. Enjoy!

Источник: https://cookingformysoul.com/spinach-mashed-potatoes/#recipe

Сделала по рецепту. Брала целый пучок свежего укропа, пакет замороженного шпината и пол банки артишоков. Вместо рикотты добавила обычный cottage cheese. Теста израсходовала целиком, а начинки получилось много, половину заморозила. Очень вкусно!

1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.

Make the filling:

In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.

Assemble the Pie:

Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.

​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. Drizzle butter between the layers. See the ​video above.


Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.

Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.

Pour the remaining melted butter on top and brush all around.

Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.

Источник: https://www.dimitrasdishes.com/the-best-spanakopita-recipe-updated/

1

lemon
3

Tbsp. extra-virgin olive oil, divided
8

scallions, thinly sliced
1

cup basmati rice, rinsed, drained well
1½

tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1

bunch dill, tough stems trimmed, finely chopped, divided
1

10-oz. package frozen chopped spinach
Freshly ground black pepper
Preparation
Step 1
Remove zest from 1 lemon in wide strips with a vegetable peeler or paring knife. Slice lemon in half; set aside.

Step 2
Heat 2 Tbsp. extra-virgin olive oil in a medium heavy-bottomed saucepan over medium. Add lemon zest and 8 scallions, thinly sliced, and cook, stirring often, until scallions are bright green and beginning to soften, about 2 minutes. Add 1 cup basmati rice, rinsed, drained well, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and half of 1 bunch dill, tough stems trimmed, finely chopped, and cook, stirring, until rice is coated in oil, about 30 seconds. Pour in 1¼ cups plus 2 Tbsp. water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is nearly tender and water is absorbed, 13–15 minutes.

Step 3
Meanwhile, place one 10-oz. package frozen spinach in a fine-mesh sieve set over a medium bowl and pour in boiling water to cover. Let sit until thawed, 5–10 minutes. Drain well and transfer to a clean kitchen towel; squeeze hard to expel as much excess moisture as possible. Transfer spinach to a cutting board and run through a couple times with a chef’s knife to finely chop.

Step 4
Remove pan from heat, uncover, and top rice with spinach. Re-cover and let sit 10 minutes to allow spinach to steam. Using a fork, fluff rice and incorporate spinach. Stir in remaining half of dill and juice from 1 reserved lemon half. Season with freshly ground black pepper.

Step 5
Transfer rice to a bowl and drizzle remaining 1 Tbsp. extra-virgin olive oil over.

Источник: https://www.bonappetit.com/recipe/spanakorizo?utm_term=recipe-1&utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_030122&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=AUTO_PRINT&utm_content=B

Очень вкусное блюдо! Я заранее замариновала мясо. На следующий день обжарила, затем сделала плов и потушила их вместе минут 30. Класс!

For the Beef Souvlaki & marinade

1 kg top sirloin beef cut in chunks (35 oz.)
2 tsps mustard
1–2 tsps honey
juice of 1 lemon
zest of 1 lemon
1/2 tsp hot paprika
6 tbsps olive oil
salt to taste
freshly ground black and pink peppercorns (to taste)
1 tsp dried oregano
2 tsps fresh thyme
1 clove of garlic, minced

For assembling the beef skewers

1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 tbsp olive oil
salt and pepper
9–10 wooden skewers

To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.

Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.

When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.

For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!

Thread the chunks of beef comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.

Brush the kabobs lightly with the remaining marinade and drizzle with olive oil.
Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)

Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

Источник: https://www.mygreekdish.com/recipe/marinated-greek-beef-souvlaki-skewers-kabobs/

Greek Spinach and Rice recipe (Spanakorizo)



1kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
200g rice white rice (7 oz.)
1/2 cup olive oil
4 spring onions, chopped
1 red onion, finely chopped
1 leek, sliced
1/2 bunch dill, finely chopped
150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
1 tbsp tomato paste
1 cube vegetable stock
salt and freshly ground pepper



To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.

Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender.

While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.

To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.

Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

Источник: https://www.mygreekdish.com/recipe/greek-spinach-rice-recipe-spanakorizo/

Вадим сказал повторять. Очень просто и быстро готовится.

2 tablespoons toasted sesame oil
1 tablespoon chili-garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1 tablespoon avocado oil or canola oil
1 pound peeled, deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 2-inch pieces
1 (5 ounce) package baby spinach
2 cups cooked brown rice
1 tablespoon sesame seeds


Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
Step 2

Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
Step 3

Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.

Источник: http://www.eatingwell.com/recipe/279030/sesame-shrimp-stir-fry-with-spinach/

Очень вкусная паста! И готовится быстро и просто.

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil (1 оливкового и 1 сливочного, плюс немного cream cheese)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth (я использовала воду)
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Finely grate 2 ounces Parmesan cheese (about 1 cup)(значительно меньше, может ложку или две)


Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.

Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.

Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.

Источник: https://www.thekitchn.com/creamy-mushroom-spinach-orzo-22948878

Я не пробовала, рыбу пожарила делала только для Вадима, он сказал, что вкусно.

2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

Preparation

Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

Per serving: 568.4 kcal calories, 39.7 % calories from fat, 25.1 g fat, 3.7 g saturated fat, 89.6 mg cholesterol, 47.0 g carbohydrates, 7.5 g dietary fiber, 32.2 g total sugars, 39.5 g net carbohydrates, 40.9 g protein

Источник: https://www.epicurious.com/recipes/food/views/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270?mbid=nl_11212017_Daily_CTN_PM%20(1)&CNDID=27160599&spMailingID=12408711&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1281975108&spReportId=MTI4MTk3NTEwOAS2

Вадими понравился этот суп. Мне, в принципе тоже, только много его не съешь, очень сытный.


a 6-quart slow cooker
1 bag baby spinach
2 cans Italian-style diced tomatoes
1 block cream cheese
1 bag frozen cheese tortellini
4 cups vegetable broth (бульон отварила отдельно)
3 boneless, skinless chicken breasts (mine were frozen, а я предворительно разморозила)

I started by spraying my slow cooker with nonstick cooking spray then I laid my 3 frozen chicken breasts on the bottom and seasoned them with salt and pepper, to taste.

I topped my chicken with undrained cans of diced tomatoes, frozen cheese tortellini and baby spinach.

I cut my cream cheese into cubes and spread it out evenly on top of the spinach.

I poured the vegetable broth over the top of everything, placed the lid on top and cooked on low for 6-8 hours.

Источник: https://www.sixsistersstuff.com/recipe/slow-cooker-chicken-tortellini-tomato-soup/

Вчера сделала совершенно потрясающе вкусный ужин! Сладкую картошку запекла кружочками при 400 Ф 22 минуты (авокадовое масло, соль, белый перец).

Растопила 1 ст. л. сливочного и 1 ст. л. оливкового масла, мелко порезала два зубчика чеснока и имбирь, обжарила до запаха, добавила уже размороженный шпинат и 1 ст.л. сливочного сыра, посыпала пармезан и плеснула half–half, соль, белый перец, чуть потушила и положила наверх размороженные филе flounders (salt & white pepper), закрыла крышкой и потушила пару минут до готовности. Очень вкусно!

Я делала без дополнительного масла и все равно очень вкусно. Вадиму тоже понравилось.

Ingredients

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1½" piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1 tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Roti or rice (for serving)

Recipe Preparation

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

Источник: https://www.bonappetit.com/recipe/saag-paneer-but-with-feta