SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
INDIAN SPICED SPINACH WITH POTATOES
This recipe is from Mridula Baljekar's 30 Minute Vegetarian Indian Cookbook. The leftovers make a great omelet filling, or eaten cold in a wrap. I usually forgo the dried chiles, and use a comparable amount of red pepper flakes.
Provided by Chef Edlear
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish).
- Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time.
- Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point.
- Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes.
- Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes.
- Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer) Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.
CHEAT'S SPICED SPINACH, TURMERIC & POTATO PILAF
Make this aromatic spiced spinach, turmeric and potato pilaf to warm you up on a cold winter'S evening. Serve with fruity mango chutney and yogurt
Provided by Esther Clark
Time 40m
Number Of Ingredients 15
Steps:
- Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.
- Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
- Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.
Nutrition Facts : Calories 670 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.22 milligram of sodium
SPINACH POTATOES
This potato dish is considered a special treat even by my grandchildren and great-grandchildren. It came to me from a dear friend who was raised on a farm in Kansas, and it's one of my personal favorites. The creamy spuds, spinach and melted cheese provide down-home flavor that can't be beat. It's a great side to bring to a potluck.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the potatoes, sour cream, butter, sugar, salt and pepper. Add the spinach, chives and dill. Spoon into a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts :
SPICED CHICKEN, SPINACH & SWEET POTATO STEW
A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
- Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
SPICY SPINACH AND POTATOES
Make and share this Spicy Spinach and Potatoes recipe from Food.com.
Provided by Sueie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice potatoes and place in pot of boiling water, and cook over high heat until just tender.
- Drain and cool.
- Shred spinach leaves and rinse thoroughly.
- In a wok or heavy based frying pan on medium high heat, add onion and garlic and stir-fry for 1 minute.
- And ginger, coriander, lemongrass and spinach and stir-fry for 1 minute.
- Add potato and capsicum, stir-fry for further 2 minutes.
- Reduce heat to low, add chilli sauce, soy sauce and lemon juice, stir-fry for ther 1 minute.
Nutrition Facts : Calories 251.3, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.7, Sodium 482.6, Carbohydrate 45.1, Fiber 7.4, Sugar 3.5, Protein 8.2
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