Spinach Chili Food

CHILE-GARLIC SPINACH

Steps:

• In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

GREEN CHILE SPINACH DIP

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

SPINACH CHILI

Steps:

• Chop the onion and mix in with the browning beef. Chop all peppers and set aside. After the beef has browned, drain the grease. Add the mixture of all peppers, beans and diced tomatoes to the pot. Add about 1.5 cups of water. Add Williams seasoning and Tapatio hot sauce - to your own taste. Bring the pot to a boil for only about 5 minutes, then simmer for 4-5 hours at a low temperature. About ten minutes before serving, add the entire bag of spinach a little at a time, mixing it into the chili. Turn off heat for about 15 minutes before serving.

GARLIC CHILLI SPINACH

Steps:

• In a lidded frying pan, heat the olive oil over a low heat, add the garlic and chilli and cook until softened - about 30 seconds.
• Tip in the spinach. Season and cover until the spinach has wilted. Drain off any liquid and toss the spinach in more olive oil and a splash of lemon juice. Serve straight away.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

SPINACH SALAD WITH CHILI PEPPER DRESSING

Steps:

• In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain. Crumble bacon. Discard coarse stems from spinach and tear leaves into bite-size pieces. Quarter olives and thinly slice mushrooms. Peel jícama and cut into 1/2-cubes. Mince scallions and finely chop eggs.
• In a large bowl toss spinach with bacon, olives, mushrooms, jícama, and scallions. Add dressing and toss well.
• Crumble cheese over salad and sprinkle with eggs.

VEGETARIAN PUMPKIN SPINACH CHILI

Steps:

• Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
• Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

SPINACH WITH CHILLI & LEMON CRUMBS

Steps:

• Melt the butter in a large frying pan, then when it starts to foam, tip in the breadcrumbs, zest, garlic and chilli. Cook until golden and crunchy. Remove from the pan, season and set aside.
• Add the spinach to the pan and wilt, stirring. Season and serve with the crunchy crumbs sprinkled over the top.

WHITE CHICKEN CHILI WITH SPINACH

Steps:

• 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight.
• 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans.
• 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender.
• 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

SPAGHETTI WITH SPINACH & GARLIC

Steps:

• Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
• Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

CHILI CHICKEN AND SPINACH

Steps:

• Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.).
• Preheat a wok or stainless-steel saute pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 1 to 3 minutes (be careful not to burn the garlic).
• Chop the chicken into small pieces and add them to the pan, cooking until they're lightly browned, about 3 to 4 minutes. Add the soy sauce, red-chili paste, and sugar, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
• Add the pepper and spinach, and cook until the spinach is just wilted, about 2 minutes.
• Serve immediately.

SPINACH SALAD WITH CHILI LIME DRESSING

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.