Sentences with phrase «does wilted spinach»

Not exact matches

What Ilana will do is fresh press spinach or kale, or carrots or beets to get the colours we need.

I then add spinach to up the green goodness, coconut water as a base and a little bee pollen for a delicious flavour — but if you don't have been pollen, don't worry, it will be delicious without it and you can always add a little raw honey instead.

I don't know if spinach will work.

I made the spinach phyllo triangles as instructed, but will use 1/2 the amount of dill next time and will try it with egg roll wrappers because my fiance didn't like the flakiness of the phyllo (store bought).

Once the couscous is done cooking, add it to the spinach and tomatoes and toss it throughout so the spinach wilts a bit and the tomato insides give off a bit of juice.

Look around, you will notice that we have a collection; Quinoa and Spinach Stuffed Tomatoes, Garden Salad Feta Stuffed Burgers, Sausage Stuffed Eggplant... I'm not even done, but -LSB-...]

As you look through these and the others in the round - up, you'll see that almost none of them call for steaming the spinach before using in the dish, as we discussed one should do to reduce oxalic acid.

Maybe you'll get as lucky as I did, and find yourself a man whose idea of a great weekend is apple picking, pie baking, cider making, and spinach couscous with oranges and olives for dinner.

I will be trying this with spinach and tomato on half for my hubby and I. Kids don't care for veggies in their eggs.

Alas, I don't have any in the fridge (spinach; not um, Julia;P), so I think I'll try this with beet top greens!

THIS is what I'll doing with my bags of spinach from TJs that are just about to go south.

I think as you said, if I am careful about getting rid of the stems, I won't have the bitterness problem I occasionally do with spinach.

When it's ready to eat, stir in the spinach until it's wilted and you're done.

In this recipe I used kale for the greens, but would prefer spinach if I had it so either one will do.

Spinach is my most likely addition to a quick pasta like this but any leafy green will do.

You can use spinach if kale isn't to hand — in fact, any dark, leafy green will do.

It's loaded with things my family loves (well, I guess they don't love spinach, but they'll happily eat it in this soup), and I can have it on the table in about 20 minutes!

Make sure to drain off most of the tomato oil so the dough doesn't go soggy, and add the spinach just a few minutes before the end of the cooking time so it just wilts.

And yes, I do hope that spinach as well as lots of other green foods will assist in your full recovery!

Maybe this will do it — he loves black beans and baby spinach is one of our go - to veggies.

Examples of this are kale, swiss chard, mustard greens, dandelion greens, arugula and even spinach will do the trick here.

2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten

I reheat it a couple of times over spinach, which wilted and mixed in quite nicely, and I was feeling extra decadent once and ate it with plantain chips — which I think is what I'm about to do right now for my last non-frozen serving.

My favorite toppings are spinach and artichoke with greek yogurt saucr, but with this tomato sauce, I don't think I'll be using it as much!

I actually used fresh spinach but I really wanted to use kale, I just didn't have it on hand but next time I will use kale for sure.

When the mushrooms are almost done, add baby spinach and cook until wilted.

It is already chopped and I don't have to spend time washing, removing the stems and wilting huge amounts of fresh spinach.

Cut finely the baby spinach leaves (if you are using fresh baby spinach, you don't have to cook them, they will perfectly cook within the mushroom, but if you'd like, sauté them for 2 - 3 minutes in a skillet or cook in microwave oven according to the package instructions).

A more tender green, like arugula or spinach, should be dressed just prior to serving so it doesn't get too wilted.

All you do to make the sauce is saute some onion, add the spinach to wilt, then pour in some milk, and finally, thicken with a little flour and dried parmesan.

Add spinach (don't worry if it won't fit in the pan, it will wilt down into nothing in seconds) and pour in chicken stock.

I'll tell you — I don't really want to make and drink a smoothie unless it has spinach (or something green) in it.

This is more or less done now and all you will have to do here is put the lid back on and cook over a low heat, stirring once whilst the lentils to their job and the spinach has wilted.

Make sure you drain your defrosted frozen spinach well before adding it to your pan, if you don't things might get a little watery but it will eventually cook off.

1 ripe banana 1 1/2 cup frozen blueberries 1/3 cup frozen pineapple 1/2 cup spinach, packed to the max 1/4 cup kale, loosely packed (don't go crazy here or the color will be discolored) 1/2 frozen or cooked beet (optional) 2 teaspoons hemp seeds 1/2 teaspoon Super Greens Powder (optional but recommended) 1 1/2 cup milk of choice (cows, almond, coconut, hemp, etc) 1/2 cup of ice

Any green vegetables will work, but my favorites are kale and spinach, as they don't take away from the taste of my smoothie bowls.

Turn off the heat and add the spinach (you will need to do this in batches), along with the salt, black pepper, nutmeg, and red pepper flakes.

You will be getting plenty of vitamin A and vitamin C, keeping your immune system strong (don't forget to exercise as well, to keep your immunity in top shape), as well as plenty of vitamin K from the kale and spinach.

As for the spinach measurement, I'm not entirely sure — but as long as you use a generous handful of frozen spinach you'll be okay, the exact quantities don't matter too much in recipes like this:)

Do you love the thought of an ultra-thin pancake around warm, wilted and seasoned spinach tossed with crispy bacon and creamy Brie cheese?

If you aren't a fan of spinach, don't worry — the flavor from the whey protein and fruits will help to mask its taste.

Remove from heat and mix in just enough spinach purée to coat grains (you don't want the mixture to be saucy; you'll have some sauce leftover), then remaining 1 Tbsp.

I love to flash cook spinach and this will expand what I do with it, but I have a question about the shallots: Are there three shallots in this recipe?

Now place all the spinach leaves into the pan at once, squish them in or pile them up, don't worry they will shrink.

When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using.

Does anyone know if it will be alright to use fresh spinach instead of frozen?

Amber's take probably requires the same amount of effort to make as it does to open a can, and I love the idea of adult - ifying it with some wilted spinach and roasted red pepper soup.

Don't you loooove coming home from a trip and see that the spinach in the fridge has wilted, all dairy products have expired and the bananas are brown and mushy??

Hi, i really want to do this but I have one wuestion, will the spinach be soggy inside the mason jar?thank you anyway.

This Tex - Mex version has become our standard, but it will work with whatever veggies you'd want in an omelet — maybe you could do «Greek» tortilla cups with green peppers, black olives, spinach, and feta... or mushroom tortilla cups with sauteed mushrooms, onions, and goat's cheese... or leeks and collards... the options are endless!