Archive for the ‘leafy greens’ Category

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thin crust spinach and feta pizza

August 31, 2013

Dough

1 1/2 to 2 teaspoons instant yeast*
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
3 1/2 cups King Arthur Italian-Style Flour
3/4 cup to 3/4 cup + 2 tablespoons lukewarm water*
2 tablespoons olive oil
*Use the greater amount of yeast if you plan on baking the pizza right away; the lesser amount if you’ll refrigerate the dough first.
**Use the lesser amount of water in summer or humid conditions; the greater amount in winter or under drier conditions.

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1) In a medium-sized mixing bowl (or in a bread machine set on the dough/manual cycle), combine all of the ingredients to make a very soft dough. Knead for 5 to 7 minutes (or allow the dough to go through the bread machine’s dough cycle); the dough will gradually become smooth and cohesive, though it’ll remain quite sticky.

2) To bake pizza immediately, divide the dough in half, and let each half rest, covered, for about 15 minutes, while you preheat your oven to 450°F. To bake pizza later, transfer the dough to a lightly greased bowl. Cover the bowl, and let the dough rise for 1 hour, then refrigerate it for up to 3 days.

3) While the dough is resting or rising (or just before you’re ready to bake pizza), start preheating the oven to 450°F, and prepare your toppings.

4) For spinach and feta pizza, thaw the frozen spinach, and squeeze it in your hands (or a paper towel, or a dish towel) until it’s very dry.

5) Heat the olive oil, and sauté the spinach, salt, and garlic for a couple of minutes, just until hot and well combined.

6) Divide the dough in half. You’ll be working with one piece of dough at a time. To make two pizzas now, set one half aside, lightly covered, while you work with the first piece. To make one pizza now, one later, return half the dough to the refrigerator, covered; use it within a day or two.

7) Lightly grease two sheets of parchment paper, waxed paper, or (last choice) plastic wrap. Lightly grease one or two large rectangular pans (half sheet pans work well), and drizzle with olive oil.

8) Sandwich the dough between the two pieces of paper, greased sides touching the dough. Roll the dough super-thin; the low protein in Italian-style flour will allow you to do this pretty easily. If the dough fights back, walk away for 10 minutes, then return and roll some more.

9) Peel the paper off one side of the crust. Place the crust, paper side up, on the prepared pan. Peel off the remaining paper.

10) Top the crust with half the spinach and half the feta. Spray lightly with olive oil spray, if you have it; this will help the feta brown a bit.

11) Bake the pizza on a lower rack of the oven for 5 minutes, to brown the bottom crust. Then move it to a middle or upper-middle rack, and continue to bake for 10 to 15 minutes, or until the top of the crust is golden and the feta is beginning to brown.

12) Remove the pizza from the oven, and transfer it to a rack immediately, so the crust stays crisp. Serve hot.

13) Repeat with the remaining half of the dough. Or return to the refrigerator, along with the remaining topping ingredients, and bake later.

Yield: 2 large thin-crust pizzas, about 8 to 10 servings total.

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adapted from here

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This old-school recipe turned out great. I topped the dough with just a little melty cheese (mozarella or monterey jack would be great, but all I had was cheddar and that was fine) and a lot of crumbled feta. I sauteed fresh greens (not just spinach, but a blend with arugala – use whatever you have) with olive oil and a pinch of nutmeg and salt, and squeezed it before putting it on the pizza so it wouldn’t make the crust soggy. Then I added bits of kalamata olives and pickled Greek peppers, and a little oregano from the garden.

The crust came out perfectly crispy. Remember to roll it thin! It’s a great looking pizza. The recipe is really specific, but it works. I recommend this highly if you have dry powdered milk in your pantry!

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raw spinach and marinated mushrooms dip

June 25, 2013

marinated mushrooms:

2 big mushrooms, finely sliced
3 TBSP olive oil
1.5 TBSP freshly squeezed lemon juice
½ tsp tamari (or nama shoyu, as you prefer)
1 small garlic clove, grated or minced
½ tsp raw mustard or other mustard
pinch sea salt
freshly ground black pepper, to taste

marinate overnight

(I add to a jar and give it a shake whenever I walk past it)

the next day, add these to your food processor with:

2 handfuls fresh spinach (or any tender leafy green like arugula, lamb’s quarter, etc.)
½ cup chopped parsley, cilantro, or your favorite mild herb
1 green onion, roughly sliced
olive oil (to taste)
pinch chili flakes

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adapted from tales of a kitchen

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Really great. Highly recommended. I subbed cilantro for parsley and it was really tasty.

This is a great snack or side dish to serve alongside bread or veggies at a party. Next time you have people over, offer them some of this raw spinach and mushrooms dip alongside baba and hummus, or beer and cheese dip, or lentil and olive dip. This is a great healthy alternative to the package of cream cheese spinach-and-artichoke dip (or a great vegan option to serve alongside it.)

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greek rice-spinach

January 17, 2013

i really liked the greek soup i made a few days ago, which is good because i have leftover dill and lemons for more greek food.

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rice-spinach

1/2 lb spinach, torn and coarsely chopped
extra virgin olive oil
t or so of dried roasted onion powder
a bunch of spring onions, finely cut
1 leek, finely sliced
1 tomato, minced
3/4 cup of rice
1 bunch dill, finely chopped
juice of 1 lemon
salt
freshly ground pepper

Warm the olive oil. Add the spring onions, and leek and stir fry them gently for 3-4 minutes, until they get translucent. Add the finely chopped tomato, onion powder, and rice. Then pour over 1 1/2c of water, season with salt and pepper and simmer for 20 minutes or until water is absorbed. Add spinach and toss until spinach is wilted. Remove from heat and sprinkle with dill and a good squeeze of lemon juice. Give everything another good toss and serve.

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adapted from this recipe

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FANTASTIC! Loved by everyone who tried it. Simple and delicious. Highly recommended!

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spinach-feta veggie burgers

November 17, 2012

1 15 ounce can chick peas drained and rinsed
1/2 cup bread crumbs
1/4 cup diced onions
1/4 cup diced bell peppers
1 egg
1/2 tsp salt
1/2 tsp ground cumin
3/4 cup feta cheese crumbles
2 handfuls of fresh baby spinach
(Veggie stock Optional)

FOR THE TOPPINGS:
1 medium onion sliced thin
2 tbs olive oil; divided
1/2 tsp salt; divided
1 large tomato sliced

In your food processor, add in chick peas, bread crumbs, onion and egg. Pulse until pureed. Add in bell pepper, pulse a few times just to dice the pepper and incorporate it.

Add in remaining burger ingredients pulse a few times just until combined.

If the burgers seem to dry, add in a bit of vegetable stock. If they are too wet, add in more bread crumbs 1 tbs at a time.

Form burgers into patties. Should yield about 4 burgers.

Fry in an oiled fry pan over medium/high heat. About 4 minutes on one side then flip and fry for another 2-3 minutes on the other side. OR until the burgers are golden brown.

toppings:

In a fry pan over medium/high heat, add in 1 tbs olive oil, 1 medium onion, and 1/4 tsp of salt, fry until crispy and browned.

For the tomatoes. Preheat oven to 400. Roast with olive oil and salt until they start to caramelize on the tops.

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from bakeaholic mama

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spanakopita (veg version AND vegan version!)

October 24, 2012

VEGETARIAN VERSION

1 onion chopped
3 tbsp olive oil
1/2 cup green onion chopped
250 gr chopped dark greens (like spinach, lamb’s quarter, etc.)
juice from 1/2 lemon
1 1/2 cup grated feta cheese
2 eggs, beaten
1 tsp ground nutmeg
1 stick butter
1 package phyllo pastry sheets
a few t dried oregano
a few T minced parsley
salt and pepper to taste

Defrost phyllo. Assemble the filling. In a large skillet heat the olive oil on medium heat. Add the onions and saute until soft. Add the spinach and salt and pepper and saute until the spinach is limp. Add the lemon juice, and remove off the heat. Let cool.
If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid. So make sure the mixture is completely cooled, otherwise it’s going to make the phyllo dough soggy, and you don’t want soggy spanakopita. In a medium bowl, beat the eggs with feta and nutmeg then add this to the spinach mixture and mix until it’s all incorporated well together.
Preheat the oven to 350 degrees and brush 2 baking sheets with some melted butter. Now for handling the phyllo dough, unroll it and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle some oregano. Now here you can repeat with 2 more sheets or 1 more sheet. I have tried with both and find that if I use 3 sheets, it gets to be too much phyllo for me, so I only repeat with one more sheet, so I have two sheets one on top of the other with melted butter and oregano on both.

NOT LAZY WAY:
Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tsp of the spinach and cheese filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling. Like I said it’s pretty easy to make, just a bit time consuming.
Place your spanakopita triangles on your baking sheets and brush with butter. Bake them for 20 to 30 minutes until the triangles are golden brown and crisp.

LAZY WAY:
build like a lasagna. follow directions otherwise, alternating between butter-brushed pastry sheets and filling.

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adapted from from jocooks

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VEGAN VERSION

3 tbsp olive oil
1 onion, diced
1 lb fresh spinach, stemmed, washed, and coarsely chopped
a few T fresh parsley, minced
1 pkg silken tofu, firm
3 tbsp nutritional yeast
2 tbsp lemon juice
1 tsp salt
a few grinds of fresh pepper
pinch of nutmeg
A bunch of fillo dough, thawed
1/2 cup of margarine, melted

Thaw phyllo. Sautee onion over medium heat in olive oil. Add spinach by the handful. When spinach has released its liquid, switch to higher heat and add in parsley. Cook until most of the water is gone.

Mash tofu and flavorings together with a fork until pebbly and mix in spinach.

Unroll fillo. The trick with fillo is don’t panic. It never unrolls right and it’s always stuck together. Trim off about an inch all the way around. Use scissors or something. Cover it up with a dry dishtowel to keep it from drying out. Putting a slightly damp dishtowel over that is even better.

Now here’s the frustrating part: take a sheet of fillo and lay it in a lightly oiled 9×13 pan. Yes, I know it’s like all sticking together and stuff, just slowly peel it apart. Ok, now brush it lightly all over with margarine. Look, it’s gonna tear, ok? You just have to deal with it. Just take a deep breath and put in seven more layers, brushing each. Was that so hard? Now put in the filling, spreading it all the way to the edges. You’re half-way done! Eight more layers, margarine on the top, roll the edges down, you are now a fillo dough pro. Take a sharp knife and cut into squares. Don’t cut all the way through the bottom layer though.

Now you gotta put it in the fridge for like half an hour. Good time to clean up the huge mess you made. 375F.

Bake for about 45 minutes until golden.

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from waste.org

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10/30
made both the veg and vegan version. added two eggs to the vegan version, since my mostly vegan housemates eat eggs. both versions were absolutely incredible. i was surprised how long it took to assemble – and how expensive the dish is to make! $5 for phyllo, $8 for greens out of season, $5 for feta? then you have to wait hours for the phyllo to defrost. then brush each sheet with butter – irritating, time-consuming, and too inviting for the kitten to resist nibbling the ends of the pastry sheets. by the end of the preparation, i had decided never to make it again.

i reversed my decision immediately upon tasting it. crunchy on top, creamy and flavorful inside, hearty and salty, major comfort food. i thought the vegan version was just ok, but my housemates raved about it. i much preferred the vegetarian version – feta and butter make up most of the flavor. if you don’t care for the taste of margarine, stick with real butter.

highly, highly recommended for anyone who likes very buttery, impressive-looking vegetarian food and has the time to spare. i will absolutely definitely make this again – for the holidays or another special occasion.

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sarson ka saag (vegan greens)

September 4, 2012

some combination of mustard greens (sarson), spinach (palak), chenopodium leaves (lamb’s quarter are similar to the bathua leaves called for by the recipe) or whatever dark, rich greens you have
5 tablespoons olive oil
Ginger,sliced 2 one-inch pieces
Garlic,sliced 6-8 cloves
2 med onions,sliced
4 green chillies
Salt to taste
Cornmeal 2 tablespoons
(optional) squirt of lemon juice, 1/2 tsp. garam masala

Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves. Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan. Add salt to taste and stir well. Let it cook till the greens turn soft. Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste. Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.

Chef’s Tip
You can add baby turnips to the saag for a variation.

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recipe from sanjeev kapoor

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palak paneer

January 22, 2012

wow, i just went into the drafts folder to work on the food processor post, and found this abandoned recipe from the beginning of 2011. enjoy!

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this is one of my favorite ways to prepare this. i also like it with caramelized onions!

 

i used a food processor to grind a few handfuls of cashews, a few cloves of garlic, some fresh ginger, fresh cilantro, a tiny thai hot chili, salt, and a little bit of milk or yogurt or cream (just enough to combine) into a paste.

then i began frying little cubes of paneer in hot oil (and i still have the burns to prove it. use a dry pan.)

then, i boiled a few bunches of spinach for about a minute and processed them in the food processor with a dash of milk and a tomato.

in a cast-iron, i started some butter and whole cumin and mustard seeds.

added the spinach and cooked for a few minutes, just until the oil rose to the top, then added paneer.

 

made this with kofta and a veggie korma.