Tag Archives: spinach

Pennsylvania Dutch Spinach

1 Jun

3-4 slices bacon
3 Tbsp. flour
2 c. boiling water
1Tbsp. vinegar
1 Tbsp. sugar
salt & pepper
1 Tbsp. diced onion
1 lb. spinach, torn (or chard)
2 diced hard-boiled eggs

Fry bacon in skillet until crisp.  Sprinkle flour over bacon, let bubble.  Turn skillet low and add boiling water, stirring constantly.  Add in vinegar, sugar, salt & pepper, diced onion and spinach.  Cook 5 minutes, to let spinach wilt.  Sprinkle with diced eggs and serve warm.


Dinner Last Night

9 Jan

Dinner tonight:
Baked beets
Steamed spinach with butter salt and pepper

Baby Food:
Potatoes and spinach

Dinner Last Night

14 Dec

Last night we had:

baked leeks with olive oil and salt on toast


Penne with Ricotta and Spinach

30 Nov

Source: Cook What You Love by Bob and Melinda Blanchard

1 pound penne pasta
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces baby spinach leaves, or chopped regular spinach leaves
1 cup ricotta cheese
1/4 cup fresh basil leaves, cut into strips (see note)
1/4 cup chopped fresh parsley
1 1/2 cups freshly grated Parmesan cheese

Bring a large pot of lightly salted water to boil over high heat.  Add the penne and cook until tender but still firm. Drain well and return to the pot.  

With the heat on very low, add the olive oil, salt, pepper, spinach, ricotta, basil, parsley, and 1 cup of the Parmesan to the penne and mix well.  Heat gently, stirring occasionally.  As soon as the spinach is wilted, about 2 minutes, remove the pot from the heat.  Serve immediately topped with the remaining Parmesan.

**To cut the basil into strips quickly, stack the leaves in a pile, then roll them into a long cylinder and slice thin.

recipe submitted by Amy Dawson (from Cook what you Love)

Spinach- and Cheese-Stuffed Pasta Shells

30 Nov

20 ounces chopped spinach
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked

Additional grated Parmesan

Place spinach in large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.

Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.

submitted by Amy Dawson from Bon Appétit | March 1991