My Recipes

Houston’s Spinach Artichoke Dip

Beth — Thu, 05 Dec 2024 20:20:10 +0000

2 Garlic cloves, minced
2 Tbsp minced onions or 1 tablespoon dried minced onion
1⁄4 cup Butter
1⁄4 cup AP Flour
2 cups Heavy Cream
1⁄4 cup Chicken Broth
2⁄3 cup fresh-grated Pecorino Romano Cheese
2 tsp fresh-squeezed Lemon Juice
1⁄2 tsp Hot Sauce
1⁄2 tsp Salt
1⁄4 cup Sour Cream
20 oz. frozen chopped Spinach, thawed, squeezed dry
12 oz. Artichoke Hearts, drained, coarsely chopped
1⁄2 cup shredded White Cheddar Cheese

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over top(s).
At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Dairy Free Aloo Palak

Beth — Wed, 05 Jan 2022 15:35:39 +0000

Ingredients

- 1-2 potatoes, peeled and cut into 1-inch pieces
- 3 tablespoons butter
- 1 serrano or jalapeno pepper, seeded and finely minced
- 1 tsp. cumin
- 1 tsp. garam masala
- ½ tsp. turmeric
- 12 ounces fresh spinach, very finely chopped.
- ¼ cup water
- ¼ cup full-fat coconut milk
- Salt and pepper, to taste

Instructions

Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.
Drain the potatoes into a colander and set aside
Chop the spinach and set aside. (I use a food processor)
Melt the butter in a large skillet over medium heat. Add the serrano pepper, cumin, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.
Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.
Add the coconut milk and bring to a low simmer. Season with salt and pepper to taste.
Add the potato’s to the spinach sauce. Gently stir everything to distribute the potatoes. Taste again in case more salt is needed.

Turmeric Chicken and Rice

Beth — Wed, 28 Oct 2020 17:37:06 +0000

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened. Add chicken and cook for a few minutes, stirring occasionally. It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper. Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES:

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Spinach Casserole

Beth — Sun, 24 Feb 2008 01:54:00 +0000

10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Strawberry Spinach Salad

Beth — Sat, 16 Feb 2008 19:54:00 +0000

8 cups Bite size pieces spinach
¾ pint Strawberries, sliced
¼ cup Pine nuts, or desired nut
red onions

Dressing
1 portion Briannas Home Style Blush Wine Vinaigrette Dressing
1 portion Briannas Home Style Rich Poppy Seed Dressing

For dressing, mix 1 portion of vinaigrette dressing to 1 portion of poppy seed dressing. Example; one cup to one cup. For salad, prepare salad ingredients, except nuts. Toss dressing with salad. Sprinkle with nuts. Makes 8 servings. Other brands of salad dressing are fine.

Apple Spinach Salad

Beth — Sat, 16 Feb 2008 19:19:00 +0000

1 (10 oz.) package fresh spinach, washed and torn
2 Granny Smith apples, not peeled, chopped
½ cup lightly salted Cashews
¼ cup sugar
¼ cup apple cider vinegar
¼ cup canola oil
¼ tsp. garlic salt
¼ tsp. celery seed

Spinach Quiche

Beth — Sat, 16 Feb 2008 18:57:00 +0000

2 Tbsp. margarine
3 Tbsp. chopped onion
10 oz. package spinach, cooked and drained
4 oz. Swiss cheese
¼ cup parmesan cheese
1 Tbsp. flour
1 ½ cup milk
3 beaten eggs
1 tsp. salt
½ tsp Worsterchire sauce
½ tsp. pepper
¼ tsp basil
Dash of nutmeg

Combine first six ingredients and place inside a cooked deep dish pie shell. Combine remaining ingredients and pour into shell. Bake at 375 degrees for 30-45 minutes.