Recipe for Spinach Gnocchi

I was intrigued when I saw a recipe for Spinach Gnocchi in the New York Times Health section.  It sounded like one of those too good to be true recipes...good intention but bad result.  Not True!

These turned out really tasty and, although labor intensive to make, worth the work.  I modified the recipe slightly.

Time: about 30 minutes, active plus 2 hours rest time
Yield: 4 servings

Ingredients:

• 10 ounce box of frozen spinach, defrosted and wrung out in paper towels until very dry
• 1 TBSP olive oil
• 1 TBSP butter
• 1/2 cup ricotta cheese
• 1/3 cup AP flour, divided
• 1 egg, beaten
• 1/2 tsp freshly grated nutmeg
• 1/4 cup finely grated Parmesan cheese, plus more (coarsely grated) for serving
• Marinara sauce for serving
• Salt and pepper

Method:

• Saute the spinach in the oil and butter with the nutmeg and a pinch of salt and pepper.
• Once warmed, add half of the flour and all of the ricotta and stir briskly for 5 minutes.
• Remove from heat and beat in the Parmesan and eggs.
• Let cool briefly and then cover and place in fridge for 2 hours.
• Place a large piece of parchment down on the counter and put a large pot of salted water on to boil.
• Warm the marinara sauce to a gentle simmer.
• While the water comes to a boil, flour your hands and the parchment well and take handfuls of the dough and roll out into tube shapes.
• Snip or cut the tubes into 1 inch pieces (they are sticky, use plenty of flour).
• Drop the gnocchi into the gently boiling water in batches and set the timer to 4 minutes once they rise to the top.
• Once each batch is cooked, keep warm in an oiled bowl (I kept mine in the microwave, turned off).
• When all are ready, serve topped with sauce and the coarsely grated Parmesan.

These turned out much better than I had hoped and were very satisfying.  I had expected them to fall apart in the water and to taste doughy-neither was true!  They keep well in the fridge to be warmed gently in sauce the next day.

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Original recipe

Recipe for Squash, Spinach, and Mushroom Brown Rice Risotto

Before I made this recipe I thought "no way can brown rice make a creamy yummy risotto."  Guess what? I still feel that way.  However, this rice dish was tasty and I was happy with all the veggies and the good nutrition in the recipe and that it was under 250 calories per serving. 



Yield: 6 servings
Time: 1 1/2 hours

Ingredients:

• 1 TBSP olive oil
• 1/2 C onions, chopped finely
• 1 C short grain brown rice
• 5 C vegetable stock
• 3 C baby spinach
• 1 tsp olive oil
• 1 C sliced mushrooms
• 4 cups roasted, cubed butternut squash
• 2 ounces Parmesan cheese, shredded
• 3 tsp finely diced basil, plus more for garnish
• Salt and black pepper to taste 

Method:

• Prepare butternut squash (cut in half, roast for 45 minutes in 400 degree oven, cool, peel and cube;  can be done ahead of time).
• Heat 1 TBSP olive oil over medium heat in heavy saucepan and add onions when hot.
• Cook onions for 3-4 minutes then add rice, stirring frequently.
• Cook onions and rice for 5 minutes.
• While onions and rice are cooking, heat stock to a simmer and keep on low heat while cooking risotto.
• Add 1 cup at a time of stock to the rice/onion mixture and stir frequently while mixture simmers/low boil (about 40 minutes to add all stock).
• Check rice for tenderness and if not tender, add additional liquid and keep stirring.
• While rice is simmering, heat 1 tsp olive oil in a separate pan and cook mushrooms for about 10 minutes over medium heat.
• Once rice is cooked, stir in salt and pepper to taste, and add basil.
• Stir in cheese then spinach.  Stir until spinach is wilted then add mushrooms and squash.
• Serve garnished with basil leaves.

Like any risotto, it's labor intensive so don't plan on making this unless you can hang out right by the stove to do all the stirring!

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Modified from Original recipe 

Recipe for Thai Shrimp and Veggie Curry

The photo doesn't do this meal justice!  I probably should have worked on the composition a bit more and taken a few other shots but after tasting the curry sauce, I was in a hurry to eat!  So, don't hold the poor quality photo against this recipe-it's a keeper.

Time: 30 minutes

Yield: 4 servings

Ingredients:

• 2 cups cut asparagus spears, 1 inch pieces
• 2 cups spinach leaves
• 3 cloves garlic
• 1 1/2 cup diced onion
• 1 can coconut milk
• 1 TBSP fish sauce
• 2 TBSP fresh lime juice
• 24 medium shrimp, cleaned, shelled, tails removed and deveined
• 3 TBSP Thai red curry paste
• Canola oil
• Salt
• Pepper
• Fresh mint and lime slices for garnish

Method: 

• Saute onion in oil over medium heat until soft, about 10 minutes.  Add garlic and cook 1 more minute over medium high heat.
• Add curry paste.
• Add coconut milk, fish sauce, and lime juice.
• Bring to boil.  Taste and add salt and pepper to taste.
• Turn down heat to medium, add asparagus and simmer for 5 minutes.
• Add spinach and shrimp; simmer until shrimp turns pink and spinach wilts, about 3 minutes.
• Serve over rice, garnished with chopped mint and lime slices.

This would be good with chicken or beef too.  And seriously, it's "spoon up the left over sauce and slurp it" kind of good!

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Recipe inspiration  

Recipe for Whole Wheat Spaghetti with Sesame Salmon and Spinach

Here's a great recipe for when you want to get something on the table quickly but you want to stay on the healthier side of things.  In under thirty minutes you can put this dish together, serve it, and be ready to receive the accolades that will surely be sent your way!


We are doing pretty well with our goal of eating fish once or twice a week.  I've found some frozen sockeye salmon that is really good.  Flash frozen on the boat when it's caught, I can't imagine much fresher unless you catch it yourself.  I'm keeping a bag in the freezer so I have no excuse not to get those good-for-you omega fatty acids in our weekly diet.


Mr. ELEB and I both love spinach but if you don't you could substitute another green, leafy veg or even some asparagus, broccoli, or peas.  It's worth  paying for some good quality whole wheat or whole grain pasta.


Yield: 2 servings
Time: 25 minutes


Ingredients:

• 8 ounces salmon filet
• 1 cup white wine or chicken or vegetable broth
• 4 ounces whole wheat (or whole grain) thin spaghetti pasta
• 4 cups fresh baby spinach
• 1 large clove garlic, minced
• 1 TBSP soy sauce
• 3 TBSP sesame seeds, plus more for garnish
• 1 1/2 TBSP sesame oil
• Salt and pepper

Method:

• Cook pasta per box instructions for al dente.
• Heat wine or broth over med-high heat.  When simmering, add salmon and cover.  Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula. When cooked, remove from wine/broth and flake into bite sized pieces.  Reserve liquid for serving if needed.
• While salmon and pasta cook, add sesame oil to skillet over med-high heat.  When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic. 
• Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
• Drain pasta and add back to pan.  Add spinach, salmon, a pinch of salt and a few grinds of pepper.  
• Stir and add some reserved wine/broth if needed.
• Serve sprinkled with additional sesame seeds.

This has lovely soft Asian flavors, which we both love.  Hope you do too!



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Adapted from this Mark Bittman recipe


Here are a few more of our favorite salmon recipes:

Lemony Salmon and Dill Toss

Poached Eggs with Spinach, Salmon and Roasted Red Peppers

Recipe for Salsa Turkey Pasta

Mr. ELEB is training for a half marathon and wanted a bit more carbs in some of our meals.  We both like whole grain pasta so I created another baked pasta recipe inspired by my December Secret Recipe Club recipe.

This time, the flavor palette is more in the Mexican/Latin realm and I added in some spinach and black beans to really make it a one pot meal.  This is another really easy, no fail recipe.  I hope you will try it and let me know what you think.


Yield: 6 hearty servings
Time: 30 minutes


Ingredients:

• 1 ¼ lb. ground turkey breast
• 15 oz. can black beans, rinsed and drained
• 10 oz. pkg frozen chopped spinach, defrosted and squeezed in paper towels to remove extra moisture
• 1 ½ cup shredded pepper jack cheese, divided
• 8 oz. whole grain rotini pasta
• 32 oz. thick and chunky salsa
• 3 TBSP taco seasoning
• 2 tsp olive oil
• Cooking spray

Method:

• Preheat oven to 375 degrees.
• Cook pasta according to package directions for al dente.
• Season turkey with taco seasoning and heat olive oil in skillet.
• Cook turkey in hot oil until no longer pink. 
• Stir in the black beans, spinach, and salsa and heat until bubbling.
• Stir in the cooked, drained pasta and ½ of the the cheese.
• Spray a casserole dish with cooking spray and pour in the pasta/meat mixture.
• Top with remaining cheese.
• Bake in preheated oven for 15 minutes or until bubbling and cheese is melted.

I hope you have a safe and happy New Year-be safe!

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