It's been way too long since I have updated Spinach Blog with a new recipe. Sorry guys. This does not mean that I have run out of spinach recipes...it just means I've been so busy cooking new spinach recipes, that I haven't had the time to post any on here!
That being said, I am not entirely sure if spinach "belongs" in fondue...but anything (involving spinach) is possible. And even though I was lacking a mini crock pot or fondue burner, this spinach + Gruyere cheese fondue was a hit.
You Will Need:
1. 1/4 - 1/2 cup white wine
2. pinch of ground nutmeg
3. a few cloves
4. 1 cup fresh or frozen spinach leaves (packed)
5. tsp. flour (or corn starch)
6. Cheddar + Gruyere cheese (I used between half to one pound of Trader Joe's Cheddar + Gruyere Mélange)
7. Some potato slices, bread, and/or fruit slices for dipping
In a pot on medium heat, simmer white wine. In the mean time, shred or thinly slice the cheese. In a bowl, mix together cheese with flour or cornstarch so the cheese is all coated. When coated with flour/cornstarch, gradually add in the cheese to wine and mix until smooth. If needed, you can add in more flour or cornstarch to make it more uniform and smooth.
When all is smooth, add in the spinach leaves, a pinch of nutmeg and a pinch of crushed cloves. Stir until spices are integrated and spinach wilts.
Serve with toasted bread, potato slices, apples and fruit, veggies, meat skewers...or anything you think pairs well with cheese. It's best to serve in mini crock pot or fondue pot -- otherwise, eat fast (it's not hard).
Enjoy,
A + D
You Will Need:
1. Two cups Rigatoni pasta
2. One 5oz can tuna
3. Two tbsp. Parmesan cheese
4. One cup frozen spinach
5. One (or two) tbsp. mayo
6. Two tbsp. mustard
7. Pinch of garlic (or garlic powder)
8. Salt + Pepper to taste
First, boil the Rigatoni for around 10 minutes. In the meantime, cook the frozen spinach. If you use pre-chopped spinach, you can skip the chopping part. I used whole spinach leaves so I had to cut them up myself and cook in frying pan with a pinch of garlic. Let the garlic brown a bit before adding the spinach to pan-fry. When fully cooked, remove from heat.
In a mixing bowl, add in the tuna, mayo, spinach, mustard and Parmesan. Gently fold together a bit. When the pasta is done boiling, add pasta to the mix and fold together. Add salt + pepper to taste. You can either serve warm or let cool in the fridge for a half hour to an hour. Either way is yum.
Enjoy!
A + D
