Shrimp, Spinach, and White Bean Scampi with Brown Rice

Ok, I'll admit. This was not a planned spinach blog recipe. This was a last minute I'm-hungry-what-can-I-make-really-quick recipe. We usually have leftover rice in the fridge, canned beans of some sort, frozen sea food of some sort, and spinach of some sort stocked in the fridge. If you are unlike us, and don't have leftover rice in your fridge, always, then you can make fresh rice, obviously. Brown rice or jasmine rice is our favorite...

You will need:

1. Brown rice

2. Half a can of white beans (or fresh, cooked)

3. Half cup of frozen chopped spinach

4. Half tsp. minced garlic

5. Half of a lemon

6. 2-3 tbs. butter

7. Half cup shrimp - thawed, peeled, deveined (if you're fancy)

8. Salt + pepper to taste

Heat the butter and garlic in a pan on medium until golden. Then add in your spinach and beans. Stir around until spinach is cooked.

Season your shrimp with salt and pepper then throw in the pan with everything else. Squeeze over the juice of half a lemon. Stir around and let the shrimp cook -- shrimp cook fast, so don't over cook. Season with salt and pepper to taste...and then serve over rice. 

Enjoy!

-A+D

Spinach and Artichoke Smashed Potatoes

I say smashed potatoes, rather than mashed potatoes, because some foodies think that mashed potatoes aren't mashed potatoes if there are chunks. I like chunks. So instead of offending those who despise chunks in their mashed potatoes and calling these mashed potatoes...I'll call them smashed potatoes. Made even more yummy with spinach and artichokes. 

I went the buttery lemon route. You can also go the cheesy spinach and artichoke dip route. But that will be for another post.

You Will Need:

1 lb. potatoes

1/2 c. chopped spinach

1/2 c. artichoke antipasto spread (or artichoke hearts)

tsp. garlic -- minced

1/2 c. coconut milk (or dairy milk)

1 tbs. butter

Start boiling potatoes. I used baby potatoes because that's what I had. If you're using giant potatoes, cut them into quarters (or even smaller) so they cook faster and evenly.

Add butter to a pan and heat on medium to a sizzle. Add in the garlic and cook until golden. Then, add in your spinach and artichokes. Spritz on the juice of half of a small/medium lemon. Stir around until everything is cooked and smelling good.

When the potatoes are done boiling, smash them up. Add in coconut milk to make the mix smoother. 

Then smash in the spinach and artichokes. Add salt and pepper to taste. Now it's time to impress your guests and enjoy. 

-A+D

Chicken, Spinach and Sweet Potato Pita with Honey Mustard Glaze

A good snack for those days when you're craving a bite of spinach and a sandwich at the same time. Throw in a side of IPA, and it's even better.

You Will Need:

Deli chicken

Fresh baby spinach

Several slices (or sticks) of sweet potato

Small (or large) pitas

For the glaze:

tsp. mayo

tsp. honey

tsp. mustard

Cut up the sweet potato into slices or sticks and pan fry with light oil until soft. 

Mix together the mayo, honey, and mustard -- adding each to taste. I prefer honey mustard to be sweet, so I add extra honey.

Slice through the pitas to make a pocket for the stuffing. Then layer chicken, spinach, and sweet potatoes in the pockets.

Top with honey mustard glaze and enjoy!

<3, A + D