Time 15m Yield 4 Number Of Ingredients 4 Steps:
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Time 1h Yield 6 servings Number Of Ingredients 17 Steps:
Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat. Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more. Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute. Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning. Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.
Time 35m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large saucepan, combine the potatoes, onions, water, salt and seafood seasoning if desired; bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Stir in the milk, evaporated milk and cheese; heat until cheese is melted. Add the shrimp, butter and parsley; heat through.
Time 45m Yield 16 serving(s) Number Of Ingredients 18 Steps:
Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside. Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes). Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes). Add stock or water 2 cups at a time, whisking to prevent lumps. Add corn, spinach and butter; simmer 10 minutes. Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes. Optional If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.
Time 1h Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine spinach, soup, milk& Oxo cubes dissolved in boiling water. Heat slowly, stir occasionally for about 20 minutes until spinach has thawed. Cover and simmer 5 minutes. Serve garnished with egg slices and crumbled bacon on top.
Time 15m Yield 4 servings Number Of Ingredients 13 Steps:
In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered. Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot. Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Time 50m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Croutons:. Heat olive oil in frying pan. Add bread cubes. Cook over medium heat, stirring often until golden all over. Remove and leave to drain on kitchen paper until soup is ready. Soup:. Pour milk and cream into large pot and bring to boil. Add cod and bring back to boil. Reduce heat and simmer for 2-3 minutes, then remove from heat and simmer for 6 minutes until fish is just cooked. Use a slotted spoon to remove the fish from the cooking liquid. Using a fork, flake the cooked cod into pieces and set aside. Heat the olive oil in a large pan and add the onion and garlic. Cook for 5 minutes. Add olive oil, garlic, and onion mixture to the milk mixture. Add potatoes and bring back to boil. Reduce heat, cover, and simmer for 10 minutes. Add broadbeans and simmer for 10 minutes (if frozen, follow instructions on bag before they are added to mixture). Add cod to the soup and heat gently. Just before serving, add spinach and cook 1-2 minutes until wilted. Season with chives, nutmeg, salt, and ground pepper to taste. Serve with croutons piled on top.
Time 40m Yield 24 servings. Number Of Ingredients 9 Steps:
Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat water, onion, potato and frozen spinach to boiling in Dutch oven; reduce heat. Cover and simmer 5 minutes; break up spinach. Cover and simmer about 5 minutes longer or until potato is crisp-tender; drain. Reserve vegetables. Heat margarine in Dutch oven over medium heat. Stir in flour, salt, pepper and nutmeg; remove from heat. Stir in milk and Worcestershire sauce. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in fish and vegetables. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until fish flakes easily with fork. Serve with freshly ground pepper and lemon wedges if desired.
More about “spinach chowder recipes”
Yield 6 Number Of Ingredients 8 Steps:
Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion. Servings: 6 Nutritional Information Per Serving: Calories 110; Total fat 1.5g; Saturated Fat 0.5g; Cholesterol 5mg; Sodium 430mg; Carbohydrate 18g; Fiber 3g; Protein 6g
