Monday, November 28, 2005
Thaw something green and good
Fresh spinach is delicious, but this time of year fresh isn’t always best. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. Since frozen spinach is picked and processed at the height of freshness, it often contains more color, flavor and nutrients than fresh. As an added bonus, frozen vegetables like spinach don’t need to be washed or cut, which reduces preparation at mealtime.
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For a low-fat version of this dip, use reduced-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; squeeze dry and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups.
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Creamed Spinach
1 10-ounce can condensed cream of celery soup, undiluted
1 tablespoon all-purpose flour
4 tablespoons butter or margarine
1 clove garlic, minced
Dash nutmeg
Salt and pepper to taste
2 10-ounce packages frozen spinach, thawed, drained and chopped
1 small onion, chopped
Heat soup in a saucepan over medium heat. Stir in flour, butter, garlic, nutmeg, salt and pepper. Stir in spinach and onion; cook until onion softens, about 5 to 10 minutes. Serve warm. Makes 4 servings.
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Spinach and Sausage Soup
1-1/2 pounds sweet Italian sausage links
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes with liquid, undrained and coarsely chopped
2 teaspoons dried basil
8 cups chicken broth
1/2 pound dried orzo pasta
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
Freshly grated Parmesan cheese, optional
In a large skillet over medium heat, cook sausage until evenly brown. Remove from skillet; chop and place in a large pot. Add bell pepper, onion, garlic, and tomatoes. Stir in basil and chicken broth. Cover; place over medium heat and bring to a boil. Reduce heat to low; cook for 30 minutes. Stir orzo pasta and spinach into the pot. Continue cooking soup until pasta is al dente, about 10 minutes. Serve topped with Parmesan cheese if desired. Makes 8 servings.
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Pantry Pointers
An easy way to thoroughly dry thawed or cooked spinach is to use a potato ricer. Paper towels or cheesecloth also work well.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com