Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

Frittata

I looked around at a few different frittata recipes and came up with this one.

Ingredients:

  • 2 TBSP vegetable oil
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 leek, just the leafy green part, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped
  • 1 unpacked up spinach
  • 7 eggs
  • 1/2 cup milk
  • 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
  • 1 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1/2 TBSP dried rosemary
  • salt and pepper
  • 4 green onions, chopped

Directions:

1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).

2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.

3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.

4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.

5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.

6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.

7) Remove from heat and slice and serve with pesto.

Frittata 010

Italian Wonderpot

I don’t know how ‘Italian’ this is but it’s great. I made a smaller version because I was almost out of pasta, but added more spices. Recipe taken from here.

Ingredients:

  • 2 cups water
  • 6 oz uncooked pasta
  • 1 TBSP olive oil
  • 2 tomatoes, diced
  • 1 bag of spinach, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1/2 TBSP red pepper flakes
  • salt and pepper
  • Parmesan cheese
  • parsley

1) In a large pot, bring salted water to a boil.

2) Add everything to the pot and cook for 10-15 minutes, until the pasta is cooked and some of the water has evaporated.

3) Top with cheese and parsley, if desired

Italian Wonderpot 005

Red Onion and Spinach Omelette

Leftovers time!

Ingredients:

  • vegetable oil
  • 2 cloves of garlic, chopped
  • 1 small red onion, chopped
  • 2 eggs
  • salt and pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • handful of spinach
  • 2 slices of cheddar cheese

Directions:

1) Heat the oil in a pan to medium heat.

2) Add the garlic and red onion and cook until the garlic is browned and the red onion is starting to turn black, about 6 minutes. This adds a nice flavor that you don’t always get.

3) Mix the eggs, salt and pepper, basil and oregano together in a cup.

4) Add the eggs to the pan.

5) When the eggs are solid on the bottom and just a bit runny on top, add the spinach and the cheese and flip the side over itself.

6) Cook a bit longer until the omelette sticks together.

Red Onion Spinach Basil Omlette 005

Mushroom and Spinach Quesidillas

When I bought tortillas in a shop in Jagalchi, Busan, Korea, an old lady, grabbed them, held them up, and asked the clerk what they were for. She shook her head. I was so sad and hope someday I stop thinking of that whenever I see tortillas. The old lady’s teeth were brown-yellow and stuck out at 75-90 degree angles, so I hope that image goes away soon too…

Ingredients:

  • 2 TBSP vegetable oil
  • 2 cloves of garlic, chopped
  • 1/4 red onion, chopped
  • 3-4 mushrooms, chopped small
  • 1/2 jalapeno, chopped
  • 1 cup of spinach, chopped
  • salt and pepper
  • red pepper powder
  • 2 tortillas
  • cheese–I had slices and used 4 but 1/4-1/2 a cup of shredded should work too

Directions:

1) Heat the oil in a large pan to medium.

2) Add the garlic and onion and cook until it starts to brown.

3) Add the salt, mushroom and jalapeno and cook for 2-3 minutes.

4) Add the spinach and pepper and cook until the spinach is wilted, about 1-2 minutes.

5) Remove from the pan.

6) Add the red pepper powder to the pan (and turn the fan on) and add one of the tortillas.

7) Add half the cheese, the veggies, the rest of the cheese and another tortilla with more red pepper powder on top.

8) Flip when the cheese is melted 100% on the bottom and starting to on the top. You can pull it apart to check. Should be about 2-3 minutes.

9) Remove when you cannot easily pull it apart anymore. Should be another minute.

10) Top with green onion and serve with salsa (and guacamole and sour cream if you can get it)

Mushroom and Spinach Quesidillas 010

Tofu Parmesan Open Faced Sandwich

I thought the sauce was fantastic for this and I was amazed my mozzarella was actually good. Recipe taken from here.

Ingredients:

  • 1 1/2 cups chopped tomatoes
  • 3 cloves of garlic
  • 1 TBSP dried basil
  • 1 cup of water
  • 1/3 cup Parmesan
  • 1/2 cup bread crumbs
  • 1 egg
  • 3 TBSP Italian seasoning (I used a mix of Rosemary, Basil and Thyme)
  • 1 block of tofu, drained and dried a bit, sliced into 4-6 slices (depends on the number of sandwiches you want to make)
  • 4 TBSP olive oil
  • 2 slices of bread
  • 4-6 slices of mozzarella
  • 1/2 cup spinach

Directions:

1) Heat the tomatoes, garlic, basil and water in a pan until thickened (it takes about 10-15 minutes, so don’t worry!)

2) Mix the Parmesan, bread crumbs and Italian seasoning.

3) Dip the tofu in the egg and then the Parmesan mixture.

4) Heat half the olive oil in a pan and add the tofu, cooking on medium-high heat for 3-4 minutes on each side.

5) Top as such: bread, tomato sauce, tofu, mozzarella cheese, tomato sauce and bake on ‘toast’ setting for 2-4 minutes.

6) Heat the rest of the olive oil in a pan.

7) Add the spinach and cook until wilted, about 2-3 minutes.

8) Serve on the side, or on top of the sandwich.

Tofu Parmesian Subs 004