I bought a large bag of spinach for Cooking Club because I was doing a spinach salad. Turns out I grossly overestimated how much spinach 8 girls would eat because I have approximately a metric ton of spinach left over. So my cooking challenge for this week is to see how many recipes can be modified to include spinach. Any ideas? I'd love to hear them.
Sunday, June 15, 2008
Spinach overload
I bought a large bag of spinach for Cooking Club because I was doing a spinach salad. Turns out I grossly overestimated how much spinach 8 girls would eat because I have approximately a metric ton of spinach left over. So my cooking challenge for this week is to see how many recipes can be modified to include spinach. Any ideas? I'd love to hear them.
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3 comments:
I use spinach all the time! I put it in scrambles eggs, pasta sauce, frittatas, salads. You can use it. Or, wilt it and freeze it!
If you wilt it you can put it in anything - enchiladas, lasgana, pasta, omelets.... I also like to just eat it cooked - it wilts down to nothing, and you can eat a ton and you think it isn't very much. Just wilt in a liquid (ie chicken stock) add salt, pepper, and garlic (sometimes red pepper flakes) - yum!
You could also cook it, blend it up and use it like Jerry Seinfeld's wife does in her book about hiding food...
I had the same problem a couple of years ago when I grew it in my garden... I got to the point where I would just send Abby out to the garden to "graze" for snack time. You can add it to fruit smoothies (it doesn't really alter the taste if it's just a handful), and like Hannah, frittatas and any pasta dish. Also, just wilted spinach (in garlic, salt and pepper... butter is always nice)as a side dish or under a piece of grilled meat looks really pretty. Try a warm orzo salad with finely chopped spinach... oh, and I have a great spinach soup recipe. Mmmmm! Good luck!
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