Spinach Pizza Crust

4 cups Baby Spinach washed, drained, see note note for frozen spinach

1 cup Grated Cheese Edam, mozzarella, Emmental or cheddar

2 Eggs

¼ teaspoon Salt 

¼ teaspoon Garlic Powder 

1 tablespoon Dried Oregano 

Directions:

Preheat oven to 400°F (200°C). 

Line a baking sheet with a piece of parchment paper. Spray some olive oil to prevent the crust from sticking to the paper. Set aside.

Wash, drain the baby spinach leaves. Make sure you dry the spinach leaves very well. You can pat dry between pieces of absorbent paper or use pre-washed baby spinach leaves to avoid this step.

In a blender or food processor, add the baby spinach leaves, cheese, eggs, salt, and herbs. 

Blend for 30 seconds or until smooth.

Pour the spinach crust batter onto the prepared baking sheet. Using a spatula spread the batter  on to a pizza pan.

Bake the spinach pizza crust for 15-20 minutes or until the sides are darker and crispy. 

Remove from the oven and add your favorite low-carb toppings 

Note:

 To Freeze: cool down the cooked pizza crust and freeze wrapped in plastic wrap. Bake frozen with your favorite toppings on the day.

Frozen spinach: defrost spinach, squeeze out all the water then measure to match 1 cup + 1/2 cup defrosted spinach. 

Spinach Soup

Ingredients:

2 tablespoons butter

3 cups peeled, chopped onion

3 cups chicken stock

1 1/2 pounds fresh spinach or two 10 ounce packages frozen spinach- thawed

2 tablespoon butter

2 tablespoon flour

3 cups milk

1 1/2 teaspoon salt

pinch of pepper

Directions:

Melt the butter in a heavy saucepan. Add onion and saute over low heat until transparent- you don't want the onions to brown. Add the chicken stock and bring to a boil. Simmer for about 10 minutes. All of the spinach. Bring the soup to a boil again, then remove from heat. Let cool.

Meanwhile, melt butter in a heavy saucepan. Stir in the flour and cook for 2 minutes. Continue stirring as you slowly add the milk. Bring to a boil and remove from heat.

Pour spinach mixture into a food processor and puree until smooth. Combine spinach and milk mixtures into a saucepan.

Add salt and pepper but do not bring to a boil.

Serve hot.

Loaves and Fishes is located in Bridgehampton New York. I never shopped in it due to it being was to expensive.

While working at the Rogers Memorial Library Anna Pump ( owner of Loaves and Fishes) did a cooking program, where she also sold her cookbook.

This recipe stated that the soup could be served hot or cold.

At the time the  cookbook was published this soup was the most popular sold at the store.

Good One for St. Patty's Day!

 

Mardi Gras Smoothie

 

 Ingredients:

For the gold layer

1 cup pineapple

1 small banana frozen

1 cup plain Greek yogurt

½ cup water ( or to celebrate add vodka )

⅛ teaspoon turmeric

For the green layer:

2 kiwis peeled & frozen

3 cups fresh spinach

¾ cup water

For the purple layer:

1 cup blueberries frozen

⅓ cup raspberries or strawberries, frozen

1 cup water

Directions:

For the gold layer-

Add all of the ingredients to a blender in the order listed and blend until smooth. Transfer to a cup and stick in the freezer.

For the green layer-

Add all of the ingredients to a blender in the order listed and blend until smooth. Transfer to a cup and stick in the freezer.

For the purple layer-

Add all of the ingredients to a blender in the order listed and blend until smooth.

For the smoothie-

Pour the purple layer evenly into 3 cups. Pour the green layer over the purple layer. Top with the gold layer

The Truth About the Purple, Green, and Gold of Mardi Gras

And in 1892, the Rex parade theme "Symbolism of Colors" gave meaning to these colors. Purple Represents Justice. Green Represents Faith. Gold Represents Power.

CHICKPEA ,SPINACH, TOMATO SOUP

 

Ingredients:

 1 cup chickpeas ( drained and rinsed)

 6 cups chicken stock

 1 yellow onion, diced

 8 cloves garlic, diced very small

 1 T olive oil

 one 14.5 oz can diced tomatoes with liquid

 4 cups chopped baby spinach (measure before chopping)

Directions:

Drain chickpeas 

 Place spinach in a steamer basket in a large soup pot. Add water and steam spinach till cooked

Once spinach is cooked drain. Add cooked spinach to a food processor and pulse a few times.

In the large soup pot ( that the spinach was steamed) add oil and sauté onions and garlic.

Add broth, Spinach, tomatoes, chickpeas to the onions to the large soup pot.

Simmer on low for about 30 minutes

Note: Another Monday soup recipe. It's been cool and I always love a good bowl of soup.

I made stock with leftover turkey bones. Ae-Yun gave me a large bag of spinach.

Boston Market Creamed Spinach Recipe

This is an easy recipe and so very good. Hope you enjoy it as much as I did.


Ingredients
1 10 oz can cream celery soup
1 T flour
4 T butter
1/2 t. garlic salt (or fresh minced garlic) shopping list
1 box 20 oz frozen chopped spinach, cooked and drained
1 small chopped onion (cooked in just a bit of butter)
salt and pepper to taste

Directions:
In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt (or fresh minced garlic), salt and pepper until smooth and piping hot.
Combine with spinach and chopped onion.