Creamy Feta-Spinach Dip Recipe

October 25th, 2010
    1 (8-ounce) carton plain low-fat yogurt
    3/4 cup (3 ounces) crumbled feta cheese
    1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
    1/4 cup low-fat sour cream
    1 garlic clove, crushed
    1-1/2 cups finely chopped spinach
    1 tablespoon minced fresh or 1 teaspoon dried dill
    1/8 teaspoon black pepper
    Fresh Dill (optional)


1. Spoon yogurt onto several layers of heavy-duty paper towels;
spread to 1/2-inch thickness. Cover with additional online casino paper towels, and
let stand 5 minutes. Scrape into the bowl of a food processor using a
rubber spatula. Add the cheeses, sour cream, and garlic, and process
until smooth, scraping sides of bowl once. Spoon yogurt mixture into
a medium bowl, and stir in the spinach, minced dill, and pepper.
Cover and chill. Garnish with fresh dill, if desired. Yield: 2 cups
(serving size: 1/4 cup).

Kale/Spinach Quiche

October 12th, 2010


10 ounces kale, spinach, collard greens or combination                                     1/2 onion, chopped
spices of your choice
1 pastry shell (9-inch)
shredded cheese, to taste, your choice
1 cup sour cream
3 eggs


Chop kale or other greens and saute with onion and spices. Into pastry shell layer the shredded cheese, then sauteed vegetables. Whip online casino sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).


Swiss Chard Quiche

September 7th, 2010
Swiss Chard/Kale/Spinach
4 eggs
1/4 cup milk
2 tbsp sour cream
1 clove of garlic, diced
3 strips of thick-cut bacon (optional)
1 oz of Gruyere cheese, shredded
Frozen Pie Crust or homemade pre-baked Crust
Cayenne Pepper
Sea Salt
Ground Pepper
Pre-heat the oven to 350. Wash the chard. Dry and slice the leaves into relatively bite-size pieces.

Cut the bacon into 1/2 pieces and saute in a large pan until crispy. Remove from the pan and set aside. Add the chard to pan and saute in the bacon fat until wilted. Add diced garlic and a pinch of cayenne to the chard. Sprinkle some sea salt over the greens and cook another few minutes. Remove from the heat and strain the liquid out in a colander.

In a mixing bowl, beat together the 4 eggs with the milk and sour cream. Add a pinch of nutmeg and some salt and pepper.

In the pie crust, spread the gruyere cheese around the bottom. Arrange the greens over the cheese and then the cooked bacon. Pour the egg mixture into the crust to cover the cheese, greens and bacon.

Put the quiche in the oven for about 40 minutes. Let cool for 15 – 20 minutes if eating that night. Otherwise, cool it and refrigerate it for another night.

Greens Lasagna

July 1st, 2010

Here’s a great way to “sneak” some less popular but highly nutritious greens into your families diet!


1 pound dry lasagna noodles

2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, chard, broccoli rabe, collards, beet or turnip tops)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste

4 cups organic tomato-based pasta sauce

1 cup ricotta cheese
16 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmigiano-Reggiano cheese

1. Preheat oven to 375F.

2. Bring a large pot of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain well.

3. While noodles are cooking, heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.

4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmigiano. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmigiano.

5. Bake 20 minutes, finishing under the broiler to brown the top, if desired. Let lasagna rest 5 minutes before serving.


Baked Creamed Spinach

June 15th, 2010

Spinach Bunched


2 lb of fresh spinach.
1 ½ cups of hot milk.
1 cup of cheddar cheese, grated.
2 tablespoons of butter.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of pepper.
Pinch of nutmeg.

Preparation Instructions:

Trim and wash 2 lb of fresh spinach.

Place in a suitably-sized pot with water still on the leaves.

Cover; then cook only until wilted.

Allow to cool, then squeeze out the excess water.

In a saucepan, melt the butter; then add the flour.

Whisk and gently cook for 3-4 minutes.

Add the milk; then bring to a boil.

Add the salt and a pinch of pepper and nutmeg.

Cook for about 5-6 minutes.

Combine the sauce with the spinach and ½ cup of grated cheese.

Spoon into a baking dish, then top with the other ½ cup of grated cheddar.

Bake at 375°F (190°C) for 20 minutes.

Scramled Eggs with Spinach

June 11th, 2010
  • 12 oz  spinach leaves
  • 2 Tbsp. olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 4 Tbsp. heavy cream
  • 8 eggs, beaten
  • salt and pepper to taste
  • 1/2 tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese


Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes. Add blackjack the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.In small bowl, beat cream with eggs, salt, pepper, and thyme until foamy. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.