Tag Archives: baby spinach

Chicken With Salami

Some nights you just need something quick that uses up what’s in the fridge.

This concoction is great popped on top of a big salad.

I’ve used a felino salami here but just use any salami that you enjoy eating.

Serves 6.

Ingredients

800g diced chicken, breast of thighs

200g salami, finely diced

1 medium onion, cut into thin wedges

Pinch chilli flakes

Salt and pepper

100g baby spinach

Method

Heat a large, non stick pan over medium heat.

Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.

Using a slotted spoon, remove the salami and onion from the pan and set aside.

Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.

Cook until the chicken is golden and cooked through.

Return the salami and onion to the pan, stir through.

Add the spinach to the pan and stir through, as soon as it wilts serve.

Spinach And Edamame Curry With Feta

Don’t you just love the colour of this curry?

It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.

If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.

Serves 6.

Ingredients

380g baby spinach leaves

Thumb sized piece of fresh ginger, peeled and sliced

2 large garlic cloves, peeled

1 onion, peeled and quartered

30ml oil

1 dried red chilli

1x5cm cinnamon stick

5 black peppercorns

400g shelled edamame/soy beans

200mls cream

200g feta, drained and cut into chunks

Salt to taste

Method

Boil a kettle full of water.

Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.

Set aside to cool.

Once cool, squeeze the liquid out of the spinach by hand.

With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.

Heat the oil in a large frying pan over medium heat.

Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.

Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.

Now whizz the remaining spinach with 175mls water and add this to the pan.

Simmer for 20 minutes.

Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.

Coriander Dressing

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This is one of those fab dressings that goes with so many things, we have it poured over roast chicken pieces, salads, barbecued meat and roast vegetables.

I delight in the fact that some of the vibrancy of the sauce comes from a sneaky handful of spinach leaves, what the boys don’t know won’t hurt them!

Ingredients

a large bunch of coriander, around 70g

1 cup firmly packed baby spinach

1 green chilli, deseeded

1 garlic clove, peeled and roughly chopped

juice of 1 lime

60-80mls olive oil

salt and pepper

 Method

In a food processor, whizz the coriander, spinach, chilli and garlic.

Pour in the lime juice and with the motor running pour in enough oil to get it to the consistency that you are after.

Mexican Green Chorizo

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This is so tasty I always make double!

Can’t get the kids to eat greens? Give this a try, I serve it with mini tortillas and the boys make their own, we can get through an entire lettuce, 2 capsicums, 4 avocados and 10 tomatoes, never mind the sneaky spinach and capsicum in the chorizo!

Although I crumbled this for tonight’s dinner it also works well as a burger and sausages.

Leftovers are brilliant with eggs, over an omelette or scrambled eggs is a favourite in our house of I have thrown a little chorizo crumble into the boys school wraps for added zing!

Serves 4-6.

Ingredients

small green capsicum

80g fresh coriander, leaves and stalks

30g green jalapeño chilli, deseeded

4 garlic cloves, peeled

50g baby spinach leaves

1 lime, zest and juice

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4-1/2 teaspoon cayenne pepper

salt and pepper

500g minced pork

a little oil to fry

Method

Over a BBQ or gas ring, singe the skin of the capsicum, all over until it is completely black. Pop the capsicum in a bowl and cover with plastic wrap. Wait for 15-20 minutes and then remove from the bowl and rub off the skin, remove the seeds and stalk too.

In a food processor, whizz the capsicum, coriander, jalapeño, garlic, spinach, lime zest, lime juice, oregano, cumin, cayenne, salt and pepper to form a bright green paste.

Weigh the meat into a bowl and add the paste, mix really well with your hands.

Form into any shape that you want, patties, sausages or crumble as I use.

Heat a large frying pan, I use a 32cm non stick pan, add a splash of oil and once hot tip in the green meat.

Using the side of a wooden spoon break up the meat, turning and squishing all the time.

To begin with lots of fluid will release but just keep cooking, on high heat until the water evaporates and the meat is beginning to colour up.

Serve immediately.

 

Apple And Walnut Salad

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A lovely crisp and crunchy salad.

Summer is fast approaching in Western Australia so salads are making a come back. I find that fussy kids are more likely to eat salad when it features fruit and nuts!

Serves 4-6.

Ingredients

1 large Granny Smith apple, cored and sliced finely

75g walnut halves, broken a little by hand

150g baby spinach

2 spring onions, finely sliced

a handful of roughly chopped coriander

DRESSING

2 tablespoons olive oil

juice of 1/2 a lime

salt and pepper

Method

Take a dry frying pan, add the nuts and heat gently over a medium heat until a little roasted, remove from the pan and set aside to cool.

Layer up the salad, leaves apple, nuts, onions and coriander.

Combine the dressing ingredients and pour over the salad.

Serve immediately or the apples may brown.

Spinach and Lentil Salad With Apple and Persian Feta

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Another favourite salad that is surprisingly filling thanks to the lentils.

You can use tinned lentils if you prefer, probably two tins, drained and rinsed well.

Serves 4-6.

Ingredients

100g dried brown lentils

200g baby spinach leaves

1 Granny Smith apple, finely sliced

100g Persian marinated feta

4 tablespoons oil from the feta

zest of a small lemon

2 teaspoons lemon juice

salt and pepper

1 tablespoon fresh dill, chopped roughly

Method

Pour the lentils into a pan and cover with at least double depth of water.

Bring to the boil and simmer for 35-45 minutes until cooked through but not squishy.

Drain in a colander and then run cold water over them to cool down quickly. Set aside to drain completely.

Make the dressing, combine the oil from the feta, lemon juice, rind, salt and pepper.

Plate up the salad, spinach followed by lentils, apple and then feta.

Drizzle over the dressing and then sprinkle with the fresh dill.

Chicken And Sweetcorn Burgers With Oozing Brie

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Sneaking spinach, raw beetroot, raw carrot and sweetcorn in with these juicy burgers!

A lovely change from a beef burger and yet very satisfying, my gluten free version of this is a layer of avocado, topped with the spinach, coleslaw, chicken and Brie, yummy!

Serves 6.

Ingredients

30 mls olive oil

1 onion, finely diced

2 small cloves garlic, finely diced

1 tablespoons ground coriander

1/4 – 1/2 teaspoon chilli flakes

250g fresh or frozen sweetcorn

500g minced chicken

20g fresh coriander, leaves and stalks, chopped roughly

Salt and pepper

COLESLAW

1 large beetroot, peeled and grated

1 large carrot, peeled and grated

60mls mayonnaise

1 tablespoon finely chopped fresh coriander

Freshly ground pepper

6 rolls, I used a sourdough

baby spinach leaves

6 large slices of Brie, around 40-50g each

Method

Heat the oil in a large frying pan over a medium to low heat.

Add the onion and cook until soft, add the garlic, chilli and coriander and cook until very fragrant.

Pour the onion into a large bowl to cool.

Return the pan to the heat and add the sweetcorn, cook for 3-4mins.

Add the corn to the onions and allow to cool.

Once the onion and corn has cooled, add the chicken, coriander, salt and pepper to the bowl and mix well using your hands.

In another bowl, combine the beetroot, carrot, mayo and pepper, set aside.

Heat a large oven proof  frying pan or BBQ to a medium to high heat. If using a pan, preheat the grill to high.

Using dampened hands, form the chicken and corn into patties, not too thick.

Cook the patties in batches, I can fit three into my biggest frying pan, cook on the first side for 3mins, flip over and top the cooked side with a slice of Brie.

Cook for 2-3 mins and then slide the pan under the grill, just long enough for the Brie to become very gooey.

Half the roll, sprinkle spinach on the base, top with a big spoonful of coleslaw, burger and the lid.

The Greenest Veggie Patties

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Food doesn’t come much greener than these delicious patties, using a mishmash of international cooking styles, think felafel crossed with a kadhi, crossed with a bean burger.

As vivid as these are the boys love them served with yogurt and salad with a pitta bread on the side. I try not to make too big a deal of how much spinach has passed their lips!

Serves six.

 Ingredients

30g ghee

2 teaspoons cumin seeds

1 onion, finely diced

1 green chilli, deseeded and finely diced

250g baby spinach leaves

100g fresh coriander, leaves, stalks and roots

1 tablespoon garam masala

100g besan or chickpea flour

1 x 420g tin chickpeas, drained and washed

1 x 420g tin butter beans, drained and washed

1 egg

oil to fry in

Method

Heat the ghee in a large pan that has a lid.

Add the cumin seeds and once fragrant, add the onion and chilli.

Cook until the onion is soft.

Allow to cool a little and then pour into your food processor.

Add the spinach to the pan and cover, cook until just wilted, set aside and once cool enough, squeeze the liquid out of it.

Add the spinach and the rest of the ingredients, except the oil, to the processor and process well.

Heat a frying pan and add the oil, spoon around two tablespoons of batter onto the pan and repeat until you have 3-5 patties in the pan.

Cook until crisp and dark golden underneath and flip, again cooking until crisp and dark golden.

Repeat with the remaining batter.

Green Salad with Edamame Beans

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As a family we love edamame, soy beans.

We first discovered them while eating sushi in Jakarta and since then they have always made an appearance when I make sushi here.

Recently I have started adding them to salads and this salad is one of my favourites.

More edamame than anything else, it is filling and full of goodness, and as a plus, entirely green much to the boys delight!

Follow the instructions to cook your edamame, we can now get them shelled and unshelled in the freezer section, this recipe uses the shelled ones.

The dressing is just oil but if you want, a little regular oil and lemon juice whisked up works very well too.

Leftovers are lovely in a wrap or topped with a poached egg for breakfast!

Serves 6.

Ingredients

200g  washed baby spinach

400g blanched and cooled with ice, edamame

1/2 a continental cucumber finely sliced

6 spring onions, topped and tailed, sliced finely

2 teaspoons lemon infused olive oil

Method

Simply pile up in layers, I do spinach, cucumber, edamame and onions.

Repeat layer and then drizzle a little oil over to dress.