The Apartment Kitchen » spinach

Simple Taco Salad

admin — Wed, 07 Jul 2010 23:35:50 +0000

Wow – what a week. Matt and I moved into our new house on Sunday, and (after a host of problems), we’re pretty much settled. During the packing and the loading and unloading, we were on the moving diet of cereal and sandwiches. So on our first real night, I wanted to cook, but it was a tad on the hot side.

By a tad on the hot side, I mean over a hundred degrees. All day long. And our wonderful new house is without A/C. So as I poured a glass of champagne to celebrate our first night in the house, all I could think of was how I couldn’t make anything that would make the house even hotter. As I thought about it, guacamole sounded like the perfect solution. I did turn on the burner to saute some chicken, mushrooms, and spinach, then I piled it all on top of some chips loaded with cool, delicious guacamole. It was easy, quick, and didn’t have me in the kitchen for long. I know it’s nothing special, but it felt good to cook (even in the heat) and eat in our new dining room in our new house.

Simple Taco Salad

Served 2.

Leftover Potential: Keeps well – though the guacamole will oxidize if it’s not directly covered.

2 Tbsp olive oil

2 thin chicken breasts

salt and pepper, to taste

taco seasoning, to coat

1 Tbsp olive oil

1 1/2 cups mushrooms

2 or 3 handfuls spinach

salt and pepper, to taste

1 red onion, diced

3 cloves garlic, minced

1/2 jalapeno, seeded, minced

2 avocadoes

salt and pepper, to taste

chips, as needed

1. Heat the olive oil over medium heat. Season the chicken with salt, pepper, and taco seasoning. Saute the chicken until it’s cooked through, about 3-5 minutes. Dice the chicken.

2. Heat the olive oil over medium heat. Add the mushrooms and saute until tender, about 3-4 minutes. Add the spinach and saute until wilted. Season with salt and pepper.

3. Combine the onion, garlic, jalapeno, and avocadoes with a fork until smooth. Season with salt and pepper.

4. Arrange the chips on a plate. Top with the chicken, mushrooms and spinach, and guacamole.

Steak Frittata with Arugula-Spinach Salad

admin — Wed, 31 Mar 2010 00:11:09 +0000

When I was on my internship in culinary school, I helped cook breakfast for the guests of the inn where I worked each morning. I got pretty good at making frittatas, egg tarts, quiche, and other egg based entrees. Eggs are so versatile, and that’s why I love turning to them when I have leftovers. The chopped steak sandwich from a few days ago made a perfect addition to a frittata (and likewise it would to a quiche, omelet, or hash). Topped with a simple salad, it was an easy, healthy dinner.

Chopped Steak Frittata with Arugula-Spinach Salad

Served 2.

Leftover Potential: Made with all leftovers!

5 eggs

1/4 cup whole milk

salt and pepper, to taste

1 cup leftover chopped steak mixture

1 shallot, minced

3 Tbsp Dijon mustard

1 Tbsp red wine vinegar

2-4 Tbsp olive oil

salt and pepper, to taste

2 cups baby arugula

2 cups baby spinach

1. In a medium bowl, whisk the eggs, milk, salt, and pepper to combine. Heat a small saute pan over medium heat. Spray lightly with nonstick spray.

2. Add the steak mixture to the pan in an even layer. Pour the egg mixture into the pan. Cook until the base begins to set, about 5-6 minutes.

3. Transfer the pan to a 375 degree oven and cook until set, about 10-15 minutes.

4. Meanwhile, mix the shallots, mustard, vinegar, oil, salt, and pepper to combine. Toss with the arugula and spinach.

5. Turn the finished frittata onto a plate, and top with the finished salad.

Buttery Leeks and Spinach

admin — Sun, 21 Mar 2010 18:30:24 +0000

I made a big batch of a simple side dish the other day, and it ended up being the perfect addition to a variety of other dishes throughout the week. I sauteed leeks (a fav of mine), garlic, and spinach. I also added a couple pats of butter (something I don’t normally do – Matt and I both had a rough week). We ate it alongside some grilled meat, then later piled it onto a sandwich. I also ate it cold with some cheese spread onto a cracker. It was sort of a relief to have something to go to in the fridge, and best of all, it was basic enough that we didn’t get sick of it before it was gone – it lent itself nicely to a wide array of remixing options.

Buttery Leeks and Spinach

Served 4 as a side.

Leftover Potential: Remixes very well – makes a great addition to sausages, grilled chicken, sandwiches and more. Also is great at room temperature with goat cheese on crackers or bread.

1 Tbsp olive oil

1 bunch leeks, thinly sliced

2 cloves garlic, thinly sliced

1 bag spinach (4-5 cups)

1-2 Tbsp butter

salt and pepper, to taste

1. Heat the oil in a large saute pan over medium heat. Add the leeks and garlic and saute until very tender, about 3-4 minutes.

2. Add the spinach in batches cooking until it is wilted. Stir in the butter and season well with salt and pepper.

Spinach, Parmesan, and Pepper Stuffed Chicken with Cauliflower Rice

admin — Sun, 21 Feb 2010 20:27:40 +0000

This dish was born out of needing to use up a few fridge staples and a desire to make something a little unusual for dinner. Stuffing the chicken breasts we had seemed to be a delicious solution, and it was. I stuffed it with deliciously garlicky mixture of spinach, cheese, and peppadew peppers, and topped it with a hearty tomato sauce. I served it with a clever cauliflower dish I found on another blog – it took Matt quite awhile to guess what it was – and it was delicious!

Spinach, Parmesan, and Pepper Stuffed Chicken with Cauliflower Rice

Served 4.

Leftover Potential: Leftover filling makes an excellent omelette for breakfast the following day.

Stuffed Chicken

2 Tbsp olive oil

1 onion, finely diced

3 cloves garlic, minced

1 bag spinach (about 4 cups)

5 peppadew peppers, minced (or 1/2 a red bell pepper)

1/2 cup grated parmesan cheese

salt and pepper, to taste

4 chicken breasts

2 Tbsp olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 Tbsp tomato paste

3 cups crushed tomatoes

2 Tbsp fresh herbs, minced (such as rosemary, thyme, oregano, etc.)

salt and pepper, to taste

1. Heat the olive oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 4-5 minutes.

2. Add the spinach and saute until it’s wilted, about 3-4 minutes. Stir in the peppers, cheese, salt, and pepper. Let cool completely.

3. Using a paring knife, cut a pocket into the side of the chicken breast. Go as deep into the chicken as you can without cutting it through to the other side. Stuff the pocket generously with filling. Secure with toothpicks or twine. Season the outside of the chicken with salt and pepper. Set aside.

4. Heat the olive oil over medium heat. Add the onion, carrots, and celery and saute until the vegetables are tender, about 5-7 minutes.

5. Deglaze the pan with the tomato paste, then stir in the tomatoes. Bring the mixture to a simmer and simmer for 5-10 minutes. Season with herbs, salt, and pepper.

6. Pour the sauce into the base of a casserole dish large enough to accommodate the chicken. Place the chicken on top of the sauce, and roast in a 375 degree oven until the chicken is cooked through, about 10-13 minutes.

7. Spoon the sauce over the top of the chicken and serve.

Cauliflower Rice

Adapted from Kalyn’s Kitchen

2 Tbsp butter

1 onion, diced

2 cloves garlic, minced

4 cups cauliflower florets, minced

2 tsp paprika

salt and pepper, to taste

1. Heat the butter over medium heat. Add the onion and garlic and saute until the onions are translucent, about 4-5 minutes.

2. Add the cauliflower and saute until it begins to get crisp, about 4-5 minutes. Season with paprika, salt, and pepper.

Balsamic Glazed Spaghetti with Mushrooms and Spinach

theapartmentkitchen — Thu, 14 Jan 2010 00:29:38 +0000

This was a fifteen minute dinner from start to finish – the perfect kind. I love the addition of balsamic vinegar to pasta, it’s sweet and thick and makes an almost instant “sauce”. I added mushrooms for earthiness and spinach to make it hearty, but you could easily add other vegetables, or some kind of meat (bacon would be awesome!).

Balsamic Glazed Spaghetti with Mushrooms and Spinach

Served 1.

Leftover Potential: Reheats well, flavors intensify while it sits.

handful of spaghetti

1 Tbsp olive oil

1/2 onion, thinly sliced

1 clove garlic, minced

6 mushrooms, thinly sliced

2 cups spinach

2-3 Tbsp balsamic vinegar (depending on how concentrated you want the flavor)

salt and pepper, to taste

1. Cook the spaghetti in boiling salted water until tender, about 6-8 minutes. Drain and reserve.

2. In a large pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes.

3. Add the garlic and mushrooms, and cook until the mushrooms are tender, about 3-5 minutes more.

4. Add the spinach and toss until wilted, about 1-2 minutes.

5. Add the pasta and balsamic vinegar, and toss to coat. Continue to cook until heated through, about 2 minutes. Season with salt and pepper. Serve immediately.

Calzones with Ricotta, Spinach, Mushrooms, and Caramelized Onions

theapartmentkitchen — Sat, 24 Oct 2009 02:35:16 +0000

A meal like this calzone is a great excuse to use what you’ve got in the fridge. In my case, that’s usually the things I love most: veggies, cheese, herbs…all of which made their way into this calzone. You could mix up the filling anyway you like (shredded meat doused in a little sauce makes a delicious dinner…think the filling for these tacos).

It takes an understanding of your oven to best understand how to bake these, particularly because they are on the larger side. Feel free to use a pizza stone if you have one. If you find that the bottom is browning too quickly, double up on your baking sheets. If the top needs help browning, use the broiler. Since the filling is cooked before hand, it’s most important to make sure that the crust is baked and crispy!

Calzones with Ricotta, Spinach, Mushrooms, and Caramelized Onion

Served 4.

Leftover Potential: Reheat in the oven for best (and crispiest) results!

2 Tbsp olive oil

1 onion, thinly sliced

2 cups mushrooms, thinly sliced

1 package baby spinach

2 cloves garlic, minced

salt and freshly ground pepper

your favorite pizza dough (my basic one is: here)

1 cup ricotta cheese, or more as needed

olive oil, as needed

kosher salt, as needed

tomato sauce, as needed

1. Heat the olive oil in a large saute pan over medium heat. Add the onions, and saute until translucent, about 4-5 minutes. Reduced heat to low, and continue to saute until the onions are lightly brown and caramelized.

2. Add the mushrooms, and continue to cook until the mushrooms are tender and the onions are completely caramelized.

3. Add the spinach and saute until wilted, about 2-3 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.

4. Roll the pizza dough out on a floured surface to about 1/4″ thick (you can also use your hands to stretch the dough). Brush one half of the dough with olive oil.

5. Fill the calzone with a generous scoop of the veggie filling, and top with spoonfuls of ricotta cheese (you could add additional cheeses like mozzarella, if you like).

6. Fold the dough over the filling. Fold the top edge over the bottom edge, and seal with your fingers or a fork. Brush the surface of the dough with olive oil, and sprinkle lightly with salt. Cut one or more vents in the top of the dough with a small knife.

7. Bake in a 400 degree oven until golden brown and cooked through (the filling will be bubbling), about 20-25 minutes. Depending on your oven, it may be necessary to reduce the heat to 350 halfway through cooking. I also ran the calzone under the broiler for a moment to ensure a golden brown crust. Serve warm with tomato sauce.

Spinach Salad with Roasted Mushrooms and Bacon Wrapped Figs

theapartmentkitchen — Thu, 01 Oct 2009 00:56:05 +0000

This was one of the most delicious dinners I’ve had recently, and definitely the most satisfying salad in ages. Freshness from spinach, earthiness and meatyness from mushrooms, richness from bacon, and sweetness from the figs. It’s just a few simple ingredients, three simple steps, and…what’s that? I had you at bacon? Well, on to the recipe, then.

Super Simple Spinach Salad with Roasted Mushrooms and Bacon-Wrapped Figs

Served 1.

Leftover Potential: Wrap as many figs as you want in bacon. It is a delicious snack.

3 strips bacon

3 tsp brown sugar

black pepper, as needed

1 large fig, cut into thirds (or 3 small figs)

3/4 cup mushrooms, thinly sliced

2 Tbsp olive oil

2 Tbsp herbs, roughly chopped (I used chives and rosemary)

salt and pepper, to taste

3 cups spinach

2 Tbsp olive oil

1 Tbsp balsamic vinegar

1. Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.

2. In a small bowl, toss the mushrooms with olive oil, herbs, salt, and pepper to coat. Transfer to the other end of the baking sheet. Place the sheet into a 350 degree oven and roast until the bacon is crisp and the mushrooms are tender.

3. In a small bowl, toss the spinach with olive oil and vinegar. Add the warm mushrooms and toss to combine. Top with the bacon wrapped figs, and serve. Delicious.

Chicken Sandwiches with Sundried Tomato Spread, Avocado, Caramelized Onions, and Spinach

theapartmentkitchen — Mon, 06 Apr 2009 00:33:30 +0000

Matt and I are in a habit of going grocery shopping everyday. At first, I hated this. I would make lists, try to plan ahead, and buy in bulk. Matt on the other hand, would casually suggest another trip to the store – for something we forgot, or something he just started craving, or something we didn’t even know we needed. Then he’ll wander the produce and meat aisles aimlessly, looking at sales and colors until – quite suddenly – he’ll stop at something. And that something becomes our dinner.

I hate to admit that not I love going to the store each day. We never throw food away because we bought too much, and we can decide each day what sounds good (or looks good). Plus, it’s a part of our day we enjoy together – before we even get into the kitchen. This morning Matt headed out to the store and brought a large package of thinly sliced chicken tenderloin and a bagful of all other kinds of goodies. We were starving, and dug in with the quickest thing we could make: sandwiches.

Chicken Sandwiches with Sundried Tomato Spread, Avocado, Caramelized Onions, and Spinach

Served 2.

Leftover Potential: Perfect for making just the amount you need, and the sundried tomato spread keeps very well.

thinly sliced chicken tenderloin

salt, as needed

pepper, as needed

flour, as needed

2 Tbsp olive oil

1 Tbsp olive oil

1/2 onion thinly sliced

1/2 cup sundried tomatoes

1 clove garlic, smashed

3-4 Tbsp olive oil

salt, as needed

pepper, as needed

avocado, sliced

spinach leaves

crusty bread, sliced

1. Season the chicken with salt and pepper. Dredge it through the flour. Heat the olive oil in a large saute pan over medium heat. Cook the chicken until it is golden brown on each side. Set aside.

2. Heat the olive oil in a medium saute pan over medium heat. Add the onions and saute until caramelized and dark brown.

3. Combine the sundried tomatoes, garlic, olive oil, salt, and pepper in a blender or food processor.

4. Spread the sundried tomato mixture across the bread. Add the chicken, onions, avocado slices, and spinach. Serve warm.

Spinach and Artichoke Stuffed Portobello Caps with Snap Pea and Sundried Tomato Salad

theapartmentkitchen — Sun, 22 Mar 2009 21:29:04 +0000

After hosting a few vegetarian visitors, I was struck with the idea of making myself a meatless supper. I also love roaming the produce aisles at the local grocery store and just picking out what looks good. It allows to me to pick the freshest, best products and come up with a way to use them. It also enables me to make just enough for myself by buying just what I need for one meal, making this the perfect weeknight supper when I eat alone. Best of all, it takes about 15-20 minutes to prepare!

Spinach and Artichoke Stuffed Portobello Caps with Snap Pea and Sundried Tomato Salad

Served 1.

Leftover Potential: I stuffed two mushroom caps so that I could eat one for lunch the next day. I reheated it in the oven. I also had a little bit of the stuffing leftover, which I placed on toasted bread for a bruschetta later that week.

Spinach and Artichoke Stuffed Portobello Caps

1 Tbsp olive oil

1 shallot, sliced thinly

1 clove garlic, minced

1 bag spinach, washed and dried

red pepper flakes, to taste

1 can artichoke hearts, quartered

1/4 cup part skim ricotta cheese

1 egg

salt, to taste

pepper, to taste

2 portobello mushroom caps, cleaned

olive oil, as needed

bread crumbs, as needed

parmesan cheese, as needed

1. In a medium saute pan, heat the olive oil over medium high heat. Saute the shallots until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and set aside.

2. Place the artichoke hearts, ricotta cheese, and egg in a bowl. Pour the warm spinach mixture over the artichoke mixture. Stir to combine completely. Season with salt and pepper.

3. Brush the portobello mushroom caps lightly with olive oil. Place the stuffing on top of the mushrooms. Sprinkle with breadcrumbs and parmesan cheese and bake in a 400 degree oven until the breadcrumbs begin to brown. Serve on a bed of snap pea and sundried tomato salad.

Snap Pea and Sundried Tomato Salad

1 or 2 handfuls of snap peas, trimmed

5-6 sundried tomatoes, thinly sliced

1 tbsp sesame oil

3 tbsp rice wine vinegar

salt, to taste

pepper, to taste

1. Toss all ingredients together to coat. Serve immediately.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

theapartmentkitchen — Wed, 11 Mar 2009 23:25:36 +0000

I’ve been sick since late last week. I haven’t been sick in a long time, and I began to notice certain cravings. The most predominant craving was for buttered wheat toast. Another was for Sprite or ginger ale. These are the things my mother fed me when I was sick as a kid. So I went to the store and bought wheat bread for toast. I didn’t buy any ginger ale, but I drank plenty of juice and water, and ate nothing but toast for four straight days.

The one craving that was not based on my childhood, however, was that of comfort food…a craving that didn’t strike me until I was beginning to feel better. Something soft, warm, and topped with cheese. That is what I wanted my first meal returned from the land of toast to be, and since I hadn’t eaten much of anything for several days, I figured it was ok to put a little extra cheese on top. Ahhhh…it feels good to be well again.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

Makes 6 rolls.

Leftover Potential: Reheats beautifully and keeps well for 2-3 days.

6 sheets of whole wheat lasagna noodles

1 tbsp olive oil

2 cups spinach

2 cloves garlic, minced

1/4 cup sundried tomatoes, thinly sliced

2 tsp red pepper flakes

salt, to taste

1 tbsp olive oil

2 large shallots, thinly sliced

3/4 cup mozzarella, shredded

1/4 cup whole milk

mozzarella, to finish

black pepper, to finish

1. Preheat the oven to 400 degrees Fahrenheit.

2. Bring a large pot of salted water to a boil over medium high heat. Add the lasagna noodles and cook until al dente, about 7-9 minutes.

3. In a medium saute pan, heat the olive oil over medium heat. Add the spinach and allow to cook until wilted. Add the garlic and cook until fragrant, about 1 minute. Season with red pepper flakes and salt. Remove from heat and set aside.

4. In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until lightly brown and caramelized. Add the mozzarella and the milk, stir until the mixture is completely combined and all the cheese has melted. Keep warm over low heat.

5. Drain the cooked lasagna noodles and allow to cool slightly. Place the spinach mixture down the length of the lasagna noodles, about 1/2 way. Spoon a little of the sauce inside. Roll the lasagna up into a relatively tight package. Place in a medium sized, oven safe saute pan or a small baking sheet. Repeat with the remaining lasagna noodles.

6. Cover the rolls with the remainder of the sauce. Sprinkle with a little additional mozzarella cheese and a sprinkling of pepper. Bake in the oven until the cheese begins to brown, about 5-7 minutes. Serve immediately.