#Frozen Spinach

[rubys-kitchen]

Spinach Puffs

Chef’s Notes: They look very pretty. Smells lemony, but doesn’t taste it. Tastes like creamed baked spinach, but comes together with the crispy shell

Ingredients

1 Tbsp vegetable oil

1/3 cup onion, finely chopped

Kosher salt

2 garlic clove, minced

4 oz cream cheese, softened

1 + 1 eggs

1 package (10 oz) frozen spinach, thawed and squeezed as dry as possible

3/4 cup crumbled feta

2 Tbsp fresh dill, chopped

2 tsp lemon zest

Cooking spray

All-purpose flour, for rolling puff pastry 

1 sheet from 1 (17.3-oz) package puff pastry, thawed in the refrigerator

Instructions

1. In a medium skillet, heat oil over medium heat. Add onions and season with salt. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Remove from heat.

2. In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper.

3. Grease 9 cups of a regular-sized muffin tin with cooking spray.

If doing mini, it’s a double batch

4. On a lightly floured surface, roll out the puff pastry sheet to a 12-inch square. Cut into 9 smaller squares, each about 4-inch wide.

5. Ease each puff pastry square into a greased muffin cup, letting the corners hang over the sides.

6. Add about 2½ tablespoons of filling to the center of each.

7. Fold in pastry corners to meet in the center over the filling and pinch together. Refrigerate for 30 minutes (or freeze for 15 minutes).

8. Meanwhile, adjust an oven rack to center position and preheat the oven to 400°F.

9. Beat remaining egg in a small bowl with 1 teaspoon water. Brush on top of the chilled pastry.

10. Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.

[nutritionwithoutspoons]

Frozen Spinach Hack

We all know spinach is good for us, and if you enjoy the taste (or even if you don't) there are a bunch of ways to sneak it into your meals with little to no effort. Benefits of Frozen Spinach: -High in vitamins A, C, and K -High in folic acid, iron, and calcium -Low in calories -Frozen spinach retains almost all of its nutritional value, while fresh spinach loses some vitamins and folate over time after it's picked -No worries about using it all before it goes bad -So much cheaper than fresh (It costs me $1.39/10oz at Target) -Typically comes frozen into preportioned cubes

Easy ways to incorporate frozen spinach into your meals (Listed least effort to most) -Stir in frozen cubes while heating canned soup, pasta sauces, rice, canned beans, or ramen -Blend frozen cubes into smoothies, sauces, or dressings -Sautee into scrambled eggs/omelets (takes a little extra time to thaw) -If you're a champ and making a lasagna, thaw and add it as a layer (or incorporate into sauce as listed above) -Explore adding it to baked goods (extra effort here to thaw and squeeze out excess water) Let me know other ways you like to use frozen spinach in your meals!

[askwhatsforlunch]

Ombidi (Namibian Spinach Stew)

Today is Namibia's last (rugby) game in France as they face Uruguay, still in quest of their first ever World Cup win, and I wish them the best. Their last match against Les Bleus was rather the proverbial emotional roller-coaster (France's largest World Cup victory; and our captain sustaining an injury); but rugby, first and foremost stands for respect and camaraderie. It's fierce and brutal and the pitch; we're all friends again at the final whistle. Thus, to celebrate the Welwitschias, I'm cooking Ombidi today, a simple, tasty and hearty Namibian Spinach Stew.

Ingredients (serves 3):

2 tablespoons sunflower oil

1 red onion

1 large garlic clove, minced

9 "cubes" frozen spinach

3 ripe tomatoes, rinsed

1/2 fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

In a large, deep skillet, heat sunflower oil over medium-high heat.

Peel and finely chop red onion. Add to the skillet, and fry, a couple of minutes. Stir in minced garlic, and cook, 1 minute more.

Add frozen spinach "cubes", stirring well to coat in oil and onions. Cover with a lid, reduce heat to medium, and allow spinach to thaw, stirring often.

Rinse tomatoes and dice them.

Increase heat back to medium-high, and stir in diced tomatoes, about 5 minutes, until softening.

Season with fleur de sel and black pepper.

Cover with the lid, reduce heat to medium, and simmer, a quarter of an hour.

Serve Ombidi hot, with Mielie Pap.

France vs. Namibia (96-0), Thursday 21st September, 2023, Marseille, France

[maulonglong]

Frozen vegetables from Costco!

Fresh , delicious! Much better better than FROZEN Brocoli!

[alrawdahfarms2023]

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[goliadkine]

bro i just made a stew that would knock your tits clean off

[yardsards]

so many meals can be bolstered by just throwing a handful of frozen spinach in there while you cook it. scrambled eggs? add some spinach. ramen? add some spinach. mac and cheese? add some spinach, baby!

[bookwyrminspiration]

as a kid I was fascinated by really specific phobias, like wow how do people live with a fear of laughter? or opening their eyes? or bathing? so strange! now look at my ass. fear of food. like the food itself. ridiculous

[chicago-geniza]

Stew 👍

[rubys-kitchen]

Creamed Spinach (better version)

Chef’s Note: Fuck me. That actually is pretty close to Boston Market’s creamed spinach. Maybe I made the onion pieces to big, so it has a bit more texture than I’d imagined, but this is by far the best spinach I’ve had in a while.

It doesn't feel stringy. I keep being pleasantly surprised at how good it tastes given how it looks. Definitely a good choice to cook it separately and have it pre-chopped.

Makes: ~1 qt

Ingredients

20 oz frozen chopped spinach, thawed and drained

1/4 cup water

2 tbsp + 3 tbsp unsalted butter

1 small or 1/2 medium yellow onion, finely chopped (~1 cup)

3 garlic clove, minced

1/4 cup all purpose flour

1/2 cup milk

1/2 cup heavy cream (can sub milk & heavy cream for 1 cup half-and-half)

4 oz cream cheese

1/4 tsp salt

pinch ground cayenne pepper

1/4 cup freshly shredded Parmesan

Instructions

0. Mince garlic

1. In a 2-qt pan, add the spinach and 1/4 cup water. Cook, stirring occasionally, for 8 to 14 minutes. Make sauce while this cooks

2. In a large skillet, melt 2 tbsp butter. Add onion and cook until soft, 5 to 7 minutes

3. Add garlic and cook until fragrant, about 1 minute

4. Melt an additional 3 tbsp butter. Stir in flour until combined

5. Add in milk, heavy cream, cream cheese. Simmer, constantly stirring, until cream cheese is melted and mixture is smooth. Season with salt and cayenne

6. Drain spinach.

7. Add spinach and Parmesan to the sauce. Stir until spinach is coated

[torchickentacos]

I just made the world's saddest, wettest, lemoniest spinach feta artichoke dip. 4/10, truly not good but I ate it anyways and I've made worse. Still pretty bad though.

[wardencommanderrodimiss]

Cooking for myself sucks. I wish I was a zoo animal.

[carfuckerlynch]

this fucking ruled btw

[council-of-beetroot]

Took Eddy's advice and made myself an actual meal

I actually used the vegetables I bought from the store!

[willinghands]

i made tom kha for my 11pm whatever the fuck dysfunction meal and i rly wanted to put noodles in it but we didn't have any rice noodles or udon so i just put straight up spaghetti in there and you know what. it's good 👍

[bakingmoomins]

frozen spinach my best friend frozen spinach