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Better Homes & Gardens - - Contents -

We think Pop­eye’s

en­thu­si­asm for the ver­sa­tile, vi­ta­m­in­packed green was spot-on. Its mildly grassy taste plays well with many other fla­vors, which makes it prime for us­ing to sneak in a few ex­tra serv­ings of veg­gies. Over­cook­ing can zap many of spinach’s nu­tri­ents, so to make sure you

get the big­gest health ben­e­fit, steam

or quickly sauté.

SPINACH DUTCH BABY

Place 2 Tbsp. olive oil in a large skil­let in a cold oven. Pre­heat oven to 425ºF. Mean­while, in a bowl whisk to­gether 1/2 cup flour, 1/2 cup milk, 3 eggs, 1/2 tsp. salt, and

1/2 tsp. pep­per. Stir in 1/2 cup chopped spinach. Pour bat­ter into hot skil­let. Bake 20 min­utes. Sprin­kle with 1/2 cup ched­dar cheese. Bake 5 min­utes or un­til puffed and golden. Let stand 5 min­utes. Top with roasted cherry toma­toes (toss with olive oil and gar­lic; roast 5 min­utes while Dutch baby cooks), wilted spinach, and crum­bled ba­con.

SPINACH & RICE SOUP

In a large pot heat 1 Tbsp. olive oil over medium. Add 1 minced shal­lot; cook and stir 2 min­utes. Add 1 cup un­cooked jas­mine rice; cook and stir 1 minute. Add 8 cups chicken broth, 1 bay leaf, and 1/4 tsp. salt. Bring to boil­ing; re­duce heat. Sim­mer, cov­ered, 8 to 10 min­utes or un­til rice is nearly ten­der. In a bowl whisk to­gether 3 eggs and 3 Tbsp. le­mon juice. Slowly whisk in 1 cup hot broth. Whisk egg mix­ture into soup in pot. Cook and stir 2 min­utes or un­til thick­ened. Re­move bay leaf. Add 3 cups chopped cooked chicken, 10 oz. chopped fresh spinach, 1 Tbsp. fresh dill, and 1 tsp. le­mon zest. Cook and stir un­til spinach wilts. Serve with le­mon wedges.

SPINACH SPAETZLE

In a food pro­ces­sor, process to com­bine 2 eggs, 1/2 cup milk,

4 fresh basil leaves, 1/2 tsp. salt, 1/4 tsp. pep­per, and 1/8 tsp. nut­meg. Add 5 oz. frozen spinach (thawed and drained); pulse to com­bine. Add 11/2 cups flour; process to com­bine. (Dough will be sticky.) Drop bits of dough into salted boil­ing wa­ter; cook un­til they rise to top. Re­move to a colan­der; re­serve

1/2 cup cook­ing liq­uid. In a skil­let heat 3 Tbsp. but­ter over medi­umhigh. Add 12 oz. sliced cooked Ital­ian chicken sausage links; cook and stir un­til browned. Add spaetzle; cook and stir un­til browned (about 3 min­utes). Stir in cook­ing liq­uid. Top with 1/4 cup shred­ded Asi­ago cheese.

DON’T PANIC— DUTCH BABY PAN­CAKES NAT­U­RALLY COL­LAPSE AS THEY COOL.SPINACH DUTCH BABY SPINACH & RICE SOUP SPINACH SPAETZLE

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