1-2 bunches spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
5 ounces Gruyere cheese, grated (2 cups)
3/4 pound elbow macaroni, cooked according to package instructions
DIRECTIONS
In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes. Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.
Spinach and Mushroom Lo Mein
INGREDIENTS
2 ounces lo mein noodles
2 teaspoons vegetable oil
1 cup crimini or button mushrooms, trimmed, halved if large
1 scallion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 cups tightly packed spinach leaves (4 ounces), torn
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
DIRECTIONS
In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water. In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes. Drain noodles and add to skillet along with spinach. Toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-11-16 14:56:412014-11-16 14:56:41Spinach Mac and Cheese and Spinach and Mushroom Lo Mein
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
DIRECTIONS
Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Oven Roasted Garlic Cauliflower
INGREDIENTS
1 head of purple or romanesco cauliflower
2 tbsp. good quality olive oil
1-2 tsp granulated garlic, adjust to taste
ground black pepper and sea salt to taste
fresh lemon juice, optional
DIRECTIONS
Preheat the oven to 200c or 390f and line a baking sheet with baking paper or aluminum foil. In a bowl combine the olive oil, granulated garlic, sea salt, and pepper. Remove all the leaves from the cauliflower, cut into small even sided florets and toss them with the mixed oil and spices until well coated. Lay on prepared baking sheet and roast in center of oven. Total roasting time will depend on the size of florets but they should be roasted until fork tender. I roasted mine for about 8 on one side then flipped for further 8 minutes. Splash with freshly squeezed lemon juice before serving if desired
1 ½ cups of button mushrooms, stemmed and cut in half (if they are large)
2 or 3 gold potatoes, cut into cubes (optional-or see Dumpling recipe below)
2 tablespoons cornstarch
DIRECTIONS
Brown meat in hot oil. Add water, red wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 hour. Add potatoes, simmer ½ hour. Add carrots and celery. Cover and cook 30 to 40 minutes longer. Add mushrooms, simmer 15 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Dumplings
I cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk
Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonful into boiling stew. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. Cover and simmer 15 minutes without lifting lid. Serve
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-11-16 14:52:002014-11-16 14:52:00Old Time Beef Stew
Spinach Mac and Cheese and Spinach and Mushroom Lo Mein
Spinach Mac and Cheese
INGREDIENTS
DIRECTIONS
In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes. Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.
Spinach and Mushroom Lo Mein
INGREDIENTS
DIRECTIONS
In a medium pot of boiling water, cook noodles according to package instructions. Drain noodles and place in a bowl of cold water. In a medium nonstick skillet, heat vegetable oil over medium-high. Add mushrooms and cook, stirring occasionally, until soft, about 4 minutes. Add scallion, ginger, and garlic and cook until fragrant, 1 to 2 minutes. Drain noodles and add to skillet along with spinach. Toss until spinach wilts and noodles are warmed through. Add soy sauce and sesame oil and toss to combine.
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Cauliflower Pizza Crust and Oven Roasted Garlic Cauliflower
Cauliflower Pizza Crust
INGREDIENTS
DIRECTIONS
Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Oven Roasted Garlic Cauliflower
INGREDIENTS
DIRECTIONS
Preheat the oven to 200c or 390f and line a baking sheet with baking paper or aluminum foil. In a bowl combine the olive oil, granulated garlic, sea salt, and pepper. Remove all the leaves from the cauliflower, cut into small even sided florets and toss them with the mixed oil and spices until well coated. Lay on prepared baking sheet and roast in center of oven. Total roasting time will depend on the size of florets but they should be roasted until fork tender. I roasted mine for about 8 on one side then flipped for further 8 minutes. Splash with freshly squeezed lemon juice before serving if desired
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Old Time Beef Stew
Old Time Beef Stew
INGREDIENTS
DIRECTIONS
Brown meat in hot oil. Add water, red wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 hour. Add potatoes, simmer ½ hour. Add carrots and celery. Cover and cook 30 to 40 minutes longer. Add mushrooms, simmer 15 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Dumplings
Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonful into boiling stew. To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients. Cover and simmer 15 minutes without lifting lid. Serve
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